Decadent chocolate mousse with raspberries

serves 8

• 300g       dark chocolate, chopped
• 9 eggs    separated
• 2 tbs       Chambord liqueur
• 30g         caster sugar
• 2tbs        caster sugar, extra
• 250g       fresh raspberries
• 60ml        raspberry vinegar

1. Place chocolate in a heatproof bowl over a saucepan of simmering water and stir gently until melted.  Remove from the heat, then whisk in the egg yolks and Chambord. If the mixture is very still, loosen with 1tblspn of boiling water. Set aside
2. Beat eggwhites until soft peaks form, then gradually add 30g sugar and continue to beat until soft and glossy. Working in 3 batches, fold eggwhites into chocolate mixture until combined. Divide amoung eight 250ml serving glasses and chill for a few hours until set.
3. Combine the raspberries, raspberry vinegar and remaining 2tblspns of sugar in a bowl and refrigerate for 15mins for the flavours to develop. 
4. Serve mousse topped with raspberries and syrup.

You could go one step further in the decadent stakes and in the TCT silicone tartlets mould melt 30g dark choc (per mould) and using the silicone brush spread the chocolate around the mould and place in the refrigerator for 20mins. When chocolate is firm you cold fill with mousse and raspberries... OMG! 

Not so traditional laksa

In no way is this laksa orthodox, but it looks delish and tastes fab!

Recipe By :Jacinta MacDonald
Serving Size : 6
Preparation Time 0:15mins
Cooking time 0:30mins




3 chicken thighs without skin
3 tblsp laksa paste
1 carrot, peeled and julienned
1 stick lemongrass, bashed and chopped
1 sml piece fresh ginger, peeled
1 can coconut milk
1 litre chicken stock
1 tblsp brown sugar or palm sugar
1 tsp fish sauce
10 raw prawns
1 bunch coriander
1 tblsp oil
1 packet rice noodles
1 packet egg noodles
1 cup bean sprouts


Place 2 cups of water, the chicken thighs, some coriander roots & the piece of ginger, bring to the boil and simmer for ten minutes and leave to cool a little. remove thighs from pot and shred the chicken, set aside.


In a frypan or wok heat 1 tablespoon of oil over medium heat then add the prawns. When the prawns start to turn pink add the laksa paste with sugar, fish sauce & lemongrass. Stir around the pan a little bit to mix then when pan is just starting to smoke add the coconut milk and stock.


Slowly bring to the boil and simmer for 20 mins


Meanwhile place noodles in a large bowl and pour boiling water over the top and allow to sit for 5mins


To serve: place half a cup of noodles in each bowl then distribute the chicken and prawns amongst the bowls, top with carrots, some coriander sprigs and beanshoots. Ladle some of the soup into each bowl.
                                   


NOTES : This is a great way to introduce your family to Laksa, as your skills improve you can start to make your own pastes, experiment with other ingredients and dial up the spicy-ness! You can buy laksa paste at any supermarket!

Chocolate brownie - serves 12

250 grams unsalted butter -- melted  325 grams brown sugar, packed
90 grams cocoa powder
4 tablespoons flour
1/2 teaspoon baking powder
1 pinch salt
4 eggs
125 grams walnuts -- chopped (for a nut free version, you could use mini marshmallows, one cup)
200 grams chocolate

1. preheat oven to 180 deg. Grease chef's toolbox slice pan or tartlets.
2. Melt butter and Sugar together in a silicone bowl in microwave for 30 second bursts until sugar is melted into butter, add cocoa powder, flour and baking powder to melted mixture and mix well with a spatula. (this can also be done alternatively in a 2l saucepan)
3. Stir in eggs and mix well too, add walnuts and Chocolate and stir.
4. Pour mixture into prepared slice pan
5. bake for 25-30mins

Serving Ideas : serve warm w ice cream for a dessert or on it's own for a decadent snack

Bacon, Zucchini & Asparagus frittata

3 middle rashers of bacon, sliced
1 bunch of thin asparagus, chopped into 3cm sticks
1 zucchini, grated
4 eggs
75mls cream
salt & pepper

1. Preheat oven to 180deg
2. In a small frypan, saute the bacon and when almost cook add the asparagus and season. Set aside to cool, then add the zucchini mixing it through well. Evenly divide the mixture between 6 muffin cups
3. Beat the cream into the eggs using a whisk, seasoning well. Divide that mixture between the muffin cups too!
4. Bake in a oven for 15-20 minutes

Serves 6 with a Garden salad on the side.
I use the chef's toolbox:

• 22cm frypan
• whisk
• Cook's knife
• Silicone measuring set
• Silcone spatula
• 1 cup muffin set