Homemade hummus is such a quick and easy thing to make and it’s super-simple to tweak the flavours to suit your own taste, whether you want something classic and traditional or something a little different like this one with a spicy zingy kick! I roast […]
This is a really delicious dessert. Like a combination of rhubarb and custard and bread pudding. I actually think it’s much nicer than the traditional version made with dried fruit, it’s not quite as sweet. The rhubarb gives it a nice tang whilst the strawberries […]
For me it’s the melting point of a truffle that makes it so delicious. There needs to be that soft, yielding luciousness when you bite into them. I once read that the reason this is so satisfying is because the melting point of chocolate is very close to body temperature. If you lower the melting point ever so slightly that satisfaction is increased. You can lower the melting point by simply adding a little extra fat to the chocolate, in the form of vegetable oil. Because of the lower melting point it’s important to keep the filling cold, otherwise things can get pretty messy.
makes a heap
200g dark chocolate
4 tbsp vegetable oil
2 tsp peppermint extract
pinch of salt (optional)
200g extra chocolate for coating
Melt together the oil and the chocolate, either in a double boiler or by using short blasts in a microwave. Stir well and add the peppermint extract and the salt (if using). Either pour this mixture into silicone chocolate moulds or a shallow tray lined with parchment (to cut into cubes later) and place it in the freezer to firm up for several hours and get really nice and cold.
Remove the truffles from the moulds or cut into bite sized cubes. Melt the extra chocolate for coating and carefully dip each chilled truffle in the liquid chocolate, ensuring that they are fully coated before placing them on a parchment lined tray. The chocolate should set on the truffles very quickly because they have been pre-chilled. Wrap in foil or simply place in pretty boxes ready for gifting.
Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m not generally a massive fan of dates, they’re a bit too sweet for me but combining them with slightly bitter cocoa powder makes all the difference and they do give the bites a lovely fudgy texture.
makes about 20
200g pitted dates
100g peanut butter
1 tbsp ground flax seeds
1 tbsp cocoa powder
splash of cold water
Put all of the ingredients except for the water into the bowl of a food processor and blitz them together until they are well blended. Add just enough cold water to the mixture to bring it together to form something similar in consistency to cookie dough.
Pull off chunks of the mixture and roll them into walnut sized balls. Spread them out on a sheet of parchment and then pop them in the fridge to firm up until you need a healthy little boost to your day. These will keep for a week or so in the fridge or you can freeze them.
I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, […]
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the season is so short!
It can be quite a wasteful vegetable though as let’s face it, it’s all about those delicious sweet tips so it’s nice to have a recipe in your arsenal that uses all of the asparagus to its full potential.
This actually makes more pangrattato than you will probably want with the soup but it’s a little tricky so make in smaller quantities. Any leftover is absolutely delicious sprinkled on top of pasta.
1 tbsp olive oil
1/2 white onion
1 tbsp flour
1 pint vegetable stock
2 tbsp creme fraiche
salt and pepper to taste
2 slices of crusty white bread (a little stale is best)
zest of 1 lemon
sprig of rosemary
1 tbsp olive oil
Dice the onion and roughly chop the asparagus, keeping a few tips to garnish the soup if you like and discarding any very woody ends. Gently fry all of this in the olive oil, but don’t allow it to colour at all, the onions should just be translucent. Stir in the flour, making sure that there are no lumps and cook for a further minute or two before adding the vegetable stock. Bring to the boil and then simmer for around 10 minutes until the asparagus is tender. Blend the soup with the creme fraiche until it’s completely smooth and season to taste with salt and pepper.
Make the pangrattato by tearing up the bread and blitzing it in a food processor together with the rosemary, lemon zest and black pepper. Add the oil and quickly pulse it again so make sure that all the breadcrumbs are well coated. Transfer them to a non-stick frying pan over a low heat and gently toast the breadcrumbs until they are beautifully golden. Keep stirring the breadcrumbs to make sure that they don’t burn.
Serve the soup garnished with a little extra creme fraiche, a generous sprinkle of pangrattato and perhaps a steamed asparagus tip or two.