It’s that time of year when the world falls in love… ❤
It’s that time of year when the world falls in love…with food too. And definitely with something like frosted fruit and chocolate baskets. This is a special dessert for a special moment. You choose the moment. Or me, it doesn’t matter. In fact, if I think of it, all the moments are special so yeah, have it this everyday if you want. I amuse myself now as I think you will tell to your special someone in your life, one hot summer day, ‘Let’s have frosted fruit…’ To cool yourself down or not. Is it hot here or it is just me… kidding.
Now, about the serious stuff. I got the recipe from a 2005 Somerfield Magazine and loved it all the way. Thank you for reading, now it is time to get back to work. See you soon.
Frosted Fruit and Chocolate Baskets
Preparation time: 35 minutes (plus chilling time to set)
- 200 g (7 oz) Belgian plain chocolate
- 115 (4 oz) mascarpone cheese
- 115 (4 oz) Greek style yogurt
- 30 ml (2 tbsp) icing sugar
- 15 ml (1 tbsp) brandy
- 55 g (2 oz) cranberries (if you can’t find fresh fruits, try frozen ones)
- 55 g (2 oz) raspberries
- 55 g (2 oz) blueberries
- 1 clementine
- granulated sugar to sprinkle
- non-stick baking parchment
- Cut four 18 cm (7 in) squares of non-stick baking parchment and mould each firmly around a small dish or jar to make a flat base in the center. Place each in a small dish to support the sides.
- Break up the chocolate and heat gently until melted in a bowl over a pan of hot, not boiling, water. Spoon a large spoonful of chocolate into each paper mould and use a small paintbrush to spread the chocolate up the sides, making a jagged edge. It is best to spread the chocolate evenly and fairly thickly or it will break very easily when you remove the paper. Chill in the refrigerator to cool.
- Mix together the mascarpone, yogurt, brandy and 15 ml (1 tbsp) icing sugar. Carefully remove the paper from the chocolate baskets and spoon the mascarpone filling into the baskets.
- Moisten the fruit very lightly with a little water and sprinkle with granulated sugar to ‘frost’. Arrange the fruits on top of the baskets and sprinkle with the remaining icing sugar (sifted). Decorate with frosted rosemary or mint sprigs.
Posted in Chocolate addictive, Desserts, F word, Vegetarian
Tagged Belgian plain chocolate, blueberries, brandy, chocolate, chocolate recipe, clementine, cranberries, dessert recipe, frosted fruit and chocolate baskets, frosted fruit and chocolate baskets recipe, frosted fruit recipe, Greek style yogurt, mascarpone, mascarpone cheese, plain chocolate, raspberies, somerfield magazine
Half of this recipe is almost done because it is similar to the one I wrote a few days ago, Fruit and Almond Couscous. And the sauce you have to make for this is very easy and quick. Relax! It is also a vegan recipe, because it has feta cheese. The source of it is Tesco Magazine from 2005 in London. Let’s start as you need 50 minutes and I talk too much. 😉
Aubergine Stuffed With Fruity Couscous
- 4 small aubergine
- 2 tbsp olive oil
- salt and black pepper
- 1 onion, finely chopped
- 2 tbsp harissa paste (or any similar hot sauce you have in your pantry)
- 1 tsp ground cinnamon
- 375 ml (13 fl oz) vegetable stock
- 175 g (6 oz) couscous
- 30 g (1 oz) raisins
- 30 g (1 oz) chopped dried apricots
- 30 g (1 oz) toasted sliced almonds (optional)
- small bunch spring onions, chopped
- 2 tbsp green olives, chopped
- 50 g (2 oz) crumbled feta cheese
For the spiced yogurt sauce:
- 1 tbsp harissa paste
- 4 tbsp Greek yogurt
- 2 tbsp fresh coriander, chopped
- ground black pepper
- Bring a large pan of water to the boil; add the aubergines (in batches if necessary) and simmer for 10 minutes.
- Remove from water, halve lengthways and scoop out flesh leaving a 2 cm (1 in) shell. Chop the removed flesh and set aside.
- Place ten aubergine shells on a baking sheet. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven at Gas 6, 200°C, 400°F and bake for 5 minutes or until just golden.
- Meanwhile, heat the remaining oil in a saucepan, add onion and gently sauté until soft. Add harissa and cinnamon and fry, stirring, for 5 more minutes. Add stock and bring to the boil. Remove from heat and add couscous. Let stand for 5 minutes until liquid is absorbed.
- Fluff with a fork; add the remaining ingredients (except the feta) together with the reserved chopped aubergine.
- Pile the couscous mixture into the aubergine shells, top with the feta and bake for 10 minutes until the cheese starts to brown. Meanwhile combine sauce ingredients ready to serve with the stuffed aubergine.
Posted in Dishes, F word, Vegetarian
Tagged aubergine, aubergine stuffed with fruitty couscous recipe, aubergine stuffed with fruity couscous, couscous, dried apricots, feta cheese, Greek style yogurt, harissa paste, raisins, stuffed aubergine recipe, Tesco magazine, vegan recipe, vegetable stock, vegetarian recipe, yogurt
I know, you might think that this is the Polish version of a simple omelette. It is not, sorry to disappoint you. I simply name it like this because of a Polish friend, Asia. She made this one day while we were in London, I really liked it and from that moment I decided that my favorite omelette was her version. It is not very difficult to make as you may think and it is mouth-melting. For a hearty and delicious breakfast I would go for this one while for a quick and nice one I would go for cereals. 😉 What I also like about it is that it is versatile, it goes with a lot of toppings, from sweet ones to salty ones. You can play with them. I prefer the sweet one with jam or honey. My recipe here is for just one person so if you want to make more omelettes, you have to start all over again each time and make sure you keep them warm on the plates until they are all done. It doesn’t sound too good but imagine the faces of those who will eat. 🙂 It will worth it.
- 2 large eggs
- 2 tbsp flour
- 2 tbsp water
- jam, honey, chocolate cream or soft cheese, grated cheese
- yoghurt (go for a fat one)
- In a bowl, separate the whites from the yolks. Put the yolks in a cup and leave. Mix the whites with a mixer until stiff.
- Put the flour and the water in the cup with the yolks and mix with a tablespoon until well combined.
- Add the yolks to the whites and carefully fold them with circular moves until uniform. This way you keep the air inside and the omelette is fluffy.
- Heat 2 tbsp of oil in a pan, add the omelette and leave to fry a few minutes on one side, until golden brown then flip it with a pan slice or a palette knife like you do for a pancake and leave again for a few minutes until golden brown.
- Slide it out of the pan onto a plate and add jam or honey, etc. Top up everything with a thick layer of yoghurt.
Posted in Appetizers, English, F word, Vegetarian
Tagged appetizer, eggs, flour, Greek style yogurt, greek yoghurt, honey, jam, omelette, omelette recipe, polish food, polish omelette, polish omelette recipe, polish recipe, yoghurt