White Chocolate Mousse

My love of Chocolate mousse continues with me deciding to taste a white version. Not sure how it will go, actually I think it will be a tad sweet compared to the dark chocolate I generally stick with but here is the recipe anyway.

White Chocolate Mousse

300grams of White chocolate
3 eggs
1/4 cup of Castor sugar
300ml whipping cream.

Beat eggs and Castor sugar together until light in colour.
Melt chocolate over boiling water in saucepan
Allow chocolate to cool and beat into egg and sugar mix
Beat cream until it forms soft peaks
Fold chocolate mixture gently into cream
Pour into glasses and allow to chill in fridge for two hours

Enjoy!!
So sweet, probably better to share but yummy by yourself also

The Final Product

Well the final product has been completed and it was beautiful, we sweltered a little as I had it cooking for much longer then the times specified. I love casseroles that melt in your mouth and this did not disappoint.

If this meal doesn't make me feel better I don't know what will!

The finished Product and the Verdict....A Masterpiece!

I look forward to cooking this a good deal more this winter when there is nothing more welcoming then a warm home with the lovely smells of a home cooked dinner throughout

Beef Casserole

Preparation Time

20 minutes

Cooking Time

120 minutes

Ingredients (serves 6)

• 80ml (1/3 cup) olive oil

• 1kg gravy or casserole beef, cut into 2cm cubes
• 10 pearl onions, peeled, halved 
• 2 garlic cloves, crushed

• 300g small button mushrooms
• 1 x 425g can diced tomatoes
• 375ml (1 1/2 cups) beef stock
• 55g (1/4 cup) tomato paste
• 80ml (1/3 cup) red wine vinegar
• Salt & freshly ground black pepper

• Potato dumplings

• 2 large (about 400g) desiree potatoes, peeled
• 185ml (3/4 cup) milk
• 60g butter
• 225g (1 1/2 cups) self-raising flour
• 65g (3/4 cup) coarsely grated cheddar
• 40g (1/2 cup) finely grated parmesan
• 2 tbs chopped fresh continental parsley
• Pinch of salt

 

Method

1. Preheat oven to 180°C. Heat half the oil in a 2L (8-cup) capacity heatproof, ovenproof ceramic casserole dish over medium-high heat. Add half the beef and cook, stirring, for 2 minutes or until brown. Transfer to a bowl. Repeat with the remaining beef.
   
2. Heat remaining oil over medium heat. Add onion, bacon and garlic, and cook, stirring, for 5 minutes or until bacon is crisp. Add beef, mushrooms, tomato, stock, tomato paste and vinegar. Season with salt and pepper and bring to the boil. Cover and bake in oven for 1 1/2 hours.
   
3. Meanwhile, to make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.
   
4. Remove casserole from oven. Use a 60ml (1/4-cup) capacity measuring cup to shape potato mixture into 6 dumplings. Arrange over casserole. Cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.

 

Tonight's Dish is.....

I may be rather ready for winter to hit our shores....long over due mind you. As we still bask in temperatures well above the norm I am ready to add some winter fair to my cooking

Tonight I am cooking Beef and Cheese Dumplings!!

I'm not feeling well, I think this may be why I am reaching for yummy comfort food. I will be back with the full recipe as the day goes on and I can drag myself out of bed :).

Stay Tuned!

Aussie Beef Burger with Beetroot Relish...Delish!!

It feels like forever  since I've blogged on this page....probably because it has been a few months but as my life settles down and I start to look for interesting things to cook I hope to be one more. I LOVE beetroot and relish on a beef burger is divine....or was I must say a few nights ago when I did this recipe for the first time. Both these recipes are quick ad simple and my boys were very impressed. Something I always aim to achieve.

Aussie Beef Burger

 

Preparation Time

20 - 25 minutes

Cooking Time

18 minutes

Ingredients (serves 6)

• 750g beef mince (like topside)
• 1 large brown onion, grated
• 2 garlic cloves, crushed
• 1 tbs Worcestershire sauce
• 2 tsp Tabasco sauce (optional), or to taste
• 1/4 cup chopped fresh continental parsley
• 70g (1 cup) breadcrumbs, made from day-old bread
• 1 egg, lightly whisked
• Salt & ground black pepper, to taste
• 2 tbs olive oil
• 6 hamburger buns, halved

Beetroot Relish

 

Ingredients

• 1 chopped brown onion
• 1/3 cup brown sugar
• 1/4 cup red wine vinegar
• 1/2 cup water
• pinch of ground cinnamon and cloves
• 225g drained canned beetroot, chopped

This recipe is so easy, you combine vinegar, brown sugar and onion with water, simmer for five minutes and then add cinnamon and diced beetroot and simmer until reduce. Then serve

I added lettuce, tomato, cucumber and egg with the burger and it was beautiful if I don't mind saying so myself. I will definitely be trying this again.

Pizza Night!!

Thursday night has become quite a ritual in my house. I cook something easy but nice and by 5:30 we are sat in front of the TV watching Dexter. It 's a tradition that I'm going to miss in a few weeks when the show comes to an end!

OK off track a little but last night it seemed like a nice night for home made pizza! I always have bases stored in my freezer for that quick easy meal but nothing beats home made bases and the kids rather enjoy creating their own toppings as well!

Pizza is quick and easy and although this recipe gave me sore arms I enjoyed kneading something out of nothing.

Tonight's creation saw me add Nando marinated chicken with Salami, Pepperoni, Feta and any type of tomatoes I could pick from my plants ;)

Preparation Time

15 minutes

Makes

3 pizza bases

Ingredients

• 375ml (1 1/2 cups) warm water
• 2 tsp (7g/1 sachet) dried yeast
• Pinch of caster sugar
• 600g (4 cups) plain flour
• 1 tsp salt
• 60ml (1/4 cup) olive oil, plus extra for brushing

Method

1. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
2. Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

My overall judgement was this is not the best base I have created but maybe I hadn't mastered it yet! It was still very nice although I think I'll try a new recipe next time.

Christmas Eggnog

Christmas is here and for the first time this season I made my favourite Christmas recipe.
Eggnog!!
We had our staff Christmas party on the weekend and I had to make my special drink for everyone to drink. As always it was a hit!
Where ever I go at this time of the year I am asked to bring this with me. As you can tell I am hooked on Eggnog :)

EGGNOG

6 Eggs
1 cup of Castor sugar
1&1/2 litres of milk
600ml thickened cream
1 cup of Brandy
1 cup of Rum (optional)
Nutmeg

1. Separate eggs, set aside egg whites and add Castor sugar to the yolks, beat for around five minutes or until it is light in colour and creamy.
2. Slowly beat in Rum and Brandy (I never add Rum). Then slowly beat in milk and cream
3. Beat egg whites in separate bowl until they form a peak and then fold in to milk and cream mixture.
4. Dust with nutmeg and chill before serving. of coarse Eggnog is yummy served warm but in the hot Australian climate it is lovely served cold.

Pure Heaven

Best Ever Chocolate Mousse.....in minutes!!

 

Ingredients (serves 6)

• 300g good-quality dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbs good-quality cocoa powder, sifted
• 300ml thickened cream, plus extra whipped cream to serve
• Grated chocolate, to serve

It's always a wonder to me that no matter what kind of day you have you can always beat chocolate, cream and eggs for the best comfort food possible!! This I have done and I know whole heartedly I will never look for another mousse recipe as I think I have found the easiest most delightful dessert around. No fuss just pure eating pleasure!!

Method

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Notes

• 
  Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate. For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts. Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting. For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).