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).

I Love My Chimichanga's

I love everything about Mexican food, the spices, smells and most of all the taste. To adapt it to Western cooking is fun, easy and also very good eating!


Ingredients

• 2 tablespoons vegetable oil, plus 8 cups for frying
• 1/2 cup diced white onion
• 1 1/2 teaspoons minced garlic
• 1 tablespoon plus 1/2 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 1/2 teaspoon ground cumin
• 1 1/2 pounds cooked chicken breast, shredded while warm
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4.5-ounce) can chopped green chilies, drained
• 8 (10-inch) flour tortillas, warmed
• 1 cup shredded cheese
• Wooden toothpicks
• Jalapeno Salsa, recipe follows
• Sour cream, for garnish

Directions

Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.

One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
Remove toothpicks from the chimichangas and serve immediately with  Salsa, sour cream.
 Salsa:

3 1/2 cups chopped ripe tomatoes
1/3 cup diced sweet onions
1 teaspoon chopped garlic
2 tablespoons plus 1 teaspoon fresh lime juice
1 tablespoon chopped jalapenos
1/2 teaspoon salt
Combine tomatoes, onions, garlic, lime juice, chopped peppers in a medium bowl. Season with salt. Cover and chill until ready to serve.
Serve chilled or at room temperature with chicken chimichangas.


I'm sure I will try these again soon but I like my bake more, it was tastier but took about the same amount of time and skill to make. Which wasn't very much.

Pastitsio for the first time

The only meat I had  in my freezer was turkey mince and these recipes are few and far between unless your looking for Christmas. I decided to opt to changing lamb mince for the turkey since it is a healthy option and very low in fat I cook turkey quite often but usually in lasagna. The boys loved the Pastitsio dish that I found, I had never cooked this before but I would say it reminded me of the Greek's version of Lasagna! It was definitely a hit with Nath even saying it was nicer than my lasagna, this is Nathan's favourite so I will definitely be trying this again soon!

Pastitsio

Ingredients
2 tablespoons of oil
2 cloves of garlic crushed
1 teaspoon of chili ( I added this to the recipe)
750g Turkey mince
800g can chopped tomatoes
140g tomato paste
1 cup white wine ( you can add a little to the dish if you like, Joking!)
1 teaspoon dried basil
1 teaspoon dried oregano ( I used fresh, always nicer if you have it on hand)
1/2 teaspoon cinnamon
500g macaroni pasta
180g butter
1 cup of plain flour
100ml of cream
3 1/2 cups of milk
2 eggs lightly beaten
1 1/2 cups of tasty cheese

Step 1: preheat oven to 180c. Grease baking dish. Heat oil in saucepan over medium heat, add garlic, onion and chili cook until onion is tender. Add mince and cook, at this point I added some salt and pepper. Break up with wooden spoon and cook until browned

Step 2: Stir in tomatoes, tomato paste, wine, basil, oregano and cinnamon. Bring to boil, reduce heat and simmer until thick

Step 3: Cook pasta in a large saucepan until tender. Drain and set aside

Step 4: Melt butter over high heat. Add flour and cook for a minute. Remove from heat, slowly add cream and milk, stirring constantly. Return to heat stirring constantly until sauce comes to boil. Reduce heat and simmer for 5 minutes. Cool for ten minutes and stir in eggs and cheese.

Step 5: Spoon meat and pasta mixture into prepared dish. Pour cheese sauce over mixture and spread evenly. Bake for 40 minutes covered with foil and then a remaining 20 minutes witl foil removed.

I loved this dish. It is nice as a hearty winter recipe or in summer with a side salad. So delicious I will be trying this one again soon.

I found Diane!!

Well I found a Steak Diane recipe that was simple and nice. I wouldn't rave about this one but it was so simple I would probably use it again just for that.

Ingredients

1/2 cup of brandy
2 tablespoons of worestchester sauce
1 clove of garlic ( I added this to the recipe)
400mls of thickened cream
1/2 cup of parsley

Simply add oil to pan and brown garlic to medium temperature, add Brandy and boil for a while allowing alcohol to evaporate. Add worestchester sauce and cook thorough. Last step is to add cream and parsley turn heat down to low and simmer until thick and ready to pour over your steak.

Simple yet satisfying!!

Hunt for Diane!

Tonight I am making Steak Diane so am off to find a yummy recipe to feed the family. Wish me luck!

Surprising Mexican

Last night I decided Mexican was what I felt like cooking and eating! I looked over the Internet for what took my fancy. It has to be an even balance of easy versus yummy as I have little time to spend hours in the kitchen after long hours at work and the two recipes I found didn't disappoint me at all. My decision was Chicken Enchilada Bake and Absolute Mexican Cornbread. Neither disappointed, I read the reviews and chose to make a few changes for myself and all worked a treat. I will be cooking this again. The family loved it, what I aim for!

Chicken Enchilada Bake:

Ingredients

1 tablespoon olive oil

1 red onion

1 long green chili

1 clove of garlic

1 teaspoon of cumin

1 tin of diced tomatoes

1 tin of Mexican Chile beans (I added this to the recipe)

10 tortillas

3 cups cooked chicken(I roasted a chicken the night before)

1 tub of sour cream

11/2 cups tasty Cheddar cheese

sliced green onions to serve

Step 1: Preheat oven to 180c. Lightly grease baking dish. Heat oil in saucepan over medium to high heat. Add onion, chili, and garlic, cook until soft. Add cumin, stirring until fragrant. Add tomatoes and Mexican beans, bring to boil. Reduce heat and cook until thick.

After step one

 Step 2: Spread one cup of mixture over bottom of the baking dish. Wrap tortillas in foil and cook in oven for seven minutes. Place chicken, sour cream and cheese in separate bowl and mix.

Step 3: Remove one tortilla from foil, covering remaining tortilla's. Spread one-tenth of chicken mixture on tortilla and roll tortilla. Place tortilla seam down in the baking dish. Repeat with remaining tortillas.

Step 4: Top tortilla's with remaining mixture and cheese. Bakefor25 minutes or until golden and heated through. Sprinkle with onion and serve.

Right before the dish goes in the oven.

Yummy Mexican cornbread!

Absolute Mexican Cornbread

1 cup of butter (I used 1/2 a cup of butter after reading reviews and was lovely, not too greasy)
1 cup of sugar (I used 1/2 a cup of sugar and will probably half that again next time I cook it)
4 eggs
1 small can of cream corn
1/2 cup diced jalapenos
1 cup shredded Cheddar cheese
1 cup all purpose flour
1 cup yellow cornmeal ( I used polenta)
4 teaspoons of baking powder
1/4 teaspoon of salt

Step 1: preheat oven to 150. Lightly grease baking tray ( I used muffin tins as it gave nice individual servings.

Step 2: in large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chillies and cheese.

Step 3: In separate bowl stir together sifted flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture, stir until smooth. Pour batter into prepared pan.

Step 4: Bake in preheated oven for an hour or until a skewer comes out clean.

I loved these dishes a lot and will be doing them in the near future.

The Best Ever Beef Stroganoff!!

This recipe was borrowed by the Bower family and adapted by myself. My  Mother in Law made the best Beef Stroganoff I have ever tasted, she had taught me how to make it many years ago so I still had a few tips and ingredients that I remembered her using. Sadly she is deceased now so her wonderful culinary delights died with her.

So I took this yummy recipe and added a few of my boys Nan's ingredients....what turned out to be so heavenly I had to write it down so I will always remember it in the future.

My Recipe

Step 1: Cut beef into thin strips placing in a plastic veggie bag along with a cup of flour
I did this as it seals the beef strips locking in the full flavour of the meat and acts as a tenderizer and thickener for the sauce. I then add a little butter and cook off meat at high temperature until golden brown.
Remove meat from pan from pan and set aside

Step 2: Next add a cup of white wine and let begin to reduce. Then add onions, garlic and mushrooms into wine and cook until the wine has evaporated making sure you do not burn, again remove from pan and set aside.

Step 3: Add 2 tablespoon of butter and allow to melt, when butter is melted take off heat and add 2 tablespoons of flour and whisk into butter making a roux.

Step 4: Something I didn't know from this step if you add milk and cheese instead of stock you make Alfredo! Add about 2-3 cups of stock to your roux stirring until you have a gravy type thickness.

Step 5: Stir in a cup of cream cheese and about 2/3 cup of sour cream. I had to barmix my gravy to make the texture smooth. Then add in 1 teaspoons of  mustard(the recipe called for 2 but I didn't like the thought of using that much mustard), 2 tablespoons of Worcestershire sauce and my main diversion from the recipe is that I added 2 table spoons of tomato paste as this what in my mind gives stroganoff it's rich full flavour.

If you try this and find you enjoy it please let me know and if you think there is something I could do different or add to it, I'd love to hear it.

Making Kettle Corn

I fell in love with Kettle corn around this time two years ago when I was in Oregon visiting a friend. It took me until this Halloween to realise I can google how to make it. I tried a number of recipes until I found what works best for me. This has definitely become a family favourite at movie time.

Kettle Corn

Half a cup of melted butter
Quarter of a cup of brown sugar
One teaspoon of salt(or to taste)

My main suggestion is to dissolve the sugar in the butter before popping corn kernels.

This is so delicious, I hope you enjoy this as much as my family does.