Monthly Archives: November 2012

Moli (Burmese Spiced Fish in Coconut)

We had friends over for dinner at the weekend.   I needed to make something vegetarian, dairy-free and gluten free, so made Moli, which was so popular everyone wanted the recipe, so I thought I would share it.   The orginal recipe came from the The Food Aid Cookbook, which is an all time favourite of mine.   Here is my version.

Ingredients you will need

serves 4

400g firm white fish (such as haddock and pollock), skinned and cut into chunks

2 tablespoons of vegetable oil

1 large onion chopped

1 large red pepper chopped

1 teaspoon tumeric

1 teaspoon chilli powder

1 glove of garlic

150g creamed coconut grated

400ml hot water

1 teaspoon salt

juice of 1 lemon

Method

In a large frying pan fry the onion in the oil until soft.

Add the red pepper, tumeric, chilli and garlic and continue to fry for another 5 minutes.

Add the fish and stir until it is coated in the spiced onion mixture.

Add the coconut and hot water, and simmer, uncovered until the fish is cooked, about 10 minutes.

Finally add the lemon juice and salt.

Serve with rice.

Pavlova, that does not stick!

I had some egg whites left over and decided to make a Pavlova.    This recipe was given to me by my Mum many years ago.   I always use it as I have never know it to stick. It is crunchy on the outside, soft and marshmallowy on the inside.   I decorated it with whipped cream and raspberries.    We grow raspberries and I had frozen some back in September.   Unfortunately I did not manage to freeze many this year, so it is a real treat to get that burst of raspberry flavour in late November.

I forgot to take a photo and needless to say there is none left!

Ingredients you will need

serves 6

  • 3 egg whites
  • 160g caster sugar
  • ½ teaspoon white wine vinegar
  • 1 level teaspoon cornflour

Method

Draw a 23cm circle onto parchment paper, and place on a baking sheet.

In a large bowl whisk the egg whites until they form stiff peaks.

Add half of the sugar a tablespoonful at a time, whisking well after each addition.

Add the remaining sugar and whisk until the mixture is smooth and thick.

Lastly whisk in the vinegar and cornflour.

Spoon the meringue onto the paper and spread within the marked circle.

Bake in a moderate oven 140 oC (120 oC for fan ovens, GM 1) , for 45 minutes.

Turn off the oven, but leave the meringue inside until completely cool.

Decorate and serve.

Cooking tips

If you don’t have parchment paper, this well behaved pavlova can be cooked on greaseproof paper.

 

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The Best Ever Chocolate Sauce

This Chocolate Sauce is so very easy to make and it is absolutely delicious.   It is my favourite chocolate sauce recipe, so I wanted to share it with you.    It is wonderful poured over ice-cream or profiteroles.

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Ingredients you will need …

Method

Whisk together the chocolate powder and evaporated milk in a microwave safe bowl.Don’t worry they will not mix well at this stage. Microwave on high for 1 minute. Whisk until smooth and glossy. Serve hot, or cover with clingfilm and allow to cool.

Cooks tip

If there is any left over leave it in the fridge overnight, where it turns into a gorgeous chocolate spread.   We love it sandwiched between digestive or ginger biscuits.

German Apple Cake

We went to deliver some Drinking Chocolate to our local National Trust Poperty The Vyne.   While we were there, we went for a lovely walk in the gardens.  In their walled garden we bought some of their cooking apples, which inspired this recipe.

Ingredients you will need …For the filling

For the cake dough

  • 110g butter
  • 110g caster sugar
  • 225g self raising flour
  • 1 egg lightly beaten
  • ½ teaspoon salt

 

You will need a 7 inch, 18cm round cake tin, greased.
MethodStart by making the cake dough:

Melt the butter in a saucepan over a low heat.  Remove from the heat and stir in the caster sugar, flour salt and egg.

Stir the mixture together until it forms a soft dough.

For the filling:

In a mixing bowl stir together the Chocolate Powder, cinnamon and soft brown sugar.

Peal and core the apples, then chop them into the chocolate mixture.   Stir to coat the apples with chocolate, which stops them going brown.

To finish:
Spread half the dough in the bottom of the greased tin.  Add the apple and chocolate mixture.   Then top with the rest of the dough.  It is easiest to spread the dough over the apples by gently using your fingers.

Bake for 45-50 minutes at 180 oC (160oC for fan ovens, GM 4), until golden on top and firm to the touch.

Leave in the tin for 10 minutes before turning out.

 

Cooking tipsThis cake is delicious served warm as a pudding with cream.   Left overs can be served cold.

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.

http://www.chocolatefriends.com

Dairy-Free White Chocolate Ice Cream

Dairy-Free White Chocolate Ice Cream

Ingredients you will need …
serves 4

Method


Melt the White Couverture Powder in a bowl set over a pan of simmering water until melted, then remove from the heat.

Mix the coconut cream with the Malibu and stir in the melted couverture.

In a separate mixing bowl, beat the egg yolks and sugar until pale and thick, then beat in the chocolate and coconut mixture.

In a clean bowl, whisk the egg whites and beat 1 tablespoon into the ice-cream mixture.   (This lightens the mixture making it easier to fold in the rest of the egg whites).

Fold in the rest of the egg whites.

Pour into a freezer proof container and freeze overnight.   This allows the mixture to freeze and for the flavours to develop.

Soften in the fridge for 20 minutes before serving.

Cooking tips

The good thing about this ice-cream recipe is that it does not need to be churned.

The addition of the Malibu intensifies the coconut flavour, but can be omitted if you wish.   The other benefit of adding alcohol to ice-cream is that it reduces the formation of ice crystals, giving a smoother ice-cream.

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.

http://www.chocolatefriends.com

Step by Step Photo Guide to Chocolate Bavarois

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I have been having fun making a photo collage of my recipe.    To speed up the recipe I cooled the chocolate custard by placing the bowl in a washing up bowl of cold water.   I was then ready to add the cream in next to no time!

Recipe of the week – Chocolate Bavarois

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Chocolate Bavarois

We have been looking after the neighbors chickens this week so have a surplus of eggs.   I thought this recipe would be a perfect way to use some.    I will make a pavlova with the left over egg whites.

Ingredients you will need ...

Serves 6

  • 75gMortimer Dark Chocolate Powder
  • 300ml milk
  • 2 tablespoons strong hot coffee
  • 1 tablespoon gelatine powder
  • 4 egg yolks
  • 100g caster sugar
  • 150ml double cream
  • Recipe instructions
    Dissolve the gelatine in the hot coffee.
    Heat the milk in a pan, add the chocolate powder and whisk until dissolved.  Remove from the heat.
    With an electric mixer, beat the egg yolks and sugar in a large mixing bowl until they form a thick ribbon.
    Slowly beat in the chocolate milk, followed by the gelatine.
    Pour the mixture back into the pan and stir constantly over a moderate heat, until the mixture coats the back of the spoon.
    Strain into a bowl through a sieve and leave to cool, but not set.
    Pour the cream into the bavarois mixture and whip gently until incorporated.
    Pour into a pudding dish and put in the fridge for at least 2 hours to set.

    Cooking tips
    This is one of the girls favourite puddings and although I say it should serve 6, when you take seconds into consideration they would say it just serves 5!
    For a dinner party this can be served in individual pudding glasses.   It can also be made a day ahead.

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.

www.chocolatefriends.com