Eton Mess

What to do with strawberries...

We've harvested a big bowl of strawberries last weekend from the garden. I’m actually so excited about it that I will have to dedicate a post to my lovely veg patch!!!!

So anyway, the sun was out, as well as the BBQ, and I thought « We need the prefect treat for a day like that! »

Now if you know me well, you will know that my perfect meal usually include homemade burger and… Eton Mess! I love the freshness of the strawberries, the sweetness of the meringue and the creaminess of the… cream! 

Here is my recipe the way I love it!

Ingredients

·      500gr strawberries

·      450ml double cream

·      200ml Greek yogurt

·      3tbsp caster sugar

·      6 meringue nest (unless you have time to do it yourself)

·      ½ vanilla pod

Method

Wash the strawberries, hull them and slice them (depending of the size) Put in a bowl and cover with caster sugar. Store in the fridge.

* The reason I do that is because the sugar is going to melt in the strawberry juice, creating a coulis.

Wisk the double cream and store in the fridge for an hour.

Slowly Mix the strawberries and sugar. Add the vanilla seeds. Add the yogurt and wiped cream. Toss everything together slowly to create… a mess! Store in the fridge with cling film.

When ready to serve, add the crushed meringue to the mixture and enjoy!

Ta-dah!

Chilli Chocolate Bars

Well, well, well… The past few days have been crazy guys! Our friend Phlau made it to our home on his push bike (North of France – Cheshire on a push bike in November is pretty mental!), Which mean that he and Mister Lapin played a LOT of guitar (I'm pretty sure they managed to record at least two albums over the weekend) and then earlier this week I started to attend 2 evening classes. I will have to tell you more about it another day.

So, this little creation was made for the boys over the weekend. It was difficult to judge the quantities as: 

1- I don’t like chocolate (but LOVE watching people eating it)
and 

2- I’m allergic to chillies! doh, that was a painful recipe!!!!!

But after degustation, Phlau and Mister Lapin said it was really nice and that they could taste the chilli AND the chocolate (so the chilli didn’t overpower the chocolate).

Ingredients:

- ½ red chilli

- 120gr dark chocolate

- 25gr-unsalted butter

- 2 tblsp double cream

Method

The day before, finely chop the red chilli and softly mix it with the butter. Leave to rest in the fridge.

The next day, put in a saucepan (in this order): The chilli butter, the roughly chopped chocolate and the double cream.

Boil some water in a bigger saucepan and leave the chocolate melt slowly, using the Bain Marie method. Stir occasionally.

Once the chocolate has melted, pour it in into a silicon mould (you can find lots of them on the internet).

Using a plain edge scraper, spread the chocolate. Make sure you cover every corner and try to avoid air bubbles (doesn’t look good).

Leave in the fridge to cool for a few hours before tasting.

Ta-dah!!!

Dark chocolate & Orange tuiles

I don’t know how was your week but I’m glad it’s the weekend! Well, I am mainly trying to avoid thinking about going back to work tomorrow :-(

This week at work was actually that bad, I had to take my bottle of « Brain Bleach » out of my drawer, this is usually a sign!!!!!! But he-ho, let’s think about something else!

It might sound crazy for some of you but, this year my family is coming to the UK to celebrate Christmas and, therefore, I’m starting to plan my meal!! Crazy I know!

However, before Xmas, we have a friend from France coming to see us next weekend! Phlau is actually coming on his pushbike and plan to travel about 100km every day before he can make it here! Pretty brave I think!  So, after all these kilometres, I better make sure he is going to eat and drink like a King! I already have a « surprise drink » in mind for him and Mister Lapin…

Anyway, today’s recipe is Chocolate and orange tuiles.

Ingredients:

• 120gr dark chocolate
• 1 orange
• 20gr butter
• 1-tablespoon double cream
• 1-tablespoon caster sugar

Method

Zest the orange and chop very finely the zest.

Boil a pot of water for the bain-marie. During that time, pour into a smaller pot or a bowl the chocolate, orange zest, butter and double cream.

Once the water is boiling, place the smaller pot into it and let the chocolate melt slowly (do forget to gently stir occasionally).

When your chocolate is ready, add the tablespoon of caster sugar, stir. This is done at the last minute to make sure the sugar will stay crispy when the tuiles are dry.

On a silicon-baking mat, make tuiles with the chocolate, usually the quantity of a big teaspoon.

Keep in a cool place or in the fridge for a few hours before eating.

Ta-dah!

Pear & Chocolate Muffins

Because I didn't post anything last week (and the week before...) apart from the Lamb Stew, I have to make up for it guys with two recipes, in hope you will forgive me.

I thought that the best way to achieve that was to offering you a treat! Nothing can beat a nice cup of tea with this little guilty pleasure aka: THE MUFFIN!!!!!!!!!!!!

So, let's keep it short and sweet:

Ingredients

• 240gr flour
• 100gr sugar
• 2tsp raising powder
• 1 pinch of salt
• 150ml milk
• 110ml sunflower oil
• 2 eggs
• 3 peeled pears, diced
• 100gr chocolate, roughly chopped

Method

Heat the oven at 200°C.

In a bowl, add all the ingredients except the pears and chocolate. With a hand mixer, whisk until reaching a smooth consistency.

Add the pear and chocolate and whisk for a few seconds.

Fill the muffins cases to ¾, sparkle a bit of brown sugar on top and bake for 20min.

Leave them to cool down. During that time, melt about to 30gr of chocolate with equal amount of butter. Drizzle on top of the muffins. 

Note: The reason why the quantity of chocolate is the same as the butter is because like that, the chocolate will always stay soft and gooey. But you can do it the “traditional way” to keep it firm.

Ta-Dah!