Tag Archives: eggs

Mousse au chocolat

29 May

Who does not like desserts?

As far as I know, almost nobody. I am sure that out of a group of 10, a maximum of 1-2 persons do not have a sweet tooth and do not get attracted by a sweet seduction after a good meal. For you as a hobby chef, that is good news. Offering a tasty dessert at a dinner party will make your guests happy. That being said, do not skip dessert :)

My experience is that desserts with dark chocolate always are a perfect fit after any kind of main course. They go well with digestives like liqueurs, an espresso or your glass of red or white wine.

I was invited to a dinner party last night and decided to go with mousse au chocolat. Turns out, it was a good choice: It is quick to make and you only need 4 ingredients.

mousse au chocolat

Ingredients (serves 6-7 people):

200g dark chocolate (60% cocoa)

100g very dark chocolate (85% cocoa)

20g white chocolate

400ml whipping cream

2 eggs

Raspberries for decoration

Preparation:

1. Melt all the dark chocolate in a bain-marie.

What is a bain-marie? You do not want to destroy the chocolate by melting it at a too hot temperature. Therefore, you use a bowl or small pot that you place in a larger pot with hot water. Stir the chocolate while melting it and make sure that no water spills into the chocolate. This would make the chocolate flaky instead of smooth.

Put aside and let cool down. The consistency of the chocolate has to be viscous (not liquid) before you continue processing it.

2. Separate egg white from yolks. In separate bowls,  whisk the egg whites until they are stiff and the egg yolks until they are fluffy.

3. Whip the cream with a hand mixer until it has a very firm consistency. Takes about 2-3 min.

4. Prepare a bowl that is large enough for all ingredients. Use a spatula and not a hand mixer from now on as you want to slowly combine all ingredients.

Start with the fluffy egg yolks by adding them to your bowl.

Now stir in the chocolate.

Add the egg whites.

Finally, work in the whipped cream. Leave about 2-3 tablespoons of whipped cream for decoration.

5. Serve the mousse straight away or chill it in the fridge (good idea if you want to prepare the mousse in advance). It is important that the mousse is firm like a pudding. Should that not be the case, cool it in an ice bath by placing the bowl into a larger bowl with ice-cube infused water or in the fridge until it gets firm.

6. Decoration: Melt the white chocolate in a bain-marie (just like the dark chocolate earlier). Wash a few raspberries. In a small bowl, put a scoop of mousse au chocolate and decorate it with a spoon of whipped cream, 2-3 raspberries and drizzle a few lines of white chocolate on top of the mousse. Enjoy with pleasure.

 

Meeting bacon & co: Sunday brunch time

30 Mar

This morning I had a creative start into the day. I woke up and went straight to the kitchen to prepare a nice little Sunday brunch. I proudly present:

Bacon & Co.

 

This brunch table reminds me of a still life painting. What you see arranged here are puff pastry wedges with red cabbage and goat cheese crumbles and bacon cheese muffins, accompanied by avocado, tomatoes and grapes. Both meals are oven baked and do not require a lot of prep time. With the spring time coming, enjoy a nice Sunday sunshine brunch!

Puff pastry wedges with red cabbage and goat cheese crumbles

Ingredients:

1 pack puff pastry (or 1 roll pie crust)

1 glass red cabbage (Rotkohl)

2 tablespoons crumbles goat cheese

Cumin

Preparation:

Before you start preparing, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

1) Cut the puff pastry into small rectangles. With your fingers, twist the ends together.

2) Fill with red cabbage and sprinkle with goat cheese and cumin (optional).

3) Cover a baking tray with baking paper and bake the puff pastry wedges until they are slightly brown (about 10 min). Serve warm.

Bacon cheese muffins

Ingredients:

Bacon stripes

4 eggs

1/2 cup milk

1/2 grated cheese (e.g. pizza cheese)

salt, pepper, sweet paprika powder

spring onion for decoration

Preparation:

1) In a bowl whisk together the eggs, the milk, the cheese and the spices.

2) Take a muffin baking pan and lay out the bacon stripes cross-wise. Then pour over the egg mixture and place in the oven for about 20 min. The muffins are done as soon as the egg mixture is firm.

3) Decorate with spring onions and serve warm.

Side dish

Arrange a plate with sliced tomato, avocado, apple, and grapes.

Bread pudding, the other way

4 Feb

Some of my dear readers might have noticed already: I enjoy selecting themes for my recipes. Lately, I posted two new albums to my Facebook page: One with breakfasts from around the world and the other one with lunch ideas (https://www.facebook.com/fourchetteknife). I will write more about another one soon (muffin challenge – stay tuned).

Today’s recipe is dedicated to lunch ideas. The idea is that we always complain how short we are in time because….we work, we are busy, we don’t like to take the time and planning effort to prepare a good meal…the list of excuses is long. I believe that there should not be any excuses. There are a ton of recipes out in the universe that are tasty and done in 30 min or less. It’s rather a matter of imagination and creativity. The most creative recipes I come up with are usually made from left over food I find in my fridge. Random creativity I call it.

Here is the story of my savory bread pudding: I sometime cut old bread into cubes and freeze it. I use those cubes when I want to make croutons. Last time I found two bags of bread cubes in my freezer they made me think of sweet bread budding – the yummy one with nutella and sugar. But because it was lunch time I had to come up with something else, so instead of nutella I used sausage and cheese :) I saw a very critical look on my boyfriend’s face; yet he had to admit that lunch was great!

DSC_0101

DSC_0102Ingredients (serves 4):

2 hands full of bread cubes (roughly 4 slices, use any bread you like, preferably old, dry bread)

1 large leek (alternatively a bunch of spring onions or 2 onions), sliced

1/2 celery root, sliced and cut into mouth big pieces

2 Polish sausages (or any kind of smoked sausage with flavor)

1 cup grated cheese (for extra taste: old Gouda or Gruyere)

1 cup milk

2 eggs

Salt, pepper, sweet paprika powder, ground nutmeg

Butter or oil for the baking pan

Preparation:

1) Start with preheating the oven to 200 degrees Celsius (400 degrees Fahrenheit).

2) In a pan with 1-2 table spoons oil, saute the leek and celery root until glassy. If needed, fry the sausage as well (our sausage was raw and needed to be cooked first)

3) Use a little butter or oil to grease the baking pan. Dust with flour.

4) Evenly spread out the bread cubes and the sausage in the baking pan or casserole you use. Cover with vegetables.

5) In a large cup or small bowl, whisk the eggs into the milk and season with salt, pepper, paprika and nutmeg. Pour over the bread mix.

6) Sprinkle with cheese and bake for 20-25 min at 200 degrees Celsius (400 degrees Fahrenheit).

Bread pudding

31 Aug

Dear blog readers, I am very sorry for my abstinence. Today is the last day in August and I am posting my first entry of this month. Summer time is vacation time and I spent mine on the beautiful US West Coast. Our camping meals turned out very simple and we only had sporadic internet connection, which explains why I haven’t posted new recipes in a while.

But now I am back and I would like to introduce you to a simple recipe for which you can use some leftovers from your kitchen (e.g. old bread). The variation I am presenting you is made with banana and chocolate. Bread pudding tastes equally great with a hot vanilla pudding topping, apple & cinnamon topping, or a raspberry crumble topping. The choice is yours :)

Ingredients

Old bread (any kind, without crust, I used 3 wholewheat English breakfast muffins), cut into bite size cubes

4 eggs

1 cup whole milk

1/2 cup sugar

1 pinch salt

1 banana

a few tablespoons nutella or one (dark) chocolate bar

Preparation

1) Prepare the bread: cut of the crust and dice it into mouth big cubes and place them in a baking pan (slightly butter the baking pan).

2) Prepare the pudding mix: Combine the 4 eggs with the milk, sugar and salt.

3) Soak the bread cubes in the pudding mix for at least 3 hours, almost all liquid should be soaked up by the bread before you bake the pudding.

4) Slice the banana and evenly spread it over the bread cubes. Add a few spoons of nutella or a few pieces of chocolate, then sprinkle with sugar.

5) Bake at 170 degrees Celsius (325 degrees Fahrenheit). For the first 30 min, cover the bread pudding with foil. Then remove cover and bake for an additional 30 minutes until golden brown.

Tip: The bread pudding tastes best if served warm as dessert or even for breakfast.

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