Choc Choc Mousse
Delia came up with this recipe and it is YUMMY!!! How to Cook Book Two and The Delia Collection: Chocolate.
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Ingredients
7 oz (200 g) dark chocolate (75 per cent cocoa solids), broken into pieces
4fl oz (120ml) warm water
3 large eggs, separated
1½ oz (40 g) golden caster sugar
First of all place the broken-up chocolate and 4 fl oz (120 ml) warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes.
Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.
Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light. Next divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm. I think it's also good to serve the mousse with a blob of softly whipped cream on top.
Delia came up with this recipe and it is YUMMY!!! How to Cook Book Two and The Delia Collection: Chocolate.
...
Ingredients
7 oz (200 g) dark chocolate (75 per cent cocoa solids), broken into pieces
4fl oz (120ml) warm water
3 large eggs, separated
1½ oz (40 g) golden caster sugar
First of all place the broken-up chocolate and 4 fl oz (120 ml) warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes.
Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.
Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light. Next divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm. I think it's also good to serve the mousse with a blob of softly whipped cream on top.
Got huge amounts of Hedgerow Fruits.......me too!!! Lady G has madea big pitcher of 'Bramble Non-Alcoholic Cold Juice'.....collected the fruit using a Homemade Kitchen bag (pics to be uploaded)
HOMEMADE CITRUS SCRUB
A homemade scrub doesn’t only exfoliate and moisturize your hands, feet, and body but it also makes an amazing gift! Lady G is being selfish and keeping it all for herself and hubby. (Hubby uses this scub in between shaves to help his skin not get yucky and blotchy with ingrowing hairs)
So here’s how it rolls out. You need four ingredients, and they’re all completely natural. That’s it:
Ingredients:
1/2 cup sea salt (Maldon is the one I plumped for)
1/2 cup olive oil (I have several types in my kitchen but I used a light oil)
1 or 2 slices of lemon (Unwaxed)
1 or 2 slices of orange (Really juicy big oranges)
Step 1: Add the olive oil and sea salt into a bowl or blender.
(You can do this one of two ways: in a blender, or in a bowl. I used a Magimix because it grinds up all the little tiny pieces, and I wanted to get all the little bits of orange and lemon peel. If you do it by hand in a bowl, chop up the peel really really well, or omit the peels completely.).
I personally really like chunks of citrus peel in my citrus scrub. Makes it more, citrus-y.
And exfoliate-ish.
Step 2: Chop the fruit
I used about two slices of lemon and two slices of orange and popped them straight into the blender. Again, if you’re not going to use a blender, chop the pieces up really really small. I used both the fruit and the peel, because I was using the blender, but if you aren’t using a blender squeeze the fruit as much as you can to get the juice out. You want all the juice you can get, and then chop up the peel and mix it up in a bowl.
Step 3: Mix
You can use this citrus scrub one of two ways: you can put it next to your kitchen sink and use it after you wash your hands, or you can use it in the shower like I do. If you use it in the shower, mix it around with your hands and apply it all over your body with your hands or a washcloth. Rinse it off completely and pat yourself dry so you don’t rub off all the olive oil.
I store this in the fridge because I like the coldness but let me know if you have any other ideas or suggestions!
Enjoy x
A homemade scrub doesn’t only exfoliate and moisturize your hands, feet, and body but it also makes an amazing gift! Lady G is being selfish and keeping it all for herself and hubby. (Hubby uses this scub in between shaves to help his skin not get yucky and blotchy with ingrowing hairs)
So here’s how it rolls out. You need four ingredients, and they’re all completely natural. That’s it:
Ingredients:
1/2 cup sea salt (Maldon is the one I plumped for)
1/2 cup olive oil (I have several types in my kitchen but I used a light oil)
1 or 2 slices of lemon (Unwaxed)
1 or 2 slices of orange (Really juicy big oranges)
Step 1: Add the olive oil and sea salt into a bowl or blender.
(You can do this one of two ways: in a blender, or in a bowl. I used a Magimix because it grinds up all the little tiny pieces, and I wanted to get all the little bits of orange and lemon peel. If you do it by hand in a bowl, chop up the peel really really well, or omit the peels completely.).
I personally really like chunks of citrus peel in my citrus scrub. Makes it more, citrus-y.
And exfoliate-ish.
Step 2: Chop the fruit
I used about two slices of lemon and two slices of orange and popped them straight into the blender. Again, if you’re not going to use a blender, chop the pieces up really really small. I used both the fruit and the peel, because I was using the blender, but if you aren’t using a blender squeeze the fruit as much as you can to get the juice out. You want all the juice you can get, and then chop up the peel and mix it up in a bowl.
Step 3: Mix
You can use this citrus scrub one of two ways: you can put it next to your kitchen sink and use it after you wash your hands, or you can use it in the shower like I do. If you use it in the shower, mix it around with your hands and apply it all over your body with your hands or a washcloth. Rinse it off completely and pat yourself dry so you don’t rub off all the olive oil.
I store this in the fridge because I like the coldness but let me know if you have any other ideas or suggestions!
Enjoy x
Lady G had been able to catch up and make some Homemade Cordial. This batch is Rosehip and Hibiscus with Ginger. Cordial doesnt care what it is stored in. So, use your old bottles and save some money and your teeth because YOU will know what you have put in it. You DEFINATELY need a good pair of Oven Gloves when making this though.....come check out Lady G's Material and get a pair made!
Elderflower Cordial
Lady G adores fruit in any guise and a twist on a weekday favourite is the 'treat' topping in this recipe. You can obviosuly have whatever fruit you like :-)
Ingredients
3 medium bananas
1 cup strawberries, halved
... 4 medium oranges, pared and sectioned
1 cup seedless green grapes, halved
Sour Cream Honey Dressing:
1/2 cup sour cream
1 tablespoon honey
1 tablespoon orange juice
Step 1: Slice bananas, strawberries, oranges, and grapes. Place in large mixing bowl.
Step 2: In a small bowl, combine the sour cream, honey and orange juice and mix well.
Step 3: Coat the fresh fruit with the dressing and refrigerate for 2 hours before serving.
Serves 6
Enjoy x
Ingredients
3 medium bananas
1 cup strawberries, halved
... 4 medium oranges, pared and sectioned
1 cup seedless green grapes, halved
Sour Cream Honey Dressing:
1/2 cup sour cream
1 tablespoon honey
1 tablespoon orange juice
Step 1: Slice bananas, strawberries, oranges, and grapes. Place in large mixing bowl.
Step 2: In a small bowl, combine the sour cream, honey and orange juice and mix well.
Step 3: Coat the fresh fruit with the dressing and refrigerate for 2 hours before serving.
Serves 6
Enjoy x
Lady G has also had a glut of strawberries......what to do......what to do.......pop a Lady G apron on and do the following;
Top 2 punnets worth of strawberries
Place the topped strawberries in the freezer
An hour later (or in my case 2 days later when remembered) pop in a blender and whiz......if you are worried about your blender blades leave to soften. They need to be all different sizes in th... e blender.
Add enough double cream (by eye)
Add approx 75g of icing sugar
Whiz v quicky to combine
Line a punnet with clingfilm and oil
Pop the strawberry in the punnet and then into the freezer.........I am a little bit in love with this recipe!!! x
Top 2 punnets worth of strawberries
Place the topped strawberries in the freezer
An hour later (or in my case 2 days later when remembered) pop in a blender and whiz......if you are worried about your blender blades leave to soften. They need to be all different sizes in th... e blender.
Add enough double cream (by eye)
Add approx 75g of icing sugar
Whiz v quicky to combine
Line a punnet with clingfilm and oil
Pop the strawberry in the punnet and then into the freezer.........I am a little bit in love with this recipe!!! x
Hello to all my lovely Lady G likers! It is starting to feel a little bit like the autumn is creeping closer. The changes in the weather have made Lady G to want to take half an hour out....
Honey and Yoghurt Face Mask
It's great for all skin types.
Ingredients:
... 1 tbsp natural yogurt, room temperature (not lowfat or non-fat)
1 tsp runny honey (microwave for a few minutes to soften hardened honey)
Preparation:
Combine mixture, then apply to face.
Let sit for 15 minutes.
Wash face with steaming washcloth.
For dry skin, use an extra tsp of honey.
Oily skin? Add a few drops of fresh lime juice.
Enjoy x
Honey and Yoghurt Face Mask
It's great for all skin types.
Ingredients:
... 1 tbsp natural yogurt, room temperature (not lowfat or non-fat)
1 tsp runny honey (microwave for a few minutes to soften hardened honey)
Preparation:
Combine mixture, then apply to face.
Let sit for 15 minutes.
Wash face with steaming washcloth.
For dry skin, use an extra tsp of honey.
Oily skin? Add a few drops of fresh lime juice.
Enjoy x
Lady G has had to think of some scrummy, filling, quick ideas to use fresh veg......how about trying an Onion Tart.........with a little salad on the side. It fed 6 people quite easily and took 20 mins of actual making and the rest finishing off in the oven.......:-) The onion glaze definately needed a full sized Apron and a pair of Oven Gloves for the last part of cooking. Enjoy x
Lady G made an Apricot Glaze a month ago and last weekend when we had lots of people over we poured it over a big joint of boneless pork. The joint marinaded for 24 hours and then cooked for 8 hours on gas mark 4. SERIOUSLY SCRUMMY!! Definately needed a Lady G apron for this one!!
Yesterday evening, just before it started to get really, really, dark I picked some homegrown radish. These took about 3 weeks to grow. Today, with a boring old quick pasta on the run I had little rays of sunshine. It did make me think though......why did I not use the leaves? I will not make the same mistake again.....here is a yummy looking recipe courtesy... of BBC Good Food;
Lemony Radish and Fennel Salad
Serves 4
1.Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.
2.Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and and black pepper, then serve. This salad is great with grilled fish or chicken.
Lemony Radish and Fennel Salad
Serves 4
1.Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.
2.Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and and black pepper, then serve. This salad is great with grilled fish or chicken.
Tonight, when out for a bite to eat I asked my husband what intriguing little bottles this little restaurant had on the windowsill. In the summer evening light they looked so pretty. One was a gorgeous red/pink colour and it had a tatty label.....just my sort of thing. I wished I had ordered the salad so I could have used, upon investigation, the Raspberry Vinegar. I have got loads of raspberry canes loaded with little fruits and as soon a few of the canes are ready off the fruits will go into cute, recycled bottles.
Anyone for Salad?
Remember Lady G is making some Aprons/Pinnies/Overall to protect your summer clothing x
Lemon Chicken & Romaine Salad
Preparation & Cooking Times
... Preparation time: 15 mins
Serves 4
Ingredients:
120g: low fat mayonnaise
1: lemon
2 tbsp: chopped chives
1 tbsp: chopped mint
4: roasted chicken breasts, skinned and torn into strips (370g)
1: whole Romaine Lettuce (280g)
85g: bag Watercress
2-3 tbsp: French dressing (I make my own dressing and keep it in a bottle in the fridge...)
Remember Lady G is making some Aprons/Pinnies/Overall to protect your summer clothing x
Lemon Chicken & Romaine Salad
Preparation & Cooking Times
... Preparation time: 15 mins
Serves 4
Ingredients:
120g: low fat mayonnaise
1: lemon
2 tbsp: chopped chives
1 tbsp: chopped mint
4: roasted chicken breasts, skinned and torn into strips (370g)
1: whole Romaine Lettuce (280g)
85g: bag Watercress
2-3 tbsp: French dressing (I make my own dressing and keep it in a bottle in the fridge...)
Right my little dearies.....Lady G is goign to share some BBQ marinades......if you can share any tips or ideas.....that would be brill! Marinade over night or at least 1 hour on any meat, fish or veggies. Make sure you pop in the fridge and cover in cling wrap. Enjoy x
Idea 1 THAI MARINADE
Ingredients
1 Cup Coconut milk (Coconut water may be substituted for a milder flavour)
... 2 Tablespoons Tamari (or soy sauce)
1-2 Teaspoons Thai hot red pepper sauce
1/2 Cup Peanut Butter (smooth preferred)
Idea 2 LEMON & GARLIC MARINADE:
Ingredients
2 tbs Garlic
zest and juice of 1 lemon
1 tbs Turmeric
75ml (3fl oz) olive oil
Idea 1 THAI MARINADE
Ingredients
1 Cup Coconut milk (Coconut water may be substituted for a milder flavour)
... 2 Tablespoons Tamari (or soy sauce)
1-2 Teaspoons Thai hot red pepper sauce
1/2 Cup Peanut Butter (smooth preferred)
Idea 2 LEMON & GARLIC MARINADE:
Ingredients
2 tbs Garlic
zest and juice of 1 lemon
1 tbs Turmeric
75ml (3fl oz) olive oil
If you go down to the market today.....you are sure to pick up some scrummy veggies, fruit, cheese, meat and fish. Lady G bought a case of tomato and is going to make VERY easy batches of tomato ketchup, tomato salsa, tomato pizza base topping. All of which will be stored in jars, bottles and food bags in the freezer. The pic shows the first stage of chopping them in half and roasting. Lady G DEFINATELY needs an Apron / Oven Gloves. If anyone wants any help or ideas....drop me a message....