Cacao Chia Pan Brownie

Recipe courtesy of Psychologies Magazine (January 2019) and taken from ‘The Cacao Cookbook’.

Brownies are one of the easiest bakes – perfect for when you need a chocolaty treat.  You can also add chia seeds to the indulgent mix.

Cacao Chia Pan Brownie

Makes 16

Ingredients :
120g butter, plus extra for greasing
250g coconut sugar
80g cacao powder
45g self-raising flour
1/4 tsp sea salt
1 tsp vanilla extract
2 large eggs
40g chia seeds
1 tblsp dried rose petals, to serve (optional)
1 tblsp lime zest, to serve (optional)

Step One : Preheat the oven to 160oC / 325oF / Gas mark 3 and line a 20cm square brownie tin with baking paper, or butter a non-stick pan (as pictured).

Step Two : Melt the butter in a saucepan until it darkens in colour and smells nutty. Mix together the sugar, cacao powder, flour and salt in a large bowl, then slowly pour in the melted butter, whisking to blend.

Step Three : Add the vanilla extract, then whisk in the eggs. Stir in the chia seeds until just combined, and then pour the mixture into the prepared tin or pan.

Step Four : Bake for 20 minutes or until a skewer comes out with just a few moist crumbs attached and cracks form across the top.

Step Five : Leave to cool before removing from the tin or pan, scattering over dried rose petals and lime zest, if using, and cutting into squares or slices.

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Iced Chocolate Parfaits

Recipe courtesy of Hello Magazine many years ago.

Use rubber muffin moulds as the parfaits will pop out easily.

Serves : 6

Iced Chocolate ParfaitsIngredients :
600g (1 lb 5oz) dark cooking chocolate, melted
3 egg yolks
9 tblsp caster sugar
3 egg whites
375ml (13 fl oz) double cream
Few drops of vanilla extract
250g (9oz) crème fraiche

To serve :
Chocolate sauce
Ice cream
Mint sprigs

 

Step One : Brush the inside of six non-stick large muffin moulds with a thin layer of melted chocolate and chill until set. Repeat twice more. If liked, a little melted white chocolate can be brushed alternately on the moulds with the first layer of dark chocolate.

Step Two : In a bowl, whisk the egg yolks with half the caster sugar until light and fluffy. In another bowl, whisk the egg whites until they are standing in stiff peaks. Whisk in the remaining sugar and then fold into the yolk mixture.

Step Three : Whip the cream, vanilla and crème fraiche together until stiff, and fold into the egg mixture. Pipe or spoon into the muffin moulds and freeze until firm.

Step Four : To serve, pop the frozen parfaits out of the moulds and serve with chocolate sauce, ice cream and mint sprigs.

Raspberry, Liquorice and Star Anise Gummies

Recipe courtesy of Psychologies Magazine (June 2019) and taken from ‘The Beauty Chef Gut Guide’ by Carla Oates..

These gummies contain ingredients that help repair the lining of your gut.  Liquorice is rich in anti-inflammatory compounds that suppress pathogenic bacteria.  Paired with gelatin, rich in gut-healing amino acids, you have a remedial snack that tastes more like a childhood treat.

IMG_2037

Makes 375ml

Ingredients :
340ml cold water
2 tblsp grass-fed powdered gelatin
1 tsp fennel seeds
1 star anise
240g fresh or frozen raspberries
2 liquorice root teabags
Stevia equivalent to 1 1/2 tsp of normal sugar

Step One : Pour 180ml of the water into a small bowl and sprinkle the gelatin over the surface in an even layer. Set aside for 10 minutes to bloom.

Step Two : In a medium saucepan, toast the fennel seeds and star anise over a low to medium heat for 30 seconds, or until fragrant. Pour in the remaining 160ml water, add the raspberries and bring to the boil. Decrease the heat and simmer for 2 minutes.

Step Three : Remove the pan from the heat, add the teabags and set aside to steep for 3 to 5 minutes. Remove the teabags, squeezing out all of the liquid, and discard.

Step Four : Add the gelatin mixture and Stevia to the hot raspberry liquid and stir until dissolved. Strain through a fine mesh sieve into a measuring jug, using a spoon to press the raspberry pulp to ensure you get all the juice out. Don’t scrape, as you don’t want to push too many of the seeds through. Top up the liquid with water to make 375ml, if necessary.

Step Five : Place ice-cube trays or silicon moulds onto small baking trays. Fill with the raspberry liquid. Refrigerate for al least 1 hour, or until completely set.

Step Six : To unmould, briefly dip the base of the ice-cube trays or moulds into boiling water. Using your fingertips, pull the gummies away from the edge of the moulds to release the seal, then invert onto a plate.

Step Seven : Store the gummies in an airtight container in the refrigerator for up to two weeks.

Redcurrant Chocolate Puddings

Recipe taken from Hello Magazine many years ago.

Redcurrant Chocolate puddingServes : 10

Ingredients – Base sponge :
100g (4oz) butter
100g (4oz) caster sugar
2 eggs
1 egg yolk
300g (11oz) plain flour
1 tsp baking powder
Juice of 2 medium oranges

Ingredients – Top sponge :
50g (2oz) caster sugar
1 egg
1 egg yolk
150g (5oz) plain flour
50g (2oz) butter, melted

To serve :
225ml (8 fl oz) chocolate sauce
Strawberries brushed with warmed redcurrant jelly

Step One : For the base sponge, beat together the butter and sugar until creamy. Stir in the eggs and egg yolk, then fold in the flour, baking powder and orange juice. Divide the mixture between 10 ramekin dishes.

Step Two : For the top sponge, whisk together the sugar, egg and egg yolk until thick and creamy. Carefully fold in the flour and melted butter and spoon into the ramekin dishes.

Step Three : Preheat the oven to 220oC / 425oF / Gas Mark 7 and bake for 10 minutes or until just firm when pressed. Turn out the sponges and serve with chocolate sauce and strawberries brushed with warmed redcurrant jelly.

Monkfish with Bubble and Squeak cake, garlic spinach, poached egg and cream sauce

Recipe courtesy of Hello Magazine many years ago.

Monkfish with Bubble and Squeak

Serves : 4

Ingredients – Bubble and Squeak :
6 medium potatoes, boiled and mashed
6 small shallots, blanched in boiling water until softened
1 parsnip, blanched and chopped
6 Brussels sprouts, blanched and chopped
450g (1 lb) green cabbage, blanched and chopped
Salt and pepper
Olive oil

Ingredients – Spinach :
A large bunch of spinach leaves, stalks removed
1 garlic clove, peeled and crushed

Ingredients – Cream Sauce :
2 shallots, peeled and finely chopped
15g (1/2 oz) clarified butter
150ml (1/4 pt) double cream
2 tsp Dijon mustard
2 tsp crème fraiche

Other Ingredients :
4 x 150g (5oz) pieces of monkfish tail fillet
4 poached eggs

Step One : Preheat the oven to 200oC / 400oF / Gas Mark 6. Mix together the potato, shallots, parsnip, sprouts, cabbage and seasoning with a dash of olive oil and spread out in a roasting tin. Roast for approximately 40 minutes until golden.

Step Two : Rinse the spinach and cook in a pan with the garlic and the rinsing water on the heat for a few minutes until wilted.

Step Three : For the sauce, saute the shallots in the butter until softened. Add the cream and bring to the boil. Stir in the mustard and whisk for 3 minutes before adding the crème fraiche.

Step Four : Fry the monkfish in a hot pan in a little olive oil, searing over a high heat on all sides to begin with and then lowering the heat or transferring to the oven to finish cooking.

Step Five : To serve, cut four round cakes from the bubble and speak and top with the spinach and monkfish. Place the eggs alongside and spoon around the sauce.

Wild Salmon Sashimi, Spring Onion, Shiso Leaf and Yuzzo dressing

Recipe taken from Hello Magazine many years ago.

Wild Salmon

Serves : 4

Ingredients :
700g (1 1/2 lb) salmon fillet, any bones removed
100ml (4 fl oz) yuzzo
Juice of 2 oranges
Juice of 2 limes
Juice of 1 lemon
1 tsp finely chopped fresh ginger
100ml (4 fl oz) olive oil
100ml (4 fl oz) Japanese soy sauce

To garnish :
Finely sliced spring onion
Japanese pickled ginger
Shiso leaves

To serve :
Wasabi paste
Soy sauce

Step One : Slice the salmon as thinly as possible and arrange on four serving plates.

Step Two : Whisk together the yuzzo, orange juice, lime juice, lemon juice, ginger, olive oil and soy sauce and spoon 2-3 tablespoons over each serving.

Step Three : Scatter the sliced spring onion, ginger and shiso leaves over the top and serve with wasabi paste and soy sauce for dipping.

Pan-fried Diver Scallops, baby fennel, tomato, lemon and coriander

Recipe courtesy of Hello Magazine many years ago.

Pan-fried Diver Scallops

Serves : 4

Ingredients :
50ml (2 fl oz) lemon juice, plus an extra squeee
150ml (1/4 pt) olive oil, plus a little extra for frying
1 tblsp crushed coriander seeds
4 bulbs of baby fennel
A handful of fresh basil leaves, thinly sliced
8 plum tomatoes, peeled, deseeded and diced
Rock salt and black pepper
12-16 diver-caught scallops, depending on size, roes removed

Salad :
1 bag of rocket
A handful of chervil sprigs
6 tblsp vinaigrette dressing

Step One : Mix together the lemon juice, olive oil and coriander and leave for several hours.

Step Two : Blanch the baby fennel in a pan of salted boiling water for 3-4 minutes or until just tender but still with a little bit of crunch.

Step Three : Pour the lemon, oil and coriander mixture into a pan and heat until it comes to the boil. Add the basil, tomatoes, fennel and seasoning. Keep over a gentle heat while you fry the scallops.

Step Four : Heat a heavy non-stick frying pan, add a little olive oil and when very hot fry the scallops until coloured on one side. Turn over, season with salt, pepper and a squeeze of lemon juice and colour on the other side, taking care not to overcook them.

Step Five : Spoon the vegetables and cooking liquid on to serving plates. Toss the rocket and chervil with the vinaigrette. Arrange the scallops on the plates and pile the rocket salad in the centre. Serve at once.

Swede Spaghetti, Miso Emulsion, Parmesan and Brioche crumbs

Recipe courtesy of Psychologies Magazine (May 2018) and taken from Planted: Stunning seasonal vegan dishes by Chantelle Nicholson.

Swede spaghetti, instead of pasta, adds a sweet, slight crunchiness to this dish.

Serves : 4

Swede spaghettiIngredients :
4 slices brioche
2 tblsp white miso paste
4 tblsp extra virgin olive oil
100ml light vegetable stock
Sea salt and freshly ground black pepper
1 large swede, peeled and spiralised
1/2 bunch of flat-leaf parsley, leaves finely chopped
50g non-dairy Parmesan-style ‘cheese’

Step One : Preheat the oven to 150oC / 300oF / Gas mark 2. Tear the brioche into small pieces and spread out on a roasting tray. Bake for around 20 minutes until golden.

Step Two : Put the miso paste and oil into a large saucepan over a medium heat. When heated, whisk together and add the vegetable stock. Season well with black pepper.

Step Three : Bring a large pan of salted water to the boil. Plunge the swede into it and cook for 2-3 minutes until just al dente. Strain the swede, then add to the saucepan containing the miso emulsion. Stir well, then add the parsley.

Step Four : Share between 4 bowls, grate the ‘cheese’ on the top of each and crumble the brioche over, to serve.

Cauliflower Soup with Curry-fried Apple

Recipe courtesy of Psychologies Magazine (November 2018) and taken from 30-Minute Vegetarian: 100 Green Recipes to Prep in 30 Minutes or Less by Ylva Bergqvist

Cauliflower soupServes : 4

Ingredients :
Olive oil, for frying and to serve
1 onion, diced
2 garlic cloves, crushed
800g cauliflower
200g cooked butter beans
500ml cashew or almond milk, unsweetened
300ml water
1 tblsp freshly squeezed lemon juice
Salt

For the Curry-fried apple
1 apple, peeled, cored and diced
Olive oil, for frying
2 tsp curry powder
100g pumpkin seeds
Salt and freshly ground black pepper

Step One : Fry the onion and garlic in the olive oil in a large saucepan over a medium-low heat for around 5 minutes, until soft.

Step Two : Remove the green leaves from the cauliflower, cut them into smaller pieces and reserve them.  Cut the rest of the cauliflower into small pieces.

Step Three : Place the cauliflower, beans and nut milk in the saucepan.  Add water to cover the contents, put on the lid and cook for around 15 minutes, until the cauliflower is completely soft.

Step Four : To cook the apple, put the apple and reserved cauliflower leaves in a frying pan with a little olive oil, sprinkle over the curry powder and fry until soft.  Add the pumpkin seeds and ensure everything is warmed through.  Season with salt and pepper.

Step Five : Drain a little of the milk from the saucepan into a bowl.  Blend the soup until it is smooth.  Reintroduce the milk and/or water and dilute to your preferred consistency.  Season with the lemon juice and salt.

Step Six : Top the cauliflower soup with the fried apple and a drizzle of olive oil, to serve.

Thai-style Chicken Noodle Soup

 

Recipe courtesy of Easy Living.

Serves : 4

Preparation time : 10 mins

Cooking time : 20 mins

Chicken noodle soup

Ingredients :
175ml (24 fl oz) chicken stock
2 shallots, finely sliced
1 stalk lemon grass, thinly sliced
2 small red chillies, finely chopped
1 tblsp fresh ginger, finely grated
2 cloves garlic, crushed
Grated zest of 1/2 a lime
3 skinless chicken breast fillets, thinly sliced
400g tin of coconut milk
2 tblsp Thai fish sauce
2 tblsp lime juice
1 tsp brown sugar
120g (4oz) fresh rice noodles
Coriander leaves, to serve

Step One : Combine the chicken stock, shallots, lemon grass, chillies, ginger, garlic and lime zest in a large saucepan and simmer over a low heat for 10 minutes.

Step Two : Add the chicken, coconut milk, fish sauce, lime juice and sugar and simmer for 5 minutes.

Step Three : Season with salt and freshly ground black pepper.

Step Four : Place the noodles in a heat-proof bowl and cover with boiling water.  Separate the noodles, then drain.  Divide them between four deep bowls.

Step Five : Ladle soup over noodles and top with the coriander.  Serve with quartered limes, if desired.

Tip :  Add extra lime juice, sugar, Thai fish sauce or chilli according to your taste; it should have a good balance of sweet, sour and spice.