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.

Carrot and Poppy Seed Waffles

Recipe taken from The Good Stuff: Delicious recipes and tips for happier and healthier children by Lucinda Miller published in Psychologies Magazine February 2019.

Kids will love this healthy and tasty alternative to bland shop-bought waffles. Fussy eaters won’t spot the carrot and the poppy seeds boost calcium, iron and zinc levels.

carrot and poppy seed waffles

Ingredients:
200g porridge oats
1 tblsp Coconut sugar or light muscovado sugar
1 tsp baking powder
1 tblsp black or white poppy seeds
Pinch of fine sea salt
1 medium carrot, peeled and grated
200ml whole milk
120ml plain Greek yogurt
3 free-range eggs
Coconut or olive oil, for greasing the waffle maker

Makes : 5-6 waffles

Step One : Preheat the oven to 180oC (160oC fan), gas mark 4 and lightly grease the waffle maker with a little coconut or olive oil, using a piece of kitchen paper.

Step Two : Measure the oats into a food processor and blitz for about 1 minute, or until they reach a flour-like consistency.

Step Three : Transfer the oats to a large bowl and stir in the coconut, or muscovado sugar, baking powder, poppy seeds and salt, before adding the grated carrot, along with the milk and yogurt.

Step Four : Add one egg at a time, beating well after each addition until all the ingredients are combined.

Step Five : Turn your waffle maker to the highest setting and pour a ladleful of the mixture into the lower plate. Be careful not to overfill it or the mixture will pour out of the sides. Close the lid and let the waffle cook until it is golden brown on both sides – about 2 minutes.

Step Six : Remove from the waffle maker and place on a baking tray. At this stage, the waffle will be quite soft, so pop it into the oven for 5 minutes to crisp up. Repeat until you have 5-6 waffles.

British Spanish Omelette

A recipe by Gary Rhodes.

Spanish omelettes are just potatoes and onions blanched in oil, mixed with egg and cooked like a flat omelette – the texture is wonderful. This recipe is similar but gives you almost unlimited options.

Gary used a simple combination of cooked new potatoes (you could also use cold roast ones), onion, eggs and Cheddar. But this basic recipe can become a potato pizza using peppers, mushrooms, olives or whatever you like. The most important thing is to use a good omelette or frying pan.

Serves: 1 – 4

Ingredients:
5 or 6 new potatoes, cooked
1 onion, butter for frying
3 large sized eggs
1 level tsp freshly chopped parsley, optional
Salt and pepper
2-3oz (50-75g) cheddar cheese, grated

Step One : Cut the potatoes into ¼ in (5mm) thick slices. Slice the onion.  Heat 6 in (15cm) omelette or frying pan, add a small knob of butter and allow it to melt.  Add the sliced onion and sauté for a few mins until golden brown.

Step Two : Beat the eggs together, adding the freshly chopped parsley, if using.  Add the onions to the egg mixture and stir.  Season with salt and pepper.

Step Three : Reheat the omelette or frying pan, adding another small knob of butter and allowing it to melt.  Lay the sliced potatoes in the frying pan, so that they cover the base. Gently fry the potatoes on one side only, until they are a nice golden brown.

Step Four : Pour the onion and egg mixture on top of the potatoes and continue to cook on a medium heat.  You will notice the egg beginning to set. After a few minutes, remove the pan from the heat and sprinkle the grated Cheddar cheese evenly over the omelette. Place the pan under a preheated grill until the cheese has melted and turned golden brown, which should take only about 1 or 2 mins.

Variation : Before grilling the omelette, thinly sliced tomatoes can be placed over the cheese.  Arrange tomatoes so that they overlap and completely cover the top.  The omelette can then be grilled until the tomatoes are cooked.

Step Five : Transfer the omelette to a serving plate and dish up immediately. This omelette can be for 1 or 4 people, depending on everyone’s appetite.

Some other Autumn / Winter recipes can be found in Gary’s book here