Tag Archives: chocolate

Thai chicken curry

Thai chicken curry and white chocolate cardamom mousse for dessert

Thai chicken curry

A few weeks ago we visited the Fourways Farmers market, curious to see and sample some fresh local produce and home made treats.

Victoire was looking for cardamom pods for some time and as luck would have it, managed to not only find a vendor that had cardamom, but also a smörgåsbord of other fresh herbs, spices and tidbits for our cooking endeavours. He even made up some barbeque spice for us. Watch out though, if you don’t pay close attention you’ll end up with some really hot spices and a huge dent in your pocket.

Inspired by the cardamom find, I happened to recall a recipe for white chocolate cardamom mousse from Nigel Slater’s Real Food cookbook – something I wanted to try for a long time. So this weekend, I finally got all the ingredients together for the decadent dessert.

Check out this quick Vine video of me whipping up the white chocolate cardamom mousse.

Read more about this recipe here.

With dessert sorted, I decided to continue on the fragrant Asian theme and make a Thai chicken curry for a change.

This one is very simple and is quite adaptable to whatever vegetables you have in your fridge.

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons Thai curry paste (I used panang curry paste – only 15% chilli)
  • 4-6 skinless boneless chicken thighs, cubed
  • can coconut milk
  • 10 baby sweetcorn, halved lengthways
  • 1/2 head cauliflower, halving the florets
  • 1/2 head broccoli, halving the florets
  • 1/2 punnet of mushrooms, sliced
  • 1/2 packet medium rice noodles
  • zest and juice of 1 lime
  • 2 tablespoons Thai fish sauce
  • small handful fresh coriander leaves

Method

  1. Heat oil in saucepan. Stir in the curry paste and cook for a few seconds. Add the chicken pieces and fry gently.
  2. Add the coconut milk, baby sweetcorn, cauliflower and mushrooms and bring to the boil. Partly cover with a lid and simmer for 10 minutes.
  3. Bring a pot of water to the boil with a little oil to prevent the noodles from sticking and add the rice noodles. When it reaches boiling point, switch off the heat and let it stand for 4 minutes.
  4. Drain the noodles and add to the pan. Add the broccoli stems on top and simmer for 4 minutes until the vegetables are tender.
  5. Add the lime zest and juice, fish sauce, coriander and stir well.
  6. Serve in a bowl, garnishing with fresh coriander, lime wedge and some red chilli (optional).

The dish turned out deliciously fragrant with just a hint of heat. The family gobbled it all up with no left-overs for a snack or work lunch. That to me is a sign of a successful dish.

We ended the meal off with the white chocolate cardamom mousse – a very rich, velvety finish to a delicious meal.

Nutella and banana parcels

Nutella and banana parcels

Nutella and banana parcels

This recipe for nutella and banana parcels is incredibly easy and always a winner with friends and family. You can’t go wrong with chocolate right?

Ingredients:

  • 1 roll of frozen puff pastry (save yourself a lot of time by buying the ready made stuff and thaw it in the fridge)
  • 1 cup of Nutella
  • 2 bananas
  • 1 egg

Caramel:

  • 75g castor sugar
  • 2Tbs cold water

Method:

  1. Preheat your oven to 220 C
  2. Thaw the frozen puff pastry in the fridge – check the pack for detail.
  3. Once thawed, dust a working surface with a bit of flour and roll out in a square
  4. You have two options here, depending on how you want to present the final dessert – either in a log or if you want to be more cheffy, make individual parcels (like a samosa)
    • For the log – Nothing too fancy, just spread the Nutella on the puff pastry and top with slices of banana. Beat the egg and brush the sides of the square with the egg (this helps to ‘glue’ the log together). Carefully roll the pastry lengthwise (otherwise it gets too thick) into the shape of a log. Using a fork, press the edges together to seal. Finally brush the log with the rest of your egg so it goes golden brown when cooked. (approx 30-40 mins)
    • For the samosa (or samoosa as we like to call it) – cut the pastry into approx 10cm squares (you should be able to get around 12+ squares out of a roll of pastry). Dollop (or pipe) some Nutella in the one corner. Top with sliced banana and top with another dollop of Nutella. Brush the sides of the square with the egg and fold the one corner of the pastry over the Nutella & banana to form a triangle. Using a fork, press edges together to seal. Finally brush the triangles with the rest of your egg so it goes golden brown when cooked. (approx 15 mins)
  5. To make the caramel, take the smallest pan you, have add the castor sugar and the water and heat to a boil. Just as it starts to change to a light golden colour take it off the heat and pour the caramel out on a baking tray lined with wax paper to cool. Don’t take your eye off the sugar as it starts to boil as it will burn very quickly and you’ll have to start over. The sugar is also extremely hot, so be careful not to touch it. Once cooled down, break into shards.
  6. To serve, cut your log into desired lengths and place on your plate. If you really want to show off you could use a small sieve and dust the tops with some icing sugar and then drizzle it with melted chocolate. Add a scoop or two of ice cream and place some caramel shards in the ice cream. Slice up some cape gooseberries (or strawberries) and perhaps top with a sprig of mint or some finely sliced basil.
  7. This dish goes well with a cup of espresso to finish

Chocolate fudge cake

Our Mothers’ Day tea on Sunday turned into lunch at short notice, and I was tasked with bringing dessert! I’m one of those people who prefer to bake something homemade than buy, but I’m not ashamed to resort to a Woolies alternative if pressed! And believe me, it does not take much to foil my well-intentioned baking plans, being four months pregnant and with an active one year old running around. So I had to come up with a good, easy, recipe quickly. Thankfully I had spotted a delicious-looking recipe on one of my favourite foodie blogs, The Gorgeous Gourmet, a few days previously, so this was a great excuse to try it!

I made the Chocolate fudge cake with caramel icing, go check out the recipe and bookmark it, you’ll thank me later :)  The only adaptations I made were to use Decaf plunger coffee (for the kids’ and my sake), and I added halved strawberries in addition to the chopped Rolo, who can argue with strawberries and chocolate?

I will spare you the drama I went through in baking this cake, too much to mention! None of it relating to the recipe at least! I will say that when using spring form cake tins you should make sure they are airtight, or line with baking paper for good measure, and nothing will change the flavour of even slightly rancid butter, so always make sure you have enough fresh butter and check the butter before you start, especially for the icing… :) Yip, I had to make the icing twice…

Here’s the end result:

Chocolate fudge cake with caramel icing

The cake was moist and gooey around the outside, pure bliss. The caramel icing, however, was not a hit. It was very sugary-sweet and not caramel-y at all – perhaps it was something I did, I’m not sure… Thankfully Candice has promised to have a look at the recipe to make it more caramel-y for me, if so, this will be my go-to cake for a very long time.

If you would like to try out other icings you could do a chocolate ganache or sandwich the layers with white chocolate mousse and dust the top with cocoa powder/icing sugar. Let me know if you find a winning combination!