Valentine's Day Delight: White Chocolate Mousse

This is not strictly a Valentine's Day recipe, infact I usually make it in the summer when the strawberries are at their juiciest. However, it doubles up as a romantic pud so why not see if you can impress the other-half or alternatively indulge your single friends! I am aware that the average student house does not contain a set of mousse rings, so I have developed my own tactics for this recipe, which involves cutting up cream or yoghurt pots to make DIY mousse rings. This is a Mary Berry classic adapted to be more student-friendly, and of course if required it has a romantic decorative twist for Valentine's Day...

For six mousses you will need...

50g dark chocolate

75g hobnob biscuits

200g white chocolate

200ml double cream

200ml crème fraiche

225g strawberries

6 mousse rings if you have them, or if not,  DIY using yogurt pots (see below)

             

You will need to...

- Melt the dark chocolate in a bain-marie.

- Meanwhile, bash the hobnobs with a rolling pin in either a freezer bag or large mixing bowl. When they are finely crushed, stir in the melted dark chocolate. 

- Lay the mousse rings on a baking tray lined with baking parchment. 

- Press the biscuit base into the mousse rings using the back of a metal spoon. Make sure that they are all even and not too thick.

- Chill in the fridge to set whilst you make the filling.

- Melt the white chocolate in a bain-marie, then stir in the crème fraiche and double cream.

- Chop the strawberries into even, thin slices, then remove the bases from the fridge and line the mousse rings with your sliced strawberries.

- Spoon the white chocolate mixture into the middle of each ring - make sure they are only filled to about 2/3 full otherwise it will not hold when the ring is removed.

- Put the mousses back into the fridge and leave to set for about 4 hours.

- When ready to serve, carefully remove the mousse rings and serve with a romantic heart-shaped strawberry slice for Valentine's Day, or on other occasions, a sprig of mint or spoonful of fruit coulis will suffice!

Enjoy! Z x 

Flapjacks for February

There is no way of disguising the fact that flapjacks aren't the healthiest of foods, however as treats go, they're pretty damn good. The oats mean they are incredibly filling, making them great for an on-the-go sugar boost when you find yourself flagging. Although forced to use soft brown sugar (we had no caster sugar in the house), we will definitely be using it again, as it turned the flapjacks an amazing, deep golden brown and made them deliciously chewy. We got a bit creative with our flavours (procrastination from uni work does this to you), creating three different types using the additions of fruit, nuts, chocolate and spices. Needless to say, these are ridiculously easy, and a perfect starting point for any amateur baker. Once you have your basic flapjack mix, feel free to concoct your own 'perfect bar' to suit your tastes - here are our favourites...

Raisin and cinnamon spiced flapjacks

Plain flapjack with a double chocolate topping

                                                                   You will need...

200g butter 

200g soft brown sugar 

5 tbsp golden syrup

400g rolled oats (if you like them gooey use less!)

Optional additions such as...

Cinnamon and raisins 

Flaked almond and dried cherry

Dark and milk chocolate drizzle

Cherry and almond with a dark chocolate drizzle

You will need to...

- Pre-heat your oven to 180C. 

- Line a 20cm square baking tray with baking parchment.

- Melt the butter, sugar and syrup in a large saucepan, do not allow the mixture to boil. 

- Remove from heat and stir in your oats until they are covered in the mixture. 

- At this point add in any extras such as nuts, fruit or spice.

- Press the mixture into the baking tray and bake in the oven for 15-20 mins 

- Remove from the oven and leave to cool slightly before cutting into squares.

- Leave to cool completely before drizzling with a melted chocolate of your choice. 

Enjoy! C and Z x

Quinoa Superfood Salad

If you have found yourself falling off the January detox bandwagon (or Zoe's Apple Strudel led you astray) then this salad is the ideal tasty-yet-virtuous dish to get you back on the straight and narrow. This is my simplified student-friendly version of Gizzi Erskine's Superfood Salad recipe, and is as packed with colour and flavour as it is with healthy, nutritious goodness. I've seen quinoa recipes popping up all over the place for ages now, and after trying it in this dish I am converted. When cooked properly it is totally delicious, satisfyingly filling, and full of flavour, not bland in the slightest as I have found before. The key is toasting it in a dry pan before simmering in water, as it adds a rich nutty taste that I think is difficult to get with alternatives such as couscous. Great for lunch or as a light supper, this salad can be served solo, or for something a little more substantial top with shredded chicken or some flaked trout or salmon. 

To serve one person you will need...

Dressing

1 tsp lemon juice

1 tbsp extra virgin olive oil

1 tsp Dijon mustard

Seasoning

Salad

60g quinoa

1 strip of lemon peel

A pinch of dried mixed herbs

Salt & pepper

1 large chopped handful kale, blanched for 30 seconds in boiling water (substitute with broccoli if you can't find kale)

1/2 avocado, chopped

1 spring onion, sliced

1 cooked beetroot, (I buy the pre-cooked vacuum packed ones from any supermarket) chopped

4 radishes, thinly sliced

1 chicken breast (cooked and shredded) or 1 fillet salmon/trout (cooked, skinned and flaked) 

You will need to...

- Put the quinoa into a small, dry saucepan and toast on a fairly high heat for a few minutes until golden brown. Keep shaking it around the pan to stop it burning.

- Pour over roughly 120ml water, add in your lemon peel, herbs and seasoning and cover with a lid. Bring to the boil and simmer for ten minutes, then remove from the heat but keep the lid on and leave to steam for a further five minutes.

- To make the dressing, combine the mustard, oil and lemon juice - season to taste. 

- Drain the blanched kale well with kitchen paper and stir into the cooked quinoa. Stir in the avocado, spring onion, beetroot, radishes and dressing, ensuring everything is well combined and coated with the mustardy dressing. 

- Serve with your chicken or fish ontop.

Enjoy! C x