All posts by Heather

White Chocolate Terrine with Mocha Sauce

Desserts

  • 300g/10oz white chocolate with hazelnuts
  • 6 tbsp milk
  • 50g/2oz ratafia biscuits
  • 3 tbsp Tia Maria
  • 125g/4oz soft unsalted butter
  • 3 eggs, separated
  • 300ml/1/2 pint lightly whipped double cream
  • 150g/6oz dark chocolate
  • 300ml/1/2 pint water
  • 2 tsp corn flour
  • 2 tsp instant coffee
  • 1 tbsp Tia Maria
  • 1 tbsp double cream

40 minutes preparation

1. Break the white chocolate into a pan, add the milk and heat gently, stirring occasionally, until melted. Pour into a bowl.

2. Meanwhile spread the ratafia biscuits over the base of a dish and sprinkle with the 3 tablespoons of Tia Maria.

3. Beat the butter into the melted chocolate, add the egg yolks then fold in the whipped cream.

4. Whisk the egg whites until stiff then fold them into the chocolate mixture. Finally add the ratafia biscuits. Do not add any left over Tia Maria or the terrine may separate. Pour into a 1kg/2lb loaf tin that has been lined with clear film.

5. Cover and freeze for at least four hours, or overnight.

6. To make the sauce: put the dark chocolate into a pan with all but a tablespoon of the water and heat gently until the chocolate has melted. Stir the cornflour and coffee into the reserved water then add to the pan stirring until smooth and thickened. Add the tablespoon of Tia Maria. Cover the surface of the sauce with clear film to prevent a skin forming and leave to cool.

7. To serve, remove the terrine from the freezer and peel away the cling film. Pour the mocha sauce onto large plates then place a slice of the terrine on top. Place a drop of cream on the sauce and run a cocktail stick through the centre to make a heart.

Makes 12 portions

Parsnip Soup

Soups, Starters, Vegetarian

  • 2 tbls oil
  • 1 onion chopped
  • 1 garlic glove crushed
  • 1 tbls mild curry paste or powder
  • 450g / 1lb parsnips, cut into 21/2/1in chunks
  • 600ml/1pint chicken stock
  • salt and pepper
  • 4 tbls low-fat natural yoghurt
  • fresh chopped chives to garnish

1. Heat the oil in a large pan. Add the onion and garlic and fry until soft. Then add the curry paste or powder and cook for a few seconds, stirring constantly.

2. Add the parsnip chunks to the onion mixture. Pour in the chicken stock and stir well. Season with the salt and pepper, bring the soup to the boil, and simmer for 15 minutes or until the parsnips are tender.

3. Transfer the soup to a food processor or blender, and process until smooth. Return to the pan, add more salt and pepper, if necessary, and reheat.

4. Pour the soup into serving bowls and top with a swirl of yoghurt. Garnish with the chopped chives and serve.

Serves 4

Spiced Chickpeas

Hot & Spicy, Main Courses, Side Dishes, Vegetarian

  • 400gm tin of Chickpeas
  • 1/2 Onion Chopped
  • 1 table spoon of spicy curry paste
  • 2 Tomato Ripe and Chopped
  • 1 Handfull of baby spinach
  • 1 Handfull of corriander chopped
  • Water or Stock

Fry the onion until soft
add the curry paste and stir for a few minutes
add the tomatos and chickpeas and water (a little at a time)
let this simmer for about 20 minutes
add spinach at last minute
garnish with coriander

can be served with:
Tandoori Chicken
Naan Bread
Rice etc etc.