Oreo & Nutella Chocolate Pot for Two

Oreo & Nutella Chocolate Pot for Two

Photography by Darren Bester

Say ‘I love you’ with this decadent chocolate dessert made for two !

Featured on  The Pretty Blog for Valentines Day back in 2016, this chocolate pot of yumminess seems to have made a lasting impression.

Go on, give it a go … after all,  ‘sharing is caring’

xxx 

Yield: 2 large chocolate pots or 1 x 30cm quiche pan

Ingredients:

2 Packets of Oreo Biscuits – blitzed in a food processor to form a crumb like consistency 

5 tbsp Salted Butter, melted 

1 tsp Vanilla Extract

500g Cream Cheese

1/2 Cup Double Thick Cream

1/2 Cup Caster Sugar

x 1 350g jar of Nutella 

2 tbsp Cocoa 

1 Cup Fresh Raspberries

For the Topping: 3 Ferrero Rocher Chocolates crushed & extra fresh Raspberries 

Method: 

Combine the Oreo crumbs with the melted butter and pour into bottom of your jar, pressing up the sides, I like to be quite generous with the biscuit base vs. filling ratio.  Press with the back of a spoon to smooth down the mixture before refrigerating while you prepare the filling.  In a mixer, beat the cream cheese, sugar, vanilla extract, cocoa powder and Nutella until smooth.  Add the cream and beat until just combined.  Add the raspberries and stir by hand before gently pouring the mixture onto the Oreo base.  Refrigerate for approximately 4 hours or overnight.  Just before serving, top with the crushed Ferrero Rocher and fresh raspberries.  Serve with 2 spoons.  


 

Host your next celebration at Martha Who?

Host your next celebration at Martha Who?

Planning an intimate celebration with your nearest and dearest? Why not hold it at Martha Who Culinary Studio… We will design a bespoke menu for your special occasion and work to a theme of your choosing. 

Our venue becomes your venue but all the hard work is left to us, allowing  you time to connect with your guests while eating delicious food, receiving great service and avoiding all the ‘not so fun’ tasks that come with hosting a party. 

Martha Who? can accommodate up to 20 guests for a seated meal or a few more for a standing buffet type celebration.  Perfect venue and experience not only for intimate lunches and dinners but also for Baby Shower’s and other special celebrations.  2016-05-10_0002 2016-05-10_0003 2016-05-10_0004 2016-05-10_0006 2016-05-10_0008 2016-05-10_0009 2016-05-10_0005
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Chocolate Mousse

Chocolate Mousse

Photography by Darren Bester

I’ve always loved Chocolate Mousse … light and airy, you can just about feel the air bubbles pop in your mouth and then there’s the tasty moorish decadence of dark chocolate – Heaven!  It is rich though, which makes over indulging very easy to do, which is why this time round, I opted to serve them in cute little espresso cups.   You can of course, serve yours anyway you want … just don’t pair large portions with a very heavy meal. 

Quick and easy to prepare, it can be made a few days ahead of time thereby eliminating any stress when entertaining.  Perfect end to an Easter Lunch, I’m sure even the Easter Bunny would agree. 

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Yield: 4 standard ramekin portions 

Ingredients: 

170g dark good quality chocolate (70% cocoa solids) – Lindt is a good option 

80ml full fat milk

1 egg yolk

4 egg whites

20g caster sugar

Method: 

Roughly chop the chocolate and place in a heat proof bowl over a small pot of simmering water.  Stir until chocolate has completely melted and remove from the heat. 

Bring the milk to the boil and pour onto the melted chocolate, stirring with a whisk to combine.  Add the egg yolk and mix well to combine.  Set aside to cool. 

Whisk the egg whites to firm peaks, adding the sugar bit by bit.  Using a spatula, fold one-third of the egg whites into the chocolate mixture.  Whisk briskly, before folding in the rest of the whites (fold from the middle of the bowl up and outwards, using your other hand to steady and turn the bowl as you go).  Ensure the egg whites are well incorporated but be careful to not over work the mixture.  

Pour the mousse into individual ramekins or 1 large bowl.  If you want to serve in espresso cups or another dainty cup, use a piping bag to fill the cups neatly.   Chill for at least an hour.

Decorate with whipped cream and chocolate curls, if desired. 

Cooks Notes: 

The eggs should be very fresh.  Use them cold but not icy and not at room temperature. 

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Prawn, Lemon & Rocket Penne Pasta

Prawn, Lemon & Rocket Penne Pasta

I love Pasta ! When I moved to London in my early twenties, I had my first taste of basil pesto and fell in love! I would drench it over big bowls of pasta with bacon and mushrooms and I simply could. not. stop. eating. it.  Needless to say that when I flew home a year later on holiday, friends and family practically bypassed me at the airport due to not recognising me … or rather, the size of me 😮  

I’ve learnt to practice portion control since then and don’t make pasta part of our families weekly menu.  I am however, a firm believer in the ‘everything in moderation’ mantra and therefore do not see anything wrong with enjoying a bowl of pasta every now and then!  What is life without pasta?  This particular pasta is very fresh and certainly a lot healthier than the bottled pesto jars of my youth.  The flavours marry together beautifully, so simple but really packs a tasty flavour which makes this pasta dish, restaurant quality!   I’ve made it for friends and they have asked for the recipe.  Nough said 🙂  Martha Who_Prawn Pasta stomped1

 

Yield: 4 – 5 

Ingredients: 

500g dried penne pasta

3 cloves of garlic, peeled and crushed to a paste

2 – 3 red chillies, deseeded and finely chopped 

450ml of white wine (Sauvignon Blanc / Chenin) 

450g peeled & de-frosted ready to eat prawns 

4 tbs sun-dried tomato puree 

Zest and juice of 2 lemons 

4 big handfuls of rocket, chopped 

Salt & Black Pepper 

Olive Oil 

Method: 

Follow the cooking instructions for the pasta and while that is on the go, heat a few tablespoons of olive oil in a big frying pan and add the garlic and chilli – cook on a gentle heat ensuring not to burn the garlic.  After a minute or 2, add the white wine and the tomato puree and simmer for a few minutes until the alcohol has been cooked away together with the acidity of the tomatoes.  Drain your pasta and reserve a little of the cooking liquid.  Once the sauce is to your taste, add the prawns and mix through.  Remove from the heat.  Return the pasta to its pot and add the sauce, stir to combine.  Add the lemon juice, the lemon zest and half the rocket and 20 or 30 mL of the reserved cooking water.  Taste. Adjust the seasoning with salt & pepper.  Heat through on the stove top. Plate and garnish with the remaining rocket.  

Cooks Notes: I buy the Woolworths ‘Frozen fully cooked Prawns’  and the Woolworths ‘Sundried Tomato Quarters’.  With the tomatoes, I drain the vinaigrette it comes in and blitz the sun-dried tomatoes in a food processor / blender to a lumpy puree type consistency.