Mar 18, 2016
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.
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.
Oct 5, 2015
Photography by Darren Bester
Maybe it’s because Easter is around the corner and I always associate Easter with seafood (after chocolate of course), or perhaps it’s the desire to indulge in one last al fresco lunch under the sun, before winter arrives in the Southern Hemisphere, or maybe it’s that case of ‘you want what you can’t have’, due to the baby boy currently growing in my belly and shellfish therefore being taboo… but for whatever reason, the desire to cook prawns, was one I finally gave into this past Sunday !
I made something quick and easy …toasted baguette with garlic & chili prawns and a fresh guacamole salsa for hubby and some friends (I ate mine minus the prawns). So quick and easy, yet so tasty and moreish. Something you could serve at a party as a canapé, as a starter or perhaps, like we did, as a lovely al fresco snack… Minimum effort for maximum results – just look how beautifully these pretty pink babies plate up … a quick and easy way to impress your guests. 
Recipe Yield: Makes 10
Ingredients:
Olive Oil
30 prawns (deveined & peeled) (you could get away with 20 – 2 per slice of baguette)
2 clove garlic
2 fresh red chilli’s
For the salsa:
1 red onion finely diced
2 salad tomatoes finely diced
4 tablespoons coriander chopped
Juice of 1 lime
Salt & Pepper to taste
2 Avocados
10 Baguette slices – slightly toasted
Method: For the salsa – combine the chopped tomato, red onion, coriander, lime juice and seasoning and set aside. Mash your avocado and add seasoning and a squirt of lime juice. Toast your baguette slices either in a pan, coating lightly with some oil or in the oven for 5 minutes. In a pan, heat olive oil, fry your prawns for a minute before adding the garlic and the chili, fry for another 3 minutes or until your prawns are pink and cooked through. Dollop a good amount of avocado onto each baguette slice, followed by a dollop of salsa and top with the prawns and there you have it… a fancy little treat in no time! 
Darren Bester of Darren Bester Photography and Ashton Van Graan of The Sweetest Things and I, had fun styling this & Darren took all the mouth watering photographs! The first of many joint food styled shoots to come …
