Friday, October 19, 2012
By the time you read this, I'll be on a plane to Malaysia. Wheeee! I'm definitely looking forward to a nice getaway (and my first overseas trip) with the boy, especially after how crazy these last few months have been. When it rains, it pours, right! But don't worry, I have a few great posts lined up for you while I'm gone.
I have a confession to make. I can count the times I've made chocolate mousse on one hand. Actually, it's more like three fingers. Which makes me wonder whyyyy I haven't made it more often. For some reason I always thought it was hard to do (I'm not great with gently folding) and gone and made ice cream instead. But boy have I been missing out.
I've always been intrigued by chocolate and olive oil mousse recipes, wondering how it would affect the texture and taste. As with any recipe, the quality of your ingredients matters so use the best olive oil you've got. I used Lindt Dark Chocolate with Sea Salt, which has now become one of my favourites. The hint of fleur de sel is such a perfect match for dark chocolate.
I decided to pair it with some homemade caramel popcorn that carried through the hint of salt, and also a little glug of bourbon thrown in for good measure, though this is totally optional. I have to say, the result was amazing - and I couldn't believe how easy the mousse was to make.
It was rich and dark, not too sweet, and best served in small glasses. This is definitely one recipe I'll keep in mind for dinner parties and entertaining as it can be made in advance and easily doubled - not to mention the fact that it would be a surefire crowd pleaser!
Lindt Dark chocolate was sent to me as a gift.
Monday, October 15, 2012
Hello hello. Just a quick note from me today, as I'm guest posting over at my gorgeous friend Steph's blog Raspberri Cupcakes while she is off in Europe on her honeymoon! We're actually going to be in Kuala Lumpur at the same time next week, totally by coincidence - how crazy is that! So I'm looking forward to catching up with her then over many iced teh tariks :)
But, lets talk about this recipe for just a second. Ice cream sandwiches have been popping up on restaurant menus all over Sydney this year and I wanted to put my own spin on the now infamous dessert. Cake batter flavoured ice cream fit the bill perfectly as it’s delicious, sort of unusual – and perfect with sprinkles! And of course, you know how much Steph loves sprinkles!
You wouldn't believe how easy this ice cream is to make. There’s no ice cream maker required, no custard to make, no eggs to separate, minimal washing up, and it still turns out to be super creamy. I also loved the brownie 'sandwich' that was the perfect texture - half way between a cake and a biscuit. I'll definitely be making these again soon.
Click here to read the full post and recipe.
Tuesday, October 9, 2012
This post is sponsored by Nuffnang
I used to think of myself as a strictly coffee-only kind of girl, but in the last few years that has definitely changed. Green tea in the morning, Earl Grey in the afternoon and Peppermint at night – but one thing that doesn’t change is that I love my tea hot, sweet and super strong. Which is why I was excited to try Twinings’ new blend, Assam Bold, originating from the region of the same name in India’s north-east.
The part that piqued my interest is that this is the strongest Twinings blend ever in Australia. It was nice to take the time to share a cup of tea with my Mum, something that we don’t get to do very often! I really liked the rich, strong, malty, biscuity flavour, and it didn’t have even a hint of bitterness that other black teas sometimes get when you brew them for a strong cup. I had mine with a little sugar, she had a little milk.
Of course I had to make a little tea-inspired dessert to go with it. I made a slight twist on the Caramel Date Tart from Etch, a restaurant which sadly closed its doors recently. I had this for a dessert on my birthday a few years ago and absolutely loved it. I steeped the dates in Assam Bold tea instead of Earl Grey, which meant it was a perfect match, carrying the flavours through wonderfully.
The caramel layer was smooth and creamy, and I was surprised to find that it was actually very easy to make. For afternoon tea I served it plain, but if you were making it for a dessert, a big scoop of ice cream and a little caramel sauce with the tart would be lovely.
I also have one Twinings tea chest to give away for one lucky reader so you can try out Assam Bold for yourself! To enter, leave a comment and tell me what is your favourite sweet treat to eat with a cup of tea. The competition is open until 5pm Friday 19th October, and the winner will be notified by email, so sorry but no anonymous comments will be eligible. For full Terms & Conditions, please click here.
This competition is now closed.