Who doesn’t like a good chocolate mousse? Light yet delicious, this classic can be made in minutes with just a few ingredients – and it’s perfect for easy entertaining after a long, luxurious meal. Top with whipped cream and chocolate shavings or, for a pretty spectacle, with summer berries and fresh mint leaves.
Serves 4
225g plain chocolate, broken into squares (minimum 55% cocoa solids)
3 eggs
2 tbsp Coole Swan Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe) 300ml cream a selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate
a few sprigs of mint, to decorate
Method
Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size.
It is very important to ensure the water does not boil or it will cook the eggs.
Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes.
Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula.
Cover with cling film and refrigerate for 2–3 hours or overnight.
Spoon over the berries and add a sprig of mint to serve.
Serve with: This rich, intensely chocolatey dessert not only looks great in glasses but also vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.
This tomato, cucumber and avocado sandwich is the perfect light and easy lunch. With just a few fresh ingredients, you can have a satisfying meal in just 10 minutes. Creamy avocado and hummus provide plant-based protein and healthy fats, while juicy tomatoes and crisp cucumbers bring refreshing crunch and flavor. Layer it all on whole-grain bread for an extra boost of fiber, and you’ve got a quick and wholesome sandwich at the ready!
Refreshing, light and satisfying, our Cucumber-Avocado-Tomato Sandwich is an easy and delicious lunch that will really hit the spot. Every sandwich starts with and needs a good condiment. For this one, we amplify store-bought hummus with the sweet tang of honey mustard and fresh dill for a hit of herby brightness. Then we stack on the fiber-packed veggies: cucumbers and onions give a nice crunch and contrast to the creamy, heart-healthy avocado and the juicy tomato; the alfalfa sprouts add great texture. Cheddar cheese adds bone-boosting calcium and a salty, sharp flavor that complements the fresh veggies perfectly, and hearty toasted whole-wheat bread is the perfect vessel for all these wholesome toppings. Keep reading for our expert tips, including recommendations on swapping out hummus flavors.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Experiment with different flavors of hummus for your spread. Try garlic hummus, dill pickle hummus or even make your own. To prepare a batch of our Classic Hummus, use a food processor and add a handful of ingredients: garlic, chickpeas, lemon juice, olive oil, tahini and salt. Best of all, this flavor-spiked hummus takes just 10 minutes to make!
While a chef’s knife can cut cucumbers, a serrated knife is more effective for slicing tomatoes. The serrated edge easily cuts through the skin and flesh without damaging the soft interior.
Nutrition Notes
Cucumbers aren’t brimming with the typical vitamins and minerals that you’ll find in many fruits and vegetables, but they are an important vegetable because they contain antioxidant phytonutrients that can help protect against inflammation. They are also more than 95% water, which makes them a hydrating vegetable—great for your skin.
Avocados are known for being high in fat, but it’s the type of fat that your heart loves: monounsaturated fat. Avocados are also brimming with fiber, which has been shown to improve the health of the microbiome, and impacts your health in many ways, including strengthening your immune system, improving cognition and lowering inflammation.
There are few things tastier than a really good tomato, and they are really good for you. Tomatoes are high in vitamin C, which is essential for healthy immune function. They are also high in a carotenoid called lycopene, an antioxidant that helps maintain healthy cells throughout the body, and eating foods with lycopene regularly can help lower your risk of heart disease.
Whole-wheat bread is a heartier choice of bread for this sandwich and you’ll get the benefit of more nutrients and more fiber. Eating more fiber can lead to better digestive health. Whole-wheat bread is also a source of important B vitamins—essential for your working metabolism.
Ingredients
¼ cup plain hummus
1 tablespoon chopped fresh dill
1½ teaspoons honey mustard
2 thin slices whole-wheat bread, toasted
1 (1-ounce) slice sharp Cheddar cheese
½ small tomato, thinly sliced
¼ medium avocado, thinly sliced
¼ cup alfalfa sprouts
¼ cup thinly sliced English cucumber
1 tablespoon thinly sliced red onion
Pinch of salt
Directions
Stir ¼ cup hummus, 1 tablespoon dill and 1½ teaspoons honey mustard together in a small bowl until well combined. Spread the hummus mixture on 1 side of each of 2 toast slices. Layer 1 cheese slice, tomato slices, avocado slices, ¼ cup alfalfa sprouts, ¼ cup cucumber and 1 tablespoon red onion over the hummus on 1 toast slice; sprinkle with salt. Top with the remaining toast slice, hummus-side down. Cut the sandwich in half diagonally.
To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
rachelallencooks Verified Happy Sunday! This Divine Rich Chocolate Cake recipe is from my 2nd cookbook, Rachel’s Favourite Food For Friends (published in 2005), that I come back to time & time again. This is a super quick to make and completely delicious cake that’s a bit brownie-like, a bit moussey-like, and can be made using ground almonds or flour, so super versatile. And, it keeps for ages, if you can keep it! I made 2 this morning, one for home and one for a friend’s (belated) birthday! Here’s the recipe below! Serves 6-8 A little soft butter, for greasing the tin 150g dark chocolate, chopped 125g butter 150g caster sugar 3 eggs, whisked to break up 50g ground almonds or plain flour
For the Chocolate Glaze: 110g dark chocolate , chopped 2 tbsp milk or cream 50g butter
Preheat the oven to 160’C/Fan 145. Butter the sides of a 20cm round cake tin (or spring form tin ) and line the bottom with grease proof or parchment paper. Place the chocolate, butter and sugar in a bowl sitting over a saucepan of simmering water, and melt. Stir until smooth then beat in the eggs and fold in the ground almonds or sifted flour. Feel free to add orange zest, vanilla, sea salt, cardamom, ginger etc! Pour the mixture into the cake tin and bake for 35-45 minutes until the centre feels just set in the centre, but it will still be gorgeously moist. Allow to cool in the tin . To make the chocolate glaze , melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly ( about 10 minutes) but do not place in the fridge as it will lose it’s glossy sheen . Take the cooled cake out of the tin and place on a plate or cake stand , and pour the glaze over the top , letting it drizzle down the sides. #baking#rachelallencooks#chocolatecake#glutenfree1d
Foodaware 