Total Time,20 Mins
- 200g dark chocolate – not too dark, around 50-60% cocoa solids
- 25g butter
- 4 very fresh eggs
- 50g caster sugar
- 1 lemon
- Good quality lemon curd
- 250g Glenisk Organic Crème Fraîche
- Icing sugar
- Dark chocolate or dark chocolate chips
- Flaked almonds and Christmas themed sprinkles if wished
- Melt the 200g dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water.
- Do not stir the chocolate just leave it alone.
- Grate in the zest of 1/2 a lemon.
- Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
- Separate the eggs and add the yolks to the chocolate combining thoroughly.
- Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
- Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
- Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
- Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. This dessert is rich and decadent so small portions are necessary!
- Toast almonds on a dry pan until golden then leave to cool.
- Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
- Chop or grate dark chocolate coarsely and add to the Glenisk Organic Creme Fraiche with 1 teaspoon of icing sugar approximately.
- Spoon the creme fraiche on top of the lemon curd.
- Sprinkle over some flaked almonds on top of the dessert just before serving.
- Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter.
Cooking time: 45 mins
- 4 large potatoes, peeled and cut into 3cm cubes
- ½ tablesp. oil
- Knob of butter
- 1 onion, thinly sliced
- Salt and freshly ground black pepper
- 250g spinach, washed, dried and chopped
- 12 cherry tomatoes, cut in half
- 4 large eggs
- 100-150g soft cheese
Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender. This will take about 6 minutes. Drain.
Menwhile heat a large frying pan. Add the oil and butter. When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden. Fold in the spinach and cook until wilted. Toss the tomatoes on top.
Remove from the heat and make 4 dips in the potato mixture. Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat. Cook until the eggs are done to your liking, about 6 minutes.
- 125g/4oz Odlums Self Raising Flour
- 25g/1oz Odlums Wheat Bran
- 2 Teaspoons Odlums Baking Powder
- 1 Egg (separated)
- Pinch of Salt
- 1 tablespoon Rowse Honey
- 150ml/¼ pint Milk
- 125g/4oz Blueberries
- Oil for frying
- Sieve flour and baking powder into a bowl. Add the bran and mix well.
- Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
- Finally, ‘fold’ in the egg white and the blueberries.
- Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
- When mixture is puffed and bubbling on top, turn and cook on other side.
- Serve hot or cold.
Serve with low fat blueberry yogurt.
Crème fraiche and fresh fruit
Drizzle with Rowse Honey.