Friday, 18 April 2014
Wednesday, 16 April 2014
Sainsbury's asked me to come up with a delicious recipe for using up leftover Easter eggs, I immediately thought of ice-cream. If you're fed up with chocolate or feel you need to stop indulging, it can go into the freezer until such time as chocolate becomes desirable once again.
So, assuming there are such things as leftover Easter eggs in your house, here are some suggestions on how to use them in addition to the ice-cream recipe given below.
- Melt leftover Easter egg chocolate down and use to drizzle over cakes and biscuits such as these peanut butter and chocolate cookies.
- Turn leftover chocolate into chocolate sauce for pouring over ice-cream or any number of other things - it keeps well in the fridge. This honeyed chocolate sauce is rather delicious.
- Chop all your leftover Easter eggs and chocolate into bits and use for any recipe using choc chips: cookies, flapjacks, brownies, cakes - the list could go on. Substitute choc bits for the walnuts in this brownie recipe.
dark chocolate sauce with some added water to make it a better pouring consistency.
Ren Behan. Fresh mint is now in season as evinced by this use of my first picking of this year's mint. This month's event is being hosted by Michelle from Utterly Scrummy Food for Families.
Utterly Scrummy Food for Families who is hosting this month for Sarah of Maison Cupcake.
Elizabeth's Kitchen Diary, but this month by Ness of JibberJabberUK.
I was sent a Sainsbury's shopping voucher in exchange for developing this recipe and post.
- 600 ml double cream
- 200g (half a standard sized tin) condensed milk
- large sprig fresh mint
- half vanilla pod
- 250g Easter chocolate - mixed or otherwise
1. Warm 100ml of the cream with the mint in a covered pan until nearly boiling. Turn off the heat and leave to infuse until cool.2. Strain the cooled cream and add it along with the rest of the cream to a large bowl. Add the condensed milk.3. Scrape out the seeds from the vanilla pod and add to the cream (you could use vanilla extract, or ground vanilla pod or even vanilla paste).4. Whip the cream until peaks form.5. Roughly chop the chocolate (or place in a bag and bash with a rolling pin) and add to the cream, reserving a couple of spoonfuls to scatter on top if desired. Fold into the cream.6. Pour the cream into a 1 litre tub and scatter over the reserved chocolate. Place in the freezer.
DetailsPrep time: Total time: Yield: 1 litre plus a bit more
Monday, 14 April 2014
ThorntonsDuring my early days as a student in London, I was befriended by a girl about town; her tastes were rather more sophisticated than a country girl up from Cornwall (my travels to exotic climes and years as an au pair in Switzerland notwithstanding). One of the stylish shops she introduced me to was Thorntons in Marylebone High Street, an area full of upmarket independent retailers not far from our place of study. As students, we couldn't really afford the extravagant prices charged back then, but we would occasionally treat ourselves to just one Viennese or Champagne truffle each from their Continental range. Sometimes, we got lucky and were able to purchase a big slab of their milk chocolate at a bargain price - milk chocolate that for some reason had not made it through the quality checks. I was in heaven. Thorntons has moved on since then and is now a well known high street brand. I too have moved on in my chocolate journey since those heady days, but the fondness for Thorntons remains.
Stay in DevonStay in Devon, so the proverbial bull just had to be taken by the horns. So I did. The kit is really meant for children, so how scary could it be? It came with a chocolate mould for two eggs and two 150g bags of milk chocolate buttons from Choconchoc. It also came in a sturdy box with instructions, some sweets to make one's very own egg heads and a paper chef's hat. I was a little surprised at the quality of chocolate which tasted good and had 33.5% cocoa solids. I was pleased that just because the kit was aimed at children, the little ones were not being fobbed off with low quality goods. There is plenty of Easter fun to be had on the website including a photo gallery of the eggs being made or eaten and an Easter egg hunt with a £500 prize up for grabs.
The eggs were wrapped in colourful silver paper and looked so good I kept them in a bowl on the sideboard for several days before tucking into them. Each colour egg had a different flavoured ganache, mousse or praline filling and was covered with either dark, milk or white chocolate, with a layer of the same running down the middle. There were nine different colours in all, including an orange covered coffee ganache, a gold covered white chocolate ganache flavoured with vanilla, a yellow white chocolate ganache flavoured with lemon and covered in dark chocolate and an 85% dark chocolate ganache.
My favourites were the pink milk chocolate speculoos mousse, the red dark chocolate raspberry mousse and the green dark chocolate praline with biscuits. The layer of chocolate running down the middle broke up the filling in an unexpected way adding extra texture and interest. We both liked the pops.
Sadly, the bunnies arrived in bits, having been crushed in the post, so I didn't get to assess them in the looks department. To be fair, these are not normally something that is sent in the post as they are only available to buy in shops. The chocolate itself was of the milk variety and tasted a little of coconut. It was rather too sweet for CT or I to eat as it was however, so I am planning on using the bits in baking.
Cadbury's Mini Eggscreme egg buns I made with them a few weeks ago - they were very nice. This is the first time I've come across them in mini form though. Cute with a higher ratio of chocolate to fondant filling than a regular creme egg, these are very tasty, if very sweet, mouthfuls.
|Mini Creme Egg Easter Bundt Cakes from Belleau Kitchen|
With thanks to Thorntons, Godiva, Stay in Devon and Cadbury's for my mountain of eggs. I was not required to write a positive review and as always all opinions are my own.