Do you have a favourite chocolate? One of our family favs is the Toblerone! It is milk chocolate with small pieces of nougat through it with a slight nutty taste. Perfect for eating, cooking and well, eating! I’ve also used this recipe with plain chocolate and it is lovely, so grab your favourite chocolate and give this a go!
500 g toblerone chocolate, broken into bits
5 eggs separated
1 ¼ cups thickened cream
Chop up the chocolate and put it in a microwave safe dish, then microwave in 40 second spirts until melted. Leave to cool. Separate the eggs into different dishes. Beat the egg whites with an electric whisk until soft peaks form. Stir egg yolks into the chocolate, don’t worry if it appears strange, you will sort it! Beat the cream in a different bowl until soft peaks form and then fold into the chocolate and yolk mixture, folding until combined. Add the egg whites and fold them in with as few folds as you can. Spoon the mix into dishes/cups/serving glasses whatever you prefer and leave in the fridge for at least 5 hours or overnight. I used plastic cups as this was for a child’s birthday party, and just before serving I added a sprig of mint to the top as it looked like a plant growing (it was a garden birthday theme)! Enjoy this beautiful mousse! You will make it again! I promise!
There are a few places in the world that make you feel like you could be anywhere but where you actually are. The George Street Markets, Brisbane is one of those. Gliding through rows of fresh fruit and vegetables we could be in a small town market in Italy. Eating the buttery almond croissants we could be in France. Devouring a kransky with real sauerkraut we could be in Germany. The smells of paella, smoked salmon, fresh juices and brewed kefir fill the air! The markets are held on a Wednesday next to the casino in George Street, Brisbane. If you ever get the chance, immerse yourself into the rows of magic that transport you around the globe!
Fresh fruit stalls are numerous!!
Flowers make everyone happy!
Bees are our friends!!
Hot smoked salmon….ah!
Lamingtons the size of my head, and yes, I bought one!! It had an internal chocolate wall to keep it up!!
The true treasure of life, apple pie!!
So if you are ever in Australia, Brisbane, on a Wednesday, check out these fabulous markets!!
We have a couple of Spanish Araucana chickens at home, and they lay BLUE EGGS! History research shows these chooks have been doing so since the 15th century in Spain, as Spanish General Cabot noted, and by the 1800’s the chook was spreading throughout the world, known for its blue eggs and ability to produce almost 200 eggs per year. On the inside the eggs are the same as white or brown. They are simply beautiful and such a wonder of nature! Oh how I love or little Spanish ladies!!
Fast, simple and so delicious, this dressing can top a lot of dishes or stand on its own as a side. My family like it served with veges such as cauliflower, which is particularly matched with peas! Have a go at this quick, bright, nutritious and yummy pea dressing!
150 g frozen peas
3 large mint leaves
Pinch of rock salt
2 tbs coconut oil
Boil the peas a little, but not fully. Then drain and put in a nutri bullet, blender or whatever smashing device you have! Add the mint, coconut oil and rock salt then blitz! We like this thick enough to spoon out, but if you prefer it thinner, just add a couple of tablespoons of water. May the peas be with you!!
Shortbread is like an old faithful friend. Always there when you need it. Makes you feel good. Takes you to a place you’ll want to visit time and time again. This old friend is delightful, bringing people together. Young and old alike come together over this and all agree, its delectable!
1/3 cup caster sugar
2 cups plain flour
½ cup rice flour
Combine the butter and sugar until it is a paste. Add the rice flour and mix well. Add the plain flour bit by bit and mix well in between additions. Knead into a dough. Put the dough in the fridge for 20 minutes. Once out, halve the dough and roll each ball out with a rolling pin until about half a centimetre thick. Use cookie cutters to cut shapes out and place them on a lined baking tray. Bake the cookies at 180 degrees celcius for about 12 minutes. Smell your kitchen!! The aromas of shortbread so delicately baking away are absolutely scrumptious! Leave to cool and ta da!! You’re done! Enjoy this old favourite!