Recipes

Gazpacho soup

.Ingredients

1 1/2 pounds tomatoes, peeled, seeded and chopped (2 tin tomatoes )1 cucumber ,peeled and seeded,chopped1 red onion, chopped1 garlic clove,mincedolive oil for cooking 1 lime ,juiced2 tsp balsamic vinegar2 tsp Worcesthire sauce1 tsp salt 1/4 tsp pepperfresh basil leavesdash of cream 

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber,  red onion, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Chocolate Mousse Ingredients
300ml heavy cream140g dark chocolatedash of vanilla essence 
-In a bowl over simmering water , melt the chocolate in pieces with 100ml pof crew. Stir frequently until you get creamy mixture.
-While the chocolate /cream mixture is fully melted and cooled, combine with the whipped cream, and , using a hand mixer , whip the mixture to soft peaks. 
-spoon into 4 small bowls or glasses and chill until serving. 

Mushroom Soup75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
dash of cream

1. Method
1. In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

Pumpkin Puree

pumpkin 

potatoes

dash of olive oil

salt & pepper

white truffel oil

-roast the pumpkin and potatoes in the oven till nice and soft. place in a blender and blend till a smooth consistency .

-pour a small drop of white truffel in the potato/pumpkin mixture ,with a bit of olive oil

-season 

Malva PuddingPudding 30ml (2Tbsp) butter125ml white sugar1 egg1 Tbsp. Apricot Jam1 Tsp. Baking Soda1/2 C Milk1 C flour1 Tbsp. vinegarpinch of salt
Sauce125g butter3/4 C white sugar1/4 C Water 3/4 C Cream1 Tsp. Vanilla essence 

Pudding
Cream butter and sugar together, beat in the egg until light and fluffy.
Beat in the apricot jam.
Dissolve the bicarb in the milk.
Sift the flour and salt together and add to the creamed mixture alternately with the milk.
Lastly stir in the vinegar.
Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.

Sauce 
Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes.
Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding