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Archive for the ‘Fork (food)’ Category

You will savour every bite of this delicious dark chocolate mousse!

It’s heavenly. It’s positively finger-licking good. It’s absolutely chocolicious.

Enjoy it.

Dark chocolate mousse

Serves 4-6

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

You will need:

100 g Dark Chocolate (70%) plus a bit of grated chocolate to serve – optional
1 tbsp Milk
2 eggs
35g caster Sugar
150 ml double cream

Instructions:

Place the broken up chocolate and milk in a metal or heatproof bowl over a pan of simmering water. Melt  the chocolate, stir until combined and smooth, remove from the heat, cool slightly.

In a second bowl whisk the egg yolks and sugar until thick and creamy. Then whisk in the chocolate mixture.

In another bowl whip the cream until stiff. Gently fold into the chocolate mixture until combined, do not over mix.

In a separate bowl whisk the egg whites with a pinch of salt until stiff, and gently fold into the chocolate mixture.

Spoon into individual dishes but refrigerate for at least 2 hours before serving. Decorate with grated chocolate or fresh raspberries and mint leaves.

Recipe source: Ocado.com

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

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I have always loved berry smoothies but since the beginning of this week I’ve developed some sort of a mango smoothie-mania.

I would often use mango as a salad ingredient or occasionally for a fool dessert but not so much as a base for a fruit shake … well, not anymore :)

I found out that MANGO blends perfectly with yogurts (plain or vanilla). Try it and you will end up with a superb, smooth and delicate pulp … that feels like a soft cloud in your mouth ….

Add a bit of muesli and whirl it all for a thick drinkable breakfast. Add a bit of crunchy cereals and enjoy a healthy dessert. Add a bit of honey and a few drops of lemon and simply drink it on its own.

These mango smoothies are super healthy: no additional sugar, no full fat milk or full yogurt, no ice-creams added!

My next smoothie adventure? I’m thinking: green and soy milk.

… with love to all smoothie lovers … Asia Jo

three ways to enjoy mango smoothie

three ways to enjoy mango smoothie

Breakfast Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 5 tbsp thick vanilla yogurt such as Danio, 4 tbsp muesli such as Dorset – mix it all up in a blender, pour into a glass or a bowl and gobble up!

mango smoothie

mango smoothie by Asia Jo

Dessert Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 3 tbsp thick vanilla yogurt such as Danio, 1 tsp lemon juice, 3 tbsp muesli such as Dorset – mix it all (excluding muesli) up in a blender, pour 3/4 of the mixture into a glass or a bowl and add 2 tbsp of muesli, pour the remaining smoothie and finish with the last tablespoon of muesli. Enjoy it!

mango smoothie

mango smoothie by Asia Jo

Fluffy Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 2 tbsp thick vanilla yogurt such as Danio, 1 tsp lemon juice, 1 heaped tsp honey – blend it all very well and pour into a glass. It’s heavenly good!

mango smoothie

mango smoothie by Asia Jo

PS:  You can easily change the proportions – do it just the way you like it – you can’t get it wrong!

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How to greet a sunny day? There is nothing better than a glass of ice-cold banana-yogurt-berry smoothie :)

No need to follow any specific recipe; just blend some of your favourite frozen berries, yogurt, banana and a bit of honey.

Enjoy this energy boosting drink!

Ice -cold very berry smoothie

Serves 4

banana and berry smoothie

banana and berry smoothie by Asia Jo

You will need:

1/2 l plain yogurt

1 banana, sliced (optional)

250 g frozen mixed berries (strawberries, blackberries, blueberries, raspberries)

1-2 tbsp honey

1 tsp lemon juice

fresh mint leaves, for garnishing

Directions:

All you need to do is to mix and whirl all ingredients (except  mint leaves) in a blender until smooth.

Pour the liquid into four glasses and garnish with fresh mint leaves.

It’s a great recipe and a great refreshing drink! I’m sure you will love it.

banana and berry smoothie

banana and berry smoothie

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It doesn’t happen often when I invent a bright new recipe … but this time I have to say I was quite proud of myself.

This is a new take on grilled salmon … hope you like it …

Grilled Salmon on a bed of tagliatelle and spinach

grilled salmon by Asia Jo

grilled salmon by Asia Jo

Serves 2

You will need:

For the salmon:

2 salmon filets (no skin)

salt & pepper

1 tbsp olive oil

1 tsp soy sauce

brown rice vinegar

raspberry vinegar

a quick squeeze of fresh lemon

For the tagliatelle:

200 g dry tagliatlle

olive oil

sea salt & freshly ground pepper

For the spinach:

1 bag of spinach

1 tbsp olive oil

1 small onion, chopped

1 garlic clove, chopped

1 small handful of roasted pine nuts

1 small handful of raisins

sea salt & freshly ground pepper

Directions:

Mix the soy sauce, olive oil, a bit of lemon juice, a few drops of rice vinegar and a few drops of raspberry vinegar; season it all with salt and pepper. Marinade the fish in this mixture for approx. 1 hour or longer.

Get your grill pan hot and grill the salmon for 3 minutes on each side or longer but you want the fish slightly pink inside.

In the mean time cook your pasta in plenty of salted boiling water and according to the packaging instructions, usually it takes up to 5 minutes. Drain the pasta, add 1 teaspoon of olive oil and season generously with freshly ground pepper.

While the pasta is cooking, heat 1 tbsp of olive oil and gently fry the onion and garlic for 2-3 minutes. Add the spinach gradually and cook it for a few minutes but make sure the leaves are still tender and not overcooked. Towards the end add the raisins and mix into the spinach. Turn off the heat and finally add the pine nuts.

Warm up your plates in the oven or in the microwave. Divide the tagliatelle between the two plates, put a portion of spinach over the pasta and finish with the fish on top. Squeeze a bit of lemon juice all over the dish and garnish with herbs (flat parsley, celery greens, thyme).

Enjoy it!

grilled salmon by Asia Jo

grilled salmon by Asia Jo

grilled salmon by Asia Jo

grilled salmon by Asia Jo

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If you fancy something sweet, yummy, quick, creamy and simple – go for a rice dessert – a perfect, timeless rice pudding …

There is nothing better like a hot sunny day and a fabulous bowl of cold sticky rice served with some fresh strawberries and a drop of thick vanilla yogurt on top …. heaven!

Creamy Rice Pudding

Serves 4

creamy rice pudding by Asia Jo

creamy rice pudding by Asia Jo

You will need:

200 g desert rice ( I used the Dutch Dessertrijst from Lassie – PS: I had no idea that cooking from packaging recipes can be so much fun :)

1 liter full fat milk

fresh strawberries

thick vanilla yogurt

honey

Directions:

Mix the white rice and the milk together in a pan, bring to boil. Reduce the heat and simmer gently for 12 minutes stirring from time to time (do not put the lid on top of the pan). Cool well and serve it with some fresh strawberries and a spoon of thick vanilla yoghurt on top. If desired, sweeten your pudding with a bit of honey.

That’s it. That’s how quick and delicious it is :)

Ps: Be ready for some spoon licking too :)

creamy rice pudding by Asia Jo

creamy rice pudding by Asia Jo

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Yesterday I made THE SOUP of THE SEASON :)

It’s absolutely summery, fresh, green, delicate and delicious. You need to serve it with some fabulous Parmigiano biscuits for an extra wow factor.

Try this amazing green pea and mint combo and drool over it :)

Perfect for a dinner party. Perfect for a sunny lunch out in the garden (or on the balcony in my case).

***

I found the recipe in the Good Food magazine, April issue, and amended it slightly by adding some extra veggies like leek, celery stalks and sweet onion. The recipe comes from Marianne Lumb, the finalist of Master Chef: The Professionals. (I miss that series so much). I remember Marianne was always so good at flavour combinations yet not so perfect at visual presentation of her tasty dishes. I’m sure by now she is simply excellent at anything she does in her kitchen.

You can view the original recipe here.

Green Peas & Mint soup

Serves 3

pea and mint soup by Asia Jo

You will need:

1 tbsp butter

1 tbsp of olive oil

1 small sweet onion, diced

1 leek, sliced (white part till and the soft part of the leaves as well)

2 celery stalks, diced

2 potatoes, diced

700 ml chicken stock

450 g frozen garden green peas

1 handful of mint leaves

3 tbsp Parmesan, finely grated

Directions:

Heat the olive oil and butter in a large pan. Add the onion, leek, celery and potato cubes.

Fry for 5 minutes. Add the stock and cook for another 10 minutes or till the potato pieces are tender.

Add the peas and cook for a few minutes till done. Turn off the heat. Add the fresh mint leaves and bled everything nicely in a blender. The soup should have a lovely creamy and smooth texture. If too thick, add more stock or cooked water.

Get started with the Parmesan biscuits: warm up the frying pan but not too hot. divide the parmesan into 6 round piles or stripes. Let the cheese melt a bit and turn into a golden colour. Move the biscuits to a plate lined with a piece of a paper towel and let them cool.

Reheat the soup and serve it hot and decorated with fresh mint+celery leaves and the Parmesan biscuits.

Enjoy!

pea and mint soup by Asia Jo

pea and mint soup by Asia Jo

pea and mint soup + Parmesan biscuits by Asia Jo

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A couple of years ago, while visiting Sicily, I discovered an unusual yet very simple and delicious salad. It was made of oranges, red onion and extra virgin olive oil. It was truly a fabulous combo!

The other day a friend of mine came over for lunch and I thought this salad would work perfectly as a small starter.

What’s nice about this dish is that it’s super refreshing and gives you a great boost of energy. I’m sure I will be making it often this spring and summer ….. it tastes much better when the sun is shining :)

Happy sunny days everyone!

PS: You can substitute red onion with fresh fennel.

Orange & Red Onion Salad

Serves 2

orange and red onion salad by Asia Jo

You will need:

1 large orange, skin and white stuff removed

1 small red onion

1 tsp olive oil (or more if you like)

freshly grained pepper

fresh mint to decorate (optional)

Directions:

Peel the orange skin. Slice the orange into circle shaped slices. Peel the onion, halve it and slice it very thinly.

Arrange the orange slices on a plate, decorate them with the onion slices, pour over a bit of olive oil and sprinkle with freshly grained pepper.

Enjoy it!

orange and red onion salad by Asia Jo

orange and red onion salad by Asia Jo

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