The best way to spend a Friday night and a Saturday morning when the housemates are in Wales is definitely to go to the shop, get ingredients and cook. No one is in the way trying to cook at the same time and most importantly: the house is nice and quiet and I can listen to music downstairs as the TV isn't on 24/7. Lovely!
So what did I make?
Lasagne
Lasagne
8 portions
3-4 courgettes
1 kg pork mince
250-300 grams Tofu
250 ml double créme
2 tins of sliced mushrooms
Cheese
200 grams feta cheese
Sambal Oelek (very hot)
Spices
Cut the block of tofu as thin as possible and cover them in Sambal Oelek or spices.
Peel the courgettes and cut them in half. Slice them lengthwise about half a cm thick. Put them in a hot dry pan to add some colour and flavour. Then put them at the bottom of a roasting pan.
Fry the mince with spices and put over the courgette.
Drain the mushrooms and put them over the mince.
Make a cheese sauce from the cream and cheese. Boil the cream and remove from hob before putting the cheese in. Don't boil when you have put the cheese in as this could make the sauce grainy.
Pour the sauce over the mince.
Place the tofu over the mince and add a layer of cheese and finally chopped feta cheese.
Put in a preheated oven at 175°C for around 40 minutes
and
Chocolate cake with coffee icing
Chocolate Cake
12-16 portions
200 grams ground almond
200 grams dark chocolate (72% or 85% for a richer flavour)
200 grams real butter (not margarine)
1/2 cup sweetener (effectively 1/2 cup of sugar. If using a sweetener, look at how that specific brand convert the measurements)
25 grams of cocoa powder (can be removed to make it less rich)
5 eggs
A dash of cream
A few drops of peppermint oil if you have it.
Icing
250 grams of mascarpone
5 egg yolks
Instant coffee powder
Melt chocolate and butter in a bowl over hot water.
Mix the dry ingredients and mix with the butter and chocolate.
Add the eggs, a dash of cream and extra flavouring if any and mix well.
Pour the mixture into a greased pan.
Bake in the oven at 150°C for 45-60 minutes depending on how sticky you want it.
Mix the mascarpone and egg yolks and add as much crushed instant coffee as you want. I did mine quite strong as the cake itself is quite rich
Tip the cake onto a plate and let cool before putting on the icing.
Grate some chocolate and put on top.
The cake is very rich so even though it is quite small it serves more people than you think.
Alternative: Skip the icing and serve with whipped cream and raspberries.
So what do we do with the 5 leftover egg whites?
Meringues of course!
5 egg whites
1 cup of sweetener (equals 1 cup of sugar with mine)
A few drops of lemon juice
Whisk whisk whisk and do the over-the-head-trick to see if it's thick enough.
Place on a tray and put in the oven at 125°C for around an hour
8 portions
3-4 courgettes
1 kg pork mince
250-300 grams Tofu
250 ml double créme
2 tins of sliced mushrooms
Cheese
200 grams feta cheese
Sambal Oelek (very hot)
Spices
Cut the block of tofu as thin as possible and cover them in Sambal Oelek or spices.
Peel the courgettes and cut them in half. Slice them lengthwise about half a cm thick. Put them in a hot dry pan to add some colour and flavour. Then put them at the bottom of a roasting pan.
Fry the mince with spices and put over the courgette.
Drain the mushrooms and put them over the mince.
Make a cheese sauce from the cream and cheese. Boil the cream and remove from hob before putting the cheese in. Don't boil when you have put the cheese in as this could make the sauce grainy.
Pour the sauce over the mince.
Place the tofu over the mince and add a layer of cheese and finally chopped feta cheese.
Put in a preheated oven at 175°C for around 40 minutes
and
Chocolate cake with coffee icing
Chocolate Cake
12-16 portions
200 grams ground almond
200 grams dark chocolate (72% or 85% for a richer flavour)
200 grams real butter (not margarine)
1/2 cup sweetener (effectively 1/2 cup of sugar. If using a sweetener, look at how that specific brand convert the measurements)
25 grams of cocoa powder (can be removed to make it less rich)
5 eggs
A dash of cream
A few drops of peppermint oil if you have it.
Icing
250 grams of mascarpone
5 egg yolks
Instant coffee powder
Melt chocolate and butter in a bowl over hot water.
Mix the dry ingredients and mix with the butter and chocolate.
Add the eggs, a dash of cream and extra flavouring if any and mix well.
Pour the mixture into a greased pan.
Bake in the oven at 150°C for 45-60 minutes depending on how sticky you want it.
Mix the mascarpone and egg yolks and add as much crushed instant coffee as you want. I did mine quite strong as the cake itself is quite rich
Tip the cake onto a plate and let cool before putting on the icing.
Grate some chocolate and put on top.
The cake is very rich so even though it is quite small it serves more people than you think.
Alternative: Skip the icing and serve with whipped cream and raspberries.
So what do we do with the 5 leftover egg whites?
Meringues of course!
5 egg whites
1 cup of sweetener (equals 1 cup of sugar with mine)
A few drops of lemon juice
Whisk whisk whisk and do the over-the-head-trick to see if it's thick enough.
Place on a tray and put in the oven at 125°C for around an hour
I'm gonna have to stop reading your blog when I'm hungry, because this just looks too delicious.
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