Saturday, 22 February 2014

Recipe - Chocolate Mousse, Cheese, Onion and Potato Tart, Carrot andPecan Cupcakes

I made a mousse!! Having quit tutoring (kid got into 6/7 schools, holla) and not yet started real life job, I decided to make the most of my electric whisk. I have no idea what work will be like. How late can I acceptably get in for? Will my coworkers think I'm a weirdo? (Yes.) Will they judge me for bringing in my tupperwared lunches? (Yes, but I won't care.) This is a big change and I could be freaking out about it (I am) but I instead decided to make the most of my last few days (on this planet) by cooking elaborate things which involve an oven. Did anyone notice that my internal voice was putting on an American accent while writing this? (Too much Mindy Project #unemployed)

Chocolate mousse thanks to Delia.

Carrot cupcakes
1 cup flour
1 teaspoon baking powder
Half teaspoon salt
1 level teaspoon cinnamon
Half level teaspoon nutmeg
Half level teaspoon ginger

Whisk the dry ingredients together in a bow.

Half cup vegetable oil
1 cup brown sugar
2 eggs

In a large bowl, whisk together vegetable oil and sugar.
Whisk in the eggs.
Stir in the dry ingredients.

4 small carrots, food processed/grated
50g pecans, food processed/finely chopped
50g sultanas, food processed/finely chopped

Add the above three ingredients to the cake batter.

Divide between twelve cupcake cases in a cupcake tin. Bake for 16 minutes at 180 degrees C.

Cheese, onion and potato tart
220g flour
140g butter
1 egg
3 tablespoons water

Rub butter and flour together into breadcrumbs. Add egg and 2 tbsp cold water and bring together into a dough. Knead into a ball, wrap in cling film and chill for 20 minutes. 

Roll out pastry and place in tart dish. Cover in greaseproof paper and dried rice. Cook for 20 mins at 200. Remove paper and beans and cook for a further 5 minutes.

3 onions, thinly sliced
2 cloves garlic
4 medium potatoes, thinly sliced
Sage, finely chopped
Thyme leaves

Fry and pour into pastry casing when cooled.

3 eggs, whisked
150g cream cheese
100g cheddar cheese, grated
1 tsp wholegrain mustard

Whisk together these ingredients and pour over the mixture. 

Bake for 30.

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