Chocolate Mousse

Chocolate Mousse always goes down a treat in my opinion and as a dessert it is very versatile as almost everything is interchangeable in some way. Flavors can be added, the type of chocolate can be varied to suit your taste and pallet. When selecting chocolate always, always use the best quality you can afford, if using Dark Chocolate, use Chocolate that has at Least 70% Cocoa Solids, Milk Chocolate 37% is fine but 50% adds a slight depth to it. With regards to White Chocolate choose one with a high level of Vanilla. 

I usually add coffee but feel fee to substitute with Orange Zest or Baileys what ever you have to hand.

For this you will need:

3 separated eggs

150g Chocolate  (Dark, Milk or White)

25g unsalted butter

100g sugar

2tbsp Coffee (if using White Chocolate omit the coffee)

100ml cream  for serving
Fresh Fruit for serving.

1. Melt Chocolate in a bowl above a saucepan of simmering water (do not let the surface of the bowl touch the water or the chocolate will seize)

2. When melted, add the butter and stir until the butter is absorbed, add the egg yolks and then the coffee. 

3. Whisk the egg whites and the sugar together until stiff shiny peaks form.

4. Fold the egg whites gradually into the chocolate mixture about a quarter at a time until the mixture is combined

  5. Place the mixture into a serving bowl or individual ramekins and leave to set in the fridge.

6. Serve with some freshly whipped cream and fruit.

Flavoured Cheese Fondue

One of my flatmates said that I was stuck in the 1970s when I said that I liked fondue, it's a bit old fashioned I know but on a cold evening I don't think there is anything better! A fondue can be varied in so many ways, the cheese can be varied, the amount of garlic, the use of herbs! So So many variations!!

For this you will need:

1 Large Chorizo- Chopped into thin medallions.

90g of Cheese (per person)- chopped- Emmental, Gruyere or a good quality Cheddar work best but Brie works well as do Blue Cheeses.

150ml White Wine

3 Cloves of Garlic, crushed.

Cubes of Bread and Raw Vegetables 

1. Set a frying pan on high heat, add the chorizo and fry until the paprika oil comes out.

2. Take it off the heat and set the medallions to one side.

3. Place the remaining ingredients and the oil from the chorizo in a saucepan or fondue pot on low to medium heat and stir until the cheese has melted and the contents of the pot combined.

4.If using a Fondue pot, light the burner and place the pot on top alternatively if you do not have a fondue set, eat from the saucepan and place back on the heat until the cheese melts again. 

5.Serve with the Cubes of Bread, Raw Vegetables and Chorizo Medallions.

Smoked Salmon and Cream Cheese Risotto

Smoked Salmon is one of the quintessential Irish Foods. It is available in nearly every Irish Bar around the world and can really go down a treat if used well. One of the most classic uses is the combination of Smoked Salmon and Cream Cheese and I thought how could they not go into a risotto together. While risotto can take some time, the results are worth the effort, trust me. 

You will need:

25g Butter

2 tbsp of olive oil

1 large onion- Chopped into chunks

1 Red Bell Pepper- chopped into fine chunks

3 Cloves of Garlic- Chopped or Crushed (feel free to add more)

350g Risotto Rice 

125-175 ml White Wine (If it is good enough to drink, it is good enough to use when cooking)

2l of Chicken or Vegetable Stock (You may not need all of it)

1 packet of Smoked Salmon cut into small strips

3/4 tub of Cream Cheese- Garlic and Herb for preference

90g Parmesan Cheese

Finely chopped fresh parsley, however dried is fine too.

Lemon Wedges

Salt and Pepper to taste.

1. In a medium sized pot bring the Stock to the boil. 

2. In a larger pot melt the butter on medium heat and add the oil.

3. Add the onions and fry gently until soft, add the garlic.

4. Add the rice to the pan and stir it around, allowing it to absorb some of the oil/butter and to also absorb the flavors from the onion and garlic.

5. Stir in the White Wine and wait until it begins to bubble slightly.

6. Add the stock gradually, a ladleful at a time, stirring all the while, allowing the rice to absorb the liquid, continue this until the rice is fully cooked (al dente). If the rice is crunchy it is not cooked.

7. When the rice is cooked stir in the Parmesan until it melts into the rice.

8. Add the Cream Cheese followed by the Smoked Salmon and the Red Pepper. 

9 Garnish with the Parsley and squeeze some of the Lemon Juice on top.

10 Season to Taste, Serve and Enjoy.  

Serves 4 (approx.)

Hey Everyone,

Im Matthew Carroll and Im currently studying in Brussels. I love cookery and its a love I want to spread and through this blog hopefully I will do just that.

Cookery is not necessarily a difficult thing however it requires Patience, Precision and a bit of  Imagination.

Over the next while I will be posting up some of the many recipes that I have come up with over my time here.

Watch this Space

Matthew