Strawberry Marshmallow Mousse

I had some strawberries that needed using up and had recently come across this recipe for strawberry mallow mousse on the Waitrose website so decided to give it a go. I left out the pistachios which are used as decoration. You can also use some extra strawberries for decoration if you like.

I made this for three people; you need:

200g strawberries

grated zest and juice of half an orange

20g caster sugar

125g marshmallows

200h fromage frais

Hull the strawberries and chop; place in a small saucepan with the orange zest, juice and sugar. Stir over a gentle heat until the sugar has dissolved then simmer for up to ten minutes until the strawberries have softened.

Add the marshmallows and stir until melted.

I wanted my mousse to be smooth so I pulsed the mixture in a blender. Then leave to cool.

Fold in the fromage frais and spoon into three serving dishes. Chill for at least 6 hours or overnight until set.

The marshmallows definitely gave this a different texture to regular mousse; I'm not sure I was completely sold but it had a lovely zingy flavour and would make a nice summer dessert.

I'm sending this to the Biscuit Barrel challenge, hosted by Laura at I'd Much Rather Bake Than...., as her challenge this month is for no bake goodies.

Similarly the theme for Treat Petite, hosted by Stuart at Cakeyboi, is no bake.

Dead Easy Desserts, hosted this month by Slice of Me on behalf of Sarah at Maison Cupcake, is a challenge for recipes taking 30 minutes or less (not including the chilling time so that's OK) and the theme this month is strawberries.

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Baby Shower Card

I made this card for a friend's baby shower. She didn't know if she was having a boy or a girl so I wanted to choose a neutral colour range and thought a lilac card would be pretty and that the green floral backing paper worked well with it. The embellishments come from a pack of baby stickers and the 'good luck' is a silver outline sticker.

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Ladybird Cake

My sister Clare made this cake for our mum's birthday and I thought it was so good I asked her permission to share it on my blog.



Clare made this with the Lakeland hemisphere tin I gave her for her birthday the month before. She used the small size pan and said the cake - a simple chocolate cake recipe - took a very long time to cook, in fact she had a couple of attempts as the first time the cake wasn't cooked through.



She used ready-coloured roll out icing and cut out circles, and used pink shimmer balls for the mouth. It is a simple design and very easy to do but looks fantastic! It also tasted extremely good.

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Pinoy Prawn Curry

Pinoy Prawn Curry. The Pinoy version of a curry dish is not as intense as the real curry in terms of hotness or spiciness. The Pinoy curry uses only the pre-mixed yellow curry powder in comparison to the South Asian and the Middle Eastern curry based dishes where the curry spices are made from scratch. Our curry dishes has a slight curry taste, it is sweet and uses a lot of coconut milk. I have made some Pinoy curry dishes which are basically all similar in terms of use of curry and method of cooking, just click the link list below to check out the recipes.



Pinoy Pork Curry

Pinoy Beef Curry

Pinoy Fish Curry with Kalabasa

Seafood and Vegetable Green Curry

Thai Green Chicken Curry, Pinoy Style

Chicken Curry with Bamboo Shoots

Pinoy Chicken Curry

Pinoy Chicken & Pork Curry

For today I would like to share a very mild Pinoy version of Prawn Curry. It is fairly easy to make, I used pre-cooked prawns and canned coconut cream, I am sure all the ingredients used would likely be available in supermarket near you.

Here is the recipe of my Pinoy Prawn Curry, enjoy.





Ingredients:



1 Kilo medium to large precooked prawns, trimmed

2 packet baby spinach

1 small size carrot, skinned, sliced

2 small red/green bell pepper, cut into strips

3-4 thumb size ginger, skinned, cut into thin strips

1 large size onion, chopped

1/2 head garlic, peeled, crushed, chopped

2-3 tbsp. yellow curry powder

1/2 tsp. turmeric powder

1/2 tsp. paprika powder

1/4 cup fish sauce

1-2 tsp. sugar

1/2 tsp. ground peppercorns

1/4 cup cornstrach

1-2 stalk lemongrass, trimmed, crushed

salt

cooking oil

Cooking procedure:



In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the lemongrass, prawns and stir cook for about a minutes. Add in the fish sauce, ground peppercorn, 1/2 part of the coconut cream and about 3/4 cup of water, bring to a boil and simmer for 1 to 2 minutes, stirring once in a while. Now add in the curry powder, turmeric, paprika, sugar and continue to simmer for another 2 to 3 minutes. Add in the carrots, bell pepper, chili and the remaining the remaining coconut cream, continue to simmer for another 2 to 3 minutes. Then thicken sauce with cornstarch diluted in 1/4 cup of water. Correct saltines if required. Add in the spinach, cook for another minute, Serve immediately with a lot of rice.

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Slipper Lobster with Cheesy Mushroom Sauce

Slipper Lobster with Cheesy Mushroom Sauce. Today I would like to share a simple recipe of a lobster, well no, it is not the real lobster, and I used Slipper Lobster. Slipper lobster as the name suggest but it is not a lobster, it is a poor man’s lobster ironically it is being disguised as lobsters in most seafood restaurant. Although they look similar to a real lobster when the head is removed they lack the texture and taste of the real lobsters. This is not the first time I cooked slipper lobster, click the link on the list below to check out my other slipper lobster Pinoy dish in the archives.



Baked Slipper Lobster with Garlic and Cheese

Ginataang Pitik, Slipper Lobsters

Slipper Lobster in Coconut Milk with Spinach

To make our dish for today, Slipper Lobster with Cheesy Mushroom Sauce is fairly easy. We use the pre-cooked Slipper Lobster bought in the Seafood Section of most supermarket. Most likely the Slipper Lobster you can find may have been pre-cooked anyway. For the mushroom sauce I used the Campbell’s Cream of Mushroom Condense sauce. Cooking is fairly easy no complicated procedure.

Her is the recipe on my Slipper Lobster with Cheesy Mushroom Sauce, enjoy.





Ingredients:



6 pieces medium sized slipper lobsters, pre-cooked, de-shelled

1 420g/can Campbell’s Cream of Mushroom Condense sauce

1 small can whole button mushrooms, cut in half

1/2 cup evaporated milk

1/2 block cheddar cheese, grated

1 small size onion, peeled, chopped finely

2-4 cloves garlic, chopped finely

2-3 tbsp. parsley flakes

3-4 tbsp. salted butter

1-2 tsp, sugar

salt and pepper

Cooking procedure:



In a wok or pan sauté the garlic and onion until fragrant. Stir in the parsley flakes and lobsters and stir cook for 1 to 2 minutes. Add in the mushrooms and continue to stir cook for another 1 to 2 minutes. Add in the cream of mushroom and milk, bring to a boil and simmer for 2 to 3 minutes, stirring occasionally. Add in the sugar and 1/3 of the grated cheese, continue to simmer for another 3 to 4 minutes, stirring occasionally. Season with salt and pepper to taste. Serve on a platter topped with the remaining grated cheese.

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Watermelon Passionfruit Margarita

Fruity cocktails are perfect for the summer whether it is at a barbecue, at a beach bar or even just at home grumbling about how long it is taking to move house when you are dealing with the world's most frustrating people. Or is that just me...?



This month's Random Recipes from Belleau Kitchen is not a cooking challenge this time; instead Dom wants us to select a cocktail book at random from our collection (I have one or two I think, not enough that choosing at random would be hard!) and choose a page at random and make that cocktail. Now, as I was expecting to have moved house by now, nearly all of my cookery books are sealed up in boxes. As it turns out, my vendors are on holiday this week and my buyer on holiday the week after (no holiday for me, sigh) and there's still no sign of when we are going to exchange. Which means I need a stiff drink!



I hope Dom doesn't mind that I didn't select a recipe at random, but the way this cocktail came about is still fairly random. My boyfriend's mum had bought a watermelon on a whim but then decided she didn't know what to do with it, so gave it to me (random ingredient). I then opened my drinks cupboard (which funnily enough wasn't yet packed and sealed up, it was just that we left the kitchen until last, promise!) and grabbed the first bottle I found, which was tequila (random selection). And then decided to make a cocktail from those ingredients.

Tequila is used in margaritas so that's what I've made. The watermelon is lovely frozen, and then you have a frozen margarita, so if you have time, cut a slice of watermelon and pop it in the freezer for an hour or so.



Chop the watermelon into cubes and put in a blender with about 100ml of either lemonade lemon and lime flavour fizzy water.

To sweeten the drink still further (I do like a sugary cocktail!) you can use either sugar syrup or passion fruit syrup - I bought this online from Funkin Syrup and have been using it in all sorts of things lately. Add a generous glug or more depending on how sweet you want it. Pulse in the blender until the watermelon is pureed. Finally add the tequila (a shot's worth per person) and either pulse in the blender again or transfer to a cocktail shaker and shake well.



Strain into a cocktail glass and garnish with a wedge of watermelon.

I'm sending this to Random Recipes, hosted by Dom at Belleau Kitchen.

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Chicken in a Rose Petal Sauce

This month's Food n Flix movie selection is Like Water For Chocolate, chosen by Elizabeth at the Law Student's Cookbook.



I knew nothing about this film and didn't even realise it was in Spanish until I started watching. It's a story of love and families with an element of magic. Tita, the main character, is the youngest daughter of a Spanish family who is born in the kitchen, brought up mainly by the housekeeper and learns to cook from a young age. She falls in love with a boy named Pedro and says she understands how raw dough must feel when it comes into contact with boiling oil - the food imagery in this film is rife (and I gather that each chapter of the book it is based on begins with a recipe). Unfortunately Tita is told that as the youngest daughter, traditionally it is her responsibility to take care of her mother into her old age and so is not allowed to marry.



With a comment about exchanging tacos for enchiladas, Pedro decides instead to marry Tita's sister as the only way to be near the woman he truly loves. Tita is put in charge of the wedding banquet and cries as she makes the wedding cake; her tears fall into the batter and somehow when the wedding guests eat the cake, they all cry tears of a broken heart mourning a lost love - then they all throw up into the river.



This is the first time that Tita's 'powers' become apparent; later when Pedro - who is still in love with Tita- gives her a bunch of flowers, pretending they are to celebrate her first anniversary as the chief cook on the ranch after the housekeeper died. Tita's mother suggests she uses the flowers to make quail in a rose petal sauce, which she does - but this time her attraction for Pedro seeps into the food and everyone who eats it, and her other sister Gertrudis practically has an orgasm at the dinner table. Gertrudis later runs off stark naked with a federal soldier and isn't seen again until the end of the film.

I won't give away the rest of the story other than to say the passion between Tita and Pedro continues, but the story for them doesn't end in perhaps the way you would expect. At the very end of the film, Gertrudis has returned, not as a brothel whore as her family believes but as a general in the army she ran away with, and there is the implication that her daughter is the next generation of the family to have the same powers as Tita.

I was blown away by the story and now the book is high on my list of ones to read. The story is gripping and emotional and I love the way that food takes such a centre stage. I recommend the film but I am definitely looking forward to reading the book now.



When it came to deciding what to make for Food 'n' Flix, the quail in rose petal sauce stood out. I found a few websites giving the actual recipe from the book, but unfortunately it needs dragon fruit, which isn't in season. But to use rose petals from my garden I had to make the dish now - the petals are already falling off the flowers and I don't know when they will bloom again. I also hit a snag when I couldn't actually get hold of any quail or even poussin which had been my second choice!



Nonetheless I decided to push ahead and make a version of this dish. I found one recipe online that suggested you could use plums instead of dragon fruit so I did that; you also need chestnuts but again these are not in season (and in this part of the world I don't think they are in season at the same time as dragon fruit so you basically have three main ingredients but can't get all three of them at the same time!).



Here's what I did. To serve one, you need:

1 chicken leg

Fry Light

50ml chicken stock

50ml white wine

1 clove garlic, crushed

2 plums, chopped

petals from 2 roses (make sure they are edible ie have not been sprayed with pesticide)

1 tbsp runny honey

roses from my garden

Bake the chicken in the oven. When it is almost ready, spray some Fry Light in a small sauce pan, fry the garlic then add the plums. Pour in the stock and wine and simmer until reduced. Add the honey and rose petals.

I decided to try hassleback potatoes to go with this dish. Choose a large or a couple of large-ish potatoes and make several slices into them with a sharp knife, going about three quarters of the way through the potato.

Rub with oil or spray with Fry Light for a low fat option, sprinkle with salt and bake in the oven for an hour - I did these at the same time as the chicken.

Serve the chicken with the sauce and potatoes. I love the way the potatoes open up and go crispy on the outside and soft on the inside! The sauce was very nice with the chicken, it was a little bit sweet, a little bit fruity and the rose petals didn't really taste of anything (and as they cook down, you don't feel as if you are eating flowers). An unusual recipe and I would be keen to try the proper one from the book if I could get the ingredients!

I'm sending this to Elizabeth at the Law Student's Cookbook for Food 'n' Flix.

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