Saturday, 24 September 2011

A Little Glimpse Of Heaven

Very rich but very tasty.

Makes 24.


  • 24 small cake cases
  • 300g of milk chocolate
  • 300g of dark cooking chocolate
  • 250g of marscapone cheese
  • 2 Cadbury Flakes
  • 1tsp vanilla essence


1. Melt the dark chocolate. Using a brush coat the inside of the cake cases with the chocolate forming an evenly thick layer. Place in the fridge and leave to set for 4 - 6 hours.

2. When the cases have set, melt the milk chocolate and place in a mixing bowl. Add the vanilla essence and marscapone cheese to the mixing bowl, and stir well.

3. Peel the paper cases away from the chocolate, if doing so with care, you should be left with tiny little chocolate moulds! Hey Presto! (That's the tricky bit over!)

4. Spoon the chocolate and marscapone mix into the chocolate moulds and leave in the fridge for a another hour. - (Sorry, I promise you can eat them soon!) Don't forget to lick the bowl clean :)

5: Sprinkle over the flakes on each individual cake to give it that extra touch.

6. EAT THE CAKES BEFORE SOMEBODY ELSE SEES THEM... they're to good to share!

Thursday, 22 September 2011

A Simple Salad

A simple take on the Greek Salad.

  • A jar of olives in garlic
  • A bag of mixed leaf or beetroot salad
  • Feta Cheese
  • A splash of olive oil
  • A sprinkle of black peppercorns
  • Tomatoes on the vine


1. Slice the olives in half and thinly slice the tomatoes.

2. Place as much salad as you wish in a salad bowl throwing the tomatoes and olives in too. Sprinkle on the Feta cheese and black peppercorns and add a splash of olive all.

3. Mix well and serve.


Strawberry Summer Secret

Fresh strawberries covered in dollops of Vanilla Chantilly is refreshing and tasty! Such a simple yet satisfyingly surprising treat.

Serve in a tall cocktail glass layering the strawberries then Chantilly. Sprinkle a bit of grated chocolate on top - perfect for a summers day (:

Just for Daniel Day :]

Scrumptious Cider & Creamy Mussels

An easier than you think meal to impress your mates! :]
Serves 2


  • 1kg Mussels - scrubbed and bearded. (bearded is the posh word meaning to remove the funny looking stuff mussels use to attach themselves to rocks)
  • 300ml of single cream
  • A pinch of chives (fresh or dry)
  • 1tsp Dijon Mustard
  • A bit of salt and black pepper
  • 1 garlic clove peeled and crushed
  • 3 shallots diced or sliced finely
  • small knob of butter
  • Secret ingredient: 500ml bottle of Kopparberg mixed fruits cider (adds fruity flavours and intense colour!)

Serve with: A warm yummy French stick with plenty of butter to mop up the lashings of the sexy sauce!

Tip: I prefer to buy the smaller mussels as some people find the larger ones harder to chew.

Also: You can cheat on this dish by buying the packet cream mussels found in the supermarket, then just add the other ingredients except the cream! Still a nice dish - just not as fresh!


1. Rinse the mussels in cold water thoroughly. If any of the mussels are open, tap it, if it do not close throw it away as it means it is dead :( .... poor guy!

2. Melt the butter in a large pan, then throw in the shallots. After approx 2 minutes whack up the heat to the max and add the mussels and 150ml of the cider.

3. Add the garlic, chives, Dijon mustard, salt and pepper into the pan and stir.

4. Place the lid on the pan and cook those babies for 5 - 8 minutes until all the mussels have opened. If any of the mussels are still closed throw them in the bin as they won't do your stomach much good!

5. Serve the mussels in bowls and place a large bowl in the middle of the table to place your empty shells after  eating those tasty buggers. 

If you want to look like you really know what you're doing, break a mussel shell in half and use it as a spoon to eat your mussels. After all, it's what the French do!

Enjoy :)