A tasty mixture of cubed fried pork shoulder, garlic, chestnut mushrooms and sage will be topped by a gnocchie made with semolina, milk, egg and cheese.
Cook for about 45 minutes till crispy. Can be kept warm for ages with no ill effects.
I always serve corn with this as it adds a dot of sweetness, I will though tonight, add some peas.
Pudding tonight is simplicity itself. I almost feel guilty because of the ease with which it's made. When assembled daintily it looks very professional no-one would guess it took only a few moments to make.
The scoundrel in question is Chocolate Mousse.
All you do is melt some dark chocolate over a pan of simmering water. Add a nut of butter and four egg yolks and stir. Slowly.
Then whisk the egg whites till peaky and stir into choc mixture with a metal spoon.
All that's left to somehow do is to ladle it into four small glass dishes or pretty tea cups leaving an inch of space for some whipped cream.
If you use tea cups, and are lucky enough to have matching saucers, a crisp biscuit in the saucer along with a small spoon, looks lovely.
The Apricot Oaty Choc Bars I recently made were scrummy. Not too sweet but a real heavenly mouthful.
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