Posted on by Myfrenchkitchen

Bring on the chocolate!

When you start getting all kinds of cravings, you must either be very pregnant OR very depressed OR very much on a road back to good health. I’ve been candidate in all three categories at some stages in my life, but thankfully I fall in the last one now!

I have been absent for some time, due to some health hiccups. Thank you for the caring support and encouragement I’ve received from friends out there. Slowly but surely I’m starting to dance to the rhythms of everyday living again and what better way than to tag along some indulgence. Chocolate. The cooler evenings ask for more drama at the end of a meal; something comforting, rich and lasting. Not that I have made that many meals these last few months! I have a wonderful husband who happily took over the role of chef. And he did such a great job that I probably would’ve assigned him permanently to this position, were I not quite stingy with sharing my reign as maestro in the kitchen! I think I can safely say I’ve claimed back my apron with this decadent, gooey chocolate dessert.

 

I’m sure everybody has his/her own unique recipe for this dessert and they’re all good. Some tips I could pass on for those who make it for the first time:

  • Be sure to keep the portions very small, because it is extremely rich and 5 spoon fulls of satisfaction can keep you going for the whole week.
  • Play around with presentation to suit your meal – something more elegant in an interesting ramekin, served with some whipped cream or créme fraiche on the side, decorated with a mint leaf or some red berries. Or finish off a light meal by the fireside in a rustic fashion, by serving your chocolate desserts in tiny “cocottes“(pots), directly from oven to plate, with some cold ice cream as accompaniment.
  • This dessert is best eaten warm. Not directly hot from the oven as you don’t want to scorch your palate into kingdom come, but certainly warmer than room temperature. Let it cool for about 15 to 20 minutes before serving.

…decadence in a “cocotte”…

Chocolate dessert.

  •  150g dark chocolate
  • 125g butter
  • 3 eggs
  • 100g castor sugar
  • 3 Tbsp flour
  • 1 tsp natural vanilla extract
  • pinch of salt
  1. Preheat the oven to 200 degrees C.
  2. Butter 6-8 ramekins(depending on size) and sift lightly with flour.
  3. Break the chocolate into pieces and melt with butter over boiling water, or in the microwave(stir frequently).
  4. Add the eggs to the chocolate mixture, one at a time while continuing whisking.
  5. Add the sugar, pinch of salt and lastly stir in the flour.
  6. Fill the ramekins 3/4 with the chocolate mixture.
  7. Bake in the oven for about 12-15 minutes, until the top starts to crack and the pudding starts pulling away from the sides, but still feels soft when pressed down on the top. The core should be thick and runny….gooey is the right word. Remove from the oven and leave to cool slightly.
  8. Serve warm with créme frâiche or cream or even a dollop of vanilla ice cream.

Serves 6-8 people

AND NOW:

A big THANK YOU! to TASTEmagazine in South Africa, who named Myfrenchkitchen in their August issue as the Best blogger from abroad. I feel very honoured. Read more about the magazine and its impressive list of awards here.

I was sharing company with four very accomplished artists in the kitchen who were mentioned for…Sophia  from Capetable for Best local living, Nina from My easy cooking for Best make-me-now-pics,  Jeanne from Cooksister for Best veteran site and Inge from Vanielje kitchen for Best leisurely read. A belated congratulations to you all!

…OK, let’s eat!…

 

Posted on by Myfrenchkitchen

Turkey escalopes with nectarine salsa

I enjoy combining meats with fruit, especially in summer. Not too sweet, but just that edge of sweetness along with an escalope of turkey, chicken or duck, even pork. It could be because of my South African roots or it could simply be that it tastes great!

Turkey escalopes with nectarine salsa

  • 4-6 escalopes of turkey or chicken
  • 3 nectarines, washed
  • 1 red  pepper washed
  • a small red chili, washed
  • 1 large spring onion with the green
  • a piece of ginger
  • a handful of mint leaves
  • 3 tablespoons of mirrin
  • 2 tablespoons of rice vinegar
  • juice of half a lemon
  • teaspoon of honey
  • salt and pepper
  • olive oil
  1. Clean the nectarines, remove from the seed and cut into small dice.
  2. Cut the red pepper into small dice.
  3. Remove the seeds from the chili and chop finely.
  4. Chop the spring onion, grate the fresh ginger and cut the mint leaves in to chiffonade(roll up the mint leaves into a small “cigar” and slice finely. Separate into “strings”)
  5. Mix together the mirrin, rice vineagr, lemon juice, honey, olive oil and season to taste with salt and pepper.
  6. Mix the sauce with the chopped salsa and leave in the fridge to infuse for about 2 hours.
  7. Just before serving… sauté the escalopes is some coconut oil, season, turn to quickly sauté the other side until nicely caramelized. Don’t cook until dry leather!
  8. Arrange the an escalope or two on a pretty plate topped with a serving of salsa. Drizzle with some salsa sauce and olive oil and finish off with a sprinkling of black pepper.
  9. Serve with green string beans or green asparagus, which makes for a colourful and delicious meal.

Serves 4

…Mona Lisa too…