No cooking

3rd April
2011
written by Nibblish

This deliciously rich and creamy chocolate mousse will please everyone, from chocolate fanatic friends to kids! While really easy to prepare, the layers and chocolate shavings will make it look more special than the more classic uniform version.

Ingredients: (4 serves)

1 cup thickened cream
100g dark chocolate
100g white chocolate
4 large eggs (or 5 small), separated
1/3 cup caster sugar
1 pinch salt
small handful dark chocolate shavings

Instructions:

1. Whisk cream in a medium bowl until firm peaks form.

2. Melt the dark chocolate in a saucepan over medium heat, season with a pinch of salt, whisk in 2 egg yolks and fold in half of the whipped cream.

3. Repeat with white chocolate, but melting it in a splash of warm cream on very low heat to avoid caramelising it. Whisk in the egg yolks and fold in the remaining whipped cream.

4. Whisk the egg whites in a mxing bowl until soft peaks form and gradually add the sugar the mixture is thick and glossy. Fold half the egg white mixture into dark chocolate mixture until just combined. Fold the remaining egg white mixture into the white chocolate mixture until just combined.

5. Once fully cooled down, spoon the dark chocolate mixture among four glasses, top with the white chocolate mixture and sprinkle dark chocolate shavings on top. Place in fridge for 3 hours or until set.

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28th March
2011
written by Nibblish

There is nothing cooler and fresher than a cucumber salad. The classic combination of cucumber, mint and feta cheese can make this dish pretty special too!

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

Ingredients: (serve 4 as a starter)
3 lebanese cucumbers, peeled and thinly sliced
100g fresh feta cheese, crumbed
1/2 small bunch of mint, chopped
1/2 lemon, juiced
2 tbsp olive oil
1 tbsp Zaatar spice (optional)
Freshly ground pepper

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

Instructions:

1. Place the sliced cucumber neatly on a serving plate and season with pepper and Zaatar spice.

Middle Eastern Cucumber Salad, Lemon, Mint, Feta, Cucumber

2. Sprinkle on crumbled bits of feta cheese and the mint.

3. In a small bowl, mix the lemon juice and olive oil and season with salt and pepper to taste. Dizzle the dressing over the salad right before serving.

This dish is the perfect, quick and easy way to add fresh greens at the start of your meal!

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20th March
2011
written by Nibblish

Everyone loves sushi nowadays, but very few know how to prepare restaurant quality sushi at home, which is a shame given how crowded and expensive Japanese restaurants can be! Now, the good news is that making sushi at home is actually very easy and I can guarantee you will love it and it will become your favourite dish for dinner parties! The only difficult part is finding high quality sea food and sushi rice, so that it has the correct amount of starch needed to make the rice glossy and sticky, not mushy or dry. You can find this style of rice at most well-stocked grocery stores or Asian markets and sashimi fish from a good fishmonger.

Ingredients: (12-16 pieces)

200g fresh sashimi fish, such as salmon and/or tuna
2 cups sushi rice (also called japonica rice)
1/4 cup Japanese rice vinegar + extra to moisten your hands
1/4 cup sugar
2 teaspoons salt
Wasabi
Soy sauce
Pickled Ginger

Instructions:

1. Soak the rice for 15 minutes in cold water and rinse several times until the final change of water runs almost clear. Steam the rinsed rice following the package’s directions.

2. Heat the vinegar, sugar and salt in a sauce pan over medium heat until fully dissolved, but without boiling the mixture. Take off the heat and let it cool.

3. When the rice has finished cooking, transfer it to a wooden bowl or at least non-metallic, as metal can react with vinegar and ruin flavours. Using a plastic or wooden spoon, cool down the rice by gently spreading it out and folding in the vinegar mixture gradually until evenly sticky and shiny.

4. To shape the sushi rice, dampen fingers and hands with a small amount of rice vinegar to make it non stick. Pick up about 2 to 3 tsp. rice in one hand and shape into a rectangle with rounded corners. Repeat the process until you’ve got enough sushi pieces. Dip your forefinger into wasabi and spread a small amount onto the rice.

5. Slice the fish into thin slices. Aim for an opposite angle to the veins and using a long sharp knife, cut straight across the width of the block at a 45 degrees angle, in one long stroke. Repeat with the rest of the fish.

6. To assemble the nigiri, pick up a slice of fish, place it on top of the sushi rice base in the palm of your hand. Press the sides and top to place fish firmly onto rice. Continue with the rest of the fish.
Place on a plate and serve with pickled ginger, wasabi and soy sauce.

Make sure you give it a fair go. While step 5 and 6 may be a bit tricky at first, you’ll feel much more confident by your second or third piece and the result will be really rewarding!

If you found this one easy and feel up for more, why not take a look at my California Roll instructions to make it a full sushi mix platter!

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20th March
2011
written by Nibblish

A California roll is a creative American twist on sushi. It’s really easy to make, can be great addition to a sushi platter, a fresh canapĂ© idea for a party, but can also be saved in cling film for a healthy lunch!

Ingredients: ( 4 rolls)

2 cups sushi rice (also called japonica rice)
1/4 cup Japanese rice vinegar + extra to moisten your hands
1/4 cup sugar
2 teaspoons salt
4 sheets nori (seaweed sheets)
1 avocado, peeled, cut into thin slices
100g sashimi salmon, cut into strips
wasabi paste
pickled ginger
soy sauce

Instructions:

1. Soak the rice for 15 minutes in cold water and rinse several times until the final change of water runs almost clear. Steam the rinsed rice following the package’s directions.

2. Heat the vinegar, sugar and salt in a sauce pan over medium heat until fully dissolved, but without boiling the mixture. Take off the heat and let it cool.

3. When the rice has finished cooking, transfer it to a wooden bowl or at least non-metallic, as metal can react with vinegar and ruin flavours. Using a plastic or wooden spoon, cool down the rice by gently spreading it out and folding in the vinegar mixture gradually until evenly sticky and shiny.

4. Place a sheet of nori, shiny side down, onto a bamboo mat or sheet of baking paper. spread 3/4 cup of sushi rice mixture with wet hands, leaving a 3cm border uncovered at the end. Spread a small line of wasabi to one end and place a strip of avocado and fish. Roll up firmly, using the mat or baking paper as a guide, seal by moistening the uncovered strip using your finger.

5. Repeat with remaining nori and fillings. Cut each roll into 6 pieces. Serve with wasabi and soy sauce.

You can also replace the avocado with cucumber and the salmon with crab sticks for a change.
If you found this one easy and feel up for more, why not take a look at my Nigiri Sushi instructions to make it a full sushi mix platter!

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14th March
2011
written by Nibblish

A Chocolate Liegeois is the ultimate indulgence for any chocolate addict. Its the perfect combination of chocolate ice-cream, chocolate sauce and whipped cream! It’s usually served in a tall glass and is a real classic in most French restaurants.

Ingredients:
Vanilla Ice-cream
Chocolate ice-cream
50ml Whipped cream
100g dark chocolate
1 pinch of salt
100ml cream
1 splash cognac (optional)

Chocolate liegeoise Ice-cream, chocolate Sunday ice-cream, French ice cream

Instructions:

1. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac and mix well.

2. Scoop 2 scoops of chocolate ice-cream and 1 scoop of vanilla ice cream in each glass.

3. Cover with chocolate sauce, whipped cream and drizzle a little more chocolate sauce on top!

You can also change the chocolate flavour for coffee, simply using coffee ice-cream and covering it with a shot of sweetened coffee!

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1st February
2011
written by Nibblish

I learnt to make Salsa Verde on a BBQ cooking course. It is a really simple sauce that will give your meal an instant boost! It takes 5 minutes to make and goes beautifully with grilled lamb, beef, chicken, prawns or fish…so pretty much anything that goes on the Barbecue!

Ingredients

1 slice bread, crusts removed, chopped
2 cloves fresh garlic
1 tbsp mustard
1 cup parsley leaves
juice from 1/2 lemon
1/3 cup olive oil
Sea Salt and pepper to taste
A few drops of tabasco to taste (optional)

Instructions

Blend all the ingredients except the oil and Tabasco together. While blending add the oil slowly. Add a small amount of tabasco to taste. Refrigerate until ready to serve.


If you don’t have a blender, you can also chop all the ingredients very finely by hand or mash it in a mortar & pistle. While great as a sauce, it can also be used as a marinate for vegetable or meat skewers. Hopefully a good one for the boys!?

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18th January
2011
written by Nibblish

Here is a little tuna mix I like to make on Sunday night for lunch during the week.
It’s cheap, tasty, healthy and really versatile. You can have it as a sandwich filling for a big lunch, on crackers or in a wrap for a lighter version, as a veg stick dip if you’re trying to be super healthy. It’s packed in protein, you won’t get bored of it and it also lasts for days in the fridge.

Ingredients: (serves 4 lunches)

1 large can of tuna
1 small can of sweetcorn
1 spring onion, finely sliced
1/2 white onion, finely diced
1small chili, finely chopped
A handful of fresh coriander, finely chopped
4/5 tbsp of thousand island sauce
salt & pepper

Instructions:

1. Drain and flake the tuna into a large bowl
2. Add your drained sweetcorn, spring onion, onion, sauce and mix well
3. Add fresh herbs, chili and season with salt and pepper.

You’re done.
You can also switch the thousand island dressing for salad cream or mayo, the coriander for dill or basil, chili for Jelapenos, onions for shallots…So you can pretty much make it as long as you have a can of una in the pantry!

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15th January
2011
written by Nibblish

I absolutely love salads…I think they can be the most exciting dish of all if you put a bit of effort into the choice of ingredients, mix of flavours and presentation. I always serve them as a main and plate it up before serving. By the way, don’t believe salads are only for girls on a diet, guys can enjoy them if you add in manly things like chorizo, potatoes, onions!
A Parisian salad is a classic in French Bistros, but it’s also a really easy one to make!

Ingredients: (serves 2)

1 fresh lettuce, washed
1 avocado, diced
1 red pepper, finely sliced
5-6 mushrooms, sliced
1 can sweet-corn, drained
1/2 brown onion, finely sliced
3-4 slices of freshly sliced leg ham, cut into thin strips
100g gruyere or jarlsberg cheese, cut into thin strips
2 Eggs, soft boiled
1 garlic clove
1 tsp Dijon mustard
1 shallot, finely chopped
6/7 small gherkins, finely diced
1 tbsp, finely chopped Parsley
6 tbsp Olive oil
2 tbsp White wine vinegar
Salt & freshly ground pepper

Instructions:

1. Mix lettuce leaves in a large bowl with your sliced pepper, onions, gerkins and season with a splash of olive oil and a pinch of salt and pepper. Place it as a salad base on the plates.

2. Place the sliced mushrooms, sweetcorn, avocado into sections on top of the base and finish with the cheese and then the ham towards the middle. Cut your soft boiled egg into 2 pieces and place it on top.

3. To prepare the dressing, crush the garlic into a pestle and mortar, add the mustard, the vinegar, salt & pepper, remaining olive oil, chopped parsley and shallot. Mix well and add a splash of water to liquify the mixture if needed.

4. Dizzle the dressing on the finished plates and serve with fresh baguette & butter!

Bon appetit!

Note: To prepare your soft boiled eggs, boil for 5-6 minutes and run cold water over it when cooked!

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1st January
2011
written by Nibblish
Happy new year everyone!!
Did you know that 2011 will be the year of the rabbit? 
It is expected to be a rather placid year, so we may want to go off to some quiet spot to lick our wounds, invest time in cooking delicious meals and look after each other after all the battles of the previous year. The Rabbit also makes a good entertainer and is a wonderful host. Pleasant and warm company, he has a good word to say of everyone and serve really nice nibbles.  It looks like good taste and refinement will shine through everything, especially for our Nibblish readers!

Here is the recipe for a “little snack” we had after our dinner on NYE to welcome the rabbit year with style!


Ingredients:
  • 300g dark chocolate, in small pieces
  • 300ml fresh cream
  • splash of liqueur (cointreau or cognac)
  • Macadamia and almonds, partly crushed
  • fresh strawberries, banana, apples to serve
  • marshmallows

Instructions:

1. Place chocolate pieces into the small ceramic fondue bowl, positioned in a larger pan containing water that is at the simmering point. 

2. Once melted, add the cream to the chocolate, whisk slowly until smooth. Stir in the splash of liqueur.

3. Add the macadamia nuts and almonds to the chocolate just before serving with the marshmallows and fresh fruits cut into bite size dices.



Make sure you hide anything that may vaguely look like a chocolate vessel, as your guests (like mine) may not be shy when it comes to warm & tasty chocolate! If you have any leftover chocolate and marshmallow, mix it all together and place into a plastic container in the fridge to improvise a Rocky Road!


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