~tasha~
Age: 125
6677 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Mint Chocolate Mousse
INGREDIENTS:
11 oz. bittersweet chocolate (Callebaut or Valrhona), finely chopped 12 Tablespoons water 6 large eggs, separated 1 stick (4 oz.) unsalted butter 4 Tablespoons Crème de mènthe
PREPARATION:
1. Heat the water in a saucepan over low heat. When it is warm, add the chopped chocolate and stir to melt. Allow to cool.
2. Place the chocolate in a mxing bowl and beat at high speed for 2 minutes.
3. Add 1 tablespoon of the butter alternately with 1 egg yolk. (Start and end with 1-1/2 tablespoons of butter.) Beat the mixture until it is fluffy and lighter in color.
4. Add the crème de menthe and mix well.
5. In a clean bowl with scrupulously clean beaters, whip the egg whites to stiff peaks, adding a little sugar about half way through.
6. Fold the egg whites into the chocolate. Place the mousse in the refrigerator overnight.
To serve: Serve in individual bowls garnished with some whipped cream and a mint sprig, if desired.
~tasha~
Age: 125
6677 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Creamy Mushroom Soup ~ Velouté de Champignons
Serves 4.
INGREDIENTS:
1 oz. dried porcini mushrooms 3/4 cup hot water 12 oz. mushrooms (reserve 4 whole mushrooms for garnish) 1-2 Tablespoons butter 1 garlic clove, pressed 2 cups vegetable broth 3 Tablespoons chopped parsley + extra for garnish 1/2 cup cream fresh lemon juice salt, pepper and freshly ground nutmeg
PREPARATION:
1. Pour the 3/4 cups of hot water over the dried mushrooms and let them sit for 10 minutes to re-hydrate.
2. In the meantime, clean and chop the fresh mushrooms, reserving 4 whole ones for a garnish.
3. In a large pot, melt the butter and stir in the pressed garlic. Add the chopped mushrooms. Season with salt and pepper.
4. Remove the dried mushrooms with a slotted spoon and add the pot. Do not throw out the liquid.
5. Line a strainer with a coffee filter and strain the re-hydrating liquid. Add the strained liquid to the pot, along with the 2 cups of vegetable broth.
6. Bring the soup to a boil, reduce the heat and simmer, covered, for 10 minutes.
7. Stir in the 3 tablespoons chopped parsley.
8. Using a hand blender, blend the soup. Stir in the cream.
To serve: Season the soup with salt, pepper and some nutmeg. Stir in some lemon juice. Slice the reserved mushrooms. Ladle the soup into 4 bowls, top each with sliced mushrooms and some parsley and serve.
~tasha~
Age: 125
6677 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
French Omelet
Ingredients:
3 eggs 1 tablespoon unsalted butter
Preparation: Mix eggs slightly. Heat butter in a small skillet until brown. Quickly pour in eggs. Stir lightly until set on bottom. Let stand over heat a few seconds to lightly brown bottom. Fold in half. Season with salt and pepper.
Nutritional Information: 149 Calories (kcal); 12g Total Fat; (75% calories from fat); 8g Protein; 1g Carbohydrate; 296mg Cholesterol; 84mg Sodium
~tasha~
Age: 125
6677 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
End to Life and Life to Come
Thunderous mountains brought forth from slumber. Clashing on air in the midnight mists of souls Spiral to the depths of the earth Seek the mother to grasp the answers Instill she has the questions pondered Never ending whispers amongst the winds Embraced by the musical tenors of every season Fiery skies rape the sleeping beauty All is in a tither, patiently awaiting solace Come it will, when the heavens divide the earth Maker of life shield the eyes of the innocents Twisted agony ceases this day Exodus has come No more worship to life
