Chocolate Easter Eggs

Making your own chocolate Easter eggs is not difficult, just a bit fiddly.

First of all you need to buy half egg shaped moulds. The easiest to use are the plastic ones because there is some ‘give’ in them, so making it  easier to turn out the half eggs. The only problem with plastic moulds is that they can tear. Metal mould are stronger but turning out the set chocolate is more difficult.

Before starting to make your Easter eggs, make sure that the moulds are absolutely clean, then polish them with soft tissue or something similar. The polished surface will make turning out the chocolate easier.

Gently melt the chocolate, then pour it into the prepared mould, tipping the mould this way and that to ensure the whole of the inside of the mould is covered. Pour any excess back into the bowl. Use a palette knife to smooth the edges then leave to set on non-stick paper for 24 hours. If the chocolate is too thin, you can repeat this process with another layer.

When they are completely set, you can then decorate them any way you like. You can pipe decorative icing on to them or make sugar flowers or use artificial flowers.

Picture above: used under a Creative Commons Licence. Copyright © Sophiea.

Ingredients

Topping
6oz semi-sweet (plain) chocolate
1 tbs castor sugar
4 tbs light (single) cream

Method
1. Well grease a pudding dish and bring water to boil in a saucepan or the bottom part of a steamer. The water should come 3/4 of the way up the pudding basin (dish).

2. First make the topping. Melt the chocolate and then stir in the cream and sugar and put in the bottom of the basin.

3. Beat the butter until soft, then beat in sugar until light and fluffy.

4. Gradually beat in the eggs, add a tablespoon of flour if the mixture starts to curdle.

5. Sieve the flour and cocoa together then fold into the butter mixture. Put the mixture into the pudding basin.

6. Cover the pudding basin with aluminium foil, overlapping the sides of the basin. Tie string securely around the top of the basin to keep the foil in place so preventing water entering. (Alternatively you can get plastic pudding basins with lids that clip on.)

7. Put the basin in the saucepan with the boiling water. Adjust the heat so the water simmers constantly and keep topped up with boiling water as it boils away.

8. Cook for about 90 minutes, turn on to a plate to serve with cream.

Valentine

For a special occasion like Valentine’s Day, try this super rich moist cake. Lots of butter and almonds give this rich cake its moist texture.

Also it will be a favourite on less romantic occasions, with family and guests alike. It takes about three quarter of an hour to cook and the preparation time is 25 minutes. Serves 10 – 12

Ingredients
9oz semi sweet (plain) chocolate
7oz ground almonds
6oz butter
1/2 cup (4ozs) fine grained (caster) sugar
4 eggs
5 or 6tbs strawberry jelly (jam)

Method
1. Preheat the oven to 350 deg F (180 deg C). Line the base of a 9 inch square cake pan and grease well. (A romantic touch would be to use a heart shaped cake pan). 2. Melt 6 ozs of the chocolate (see techniques).

3. Separate the egg whites from the yolks and beat the whites until they form stiff peaks.

4. In a separate bowl, beat 4ozs of the butter with the sugar until light and fluffy. Stir in the almonds, egg yolks and cooled melted chocolate. Beat until well mixed.

5. Carefully fold the egg whites into the chocolate and almond mixture and pour into the cake pan.

6. Bake for about 55 minutes until firm. Allow to cool in the pan for about five minutes and the turn onto a cooling tray.

7. When cold, spread the strawberry jelly (jam) over the top of the cake. Do not worry if the cake sinks a little or if there are any cracks, as they will be covered by the frosting.

8. For the frosting put the remaining butter and chocolate into a basin and melt over hot water or carefully in the microwave. Stir together well until smooth and glossy, pour on the top of the cake, and spread evenly.

Chocolate Cake Dessert at O’Farrell Restaurant, Acassuso, Buenos Aires, Argentina Photographic Print
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Taboulleh Salad

Tabbouleh is probably the most famous of Middle Eastern salads. I had this recently as part of lunch in a Lebanese restaurant. It was so delicious and refreshing that I had to have the recipe.

Ingredients

• 1/2 cup of bulghur wheat (burghul)
• 2 cups finely chopped flat leaf parsley
• 1/3 cup of finely chopped fresh mint leaves
• 3 medium tomatoes
• 1 medium onion
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons salt
• 1/4 teaspoon of freshly ground black pepper
• Lettuce leaves to garnish

Method

1. Using a sieve, wash the burghul in cold water, removing any stones. Drain it and squeeze any excess water out.
2. Place the burghul into a bowl with lemon juice and put aside.
3. Finely chop the parsley, traditionally done by hand.
4. Finely chop the mint and mix with parsley.
5. Cut the tomatoes into quarters,  remove and discard seeds and pulp.
6. Finely cut the remaining pieces of tomato.
7. Finely chop the onion, again making the pieces as small as possible. Once it is chopped, rub salt and black pepper into it.
8. Mix all the chopped ingredients with the burghul, then stir in the olive oil.
9. Put in a serving bowl, on a bed of lettuce leaves. It may be eaten immediately, or left for several hours in the refrigerator. The longer it is left, the softer the burghul becomes.