The Easter weekend is around the corner, which means you’ll finally have some time to sit back and do the things you love doing.
If you love dessert, you’ll love As Good As Eating Out by Human and Rousseau. It’s basically a collection of the best recipes published in Your Family and it gives you all the knowledge you need to make restaurant food at home.
Dark Chocolate Orange Mousse
Serves 6 Takes 20 mins + setting
100g dark chocolate
30ml strong coffee
zest of 1 orange + extra to serve
3 eggs, separated
30ml castor sugar
peanut brittle, to serve
1 Heat the chocolate, butter, coffee and zest on medium until melted. Beat the egg yolks and slowly add the chocolate mixture from a height, while beating until combined. Cool.
2 Beat the egg whites to soft peaks, then slowly add the sugar while beating until stiff peaks form. Fold the whites through the cooled chocolate mixture.
3 Beat the cream to soft peaks and fold through the mousse. Pour into 6 x 160ml serving glasses and refrigerate for at least 3 hours to set. Serve with the peanut brittle and extra orange zest sprinkled over.
Mini Nutella Cheesecakes
Makes 5 Takes 25 mins + chilling
200g Oreo cookies, crushed
45ml butter, softened
50g hazelnuts, peeled, toasted and chopped
230g jar Nutella chocolate spread
230g cream cheese, softened
60ml icing sugar, sifted
1 Blitz the cookies, butter and half of the hazelnuts until the mixture starts to clump. Divide between 5 x 7cm lined ring moulds (see tip) and press in to form a firm base. Refrigerate.
2 Beat the Nutella, cream cheese and sugar until combined. Divide on top of the biscuit bases and smooth the tops. Chill for at least 3 hours or until set.
3 Whip the cream to form soft peaks. Unmould the cheesecakes and spoon dollops of cream on top. Sprinkle over the remaining nuts and serve.
We lined empty 410g tomato tins (tops and bottoms cut off) with baking paper, leaving a 1cm overhang for easy removal. You can also make individual servings in glasses, or make one large cheesecake in an 18cm square dish.
Sticky Toffee Pudding
Serves 8 Takes 55 mins
180ml brown sugar
15ml golden syrup
330ml self-raising flour
200g pitted dates
375ml hot water
15ml bicarbonate of soda
5ml vanilla essence
FOR THE SAUCE
60g butter, cubed
60ml brown sugar
15ml golden syrup
1 Preheat oven to 200ÅãC.
2 Grease a 1.5L bundt cake tin and dust with flour. Cream the butter and sugar together until light and fluffy. Mix in the molasses, syrup and eggs. Mix the flour through.
3 Blitz the dates and water, and add the bicarb and vanilla. Add to the flour mixture and mix well. Pour into the prepared tin and bake for 35–40 minutes or until a testing skewer comes out clean.
4 For the sauce, bring all the ingredients to a boil. Reduce heat and simmer until the sugar has dissolved. Cook for another 5–7 minutes or until slightly thickened.
5 Serve the pudding warm with the toffee sauce.
We’re giving away 1 copy of As Good As Eating Out, worth R280. To enter, simpy fill in the form below.