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How to make French Truffles

How To Make French Truffles

At a glance

Serves: 10
Preparation Time: 2 hours 10 minutes
Total Time: 2 hours 10 minutes

You Will Need

  • 200 g dark chocolate
  • 100 ml double cream
  • 1 vanilla extract
  • 30 g unsalted butter
  • 50 g unsweetened cocoa powder

Method

Boil the cream. Once the cream has reached boiling point, remove from the heat, add the chocolate and stir well to melt. When all the chocolate is melted, stir in the softened butter and, again, mix well. This mixture is called a ganache.

Spread the ganache thinly on a tray or plate and put in the fridge to set for around two hours. Once it is set, use a spoon to scrape up small pieces of and form into balls. Dip them into some cocoa powder and these are your French truffles.

How to make a dark chocolate mousse

How To Make Dark Chocolate Mousse

At a glance

Serves: 8
Preparation Time: 6 hours
Total Time: 6 hours

You Will Need

  • 6 large eggs
  • 200 g dark chocolate
  • extra chocolate for decoration
  • 3 bowls
  • electric whisk
  • tablespoon
  • grater

Method

Melt the chocolate in the microwave for two minutes. Separate the eggs and whisk the whites until firm. Add the yolks to the melted chocolate and stir well. Pour the chocolate and yolk mixture into the egg whites and whisk on high speed to combine. Pour the mousse into a serving bowl and grate chocolate over the top. Cover with clingfilm and leave to set in the fridge for 4 – 6 hours.

How to make an easy chocolate mousse

At a glance 

You Will Need

  • 200 g chocolate
  • 6 large eggs
  • extra chocolate to decorate
  • electric whisk
  • 3 bowls
  • tablespoon

Method

Melt the chocolate in the microwave. Separate the eggs and whisk the whites until they form stiff peaks. Add the yolks to the chocolate and stir. Put the chocolate and yolk mixture into the egg whites and whisk on high speed to combine, making sure to pause at intervals to scrape the mix from the side of the bowl. Pour the mixture into a serving bowl and scrape chocolate over the top. Cover with clingfilm and leave to set in the fridge for 4 – 6 hours or overnight if you can.

How to make an easy minestrone soup

At a glance

You Will Need

  • 1 large onion
  • 1 courgette
  • 4 sticks of celery
  • 1 olive oil
  • 2 cloves of garlic
  • 1 large potato
  • 1 1/2 ltr vegetable stock
  • 400 g chopped tomato
  • 400 g kidney beans
  • 150 g linguine
  • 1 tsp salt
  • 1 tsp pepper
  • 1 sugar
  • 1 tsp oregano
  • large saucepan
  • chopping board
  • knife
  • potato peeler
  • can opener
  • jug
  • ladel
  • garlic crusher
  • tablespoon

Method

To prepare: Peel and slice the onion. Cut the carrot, celery, potato and courgette into small cubes. Peel and crush the garlic.

Fry the onions in the oil until brown. Add the vegetables and garlic and fry. Add the tomatoes and sugar and stir well to combine. Next, add the stock and season with salt and pepper. Sprinkle on the oregano, stirring constantly. Add the kidney beans and bring to the boil.

Break the linguine into small pieces. Once the soup has come to the boil, add the pasta and stir. Reduce the temperature and simmer for 10 – 12 minutes, or until the pasta is cooked. Taste to check seasoning before serving.

How to make a Broccoli and Cheese Soup

How To Make Broccoli Cheese Soup

At a glance

  • Serves: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

You Will Need

  • 2 large potatoes
  • 1 large broccoli
  • 1 medium red onion
  • 3 olive oil
  • 100 g grated cheddar
  • salt
  • pepper
  • 900 ml vegetable stock
  • croutons to serve
  • large cooking pot
  • potato peeler
  • knife
  • cutting board
  • jug
  • blender

Method

Peel the potatoes and chop into cubes. Wash and cut the broccoli, keeping only the flowers. Peel and slice the onion. fry the onion in olive oil, stirring constantly to avoid burning while caramelising.

Once the onions have a good colour, add the potatoes and broccoli and stir, frying slightly in the flavour of the onions. Add the stock, salt and pepper and stir. Bring to the boil then reduce the temperature and simmer for around 20 minutes or until the vegetables are cooked.

When cooked, transfer the vegetables to the blender. Don’t add all the stock at once, add a little and blend and if the consistency is not quite right then add more as needed. Blend for around 90 seconds.

Transfer the blended soup back to the pot and add the cheese. Stir over the heat to boil slightly and melt the cheese completely. Serve with croutons.

How To Make An Edamame Salad

How To Make An Edamame Salad

At a glance

  • Serves: 3
  • Preparation Time: 10 minutes
  • Cooking Time: 5 minutes
  • Total Time: 15 minutes

You Will Need

  • 500 g edamame
  • 2 sesame oil
  • 1 rice vinegar
  • 1 soy sauce
  • 3 spring onions
  • 1 red chilli
  • 100 g flaked almonds
  • 2 bowls
  • chopping board
  • tablespoon
  • whisk
  • gloves

Top Tips

To prepare: Cook and shell the edamame. Finely slice the spring onion. Remove the seeds from the chilli and chop finely.

For the dressing: Add the sesame oil, rice vinegar and soy sauce to a bowl and whisk to combine. Add the spring onion and chilli and stir to combine.

Pour the dressing over the edamame, add the almonds and mix well. Serve on its own or with rice and fish.

How To Make A Mediterranean Pasta Salad

How To Make A Mediterranean Pasta Salad

At a glance

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Oven Temperature: 200° c  –  390° f

What You Will Need

  • 2 peppers
  • 2 courgettes
  • 2 tomatoes
  • 1 aubergine
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp oregano
  • 30 g fresh basil
  • parmesan to serve
  • 3 olive oil
  • 300 g farfalle

Method

Wash and prepare the vegetables. Cut the peppers into thin slices and the courgettes, tomatoes and aubergine into cubes. Place on a baking sheet, on a baking tray, and bake in a preheated oven for 30 minutes. Once cooked, remove from the oven and leave to cool.

While the vegetables are cooling, cook the pasta in boiling water for 10 minutes, until al dente. Once cooked, drain and leave to cool in a large bowl. Add the cooled vegetables to the cooled pasta then add salt, pepper, oregano and basil leaves and stir well. Serve with a sprinkling of fresh, grated Parmesan.

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