Tag Archive for media

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


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


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


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.

Pink Soup (Beetroot Soup)



  • Four raw beetroots
  • Four medium size potatoes
  • One onion
  • 1.5 litre of vegetable stock
  • 25g of butter

To serve:

  • Pumpkin seeds
  • 4/6 table spoons of crème fraiche
  • Optional: 2 oranges peeled, skinless, and cut in segments


  •  Peel the potatoes And cut them in four; peel the beetroots and cut them in half;
  • Slice the onion and put it in a large sauce pan with the 25g of butter until it becomes golden brown.
  •  Add your vegetable stock and bring to the boil. Add the vegetable and simmer for 25 minutes until they become soft.
  •  Liquidise the soup using a bit of the stock but not all of it at the same time. The soup needs to be a nice veloute texture, not too thick, not too liquid. Add some crème fraiche to obtain a nice pink colour.
  • To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of crème fraiche.

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


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.

See more of my recipies on VideoJug

Lemony Lamb, Courgette and Olives Tagine

For 6/8 people


  • 1.5kg of lamb (shoulder of lamb of lamb cubed)
  • 2 large onions
  • 6 garlic cloves
  • 1 tin of chopped tomato
  • 1 tin of 500g of cracked green Suri olives
  • 250g of cherry tomatoes
  • Honey
  • 2 large courgettes
  • One lemon
  • Paprika
  • Salt
  • Sunflower oil
  • Harissa

Slice the onions, cut the garlic cloves in small pieces, and fry them in sunflower oil. Until they turn golden brown. Add the lamb and sear it for a few minutes. Add the chopped tomato, two table spoons of harissa, a generous shake of paprika, and some salt. Cut the lemon in half and add it to the lamb dish. Cook on the hob at a low/medium gas mark for at least two hours, stirring regularly, adding the olives after one hour, and the sliced courgettes half an hour before the end of the cooking time.

Lay the cherry tomatoes in an oven dish and cover them with some honey. Roast the cherry tomatoes at 200C for 15 minutes. Let them cool down.

Add them on top of the lamb just before serving. You can serve your lamb with saffron or turmeric rice.

Red Fruits Gazpacho and Pistachio Biscuits


Red fruits gazpacho


  • 200g of strawberries
  • 200g of raspberries
  • 100g of redcurrant 
  • 50g of black berries
  • 6 leaves of fresh mint
  • 1 tbsp icing sugar
  • 2 tablespoons of blackcurrant jam
  • Half a lemon


  • Wash the fruits and remove the stalk from the strawberries. 
  • Mix all the fruits in a blender, the mint, the sugar, the jam and the juice of the lemon. Blend well. Use a sieve to remove any bits of the red fruits. Put the red fruits gaspacho 30 minutes in the freezer. Serve chilled in mini bowl or with canapés spoons, with the pistachio biscuits.

Pistachio biscuits


  • 100g of icing sugar
  • 30g of plain flour 
  • 80g of butter
  • 6 table spoons of orange juice
  • 75g of pistachios roughly chopped


  • Mix the sugar and the flour.
  • Melt the butter with the orange juice. Let it cool down and mix it with the flour/sugar preparation. Whisk to obtain a consistent dough. Add in the pistachios and mix again. Lay some baking paper on a large oven tray. With a table spoon form some small circles of 3/4 cm of diameter leaving at least 2cm between them (the biscuits expand a lot when they cook). Cook at 150C in a fan oven for 15 minutes. Remove from the oven and leave the biscuits to cool down. Keep in a tinned box.

Honeycomb ice cream



  • 1 pareve sugarless whipped cream pot (250ml)
  • 4 eggs
  • 1 vanilla pod
  • 4 egg whites
  • 1/4 cup sugar

For the honeycomb

  • 4 TBS of golden syrup
  • 200g of caster sugar
  • 2 TSP of bicarbonate of soda


  • Grease a 20cm square cake tin or slice tray
  • In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on medium heat for 10 minutes. It needs to become golden brown but watch it doesn’t burn. Remove pot from heat and add the bicarbonate. Quickly mix it in because the mixture will foam up instantly. Pour immediately into the cake tin. Leave to set until harden and break into big/medium and smaller bite size chunks. 
  • Prepare the ice cream
  • Beat the whipped cream with an electric whisker until firm. Separate the egg whites from the yolks. Blend in egg yolks and vanilla pod. In a separate bowl, beat the whites. Blend in 1/4 cup sugar. Fold the whipped cream mix with the egg white mix. Add the pieces of honeycomb to it and mix well. Freeze overnight. Keep some pieces of honeycomb to decorate the top of the ice cream before serving it. 

Oven roasted Mediterranean vegetables served with a pistachio pesto


For 6 people

  • 1 large aubergine cut in thick slices
  • 1 large yellow courgette cut in half and then cut in three prices in the lenght
  • 2 large courgettes in half and then cut in three prices in the lenght
  • 3 peppers of different colours (orange, green, and red would look beautiful) cut in half, and seeds removed.
  • 3 tomatoes (I got some green tomatoes at Borough market) cut in half
  • Salt, pepper,
  • Dried oregano

Prepare some large roasting trays. Brush both sides of the vegetables with olive oil. For a healthier option you can use an oil spray (some of them only have one calorie per spray), they are as nice. Roast the vegetables in your oven at 180C. Remove them from the oven and add the salt and pepper, and sprinkle with dried oregano.

For the pistachio pesto sauce

  • 30g of fresh basil
  • 4/5 cloves garlic
  • 100g of pistachio de-shelled
  • 1 cup of olive oil
  • Salt and pepper

Blend all the ingredients together in an electric blender.

Serve your vegetables hot or cold with the pesto and enjoy a deep Mediterranean taste in your mouth!