Two gorgeous summer recipes, to be good a colourful salad, and to be naughty, a trio of chocolate mousse

JC RECIPE – Summer 2014 – Courgette and artichoke salad with anchovies dressing

courgette artichoke and anchovies salad 037_800x532

The anchovies dressing in this colourful salad gives a wonderful gentle original flavour, the lemon adds the necessary tangy taste. If you don’t like anchovies, you can always replace them with sardines.

For 8, preparation time 40 minutes – Cooking time 30 minutes for the artichokes bottoms

Ingredients

500g of frozen artichokes bottoms, defrosted

3 large courgettes

250g of anchovies

15g of flat fresh parsley

One lemon

Two oranges

One red onion

Coarse sea salt

Pepper

Method

  • Cut all the artichokes bottoms in four pieces and place them on an oven tray
  • Add some olive oil all over and roast them at 180C for 30 minutes; let them cool down after that
  • Slice the courgettes thinly and place them on a serving dish
  • Cut the onion thinly, and chop the parsley
  • Prepare some segments with the oranges and keep them aside
  • In a food processor, prepare a paste with the anchovies
  • To make your dressing, add the anchovies paste, the juice of the lemon, the parsley, the onion, some olive oil, and some pepper
  • Lay the artichokes bottoms and the courgettes; add the dressing on top and decorate with the orange segments
  • Add a bit of coarse sea salt and some pepper

 

JC RECIPE – Trio of White, milk and dark chocolate mousse

Chocolate mousse may 2014 025_800x532

Nothing like a chocolate mousse to finish a meal, but this is THE chocolate mousse to serve to impress

Dark chocolate mousse

6 medium eggs or 5 large

200g of dark chocolate

Method

  • Separate eggs whites from the yolks
  • With an electric whisk, beat the egg whites until very firm
  • Melt the chocolate and add the yolks. Mix very well.
  • Add the chocolate mix to the whites and beat again well.
  • Keep aside

Milk chocolate mousse

6 medium eggs or 5 large

200g of milk chocolate

Method

  • Follow the same process with the milk chocolate to make the milk chocolate mousse

White chocolate mousse

200g of white chocolate

200 of double cream

3 eggs

  •  Whip the double cream until it is fluffy and not too firm
  • Separate the egg whites from the yolk
  • Beat the eggs whites until very firm
  • Melt the chocolate in a small over a bowl of boiling water, or in the microwave for one minute
  • Mix the chocolate with the cream and add the egg yolk
  • Mix this preparation with the egg whites

In a large bowl alternate dark chocolate, white, and then milk.

Keep in the fridge at least six hours or overnight if you can.

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