Yes! Thanks. Hm, I've read that you can also use evaporated milk....?Or is it better just to use condensed? Thanks for posting!Quote:
Originally Posted by casil403
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Yes! Thanks. Hm, I've read that you can also use evaporated milk....?Or is it better just to use condensed? Thanks for posting!Quote:
Originally Posted by casil403
I like the sweetness of the condensed milk with the garlic. Sometimes I also add some sour cream to it to give the sauce more body.Quote:
Originally Posted by Gem
Cooking is like photography...it's all about playing and trying new ideas! :) Maybe that's why I like both so much!
Forgive the title...there's no mouse in this recipe! I don't do roadkill!
Wanna stun and amaze your friends/significant other at your next dinner party/special occasion? Why not make Chocolate Mousse? Easy, impressive and very, very tasty!
Chocolate Mousse - Makes 8 portions
200 grams good quality bittersweet dark chocolate, chopped
150 grams good quality milk chocolate, chopped
3 whole large eggs
3 large egg yolks
2 Tb flavoured liquer (ie grand mariner)
500 ml whipping cream whipped to medium peak
Method:
1. Melt together both chocolates in a heatproof bowl set over a pot of simmering water.
2. In another bowl, mix together the eggs, yolks and liquer with a whisk for about a minute..it should be foamy.
3. Remove the chocolates from the heat and mix in the egg/liquer mixture into the chocolate until incorporated.
4. Immediately fold/whisk in the whipped cream into the chocolate/egg mix and keep folding until everything is well combined.
Immediately spoon into serving glasses/bowls and chill for at least 2 hours in the fridge
To serve, top with a little whipped cream and 1/2 a strawberry or other garnish and serve.
*I use wine/martini/margarita glasses to serve this in...looks nice!
* Make sure you use a good quality chocolate for this recipe as the chocolate melts easily and properly. Poor quality/cheap chocolate doesn't melt properly and gets very grainy and won't work for the recipe.
Enjoy! :highfive:
This is awesome. One of these days Im going to have a get together and make the recipes from this thread. They sound so good. Thanks for the contribution Casil.
casil, you should start a thread for food photography!!!
:highfive:Quote:
Originally Posted by edbayani11
lol thanks!
...although that means then we have to eat this stuff too :eek: and it's getting on swimsuit season and I have ALOT of work to do in that area as well as trying to learn photography!
Here's some of what I've done in the past....not the best foodie photographer by any stretch but you get the idea.
If you send some of that down my way, Ill take some really good pictures of that stuff for you...........as long as you dont mind when it doesnt come back!
I really enjoy this soup. I usually add a couple more veggies into it but this is the basic recipe! :)
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.