Papas arrugadas is a hugely popular dish in the Canaries served with the mouthwateringly-good red and green mojo sauces. And a small pot of creamy aioli, if you’re lucky. Whether you eat them on their own with the previously mentioned sauces or use them as a crowd-pleasing side dish to go with something awesome like Adeje chicken, everyone loves Canarian potatoes. And when you find our just how quick, easy and cheap they are to make at home – you’ll be eating them at every meal!
Smooth, velvety and rich – this triple chocolate mousse cake is the perfect way to end an indulgent Valentine’s Day meal. Made up for three sumptuous mousse layers, this dessert not only tastes amazing, but also looks stunning.
Pink Recipe Box hasn’t been very active this week because I got taken to Rome for my birthday and Valentine’s present! There has been a huge number of hurdles to jump over since we got here: flights delayed, sudden on-set of a throat infection, make up bag lost, heavy snow forcing ALL major tourist attractions to close… I still can’t get my head around the fact that they actually close huge things like the Colosseum and the Pantheon because snow was forecast.
But anyway, back to the dessert…
Each layer is made in the exact same way, just using a different kind of chocolate. This recipe makes quite a lot of mousse – I’d say around 6 portions – but they freeze really well so you can just keep them frozen until your next chocolate craving hits.
Triple Chocolate Mousse Cake
Dark Chocolate Mousse
70g finely chopped dark chocolate
140ml double cream
Milk Chocolate Mousse
70g finely chopped milk chocolate
140ml double cream
White Chocolate Mousse
70g finely chopped white chocolate
140ml double cream
1. Pour 1tbsp of water into a small bowl and sprinkle the gelatine on top. Leave the gelatine for about 5 minutes – until it has soaked up the water.
2. Heat up the milk in a saucepan over a medium-high heat until it begins to simmer. Remove from the heat and add the gelatine mix to the saucepan. Stir really well until the gelatine is completely dissolved then pour over the chopped dark chocolate. Leave to sit for 2 minutes and whisk until the chocolate is melted.
3. Separately, whisk the cream until it forms soft peaks. Mix a small amount of cream into the chocolate mixture to lighten it up, then gently fold the rest of the cream in. Pour into a cylindrical mould and place in the freezer.
4. Repeat the above steps with the white chocolate and pour on top of the dark chocolate in the mould and leave to set in the freezer. Do the same again for the milk chocolate and freeze until set. Remove the mousse from the freezer at least 2 hours before you’re ready to enjoy it.
These heart-shaped scones are jam packed with juicy berries and they’re just perfect for treating that special someone on Valentine’s Day. Do you have any fabulous Valentine’s recipes of your own? Share them in the comments section – I’d love to see them!
The scones are more on the savoury-side, which makes them ideal for loading up with butter, jam, Nutella, peanut butter or whatever sweet topping tickles your fancy.
The drizzle you can see on these scones is just melted white chocolate – it didn’t come out as thick as I intended!
It really depends on the size of your cutter how many scones this recipes yields. Using a large cutter, I managed to make 4 scones.
200g plain flour
100g self-raising flour
4 tsp baking powder
Pinch of salt
75g unsalted butter, softened
70g caster sugar
1 tsp vanilla extract
1 handful of mixed berries
A few drops of pink food colouring
1. Preheat oven to 200C and lightly grease a baking sheet.
2. Sift the flour, baking powder and salt into a bowl. Add the butter and rub in with your fingers until it resembles fine breadcrumbs. Stir in the sugar.
3. If you’re using fresh berries, simply stir them into the mixture. If you’re using frozen berries, make sure they’re fully defrosted then dry them really well before mixing them in.
4. Separately, beat the egg and cream together with the vanilla extract and a few drops of pink food colouring. Pour this into the flour mixture and bring together with your hands until it forms dough.
5. Turn out onto a lightly floured surface and knead very briefly to form a smooth ball.
6. Gently roll the dough out to a thickness of about 4cm. Use a heart-shaped cutter to cut out the scones and place them on the baking sheet.
7. Brush the tops of the scones with milk, making sure the milk doesn’t flow down the side, and bake for about 20 minutes until risen.
I love cheesecake – who doesn’t? The crumbly, buttery digestive base and thick, creamy topping is enough to make anyone’s knees go weak. But even though this dessert is so divine, it’s a bit too rich and calorie-packed to eat every day.
These strawberry cheesecake bites are a great alternative to a slice of cheesecake and taste just as good – without the guilt. In some aspects, they’re even better than a cheesecake – there is no baking or refrigeration needed, so you can fulfil that cheesecake craving in only a couple of minutes.
This is a really versatile recipe and can easily be doubled or even tripled for parties. You can experiment with different cheesecake fillings – try a decadent chocolate filling or wrap the whole thing up with a strawberry filling!
Strawberry Cheesecake Bites
3tbsp cream cheese
6tbsp icing sugar
2tsp vanilla essence
1. Chop the top off each strawberry and scoop the centre out so you’re left with a bowl shape.
2. Beat the cream cheese until smooth then mix in the icing sugar and vanilla essence. Divide this mixture evenly between the strawberry bowls.
3. Take around 2 digestives and crush them using a food processor or by placing them inside a plastic bag and bashing them with a rolling pin.
4. Dip the open top of the filled strawberries into the crushed digestives.
My favourite dinner recipes are those which require very little effort, yet taste amazing. This balsamic chicken with bruschetta sauce takes hardly any work, but looks and tastes great.
Keep in mind that this recipe calls for over-night marinating. You could always just marinate the chicken for a few hours, but the flavours only develop really well if you marinate for over 12 hours.
This dish is the perfect weeknight dinner for two.
1 large chicken breast
50ml balsamic vinegar
1 tbsp olive oil
1 clove crushed garlic
20g brown sugar
125ml chopped tomatoes with sauce
½ chopped onion
1 clove crushed garlic
1 tbsp balsamic vinegar
1tsp olive oil
1. Cut the chicken breast into 4 evenly-sized strips and place in a container/plastic bag with the balsamic vinegar, olive oil, crushed garlic and brown sugar. Shake well to coat then leave over-night to marinate.
2. To make the bruschetta sauce, combine the tomatoes, chopped onion, crushed garlic, balsamic vinegar and olive oil and blend thoroughly until there are no large chunks left. Leave in the fridge until you’re ready to serve.
3. Cook the chicken in a frying pan over a medium-high heat for around 20 minutes. The high heat will cause the marinade to form a crispy, sticky coating on the chicken – yum! Meanwhile, heat the bruschetta sauce in a saucepan or microwave.
4. To serve, balance one piece of chicken on top of another in the middle of the plate. Drizzle the sauce in a circle around the chicken and serve.