Monday, 25 April 2016

Light Chocolate Dessert

Greek yoghurt
Fresh raspberries
Honey from the Charente
Milka chocolate
Although the real thing is probably nicer, after a 2 course meal you would like a light dessert and thanks to Keukenliefde, I have made this one with my own twist.
I must say that the guests and I liked it a lot but my husband and daughter weren't convinced. Maybe because the original name was 'mousse' and it has nothing to do with that.
Try and let me know.

For 4 persons it’s a generous portion

Shopping list:
• 450 g Greek yoghurt • 2 tbsp honey • 200 g milk chocolate + extra for grating or shaving (of good quality) I have used Milka
• 1 box of fresh raspberries

Ready to dive in
Melted chocolate
How to make it:
Fill the saucepan with a little water and heat over medium heat. Turn the heat-resistant bowl on top of it, but note that the bowl does not touch the water. Do not boil the water. Break the chocolate into small pieces and melt. Au bain-marie method.
Remove the bowl from the pan once the chocolate has melted and let the chocolate cool for 10 minutes.

Fill the dessert glasses 1/3 with raspberries (keep some raspberries behind for garnish).
Stir in the honey first and then the cooled chocolate into the yogurt.
Fill the dessert glasses. Allow at least 1 hour in the refrigerator. Garnish the glass just before serving with grated or shaved chocolate and garnish with the reserved raspberries.

Hasselback potatoes

A little bit of history before you start.

Hasselbackspotatis is the Swedish way of roasting potatoes. Its name comes from the Hasselbacken Restaurant, now attached to a hotel in central Stockholm.
Hasselbacken was first established in the 1700s as a tavern and was originally just a traditional red hut in the midst of a hazel thicket, which is how it got its name.
Restaurang Hasselbacken opened in 1853 in a grand new building. It developed a reputation for grandiose celebrations, which were enjoyed by Stockholm's rich upperclass.
Hasselbackspotatis were first served in the 1940s or 1950s and were an instant hit because not only do they taste really good, but they also look so stylish.

Shopping list:
4 medium or large potatoes, any sort will do.
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

TIP: To cut the potatoes, use a wooden spoon to avoid that you will cut all the way through.
How to cook it:
  1.  Heat the oven to 190 degr. C with a rack in the lower-middle position.
  2. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
  3. Cut slits in the potatoes, leaving the bottom intact:
  4. Brush the potatoes with half the fat: Arrange the potatoes in a baking dish. Brush the potatoes all over with olive oil, including the bottoms.
  5. Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.
  6. Bake 30 minutes, then brush again with olive oil: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with olive oil — you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.
  7. Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you're adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
  8. Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest.

    Ready to serve