Sep 6, 2009
300 gms dark cooking chocolate
2 cups light cream
3/4 cup heavy cream
1/4 cup sugar
Grated milk chocolate and cocoa for sprinkling
Whip the heavy cream with the sugar till soft peaks
get formed. Keep aside.
Grate the chocolate into a mixing bowl. Hold the
bowl over a basin of hot water. Stir till the
Remove the bowl from the hot water. While the
chocolate is still warm, mix in the light cream.
Add the whipped cream and blend well.
Pour into individual cups and refrigerate for
about 2 hours, or till the mousse sets.
Sprinkle with the milk chocolate and cocoa.
Aug 27, 2009
15-oz can navy beans
1 1/2 cups frozen sweet corn
1 1/2 cups frozen green peas
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
3 carrots, chopped
3 celery stalks, chopped
6-oz can tomato paste
2 cubes vegetable bouillon
1/2 tsp each basil, oregano, rosemary
1 cup macaroni
Bread croutons for garnishing
Salt and pepper to taste
Dissolve the bouillon cubes in 8 cups water.
Heat the oil in a non-stick pan and saute the onion
and garlic till golden.
Add the bouillon liquid, beans, vegetables and herbs.
Bring to a boil.
Cover and simmer on low heat for 20 minutes. Add the
tomato paste, macaroni, salt and pepper, and simmer
till the macaroni is tender.
Pour into soup bowls and top with croutons.
Serve hot with garlic bread or toast.