mojito

All posts tagged mojito

Epic Eats & Treats: Flourless Chocolate Lime and Chili Cake With Homemade Mojito Ice Cream

Published March 12, 2014 by The Feminist

mojito

I made my own birthday cake this weekend. Some of you may consider that a terribly pathetic thing to do, because “Who the hell bakes her own birthday cake?” and “ It’s your birthday! People should bake one for you!”

Well, in most cases that is absolutely true, but this is me we’re talking about. I am a baking goddess. And when it is my birthday I want something that will blow me away. And to be quite frank, I’ve never seen a chocolate lime and chili cake in my local patisserie shop. Not to mention the unlikelihood of ever coming across Mojito ice cream in a supermarket!

So I made it all myself. And it was epic.

This homemade birthday dessert was so good, I would almost wish that every day could be my birthday. It is hard to explain the flavour sensation that unexpectedly comes with this example of godlike deliciousness. The chocolate cake is smooth and creamy with an almost mousse-like texture and yet it is so incredibly rich and dense at the same time. It seems almost impossible that a chocolate cake could ever be like this, but it was. It really really was. Add to that a sudden kick of zingy lime and a surprising tingling on your tongue from the chili and you are on your way to foodie heaven.

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And now let’s consider the epic no churn Mojito ice cream that complimented this scrummy cake: It’s a Mojito. But a frozen, creamy and lickable version. Ice-cold. With heavenly aromas of fresh lime and mint.  And lots and lots of rum.

I based this Mojito ice cream and Nigella’s No Churn Margarita Ice Cream and adapted it to my favourite type of cocktail. Since this ice cream is an easy no churn recipe, you don’t even need to have an ice cream maker!

Imagine a scoop of this boozy and fragrant ice cream on top of that chocolaty dense but smooth cake!

It is surely the best B-Day cake on the planet.

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Ingredients:

Flourless Chocolate Lime and Chili Cake

  • 3 eggs
  • 145gr caster sugar
  • 175gr dark chocolate
  • 100gr butter
  • Juice of 1 lime
  • ¼ tsp chili powder

Method:

  1. Preheat the oven to 160°C and line a small baking tin with baking parchment.
  2. Melt the chocolate, butter, chili, lime juice and 85gr of caster sugar together on a low heat in a small sauce pan with 3 extra tablespoons of water. Stir gently to get a smooth liquid. Remove from the heat and set aside for a minute.
  3. Whisk the eggs together with 60gr of caster sugar until pale and fluffy and tripled in size. (This will take about ten minutes, don’t give up!).
  4. Quickly pour the chocolate liquid in the egg mixture and stir until everything is incorporated. Don’t overbeat the batter!
  5. Pour the batter into the baking tin and bake in the oven for 30 minutes until the cake feels set but not firm.

No Churn Mojito Ice Cream:

  • 250ml double cream
  • 3 tbsp finely chopped fresh mint
  • 3 tbsp icing sugar
  • 3 tbsp rum
  • Juice of 1 lime
  • Zest of 1 lime

Method:

  1. Pour all the ingredients in a bowl and then softly whip until thick and smooth but not stiff.
  2. Spoon this into an airtight container to freeze overnight.

Mintspiration: Secrets to a life full of fragrance

Published October 16, 2013 by The Feminist

mint

I was sipping on a hot cup of fresh Moroccan mint tea the other day and I kept thinking to myself: “What is it about mint that makes it so damn tasty?”

The answer to that question is both elaborate and very straightforward at the same time. Of all the fresh herbs out there, mint is probably the herb most associated with cleanliness. One bite of a minty product and your mouth is immediately coated in a refreshing layer of mountain breeze. Chewing gum or tooth paste manufacturers know this but too well, but this doesn’t mean we should limit our mint intake to just the daily brush. On the contrary, mint can be enjoyed in so many different ways, it almost seems as if its uses are limitless.

There are the wonderful minty drinks, like fresh mint tea (so good on a cold winter evening) or mojito (so good on a hot summer day). And let’s not forget how beautiful mint tastes when rubbed on meat, fish or vegetables. And what about mint gravy! Mint yoghurt dip! Drop-dead outrageous mint desserts! (chocolate and mint is such a winning combination!)

So should you still be one of those people who prefer mint on their toothbrush and not in their food, please go away. I do not want to spend my time wasted on people like you who don’t appreciate the awesomeness that is mint.

You heard me.

get out

Move!

whatever

Glad I got rid of that! So dear mint-loving readers, shall we go on celebrating our love for the chosen herb?

The following two dishes are two flavour bombs. I believe the Mediterranean, African and Middle Eastern cuisines are not only among the best in the world, but I also adore how they all mix fresh mint in lots of dishes. Inspired by these cuisines, I conjured up these two beauties:

Mint crusted salmon with South African sweet potato and avocado mash with mint yoghurt sauce

Mint is practically everywhere in this dish! It’s in the crust, in the yoghurt sauce, in the mash,… And still it is not overpowering. It just lifts everything up to an unseen level of splendidness. The herb crust on the salmon is full of spices and flavour… the mash is smooth, comforting and delectably sweet and sour… and the mint yoghurt sauce gives that refreshing zing to make an already yummy meal absolutely delicious.

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Ingredients (serves 2)
• 2 salmon fillets, skinned
• 3 tbsp bread crumbs
• 1 tbsp za’atar
• ½ tsp sumac
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh coriander
• 2 tbsp olive oil

For the South African mash:
• 3 large sweet potatoes, peeled and cut into dices
• 1 avocado, peeled
• 2 spring onions, finely chopped
• 1 tbsp fresh mint, chopped
• ¼ tsp cinnamon
• Juice of half a lime
• Lots of black pepper

For the mint yoghurt dip:
• 150ml of yoghurt
• 2 tbsp of fresh mint
• 1 tbsp coriander
• ½ tsp ground cumin
• Juice of half a lime
To serve: some mini green asparagus (perfect!)

Method:
1. Preheat the oven to 200°C. Make the crust by mixing all the ingredients together in a bowl. Season the salmon fillets with salt and pepper and put them both in an oven-proof dish. Press the mint mixture on top of the salmon fillets and bake into the oven for 15 minutes.
2. Meanwhile make the mash. Cook the sweet potatoes in some salted boiling water until tender. Drain and mash the potatoes together with the avocado flesh and the lime juice to stop the avocado from turning brown.
3. Season with cinnamon, salt and pepper and stir in the mint and spring onions.
4. Mix all the ingredients for the mint yoghurt dip together and season to taste with salt and pepper. Set aside.

Sweet parsnip and dried fig stir fry with mint

I cannot express enough how much I absolutely loved this dish. The chilli gives a good boost of heat. The turmeric turns it into a fest of golden hues, the dried figs are so intensely sweet and blend so well with the earthy sweetness of the parsnip and then in the end the mint kicks in and balances out all those warm spices and sweetness. It is -in every possible way- perfection.( I served it with some store-bought falafels and although they were really good, I refused to put them in the picture since I didn’t make them myself. It’s a matter of principle.)

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Ingredients (serves 1)
• 2 parsnips, peeled and cut into cubes
• 4 dried figs, cut into small chunks
• ½ tbsp honey
• ½ tbsp turmeric
• ½ large chilli, finely sliced
• 1 tsp ground ginger
• 2 tbsp fresh mint, chopped
• ¼ tsp cinnamon
• ½ tsp ground cumin

Method:
1. Cook the parsnips in salted water until they are almost soft.
2. Heat a tablespoon of olive oil in a pan and add the drained parsnips, chilli, spices, honey, figs and a splash of water.
3. Stir-fry for a couple of minutes. Finally stir in the mint.
4. Be amazed!