Marriage Tip # 100 “Dot daily with a sense of humor”
Elizabeth Besa Quirino
“And …I said YESSSSS!”It happened one November midnight, in Twitterverse, we saw this tweet from our dear Nelly @ nella22. Without missing a beat, we all knew Nelly had “said YES” to her beloved “M”,as she sweetly calls Brian Murray, her fiancé.So here we are, Nelly dear, your friends in the food world, wishing you and Brian,all the best. And with our wishes, a simple recipe with an easy formula for a life of bliss, rich with EVERYTHING in it!BLOGGERS RECIPE FOR NELLY ‘S WEDDED BLISSMix together: A lot of Love, Patience, Perseverance, Respect, Courage, Strength, Trust, Kindness, Honesty, Compromise & Great Sex.Stir in : Equal Parts of Love, Support, Faith, Fidelity, Hope, Validation, Friendship, Forgiveness, Communication.Cook over slow simmer for the rest of your life. Dot daily with a Sense of Humor.Leave out the nagging, sarcasm, skepticism, doubts and stubbornness.Serving Suggestions: Best prepared daily. Serve with flourish because Married Life is a FEAST. Live it with flavor, spice it with unconditional love, enjoy its richness.Recipe Notes: Some ingredients won’t always be fresh or available. Or the heat may flare up and the anger spills over. Simmer down and douse the flames with all the LOVE you can throw in.Enjoy the feast of marriage, love and life!{Written by : Elizabeth @Mango_Queen}
loves LOVES twitter to death, but have been missing from it for far too long. It’s good to be back in the midst of all the frenzied tweets, the excited timelines, the viral food talk … and the fun events and camaraderie for great tweeps like Nelly or rather Marnelly!
Best wishes to you sweet Nella for this most wonderful time of your life. Hope your days with M are filled with passion and love. ENJOY!!!
Dark Chocolate & Strawberry Mini Cloud Gateaus
Ingredients
- 150gms plain flour
- 30gms cocoa powder
- 2 tsps baking powder
- pinch of salt
- 150gm powdered sugar
- 5tbsp neutral oil
- 5 tbsp water
- 3 eggs, separated
- Zest of 1 orange
- 1tsp pure vanilla extract
Chocolate Pastry Cream
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 vanilla bean, scraped
- Pinch of salt
- 170gm dark couverture chocolate 5-65%, room temperature
- 200ml low fat milk, hot
- 100ml low fat milk, cold
- 40-50gm cornflour
Instructions
- Preheat the oven to 190 degrees C. Line an 8"springform tin. (the original recipe uses 2 8" sandwich tins)
- With a balloon whisk, mix the flour, cocoa, baking powdered sugar and salt in a large bowl. Reserve.
- In another bowl, beat the egg whites till they hold medium firm peaks. Keep aside.
- Whisk the oil, water, yolks, zest and vanilla extract together and on low speed, mix into the dry ingredients until smooth.
- Fold the whites gently into the yolk mixture.
- Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
- Leave in tin for 10 minutes, & then cool completely on rack.
- Once cool, cut into 4 layers. Stack up the layers and cut into 4 X 3" circles to fit into 3" dessert rings.{16 circles}
- Place a layer of cake, top with a generous tbsp or two of chilled pastry creme. level the creme with an offset spatual, scatter chopped strawberries, follow with another layer of cake, and then a tbsp or two more of pastry creme. Scatter chopped strawberries on top. Repeat with the other rings. Leave to set for 4-6 hours, preferably overnight.
- Serve with freshly halved strawberries, a dusting of icing sugar, white chocolate shavings and a sprig of mint.
Chocolate Pastry Cream
{Stove top method}
- Bring the milk, vanilla sugar and a pinch of salt to a gentle boil in a pot.
- In the meantime, whisk the egg yolks and sugar with a wooden spoon in a big bowl until the mixture becomes pale and light. Stir in the flour slowly until it is thoroughly mixed with the egg mixture.
- Pour the boiling milk into the mixture a little by little while whisking continuously to avoid curdling. And then stir in the rest of the milk until the mixture is well combined.
- Transfer the whole mixture into a pot, with the chocolate and seeds scraped from the vanilla bean, and heat it under low setting. Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until it has thickened.
- Once the custard has thickened, take it off the heat, and strain / pour it into a clean bowl. Allow to cool to room temperature, and then chill in the fridge for 2 hours.It should be thick and spoonable.
{For the Thermomix}
- Whiz the sugar in the TM bowl on Speed 9 for 10 seconds, then add the yolks and run on Speed 5 for 5 seconds
- Mix the cornflour into the cold milk.
- Add the chocolate, and warm milk to the TM bowl, and begin cook at 100C / 7 minutes, Speed 4. As soon as the TM begins to run, pour in the cold cornflour mix into the bowl through the shute, and shut.
- Check after 7 minutes if the pastry creme is as thick as you like, else run for another few minutes. Immediately transfer to a serving bowl and proceed as above.
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This is my recipe/post for the virtual bridal shower for Nelly hosted by Sanjeeta kk at Lite Bite.
Special thanks to Heather for the logo, Elizabeth for the intro write up and to Junia for the spreadsheet.
Intro paragraph written by Elizabeth @Mango_Queen
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Also find me on The Rabid Baker, The Times of India