Category Archives: Food

Chocolate Mousse

In my first year of food blogging I posted a recipe for a chocolate sauce that uses just coconut milk, cocoa powder, and honey. It’s a sauce and it can also thicken to the consistency of a pudding after a time in the fridge (strangely, this has only been the case with canned coconut milk without any gums; when I made it with a brand of canned coconut milk that had guar gum, it never became as thick as pudding and remained a sauce). I’ve been making it again recently (a lot) and it was with this in mind that I decided to experiment and use it as a base for a chocolate mousse.

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Plum Flo

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Happy New Year! This is a flognarde I made for New Year’s with plums. The nickname “plum flo” quickly caught on. It’s the same recipe that I posted on New Year’s, only with plums this time instead of apples, currants, and blackberries. The taste reminded me of plum dumplings.

My Mum styled the shot for me and I photographed it. We spent so much time trying to get the angle right that we made ourselves hungry and eventually I had to throw the towel in. I meant to post it sooner, though I only just got the photos off my camera today.

We’ll be back to our regular postings soon. Stay tuned!

Apple, Currant, and Blackberry Flognarde with Hazelnut Flour

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Today is New Year’s Eve – now, depending on where you are in the world, it could be mere hours before 2013 or you’re already in the New Year. I’ve never abbreviated New Year’s Eve in my communications, so the last few days have been lived in some confusion whenever I saw NYE until I figured out what the letters stood for.

For Christmas, I made a flognarde and a crustless pumpkin pie. The flognarde (flow-nyard) was a little different this time, using hazelnut flour whereas before I’ve always used almond flour. It was also the first time I’ve ever used hazelnut flour. I was anxious that it wouldn’t work (hazelnuts’ association with chocolate was too close for me) but I sallied forth, with my efforts paying off, thankfully. It’s a moister flognarde and we all agree that we like it better with the hazelnut flour than almond flour.

When I made it with blackberries, it was an inspired move and that proved to be a success with everyone. The blackberries, especially ripe ones, work well with the apples and currants.

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