Raspberry Dahilia mousse with mint choc leaves
Now I thought last week could not get any better. It all kicked off with an amazing meal at ‘Le temps au temps’ (bistro food with a sophisticated twist. I see people at La Cocotte coming in after their meal with a glazed over drugged look) which was made even better by some excellent company. Keep reading…
Tags: DMBLGIT
Ouf! Finally, holiday time has come round for me (I’m fashionable late, not like the rest of the Parisians who have escaped the city like rats fleeing a sinking boat). I’ve headed home to the UK to soak up some English sunshine (only kidding!), more like to eat some good home cooked food (Sunday roast, malay curry, full breakfast….) and then I’m off to the Austrian mountains to yodel with Heidi and the ‘Milka’ cows… not quite, but you get the idea.
So I’m going to ‘love ya & leave ya’ for a couple of weeks with this refreshing little number. This salad has all the Summer sunshine components. Juicy sweet watermelon, salty creamy feta and tangy jewel like black olives…..mmmmmm yum yum yum. On top of that this must be one of the healthiest recipes I have done in a long while. So tuck in!!!
I’ll be back in full swing with lots of yummy little tit bits for you. A la rentrée (transl. until September) as the Frenchies say!
Summer salad: Watermelon & feta salad
1 kg watermelon, peeled & deseeded
1 bunch of parsley (if you don’t like parsley, leave it out), washed
200g feta cheese
150g black olives, preferably pitted
pepper
Make sure the watermelon is well chilled before serving (makes the salad more refreshing). Chop the watermelon into large cubes. Add to the bowl with the olives and chopped or torn parsley. Mix gently. Crumble the feta cheese on top and finish with some freshly ground pepper.
Tags: DMBLGIT
On Thursday we had our little ‘flowery’ event @ La Cocotte for the book launch of ‘Petits bouquets de cuisine’. There were flowery mocktails and these little raspberry dahlia mousses with mint choc leaves. Absolutely delish! I couldn’t stop eating the mint choc leaves. Think After eight but without the sweet filling and calories.
Just a tip if you’re going to use Dahlias to decorate make sure you use pesticide free (flowers from the florist are usually heavily sprayed).
Special thank you to Andrea (the La Cocotte mastermind) who spent the night making the delicious mint choc leaves.
Tags: DMBLGIT
