Make these easy homemade truffles as an edible gift or after dinner treat - balance heat from the chilli with cooling mint extract
- 150ml double cream
- 100g milk chocolate, chopped
- 100g dark chocolate, chopped
- 2 tbsp butter
- 3 tbsp golden syrup
- 1 tsp mint extract
- 2 red bird's-eye chillies, roughly chopped
- 50g blanched almonds, finely chopped and toasted
MethodPut the chopped chocolate and butter in a bowl, pour over the hot cream, and stir until smooth. Add the golden syrup, mint extract and chilli. Chill until firm, about 2 hrs.
- 4 courgettes, sliced 2-3mm thick lengthways
- 3 tbsp olive oil
- ½ tbsp red wine vinegar
- 1½ red chillies, finely chopped
- large handful mint, finely chopped
- small knob of butter
- 2 tbsp pine nut
- 2 handfuls rocket leaves
- 100g ricotta
- Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
- Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
- Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
- To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.
- 400g frozen pea, defrosted
- 100g fat-free natural yogurt
- juice 1 lemon
- 1 tsp ground cumin
- small handful mint leaves
- 1 small red chilli, chopped
- 4 wholemeal pitta breads
- 500g carrot, cut into batons
- Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.
- 2 red onions
- 100g chickpea flour (gram flour)
- ½ tsp baking powder
- 2 tsp curry paste or powder
- 1 red or green chilli, deseeded and finely chopped
- vegetable oil, for frying
- 150g tub natural yogurt
- 2 tbsp chopped mint
- 1 small garlic clove, crushed
- Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.
- Mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.
- Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita.