Monday, 14 April 2014

Ultimate Roasted Garlic and Coriander Hummus

 Ultimate Roasted Garlic and Coriander Hummus

This fabulous recipe is dedicated to a wonderful husband who grows the most delicious elephant garlic and provides us with the fattest, tastiest bulbs. After roasting these succulent bulbs we whizzed them with fresh coriander and a dash of spices to discover the quickest easiest way to a phenomenal dish. Slather on warm pitta bread, jacket potatoes or in our case hot, oven-roasted field mushrooms. Enjoy xxx        
(We used 50g fresh coriander but we are coriander freaks and it does taste glorious but start with 40g, that may well be sufficient for you)
Serves 4 as a starter or 2 greedy enjoyers!!!
Prepare the oven by heating to 180C, gas mark 4
Have ready either 1 baking sheet or a square of tin- foil able to take a few garlic cloves 
1 whole fat head of garlic or in our case 4 enormous cloves of elephant garlic  
2 tablespoon olive oil
1 x 400g tin of salted chick peas
40g – 50g fresh coriander + a little to decorate 
2 tablespoons tahini
¼ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon ground paprika with extra to decorate
 Zest 1 whole lemon
Masses of freshly milled salt and pepper to taste
 1 black olive optional for decoration

Clean the garlic, if dirty, by brushing well. If you are using a head of garlic cut across and brush with one of the tablespoons of olive oil. If you are using elephant garlic merely brush with oil and place on a roasting tin or wrap in foil. Bake for approximately 40 – 45 minutes or until the garlic is really tender and the luscious contents ooze out. Allow to cool slightly or use gloves, and squeeze the unctuous roasted garlic out of their skins into a processor with the remaining ingredients and wiz until gloriously smooth. Season well with salt and pepper. Turn the mixture into a decorative bowl. Add a little paprika and coriander to adorn with the black olive.  Enjoy dipping with plenty of laughter. Xxxxx


Sunday, 9 March 2014

 Salty and Sweet the best combination ever!

Veggischmooze Thai Green Mango Salad
 After trying this fabulously spicy dish at our local Thai restaurant we yearned to make it at home. We are thrilled with the results – the perfect salty, sweet, spicy, sour and bitter combination and fabulously refreshing. And still perfect the next day. Hold back the dressing and add when needed.              

Serves 10

1 green mango – 250 gm peeled flesh
2 large fresh carrots peeled
150g bean sprouts 
200g daikon or mooli peeled
3 spring onions finely chopped
1 large red mild chilli deseeded and finely chopped
25g fresh basil finely chopped
50g fresh coriander finely chopped
40g flaked or desiccated coconut
100g salted peanuts
3 tablespoons soy sauce
Grated zest and juice of 1 small lime
2 tablespoon soft brown sugar
Process or grate the carrot, green mango pieces, daikon and place in a large bowl. Add the bean sprouts, finely chopped spring onions, chilli, coriander and basil.  
Put the coconut and the salted peanuts on a baking sheet and heat gently for 10 minutes on a low oven – C gas mark   for 10 minutes. Remove and leave to cool. Combine the dressing ingredients and pour over the salad. Save a few nuts to top and sprinkle the remaining toasted nuts over the salad. Mix in well. Serve as a starter or with an addition of toasted tofu – delicious and healthy!

Variation – not strictly right but the addition of 20 g finely chopped fresh mint increases the refreshing qualities.

 Veggischmooze Salted Caramel Pecans and Almonds

These moorish nutty nuggets epitomise the salty sweet theme, and are perfect to serve to family and friends. So evocative of holidays abroad. Once you start you can’t stop!  
Prepare a baking sheet by lining with baking parchment

100 g pecans or pecans and almonds mixed
100g castor sugar  
3 tablespoons water
½ - 1 teaspoon teaspoon sea-salt depending on taste

Combine the nuts, sugar and water in a medium thick–bottomed pan and cook over a gentle heat. After the sugar dissolves, start stirring. The sugar will change its character and begin to look like crystals. Reduce the heat to allow the crystals to melt and colour on the base of the pan. Now sprinkle on the salt and shake the nuts well then dropping them onto a sheet of baking parchment. Tease apart with a metal skewer while they are still warm. Cool completely.
Mmm can you eat one??  

 Spiced Apple Cake with a Salty Sweet Lemon Drizzle Topping

This easy- to-make cake celebrates the Bramley. Its olive oil base is ultra-moist, has wonderful keeping qualities and makes either one large 20 cm cake or one 18cm cake and a small loaf tin 18cm x 8 ½ for family nibbles! Enjoy with a cuppa and a good chat. Makes a wonderful pudding warm with custard.         

Serves 10
Line an 18cm tin and a small 18cm X 8 ½ cm tin or 1 large 20cm tin
400g plain flour
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon mixed spice
1 teaspoon baking powder
375ml mild vegetable oil – we used olive
1 teaspoon vanilla extract
215g soft brown sugar
3 free-range organic eggs
zest of 1 unwaxed lemon

Apple Mixture
I large Bramley apple peeled cored and chopped into 3 cm chunks
1 teaspoon of the juice of the lemon
½ teaspoon cinnamon    

For Salty Sweet Lemon Drizzle
remaining juice of the lemon
4-5 tablespoons soft brown sugar
½ - 1 teaspoon salt depending on desires

In a large bowl sieve the flour with the salt, spices and baking powder.
Peel core and chop the apples and grate the lemon saving the zest. Squeeze the lemon halves and add I teaspoon of the juice to the peeled apples to prevent them from discolouring. Add the one teaspoon of spice to the apple mixture and stir well.
Process or mix the oil with the soft brown sugar until lighter and the sugar well dissolved – maybe five minutes. Add the lemon zest and the vanilla extract and the eggs one at a time. When the mixture looks well blended pour this mixture into the bow with the flour adding the apple mixture as well. As soon as the mixtures are combined pour the fragrant batter into the tins and bake for 1 hour + 10minutes for the smaller cake version or 1hour and 20 minutes for the larger cake, or until golden on top and a metal skewer comes out clean.
Leave to cool while you make the drizzle mixture. Spear the cakes with a cocktail stick and pour over the drizzle mixture.

Mmm Moist and luscious. 

Saturday, 1 March 2014

                    Yummy Pancakes

It's Shrove Tuesday next week so why not give these scrumptious pancakes a go. 
We have based all or recipes on my rather luxurious pancake recipe which yes, does have a little oil and melted butter or margarine in the mix. But a silken luscious pancake emerges that never lets you down. And freezes perfectly.
We left it plain so that it could be filled with savoury or sweet fillings and are so thrilled with the results.
Our first and fabulous offering, Cinnamon, Toffee Apple and Custard Pancakes wraps a pancake around a glorious mixture of buttered toffee’d cinnamon Bramleys, with delicious homemade custard. Wow, bless the Bramley.   
Then our Veggischmooze Cheese Blintzes – fragrant with lemon and vanilla are traditionally served to commemorate the offering of the Ten Commandments to the Jewish people. These pancakes are real celebratory foods and particularly moorish. They can be reheated and are often served with a generous dollop of soured cream.
Finally we have made luscious Toasted Walnut and Cheesy Leek Pancakes which make a delicious lunch or supper.   
We soo hope we can tempt you with one of these delicious treats.

 Our Deliciously Rich Pancake That Never Fails
The amount makes 12 -13 pancakes or 4 generous portions 
200g plain flour
a pinch salt
50g melted butter or margarine
25 ml olive oil
400 ml milk
2 organic free range eggs
Little oil for frying
The best method is to place all the ingredients in a food processor and wiz. Otherwise place the flour in a large mixing bowl. Mix in the salt. Then gently warm the butter or margarine until runny but not hot – the microwave is useful here. Combine it with the oil, eggs and milk and whisk until totally smooth. Place in a fridge and leave to stand for approximately 30 minutes. Pour a little oil into a firm-based frying pan and swirl it around pouring the remainder into a heat proof jar or glass. Now ladle in one small ladle of batter and swirl around the mixture to cover the pan base. Cook until the edges start to look brown and flip over with a palette knife or fish slice. Layer the pancakes onto an oven -proof platter and keep warm while you prepare the filling.

  Cinnamon, Toffee Apple and Custard Pancakes

We created these luscious pancakes celebrating our much loved British Bramley by adding chunks of this super-seasonal apple and simmering them with a simple toffee mixture, then layering with a posh but easy, home-made custard. Wow Bless The Bramley!!!       
Toffee Apple Filling

2 large Bramley apples peeled cored and chopped into 3 cm chunks
½ teaspoon cinnamon
Zest of 1 lemon plus 4 tablespoons juice
1 teaspoon vanilla extract
120g soft brown sugar
100g butter or margarine 
pinch salt

Place the peeled chopped apples in a firm-based pan with the lemon zest and juice, the salt, cinnamon, and vanilla extract. Cook gently, stirring all the time until the apples begin to soften and are coated with a delicious toffee spicy coating.

220 ml milk
25g castor sugar       
2 free range organic egg yolks
1¼ teaspoon vanilla extract
Pinch salt
3 tablespoons cornflour 

Using a medium sized saucepan, heat up the milk with 10gm sugar until it simmers. Remove from the heat. In the meantime, whisk the eggs with the remaining 15g sugar until fluffy. Whisk in the salt and vanilla. Now whisk in the cornflour, one tablespoon at a time. When this is smooth add half the milk and whisk continuously. Return the egg mixture to the milk. Place on the hob and keep whisking until the mixture thickens. Use or transfer to a bowl and cover the bowl with clingfilm.               
 Now take a pancake and spoon the custard and apple mixture into the centre of each. Roll up the pancakes and serve immediately. Its soft, creamy and toffee-apple flavour MMMM. Enjoy.  

            Veggischmooze Cheese Blintzes

Our Veggischmooze Cheese Blintzes, fragrant with lemon and vanilla, are traditionally served to commemorate the offering of the Ten Commandments to the Jewish people. These pancakes are real celebratory foods and particularly moorish. They can be reheated and are often served with a generous dollop of soured cream.
Serves 4

200g soft cheese – low-fat is fine
10g vanilla sugar
Grated zest ½ lemon + 1-2 tablespoons juice to taste
Pinch salt
50g chopped raisins or dried fruit - optional

Combine the filling mixture and place in the centres of the pancakes. Fold or roll and serve dusted with icing sugar and a generous dollop of soured cream. 
Veggischmooze Toasted Walnut and Cheesy Leek Pancakes

This seasonal recipe enjoys the lovely taste of fresh leeks classically enriched with a tasty never-fail cheese sauce and toasted walnuts. The perfect lunch or supper dish. 

Prepare and grease a 2 litre oven to table dish
Serves 4

4-6 fat leeks washed well and chopped in 2 cm rings
400ml vegetable stock
2 teaspoons olive oil
200g tasty cheddar cheese + 50g for topping
480 ml fresh milk
120g flour
40g walnuts
Freshly milled salt and pepper
15g finely chopped parsley

Simmer the leeks in the stock until just tender approximately 5-6 minutes. Remove the leeks with a slotted spoon and place in a bowl. Add the milk, oil and flour to the stock, bring to the boil and whisk until a smooth sauce is obtained. Grate the cheese. Add the cheese to the sauce, leaving a little for the top. Place the walnuts on a baking sheet and heat gently on a low oven 170C gas mark 3 for ten minutes. Combine the sauce with the leeks and toasted walnuts and place spoonfuls in the centre of the pancakes. Layer in a greased oven-proof dish and sprinkle the remaining cheese over the top. Bake in a moderate oven, 180C, gas mark 4 for 20 minutes or until cheese is browned and the filling bubbling and gorgeous. Enjoy. Soo tasty. 


Sunday, 23 February 2014

Luscious Citrussy Delights

We have been working on a new recipe for Luscious Lemon Bars which incorporates a delicious lemony-type custard on top of a crispy shortbread base And a generous topping of icing sugar yeah -  sunshine on a cloudy day. – perfect!
Then after a visit to Positano in Southern Italy I returned with a recipe for
Clementine and Limoncello Marmalade – fabulous on granary toast – the anytime treat.
Then I dipped into my passion for Moroccan pastries. So you have a wonderfully luxurious Lemon and Almond Shortbread – just perfect with a glass of mint tea or a good coffee.
We are soo chuffed with these luscious citrussy delights that we couldn’t decide which was the best. But we soo hope you like one of these babies and will keep our fingers crossed that one is the ultimate tempter. They are all fabulous.

Masses of love and hugs, Ruth and Sarah xxxxxxxxxxxxxxx

These Luscious Lemon Bars have been crying out to be baked. They seem to be so trendy at the moment so we had to have a go and this our take on a fabulous very modern bake. Divine!!!!
Prep. We now make our own vanilla sugar as we want that extra lovely vanilla boost in our pastries. The achieve the same effect, process 3 vanilla pods with 500g castor sugar and place in sealed pot.     
Preheat the oven on 180 C, gas mark 4
Line a 9x 13 deep dish or baking tin with thick baking parchment
Makes 30-36 bars depending on your generosity    

For the dough
80g icing sugar + 2 tablespoons fine vanilla sugar
220g butter or margarine
350g plain flour
Grated zest 1 lemon

4 medium free range organic eggs
350 castor sugar + 50g vanilla sugar
zest of 3 un-waxed lemons
juice of 2 un-waxed lemons
70g flour
½ teaspoon baking powder
Icing sugar to dust
Wiz the softened butter or margarine with the icing sugar, lemon zest and flour until a soft dough. Press into the lined tin. Bake in a medium oven for approximately 15-20 minutes or until slightly golden.
Remove and cool slightly and make up the filling

Please note we always use soft brown sugar but you will have a brownish filling so for the beauty of the filling use castor sugar as we did the second time – perfect.

Combine all the filling ingredients and either use a hand whisk or whisk until smooth and no lumps are showing. Pour into the lined tin and bake for 20-25 minutes or until the filling is set. When cool – if you can wait that long – remove the whole pastry by lifting the paper and sift with icing sugar. Cut into bars. OOOOOOOOOOH and enjoy.

                                  Limoncello and Clementine Marmalade

We are still so delighted with the glorious colour of this marmalade and the fabulous citrussy tang. The secret of the luscious flavour is to boil the chopped skins twice in cold water. It doesn’t take very long but the reward is a perfect colour and a tart but not bitter sweetness.  Can’t wait to make toast. Ohh Sunshine on a cloudy day.
Made 5 approximately 350g jars
Sterilise jars by washing well and placing on a tray in a hot oven and cook for 10 minutes.   
1 kilo clementines
750g jamming sugar
250ml water
½ glass limoncello optional

Wash and peel the clementines saving the peels except for the tiny hard top piece. Finely chop the peels as fine as possible and put onto simmer n a saucepan of cold water. After boiling for a few minutes strain with a colander and place back in the pan adding more cold water. Bring to the boil again and simmer for approximately 10 minutes. In the meantime remove the centre white pithy bits from the clementines and chop into approximately 2 cm chunks. Place the sugar and the flesh of the clementines plus the semi-cooked peels in a large heavy based pot and simmer for approximately 45 minutes or if you have a sugar thermometer just on jam stage – however I would test a little before rather than over-cook. Test by pouring a little onto a jam lid and place in the freezer. You should get a firm set shown by a wrinkle pushed with a finger. Now pot into sterilised jars.  Place waxed discs on top and then cellophane on top and be soo pleased. Fabulous on granary toast or toasted crumpets.

  Lemon and Almond Shortbreads

These luxurious little Moroccan shortbreads sing out sunshine in every bite and sum up all that is wonderful about citrus. Just a fabulous little biscuit. The quantities are large but makes 60, but they’ll soon fly. Oh yes Sunshine on a cloudy day. Xxxx
Line three baking sheets with baking parchment
Set oven at 180C, gas mark 4
345g butter
180g icing sugar
450g ground almonds
2 free range organic eggs
Coarsely grated zest of two lemons +2 tablespoons lemon juice
440g flour

Wiz all the ingredients together in the processor or work by hand until you have a smooth dough. Leave to chill for 1 hour. Roll out on a slightly floured top to approximately 2- 2½cm thick and cut with a fluted pastry wheel into rectangles or squares. Remove carefully with a palate knife or fish slice – they are quite soft.  Bake for 20 minutes. Dust with castor sugar when warm. Enjoy xxxx  

Tuesday, 18 February 2014

Here's some lovely economical tasty treats for you to try. Have a go and let us know what you think.

 Spicy Homemade Tea Cakes

What could be better on a grey day than filling the house with spicy dough smells and after, sitting by a cosy fire with a plate of toasted tea-cakes and a jar of jam. Makes winter almost bearable. Enjoy xxx   
Makes 12 tea cakes

Set oven on 200 C, gas mark 6
Line two large baking sheets with baking parchment 
650g strong flour
10g dried yeast
50g fair-trade soft brown sugar
365 ml tepid milk plus extra for brushing
1 generous tablespoon golden syrup
200g basic mixed dried fruit   
105g butter-type margarine   
1 teaspoon salt
2 teaspoons mixed spice
Juice and zest of 1 tangerine left over from Christmas
Put the dried fruit to soak in a small bowl with the zest and juice of a Clementine Satsuma etc. Measure 100g of the flour in a bowl with the dried yeast, the sugar and the milk. Whisk well until all the yeast has dissolved and leave to sponge in a warm place for approximately 20 minutes.
Now place the rest of the flour in a large bowl with the butter-type- margarine, the salt and spice. Whisk the golden syrup into the milk/yeast liquid with the dried fruit mixture and add this to the flour to make a soft dough. Work well either in a mixer or by hand for at least ten minutes.
Cover with some oiled clear-wrap or a cloth and leave to stand in a warm place until the dough has doubled in size approximately 1½ - 2 hours .
Form into tea-cakes by dividing into rounds and flattening slightly. Place on tins covered with cloths. Leave to rise. After 45 minutes or until really puffy, brush with milk and place in the oven. Bake for 20 minutes approximately or until they are golden brown and give a hollow beat when tapped. 
Enjoy cut and toasted and spread liberally with your favourite spread. Mmmmm    
After baking and tasting we wondered why we’d never made these bad boys before!
Soo much better than shop and soo cheap!!!!!!

                                                 Easy Peasy Pea Soup

This kind, loving cheapy soup is a hug in a mug. It takes the simplest of ingredients and can be made in minutes.  It will sit in flask at work or wait in the fridge to welcome you home from a rainy day. Enjoy our favourite family soup.
For 10 generous portions of three good ladles each

3 large jacket potatoes or 4 medium
3 large onions peeled and chopped or use a 500g packet of frozen ready-chopped
1 tablespoon olive or vegetable oil
1 400gm pack basic frozen peas.
Freshly milled salt and pepper
2 litres water

Peel and chop the onions. Add to a large saucepan with the oil and sweat gently for approximately ten minutes to soften. Scrub the potatoes and chop into chunks leaving on the skins. Cover with 2 litres vegetable stock made with either two veggie stock cubes or 6 teaspoon marigold powder.  Simmer gently and when almost tender add half the packet of peas. Add the other half to a processor leaving approximately 50g peas to add a little texture if desired. Process until smooth. Now add the remaining soup contents and process. Add the few uncooked peas. Serve hot with warm crusty bread.           

Add two finely chopped leeks and a little more stock to the mix plus a good bunch of parsley.

 Oozy Mashed Potatoes and Cheese

This cheap but nutritious, easy to prepare supper dish uses potatoes with the skins – where all the best nutrients are situated and combines this with a melting cooking mozzarella easily sourced from the supermarket. Add extra vegetables even frozen if desired. Delicious with cooked leeks, frozen peas or corn 

Serves 4-6

4 large jacket potatoes well-scrubbed
gms cooking mozzarella
freshly milled salt and pepper

Cut up the potatoes, place in a glass dish and half cover with water. Cook for 20 minutes on high in the microwave. Strain off the water but save it. Mash the potatoes with some of the water seasoning well and when a good consistency is achieved, place half of the seasoned mash in an oven-to-table pottery dish. Cover with half the cheese and vegetables if required. Add the remaining potatoes and cover with more cheese. Bake in the oven for 30 minutes 180C, gas mark 4 for 30minutes. Serve when golden and bubbling and enjoy.           

Variation as in picture – place 200g per person of almost cooked vegetables such as broccoli, frozen peas, corn, cooked leeks or spinach, on the base of the dish. Cover with the mashed potato and cheese. If the vegetables are cooked and frozen they can be left in their frozen state and will defrost while cooking.

Sunday, 29 December 2013

             Veggieschmooze Ho Ho Ho, A Baked Snowman and all that!!!

Firstly sorry folks for being so remiss about our blogs

We have been cooking rather than blogging and the time has just whooshed by. But we have thought of you and hope you all had a wonderful festival.

As we are both vegetarian and Jewish, Christmas day is always a challenge. Yes we all get together sharing fun and laughter – it’s a good day to see family and enjoy each other’s company.

And for years we have discussed what to serve but this year after much serious discussion with Sarah’s lovely girls now nearly 10 and 12 we came to a wonderful decision. Merv my husband always makes chips, proper chips, cooked very poshly in olive oil. But chips do not make a meal. In the past I have created a veggie chilli, a veggie tagine even a veggie sausage roll dinosaur but this year the girls decided we would make a snowman!

The day before I combined Granose sausage mix and burger mix and formed a large ball for the base and another for the mid-torso. The head was a stuffing mix enriched with ground almonds. The hat – a vast field mushroom baked on the day with a few of its fellows with a little olive oil spray and a goodly offering of salt and pepper was tender and unctuous.

But oh dear when it was given its black olive eyes and carrot nose, it turned into a cute creature and I couldn’t just couldn’t cut into it. Amidst howls of laughter from both the children it was left to Joe my son, to stab the snowman and it was eaten with great gusto.

To accompany we ate a homemade dhal, and large dish of Alo Gobi – a lovely Indian combo of cauliflower, potatoes, cooked in a spicy tomato sauce and lemon rice which always goes well.

Desert never seems to happen. I always used to make a ‘proper pudding but it was always left so this year we enjoyed some homemade Florentines and some little lemon pastries left over from winning the Zesty Challenge. Plus tinned lychees and mandarins. With a huge cheese board to follow.

And now we discovered we have won the Guardian Hang-over challenge which is pretty amazing since I have never suffered from a hangover in my life. Just know what I would want if it should happen.

Try the Shakshuka recipe also in Warm Bagels and Apple Strudelpublished by Kyle Books
Its great

Thank you for keeping in touch and we promise to write more next year

Fondest wishes to you all for the New Year
Ruth and Sarah


Veggischmooze Strikes Again with a Zesty Winning Recipe and our Ultra Decadent Choc Mocha Brownies 

Hi lovely followers.
So sorry we’ve been a bit lax lately with our blogs. Ruth has been short-listed for a children’s book prize and is madly writing her novel which she prays will tempt the judges. And Sarah is working hard on her University Photography homework so you will have better pics on this page.
But we are still enjoying sharing our tastes and trials with you and this week we are celebrating as we won the Zesty Challenge in the Guardian.
We are soo thrilled as this was one of the recipes we enjoyed making the most. Ruth says
‘Recently I went to Marrakech with my lovely husband, and we were lured by the glorious buttery smells of tiny pastry shops nestling in tiny dusty alleyways. These pastry shops sold the most wonderful array of delicacies – tiny finger sized pastries that begged to be tasted. Of course I had to taste and investigate the recipes.  And certainly this zesty baby was one of the best. Please try it but make double one amount is never enough!’

 And Hey ho we were also mentioned the following week in the Guardian Cook Melted Challenge
Mind you we knew that was a good one – a family special that always works and double moorish.  So here’s the recipe and please try it
Its fab xxx

 Ultra Decadent Choc Mocha Brownies are made by melting the best chocolate we can get fair trade of course and combining it with loads of luscious ingredients
And because it’s that time of year and the first mandarins are out we thought we’d add a little grated mandarin zest to the bitter chocolate. Mmm. The sauce, Rich Chocolate Sauce  – do we need one? is made by melting more bitter chocolate with butter, soft brown sugar and a little  cream. OHH YESSSSSSSSSSSSSS
 Ultra Decadent Choc Mocha Brownies – makes one large cakes which cut into 18 glorious chunks – but we always double and freeze one  - the perfect heat-up pud.
 Preheat oven to 180C, Gas mark 4
Prepare one square tins by lining with paper  
275g 70% fair-trade plain chocolate
275g butter or margarine
250g fair-trade soft brown sugar
50g vanilla sugar
1 tablespoon golden syrup
2 teaspoons espresso coffee or 2 teaspoons hot water to 1 tablespoon good instant coffee
1 teaspoon baking powder
100g spelt flour
75g plain flour
170g top quality choc chips
Zest 1 mandarin or Satsuma
4 large free range organic eggs

 Place the plain chocolate, the butter, soft brown sugar, the vanilla sugar and the golden syrup in a glass bowl above a saucepan of boiling water and melt the lovely ingredients together.  When completely melted remove and leave to cool. Now sieve the baking powder with the two flours into a large mixing bowl. Crack and whisk the eggs into another bowl. Then add the instant coffee plus the mandarin zest and beat them into the chocolate mixture. Fold in the sifted flour mixture with the chocolate chips and pour into the prepared tins. Bake for 25 – 30 minutes when you should have a delicious crust on the top but the inside should still seem slightly soft to the touch but not runny.
Prepare the optional Rich Chocolate Sauce
 By melting 75g dark chocolate over the same double boiler with 25g butter or margarine, plus 25g Golden Syrup and 25g whipping cream together and stirring until the most luscious sauce comes together. Perfect!
Enjoy the results of a wonderful double melting dessert. xxx

 Squills of love Ruth and Sarah xxxxx