Though the statement ‘Worlds’ BEST’ may sound like a bit of hype to some of my sweet tooth readers, I can only say that out of ALL the chocolate recipes I have tried over the past 2 decades around the world, THIS ONE is simply my all time favorite. Factoring the simplicity of preparation, the speed to whip it up and the compliments given each and everytime by those lucky enough to try it, make it MY best Chocolate Fondant in the world !

I’ll leave it up to you to try for yourselves,  I’ll look forward to your comments on this!

Preparation: 8 mns

Baking Time: 18 to 22 mns (160 C – 320F)

Yield : 6 to 8 servings

Ingredients :

• 4 Eggs (whole)
• 150 g (5.3 oz) white/castor Sugar
• 80 g  (2.8 oz) Flour
• 60 g (2 oz) Almond Powder
• 200 g (7 oz) Dark Cooking Chocolate
• 200g (7 oz) Unsalted Butter

Procedure :

1. Pre-heat your oven and set at it 160 C – 320F.
2. Break the chocolate into chunks, place it into a glass bowl, along with the  cubed butter, and microwave it on low heat until both chocolate and butter have entirely melted. Mix the chocolate and butter together with a spatula, and keep it aside.
3. In a bowl, mix in your eggs and sugar, using a whisk, until you obtain a smooth, running texture.
4. Add in the flour and almond powder, mix well ensuring all ingredients are thoroughly blended together.
5. Slowly incorporate the chocolate/butter mixture into the egg mixture and mix in together with a wisk ensuring all ingredients are thoroughly blended together.
6. Butter up a baking tray with a pastry brush and add flour to it afterwards to create a protective unstick coating. Remove all excess flour.
7. Pour in your chocolate-butter mixture/egg mixture into the baking tray.
8. Place the whole thing in the pre-heated oven for 18 to 22 mns, and bake at 160C-320F

You’ll know YOUR ‘World’s BEST’ Chocolate Fondant (hopefully!) is cooked when you insert a knife in its center, and it comes out clean, without anything sticking to it. Bare in mind the Fondant will firm itself up after it cools off.

I suggest serving with a home made custard or vanilla ice cream for maximum pleasure ! Guaranteed success !

NOTE : EAT WITHOUT MODERATION –

CHOCOLATE IS GOOD FOR YOU AND FILLED WITH ENDORPHINS !

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Here’s a quick recipe of what I cooked last night, let me emphasize of the speed and simplicity of this recipe, as well as all the others that will regularely be added up to this What’s Cooking Blog.

Preparation Time : 10 mns  -  Cooking Time : 20 mns  -  For 4 People

Ingredients : 

• 4 medium size chicken breasts (cubbed into 1” chunks)
• 2 table spoons of Sharwood’s Tandoori Paste/Powder+ salt & pepper to taste
• 2 large onions (peeled and chopped)
• 4 cloves of garlic (peeled and chopped)
• 2 large carotts (peeled and diced into 1/2 inch cubes)
• 1 large bell pepper (diced into 1/2 inch strips)
• 1 large potatoes (peeled and diced into  1” chunks)
• 150 g (5.3 oz) :  frozen Baby Peas
• 500 ml (17 oz) :  Coconut Cream (UHT Long Life or Canned)
• 200 ml (7 oz) of water
• mustard seeds, garam masala (to taste and if available)

• 250 g of Basmati rice
• 10 to 12 papadums

Procedure :

1. Warm up the pot in which you plan to prepare the Tandoori in with 2 TSP of canola/peanut oil.
2. When the oil starts to smoke, put in the pre-cut chicken breasts, along with the salt & pepper and Tandoori. Stir in gently ensuring the chicken is sizzling enough, but not cooking too fast.
3. Now, add the prepared onions and garlic, saute the whole thing until the onions browns a little.
4. Then add the diced carotts and peas, stir the whole things nicely ensuring nothing sticks to the bottom of the pot. Lower the intensity of the heat if needed.
5. At this stage, all that is required is to put in the water and coconut cream, to stir the whoole thing up and to add the potatoes to the mix.
6. Now, simply lower the intensity of the heat, put a lid on the pot, and let it simmer for 20 mns, ensuring you stir every now and again (…to avoid having things stick on the bottom of the pot ).
7. Prepare your steamed Basmati rice and your papadums (either fried or microwaved) in the mean time.
8. Once the chicken and potatoes are cooked, you can serve and enjoy !

Don’t forget to share with me how it turned out for you, and if you have any questions, you know what to do!

This week, I want to share  with you what is the best pancake recipe, EVER! You must tell me what you think. Everyone that has tasted my pancakes, always wanted the recipe, as it is so fluffy and tasty, and yet light (doesn’t make you want to go for a 2 hour nap afterwards!)…

Did I mention is was also REALLY simple? There are a few little pointers that MUST be followed or the recipe will not turn out as it should be…small details make a BIG difference sometimes…especially when cooking.

Without further adieu, here is the recipe and technique explained below :

Pour  250 g (8.81 oz) of self raising flour

+ 50 g (1.8 oz) castor/raw sugar

+ a pinch of salt

into a large bowl, make a small crater in the center and

add  3 whole eggs.

Stir gently with a whisk

and incorporate the eggs and the flour together into a paste;

slowly add

½ liter of whole milk into it.

Then finally

add 4 table spoons of oil

to the mixture.

Stir evenly, and add a little milk if mixture too thick.

add a little Vanilla Extract or Rhum for flavoring.

Use a thin metallic strainer and strain to remove any lumps from the mixure.

Allow 20 rest time before using up the pancake mixture

Use a little oil in a non-stick Tefal pan for your first pancake, then, use the rest as is, no need to add any more oil as some was added into the pancake mix during preparation…

HINT : Use a large pot with ¾ full of water on low gas, with a plate over it, and keep your cooked pancakes onto it with an other plate turned upside down on top of the pancakes, this way, they will remain warm and moistfrom the heat and steam.

Serve it European Style  with a variety of jams, jellies and Nutella chocolate paste, along with Raw Sugar and fresh lemon wedges…

Enjoy !

Pick this simple but delectable Valentine Day Truffles dessert recipe to add the finishing touch to your Valentine dinner. Any pink or red fruit is ideal, such as strawberries, raspberries or rhubarb.

Tropical fruits are also an excellent choice, and for the simplest dessert of all, you could simply serve a platter of strawberries and sliced fruits such as juicy mango, halved passion fruits , fresh pineapple chunks and papaya wedges, dipped in warm melted chocolate…

Truffles are easy to make, and are a wonderful romantic gesture when given to someone you care about. Whether you wrap them in a pretty tin, or serve them after a light dinner, they add to the atmosphere. For the chocolate lover they are the perfect gift! We have several recipes for you to choose from that will bring smiles and hugs. See the related recipes section below for truffle recipe links.

Gift Giving Notes:
Small foil cups can be bought at stores where they carry candy making supplies. You can also buy romantic themed tins and place the truffles in one layer. Place cellophane wrap in the bottom of the tin first, and leave enough to bring it up and over the top of the truffles before closing the tin. Wrap with a gold ribbon and a matching gift tag for giving. If serving the truffles after dinner, place the small foil cups on a doily lined plate.

Chocolate Truffles Recipe :

In this blog, I would like to share with you some of my own recipes and ideas for what to cook.

Isn’t that a drag to come home from a long day’s work, exhausted and hungry, not knowing what to cook? Well, starting this week, I am going to share with you some easy to make, quick to prepare and as impressive as yummy, dishes from around the world. You will be able to gain some knowledge as well as having fun trying these gourmet dishes right from your own kitchen.

I have worked around the world, from France to England, via Asia and Australia, in some of the most prestigious Restaurants and Hotels. Over the years, I have developped my own Fusion style of fine cuisine, and taken away all the fuss that used to stop folks at home from even trying.

Also, on top of sharing my cool and sought after recipes, I am going to teach you some techniques and tips that will make your life in the kitchen so much easier. We’ll go thru the planning your shopping ahead, and compiling a list of healthy and quick to prepare dishes, better than at the restaurant ! Whether we cook western food, fine dining cuisine, Asian food or yummy desserts, we will have fun learning it. Feel free to ask questions along the way !

So, Ladies and Gentlemen, two words to end this initial blog : STAY TUNED !