St David’s Day dinner

In honour of St David’s Day, I made something with leeks for tonight’s dinner. St David’s Day is like St Patrick’s Day for Irish peeps but for the Welsh peeps. This recipe is from the GoodFood magazine.

Leek tart with ricotta and Gruyere

You need:

  • 500g all-butter shortcrust pastry
  • 25g butter
  • 2 large leeks, sliced
  • 250g ricotta
  • 100ml double cream
  • 2 eggs
  • 2 tbsp chopped tarragon (or you can substitute thyme)
  • 100g Gruyere
  • 23cm loose-bottomed tart tin

What to do:

  1. Pre-heat oven to 200˚C
  2. Roll-out pastry on to the tin. Prick the pastry with fork. Line with baking sheet and put baking beans. Bake for 10 mins then remove baking paper and baking beans and cook for another 5 mins until pale golden. Reduce heat to 180˚C
  3. Melt butter in a large saucepan. Gently cook leeks for 10 mins or until softened.
  4. Beat ricotta, double cream, eggs, and chopped tarragon. Add a pinch of salt and generous pepper. Mix in cooked leeks and a third of cheese.
  5. Pour mix into the tart case and then scatter rest of cheese on top. Bake from 25-30 mins until set.
  6. Leave to settle for 5 mins before serving.

Dark chocolate mousse

This was our noche buena dessert which is quite rich but wonderful and smooth like ice-cream. No ‘finish product’  pictures…

© kloza

dark chocolate mousse mix © kloza

You need:

For the mousse

  • 3 free-range eggs
  • 100 g caster sugar
  • 300g dark chococolate, break into small pieces
  • 125 unsalted butter
  • 500ml double cream or any whipping cream
  • cocoa powder (optional)

For the Baileys cream to go on top of the mousse – OPTIONAL

  • 200g mascaporne cheese
  • 75ml Baileys cream (I ran out of Baileys so I used Welsh cream)
  • 30g caster sugar

Tools

  • electric (hand) mixer
  • mixing bowls
  • heatproof bowl
  • serving bowls or ramekins

What to do:

  1. Whisk the eggs in a bowl using a hand mixer, gradually adding sugar. Whisk until lighty and airy. This takes from about 8 to 10 mins.

    beating the eggs © kloza

    beating the eggs © kloza

  2. Melt the dark chocolate pieces in a heatproof bowl and put it over a pan of steaming (not boiling) hot water. If you haven’t done this before, I wrote a bit about doing this when I made this rich dark chocolate cupcake. Btw, use a wooden spoon!

    melting chocolate © kloza

    melting chocolate © kloza

  3. Add the chocolate mix to the egg mix (not the other way around!) gradually while running the mixer on medium speed. Whisk until it firms up a bit- the “loose ribbob stage” which means when the whisk is lifted, the mix is creating clear lines in the surface before it disappears
  4. Semi-whip the double cream then gently fold into the chocolate mixture.

    dark chocolate mousse mix © kloza

    dark chocolate mousse mix © kloza

  5. The original recipe suggests serving into bowls but when I do this next time, I will serve them on ramekins instead. It means more to go around!
  6. Chill for at least an hour before serving.
  7. Serve with the Baileys cream on top (recipe below) or with fruit or on its own.

OPTIONAL Baileys cream – can be made in advanced or just before serving

  1. Whisk the mascaporne cheese, Baileys cream and sugar. Stop whisking when it reach a soft peak consistency.
  2. Put a dollop on top of the mousse and dust with cocoa powder.

I found this recipe from The Guardian magazine.

View photos here.