This is a quick and super tasty dish to make with Thermomix (which comes in handy to prepare all the components of this dish). I got the idea for the salad from Mamina in her blog “La table de Mina” and the dressing is the secret dressing recipe from Wagamama, a chain of Asian restaurants in the UK and Ireland (curtesy of C’est ma fournée for the recipe). When I say secret, it’s not anymore since Wagamama revealed the recipe in their latest cookbook after being so jealously guarded for so long (it’s THE dressing that gets the customers coming back for more!).
Source: La table de Mina and C’est ma fournée
Serves 4 people
200g Basmati rice
500g jumbo prawns (I used fresh but if frozen, thaw them first)
1 handful of fresh coriander
1 small red chilli
2 garlic cloves
2.5 cm fresh ginger
1 1/2 tbsp rice wine vinegar
1 small garlic clove
1 tbsp Ketchup
1 tbsp water
90g sunflower oil
10g sesame oil
3 tbsp light soy sauce
1 tbsp sugar
- Place the rice in the internal basket with 1 L water in the bowl. Place the basket in the TM bowl and rinse the rice 5 sec/speed 5.
- Cook 10 min/Varoma/speed 1.
- Wash the courgette and cut it into ribbons lengthways using a Y peeler or a mandoline. Place on the Varoma tray.
- When the 10 minutes are up, remove the measuring cup and place the Varoma on the lid. Cook for a further 10 min/Varoma/speed 1.
- Meanwhile, peel and cut the mango and peel the garlic and ginger. De-seed the chilli.
- When the rice is cooked, set it aside. Rinse the bowl in cold water and run the blades at speed 8 while dropping the garlic and ginger for the dressing. Scrape down the side of the bowl.
- Add the remaining dressing ingredients and blend 15 sec/speed 6.
- Pour into a small bottle (you’ll have enough dressing for a few dishes). Keep the leftover in the fridge for up to a week.
- Rinse the bowl and drop the chilli, the remaining garlic and ginger for the salad on speed 8.
- Add some oil and cook 3 min/100C/speed 1.
- Add the defrosted prawns and cook 3 min/100C/speed 1. Test to check the prawns are cooked or add 1 minute if not.
- Place the rice into a serving bowl. Tip out the prawns and mix in. Add the pieces of mango, the chopped coriander and pour over the dressing. Enjoy!
You should know by now that I love chocolate. Another thing that is sure to tickle my taste buds is chestnut. Add them together and you have a winner.
Source: inspired by a recipe from Martine bichonne son menu and Recette de cuisine
Homemade chestnut purée
500g cooked chestnuts
1 vanilla pod
500g chestnut purée
100g dark chocolate
100g unsalted butter
- First make the chestnut purée: heat the water and sugar in the TM bowl 9 min/Varoma/speed 3.
- Add the chestnuts, the vanilla seeds and heat 22 min/100C/speed 3.
- Blend 30 sec/speed 9.
- Pour into a sterilised jar.
- To make the fondant: preheat the oven at 150C. Melt the chocolate and butter 4 min/50C/speed 2, scraping the sides of the bowl half way through.
- Set the Thermomix to speed 3 and add the eggs through the hole in the lid.
- Add the chestnut purée and mix 15 sec/speed 4.
- Pour out into a buttered and floured cake tin or silicone mould.
- Bake for 30 to 45 min depending on the size of the tin.
Most French children have a memory of semolina cake, either made by their mum or bough from the shop. I have this fond memory of a semolina cake with chocolate ganache from the brand Yabon that I just couldn’t resist. Unfortunately, nowadays we can’t find decent semolina cakes in France anymore as they have “changed” the recipe (replacing natural ingredients with cheap processed ones to increase their bottom line as usual). But anyway, nothing beats homemade so here is a nice recipe to turn back the time…
Source: Espace Recettes Thermomix
125 g fine semolina
1000g whole fat milk
1/2 vanilla pod
Pinch of salt
90g dark chocolate
- Put the butterfly whisk in the bowl.
- Add the milk, sugar, semolina, seeds scraped from the vanilla pod and salt.
- Cook for 11 min/100c/speed 1.
- Add the eggs and cook a further 4 min/100C/speed 3.
- Pour out into a dish and let it cool down before refrigerating a couple of hours to set.
- Meanwhile, make the ganache: in a clean and dry TM bowl, break the chocolate into chunks and grate 5 sec/speed 6.
- Add the cream and melt for 3 min/50C/speed 2, scraping down the sides half way through.
- Let it cool and thicken before pouring over the semolina cake.
I had a lot of egg whites in my fridge and some chocolate craving after seeing my daughter gorging herself on her Easter chocolates and not wanting to share (how shocking!). So, I looked for a chocolate financiers recipe and just came across this one. I didn’t know what I was getting myself into: they are wickedly addictive! They are so moist and chocolatey with just the right balance of sweetness. I must have eaten the whole batch within a day (my husband just about managed to rescue one before they were all gone).
150g dark chocolate (I used 58% cocoa)
80g unsalted butter
40g plain flour
40g ground almond
4 egg whites (or 125g)
- Preheat the oven at 200C and butter your financier moulds (I used silicone so no need to butter)
- Grate the chocolate in the TM bowl 5 sec/speed 6. Scrape down the sides.
- Melt the butter and chocolate 3 min/50C/speed 2. Scrape down half way through. Add another minute if not completely melted.
- Pour out the chocolate into a bowl and add all the other ingredients except the egg whites to the TM bowl (no need to wash).
- Turn on the blades to speed 3 and add the egg whites through the whole in the lid until just combined.
- Add the chocolate back into the TM bowl and mix 10 sec/speed 4. Finish with the spatula to make sure everything is well combined ( you don’t want to overmix).
- Pour into your financier moulds and bake for 15 minutes (check with a skewer that must come out clean).
- Leave to cool and use your will power not to have second servings – don’t say I didn’t warn you!