Delia's Chocolate mousse- also easy...

Serves 6
Ingredients
7 oz (200 g) dark chocolate (75 per cent cocoa solids), broken into pieces
3 large eggs, separated
1½ oz (40 g) golden caster sugar
To serve:
a little whipped cream (optional)
Conversions
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Equipment
You will also need 6 ramekins, each with a capacity of 5 fl oz (150 ml), or 6 individual serving glasses.
This recipe is taken from How to Cook Book Two and The Delia Collection: Chocolate.

Method

First of all place the broken-up chocolate and 4 fl oz (120 ml) warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes.

Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.

Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light. Next divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm. I think it's also good to serve the mousse with a blob of softly whipped cream on top. Note: this recipe contains raw eggs.

http://www.deliaonline.com/recipes/cuisine/european/french/a-very-chocolatey-mousse.html

Delia's Bruchetta- easy peasy, super tasty

For the bread:
1 ciabatta loaf, cut in 12 thin slices
1 clove garlic, peeled and rubbed in a little salt
about 6 tablespoons extra virgin olive oil

For the topping:
6 red, ripe plum tomatoes
a few torn basil leaves
a few drops extra virgin olive oil
rock salt and freshly milled black pepper


Method
Prepare the tomatoes before toasting the bread. All you do is place them in a bowl, pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too hot). Then chop them finely.
Pre-heat the ridged griddle over a high heat for about 10 minutes. When it's really hot, place the slices of bread – on the diagonal – and grill them for about 1 minute on each side, until they're golden and crisp and have charred strips across each side. (Alternatively, toast them under a conventional grill.) Then, as they are ready, take a sharp knife and quickly make about 3 little slashes across each one, rub the garlic in and drizzle about half a tablespoon of olive oil over each one.
When the bruschetta are made, top with the tomatoes and basil leaves, season with salt and freshly milled black pepper and sprinkle a few more drops of olive oil over before serving. It's hard to believe that something so simple can be so wonderful.
_This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection._

http://www.deliaonline.com/recipes/type-of-dish/bread/bruschetta-with-tomato-and-basil.html

Bea's Spanish Tortilla

Probably in the cupboard...2 large onions- thnkly sliced
700g potatoes- csliced to 5mm thick
10 tbsp olive oil
750 ml sunflower oil
6 free range eggs
sea salt and black pepper


How to...
1. Heat olive oil and add onions with a pinch of salt
2. Cook SLOWLY for 35-40 mins until golden. stir occasionally.
3. Meanwhile, cook potatoes over medium heat till tender (but not coloured)
4. Drain potatoes & add to onions and season
5. Poir oil into pan until smoking then add mixture with the beaten eggs. Cook 3-5 minutes each side.

My friend Bea's flapjacks

170g butter
110g soft brown sugar
55g golden syrup
225g rolled oats

1. Preheat oven to 190c
2. Melt the butter and then add the sugar, then syrup and heat through
3. Remove from pan and stir through
4. Spread mix onto grease shallow tin
5. Bake for 20-25 minutes or until golden
6. Remove and cut into squares

Nans eclaires (as yet untested but I don't want to lose the reciepe)

Probably in the cupboard...3oz marg
1/2 pint cold water
5oz plain flour
1/2 oz sugar
3 eggs


How to...1. Boil water, marg and sugar together. Remove from heat quickly once boiling and add flour ASAP.
2. Beat into smooth paste (being careful not to over beat)
3. allow to cool
4. Beat eggs and add to mix. Beat until smooth.
5. Squeeze into desired shape (for profiieroles, squeeze into 1"1/2 round balls and 'pat down'.) Place in the top of the oven & DO NOT open for 35 minutes...

(Questions- does shape affect time? How hot should the oven be? What is over beating?!)

Nanny's Chocolate Cake

Probably in cupboard...
5oz self raising flour
6oz caster sugar
6oz soft marg
3oz drinking chocolate
3 large eggs
3 tbsp boiling water

Mix together all ingredients in an 8" or 9" tin at 230 in the centre of the oven!

Artichoke, olive & lemon pasta for 2

Ingredients

(Probably already in the cupboard):
200g spaghetti
small handful of olives
1-2 tbsp olive oil

(Might have to buy):
wild rocket (handful)
25g fresh grated parmesan
50g artichoke hearts
half a lemon

To make:
1. Boil the pasta
2. Mix the parmesan, lemon juice and zest & oil
3. Chop the artichokes & olives to a sensible size
4. Mix it all in with the cooked, drained pasta (with a bit of cooking water if needed). Heat through.
5. Pop in the rocket and give it a stir. Simples.