NHEG-Magazine-January-February

OUR RECIPES
Zesty Lemon and Asparagus Pasta Recipe (Gluten free)
Ingredients:
• 1 cup Maize, rice or any other gluten free pasta (I have used spinach and maize pasta)
• A drizzle Willow Creek lemon infused olive oil
• 1 Packet Tender stem asparagus
• Juice and zest of a lemon
• Handful Pine nuts
• Salt and pepper
OUR RECIPES
Chocolate Mousse Recipe (Gluten free)
Ingredients:
• ⅓ Cup Chocolate, chopped
• 1 Tbsp water
• ¼ Tsp Coffee
• 1 Tbsp unsalted butter
• 1 Egg, separated
• 2 Tbsp regular granulated sugar
• ½ Cup heavy cream
• 1 Tsp Vanilla Essence
Directions:
1. Cook the pasta as directed, rinse and drain
2. Cook the asparagus in a little water for 5 minutes, until al dente and then drain and cut into pieces
3. Zest a lemon
4. Add the asparagus pieces to a pan with a little lemon infused olive oil, salt, pepper, lemon zest, lemon juice
and pine nuts
5. Fry for 2 minutes until the flavours infuse
6. Toss in the pasta and coat it with the ingredients
7. Serve
Directions:
1. Whip the heavy cream until stiff peak forms and keep in fridge until required.
2. Meanwhile, in a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick
and pale in color and the sugar dissolves, set aside.
3. In a double boiler add the chocolate, water, coffee and butter and over very low heat, cook everything
together just until the chocolate melts. Remove from the heat.
4. Spoon ¼ of the chocolate into the egg yolk mixture to temper and mix it just enough to combine.
5. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan (double
boiler) with the remaining chocolate mixture, add the vanilla extract and stir constantly, cook over low
heat for a couple minutes or until the mixture thickens.
6. Let it cool for a few minutes stirring frequently.
7. In a small clean and dry bowl, whisk the egg white until it forms stiff peaks. Fold the egg white gently
without deflating in the cooled chocolate mixture.
8. Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the
heavy cream will lose its texture.
9. Pour the mixture into the serving glass, cover with a cling foil and refrigerate for a minimum of 4 to 6
hours or best overnight. Enjoy!
ALL RECIPES ARE FROM THE COOKEATSHARE
https://cookeatshare.com