Monochromatic Shades

A simple 3 course meal for a date night at home.

Its been a while since I owned the kitchen and while Abhi was busy playing his Call of Duty Black Ops II, I decided to make something special without having to spend hours slaving away in the kitchen.

I started with some marinated mushrooms with ricotta and parsley for starters, Peri Peri drumsticks for mains and a gorgeous frozen berry and dark chocolate ice-cream for dessert. Needless to say that the dessert was the highlight of the meal.

 

Marinated Mushrooms with Ricotta and Parsley.

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Ingredients:

4 portobello mushrooms

2 cloves of garlic

1 tbsp of finely chopped parsley

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and pepper

ricotta and parsley leaves to serve

 

Method:

Crush garlic and rub it on the mushrooms. Keep aside.

Mix olive oil, balsamic vinegar, finely chopped parsley, salt and pepper and drizzle it on the mushrooms. Refrigerate for half and hour.

Preheat oven to 180°C. Place mushrooms on a baking tray. Cover with aluminium foil and bake for 30 minutes.

Garnish with  ricotta and parsley leaves.

 

Peri Peri Chicken drumsticks

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Ingredients:

10 Chicken drumsticks cleaned and skinned

Peri Peri sauce (hot) from nandos – 120 ml

3 sprigs of rosemary

1 lemon cut into quarters

1 tbsp peppercorns

salt

chilli flakes optional

olive oil – 1 tbsp

6-8 whole garlic cloves

1 diced potatoes optional

 

Method:

Score the meat on the drumsticks.

Mix olive oil, peri peri sauce, peppercorns, chilli flakes and salt.

Marinate the chicken with the above mix for an hour.

Preheat oven at 180°C. Place the chicken with garlic cloves, rosemary, potatoes and lemon in a toasting tray. Cover with aluminium foil and bake for an hour.

Turn each drumstick and bake for another 15 minutes.

Serve hot.

 

Frozen berry and dark chocolate ice-cream with honey drizzle

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Ingredients:

half cup frozen berries

5 Arnotts scotch finger biscuits

3 tbsp grated dark chocolate

1 cup plain vanilla ice-cream

2 tbsp dark rum

honey to drizzle

 

Method:

In a food processor, process frozen berries, rum and scotch finger biscuits.

Keep about 4 tbsp of the mix aside. In the remaining mix, add 2 tbsp of grated dark chocolate and the vanilla ice-cream. Process all this together. Refreeze the ice cream

Plate up with a tbsp of the frozen berry mix. add a scoop of the ice-cream on the top. Drizzle some honey on the top. Garnish with remaining grated chocolate.

 

This dessert has all the goodies: berries, chocolate, alcohol and icecream that make it perfect and it is quick, easy and soo sinful.

Enjoy and Spread the Yummies!

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This entry was posted on December 3, 2012 by in Desserts, Meat, Poultry, Recipes, Vegetarian.
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