This chocolate tart recipe is perfect for presenting a posh dessert at a dinner party but with minimal fuss. While our quick and easy chocolate tart makes an indulgent, sumptuous pudding on its own, you can add citrus elements like lemon or lime juice for more adventurous flair. Give it a go.
Dark chocolate (70%)
350ml double cream
3 eggs, beaten
1 ready baked tart case
Melt the chocolate and reserve. Mix the milk and cream together.
Bring to the boil, pour on to the eggs, whisk together.
Pass this mix straight on to the melted chocolate.
Pour into ready baked tart case, place into the preheated oven at 350F/gas mark 4 and bake for 25 to 30 minutes.
Leave to cool before serving slices of chocolate tart to guests.
Chicken panzanella is a Tuscan salad consisting of rustic bread croutons, olives, onion and an assortment of tomatoes. Include tomatoes of all shapes, sizes and colors—whatever you have available. Put your stale bread to good use: aging sourdough, ciabatta or chunky wholemeal work best. Combine with leftover chicken or stick to the vegetarian version.
4 large chicken thighs
3 cups assorted of tomatoes
1 roughly torn ciabatta (or any bread available)
½ roughly chopped red onion
½ cup roughly chopped peppers
2 cloves garlic
1 sprig fresh thyme
2 tsp. dried oregano
2 tbsp. balsamic vinegar
½ cup pitted black olives
1 sprig fresh basil
Preheat oven to 350F, then rub the chicken with oil and seasoning. If using leftover chicken that is pre-seasoned, simply coat with oil.
Slice and halve your assorted tomatoes, add 3/4 to a baking tray, setting the rest aside for later.
Add roughly torn ciabatta, onion and peppers to the baking tray. Crush and add the garlic cloves. Sprinkle fresh thyme and dried oregano over the tray’s contents along with a glug of oil. Mix together by hand, coating the vegetables and bread.
Lay the chicken on top of the ingredients and put in the oven to bake.
Cook for approximately 1½ hours or until the juices of the meat run clear. If cooked chicken is being used, reduce the baking time to 30 minutes.
Remove from oven and drizzle the balsamic vinegar over the ingredients.
Mix the hot ingredients with the remaining cold tomatoes and olives. Finally, season the chicken panzanella with salt and pepper; garnish with fresh basil and Parmesan shavings.
This makeshift peach and berry crumble is the perfect sweet treat that uses overly ripe fruit. The soft consistency of the ripe fruit makes them perfect for this dish. Crumble can be made with almost any fruit combination; you could stick to classic pairings like apple and blackberry or dare to go bold with pineapple, apricot and ginger. Ideally, use what you have already stocked.
6 peeled soft peaches
2 cups mixed berries
1 orange for juice and zest
3 tsp. corn flour
1 tsp. cinnamon
1 cup plain flour
1 cup golden caster sugar
1 tsp. baking powder
2 tbsp. mixed oats
1 tsp. grated nutmeg
1 medium egg
½ cup unsalted butter
Preheat oven to 375F, then line a shallow baking dish with butter.
Slice the peaches and place them on the bottom of the buttered dish with the mixed berries.
Mix the juice and zest of the orange with the corn flour, ½ demerara sugar, cinnamon and a pinch of salt. Sprinkle this over the peaches.
For the topping, mix the flour, caster sugar, baking powder, oats and nutmeg together. Add the eggs and combine to form a coarse crumb. Place on top of the peach mixture and drizzle with melted unsalted butter.
Bake for 35 minutes or until the top turns golden brown.
Enjoy this tasty makeshift peach and berry crumble? Let College News know!
Easy, tasty and nutritious, this mushroom risotto recipe is perfect for the time-pressed student. Here, we offer the basic ingredients, but you can play around with them to suit your liking. Throw in other seasonal vegetables like peas, carrots, butternut squash, broccoli and beets for a varied dish with extra nutrients. If you’re a meat eater, stir in diced chicken or beef and swap the vegetable broth for chicken.
This mushroom risotto recipe serves four.
1 tbsp olive oil
1 large onion, thinly chopped
2 cups frozen green peas
2 cups mushrooms, roughly chopped
2 tbsp dried thyme
1 tbsp sea salt
2 cups risotto rice
5 cups vegetable broth
2 tbsp nutritional yeast, optional
1 bulb garlic, ground
1 tsp black pepper, ground
5 cups baby spinach
Preheat olive oil in a large skillet, or use a medium-sized pot.
Stir in the onions, peas, mushrooms, thyme and salt and sauté for around five minutes.
Add risotto rice into the mixture.
Slowly pour in the vegetable broth, stirring all the while.
Add the nutritional yeast (optional), garlic, pepper and baby spinach.
Pour in the rest of the vegetable broth in steps until the risotto rice has absorbed all the liquid and tastes al dente.
Grate parmesan (optional) on top of the mushroom risotto before serving.