Sunday, June 30, 2019

STRAWBERRY MOUSSE (modified by me)


MODIFIED from BBC Paul Hollywood, “strawberry mousse cake”.

  • 1 x 5oz packet strawberry jelly
  • 1 lb strawberries
  • 12oz  heavy cream / OR / 6 egg white (your choice)
  •   2 tablespoons of powdered sugar ( for heavy cream only)

To make the mousse

MODIFIED from :Pastry Chef  BECKY from Salem Cross Inn in West Brookfield, MA (VIDEO)

Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk heavy cream OR  egg white to be stiff.

Using  the electric whisk  mush well the strawberries, resulting a nice, mushed strawberry purée.

Add 2 tablespoon strawberry purée to strawberry jello, mix well. After few minutes heat slightly,  in microwave. 
 Mix well as  gelatin will dissolve.

Gently fold the heated liquid jelly, into the strawberry purée.

Slowly fold this purée into whipped cream OR /egg white/ which are well beaten, fluffy and stiff.

Thursday, May 9, 2019

Strawberry mousse cake, by BBC /Paul Hollywood/

This is a recipe I found from PIES AND PUDS by Paul Hollywood.

I have a lot of strawberries from picking up from a farm near our house. Very ripped! Very deliciously! Very many!....
I  found this recipe that look promising, and from an extraordinary chef.  There is no picture, or video  with this recipe, so I follow exactly as recipe stats. 


For the Génoise sponge base:
  • 2 free-range eggs
  • 4 tablespoons  caster sugar
  • 1tablespoon unsalted  butter melted, plus extra for greasing
  • 4 tablespoons plain flour, sifted
For the strawberry mousse:
  • 1 x 5oz packet strawberry jelly
  • 1 lb strawberries
  • 12oz  heavy cream   INSTEAD of 2x 6oz tins evaporated milk, (the recipe claims)
  •         2 tablespoons of powdered sugar ( for heavy cream only)
To decorate:
  • 2oz  morsels of dark chocolate 
  • 5 strawberries


  • First make the sponge. Heat your oven to 180C/350F Grease and line the base of a 23cm/9in springform tin.

Tuesday, May 7, 2019

EGGPLANT AJAPSANDALI (Armenian, Azerbaijani and Georgian cuisines)

Ajapsandali is a popular family dish of Armenian, Azerbaijani and Georgian cuisines. The main ingredients are eggplants, tomatoes, bell peppers, garlic, and  parsley.
 Some variations of the dish also include potatoes and the chili pepper. 
All the ingredients of ajapsandali are common Georgian food and readily available during the summer season. 

This dish is a relative to popular Turkish dish imam-bayaldi.

  • 1,5 kg eggplant
  • ½ cup oil
  • 500 g  tomatoes
  • ½ bunch each: coriander, basil, parsley
  • 3  colored peppers
  • 3  onion
  • 2 cloves garlic
  • 2  bay leaves


Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL.  O ne...