Healthy Eating

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Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

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Blue Nile's Ethiopian eggplant dip

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Tarte a la tomate

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Chocolate-coffee crêpe cake


Delicate vanilla-scented crêpes layer beautifully with a whipped coffee-spiked truffle filling, while crème fraîche cuts the richness. We've opted for a cacao nib and coffee bean praline in place of a more traditional nut praline, which adds excellent texture.

You'll need

60 gm plain flour 35 gm caster sugar Scraped seeds of 2 vanilla beans 170 ml milk 1 egg 25 gm melted butter, plus extra for brushing 70 ml beer 800 gm crème fraîche 70 gm pure icing sugar, sieved 40 ml coffee liqueur For dusting: cocoa (optional)   Cacao-coffee praline 100 gm caster sugar 30 gm cacao nibs 1 tbsp coarsely crushed coffee beans   Chocolate-coffee truffle cream 600 ml pouring cream 20 ml espresso 450 gm dark chocolate (54% cocoa solids), melted 4 egg yolks 2 tbsp caster sugar 1 tbsp coffee liqueur

Method

  • 01
  • For cacao-coffee praline, stir sugar and 60ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil and cook without stirring until dark caramel (6-7 minutes). Remove from heat, stir in cacao nibs and coffee beans, tip onto a lightly oiled baking tray and stand until set. Coarsely break up and store in an airtight container until required.
  • 02
  • Combine flour, sugar, half the vanilla and a pinch of salt in a bowl, and make a well in the centre. Whisk milk, egg and butter in a separate bowl to combine, gradually add to flour mixture, whisking until very smooth, then whisk in beer. Transfer to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
  • 03
  • Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling to spread evenly over base of pan. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn to cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go. Set aside to cool. You’ll need 7 crêpes.
  • 04
  • For chocolate-coffee truffle cream, bring cream and coffee to the simmer in a saucepan over medium-high heat, remove from heat, add chocolate and stand for 5 minutes, then stir until smooth. Whisk yolks, sugar and liqueur in a bowl placed over a saucepan of simmering water until thick and pale (2-3 minutes), then transfer to an electric mixer, add chocolate mixture and whisk until thick and cooled to room temperature (6-8 minutes). Refrigerate, whisking occasionally, until mixture is a thick spreadable consistency (2-3 hours). Truffle cream can be made ahead; soften at room temperature before using.
  • 05
  • Whisk crème fraîche, icing sugar, liqueur and remaining vanilla in a bowl to firm peaks.
  • 06
  • To assemble, place a crêpe on a serving plate and spread with a little chocolate-coffee truffle cream, then spread with a little crème fraîche and scatter with a little praline. Repeat this layering with all crêpes, finishing with a layer of chocolate-coffee truffle cream. Refrigerate until just firm (30 minutes), then serve scattered with praline and dusted lightly with cocoa.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Oct 2015

Recipes (10 )

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