An Indulgent Treat

Kids’ Corner

AN INDULGENT TREAT

By Samina Iqbal

What could be better than to treat your loved one to a sumptuous decadent treat? Preferably one that doesn’t take hours to make, and something that will chase away the gloom of the year and make you feel good in the process. Endorphins? Yes please. Try this recipe when misery is about to take you down…

Ingredients 375ml whole milk 125ml double cream 50ml whipping cream 1 tbsp icing sugar ¼ tsp cinnamon powder ½ teaspoon espresso powder 1 tsp vanilla extract 200g good quality dark chocolate, at least 70% cocoa solids 2 heart-shaped strawberries

Method Measure the whipping cream into a bowl. Add cinnamon. Whisk until you have soft peaks.

Chop all the chocolate into small pieces and set aside. In a large pan, measure out the milk, double cream, icing sugar and espresso powder.

Heat until there are gentle bubbles around the sides, but do not let it boil.

Remove from heat and add chopped chocolate and vanilla. Keep stirring until all the chocolate has melted.

Pour into two tall glass cups if you have them, and add a scoop of the whipped cream. Gently top with a strawberry and serve.

For a dairy free alternative, use coconut milk to replace the whole milk, and whip up some coconut cream from a can for the topping.

EMMA’S LUSH VEGAN PASTA PESTO

By Emma Sousa

Provides 6 servings Ingredients 2 cloves of garlic 50 grams of toasted pine nuts (or toasted sunflower seeds) 50 grams raw cashew nuts 80 to 100 grams of baby spinach, watercress and rocket mix A generous glug of olive oil 30 grams of fresh basil (including stalks) 6 heaped tablespoons of nutritional yeast Fresh rocket and cherry tomatoes to dress Half a fresh unwaxed lemon Pasta

Method Toast the pine nuts in a pan until golden. In a food processor blitz the pine nuts, cashews and garlic and put to one side. Blitz the basil, rocket and watercress together with the juice from half a lemon and a generous glug of olive oil. Add the nutritional yeast and season with salt and pepper. Place in the fridge until you are ready to use. Meanwhile cook the pasta (enough for 6 servings).

When cooked, drain the pasta retaining some of the pasta water. Add around a cup of pasta water to the pesto mix and then mix into the pasta.

Serve dressed with quartered cherry tomatoes and fresh rocket. Serve immediately!