Mixed Berries and Cream Cheese Mug Crumble

Mug crumbles are fast and easy to make. A few ingredients are added to a mug, microwaved then finished off with a crumble on top. Being a non-coffee drinker, I used to eye my husband’s coffee mugs lying around the house with suspicion, now the mug is my new best friend!

This recipe contains some of the ingredients you would use to make a cheese cake, such as cream cheese, fruit and a crumb mixture. But if you want to have your dessert ready in less than 10 minutes, give this method a try instead!

There are many ‘mug recipe’ variations- how about a ‘Pear and Chocolate Mug Crumble’ or ‘Apple and Caramel Mug Crumble’?- the possibilities are endless!

Mug Crumbles require a minimum of equipment and less than 3 minutes in the microwave. To make a successful crumble mixture, rub the ingredients together using your finger tips, rather than using a spoon.

To make my crumb mixture I used Lotus ® biscuits, a light caramelized cookie with a light cinnamon flavor. If you can’t find that brand in your supermarket, you could also use a shortbread or gingersnap cookie instead.

lotus-biscoff-caramelised-biscuits

Mixed Berries and Cream Cheese Mug Crumble
Serves 2
Mixed Berries , lemon-flavored cream cheese and a crumble prepared in a mug- ready in less than 3 minutes in the microwave.
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Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Fruit
  1. 6 tbsp cream cheese, softened
  2. Juice of 1 lemon
  3. 4 tsp caster sugar
  4. 1 apple, cored and diced
  5. 4 tbsps mixed berries, fresh or frozen
Crumble
  1. ½ inch slice of salted butter (30 g)
  2. 2 tbsps soft brown sugar
  3. 6 Lotus® caramelized biscuits (cookies) or 45 g shortbread cookies, crushed
  4. 2 heaping tbsp. white flour
  5. Zest of 1 lemon
Instructions
  1. In a bowl, combine the softened cream cheese, lemon juice, 2 tsp of the sugar. Spoon the mixture into the bottom of two mugs. Add the apple slices on top, then the mixed berries; sprinkle 1 tsp sugar each onto the top of the mixture. Cover the mugs with plastic wrap, pierce the wrap several times, then microwave for about 1 minute 15 seconds.
For the crumble
  1. Slice the cold butter into small cubes and transfer to a bowl. Add the brown sugar, crushed biscuits (cookies) flour and lemon zest. Work the mixture with your fingertips to form the dough. Crumble it into the mug and microwave for 1 minute. Let cool for a little before serving.
Adapted from Mug Crumbles by Christelle Huet-Gomez
Adapted from Mug Crumbles by Christelle Huet-Gomez
G'day Soufflé http://www.gdaysouffle.com/

Sole Meunière – when Julia Child first came to France

I have always been intrigued with the idea of cooking Sole Meunière, the classic French dish first tasted by Julia Child on her arrival in France in 1948. However, I always thought the dish might be a bit too simple (a piece of fish pan-fried in butter!) and also thought it would be difficult to photograph to look good on the plate.

However, after re-reading my copy of Julia’s book, My Life in France, I realized that this recipe was much too important to pass by. After all, this was the dish that re-awakened her gastronomic senses to transform the experience into “the most exciting meal of my life.” Prior to this meal eaten at Rouen’s La Couronne restaurant, Julia had experienced only mundane fish dishes of “broiled mackerel for Friday dinners and codfish balls with egg sauce.”

However, Sole Meunière became a real epiphany for Julia. As she ate the sole “perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top,” she experienced “fish and a dining experience of the highest order than I’d ever had before.” After reading this, I realized that I now had to take the plunge and try this recipe.

In French, a meunière is a miller’s wife, so Sole Meunière literally means sole cooked the way a miller’s wife would prepare it. More prosaically, it refers to fish that has been floured and fried in butter. If you can’t find any sole, you can use other thin fillets such as flounder, John Dory, trout or whiting- I used John Dory fillets.

There are a few tips and variations for this recipe. Julia Child recommends using unsalted clarified butter for frying the fish. This is butter where the milk solids have been removed, thus preventing the butter from burning. You could also use a combination of cooking oil and butter (1:3 ratio) to achieve the same result, although I prefer the clarified butter option.

In order to test whether the fish is cooked, Julia recommends pressing your finger tip against the fish; it should feel ‘springy rather than squashy.’ If it has turned flaky, it is over cooked. She also recommends seasoning the fish with ground white pepper, otherwise it might look like the fish has ‘fly specks.’ You can use black pepper if you wish, but just season the ‘non-presentation side’ to avoid viewing the fly specks.

After you have readied all of your ingredients, this dish is very quick to prepare. The decorative lemon pieces are optional, but I recommend including them; they really dress up the plate. And as for my previous comment about Sole Meunière being too simple a dish to try- this is not true. It turns out that the simpler dishes are often the most delicious!

In order to make this dish, I recommend starting by preparing the decorative lemon slices, using a ‘channeller’ to make grooves in the lemons. First you carve grooves in the lemon going vertically, spacing the grooves about 1/4 inches apart. Then slice the lemon in half horizontally to make ‘star shapes’- then slice these in half.

After preparing the decorative garnish, the rest of the recipe goes quickly. Please note that the recipe says to fry the fish in 3-4 tbsp clarified butter. The amount you use depends on the size of your frying pan and the amount of fish you cook; obviously you would use a smaller amount of butter if using a smaller fry pan, etc. Bon appétit!

 

Sole Meunière
Serves 4
This classic French dish transformed Julia Child from a person who loved to eat into a woman who loved to cook!
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Prep Time
20 min
Cook Time
6 min
Total Time
26 min
Prep Time
20 min
Cook Time
6 min
Total Time
26 min
Ingredients
  1. 4 – 6 Sole fillets or other thin fish fillets without skin
  2. Salt and white pepper for seasoning
  3. 1 cup or so white flour
  4. 3 – 4 tbsp clarified butter for cooking the fish
  5. 3 tbsp minced fresh parsley
  6. 4 – 6 tbsp additional butter for the sauce
  7. Juice from ½ lemon for the sauce
  8. 2 lemons to decorate the plate
Instructions
  1. Prepare the decorative lemon slices as illustrated in the photos above.
  2. Season both sides of the fish fillets with salt and pepper. Place the flour on a plate and lightly coat each side of the fish with the flour; shake off any excess.
  3. Over high heat, place enough of the clarified butter in a fry pan to form a thin film about 1/16 inch thick. Heat the butter until it becomes very hot, but not turning brown. Reduce the heat slightly and then fry each fish fillet in the butter for about 2 minutes each side; cook only as many fish at one time that will easily fit into the pan. The fish should feel ‘springy’ to the touch when finished rather than ‘squashy.’ Remove the fish from the pan and keep warm while the remaining fish are cooking.
For the sauce
  1. After all fish have been cooked, wipe the pan clean with a paper towel. Over high heat, add the 4- 6 tbsp unsalted butter (not clarified) and heat until it bubbles and starts to turn a nut brown color. Be careful the butter does not burn and turn black. Remove the pan from the heat and stir in the juice from ½ lemon. Pour the sauce over the fish fillets, sprinkle with the diced parsley and then arrange the lemon slices decoratively around the plate.
Notes
  1. The amount of butter used in the recipe should be adjusted to both the size of your fry pan and also the amount of fish you are using. If you don't want to use clarified butter, then use a combination of 1 tbsp cooking oil (vegetable or olive oil) to 3 tbsp unsalted butter.
Adapted from 'The Way to Cook' by Julia Child
Adapted from 'The Way to Cook' by Julia Child
G'day Soufflé http://www.gdaysouffle.com/

Chocolate + Peanut Butter Molten Lava Cake

Chocolate Molten Lava Cake (akaEasy Chocolate Fondant’) was my very first blog post over three years ago. I keep on coming back to this recipe since it is rather easy (only 5 ingredients) and it’s also awe-despairingly delicious. At that time, I didn’t know much about photography: I just pushed the ‘automatic’ button on the camera and hoped for the best:

My first blog post- February 2013

Chocolate Fondant

To experiment further, I thought, “What would happen if I added a dab of peanut butter to the cake batter?” Well, the ‘molten lava’ continued to flow from the cake, but this time it was even more rich and decadent, with the peanut butter weaving through the flow of chocolate.

To make the Chocolate and Peanut Butter Molten Lava Cake, the process is the same; first you prepare your molds by brushing the insides with melted butter then dusting with some cocoa powder. The butter and chocolate are then melted together over a pan of simmering water and the eggs and sugar are beaten together until frothy. The flour is then folded into the combined ingredients.

To get the special peanut butter and chocolate lava effect, you first fill each mold halfway with batter, then add a dab of peanut butter, followed by more batter. In other words, the peanut butter is ‘sandwiched’ in the middle.

Note: for my molten lava cakes, I used a rather large mold: about 4 inches wide and 3 inches deep. This helped to create the effect of the center of the cake ‘collapsing’ inward. You could also use the smaller dariole type molds, although the effect will not be as great.

Also, baking time depends on the size of your molds; for my larger molds, I baked them for 13 minutes and only 11 minutes for the smaller dariole molds. To test for ‘doneness’, the center of the cake should spring back when pressed with your finger.

P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day! 

Chocolate and Peanut Butter Lava Cake
Serves 8
Chocolate and Peanut Butter lava flowing from a decadent chocolate cake
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Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Ingredients
  1. Melted butter for greasing – Cocoa powder for dusting the ramekins
  2. 1/2 cup butter (110 grams)
  3. 200 grams (7 ounces) dark chocolate chips
  4. 1/2 cup white sugar (100 grams)
  5. 4 eggs
  6. 4 egg yolks
  7. 1 cup plain flour (110 grams), sifted
  8. 1 tbsp peanut butter for each mold
  9. Thickened cream to serve, icing sugar to dust (optional)
Instructions
  1. Pre-heat oven to 360 °F (180° C). Grease ramekins (pudding molds) with melted butter and dust insides with cocoa powder. Place on baking tray.
  2. Place a round piece of baking paper to fit the bottom of each ramekin to ensure the fondant lifts out easily after baking.
  3. Combine the butter and chocolate together and place over a saucepan of simmering water- stir until melted.
  4. In a separate bowl, add together 4 eggs and 4 separated egg yolks with the sugar- mix on high speed with an electric mixer until the mixture is thick and foamy (but not stiff).
  5. Now gradually add the egg mixture to the chocolate mixture, folding in small amounts at a time until glossy and smooth.
  6. Fold in the flour until smooth. Fill each mold half-way with the batter, add 1 tbsp peanut butter, then finish filling the mold almost to the top. Place the molds in fridge for at least 1/2 hour or until ready to serve.
  7. Bake for 11- 13 minutes on a tray – fondants should appear to be cooked on top but do not over-cook. The center of the cake should spring back slightly when touched.
  8. Remove from oven and let stand for several minutes – then run a knife gently around the rim of each mold and turn each fondant out onto a serving plate or bowl.
  9. Sprinkle with white icing sugar; add thick cream on the side if desired, for extra ‘yumminess.’
Notes
  1. This recipe will yield about 5 serves if you use the larger molds and about 8 serves if you use the smaller dariole molds
G'day Soufflé http://www.gdaysouffle.com/