How’s it going, everyone? We’re already entering into the second week of february and, while that holds little significance for me, the rest of the world seems to place a lot of importance on valentine’s day. So it seems like now is the perfect time to bring you a recipe that I’ve been planning for a while.
Something rich, smooth, chocolatey and decadent, yet not without a fair kick.
This, dear readers, is a Midnight Mischief mousse – The perfect way to blend Saucey Lady‘s fruitiest and second hottest sauce into a delicious dessert for two.
Hey folks! It’s been a long time since 💀my last restaurant review💀 but, today, I’m coming to you from all the way out in london’s trendy soho district to feature the craziest establishment that I’ve ever seen.
HipChips – A sit down or take away restaurant dedicated to providing the most gourmet version imaginable of a dish that I call “chips and dips”. But no, there aren’t any wide fries here. Every slice of potato is a wafer-thin crisp with a tonne of crunch.
It’s not usually a complex or well-balanced meal but it’s a darn good snack and I’m ever so curious to see what they’ve done to improve it. To spice it up, if you will.
And alright, they’ve provided a free lunch to entice me in but, honestly, I doubt I could have stayed away anyway. It’s just such a wild idea for an eatery!
So, spice lovers, today it’s time for another recipe. Or, well, strictly speaking, it isn’t. My recipe of the month typically goes up on the last weekend and there’s still one more to go this january. But hey, I’m sure that none of you will mind getting something a week early.
Today, I intend to show you a birthday cake. One carefully crafted to please an online friend, who I met up with in person for the first time yesterday. And I would have kept that cake between the two of us, if it weren’t for one minor detail: This friend requested chilli.
Why? I’m not sure. I think, perhaps, that they just assumed that it would feature in anything I made but, whatever the reason, I decided to play it safe. I knew nothing of her spice tolerance and she wasn’t the member of the group who was super into hot stuff.
In fact, I knew very little of her food tastes in general. All I had to go on was that she liked things rich and jokingly identified as a moose but, fortunately, that was enough for me to have an idea.
I would make a chocolate mousse cake, at least partially for the bad pun, using some of the mildest, richest peppers that I knew of – The mexican ancho and pasilla. And I’ll show you how I did it, right after that “Continue reading” button. Continue reading