Peppermint Mocha Frappe

I mentioned yesterday that Marc loves choc mint, his favourite ice cream is mint choc chip, he also loves mocha’s so when I was thinking about with drink to share with you this week, this frappe was the obvious choice.

It has a coffee hit but the mint chip ice cream makes it very refreshing, I knew Marc would love this but I was suprised by how much I loved it as well.

Sometimes choc mint can be overwhelming, you know if the mint to really strong and it can be to much for some people, I am one of those people. This frappe is not at all like that. Don’t get me wrong the mint is there in abundance but you still taste the chocolate and coffee.

This is Marc’s new favourite drink, maybe i should make a spiked version to go with brunch this weekend…..

We are still undecided on plans for most of tomorrow, but I am not working at all tomorrow, YAY! I have not had a day with no work in over 2 months, no rest for the wicked, HA!

Marc wants to go get a beard trim and a haircut, he is very particular about his beard and it still surprises me the effort he puts into it. He is a proud bearded man 🙂

He did trick me into the whole him having a beard thing. He had a moustache for a longtime which i really liked and we were out for dinner with my Mum for her birthday in December 2 years ago and he saw a couple of guys with beards and said I want to grow a beard. I pulled a face, because a beard? I thought it would look weird.

To which he followedup with i will grow it until my birthday and shave it off so no beard for the wedding. Of course I agreed, but it was all part of his plan. He had no intention of shaving it off for the wedding, and if i’m honest I really like his beard, without it he looks super young. Having a beard really suits him.

 

Print

Peppermint Mocha Frappe

Servings 2

Ingredients

  • 2 tablepsoons cocoa
  • 2 tablespoons sugar
  • 4 tablespoons boiling water
  • 2 cups ice
  • 5 scoops mint choc chip ice cream
  • 2 shots espresso
  • 1/2 cup milk
  • whipped cream & crushed flake, to serve

Instructions

  1. In a small bowl mix together the cocoa, sugar and boiling water until smooth.

  2. Place the ice, ice cream, espresso, milk and chocolate mix into a blender and blend until well combined.

  3. Pour into 2 serving glasses, top with whipped cream and crushed flake. Enjoy!

Link Love

This saturday is going to be all about Marc, it’s his birthday 🙂

We don’t have a lot of plans, but we are going to the movies and to dinner with friends. Marc will prbably want to have a pretty chill saturday morning. I am planning on making him special breakfast, maybe my mocha pancakes

I am making Marc a wagon wheel cheesecake, I made it up as i was making it so if it turns out good i will recreate it so I can share it with all of you.

So no work for me on Saturday, which means sunday I will play catch up. I have a pretty packed day of recipe testing planned for sunday. There are some exciting recipes coming up next week.

So without further ado here is what I know Marc would love…

Burgers are Marc go to when we eat out and i know he would LOVE these meatloaf sliders from Jess at How Sweet Eats and whats not to love? Meatloaf, bacon, cheese and crispy onions rings = burger perfection!

That said he would also love these grilled beer chicken sliders, these also sound incredble, beer chicken, burrata and chiptole cherry sauce sounds like sweet spicy sider heaven

I am planning on making this pepperoni pizza gnocchi next week, how could I not make it? it has our favourite foods potatoes, cheese and pepperoni

Marc loves a good philly cheese steak and i know how would flip over these philly cheesesteak nachos

Almost everytime we head to out local pub for dinner Marc orders chicken parmiagiana, I don’t make it often at home becuase of this. But this chicken parmesan bake is going to change that

Marc definitely has the bigger sweet tooth of the two of us, which is really saying something! He loves choc mint, in anything. I came across these two choc mint recipes this week and I really want to make both of them.

The first is minty chip meringues from Joy the Baker, I saw these and immediately thought of mint chip ice cream and then wondered why I have never added choc chips to meringues before?

And the second is thin mints pie I love the simplicity of this dessert. It would be a perfect dinner party dessert!

Last but certainly not least… cinnamon dougnuts with bourbon dulche de leche, yep you read that right BOURBON DULCHE DE LECHE. Just give me a jug of that sauce and a straw…..

Iced Vovo Mousse Parfait

This dessert was inspired by Marc’s love of Iced Vovo biscuits.

Have you tried them? They are a shortbread biscuit with raspberry jam, marshmallow and coconut. They are delicious and a childhood favourite for most Australians.

This combines crunchy crumbles of shortbread with a light airy raspberry mousse and fluffy whipped coconut cream in a delicate flavouful dessert.

The mousse is such a gorgeous pink and is made with fresh raspberries which makes it virbrant and fresh, this combined with the coconut cream is heavenly and the shortbread adds the perfect hit of crunch. Even after being refrigerated they maintain there crunch and are so so good in this.

Taking classics that Marc and I loved as children and remaking them into more refined desserts is something I love doing and I am looking forward to sharing these with you so you can make them and relive the memories with us.

We are big kids and it’s not uncommon to see desserts or cakes made with allens lollies in our house. We once had a cake that was filled with Allen’s strawberries and cream that I had made into masrhmallow that was then coated in redskin ganache. It was a sugar lovers dream.

Don’t be intimidated by this recipe there is a few steps but you can make these over an afternoon or a day or two in advance. They would be a fantasic way to end a dinner party, or enjoy for a fun girls night.

Marc loved these parfaits and i’m sure you will too. I hope you give these a shot and remember if you do, post a photo on instagram and use #rachaelsfoodielife so I can see them.

Print

Iced Vovo Mousse Parfait

Servings 4

Ingredients

Shortbread Crumbs

  • 1/2 cup plain flour
  • 2 tablespoons caster sugar
  • 50 grams butter, cold cut into cubes

Raspberry Mousse

  • 1/4 cup cold water
  • 1 teaspoon gelatin powder
  • 1 and 1/2 cups frozen raspberries
  • 6 tablespoons caster sugar
  • 1 tablesoon lemon juice

Whipped Coconut Cream

  • 1/2 cup coconut cream, straight from the fridge
  • 1/2 cup thickened cream

Instructions

Shortbread Crumbs

  1. Pre heat the oven to 160 degrees

  2. Place the flour and caster sugar in a bowl, add the butter and use your fingers to distribute the butter until the butter is combined and you have achieved a crumbly texture. 

  3. Sprinkle the crumbs onto a baking tray and bake for 10 minutes, remove from the oven and use a fork to mix and break up the crumbs a little, bake for a further 10 minutes. 

  4. Once cooked use a fork to break up the crumbs again, set aside to cool.

Raspberry Mousse

  1. Pour the 1/4 cup water into a medium bowl and sprinkle over the gelatine, whisk well and set aside.

  2. Place the raspberries, sugar and lemon juice into a sauce pan, cook over a medium heat for 5-10 minutes or until the raspberries have broken down.

  3. Place a seive over the bowl of softened gelatine and pour the raspberries into the sieve. Strain out all of the juice, using a rubber spatula press down and push the pulp through the seive.

  4. Stir well to mix in the gelatine. Refrigerate for an hour or until slightly thickened. Pour the raspberry mix into a large bowl and beat on high speed until foamy. Gradually add in the cream, and beat until thickened about 3 minutes.

Whipped Coconut Cream

  1. Take the tin of coconut milk from the fridge, do not shake it. Open the tin and scoop out 1/2 a cup of the thick cream. Keep the rest of the cream and the liquid for another use.

  2. Place the coconut cream in a bowl with the thickened cream and beat until thick and fluffy.

  3. To assemble

    Place some shortbread crumbs in the bottom of a serving glass, spoon over some raspberry mousse, spoon in 2 spoons of the coconut cream. Repeat once more. Place the glasses in the fridge for 2 hours to set before serving. Enjoy!

Recipe Notes

Place a tin of coconut cream in the fridge the day before you make this recipe. 

Weekly Wish List – Marc’s Birthday

Just a quick note from me today, I am frantically watching video’s for a workshop I am finishing before I start the next one (I decided to do both without thinking through the time or the fact that they were one after the other).

As I mentioned yesterday Marc’s birthday is this saturday so the wish list this week is all about things he would love or wants.

  1. First up is this Gas Monkey Garage hoodie, Marc is a huge car guy and he loves Gas Monkey so this would be perfect
  2. Marc loves rum, when we first met he mostly drank Bundaberg rum but I brought him a bottle of Sailor Jerry’s and he has since changed to a spiced rum lover. I tend to keep an eye out for new ones that he hasn’t tried and this Ratu Co Fijian Spiced Rum caught my eye the other day
  3. He has been talking about getting a pressure washer for what seems like forever, I think this is the kind that he would want
  4. Marc now has two beautiful watches along with a few sets of cufflinks and a box like this would be perfect for him to store them in
  5. For Honour is a game that  is recenty released and Marc really wants it, he was talking to me about and the only thing I remember is that you can play as a viking which does sound kinda cool
  6. Marc loves barbecueing and our charcol gets a workout most of the year, he has been eyeing off this rotisserie for about a year
  7. Most men I know would do almost anything to get out of doing yard work but not Marc, we went away for a weekend and our housemate mowed the lawn and Marc was actually annoyed. Our whippersnipper broke recently so when my Mum asked what he would liek for his birthday this Honda 4 stroke brushcutter was an obvious choice
  8. I brought Marc an Original Grain watch for our wedding day, he absolutely loved it and I brought him a second one for christmas as he didn’t want to wear the one from our wedding everyday. This is a slightly different one but the watches are gorgeous and for every watch they sell they plant 10 trees
  9. Marc needs some new shirts and white shirts look so great on him, he is tall and skinny so slim fit are perfect for him

Meatlovers Pizza

I adore my husband, it’s his birthday this saturday so i decided that this week the blog will be all about him!

Marc is an amazing man, he is very laid back and tends not to get bothered by much. He is genuine and a really great friend, whenever I get upset or angry he is always there to calm me down. Having anxiety has been tough but Marc has been there to support me every step of the way, and no matter what he has never faltered.

I feel so incredibly lucky to call Marc my husband, we have been married for almost 6 months and I will never forget seeing him on our wedding day. So many people warned me that I would be nervous or anxious the morning of my wedding, but I was super calm.

I got up finished making our cake, had breakfast with my Mum and my Maid of Honor man and everything just felt right. There was never any doubt in my mind about marrying Marc.

One of Marc’s favourite foods is pizza and 9 times out of 10 he orders meatlovers, so I wanted to make an extra special one just for him. Usually he prefers thin crust pizza but I knew Ii wanted to load this up with toppings so I needed a thick crust to support it.

Lucky for me he loved this pizza thick crust and all.

What’s your favourite pizza? Mine is barbecue chicken and corn. We are always on the look out for new pizza topping combinations to try out.

Print

Meatlovers Pizza

Servings 1 pizza

Ingredients

Pizza Dough

  • 2 cups plain flour
  • 8 grams dry yeast
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 3/4 cup lukewarm water
  • 1 handful polenta

Pizza toppings

  • 1 rasher smoked bacon cut into batons
  • 1/2 onion sliced
  • 50 grams pepperoni
  • 100 grams beef mince
  • 70 grams mozerella grated
  • 70 grams vintage cheddar cheese grated
  • 4 slices parma ham

Pizza Sauce

  • 2 tablespoons barbecue sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoons dried parsley

Instructions

Pizza Dough

  1. Combine the dry ingredient in a large bowl, pour in the oil, honey and water.

  2. Using your hands mix together to a soft dough, then turn onto a floured surface and knead until soft and pliable.

  3. Return the dough to the bowl and cover with cling wrap and leave in a warm plave for 30 minutes to an hour. The dough should double in size.

  4. Once the dough has risen knock it back by punching down in the middle. Remove the dough from the bowl and knead gently for 1 minute.

  5. Spray your pizza tray with canola oil and sprinkle over a handful of polenta, this adds an extra crustiness to the base of your pizza. Roll or strech out the pizza dough to fit your tray

Pizza Toppings

  1. While the dough is rising. Pre heat the oven to 200 degrees. 

  2. Place a medium frypan over medium heat and fry off the bacon. Once it's cripsy remove the bacon from the pan and add in the onion. Cook the onion until its golden and softened. Remove the onion from the pan.

  3. Add the mince to the frypan and cook until browned. Set aside

  4. Mix the mozerella and cheddar cheese together.

Pizza Sauce

  1. Place the Barbecue sauce, tomato paste and herbs in a bowl and mix well to combine.

To Assemble

  1. Pour the sauce onto the pizza base and use a spoon to spread it over the whole base.

  2. Take a handful of the mixed cheese adn sprinkel over the base.

  3. Next add the mince, then onion, bacon and pepperoni.

  4. Spinkle the remaining cheese over the top.

  5. Then drape the 4 slices of parma ham over the top.

  6. Place the pizza in the oven and cook for 25 minutes.

  7. Remove from the oven and slide out of the tray. Cut into 8 slices. Serve and enjoy!