Creme Brûlée

Creme Brulee

Ingrediants: For 4 people

250ml Full-Fat Milk
250g Double Cream1 Vanilla Pod
5 Large Free-Range Egg
yolks
75g Caster Sugar (extra
sugar for sprinkling)

 

 

 

Instructions:

Preheat the oven to 180 degrees. Pour the milk and the cream into the saucepan, the slit the vanilla pod lengthways, scrape out the seeds and add, along with the vanilla bean, to the milk. Then set aside.

Beat the egg yolks and sugar with your Nova Multi-Quirl Whisk, until it is a paler colour but make sure it does not go foamy. Then gradually heat the vanilla milk up, whilst stirring.

Pour the cream mixture through a sieve into ramekins or a small baking dish. Then place these onto a large baking tray or roasting tin and pour hot water into the roasting tin until it comes up to about 1.5cm up the sides of the ramekins.

Put the tray into your already pre-heated oven for about 20 minutes until the mixture thickens. Then, take the ramekins and put then in the refrigerator to cool and set for about 2 hours.

Before serving, sprinkle caster sugar on the top and place under a hot grill until the sugar is caramelised, or spray lightly with water and blow torch for the same effect. Serve your Creme Brûlée immediately.

Chilli Chocolate Ice Cream

Chilli Chocolate Ice CreamIngredients: For 4 people:

  •  3 Egg Yolks
  •  80g Sugar
  •  1/2 Chilli Stick
  •  125g Double Cream
  •  250ml Milk
  •  50g small chopped
    chocolate (80% Cocoa)
  •  Red Chilli Peppers
    for garnish

 

Instructions:

Stir the yolk in with the sugar until foamy with your Nova Multi-Quirl Whisk. Boil the chilli sticks with the cream, the milk and the chopped chocolate.

When the chocolate has melted, filter the mixture through and put on the stove. Gently stir in the egg mixture until the mixture is thick(ish.)

Leave to cool whilst stirring in cold water. Then, empty mixture into a Metal bowl and freeze for 4-5 hours. During this period, stir the mixture every 30 minutes.

Core the red chilli peppers, then wash and cut strips narrowly, but make sure that the stem ends stay together. Then lay them in cold water.

When the ice cream is hardened, take out of the freezer and portion into bowls. Then add the Chilli to garnish.

 

Spiralized Beetroot Salad

Beetroot Salad

  • 2-4 x Beetroot
  • 1 x Onion
  • 1 x Lemon
  • 2 tbsp freshly chopped Parsley
  • Extra Virgin Olive Oil
  • 85g cherry tomatoes halved
  • 225g of crushed Feta

This recipe is great – so simple but so effective!

Assemble your Nova Spiralizer together with the Julienne side up, so you can make your Beetroot into noodles.

Place your fresh beetroot onto the metal spike and turn to create your beetroot noodles. Then do the same with the onion.

Season the beetroot and onion with a pinch of salt and pepper, and then toss with lemon juice, fresh parsley and a drizzle of extra virgin olive oil.

Add the tomatoes, feta cheese, and extra parsley to garnish.

Remember, you can have this hot or cold. If you’d prefer this hot, pre-heat your oven to 200 degrees and simply cover your ingredients with foil and bake for 20 minutes!

Zucchini Noodles with chicken, feta and spinach

Ingredients: For 1 person:

1 Chicken Breast (chopped)
1 large Zucchini
Salt and pepper (to taste)
Pinch red pepper flakes
1/2 tsp garlic flakes
Half of a lemon (juice)
1 cup Spinach
5-7 cubes of Feta

Instructions:

Before you begin cooking, cut your Zucchini in half and place on your Nova Spiralizer. Spiralize your Zucchini, making sure to use your safety guard when needed.

Then, place your large Nova Ceramic frying pan over a medium heat, then add your chopped chicken. Season with salt and pepper and cook for 3 minutes, then flip and cook again for a further 3-5 minutes or until the chicken is cooked thoroughly.

Then, add your lemon juice, spinach, spiralized Zucchini noodles and garlic powder. Continue to cook on a medium heat, tossing frequently, until spinach is wilted and the Zucchini noodles have softened. This normally takes approximately 3 minutes.

When this is done, transfer to a bowl, add your feta and season to taste!