Pepper, Mushroom, Onion and Tomato Galette (v)

This is a vegan filling for your lovingly prepared galettes.

For one person you need:
1/2 a sliced onion
2-3 sliced mushrooms
2-3 sliced cherry tomatoes
1/2 a pepper, sliced

Start by flash griddling the veggies to tenderise them a little. Once done, wipe the pan clean and lay a galette on to it. Scatter over the cooked veggies and then fold the galette into thirds before flipping over quickly and then scoffing. Bon apetit!

Spelt Galettes (v)

Neil adores these. I think it’s the only reason he tolerates going to France as it’s an easy veggie dish which tastes lovely. We made ours with spelt as we couldn’t get any buckwheat flour.

For about 12 galettes you need:
225g spelt flour
225g unbleached white flour
2 tsp salt
500ml soya milk
500ml water

Mix everything, bar the water, together. Leave to rest for an hour or so and then add the water to get the batter to the consistency of single cream. These are tricky, tricky buggers to cook so it will take some practice, but make them as you would crepes/pancakes and take extra care when flipping them over. I found a palette knife much better than my usual fish slice. Transfer the cooked galettes to a plate for filling later on. They freeze well too or keep in the fridge for 3-4 days.

Mousse au Chocolat

My mum’s friend gave her this recipe yonks ago and I still make it often. It’s an authentic French mousse au chocolate – rich with chocolate, light with airy bubbles and delectably decadent. Just ignore the calories 😉

You need:
6 eggs, separated
300g chocolate. I use a mix of plain and milk if making it for all of us. If it’s just adults then I only use plain
3 tbsp sugar
a good slug of alcohol – usually grand marnier or cointreau

Begin by melting the chocolate slowly over a saucepan of simmering water. Meanwhile whisk the egg whites till floppily stiff. Don’t over beat or it’s hard to mix them into the chocolate mix. Mix the yolks with the sugar and booze. Once the chocolate has melted let it cool for a few mins then combine with the yolk mixture. Slacken it off with a spoonful of the whites and then carefully fold in the remainder of the whites. Pour into serving glasses and leave to chill for a couple of hours.