Chocolate Chip Scone Parfait

Mousse
300g Milk Chocolate
1 tbsp Cocoa
3 eggs
¼ cup caster sugar
300ml thickened cream
Layers
4 Bakers Delight Choc Mud Scones
300ml dollop cream
1 cup mini marshmallows
½ cup hazelnuts, toasted and chopped
1/2 cup caramel sauce
Milk chocolate squares and chopped to finish

Break up 2 Bakers Delight Choc Mud Scones into medium to large chunks and divide between 6 glasses. Set aside.
Place the chocolate in a heatproof bowl and microwave in 30 second intervals stirring in between, until melted. Set aside to cool slightly
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined
In a separate bowl, whip cream until thickened (until soft peaks are achieved). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible
Spoon the mousse on top of the scone crumble into your 6 glasses and chill in fridge for at least 1 hour
Once the mousse is set, sprinkle half of the marshmallows and crumble the remaining 2 scones on top of the mousse
Top each glass with a large dollop of cream and decorate with the caramel sauce, remaining marshmallows, hazelnuts and chocolate. Enjoy!

Teriyaki Salmon Sushi Bowl

This is a current favourite in our house - I make it every week!

You can use whatever vegies you like. I often include snow peas, capsicum or cherry tomatoes.

1/4 cup teriyaki marinade

3 tsp honey

1 garlic clove, crushed

2cm piece fresh ginger, peeled, finely grated

1 1/2 tbsp sesame oil

500g salmon fillets, skin-off, cut into 3cm cubes

450g packet Microwave Brown Rice (or rice of your choice; I usually boil jasmine rice)

2 tbsp whole-egg mayonnaise

2 tsp lemon juice

1 Lebanese cucumber, cut into matchsticks

1 carrot, cut into matchsticks

1 avocado, diced

2 green onions, thinly sliced

1/4 nori sheet, finely shredded

1 tbsp sesame seeds, toasted 

 

Combine teriyaki marinade, honey, garlic, ginger and half the oil in a large bowl. Transfer half the marinade mixture to a small bowl and set aside. Add salmon to remaining marinade, turning to coat. Heat remaining oil in a large frying pan over medium-high heat. Add salmon. Cook, turning, for 3 to 4 minutes, or until just cooked through.

Meanwhile, heat rice following packet directions. Transfer to a large bowl. Add reserved marinade. Toss gently to combine. 

Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper.

Place cucumber, carrot, avocado and onion in a bowl. Gently toss to combine. 

Spoon rice mixture among serving bowls. Top with cucumber mixture and salmon. Dollop with mayonnaise mixture. Sprinkle with nori and sesame seeds. Serve.