We made it though the festive season, albeit a bit heavier than when we entered December and who can blame us chocolates galore, Christmas Dinner, Leftovers and an abundance on Mince Pies. If you entered the New Year hoping to shed some of those unwanted pounds then I have the recipe book just for you.
When I agreed to review this book I wasn’t sure who Mick Elysee was (sorry!) but I am so glad I did sign up because this book is fantastic!
At the age of just 14 Mick arrived in France as a refugee after his life was turned upside down by the Congolese Civil War 1993. As an African being introduced to the French school system. Mick has developed his own unique creative concept – ‘Afro-Fusion.’ Mick struggled academically but it was his passion for food that gave him strength and focus throughout this traumatic time. He was finally accepted to one of France’s most prestigious culinary schools in 1997. 8 years later at the age of just 22, Mick and his business partner opened a restaurant “La Gascogne” in Toulouse which has relieved critical acclaim.
The ‘Not Guilty’ recipe book features more than 20 healthy recipes including entrees, snacks, main courses and desserts, the book provides simple step-by-step instructions so no matter what level of cook you are you can try out recipes including:
Mango Melting Tartin
Caramelised Pineapple and Chilli Chocolate Sauce.
The recipe I have decided to make was the Papaya Tart. I have never baked a Tart before nor ever tried Papaya so I was quite excited about making this. The step-by-step instructions are so easy and simple to follow you also don’t need to make the shortcrust pastry (woo!) I am all for shop bought pastry if it saves you time and means you can quickly whip these up.
This recipe makes 4.
1 Large Papaya
1 Roll of Shortcrust Pastry
A packet of Vanilla Sugar
130g Brown Sugar
500ml Double Cream
- Preheat the oven to 180C (160 Fan/Gas Mark 4). Line your tart tins with the shortcrust pastry.
- Make small holes on the shortcrust pastry using a fork and bake rfor 15-20 minutes.
- While your pastry is cooking. Peel and cut the papaya in half. Remove the seeds and wash. Dice one half of the Papaya and mash the other.
- In a bowl, mix the papaya puree, sugar, eggs, cream and vanilla sugar.
- Remove the shortcrust pastry from the oven. Place the papaya quarters in a circle. Pour over the mixture until the cases are full. Bake for 25-30 minutes.
The finished tart is delicious served cold and with a scoop of ice cream, and whats better? It doesn’t even feel like you are eating something healthy. It is so deliciously sweet you won’t believe you aren’t cheating on your New Years Weight-loss Plan!
For more reviews and details of Micks recipes find them on his blogging tour!
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