These are very impressive to serve at Easter or any other time. You will need to plan ahead to gather your empty egg shells in advance. Top them as you are going along a week or so before hand. Rinse them and store them upside down in empty egg boxes ready to fill. The chocolate mousse is very versatile and can be served in small pots instead. Make ahead and keep the mousse in the fridge until you are ready to pipe.

For the eggs:
6 egg shells (using a topper remove the egg and use for another preparation.)

200 g whipping cream
200 g dark chocolate
2 eggs
20 g sugar or 1 tbs ginger syrup
2 or 3 balls of stem ginger, finely chopped

 Melt the chocolate over a bain marie
 Whip cream and set aside
 Whisk the eggs and the sugar or syrup.
 Fold in the melted chocolate
 Fold in the whipped cream
 Refrigerate until set and fill the eggshells using a piping bag.
 Serve topped with a small chocolate egg and two soldiers. See below.

Sablé biscuits

200 g salted butter
Pinch salt
100 g icing sugar
A few drops of vanilla extract
1 egg
300g flour

 In a food processor mix all the ingredients to form a ball.
 Roll out and cut the soldiers but pop in the fridge to harden off.
 Once hard transfer to a baking sheet and cook at 180 degrees for about 16 minutes until golden.

Ingredients: 140g butter, softened plus extra for the tin, 140g caster sugar, 2 large eggs, beaten, 140g self-raising flour, 1 tsp baking powder, 2 very ripe bananas, mashed, 1 tsp of vanilla essence, 50g chocolate chips.

Method: Pre heat the oven to 180 degrees

Cream the butter and sugar together. Add the beaten eggs with a little of the flour. Fold in the flour. Add the vanilla essence, mashed bananas and vanilla essence.

Pour the mixture in a greased loaf tin.

Cook for approximately 50 minutes.

Leave in the tin to cool.

Decorate with mini chocolate eggs and sprinkle with icing sugar.   Use a small amount of glace icing ( see below)  to keep the eggs in place.

1 teaspoon of icing sugar and a drop of water to make a this paste.

Ingredients
200g of dark chocolate

150g mixed dried prunes, figs, dates or apricots

75g of sultanas or candied orange and lemon, diced into small pieces

Tbsp of Rum – Devil’s Bridge/Mimosa/
75g (a handful) of skinned hazelnuts
Handful of leftover Christmas/fruit cake
A few chopped pistachios or candied peel

Method
Put all the fruit into a bowl and add the rum. Leave to soak overnight.
Break 200g of dark chocolate into small pieces and put them in a heatproof bowl. Set
the bowl in the top of a saucepan half filled with water, making sure the bottom of the
bowl doesn’t touch the water beneath, then leave over a moderate heat until the
chocolate has melted.
Take 150g of mixed dried prunes, figs, dates or apricots, then chop into small pieces
roughly the size of a hazelnut in its shell or slightly larger. Put them in a mixing bowl
and scatter in a good 75g of sultanas or candied orange and lemon, diced into small
pieces.
n a shallow pan, toast 75g (a handful) of skinned hazelnuts or almonds until they are
pale gold and fragrant, then stir them into the fruit. Crumble in a handful of
leftover Christmas cake if you have it, separating it from the icing as you go. Pour the
melted chocolate into the fruit and nuts and mix with a spoon until everything is
covered with chocolate.
Place a sheet of baking parchment on a baking sheet, then drop 12 generous tbsp of
the mixture on to the paper, forming plump little clusters, scatter over a few
chopped pistachios or candied peel, or both, then leave in a cool place to set. Peel
them from the paper and store in an airtight container. Makes 12

Ingredients
2 tablespoons of mayonnaise
2 tablespoons of natural yoghurt
Juice of half a lemon
1 tablespoon of Welsh Dressing

Chives or Parlsey /Laverbread – approx. half a tablespoon

Method
Put the mayonnaise and yoghurt into a bowl and mix together. Add the lemon,
welsh dressing and herbs/laverbread, and mix again. Chill until ready to use.

Serve with sliced carrots, celery and cucumber

(From Nerys Howell’s Cywain/Harvest cookery book)

Ingredients
1 large potato (30g)

250g smoked mackerel or ordinary mackerel fillets

2 gherkins
1 tbsp of capers
2 tbsps fresh herbs – dill, parsley
Zest of 1 lemon and juice

Salt
Cayenne Pepper
Plain flour, oil and butter for cooking
Method
Peel and cut the potato, boil in salted water and then mash
Drain the liquid from the tinned mackerel and mash
Combine the potato, mackerel, gherkins, capers and herbs
Add the lemon zest and juice and mix well. Season with salt and cayenne pepper
From into fishcakes and chill for at least 30 minutes
Heat the oil and butter in a frying pan and fry until golden on both sides
Serve with laverbread dip and a wedge of lemon.

A new addition to the food industry, food tours have become growing attraction across the world! But what exactly is a food tour?

A food tour simply involves a fact-filled, entertaining and sociable walk through a city in between visiting the top local food and drink venues which the guide believes to reflect the city’s culture.

Food tours are therefore the best way to discover the ‘hidden gems’ of a city which most tourists would simply walk past and miss out on often the warmest customer service and best quality food and drink.

Supporting local businesses, especially, since the COVID-19 pandemic, is important to our local economies and food tours allow you to truly immerse yourself in the delicious delights and fantastic experiences they offer!

Loving Welsh Food tours aim to provide guests with the most interactive, enjoyable and delicious food tour possible so we can represent the true soul of Cardiff.

Our food tours typically involve between 4-7 venues and include a wide variety of venues and food heritage to exhibit Wales’ finest local produce as well as the foods of Cardiff’s significant multicultural society. There is never any pressure on guests to try foods they are not a fan of, however we always advocate an open mind.

Most food tour companies, like Loving Welsh Food, will offer two different kinds of food tours: public and private. Our public tours run from February to November on specific dates or you can book a private tour to suit you.
(see our calendar https://lovingwelshfood.uk/calendar/)

Check out our fabulous reviews on TripAdvisor, Google and Regiondo. We hope to show you the delights of Cardiff soon!

https://www.tripadvisor.co.uk/Attraction_Review-g186460-d20035149-Reviews-Cardiff_Food_Tours-Cardiff_South_Wales_Wales.html