Boma recipes requested

[maleficent1959]

I am working on a recipe scrapbook for my husband for Christmas, and need Boma recipes from AKL. I already have: banana bread pudding, bertina's pasta salad, durban chicken, flank steak marinade, frunch, fufu, ghana roast chicken salad, kool slaai, moroccan seafood stew, mulligatawny, nut crusted mahi-mahi, passion fruit meringue tart, pineapple cashew tart, plantain and corn stew, potatoes with afritude, pumpkin cheese soup, salad melange, sundried tomato chutney, super corn soup, and zebra coffee dome.

Does anyone have any others? They would be very much appreciated.

Thanks!

 

[piratesmate]

In addition to the recipes you have, I also have these:

Chili Cilantro Vinaigrette - part of the Durban Chicken Salad recipe
Chocolate Mousse Crunch - see end of response
Cocomisu
Hummus
Pumpkin Cheesecake
Shraak
Four Recipes
Mara Biscuits

You have some that I don't - in fact, I don't think they've been posted here. Would you either send them to me via e-mail or post them to the Recipes board?

Bertina's Pasta Salad
Ghana Roast Chicken Salad
Mulligatawny
Passion Fruit Meringue Tart
Pineapple Cashew Tart
Plantain & Corn Stew
Pumpkin Cheese Soup
Salad Melange

Chocolate Mousse Crunch

1 lb. semi-sweet chocolate
5 egg yolks
2 1/2 ozs. sugar
6 sheets gelatin
4 ozs. Frangelico
4 c. heavy cream
2 1/2 ozs. Feuilletine
3 1/2 ozs. semi-sweet chocolate for crunch
2 1/2 ozs. Praline Paste
8 ozs. semi-sweet chocolate for spraying
8 ozs. canola oil
4 ozs. Ganache (2 ozs. semi-sweet chocolate and 2 ozs. heavy cream)
4 ozs. semi-sweet chocolate for garnish

1. Prepare flexi pan mold, muffin shape.
2. Melt semi-sweet chocolate for mousse.
3. Whip heavy cream for mousse.
4. Mix yolks with sugar.
5. Soften gelatin in cold water, throw out excess. Mix with frangelico in a bowl and set
on hot water bath to dissolve gelatin.
6. Fold 1/3 of cream into melted chocolate. Add yolks, then gelatin mixture, and then
the rest of the cream.
7. Pour into the mold, leaving 1/4 inch space on the top.
8. Place in freezer to set.
9. Melt chocolate for crunchy, then add the feuilletine, and then the praline paste.
10. Once the mousses have hardened, spread the crunch mix over each mousse without
unmolding them. Put back in the freezer to set.
11. Once they have set, unmold the mousses and set them on sheet pans.
12. Melt the chocolate for spraying and mix with canola oil. Fill the spraying bottle.
13. Spray the mousses while frozen to create a rough velvety texture.
14. Pipe a dollop of ganache on each.
15. Put chocolate sticks on top to garnish. Makes 15.


Thanks!

d

 

[maleficent1959]

I sure will! Thanks so much for the recipes!

 

[Kris517]

Do you happen to have the coconut tiramasu (excuse my spelling!). We ate at Boma a couple of weeks ago and that was the best dessert!


Krista

 

[piratesmate]

The Cocomisu recipes can be found in this thread:
Cocomisu

I haven't made it yet - so post if you try it to let us know.

 

[Kris517]

Thanks so much, I will let you know how it turns out!!!!!

Boy I can taste it now.

Krista inkbounc