What is not added to mustard – and dates with coriander, and tangerines with pistachios, and wild berries, and white wine … And the other day I found a novelty on the shelf – mustard with parmesan and basil. I really love both.
She opened the jar the same evening – the mustard with baked lamb went as if it were home. The next day I tried it with a beef steak – also good. Then I added the fragrant leftovers from the jar to the dressing for the vegetable salad. “!” – I was praised by my twelve-year-old son Lyovochka, a great gourmet, by the way. Indeed, both parmesan and basil, in combination with mustard, acquire a very unusual, but recognizable taste and aroma.
I wondered, what else can food lovers use exquisite mustard with? Last year, Sydney hosted a celebration to celebrate 30 years of presence in Australia. Guests were treated to dishes traditionally accompanied by mustard, such as smoked salmon, potato salad, baked veal and hot sausages.
But a truly grandiose impression was made by the dessert – chocolate cakes stuffed with mustard and honey. For the most daring chefs I don’t yet belong to, here’s a recipe for chocolate brownies from a Sydney party.
Chocolate brownies stuffed with mustard and honey
8 servings
What should:
- 250 g dark chocolate
- 180 g butter
- Xnumx rice flour
- 20 g cocoa powder
- 8 eggs
- 120 g sugar
For the filling:
- 50 g Maille Dijon Mustard
- 50 g honey
- 100 m cream
First, let’s prepare the filling. Combine cream, mustard and honey in a small bowl. Fill small ice cube trays () with this mixture and place in the freezer until completely frozen.
Now we preheat the oven to 180 degrees.
Melt chocolate and butter in a water bath. In a bowl, grind the yolks with rice flour and cocoa. Gradually add them to the melted mixture.
Next, you need to beat the egg whites, gradually adding sugar. Then carefully add the proteins to the chocolate mixture, trying to keep it as airy as possible.
Take 8 small round tins (), line each with baking paper and brush inside with butter. Pour the chocolate mixture evenly into the tins. Place a frozen mustard and honey cube in the center of each mold. Make sure the chocolate mixture is covering the ice cube.
Bake in the oven on the center rack for 7 minutes.
After our cakes are baked, let them cool for a few minutes. And now you can take it out, put it on a dish and very soon – there is!