Nutella Chocolate Truffles

Nutella Chocolate Truffles as inspired from the recipe I found on the internet by Adam and Joanne http://steamykitchen.com/13940-nutella-chocolate-truffles-recipe.html and from the BBC website.

Ingredients: 200g milk chocolate (or dark chocolate if you would prefer) 150g double cream Cocoa Powder to dust 8 tbsp nutella chocolate spread


Method:

1. Put baking parchment onto a baking tray and put half a teaspoon of nutella proceeding until the tray is full. Put in the freezer to harden as this will be the filling of the truffle and take it out again when you are ready for it.

2. Meanwhile in a heatproof bowl, break up the chocolate into pieces, and place over a saucepan filled with a tiny bit of water in it ensuring that the water does not touch the bowl on a medium heat.

3. Once the chocolate has completely melted take off the heat and allow to cool a little before adding small quantities of cream and hand whisking. Continue to add the cream gradually and half of the nutella spread.Then put into the fridge for at least half an hour to set. You don't want it too hard though, you want it so that it is soft enough to mould into balls.

4. Once the chocolate ganache is ready take out of the fridge, and take out the nutella balls from the freezer. Using two teaspoons mould the chocolate ganache round the nutella until it forms a small ball. ( Alternatively you can use your hands to roll them, do not be alarmed if the chocolate starts to melt) Just put the ganache and nutella balls into the freezer and after a little while you can start again.

5. Once you have formed the ganache around the nutella balls, get a plate and pour some cocoa powder onto it rolling the balls with a teaspoon until completely covered. Set aside and put into the fridge until ready to eat! Hints and tips: As a variation instead of using cocoa powder you could use nuts instead

Philadelphia Garlic Chicken with herbs served with linguine, peas and ratatouille

This is a great substitute for chicken kievs although not quite the same I must admit. However you can always breadcrumb the chicken breasts after coating it with egg if you fancy it. Still healthier than a kiev, not oozing with all that luscious butter.


Serves 4
Ingredients:

3 garlic cloves crushed
Handful of parsley chopped finely
Dash of lemon juice
4 chicken breast fillets
500g linguine
Tin of ratatouille ( if your a poor student who cannot make it, or simply if you just cannot be bothered)
75g philadelphia light cream cheese

1. Preheat the oven to 160 degrees, (180 if not a fan oven)and line a baking tray with foil and grease. Combine the philadelphia cheese in a small bowl with the crushed garlic and the chopped parsley. Add a dash of lemon juice ( about a tsp) and mix well.

2. Meanwhile cut the chicken breast lengthways until it opens out into a butterfly (as shown below).

3. Smooth the philadelphia mixture into the middle of the chicken breast and fold back over (until it looks like a normal chicken breast again.)

4. Place the chicken breasts in the pre-greased tray and bake in the oven for 30 minutes.
5. Meanwhile cook the pasta according to packet instructions.
6. Open the can of ratatouille and put on the hob to heat up on a low to medium heat. Once pasta is cooked serve immediately.

NB: As a variation wrap the chicken in a slice of bacon and cook in the oven.

Passionfruit, Mango and Peach Fool

This is great for a summers day or a dessert after supper whatever takes your fancy really. Healthy, too particularly if you happen to be following Slimmers world diet.

Ingredients:

500g 0% Total Greek Yoghurt
Tin of mango in syrup strained
Tin of peaches in syrup strained
3 passion fruits cut in half
Sweetner to taster

Method:

1. In a food blender or liquidiser blend together the yoghurt and mango until quite smooth. Don't worry if it is not completely mixed together it all adds to the flavour.
2. Next scoop out the passionfruit pulp and mix again, in the food processor, you may need to blitz every couple of minutes to ensure that it is combined together properly.
3. Next add the peaches until fairly smooth.
4. Pour the yoghurt into 6 glasses and top wth the last of the passionfruit pulp. Leave in the fridge to chill, and take out when you are ready for them. Enjoy! Bon Appetit!

Julia Child

So today is Julia Childs birthday and in aid of it all theres even an International Gourmet day so for all those foodies out there Happy International Gourmet Day! I didn't really even know it existed until today only because I was checking my email this morning as I do religiously every day, a bit like reading the paper if I am honest. I get emailed inspirational quotes every day and that was how I found out.

Her quote was: 'Find something you're passionate about and keep tremedously passionate about it'

Very good advice don't you think? Definitely helps, makes life a little bit more interesting particularly if your passion is food, and you work as a cook, or a chef or even if you love working with children and are a teacher. I am sure you get my gist...


Have you seen the movie Julie/Julia, I bought it a little while ago, and I did enjoy it, such a novel idea, keeping a blog of all the things you cooked. Pure Inspiration. It allowed her to grow, and helped her in so many ways.



For all of those who did know what a special day it was today you planning to cook up any fabulous feasts?

So guys whats your passion? I hope you find it, if you don't already know about it yet.

Butternut Squash with cheese, bacon and herbs

I don't know if you have ever tried butternut squash, I remember first trying it when I went to South Africa, it is also the closest thing I can get to a gem squash, not that they even taste the same but there you go! Squash has such an autumn feel to it, they are so very sweet, highly recommend it :)


Butternut Squash with Cheese, Bacon and Herbs

Ingredients:

1 medium sized butternut squash cut lengthways into four
50g cheese grated ( add another cheeky handful if your feeling a little naughty, and not at all healthy...)
1 onion finely chopped
3-4 rashers of bacon chopped
Mixed herbs to season
1 clove of garlic crushed
Salt and pepper to season


Method:

1. Preheat the oven to 160 degrees if it is a fan oven, if not 180 degrees.

2. Boil a pan of water (big enough to fit the butternut squash in). Once boiling add the butternut and parboil for 10 minutes. If unsure check with a knife, they should be soft yet still firm. You don't want squishy mushy butternut that falls apart.. Once cooked drain and set aside.

2. Fry the garlic and onion in about a tbsp of oil until soft. Then add the bacon keep stirring until cooked and set aside.

3. Place the butternut pieces into a tray lined with foil and grease it with a little oil or cooking spray. Add the bacon and onion mixture then add the grated cheese and herbs. Season with salt and pepper. Course if you can, it is best actually for this type of dish as it makes the butternut more crispy.

4. Cook in the oven for 30- 40 minutes or until the cheese has melted and the butternut is brown. Serve immediately.

Chocolate Cake with mini eggs and white chocolate

My Granny used to make this recipe for us whenever we used to come over to visit in England. It is inspired from a stork beat and bake recipe but I have tweaked it a little. My inspirations for decoration were found from a Somerfield Magazine with the delights of Joy Parker.

Enjoy! Please feel free to use this recipe, or any of the recipes for your own, but could you please name me as the originator? Greatly Appreciated.


Marbled Chocolate Cake with mini eggs and white chocolate ( perfect for an easter cake :)

Ingredients:

8oz Stork Margarine
12oz sugar
4 tsps of baking powder
1 cup of milk
4 eggs
1 tsp of vanilla essence
1 oz cocoa powder

To decorate:
1 small milkybar (25g)
50g mini Eggs

Buttercream Icing:
150g butter
350g icing sugar sifted
2 tbsp cocoa powder sifted

Method:

1. Preheat the oven to 160 degrees on a fan oven or 180 if not a fan oven. Beat the butter and sugar using an electric whisk until creamy. (Kenwood works even better I find, or the trusty old hands, put some good love in there!)

2. Beat the eggs well after each addition. Add the vanilla essence and mix again.

3. Sift dry ingredients and beat again for 2 minutes. Finally add the milk slowly, if using an electric whisk/ mixer as I for one know it can go EVERYWHERE if done all at once.

4. Spoon the mixture into two pre-greased baking tins (8 inches) as evenly as possible.

5. Bake for 20-25 minutes until springy to the touch. Test by lightly pressing your finger on the sponge and see if it springs back. Otherwise get a skewer or a knife and place in the middle of the cake. If it does not come out clean it needs cooking a bit longer.

6. Once cooked, put onto wire racks to cool, then after 20 minutes or so place a knife round the edge of the cake tin and turn out onto the rack. (If done too quickly the cake will just fall apart as the butter is soft soft soft)

7. Meanwhile make the icing, put the butter into a bowl and beat until light and creamy. Then add the icing sugar until well combined until it forms a smooth creamy chocolatey icing.

8. Once cakes are completely cool spread the icing on the middle and top of the cake and sides. Place the mini eggs on whilst the icing is still wet. Microwave the chocolate for about 20-30 seconds, until completely melted. Using a teaspoon drizzle the white chocolate over the cake into lines.

Bon Appetit!

Variations: Make the cake marbled for an interesting effect :)

To do this:

Complete steps 1-3 but only use half the recipe ingredients separating them into two bowls: 2 eggs, 4oz stork,2 tsp baking bowder, 1/2 cup of milk, 1/2 tsp of vanilla. In the other bowl combine the remainder of the ingredients but only add the cocoa powder to one of the cake mixes.

Alternatively spoon the mixture of chocolate and vanilla mixture into the tins and ensure the mixture is levelled out. Bake for 20-25 minutes.

Spaghetti Carbonara the healthier alternative...

Spaghetti Carbonara

Ingredients:

1 x egg
3/4 slices of bacon chopped finely with the fat trimmed off
250g mushrooms chopped
handful of parsley chopped
1 clove of garlic crushed
250g quark/ or philadelphia cream cheese
Salt and Black Pepper to season
1 tbsp hard grated parmesan
400g dried pasta

Method:

1.Boil water in a saucepan and cook pasta in accordance with the packet instructions
2.Meanwhile heat a frying pan on a medium heat adding a tbsp of oil. Add the bacon, getting rid of any excess fluid. Add the mushrooms and garlic, once cooked set aside.
3. Put the quark into a bowl, break the egg and using a fork beat until combined. Add the parsley and season with salt and pepper.
4. Once the pasta is cooked, drain and using the same pasta pan add the bacon and mushrooms until combined. Next stir the sauce into the pasta quickly so that the egg cooks.
5. Serve immediately, season with ground black pepper and another cheeky handful of parmesan cheese if your not feeling as virtuous...

Simple Hamburgers with Coriander and Onion

The coriander in this recipe is the key ingredient, really makes the burgers stand out. My sisters boyfriend Dany came up with this very simple recipe. Feel free to try it! :)


Simple Hamburgers with Coriander and Onion

Serves 6
Ingredients:

450g lean beef mince
1 onion chopped finely
1 egg
Bunch of coriander roughly chopped
Ground of salt and pepper
6 hamburger rolls buttered

Method:

1. Put mince in a bowl, add chopped onion, egg, salt and pepper and coriander.
2. Break the egg into a bowl and using your hands mix the egg into the rest of the mixture ensuring it combines all the mince, this will bind the mince together. ( add breadcrumbs just a handful if you like your burgers a bit more unhealthy :D)
3. Form the mince into patties and put on a plate and set aside.
4. Meanwhile heat a frying pan with a tbsp of oil on a medium heat and add the patties.
5. Cook slowly until brown on both sides for about 30 minutes, or until golden brown and juices run clear. ( If unsure put a skewer into the hamburger and see if juices run clear, if still red it is not ready)
6. Serve hamburgers in hamburger buns, good with a side salad.