You know it’s that time of the year when I share my favourite Hot Chocolate recipe of the year. In my knack to reinvent my cooking and kick things up a notch, here’s a ‘Dirty’ Eggnog Hot Chocolate recipe that’ll make you feel all warm and tingly inside.
And it goes like this:
1/2 Cup EGGNOG
1/2 Cup Milk
1 Tbsp. Orange Espresso Powder
1/2 Tbsp. Sea Salt
1 Shot of Whiskey
2 Tbsp. Cocoa Powder
Start by mixing eggnog and milk in a pot. Whisk in the orange espresso powder and cocoa powder. Whisk thoroughly and allow it to simmer. Add the sea salt. Bring the pot off the flame and add the shot of whiskey. The key is to add the alcohol off the flame to be safe and also to stop it from dissipating in to thin air.
To make a good french toast, you fundamentally need three things; Eggs, Milk & Brioche. But to make an excellent, mind-boggling one, you need the addition of Nutella. Those are just the rules of the universe. This is my easy Nutella French Toast Recipe.
1 Cup Milk
2 Tsp. Vanilla Extract
2-3 Tsp. Castor Sugar
Brioche Bread (Sliced)
Maple Syrup (Optional)
Berries of your choice
Fresh whipped cream
Start by adding milk and eggs in a bowl. Whisk them together. Add vanilla and castor sugar, whisk further. Take a slice of brioche bread and add a good smear of Nutella. Take another slice to sandwich with the first one. Soak in the eggs/milk custard for 30 seconds. Heat a pan with a shot of butter. Add the french toast and cook until all sides caramelise.
Now for plating, stack up the french toast with some berries. Add maple syrup and a dollop of fresh whipped cream. Dust with icing sugar and Ta-Da!
2015 started with a health resolution and whilst the first few weeks have been bumpy, I’m chuffed that I’ve managed to not completely fall off the bandwagon. I wish I could give you a fitness update, but sadly, I’m not there yet, so we’re going to have to do with this recipe.
If no fuss desserts float your boat, this one’s for you and it’s darn easy and darn delectable (if I say so myself).
Let’s jump right in:
2 1/2 Cup Castor Sugar
1 1/2 Cup Water
Tea of your choice (I went with Camomile and Spiced Apple)*
3/4 Cup Walnuts (Although pistachios will be amazing too)
*Alternative flavours include rum & orange zest or red wine and cinnamon
Start by bringing 1 cup of Sugar mixed with 1 1/2 cup water to a boil. Add the tea bags and saffron strands. Let it reduce for 10 minutes.
Now, score the figs in a cross from the top and place carefully in the poaching liquid. They will take 15 minutes to become al dente and that’s what we want.
Meanwhile, take a small skillet with even sides and place 1 1/2 cup castor sugar and let it turn into caramel, swirling consistently. Add chopped walnuts in this and let it harden so it turns into a candy.
Now, plate the poached figs with some of the poaching liquid to keep it moist and add the caramelised walnuts to decorate around the plate.
Yes, this Friday I was strolling along my local supermarket and got awed and inspired to keep up my New Year’s resolution, considering I’m attending a wedding in 20 days, I freaked out!
I haven’t lost any weight and as far as my folks back home are concerned, I used to be a lot thinner 3 years ago (Which is when they last saw me). Long story short, I’m trying to eat healthy and this recipe is helping me a lot! Here’s what you need to make this epic:
Ingredients (Serves 2)
1 whole red chilli sliced finely and at an angle (if you are as pedantic as me)
1 can of plump tomatoes
4 cloves of finely chopped garlic
Parmesan – Gluten Free (Or Not, depending)
150 Gms Pasta (Gluten Free)
In a large pot, boil water with 3 tsp. of salt and 2 tsp. of olive oil. Once the water has reached a boil, add the gluten free pasta.
In the meantime, in a hot wok or fry pan add olive oil, garlic and chillies. I like to do that when the oil is cold as the flavours of chilli and garlic infuse a lot better. As the garlic and chillies start sizzling, add the plump tomatoes and wait for them to cook.
Drain the pasta once Al Dente. Add 4-5 tbs. of the pasta water to the red sauce.
Let the pasta cook in the sauce for 2 minutes (covered)
Thin, wafery and oil-less, as I had my first bite, I instantly decided these canapé wafers were perfect to create simple sour and sweet appetisers. I’ve made this, rather simple go-to recipe the next time you have guests over.
The first one is inspired from Indian Aloo chaat, while the other one is a sleek strawberry treat and is up next on the blog very soon.
Ingredients: for 4 people, makes at least 16/18 pieces. Firstly, boil some potatoes until tender and keep aside for assembling.
For the Tamarind Chutney
2 Tbs. Tamarind
1 Tbs Jaggery
3 Tsp. Chaat Masaala
1 Tsp. Salt
½ cup water
Place tamarind and dates in the water to soak. After and hour or two, squeeze out all the juices and it should make a thick chutney. Add jaggery, chaat masala and salt.
For the Mint Chutney
1 bundle of mint leaves
½ bundle of coriander leaves
2 green chillies
1 clove of garlic
Salt to taste
In a blender, blend all the above ingredients.
For the Yoghurt
1 cup yoghurt
1 ½ teaspoon sugar
Crushed red chillies
Just combine all the ingredients.
For the assembly:
Place crackers on the bottom and put a tsp. of yoghurt. On top of that add the chopped boiled potatoes, then layer the two chutneys. Finish off with another layer of yoghurt and garnish with fresh coriander. Repeat the process for all!
I was on a look out for a simple recipe that both looks appealing and tastes decadent to serve up your man (or Family, or Friends) on Valentine’s Day. Pancakes get posh-ed up with the unusual combinations that I never thought would work wonderfully in the batter as well as garnishes. Read up the recipe and instructions to get yourself a bite of heaven! Continue reading Orange Cinnamon Cupcakes – Valentine’s Edition