Nigella’s Rocky Road

I happened to have recorded a repeat show of Nigella Express and since it was on hand, I decided to try what was in the episode. I blogged her coleslaw which was part of the same meal.

Now for the dessert. The next time I make this I will reduce or eliminate or maybe substitute (not sure with what, just yet) the golden syrup portion. If you like the extra sweet taste, then recipe would be perfect the way it is.

What you need:

  • 125g soft unsalted butter
  • 300g best-quality dark chocolate, broken into pieces
  • 3T golden syrup
  • 200g rich tea biscuits
  • 100g mini marshmallows
  • 2t icing sugar, to dust

Method
1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. To serve, cut into 24 fingers and dust with icing sugar.

Recipe wording taken from BBC Food website.

Chocolate nougat semi-freddo

I bought last month’s edition of the Essentials magazine as they had a bunch of recipes for the new season. I decided to try this dessert.


What you need:

  • 385g condensed milk
  • 300ml cream
  • 100g nougat, chopped
  • 1t vanilla extract
  • dark chocolate

Grease a small loaf tin with butter. Pour a 385g tin condensed milk into a bowl. In a separate bowl, whisk 300ml cream and fold into the condensed milk with 1t vanilla extract and 100g nougat, chopped.

Pour the mixture into the tin and freeze for at least 4 hours. Turn out onto a plate. Use a potato peeler to make shavings from a bar of dark chocolate, to sprinkle over the top.

Warning: Not suitable for anyone leading a healthy lifestyle

Falooda

This is my very first attempt at making Falooda. It’s been a while since I ate it too. My sister Shakira very kindly shared her recipe with me. I was very happy with the results.


Ingredients

  • 500ml milk
  • 1¼ t falooda powder
  • 2T Nestle dessert cream
  • 3T sugar
  • 1½ T elarchie syrup
  • 1t elarchie powder

Method

  1. Mix falooda powder and cold milk together in a saucepan. Put on stove and bring slowly to the boil on low/medium.
  2. Stir in sugar. When milk reaches a slow boil, remove from stove and add in elarchie syrup.
  3. Beat in cream with eggbeater/whisk.
  4. Lastly sprinkle elarchie powder on top.
  5. Pour into pyrex dish and allow to cool.
  6. Refrigerate for a few hours till set.

More info on Falooda

Ice-cream + Espresso Sauce

I decided to try this from my Australian Women’s Weekly. No sugar goes into the coffee mixture, so I waited for the ice cream to melt slightly. Its delicious.

What you need:

  • 2T ground espresso coffee beans
  • 250ml boiling water
  • 4 cups vanilla ice-cream

Combine coffee and the water in coffee plunger (or in a small heatproof jug). Stand for 2 minutes before plunging (or strain liquid through a fine sieve).

Let it cool for 10 minutes.

Scoop ice-cream into serving glasses; pour coffee over.

The recipe says serve with sponge finger biscuits as an option. I just cut up some pecan nuts and chucked it on top.

Mixed Berry Syllabub

Syllabub is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and wine – Wikipedia.

For the following recipe, I eliminated the wine. I’ve got this from, as you might have guessed, Australia Women’s Weekly. I’m really enjoying trying the different dishes.

What you need:

  • mixed berrys
  • ¾ cup cream
  • 1t lemon juice
  • grated lemon rind
  • castor sugar (sweetened to your liking)

Beat the cream, sugar, lemon juice and rind until soft peak.

Arrange berrys in a dessert bowl and spoon whipped mixture over. Ready to eat.

Chocolate Fondue

A few years ago I excitedly made my first purchase using eBucks – a fondue set. This was after my mother in law got one of those chocolate fountain’s imported. She suggested I get a fountain too, but I didnt think I would use it often enough – and I’d have to buy chocolate by the kgs to get the fountain running!

Since I moved house, I packed this thing away, only remembering about it yesterday. So I searched Food24 and found a simple recipe. Coffecupdiaries suggested I do a cheese fondue – but I was afraid of going overboard, I love dumping cheese over lots of stuff.

Ingredients

  • 100 g quality dark chocolate
  • 100 g quality milk chocolate
  • 100 ml cream
  • fresh fruit and biscuits for dipping

Method:
Melt chocolate in a double boiler and add cream. Pour mixture into a fondue pot over low flame. Dip fresh fruit and biscuits into chocolate. Serves 4. – Food24

I increased the portion slightly and used 300g chocolate.

I used strawberrys, banana and marshmellows for dipping:


This is perfect for a girls night in.

Coffee Chocolate Truffles

I learnt how to make these at the coffee workshop I attended on Tuesday. It’s very simple. The chef suggested using decaf as truffles are served after supper. I’ve never bought decaf so I used the coffee I received at the workshop. It was very strong which kept me wide awake close to midnight.

There are three main types of chocolate truffles: American, European, and Swiss

The “American truffle” is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil.

The “European truffle” is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.

The “Swiss truffle” is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into moulds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making. – Wikipedia

The following truffles would be Swiss ones.

What you need:

  • 100ml fresh cream
  • 2T ground coffee
  • 250g milk chocolate (melted)

Options for Dipping:

  • Cocoa powder
  • Melted dark chocolate

Method

  1. Bring cream and coffee to the boil in a saucepan over medium heat.
  2. Remove from stove and pour into a mixing bowl.
  3. Allow to stand for 5 minutes, and then strain the coffee from the cream.
  4. Stirring slowly and constantly, add the melted chocolate to the coffee-infused cream. (Melt chocolate in container that is placed into a pot of boiling water on high).
  5. Stir gently until all the chocolate is combined and the mixture is smooth.
  6. Allow to cool.

Once cooled, use your fingers to shape into little balls. Roll in cocoa powder and or dip in melted chocolate.

I rolled the chocolate in ground pistachio and almonds.

The ones made by the Woolworths chef were half the size of mine.