Chocolate truffles

This is a really easy recipe that was given to me by a colleague at work. The success of these truffles depends solely on the ingredients used.
First decide on the type of chocolate - milk or dark? sweet, semi sweet or white. Whatever your preference try and get the best quality possible.
Next is your choice of the alcohol you will be using. If you want a coffee flavour, tia Maria or Kahlua mixed with some strong coffee powder should do the trick. Grand Marnier and some orange zest should make great orange flavoured truffles....and so on....use your imagination!

A quick note, you don't have to use alcohol - you can also use jam or fruit puree instead.

The truffles will then be rolled in powdered chocolate/cocoa powder - again, choose a good quality chocolate.You can also re roll in chocolate sprinkles.

The ingredients are just a few:
8 ounces (227 grams) chocolate, cut into small pieces. My preference is for semi-sweet
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (or jam)

Orange zest, coffee or whatever you have decided to use.

Powdered chocolate/chocolate sprinkles

Way to go
Place the chopped chocolate in a medium sized stainless steel bowl. You could also sue a food processor but don't grind too finely.
Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth.
If desired, add the alcohol or flavoring
Cover and place in the fridge until the truffle mixture is firm .This can take a couple of hours so I find its sometimes better to leave overnight and continue the next day.

Shape the Truffles.

Decide on your coating - chocolate powder, can also just be icing sugar, again, imagination comes in handy! Put the coating in a large flat plate.

Remove the truffle mixture from the fridge

Here is the fun part... form the chocolate into round bite-sized balls, using your fingers - the faster and less contact with warm hands the better!

Roll the truffle in the coating and place on a parchment lined baking sheet or tray.

Cover and place in the fridge until firm.

Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.

Bring to room temperature before serving.

You can also place them in letter paper cups for presentation. They look so professional and are so yummy that they also make a great gift.

here in Arizona i can only do that in winter - its way too hot!!!

Rice Pudding

Before winter  starts, I thought I'd post some (more) comfort food. Rice Pudding has always been a favourite of mine - easy to make and very tasty! Some recipes use an eeg but I found that without the egg the pudding is creamier
Ingredients. Other recipes also use cream but I think whole milk will do.

I am also adding a recipe for Indian Rice Pudding - I haven't tried it but it sounds delicious!

Ingredients
¾ cup rice (medium grain), cooked
1 ltr whole milk
150 g sugar
Lemon zest
Ground cinnamon and nutmeg (optional)


Method
Bring the milk and the lemon zest to a very slow simmer.
Add the cooked rice and sugar.
Stir well to combine.
Return to a slight simmer and cook for an additional 3 -5 minutes, stirring occasionally.
Remove from the heat and let cool almost completely, then pour into a bowl and refrigerate.
Serve chilled and sprinkle with ground cinnamon.

Some recipe also add raisins, use a mixture of milk and coconut milk (or cream).

Here is a recipe from Alton Brown for Indian Rice Pudding

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk.
Heat until the mixture begins to boil.
Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
Use a whisk to help prevent the cardamom from clumping.
Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.

English Trifle

Trifle is one of the oldest English deserts..and my favourite.

The word trifle derives from the Middle English trufl which in turn came from the Old French trufe (or truffle), meaning something of little importance.

Originally, in the late 16th century, the culinary meaning of the word trifle was a dish composed of cream boiled with various ingredients... Trifle is the one of the richest English desserts and it is served on special occasions like Christmas.

This is an easy way to make it.

Ingredients:

About 2 pints of custard - see the previous recipe.

I sometimes make on pint of chocolate custard and one pint vanilla, just to vary

1 pre cooked sponge cake - or you can make one yourself, cut horizontally in thin slices

Some Sherry

Some apricot jam

2 tins Nestle's Cream (this give the best result - if you can't find it whipped cream will do)

Method:

You can use a round or square glass bowl - i prefer the square one.

Take some of the sponge and place on the bottom of the dish.

Melt the apricot jam and spread across the sponge.

Add a good splash of sherry

Add the custard.

Repeat the above except for the jam as that it just on the first layer.

End with a think layer of nestles cream.

You can always drizzle some chocolate on the top and make a pattern.

This is DELICIOUS!

Time for some biscotti!

These classic twice baked cookies can be made in a variety of ways - you can use pecans or walnuts instead of the almonds, you can add dried apricots, cherries or blueberries....anything is possible! The whole-wheat flour in this case gives them an extra crunch.

They can also be drizzled with chocolate for extra sweetness.

This recipe is a lower fat alternative - there are only 79 calories per 3 cookies! part of my lose weight but eat well project!

Ingredients.

3/4 cup wholewheat flour

3/4 cup plain flour

1/4 cup brown sugar

1 tsp baking powder

2 eggs (beaten)

1/4 cup low fat milk (or soy milk)

2 1/2 tbs canola oil

2 tbs honey

1/2 tsp almond extract

1/2 cup coarsely chopped almonds.

Method.

Pre heat oven to 350F

Combine The flours, sugar and baking powder.

Add the eggs, milk, canola oil, honey and almond extract and mix well

Add the almonds.

Mix until the dough is well blended

(I use my hands here-easier and more fun!)

Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.

Lift the wrap and transfer the dough to a non stick baking sheet.

Bake for about 20-30 mins until lightly browned.

Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.

Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.

Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.

When cool, you can dust with powdered sugar (or not!)

They keep well in an airtight container and are delicious with a cup of coffee!

The Perfect Sponge Cake

The 'secret' to a perfect result is in the beating of the eggs and the sugar. It is during this stage that air is incorporated to the mixture and that is essential for the cake to turn out really soft and sponge like without using any yeast.Eggs and sugar have to be beaten for quite a while, never less than 15 mins, with a good beater until the mixture is frothy and a pale yellow in colour. To test that it has been beaten enough, if you let some of the mixture fall from the beater back into the mixture, it remains 'sitting' on top for a while. If this doesn’t happen it means that the eggs have not been beaten enough and you need to beat them much more.

Don't forget the salt - often omitted - as this helps the eggs to become light and fluffy

Another  phase where you have to be careful is the addition of the flour. This has to be sifted extremely well and added to the egg mixture using a wooden spoon with a gentle but fast movement, stirring from bottom to top, folding in as much air as possible

While cooking, the oven must NEVER be opened as this will cause the cake to deflate. Before removing it from the oven, check that the sides have pulled inwards from the pan, check that the cake is ready using a skewer poked into the middle of the cake. If it comes out absolutely clean then the cake is ready

It is also a good idea that when the cake is ready, turn off the oven but leave the cake there for about 10 mins so that it can cool down slowly. After that, turn the cake out of the pan and put it on a cooling rack

Ingredients:

6 eggs

180gms sugar

75 gms flour

75 gms corn flour (corn starch for Americans)

Pinch of salt

(optional - grated rind of 1/2 lemon)

Method

Put eggs and sugar into a bowl and beat for about 15 mins until you have a frothy foamy mixture Add the flours by sifting them into the mixture and folding gently with a wooden spoon.

Put the mixture into a well greased cake tin, level out the mixture and cook in a pre heated over at 150C for about 40 mins

This can be used as a base for tiramisu or trifle and is also delicious on its own with just a dusting of powdered sugar

English Scones

I remember cooking class at school (or home economics I guess..) and the first thing we learnt was how to make scones. Some turned out so hard they could be considered a weapon of mass destruction - but some actually turned out well! Scones are typically British and it may be difficult to find the clotted cream, that finishes then so well,  elsewhere. The sultanas are optional but they make a nice twist to the plain recipe.

Scones with sultanas .

Ingredients (yields 6 scones):

200g all-purpose flour, plus more for handling the dough

1 1/2 tsp baking powder

2 1/2 tbsp  sugar

1/2 tsp  salt

60g cold butter

50g  sultanas 

140-150g milk 

for brushing the top: 1 egg yolk and 1 tbsp milk

serve with unsalted butter or clotted cream and jam

Preheat your oven to 220°C /425° F and line a baking tray with parchment paper. You can prepare the dough either by hand or in a food processor.

Mix the flour, the baking powder, the sugar and salt  until incorporated

Cut the  cold butter into small cubes and add them to the dry ingredients  until you get a breadcrumb like consistency.

Add the sultanas and mix, then add the milk  and mix again just until the dough comes together and doesn’t show big spots of dry flour anymore – you can add a little more flour if you think it’s too wet to proceed.

Place onto a well floured board, generously sprinkle with flour and knead very briefly  (do not over knead or the scones will be stogy). Pat into a round disc of about 1 1/2 inch thick and cut out rounds with a  2 1/2 inch diameter cookie cutter  and place  on the parchment paper lined baking tray. 

Quickly knead together remaining dough, pat to the same thickness and cut out more scones.

Beat the egg yolk with one tbsp of milk and brush the tops of the scones. Bake on mid level for 13 to 15 minutes or until golden brown. Let cool on a wire rack. Best eaten while still warm with unsalted butter/clotted cream and jam.

Tips: use jam with at least a 50% fruit content.

Learn about Clotted Cream http://en.wikipedia.org/wiki/Clotted_cream

Chocolate Souffle

A souffle can be difficult to make, but in this recipe it is foolproof. The traditional bechamel requires constant stirring and instead, this recipe used sweetened condensed milk. Instead of buttering and sugaring the ramekins, I coat them with non stick spray. The chocolate chips eliminate the chopping and they melt quickly in the microwave instead of a bain marie. The result, however, is just as impressive!
Its is impirtant not to open the oven until they are ready or the souffles will deflate. Also, if serving as a dessert, plan the cooking time as they should be served immediately.

Ingredients
1 cup bitter sweet chocolate chips
1/3 cup sweetened condensed milk
3 egges, separated
2 tbs icing (confectioners) sugar.

Method.
Pre-heat oven to 375F
Coat 4 ramekins with non stick spray with flour
In a microwave safe bowl, heat chocolate chips in 20 second bursts, stirring until just melted - about 1-2 mins.
Remove from microwave and whisk in the condensed milk.
Add 2 egg yolks until blended (save other yolk for another use)
In another bowl, using an electric mixer, whisk the 3 egg whites until very stiff.
Add 1/3 of the mixture to the chocolate mixture and whisk gently untill incorporated.
With a rubber spatula, gently fold in the remaining egg white mixture until just incorporated.
Divide among the ramekins.
Sift icing sugar on top
Bake for 11-13 minutes or until the top rises about an inch over the rim.
DO NOT OPEN THE OVEN UNTIL READY!
Serve immediately.

Chocolate Raspberry Tartlets

Decadent, rich and not so good for the waistline...but what the heck....they taste great! Makes 24.

For the pastry
1 1/4 cup flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup unsalted butter
1 egg yolk
some cold water

Method
Use a food processor and pulse the 1st 3 ingredients
In a seperate bowl, whisk the yolk and 2tbs cold water
Add to the processor and mix till a ball forms. If necessary, add some more water.
Divide into 24 pieces
Heat oven to 375F
Shape the pieces of dough into balls and press into 1 3/4" muffin cups (use non stick muffin trays and do not grease) so the bottom and sides of the cups are covered.
Put aside.

For the filling:
Ingredients:
1 cup semi sweet chocolate (chopped)
2 tbs unsalted butter
1 egg (beaten)
1/3 cup sugar
1 tbs strong raspberry liqueur
2 tsp vanilla sugar.

Method.
In a small saucepan, mealt the chocolate and butter on a medium low heat, stir until smooth
Remove from heat and add the egg, liqueur sugar and vanilla, mixing well.
Spoon about a tablespoon into the pastry shells.
Bake for about 15 mins untill the filling is puffed up.
Leave in pan for about 15 mins then gently remove and place on a wire rack to cool completely.

Butter Cream
Ingredients:
1/4 cup softened unsalted butter
1/2 cup powdered sugar(sifted)
3 tbs unsweetened cocoa powder(sifted)
2 tbs raspberry jam. (dont use seedless jam - the real stuff is better)

Method
Beat well until a tickish consistency. If necessary, add more powdered sugar.
Spread on top of the cooled tarts.

Yum!

Quick and Easy Biscuits (Cookies)

I like having home-made  biscuits (cookies) at home and an easy way to ensure a constant supply is to make extra dough and freeze, then slice off what you need. The dough keeps well in the freezer for about a month - or around a week in the fridge.

Ingredients
4oz butter

4oz  sugar

Grated zest of one lemon or orange

(other options may include adding spices like cinnamon, ginger or nutmeg. This is a basic recipe so you can tweak it a bit! If you want chocolate flovoured biscuits, add  1 tbsp cocoa powder to the flour)
9oz  flour
1 egg
pinch of salt

Method
Beat the butter, sugar and zest together until light and fluffy.
Beat in the egg and salt.
Add the flour and using your hands work in  gently.
Shape the dough into a roll about 2" thick and wrap well in plastic wrap.
Put in the fridge for about an hour or if you are freezing, just put in the freezer

To bake, heat the oven to 350F.
Line a baking sheet with non-stick paper.
Cut the dough, straight from the fridge or freezer into ¼in slices and arrange, well spaced, on the baking sheet.

Bake for about 12 mins (the exact time will depend on the thickness of the biscuits) until very lightly coloured.
Put the biscuits onto a rack to cool .
These biscuits will be nice and crisp

Perfect Pan di Spagna - Sponge Cake

The 'secret' to a perfect result is in the beating of the eggs and the sugar. It is during this stage that air is incorporated to the mixture and that is essential for the cake to turn out really soft and sponge like without using any yeast.Eggs and sugar have to be beaten for quite a while, never less than 15 mins, with a good beater until the mixture is frothy and a pale yellow in colour. To test that it has been beaten enough, if you let some of the mixture fall from the beater back into the mixture, it remains 'sitting' on top for a while. If this doesn’t happen it means that the eggs have not been beaten enough and you need to beat them much more.


Don't forget the salt - often omitted - as this helps the eggs to become light and fluffy

Another  phase where you have to be careful is the addition of the flour. This has to be sifted extremely well and added to the egg mixture using a wooden spoon with a gentle but fast movement, stirring from bottom to top, folding in as much air as possible

While cooking, the oven must NEVER be opened as this will cause the cake to deflate. Before removing it from the oven, check that the sides have pulled inwards from the pan, check that the cake is ready using a skewer poked into the middle of the cake. If it comes out absolutely clean then the cake is ready

It is also a good idea that when the cake is ready, turn off the oven but leave the cake there for about 10 mins so that it can cool down slowly. After that, turn the cake out of the pan and put it on a cooling rack

Ingredients:
6 eggs
180gms sugar
75 gms flour
75 gms corn flour (corn starch for Americans)
Pinch of salt
(optional - grated rind of 1/2 lemon)

Method

Put eggs and sugar into a bowl and beat for about 15 mins until you have a frothy foamy mixture Add the flours by sifting them into the mixture and folding gently with a wooden spoon.
Put the mixture into a well greased cake tin, level out the mixture and cook in a pre heated over at 150C for about 40 mins

This can be used as a base for tiramisu or trifle and is also delicious on its own with just a dusting of powdered sugar

Zabaglione

Unlike some recipes I came across, real zabaglione is not made using cream!! This is the authentic italian way of making this delicious dish

Zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it's called sabayon or sabayon sauce.

Ingredients

4 egg yolks

2 1.2 oz sugar

4 tbs dry marsala

The Zabaglione is cooked over simmering water in a double boiler. This will prevent the eggs from curdling, so take care the water doesn’t come into contact with the bottom of the bowl.

In the top of the double boiler (or a metal bowl that can be suspended over simmering water), beat the egg yolks and sugar until thick and foamy. Beat in the marsala. Set the mixture over the simmering water and whisk constantly for about 4-5 minutes. If the mixture heats too quickly, remove it from the heat for a few seconds. You want to cook the eggs slowly so the mixture stays very smooth. It will look foamy and be slightly thick. Serve immediately, or chill for making

Read all about zabaglione here

Figolli - Traditional easter delights from Malta

The figolla is a traditional almond pastry and according to mythology, the figolla was presented as a gift to Astarte, the goddess of fertility.This recipe was kindly sent to me by my cousin Paula in Malta.

This is the first time she is giving out this recipe, and according to all that have tasted them they are pretty good.She would like to stress that She buys whole almonds, blanches them herself and breaks them up in very tiny pieces but not so much that they look like powder - more like crumbs

PASTRY

yields approx 4-5 depending on the size of your shapes

14 oz self raising flour+ 1 teaspoon baking powder,sifted

6 oz margarine,

rind of a large lemon,grated

4 tbs sugar,

2 eggs, beaten

and a little fresh milk to bind if necessary.

Make Pastry

Mix the dry ingredients, add the margarine, eggs and milk if necessary - work to a smooth dough.

FILLING

20 oz ground almonds,

8oz icing sugar+12 oz sugar or 20 oz icing sugar,

1egg+1yolk,

juice of 1/2 lemon,

1 tbs brandy.

Mix all in one stage and allow to chill for at least 1 hour in the fridge.

MAKING THE FIGOLLI
Heat oven to 325F.

Roll out a piece of pastry until it is 1/2 inch thick on a well-floured surface.

Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches).

You need two cut-outs for each Figolla.

Spread the filling on one of the cut-outs.

Place the other cut-out on top and press the edges to seal.

Brush the top of the Figolli with the beaten egg.

Bake until the Figolla turns to a golden colour.

Let the Figolla cool down and then decorate with coloured icing.

You can also cover with chocolate.

Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.

Figolli can be really elaborate - with cut out pictures, richly decorated etc etc - I prefer the iced ones - with the Easter egg on top!

Panna Cotta

This recipe was sent to me by a friend back home in Malta. I believe she got it from a restauranteur friend of hers so if so, kudos to the chef! I tried this yesterday and its is YUMMY!

INGREDIENTS:
4 cups heavy cream
2 packets powdered gelatin
1/2 cup sugar
1 tsp vanilla extract
6 tbs cold water
Strawberries, sliced, for the top


METHOD
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.in the meantime, put the milk and cream in a pan, add the sugar and, on a low heat, bring to a boil.
As soon as it boils, take of the heat and add the vanilla
Pour the Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, about 2-3 hrs.
Slide the panna cotta out of the cups using the blunt edge of a knife
Add the strawberries, maybe a twist of mint and serve

Tiramisu'

Here are two ways of making Tiramisu - with eggs or without.

INGREDIENTS:
500 gms Mascarpone
150 gms sponge fingers
4 eggs
4 tsp sugar
1/2 cup strong coffee mixed with 1/2 cup coffee liquor
Powdered chocolate (dark/bitter)
1 pinch salt

METHOD:
Beat the egg yolks and sugar until soft and fluffy.
Add the mascarpone and whip to a cream.
Beat the egg whites with a pinch of salt until fluffy then gently fold into the mascarpone mixture
Dip the sponge fingers into the coffee and, in a large dish, alternate between layers of the sponge fingers and a layer of mascarpone cream.
When done, dust with a layer of bitter chocolate powder.
Cover, put in the fridge, and serve when cold.

I find that if you add the cocoa powder before serving it looks better!

Now, if you don't like the idea or raw eggs, here is another way of making Tiramisu!

For this tiramisu, you will need:
About 180g sponge fingers
1/2 cup chilled espresso coffee
1/2 cup coffee liqueur, such as Kahlua or Tia Maria
1 3/4 cup mascarpone
1 1/2 cup whipping cream
100g caster sugar
3 tablespoons cocoa powder

METHOD
Whisk together the mascarpone, cream and sugar in a bowl until slightly stiff. In a serving dish, soak the sponge fingers in the liquor and coffee. Alternate layers between the sponge and the cream.

Sprinkle cocoa powder over the top.

Serve cold.