Brigadeiros – recipe

There is just something so indulgent about chocolate and caramel and anything that is mixed with condensed milk and I think these are the perfect treat for any sugar obsessed/chocoholic and lover of all things delightfully decadent.

Here is a quick and easy way to make Brigadeiros – the Brazilian’s response to truffles.

Note: These can be quite messy to make but a lot of fun and so delicious.

INGREDIENTS:

  • One tub of condensed milk – you can also make these with caramel flavour condensed milk
  • 4 table spoons of pure dark coco powder – you can also make these with milk choc or white chocolate powder.
  • 2 table spoons of unsalted butter
  • Coating such as chocolate grains, rasbperry bits, millions and trillions and coconut shavings, or simply sugar.

PROCESS:

Mix all the ingredients in a pan at low heat. Do not let the mix boil. Mix until you can see the bottom of the pan and the mix is semi-viscose. Once it gets to this point let it chill for a bit.

Cover your hands in butter and shape them into balls of chocolate then cover them in your chosen coating. Set them all up on a plate and put them in the fridge to solidify.

Enjoy!

Note: I always get mini cupcake cases to keep the little bonbons intact.

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Bacon Salt #DIY

Valentines was just a mere 8 days ago and it is a time in which you either shower someone in gifts that someone does not actually need and are completely commercialised… OR you demonstrate just how well you know your partner even with something as simple as Bacon Salt. That is right… my man and I decided on DIY gifts and seeing as a couple of years ago I gave him a George Forman grill, I felt food continued to be the right way to his heart. So here is my recipe to DIY Bacon Salt.

Ingredients

  • Prosciutto
  • Sea salt

Process

  • Place all the prosciutto on a tray and set it to bake until it is crisp
  • Once it is crisp remove the prosciutto from the oven and wipe the oil off with a paper towel
  • Break the prosciutto into bits and place them in a pestle and mortar, season it with salt and any other seasoning (I think sea salt is more than sufficient)
  • Mash them as finely as possible to make a grainy salt
  • Once it is ready just keep it in a jar and enjoy it with eggs, vegetables, anything you wish

Chocolate Orange Cake

I haven’t shared any food with you guys in a long time an I feel it is long overdue. So today I am sharing with you a recipe that I made up (I don’t often make up recipes but I did this one and am incredibly proud of it!). My mother turned 62 this year and put in a special request for this cake so here goes.

I apologise for not having photos of the process but I forgot to take these – won’t do this again for the next one.

Ingredients:

  • 2 oranges
  • 4 eggs
  • 2 cups of flour
  • 2 cups of sugar
  • 1 cup of vegetable oil
  • 4 table spoons of coco powder
  • 1 table spoon of baking powder
  • 8 squares of any dark chocolate (I usually use Lindt or Bournville)

Process:

  1. Pre-heat your oven at 180 degrees and spread butter and flour over your cake tin.
  2. Grate the orange zest out of one of your oranges.
  3. Place the zest, oil, 4 whole eggs and sugar in one bowl and start mixing
  4. Once it is all mixed, add the flour and baking powder.
  5. Once it is all mixed pour half of the cake mix into the tin
  6. Mix the 4 table spoons of coco powder to the other half of the cake mix
  7. Pour the chocolate mix into the tin
  8. Place in oven for around 40 minutes (watch the cake as it can differ in different ovens)
  9. Squeeze the two oranges
  10. Remove the cake from the oven, remove it from its tin and place it on a plate
  11. Pierce the top of the cake with a fork and pour the orange juice into the cake
  12. Place chocolate squares on top of the cake and cover it with a plastic cover in order for the chocolate to melt for about 15 minutes
  13. Remove plastic case and enjoy the cake!

 

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Salmon En Croute – recipe

It has been a while since I have written about food, let alone shared a recipe with you.

I have decided that Fridays are good days to share recipes, so I am actually going to to a Food #FlashbackFriday. A few weeks ago my mother’s best friend came to visit us from Switzerland and I decided to give the family a break and sent them off on an adventure of Cambridge while I stayed at home and cooked for them. I decided to take inspiration from my partner, who made this for me the first time he ever cooked for me and it is incredibly tasty and easy to do.

I won’t share with you how I made something between an Eton Mess and a Pavlova, because it was just embarrassing, so let’s focus on the main.

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Ingredients:

  • White Bread
  • 2 or 3 egg yolks
  • Rocket
  • Soft Cheese or Philadelphia Cheese
  • Salmon – preferably skinless
  • Puff Pastry

Note: You can make your own puff pastry, but I have never tried and for ease and the fact that I had just come home from work, roll out puff pastry is always my choice.

Preparation:

Pre-heat your over at 180 to 200 degrees.

Roll out your puff pastry on a non stick surface. I usually spread flour on the surface to make sure it does not stick.
Once rolled out, place 2 or 3 slices of the white bread in the centre, without the crusts.
Spread the soft cheeses on the slices of bread, the thicker the layer of cheese the better.

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Now layer the fish on top of the bread. If your salmon still has the skin on it, make sure you remove all of it.
Once the salmon is all in place, season it, I will always add a bit of pepper and mixed herbs and little bit of salt.
Place the rocket on top of the fish.

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Slice the remainder of the puff pastry from the bread to the edge, creating rectangular and triangular segments. Slowly close these together over the fish and rocket making sure the pastry sticks together.

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Separate the egg yolks into a bowl and mix these. Brush the egg yolk all over the pastry making sure it sticks together.

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Once this is done please prepare your oven tray by either spreading butter on the tray to make sure the pastry does not stick or use a sheet of grease proof paper. I used paper but I still spread butter on it, so this way I am protecting both the pan and the food.

This will go in the oven for 30 to 40 minutes.

Serving:

I like to serve this with new potatoes, either roasted or boiled, and some vegetables, this time I used broccoli. I also think it tastes incredible with a Hollandaise sauce. I cannot make Hollandaise sauce, still haven’t quite mastered it but will keep trying. In the meantime I used jar stuff but it is very good and goes perfectly with the fish.

Let me know if you try this recipe and show me how yours looks!

Enjoy it.

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Pizza base made of cauliflower – recipe

So, I do not know about you, but when dinner time comes I feel ever so torn between wanting a light healthy meal and wanting comfort food. I am always craving pastas and toast, or pizza as stated, because it makes me feel warm and comfortable and ready for bed. It also makes me feel bloated and horrible for the next day. So I have given up night time carbs for soups – my favourite! – vegetables, salads and lots of eggs. However, I still crave my comfort food. Well yesterday I found the PERFECT alternative. Someone posted on my nutrition group a photo of the yummiest looking pizza but the base was made of cauliflower? WHAT? No flour, no yeast no carbs? BRILLIANT. I rushed to the supermarket after work today anxious to try this fantastic idea and believe me it works! It tastes so good, and if you are a thin crust pizza type of person, this is literally perfect! I loved the flavour of it and would advise anyone to try it.

I am so excited to share this carbs alternative with you foodies. So here is the recipe I adapted for the pizza base.

Ingredients:11774557_10206994136030616_452584458_n11774624_10200821997110467_1382698692_n

– One big cauliflower
– One mozarella cheese ball
– One egg
– Parmesan cheese.

Preparation:

For a pizza base for one you will need only half of a big cauliflower head. Grate the head and make sure you have filled two cups (mugs) with the grated cauliflower. Place it in the microwave for around 7 to 8 minutes, until the cauliflower goes soft. Leave to cool for 5 to ten minutes, and pour out any excess liquid from the bowl.

11759418_10206994135830611_1175921624_nAdd one whole egg, a handful of grated mozarella and a handful of grated parmesan. Season to your taste, I thought for a simple base a bit of salt and pepper is quite enough. Mix it all. 11749451_10206994135950614_1824433145_n

Prepare a baking tray with piece of baking paper. Butter the baking paper and pour mixture onto the tray. Pat lightly and spread it to form base of pizza. Cook in the oven for 10 to 15 minutes at 180 degrees – watch until crisp. 11741957_10206994135710608_1293902639_n

Remove from oven, add toppings and put in the oven for another 7 to 10 minutes.

 

For those of you who have no idea how to make a tomato based sauce, this is a very easy recipe suggestion.

11721369_10206994135790610_1989241861_nTomato Sauce:

– Passata – blitzed tomato you can find this with all the chunky tomato sauces
– Garlic Powder
– Salt
– Pepper
– Oregano
– Basil

For one pizza you need about a quarter of a bowl of passata, add all the seasonings and mix. Spread gently on base.

11758869_10206993850143469_1435211748_nI made two of these tonight, as I have my parents to feed too. They LOVED IT. If you are 11212496_10206994135430601_262119079_nuninspired for toppings ideas, here are mine:

– Mozarella Cheese
– Mushrooms
– Cherry Tomatoes
– Parma Ham – remember that the parma ham is not to be cooked. Cook all the other toppings in the oven and when it is ready, remove it from the oven and put the parma ham on top.

I hope you guys enjoy this alternative pizza recipe. It is to easy to make, it takes no time, and tastes great. This one is definitely one to repeat, and I cannot wait to experiment with different toppings. If you have any exciting recipes, please share them. I love cooking and trying new things and it is one of the things that brought me and my love together. Cooking is also extremely therapeutic, so please share your cooking ventures with us. Happy eating and reading.

Disclaimer: All photos used in this article are under Copywright of Diana Lava