Showing posts with label chocolate recipes. Show all posts
Showing posts with label chocolate recipes. Show all posts

Sunday, January 18, 2009

A Mothers Treasure

 Every mother has her own culinary treasures. They are called recipes. If you frequently have those late night cravings for your mother's mini apple pies or unique kind of chocolate-chip cookies, now that you do not live at your parent's house anymore, perhaps it is time to give in to her advice and spend some quality time with her in the kitchen. By helping her create your favorite meal or dessert, you will gain much more than copying her cooking instructions. You will actually advance your cooking skills and bond with her.

This is not an easy deal and you know it. Most likely, you will have to hear that old same story that she has no idea where she has put that piece of paper containing all the "secret" ingredients and measurements for the specific recipe-it is likely that it did not ever existed. But, if you sound serious, she will probably ask you to join her next time she is about to create that tasteful delight of your choice, so you can take a peek or two during the cooking preparation process. Do not miss that kind of once-in-a-lifetime offer. These are your cravings we are talking about, you certainly cannot treat them with disrespect; they will hunt you down late at night until you say "Enough is enough!"

So, now that you have "officially" been invited, do not ever think of going unprepared to your appointment with your cooking destiny. Take a sharp pencil or a working pen and some pieces of paper and surprise your mom with a bottle of wine or some chocolate treats. When the time comes, enter the kitchen premises with confidence. This is not nuclear science; it is just a recipe. Begin by asking her what you will need in terms of ingredients and kitchen equipment. When she begins stating them, write them down one by one and make sure your note them in the correct order and nature. For example, when she mentions "butter" it is crucial to ask, "Salty or plain?" In general remember to straighten out whatever your mother mentions during her cooking instruction class, since there is always the possibility of her leaving something out thinking that it is self-evident. But it would be a shame for you to use the wrong ingredient later and ruin your attempt of recreating her recipe at your own kitchen.

When the cooking process begins, do not step back; step closer. It is crucial for you not only to know what is included in the recipe, but also to watch your mother in action. The way she mixes everything together, the specific measurements she takes, the sequence of the ingredients, the preparation of the kitchen equipment, all have to be carefully studied and included in your notes. Try helping her through the process. Cooking takes practice and it is always fun to practice with an expert.

Finally, before stepping out from the kitchen carrying the mouth-watering outcome of your mother's cooking efforts home with you, remember to leave her with a kiss and thank her for her time. Don't forget to promise that next time you will arrive with your version of tasteful "heaven" she just taught you how to make. One thing is for sure. She will definitely love the idea of having the opportunity to see you again that soon!

About the author
Jonathon Hardcastle writes articles for http://ecookingcentral.com/ - In addition, Jonathon also writes articles for http://theoutdoorslifestyle.com/ and http://4aginginfo.com/

Article Source : Ultimate Article Directory

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Friday, January 16, 2009

Recipes For A Wonderful Chocolate Feast

The health benefits, aphrodisiac qualities and incomparable taste of chocolate have been passionately championed for centuries. And if there's one thing that all chocolate lovers agree on, it is the pure pleasure one gets from eating it in its myriad forms.

Cocoa has been used by generations of cooks around the world to create a wealth of sweets, cakes and biscuits, truffles, drinks and glorious desserts, and I would like to begin your chocolate initiation with cakes. Why not try a grandfather's cake (torta del nonno) to impress your dinner guests, or a sumptuous Queen of Sheba chocolate almond cake?

These are not for the faint-hearted, neither are hot puddings, which are indulgently rich, and suitable for only the most hardened chocolate fiends. But for the more sophisticated sweet tooth, try chocolate-dipped Florentines, and if you like the chilled desserts to keep you cool, try the chilly treats that are the gianduja semifreddo, where chocolate is deliciously complemented with hazelnuts as an ingredient.

If there's anything better than receiving chocolates from someone, it must surely be to know that they are homemade. Truffles and sweets are the ultimate sin, so allow yourself to have a go at some decadent Italian chocolate truffles - it's up to you to decide whether you give them away...

Chocolate Truffles.
This classic truffle recipe is very rich and dense, and reliant on the best-qualify chocolate that you can afford. For real truffle addicts, stir a little truffle honey or a drop of real truffle oil into the mixture - the combination is delicious.

Break the chocolate into small pieces and place in a Pyrex/china basin. Fit the bowl into the rim of a saucepan so that it is suspended over simmering water. Stir gently until all is melted and remove from pan. Beat in the butter, egg yolk, liqueur and truffle honey, if using. Cover with cling film and refrigerate for 1 hour, or until set.

Sift some cocoa onto a plate. Using a teaspoon, scoop the chilled chocolate mixture into rough mounds, shape into a knobbly truffle shape in your hands, and then drop into the cocoa. Roll around until it is completely covered and put on the prepared baking sheet. Layer in an airtight container between sheets of greaseproof paper and refrigerate for up to five days, or freeze for up to a month.

150g dark chocolate (60-70 per cent cocoa solids)
100g salted butter, cubed
1 egg yolk
2 tbsp Mozart Black Chocolate Liqueur or
dark Creme de Cacao
1 teaspoon truffle honey, or a drop of real truffle oil (optional)
Unsweetened cocoa, to dust.

Torta Del Nonno (Grandfathers Cake)
Everyone in Italy knows this fabulous cake, filled with chocolate custard cream and topped with crunchy pine nuts. Its fragrance is so evocative, when I bake it in Italy, people appear as if by magic in my kitchen in search of this rich treat.

To make the pastry, cream the butter and sugar in a large bowl, using an electric whisk, until light and fluffy. Beat in the egg yolks, orange zest, vanilla extract and salt. Stir in the flour until almost mixed. Transfer to a lightly floured work surface and knead gently until smooth. Divide into two pieces - one slightly bigger than the other. Form into discs, wrap in clingfilm and refrigerate for at least 30 minutes.
Roll out the larger piece of pastry as thinly as possible and use to line the tart tin. Prick the pastry all over with a fork and freeze for at least 15 minutes.

Preheat oven to 190 degrees C/Gas Mark 5. Line the tart with aluminium foil or greaseproof paper, fill with baking beans and bake blind for 15 minutes. Remove the foil and baking beans and return to the oven for 10 more minutes to dry out. Remove from the oven and leave to cool. Leave the oven on. Meanwhile, to make the chocolate custard filling, heat the milk with the chocolate in a large pan. When it is just about to boil, take it off the heat. Whisk the egg yolks with the sugar in a large bowl, then whisk in the flour and cocoa.

Whisk in the hot chocolate milk. Return the mixture to the pan and heat gently, stirring until starting to thicken. Once it reaches a very slow boil, simmer for 2 minutes, then stir in the vanilla extract. Pour into the cooled pastry case and leave to cool.

Roll the remaining pastry out to a circle that is slightly larger than the diameter of the tart tin. Brush the rim of the pastry case with the beaten egg yolks and cover the filling with the pastry circle, pressing it firmly against the cooked edges, then trim away the excess. Brush the pastry with more egg yolk and scatter over the pine nuts. Make a couple of air holes in the top. Bake for 1 hour, then remove from the oven and leave to cool completely. Dust with icing sugar and serve.

SERVES 8
2 egg yolks, beaten, to glaze
4-6 tablespoons pine nuts
Icing sugar, to dust
PASTRY
175g unsalted butter, softened
100g golden caster sugar
2 egg yolks
Finely grated zest of 1 unwaxed orange
1 teaspoon vanilla extract
A pinch of salt
250g plain flour
CHOCOLATE CUSTARD FILLING
600ml milk
50g dark chocolate (60-70 per cent cocoa solids)finely choipped
2 egg yolks
75g grams caster sugar
1 tablespoon plain flour, cornflour or potato starch
3 tablespoons unsweetened cocoa
1/2 teaspoon vanilla extract

About the Author: Harwood E Woodpecker
Chocolate Models You may not always agree with my writings but I hope to inform. Harwood E Woodpecker

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love chocolate

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