Archive for » July 26th, 2009«

26
Jul
Fine Chocolate Salami

Ingredients:

250 g cooking dark chocolate

100 g unsalted butter

100g dried apricots chopped

100g ground almonds

3 tbs light coloured honey

50 g mixed nuts (walnuts, hazelnuts, pecan nuts)

225 g amaretto biscuits

Preparation:

  1. On low heat (best above the boiling water) melt chocolate, butter and honey.
  2. Nut mix roast in a pan.
  3. Crush biscuits.
  4. Mix well together around 180 g biscuits with all other dry ingredients and melted chocolate.
  5. Put on a glad wrap and form a roll 25-30 cm long.
  6. Cool in a fridge for 30 min, then take it out and roll it in the remaining biscuits for top coating. Roll it back into a wrap and leave overnight to set wll.
  7. Slice on tin slices and serve for dessert with coffee.
Category: Desserts, Italian  Tags: , ,  Leave a Comment
26
Jul
Holly Guacamole

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
This recipe gives smooth dip and spread guacamole with rich flavour.

Ingredients

  • 2 ripe avocados
  • 6cloves of roasted garlic
  • 1 tablespoon of fresh lime or lemon juice
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon sweet ground red paprika
  • A dash of freshly grated black pepper
  • A dash of dry chilly flakes

Garnish with red radishes, red casicums or tomatoes. Serve with tortilla chips or crisp bread selection.

Method:

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl of a food processor.

2 Add all other ingredients and process until smooth.

Remember that much of this is done to taste because of the variability in the ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Serves 4.

Category: Appetisers, Mexican, Sauces, Vegetarian  Tags: , , ,  Leave a Comment