IB Kitchen Club

Milk chocolate nut fudge

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200 g milk chocolate
3 dl (300 ml) whipped cream
3 dl (300 ml) sugar
3 tablespoon honey
50 g butter
1,5 dl (150 ml) crushed hazelnuts

Crush milk chocolate.
Put cream and sugar to thick-based pan. Heat mixture until it will boils up. Add honey and butter.
Let it boils slowly until it will thicken and temperature is +116 degrees of Celsius. If you haven´t suitable thermometer, test as drop a little amount of it to cold water. If drops solifidy, mixture is ready.
Add crushed milk chocolate and hazelnut. Beat up few minutes.
Pour it to pan (18 x 18 cm) covered by greaseproof paper. Put it to fridge until it is solidify.
Cut by sharp, oiled knife pieces like 2 x 2 cm. Keep in fridge.

p.s. Don´t forget to brush your teeth after these or you will make some dentist rich...
 
Not sure the Juniper berries tasted like anything.. I think the Asian spices perhaps overpowered it. I put one in my mouth just to see what it tasted like and I couldn't make out anything, tasted like the rest of the stuff with the chicken. Not sure why I was afraid to eat it right out of the box.. but I kept thinking it would be like my first cranberry experience. I took a handful put em in my mouth one shot and gaaaaaaaaaaaaaahhhhhhh:skeleton:
 
I haven't made this yet but figured I share if anyone wants a go at it.


Spicy Macaroni Recipe

This recipe is from my sister’s (Suja’s) kitchen. She made this spicy macroni for her 4 years old son.
It’s no secret kids love Macaroni & Cheese like it’s the next best thing to chocolate. But, how do we get them to eat veggies. My sis tricks my nephew by adding a lot of vegetables and spicing up the Macaroni and creating this tasty dish.
Spicy Macaroni is very easy to make and it can be made for dinner or even as an evening snack.
Ingredients:

  • Oil : 2 tbsp
  • Onion : 1
  • Tomato : 1
  • Green chilies : 3-4 (according to your spice level)
  • Garlic : 3 (chopped)
  • Ginger : 1tsp (chopped)
  • Garam masala : 1 tbsp
  • Maggi masala Powder : 1 tbsp(optional)
  • salt : required to taste
  • Vegetables: 1 cup(I’ve added bell pepper, green peas and carrots)
  • Macroni : 1 cup



Method of Preparation :
1. Boil the vegetables in a separate pan drain them and keep them aside.
2. Boil the Macaroni with a tbsp of oil. Wash it in cold water and keep them aside.
3. Heat oil in a pan add onions fry them till it becomes translucent.
4. After that add green chilies,chopped garlic and ginger mix it all well cook them for 2-3 mins.
5. Then add salt and tomatoes, cook them till tomatoes get mashed.
6. Add a tbsp of garam masala fry them till the raw smell goes off.
7. And if you have maggi masala powder you can substitute it instead of garam masala, it tastesreally good.
8. Now add the boiled vegetbles and macroni mix it all together gently without breaking the macroni and let it stand on the simmer heat for 4-5 minutes.
9. After that remove from heat and serve it hot.

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http://www.spicytasty.com/veggie-entrees-sides/spicy-macaroni-recipe/
 
Hmmmm... Paprika... Let´s see...

BELL PEPPER AND BEEF STEW

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5 (or more) large red bell peppers
1 kg braising steak of beef (top round or rump)
800 g onions
8 garlic cloves
500 g tomato puree ("passata")
300 - 500 ml beef stock
6 allspice berries
4 whole cloves
1 bay leaf
(dash of salt)
(paprika powder)

Roast the bell peppers in oven and peel them, see the instructions here:

Rinse and dry the peppers. Cut them in half lengthwise and remove the stems, seeds and the white membrane from inside.

Place the halves cut side down on a lightly oiled wire rack placed over an oven pan, or on a baking sheet covered with lightly oiled foil.

Roast the pepper halves in oven at 250 °C for 15 minutes or until brownish-black specks appear on their surface. If you want the pepper flesh to remain firmer, broil the halves under grill for 5 - 10 minutes or until brownish-black specks appear on their surface.

Remove the peppers from the oven and gently place them in a (glass)bowl. Cover the bowl tightly with plastic wrap and let stand for 5 minutes. Peel the peppers. The steam building inside the bowl will help to loosen the skin from the flesh.

Cut the skinned pepper flesh in strips or puree it. Serve the peppers as an accompaniment for various meat and vegetable dishes, as a filling in pies, a topping on pizzas or added to soups.

---------------------------------------------------

Cut the pepper halves in 4 to 6 smaller pieces. A quicker and easier method is to just thinly peel the raw peppers, using a sharp vegetable peeler.

Cut the meat in cubes (about 2 cm × 2 cm or 3 cm × 3 cm) and briefly brown in frying pan on high heat. Transfer the meat in an oven pan.

Peel the onions, cut in large chunks and briefly brown them, tossing in frying pan on high heat. Set aside. Peel the garlic cloves and split in half lengthwise.

Add all the vegetables into the oven pan on top of the meat. Add the spices. Pour over the stock and the tomato puree. Cover the pan with a lid or foil and bake at 150 °C for 1 to 3 hours or until the meat is tender.

Serve the stew with smetana, crème fraîche or sour cream and fresh baguette.

CHEESE BAGUETTES

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about 290 g flour (or more)
200 ml water
15 g fresh yeast
1 tsp sugar
½ tsp salt
for brushing and topping:
milk
grated sharp Emmental or Cheddar cheese (or both)
Use a heavy-duty tabletop mixer fitted with a dough hook to prepare the dough. Pour the flour in the mixer bowl, add the cold water and the crumbled yeast.

Knead the dough for 13 minutes, you may need to add some more flour. Add the sugar and the salt and knead for 2 minutes more. Cover the bowl tightly with plastic wrap and let the dough rise until doubled in size.

Knead the dough by hand on work surface and let it rest for 5 - 6 minutes to relax the gluten. Form the dough into two long and narrow cylindrical loaves — baguettes. Sprinkle some flour on the surface of the loaves, cover with a damp towel and let rise until doubled in size.

Brush the loaves with milk and sprinkle generously with grated cheese. Bake at 200 °C for 20 - 30 minutes, or until the loaves are done and the cheese is golden and bubbly, but not too brown.

Place the loaves on a wire rack to cool, loosely covered with a towel. Serve warm.
Makes two narrow loaves.
 
I love these kind of snacks.
PAPAD CHAAT
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What You Need:

  • Urad dal papads - 10 large
  • Oil - 2 teaspoons
  • Mustard seeds - � teaspoon
  • Asafoetida - a pinch
  • Onion, chopped - 1 large
  • Cucumber, seeded and chopped - 1 medium
  • Tomato, seeded and chopped - 1 medium
  • Fresh coriander leaves, chopped - 3 tablespoons
  • Chaat masala - 2 teaspoons
  • Lemon juice - 2 teaspoons
  • Red chilli garlic chutney - 1 teaspoon
Method:
  • Roast the papads on a tawa on low heat pressing lightly with a muslin cloth. When slightly cool, crush them into fine pieces with your hand, transfer into a bowl and set aside.
  • Heat the oil and temper with mustard seeds and asafoetida. Pour this onto the crushed papads and toss well.
  • Mix the onion, cucumber, tomato, half the coriander leaves, chaat masala, lemon juice and red chilli garlic chutney and toss with the papad mixture.
  • Garnish with the remaining coriander leaves and serve immediately.
 
Endymion said:
Keep this disgusting thing one mile away from the chat Its smell is just like the smell of my baby's shoes when he return from work
Click to expand...
Sister don't eat it at work place ,eat at home ,tea time snack.
Baby's shoe smells better than Wisdom tooth with cavity......bhawahhh I experienced it .
 
This hopely doesn´t smell as baby´s shoes...


Chocolate-vanilla bars

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bottom:
90 g butter
3 tbsp sugar
3 tbsp cocoa powder
pinch of vanilla sugar
1 egg
about 300 ml finely crushed Digestive biscuits (about 9 biscuits) (McVitie's, LU)
about 180 ml finely shredded, unsweetened desiccated coconut
about 90 ml chopped walnuts or pecan nuts

vanilla topping:
3 tbsp butter
about 2 tbsp milk
5 - 6 tsp vanilla sugar of top quality
about 300 ml icing sugar

chocolate icing:
90 g sweet or semisweet dark chocolate
15 g butter

For the bottom, mix the crushed biscuits, coconut and nuts in a bowl and set aside. Melt the butter, sugar, cocoa powder and vanilla sugar in a bowl set over a hot water bath. Add the lightly whisked egg and gently heat and stir the mixture until melted, smooth and slightly thickened.

Stir in the dry ingredients. Pour the mixture in an unbuttered, small square or rectangular cake pan and press into a 2 - 2½ centimetres thick layer. Cover and refrigerate until cool and firm.

For the vanilla topping, combine the butter and the milk in a small saucepan and gently heat and stir until the butter has melted. Add the sugars through a sieve and stir until smooth.

The topping should be rather thick and stiff, so add some more icing sugar, if necessary, but not too much, since the mixture will further stiffen when refrigerated. If the topping is too thick, add some more milk. Spread the topping evenly on the cool cookie bottom, cover and refrigerate until firm.

For the chocolate icing, chop the chocolate, cut the butter in smaller pieces and place them in a small bowl over a hot (not boiling) water bath. Without stirring, let the chocolate and butter melt completely, then stir them gently until smooth.

Pour and spread the mixture evenly over the vanilla topping, working fast so that the chocolate will not set too quickly or mix with the vanilla topping underneath. Cover the pan and place in refrigerator until the chocolate layer is cool and firm. Cut the cake in rectangular bars and serve as a sweet snack or dessert with tea, coffee or ice-cold milk.
 
Here are a few recipes for plain and differently flavoured dark and lighter chocolate sauces suitable to be served with ice creams, parfaits, fruit salads and various other desserts.

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FINE CHOCOLATE SAUCE

115 g semisweet dark chocolate
1 tbsp sugar
12 tbsp water
2 tbsp freshly brewed strong coffee
1 tbsp butter
(dash of vanilla sugar)
(1 - 2 tbsp cream)

Place chopped chocolate, sugar, water and coffee in a small saucepan and bring to the boil, stirring constantly. Simmer the mixture on low heat for about 5 minutes or until it has thickened. Remove the pan from the heat and add the butter (and the vanilla sugar). Let the mixture cool down. Store the sauce in refrigerator. Before serving, mix in the cream, if you like.

Recipe source: "Chocolate sauce" by Burt Wolf, accessed 2003.

CHOCOLATE SAUCE WITH WHIPPED CREAM

2½ tbsp cocoa powder
50 ml sugar
50 ml water
(dash of vanilla sugar)
100 ml cream

Combine the cocoa powder, sugar and water in a small saucepan and bring to the boil, stirring constantly. Let the mixture cool down (and add the vanilla sugar). Whip the cream until soft peaks form and fold into the chocolate sauce.

Recipe source: adapted from "Appelsiinit suklaakastikkeessa", Sarje, I., ed. (1964) Hyvää ruokaa. Helsinki: Tammi.

CHOCOLATE CUSTARD SAUCE

40 g sugar
12 g finely grated dark chocolate or cocoa powder
4 g flour
140 g (whole) milk
20 g egg yolk (about 1 large yolk)

Combine the sugar, chocolate (or cocoa powder) and flour in a small saucepan. Whisk together the milk and egg yolk and beat into the dry ingredients. Stirring constantly, simmer the mixture on low heat until it has thickened. Do not let it boil. Strain the sauce into a bowl. Place plastic wrap directly on the surface of the sauce to prevent it from forming a skin. Stir the sauce every now and then during cooling. Serve for example with filled profiteroles (miniature cream puffs), etc.

Recipe source: "Oreshki iz zavarnogo testa (profitroli) v shokoladnom souse", Lifshits, M. O. et al. (1955) Kulinariia. Moscow: Gostorgizdat.

SIMPLE CHOCOLATE SAUCE I

100 ml cocoa powder
100 ml sugar
100 ml water

Mix the sugar and cocoa powder in a small saucepan. Slowly add the water and bring the mixture to the boil, stirring frequently. Serve warm with ice cream or other desserts.

Recipe source: "Suklaakastike", YLE/Kartanokeitoksia: Wiurilan kartano, 2001.

SIMPLE CHOCOLATE SAUCE II

100 g sweet or semisweet dark chocolate
(whole) milk, light cream or cream

Melt the chocolate in a double boiler and slowly stir in enough milk or cream to get a suitable consistency. Serve with ice creams or parfaits. For a less sweet sauce, use bittersweet chocolate.

Recipe source: adapted from "Suklaakastike", YLE/Kartanokeitoksia: Seestan kartano, 2001.

SIMPLE CHOCOLATE SAUCE III

100 ml cocoa powder
75 ml sugar
100 - 150 ml cream

Combine the ingredients in a small saucepan and bring to the boil, stirring constantly. Simmer the mixture on low heat until it has thickened. Add some more cream, if necessary.

Recipe source: adapted from "Suklaakastike", YLE Teksti-TV/Ruokavihjeet.

COFFEE CHOCOLATE SAUCE

150 ml freshly brewed strong, hot coffee
50 ml honey
100 ml icing sugar
150 ml cocoa powder
1 - 2 tsp vanilla sugar
unsalted butter

Pour the hot coffee in a thick-bottomed saucepan, add the honey and stir until diluted. Add the icing sugar, vanilla sugar and cocoa powder through a sieve. Mix until smooth and gently heat the mixture. Do not let it boil. Take the pan off the heat and mix in a few small pats of butter, one at a time, beating with a whisk until well incorporated. Serve the sauce warm or chilled with ice cream, etc.

MINT CHOCOLATE SAUCE

50 g dark chocolate
25 g mint chocolate, peppermint patties (eg After Eight or homemade peppermint patties) or 2 - 3 drops peppermint oil *)
150 ml cream
25 ml sugar

Chop the dark chocolate, break the mint chocolates or peppermint patties in small pieces. Place all the ingredients in a small saucepan and bring gently to the boil. Heat until the chocolate has melted and the mixture is smooth. Simmer the mixture for a few minutes, or until it has thickened sufficiently, stirring constantly. If you are using peppermint oil, add it to the mixture after boiling.

*) Natural oil of peppermint (Mentha piperita). Only a couple of drops are needed to sufficiently flavour the sauce. In some countries peppermint oil is sold in pharmacies.

Recipe source: adapted from "Minttu-suklaakastike", YLE Teksti-TV/Ruokavihjeet.

ALMOND CHOCOLATE SAUCE

85 g semisweet dark chocolate
25 ml cream
1 tbsp butter
1 tsp almond flavor
(25 ml toasted, finely chopped almonds)

Place the chopped chocolate, cream and butter in a small saucepan and heat gently until melted. Take the pan off the heat and stir in the flavor (and the chopped almonds). Serve warm with ice cream, etc.

Recipe source: adapted from "Chocolate almond ice cream sauce", rec.food.cooking posting, 1993.
 
CHOCOLATE SYRUP

175 ml sugar
125 ml water
30 g cocoa powder
½ tsp vanilla sugar

Place the cocoa powder in bowl. In a saucepan, dissolve the sugar in the water on low heat, stirring continually. After the sugar has melted, increase the heat and bring the syrup to the boil. Pour the hot syrup on the cocoa powder in thin stream and whisk until smooth.

Pour the mixture back in the saucepan and boil for 1 minute, beating continually. Pour the mixture in a bowl and let it cool. Season with vanilla sugar. Use as a sauce for desserts or to flavour milk, milk shakes and drinks. Store the syrup bottled in refrigerator for up to 1 week.

Recipe source: adapted from "Classic chocolate milk shake", Appétit, January/1996.
 
Special meal for a special friend :wub:

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Chicken Vegetable biryoni and kheer (rice pudding).
 
JASMINE TEA SYRUP

100 ml freshly brewed, hot jasmine tea
100 ml sugar
Mix the sugar and the hot tea. Stir until the sugar has dissolved. Chill the syrup and use it to flavour and to moisten sponge cakes, layer cakes, etc.

Store the syrup refrigerated in a sealed glass bottle and use within a week. Instead of jasmine tea, you may use other flavoured teas of your choice.

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COFFEE SYRUP

100 ml freshly brewed, hot espresso coffee
100 ml sugar

Mix the sugar and the hot coffee. Stir until the sugar has dissolved. Chill the syrup and use it to sweeten and flavour milk shakes or other drinks or to moisten sponge cakes, layer cakes, etc.

Store the syrup refrigerated in a sealed glass bottle and use within a week.

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Source: "Jade Garden" cocktail by Kevin Armstrong/Observer Food Monthly, May/2006.
 
Which one,dear :) If you want me write the recipe of Chicken Vegetable biryoni,you have to wait till tomorrow so i prepare myself to write all the veggies and spices used in this dish :exhausted
 

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