Voluptuous Dark Chocolate enrobes seductively moist Coconut
that’s sure to send your taste buds into a Mouthgasm!
Grab yourself a mixing bowl & bung in 2 & 1/4 cups of desiccated coconut, 1/2 cup of melted coconut oil, 1/3 cup of coconut milk, 1/4 cup of maple syrup (the real stuff guys!) & 1 tablespoon of vanilla paste then give that lot a jolly good stir until it’s nice & sticky so you can form balls with it – if it’s too wet add a wee bit more desiccated coconut or if it’s too dry add a splash more coconut milk.
Form the mix into ball shapes (this requires some gentle squeeze & pushing action rather than traditional rolling) & pop those onto a baking paper lined tray & whack in the freezer for at least an hour – you can leave them in there overnight if you want to get prepared for a party or something of the sort.
When ready, break up some good quality dark chocolate into a bowl & place over a pot of simmering water, be very careful for the water NOT to touch the bottom of the bowl or your chocolate will seize, & allow that to melt before dipping the coconut balls into the chocolate to cover them completely. Let them set on another baking paper lined tray.
You could get fancy with decorating them with some shredded coconut or use a fork to impress lines in the still wet chocolate.
When all the balls are dipped, simply set them in the fridge before devouring greedily!
This is my spin on reinventing a classic to make it finger food friendly.
Most people love tacos, the spiced meat, luscious sour cream, a tang of cheese & a splash of sauce usually are a crowd favourite. But it’s just a wee bit messy sometimes trying to juggle a drink whilst scoffing down even the daintiest of ‘cocktail’ tacos as you try to remain the epitome of elegance. So, I have played in my kitchen to come up with this Taco Bite to give you all the fabuliciouz flavours of a Taco in the easy to handle form of a ball. You may applaud me now & call the Nobel Prize people.
Brown off 500g of chicken mince before seasoning with a 30g packet of Taco Seasoning Mix which you’ve blended in 3/4 cup of water. Give that lot a jolly good stir then allow to simmer gently whilst you crack on.
Next, bring a pot of water to the boil, add salt & cook off 1 & 1/2 cups of rice. When done, drain & bung in with the chicken mince, stirring well.
Throw in 2 handfuls of grated cheddar cheese along with a whole tub (300g) of sour cream. Mix that lot well then allow to cool & refrigerate overnight.
The following day, crush up a bag of plain salted corn chips to crumb consistency then place in a dish.
Retrieve the meaty taco mixture & roll chunks of it into whatever sized balls float your boat, then coat them in the corn chip crumb before placing them onto a tray. When all done, put the tray of taco balls into the fridge to set for about an hour.
When your guests arrive, heat up some oil in a fry pan & shallow fry the balls to golden perfection before draining on some paper towel & serving with salsa dipping sauce.
Sometimes it’s the simple basic’s that are the often the best.
Every baker should have a go-to Buttercream recipe that is simple, quick & easy to whip up that tastes as good as it looks!
So this is my TWO ingredient Classic Buttercream.
First beat 250g of room temperature butter (I use Lurpak) until it’s very pale. Then add 2 & 1/4 cups of pure icing sugar (not the mixture stuff!) but add it only 1/2 cup at a time, beating well after each addition. Continue to beat until it’s nice & fluffy!
Then you can tint it with all sorts of food colours to create anything your wee heart desires.
It’s a classic which is now rarely seen,
but the swirls of pink, chocolate & vanilla are well worth the effort.
It has been a chaotic week! Last Wednesday was Mini-Me’s birthday so off we popped to Melbourne Zoo which lays claim to being the oldest zoo in Australia! We treated her to an exclusive behind the scenes member’s tour before exploring the zoo at our leisure until just after lunch when she got to have a close encounter with her all time favourite animal by feeding the Giraffe in it’s enclosure. She was just so deliriously happy & her delightful giggle is simply magic to my ears as well as my heart.
The rest of the week was spent in absolute panic as I madly threw together her party which we hosted at our mountain top home on Sunday. Twenty hyped up children having the time of their lives & the snow machine went down a real treat! Their limbo moves were super impressive & let me tell you, those tiny ballerinas have a mighty mean swing on a piñata! Food was plentiful but, of course, the star of the culinary show is always the birthday cake!
Mini-Me loves Neapolitan Ice-Cream so I took my inspiration from that to wow her when we cut open the cake.
Bung into your mixer bowl 125g of room temperature softened butter along with 3/4 cup of caster sugar & a teaspoon of vanilla. Cream that until it’s nice & fluffy.
Add in 2 eggs, but one at a time, beating well after each addition.
Fold through 2 cups of self raising flour & a pinch of salt alternating with 1/2 cup of milk.
Divide the mix into 3 bowls. Leave one plain, add 1 tablespoon of cocoa to another & a few drops of pink food colouring to the third. Give them a jolly good mix.
Layer the 3 batters into a well greased cake tin & use a sharp knife or a bamboo skewer to create swirls.
Whack in a 175c oven for an hour.
You can serve this cake plain, dusted in icing sugar, with buttercream or even covered in ganache! Let your imagination run wild!