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Posts Tagged ‘chocolate’

This is the latest version of a much varied recipe… the original goal was to make real gingernut biscuits, and then inspired by Hilary that idea was eclipsed by the desire to get as much ginger into a cookie as possible. Buy the freshest ground ginger you can get, spice shops and markets are your best bet. If you can only get hold of the supermarket stuff increase amounts to compensate.

I often make these gluten free and lactose free, just use direct substitution of nuttelex for butter, gluten free flour for real flour etc. They taste pretty much identical gluten and lactose free.

Ingredients:
3/4 cup butter
1 1/4 cup sugar
2 eggs
1/4 cup milk
2 cups self raising flour
1/2 tsp salt
2-5 tbsp ground ginger
1 tsp freshly ground nutmeg
1 tsp cinnamon
1 tbsp cacao
100g dark chocolate
small bag of crystallised ginger

Method:
Preheat oven on moderate heat.
Cream butter and sugar, whisk in eggs and milk. Sift dry ingredients into bowl and mix well. Break up chocolate, roughly chop crystallised ginger up and fold through.
Drop large dessert spoons of mixture onto trays lined with baking paper and place in oven for 10-15 minutes. They should still be a little soft when done.

Use a metal spatula to transfer onto wire cooling rack, cool, EAT!

Variations:
Use golden syrup in place of milk.
Omit dark chocolate and cacao and increase amounts of ginger used.
Increase the amount of ginger used, by many many times. 😉

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For Lucy Luna and Sarah Seahorse, birthday girls extraordinaire.


Pearl:
1 cup tapioca pearls
7 cups water

Syrup:
½ cups caster sugar
½ cup brown sugar
1 cup boiling water

Paste:
6 tbls cocoa powder
3 tbls coconut extract
1 tbls syrup

Tea:

2 cups boiling water
4 tea bags of rooibos tea

Vodka
Ice

Preparation:
Bring water to boil and rinse pearl, when water reaches a rolling boil add the pearl and cover. Leave for 15 – 20 minutes stirring occasionally. Whilst waiting, prepare the syrup, tea and paste.
For syrup: Add both kinds of sugar to one cup of boiled water and stir till dissolved over medium heat, do not allow to boil.
For paste: Mix cocoa powder, coconut extract and a little syrup together to make a runny paste.
Prepare the tea.
Remove pearl from heat and let sit covered for 13 minutes. Rinse in warm water and drain. Pour syrup over the tapioca pearls and refrigerate till cool.
Once the tea is sufficiently steeped, refrigerate this also.

To serve:
Spoon about a tablespoon of paste into each glass and pour in a little tea, stir till dissolved. Add ice, desired amount of tapioca pearls, syrup, a shot of vodka and top with chilled tea.

Drink with a large straw.

Serves 4.

Other ideas:

There are lots of different kinds of bubble tea, I got the basic idea for this recipe (an adaption of Lucy and Angies favorite Bubble Cup flavour) from here and here.
With the addition of coffee this would really be ‘cocoa mocha nut’, but I’m just not brave enough to mix instant coffee into the paste…
You can also add agar jelly, which is simple to make. Pre-mixed packets of it can be found at most Asian grocers in a range of nifty flavours, the instructions vary depending on which one you purchase but are usually in English/Engrish.
You can also make pretend alcoholic bubble tea by mixing aloe vera juice, cubes of agar jelly, wedges of lime, some ice and the spirit of your choice. Sarah may remember this from the last time we went camping…

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My friend Jae gave me this recipe and they’re possibly the best cupcakes ever. Big words, but true. They’re easy to make and the recipe is pretty flexible… oh yeah, and gluten free.

Ingredients:
125g butter
180g white chocolate melts
3 lightly beaten eggs
1 cup brown sugar
1 cup gluten free plain flour (any kind)
1/2 cup flaked almonds
1/2 cup diced dried apricots

Method:
Preheat oven to 160 degrees.
Melt butter and chocolate in a saucepan over low heat, allow to cool a bit.
Mix in eggs, sugar and flour. Then almonds and apricots.
Spoon into cupcake casings (It seems like a palaver but without it they get stuck in the tray. I think it’s a gluten free flour thing.)
Bake for about 30-40 minutes, allow to cool in tin.

Other ideas:
Instead of diced apricot, sink little chunks of dark chocolate into each cupcake before baking.
Use even more white chocolate then it calls for.
Use even more almonds then it calls for (2/3 cup instead of 1/2 cup)
Use extra dark brown sugar.
Pour into cake pan and bake as a slice instead.

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