Category: recipes

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008: Chocolate and fudge

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So, I made things! Lots of things! People ask me a lot of it’s hard, but it’s really not. The chocolates are a bit fiddly (you need to fill the forms, tip it out, freeze it 5 minutes, then fill them, freeze them until the filling is solid, roughly 5-15 minutes depending, and then spoon some chocolate on top, and freeze it again — for a video on how to do it, check this post at How To Cook That), but the fudge is super easy! I’ve found recipes all over the place, and simplified and played with the ratios and things, so recipes of that will follow after the pictures.

(Note that these are all quickish! I always take a shortcut if I can, like using mint extract instead of fresh mint, ginger spice instead of fresh ginger, instant coffee, etc. That’s good enough for me.)

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My dad always wants nothing but some of my chocolate for Christmas so for his sake I go fancy and make a box from scratch. It’s just card stock thick paper (the above box is made from two  pieces of A4/letter sized papers, cut and folded into a box shape and covered in Christmas present paper. The text above just says the flavours:

Orange ~ Ginger ~ Raspberry ~ Caramel ~ Coffee
Mint ~ Gingerbread ~ Chai ~ Lemon/meringue
Peanut butter ~ Saffron

My basic chocolate filling recipe is based on several videos from How To Cook That, and also advice from my chocolate making friend Claudie:

Recipe for both chocolate fillings and fudge ⌲ ⌲ ⌲

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006: Recipe time! Butternut squash dal!

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This recipe is this one ripped off. I’m posting it just to remember my modifications. The original recipe is for twice this amount, and I only have a 2.4 liter crockpot. So here we go:

1 cup (250 ml) red lentils
2 cups butternut squash, cubed
1 small onion, minced
2 cloves garlic, minced
1 tsp ground ginger
1 tsp curry powder
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp cumin
1/4 tsp salt
1 can (400 ml) coconut milk
1 can (400 ml) crushed tomatoes
400 ml water + 1 buillon cube

Put everything in a slow cooker (if possible, dissolve the buillon before putting it in, mine didn’t melt right), cook on low for up to 8 hours. That’s it!