With that in mind I whipped up some Chocolate Nests. I love this recipe. It takes 3 ingredients and half and hour to make a batch. This is a very versatile recipe so you can make as big or small a batch, as you’d like. It is also a flexible recipe, so you can use the chocolate of your choice and mini eggs of your choosing too. So, if like me, you’ve left Easter prep for the last minute, try out this recipe. It is very popular with the little kids … and the big ones too.
Wish you and your loved ones a Happy and Holy Easter!
Makes 8 Nests
100 grams Chocolate (I used Dark chocolate)
100 grams ready to serve Noodles
Mini Speckled Eggs
Chop up the chocolate roughly and melt using a double boiler. If you haven’t worked with a double boiler, watch the video linked below to see how you can use a simple saucepan and bowl to make one. (You can also melt the chocolate in a micowave using a microwave safe bowl and in 30 second increments.)
Toss the noodles into the chocolate and mix gently to coat the noodles in the chocolate completely.
Using a spoon and either a spatula or a butter knife, scoop out portions of the noodles onto a tray lined with baking paper. Shape to form rough circular shapes and make a little dip in the center of each nest.
Place the mini eggs in the dents created.
Refrigerate for 20 minutes.
You can watch the video recipe here –
Guava Cheese or Perad is a quintessential Goan sweet that makes an appearance at Christmas time. Its flavourful and lightly chewy like a Guava gummy candy.
It’s beginning to look a lot like Christmas!!!
Drain the guava halves and reserve the syrup.
Now place all the seeds, that were previously scooped out, in a strainer, add a couple of spoons of the reserved syrup from the cans and stir through the strainer to extract all the guava puree from the centres. You may need to do this a couple of times adding a tiny bit of syrup each time to extract all the guava. Add the extract to the pan and now discard the seeds.
I usually end up with about 370g pulp from the halves and about 250g from the centres. In all about 620g of guava pulp. Other recipes call for a lot more sugar, but since these are canned guavas in syrup they are sweeter than the fresh ones, so I’ve cut down on the amount of added sugar in the recipe.
Add the cloves and the sugar to the pan.
Place the pan on medium heat and stir continuously using a wooden spoon with a long handle. The guava mix tends to sputter and spit while cooking and the long handle will prevent the mix splashing on your arms. Make sure that when you stir, the spoon gets to the edges of the pan to prevent it sticking to the bottom of the pan and burning. If the mix sputters too much, lower the the heat and continue cooking.
When the mix thickens, extract the cloves carefully and discard. Continue cooking till it leaves the sides of the pan. Keep stirring.
Test to see if done. (Use water test – Place some icy cold water in a small bowl and drop a teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still very soft or too sticky, it needs more cooking).
When done, pour the mix into the greased pan. Using the back of a large spoon that has been greased with some ghee spread the mix to form an even slab and set aside to cool.
When it has cooled down a bit, using a knife that has been greased with some ghee, cut into cubes. You may need to grease the knife a couple of times while cutting to prevent it sticking.
When it has completely cooled, store in an air tight container. If you are making this ahead of time, or if it summer like in our part of the world, refrigerate till you are ready to use.