Homemade Hot Chocolate
Makes 1 mug
3/4 cup (full fat) milk
1/4 cup heavy cream
1/4 cup dark chocolate, chopped
A few marshmallows, for topping (optional)
Combine the milk and cream in a saucepan and heat it over medium heat till it just about starts simmering. Do not let it come to a boil.
Add the chopped chocolate and whisk till dissolved.
Pour into a mug and top with marshmallows (if using) and sprinkle some grated chocolate on top.
Enjoy your very own Homemade Hot Chocolate!!!
Check for seasoning and add more salt, if needed.
In our house, we tend to eat oats for breakfast very often. Sometimes, this can prove difficult, because we’re running late or its summertime and I can’t bear the thought of turning the gas on to make us porridge. Not to mention, eating hot porridge on a hot day, only makes things hotter. So once I tried refrigerated overnight oats, I was really happy. If you’ve never tried overnight oats, you really should. Oats are healthy and when combined with some chia seeds, fresh fruit and nuts, it is a really healthy breakfast. The best part is, this is a make ahead recipe and requires no cooking. Which can be a blessing during hot summers. This is a versatile recipe and you can add your favorite fruit and nuts to top it off. So I hope you try this out as a breakfast option and let me know what you think.
Vanilla Overnight Oats
(Makes 1 portion)
1/3 cup rolled oats
1 tsp chia seeds
1/4 – 1/2 vanilla extract
Maple syrup, to taste
2/3 cup almond milk (you can use soy milk or any other milk of your choice)
Fresh fruit and nuts of your choice (I used some strawberries, grapes and slivered almonds)
In a mason jar, add all the ingredients except the fresh fruit and nuts that you’re using to top off the oatmeal with.
Cover the jar and refrigerate overnight. (You can make a larger batch and use it through the week)
In the morning, add the fresh fruit and nuts of your choice. Serve up.
How do they both compare? Well I found that the cashewnut marzipan is lighter while the almond one is a little on the denser side. That being said, the almond version is super delicious. I think even more than the cashewnut one. Then, there’s also the fact that the almond one is a no-cook recipe. So, to sum up, I will still make my cashewnut version as it is a little easier to work with, but the almond one will be absolutely perfect to use in so many different ways. I’d love for you to try it out and tell me what you think of it.
No-cook Almond Marzipan
(Yields 250-260gms approx.)
1 cup raw, natural almonds
1/2 cup icing sugar
1/2 tsp rose water (you can add a little more if needed)
1/2 tsp almond extract (you can add a little more if needed)
Place the almonds in a heatproof bowl.
Pour water from a recently boiled kettle over the almonds to cover the nuts. Leave the almonds to soak for a couple of minutes.
Drain the almonds and peel them. Place them on some kitchen paper or a clean kitchen towel to dry up. Let the almonds cool down completely.
In a high powered blender / food processor, blitz the almonds to a fine powder.
Place the almond powder in a large bowl. Add in the icing sugar. Mix it thoroughly till combined.
Add the rose water and almond extract and knead to form a dough / log.
Your marzipan is now ready to be used.
If you don’t need to use it immediately, you can wrap it in cling film and refrigerate till needed. It keeps for a couple of months. (Personally, I would just make this when needed, probably a couple of days ahead.)
NOTE: This marzipan is not a very sweet version. When the marzipan is formed, taste some of it. If you want it sweeter, simply add some more icing sugar and knead it in.
This version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.
Most Goan Sweet recipes are a labor of love and usually require either hours of stirring on the stovetop or take hours to shape and form. And while I love them all and make most of them every year, I love having recipes like this Chocolate Hazelnut Fudge on hand. This recipe is a great one to have on hand. It uses just 4 ingredients and the cooking time is just a few minutes. And, after leaving it to set in the fridge for a few hours, you end up with a super delicious, decadent chocolate fudge. This time around, I’m using hazelnuts in the fudge and I’m happy to report that this fudge tastes very similar to the Ferrero Rocher chocolates you find in the shops, albeit, without the wafer. You can customize this fudge to suit your liking by swapping hazelnuts for any nuts that you prefer.
Chocolate Hazelnut Fudge
350g dark chocolate
1 tin condensed milk (we get 395g tins here)
Line a 9 inch square baking tray with some foil, leaving a little overhang on the sides and set aside.
Lightly roast the hazelnuts. Carefully remove any pieces of skin / peel that may have been left on. Let the nuts cool down completely.
Roughly chop the nuts or place them in a ziplock back and crush the nuts with a rolling pin. You will be left with a rough chop.
Add the butter, condensed milk and chocolate pieces to a heavy bottomed pan. Stir over medium heat till the chocolate has melted and everything in the pan has combined to form a rich, luscious mix.
Add the hazelnuts and stir through to incorporate well. You will notice the mix starting to thicken.
Quickly pour into the foil lined tray. Leave it on the countertop to cool down a little. Once it comes to room temperature, pop the tray into the fridge and leave it to set for 4-6 hours or overnight.
Carefully peel back the foil. Cut the fudge into squares and serve.
If you’re not serving this up immediately, place in an airtight container and refrigerate till needed.
Let’s talk about the dough for a bit. It is such a ridiculously simple recipe, you will be surprised at how tasty the nankatais turn out. I find that this dough can be a little finicky and it usually works beautifully on a slightly warm day. While that works beautifully for us in Australia and anyone in the Southern Hemisphere, it could be a challenge in the Northern Hemisphere, where its the middle of winter. If its cold where you are, you might find that the dough ends up a little crumbly and you may have a little difficulty shaping it into a cookie. When that happens, I pop the dough in an ovensafe bowl and pop it into a slightly warm oven (about 100 degrees) for a couple of minutes. This helps the ghee warm up and helps bind the dough.
Yields: 1/2 kilo (approx 30 cookies)
1 1/3 cup all purpose flour
1/3 cup besan (chickpea flour)
1 cup sugar (superfine. You can also powder larger grain sugar and then use it in the recipe)
2/3 cup of ghee (clarified butter)
1/4 tsp baking soda
Preheat your oven to 180 deg. Celsius and line a baking tray with some baking / parchment paper.
Mix the ghee and sugar till it is light and creamy. Scrape down the edges and bottom of the mixing bowl halfway through the process.
Add the rest of the ingredients (baking soda, all purpose flour and chickpea flour) to the mixing bowl and continue mixing till it forms a dough.
Shape into little cookies by rolling portions of the dough into a little ball and flatten it slightly. Place the cookies on the lined baking tray.
Bake for 12-15 minutes or till done. Your looking for a light colour on the edges.
Take it out of the oven and leave the cookies to cool on the tray itself.
When completely cool, store in an airtight container.
You can watch the video recipe here –