Happy New Year foodies! I’m sure most of us breathed a sigh of relief when the clock struck midnight on December 31st, but we’re not quite out of the woods yet. After the major rollercoaster of a year that was 2020 I hope that you managed to squeeze in some holiday down time, and that the year ahead will be kinder to all of us.
These date truffles were an absolute hit when I made them at home, and with just a handful of ingredients you can whip up a batch in no time. The sweet date caramel and the dark chocolate pair beautifully, and they’re the perfect treat for when you need a quick sweet hit. You could also wrap them up for someone special, they make a gorgeous edible gift.
Halloween is just around the corner and it’s interesting to see how this holiday has taken off in S.A. over the last few years. When I was a child Halloween was a holiday we saw in movies and on t.v. shows but never celebrated ourselves. This year my kids want to dress up and many neighbourhoods are organising (socially distanced) trick or treating. I decided that I would create a “spooktacular” cake to mark the occasion and for a bit of fun!
This recipe came about quite simply because I had a surplus of egg yolks that had accumulated in my freezer after some recent meringue testing. Yes I could have made pasta or pastry, but I wanted something quicker and more simple – so cookies it was!
I put this recipe together for a Portuguese inspired magazine feature, and since travel has been so restricted these past few months there’s all the more reason to take a culinary trip from the comfort of your own kitchen. Hey, it’s not quite like jetting off to Europe but we can only try, right?
I remember baking and photographing this particular loaf on a grey and rainy winter afternoon. The chocolatey aroma wafting from the kitchen was just heavenly, and the wait while it cooled and was being photographed felt like forever. This simple chocolate loaf cake is a delight with its soft crumb and crunchy pops of pecan nuts, all slathered in velvety chocolate buttercream.
Chocolate and peanut butter – definitely a match made in heaven. But enjoying this flavour experience doesn’t necessarily have to be a naughty indulgence. I’ve made these fudge blocks using sugar free peanut butter, honey and coconut oil for a more wholesome but satisfying snack.
A few months ago I was asked to develop a “black and white” recipe for a magazine feature, and here is the result… these monochromatic s’mores. I enjoyed experimenting with these treats and decided to make a digestive style cookie, adding charcoal to get the desired deep black colour. Just add a white marshmallow and a block of dark chocolate and you have a very grown up s’more!
