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Dark Chocolate and Red Wine – the Ultimate (and Healthy) Food Marriage

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Wine-and-Chocolate

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One of the more heartening stories to come roaring down the information highway of late, at least about food, involves an unbeatable combination: dark chocolate desserts and red wines. Simply put, dark chocolate cake ingredients matched with a suitable selection of red wine not only tastes great, but is very good for you.

Why dark chocolate and red wine go so well together

Almost anybody knows that red wine and chocolate taste terrific — whether consumed separately or together. But there’s also a natural and scientifically verified connection between the two, which the palate and body naturally understand. [Read more…]

Undercover: Foods You Wouldn’t Think Were Healthful

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When it comes to food, we think that we know which to eat and which to avoid. We have grown up knowing to eat vegetables and avoid fats, sweets and salt. For the most part, these rules are great ones to live by. However, it’s possible that you may be missing out on all the benefits now being discovered in food you wouldn’t think is healthful.

CHOCOLATE
Rejoice, ladies! Chocolate is actually very healthful. Studies show that a small bar of dark chocolate everyday can actually protect your heart. Firstly, it has been seen to reduce Low-Density Lipids (or bad cholesterol) by as much as 10%.

Know that incredible feeling after biting into a bar of chocolate? That’s seratonin at its finest. Seratonin is the same compound that the brain produces when one is in love. Thus, it also acts a an anti-depressant.

LAMB
A nice rack of lamb can actually be as healthful as a seafood dish. This is because, lamb has been found to contain high levels of omega-3 fats. These are usually thought of to be found in fish, nuts and seeds. Lamb contains, on average, around 40 milligrams of omega-3 per ounce.

Omega-3 oils help to clean up the arteries. They break-up fat and plaque that have built up during the course of our lifetime. This lowers blood pressure and relieves the heart of blockages. Omega-3 also facilitates the brain development of a baby while in their mother’s womb. That’s why pregnant women are always told to ingest omega-3.

CHILI PEPPERS
Another thing most people don’t associate with a healthy lifestyle is the chili pepper. The spice actually benefits the body because of its capsaicin content, the compound in peppers which makes it spicy. Studies have proven that it can be an effective treatment for relieving pain caused by arthritis, diabetic neuropathy and psoriasis. Red chili peppers have also been seen to reduce blood cholesterol, platelet aggregation and triglycerides.

If you’re trying to lose weight, an addition of pepper to your diet can help you shed unwanted fat. That’s because capsaicin can curb your appetite, boost metabolism and break down fat.

Easy Molten Chocolate Cake

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Imagine decadent dark chocolate liquid lusciously oozing from the center of a moist and warm chocolate cake. If the image alone makes you swoon then this is definitely one dessert you should make at home.  It is actually pretty easy to make – one story about how it came to be was that a chef accidentally pulled a chocolate cake from the oven before it was done and discovered that the runny  center was delicious! Serve this at the end of a lovely dinner party and your guests will surely be impressed.

Serves: 4, or 8 servings of 1/2 cake each

Ingredients:

1 pkg dark chocolate bar (or approx 4 squares)

1/2 cup butter

1 cup powdered sugar

6 tbsp flour

2 whole eggs

2 egg yolks

Preheat oven to 425F. Generously butter 4 ramekins or small custard cups and place on baking tray.

Melt chocolate and butter on double boiler (an easier way would be to microwave on HIGH for about 1 minute, or until butter is melted). Whisk until both ingredients are well incorporated. Add the sugar. Add the whole eggs and the egg yolks, stir and mix well. Carefully incorporate the flour and stir. Spoon the mixture into the ramekins.

Bake for 13 to 14 minutes or just until the sides are firm but the center part remains soft and wiggly. Let stand for 1 minute. You can choose to serve them in the ramekins or invert them into dessert plates by loosening around the cakes with a spatula or a small knife. Serve with whipped cream, powdered sugar or fruits on top.

Photo courtesy of: Marco Barisione

Chocolate and Orange Cupcakes

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Chocolate orange cupcakes are fruity treats for those with a sweet tooth. It is a perfect snack or party food. Top it with fresh orange segments or other fruits to make them more delectable. These cupcakes may be frozen too, simply store them without the icing.

 

Makes 12

Ingredients:

1 tablespoon cocoa powder

1/2 teaspoon bicarbonate of soda

1/4 cup boiling water

50g polyunsaturated margarine

2 tablespoons caster sugar

1 egg

1/2 teaspoon vanilla essence

1 teaspoon grated orange rind

1/2 cup wholemeal flour

1/2 cup plain flour

1/4 cup orange juice

For the icing:

1 teaspoon cocoa

1/3 cup confectioners’ sugar

3 teaspoons orange juice

 

Preheat the oven at 180C and line a cupcake pan with paper cases.

In a small bowl, combine the cocoa powder, bicarbonate of soda and water. After, sift the flours into a medium sized bowl. Set aside.

In a medium sized mixing bowl, beat the margarine and sugar by hand or using an electric beater until it becomes light. Add the egg and continue to beat it until it becomes incorporated into the margarine and sugar. Mix in the vanilla and orange rind.

Fold in the sifted flours into the batter and then gradually add the cocoa-soda mix and the orange juice. Mix well.

With a spoon, place some batter into the lined cupcake tray. Bake it in the oven for 10-15 minutes or until it has risen and it is firm but still moist.

While waiting for the cupcakes, prepare the icing by sifting the confectioners’ sugar and cocoa in a small heatproof bowl. Add the orange juice and mix to form a paste.  Place the heatproof bowl in a pan of simmering water. Stir the icing until it becomes smooth and glossy. Remove from heat and let it cool completely.

Once the cupcakes and the icing have cooled, spread the icing over the cupcakes using a flat bread knife or pipe it using an icing bag. Serve immediately or store in a cool dry place. Refrigerate if desired.

 

Photo Courtesy Of: seelensturm

Dark Chocolate: Need I Say More?

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Chocolate has the stigma of being a “woman” food. But when it comes to dark chocolate, both men and women can benefit from adding a bit to their diet. Surely you have started to hear the rumors that there may be a lot more benefits to eating dark chocolate, beyond just taming raging hormones, that is. The darker the chocolate the better when it comes to health. Dark Chocolate is healthier than the milk-filled kind because it has a more pure form of the cocoa bean, and thus carries more nutrients and less fat. One of the most-widely hailed benefits of dark chocolate is that it contains antioxidants, which can potentially be very good for your health. [Read more…]

Catalan Beef Stew

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Catalan Beef Stew or “Estofado de Ternera a la Catalana” is a unique stew with a special ingredient – chocolate! This scrumptious dish of Spanish origin will definitely please your taste buds.

 

Ingredients:

250g piece pancetta, coarsely chopped

1/3 cup extra virgin olive oil

2kg beef sirloin, cut into 2inch pieces

1 tablespoon flour

1/3 cup red wine

2 brown onions, halved and finely chopped

4 garlic cloves, finely chopped

3 cups beef stock

1 cup dry red wine

2 tablespoon tomato paste

1 cup kalamata olives

2 x 7cm cinnamon sticks

4 sprigs fresh thyme

3 strips orange peel

30g dark chocolate, finely chopped

 

Heat the oil in a Dutch oven or heavy pot under medium heat. Dredge the beef in flour and fry the beef for 6-8 minutes in batches until brown. Transfer to a plate lined with paper towels to drain the excess oil. Next, fry the pancetta for 2-3 minutes until crisp and then add it to the fried beef.

Sauté the garlic and onions in the same pot for 2-4 minutes until the onions are translucent. Add the cinnamon sticks, orange peel and thyme. Cook for 2 minutes. Return the beef into the pot and then pour the red wine. Let it simmer for 3-5 minutes until the liquid evaporates. Discard the cinnamon sticks and the thyme.

Add the beef stock into the pot and half of the chocolate. Cook it over high heat for 1 hour and reduce the heat to low once it boils. You may use a pressure cooker to cut the cooking time in half. Add more stock if needed.

Once the beef is tender, stir in the tomato paste and then add the olives. Let it simmer for another 5-10 minutes until the sauce thickens. Ladle into a large bowl or individual bowls. Garnish with the remaining chocolate before serving. Serve warm with French bread or rice.

 

Photo Courtesy Of:   flavorrelish

 

Chocolate Amaretto Cheesecake

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Chocolate amaretto cheesecake is a delicious dessert that can definitely cap off a perfect meal. Amaretto is a sweet Italian liqueur made of almond or apricot pits. It is often added to coffee or cocktails and even soda. At times it is added to desserts to give them a sort of nutty and fruity flavor that is unexplainably good.

 

Serves 6

Ingredients:

2 cups crushed digestive biscuits

1 tablespoon cocoa powder, sifted

90g unsalted butter, melted

4 egg yolks

1 teaspoon vanilla extract

1 cup caster sugar

150g cream chees

1/4 cup amaretto

1/4 cup plain flour

1/2 cup whipped cream

3 egg whites

200g dark chocolate, chopped

 

Preheat the oven to 160C and grease a 23” spring form pan with butter and line it inside out with foil.

Combine the biscuits, butter and cocoa in a medium sized bowl and mix well. After, put the biscuit mixture onto the base and the sides of the pan. Use a spatula to press the mixture firmly to pack it. Refrigerate for 10-15 minutes to let it set.

Place the sugar, egg yolks, vanilla, flour, cream cheese and amaretto in a food processor or electric mixer. Process it for 2 minutes or until the mixture is smooth. Transfer the mixture to a large bowl. Fold in the whipped cream.

Beat the egg whites until soft peaks form and then fold it into the cheese mixture. Add half of the chocolate and mix. Place the amaretto cheesecake mix into the prepared crust. Place the spring form pan in a baking dish. Pour hot water into the dish until it reaches half of the spring form pan. Bake it for 1 hour or until the cheesecake sets. Remove it from the oven and let it cool completely for 20-30 minutes. Refrigerate for at least an hour.

Put the remaining chocolate in a dry bowl over a pan of simmering water or a double broiler to melt it. Let it cool slightly and drizzle it over the cheesecake. Serve chilled.

 

Photo Courtesy Of:   Marcus Jeffrey

 

Champorado

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Champorado is a Filipino comfort food that is served for breakfast or sometimes as a snack. It is made of rice and chocolate. A sweet breakfast as we call it is definitely a treat for both kids and adults alike. This dish is best eaten with tuyo or dried fish. The saltiness from the fish compliments the rich chocolate taste.

You can use any type of chocolate or cocoa powder, but it is best to use Tablea or Filipino chocolate tablets that are used for hot chocolate drinks or even as dips for churros. Imagining it is already making me so hungry. Here is a recipe that is good for 3-4.

 

Ingredients:

4 to 5 pieces of unsweetened Tablea

1/2 cup boiling water

1 cup glutinous rice

3 cups water

Brown sugar

Fresh or evaporated milk

 

Dissolve the Tablea in 1/2 a cup of boiling water. Set aside.

After, place the rice and 2 1/2 cups of water in a heavy pot under high heat. Bring it to a boil. Reduce the heat and stir constantly. Once the rice is half-cooked or transparent, add the melted Tablea and 1/2 cup of sugar. Cook it for 10-15 minutes under low heat or until the rice is cooked and tender. Add water if it becomes too thick.

Ladle champorado into individual bowls. Serve warm or cold with milk and sugar. Adjust the taste as desired.

 

Photo Courtesy Of: Raelene G

 

Baileys Chocolate Fudge

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Everyone indulges in chocolate once in a while. It is eaten for dessert, as a snack. Here’s a delicious recipe with a unique ingredient –Baileys. Its creaminess adds a kick to this melt in your mouth recipe.

 

Ingredients:

1 395g can sweetened condensed milk

100g butter, cubed

1 1/4 cups brown sugar, firmly packed

2 tablespoons glucose syrup

150g good-quality dark chocolate, finely chopped

1/4 cup Baileys Irish Cream liqueur

Melted butter for greasing

 

Grease a square baking pan with melted butter and line both sides with non-stick baking paper and let it hang.

In a large saucepan under low heat, combine the condensed milk, butter, sugar and glucose. Stir until the sugar melts. Increase heat to medium for 10-15 minutes or until the mixture thickens. Remove from heat.

Add the chocolate and liqueur into the saucepan. Stir until the mixture is smooth. Pour the chocolate into the greased pan and smoothen the surface. Let it cool. Cover it with plastic wrap and refrigerate it for an hour or until it is set.

Remove fudge from the pan by lifting it up using the baking paper. With a sharp knife cut the fudge into equal sized portions, around 16 squares. Place them in a sealed container and refrigerate or serve immediately.

More mouth watering chocolate recipes.

 

Photo Courtesy Of: cheeseslave

 

Lime and Mint Chocolate Posset

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A light dessert, suited perfectly to follow rich, heavy dinners. Sweet enough to satisfy sugar cravings, but not over the top with flavours and too sickly.

After Eights

Use After Eights to get the best possible, but any other soft Chocolate bar with Mint Flavourings will work quite well still.

To Serve 6
405g Tin Carnation Light Condensed Milk
150ml Extra Thick Single Cream
Finely Grated Zest of 4 Unwaxed Limes
150ml Lime Juice
8 After Eight Mints, sliced into thin strips
1tbsp Fresh Mint Leaves, roughly chopped
1tsp Granulated Sugar
Few Drops of Lime Juice

1. Whisk the Condensed Milk with the Single Cream together with an electric whisk, until it is light and foamy. Add the Lime Juice and the Lime Zest, for a couple of minutes until the mixture is thicker.
2. Pour two thirds of the Lime Cream between each serving glass, then spread three quarters of the After Eight slices on top of the Lime Cream. Spread the rest of the mixture on top of the Mint Strips, and then chill for at least an hour.
3. Just before serving, mix the Mint Leaves with the Sugar, then moisten with the Lime Juice, and lightly bruise with the rear of a spoon. Sprinkle over the top, and decorate with the remaining After Eight strips.

Photo Courtesy of: *Zoha.N

Chocolate Covered Bacon

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Some people find this weird, but it is extremely delicious. It is sweet and salty at the same time. It is similar to Royce’s chocolate covered potato chips, but it is more sinful. You can slice the bacon in bite size pieces if desired.

 

Ingredients:

6-8 slices thick cut, honey cured bacon

12 ounces semisweet chocolate chips

White or colored chocolate chips

 

Preheat the oven at 375F.

Place the bacon in a baking tray lined with parchment paper and bake them for 15-20 minutes depending on how you want it done. Let the bacon cool for 5-10 minutes. After, drain the excess oil using paper towels or place the bacon in a strainer.

Set up a double broiler. Let water boil at the bottom pan. Reduce the heat and let it simmer. Place a heatproof bowl on top of the simmering water. Add the chocolate chips and stir until they melt.

Dip the bacon in melted chocolate until it is coated. Place it in a baking tray lined with new parchment paper. Repeat the process for the remaining bacon. Drizzle with white or colored chocolate if desired. Let the chocolate harden in the refrigerator before serving.

 

Photo Courtesy Of:  urbanfoodie33

 

Raspberry Tiramisu

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Instead of layers of Chocolate, the bright layers of berries in this dish are very light (light enough for a summer treat) and fruity to go with many dishes as a dessert.

Raspberry Tiramisu

Try experimenting with different soft fruit in place of the Peaches and Raspberries – you can use a whole range instead, just to keep the meal fresh and interesting.

To serve 6
5 Trifle Sponges
2tbsp Raspberry Jam
6tbsp Sweet Sherry or Marsala
213g Can of Peaches in Juice
225g Fresh Raspberries
250g Mascarpone
500g Custard, cold
300ml Double Cream
Dark Chocolate, shaved or grated

1. Split the Sponges, and fill with the Jam. Cut each into three wedges, and place into a large dish. Mix the Sherry (or Marsala) with four tablespoons of the Peach Juice, then spoon over the Sponge and leave to soak for fifteen minutes.
2. Put the Peaches and most of the Raspberries into a serving dish, then place the Sponges on top.
3. Mix the Mascarpone in with the Custard until creamy and smooth, then spoon over the top of the Sponge and level the top.
4. Whip the Cream, then spread on top. Decorate with the Chocolate Shavings and remaining Raspberries, before chilling until ready to serve.

Photo Courtesy of: stevendepolo

Broken Biscuit Cakes

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If you’re like me, you’ll hate it when a packet of Biscuits has broken ones in them. But, if you have this recipe to hand, you’ll always have a tasty treat to hand. They’ll last in a fridge for a week, or in the freezer for up to three weeks, so that you’ll still get the same quality taste and textures.

Broken Biscuit Cakes

So simple and easy, it’s a great dish to make if you’ve got kids nearby to keep the occupied. If you prefer, use all Milk or Plain Chocolate, and other biscuits instead of Digestives used in this recipe.

To make 40 Squares
200g Dark Chocolate, minimum 60% cocoa solids
100g Milk Chocolate
3tbsp Golden Syrup
300g Unsalted Butter
300g Digestive Biscuits
75g Glace Cherries, quartered
50g Sultanas
100g Flaked Almonds, toasted

1. Break the Chocolate into pieces, and place into a large bowl of Golden Syrup and the Butter, then stand over a pan of simmering water – make sure the bowl doesn’t touch the Water though! Leave until the Chocolate has melted, stirring frequently.
2. Remove the bowl from the heat. Place the Biscuits into a large bowl, then break into pieces with a Rolling Pin. Add to the Chocolate, along with the Cherries, Sultanas and Almonds, then stir well until mixed evenly.
3. Line a shallow roasting tin with clingfilm, then pour the mixture in, and level at the top. Chill for at least two hours before cutting into squares, then storing until you need or want them!

Photo Courtesy of: Lord Biro

Orange and Rum Chocolate Truffles

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This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.

Truffles

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat

Velvety Chocolate Crème Brulee

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This dish takes very little time to prepare, but the results are outstanding if you leave them overnight to chill.

Creme Brulee

If you have a blowtorch, use it to caramelise the Sugar on top, failing that, use a very hot Grill, before leaving to set a little bit.

To Serve 4
500ml Double Cream
1 Vanilla Pod, split
6 Egg Yolks
120g Caster Sugar
100g Good Quality Plain Chocolate

1. Preheat an oven to 170C.
2. Begin to gently heat the Cream in a heavy-based saucepan, along with the Vanilla Pod.
3. Whisk the Egg Yolks and the Sugar together, then break the Chocolate into small pieces and add it into the Egg mixture.
4. When the Cream comes to the boil, pour it over the Egg and Chocolate mix, whisking it all the time so that the Eggs don’t become scrambled.
5. Pass the mixture through a sieve, then pour it into four or five ovenproof ramekins, then place in a baking tray. Fill the Baking tray halfway up with boiling water, then place in the oven for fifteen to twenty minutes – the time may vary, but that’s okay, each oven is different! You’ll be able to tell they’re done because they’ll be set on top, with a slight wobble.
6. Remove from the Oven, allow to cool then chill them in a refrigerator overnight.
7. When you’re ready to serve, sprinkle the tops with a small amount of Caster Sugar, then caramelise the tops with a Chefs Blowtorch or under a hot Grill. Leave to set for a couple of minutes so that it’s not going to burn your mouth.

Photo Courtesy of: avlxyz

Easy Chocolate Fudge

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This is a very simple dish, which would prove very popular. It’s creamy, crumbly, and full of flavour.

Fudge

Try a range of different flavours, and you can also use a range of fillings – candied fruit, biscuits and dried fruit are all great ideas.

It’s easy to make, but takes a while to clean up from afterwards, so place a little water in the pan, and heat up slightly to dislodge the bits that won’t come off easily!

To make 20 Squares
Butter, for greasing
125ml Whole Milk
450g Sugar
1tbsp Cocoa Powder
25g Butter
Few Drops of Vanilla essence

1. Grease and line a baking tray about twenty centimetres square, and around three centimetres deep. Line with baking parchment, but don’t worry about being neat with it.
2. Put the Milk, Sugar, Cocoa, Butter and Vanilla into a heavy-bottom pan and cook over a low heat. After a few minutes the mixture should be bubbling slightly around the edges, use a spoon to drop a small amount into a bowl of cold water. If it stays in shape, and you can pick it up and squeeze between your fingers, it’ll be ready.
3. Remove from the Heat, and pour the Fudge into the baking tray. Let it stand for a few minutes, then add any decorations that you want – make sure you add them whilst it’s still hot, so that they’ll hold fast.
4. Leave to cool completely in a fridge, before cutting into cubes, and serving.

Photo Courtesy of: American Candy Stand Cupcakes (Aust.)

Devil’s Food Cake

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Sweet, Chocolaty and full of calories. But so tasty, so tempting and definitely lives up to the name!

Devils Food Cake

Serve it with some Fresh Cream, or a dollop of Vanilla Ice Cream to really top it off!

To serve 10
140g Plain Chocolate
100ml Milk
2tbsp Cocoa Powder
140g Unsalted Butter, plus some extra for greasing
140g Light Muscovado Sugar
3 Eggs, separated
4tbsp Soured Cream or Crème Fraiche
200g Plain Flour
1tsp Bicarbonate of Soda

For the Frosting
140g Plain Chocolate
40g Cocoa Powder
4tbsp Soured Cream or Crème Fraiche
1tbsp Golden Syrup
40g Unsalted Butter
4tbsp Water
200g Icing Sugar

1. Heat the Oven to 160c, and grease two eight inch sandwich tins, and line the bases with some non-stick Baking Paper.
2. Break up the Chocolate and place it in a bowl along with the Milk and Cocoa Powder then sit it over a pan of simmering water, heating gently and stirring continuously until smooth and melted, then remove from the heat.
3. IN a large bowl, beat the Butter and Muscovado Sugar until pale and fluffy. Beat in the Egg Yolks, then add the Soured Cream in too. Slowly add the Melted Chocolate and Milk mixture, then sift in the Flour and Bicarbonate of Soda and fold in evenly.
4. In a separate, clean, dry bowl whisk the Egg Whites until stiff enough to hold the peaks, then fold into the mixture lightly and evenly.
5. Divide the Mixture between the two cake tins, smooth them level, then bake in the pre-heated oven for thirty five to forty minutes, or until risen and firm to the touch. Cool for ten minutes, before turning out onto a wire rack to cool further.
6. To make the frosting, place the Chocolate, Cocoa Powder, Soured Cream, Golden Syrup, Butter and water into a saucepan, and heat over a low heat, stirring until melted. Remove from the heat, stir in the Icing Sugar, and stir until smooth. Allow to cool, stirring occasionally until the mixture begins to thicken.
7. Using a sharp knife, split the Cakes in half so you have four layers. Sandwich the layers together with about a third of the frosting, then spread the rest over the top and sides of the cake with a Palette Knife.

Photo Courtesy of: serenejournal

Grilled Peaches with Chocolate and Marzipan

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Soft, juicy with a nice crisp edge to them – these Grilled Peaches are a great desert, especially after a rustic main course. For an extra crisp, sweet finish to them, sprinkle half a teaspoon of Brown Sugar over the top before grilling.

Grilled Peaches

If you’re not too fond of Peaches, you can always change them for some very ripe Nectarines or Pears – take a thin slice off of them so that they’ll stay flat and cook evenly.

To serve 4
4 Ripe Peaches
150ml Double Cream
125g Plain Chocolate, broken into pieces
1 Lime
50g Marzipan, chopped into small pieces
2tbsp Icing Sugar

1. Halve the Peaches, and cut out the stones. Arrange them, with the cut side facing up, into a shallow flameproof dish.
2. Pour the Double Cream into a saucepan, then heat up until just before boiling. Stir in the Chocolate chunks, and stir over a gentle heat until smooth.
3. Remove thin strips of the rind from the Lime and set aside. Squeeze two teaspoons of Lime Juice and add to the Chocolate Sauce.
4. Squeeze another two teaspoons of Lime Juice and sprinkle over the cut Peaches.
5. Divide the chopped Marzipan between the Peach Halves, and drizzle a little of the Chocolate Sauce over the top of the Peaches, then pour the rest into the cooking dish.
6. Sift some Icing Sugar over the top, then grill for around five minutes under a high heat. The Peaches and Marzipan should be slightly coloured, and crisp on the edges.
7. Transfer to warmed serving plates, and scatter the Lime Rind over the top. Pour a little Cream into the Chocolate Sauce, and mix lightly. Serve still warm.

Photo Courtesy of: mccun934

Classic Valentines Day Meal

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The first meal for the week is a classic menu.

A rough time frame has been included to help it easier to plan and prepare, just to help the special night or day go without a hitch!

Starter
Starting with a true classic starter – Smoked Salmon Pate. A smooth, creamy dish, with plenty of flavour and a treat for the eyes. A simple dish, but widely loved – and quite quick to make at just forty minutes including time to chill!

If you’re not a fan of Fish Pate for a starter, try creating the Walnut, Egg and Cheese Pate. A different taste, so it may be worth preparing some before the big day, and making sure you like it. This pate can also be used as a filling for Stuffed Tomatoes, Peppers or Mushrooms as well! Including time taken to chill, you’re looking at about forty-five to fifty minutes.

Main Course
A true classic dish – Crispy Pork Belly. Although this meal is a Filipino dish, the range of flavours in it give the traditionally popular dinner a great twist. Serve it with some freshly cooked seasonal Vegetables – Roast Potatoes, Parsnips, Carrots and a lovely thick Gravy.

This dish takes around one and a half to two hours to cook – not counting the time used to freeze the meat.

Dessert
White Chocolate Pots – A simply divine White Chocolate and Rum Mousse, this dessert can alternatively be served with Orange Zest or Dark Chocolate to mix the flavours up.

This dish takes around three or four hours to prepare, once the time to chill has been counted!

Chili Chocolate Fondue

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Everyone loves chocolate. Here’s an interesting twist to the classic chocolate fondue. A hint of chili gives this recipe an extraordinary taste. It is bitter, sweet and spicy all at the same time. The Nutella gives it a nutty taste as well.

It is a wonderful dessert, but you can serve it during dinner cocktails as well. You can even have it with champagne, during intimate or formal gatherings.

Makes 1-2 cups

Ingredients:

6 ounces (170 grams) semisweet or bittersweet chocolate, cut into small pieces

6 ounces (170 grams) dark chocolate, cut into small pieces

1/4 cup (60 ml) half and half

2 1/2 tablespoons (35 grams) granulated white sugar

2 tablespoons light corn syrup (optional)

1 teaspoon cinnamon

1/4 teaspoon chili powder

1/4 cup Nutella (optional)

1 tablespoon liqueur (Amaretto, Cognac or Kahlua)

Place the chocolate chips in a big bowl. Set it aside.

In a deep saucepan over medium low heat, combine the half and half, sugar, corn syrup, chili and cinnamon. Mix it well until the sugar granules dissolve and the mixture is hot.

Pour the half and half mixture into the bowl with chocolate. Whisk until smooth. You may use an electric blender if you wish. Fold in the Nutella and liqueur. Continue mixing until the ingredients have blended.

Pour melted chocolate in a fondue pot. Serve with fresh fruits, marshmallows, cake or wafers.

Photo Courtesy Of: islandjoe