Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Sunday, 2 December 2012

Chocolate Truffles

An easy truffle recipe made with dark and white chocolate, which can be made in advance and will keep in the fridge for four days or freezer for two months.



Ingredients:

For dark chocolate truffles

225 g Dark Chocolate
150 ml double cream
2 tbsp Tia Maria or Drambuie
Cocoa for coating

Method:

1. Chop the chocolate into small pieces and place into a bowl. 

2. Heat 150 ml cream until it just starts simmer, remove from heat and pour onto the chocolate.

3. Stir until chocolate is melted and the mixture is smooth. Stir in the alcohol and chill for at least 2 hours.

4. Put cocoa on a plate and using two spoons, shape the mixture into small balls and roll in cocoa.  Put on a plate and chill.


For white chocolate and coconut truffle

Ingredients:


225 g White Chocolate
75 ml double cream
2 tbsp Caribbean White Rum or Malibu
40g dessicated coconut

Method:

1. Make the mixture as above and chill ( until step 3)

2. Put dessicated coconut on a plate, shape the mixture into balls as before and roll in the coconut. Place in plate and chill.


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