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Dark Chilli Chocolate Mousse

Published January 1, 2015 by Ch'kara

Today here in Oz (New Years Day) we have a friend coming for lunch and she loves her sweet dessert, therefore I have made this awesome Chilli Chocolate Mousse.  It is only a hint of chilli so don’t be put of by the name.  The rest of the meal will be healthy, so I figure we can have an indulgence.

Hope you all have a wonderful 2015.

Blessed Be!

Dark Chilli Chocolate Mousse

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Serves: 6                      Prep Time: 30 minutes

Ingredients

2x100g blocks Lindt Excellence Chilli dark chocolate, chopped

4 eggs, separated

½ cup caster sugar (confectioner’s sugar)

300ml tub thickened cream

Dark chocolate shaving to decorate

Method

Place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until almost melted. Remove from heat. Stir until smooth. Alternatively melt in microwave (it takes about 1 ½ minutes)

Beat egg whites in a bowl with electric mixer until soft peaks form. With the motor running add sugar, I tablespoon at a time. Beat until glossy.

Stir egg yolks into melted chocolate. Fold in egg white mixture until just combined.

Beat cream in a bowl of an electric mixer until soft peaks form. Fold into chocolate mixture.

Spoon mousse evenly among six serving glasses (1 cup capacity). Refrigerate, covered, for several hours, or until set. Decorate to your liking with chocolate shavings

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And now for something completely different…Chocolate Mousse Cake!

Published December 24, 2014 by Ch'kara

Meeka's Mind

I  apologize for not having a picture to show you but the birthday girl attacked the cake before I remembered to grab the camera  😦

Anyway, just imagine a brown cake with lots of shaved chocolate on top and you’ll get the idea. What you won’t get is how sinfully, decadently, waist-expandingly rich this cake is. Oh and it tastes divine too 😀 Have I titillated your taste buds yet? If I have then read the following recipe, make a shopping list and get cracking. But before you thank me be warned – THIS CAKE SHOULD ONLY BE EATEN ONCE OR TWICE A YEAR! I take no responsibility for any strokes, cardiac arrests, type II diabetes or other assorted woes that may result from cake abuse.

Ok, to work! The cake part. This was my Mum’s recipe and one of the first things she ever taught me to make because…

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Happy (fill in your holiday here) and making peppermint bark

Published December 24, 2014 by Ch'kara

A New England Cook in Canada

Yup the big day is almost here. Thursday most of us will be opening gifts, eating yummy food and drinking something tasty. There are so many wonderful foods that we only make at this time of year. From eggnog to special cookies to pies and treats.

Now this treat is really simple. It has two ingredients and is best made with the children around.

Peppermint bark is made with candy canes and white chocolate. That is it. Really.

First thing to do is pick up some candy canes. For the purpose of this treat really picking up the broken ones is the best. Take those broken candy canes and place them between two towels. Then get out your hammer, be it a kitchen meat hammer or a regular work one and smash those candy canes to bits. This is the part to get the kids doing. When I had my…

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From the Herb Basket

Published December 15, 2014 by Ch'kara

Mystical Magical Herbs

basket of lemon balm

Fresh lemon balm leaves were once used to polish oak furniture. The lemon essence preserved the wood and kept it light in color.

In Medieval times, children were not allow sweet cakes [ gingerbread men today ] as it was thought that fresh ginger would produce bad dreams.

Mace is the outer covering for nutmeg that is produced on the nutmeg tree. The favored color is pale gold, and this bark will last for years if kept in glass containers.

Quick cure for bad breath: Chew on fresh parsley, or add 1 tablespoon of fresh parsley to a cup of boiling water. Drink while hot.

Add 2 tablespoons of the following herbs to your daily diet: garlic, rosemary, thyme and oregano. By adding these fresh herbs to cooking and salads, you cut your risk of sore throats and sinus problems by as much as 43%. The flavonoids in these herbs strengthen airways…

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Uses for that yummy pumpkin

Published November 11, 2014 by Ch'kara

Loving soup this one sounds yumm am definitely trying it

A New England Cook in Canada

At this time of year most people seem to think that pumpkins are just for carving up for Halloween and then tossing in the trash. Not so say I! As a long time resident of New Hampshire and a short time resident of Canada I know how good this giant veggie/fruit tastes in many dishes. From pies to cake to cookies and now to soup. It is very useful and good for you.

Now last year I did a recipe for pumpkin cookies back on October 22, 2013. Very yummy and easy to make but you can look that up via the search tab on the right hand side of your screen. Today I thought I would talk about muffins and soup. Two simple yet very different uses of all that orangy yummy goodness.

Making pumpkin muffins is pretty simple. If you have used my recipes you know the basic…

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November Recipes

Published November 11, 2014 by Ch'kara

Mystical Magical Herbs

beef chili2

Chicken Vegetable Bundles

You’ll need heavy duty foil and cookie sheet

3 boneless chicken breasts

2 large baking potatoes, cut in cubes

1 -16 ounce can of green beans, drained

1/2 cup of Italian dressing

Tear off 3 large sections of foil, and place it on the cookie sheet. Pre heat the oven to 375.

On 2 of the sheets of foil, place the chicken, lay the potatoes on top, add the green beans to the side, drizzle a little dressing on each, and fold up the sides of the foil to make a tight bundle. On the 3rd sheet of foil, place the chicken breast, drizzle dressing over it, and fold the it up into a bundle. Place all 3 on the baking sheet, and bake for about 55 minutes or so. The extra chicken breast is for dinner tomorrow night, so stash it in the fridge. Zero clean-up…

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A new soup made from squash..how seasonal

Published November 8, 2014 by Ch'kara

This sounds great I love soup

A New England Cook in Canada

Yup today I decided I had to make soup out of the cooked squash I have. Now most of the recipes for squash based soups call for a ton of butter and heavy cream but I actually made a really good tasting one without using all those yummy heavy calorie ingredients!

Now you need the following:

one smallish summer squash, peeled, cleaned and chopped up into cubed

three small/medium potatoes, washed, peeled, cubed

four cups of water

one small onion, peeled and diced

2 T butter/maragrine

1/2 t celery seed

1/2 t ginger

3 t chicken soup powder

salt and pepper to taste.

Now first you will cut up and clean your squash (Probably the hardest part of this soup!) Boil it up in a pot for 30 minutes, drain and set to the side to cool (best in the refrigerator of course)

In a small pan, melt the butter…

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New England Nomad

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