Ruby Red Apples

12 Pink Lady Smith Apples.

2 cups caster sugar

20ml vinegar

80ml water

6 drops of red food colouring

thick wooden skewers, they may need to be trimmed.

 Line a baking tray with some parchment/greaseproof paper or with a silpat.

 In a heavy pot place the sugar, water and vinegar. On a low to medium heat, stir with a wooden spoon or silicone spoon until the sugar is dissolved. 

Once the sugar is dissolved, stop stirring.

Turn up the heat and boil vigorously (do not stir) until the syrup reaches a temperature of between 150 and 155 degrees c on a sugar thermometer. However, if you don't own one, drop a small amount of syrup into some cold water. It should form hard strands instantly.

Remove the syrup from the heat and add food colouring if you wish to. Dip the apples into the syrup (now a toffee), ensuring that each apple is well coated and the excess drips off. Place the toffee apple onto the lined baking paper to cool. ( To harden the toffee quicker dip the toffees apple into a icy water for a few seconds)

If your syrup becomes to thick return to the heat. I do recommend wrapping each apple as the toffee does tend to soften a bit. Store in a cool, dry area.

Portuguese Chicken

1 tblspn garlic

1-2 tblspn chillie powder 

1 tsp chicken spice

1-2 tsp green masala

Lemon pepper 

1/4 cup oil

1/4 cup mayonnaise 

Salt to taste 

Marinate chicken for a few hours 

Place in a oven proof tray cut tomatoes, onions and pepper over 

Place a few pieces of butter around.

Roast in oven for 30-40 mins 

Broccolini

1 pkt Broccoli

2 cloves garlic chopped 

3-4 tsp Olive oil 

Salt and pepper to taste 

A little green masala 

Please broccoli in a pre heated oven on 180 degrees for 30-45mins. 

Once broccoli is roasted add 

The zest of 1lemon 

Juice of 1-2 lemons 

Olive oil 

Cheese- handful ( I use white cheese )

Pour over broccoli and place back in oven for 5-10mins 

Truffels Truffels & Truffels

Nutella Truffels

In a microwave safe bowl, at 50% power, melt 6 ounces semi-sweet chocolate chips (or chopped chocolate) along with 1 tablespoon of butter. Start with 30 seconds, stir and repeat until the chocolate is completely melted.

Stir the mixture thoroughly to make sure there aren’t any little chunks of chocolate. It should be completely smooth

Add to the chocolate:

3.5 ounces roasted, chopped hazelnuts

9 ounces Nutella (this is a little less than 1 cup)

1/4 cup cream (heavy cream or whipping cream is fine)

1/4 cup Frangelico. If you don’t want to use Frangelico, you can use 1 – 2 teaspoons of vanilla extract.

Stir until well combined. Then line a baking sheet with a piece of parchment paper or a Silpat. Don’t worry about the size because you’re just letting the mixture cool. But the thinner the layer of chocolate the faster it will cool.

Spread the mixture over the parchment paper. Don’t worry about making it level – it doesn’t really matter here. Refrigerate the pan with the chocolate mixture for 30 – 40 minutes or until the truffle mixture has set just enough so that it’s easy to handle. If you don’t wait long enough, it will be difficult to roll into balls. If you wait too long, the chocolate will be too set, and it will get very messy when you roll the balls out.

Using a melon baller or spoon, roll the truffle mixture into 1-inch balls. I got about 28 balls. At this point, you can roll the balls in more chopped hazelnuts, cocoa powder, powdered sugar or whatever coating you like. I prefer to dip mine in chocolate.

To dip them in chocolate, melt 6 ounces of chocolate the same way you did at the beginning. Dip the balls into the chocolate and set them on a Silpat or piece of parchment paper.

You can also place the balls on a wire cooling rack like I did but they can be tricky to remove! I recommend just placing them directly on the Silpat. After you’ve placed them on the Silpat, sprinkle the truffles with more chopped hazelnuts if desired.

Seafood Pasta

Seafood Pasta 

500g Cleaned Prawns 

2tblspn Melted Butter

1tsp chilli garlic paste

1tsp salt
1tsp lemon pepper
1tsp chilli powder
3tbls lemon juice
3tbls tomato puree
2tblsmayonnaise 

125ml Fresh Cream

1 packet linguine pasta

Boil Pasta for about 20 minutes,
While pasta is boiling marinate prawns. 
Put butter into a fry pan and cook prawns for about 4 mins on high without making the sauce burn off completely
Once done you can add chillies for heat add fresh cream and give a boil. 
Mix pasta and sauce together.
Adding cheese and chopped Corriander to Garnish 

Recipe by Sabeeha Arbee's - Adega Seafood Pasta 

Skillet Brownies

The brownies are slightly underbaked, so they're part brownie, part molten chocolate cake- and everyone will love having their own individual skillet!! 

¼ pound (1 stick) unsalted butter 

4 ounces plus ½ cup Hershey’s semisweet chocolate chips, divided 

1½ ounces unsweetened chocolate 

2 extra-large eggs 

2 teaspoons instant coffee powder, such as Nescafe 

1½ teaspoons pure vanilla extract 

½ cup plus 1 tablespoon sugar 

¼ cup plus 1 tablespoon all-purpose flour, divided 

1 teaspoon baking powder 

¼ teaspoon kosher salt 

1 pint vanilla ice cream, such as Haagen-Dazs

Preheat the oven to 350 degrees. 

Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature. 

In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl and add them to the chocolate mixture. Spoon the mixture into four individual cast iron skillets (the skillets I use measure 5 inches on the top, 3½ inches on the bottom) and place them on a sheet pan. Bake for 22 minutes exactly. Don’t overbake! A toothpick inserted in the center will not come out clean. Cool slightly and serve warm with a scoop of ice cream. 

 

Sweet, Salty & Creamy beyond!

Salted Caramel Milkshake

This drink is mega indulgent!  

Think: after dinner sipping.  

Think: mid afternoon sipping followed by a good long nap.

This is just what I needed to kick my own butt out of an itty-bitty funk.

Because work is sometimes work, but caramel helps.  Caramel always helps.

First we make the caramel.

It’s really simple and it’s really complicated.

1 cup sugar

1/3 cup water

3/4 cup heavy cream

2 tablespoons unsalted butter

1 teaspoon flaky sea salt

1/2 teaspoon vanilla extract

Add water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.

2 cups (about 4 scoops) packed vanilla bean ice cream

1/2 cup milk (I prefer low fat milk)

3 tablespoons salted caramel syrup 

1-1/2tsp sea salt 

Optional Garnishes

whipped cream

chocolate sprinkles

Place ice cream, milk, caramel syrup into blender and blend on medium-high speed until thoroughly combined. If desired, top with whipped cream, caramel sauce and chocolate sprinkles.