Butter – Freshly Churned

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Pour cream into mixer and whisk on medium speed for 10 – 15mins, till the butterfat separates from the whey.

Put butter into a fine strainer lined with muslin cloth, refrigerate to allow the whey to drain from the butter.

Squeeze out any excess moisture, then weigh butter, add 1% salt and knead into butter using dough hook on low speed.

1200ml of cream yields 500gms of butter and to this i added 5gm of sea salt.

Refrigerate, then roll butter into desired shape or place into containers or moulds

 

Chocolate Semi Freddo

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Chocolate Semi Freddo

180gm Chocolate
4 eggs – separated
500ml Cream
55gm Sugar

Melt chocolate over a pot of simmering water and allow to cool slightly.
Whisk egg whites till soft peaks.
In a separate bowl whisk egg yolks and sugar till pale.
In another bowl whisk cream till soft peaks.
Fold chocolate, egg yolk mix, cream and egg whites all together till smooth.
Place into molds and freeze.

Gnocchi

800gm Potatoes
300gm Plain Flour
2 Egg Yolks
Salt
Extra Flour

Method – Place whole potatoes in a large pot, cover with water and bring to the boil. Cook till soft.

Drain potatoes, peel and pass potato through a mouli or drum sieve.

Weigh potato for every 100gm of potato add 40gm of flour, add egg yolks and salt and knead together to form a dough.

Lightly flour the bench, take a quarter of the dough and roll into a long thin sausage shape approx. 1.5cm thick, then cut into 2cm lengths.

The gnocchi can then be frozen on trays until needed or cooked immediately in boiling water until they float to the surface and place straight into pasta sauce.

Panna Cotta

900ml Cream
225ml Milk
180gm Sugar
1 Vanilla Bean – split and scraped
3¼ Gelatin Sheets

Bring cream, milk, sugar and vanilla bean to the boil and simmer for 5mins.
Soak gelatin sheets till soft, add to hot mix and whisk together.
Strain mix and pour into lightly greased dariole molds.
Place in fridge to set, approx 24hrs before using.
Makes 10 – 12

Sought Recipes For Making Bath Bombs

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To make 4 you need, 1 cup bicarbonate soda, cup citric acid powder, (available at supermarkets in baking aisle), tsp sweet almond oil, 6 drops essential oil of your choice, 8-12 drops food colouring of your choice, dried rose petals, potpourri, dried herbs or flowers, mould, You will find moulds at most craft shops.

To make the base, mix the bicarb of soda and citric acid powder in a large bowl until well combined. If adding dried flowers, pot pourri or herbs, stir them in. In a bowl combine the essential oil, sweet almond oil and food colouring. Put this into the base mix and stir quickly to prevent immediate fizzing.

Work the liquid into the dry ingredients with your fingertips until the mixture sticks together and is then ready to place into moulds. To assist in the setting of the bath bomb, wipe some almond oil around the inside of the mould. Fill the mould with the mixture and press in firmly. Set aside for 24 hours. To release the bomb from the mould, turn it over and tap firmly. To store, wrap in plastic wrap. And to use, simply drop one into the bath water and it will start to fizz.

 

HOW TO GRILL VEGETABLES ON THE BBQ

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A backyard barbecue is not complete without the perfect accompaniments, and grilled vegetables are an easy, colorful and flavorful addition to the meal.

Simplicity is the key to perfectly grilled veggies: a light coating of olive oil, plus a dash of salt and pepper are all you need to accentuate the flavors of this side dish. Be sure to choose vegetables that won’t fall apart when heated on the grill. In this video, Chef Elliott Cohen teaches WatchMojo.com how to grill mixed vegetables on your barbecue, including tomatoes, mini eggplant, Portobello mushrooms and zucchini.

 

 

Simple Dark Chocolate Vegan Truffle

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These raw chocolate truffles are a lovely alternative to the usual candy truffles made with sugar and cream that you’ll find around. And they taste even much better. No overload of cream, no overload of sugar.

They’ve got a smooth texture, have an awesome taste and they come loaded with nutrients and antioxidants. They use a superfood combo of dark chocolate and coconut oil.

Natural ingredients are used for this recipe, and dark chocolate is low in sugar and high in antioxidants. This is a nutritious treat that is good for your body.

There is nothing to hate about this snack. You’ll love the flavor, the texture and how easy they are to make. In just about 3 hours, they’ll be ready. You can make this on any special holiday, and you will have your family and friends craving for more.

The coconut oil melts easily at room temperature so you should keep this truffle in the fridge until you are ready to eat them.

With this recipe, you can make eight truffles but if you need to make more, just multiply all the ingredients. You might think this recipe is long, but I assure you, the truffles are very easy to make. I just added more details, so that everything can be well explained.

How to make raw vegan dark chocolate cheesecake

Prepare the ingredients. Soak the cashews and almonds for a minimum of six hours. For better results, soak them overnight.

Run the soaked almonds, coconut flakes, dates, pecans and salt in a food processor until they are ground coarsely. Press the mixture evenly into the bottom of the pie pan. Add the soaked cashews to a high-powered blender. Add the dark chocolate chips, the maple syrup, the melted lemon juice, the melted coconut oil and the vanilla. Blend everything until the mixture is smooth.