Wednesday, June 27, 2012

Chocolate Nut Fudge

Sometimes there's no reason to make something other than it's devilish and you must have it!  This is one of those easy and tempting recipes!

Chocolate Nut Fudge


·      1 ½ cups evaporated milk
·      4 cups of sugar
·      1 tablespoon golden syrup
·      500g of dark chocolate, chopped
·      375g of milk chocolate buttons
·      1 cup thickened cream
·      1 teaspoon vanilla essence
·      1 cup chopped walnuts, pecans, pistachios or toasted hazelnuts (whichever you prefer – I have been known to add a mixture of pistachios and walnuts!)

Butter the sides of a large saucepan. Mix in the evaporated milk, sugar and golden syrup.  Bring to the boil over medium heat, stirring until the sugar dissolves.  Boil for five minutes.

Remove from the heat and stir in the dark chocolate until it melts.  Stir in the remaining ingredients.  Pour the mix into a rectangular buttered tin.  Chill then cut the fudge into squares.


Cocinar, comer y ser feliz.

Sunday, June 10, 2012

Chocolate Cream Puffs

After all the excitement of the Diamond Jubilee has settled...I have to return to a cold winters day in Sydney and contemplate chocolate cream puffs and hot can be trying ;)

Chocolate Cream Puffs


  • 1 cup hot water
  • 125g butter
  • 1 cup plain flour
  • 4 large eggs
  • 1 tablespoon of cocoa powder
Chocolate Cream
  • 100g cooking chocolate
  • 2 eggs (separated)
  • 450ml whipped cream

Place water and butter in a medium saucepan, bring to a rapid boil.  Quickly add the sifted flour, stirring until the mixture leaves the sides of the pan.  Remove from the heat.

Add eggs one at a time, beat well after every egg is added.  Beat in sifted cocoa.

Placed heaped teaspoonful of mixture on a lightly greased tray, allow room for spreading.

Bake in a hot oven (200 degrees) for 10 minutes, then reduce to a moderate oven (180) and bake for a further 40-45mins.

To prepare the chocolate cream for the topping, melt chocolate in a bowl.  Cool slightly.  Add egg yolks, beat until smooth.  Whip the eggs whites until stiff.  Fold the cream and egg whites into the chocolate mixture.

Fill each puff with the cream.  Drizzle some melted chocolate over the finished puffs for extra goodness!

Cocina, comer y ser feliz!

Friday, June 1, 2012

Diamond Jubilee Special - Drop Scones

I couldn't go past the lovely moment when Queen Elizabeth had US President Eisenhower over to Balmoral Castle.  The Queen made the President drop scones using her very own family recipe!  I have a digital copy of the recipe here that came from the National Archives.  She sent the recipe tot he President a year later with a small annotation at the end - I just love to think of Her Majesty with a special family cook book - imagine the stories that go with that little book!!!

Drop Scones

  • 2 eggs
  • 1/4 teaspoon salt
  • 400 g plain flour
  • 2 teaspoons baking soda
  • 3 teaspoons cream of tartar
  • 1/4 cup white, granulated sugar
  • 350 ml of whole milk
  • 2 tablespoons butter, melted

In a large bowl place  the baking soda, flour, salt and cream of tartar.

In another bowl mix the eggs and sugar until creamy.  Add the milk and whisk some more.

Add the egg mixture into the flour mixture and whisk until creamy and thick – you don’t want want it too gluggy, nor water thin!  If you need a little extra milk to make it less glugy that’s fine or you can add some more flour if it is too thin.  Add the melted butter.

Grab a pan and heat on the stove.  Add a spoonful of batter.  The drop cake is ready to turn over when the batter forms bubbles all over the surface,  Flip over and cook until golden.

Serve the drop scones with yummy golden syrup or honey, or jam and butter! (umm…I have been known to eat these with dulce de leche!)

Cocinar, comer y ser feliz!
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