Sunday, July 27, 2014

Chocolate Fudge

In my recent jaunts around the Northern English country side I was reunited with one of my favorite lolly shops in the high street of Haworth.  They make the most incredible fudge, which I must treat myself to daily!  Inspired by that moment of deliciousness I thought I'd unearth my mum's lovely chocolate fudge recipe!

Chocolate Fudge


2 cups of sugar
3/4 cup milk
1/4 cup cream
60g butter
155g of dark chocolate, melted
Splash vanilla essence

Butter 20cm square cake tin or glass dish and then set aside.

In a 2.5 litre (10 cup), heavy based saucepan, mix together the sugar, milk, cream and butter until combined.

Stir mixture constantly over moderate heat until a teaspoon dropped into icy water can be shaped into a soft ball with your fingers.

Remove from the heat.  Stir in chocolate and add vanilla.  Cool to lukewarm if you prefer a smooth creamy fudge.  For a more grainy texture, start beating while the fudge mixture is still hot.

Beat steadily with a wooden spoon until mixture thickens and begins to lose its gloss.  Pour at once into a tin ( you can press some chopped pecans or walnuts to the surface of the fudge, if you like). Cut the fudge into squares with a sharp knife before it firms completely.

Cocinar, comer y ser feliz.

Sunday, July 13, 2014

Cuernitos - Argentine Bread Rolls

You have your favorite plate of pasta, delicious soup or a dish full of yummy sauce to mop up - then these dinner rolls are the perfect addition!  In Argentina they are called cuernitos.  They are so scrumptious!

Cuernitos - Argentine Bread Rolls


  • 1 cup milk
  • 3/4 cup butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 pack active dry yeast
  • 1/4 cup warm water
  • 4 cups unbleached flour
  • 2 eggs at room temperature
  • Oil
  • Melted butter

Heat milk, butter, sugar and salt in a  saucepan just until butter melts; remove from heat and cool slightly.

Dissolve yeast in warm water in large bowl of electric mixer.  When milk mixture is lukewarm, beat into yeast.  Add 2 cups flour and beat at slow, then medium speed 2 minutes.  

Beat in eggs; when well blended, stop mixer and scrape down bowl.  Slowly add 1 cup of flour, beating at low speed 2 minutes.  Remove beaters, stir in 3/4 cup flour and beat with a wooden spoon until dough is smooth and elastic.

Oil a large bowl and place the dough in.; brush top with oil and cover with plastic wrap.  Set in a warm place. Let dough rise until it doubles.

Punch down the dough when ready and beat out any air bubbles by kneading.  Divide into 4 equal pieces.

Sprinkle remaining flour on a surface and roll each piece in a circle 1/8 inch thick.  Brush with melted butter, then cut each circle in 8 wedges.  Roll each one up from wide to narrow end to form a crescent.  Arrange crescents on lightly oiled baking sheets, allowing room for rolls to triple in size.  Brush with more melted butter, cover with butter and set in warm place to rise for an hour.

Bake in preheated oven 200 degrees celsius for about 10-12 minutes or until pale gold.  Remove to racks.  When cool, bag airtight and refrigerate or freeze.  Just before dinner, remove as many rolls as you'll need; arrange on baking sheets or foil and reheat for 15 minutes until hot.

Cocinar, comer y ser feliz!
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