Sweet recipes - limited cooking facilities |
| Sandra's guide pages |
| CHOCOLATE MARSHMALLOWS 4oz chocolate Marshmallows Melt the chocolate in a bowl over hot water. Dip marshmallows in so that they are half coated. Place on waxed paper to dry. |
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| EASY CHOCOLATE TRUFFLES Truffles are sort of a sophisticated fudge, and are deceptively easy to make. Ingredients 1/4 cup double cream 8 oz. bittersweet chocolate, cut in small pieces 6 tbsp. unsalted butter, softened 1/4 cup fine cocoa In a heavy, small saucepan, bring the cream to a boil. Remove from the heat and stir in the chocolate and butter. If necessary return to heat for 30 seconds while stirring until chocolate is completely melted and well blended. Pour chocolate mixture in a shallow glass or plastic container and refrigerate until firm, about 2 hours. Line a glass, airtight container with waxed paper. Dip a melon baller in warm water and scrape it across the surface of the cold truffle mixture to form a 1/2-inch ball. Drop the ball into the cocoa powder and repeat with the rest of the mixture. Roll the chocolate balls around the cocoa until well coated. Transfer the truffles to the prepared container and separate layers with additional wax paper. Cover tightly and keep refrigerated. Makes around 35 small truffles. |
| CHOCOLATE HAZELNUT CLUSTERS 225g (8oz) shelled hazelnuts 225g (4oz) plain chocolate Spread the hazelnuts on a baking sheet and toast in the oven Gas 4 for about 10 minutes, turning them or shaking the tray from time to time. Put the nuts into a clean teatowel and rub off the skins. Leave the nuts to cool. Melt the chocolate over a bowl of hot water. Add the nuts and stir them round. Using a teaspoon, retieve 4 nuts at a time with a good portion of chocolate. Place them in a little heap on parchment / waxed paper. Leave the hazelnut clusters to dry |
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| SWEET RICE (very common at celebrations in India , Pakistan & Bangladesh) Cook long-grain rice in water with some yellow food colour and brown sugar in it until the rice is very nearly cooked, but just a bit hard and the liquid is almost absorbed (use about 2 cups of water, 1tbs sugar to 1cup rice.) Add a spoonful of honey, or golden syrup. Cook it gently so the rice absorbs the sweetness but you don't burn the bottom (that's the only tricky bit). You can add some sultanas as well at this point, so they swell up and go juicy in the syrup. To be truly authentic it should then have some slivers of almond mixed in before serving, but at a big event you might have concerns about nut allergies. You could also cook the rice first for a few moments in butter with cardamon added, but it's OK if you keep to the simple way. Maureen, GuidingUK |
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