A WINTER STAPLE: THE HOT CHOCOLATE

Winter has well & truly arrived & nothing warms you on a cold night quite like a delectably rich hot chocolate. Below, my very favourite recipe from Donna Hay :

+ 200g good-quality dark chocolate, chopped

+ 200g good-quality milk chocolate, chopped 

+ 4 vanilla beans, split

+ 1⅓ cups (330ml) single (pouring) cream

+ 1 cup (250ml) milk

+ marshmallows and cocoa, to serve

  Divide the chocolate and vanilla beans between 4 glasses. Place the cream and milk in a saucepan over low heat and simmer for 2–3 minutes or until warmed through. Pour over the chopped chocolate, stirring until the chocolate is dissolved. Top with marshmallows and dust with cocoa to serve. 

Makes 4. 

Stay warm & have a beautiful week -- xx

* Image & recipe from Donna Hay

Easter: Recipe

With Easter fast approaching, there's no better time to start planning delectable festive treats-- & for a twist on the classic, why not bake a Hot Cross Custard Tart?

. :  Hot Cross Custard Tart  : .

1 sheet ready prepared shortcrust pastry 

½ cup (125ml) milk

½ cup (125ml) pouring (single) cream

1 egg

1 egg yolk

¼ cup (55g) white sugar

¾ teaspoon vanilla extract

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1.  Preheat oven to 180ºC (355ºF). Line a lightly greased 20cm-fluted tart tin with the pastry sheet. Trim the edges and prick the base with a fork. Line the tart with non-stick baking paper and fill with baking weights. Blind bake for 20 minutes, remove the weights and cook for a further 5 minutes or until the pastry is crisp and golden. Cool on a wire rack.

2.  Place the milk and cream in a small saucepan over low heat, just bring to the boil and remove from the heat immediately. Whisk together the egg, yolk, sugar and vanilla, pour over the milk mixture, whisking to combine. Strain the mixture through a fine sieve and gently pour into the cooled tart shell. Reduce the oven to 150ºC (300ºF) and bake for 25 minutes or until the filling is set. Remove from the tin.
 
3.  In a small bowl, combine the nutmeg and cinnamon. Place the handles of two wooden spoons over the tart to form a cross, dust over the nutmeg mixture and carefully remove the spoons. Serves 4–6.

 

 

*Recipe & image via Donna Hay