DARK CHOCOLATE andMINT HOT CHOCO :-)

 

 

 

Who does not love chocolate??????? And who does not love the combination of chocolate and Mint???? If you don’t you must be MAD!!!. I really enjoy a good hot chocolate but unfortunately I am yet to go to any coffee house of restaurant in Nairobi and get good quality hot chocolate. What they offer in all this establishments is milk diluted with WAY to much water then they add 2 teaspoons of Cadbury’s Chocolate and lie that they are giving you Hot Choco, how disgusting. I experimented with this recipe after I was taken to Max Brenner and I instantly fell in love with the place. They make there own chocolate so the place smells divine and they had this big “barrels” where they were churning the chocolate, my GOD if only we had that in Nairobi……… Nway after one to many visits and too much money spent making someone else rich I decided I needed to learn how to make this so I just tried it and it was good, not as great as Max Brenner but way better than what we get served in the restaurants in Nairobi. Anywho a few weeks ago my colleague Molly and I kept saying how much we love Hot chocolate, how we miss it and how sad it is that we can’t get any in Kakuma, then I thought I might just have the ingredients to make one, so she came over and I made some, we had it with some cinnamon biscuits she got from Nakumatt, it was a small piece of Heaven in the desert. Now that the weather is chilly I’m sure this might just come in handy. Enjoy!!!!

 

Serves 4

 

INGREDIENTS

  • 1 ltr of Milk
  • 150 gms good quality dark chocolate (lindt is great, I did not have this at the time so I used dark cooking chocolate)
  • 2 tablespoons dried mint ( if you can get fresh even better)

 

METHOD

1.      Heat the milk and the mint in a large saucepan over medium heat until it just starts to boil.

2.      Sieve through to remove the mint

3.      Add the chocolate, stir with a metal spoon until all the chocolate is melted and the mixture is smooth.

4.      Divide among 4 mugs.

 

NB: You could also use a few drops of peppermint essence instead of the dried or fresh mint but I prefer fresh mint.

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AMARULA SUNSET

 

Seeing as it’s a Friday I thought it would be nice to share a cocktail recipe. This is more of a desert I think than an “alcoholic” beverage. Try and take a look at the Amarula website they have quite a number of cocktails up there as well. I used Strawberry ice-cream for this instead of vanilla as recommended because I JUST LOVE strawberries. I also used a lot more strawberries. I used them whole as I love the taste and feel of strawberries that have not been fully pureed. I also had to use frozen ones as I can not find fresh strawberries in Kakuma so I normally buy them fresh, clean them then freeze them my self.  If you like you could puree the strawberries first then add the rest of the ingredients.

Ingredients

  • A hand full of strawberries/ about a cup of whole strawberries
  • 50 ml  Amarula Cream (you can also use Baileys)
  • 1/2 cup strawberry ice cream ( I used Amore)

Method

Blend ingredients and pour into a wine or martini glass. Garnish with a fresh strawberry

 

MANGO LASSI

As promised last week I will be putting a lot of mango based recipes over the next weeks as it is currently in season and therefore the mangoes we are getting now are fantastic. My friend Ange introduced me to the lassi (She probably doesn’t know this but she did) we once had dinner at an Indian restaurant I think and she decided to carry some home and so did I (peer pressure:-) but I loved it. Over the years I started making some my self. Most of the recipes online say you should use natural yogurt, but I always felt like they used Mala (fermented milk) in the Indian restaurants. If you do not have Mala available you could always use natural yogurt the taste is almost identical although the fermented taste is stronger with the Mala. Enjoy

Serves 4

Ingredients

1.      500 ml of Maziwa Mala or Natural yogurt( chilled)

2.      4 fresh mangoes stoned and sliced and preferably frozen

3.      4-8 teaspoons sugar, to taste (depends on your preference)

Method

Put all the ingredients into a blender and blitz for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours.

NB

·        Do not freeze the mango whole. I learned this the hard way I peeled my mango and froze it without first slicing it, it was hell trying to slice a frozen mango

·        Try strawberries, banana or guavas. Turns out good as well

·        You can add a few seeds of cardamom, about 4 for a added flavor,  or a dash of the ground cardamom.