♡ Chilli Chocolate Slices ♡


White chocolate is marketed by confectioners a...

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Chocolate is my vice, especially on days like these when you have to study.  I will do anything to put me into a mindset to open a 700 page textbook.  Luckily I don’t have to look too far.  A bar of 75% chocolate is all it takes for me.

My morning net search took me to my new favourite food blog ‘My Darling lemon Thyme’ where I found a scrumptious looking chilli chocolate slice recipe.  I can’t wait to try out more of her mouth watering recipes.  Take a look, I’m sure you will all agree.

Like any recipe I want to try out without pre-planning, there are always ingredients you never have.   In this case, I had already finished off the last of my blueberries over breaky so I used some dried fruit, and I have also never bought tapioca flour before so I used 1 1/2 tablespoons of corn flour.  There seems to always be substitutions on hand so the baking commenced and the results were just as I had expected, utterly satisfying.  Now where is that textbook of mine?

Information and image taken directly from My Darling Lemon Thyme’s blog;

chocolate, chilli and blueberry slice
This recipe is gluten-free and can easily be dairy-free by using margarine in place of butter and by making sure you use a good quality dark chocolate that’s dairy-free. I used trade aid dark chocolate. As I’ve mentioned before, get to know your chillies. I used 1 whole long chilli, but you may want to go for less or more depending on how hot you chillies are and how hot you want the end result. If you eat wheat, substitute the rice and tapioca flours for 3/4 cup plain flour or spelt flour.  Makes about 20 slices

  • 200 g dark chocolate, chopped
  • 125 g butter/ margarine
  • 1/2 cup muscovado sugar (or use soft brown sugar)
  • 1 long red chilli, seeded and finely chopped
  • 1 1/2 cups frozen/ fresh blueberries
  • 3/4 cup almond meal/ ground almonds
  • 1/2 cup brown rice flour (white rice flour is fine)
  • 1/4 cup tapioca flour
  • 2 eggs, lightly beaten
  • cocoa powder for dusting

Preheat your oven to 15o degrees/ 275-300 f. Grease yourself a slice pan about 20 x 20 cm. Line the base and sides with baking paper and make sure about 2cm of paper extends up and over the edges of the pan.
Melt chocolate, butter, sugar and chilli together in a small saucepan over low heat. Pour into a large bowl and set aside for 10 mins to cool slightly. Gently stir in flours, almond meal and eggs until combined. Fold through blueberries. Pour mixture into prepared pan and smooth off the top with the back of your spoon/ spatula.
Bake 35-45 mins or until cooked when tested with a skewer. Leave to cool in the pan before cutting into small squares, dusting with cocoa powder and devouring! Or if you have some serious restraint, hold off eating till tomorrow.
NB If using fresh berries I’d say they would take about 30-35 mins. If using Frozen like I did, allow a little longer – mine took 45 mins to cook.
Heavily adapted from a little women’s day cookbook called “Family favourites – easy biscuits and slices”.

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Blueberry Porridge


It’s porridge time!!   Today brings delicious Quaker oats filled with bubble bursting blueberries.  Little bubbles of joy, just popping away in your mouth accompanied with fresh crunch from seeds and nuts.  My tummy loves me 😉

Ingredients:  2-3 portions

  1. 1/2 cup Quakers oatmeal
  2. 1 cup soy milk
  3. 1 cup spring water
  4. 100g fresh blueberries
  5. 2 tsp ground cinnamon (I love the strong cinnamon taste, so start with 1 then increase as desired)
  6. 1 banana
  7. sprinkle of seeds and nuts and raisins (I used a pre-mixed selection from the co-op)
  8. drizzle of honey (optional)

Directions:

  1. Warm 2-3 bowls in your oven at 100°C
  2. Then in a medium-sized saucepan on a med-high head, add the first 5 ingredients and stir continuously scraping the mixture from the bottle as you stir to avoid burning
  3. When it comes to the boil the mixture should begin to thicken
  4. when it has reached a soupy, but thick consistency transfer to the warmed bowls
  5. Sprinkle your seeds,nuts,dried fruit mixture and banana then serve and eat immediately.

While I Was Away


It has been a little over a month now since returning to Scotland.  Here is what I have cooked/ate whilst I have been AWOL from Bendi Benri.

Feeling a lot more settled in now I am ready to embark on my new life as a student AGAIN and get back into creating more yum.

Enjoy!

First up, home-coming welcome dinner, beautifully and deliciously prepared by my wonderful mother.  It is very clear to me now that my mum is the source for my desire to cook.  She effortlessly manages to put on amazing wholesome spreads.  What a mum.

Nutty Chocolate Brownies (heaven in your mouth) & Scones with Home made Jam

Victoria Sponge

prawn & avocado cocktail

Home Made Steak Pie

Home Made traditional Scottish Oatcakes

What I forgot to capture was the Ultimate Chocolate cake smothered in Ganache! I am gaining pounds just thinking about it! I swear that cake was to die for! Here’s a link to the recipe.

A flying visit home then back to Edinburgh to meet Izumi and Sofie, friends we met in Japan.  They had never tasted Haggis before, so Andy and I decided to take them to Urban Angel to give it a try.  I love the concept of this Restaurant, stylish and delicious, “using the best local, organic, free-range and fairly traded produce available.”

To follow I visited a three-day foodies festival, filled with freebies of scrumptious organically prepared fresh food from all over the country.  Some healthy and some just down right naughty!  I was in my element.

Salmon and potato pie!

Tiger Prawn Paella

Feeling inspired from my weekend boozing and munching, I bought a nice big bunch of fresh beetroot and put together a yummy beetroot cake smothered in cream cheese icing.  Here’s the recipe I used.  Yep, I AM growing by the day! Twice the size I was a month ago. Oops!

No time to break just yet.  The Edinburgh festival brought my folks and brother up to Edinburgh.  The weekend consisted mainly of indulgence and laughter. Good times!

Below we eat at Amore Dogs another very trendy restaurant serving Italian scrum.

tuna nicoise salad on the side of a grilled sea bass on a bed of baked tomatoes.

Goats Cheese & Sun dried tomato Risotto

Wow what a month.  Loved every minute!

I really miss Japan and crave a lot of the food we ate whilst we lived there, especially Soba noodles, so I treated us to a yummy crispy tofu soba dish.   Satisfying beyond expectation! Go me!

Ingredients; serves 2 if you really have to share.

2 portions of soba noodles

150g Tofu (drained and cut into cubes)

1 small red onion (sliced into half moons)

1 stick of celery

around 12 sugar snap peas (halved)

2 cloves garlic

Juice from 1/2 a lemon

1 T light soy sauce

1 tsp pure honey

1 T chopped fresh basil

1/2 teaspoon chilli (from the jar or fresh)

2 T olive oil

2 tsp vegetable powdered bullion

2 T corn flour

Directions:

1.  prepare all ingredients

2. evenly coat the tofu in the corn flour

3.  heat up the olive oil in a wok or frying pan then add the tofu.  When coloured a reddish brown remove from the pan and place on some absorbing kitchen paper

4. In the same pan add the onions and garlic and cook until translucent

5. add the all of the other ingredients except the soba and basil and lemon then stir through on a medium heat.

6. In the mean time boil the soba until just tender then rinse quickly under cold water to avoid over cooking.

stir through the noodles, tofu, basil and lemon juice to the vegetable mixture then serve in warm bowls.

To finish, here is yesterdays lunch…

Chilli Squash Soup accompanied with rice crackers topped with cheddar cheese (hello my long-lost naughty friend) and cranberry sauce. yummmm…..

Ingredients; serves 4-6

I small butternut squash

4 sticks of celery

1 yellow onion

3 cloves of garlic

50g low fat soft cheese

2 tsp vegetable bullion

Directions:

1.  Saute the onion and garlic until translucent

2.  In the mean time bring a med/large pot of water (2 litre) the boil

3. cut the squash into cubes then allow to boil until tender

4.  when the squash is ready add all other ingredients except the cream cheese, then mix through

5. Turn off the heat then use a hand held blender to pulse the mixture until smooth(ish) stir though the cream cheese then serve in warm bowls

Kappa Cafe + My New Camera


It was a sad day last saturday when I boxed up Benri (my side kick in the Kitchen, my rice cooker).

I shipped her home with most of my dishes, books, clothes and about a kg of the best green tea in Japan.

I have been lost without her.  I haven’t been motivated to cook and when I do, my dishes seem to miss something.    Only 3 months until I see her and we can share wonderful cooking times together again.

Safe journey little one 🙂

The rainy season is here in full force and the sun is struggling to shine in my direction.  After the departure of Benri a new baby arrived.  One in the form of a DSLR.  I have been dying to take her out and show her some beautiful sights and create great memories with her.  Sadly, it has rained every day, cloudy and grey.

What I did do is take her to my favourite Cafe.   Here are some memories we made there.