Chocolate, Pistachio & Dried Cranberry Slice...

I am off to Susy's for dinner and I thought I would take a little something to have with our coffee.

This is a recipe that appealed to me because of it's ease but I did alter it a little... I have included dried cranberries and milk chocolate to ease the bitterness of dark chocolate, naturally I have ALSO added cream just so things are really smooth...

350g dark chocolate
250g milk chocolate
150ml cream
1 can of condensed milk
30g butter (unsalted)
150g pistachios
200g dried cranberries

In a bowl, break up your chocolate, add the condensed milk, cream, butter and a pinch of salt, now zap this in the microwave for 1 minute check it then go for one more minute. Stir this to see that all the chocolate is melted and and you mix is smooth. Add your cranberries and pistachios. I did cut my pistachios in half so as to ensure that I would get to see the green interior but it is not necessary.

Line a tray with silverfoil and pour your mix in smoothing the top. Refridgerate until set. Slice and serve.

Vida x

Lemon Creams with Cherry Compote...

Not sure how well this translates in pictures but take my word for it, it was yummy. Very refreshing, creamy, smooth, sweet and tart at the same time and just so easy!!

I put it in my white "love dove" mould which I got at an op shop years ago. I usually hangs on my kitchen wall when not in use. I spooned it out into serving plates and this is such a soft set that I was afraid it would not hold it's shape. If you really wanted it to shape, you could try using gelatin leaves... I think it's one sheet per cup of liquid...

Ingredients:

875ml or 1 1/2 pt double/thick cream (35 per cent fat content)
finely grated zest and juice of 2-3 lemons
170g or 6oz caster sugar

Cherries to serve, I had both fresh and compote. I had purchase the compote in a deli and they were very sweet but richly coloured. I also used ginger biscuits to serve with for added texture.

Method:

In a saucepan, heat the cream to 75C or 165F. Remove from heat and cool to 65C or 150F.

Add the lemon zest, juice and sugar to the cream mixture and mix well. Allow to cool, then pour into moulds, glasses or bowl. Now refridgerate for at least 4 hours or overnight.

You have to love a recipe that has only three basic ingredients and takes less than half an hour to get ready as well as being able to make it in advance!!! It is perfect for this time of year when you want something cool for after lunch or dinner.

I was having new friends over for the first time and I served this with "steak sandwiches". I bought an extra large baguette and filled it with fillet steak, caramelized onions, mayonaise, seeded mustard and mixed baby lettuce. I think I was supposed to add tomato but I did not get around to it but you feel free to do so... I served the baguette whole on a wooden chopping board and allowed my guests to cut "slices" and serve themselves. I hope they enjoyed it... they were far too polite to say they didn't... I had invited them over for a drink and in the end, drinks were exactly what I forgot to serve... all afternoon without so much as a glass of water and it was 35 degrees outside at the least... I am NOT the hostess with the mostess!!!

Vida x

That was Latin America now we head to Central America...

Dr Pepper... this is for someone else, not my cup of tea!!
Now these are more me... I can decorate my cakes..
These are just for fun...
Marshamallow spread, well that is more cake decorating!!!

Just a few of my favourite things...

Vida x

Chile 3... Argentina 1... Goal...

Well I think I might have found a new career... a tour guide is what I was today to some blogger friends... We visited 3 Chilean bakeries and 1 Argentinian... I even managed to sneak in a visit to an Italian deli... I think I had some happy customers... not to mention the shop owners when my guys started their buying frenzy...

First point of call was Haley's, this is the oldest of the Chilean bakeries... We could not buy any Chilenitos (biscuit wedged together with dulce de leche then covered in meringue and lightly baked) because they had just sold the entire tray to one man... never fear this was only our first stop...

Secondly we headed to Empanadas las Penas... these guys do the whole bread and cake thing too but they specialize in empanadas (chilean pies, filled with mince meat, onion & spice mix, olives and a slice of boiled egg)... this is the more traditional type they also had on offer a seafood version and the cheese which is deep friend whilst the previous two are oven baked...
Next stop Argentina... we strode in and our heads were dizzy with the sweet smell of pastry, all vanillery and toffee-esque... I was immediately transformed to childhood and I swore I smelt the scent of fresh ice cream, all milky and creamy... I was almost a baby suckling.... no, please, no visuals... we cannot go there!!! It was just the sweetest smell... here they had lots of little bitty cakes filled with fruity jams, creamy custards and caramel...
Last stop transported us back to Chile with a cake shop called Marciano's... Marciano walked in shortly after us and I teased him about his ever whitening hair... maybe it was flour but somehow I doubt it... here we could have Chilenitos galore and pan de pasqua (Christmas bread), filled with dried fruit and very pengent and spicy, we noted cloves, cinnamon and nutmeg in our tastings that Marciano's daughter offerred us...
So it goes like this, Hayles for Chilenitos, Empandas at Las Penas (the do the best empanadas) and lots of imported liquor, chillie paste, mayonaise, jams, soaps, baby perfume, and chewing gum, Monica's (Argentinian) for little cocktail pastries and Marciano's for birthday and special occassion cakes. They do them filled with dulce de leche with flakey pastry, or sponge with pineapple and syrup, or tea enfused sponge, apricot jam and dulce de leche then the whole thing is covered in merengue, the soft Italian type, delicious. I had in tow Thanh and Furry, the lovely Ella (Purple Goddess) and they seem enraptured... Furry had indeed lived around these very parts and Thanh does so now and neither believes they would ever have found these places on their own... they had no idea such bakeries existed and in their own backyards... I was pleased to share my bounty...

Last and very quick stop was Clayton Road Deli where we were in an Italian nirvana... all the pannetone one could wish for, the cheese of the pizza gods, seeds for those who have to grow their own vegies and basil, vinegar, rice, flour, PASTA by the shelf load, no quince paste but there was sweet potato, there was guava, there was... well I don't remember what else there was but it was plentiful.... I left my friends at this point to pick up my Ella Bella Ballerina... my work was done...

Vida x