Kinder Bueno Ferrero Roche

Friday was the first match of the 2016 Euros. Subsequently, it was also date night. I decided to make dessert to keep me distracted from 22 men kicking a piece of leather around a field. It's Kinder Bueno dipped in a white chocolate mixture, then dipped in Kinder Chocolate and crushed hazelnuts. Unfortunately, the initial white chocolate mix never set properly after a couple of hours in the fridge, and I couldn't finish it until Saturday morning. However, this has worked in my favour. Currently, I'm on the couch with a blanket and hot water bottle for my nauseating lady pains, and I reckon these chocolates are gonna be the pick me up that I need today.


Ingredients
2 x 150g of any white chocolate
30g of butter
Tin of condensed milk
3 x Kinder Buenos
2 x 16 Kinder Chocolate packs
400g of Hazlenuts

Method
1 - Melt the white chocolate and butter, and mix together with condensed milk
2 - Add your Kinder Bueno
3 - Pour into a tub over baking paper
4 - Put in the fridge over night to set
5 - Cut your set mix into separate pieces
6 - Crush your hazelnuts (The hardest part)
7 - Melt your chocolate
8 - Dip your separate pieces into melted chocolate
9 - Roll it in the hazelnuts
10 - Put your pieces back into the fridges to set again
11 - Enjoy!






Pinã Colada

I'm not a health freak. I eat well during the week, and allow myself to indulge a bit on the weekend. I enjoy food way too much to live on a sugarless, dairy-free diet of vegetables. Yes, the health benefits of the paleo diet are incredible, but I literally could not imagine a life without carbs, alcohol or mac & cheese.

I got a Kenwood Smoothe 2GO for Christmas, and shortly after the holiday festivities were over, came the dreaded realisation that I had over indulged for Christmas. So, I put my smoothie maker to use and went through this juicing face. However, that fad soon became non-existent because I have found more suitable uses for my blender. Two words - Pinã Colada.


Ingredients
(Per glass)
2 x 25ml Bacardi white rum
1 part coconut cream
1 part light coconut milk
3 parts concentrated pineapple juice
Garnish with a small chunk of pineapple and one maraschino cherry

Cool Salsa

From my experience with this tomato-based dip is that some people like it really spicy, and some people enjoy it mild and cool. I'am the latter. I throw in some cucumber for my twist on salsa, which makes it a bit more refreshing, especially if it's hot outside. It's perfect to nibble with some crisps, or make it a relish to put on top of a burger. It's another one of those dishes that you can make a big batch of and keep refrigerated.


Ingredients

1 can of chopped tomatoes and chop further
1/2 red onion, diced fine
1/4 of cucumber, sliced and diced finely
A handful of fresh coriander and torn
1/2 of lime, squeezed
A dash of garlic salt
Salt and pepper to taste




Spinach Fritter

I love red meat. However, I try to limit myself to it once a week because it's not super great to eat it all the time. Regardless of how many ways there are to enjoy some boeuf, you ultimately cannot beat a juicy steak, and a steak with all the trimmings is just the cherry on top.

My boyfriend is a fan of the traditional sautéed mushroom side, but sometimes I think it's nice to change it up a bit. Ladies and gentlemen, introducing the spinach fritter. I first tried this in a french restaurant and instantly fell is love. It's super easy to make, and could also be enjoyed with a piece of salted cod if beef isn't your thing, or sweet potato and feta if you're into your veggies.


Ingredients

1 bag of spinach
1 large egg
1 white onion diced
1 big spoon of cumin powder
Salt and pepper to taste

* Make the fritters an hour before cooking your steak, and let them chill in the fridge

Summer Pasta Salad

I've been thinking for a while about writing up some of my recipes. I'm such a foodie. I love cooking, it's such a relaxing hobby, and I completely encourage everyone to do it. There's so many pro's to cooking - it's cheaper then going out for meal, you know everything is fresh, and serving an amazing meal to your friends can be one of the best feelings ever.

Luckily, I usually take a photo of my food, and send it to my dad, so I have plenty of pictures to share with you. My summer pasta salad is the perfect dish for when it's too hot out to eat hot food, but you need a decent feed. You can make this dish to accompany a meze of cold platter dishes, or bring it along to a bbq. I usually serve this pasta salad with cold chicken wings, a stick of crusty french with vinegar and olive oil for dipping, selection of cheeses and hummus. Make a decent amount if you know it's gonna be hot for a few days, and leave it in the fridge to pick at.


Ingredients

500g of conchiglie pasta
As many pitted black olives as you want, and chopped in half
Cucumber, diced into tiny squares
Baby tomatoes, again diced really small
A handful of sweetcorn
As much fresh chives and basil as you could like
Squeeze of half a lemon
A big glug of virgin olive oil
A generous dash of white wine vinegar
Salt and pepper to taste

* The reason you have to chop the veggies up so small is because the tiny pieces get caught up inside the conchiglie, giving it lots of flavour with each pasta shell.
** Continuously taste as you add ingredients



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