White Chocolate Rose Pots

White Chocolate Rose Pots

All you need is L O V E

It’s the Day of Love all over the world and what better way to say ‘I Love You’ than giving roses. But, what happens when you appreciate and admire flowers, but they make you sneeze and want to scratch out your eyes? You give someone the special gift of rose flavoured dessert, of course. 😉

White Chocolate Rose Pots

Rose Dessert Pots

These little desserts require only about 15minutes of your time. Let’s be realistic – who wants to slave away on Valentine’s day? Things to do, people to see. 😀
Better yet, you can make them the day before and just keep them in the fridge overnight. They are equally delicious!

When making these little desserts, it is important to watch how much rose water you add. The rose flavour should come through very subtly in the pudding. If you add too much rose water your pudding will taste artificial. Think about smelling a rose – the smell is delicate,  delightful, and almost shy. It is never overpowering. This is what you are aiming for in your little pots.

White Chocolate Rose Pots

There is no cream in the recipe, thus making it somewhat lighter to eat. These little dessert pots are quite sweet, so a dollop of cream or a dollop of half cream half yogurt with a rose petal on top would break the sweetness well. You can also add a drop of strawberry rose jam just before service for some colour, and of course a lovely green mint sprig to give it a nice contrasting look.

These little white chocolate rose pots are just big enough to satisfy your sweet tooth happy, while leaving enough room for the rest of the Champagne.

Go on, give your Valentine the gift of rose – a little white chocolate rose pot.

xxx

White Chocolate Rose Pots

White Chocolate Rose Pots

White Chocolate Rose Pots

Yield: 4 Little Pots

Ingredients

  • 2 x 80g Slabs of White Chocolate of 1 x 150gSlab of White Chocolate (it depends what you can find at the supermarket; the 10g won’t make a difference)
  • 1/2 Cup Full-Cream Milk
  • 1 Cup Double Cream / Greek Yogurt
  • Rose Water
  • Garnish: Strawberry Rose Jam / A Mixture of Cream and Yogurt and a Few Mint Sprigs

Instructions

  1. Cut the chocolate into smaller pieces and place it in a large bowl.
  2. Heat the milk to scalding temperature and pour over the white chocolate. Leave the milk for a few minutes to start melting the chocolate. Mix the chocolate and milk until all of the chocolate has been melted and the mixture is smooth. A thin ganache.
  3. Mix the yogurt in a separate bowl to make sure it is smooth.
  4. Let the chocolate ganache cool slightly then fold in the yogurt.
  5. Add rose water into the mixture, one drop at a time. Be careful not to add to much rose essence. The taste should be subtle. Add a drop, taste and add some more if necessary.
  6. Divide into four little pots.
  7. Refrigerate until cold. It kan keep in the fridge overnight.
  8. Garnish with a dollop of strawberry rose jam or a dollop of yogurt cream and a fresh mint sprig just before service.
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Easy Red Lentil Curry with Sweet Potato Crisps

Easy Red Lentil Curry with Sweet Potato Crisps

My Mama’s food knowledge is endless!

My mother made something very similar when we were visiting them earlier this year (read about our trip to KZN here). That specific evening we hosted a big get-together for our friends we have not seen in ages. Needless to say, everyone enjoyed this dish, especially my vegetarian friend, Henelle. Watching my mother cook this dish, I noticed how simple it was to prepare. My mother gave me the recipe, but somewhere along the line, it got lost. I played around with this dish a few Meat-free Mondays and came up with my own version.

Easy Red Lentil Curry with Sweet Potato Crisps

Never a Dahl moment with this dish

The last time I served this dish to my husband he told me that this dish is pretty much Dahl. I have never heard of Dahl before and he had to explain to me that it is a dish (stew, curry, soup) prepared with pulses. It is also spelled Daal, Dal and Dhal. My husband travels to many countries throughout Africa and ordered Dahl for dinner one Meat-free Monday whilst in Tanzania.

As we all know and love to do, curries are normally eaten with either rice or naan bread or in a roti. My favourite of the lot is naan bread, especially sweet peshwari naan. Pasta and bread is something that is only eaten over weekends in our house, so I had to think of something else to serve this red lentil curry with. The sweet potato crisps are PERFECT to scoop up all of the deliciousness in your bowl without adding too many carbs.

Tip: If you have never dry cooked your spices before you add it to any curry, you are missing out on some serious flavour. Be sure to try this next time you make curry – it really intensifies the flavours.

This is a simple dish for Meat-free Mondays and it is Vegan and Gluten-free.

Let me know what you think.

xxx

Easy Red Lentil Curry with Sweet Potato Crisps Easy Red Lentil Curry with Sweet Potato CrispsEasy Red Lentil Curry with Sweet Potato Crisps

Easy Red Lentil Curry with Sweet Potato Crisps

Yield: 4

Ingredients

    Red Lentil Curry
  • 1 – 2 Teaspoons Oriental Masala (depending on the intensity you would like / your tolerance to spicy food)
  • 1 Teaspoon Ground Cumin
  • ½ Teaspoon Tumeric
  • Olive Oil
  • 1 Onion
  • 2 Garlic Cloves
  • ½ Teaspoon Chopped Garlic
  • 4 Large Tomatoes, Chopped
  • ½ Teaspoon Yellow Mustard Seeds
  • ½ Teaspoon Black Mustard Seeds
  • ½ Cup Red Lentils (no pre-soaking necessary)
  • 500ml Vegetable Stock Liquid
  • Squeeze of Lemon
  • 1 Teaspoon Sugar
  • Plain Yogurt (garnish - leave out for a vegan dish)
  • Fresh Coriander Leaves (garnish)
    Sweet Potato Crisps
  • 2 large orange sweet potatoes
  • Olive Oil
  • Salt
  • Pepper

Instructions

    Red Lentil Curry
  1. In a small pan, over medium heat dry cook (without oil) the masala, cumin and turmeric until the flavours are released – about 2 minutes. Make sure to stir it with a wooden spoon to make sure it doesn’t burn.
  2. In a medium pot or a pan with high sides, heat a dash of olive oil and cook the onions over medium heat. Make sure the onions do not burn.
  3. Once the onions are soft, add the garlic, ginger and the dry cooked spices. Cook for another minute, stirring to make sure it does not burn.
  4. Add the chopped tomatoes and mustard seeds and cook with the lid on. Stir every now and then to make sure it does not burn.
  5. Once the tomatoes are soft and has lost most of their shapes, add the red lentils and the stock liquid. Cook covered until the lentils are soft, but has not lost their shapes. Make sure to stir every now and then to prevent burning. If you see the red lentils are not soft yet and needs more liquid, add a little boiling water at a time.
  6. Add a squeeze of lemon and the sugar.
  7. Season it with salt and pepper.
  8. Divide into 4 bowls, add a dollop of plain yogurt to each bowl and top with fresh coriander leaves.
  9. Serve with sweet potato crisps on the side.
    Sweet Potato Crisps
  1. Line an oven tray with foil.
  2. Cut the sweet potato crosswise into very thin slices. Place the slices onto the oven tray in a single layer.
  3. Drizzle with olive oil. Season with salt and pepper.
  4. Bake in a 180°C pre-heated oven for 10 – 15 minutes then turning the sweet potato around. Bake for another 10 minutes until the sweet potato turns into crispy rounds.
  5. Serve immediately as the sweet potato may lose its crispiness and become soft again.
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Peppermint Crisp Ice Cream Sandwiches

Peppermint Crisp Ice Cream Sandwiches

Heritage Day 2017

Heritage Day is just around the corner – 24 September and I have the easiest treat to serve in celebration of this day. Let’s be honest, we, us South Africans, find Peppermint Crisp tart irresistible. It’s one of the most familiar and simple go-to desserts and it is most certainly ALWAYS a hit!

This special treat has taken the ordinary Peppermint Crisp tart to the next level, and it could not be easier to prepare. CONTINUE READING