Sunday, 17 October 2010
Saturday, 16 October 2010
Things you'll need:
1. Roast the cocoa beans in the oven or in a coffee roaster. The beans should be roasted between 5 and 35 minutes, at a temperature between 250 and 325 degrees Fahrenheit. Begin roasting the beans at the hottest temperature, gradually reducing the heat until the beans begin to crack. The cracking sound indicates the roasting is complete.
2. Shell the cocoa beans by removing the husk (outer shell) from the nib (actual bean). This process can be time consuming, since the most effective way is by hand, and is easier if the beans are roasted properly.
3. Grind the shelled beans until they become a fine chocolate liqueur. Some juicers work well for this process; otherwise it must be done by hand and can be rather messy.
4. Add cocoa butter, sugar and milk, if you'd like. Every chocolate maker uses a different recipe, so this step allows for some experimenting. Start by adding very little milk and cocoa butter.
5. Fold the chocolate continually upon itself. This is called conching, and the longer it is done, the oilier the chocolate finish will be. (The less it is done, the grittier the chocolate will turn out.) This may need to be done for hours for a smoother finish.
6. Cool the chocolate to about 90 degrees Fahrenheit and pour it into the desired mold. Use a mold to make bars or other shapes.
Tuesday, 12 October 2010
Monday, 11 October 2010
1-2 pounds octopus
1/2 t. salt
1 t. black pepper
3 chopped garlic cloves
1 T. sweet paprika
1/2 cup olive oil
Braise your octopus as directed in the instructions below.
Meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Serve warm or at room temperature with slices of lemon.
Prep Time: 3 hours, 30 minutes
Total Time: 3 hours, 30 minutes
Sunday, 10 October 2010
· 225g strong white flour
· 225g malted granary bread flour
· 1 tsp salt
· 1 tsp caster sugar
· 7g sachet easy-blend yeast
· 150ml warm milk
· 1 egg , beaten
· 1 tbsp olive oil
· 100-150ml warm water
· 50g unsalted butter , melted
· 4 medium bananas
· 200g dried apricots , chopped
· 2 tsp cinnamon
· 100g light muscovado sugar
· zest 1 orange
· 4 tbsp runny honey
Nutrition per serving:
191 kcalories, protein 5g, carbohydrate 36g, fat 4 g, saturated fat 2g, fibre 2g, sugar 18g, salt 0,32 g.