What’s On Your Plate?

chocolate! chocolate! lols.

Ingredients:

100g cooking chocolate

100g white chocolate + a few pieces for decoration

100g butter 3 whole eggs + 3 yolks

75g flour 50g icing sugar

20g silvered almonds

Butter and flour for baking tins (optional)

Directions:

Beat the eggs with the sugar until the mixture starts to whiten. Melt the chopped-up chocolate in a bain-marie or over a pan with the butter. Add the eggs, then the flour and whip. Divide the mixture into half and pour half of it into 6 silicon muffin tins or floured and buttered baking tins (approx 7cm in diameter). Cut the white chocolate into pieces and sprinkle over the mixture, then fill the tins with the rest of the mixture, up until 2cm from the top. Refrigerate for at least 2 hours. Preheat the oven to 240°C and bake for around 15 minutes. 7 or 8 minutes before they’re done, sprinkle the almonds over the top. Be really careful not to overcook them, or the centre won’t be runny. Take out of the oven, leave for 1 minute before turning them out onto dessert plates and serve immediately with grated pieces of white chocolate on top.

 source:  sofeminine.co.uk

found this online and it looks delicious…

anyway, i was wondering what’s "twinkies"?

i like eating empanada, and i remember having an issue regarding this empanada last zoie’s christening rites… hah! let’s not talk about it here…
so, about the empanada… here’s how to make it the filipino way.

Flaky Dough

• 4 cups flour
• 3 egg yolks beaten
• 2 tablespoon sugar
• 1/4 teaspoon salt
• 2/3 cup water

• 1/2 kg ground pork
• 4 potatoes, diced
• 1/2 cup raisins
• 1/4 cup lard
• 1/4 cup sugar
• 1/2 teaspoon msg
• 1 chopped onion
• 2 tablespoons sweet pickle relish
• 1 cup boiled minced garbanzo beans
• 1/2 cup water salt and pepper

• Mix beaten eggs, water, salt and sugar and mix well.
• Add this to the flour and knead well until very smooth.
• Let rest for 10-15 minutes.
• Roll on board slightly dusted with cornstarch until very thin.
• With pork lard brush surface thoroughly.
• Start rolling tightly as jelly roll.
• Cut very fine around 2 mm. Set aside.
• On the same dough, pinch a portion and make as many as the ojadre (the rolled one) put the ojadre on top of the small ones, brush with melted lard, cover with banana leaf as thin as possible to a round form.
• Put 1 tbsp filling in the center, put 1 sliced of hard boiled eggs, form the empanada, as turnover, flute the edges and fry in deep hot fat until golden brown.
• To prepare filling: heat lard, add garlic, onions and ground pork.
• Cook for a while.
• Add diced potatoes and all the ingredients, cook until all ingredients are tender. Season to taste.
• Add 4 tbsp flour, stir very well until all ingredients have blended. Let cook until ready to use.

source: food & cooking in squidoo

ice cream’s the best! especially in summertime, its nice to try making it too!

Ingredients:

• 120g dark chocolate (at least 70% cocoa solids)
• 360ml milk
• 2 eggs, slightly beaten
• 200g sugar
• 240ml cream
• pinch of salt
• 1 tsp vanilla extract
• 120ml milk

Instructions:

Place the chocolate in a bain marie (double boiler) and heat, stirring frequently, until melted. Keeping it on the heat, gradually stir-in the milk, whisking all the while and continue cooking until smooth.

Lightly beat the eggs then beat in the sugar until pale and creamy. Stir the hot chocolate mixture into the eggs, beating constantly then add the cream, salt, vanilla and the additional milk. Set aside to cool then pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer’s instructions.

source: ezine articles