Monday, August 3, 2015

Mexican hot chocolate popcorn recipe

 Mexican hot chocolate popcorn recipe

Spiced with chilli and cinnamon, this Aztec-inspired popcorn is not too sweet, so you can eat it as a breakfast (of sorts) while watching the Mexico versus Brazil World Cup game on Wednesday 18 June at 5am AEST on SBS. The key is to toss the popcorn while it's piping hot to create a candy-like chocolate shell on the popcorn.

Serves 4
Preparation 5min
Cooking 2min
Skill level Easy

By
Belinda So

Ingredients

3 tbsp canola or vegetable oil
110 g (½ cup) popcorn kernels

Mexican hot chocolate mix

1½ tbsp cocoa powder
1½ tbsp icing sugar
1 tsp ground cinnamon
½ tsp chilli powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 10 cups

To make the Mexican hot chocolate mix, combine all the ingredients in a small bowl and stir to remove any lumps.

Heat the oil in a 3 or 4-litre saucepan with a tight-fitting lid over medium-high heat until just before it smokes. Add a popcorn kernel to the oil to test if it is hot enough; if it spins, then the oil is ready (see Note).               

Add all the popcorn kernels, swirl to cover the kernels with the oil, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have stopped.

Tip the popcorn in a large wide bowl and immediately toss with half of the hot chocolate mix until all the popcorn is well coated, then add the remaining mix and toss again until well coated.

Note

• The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking, then return to the heat.

Photography by Amanda McLauchlan, styling by Aimee Jones.

Hot Chocolate Jars Recipe

Hot Chocolate Jars

Recipe courtesy of Sandra Lee

SHOW: Sandra's Money Saving Meals
EPISODE: Bake Sale

Total Time: 5 min |  Prep: 5 min | Yield: 4 jars | Level: Easy

Ingredients

4 (8-ounce) jelly jars with lids
2 cups cocoa powder
1 cup sugar
4 teaspoons ground cinnamon
1 cup mini marshmallows

Directions

Into each jar, layer 1/4 cup sugar, 1/2 cup cocoa powder, 1 teaspoon cinnamon, and 1/4 cup of marshmallows. Repeat with remaining jars and ingredients. Screw on the lids and affix a label with the recipe below:

To serve: Remove the marshmallows to a plate and mix together the remaining ingredients in the jar. Bring 1 cup of milk to a simmer over low heat. Add 3 tablespoons of hot cocoa mix and stir until completely combined. Pour into cups or mugs and top with marshmallows before serving.

Recipe courtesy of Sandra Lee

Deluxe Hot Chocolate with Marshmallows Recipe

Hot Chocolate with marshmallows

A real treat for chocolate lovers - use 70% cocoa solids or milk chocolate depending on how chocolately you and the kids like it

Prep: 2 mins | Cook: 5 mins | Makes 4 mugs or 6 cups | Easy

Nutrition per serving

Calories 437 | Carbohydrates 29 | Saturated Fat 18 | Sugar 13 | Protein 8 | Fat 33 | Fiber 2 | Salt 0.19

Ingredients

600ml milk
142ml pot double cream
100g chopped chocolate

Method

Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.

Dreamy Creamy Hot Chocolate Recipe

Dreamy Creamy Hot Chocolate

Recipe courtesy of Paula Deen

Total Time: 15 min
Prep: 5 min
Cook: 10 min

Yield: 2 quarts

Level: Easy

Ingredients

1 (14-ounce) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups hot water
Mini Marshmallows (optional)

Directions

In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.

Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.

Recipe courtesy of Paula Deen

Peppermint Hot Chocolate Cupcake Recipe

Peppermint Hot Chocolate Cupcake

Recipe courtesy of Dani Moulton, Cupcake Wars 2012

SHOW: Cupcake Wars
EPISODE: Cupcakes on Parade

Total Time: 1 hr | Prep: 40 min | Cook: 20 min | Yield: 24 cupcakes | Level: Intermediate

Ingredients

2 ounces mini semisweet chocolate chips
1 cup hot-brewed coffee
2 cups sugar
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
Chocolate Ganache, recipe follows
Peppermint Marshmallow Buttercream Frosting, recipe follows
1/4 cup crushed peppermint candies
Chocolate Ganache:
1/2 cup heavy cream
1/2 tablespoon unsalted butter
6 ounces semisweet chocolate
Peppermint Marshmallow Buttercream Frosting:
1/2 cup butter, softened
7 ounces marshmallow creme
1 teaspoon peppermint extract
4 cups powdered sugar
2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.

Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.

Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.

While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting. Put the frosting into a pastry bag fitted with a star tip.

To assemble: Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes. Sprinkle with crushed peppermint candies.

Chocolate Ganache:
Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.

Peppermint Marshmallow Buttercream Frosting:
Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Recipe courtesy of Dani Moulton, Cupcake Wars 2012

Wednesday, July 29, 2015

Kousa bi Laban (Stuffed Zucchini with Yogurt) Recipe

Kousa bi Laban

INGREDIENTS

¾ cup Sunwhite Calrose/medium grain rice, rinsed and drained
1 kg zucchini, medium-sized pieces
250 g beef, minced
1 kg yogurt
6 cloves garlic, minced
1 small onion, finely chopped)
2 tablespoons butter
1 tablespoon corn flour
2 tablespoons mint, dried
1 teaspoon allspice, ground
Salt and pepper

METHOD

Mix the onion, meat and rice in a bowl and season with salt and pepper.

Remove the stalks of the zucchinis then hollow out the interior using a vegetable corer leaving thickness of 1 centimeter or less. Stuff the zucchinis with the meat and rice mixture leaving free space at the top of approximately 1 centimeter.

In a large saucepan, arrange the stuffed zucchinis in layers and cover half of them with water then cook over low heat for 20 to 25 minutes.

Meanwhile, put the yogurt in another pan over medium heat and add the butter, garlic, corn flour, mint, and allspice.

Keep stirring until the yogurt sauce boils then reduce the heat and stir in the stuffed zucchinis. Simmer for 45 minutes to 1 hour.

Serve hot with the yogurt sauce.

From sunwhite.com

Monday, July 27, 2015

Strawberry Basil Shake Recipe


This shake can be a tasty addition to your breakfast or a pick-me-up during the day!

This shake's main ingredients are super healthy for you: Kefir is a wonderful source of probiotics, protein, and vitamins A and D; strawberries are loaded with powerful antioxidants; and basil is rich with vitamin K.

Ingredients

1 1/2 cup plain kefir
3/4 cup strawberries (fresh or frozen)
1/4 cup basil leaves

Directions

Blend ingredients until smooth. If you want a little added sweetness, add in about 1 tbsp of maple syrup.

Yields 2 cups.

Recipe By Ulli Stachl
Television Food Producer, Food Stylist and Culinary Consultant

From Dr. Oz's Kitchen

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