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christmas recipe

Discussion in 'Cuisines of India' started by sophia5rt, Dec 17, 2009.

  1. sophia5rt

    sophia5rt New IL'ite

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    Chocolate Saucisson

    Ingredients
    125 g of dark chocolate
    50 g of butter
    150 g of hazelnuts, chopped
    12 pieces of Pims soft chocolate-orange cookies or any soft chocolate cookies with orange marmalade filling
    100 g of dried raisins
    6 tablespoons of icing sugar
    3 tablespoons of Amaretto or Cognac (optional)

    Method
    1. Melt the chocolate in bain-marie or microwave. Using a spatula mix the chocolate until shiny. Add butter and combine.

    2. Crush the Pim’s soft cookies. Mix in all the ingredients except the icing sugar. The alcohol is optional. Omit it if it’s for kids.

    3. Refrigerate for thirty minutes. The consistency should be soft, yet manageable for shaping.

    4. Scoop onto a parchment paper and roll as if you are shaping a long sausage. Once shaped, roll over icing sugar. Wrap the rolls with aluminum foil or parchment and refrigerate for at least seven hours.

    It is advisable that you cut the rolls only at the time of serving, so you can enjoy some compliments for your Chocolate Saucisson.

    Try this with a bottle with a Sula Reisling or Sula Red Zinfandel.... It simply tastes yum.... Try sula wines.... they are amazing

    I got this tip from Femina website.... if u want more interesting recipe thier website is really really good
     
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  2. smitarubinsson

    smitarubinsson Gold IL'ite

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    Yummy i absolutely love anything chocolatey
    I was about to start a thread yesterday with a christmas cake you beat me to it.:)

    Classic Christmas cake
    450g Currants
    175g Sultanas
    175g raisins
    50g cherries
    50g candied peel (lemon & orange)
    3 tablespoons of brandy plus extra for dressing
    225g plain flour
    1/2 tsp salt
    1/4 tsp nutmeg
    1/2 tsp mixed spice
    225g unsalted butter
    225g soft brown sugar (if not available normal sugar plus some sugar for caramalising)
    4 large eggs
    50g almonds chopped
    grated zest of one lemon & orange
    110g whole blanched almonds (only if you are not decorating the cake)

    Soak all the dried fruits in brandy the night before(atleast 12 hours)
    Sift flour, spices and nutmeg . from a height to add air
    break eggs in a seperate bowl and mix well
    Beat sugar and butter till creamy.
    Add the eggs one at a tablespoon at a time
    Then fold in the flour,soaked fruits, chopped almonds, grated zests very gently keeping all the air in.
    Gently transfer to the baking tin which is lined with grease proof paper.
    Tie a band of paper outside the tin. Cover the top of the cake with 2 sheets of paper with a coin size hole in the centre this is for extra protection.
    Bake at 140 deg C or 4- 41/4 hours
    Remove from oven and leave to cool completely prick holes with a skewer before feeding with more brandy if desired.

    wrap with cling film and foil , it will keep for upto 6 months
     
    Last edited: Dec 17, 2009
  3. blissful

    blissful Bronze IL'ite

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    Hi Sophia5rt,

    Thanks for sharing your chocolate and cake recipe. The recipes were so yummmy that I had to go and eat a piece of cake immediately :)
     

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