Coriander & Cheese Scrambled eggs

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To add to the flavour of already delicious scrambled eggs with cheese. I decided to put coriander, yes simply coriander! into the mix and my what a result!

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INGREDIENTS

2 large eggs
Handful of chopped coriander
Handful of grated mature cheddar cheese
3 tbsp milk
Salt to taste
1 tbsp butter

METHOD

Place all the ingredients into a bowl apart from the butter and beat together until combined

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Heat the butter in a non stick pan on low.  Once melted add the egg mixture and stir slowly with a wooden spoon

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Once the eggs are of a soft scrambled consistency, take off the heat and place on two pieces of toast with lashings of butter

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Enjoy!

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Holiday Means Chocolate Muffins!

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Recently I have found it very difficult to buy chocolate muffins without the taste of soda bicarbonate running through it! A real bitter taste, not gooey and very dry in the middle.

However I’m have very happy to say that today I found the ideal quick and extremely indulgent and delicious chocolate muffin recipe from Taste Australia.

Both my boys were running around the house so I thought I’d give them a task which they would enjoy. Making chocolate muffins! and then of course eating the final result!  Worked a treat and they were very happy too!

INGREDIENTS

2 1/4 cups self-raising flour, sifted
1/2 cup cocoa powder, sifted
1 cup caster sugar
3/4 cup dark chocolate chips
1/2 cup vegetable oil
2/3 cup milk
1 teaspoon vanilla extract
2 eggs

METHOD

Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to well (see Cooking class, below). Using a wooden spoon, stir until just combined (don’t over-mix). Spoon mixture into paper cases.

Bake for 25 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Recipe from http://www.taste.com.au/recipes/27866/basic+chocolate+muffins

Himalayan Salt Chocolate Truffles

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Fudge is really big here in the UK. From clotted cream fudge to salted caramel treats. I love fudge and just had to try my hand at making these beautiful fudge truffles. By adding pink Himalayan salt to this recipe I was able to conjure up more depth of flavour. It cut through the sweetness yet lifted the overall taste of the chocolate.

If you haven’t tried this gorgeous flamingo coloured salt, what are you waiting for? Make these today! Do let me know how you all get on. Chat soon. Much love, D x

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INGREDIENTS

1 tin condensed milk
400g dark chocolate
Himalayan salt
Cocoa powder to dust

METHOD

Melt the chocolate in a ban marie on a low heat with the condensed milk. Stir gently as it melts

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Pour into a rectangular dish, level out and then place in the fridge overnight. Sprinkle with crushed Himalayan salt

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In the morning, take a teaspoon full of fudge mixture and roll into a ball. Roll the ball in a dish with cocoa powder making sure all of it is smothered in the luscious cocoa

Repeat with all the fudge mixture. Store in the fridge to retain freshness and shape

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