An Amazing Pastry Chef! Look At These!

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One of the most delicious delicacies I always get to devour every year, thanks to my Aunty N. Either when I visit her or somehow they are passed on to my parents for express delivery! The Ghugra is a flaky pastry encased sweet filling of semolina, coconut, ground nuts and Indian warming spices. Very traditionally made at Diwali but I thought I would share my Aunt’s famous ghugra with you all at Christmas. A lot of skill goes in to making them especially the stunning crimping that my Aunt is brilliant at! Just take a look at the gorgeous pictures ~

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My Aunty N, is an amazing baker and cook. I’ve known her since I was born and her family is like a second family to me. I’ve always looked up to her and her family. I used to say to my mum that I wanted to be like her daughter always!

Our Aunt and family have always been there for us. When my mum was having my younger brother she was hospitalized urgently and we stayed with our aunt. I vividly remember her brushing my hair and getting me ready for school.

I just wanted to thank her and her family for what they have done for me over the years and she is truly an inspiration to me and my cooking. Oh! of course I forgot to mention her rock cakes! They too are very much out of this world. I will try and get her to do a guest post for me soon, so you too can see how talented my Aunty N is!

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For now I am linking up to a ghugra recipe Ghugras for Christmas ~ but I will try and share my Aunt’s beautiful recipe with you all. But first I have soo much to learn from her! I can’t wait xxxx

Much Love D x

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Salted Peanut & Pumpkin Seed Brittle

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If you have a major sweet tooth and have a “salty sugar” craving as much as I did today, then your in luck! This salted peanut and pumpkin seed brittle will be sure to satisfy you and make you feel really happy!

I’m sure we all buy brittle and candied peanut bars but I until today, have never thought to make it. It makes a beautiful gift and I know I will be making more for my friends and family. I’ve adapted this Martha Stewart recipe by adding pumpkin seeds to this brittle. The colours are so divine and once set looks like a stained piece of glass with delicious ingredients emersed into it.

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Hope your having a restful Sunday, much love D x

INGREDIENTS

Unsalted butter for baking sheet
2 cups white sugar
½ cup of water
Pinch of salt
2 cup salted peanuts
½ cup pumpkin seeds not toasted
Sunflower or vegetable oil for metal spatula

TOP TIPS

Have the baking sheet buttered and ready in a oven proof dish

Also pre oil the metal spoon or spatula to avoid a rush at the time of pouring the hot brittle mixture onto the baking sheet

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METHOD

• In a medium saucepan without a non stick coating, stir together sugar, water and salt

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• Cook over a high heat, without stirring until the sugar begins to melt and turn golden

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• Continue to cook over a low to medium heat, stirring occasionally until the sugar has melted completely and the mixture turns a golden amber colour, approximately 10 minutes

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• Remove the pan from the heat, stir in the peanuts and pumpkin seeds

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• Immediately pour mixture onto a buttered baking sheet. Quickly and carefully spread the brittle out to 1 cm thickness using an oiled metal large spoon or spatula

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• Leave aside to cool completely for about 20 minutes and then break the brittle into shards or pieces

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Ice In A Pink Paradise…

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One of my amazing fellow food bloggers who I hold in very high esteem who has encouraged me from the very beginning of my blogging, has inspired me for this post.  Fae @ Twist and Tango very recently posted a recipe for Ice In Paradise/Yakh Dar Behesht.  A sweet Persian dessert that I fell in love with straight away. I knew I had to make it once I had seen it!

I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it ice in a pink paradise! I have halved the original recipe, as it’s just for my family!

So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. Thank you Fae for introducing me to this gorgeous dessert! And for all your continued love and support! Much love D xxxx

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INGREDIENTS

2 cups milk, non dairy option ~ rice/almond milk
50g cornstarch
75g caster sugar
1 tbsp rose syrup
a pinch of ground cardamom

METHOD

• On a low heat, in a non stick saucepan mix the cornstarch with a wooden spoon into the milk and stir until well combined

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• Add the sugar and keep stirring until the sugar dissolves

• Turn up the heat to medium, still consistently stirring. It will thicken up quite quickly and at this stage pour in the rose syrup and cardamom

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• Keep mixing to avoid it sticking and becoming lumpy. Once it reaches a custard consistency, take off the heat. Set it in a shallow plate or dish

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• Place in the fridge for a few hours until firm and chilled

• Garnish with ground pistachio and cut with a sharp knife into diamond shapes

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Fae’s beautiful recipe

Good food morning!

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I’ve woken up! and all I can think about is food!  I’m soooo hungry it’s crazy! 

So my mind starts planning what my body is about to consume! Your all in for a treat as I hope to make. Something sweet and comforting today!

Can’t wait to get started! 🙂
Have a beautiful day!

Much love D x

Marbled Fruit & Nut Chocolate Bark

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I love Marbling! I love the concept! Especially when I was young and you got to marble and dye white t shirts in school! I find it fascinating when you cut through a marble cake where all the vanilla and chocolate sponge is entwined into one another.

So I used this marbling technique to make some chocolate bark for Diwali and the new year we celebrate. I couldn’t go without making something sweet like this for my first diwali post.

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My little one was extremely eagar to help me?!! I wonder why? He sat on the work surface and watched tentatively at the whole bark making process. The only thing he had his eye on, was the shiny silver spoon smothered in melted chocolate! I gave in and he enjoyed licking the spoon clean!

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Ps ~ If he wasn’t there I would have done the same lol!

INGREDIENTS

200g plain chocolate
200g white chocolate
⅓ tsp almond extract
Raisins
Flaked almonds

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METHOD

Break the white chocolate into pieces and place on a bain marie. Melt the chocolate gently. Once melted turn off the heat but still leave the chocolate over the water

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Simultaneously melt the plain chocolate over another bain marie

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Line a rectangular dish with some silicone paper. Once both types of chocolate are melted, pour the plain chocolate into the dish

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and then the white chocolate on top. Add the almond extract gently

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Get a fork and swirl the two types of chocolate into one another and spread it gently as you go along into a rectangular shape

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Take a handful of raisins and place them onto the chocolate and then sprinkle the flaked almonds into the gaps

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Set aside for a few hours in a cool place. Not in the fridge as this will discolour the chocolate

Once set, break into shards so that the bark looks rustic…gift it quickly if you want to, as you’ll end up eating it faster than you think!

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