PEOPLE around the web have some great ideas for Christmas. Here are my favourite Top 10 recipes I’ve spotted on Pinterest. Click on each image below to visit the original recipe sites.
I already tried these Santa strawberries – see above. So easy!
#1 – Cranberry Mojitos
Christmas Cranberry Mojitos – CLICK IMAGE TO SEE RECIPE http://www.food.com
2. Amazing fruit Christmas tree
Original Image & Recipe found at http://imagenesfantasiaycolores.blogspot.com.es/
3. Cute marshmallow snowmen!
Marshmellow Snowmen – CLICK IMAGE TO SEE RECIPE domesblissity.blogspot.com.au
4. Santa fruit-mallow sticks
Santa Fruit-Mallow Sticks – CLICK IMAGE TO SEE RECIPE http://www.raininghotcoupons.com
5. Krispie tree-treats
Crispie Trees – CLICK IMAGE TO SEE RECIPE http://www.raininghotcoupons.com
6. Homemade Xmas Lollies
Homemade Xmas Lollies – CLICK ON IMAGE TO SEE RECIPE http://www.justataste.com
7. Merigue Christmas Trees
Meringue Christmas Trees – CLICK IMAGE TO SEE RECIPE http://www.smartschoolhouse.com
8. Jelly shot holly squares
Jelly shot holly squares – CLICK IMAGE TO SEE RECIPE http://www.tablespoon.com
9. Strawberry & Cream Santas
Strawberry and Cream Santas – CLICK IMAGE TO SEE RECIPE http://www.bricoblog.eu
10. Snow man party favours
Snowman party favours – CLICK ON IMAGE TO SEE RECIPE hip2save.com
This is a chocolate cake recipe that I’ve adapted from a few different ones. My family tells me this version is the best one yet. The secret? Add a tiny bit of espresso powder to enhance the taste of chocolate! Espresso powder is made of finely ground espresso coffee beans. You’ll find it on any supermarket shelf next to the normal ground coffee.
Tip: If you don’t want such a large cake, halve the recipe. It’ll make a perfect one-layer chocolate torte.
Ingredients for cake:
5 dl flour
5 dl sugar
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 dl raw cocoa powder
1 tsp espresso powder
1 tsp salt
2 1/2 dl cream, or cream and milk mixture
1 1/4 dl melted butter (olive oil also works well)
2 1/2 dl hot water
Ingredients for frosting & decoration:
1 3/4 dl soft butter
1 dl cream, or milk and cream mixture
1/2 kg frosting sugar
1 1/4 dl raw cocoa powder
1/2 tsp espresso powder
Half a glass of milk
5 x Kit Kat bars
Bag of Smarties
MAKING THE CAKE:
1. Preheat the oven to 180ºC. Have 2 non-stick cake tins ready.
2. Mix all the dry ingredients in a bowl.
3. Add the milk, melted butter or olive oil and eggs. Stir until smooth, then add the hot water and mix vigorously.
4. Pour the mixture into the two cake tins, half each.
5. Bake the two cakes at the same time for 30 minutes. Before removing from oven, insert a clean toothpick in the centre of each cake – if they come out totally clean the cakes are ready. If not, give them a few more minutes and repeat the toothpick test until done.
6. Remove from oven. Let the cakes cool in their tins for a while, then remove from tins and put them on a cake rack until they are completely cool.
MAKE THE FROSTING:
1. Mix the butter and cocoa until smooth.
2. Add frosting sugar and cream in small amounts.
3. Add espresso powder and mix until smooth.
1. Pour milk into a glass, about half a glass will do. Place one cake on a platter. Take a clean cooking brush, or a wad of folded kitchen roll, dip it in a glass of milk and dab it onto the cake to moisten it. Cover the top generously with frosting like you were buttering a sandwich. Clean the frosting spatula, as it will have moist cake crumbs stuck to it.
2. Take the other cake. Put it upside down on a clean, dry plate and dab the underside with some milk, careful not to let too much moisture run down the sides and wet the top of the cake. Now flip the cake carefully and place it, moistened bottom side down, on top of the other cake. Now frost the dry top of the cake with a clean spatula, and then the sides.
3. Break the Kat Kat bars into 2-finger segments and glue to the cake’s sides. Tie with a bit of ribbon to hold them place. Be creative and decorate with smarties!
Put in fridge until serving. This cakes improves over night as the flavours soak in, so it’s a good one to make the day before.
I love bacaladillas, or small codfish, because they’re easy to cook for a toddler. They taste really good, but have no bones. And you can clean them very quickly by just pulling the spine out.
1 kg (2.2 lb) bacaladillas (small codfish)
A heaped, large plate of flour
A heaped, large plate of breadcrumbs
1 large handful of fresh parsley, chopped fine
1 lemon’s rind, grated
Salt to taste
Pepper to taste
Generous olive oil for frying
1. Clean the bacaladillas with good kitchen scissors or a sharp knife. Chop the head and fins off. Cut open the belly and clean out the insides. Then pull the spine out – it will bring any bones with it. Watch this video to see how.
2. Mix the breadcrumbs with fresh, chopped parsley, grated lemon rind, salt and pepper.
3. Beat one egg in a bowl.
4. Line up:
- A plate with a heap of flour on it
- A bowl with the beaten egg
- A plate of the breadcrumb mix
5. Put a frying pan on medium heat. When hot, pour in a generous amount of olive oil, about 4-5 big glugs.
6. When oil is hot, take each bacaladilla, first cover it with flour, then dip it in egg and finally roll it in breadcrumbs. Then put it in the frying pan. Do this quickly with 3-5 at a time, depending on the size of your pan and how quickly you batter the fish.
7. Fry for 2-4 minutes on each side until golden brown. Repeat until all the fish are done
Squeeze fresh lemon juice over your bacaladilla and serve!
A massive pancake that cooks itself in the oven. With blueberries. You’ve got to try this!
Serves: a large family
1 litre (2 pints) milk
5 dl (1 pint) flour
1 dl (1/5 pint) vegetable oil or melted butter
2 dl (1/2 pint) blueberries, fresh or thawed from frozen
Salt to taste
You’ll also need: large oven tray and baking parchment
1. Preheat oven to 200ºC (390ºF).
2. Beat the eggs. Mix in the milk and the salt.
3. Beat in the flour, little by little. Add the oil or melted butter.
4. Leave the batter to “swell” for 30 minutes in the fridge.
5. Line your largest oven tray (the width of the whole oven) with baking parchment. Tip the batter carefully into the tray. Sprinkle surface with blueberries.
6. Bake for 30 minutes or until the pancake is golden brown.
Serve with ice cream, custard or whipped cream!
Tip: This pancake works well with other ingredients too. Try bananas and raisins. Or go savoury with cheese and bacon bits.
Cold mornings, rain, wrapped in a duvet on the sofa watching old cartoons? It’s a good time of year for churros and chocolate, the ultimate Spanish Sunday brunch!
Sunday morning, churros y chocolate for breakfast… welcome to real Spain!
Churros are traditionally served with a sprinkling of sugar and dipped into a cup of steaming hot chocolate.
Usually available early in the morning at local cafes, they can also be taken away wrapped in a paper cone and enjoyed at home.
But churros are really easy to make – and you’ll find they disappear pretty darn quick off the plate! Here’s how to prepare your own. This recipe serves about 4-5 people.
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Colourful, tasty and low in calories, pipirrana is my favourite seafood salad tapa.
This is a cheat recipe, because boiling squid and cleaning mussels is not something I fancy after a long day at work. So I used ready-prepared frozen seafood, which is readily available in supermarkets here in Spain. If you cannot find this where you live, use the tinned variety. Just pick products that come in water or brine.
Serves 2-4 depending on portion size Continue reading
It would take us (and the vet) some time to find out what was wrong.
A dog with a drinking problem
It all started with Nena having accidents all over the house. Big accidents. Ones we’d step in in the dark on our way to the bathroom.
Then we noticed that she’d drink and drink and drink, emptying up to four or five large bowls of water a day.
We took her to the vets. Continue reading