Monday, August 25, 2008

CHOCOLATE AND CAROB PRODUCTS

Chocolate is one the wonders of the world. I remember, as a little girl, we were given a round chocolate to drop in warm milk, stir it and enjoy the pre bedtime treat. The aroma lingers on and we all know we would never leave our planet for a new place that has no chocolate.

I always feel when you choose chocolate, find a natural one. That means a reputable firm, ingredients that resemble food stuff you know and careful packing and date of production and expiry. Cheap substitutes, with inferior products and oils, are a waste of time, money and cause allergies and sinus problems. So choose the best, eat a little and enjoy it for the great product that it is.

Often people feel that chocolate is not good when you have cholesterol, weight, diabetes and many varied problems. No need to argue, but the bottom line is, chocolate is a perfect gift for anyone. It says volumes, when you open it and watch the recipients face. Nobody ever put it in the exchange cupboard. Chocolate has strong dialogue. It is thank you, great, terrific, good taste, cool, elegant, will cheer me up, good to have a little as the old lady does not eat any more. It makes peace after harsh words, it say thanks for the favor and nourishes the mind to feel endorphins rising and creates a smile on your dial.
I will not go into the food values. Let us just agree, a friend with chocolate, is a great friend.


CHOCOLATE CAKE.

This a good cake for a birthday or cut into squares (when cool).

150 grams butter. 3/4 cup brown sugar.
2 eggs. 3/4 cup self raising flour.
3 Tablespoons cocoa. Pinch of salt.
3/4 cup coconut. Dash of cinnamon. A small cup of light cream.

Mix the butter and sugar well.
Sift the dry ingredients.
Mix together and fold in the cup of cream.
Place in a buttered and floured dish and bake at 375 F degrees for half an hour. (200 C)
If you want a larger birthday cake, you can double this.

You can ice the cake when cool or use a chocolate spread o

CHOCOLATE TRUFFLES.

2 ozs butter, that is 60 grams. Butter.
5 tablespoons milk
3 tablespoons brown sugar
2 tablespoons cocoa
Melt these ingredients in a saucepan on a low flame.
Add 1/2 cup oats . I soak the oats in a little liqueur or vanilla essence to soften it before cooking
Half a cup rice krispies.
One and a half cups of coconut
Vanilla essence and a little lemon or orange rind grated in.

Cook all on a low flame, stir all the time, until the oats is cooked. Cool. Roll into balls and dip into chocolate vermicelli or crumbed nuts.

You can keep these in the fridge and serve with ice cream, with a plate of cookies, ideal as a cookie with a good cup of coffee.

You will read a lot about cookies and snacks in these articles, as I believe you can keep a small selection in the freezer and use them when needed. I do not recommend that you eat frozen food all the time, but a busy household, needs a little quick help to create a cake plate that looks as good as it tastes. I keep cookie cups, the tiny and medium size all the time. You can make anything look good with these in a presentation. Paper doilies' are elegant and give a finishing touch. If you do not have these just substitute with a pretty serviette.


Chocolate as decoration.
Often you serve ice cream, a slice of cake, a fruit platter and you need the finishing touch to give it style and individuality. .Keep flaky chocolate and chocolate vermicelli in the fridge for these touches. M and M's are great for kids décor on cookies, cup cakes and on jelly or with ice cream. Grown ups never refuse them………….


CHOCOLATE MUFFINS

2 small cups of brown flour. Half a cup of brown sugar
2 teaspoons baking powder. Half a teaspoon of salt.
Half a cup of chocolate chips.'
2 ripe bananas.
Half a teaspoon of bicarbonate soda.
1 1/2 Tablespoons boiling water.
1 egg.
Quarter cup of milk.
.Quarter cup of oil.
Half a teaspoon vanilla essence.

Mix flour, sugar, baking powder, and salt. Add and mix the chocolate chips.
Mash the bananas and mix with the bicarbonate powder and boiling water. Add to flour mixture.
Mix the egg, milk and oil, and vanilla essence. Add to flour and mix gently.
Grease muffin cups and spoon the mixture into them. Bake 200C for 15-20 minutes.
This is a medium oven. These are great to serve with yogurt and a slice of fruit in season.
Fun for school boxes and unexpected pop in visitors


CAROB PRODUCTS.

The carob is an ideal substitute for chocolate. It does not have caffeine and is high in iron, low in fat and delicious.
The Carob is from the family, LEGUMINOSAE. It is a medium size tree. The carob seeds were used in ancient times to measure a weight ….a carat. People who suffer from migraines, coughs, and need a mild laxative, use carob products. These ideas are for use instead of chocolate. Many people find this less addictive than chocolate.

Fudge candy.
3/4 cup carob powder. 3/4 cup shelled walnuts, or pecans.
1 and a quarter cups of sesame seeds and two teaspoons of honey. For a lovely flavor, add two teaspoons of crushed almonds and vanilla essence. I use orange water or grated rind of orange and lemons.
Place all in a blender and grind. Roll into balls and roll in crushed nuts.

Carob Spread.
100 grams of butter. (4 0zs)
2 tablespoons of honey.
2 dessertspoons of carob powder.
50 grams of flaked almonds (2 0z)
Cream the butter and honey. Beat in carob powder and stir in the almonds.
I add a little ginger and cinnamon powder. Store in a jar and use on toast, as a flavor for baked apples and with ice cream or in yogurt as a snack.

You can purchase a soluble and non soluble powder of carob. Try to make an evening drink for the family. Use soluble powder, with warm milk and mix well.
You can use carob in all the cakes and cookies instead of cocoa and it is a great chocolate substitute.
Have a sweet week and I will be in touch with the next food ideas in a few days. I know the family is off to school and some normality sets in for a few weeks. Create time to enjoy quiet and moments of space and silence. Love and light Rona

1 comment:

Anonymous said...

very good idea - and i just love chocolate! I will switch and try the carob. many thanks