 This christmas I decided to make most of my gifts. From Linen table cloths, knitted blankets to crotchet tops. So why not edible presents as well? I normally bake like crazy during December and give my friends cookies or cakes, but I have tendonitis, and i shouldnt be rolling stuff for some weeks. So I decided to make Hot Chocolate as a present. You will be wondering: Hot Chocolate? it wouldnt be hot anymore. But I remembered I saw some brownie ingredients in a glass bottle as a present, so why not hot chocolate in a glass?  I got the idea while asking someone about his chocolate preferences, and his answer was: Hot Chocolate with Cointreau. So here is the Recipe for One Adult + 2 Kids Hot Chocolate ready to open and serve on Christmas. Ingredients: 2 tbsp Sugar 12 tbsp RAUSCH Venezuela 43% Drinking Chocolate 1 Big Peppermint Cane 60 grs. RAUSCH Trinidad Selection 80% Chocolate or 70% Ecuador Selection 30 ml Cointreau (For the Adult) Loads of Mini Marshmellows 1 Glass Cointainer from Weck 1 MUJI mini Bottle for the booze  Wash the Glass container and dry. Using a hammer, break the peppermint cane before unwrapping. Start with a layer of sugar, then add 2/3 of the drinking chocolate. After that, a layer of Peppermint followed by the last third of drinking chocolate.  Fill the little bottle with Cointreau and put it over the last layer of drinking chocolate. Hide the bottle with mini marshmallows and cut & sprinkle the Trinidad chocolate over them and close the lid.  Wrap around with a ribbon or thread and add a label. You can use a xmas label, print your own or even just add a sticker to the Weck Glass. To prepare the mix: When ready to use, mix the ingredients well. For a single serving add 120 ml of very hot milk to 8 tbsp of the hot chocolate mix in a heat proof mug. Stir until dissolved & Enjoy.  Go crazy and add the favorite ingredients from your loved one, like orange or white chocolate, Add some cinnamon or even gingerbread crumbs. There is nothing better than personalize your presents and I am pretty sure they will love a present like this! Merry Christmas and let the games begin!!!!! 
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 I am counting the days to our xmas vacation to Oslo! I cant wait to see all my friends and for them to meet Pepa. And because I cant wait, I am making some traditional Norwegian Food here in Berlin. One of my favorite dishes besides Fårikål is Flesk & Duppe. Soooo simple and combines some of my favorite things: Bacon, Creamy Sauce & Mash Veggies! It cannot be simlper and better! Normally it is used Kohlrabi but I had potatoes at home...any root vegetable will do the trick.  Ingredients: 800 gr. thick Bacon 7 tbsp Butter 1 kg potaoes (or root vegetable) 100 ml cream 3 tsp salt 1⁄2 tsp pepper 3 tbsp Flour 500 ml milk Fresh Parsley  The cool thing about a Potato Masher is that you dont need to peel the potatoes in advance Boil the potatoes with unsalted water (with skin) until tender. Press with a Potato Masher, add cream and 3 tbsps of butter, and season with salt and pepper Melt 2 tbsp butter in a saucepan and stir in the flour. Add with half of the milk and stir well. Add the remaining milk and stir until you have a smooth sauce. Let simmer for about 5 minutes. Stir occasionally. Make sure sauce does not get burned. Season with salt, pepper and possibly a little nutmeg.@ Fry the slices a few minutes on each side in a hot frying pan with the rest of the butter. Add the fried slices over on a plate with paper towels so the fat drains off. Whisk the rest of the fat from the pan into the white sauce. Serve and sprinkle with the chopped parsley for garnish.   Because I come from a country that has unique vegetables and fruits, I make the mistake of thinking I cant find in europe many of my favorite ones. In Peru, mostly sundays, we have huge breakfast that turns into brunch and then into lunch. And one of my favorite dishes of those days are "Pastel de Acelga" or Chard Pie.  When I was at my parents hotel last month, a costumer brought me something called "Mangold" in german and OMG! it was Acelga. So when I returned to Berlin, I jumped into the first whole food store and looked for chard. In germany chard is beautiful. It comes in a range of reds, yellow and greens. In Peru it is just dark green. So here is my sunday recipe of Peruvian Chard Pie. I hope you guys enjoy it! INGREDIENTS DOUG: 1 cup flour 2 tablespoons extra virgin olive oil 1 tablespoon butter 1 teaspoon salt 1 egg yolk 1/2 cup warm water OR Get a yeast dough from your supermarket. THE FILLING: 1/2 kilo of Chard 1 cup ricotta cheese or creme fraiche 4 tablespoons grated cheese 50 gr feta cheese 4 eggs or the amount of pie forms you will make 1/4 teaspoon nutmeg 1/2 teaspoon pepper 1 medium red onion 1/8 cup extra virgin olive oil Salt to taste  PREPARATION Mix the flour with the salt and place it on the table, make a hole in the center, incorporate water, yolk, margarine and vegetable oil. Knead and make eight buns, let rest for 25 minutes. Wash, cook and squeeze the chard to remove the water. Cut and fry the onion in extra virgin olive oil, add cooked chard, cheese, nutmeg, pepper and salt.  Stretch four small pieces of dough, spread with vegetable oil and place one on top of the other. Put the dough in the base of the pie form, place inside the filling and four eggs. (I used smal forms so I added one egg per form) With the other four pieces of dough, repeat the process of stretching, spread with extra virgin olive oil between layer and layer; And finally cover the chard mix. Sprinkle some sea salt over it. Brush with egg . Bake at 180 ° C for 1 hour (20 minutes for small forms), then serve and enjoy!  You can try the same recipe using spinach or Kale, just dont forget to squeeze the vegetables before using. A good tip is to steam the leaves first, let them cool down and then roll them in several kitchen papers until they are dry.  |
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June 2021
AuthorsI am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more... |
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