Chocolate and nut Risotto

This is one of my comfort food recipes. Most of these recipes have sultanas or raisins in them, but I don’t like it so much. I just don’t like the feel of them 😉 So I add some more nuts to give it an extra crunch. Enjoy! ♥ Joure

Recipe: Chocolate and nut Risotto

Ingredients:
600ml milk
25g sugar
50g butter
125g risotto rice
50g toasted hazelnuts, chopped
50g toasted macadamia nuts, chopped
125g dark chocolate (chilli chocolate also works great for a zing)
splash of brandy or amaretto
grated milk chocolate, to sprinkle on top

Method:
1. Heat the milk and sugar in a saucepan until it is almost boiling
2. Melt the butter in a big saucepan, add the rice and make sure the rice is coated well
3. Add the milk a bit at a time, about 1/4 cup, until it is absorbed by the rice. This will take a while but don’t hurry, it will be worth the wait
4. When the milk is all in, add the nuts and a splash of brandy or amaretto and mix it in quickly
5. Sprinkle the grated chocolate on and serve

Happiness in a bowl ♥

Christmas Trifle

There is a pudding that, at Christmas time in South Africa, is on almost everybody’s table. It is a trifle. I am not sure of the origins of this dish, but by now it almost 100% South African. Here is the recipe for the one I made for our Christmas last year. ♥

 

This recipe looks like a lot of work, but it really isn’t.  And it is so very worth it!

Recipe: Christmas Trifle
This recipe is for quite a big one! Large enough for at least 15 helpings

Ingredients:
Plain sponge cake ( I cheat and buy the ones in the stores)
2 packets cherry jelly
1/2 cup blueberries
1/2 cup strawberries, cut up into quarters
1/2 cup raspberries
1/2 cup pomegranate pips
1 litre custard, preferably homemade, definately hot
1 large jar of cherry or strawberry jam, also preferably homemade
250g slivered almonds
50ml liquer, I use Amaretto
1 cup cream
vanilla essence or rose water

Method:
1. Make the jelly according to packet instructions and add the berries before it sets (not the pomegranate pips)
2. Make your custard, or heat it up, and add the liquer.
3. In your large bowl, put a layer of the sponge cake at the bottom.
4. Liberally spread half of the jam onto it.
5. Scoop some of the jelly onto this.
6. Sprinkle some of your nuts onto the jelly.
7. Pour some of your hot custard onto it. Using your spoon, push it into the sides of the bowl to let some of the custard get to the sponge cake at the bottom.
8. Repeat this all again to make 2 layers.
9. Whip the cream with some vanilla essence or rose water.
10. Spread this on top and sprinkle the pomegranate onto the cream.

Note: It is ALWAYS better to make this the day before you plan to eat it. Just wait with the cream then, put it on just before serving.

Viola! Yum! ♥