These Brazillian Truffles are dangerously easy to make. They’re a little bit different from normal truffles; they’re softer and a little gooey, a cross between caramel and fudge. I’d never heard of them before, but as soon as the recipe popped up on my Pinterest feed when I was mindlessly scrolling one night I knew I had to give them a go. Bombs of gooey chocolate, I mean, what’s not to like? Just four ingredients, a little heat, a wooden spoon and a refrigerator is all you need!
Brigadeiros – Brazillian Truffles
- 1 can of sweetened condensed milk (mine was 379ml)
- 50g milk chocolate
- 1 tbsp cocoa powder (and a little more for dusting)
- 25g of butter
- Combine the condensed milk, chocolate, cocoa and butter into a pan and warm on a medium heat for 10 minutes, stirring occasionally. You’ll know it’s ready when it starts to thicken and pull away from the sides.
- Pour the mix into a bowl and refrigerate for a couple of hours – by that time it should have cooled completely and become much firmer and easier to handle.
- Mould into balls and dust in cocoa powder then return to fridge until you’re ready to scoff them. And that’s it!
I think these would make a great DIY gift and could easily be adapted with different flavours (next time I’m trying white chocolate!). Whaddya reckon? 🙂
I’m going to be totally upfront and admit that I’m not 100% sure I nailed these… I think by looking at them it’s pretty clear that my playdough skills are a little rusty! Oh well! The recipe works in theory, but definitely required a little more patience to get the icing right! They look better from far away! But, here they are anyway – Cacti Cupcakes! 🙂
For the cakes:
- 175g soft butter/marg
- 100g caster sugar
- 2 eggs
- 225g self raising flour
- 120ml milk
For the topping:
- Green Packet Icing
- Purple Food colouring
- Crushed light biscuits (I used malted milks)
- Set the oven to 180° and line a cupcake/muffin tin with twelve cases.
- Cream together the butter and sugar and then whisk in the eggs.
- Gradually stir in the flour and milk, alternating between the two.
- Pour into the cupcake cases and bake for about 15 minutes or until golden brown.
- Once the cupcakes are cooled, spread the tops with a layer of buttercream and then sprinkle with crushed biscuits to create a sand effect.
- Give the green icing a more succulent appropriate shade by adding a little purple food colouring, then carefully (unlike me!) mould into leaf and cactus shapes. This is the most fiddly bit and requires some time and patience to get right. It might be worth using flower or star-shaped cutouts to get the right shape.
I used to say that if I ever had to pick one type of food to eat for the rest of my life it would – hands down – be Italian food, and while I’m sure I’ll never fall out of love with pizza and pasta, Mexican Food has been slowly settling the score. I’d eat it for breakfast (Huevos Rancheros and Breakfast Burritos, yo), lunch and dinner – and I’ve got my go-to Quesadilla and Nachos recipes down. But sometimes it’s nice to mix things up.
On honeymoon in Florida, I tried the most amazing Mahi-Mahi Fish Tacos and have been trying to recreate the recipe ever since. Unfortunately, Mahi-Mahi isn’t exactly a regular down the fish aisle at Tescos, so I used good old bog-standard cod instead 🙂
Fish Tacos (for two)
- Two fresh boneless cod loins
- 4 Tortilla Wraps
- Fahita Seasoning (usually a mix of Paprika and Cayenne Pepper – but packet seasoning is fine)
- Olive oil
- 1 Red and 1 yellow bell pepper
- A mix of applewood smoked and chedder cheeses
- Sour cream
- Cholula (or any other hot sauce you fancy)
- Mexican rice and salad to serve
- Rub each loin with the fahita seasoning and then parcel up in a lightly oiled piece of foil. Cook in the oven for 20 minutes on 180°.
- While the cod is cooking, prepare your tacos. Slice up the peppers and then scorch in a pan. Griddle each tortilla wrap on both sides until soft, then spread with sour cream, salsa and cheese, scattering over the cooked peppers.
- Once the cod is cooked, slice the flakes and share between the tacos. Fold each taco to seal, then return to oven for 5 minutes to finish. Drizzle with hot sauce.
- Serve with mixed salad and spicy Mexican rice 🙂
Okay, confession time. I’m not the biggest ice-cream fan. Don’t get me wrong, I like it – a lot – it’s just that cakes and doughnuts own my dessert heart, and when I do go for ice cream I’m boring and predictable and always pick mint chocolate chip. But, I like making it. It’s easier than you’d think, you don’t need an ice-cream machine and once you get the hang of it you can really play around and experiment with weird and wonderful flavours! Like banana bread flavour 🙂
Banana Bread Ice-cream
- 3 ripe (but not spotty!) bananas
- 1 slice of toasted brown bread
- 2 tsp of cinnamon
- 150 ml double cream
- 284 ml full fat milk
- (Handful of chopped walnuts to serve)
- Whisk the cream and milk together until combined.
- Throw all the ingredients into a blender and blitz until you get a smooth mixture.
- Pour the mix into a freezer proof container and then freeze, making sure to remove and stir thoroughly every 2 hours until completely frozen.
- Remove from the freezer for twenty minutes before serving, or pop the tub in the microwave for 30 seconds to loosen the mix.
- Serve in waffle cones with chopped walnuts. Yum! 🙂
It has to be said, I’m not a huge fan of salad. I used to either leave it or just pick out all the cucumbers (…I still do that…), it’s only recently that I’ve started forcing myself to eat it more. But here’s a salad I actually like and actually enjoy eating 🙂 It’s so easy; just spinach, lettuce, grilled cubes of halloumi and then a few cubes of fresh watermelon with balsamic vinegar. A perfect barbecue salad 🙂
What’s your favourite salad?