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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Persian Kotlet (cutlet, hamburger)

I also like to eat the leftovers cold, on bread, with mustard. I'm a little strange. 

Persian Kotlet (cutlet, hamburger)
Makes approximately 12 patties

Ingredients
  • 1 lb lean ground beef
  • 1 small onion, grated
  • 2 medium potatoes, boiled, skin removed & mashed or grated
  • 1 egg
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • salt
  • pepper
  • 1 tbsp dried parsley (or 1/4 cup chopped fresh if you have it)
  • 1 cup breadcrumbs
  • oil for frying
  • 1 large tomato, quartered
  • 1 bell pepper, seeded and cut into large chunks
  • 1/4 cup water
  • 1/2 teaspoon turmeric,
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon tomato paste
Directions
  1. Mix it all up with your hands (except breadcrumbs) until well combined.
  2. Take about 1/4 cup of the mixture and form into flat ovals. Coat with breadcrumbs and fry in a touch of olive oil for a few minutes per side until golden and cooked through (timing will depend how thick your patties are).
  3. Serve with rice or pita.
  4. These go nicely with stewed tomatoes and red peppers (which I didn't take a photo of). Place the tomato, pepper, water, turmeric, cinnamon and salt in a medium pot. Bring up to a simmer on medium heat and allow to cook for about 15 minutes until the tomatoes and peppers are soft.
  5. Stir in the tomato paste to make a thick sauce. You can add a splash of water if there isn't enough left in the pot. 
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