Skip to main content

Featured

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...
Post a Comment
Read More...

Thai Red Curry SPICY!

Wow, this red curry paste I bought was very spicy. I think if you served this curry with rice it would tone it down a bit, but I'm trying not to eat too much rice so I'll try it with yogurt tomorrow for lunch.

This was my first time using fish sauce. It stinks! But you can't tell it's in there - kinda like anchovies in your Caesar salad.
  


Thai Red Curry SPICY!
Adapted from RASAMALAYSIA
Makes 2 servings

Ingredients
  • 1 teaspoon oil
  • 2 teaspoons red curry paste
  • 1 cup chopped mushrooms
  • 1/2 cup snow peas, cut into pieces
  • 1/2 cup carrots, cut into pieces
  • 1/4 cup water
  • 2 cups beansprouts
  • 1 teaspoon sugar
  • 1/4 teaspoon fish sauce
  • 200ml (6-7oz) coconut milk
  • 4-5 oz chopped cooked chicken breast
  • 1/4 cup chopped cilantro
Directions
  1. In a large pan, heat the oil over medium high heat. Cook the curry paste in the oil for just a minute stirring constantly.
  2. Add the mushrooms, snow peas and carrots and stir to coat with the curry paste. Stir in the water and cook for about 5 minutes stirring occasionally until they soften a bit.
  3. Add the beansprouts and stir. Sprinkle the sugar on top followed by the fish sauce and coconut milk. Stir well. Add the chicken (mine was leftover grilled) and simmer for a few minutes until the sauce thickens slightly and the chicken is heated through.
  4. Stir in cilantro before serving.


Email Post

Comments

  1. CaroleFebruary 28, 2012 at 9:20 PM

    This is a post I did about 2 very good Thai cookbooks http://caroleschatter.blogspot.co.nz/2012/01/cook-books-spirit-house.html

    ReplyDelete

Post a Comment

Popular Posts