Christmas cues : Chocolate teff puddings

(Gluten-free chocolate teff puddings)

Dear Santa,

As usual, my request for Christmas this year boils down to five simple words. Less spam, more world peace.

But if the elves happen to have time, I would also love it if your reindeers could deliver more butter to Norway. It doesn’t seem like a huge ask because no one deserves to suffer from a butter crisis during the festive season. Also if possible, I’d love to have chocolate declared a health food, the way frozen pizza is now a vegetable.

Oh, and wouldn’t it be great to have Happy Valenbirthaversary declared as an officially celebrated holiday? Promise me you’ll think about it.

Thanks and Merry Christmas,

Chocolate teff Xmas puddings :
(makes 12 mini puddings)

125g 55% dark chocolate buttons
90g unsalted butter
55g teff flour
20g brown rice flour
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
60g brown sugar
60g dried sour cherries or cranberries
20g whiskey or brandy
105g egg whites (from 3 eggs)

Preheat the oven to 150’C (300F). Grease your popover pan (or mini muffin tin) and set aside.

Melt the chocolate and butter in a bowl over a pot of simmering water. In another bowl, place the rest of the dry ingredients, stirring well to combine, then mix in the wet ingredients, followed by the chocolate butter mixture.

Divide the mixture between the holes of the popover pan. Bake for about 15 minutes or until a skewer inserted into a pudding comes out clean. Allow to cool on a wire rack before removing the puddings from the pan.

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Treat yourself : Brown butter crispy rice treats

(Brown butter-crispy rice treats)

Brown butter. Two words which strike fear in the minds and on the waistlines of much slimmer women.

For me, it is a siren call, greater than chocolate or even vanilla-bean-anything. The moment I see it listed in a recipe, I have to make it. And it almost nearly never disappoints.

So it is with this recipe. It takes not quite five ingredients and barely five minutes to put together. Of course, you can add a little more love by making your own marshmallows, but sometimes there just aren’t enough hours in the day to manufacture your own highly processed food. Besides, why not enjoy everything in moderation, with occasional immodest amounts of..

Brown butter – crispy rice treats :
(based on a recipe from Flour by Joanne Chang)

1 cup/2 sticks/228g unsalted butter
1/2 vanilla bean, split lengthwise
280g marshmallows
1/2 teaspoon kosher salt
9 cups/240g crispy rice cereal

Butter a 9-by-13-inch baking pan, coat it with nonstick cooking spray or line it with parchment paper.

In a large saucepan, melt the butter over low heat. As the butter melts, use the tip of a knife to scrape the seeds from the vanilla bean directly into the butter.

Once the butter has melted, it will start to bubble and crackle. As soon as the bubbling subsides, after about 5 minutes, the butter will be fully browned. Add the marshmallows and salt and stir constantly over low heat until the marshmallows are completely melted and the vanilla seeds are evenly distributed. [Note : I deviated from the recipe here, straining the butter into a new pan to get rid of the solids, before adding the marshmallows]

Remove the pan from the heat, add the cereal, and mix well with a wooden spoon to coat evenly. Turn the mixture into the prepared pan and pat into an even layer. Let cool for about 1 hour, or to room temperature, then cut into 12 pieces.

These treats can be stored in an airtight container at room temperature for up to 2 days.

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Amaranth “Happiness” Candy

(Amaranth “happiness” candy)

A very good friend has been complaining about being single. Her objection to spinsterhood (plus one cat) stems mostly from the fact she feels as though she has done everything expected in life – education, job, own home, own car – and yet there is still one thing that remains so elusive – a relationship. Commit to doing all the right things and happiness will follow? So not true, she grumbled.

I guess I could’ve given her the spiel about how some things take time. That we often place greater value on what we don’t have, rather than what we already have. I could’ve said a million things and sprouted enough catch phrases to fill three self-help books, but it seemed as though this was one of those times where all you’re expected to do is listen. If we’re lucky, age and experience eventually fills in the gaps where advice from friends have failed.

I was once lucky enough to work for an amazing chef whose technique still influences me to this day. There was a piece of advice she gave me out of the blue one day, that really stuck with me (though I didn’t realise it at the time). She said, Never be afraid to ask for what you’re worth. It has taken almost five years for this to sink in. It wasn’t about suddenly gaining a measure of self-worth. I think I finally remembered that I had value.

No one is going to evaluate you like a piece of furniture or a 3-bedroom house. Self-worth is something you have to price for yourself, not forgetting that happiness does not automatically follow.

Incidentally, I know a good looking 30-something female with a steady career and wide circle of friends who is looking for a similar guy with a long term relationship in mind. Know any one suitable? Drop me a line.

Amaranth “Happiness” Candy :
(recipe from My Sweet Mexico by Fany Gerson)

1/2 cup chopped toasted pecans
1/2 cup lightly toasted peanuts
1/2 cup dark raisins
1/2 cup lightly toasted pumpkin seeds [I used sunflower seeds]
8 ounces chopped piloncillo [I used 200g brown sugar]
1/2 cup honey
1/2 teaspoon freshly squeezed lemon or lime juice
4 ounces puffed amaranth seeds [I used 120g]

Line a baking tray with parchment paper. Combine the pecans, peanuts, raisins and pumpkin seeds in a bowl and spread on the prepared pan.

Combine the piloncillo, honey and lemon juice in a medium pot over medium heat and cook until the piloncillo has melted and the mixture has thickened slightly, 5 to 10 minutes. Remove from the heat and add the amaranth seeds, stirring quickly to mix everything well. Pour into the pan with the nuts and seeds, and carefully press down with slightly damp hands (so you don’t burn yourself) to compact the mixture.

Allow to cool completely, 30 to 40 minutes at least, then invert onto a cutting board. Cut the mixture into the desired shapes with a sharp knife. If it seems to be sticking to the knife, simply dip the knife into hot water, dry, and continue cutting.

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