FOOD RECIPE

RECIPE

Melt in your mouth truffles..

Ingredients :
120 ml whipping cream
225 g dark sweet chocolate, coarsely chopped
60 ml butter or margarine, softened
10 ml vanilla

Methode :
Combine the whipping cream and chocolate and cook over a low heat until the chocolate is melted and the mixture is smooth. Stir in the butter until melted. Cool to room temperature. Cover and refrigerate until firm enough to keep its shape. To make the truffles, shape about 1 teaspoon of chocolate mixture into 1 inch balls. Roll in finely chopped nuts, cocoa or powdered sugar if desired.


CLASSIC CAKES

Tales of coffee houses in Prague and Vienna mixed with recipes featuring some of the best known pastries in the region come together in Kaffeehaus. This delightful cookbook, filled with beautifully shot photographs, featuires such classics as Sachertorte and apple strudel.


HOME BREW

The perfect iced tea doesn’t come in powder form. Try this :
- Boil four cups of fresh water, and pour it over five small tea bags (preferably orange pekoe) in heatproof container (glass or ceramic pitchers work best).
- Set the tea aside to seep for an hour at least; overnight is best. And serve cold.
- If you want to serve sweetened iced tea, add ¾ cup sugar to the hot tea; otherwise, make a sugar syrup and sweeten to taste.
- An eighth of a lemon wedge is enough to flavour one glass of lemon tea.


Pecan Easter Cake

Ingredients :
450 g all purpose flour
5 ml baking powder
2.5 ml baking soda
225 g butter, softened
250 g brown sugar, packed
2 eggs
225 g nonfat plain yogurt
5 ml vanilla

Topping :
225 g pecans, coarsely chopped
50 g brown sugar, packed
2.5 ml ground nutmeg
2.5 ml ground allspice

Methode :
Combine the topping ingredients and set aside. Sift together the flour, baking powder, baking soda, and set aside. Beat the butter and brown sugar until fluffy. Add the eggs, yogurt, and vanilla. Gradually beta the flour mixture into the batter until well blended. Sprinkle one-fourth of the topping into a greased 8-cup tube pan. Spoon on one-third of the batter. Continue layering. Bake in a preheated 180 C oven for 50 to 60 minutes. Leave for 15 minutes to cool; remove from the pan and serve warm.