This recipe serves four, I think the Belgians must have a high-tolerance for the amount of hot chocolate they can drink, and you might find it serves a few more than indicated. Leftover mix can be stored in the refrigerator for a few days, and re-warmed in a saucepan or microwave oven.
I use whole milk and belgian chocolate .
For more adult tastes, one could replace some of the liquid with strong coffee or add a hit of liqueur at the end, such as cognac or Chartreuse.
1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon
1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.
If you want to make it more spectacular ,serve with a poof of whipped cream and chocolate curls.
When it comes to chocolates, there are the everyday candy bars we consume every day, the more exotic Godiva or Ghirardelli-style chocolates found in coffee houses and specialty stores, and then there is Belgian chocolate. Belgian chocolate is considered to be the gourmet standard by which all other chocolate confections are measured. Even the Swiss, known for their own high quality chocolate, imported the basic recipe from French and Belgian chocolatiers.
What makes Belgian chocolate unique is the quality of ingredients and an almost fanatical adherence to Old World manufacturing techniques. Even in today’s world of automation and mass production, most Belgian chocolate is still made by hand in small shops using original equipment. In fact, these small chocolate outlets are a popular draw for tourists visiting Belgiumtoday. Much like wineries, tours of Belgian chocolate shops include tastings and exclusive souvenirs.
Belgian chocolate itself has been popular since the 18th century, but a new process created by Jean Neuhaus in 1912 increased its popularity ten-fold. Neuhaus used a special version ofchocolate called “couverteur” as a cold shell for what he called ‘pralines‘. These pralines are not the same as the sugary treats offered in American candy shops. Belgian chocolate pralines could be filled with a variety of flavored nougats or creams, such as coffee, hazelnut, fruit or morechocolate. Few other chocolatiers in Neuhaus’ day could duplicate the complex flavors of his pralines. Many of the Belgian chocolate praline companies are still in operation today- Leonidas, Neuhaus, Godiva and Nirvana are famous for their gourmet pralines.
One technical advantage Belgian chocolate has over other chocolatiers is the storage of couverteur before use. In the chocolate making process, the cocoa beans are ground and mixed with sugar and cocoa butter and then smoothed out through tempering (careful addition of heat). Most chocolate companies receive their chocolate in solid form, which means it must be reheated in order to be usable. Belgian chocolate companies often receive their couverteur in heated tanker trucks soon after the tempering process. Because the chocolate has not cooled, it retains much more of the aroma than the cooled varieties.
Belgian chocolate may be expensive, but those who have sampled it say that there is no comparison between a standard chocolate bar and a Belgian praline. As a gift or special indulgence, Belgian chocolate is one product which lives up to its reputation for quality.
Karaage is Japanese style fried chicken. In Japan Karaage is one of the best party recipes and Kids’ favorites.
It is very easy and simple to make it, so give it a try!
Cook time : 40 minutes ( including marinating time )
● 400~500g boneless chicken thighs ( or breast )
● 2 Tbs soy sauce
● 1 Tbs sake
● 1/2 tsp crushed garlic
● 1/2 tsp ginger juice
( you can grate 1 “thumb size” fresh ginger and make ginger juice )
● 3 Tbs cornstarch
● 3 Tbs all purpose flour
● Vegetable oil for deep frying
● 1 large Ziploc bag ( or plastic bag )
How to make it
(1) Cut up the chicken into bite-size pieces.
(2) Put the chicken, sake, soy sauce, garlic and ginger juice in the Ziploc bag, and zip the bag. Then mix well and let marinate for 20 ~ 30 minutes.
(3) Heat the oil to 165 ~ 170℃ ( a little lower than the medium heat ).
(4) Drain off the marinade and put cornstarch and flour in the bag. Toss it well and make sure the chicken pieces are completely coated.
(5) Fry the chicken pieces until deep golden brown.
Tips for deep frying
(1) Leave the chicken pieces in the heated oil for the first one minutes.
(2) Then flip them over in the oil occasionally for about 5 ~ 6 minutes.
(3) Before taking them out from the oil, turn the heat highest to make Karaage more crispy.
3 cups peeled sliced apples (approximately 1 apple /cup)
2 tbl cornstarch
1/3 cup sugar
1 tsp cinnamon
a) combine and mix apples, sugar, cornstarch and cinnamon in a bowl.
b) put in baking pan
1/2 cup flour
1/4cup brown sugar
1/4 cup sugar
1 tsp cinnamon
1 pinch salt
2/3 cup oats
6 tablespoons margarine
a) Combine flour, brown sugar, white sugar, cinnamon, salt, and oats.
b) Using a fork or pastry blender cut in butter.
c) Place in pan on top of apples and pat down gently
d) Place pan in foil oven: Bake until golden and bubbling, about 60 min
e) We recommend to eat it with vanilla ice cream.
We are posting a very interesting text from the site Canadian Living ( http://www.canadianliving.com) which help us to find out some great ingredients that help us to melt abdominal fat . Hope you all enjoy these healthy tips :
“Are you sick of that extra layer of “muffin top” fat peeking over your pants? Do you always turn to the side when looking in the mirror to see if your stomach is bulging? If these scenarios sound familiar, you are among the millions of Canadian seeking a flatter tummy for bikini season. The good news is there are specific foods loaded with quality calories that can be the perfect answer to melting fat away from your mid-section permanently.
Here are the top four categories of foods that melt abdominal fat:
Thermogenic foods are the ones your body uses maximum energy (in calories) to properly digest. Some of the most effective thermongenic, or fat burning, foods are lean proteins such as chicken, turkey, egg whites, fish and lean beef (on occasion). Cayenne pepper, mustard, apple cider vinegar, cabbage, broccoli, celery, chili powder and cinnamon also have thermogenic properties that help rev up your metabolic engine and narrow your waistline.
2.Low glycemic index foods
The glycemic index is a tool that measures the speed of entry of a carbohydrate into the bloodstream. In a nutshell, the higher the glycemic index rating, the more insulin is secreted in response, which can result in excess fat storage around the mid section. The categories of the glycemic index are: high (over 70), medium (55-70) and low (up to 55). Some high glycemic index foods to avoid include white bread, white rolls, baguettes, bagels, dried dates, instant and baked mashed potatoes, instant rice, soda crackers and a variety of cereals (Corn Flakes, Rice Krispies, Cheerios, puffed wheat, shredded wheat). Examples of low to medium glycemic index foods to incorporate in your diet are most vegetables, fruits, whole grains, dairy products, beans and lean meats.
Chronic mild to moderate dehydration can be the root cause of several health conditions such as faulty digestion, fatigue, achy joints, dry skin and inability to lose weight. The human body is comprised of about 70 per cent water. Simply put, next to air, water is the most vital substance our system needs to function properly. A fast and effective way to put pressure on your metabolism, lose weight and flatten your tummy is to drink a minimum of 8 glasses of fresh, clean water per day. If you are not a water lover and drinking feels more like a chore, try to incorporate water dense foods into your diet. Foods such as watermelon (made up of 92 per cent water), melons, celery, bok choy and soup broths are very hydrating and nourishing. In addition trying adding sliced lemons, limes or cucumbers to your water to enhance taste and for their natural astringent effect.
4.High fibre foods
One of my nutritional mottos is “you are only as healthy as your pipes”. In other words, you are only as healthy as what you are absorbing, digesting and eliminating. High fibre foods such as whole grain bread, apples, oat bran, ground flaxseed and vegetables are loaded with soluble and insoluble fibre that are beneficial for weight control and improving digestion. On average, women should aim to eat 25 grams of fibre per day while men should aim to eat approximately 30 grams of fibre per day. Fibre will both fill you up and flatten your mid-section. Alternative grains to experiment with include brown rice, kamut, spelt, quinoa and millet.
Of course, in addition to the food categories outlined above, regular abdominal crunches and/or Pilates will help you to strengthen your abdominal inner core making you feel taller and leaner around the mid section!”
**During the summer we are going to post some delicious recipes with these healthy ingredients !!!
- 4 carrots
- 4 eggs
- 1/2 cup of canola oil
- 2 cups of sugar
- 2 1/2 cups of all purpose flour
- 1 tablespoon butter
- 1 Tablespoon baking powder
- 1/4 Teaspoon salt
- Chocolate Frosting:
- 4 tablespoon of chocolate powder
- 1/2 cup milk
- 1 Tablespoon butter
- 2 Teaspoon honey
HOW TO MAKE IT :
For the Cake:1. Prepare a 9×13 cake pan with butter and flour. Pre heat oven to 325 F2. Peel and roughly chop the carrots. Sift the dry ingredients together.3. In a blender mix the carrots, eggs, oil and sugar. Blend until its completely smooth. Transfer the mixture to a bowl and fold in the dry.4. Bake for 40 min.For the chocolate frosting: Combine all ingredients in a saucepan. Let it boil and cook for 5 min. The cake should still be warm when you pour it over.
1 box of strawberries
2 package of merengues
1 1/2 can of cold evaporated milk (or wipping cream )
How to make it
1.Clean all the strawberries up and in a stemware , spread them ( you can cut in the middle if you wish)
2. Top them with the evaporated milk ( or whipping cream)
3. Spread the merengues.
And enjoy this super-easy dessert in our summer time !! 🙂
Everybody loves strawberries right? ( as well as all the other amazing berries we have in British Columbia )
And sometimes we buy them and they don’t keep fresh . Here we have a good tip from the site “The Frugal Girls”. Take note and you’ll see how it really works !!!
“Since strawberries are starting to show up at the grocery stores, and will soon be at the Farmer’s Markets, I thought I would share a little trick that my good ol’ Mom told me about.
To keep the strawberries fresh longer in the refrigerator, use 1 Part White Vinegar to 10 Parts Water. Soak the strawberries, leaves and all in the vinegar/water mixture for a few minutes. Then drain the strawberries in a colander until they are completely dry.
Then I place my strawberries in an uncovered bowl in the refrigerator. The vinegar/water mixture kills any mold spores on the strawberries and keeps them fresh longer. The vinegar does not affect the taste. This also works for all kinds of berries: blueberries, raspberries, blackberries, etc. It really works!!”