Valentine’s
Chocolate Truffles By Ekta Patel INGREDIENTS
• • • • • • •
400 gms digestive biscuits 10 tbsp. drinking chocolate 2 tbsp. cocoa powder 10 tbsp. salted butter 1 tsp. salt 1 tsp. cinnamon powder 5 tbsp. desiccated coconut, plus extra for coating • 390 gms of sweetened condensed milk Optional - chopped almonds, pistachios and walnuts Optional - dark & white Chocolate chips
Setting the mood Recipes for the most romantic day of the year
METHOD
1. Add the biscuits to a grinder or a ziplock bag and crush into a powder using a rolling pin. 2. Melt the butter in a large saucepan and stir in sweetened condensed milk. 3. Take the mixture off the heat and add the drinking chocolate, cocoa powder, salt, cinnamon powder, desiccated coconut and any of the optional ingredients. 4. Mix thoroughly until the mixture forms a fudge-like texture and pulls away from the sides of the pot. 5. In a plate, spread the remaining desiccated coconut. 6. Grease your hands with some butter & roll the chocolate ball mixture into bite-size balls. Coat these with the coconut.
PHOTOGRAPHY BY EKTA PATEL, PATRICK GITAU, WILIAM NAMUKS & HEENIES PHOTOGRAPHY
Deep Fried Feta with Häagen-Dazs By The Bastard Baker INGREDIENTS
• • • • • • •
1 packet feta cheese cut into strips 1/2 cup cornflour 1 cup breadcrumbs 2 eggs 1 tbsp lemon Salt and Pepper to taste Häagen-Dazs Cookies and Cream Ice Cream
METHOD
1. Whisk the salt pepper and lemon in with the eggs. 2. Dip the Feta in the egg cornflour and breadcrumbs and repeat the process for all the strips. 3. Fry for 2 mins until golden brown. Sprinkle with Himalayan sea salt and devour with Häagen-Dazs cookies and cream ice cream! Yummy. Food. Drink. Life
17
