Nutella Pudding

Chocolate Hazelnut Pudding

INGREDIENTS:
4 cups whole milk
4 eggs
6 yolks
2/3 cup sugar
2.5 ounces 70% dark chocolate
12 ounces nutella

METHOD:

Bring milk to a boil.

Remove from the heat, add nutella and dark chocolate. Let stand for 5 minutes, and then blend together with a hand blender or whisk.

In a separate bowl, whip eggs, yolks and sugar together by hand until well blended. Temper hot milk mixture slowly into egg mixture while whisking. Make sure to add egg mixture slowly so they do not scramble.

Strain the mixture through a sieve and pour into ramekins and place them on a baking dish.

Create a water bath by filling a baking dish with hot water, half way up the side of the ramekins.

Cover the whole pan with aluminum foil; bake at 325°F for approximately 30-40 minutes or until just set.

Remove from the oven and let cool 30 minutes before refrigerating them.

Cucumber Water

My newest gotta have product is Sparkling Cucumber water...awhile back at the hairdresser my stylist recommended that I try Water laced with Cut up Cucumber.She had tried it while having a massage at the local spa...Being busy I never got round to trying it!

Whole Foods last night came to my taste buds rescue..they were sampling Knudson Sparkling Cucumber Essence Water and Now I am addicted...Try and you will be too! It is also available in Mint,Lemon and Blueberry.

"The subtle essence of fresh cucumber flavor meets the tingling sensation of effervescent spring water.  This light and refreshing organic sparkling beverage offers pure spring water infused with organic lemon and organic cucumber extract to create a spa-like experience, but without any calories, added sugar, or artificial ingredients.Just pure refreshment."

Available Size(s): 10.5 oz

Nutrition Facts Contains 0% Juice Serving Size: 1 can Calories: 0 Calories from fat: 0 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 0mg 0% Potassium 0mg 0% Carbohydrate 0g 0% Dietary Fiber 0g 0% Sugars 0g Protein 0g Not a significant source of other nutirents. *Percent Daily Values are based on a 2,000 calorie diet. INGREDIENTS: CARBONATED SPRING WATER, ORGANIC BREWED LEMON EXTRACT, ORGANIC NATURAL CUCUMBER EXTRACT, ORGANIC LEMON JUICE CONCENTRATE

Limoncello and Lemon Cream Fruit Tart

Limoncello and Lemon Cream Fruit Tart

Recipe courtesy Rachael Ray

Prep Time:

15 min

Inactive Prep Time:

hr min

Cook Time:

hr min

Level:

Easy

Serves:

6 servings

Ingredients

1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or
bakery departments
2 ounces chilled limoncello liqueur
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberries
2 teaspoons lemon zest
2 tablespoons very thinly sliced mint leaves

Directions

Remove the tart cake from the
packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream,
mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries,
lemon zest and mint.

White Chocolate

I am very good 9 out of 10 times I can drive by our local Chocolate shop ,unfortunately its that 10th time that piles on the pounds.

We are lucky to have a wonderful little boutique shop run by a Frenchman and his American wife,it is called Christophe Artisan Chocolates

The other day I remarked to him that his white chocolate was so good,when I was younger white chocolate was one of my favorite indulgences..but over the years I couldnt  find a white chocolate that reminded me of my childhood in England.

He shared his source for white Chocolate ..Guitard Chocolate based in California.

So next time you need white chocolate for a recipe be sure to select Guittard White Chocolate

Almond and Olive Tapenade

Yesterday while browsing the aisle's of Whole Foods for something I have never tried before.I found a Spread/Dip called Scarpetta .Made from olives,almonds and olive oil.It is a rich and nutty flavor and is quite delicious.It is recommended that it is served with cheese and crackers,raw vegetables or on a Tartine. Also can be used as a spreadable condiment for sandwiches and panini.

$5.99 approx 6.3 oz

Always on the lookout to copy it at home I came up with this recipe...Enjoy

Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.

1/2 cup, for 6 appetizer servings
Active Time: 10 minutes
Total Time: 40 minutes

Ingredients

• 1/2 cup pitted briny green olives
• 1/4 cup Marcona almonds, or other almonds, toasted (see Ingredient Note and Kitchen Tip)
• 1 teaspoon fresh tarragon, or 1/2 teaspoon dried
• 1 teaspoon lemon juice
• 1 tablespoon extra-virgin olive oil

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Preparation

1. Combine olives, almonds, tarragon and lemon juice in a food processor. Pulse until roughly chopped. Add oil in a steady stream and process just until the oil is absorbed. (Alternatively, finely chop the olives, almonds and tarragon by hand and combine with lemon juice and oil in a medium bowl.) The spread should have a coarse but easily spoonable texture. Let stand for about 30 minutes for the flavor to develop.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.

• Ingredient note: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sautéed in oil and lightly salted when you get them.
• Kitchen Tip: To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per serving: 71 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 1 g fiber; 147 mg sodium; 7 mg potassium.
Exchanges: 1 1/2 fat

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