Tag Archives: cocoa powder

Chocolate Shortbread

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This is a nice easy recipe for a very chocolatey biscuit.

The dough freezes well and the biscuits can be frozen too if you haven’t eaten them all!

Makes 40 biscuits.

Ingredients

220g butter

110g caster sugar

300g plain flour

30g cocoa powder

Method

Cream the butter and sugar until light and fluffy.

Beat in the flour and cocoa.

Form the dough into a long sausage, wrap in plastic wrap and pop into the fridge.

Chill the dough for  at least 30 minutes.

Preheat the oven to 170 degrees Centigrade. Line two baking sheets with baking parchment.

Slice 0.5cm rounds from the dough and place on the prepared baking sheets.

Bake for 15-20 minutes.

Allow to cool completely on a cooling rack.

Chocolate Rice Pudding

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Rice pudding is the ultimate comfort food and this version is no exception!

If you have any leftovers, I doubt you will, the pudding is lovely cold the next day and the boys happily take it to school for a treat!

It does form a skin between each stirring so at the end either leave the skin and spoon it out with the pudding or stir it back through for a skinless pudding.

Serves 4.

Ingredients

80g arborio rice

70g caster sugar

30g butter, diced

2 tablespoons cocoa

1.2l full cream milk

Method

Preheat the oven to 160 degrees Centigrade.

Grease a 1.5l capacity baking dish.

Heat 100mls of milk gently until just below boiling point, add the cocoa powder and stir until completely dissolved.

Pour the cocoa milk into the baking dish, add the remaining milk, rice, sugar and butter.

Mix well and pop in the oven.

Bake for one and a half hours, stirring every 20-30mins.

Mexican Pulled Beef

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What can I say!

Falling apart beef, ideal for stuffing into burritos, tacos, pittas and dare I say, pies.

Slow cooking achieves the melt in the mouth texture and you just need tongs to serve as you pull it gently apart, top with a spoonful of the pan sauce, heaven!

Not too spicy but with a massive hit of flavour. The boys love this served with rice in a burrito with avocado and sour cream and for the gluten free option I have it with rice.

If you want, add 2-3 drained tins of black beans for the final 30-45 mins to make the meat go even further.

This quantity serves 12-14, I make this quantity and then  freeze half for an easy dinner another night.

Ingredients

2.5kg piece of beef, I use blade, cut into very large chunks, around 10cm

3 ancho chillies

100mls olive oil

6 onions, sliced

6 cloves garlic, chopped

120g chipotle chillies in adobe sauce, around 3 chillies and their sauce, diced

750mls passata or sieved tomatoes

500mls water

2 tablespoons dried oregano

2 tablespoons cocoa powder

3 tablespoons brown sugar

salt and pepper

Method

Preheat the oven to 150degrees Centigrade.

Boil the kettle, place the ancho chillies in a heat proof bowl, pour over the boiling water and allow to soak for 30mins. Once softened remove stem and seeds, dice roughly.

In a large oven proof, lidded pan, heat the oil and add the onions.

Cook the onion over a medium heat until soft and caramelised, around 30mins.

Add the garlic and cook for 10mins.

Pour in the passata, ancho chillies, chipotle chillies, water, oregano, cocoa, brown sugar, salt and pepper.

Bring up to the boil.

Add the beef to the pan. Stir well.

Cover the pan with a piece of overlapping baking parchment and then the lid.

Pop in the oven and cook for 4 hours.

Remove the lid and paper and allow to cook down, in the oven, for a further 30-45mins.

Pull the beef apart with forks or tongs and serve.