Sunday, July 31, 2016

SRC: Homemade Hot Chocolate Mix

Hello everyone and welcome to our August installment of the Secret Recipe Club.  This month I was assigned Traci's blog, Burnt Apple. What a fun adventure looking through her blog was. She has so many recipes I want to try; and so many ingredients I've never worked with before. A lot of her recipes are healthier versions because Traci strongly believes in using whole foods and natural sweeteners, from what I've seen. That being said, it doesn't mean she doesn't have some fun recipes in there - check out these Bacon Cheddar Fries, Baked Churros, Crispy Cinnamon Raisin French Toast and this Baked Blueberry French Toast. I'm hoping to try these out sometime soon. But after a month of packing, moving, unpacking and settling in, while working full time. I needed something comforting and super simple. Something warm would be a bonus, because we are smack bang in the middle of winter. So, I decided to try out her Healthy Hot Cocoa Mix for reveal day. But that's not all. I have a bonus recipe, yup I made a second treat from Traci's blog that I will share later in the week.

So back to this mix. You wouldn't believe how easy this was. 3 ingredients in a bowl, mix everything together and store. Then you simply store as needed. Traci used a healthier sweetener for her mix, but I used her basic version, using what I had on hand, which is why I'm calling it simply a Homemade Hot Chocolate Mix. I'm thinking this would make a fantastic present for Christmas, all dressed up - atleast for those of you who have a wintery Christmas. As for me and my husband, we are going to enjoy this right now. **slurrp**




Homemade Hot Chocolate Mix

3/4 cup cocoa
1 cup sugar (I will cut this down to 3/4 cup next time) (Adjust to your liking)
1 tbsp cornstarch

Combine all the ingredients in a bowl thoroughly.



Store in an airtight container.

To use, simply place 2 tbsp of the mix in a mug and top off with milk.

Either heat in the microwave for 60 seconds and then in 30 second increments till it is hot enough for you. Or simply heat in a saucepan on the stovetop on a low heat, till it is hot enough for you.

... and ofcourse, every hot chocolate is better with some marshmallows :)



Don't forget to check out what other bloggers in Group A have whipped up for this reveal!


Sunday, July 3, 2016

SRC: Carrot, Cumin & Tomato Soup

Okay, so it's time for the July edition of SRC. The last month has just whizzed by. Its been a huge whirlwind of activity. We've had to hunt and finalize another place to move into as our current lease is almost done. That, along with a full time job that sometimes feels more than a full time job has taken over the last month. I haven't had time to do much else. But I did do this assignment for today's reveal. And it was so very good.

For this month's SRC assignment I had Karen's blog, Lavender and Lovage. If you haven't visited Karen's blog yet, you should, you really should. Karen is a freelance writer and recipe developer who toggles between Yorkshire and France. These influences on her food is evident. Her blog is gorgeous and she has one of the most delicious recipe lists I've come across. I literally wanted to make every second recipe I saw, if not every single one. I was torn between these perfect Scotch Eggs, these super comforting Beer Battered Fish and Chips and this gorgeous Dark Sticky Double Gingerbread. I still intend trying all of these but I needed something that was not too fussy, but was still delicious and comforting. So when I saw Karen's recipe for the Carrot, Cumin and Tomato Soup, I knew I had found a winner. I had the carrots and tomatoes on hand. All I had to do was pick up a little cream and croutons of some sort. I got some bagel crisps and they were beyond perfect. This soup is so easy to make and with just a few basic ingredients, its hard to believe how delicious and hearty it turned out. Thanks Karen, this is a soup I know I will make often.

I stuck with the original recipe, except I halved it, since I was cooking for just the two of us .The only tiny change I made was I used fresh coriander leaves as a garnish instead of the parsley used in the original recipe.


 

Carrot, Cumin & Tomato Soup
Serves 3-4

1 tbsp olive oil
1 onion, chopped
2 cloves of garlic, peeled and finely chopped
3 carrots, diced
4 tomatoes, sliced
1 tsp cumin powder
1/2 litre of vegetable / chicken stock
Salt, to taste
Freshly cracked black pepper, to taste
A couple of tbsps. cream, to top of the soup bowl (optional)
Fresh coriander leaves, for garnish
Bagel crisps, or any other croutons of your choice

Heat the olive oil in a pan and add the garlic and onion and stir fry till the onions have softened and slightly browned.

Add the cumin powder, tomatoes and carrot and saute for a minute.

Cover the pot and let it all cook for about 5 minutes till the tomatoes get a little mushy and the cumin is nice and fragrant.

Add the hot stock and stir well.

Season with salt and pepper.

Cover the pot and let it simmer for about 30 minutes or till the carrots are cooked through and are nice and tender.

Let it cool a little and then carefully blitz the soup using an immersion blender or a regular blender.

Serve up with some croutons and garnish with a drizzle of about a tablespoon of cream and fresh coriander leaves.

Enjoy!!!


Don't forget to check out what the other blogger's in Group A whipped up for today's reveal.