A dip or topping filled with flavour and nourishment for high days and holidays! Serve on pikelets, crackers, toast or with vegetable sticks. OR serve as is typical in the southern American regions, spooned into a bowl and surrounded by fruit such as grapes, sliced pears, apples or bananas on cocktail sticks.
1 cup (250 ml) Ricotta cheese
½ cup (125 ml) slivered almonds or drained canned chickpeas
1/3 cup (75 ml) fruit chutney such as Mrs. Ball’s or peach or mango
2 tsp (10 ml) curry powder (mild or hot as preferred)
Preheat the oven to 160°C. Scatter the almonds or chickpeas onto a baking tray and bake 6 – 8 minutes until toasted to a light golden brown colour. Take great care not too brown them too much.
Place all the ingredients in a food processor and process until smooth. Use as a topping or once refrigerated the mixture will become firm enough to shape into a dome on a serving platter. Very elegant sprinkled with more flaked and toasted almonds and surrounded by the crackers and fruit.
Prince William has picked Chocolate Biscuit Cake (also known as Chocolate Fridge Cake), a traditional British treat, as his Groom’s Cake. It will be served at the Royal Reception as a less formal alternative to the wedding cake. This easy, no-bake cake will become a favorite with adults and kids alike, so be prepared to make it often once you have introduced it to your family and friends! The cake needs to chill for at least 3 hours, so keep that it mind when making it! Enjoy!
Purchase 3 x 200 g slabs chocolate for the cake and glaze. If a smaller quantity is required, halve all the quantities.
Instead of making a round cake the mixture can be set in rectangular dishes and sliced into fingers or squares (almost like fudge).
1 x 200g packet shortbread or digestive biscuits or ½ of each
450 g good quality dark or milk eating or cooking chocolate, broken up
1 cup (250 ml) cream
2 Tbs (30 ml) honey or syrup
4 Tbsp (60 ml) butter
1 tsp (5 ml) vanilla essence
Glaze ¼ cup (60 ml) cream or milk
2 Tbsp (30 ml) butter
150 g chocolate, broken up
Line the base and sides of a 20 cm spring-form cake tin with baking paper. Stick the paper to the sides with tiny knobs of butter. Break up the biscuits by hand into small chunks and not too finely.
Place the chocolate and cream in a bowl and microwave on medium-low for 2 to 3 minutes until the chocolate has softened if tested with the tip of a teaspoon.
Add the honey, butter and vanilla essence and stir until combined.
Add the biscuits and mix well.
Spoon the mixture into the prepared tin or tins and smooth the top with the back of a spoon.
Refrigerate the cake in the round tin at least 3 hours or overnight. If made as slices or squares in rectangular containers it will set within an hour.
To make the glaze, combine all the ingredients in a jug suitable for the microwave and microwave on medium-low until the chocolate has softened if tested with the tip of a teaspoon and stir until smooth.
Pour and spread the glaze over the top and refrigerate the rectangular cakes.
Slide a knife around the inside of the tin and remove the rim.
Place the cake onto a rack to catch up drippings and pour the glaze evenly over the cake to cover the top and sides.
Refrigerate until quite firm and slice the round cake into thin wedges or the rectangular cakes into fingers. Store the cake in the refrigerator but remove a short while before serving to slice easily.
This is one of the best ways to prepare red/purple cabbage. It may be served soon after cooking but improves in flavour if cooked several days in advance. This dish is a great alternative to Sauerkraut. It is excellent with roast pork, veal, duck or venison.