Hot Chocolate

This one will warm you up on a winter's night. Here is my recipe for a very satisfying hot chocolate. So grab a throw, a book and when this is done you'll be curled up with this in no time.

First take whatever dark chocolate bar you have and with a very sharp knife chop it into bits.

When all chocolate is chopped. Divide the chocolate equally amongst cups. I was making two cups so I chopped half of a 85% dark chocolate bar and then added approximately 2 tablespoons of chopped chocolate in each mug. Essentially you are dividing the chocolate between the two mugs. Then on top of the chocolate I added a teaspoon of ground cinnamon. Mixing the chocolate and cinnamon together.

Once the chocolate and cinnamon have been mixed add 2 ccl of good quality rum.

Mixing together. You should have a bit of a chocolate paste. After this point put two cups of milk into a saucepan and heat on the stove until hot. Whisking frequently.

When the milk is hot remove from stove. Being careful add 2-3 tablespoons of milk into each mug. Blending together. This makes the chocolate paste even more smooth and helps melt the chocolate. Just a quick note adjust your measurements and chocolate to suit the size of mug or cup you are serving it in.

When all is smooth and the chocolate is just about melted add the remaining hot milk into each mug. Give a stir and enjoy! - jw

Sunday Morning!

With the constant snow that has been falling over the past 24 hours I felt I wanted a semi hearty breakfast with a healthy twist. So Sunday morning breakfast was French toast with apples slices, vanilla yoghurt, sprinkled with cinnamon sugar. Very satisfying as the snow continually fell outside. How do you like your french toast? - jw

Mixed Seasons

I luv going to Winners mostly to check out their food hall/cookery sections. You can find all sorts of things you need and don't need. I really couldn't say no to this bottle of spice. It is so versatile. I shake it on my popcorn, add it to my guacamole and dips... you can even season chicken and fish with it. Sprinkle it on potatoes whether it be baked or mashed. There is a real sense of fresh tanginess followed by a bit of heat with this mix spice. Makes me dream of summer days... sipping refreshing beverages, lounging in the sun, the gentle summer breeze, the smell of a BBQ, the endless summer sky and the late summer nights... I guess anything goes when paprika, lemon and lime are involved. It's all on how you use it!

What is your favourite seasoning combination? - jw

Paprika

When I see the word paprika two things pop into mind: deviled eggs and Hungary. I have got my spice on for Spanish Smoked Paprika. I have been using it quite a bit with my cooking. Although there is a spicy and *very spicy* I was only able to find mild. Because of that I tend to use a heavy hand when dishing out this spice.

Paprika is made from ground dried bell peppers or chili peppers. And is used to colour or flavour any dish. This mighty spice is produced in many countries such as Hungary, Serbia, Spain and America. Hungary being the major source. In North America paprika is mostly used to garnish. Whereas in Europe it it mostly used to season sausages, goulash, rice dishes, stews and soups. The latter is exactly how I like to use paprika. I have read that if you gently heat paprika in oil it brings out the flavour. The Netherlands is another major producer and distributor of paprika. The peppers used to make paprika are high in Vitamin C. Paprika retains so much Vitamin C it contains more Vitamin C, by weight, than lemon juice. High in Vitamin C and antioxidants. No wonder I use it whenever I can.

What is your spice? - jw

© photo by Jacqueline Williams

Cornbread

For some reason over the past week I have made three pans of cornbread. I can't really explain this one other than the fact that it is very tasty! I have used more of a finer cornmeal in the past. Almost like a corn flour you would say. But I have found a more coarser cornmeal which gives more of a crunchy texture. I group cornbread with scones, it's one of those ever present versatile pieces complimenting whatever dish it is paired with. Whether it be lunch, dinner or breakfast, cornbread adds comfort to any plate.

Here I mixed 1 cup of cornmeal with one cup of flour, white or whole wheat you decide. A pinch of salt. About 4 tablespoons baking powder. About 1 to 2 tablespoons of sugar... I prefer to use brown sugar. If you are watching your sugar intake then reduce the sugar or skip it altogether. Then add these next three ingredients to the dry ingredients you have just measured out. Sometimes I am a one bowl kind of girl. Using every possible or separate dish or bowl means only one thing, I have to wash them all. Who wants to spend a lot of time washing when there are other things to do! Make a well in the middle of the bowl. 

Add one egg, about a cup of milk and about 1/4 cup of soft butter or margarine. Mix until all is smooth and combined. No overbeating. Pour into a greased pan. I used a square 8 inch pan that was greased and lined with parchment paper. Bake in a preheated 425º oven for approximately 25 minutes, checking half way. As always it's best to serve warm! 

Have fun and add this to whatever dish you are making this weekend. Enjoy! - jw

Tuna is Up!

As the red cabbage simmers on the stove I am munching away on this for lunch. Tuna salad over mixed veggies and lettuce. Drizzled with light olive oil and balsamic vinegar, sprinkled with chives. I did add a touch of smoked paprika to season the tuna. My kitchen smells wonderful... how about yours? Enjoy your Thursday afternoon. -jw

Yes Please Olive Me!

When it comes to a treat my taste buds are getting more sophisticated. I usually stroll over to Olive Me to see what delicacies will tempt me. I managed to order the Pomegranate Blossom Olives shown above. When I was at the shop the woman behind the counter was very enthusiastic about the flavour of this olive. And so was I, the woman offered me a sample. Who could resist an olive stuffed with dark chocolate and pomegranate. It was an amazing flavour of fireworks that burst into my mouth. Each one complimenting one another. I suggested that an olive stuffed with dark chocolate and chili would also be delicious.

My second choice, shown here, was the Sweet Valentine Olive. Feta filled olives dressed with cranberries. These are fabulous! Very tasty and not very salty. You can find Olive Me on Facebook. - jw