Monthly Archives: March 2016

Delicious!

Homemade Hot Chocolate Powder . . .

 

It’s that time of year when the house gets colder and the Minion Kids start begging for Hot Chocolate with marshmallows!  Drinking chocolate is NOT cheap when you have a household of 6, and making Hot Chocolate from scratch for 6 people isn’t very appealing for this Minion Mum!  Here’s a quick and easy recipe to satisfy the tastebuds, and the purse!

Delicious!

Hot Chocolate Powder . . . You’re welcome!

Ingredients

  • 2 cups icing sugar
  • 1 cup cocoa powder
  • 2 1/2 cups powdered milk
  • 1 tablespoon of cornflour

Instructions

  1. Sift all the ingredients into a large bowl, and whisk until well combined. Transfer to a well sealed jar to store. This makes HEAPS!!!
  2. To make, simply add 2 heaped teaspoons to a mug, add a little hot water and mix into a paste. Add heated milk and marshmallows, and enjoy!
  3. It’s very sweet even without the marshmallows, so sugar is not needed!
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Master Minion A - rockin' the food processor

Lime Tart

And the ‘tartier’ the better, I always say!  This recipe is so easy, even a pre-teen can make it – and here are the photo’s to prove it too!

Master Minion A - rockin' the food processor

Lime Tart (the tartier the better, I always say!)

Ingredients

  • Pastry Ingredients:
  • 250 g plain flour, plus extra for dusting
  • 50 g icing sugar
  • 125 g good-quality unsalted cold butter, cut into small cubes
  • 1 large free-range egg, beaten
  • A splash of milk
  • Lime Filling Ingredient:
  • 3 eggs + 1 egg yolk
  • Grated zest & juice of 2 limes
  • 2/3 cup caster sugar
  • 2/3 cup thickened cream

Instructions

  1. Tart Base Method:
  2. Process sifted flour and icing sugar with butter in a food processor until the mix resembles breadcrumbs. Add the egg and milk and process until it forms as dough – don’t overwork it! Wrap in cling wrap and chill in the fridge for 1 – 2 hours.
  3. Preheat your oven to 180°C (160°C Fan Forced). On a lightly floured surface, gently roll pastry to 3mm thick and use to line a greased and floured pie or tart dish. Line your pastry base with baking paper and fill with pastry weights, rice or barley. Bake for 15 minutes, then remove pastry weights and paper and bake for a further 5 minutes. Set aside on a baking tray to cool slightly.
  4. Reduce oven temperature to 150°C (130°C Fan Forced).
  5. Lime Filling Method:
  6. Lightly whisk together eggs, egg yolk, lime zest, lime juice and caster sugar in a bowl until sugar is dissolved. Stir through cream gently until mixed well.
  7. Pour filling into Tart base and bake for 12 – 15 minutes or until just set. The centre of the tart should still be a little wobbly.
  8. Let cool to room temperature. Serve dusted with icing sugar and with a spoon of whipped cream.
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Rolling out the pastry - and doing a better job than me!

 

 

 

 

 

 

 

* Originally posted on 20th January, 2015