Spicy Hot Chocolate

I had my best hot chocolates in the Wedel café at Warsaw. In cold winters of Warsaw, real hot chocolate is great. This café serves amazing hot chocolate, that is totally deliciousو with different flavours such as: mint, strawberry, ….. Those hot chocolates were tasty, and so thick that your lips stock together, and always served with a cup of hot water.

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Having a cup of real good hot chocolate is  just being  over the moon. So,  yesterday was cold and  I remembered those delicious hot chocolates and decided to make it at home. It just would take 10 minutes to have a lovely hot chocolate.

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Ingredients

  • 300g good quality chocolate
  • 2 cups milk
  • 2tbsp brown sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract
  • Pinch of cayenne pepper

Preparation
Put milk into a pan, bring it to a simmer. Add brown sugar, cinnamon, cayenne pepper, vanilla extract, and pieces of chocolate.

When chocolate melted, remove the pot from the heat. Using a tea strainer, remove the leftover spices.
Pour the hot chocolate into your glass or mugs and enjoy it.

 

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Spicy Hot Chocolate

Ingredients
  • 300g good quality chocolate
  • 2 cups milk
  • 2tbsp brown sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract
  • Pinch of cayenne pepper
Preparation
Put milk into a pan, bring it to a simmer. Add brown sugar, cinnamon, cayenne pepper, vanilla extract, and pieces of chocolate. When chocolate melted, remove the pot from the heat. Using a tea strainer, remove the leftover spices.
Pour the hot chocolate into your glass or mugs.

 

Persian Spicy Prawn and Rice

Geographically Persian Gulf form southern border of Iran. Therefore, seafood is a significant part of diet of inhabitants of the provinces that are located around the Persian Gulf.

Today I have made the Persian Gulf style prawn & rice. Prawn is called ‘ maygoo’ in Persian language. This is an easy dish, just make it and eat it. Spicy ( but not tooooo hot), with lovely colour and flavourful.

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Ingredients

200g Persian or Basmati rice

300g prawn or shrimp

2cups coriander (cilantro), freshly chopped

1 onion, finely sliced

2 garlic cloves, grated

3tbsp tomato paste

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground cardamom

½ tsp ground cinnamon

1 tsp turmeric

½ tsp ground pepper

Salt to taste

Butter or oil

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Method

Rinse prawn (shrimp) with cold water and set aside.

Wash the rice. In a non stick pot with salted water and rice add oil (butter). Bring it to a boil. Add tomato paste give a stir. Add chopped coriander. Cover the pot and simmer the rice for about 15-20 minutes on medium-low heat.

 

Meanwhile. Heat the oil (butter) in a saucepan and sauté onion until tender. Add prawn and fry it for 5 minutes. Add grated garlic and all above mentioned spices to the prawn and cook for 2 minutes. Stir frequently.

 

Sprinkle prawn mixture on rice and mix together.

Serve with salad or pickles.

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Spicy Fried Potatoes

This spicy potatoes with aromatic spices, looks beautiful and easy to prepare.

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Spicy fried potatoes
Ingredients
200 g baby potatoes
50 g butter
1 Tsp cumin
1 Tsp ground coriander
1/3 Tsp chilli flakes
Salt to taste

 

 

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Method
Bring a pot of salted water to a boil. Add potatoes’ and cook until tender. Drain cooked potatoes.

 

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Melt the butter in a pan, add all above mentioned spices and fry for 1 minute until fragrant. Tip in cooked potatoes and toss until they are coated with spices. Then fry potatoes for few minutes and SERVE it.

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Stuffed Spicy Pumpkin Breads

These cute pumpkin breads are soft, moist and simply baked with lovely taste of cinnamon, cardamom and walnuts.

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Ingredients for dough

200g pumpkin purée

450g plain flour

25g melted butter

25g white sugar

2 eggs

1tsp salt-pep

2tsp dried yeast

kit strings

 

Ingredients for filling

2tbsp crushed walnuts or pecans

2tbsp sugar

2tsp cardamom

2tsp cinnamon

40g pumpkin puree

 

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Preparation

Cook pumpkin until tender. Then purée with a food processor or use a tin of pumpkin purée. Add sugar and yeast into a ¼ cup of warm water. Mix together until sugar is dissolved, then leave it for 10 minutes until yeast activate.

Break eggs and put egg yolks in a bowl and egg whites in separate bowl. Beat together egg yolks.

In a large bowl with flour, add salt, beaten egg yolks, melted butter, yeast mixture and 200g pumpkin purée. Mix all ingredients ( about couple of minutes) until come together.

Put the dough in a slightly oily bowl. Cove it with damp towel and proof the dough until is doubled in size(about 70 minutes).

Meanwhile, prepare filling ingredients: in a bowl mix all ingredients for filling. Make small balls (11g each), set aside.

Once dough is ready, make pieces of 90g each. Take a ball of dough, put it on a lightly floured surface, and press it down a bit. Put one of filling balls in the middle of dough and give a flat shape to the dough. Coat kit string with flour. Now, tie the string around the dough ( as you see in the photos).Place all doughs in a baking tray. Cover it with a towel and leave it for 30 minutes.

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Preheat the oven to 180C.

After 30 minutes, brush doughs with egg white glaze. Bake them for 12-15 minutes. After making bread, remove kit strings and brush with melted butter, dust with powdered sugar and for finishing touch, use small pieces of walnuts and press it to top of each bread.

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