Dessert

Cashew Butter Chocolate Truffles (df)

An easy, indulgent and wholesome recipe from Eleanor Ozich of Petite Kitchen blog to celebrate National Nut Day.

Story by Eleanor Ozich  •  Photography by Eleanor Ozich   •  Tue 21 Oct 2014  •  Published in Served Up,Petite Kitchen, Recipes. Chocolate, Easy, Truffles, Raw, Nuts

1 1/2 cups of raw cashews – to make unsalted cashew butter

1/4 cup coconut oil, melted

3 rounded tablespoons cacao or cocoa powder

1/4 cup natural sweetener - coconut nectar, honey, ricemalt syrup

2 teaspoons vanilla extract

1/4 teaspoon sea salt

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To make the raw unsalted cashew butter, blend 1½ cups of raw cashews together for 5 - 7 minutes until creamy. Cashews will become very powdery, then clump, then turn to a peanut-butter-like consistency.

Next, line a walled container with baking paper. Blend all ingredients in a blender until smooth. Pour into container and leave in the freezer for four hours or overnight to set. 

Once firm, scoop out and roll into balls. Coat with anything you like! Desiccated coconut, berry powder, chopped nuts or cacao nibs, and return to fridge until you are ready to enjoy!

Keep chilled.

Let's get cooking

So I only have my left arm and I find that these days crockpot is my best friend....
What this space.........
I'm going to try this recipe

Slow Cooker Chinese Spare Ribs (Paleo, Grain free, Gluten Free)

Out of all of the many names for cooking utensils I think my absolute least favourite is the name crock pot. It has such flaccid ring to it that goes off like a limp whoopee cushion when ever someone says it, to me that is. I really prefer to call it a slow cooker, which doesn't sound elegant or anything like that but at least it doesn't have any unfavourable ring to it like crock pot does. Forgive me if I offended anyone by “slandering” crock pots name, it’s just my opinion.

Even with a conflict of a name, a slow cooker actually does a pretty good job in terms of dealing with tougher pieces of meats. I still prefer a braise in a pot or Le Creuset Dutch oven, but when I have no time for that then I usually switch to a slow cooker. The idea to using the slow cooker came about in this recipe not necessarily for ease, although it is very easy, but because I wanted that tender fall apart rib that you get when you slowly smoke something. Since I don’t have a smoker then there is no reason in trying to attempt smoking something or even go for that of a smoked flavour.

That’s where my reminder of Chinese spare ribs rolled right into my mind. Well spiced, balanced, and slightly sweet. It’s basically an umami powerhouse. A lot of people actually like to barbecue their Chinese spare ribs, which is great, but this method has by far proven itself to possibly be an even more delicious method. After these beautiful ribs are browned to crisp perfection under the broiler they rest in the crockpot for 7-8 hours with a nice sauce mixture poured over it to mingle and seep into meat slowly. Yielding the most tender spare rib you will ever put on your fork. Incredibly moist, rich and succulent accompanied by bold flavors and a subtle sweetness.

I noticed after looking at the different ways that people do their Chinese spare ribs, that they marinate them. The plus side to using the crockpot here is that it get’s it’s cooking and “marinating” done at the same time. It sits with that beautiful sauce poured over it and then seeps out some it’s own juices to mix with the sauce that gets to the bottom of the crockpot adding a beautiful slurry of flavour at the bottom to spoon over your ribs. And nothing looks better than sinfully tender ribs with delicate torn pieces of meat running along where it was cut and a nice warm sauce packed full of umami.

Slow Cooker Chinese Spare Ribs

5.0 from 3 reviews

Print

Prep time: 20 mins

Cook time: 8 hours

Total time: 8 hours 20 mins

Serves: 4-6

Ingredients

• 4 lbs pork spare ribs
• 1 tablespoon Chinese five spice
• 1 tablespoon plus 1 teaspoon fresh grated ginger
• 2 teaspoons grated fresh grated garlic
• ¼ cup dry white wine or sherry
• 1 tablespoon plus 1 teaspoon apple cider vinegar
• 2 tablespoons coconut aminos or tamari (I used coconut aminos)
• 1 tablespoon tomato paste
• 1 tablespoon plus 1 teaspoon lemon juice
• optional 2 teaspoons of honey (I actually do not to add the honey because in my opinion the tomato paste that I added seems to add a nice subtle sweetness that fits my tastes a little better but it depends on the person, just taste your sauce and see if you want it.)

Instructions

1. In an oven make sure an oven rack is 4-6 inches away from heating element and preheat broiler on high.
2. Line a medium baking sheet with foil, place a wire rack on it and place spare ribs on it fat cap side up.
3. In a measuring cup or small bowl add Chinese five spice, grated ginger, grated garlic, white wine or sherry, apple cider vinegar, coconut aminos or tamari, tomato paste and lemon juice and optional honey if using and stir until thoroughly combined and place to the side.
4. Once broiler is hot place ribs under broiler and brown both sides until nicely browned and crispy. 4-6 minutes each side.
5. Place ribs on sides in slow cooker and pour the sauce mixture you place on the side earlier all over the ribs. (It's okay if it runs down the ribs and into the bottom of the slow cooker, in fact that's a good thing.)
6. Place lid on slow cooker and cook on low for 7-8 hours.

Feeling Anxious

So my surgery is on this Thursday 23rd October- the day I shall never forget!! I hope I'll come out alright ......
I can't explain how I'm feeling...angry that it hasn't happen any earlier and scared at the same time. I don't understand why my arm hasn't healed like a normal person would....
I wish I have answers to questions in life sometimes.....
On another note I have been killing time watching the series "Orange is the new black".  Quite an entertainer ...

Check it out !!

more bakings

This is what I go up to whilst caring for a broken arm

Choc Caramel Slice

Makes 12-15 squares

Prep time 10 minutes

Refrigeration time 2 hours 20 mins

Ingredients:

For the crust

1 cup (160g) almonds

1 cup (140g) dates, roughly chopped

1/4 cup ghee, melted

For the caramel

1 1/4cups (190g) raw cashews

1/4 cup (60ml) coconut milk

1 cup coconut oil

2 cups (280g) dates, roughly chopped

For the chocolate

1/3 cup coconut oil

2-3 tbsp cacao powder

1/4 cup (90g) honey

1 tbsp coconut cream

Method:

To make the crust, place the almonds in

food processor and process until a flour

forms. Add dates and ghee and blend

until combined.

Transfer to small baking tray lined with

baking paper and press mixture into

the base to form an even layer of crust.

Refrigerate for 20 minutes to set.

For the caramel layer, place the cashews

and coconut milk in a food processor and

process until mixture resembles a thick,

smooth butter. Add the coconut oil and

dates and process until smooth. Feel free

to add other flavours (we like vanilla, chilli

or ginger)

.

To make the chocolate layer, place all the

ingredients in a food processor and process

until smooth and glossy.

Remove crust from fridge and spread with

the caramel, then layer with the chocolate.

Refrigerate for 2 hours or until completely

set. Cut into bars and enjoy straight from

the fridge – as they will melt!

I hope you all enjoy making and especially eating this! Leave a comment and let me know how you went!

Treats for me...

SNICKERS BALLS

Ingredients:

1.5 cups of raw cashew nuts
1.5 cups of pitted dates (soaked in hot water for 5 minutes)
1/4 cup of desiccated coconut
1 tablespoon of coconut oil (melted)
1/2 cup of dark chocolate chips
2 tablespoons of peanut butter

Directions:

Put all ingredients in a food processor and whiz, make sure the cashews are completely broken up. You may need to stop and give it a stir to get things moving.

Once you’ve got a good broken up sticky consistency push the mixture into firm into balls and pop in the fridge for 1-2 hours. As easy as that, you are done!

It's Official !!

Got my surgery date yesterday!! They are going to operate on me next Thursday ...23rd Oct !!! Freaking out now but hopefully this is the light in the tunnel !!!
 This is how it's done:



Shudders!!! If you are interested and want to read more, follow this link :
http://www.msdlatinamerica.com/ebooks/MasterTechniquesinOrthopaedicSurgery/sid123568.html

Surgery

Sorry for being missing in action. I was down with a bad flu last week.

In the last week I've seen a total of 3 specialist and all had the same opinion that surgery is the only way to go for me. The x-ray for week 9 was just as bad as Week 2. I gotta say I'm pretty disappointed and sad. I'm young, non-smoker and fit so I don't understand why my arm is not healing at all. It's kinda scary having to endure all this pain all over again from surgery.