Recipe: Chocolate Hazelnut Sorbet

R/ 250 g Leonidas semisweet chocolate, finely chopped
1 3/4 cups of water
1 cup raw plantation sugar
60ml Hazelnut syrup
Optional: whole or chopped hazelnuts for decoration.

fsa/ 4 servings of Chocolate Hazelnut sorbet

1. Place the chocolate in a double boiler over simmering water. Stir until melted. Remove from the heat and let cool for 10 minutes.
2. Place sugar and water in a saucepan over medium heat and stir until sugar is melted. Stir the chocolate. Remove from heat and let cool to room temperature.
3. Chill in the refrigerator for 30 minutes. Place in an ice cream machine and proceed according to the manufacturer’s instructions.
4. If you don’t have an ice cream machine: place in a metal bowl and freeze. When the mixtre has begun to set, whisk it with an electric beater until creamy. Repeat 3 to 5 more times or until the sorbet is thick and smooth
5. Garnish with hazelnuts and hazelnut syrup.

Chocolate Peanut Butter Sandwiches

When I was young we'd have sandwiches with chocolate spread at 4:00 pm in the afternoon. Only when I moved to Canada and after living here a few years I came to appreciate peanut butter as well. So one day I got inspiration and made this extremely rewarding spread. It may remind you of some very famous chocolates, but that is just pure coincidence.


R/ 2 slices of brown or whole wheat bread
1 tsp Leonidas chocolate spread
1 tsp peanut butter

fsa: 1 sandwich, 6 D.P.

R/ First spread the peanut butter on 1 slice of bread
Then spread the Leonidas chocolate spread on the other slice of bread.
Put the two slices together.
Enjoy!

Do you still make time to LISTEN?

Every month I receive a quote written by Bond Zonder Naam, a Belgian Association that raises funds for the poor. I thought that in today's world of communication galore via Facebook, twitter, blogs, TV, radio etc. this month's is especially important for all of us. Guido Gezelle is a Flemish Priest and Poet who lived about 100 years ago.

Listening is the beginning of many kinds of beauty. Guido Gezelle wrote: "If he sould listens, it already speaks a language that lives". Even when nothing is said, in the silences there is lots to be heard of what doesn't find words. 'Becoming quiet' is an important condition of listening.

Whether it is with your children, your partner, your neighbors, your coworkers or whether it is about inter-generational, inter-religious or international conflicts, speaking without first real listening, is a source of many conflicts. Real listening wakes the therapist, that slumbers in all of us.

A rabbi said once: "When someone asks me for advise, I listen quietly and let hem speak until I hear how he pronounces his own answer."

Every person needs at certain times in his life needs to be able to speak with someone about what is going on within himself. But is there someone that can listen? Is there someone that lets you speak until finished, without judging immediately, without saying what you need to do? Is there somone who can be quiet? Is there someone who keeps to himself what you tel him, and doesn't carry it behind you?

Becoming quiet is an important condition of listening.

Real listening is an art that everyone is invited to 'master'. We shouldn't too easily delegate listening to expensive and rare professionals, because from listening you learn a lot.

Translated from Bond Zonder Naam, June 2009

Lavender Panna Cotta

At the University, I was trained in Pharmacognosy – the study of herbs and ever since I have been attracted to using herbs in my culinary endeavors. Lavender is good for relaxing, giving a clean feeling and for loyalty. This recipe is delicious and without a doubt you will surely have a loyal following, once you serve this silky custard. If you're a novice at combining herbs with sweets, this is a safe place to start. The understated lavender bouquet adds just a delicate floral suggestion, especially when paired with a rich milk chocolate.


Ingredients:
¼ cup - 60 ml Cold Water
1 Envelope powdered unflavored gelatin (about 21/4 tsp)
2 cups - 500 ml Heavy cream
2 Tsp + ¼ tsp – 31 ml Dried Lavender blossoms
5 Tsp – 75 ml Confectioner's sugar
8 oz – 240 g Milk chocolate, finely chopped

Garnish:
5 Tsp – 75 ml Whipped cream
5 Fresh Lavender sprigs

Fsa/
1.Clean and dry five 8 to 10 ounce wine glasses. Set aside.
2.Pour cold water into top bowl of small double boiler. Sprinkle gelatin uniformly over water. Let sit for 5-10 minutes until gelatin has completely absorbed water.
3.Meanwhile combine milk, cream and lavender blossoms in stainless steel saucepan. Place over medium heat, bring to scalding point and turn off heat. Allow lavender to steep in warm milk mixture for about 30 minutes.
4.Meanwhile, melt gelatin over low heat on top of double boiler. Turn off heat once gelatin has melted.
5.Using stainless steel fine mesh sieve, strain milk mixture into another stainless steel saucepan to remove lavender. Press any excess fluid from blossoms through sieve. Place saucepan over low heat.
6.Add chopped chocolate and confectioner' sugar. Stir constantly until chocolate is melted and mixture is completely smooth.
7.Remove pan from heat. Whisk in melted gelatin, making sure it is evenly distributed. Whisk in vanilla.
8.Strain mixture through fine mesh sieve into large measuring cup or container with pouring spout. Pour mixture into wine glasses and refrigerate until cool, about 1 hour. Cover with plastic and chill another 5 hours until completely set.
9.Garnish each dessert with dollop of whipped cream and sprig of fresh lavender. Serve immediately.

Servings: 5
Difficulty *
Preparation time: 50 min + time for cooling

- from Chocolatier magazine, February/March 2003

Chocolate Black Russian

I found this recipe on a calendar this week. It makes a great dessert if you serve the liqueurs over the ice cream but don't blend the ingredients. A touch of whipping cream would top it off beautifully.
Ingredients:
2 Tsp - 30 ml Kahlua
1/2 cup - 125 ml Chocolate Ice Cream
1 Tsp - 15 ml Vodka
fsa: 1 serving
R/
Blend ingredients
Pour into a large cocktail glass
-- adapted from a recipe by www.cdkitchen.com

Cream Truffles

The first time I made this recipe, I was married less than one year and I wanted to surprise my husband with some true Belgian chocolate. They weren't perfectly round and had some odd shapes sometimes. But they were Oh So Good! The recipe calls for only a few ingredients, so that many people with allergic or other dietary challenges can equally enjoy it.

Ingredients:
170g (6 oz) Leonidas dark Chocolate for baking
100g ( 3 oz) Unsalted Butter
60 ml (4 Tsp) Cream
130g (1/2 cup) Icing Sugar
50g Cocoa powder
fsa/30 Truffles
R/
1. Grate the chocolate fine.
2. Mix the butter and cream together. Melt in a boiler, stirring continuously.
3. Add the icing sugar and keep stirring.
4. Let chill until firm.
5. Take teaspoons of the mix and coat with cocoa powder.
6. Keep at room temperature.
Variation: Use chocolate vermicelli for coating instead of cocoa powder.

Chocolate Recipe I

I'll be posting recipes every Tuesday, using chocolate as one of the ingredients. Recipes with chocolate do not necessarily have to be sweets, candy or desserts. As you can see in today's recipe, they can be part of the main course.

Chili Cheese Casserole for a Crowd.

I made it first for one of our Anniversary parties a few years ago and it was so much enjoyed that many people have asked me for this recipe ever since. To honor my Pharmaceutical training and background , I take the liberty to write my recipes out in the pharmaceutical way. R = take; fsa = make according to the art

The ingredients in this flavorful dish are reminiscent of mole, the Mexican sauce made from onion, garlic, chiles and chocolate. The chipotle chiles add a smoky flavor, though they can be omitted.

R/

2 teaspoons olive oil

2 cups chopped onion

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1 ½ tablespoons chili powder

1 tablespoon dried oregano

1 tablespoon MANON'S unsweetened cocoa

1 teaspoon ground cumin

6 garlic cloves, minced

2 cups water

1 ½ cups uncooked bulgur, cracked wheat (or for those on a gluten-free diet: brown rice)

2 tablespoons minced fresh cilantro

1 (16 ounce) can pinto beans, drained

1 (16 ounce) can black beans, drained

1 (14.5 ounce) can no-salt added diced tomatoes, undrained

1 (14.5 ounce) can vegetable broth, undiluted.

2 drained canned chipotle chiles in adobo sauce, minced (I usually omit these)

Cooking spray

2 cups (8 ounces) shredded reduced fat Mexican cheese blend, divided.

3 ½ ounces bite-size baked tortilla chips (about 66 chips)

fsa/

1. Preheat oven to 375°.

2. Heat oil in a Dutch oven over medium-high heat. Add onions and next 7 ingredients; sauté 5 minutes. Add water and next 7 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.

3. Spoon half of bean mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 1 cup of cheese. Top with remaining bean mixture. Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake an additional 10 minutes or until cheese melts. Serve with chips. Yield: 11 servings (serving size: 1 cup casserole and 6 chips)

POINTS: 5

DIABETIC EXCHANGES: 2½ starch, 1 Veg, 1 MF Meat.

PER SERVING: CAL 271 (19% from fat); PRO 15g; FAT5.7g (sat 2.6g); CARB 44.2g; FIB 8.2g; CHOL 7mg; IRON 2.9m; SOD 580mg; CALC 220mg

©Down to Earth, Weight Watchers Magazine, 2000.