Place the chocolate in a bowl. Heat the cream to almost boiling, then pour over the chocolate and let it stand for 10-15 minutes until soft. Whisk gently until smooth and leave to come to room temperature.
Stir in the nut butter and dried cranberries, then cling wrap and refrigerate for a couple of hours or overnight until firm enough to shape into balls.
Roll into walnut-sized balls, and place in the freezer while you make the melted chocolate dip.
Place the chocolate over a double boiler and stir until melted. Whisk in the olive oil.
Immediately dip the truffles into the melted chocolate and stand to set. Drizzle over with more melted chocolate.
Walnut Butter
250g walnuts
Pinch sea salt
2 tbsp jaggery powder
Preheat the oven to 180C.
Bake the walnuts at 180C for 10-12 minutes until fragrant. Make sure they don't get over-brown, or else the walnut butter will get bitter.
Place in blender and process in short pulses until the walnuts get pasty, then begin releasing oil.
Add a pinch of salt and the jaggery powder.
Transfer to a glass bottle and store in the fridge.
Misal Pao is packed with protein with beansprouts and the finest of Indian spices. It is a dish you wanna try your hands at especially if you been wanting to feed your children veggies forever.
Misal Pao is packed with protein with beansprouts and the finest of Indian spices. It is a dish you wanna try your hands at especially if you been wanting to feed your children veggies forever.
Michelin-starred chef and restaurateur Rohit Ghai is hailed as one of the UK’s most creative and accomplished Indian chefs. Chef Ghai began his international career working with Michelin-starred restaurant Benares in London in 2008.
Harpal Singh Sokhi is a celebrity chef from India. Also known as the “Energy Chef of India”, he is now a “Dancing Chef Of India”. Chef Sokhi anchored Grand Trunk Rasoi Season 1, he also started his fine-dine restaurant Karigiri in Noida, New Delhi, and one of the largest clubs in the country, club D’Neo at Jalandhar, Punjab.
Lachha Rabari is the perfect dessert to enjoy during Vaisakhi time. It is infused with saffron, sugar, rose water, and the richness of milk. You may have tried Rabari before but not one done this way. Try it today.
Kadhi Methi Pakoda is a whole new way of enjoying Kadhi. It is made with lots of different spices to give the dish not only great taste and aroma but keep your taste buds coming back for more. A perfect way to enjoy Vaisakhi with some Punjabi Kadhi Methi Pakoda when served with hot rice.
