![]() My favourite of all time is probably Bare Bones 68% Dominican Republic, £11.25/250g.Ī close contender is NearyNogs, £7.95/180g, a delicious stone ground chocolate made into its 70% dominican republic (other flavours also available) bean to bar drinking chocolate by the Neary family. Nothing will ever beat the simplest but most perfect of hot chocolates made with a high cocoa content chocolate. If you have to think “does this flavour work?” then it’s making you work too hard, and working too hard is the opposite of cosy. In recent years hot chocolate flavours have got complicated and a bit unnecessary. You can of course use a saucepan and a whisk but there’s something disproportionately decadent in using it and letting it do the work. All my kitchen gadgets have to earn their place and this really does (plus you can use it to froth milk for a cappuccino). In order to start the Order of Cosy, you should start with a Velvetiser, £99.95 (join the VIP club and get £30 off) or equivalent. Square vision: leave your cares behind with a decent bite of chocolate. Add a handful of chopped parsley as you bring it to the table and serve with bread. Grate the cheese and stir into the soup, leaving it to simmer (it is crucial it doesn’t boil) for 5 minutes, until the soup has thickened. (It may want pepper, but probably very little salt.) Stir in the mustard, check the seasoning. Pour in the chicken stock and cider, bringing it to the boil, then lower the heat and let the mixture simmer for a few minutes. Stir the flour into the vegetables and continue cooking for 2 or 3 minutes, then add the milk and stir to a thick sauce. Warm the milk in a small saucepan and set aside. Scrub and finely dice the carrot, finely dice the celery, then add to the softening onion and continue cooking for 10 minutes or so until tender. Melt the butter in a deep saucepan over a moderate heat, then cook the onions until soft. Onions 2, medium butter 30g carrots 2, medium celery 1 stick milk 400ml plain flour 45g chicken or vegetable stock 400ml cider 350ml mustard 1 tsp cheddar 400g chopped parsley a small handful
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