I make my own Almond Bark using 85% Green & Black’s Dark Chocolate.
Preheat the oven to 350F
– 3 bars of chocolate (300 grams broken into little squares or chunks for easier melting)
– 1-2 cups of almonds
– Sea Salt
– boiling water
– cookie sheet or pizza tray (I use a pizza tray)
– glass bowl
– sauce pan
– paper towel
– parchment paper
– wooden spoon
1. Place the almonds onto a cookie sheet or pizza tray lined with parchment paper in the oven for 8-10 minutes (8 if almonds are fresh)
2. While the almonds bake, pour the boiling water into the sauce pan, and heat the pan to about 2.5 on the element. (do not burn the chocolate)
3. Place the glass bowl on top of the pan so that the round part is in it. Make sure the glass bowl’s interior is completely dry before adding chocolate. If unsure, dry it with paper towel again and again…and again
Congratulations, you’ve got a make shift double-boiler!!
4. Place the chocolate into the bowl and stir with the wooden spoon
5. Eight to ten minutes later…take the almonds out of the oven and let them cool for three or four minutes
6. Once the chocolate is liquid, pour the almonds into the bowl and mix thoroughly.
Tip: The parchment paper’s corners can be folded to help transport the almonds to the bowl
7. Place the parchment paper back onto the edged cookie sheet or pizza tray
8. Once the almonds have been thoroughly mixed, pour the entire mixture onto the cookie sheet or pizza tray ensuring the mixture is spread out evenly across the surface
9. Sprinkle the sea salt across the top of the now liquide almond bark to your heart’s content
10. Place this Pièce de Résistance into the fridge for 30 min if you want to eat it now now now!!!
For best results, leave it in the fridge over night or for a few hours to allow the chocolate to harden.
– 1/2 can of chick peas
– 3.5 dashes of paprika
– 3 dashes of cumin
– teaspoon of garlic purée
– 2 squeezes of stone ground mustard
– half a lemon’s juice
Place all the ingredients into a food processor and purée until completely purée-fied.
Serves 4 – 5 bowls of soup.
1-2 cups of Split Red Lentils
1 Bouillion Cube
4 cups of Boiling Water
4 tbsp Cocnut oil (use the oil you like to cook with)
Spices: (1 teaspoon for each or more depending on desire)
– Mustard Seed powder
– Garlic powder
(Let them mix together for 2-3 min before adding the next spice.)
1. Place the lentils in a bowl, and cover with water. Allow to soak for later use; Chop the onions to desired size.
2. In a soup pan or stock pan, heat the oil at medium – low heat. Add Onions to the hot oil while stirring frequently and allow to cook for 10 – 12 minutes before adding spices.
3. Chop Carrots to desired sizes.
4. Add the spices in the above order, one at a time. Once added, stir them in well with the Onions. Add water from time to time to prevent dry spices from sticking to the bottom of the pan.
5. Once the Onions are cooked and the spices are all mixed together, add the carrots. Stir Carrots so they’re well coated
6. Boil 1.5 Litres of water. (max capacity line in my kettle)
7. Place Bouillon cube in a measuring cup and measure 2 cups of boiling water. With a fork, break apart the cube. It’s okay if only half the cube gets dissolved in the water.
8. Using a strainer, strain the Lentils and wash them before adding them to the mixture. Once rinsed, add the Lentils
9. Stir the mixture to allow everything to come together,
10. Add and stir in the 2 cups of boiling water. Add an additional 2 cups with the remainder of the Bouillon cube.
11. Stir everything together and crank up the heat to high allowing the soup to boil.
12. Once boiled, turn down the heat allowing the soup to simmer on low heat.
Note: As the lentils continue to expand, the soup will thicken. Add additional boiling water to desired consistency. Salt isn’t added to this mixture because Bouillon cubes contain quite a bit. For larger soups, add salt to taste.
– mixed greens
– strawberries cut in halves
– sesame seeds (salted & unsalted)
– nectarine cut in bite size pieces
– cherry tomatoes cut in halves
– gorgonzola cheese (you decide how you want it)
– 3 tablespoons olive oil
– 1 tablespoon red wine vinegar
– 3-4 teaspoons of grainy dijon mustard (I use this.)