Bloody Choker • Hassleback Potatoes • Eggless Lemon Curd • Nutella Soufflé
By Mary Canovas
We´re starting early this season with great recipes for the coming holidays and
a timely quick addition to your Halloween wardrobe.
Hope you enjoy and here´s wishing you
Halloween is almost here! If you still don´t have a costume or make up idea, here´s an easy one to really creep out your family and friends. Not only easy, but inexpensive and very gory. All you need is a glue gun, nail polish and thread or cord. You can make a full or half choker or a drop necklace. Have a Ghoulishly Fun and Happy Halloween! Check out our video and just follow along.
• Glue gun and glue
• Thread or cord
• Blood red nail polish
• Parchment or Oven paper
• Ribbon or clasps
• Measure neck circumference. You can make it all around or only front for half choker.
• If you are going to use clasps, make sure that the choker comes completely around to be able to insert the clasps on both sides. See video.
• Place thread on parchment paper and glue the edges to the paper slightly so that it stays straight.
• Start gluing in a straight line on thread from left to right.
• The go back and draw irregular blood drops.
• Once dry, apply 1 or more coats of nail polish.
• If tying choker with ribbon cut 7 “- 17 cm of ribbon on each side to close for a full choker and more if it is a half choker.
• If you are using ribbon instead of clasps, glue ribbon to each side making sure the length is long enough for a bow.
Hasselback potatoes – elegant and tasty and very easy to make. A perfect side dish for meat and poultry or a light main dish accompanied by a salad. The name, Hasselback, comes from a cutting technique style invented in Sweden in the 50s which is applied nowadays not only to potatoes but to all types of meat and vegetables.
• 3 medium potatoes with skin (washed and dry) – same size as possible
• 50 gr. – 4 tablespoons melted butter
• 4 to 5 tablespoons oil – olive or other
• 1/2 to 1 teaspoon salt, pinch or more black pepper
• 1 teaspoon garlic powder
• 2 teaspoons dried oregano
Preparation: See Video and follow
• Place potatoes on a cutting board, using two bamboo skewers or similar, one on each side as a guide, cut segments across of less than half a centimeter or approx. 1/8 of an inch. IMPORTANT: Cut only until you hit the sticks. The base should remain uncut.
• Mix oil, lemon juice, oregano, salt, pepper, garlic powder and melted butter.
• Brush base of oven casserole dish with some of the mixture.
• Brush all inner cuts with the mixture making sure to get all the way inside.
• Brush whole exterior with mix.
• Place the potatoes in prepared dish and pour the rest of the oil mixture on top of the potatoes including cuts.
• Bake in a 180º – 200ºC or 350º – 400ºF oven in the center rack with top and bottom heat about 40 to 50 minutes.
• Check if tender – if not done, cover with aluminum foil and bake another 10 to 20 minutes.
• Serve immediately.
How many times have you not prepared a great recipe because you needed a lemon curd base? Lemon curd is essential for fillings, tarts, frostings, cookies, puddings, even toast. However it can be tricky to make (eggs are finicky sometimes) or you may not be able to eat it if you are allergic to eggs or have health problems o(like gall bladder stones or cholesterol).
Our recipe tastes just as great as the original lemon curd but anyone can make it – it´s that easy and quick. So from now on, lemon lovers, you can bake and create and consume as many wonderful lemony desserts your hearts may desire.
• 2 teaspoons of lemon zest
• 200 gr. – 1 cup sugar (or more according to taste)
• 120 ml. – 1/2 cup lemon juice
• 60 ml – 1/4 cup water
• 112 gr. – 1/2 cup butter without salt
• 150 ml-1/2 cup condensed milk
• 4 tablespoons cornstarch – (corn flour)
• 6 tablespoons cold water
• Dissolve cornstarch in the 6 tablespoons of cold water and set aside.
• Heat butter, sugar, lemon juice and 1/4 cup water and lemon zest over medium heat while stirring the butter and mix the ingredients.
• Once it begins to boil keep heating and stirring on low heat for 1 minute.
• Add cornstarch mixture slowly into the lemon mixture, stirring constantly until the mixture thickens.
• Remove from the heat and add the condensed milk stirring until it is fully incorporated.
• Pour into a air tight jar (if you are not going to use it right away) and let it reach room temperature and then refrigerate.
• Expiration: one week in fridge.
Soufflé – the most elegant ending to a special dinner. Our Nutella Soufflé is also the easiest and for many, the best tasting. It only takes a few minutes to whip up and, I promise, absolutely anyone can make it. It has a delicate chocolate and hazelnut flavor and is made with only two ingredients: Nutella and eggs. And so easy, you can indulge yourself with this souffle whenever you get a craving for a really great dessert and have very little time to prepare anything. Just remember that the soufflé must be prepared just before serving – otherwise it will deflate. Although soufflés deflate a little after removed from the oven.
• 1/2 cup – 150 gr of Nutella, Nocilla etc.
• 2 large eggs at room temperature
• 1 teaspoon sugar
• Unsalted butter
• cocoa powder or icing sugar
• Optional: whipped cream for topping.
• Preheat oven to 375 ° F / 190 ° C up and down.
• With a brush paint 4 small Soufflé molds with butter, painting base and from the base upwards and onto the sides.
• Sprinkle with cocoa powder or icing sugar, shake off excess.
• In a medium size bowl, beat 2 egg whites in until they start to form peaks.
• Add the sugar and continue beating until stiff peaks form.
• In another bowl, beat Nutella and 2 egg yolks together.
• Fold 1/3 of the egg white meringue into the Nutella mixture until it is completely incorporated.
• Add the remaining meringue into the mixture, folding it in gently until it is fully incorporated and the mixture is smooth.
• Pour the mixture into the molds, clean the edges so that the Soufflé rises evenly, and bake for 15 – 20 minutes.
• Serve immediately.