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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Gennaro Contaldo’s Warm Mini Chocolate Puddings | Recipe Hub 97

 Mini Chocolate Puddings

Gennaro Contaldo's warm mini chocolate puddings are sure to delight any chocolate lover. Here's a recipe to recreate these decadent treats:



Ingredients:

  • 150g dark chocolate (at least 70% cocoa solids), chopped
  • 150g unsalted butter, plus extra for greasing
  • 3 large eggs
  • 150g caster sugar
  • 1 teaspoon vanilla extract
  • 75g plain flour, sifted
  • Cocoa powder, for dusting
  • Vanilla ice cream or whipped cream, to serve (optional)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 180°C (350°F). Grease six ramekins or ovenproof dishes with butter.

  2. Melt the Chocolate and Butter:

    • Place the chopped dark chocolate and unsalted butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate and butter are melted and smooth. Remove from heat and set aside to cool slightly.

  3. Prepare the Batter:

    • In a separate bowl, whisk together the eggs, caster sugar, and vanilla extract until pale and creamy.
    • Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until well combined.
    • Fold in the sifted flour until just combined. Be careful not to overmix.

  4. Fill the Ramekins:

    • Divide the batter evenly among the greased ramekins, filling each one about three-quarters full.

  5. Bake:

    • Place the ramekins on a baking tray and transfer to the preheated oven. Bake for 10-12 minutes, or until the tops are set but the centres are still slightly gooey.

  6. Serve:

    • Remove the mini chocolate puddings from the oven and allow them to cool for a few minutes.
    • Dust with cocoa powder and serve warm, either on their own or with a scoop of vanilla ice cream or whipped cream if desired.

  7. Enjoy:

    • Enjoy these warm and indulgent mini chocolate puddings straight away, savoring every rich and gooey bite!

These warm mini chocolate puddings are perfect for serving at dinner parties or as a special treat for yourself and your loved ones. Enjoy!

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Location: United States

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