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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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Dark Salted Chocolate Ganache | Recipe Hub 97

 Dark Salted Chocolate Ganache

Here's a recipe for a rich and decadent dark salted chocolate ganache:

Ingredients:

  • 8 ounces (about 1 cup) of high-quality dark chocolate (70% cocoa or higher), finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon sea salt, plus extra for sprinkling

Instructions:

  1. Prepare the Chocolate:

    • Place the finely chopped dark chocolate in a heatproof bowl.

  2. Heat the Cream:

    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

  3. Combine Cream and Chocolate:

    • Pour the hot cream over the chopped chocolate. Let it sit for about 2-3 minutes to allow the chocolate to soften.

  4. Stir Until Smooth:

    • Gently stir the mixture with a spatula or whisk until the chocolate is fully melted and the ganache is smooth and glossy.

  5. Add Butter and Salt:

    • Stir in the unsalted butter pieces until they are fully melted and incorporated into the ganache. Then, add 1/2 teaspoon of sea salt and stir until combined.

  6. Cool and Use:

    • Let the ganache cool slightly before using it as a glaze or frosting. If you need a thicker consistency (for truffles or filling), let it cool at room temperature or refrigerate until it reaches the desired thickness.

  7. Sprinkle with Sea Salt:

    • Once you’ve used the ganache (for glazing a cake, making truffles, etc.), sprinkle a little extra sea salt on top for a beautiful and flavorful finish.

Tips:

  • For a Pourable Ganache: Use the ganache while it's still warm. Pour it over cakes or cupcakes for a smooth, shiny finish.
  • For Whipped Ganache: Allow the ganache to cool completely, then beat it with a mixer until it becomes light and fluffy.
  • For Truffles: Let the ganache cool until it's firm enough to scoop. Roll into balls and coat with cocoa powder, powdered sugar, or melted chocolate.

This dark salted chocolate ganache is perfect for adding a rich, luxurious touch to your desserts. Enjoy!

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Location: United States

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