Words & Brush Recipe Corner: Silken Chocolate Walnut Fudge

 Silken Chocolate Walnut Fudge

by Lisa Starr of Lisa Star . Com

https://lisa-starr.com/

You're four ingredients - and approximately 3 minutes - away from the most decadently delicious, melt-in-your-mouth, chocolate walnut fudge. 

Talk about the sum being far greater than the parts. 

Serve with a mysterious smile and wait for diners to identify the source of the velvet-like texture. 

Never before has humble tahini (sesame seed paste) been put to more indulgent use, and the fact that these sublime squares are parve, gluten-free, and vegan only adds to their serving appeal.

Make ahead of time and keep refrigerated or even frozen and serve directly from cold storage.

Perfect for winter dining - they tend to melt in summer - and the ultimate, cold weather pick-you-up.

                  SILKEN CHOCOLATE WALNUT FUDGE

 

1 cup tahini (sesame seed) paste

200 g dark chocolate (60% is strongly advised)

3 tablespoons honey

Generous pinch Maldon salt

Toasted walnuts (or nuts of choice)

 

1: Melt tahini (sesame seed paste), chocolate and honey together over low heat in a small pot or microwave on 80% for 1 minute.

2: Stir in a generous pinch of Maldon salt and nuts.

3: Scrape mixture into a small pan - you don't want squares to be too thin - and scatter over a few extra walnuts then place in the fridge to set completely.

4: Cut into squares and keep refrigerated/frozen till ready to serve.

COOK'S NOTES: Be sure to heat over low heat or for minimal time in the microwave. If you over-heat the tahini thickens too much and chocolate gets grainy. Rather heat for 1 minute and then remove from heat and stir till shiny and smooth. Any nut is delicious here but is best toasted. You can also add cranberries for fruity appeal. Peanut butter is a replacement for tahini but won't produce the same, silken mouth-feel. Maple syrup can be used in place of honey if serving strict vegans. I use an 18 cm x 22 cm pan as I don't want the mixture to be too thin. You want thick, chunky squares. Makes more than you'd expect and keeps perfectly….provided you can resist them!

Enjoy

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Words & Brush Weekender: Easy listening music and chat, Friday 9th February 2024, Free Choice - all genres of music welcome

  Easy listening music and chat, Friday 9th February 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

The Monkees - The Kind of Girl I Could Love

Shocking Blue - Venus (1969)

Katrina Lenk The Band's Visit: "Welcome to Nowhere"

The Small Faces - Green Circles (1967)

La vie en rose - Café de Paris

Carl Perkins - Honey Don’t 1956

The Beatles - Revolution

Kylie Minogue - The Loco-Motion

Ruby Tuesday MELANIE 

Marianne Faithfull - As Tears Go By 

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Spicy Sausage Rigatoni

Spicy Sausage Rigatoni

Published: Jan 15, 2024 by Nicky Corbishley 

kitchensanctuary. com

https://www.kitchensanctuary.com/wp-content/uploads/2024/01/Spicy-Sausage-Rigatoni-tall1.jpg

Tomato, chilli, basil and crumbled sausage make a mouth-watering combination in this spicy sausage rigatoni. Punchy flavours that all work together SO WELL. Using sausages instead of minced pork or beef in this meal adds extra flavour – due to the seasoning in the sausages. You can also change up the recipe when you want a change by using different flavour sausages.

PREP TIME10minutes mins

COOK TIME20minutes mins

TOTAL TIME30minutes mins

COURSEDinner

CUISINEAmerican, British, Italian

SERVINGS4 Servings

CALORIES747 kcal

INGREDIENTS

 

• ▢300 g (10.5oz) dried rigatoni pasta
• ▢2 tbsp olive oil
• ▢1 small onion - peeled and finely diced
• ▢1 red pepper - finely chopped
• ▢2 cloves minced garlic
• ▢1 red or green chilli - finely chopped
• ▢400 g (14oz) good quality pork sausages
• ▢2 tbsp tomato puree - paste
• ▢¼ tsp black pepper
• ▢½ tsp chilli flakes
• ▢1 tsp dried oregano
• ▢400 g (14oz) tin finely chopped tomatoes
• ▢¼ tsp salt - optional – depending on the saltiness of your sausages
• ▢60 ml (¼ cup) double (heavy) cream
• ▢Small bunch fresh basil - sliced into strips

To Serve

• ▢Grated parmesan cheese

INSTRUCTIONS

 

• Cook the pasta as per the pack instructions, then drain, reserving one cup of the pasta water.
  300 g (10.5oz) dried rigatoni pasta
• While the pasta is cooking, heat the olive oil in a large frying pan over a medium-high heat.
  2 tbsp olive oil
• Add the onion, red pepper, garlic and chopped chilli, and cook, stirring often, for 5 minutes, until the onion starts to soften.
  1 small onion,1 red pepper,2 cloves minced garlic,1 red or green chilli
• Remove the skins from the sausages, then add the sausage meat to the pan. Fry for 5-6 minutes, breaking up the sausage meat with a wooden spoon, until browned.
  400 g (14oz) good quality pork sausages
• Add the tomato puree, pepper, chilli flakes and oregano and stir together, then add in the tinned tomatoes. Bring to the boil and simmer for 5 minutes.
  2 tbsp tomato puree,¼ tsp black pepper,½ tsp chilli flakes,1 tsp dried oregano,400 g (14oz) tin finely chopped tomatoes
• Give the sauce a taste and add a little salt if needed (you may not need it, depending on how heavily seasoned the sausages are).
  ¼ tsp salt
• Add the cooked pasta, cream and half of the basil. Stir together to combine. If you want to loosen up the sauce, add in splashes of the reserved pasta cooking water whilst stirring.
  60 ml (¼ cup) double (heavy) cream,Small bunch fresh basil
• Heat for a further 1-2 minutes, to heat through the cream, then turn off the heat.
• Serve topped with the rest of the fresh basil and some grated parmesan.
  Grated parmesan cheese

For more instructions watch the video

Enjoy

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