Chokladbollar is a swedish delicacy, readily available in Sweden that's oh so easy to make at home. No baking is required so it's a great one to involve kids in.
I first found out about these chewy, coconutty treats when Sasa, author of Singlish Swenglish, brought some homemade ones over when she visited way back in 2007. It was love at first bite and so I asked for the recipe. Back then, I don't bake at all so I was pretty happy about the 'no bake' aspect of the recipe! haha
Since I'm kinda like a coffee addict, the addition of coffee suits me perfectly and tones down the sweetness of the chocolate balls. Feel free to replace coffee if you are not into coffee. Cooled down hot chocolate or even some liquor would work too.
This would be perfect for the upcoming Valentine's Day too!
Ingredients: (Makes around 24 balls)
100g butter, room temperature
60g soft brown sugar(use white castor sugar if you prefer it to be sweeter)
1/2 tbsp vanilla essence
3 tbsp cocoa powder
120g oats
3 tbsp strong, cold coffee
Desiccated coconut or Pearl Sugar or sprinkles or cocoa powder
Directions:
Mix sugar, cocoa powder, oats, vanilla sugar and coffee in a bowl.
Using your hands, work the soft butter into the bowl until it's all nicely mixed.
Using your hands, start rolling balls approximately the size of meat balls (2 cm across or if you get bored, use your imagination!!)
Roll the balls in desiccated coconut or pearl sugar or sprinkles or cocoa powder , put them on a plate and leave them to cool in the fridge for an hour or so.
Enjoy!
This post has been added to the #chocolatelove Blog Hop!!! Come join us by linking up any chocolate recipes from the month of Feb 2012.
When it's cold outside, one of the best thing to enjoy inside is a bowl of piping hot soup in front the fireplace. A fireplace I don't have but a bowl of soup can be easily whipped up in no time at all. This one combines the sweetness of the sweet potatoes with the spiciness of the other ingredients to make you feel all warm and fuzzy inside which in my opinion is a very nice feeling to have in winter. And of course,anything with chorizo is always delicious!!! ;)
Adapted from Jamie Oliver Food Revolution
Serves 3-4
Ingredients
2 carrots
1 large onion
3 cloves of garlic
450g sweet potatoes
100g chorizo sausage
1.5 heaped teaspoon curry powder
1 vege stock cube or 1 vege knorr stock pot
900ml of water
1 fresh red chilli, finely chopped
Method
Peel and roughly slice the carrots and onions.
Peel and slice the garlic.
Peel and chop the potatoes.
Slice the chorizo.
Put a large heavy based pot on medium heat and lightly fry the chorizo without any oil. Once the oil oozes out of the chorizo, remove the chorizo and set aside.
In the same pot, add onion and garlic. Saute until onions are translucent.
Add carrots, sweet potato and curry powder and mix together
Cook for around 10 mins with the lid askew, until the carrots have softened but are still holding their shape.
Put the stock cubes/stock pot into a jug and pour in 900ml of boiling water
Stir until dissolved then add to the vegetables
Add back the chorizo into the pot, give the soup a good stir and bring to the boil
Reduce the heat and simmer for 10 mins until potato is softened
Season with salt and pepper
Using a hand blender or liquidiser, pulse the soup until smooth and scatter over a little finely chopped chilli
Divide between bowls and serve with bread!!
I absolutely adore the Sweet Potato Balls From Maxwell Hawker Centre in Singapore and I remember queuing up for half an hour or so just to get my hands on some a long time ago. They had 2 kinds, a sweet one with red bean paste stuffing and a savoury one with vegetable stuffing. I much prefer the savoury one as the sweetness of the sweet potato and the saltiness of the vegetable stuffing combines so well together. Mmmmm, I'm salivating just thinking of it!!
Since I'm now in the UK, I've no other choice but to try making them myself and it's good that it's such a simple recipe. They taste especially satisfying when they've just emerged from the hot oil even without any stuffing as they are soft and chewy on the inside with quite a crunchy exterior.
Ingredients
450 g Orange Color Sweet Potato Flesh (from 2 Medium, about 520g)
250 g Glutinous Rice Flour
30 g Corn Flour
120 Sugar
¼ tsp Sea Salt
Oil for deep-frying
Method
Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes.
When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)
Place the sweet potatoes in a large bowl and add in the glutinous rice flour, corn flour, sugar and sea salt. Mix with your hand to get soft dough. Knead lightly to form a smooth dough.
Pinch a small piece of dough (about 15 g each) roll them in your palm to form a smooth ball.
Heat the oil in a deep fryer or heavy pan over low to moderate heat. Put in a cube of potato – when potato is nicely coluored, the oil is hot enough to fry the sweet potato balls. Fry until golden, remove and drain on a paper towel. Serve immediately.
Makes about 50 balls.
Recipe taken from Sea salt with food
