This spicy coconut hot chocolate mix was created specially for Christmas, and works well as a little bonus gift for friends and family. The easiest way to use the mix is to add hot water, though the mix is also delicious in milk if you have the time to heat some.
This can also be created using skim milk powder, but twice the amount of skim powder should be used to create the same level of milkiness.
This is the perfect autumn or winter recipe for those craving some warm, spiced pumpkin-y goodness. This pumpkin pie is sweetened with maple and molasses to give it a more complex flavour, with a slight bit more ginger and cloves than the classic recipe for some extra zest.
I found this recipe in the "Australian Women's Weekly - French Cooking Made Easy" cookbook. The stuffing and seasoning sounds really delicious and the whole dish looks quite posh. I plan on trying it for my next dinner party.
The description in the book is as follows:
Quail are quite easy to bone out, especially if you use a scalpel or a small sharp pointed knife. Boning out and seasoning can be done the day before cooking; keep covered in refrigerator. The seasoned uncooked quail can be frozen for up to 2 weeks, thaw overnight in refrigerator before cooking. This recipe is not suitable to microwave.
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