Waffles are available in all styles, shapes and sizes such as Belgian, Bubble, Long Waffle on a Stick, Square, Heart, Churros etc, are perhaps one of the most under-rated consumer treats in the UK. The general consensus is that it is more of an American offering that we try every now and then from a breakfast menu or a product that we buy as a ready-made item in the supermarket. Making your own Waffles though is pretty easy and there are a lot of different sweet and savoury options to choose from. Continue reading 10 Waffles you should be cooking in your Waffle Maker
Pancakes are an amazing breakfast meal not only for the kids but the adults as well. Continue reading Pancakes, 3 simple recipes to spice up your breakfast
Jenny Lee takes a bite of Killyleagh history during a walking tour of the Co Down village, birthplace of scientist and collector Sir Hans Sloane, who is credited with bringing the recipe for drinking chocolate to Europe in the 1680s. Continue reading Sir Hans Sloane – More Than Just The Chocolate Man
Tempering is a way of precisely melting chocolate so that it has that nice, glossy finish that you see on professionally made candies. Tempered chocolate is heated, cooled and then warmed again. Continue reading How To Make Tempered Chocolate
Sure, it’s easy enough to satisfy chocolate cravings by mainlining the stuff (just kidding, please don’t inject chocolate into your veins)—but Chocoholics looking for new ways to consume their favorite food should consider incorporating Sephra Belgian Chocolate into a salad as part of their meal. Continue reading How to Make Chocolate Work in a Salad
Unlike Carly Rae Jepsen, a waffle maker is no one-hit wonder. Thanks to its distinctive honeycombed surface, the breakfast gadget is like a panini press, mini grill, and toaster oven all in one—and that means it can cook much more than waffles. Continue reading 27 Ingenious Things You Can Make in a Waffle Maker (Besides Waffles)
Warm, molten chocolate oozes from this dangerously rich dessert.
1½ cups Sephra Premium Milk Chocolate chips
½ pound unsalted butter
6 whole eggs
½ cup flour
2 tablespoons cocoa powder
Preheat oven to 400°F. Coat 12-15 medium-size muffin tins with cooking spray and sprinkle with sugar. Tap tins to remove excess sugar. Set aside.
Melt butter over stove. Remove from heat and add chocolate chips, whisking until completely melted. If chocolate needs further melting, stir constantly over a low heat.
In a large bowl whisk together remaining ingredients until just blended. Slowly mix the melted chocolate into the egg mixture until combined. Fill muffin tins with approx. ⅓ cup batter. Bake 10-12 minutes or until cake tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately.
Yield: 12 servings
A Tip: Serve with your favourite ice cream!
680g Cream Cheese – at room temperature
220g of Blended Strawberries or Raspberries
490g of Yogurt
480ml of Milk
Blend the cream cheese and sugar until smooth, in an electric mixer, scraping down the sides of the bowl often. Add the blended strawberries and mix until well blended. Add the yogurt and mix until well blended. Add the milk, starting with just 250ml, and keep adding until you get the desired consistency.Add a twist to your party by adding a fruity fondue – the perfect recipe for the Sephra CF18E Classic Home Fountain
NOTE: WE NO LONGER SUPPLY THE CF18E CLASSIC IN RED
2 cups Sephra Belgian Dark Chocolate
7 Egg Yolks
1/2 cup Golden syrup
2 cups cream
2 Tbsp. Vanilla Extract
A Pinch of Salt.
Yield: Eight 170g portions.
Melt the chocolate in the microwave, stirring every 10 seconds.
In a large bowl, whip the egg yolks and salt together with an electric mixer until thick and pale yellow and then set aside.
In a small saucepan, bring corn syrup to a boil, then slowly pour into yolk mixture beating at medium speed. Once the mixture is added, increase to high speed and whip mixture until cool.
In a separate bowl, whisk the cream with the vanilla extract until it forms soft peaks.
Fold melted chocolate into yolk mixture, then gently fold in the cream mixture. Spoon or pipe mousse into wine glasses and refrigerate for at least one hour before serving.
Serving Suggestion: Alternate the mousse with layers of Sephra Belgian Dark Chocolate chips.
A twist: Flavour the mousse with mint or orange by substituting the vanilla extract with mint extract or by adding orange zest to the cream while whipping.