Chocolate bark with sour cherries, pistachio’s & dried raspberry powder
WorkJoy
HAPPY NEW YEAR 2022!
Welcome to my monthly blog and what I have been up to!
We finalised the filming for the MaserCard video which is due to go out in January and this was edited and signed off! So that is super exciting!
Google UK came back for a January energising theme. We did an October one before on vegan and both online for their clients. Recipes will be either Asian mixed spiced bowl with pak choi and avocado brownies or pea, za’atar & feta fritters followed by tahni chocolate chip cookies. Let’s see which menu they choose!
I am hoping to do more networking next year as this is where i get most of my work from apart from referall’s and repeat business.
The new course starting in January - “Breaking unhealthy eating habits”. There will be a FREE taster live session running on 10th January for 30 minutes with myself and Audrey Zeitoun. Please book your ticket as per the link: https://www.eventbrite.co.uk/manage/events/213458298517/tickets
I made some chocolate bark for pressie for clients for Christmas. I just made it up as I went along, it has sour cherries, pistachip’s, and dried raspberry powder in. You can add what you wish to make your own unique bark!
KitchenJoy
This month I have been busy selling E Gift Vouchers for Christmas gifts, so lots of classes to be booked in the new year!
Please contact me for more details if you are interested in any other types of medicinal cookery classes or 121 tuition. This also applies to online private cookery classes and team work building sessions.
SocialJoy
I hope you all enjoyed the festive break, by eating lots of yummy foods and drinks with a few walks thrown in , to burn off the excesses of Christmas dinner! We visited friends locally for their open champagne house in the morning and came back to eat oysters with Fortnum’s Sir Nigel’s marmalade vodka liquor drizzled into our fizz, A great start to the Christmas feast, followed by turkey and all the trimmings, with Christmas pud to finish the day off.
I hosted a fab Christmas party with the whole dining table full of grazing foods for everyone to enjoy. We also went to the Panto at London Palladium which is such a hoot and traditionally go every year.
Our New Years dinner party went with a bang, with lots of friends to celebrate and a great menu of mackerel pate, monkfish with shallots in a cream saffron sauce, french beans & new baby roast pots in rosemary + sea salt. The dessert was quite decadent, well it was New Years Eve ! Croissant and marmalade n butter pudding !
CHOCOLATE BARK
Makes 4 packages
INGREDIENTS
200g dark chocolate
2 tbsp oat milk
50 g sour dried cherries
50g shelled pistachio’s
handful of dark chocolate nibs
sprinkling of dried raspberry powder
METHOD
Melt the chocolate in a glass bowl over a saucepan of boiling water. Do not allow the water to touch the bowl. Add in the plant-based milk and stir until all melted. Mix in the chopped nuts and cherries. Pour onto a greaseproof paper tin and spread very thinly. Sprinkle on chocolate nibs and raspberry powder.
Cool in fridge for few hours and then remove from greaseproof paper and either chop shards of with a knife or break with hand.
Place in a cellophane bag and tie with a ribbon and store in fridge until ready to give away as gifts.
. 🙂
Enjoy ……..
