…e from heat; stir in vanilla essence. Fold in the pistachios, & cherries. Pour the contents in the prepared tin & smoothen the top. Cool the fudge completely at room temperature & then refrigerate the fudge until set. Lift the fudge with the overhang out of the tin. Discard the foil & cut into squares or any desired shape. Store in the fridge & serve at Christmas or eat right away… Enjoy! 😀…
…d pistachio nuts & dried apricots to the melted chocolate mixture. Stir to combine well. Pour the mixture into a square tray lined with foil/cling film/ butter paper with overhang Smoothen the top of the fudge. Let the fudge cool thoroughly & then refrigerate until set. Cut the fudge into squares or desired pieces. Store in the fridge & serve at Christmas or enjoy whenever you wish….
…Frost the cupcakes after they have cooled completely. Frost with Chocolate Fudge Frosting and decorate as desired. Chocolate Fudge Frosting: Ingredients: 100 gms. Dark Chocolate (coarsely chopped) 125 gms. soft unsalted Butter 100 gms. Icing Sugar 1 tsp. Vanilla Essence Procedure: In a sufficiently large heatproof bowl, melt the chocolate over a pan of simmering water. Remove from heat and stir until smooth. Let it cool to room temperature. In ano…
…mp; easy to make – ChocolatePistachio & Apricot Fudge, Christmas Fudge. Since Christmas is celebrated through the week & lasts even after New Year’s Day till the 6th of January, I will continue posting some more recipes which you could try out & enjoy with your family & loved ones. Besides, you could include the other specials & relish throughout the festive season… Goan Specials like Beef Roast, Quick Chicken Roast, Clam…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…mall portion aside in a bowl, if you intend having a two toned burfi/barfi/fudge like I did. Add a few drops of vanilla essence and knead well to incorporate the flavouring. Evenly, layer in the white mixture into the prepared tray. Set in the fridge for about 10 minutes. Meanwhile, to the remaining mixture add rose syrup and a teaspoon of rose water. Mix well. Microwave again until you attain a mixture which leaves the sides easily and rolls into…