Hug in a Cup

There are not many things that come instantly to mind when thinking of what can mend a broken heart. I think for each person it is different, for me personally it comes back to memories of childhood comforts such as a soft stroke on the brow, fresh bed sheets but best of all a hot cup of homemade chocolate.

I am not talking about the powered stuff that sits at the back of a pantry for years that often ends in a syrupy dissatisfaction. This hot chocolate is stirred patiently and carefully over a saucepan - in fact the process of making it is quiet the therapy in itself.

Keep this little recipe is best tucked away for a rainy day or a time in need, although lets hope there is not too many of those....

Homemade Hot Chocolate

(recipe by David Lebovitz)

You'll Need:

1 litre of half light milk and half full cream (i use soy which works also)

230g bittersweet chocolate finely chopped (Greens organic dark chocolate is magic)

115g milk chocolate, finely chopped (you wont regret using Greens Organic milk chocolate here too).

Tiny pinch of salt

1/2 teaspoon ground cinnamon

1. Warm about one-third of the half/half milk with the chopped chocolate and salt, stirring gently until the chocolate is melted.

2. Whisk in the remaining two thirds of the milks, heating until the mixture is warmed through. Add the cinnamon.

3. Use a hand held blender, or a whisk, and mix the hot chocolate until it is completely smooth. Serve very warm with curls of chocolate.

Peter Piper Pecan Pies

I love cold, wet weather. It inspires me to get in the kitchen, turn up the oven high and start baking moreish treats. I had never attempted to bake a pecan pie before and this seemed like the perfect weekend to start. I suggest little attention is paid to the abundance of butter and sinful ingredients and more to the caramelised delights that emerge from the oven some 20 mins later.

Mini Pecan Pies

You'll Need:

3 eggs (beaten)

1/2 cup of Castor sugar

1 cup of treacle

1/4 cup of melted butter

1 tablespoon of all purpose flour

1 cup of pecans (chopped)

1 teaspoon of vanilla extract

1/4 teaspoon of salt

To make the shortcrust pastry:

2 cups of plain flour

125g of chopped butter

iced water

Start with the pastry first by placing the flour and butter into a food processor and process until the mixture has formed rough crumbs. Gradually add the iced water until the dough is soft. Remove from processor and knead lightly forming into a ball. Cling wrap dough and leave to rest in the refrigerator for 30 mins.

Grease 24 mini muffin tins and pre-heat the oven to 175 degrees. Take all the above pecan ingredients and place together in a food processor until the mixture is thick and syrupy. Leave the mixture to rest.

Remove the dough from the refrigerator and roll out with a rolling pin on a lightly floured surface until the dough is approximately 1cm thick. Take a measuring cup and cut circles out of the dough and place into the greased muffin tin as the base of the pies. Fill each pie 3/4 full with the pecan mixture and lightly place a whole pecan on top. Place trays in the oven for 20mins.

Enjoy the pies warmwith whipped cream and coffee!