More than a year has passed since my last post but the neglect has not been in vein. In 2017 my husband and I welcomed our beautiful baby girl, Isla, into the world. Motherhood for any new mum is a very steep learning curve and like many I’ve found it difficult to get much else done.
Sadly we also said goodbye to my dear, beloved Opa not long after Isla was born. My Opa was the sort of man that always put a smile on your face and made you glad of what you had so you never felt like you were missing out on anything. I suppose what I have learned from him is that to be rich beyond measure is to live a life of fulfilment from within, but balanced with a sense of adventure and enriched with the delight of new experiences. Chief among those is experiencing different tastes and foods because my Opa was a foodie long before the term was coined. So here’s to 2018 – may it be a year rich in love, laughter, excitement, happiness and contentment.
~ for the chocolate & earl grey milkshakes (serves 6)
500ml pure cream
100g dark chocolate (70% cocoa)
600ml full cream milk
50g caster sugar
2-3 strips of orange peel, roughly 5cm each
2 tsp earl grey tea leaves
Rose pashmak to decorate
~for the mini chocolate doughnuts (makes 30)
Sunflower oil for greasing
20g unsalted butter
15g dark chocolate (70% cocoa)
1 large egg (approx. 60g)
70ml full cream milk
1/2 tsp vanilla extract
100g plain flour, sifted
1/4 tsp cinnamon
1/2 tsp baking powder
1 tbsp cocoa (Dutch processed)
50g caster sugar
Pinch of sea salt
~ for the icing
75g icing sugar
10g cocoa (Dutch processed)
20ml full cream milk
To make the milkshake, heat the cream and chocolate in a large saucepan over a medium heat until the chocolate has melted. Add the milk, sugar and orange peel and heat until it comes to the boil, stirring occasionally. Remove from the heat and add the tea leaves. Set aside to cool, then transfer the milk mixture into an airtight container and refrigerate overnight.
To make the doughnuts, preheat the oven to 160oC and lightly grease 2 silicone mini doughnut moulds.
Melt the butter and chocolate together in a small saucepan over a medium heat. In a large mixing bowl, whisk the egg and gradually add the milk, followed by the chocolate mixture. Mix in the vanilla extract, then add the flour, cinnamon, baking powder, cocoa, caster sugar and sea salt and gently fold through.
Transfer the batter to a piping bag fitted with a 1cm round nozzle. Pipe the mixture into a mini doughnut mould until the batter fills each doughnut ring halfway. Bake for 10 minutes, then leave to cool in the moulds for a couple of minutes before turning out onto a wire rack to cool completely.
Once the doughnuts have cooled, mix the icing sugar, cocoa and milk together in a small bowl and dip one side of each doughnut into the icing mixture. Add sprinkles to each and allow to set.
When you’re ready to serve the milkshakes, strain the milk mixture through a fine sieve into a pouring jug and discard the tea leaves and orange peel. Pour the milk mixture into mini milk bottles (or glasses) and decorate with doughnuts, pashmak and paper straws before serving.