Ananas au Caramel de Vin Rouge

This high sounding recipe is just  French for Pineapple in Red Wine Caramel. As high sounding this recipe is, its as easy to make and even  better to eat !!

What you Need...
One Pineapple
Large chunk of butter
Sugar
Red Wine
Cinnamon

The Method...
1. Chop the pineapple into large bite sized chunks....

2. In a frying pan saute the pineapple chunks in butter till golden brown.

Remove from pan and set aside.

In the same pan heat sugar and cinnamon on low flame and as soon as the sugar starts to melt, add a cup of red wine to it. Let the sugar caramalise while the wine reduces to a syrupy consistency.

Plate the fried pinapples in a flat serving dish and pour the caramel sauce over it and serve hot !!

It can be served with freshly baked sponge cake... or pan cakes or even good ol' plain vanilla ice-cream !!

ENJOY !!

Jell-O or the good ol' Crystal Jelly

Well, this would hardly count as a recipe... considering it barely involves any effort or ingredients except for those sraight out of the box ones... There's no recipe except following the instructions given on the jello carton.
I chose the cherry flavour for my jello so that i could actually add some fresh cherries and some dry cherries to give it a little  freshness.

Apple-Ginger Stew

An apple a day keeps the doctor away... but with this apple stew you'll simply be swept away !!

This is a recipe for a tangy stew that tastes as great on its own, as it does as topping for ice-creams, cakes or the plain ol' Marie biscuits.
The preparation takes around 20-25 mins.

Ingredients:
3-4 apples peeled, cored and cut into small diced
1 orange rind cut into thin strips
Juice of orange
1 medium piece of fresh ginger, peeled and cut into thin strips
Sugar
Water

Method:
In a saucepan combine all the ingredients except the ginger and orange rind strips.
Boil all the ingredients with a little water. Once the apples turn a little soft add the ginger and orange rind. Continue to boil the mixture till apples turn soft and the water turns syrupy. Remove the preparation from heat and let cool off.

Once cool, transfer the stew into an airtight jar and refrigerate. Serve the stew chilled. It can be served as a topping on plain vanilla ice cream/ cake/ marie biscuit. It can be refrigerated and stored for about a week.

The twist

• Add chopped dates or cashews/almonds for a richer topping.
• Crumble some sponge cake on the stew before serving
• Drizzle the stew syrup on the sponge cake; pply layer of whipped cream on cake and spread the stew over it. Makes an awesome pastry.

Rich...Dark and Mmmmmmmmm......

All credits are due to my sister for hooking me onto making chocolates. She is a pro and has her own website.
Since the time she got me into chocolate making, I have gained a few kilos of weight; after all trying out new combinations requires that I taste them too. But that has not deterred me and I  love making these sinful chocolates.

They......

Almond bites

fill up my senses...

like a night in the forest...

like a mountain in spring time...

like a walk in the rain...

like a storm in the desert...

like a sleepy blue ocean...

they fill up my senses.... oh fill me again !!

Multi-colored

Crunchy Munchy

Chunky Cheese