I attempted to make a Yule log this year for Christmas. It is a simple and easy Christmas threat that take a few hours to do. To make my yule cake I baked two Genoese sponge sheets, which consisted of eggs, flour, sugar and cornflower, once they were ready and cooled I made chocolate ganache, which is made by boiling thick cream and pouring over the chocolate. I spread the cholate ganache on the the two sheets and rolled them like a swiss roll. Placed it in the fridge to sheet overnight, (You can let it set for two -four hours). Once it was set I cut one of the rolls diagonally to make three small branches. Iced the longer log with ganache and attached two of the three pieces of the branches on to the longer log and spread more ganache. Placed it in the fridge again to set. Melted dark chocolate and I used my spatula to spread it evenly on a flat board. I let the cholate harden and broke the pieces to make small backs. Trimmed the ends of the cakes and placed the cholate pieces on the cake and placed it in the fridge to set. Dusted icing sugar before serving it.
Points to consider:
Do not overbake genoise sponge because it will become dry and hard to roll
Make sure the sponge is not too thick or it will crack when you roll
Place a bit of sugar on a non stick paper so the cake will not stick
Do not melt chocolate on a hot flame it will burn
Make sure all the chicalote is melted and no lumps
The consistency of the ganache should be smooth and spreadable should not be too watery or hard
Make sure the chocolate shades are thin and easy to break and not to thick and hard to snap
There are many thing do with leftover food. I had volunteered yesterday for one of the food organisations in Perth. They used donated food items like canned food, vegetables, fruits and spices to make dinner for two charities. When we had completed making dinner, the Head Chef presented us with delicious chocolate balls. I asked for the recipe and he replied they were from leftover cake he had made earlier on.
He blended leftover chocolate cake, rolled them up in balls and coated it in desiccated coconut. Then placed them in the fridge to harden. He gave me the remaining mixture, so I made them today.
I love a hot bowl of porridge on a cold winters day. This porridge contains cooked oats combined banana, chia seeds. cocoa powder, nuts and a dash of honey.
1/3 cup rolled oats
2 tbsp. chai seeds
1 tsp. cocoa powder
1/2 banana mashed or sliced
1 tbsp. honey
1tspn ground cinnamon
Pinch of nutmeg
1/2 cup milk
1/2 cup water
Add oats in a saucepan with milk and water on a high heat and bring to boil. Reduce the heat and simmer for 5-10 minutes. (Check the grains are cooked and it is the right contingency).
Remove from the heat and place in a bowl. Add fruits, nuts, spices and honey,
Feel free to increase the coco powder to 1 tbsp.
Another divine afternoon snack, filled with oats, nuts, orange juice and cocoa powder. Great to have while reading a good book.
3 tbsp. cocoa powder
2 tbsp. honey
2 tbsp. orange juice
2 tbsp. coconut oil
2 tbsp. desiccated coconut
Pinch of salt
1/2 zest of orange
Place oats in a food processor and grind until it’s a fine flour texture
Add dates, cocoa powder, honey, orange juice, coconut oil, desiccated coconut and orange zest in a food processor and grind until its well combined.
Roll into 18-20 balls.
Method Place cashew nuts in a food processor and blend until powder start to form.
Add Pepitas, cocoa, cinnamon and sea salt into the cashew nut. Blend until mixture resembles breadcrumbs.
Add apricots and dates. Blend until fruits are finely chopped.
Add homey, beld until it’s mixed and forms and add desiccated coconut.
Roll mixture into 24 balls with moisture hands.
Place in airtight container and place it the fridge.
It can stay in the fridger for 2-3 weeks.