Chocolate Fondue

Fruit and cake dipped in chocolate!

I am posting this family favourite for "My Favourite Things" event hosted by Bindiya from In love with food. This is the first food event I have ever participated in and it happens to be about my favourite food, chocolate.

I serve the fondue in a fondue pot. But you can serve it in any bowl. My favourite fruits for dipping are pineapple and banana. Apples, pears, even clementines work well. Pound cake chopped into bite size squares is yummy too. In summer strawberries work best.

Ingredients: A packet of Wilton's chocolate fondue melts, an assortment of fruits

In a microwavable bowl, place the desired about of chocolate chips. Heat for 30 seconds in the microwave. Remove and mix. Continue heating for 30 seconds until the chocolate is of pouring consistency. Put into a fondue pot. Light the tea-light under the pot and serve with an assortment of chopped fruit or pound cake.

Try it! You will have to go back for seconds!

Green Coriander Chutney

This recipe was given to me by my sister. It is a healthy alternative to the coconut chutney and just as flavorful.

Ingredients: 1 Granny Smith apple (green apple) chopped into cubes, 1 handful fresh coriander leaves (I use stems if they are fresh), 1/2 cup peanuts, 1 serano pepper, salt to taste

Grind all the ingredients into a thick paste using a blender. Use a couple of tablespoons of water if required.

Curried green beans

A simple but yummy curried beans recipe taken from a friend years ago.

Ingredients: A big bunch of green beans, 1 small onion chopped, 1 small tomato chopped, a handful coriander leaves, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp garlic paste, 1/2 tsp turmetic powder, 1 tsp mustard seeds, 1/4 tsp asefotida, 1 tbsp olive oil

In a blender blend the onion, tomato, coriander leaves, coriander and cumin seeds, turmeric powder and the garlic paste. Slit the beans lengthwise and then chop into 1 inch pieces. Heat a saucepan on medium heat. Add olive oil and mustard seeds. Once the seeds splatter, add the asefotida and the chopped beans. Sprinkle some water and cook the beans covered until tender, about 5 minutes. Add the masala (curry) paste and cook until the water evaporates. Serve hot with poli (flat bread).