Lumumba Swiss Hot Chocolate With Peppercorns Recipes

Steps:

• Bring the milk, cocoa powder and sugar to the boil, stirring all the while. Remove from the heat. Break up the chocolate. Dissolve it in the hot milk. Bring back to the boil, still stirring all the time. Pour the rum into the liquid. Add pepper to taste. Pour into heat-resistant glasses, dust with grated chocolate and serve immediately.
• HINT. If you wish, you can serve with semi-whipped cream. Place a spoon in the glass so that it does not shatter when you pour in the hot liquid. It dissipates the heat.

Steps:

• Pour the milk into a saucepan. Carefully slice the chillies in half lengthways and deseed, leaving the stalks attached in order to remove them from the milk easily. Add to the milk.
• Slowly bring to a shivering simmer. Remove from the heat and infuse for 10 minutes, so that the milk takes on the chilli flavour. Reheat the milk, add the broken chocolate and cream and stir on a low heat until the chocolate is dissolved. Remove and discard the chillies. Serve garnished with a slice of fresh chilli.

Steps:

• Rinse and dry the rosemary branches.
• Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
• Fill with the olive oil.
• Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months stored in a cool, dark place.
• Note: Taste the oil at the end of the week.
• If you want a stronger flavour, pass the oil through a sieve, discard the rosemary and peppercorns, and repeat the procedure using fresh rosemary and peppercorns.
• Leave the herbs and spices in the bottle as you use the oil.

Steps:

• Heat 1 cup of the milk in a medium saucepan over low heat.
• Add chocolate, stirring constantly, until melted.
• When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
• Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream.
• Add a peppermint stick to stir.
• If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

Steps:

• Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.
• Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
• Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
• Cover and simmer for 2 hours or until the beef is very tender.
• Transfer the beef to a carving board, cover, and keep warm.
• Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
• Season, adding more vinegar and crushed peppercorns if needed.
• Slice the beef thickly, discarding any fat.
• Pour the sauce over the beef and sprinkle with the remaining parsley.