Can you believe we are 3 weeks into February already? Time surely flies these days – don’t you agree? Khushi is attending Future Chef’s Regional Finals tomorrow, after that, we are off to Southall until mid-next week as Khushi has got her half-term break.
This weekend celebrates following; Saturday the 16th is the Almond Day, Sunday the 10th is My Way Day and Random Acts of Kindness Day.
What to Eat
Chocolate and Marzipan Balls
Almonds and dark chocolate – actually any chocolate – are quite the match. Combined with boozy raisins, they simply can’t be bettered.
Makes about 16 balls
- 150g raisins
- 100ml rum
- 100g granulated (or caster) sugar
- 200g bitter chocolate, broken into pieces
For the marzipan (or use 900g ready-made)
- 500g blanched almonds
- 10g bitter almonds, or 1½ tsp extract
- 300g caster sugar
- 25g glucose syrup or runny honey
- 75ml water
- Soak the raisins in the rum overnight.
- To make the marzipan (if you’ve not bought it), put the almonds, bitter almonds (if using) and caster sugar in a food processor and grind until they are fine as sand and starting to stick together. Add the glucose syrup along with the water and extract, if using. Work to a smooth, hot paste. Turn out into a container, cover tightly, and leave to cool.
- Mix the sugar into the rum and raisins, to bind them into a sloppy filling.
- Divide the marzipan into 50g portions, and roll them into balls. Dent each ball with your thumb, and shape the marzipan into a cup. Fill the cavity with a little raisin mix, and close the marzipan around it, pinching to seal. The filling must be completely enclosed, as it will become more liquid as the sugar dissolves, and seep out of any holes. Roll into a ball again, and refrigerate while you make the rest.
- Melt the chocolate in a microwave or bain-marie): if you know how to temper it, do so, otherwise, don’t bother. If the balls are well chilled when you dip them, untempered (normal, melted) chocolate will be fine. Dip the balls one by one, rolling them around until covered, then swiftly lift out with a fork. Wave the fork up and down a couple of times to help the chocolate drain off, as you want the thinnest coating possible. Put the ball on a tray lined with greaseproof paper to set. They can be eaten as soon as the chocolate is hard, or kept in the fridge for a couple of weeks.
A ‘could’ do list:
- Go to the movies or have a movie night at home
- Go for a long mindful walk
- Visit a museum
- Play a board game
- Dance to your favourite tunes
What to watch
- Valentine’s Day
- The Ugly Truth
- The Accidental Husband
- The Hundred Foot Journey