HOT BREADS RECIPES

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THE BEST HOT CHOCOLATE | CHOCOLATE RECIPES | JAMIE OLIV…



The Best Hot Chocolate | Chocolate Recipes | Jamie Oliv… image

This hot chocolate is off the scale and so simple to make… much better than the shop-bought stuff

Total Time 10 minutes

Yield 8

Number Of Ingredients 7

2 pints of semi-skimmed milk
2 tablespoons Horlicks
2 tablespoons cornflour
3 tablespoons icing sugar
4 tablespoons quality cocoa powder
1 pinch ground cinnamon
100 g quality dark chocolate (70%)

Steps:

    1. Pour the milk into a large pan, and bring almost to the boil over a medium heat.
    2. Meanwhile, add all the chocolate mix ingredients to a large jar, finely grating in the chocolate, then give it a good shake to combine.
    3. You need around 10 heaped tablespoons of the chocolate mix for this amount of milk. Simply spoon the chocolate mix into the hot milk, give it a good whisk and leave to bubble away for a few minutes before serving – you’re looking for that gorgeous, thick, almost claggy, knockout texture.

Nutrition Facts : Calories 174 calories, FatContent 8.5 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 6.8 g protein, CarbohydrateContent 18 g carbohydrate, SugarContent 15.1 g sugar, SodiumContent 0.5 g salt, FiberContent 2 g fibre

HOT-SMOKED SALMON PASTA | SALMON RECIPES | JAMIE OLIVER ...



Hot-smoked salmon pasta | Salmon recipes | Jamie Oliver ... image

Total Time 12 minutes

Yield 4

Number Of Ingredients 5

350 g asparagus
300 g dried taglierini or angel-hair pasta
250 g hot-smoked salmon skin off, from sustainable sources
1 lemon
100 ml half-fat crème fraîche

Steps:

    1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
    2. Finely slice the remaining stalks, discarding the woody ends.
    3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
    5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
    6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
    7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 435 calories, FatContent 11.1 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 28.1 g protein, CarbohydrateContent 59.3 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 1.4 g salt, FiberContent 2.2 g fibre

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