Homemade Chocolate Praline Easter Eggs #Foodieextravaganza

Easter and no Easter eggs that's not possible! When I was small my mother use to make marzipan Easter eggs for us. Now the trend is changing, children prefer chocolate Easter eggs.

Ingredients

150 Grams Milk Chocolate150 Grams Dark  Chocolate

1 Teaspoon Unsalted Butter

For the Praline

1/2 Cup Sugar

1 Cup Almonds

Method

To make the Praline

Oil a plate / tray well and keep aside.

In a pan on low flame heat melt the sugar till it starts to caramelize, when the sugar fully melts and turns golden add the almonds and immediately with a wooden spoon give it a quick stir and pour this on the oiled tray.  Let this cool completely.  When  cooled , take this out on to zip lock bag and bash it till it is coarsely powdered.  Ta.. da praline is ready.

To make the eggs

To temper the chocolate you will need a, a heat-proof bowl and saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water, till the chocolate melts.  Take off the heat and add the butter and stir it well to make it smooth.  Now it is ready to use.  

When lightly cooled  take half of the chocolate into another bowl and add 2 to 3 tablespoons full of praline mix it well.

Pour spoonfuls of the chocolate praline into each mold.  Cover it with the other chocolate. Draw a clean ruler or the flat edge of a knife across the chocolate mold to ensure a clean edge.  This is important so that the two sides of the egg stick together evenly.Leave to set,  in a refrigerator for 15 to 20 minutes .  Fill each mold in the same way. 

   Carefully un-mold the egg halves and place on a clean surface taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.

To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.

Wrap  the eggs in cellophane  or chocolate wrappers and label them to give away or place them in a basket and offer them to guests.

My Notes 

You can make this praline a week ahead and store airtight container at room temperature.

Labels : Chocolate, Festival Sweets, Sweets & Desserts, Foodie Extravaganza Party, Almond, Easter Eggs

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other Chocolate Lover's recipes for today's Foodie Extravaganza hosted by Ellen Folkman:

Brigadeiros by Caroline’s Cooking
Browned Butter Dark Chocolate Marshmallow Muffins by Food Lust People Love
Chocolate Dream Whoopie Pies by Jolene’s Recipe Journal
Chocolate Nonpareils by Family Around the Table
Chocolate Pots de Creme by Palatable Pastime
Chocolate Tart with a Shortbread Crust by Karen’s Kitchen Stories
Dark Chocolate Date-Nut Balls by Reviews, Chews & How-Tos
German Chocolate Macarons by A Kitchen Hoor’s Adventures
Homemade Chocolate Praline Easter Eggs by Sneha’s Recipe
Homemade White Chocolate with Strawberries and Rose Petals by Tara’s Multicultural Table
Sachertorte by A Day in the Life on the Farm
Salted Juniper-Dark Chocolate Panna Cotta by Culinary Adventures with Camilla
Slow-Cooker Sweet Potato Chocolate Mole Soup by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice

Basic Overnight Oats With Add Ins #Foodieextravaganza

 Overnight Oats are perfect, make-ahead breakfast which is easy and healthy to have in the  morning.  It 's a complete and perfect solution to fuel your day. Make this overnight for the quickest breakfast or for a lazy and no cooking Sunday morning . 

For this month event for Foodie Extravaganza {Party}, our Host  Kathy Altman Walker, choose the theme  " Getting Back to Basics - Starting with Oatmeal! ".  Since I, have not posted this recipe, it was just the right choice to do so now.

Here, am, giving the options/ add ins that you can make for change of taste or according to the taste or nourishment of our child.  If you are lactose intolerant than use soy, almond or coconut milk.

This take's  just  2 minutes to make.  

Makes : One Large Serving Or 2 Small Servings

Basic Overnight Oats

Ingredients

1/3 Cup Plain Greek Yogurt - beaten
1/2 Cup Oats
2/3 Cup  Milk OR Almond / Coconut  / Soy Milk
1 Tablespoon Chia Seeds Or Ground Flax seeds
1/2 Teaspoon Vanilla Extract - optional - I did not add
Pinch Of Salt
1 Tablespoons Honey Or Maple Syrup

Method

Whisk together all ingredients  in a medium mixing bowl. 

Spoon it into a jar with a tight-fitting lid. Pour in the Soy Milk, spoon in the Honey or Maple syrup ( I used honey) Close and refrigerate overnight or for at least 4 hours before eating.

All add ins  should be added in the morning.  Expect for any powder like cocoa that's to be added  with the above basic mix

Add Ins 

Chocolate Overnight Oats

Add  2 Tablespoons Cocoa Powder Or Chocolate Chips.

  

Strawberry  / Strawberry Cheesecake Overnight Oats

Add

1/4 Cup Sliced Strawberries Fresh Strawberries

3 Tablespoons Softened Cream Cheese
Zest And Juice Of 1/2 Lemon

Pineapple Overnight Oats

Add 

1/4 Cup  Sliced Pineapple - tinned or fresh - I used fresh

Banana Overnight Oats

Add

1/2 ripe banana, chopped or mashed
2 tablespoons chocolate chips

I have drizzled a teaspoon of honey so that banana does not change it color.

Coconut Overnight Oats
Add 
1/4 Cup Flaked Coconut 
1/2 Cup Coconut Milk

Tropical Fruits Overnight Oats

Add
1/4  Cup chopped fresh or canned pineapple
1/4 cup chopped ripe mango
1/2 Ripe Banana - chopped or mashed
2 Tablespoons Flaked Coconut

Pumpkin Spice Overnight Oats

Add
1/2 Cup Plain Pumpkin Puree
1/2 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg

Make your choice of overnight oats and enjoy this loaded bowl of super foods and protein.

To make it Gluten Free, use gluten free oats.

Labels : Foodie Extravaganza Party, Oats, Breakfast, Overnight Oats, Pumpkin Spice, Tropical Fruits, Coconut Milk, Flaked Coconut, Banana, Chocolate Chip, Chia seeds,  Almond Milk, Soy Milk, Coconut Milk, Milk, Vegan, Gluten free 

Check the recipes of our other fellow bloggers

Basic Overnight Oats With Add Ins by Sneha's Recipe
Carrot Cake Oatmeal by A Day in the Life on the Farm
Chicken with Oatmeal Stuffing and Whisky Sauce by Caroline's Cooking
Crunchy Granola by A Spoonful of Thyme
No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
Oatmeal Blueberry Bread by Karen's Kitchen Stories
Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Savory Oatmeal Bowl by Culinary Adventures with Camilla

Alcohol Free Eggnog #FoodieExtravaganza

Traditional eggnog recipes are with eggs, milk, cream, nutmeg, and vanilla, bourbon or brandy. My mother used to make us drink eggnog, during winter and at other times when we were having terrible cold and cough. Sometimes with brandy added to it. My mother however never added cream and used the whole egg to make eggnog. So this my mother's recipe of Eggnog.

Ingredients
2 Eggs
1/4 Cup Sugar or to taste
2 Cups Milk
2 Whole Cloves
Pinch Cinnamon powder
A Pinch Freshly Grated Nutmeg

Method

Heat the milk, sugar and cloves, in a saucepan until the milk nearly comes to a boil.

 In a large bowl, whisk egg well, keep adding half of the hot milk mixture into the eggs, whisking constantly while you add  all the milk. Strain the mixture through a mesh strainer to remove the cloves. Serve hot with a pinch of cinnamon powder and nutmeg powder.

How much I hated this when my mummy use to make me drink this early in the morning. I made and had this after so many years and enjoyed it. Sorry! Mummy for all the trouble I, gave you when you use to make this for me. Miss you and love you.  

Labels : Egg, Eggnog, Foodie Extravaganza Party, Healthy, Non-Alcoholic, Milk, Juices, Breakfast 

Event for Foodie Extravaganza , for this month the theme is "Egg nog " our Host is Nichole Little, thank you dear for hosting this event. Take a look at the other recipes.

Family Style Non-Alcoholic Eggnog by Palatable Pastime
Eggnog Cookies by Caroline’s Cooking
Eggnog Cheesecake byKaren’s Kitchen Stories
Heavenly Almond Cookies by Faith, Hope, Love & Luck Survive Despite a Whiskered Accompice
Eggnog Tasting + A Classic Recipe by Culinary Adventures with Camilla
Eggnog Loaf by Passion Kneaded
Alcohol Free Eggnog by Sneha’s Recipes
Frosted Eggnog Cookies by A Day in the Life on the Farm
Cinnamon Streusel Eggnog Coffeecake by Food Lust People Love
Vegan Eggnog by Cookaholic Wife

Fig / Anjeer Milk Shake #FoodieExtravaganza

Dried Figs or Fresh Figs are very commonly available almost everywhere and this is widely consumed in India and other countries. Figs, whether fresh or dried, are rich in powerful antioxidants.The fig trees can live up to 100 years, that why many people in India touch their head to this tree , so that, they too will have long and healthy life. 

Figs have a unique taste and texture. They are sweet and chewy. The smoothness of the fruit and the crunchiness of its seeds make a beautiful combination to eat. Dried figs are available throughout the year whereas fresh figs are available in summer.

Here the weather is so hot and sticky, this drink is perfect to cool your body. I,  have not added any extra sugar for sweetness. Wanted the natural taste and sweetness of the Figs. This is a diabetic friendly drink. Can add a tablespoon or more of caster sugar according to your taste.

November 1-7th is National Fig Week. Our Host Camilla M. Mann - Event for Foodie Extravaganza {Party},  asked us to share recipes that celebrate the mighty fig ( fresh or dried ).

Serves 2
Ingredients
500 Ml Millk
6 Pieces Dried Figs / Anjeer
1 Tablespoon Heaped Almond meal - Homemade

1 Cup Ice cubes

Method

Wash and then cut the figs into small pieces. Soaked these in 1 cup warm milk for 2 to 3 hours.

In a blender jar, add figs along with the milk in which it was soaked in and blend it into smooth paste. Then add the remaining cold milk , ice cubes and almond meal blend it again.

When the mixture becomes into thick and smooth consistency then transfer it into a  serving glass.

Serve the Fig / Anjeer Milk Shake in a glass and top with anjeer pieces and enjoy chilled.

See the recipe here How to make Almond meal

Labels : Dried Figs, Anjeer, Milk Shake , Almond Meal, Diabetic Friendly, Healthy, Foodie Extravaganza Party

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes of today's Foodie Extravaganza: 

Fig and Anjeer Milk Shake by Sneha's Recipe
Fig and Blue Cheese Tarts by Food Lust People Love
Fig and Walnut Bread by Caroline's Cooking
Sourdough Barley Bread with Figs and Pecans by Karen's Kitchen Stories
Steamed Figgy Pudding by A Day in the Life on the Farm
The Figgy Piggy by Making Miracles
Warm Potato Salad with Tea-Steeped Figs by Culinary Adventures with Camilla

Healthy Granola Cakes #FoodieExtravaganza

This month our Host Caroline Williams, for this month's Foodie Extravaganza, choose the theme "Nuts " . Made these Healthy Garnola Cakes for my daugther to snack whenever she does not have time to have a proper breakfast.

A granola taste and texture in a form of a healthy cake! These baked cakes are perfect for a diet plan or after a gym work, or, even perfect to have as a healthy snack. The granola cakes are made of oats, nuts and dried fruits.

Ingredients
60 Grams Almonds - sliced
60 Grams Golden Raisins
60 Grams Melon Seeds
60 Grams Apricots - chopped
60 Grams All Purpose Flour
60 Grams Oats
2 Tablespoons Heaped Honey
4 Tablespoons Apple Sauce
1.1/2 Tablespoons Olive Oil

Method

Preheat the oven to 180 degrees.
Line and grease a baking tray.

Mix all of the ingredients together and form into thin small cakes. Arrange in the prepared tray and bake for 25 minutes.

Cool and store in an airtight container. Enjoy whenever hungry ... happy and healthy eating!

Labels : Granola Cakes, Baked, Oats, Melon seeds, Apple Sauce, Honey, Olive Oil, Apricots, Golden Raisins, Almond, Foodie Extravaganza Party, Healthy snacks

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other nuts recipes for today's Foodie Extravaganza hosted by Caroline's Cooking:

Barberry Pistachio Saffron Rice by Food Lust People Love
Canadian Pecan Butter Tarts by Tara’s Multicultural Table
Healthy Granola Cakes by Sneha’s Recipes
Pecan Chicken by Family Around The Table
Pumpkin Nut Braid by Passion Kneaded
Pumpkin-Nut Crumble Cake by Hardly A Goddess
Pumpkin Praline Cheesecake by A Day in the Life on the Farm
Walnut Sauce by Caroline’s Cooking

Chicken Schnitzel With Garlic Mayo # FoodieExtravaganza

Schnitzel is a meat dish that is a very thin boneless cutlet of veal, pork, beef or chicken that is either breaded and deep fried or pan fried with or without a breading

Ingredients

4 Boneless Chicken Breast fillet - flatten
1 Teaspoon Salt
1 Teaspoon Pepper 
1 Teaspoon Mustard
2 Tablespoons Vinegar
4 Tablespoons All Purpose Flour
1 Tablespoon Egg - mixed with 1 Tablespoons milk
½ Cup Cornflakes crumbs 
½ Cup Bread crumbs
For the Garlic Mayo Sauce
2 Cloves Roasted Garlic - made to a paste
A Dash of Pepper powder
1/2 Cup Mayonnaise With Egg - Homemade

For Serving

French Fries 

Salad leaves as required for serving

Method

Flatten the Chicken Breast lightly. 

Mix bread crumbs, cornflakes crumbs.

Marinate chicken fillet with salt, pepper, mustard and vinegar, egg and milk, mix well. Leave this aside for at least for 30 minutes Then roll it in dry flour, then in combined crumbs to coat, shallow fry in a pan until golden

For the Garlic Mayo Sauce

Combine all the ingredients well till smooth and keep it in the refrigerator till ready to serve.

To Serve
Lay the chicken schnitzel on a bed of salad leaves and pour the sauce into a bowl or glass , place the french fries at the side and enjoy.

Labels  : Mayonnaise, Germany, Foodie Extravaganza Party, Chicken, Continental Cuisine, Jams & Sauces, Chutneys & Dips

This goes to our event Host of the month is Sue Lau  theme "September is the month for the Munich Oktoberfest. Let's celebrate by sharing our favorite Biergarten and German Cuisine inspired recipes! "

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. 

Also check the recipes Foodies of this month have created -  for  - 

Foodie Extravaganza -  Oktoberfest
Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Bierocks by A Day in the Life on the Farm
Braised Red Cabbage with Apples by Caroline’s Cooking
Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
German meatballs with spaetzle by Cookaholic Wife
Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table

Peach And Orange Smoothie # FoodieExtravaganza

This tropical smoothie will make you feel like you're on an island sitting on beach of white sand and surrounded by tall palm trees. This is a perfect healthy breakfast to start the day, it also makes a refreshing drink for a hot summer afternoon or even a dessert. I used fresh preaches to make the smoothie you can use frozen peaches too. 

Servings: 2 Glasses

Ingredients
4 Peaches -  peeled and sliced
1.1/2 Cup Fresh Thick Yogurt
2 Cups  Orange Juice
2 - 3 Tablespoons Sugar or Honey - optional
1 Cup Ice Cubes

Method

Combine all  the ingredients in a blender jar and blend until  smooth. Strain it in a fine sieve ( If you want it grainy than do not strain ).  Pour into a tall glasses and enjoy chilled.

My Notes : I have used honey just a tablespoon.

Sending this to Foodie Extravaganza our Host for the month is Wendy Klik.

Labels  : Peach, Orange juice, Yogurt, Smoothie, Juices, Foodie Extravaganza Party

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. 

Also check the recipes Foodies of this month have created..

Halloumi Freekeh Peach Salad by Food Lust People Love
Honey Peach Ice Cream by Tara's Multicultural Table
Mini Peaches and Cream French Toast Casserole by Cookaholic Wife
Peach and Orange Smoothie by Sneha's Recipe
Peach BBQ Sauce by A Day in the Life on the Farm
Peach Crumble Bars by Palatable Pastime
Peach Milk Shake by Family Around the Table
Peach Panna Cotta by Caroline's Cooking
Peach Sorbet by Hardly A Goddess
Peach Tomato Salad with Herb Vinaigrette by Culinary Adventures with Camilla