insideSUSSEX Magazine Issue 12 - February 2016 | Page 47

FOOD+DRINK

How Sweet It Is…
They say the way to a man’s heart is through his stomach, so why not surprise
your loved one (guy or gal) this Valentine’s Day with one of these heart-themed
recipes? Whatever you choose, we’re sure it will make a ‘love’ly impression.
Nordic Heart Waffles

Dark Chocolate, Whisky, Strawberry & Almond Hearts

Makes 10–12

Serves 2
Ingredients
For the biscuit base:
• 20g butter, melted
• 60g almond cookies, crushed
• 1 tbsp maple syrup
For the chocolate yoghurt:
• 250g FAGE Total Greek Yoghurt
• 1 tbsp Stevia sugar sweetener
• 25ml whisky
• 125g dark chocolate, melted
• Fresh strawberries, sliced
• Flaked almonds, toasted

Ingredients
• 2 eggs
• 350ml whole milk
• 100ml Greek yogurt
• 350g plain flour
• 100g caster sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp vanilla sugar (or use seeds from 1⁄2 pod)
• 1⁄2 tsp ground cardamom (optional)
• 100g butter, melted, plus 50 g, for brushing
• Heart-shaped waffle maker (available from amazon.co.uk)

Mix the melted butter, crushed cookies
and maple syrup together and press evenly
into 2 heart shaped individual moulds.

Turn out the desserts and press the toasted
flaked almonds to the sides of the
chocolate.

Whisk the Stevia, whisky and yoghurt
together, fold in the melted chocolate and
fill the heart moulds on top of the biscuit
base. Refrigerate for a minimum of 2 hours.

Slice the strawberries, cover the top of the
dessert and serve.

Choc Chick’s Heart Melting Eastern Spice Raw Chocolates
Makes approximately 30

Vanilla Skyr/quark and tart berries topping:
• 300ml skyr (Icelandic cultured dairy product) or natural
quark
• 1⁄2 vanilla pod, seeds only
• 2 tbsp icing sugar
• 200g mixed fresh berries
In a bowl, combine the eggs, milk and yogurt. Add all the
dry ingredients and finally, add the melted butter. Whisk until
you have a smooth batter, taking care not to over-beat.
Leave to stand for at least 15 minutes before using.
Heat up the waffle iron and brush it lightly with melted butter.
Add enough batter to the waffle iron to almost cover the
surface (but not quite, or it will overspill), close the lid and
cook until golden brown. This will take a couple of minutes.
Repeat until all the batter is used. Note that as when making
pancakes, the first one of the batch is never as good as the
rest! Eat them immediately or they’ll go soggy.
For the vanilla skyr/quark and tart berries topping, whip the
skyr or quark for 1 minute with the vanilla seeds and sugar.
Serve a dollop with each waffle and then sprinkle the berries
on top. Note that skyr and quark are naturally sour in taste
and you may want to add extra sugar to taste.
Recipe from The Scandikitchen by Bronte Aurell;
published by Ryland Peters & Small; photography by
Peter Cassidy

Ingredients
• 1 level tsp ground cumin
• 1 level tsp ground coriander
• 100g CHOC Chick organic raw cacao
butter
• 6 tbsp CHOC Chick organic raw cacao
powder
• 3 tbsp raw honey or Sweet Freedom
• 2 tbsp rose water
• 1 handful pistachio nuts
Shell the pistachio nuts and chop finely.
Set aside.

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Set up your bain-marie on the hob over a
low heat. Add the ground cumin and
coriander to the bowl and stir occasionally.
After three minutes, melt the cacao butter
into the spices. Next, whisk in the cacao
powder and honey until completely
combined.
Remove the mixture from the heat and stir
in the rose water. Divide the mixture into
small baking cups or chocolate moulds
and sprinkle with the chopped pistachios.
Chill in the fridge or freezer until set.