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Make your own Christmas Prezzies!
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I want make this - today, it sounds great, and easy.
But what quantity of red chilis are needed? It doesn't say! I could guess but I might get it really wrong.
Sorry for not specifying, it all depends on the kind of chilli.
At these quantities, the original recipe it was based on from years ago would call for 20 small red chillis.
I used 10 and there's a bit of chilli flavour but no real heat, which for this recipe, is how I like it.
Good luck! I recommend getting the smell if vinegar out of your house by boiling orange peels and cinnamon for a few hours afterwards.
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Mystery Egg wrote: »Sorry for not specifying, it all depends on the kind of chilli.
At these quantities, the original recipe it was based on from years ago would call for 20 small red chillis.
I used 10 and there's a bit of chilli flavour but no real heat, which for this recipe, is how I like it.
Good luck! I recommend getting the smell if vinegar out of your house by boiling orange peels and cinnamon for a few hours afterwards.
Thanks Egg! Starting it now!0 -
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So! I sort-of decided relatively last minute to begin making stuff this year...
I'm making:- Chilli Vodka
- Blueberry & Vanilla Vodka
- Chili Jam
- Creamy sea-salted fudge
- Biscotti
- Cookie Dough Truffles
- Dark Choc truffles: Dividing the mixture in 3- plain choc coated in coconut, orange choc coated in cocoa, baileys choc coated in melted choc
- DIY mulled wine
- plus a selection cheeses in the hamper
So far, over the weekend, I've got the vodkas made, the jam made, the fudge and the cookie dough truffles.
Tomorrow: the biscotti & the choc truffles
Fun times! Also, I picked up these boxes in Decobake for 90c each- they're mince pie boxes (you'd easily fit 3 mince pies lengthways, and prob a second layer) but I'm going to use them a little christmassy chocolate boxes for the truffles.
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Never heard of that. Can't say it sounds nice.
Nope, it's awful. Really, really awful. Apparently it's great in a Bloody Mary, although I'm making it extra chilli-ish.
It's not going in the hamper, it's for my brother- we usually get him something insanely hot and he boasts all the time that he can handle it. I think I've got him this year though :P it's INCREDIBLY hot, and the strong vodka taste doesn't help. It's probably going to end up a drinking game forfeit, I would imagine.
This is the recipe, except I put lots more chilli in, and I'll be leaving it mature for a week instead of a few hours.0 -
Mystery Egg wrote: »How did you get on??
Oh it went great, thanks so much! I'll post a pic later.0 -
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Mystery Egg wrote: »I made it up as I went along. This is roughly what I did.
I used 200g of dark chocolate chips and put them on a low heat with 2 cups of milk until they had completely melted and I had chocolate milk. Then I added 2 cups of double cream and a can of condensed milk, stirred well and added a pinch or two of salt to taste. I let it simmer very low for about 10 minutes, then poured through a fine mesh sieve and put it in a large tupperware box with a tight lid. I let it cool, then refrigerated overnight, and then poured in a good quantity of both amaretto and vodka, and whisked. I tasted as I went til I got the consistency and flavour I wanted. As I said, I made it up!
This should last for a few months in the fridge in clean, sealed bottles. I sieved it a second time while bottling.
Drink poured over ice or in hot chocolate or coffee.
I just realised I also added a can of evaporated milk to this.0 -
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Nigella's Chilli Jam
We made some last year. However, the recipe says to remove the seeds and I said that was too much like hard work and leaving them would make it hotter. I was right: it came out blastingly hot. We'll take the seeds out next time . Might look more elegant without the seeds, too. Underneath the heat, it seems excellent. 0 -
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Mystery Egg wrote: »Although it is sweet, it is akin to a chutney, to be eaten with meats and cheeses or crispy dumplings/spring rolls. Like a sweet chilli sauce.
Or you could just eat spoonfuls of it on its own.
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