Hazelnut Truffles

For those of you who do not know, today was a snow day in Georgia so I did not have to go to work.  I decided to spend the morning attempting to make Hazelnut Truffles.  They are similar to the Ferrero Rocher that you find in the stores.



Ingredients
2 cups unsweetened corn flakes
1/2 cup hazelnuts toasted and skinned
24 hazelnuts toasted and skinned
3 tbs unsalted butter
1/2 cup granulated sugar

1/4 cup whole milk
1 tbs cocoa

3/4 cup Nutella 

With a food processor pulse corn flakes until they are finely ground (about 15 pulses).  Set aside to use later.  Pulse 1/2 cup hazelnuts until finely ground and place in a shallow dish.  

Mix unsalted butter and sugar and heat in microwave for 15 minutes at a time stirring between microwave times.  Continue until sugar and butter are smooth.  Whisk in milk, cocoa and Nutella until smooth.  Fold in ground corn flakes.  

Line a jellyrole pan with a piece of foil or parchment.  Spray with vegetable oil.  Spread Mixture evenly over the pan and freeze for 10 minutes.  Remove from freezer and cut in 24 pieces.  Place one hazelnut in the center of each piece and form a ball around it, and roll in ground hazelnuts.  Refrigerate for at least 1 hour.  

Smashed Sea Salt and Malt Vinegar Potatoes

First off, sorry for being out for a while, but I am back and have some new recipes.

Today I had a taste for Salt and Vinegar chips but did not want to eat the ones that come in a bag.  

After some research I found smashed potatoes recipes that looked pretty good, and added my own twist.   

Ingredients

3 quart water

1 lb small red potatoes 

1/3 cup table salt 

Olive oil

Malt Vinegar 

Sea Salt 

Bring water and 1/3 cup table salt to a boil.  Add potatoes to water and let boil 20 minutes or until potatoes easily slide off a paring knife.   Drain potatoes and let cool for 10 minutes.  

Preheat oven to 450 degrees.   Spread olive oil on a 13 X 9 rimmed baking sheet/jelly roll pan.  

Take one potato and smash with the bottom of a measuring cup to about 1/2 inch (it is about the width of your finger).  Brush tops of potatoes with olive oil and bake for 15 minutes and then flip potatoes and bake for an additional 15 minutes or until potatoes begin to turn golden brown.  

Remove potatoes from oven and brush with malt vinegar and sparingly sprinkle sea salt on top.  

Pani Puri/Gol Guppa (Indian Snack)

This is something that I have loved since I was a little kid.  My mom used to make these as a special treat because the Puri (fried dough that puffs up) were time consuming to make.  These can now be found pre-made at many Indian stores.   The pani is a mix of spices with water.  The spice mixture can also be bought at any Indian Store.  This is optional but I think the flavor makes the entire dish.

This dish can also be found at some indian restaurants, but tastes will vary from region to region and family to family.


Ingredients
1 bag 50 puri's
1 tsp pani puri masala mix
8 oz water
1 tsp Imbili + 1/2 cup imbili
3 boiled potatoes, chopped
1 can garbanzo beans drained and rinsed
1 jalapeño diced  (optional)
1 white onion diced
Chopped Cilantro (optional)
1/2 cup plain yogurt

To Assemble:
Mix pani puri masala mix with water and 1 tbs imbili.  Once mixed place in fridge until ready to use.
Take 1 puri and poke a whole in the center.  Stuff with potatoes, garbanzo beans, jalapeño, onion, cilantro.  Top with 1/2 tbs imbili and 1/2 tbs yogurt.  

To Eat:
Dip in water and then put the entire puri in your mouth.