Sweet, bitter or white, hot chocolate is the ultimate hug in a mug. It is warm, luxurious and, most importantly, contains a rather popular stimulant about which you may or may not have heard. Personally, a rich and bitter hot chocolate appeals to my inner desires, so for this recipe pure (100%) cocoa paste seemed in order. Though the recipe includes both milk and sugar – two of three fundamental parts of milk chocolate – pure cocoa helps lift this rendition above the attempts of most cafés. Indeed, insipidity reigns supreme in the world of hot chocolate – time to turn things around.
When one really takes time to delve into all things festive it quickly becomes clear that it is unlikely that there will ever be an end to Christmastime culinary possibility. In fact, it turns out that it’s dreadfully difficult to keep one’s blog up-to-date with all that is being produced. The weather is the entity most at fault here, but what can one do? It’s difficult to castigate the weather – it makes a mockery of us all.
Following on from my recent monologue regarding presents and the meaning of Christmas, a little gifting advice may be necessary. For those of you that weren’t aware, chocolate is always a safe bet – is there anyone who doesn’t covet one form of chocolate or another? It is in this spirit that I bring you my recipe for chilli and nutmeg dark chocolate bark; it is both frugal and spectacularly delicious. Perhaps this is one case in which the old adage ‘his bark is worse than his bite’ isn’t entirely watertight. Someone get me a muzzle.
Carrot and coriander is a classic culinary combination, but beyond the realm of soup it is, inexplicably, infrequently visited. The sweetness of a crisp, crunchy carrot, alongside that of ground coriander works almost too well, particularly when a handful of fresh coriander sees fit to join the proceedings. However, these are flavours that can be easily misplaced in the combative milieu of a complex dish; ground coriander simply doesn’t possess the pungency of ground cumin. For this reason, fritters seemed to be the best vehicle for the carrot and coriander flavour, given its delicacy. Besides, since my Virtual Vegan Potluck (VVP) post, for which I was awarded the prize for best soup, rather a lot of you have been clamouring for more frugal vegan recipes.
There isn’t a lot one can say about brownies that hasn’t already been said a thousand times before. However, it never harms to reiterate the main characteristics each and every brownie should possess; they ought to be dense, moist, exceedingly rich and jolly unhealthy. If one succeeds in attaining such characteristics, it’s fairly likely that one will have become the creator of a more than adequate brownie. Making frugal brownies is really very simple, you know.
It’s rather surprising that a recipe for Potato Bread hasn’t yet been featured here. I’ve long been a proponent of this frugal root vegetable, so this is a truly inexcusable oversight. Indeed, the entire concept is one that is incredibly appealing; it’s clear that this is one loaf of bread that is going to possess flavour in prodigious quantity, in addition to a moist, pleasurable texture. Happily, this is one recipe that doesn’t disappoint, not that my recipes tend to do so, and is the perfect accompaniment to any soup or casserole.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.