DOUBLE HONEY ALMOND TRUFFLES

INGREDIENTS
100grams Raw Almonds
6 Tablespoons Honey
2 Tablespoons water
pinch of salt
125ml cream
100grams 85% Dark Chocolate (eg Lindt or other good quality chocolate)
2 tablespoons cocoa for dusting

METHOD
Grill/ roast the almonds in the oven until light golden brown (watch it or they will burn). You can store them in an airtight container for a day or 2 or carry on with the recipe.
Transfer the almonds to a frying pan with 3 - 4 tablespoons of honey, water and a tiny pinch of salt. Simmer and stir and leave on low till nice and thick and darker golden brown. Make sure that you don't burn the honey!
Have a tray ready with buttered foil or  buttered wax paper!
Spoon the honey almond mix onto the buttered foil/paper and allow to cool and go brittle.
In a Bain Marie (eg glass bowl over a pot of simmering water) place cream and chocolate.
Stir until melted and smooth.
Stir in 2 Tablespoons honey
Cut/crush the brittle honeyed almonds with a sharp knife until you have course crumbs and stir into the melted chocolate mixture.

Place in the fridge for a few hours to firm up.
Once firm (I left mine over night but think 2 hours should be fine) scoop out a rounded teaspoon at a time and roll very lightly in your hands and the place in sifted cocoa.
Shake off lightly and place on tray or place and place back in the fridge to firm up
I managed to make 20 small truffles

They were moreish!
Enjoy!

LEMON CREAM CHEESE ICING / FROSTING

Cake garnished with blueberries and dripping smooth lemon cottage cheese icing

It the time of year for festive happiness and Christmas cheer :) and what better to cheer you up than some zesty and sweet icing or frosting for your cakes.
Super easy and simple to make.

INGREDIENTS
Icing Sugar (+/-250 grams)
1 lemon
Cream Cheese or Smooth Cottage Cheese
Milk

METHOD
Depending on weather you use cream cheese or smooth cottage cheese will depend on how much icing sugar you need. Start by placing your cheese (which ever you pick) in a medium bowl. Beat the cheese until soften slightly then sift over icing sugar a bit at a time and mix in until smooth.
Cut your lemon in half and squeeze some of the juice into the bowl - taste and add as much as suits your taste. If your icing is too thick add a little milk until it is the desired thickness. The same applies if it is to runny, add more sifted icing sugar until thick enough.
Then ice / frost your cakes

Happy tea time

enjoy