CasualCook

Vv MINI CHOCOLATE TART These decadent mini chocolate tarts are made from digestive biscuit crust and chocolate ganache filling. They may look simple but they taste so good , and they couldn't be easier to make. It's usually the last minute dessert I go for when I have very little time ahead. You can't go wrong with the chocolate tart, it's so impossible to fail. Serve as an after dinner treat or with your afternoon cuppa. Let's get baking!  INGREDIENTS FOR PASTRY - 180g digestive biscuit - 70g salted butter ( melted) FOR FILLING - 1/4 cup heavy cream - 2 oz semi sweet/ bitter sweet chocolate   ( Chopped) METHOD - Pre heat oven to 165c - Melt butter in a small saucepan and leave   to cool slightly. - In a food processor whiz digestive biscuits   until they are fine and crumbly. - Add melted butter into the crushed cookies    until evenly moistened. - Lightly grease the mini tart pans.   Press cookie mixture into the mini tart   pans, allowing it to overhang.   Using

CHICKEN RENDANG CHICKEN RENDANG - This dish is well loved by many Malaysians. It's a delicious stew prepared by a myriad of herbs and spices. This rendang is made with coconut milk. The coconut milk is cooked with the meat for few hours to the point where the coconut milk splits and the oil seperates from the milk. It is cooked low and slow. The slow cooking process until the liquid has almost evaporated means this stew is absolutely full of flavour. Asian recipes tend to have a quite a handful of ingredients. Making the rendang paste and kerisik from scratch can be time consuming. But it is worth it. One of the typical ingredients in making rendang is the inclusion of kerisik ( toasted coconut paste). Kerisik is made by dry frying grated coconut over medium heat until browned. It is then pounded until it releases oil and creates a paste. It has a very aromatic delicious smell and a deep smoky coconut flavour. This not only imparts a wonderful nutty taste but also absorbs any remai