A Chefs Help

Candy Bar Hot Chocolate

2 egg yolks 2 ounces milk chocolate candy bar with fine nuts (such as Toblerone) 1 cup milk

Chocolate Anise Bark

Makes 6 pieces 1 teaspoon anise seeds ⅓ cup dried tart cherries ⅓ cup dried apricots,

Chocolate Mint Candy

2 cups confectioner’s sugar ¾ cup butter 3 medium eggs 12 ounces milk chocolate chips 12 ounces semisweet

Chocolate Nut Candy Cups

1 cup milk chocolate chips 1 teaspoon vegetable shortening 1 cup broken pecans or walnuts

Chocolate Cherry Creams

1 cup semi-sweet chocolate chips ⅓ cup evaporated milk 1½ cups sifted confectioner’s sugar

Chocolate Covered Blueberry Clusters

1 cup semi-sweet chocolate chips 1 tablespoon vegetable shortening 1½-2 cups blueberries, washed and

Caribbean Style Seafood Chowder

2 lb assorted firm-fleshed fish, reserve fish bones and shrimp shells 1 lb large shrimp peel,

Strawberry Meringue Baskets

For meringue 8½ oz icing sugar 4 egg whites 3 drops of vanilla essence For filling 8 oz small

Potato Salad With Capers And Mint

5 medium size potatoes 1 large onion, roughly sliced 1 tbsp capers 1 tsp mint, finely chopped 5-6 black

Irish Griddle Scones

225g/8oz floury potatoes, cut into uniform chunks 115g/4oz/1 cup plain (all-purpose) flour 2.5ml/½ tsp

Roasted Eggplant, Tomato And Olive Quiche

1 Pie crust 1 globe eggplant 3 tablespoons olive oil ¼ cup onions, chopped 1 large clove garlic, finely

Grape Syrup