Lumumba Swiss Hot Chocolate With Peppercorns Recipes

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LUMUMBA (A WARM SWISS COCKTAIL)

A recipe I found on myswitzerland.com while searching for yummy recipes for our Culinary Quest.

Provided by Lynn Dine

Categories     Hot Drinks

Time 30m

Number Of Ingredients 6



Lumumba (A warm Swiss Cocktail) image

Steps:

  • 1. Bring the milk, cocoa powder and sugar to the boil, stirring all the while. Remove from the hob. Break up the chocolate. Dissolve it in the hot milk. Bring back to the boil, still stirring all the time. Pour the rum into the liquid. Add pepper to taste. Pour into heat-resistant glasses, dust with grated chocolate and serve immediately.

27 oz. (3 cups and 3 tablespoons) milk
3 tablespoons and 1 tsp. sugar
3 tablespoons and 1 tsp. cocoa powder
6 1/2 tablespoons extra dark chocolate, 72 % cocoa
3 1/2 oz. of rum
three colour pepper from the pepper mill, to taste

SWISS CHOCOLATE BARS

-Margaret Jelinek, Wrentham, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 16



Swiss Chocolate Bars image

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

Nutrition Facts :

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup sour cream
1 cup water
1/2 cup butter, cubed
1-1/2 ounces unsweetened chocolate
FROSTING:
4 cups confectioners' sugar
1/2 cup butter, cubed
1/3 cup milk
1-1/2 ounces unsweetened chocolate
1 teaspoon vanilla extract
Pecan halves

LUMUMBA (SWISS HOT CHOCOLATE WITH PEPPERCORNS)

Swiss hot chocolate with three-color peppercorns (I assume this means the pepper blend that has black, green, and pink peppercorns). From myswitzerland.com

Provided by under12parsecs

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Lumumba (Swiss Hot Chocolate With Peppercorns) image

Steps:

  • Bring the milk, cocoa powder and sugar to the boil, stirring all the while. Remove from the heat. Break up the chocolate. Dissolve it in the hot milk. Bring back to the boil, still stirring all the time. Pour the rum into the liquid. Add pepper to taste. Pour into heat-resistant glasses, dust with grated chocolate and serve immediately.
  • HINT. If you wish, you can serve with semi-whipped cream. Place a spoon in the glass so that it does not shatter when you pour in the hot liquid. It dissipates the heat.

Nutrition Facts : Calories 277.4, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.9, Sodium 114.6, Carbohydrate 30.5, Fiber 4.3, Sugar 12.7, Protein 10

7/8 liter milk
50 g cocoa powder
50 g sugar
100 g extra dark chocolate (72 % cocoa)
1/8 liter rum
pepper (three color peppercorns, freshly ground)
chocolate, to decorate

OLIVE OIL WITH ROSEMARY AND PINK PEPPERCORNS

From Aglaia Kremezi. Use this oil to season steamed potatoes and grilled meat, poultry or fish. 1-2 weeks standing time.

Provided by evelynathens

Categories     < 15 Mins

Time 5m

Yield 2 cups

Number Of Ingredients 3



Olive Oil with Rosemary and Pink Peppercorns image

Steps:

  • Rinse and dry the rosemary branches.
  • Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
  • Fill with the olive oil.
  • Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
  • This oil will keep for 3-6 months stored in a cool, dark place.
  • Note: Taste the oil at the end of the week.
  • If you want a stronger flavour, pass the oil through a sieve, discard the rosemary and peppercorns, and repeat the procedure using fresh rosemary and peppercorns.
  • Leave the herbs and spices in the bottle as you use the oil.

Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3

3 -4 sprigs fresh rosemary
2 tablespoons pink peppercorns
2 cups fruity extra virgin olive oil

MANGO CHICKEN YOUR KIDS WILL EAT

Ok, I don't have kids myself, but this African dish is very mildly spiced, creamy and slightly sweetish from the mango puree, so I assume your kids - and whoever doesn't like hot food - will enjoy this dish from Zambia. The instructions may seem long, but this is only because I suggested some options. It's really an easy dish.

Provided by tigerduck

Categories     Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13



Mango Chicken Your Kids Will Eat image

Steps:

  • You've got two options: either you follow the original recipe and leave the chicken breasts whole which means that you fry them and cut them afterwards - or you slice the chicken breasts which obviously means that you don't need to cut the meat after frying. The meat I bought was sliced already, so I couldn't follow the original recipe.
  • Whatever you decide, marinate either the whole or sliced chicken breasts with the crushed clove and grated ginger. One hour (or more) if you leave the breasts whole and 30 minutes (or more) if you decide to cut them in advance.
  • In the meantime puree the mango. You will need ca 220g mango puree which was ca 3/4 of the puree I got from one medium sized mango.
  • Fry meat over medium heat until it has a nice colour. Season with salt and pepper while frying. Remove from skillet and set aside.
  • Fry shallots in the skillet you used for the meat. Add the spices. The stated amount will result in a very mild curry, but you can add more once you've added all the ingredients for the sauce. Fry the shallots and spices on low heat until fragrant.
  • Add cream and 220g (ca 3/4 of a medium mango) of the mango puree. Cook for 10 minutes, stirring frequently. Season with salt and pepper and add more of the spices, the mango puree or the cream if desired.
  • Slice the meat (if it's not sliced already) and add it to the sauce with its juice.
  • Wait until meat has heated and cooked and serve with rice.
  • The chicken breasts could also be barbecued, cut in slices and added to the sauce. The original recipe says barbecuing the breasts on coal will result in a particular tasty flavour.

600 g chicken breasts (ca 4 breasts)
1 garlic clove, crushed
1 tablespoon grated fresh ginger
1 ripe mango
2 tablespoons peanut oil
3 shallots, finely chopped (120g)
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cinnamon
200 ml single cream (if the single cream in your country works well in sauces, otherwise use cream)
salt
black pepper, freshly ground

TOBLERONE BROWNIES - SWISS CHOCOLATE

Delicious brownies! If you have ever eaten a Toblerone chocolate bar then you KNOW these brownies will be to-die-for!!!

Provided by Chelle_N

Categories     Bar Cookie

Time 50m

Yield 20 serving(s)

Number Of Ingredients 7



Toblerone Brownies - Swiss Chocolate image

Steps:

  • Place the Toblerone and butter into a saucepan and heat gently until chocolate is melted.
  • Remove from heat.
  • Stir through the sugar, flour, eggs and sour cream until well combined.
  • Pour into a well lined 13" x 9" x 2" pan.
  • Bake at 180ºC for 30 minutes or until cooked through.
  • Cool on a wire rack.
  • Cut into pieces.
  • Dust with cocoa and serve.

Nutrition Facts : Calories 165.4, Fat 8.3, SaturatedFat 4.9, Cholesterol 60.9, Sodium 66.5, Carbohydrate 21.2, Fiber 0.2, Sugar 16, Protein 2.1

300 g Toblerone chocolate bars, roughly chopped (*)
150 g butter, chopped
1 1/2 cups brown sugar
1 cup plain flour
4 eggs
1/2 cup sour cream
cocoa, for dusting

OUTRAGOUSLY THICK SPANISH HOT CHOCOLATE WITH CHURROS

Make and share this Outragously Thick Spanish Hot Chocolate With Churros recipe from Food.com.

Provided by Scarlett516

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16



Outragously Thick Spanish Hot Chocolate With Churros image

Steps:

  • Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
  • In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
  • Heat the milk over medium heat and add cocoa mixture just before the milk boils.
  • Allow to boil, stirring constantly for one minute or until slightly thickened.
  • Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
  • Set aside and keep warm.
  • Start the churros.
  • Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
  • Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
  • Turn the dough out onto an aluminum foil-lined work area.
  • Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
  • One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
  • The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
  • Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
  • Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
  • Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
  • Fry one large spiral or 4 strips at a time.
  • Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
  • Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
  • While still warm, roll the churros in the cinnamon-sugar.
  • Place churros on a baking sheet and keep warm at 200°F in an oven.
  • Betwen each batch of churros, allow the oil to return to 365°F
  • When all the churros are finished, gently rewarm hot chocolate if necessary.
  • Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.

Nutrition Facts : Calories 951, Fat 55.5, SaturatedFat 28.5, Cholesterol 219.7, Sodium 391.5, Carbohydrate 109, Fiber 10, Sugar 72, Protein 21.3

6 cups whole milk
2 tablespoons cornstarch
1/4 cup Dutch-processed cocoa powder
3/4 cup sugar
1 pinch salt
1 teaspoon vanilla extract
8 -12 ounces semisweet chocolate, chopped
1 cup water
1/4 cup light olive oil, not extra-virgin
1/2 teaspoon salt
1 1/4 cups unbleached all-purpose flour
4 large eggs
peanut oil or canola oil (for deep frying)
1 cup sugar
3 tablespoons ground cinnamon
1 cup heavy cream, whipped to soft peaks

SWISS MISS HOT CHOCOLATE

I received an email this morning from Recipe Robot and this was one of the featured copycat dessert recipes. The servings are estimated as I have not made this yet and nothing was mentioned in the email.

Provided by senseicheryl

Categories     Beverages

Time 5m

Yield 12 serving(s)

Number Of Ingredients 4



Swiss Miss Hot Chocolate image

Steps:

  • Sift first three ingredients together three times.
  • Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water.
  • Sprinkle miniature marshmallows on top. :-).

1 (16 ounce) box nonfat dry milk powder
1 cup sugar
3/4 cup cocoa
miniature marshmallow, when ready to use the mix (optional)

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