Delight your guests

Here are two pretty simple but interesting recipes that you can try this Dashain. What’s special about this recipe, you ask? These recipes can be made in advance and stored in the refrigerator for over a week. This way you won’t have to worry about what to serve your guests when they pay you a visit during this festive time. [break]



Cherry Coconut Brownies



Ingredients

• 125g unsalted butter, chopped

• 200g dark chocolate, chopped

• 1 cup (220g) caster sugar

• ¾ cup (130g) plain flour

• 5g baking powder

• 2 tbsp cocoa powder

• 2 eggs, beaten lightly

• ¼ cup (20g) desiccated coconut

• 85g ripe cherry, chopped



Method

• Grease 23cm square slab cake pan, place baking paper to cover base and extend over two sides.

• Combine butter, chocolate and sugar in pan; stir over low heat until melted.

• Transfer mixture to a bowl; stir in flours, sifted cocoa, eggs, coconut and half the cherries.

• Spread into prepared pan; top with remaining cherries.

• Bake in moderate oven for about an hour.

• Cool in pan; cut into 24 squares.

• Dust brownies with sifted extra cocoa, if desired.







Serving suggestions

To keep it simple and basic, heat it up before serving and add a dollop of chocolate sauce on the top. If you’re up to it, you can make your own sauce out of any fruit you prefer and use it instead of the conventional chocolate sauce.

You can also serve brownies in various ways: Heat it up in the microwave and serve it along with ice cream on the side, or put a slice in a sundae glass and top with fruits and chocolate sauce.



Know your ingredient

When we use cherries, we usually make a mistake by buying cheap colored duplicate from local vendors. But these aren’t cherries at all. These are colored glazed pumpkin or other fruits. Purchase original tinned cherries from departmental stores to enjoy the true flavor of the recipe.











Ingredients

• 500 ml tea concentrates (black tea)

• ½ cup sugar

• 8 inches of stick cinnamon

• ¼ cup fresh mint leaves, torn

• 1 lemon, sliced

• 500 ml club soda, chilled

• Ice cubes



Method

• Pour tea concentrate into a large container or pitcher. Stir in sugar. Add the 8 inches stick cinnamon, torn mint and sliced lemon. Cover and chill.

• Strain the mixture, discarding solids. Just before serving, slowly add club soda to the tea mixture. Serve over ice cubes. If desired, garnish it with additional cinnamon sticks, citrus slices, and whole mint leaves.

Related story

Tool announced 2019 North American tour with Killing Joke