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ISSUE 188
See page 62
d o fo& drink
DOES YOUR DOUBLE GLAZING STEAM UP? WE REPLACE THE GLASS NOT JUST THE FRAMES AT A FRACTION OF THE COSTS OF NEW WINDOWS See page 6 for more details
IF YOU WANT TO COMPETE ADVERTISE IN ELITE!
KITCHEN TABLE
Chocolate peanut clusters
Homemade Homemadechocolate chocolatepeanut peanutclusters clustersare arethe theeasiest easiest edible ediblegifts giftsto tomake makeover overchristmas! christmas!slow slowcooker cookeror or stove stovetop topand andonly onlyaahandful handfulof ofingredients! ingredients!Turn Turnoff off the theoven ovenfor forthis thisone. one.
Cook Time
Serves
Calories
Mins
Clusters
kCal
15 60 243
Ingredients
Instructions
• 2 lbs 1 kg white chocolate melts
Throw all of the chocolate into a heavy based pot or pan over low heat.
or almond bark • 21 oz 600 g semisweet chocolate chips • 14 oz 400 g milk chocolate chips • 13 ounces 375 g unsalted peanuts (or dry roasted peanuts) • 13 ounces 375 g salted peanuts • Line 1-2 large baking sheets with parchment paper (baking paper).
Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts. Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour). SLOW COOKER: Spray a 6 quart (6 litre) slow cooker bowl with nonstick oil spray. Or use a liner. Throw in all of the ingredients, cover and cook on low for 1-2 hours or until chocolate is completely melted. (Stir occasionally -- every 20-30 minutes or so -- to avoid burning the chocolate on the bottom of the cooker bowl.) Give the mixture a good stir to combine. Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).
Recipe Notes How long will homemade peanut clusters last? Chocolate Peanut Clusters last best when refrigerated in an airtight container. Separate the layers with pieces of parchment paper so they don’t stick together. Refrigerate for up to 1 month, or freeze for up to 2 months.
VVVVV I have been returning here since my first visit in 2014. It is not often that a restaurant stays continually excellent... but Thai1 definitely has! The food is always as good as the first time, fresh and tasty. Service always very good. I highly recommend this restaurant and I will keep returning!! Bevvy91
We are the longest established Thai Restaurant in Colchester, Essex, Britain’s oldest recorded town. We pride ourselves on serving only the best in truly authentic Thai dishes, all freshly prepared and cooked from locally sourced suppliers by our highly experienced Bangkok trained Thai chef’s.
VVVVV Fabulous on all fronts Went here for date night with my fiancé and the food didn’t disappoint. Staff were absolutely lovely.. Mr behind the bar was hilarious too.. we’ll definitely return. I can be a little fussy but I found this place an absolute dream. Thanks guys! Xx Chillel W VVVVV Possibly the best meal I’ve ever eaten! Popped in with my partner this evening, the restaurant has a lovely atmosphere and very welcoming staff. However what has made me come online and review is the food. This was possibly the tastiest meal I’ve ever eaten. Everything was delicious; cooked perfectly, perfect seasoning and i left not able to fit another crumb in my stomach. Wow, compliments to the chef, we will certainly be back! joelywebber
elite magazine 188
61
KITCHEN TABLE
Caprese Stuffed Avocado
Basil Pesto Caprese Stuffed Avocado drizzled with balsamic glaze. Sweet and juicy grape/cherry tomatoes with fresh mozzarella balls are tossed through basil pesto and spooned into avocado halves!
Ingredients • 1/2 cup grape or cherry
tomatoes, halved • 4 oz (120g) baby mozzarella balls (bocconcini) • 2 tablespoons basil pesto homemade or store bought) • 1 teaspoon minced garlic • 1/4 cup olive oil • Salt and pepper to season • 2 ripe avocados peeled, seeded and halved • Fresh basil leaves to serve (optional) • 2 tablespoons balsamic glaze reduction to drizzle • 2 tablespoons fresh basil chopped
Cook Time
Serves
Calories
Mins
Halves
kCal
15 4 341
Instructions Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavours. Arrange prepared avocado halves onto a plate with fresh basil leaves. Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.
Recipe Notes Take creamy avocados to a different level with this stuffed avocado recipe! Sweet and juicy grape/cherry tomatoes with fresh mozzarella balls are tossed in basil pesto with a touch of garlic, then stuffed into avocado halves! Drizzle with a balsamic glaze for an incredible flavour combination. Stuffed avocados Once you stuff avocados with filling (Cheesy Scrambled Eggs in Avocado come to mind), you will never eat them plain again! Caprese Fresh mozzarella and juicy tomatoes are the perfect match…especially when combined with a touch of pesto (home-made or store bought) and a kick of garlic! Stuffing creamy avocados with a Caprese mixture though is pure heaven. This recipe is almost similar to combining this Chicken Avocado Caprese Salad with this Pesto Grilled Chicken Avocado Salad with an ultimate twist. Serve on fresh basil leaves and you have Spring/Summer on a plate! Drizzle it all with a homemade or store bought balsamic glaze for the best light meal! Or keep it low carb and leave the drizzle to the side. For similar recipes, try these! Cheesy Scrambled Eggs in Avocado Caprese Stuffed Garlic Butter Portobellos Caprese Stuffed Balsamic Chicken
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elite magazine 188
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