Nigella's Ritzy Chicken Strips.. An Easy Lunch or Dinner..

This practically took minutes to prepare and a few more minutes to cook. But needs a couple of days for it to be ready, so prepare them a day in advance. If you have kids, they will love this recipe and grownups do too! I tried this Nigella Lawson easy breezy recipe accompanied by homemade Honey Mustard Sauce.. tastes sooo good!

Ingredients:

2 Packets of boneless skinless chicken breasts
1 cup buttermilk (Leban) - I prefer KDD because it's think and creamy
20 pieces of Ritz cracker crushed to form bread crumbs


Method:


. Put the chicken breasts into a freezer bag flat.
. Bash them gently with a rolling pin until the chicken is quite thin.
. Once done, take them out of the bag and slice them.
. In a bowl, place the butter milk and chicken and leave then in the fridge to marinade for 24 hours atleast.
. When ready to cook, prepare a baking sheet with parchment paper and preheat the oven.
. Take the bread crumbs and place them in a shallow dish to coat the chicken.
. Take the chicken out of the fridge, take each piece, shake off the excess buttermilk and dip them in the crumbs.
. Coat them well and lay them on the baking sheet, bake for 15 to 20 minutes until golden brown. and Voila !!!!

Dinner is served! ... or lunch ;)

Risotto in Lemon cups ~ GL

Courtesy of Chef Giada De Laurentiis

Serves 6


Ingredients:

2 cups low-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
1 large shallot, diced
1 cup short grain rice
2 tablespoons grated Parmesan, plus 2 tablespoons
2 tablespoons mascarpone cheese
1/2 a lemon, zested and juiced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving


Method:

- In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

- In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

- Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.

- Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

- To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a spoon scoop out the flesh of the lemon and discard.

- Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.


Very creative and yummy...

Marinates ~ JO

Some Marinates by Jamie Oliver..


Cajun Spicy

Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tablespoons of onion flakes
2 tablespoons of dried oregano
salt

Method:

Crush all the ingredients together until you have a powdery consistency, and rub all over your chosen meat.



Asian Marinade

Ingredients:

2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chili, finely chopped
2 limes, halved, juiced and skin squashed
10 good splashes of olive oil

Method:

Crush and crumble together in a bowl and coat over your chosen meat. Also works brilliantly with fish.



Olive oil & Lemon juice

Ingredients:

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper, to taste

Method:

Mix all together and use of your chosen meat.

Preserved Feta with Herbs ~ JO

Ingredients:

feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano

Method:

- Put the cheese on paper towels to remove excess moisture.

- Cut the chilies into small pieces. Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly and remove the thick stalks.

- Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to it.

- Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little space as possible in the jar. Fill the jar with olive oil.

- Ready to serve after 1 week. Do not put in the fridge, as the oil will stiffen. A delicacy served on warm baguettes.

Enjoy...

Cheese Pancakes with Strawberry Syrup ~ NL

Ingredients:

2 cups strawberries, chopped into quarters
1/2 teaspoon balsamic vinegar
1/2 to 1 teaspoon sugar
3 eggs, yolks and whites separated
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup cottage cheese
1/3 cup flour


Method:

- Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar.Stir before covering with plastic wrap and leaving to steep while you make the pancakes.

- Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.

- Heat a nonstick skillet and dollop the batter onto it. Make pancakes of about 3 to 4 inches in diameter. Each pancake will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.

- Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot pancakes.


Enjoy...

Tiramisu ~ WS Style

Ingredients:

6 egg yolks
3/4 cup sugar
1 pound Mascarpone Cheese, softened (found in Sultan Center)
2 cups heavy cream, chilled
2 tablespoons water
1 teaspoon vanilla
2 tablespoons espresso, plus 2 to 3 cups brewed 5 egg whites
40-50 lady fingers
cocoa powder


Method:

- In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick (4 to 5 minutes).

-Transfer the mixture to the bowl of an electric mixer.

- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).

- In a chilled large mixing bowl, beat the cream to stiff peaks.
Add the water, vanilla and the 2 tablespoons of espresso and beat until smooth.

- In a clean mixing bowl, beat the egg whites to stiff peaks.With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

- Add about 1 cup of the beaten egg whites and fold gently until blended.

- Add the remaining egg whites and fold gently until the mixture is smooth and blended.

- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Continue to form a complete layer.

- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.

- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
Refrigerate at least 4 hours or up to 1 day before serving.


Enjoy...

Amazing Tuna Salad

lovely and refreshing...

Serves 4


Ingredients:

1 cup uncooked elbow macaroni
1 teaspoon salt
1 quart water
1/2 cup chopped green onion
1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed
1/4 cup chopped fresh parsley
2 cans of tuna in water
2-3 Tablespoons olive oil.
2 stalks of celery, chopped
Juice of 1/2 lemon, freshly squeezed
1/4-1/3 a head of iceberg lettuce, roughly chopped into 2 inch long strips
1/2 cup mayonnaise
1/2 teaspoon paprika
Fresh ground pepper


Method:

1 In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water.

2 While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.


Enjoy...

Taken from Simply Recipes

Herbed Chicken with Potatoes ~ JO

Serves 4


Ingredients:

1 small chicken per person
750 grams potatoes
12 cloves of garlic
4-6 parsnips
fresh sage
fresh rosemary
fresh thyme
fried turkey bacon


Method:

- Peel the potatoes, cut into wedges and boil with whole, unpeeled garlic cloves.

- Remove the water. Cut the parsnips lengthwise, into 6 pieces. Remove the coarse stalks from herbs and put in a bowl together with parsnips.

- Put the potatoes and garlic into a bowl with some salt and pepper. Mix it all together.

- Stuff the chickens with potato mixture. Put rosemary twigs through the chickens, from one thigh to another, to keep the stuffing and the thighs in place.

- Put the chickens in a pan and spread the parsnip pieces between them. Add salt and pepper, and fry in the oven at about 225 °C, approx. 45 min.

- Add a few pieces of fried turkey bacon to the plate before serving.

Enjoy...

Marinated Lemons ~JO

An aromatic marinate to add to your chicken or fish .. by Jamie Oliver..
I have my jar of those amazing marinated lemons and I always add them to my chicken.


Ingredients:

1 handful of coriander seeds
1 handful of fennel seeds
whole, black pepper
some whole cinnamon
1 package of coarse sea salt
dried thyme
bay leaves


Method:


- Wash the lemons. Cut them almost through - into 4 pieces. Put the spices in a cloth and smash them 3-4 times to release the aroma.

- Put spices in a bowl together with salt, some twigs of thyme and some bay leaves. The salt will suck out the aromas and the juices from the lemons.

- Push the mixture into the lemons - as much as will fit in. Pour some of the salt mixture into a large jar, press as many lemons as possible into it. Put the rest of the salt mixture on top.

- Close the jar with a tight lid, and shake it to spread the salt evenly. It will take about a month to soften the skin of lemons. After this they'll be ready for use.

- You can preserve the lemons up to about 2 years. Cut the lemons into thin slices when using them with your dish as desired.


Enjoy..

Refreshing Salad .. EL

Easy breazy..


Serves 4


Ingredients:

6 large peeled shallots, cut in half
1/2 cup olive oil
Salt and pepper
1/2 pound tomatoes (about 2 medium), cut into wedges
1 large cucumber, peeled, seeded and sliced into 1/2-inch pieces
2 tablespoons balsamic vinegar
1 tablespoon chopped tarragon


Method:

- Preheat the oven to 400 degrees.
- Toss the shallots with 1-tablespoon olive oil and season with salt and pepper. Roast for 12 minutes.
- Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil, and season. Toss with the tomatoes and cucumbers.

Enjoy...

Mushroom & Peas Risotto

Serves 6


Ingredients:

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1&1/2 cups short-grain white rice
2/3 cup water
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional


Method:

- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board.

- Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.

- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.


Enjoy...

Emeril's Asparagus Salad with Vinaigrette

This Recipe is courtesy of Emeril Lagasse...I love this recipe..


Ingredients:

1/4 cup white vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper


Method:

- In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

- Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Enjoy..

Frozen Hot Chocolate.. Yummm!

Heaven...



Ingredients:


For the whipped cream:

1 cup heavy cream, very cold
1 teaspoon vanilla
1&1/2 tablespoons light corn syrup


For the frozen hot chocolate:

6 pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1&1/2 tablespoons sugar
1&1/2 cups milk
3 cups ice
whipped cream
chocolate shavings



Method:


The whipped cream:

1. Combine the cream and vanilla and mix well. With an electric mixer start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.


The frozen hot chocolate:

1. Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

2. In a blender, place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

3. Pour into a giant goblet and top with whipped cream and chocolate shavings.


Enjoy with a spoon or a straw — or both!


Taken from Sweet Serendipity: Delightful Desserts and Devilish Dish.

Pita Crisps with Eggplant Dip

More hors d'oeuvres coming your way....



Ingredients:


For the dip:

1 eggplant
2 cloves garlic, unpeeled
3 tablespoons extra-virgin olive oil
1/4 cup parsley leaves
2 tablespoons fresh lemon juice
Salt


For the pita bread crisps:

3 pita breads
Olive oil
1 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper



Method:

Make the dip:

1. Preheat the oven to 350°F.

2. Place the whole eggplant in a baking dish and pierce the eggplant 2 or 3 times with the tip of a knife.

3. Place the garlic cloves on a small square of foil and splash them with a bit of oil; enclose the garlic in foil. Put the foil packet in the dish along side the eggplant and place them in the oven.

4. Bake until the garlic is soft when squeezed; about 35 minutes. Remove the garlic and let it cool in the foil. Continue to bake the eggplant until it is wrinkled, soft, and almost collapsed, about 25 minutes more. Let it cool in the pan and leave the oven on.

5. Cut the stem off the cooled eggplant and pull off and discard the skin. Chop the flesh and set it aside. Peel the garlic cloves and put them in a food processor fitted with the metal blade. Add the parsley and pulse until it is finely chopped. Add the chopped eggplant, 1 tablespoon of the lemon juice and 2 tablespoons of the extra-virgin olive oil; pulse until just combined (do not puree). Taste the dip and add salt and more lemon juice and/or oil as needed. Pulse again until the mixture is almost smooth; it should have the texture of guacamole.


Make the pita bread crisps:

1. Cut the pitas in half and peel them apart to make quarters. Arrange the quarters on a work surface and brush them well with oil. Stir together the salt, paprika, and cayenne in a small ramekin or bowl and sprinkle them over the pita quarters.

2. Stack and cut the pita into wedges.

3. Spread the wedges on baking sheets and bake them until crisp and golden about 12 minutes.

4. Serve the dip in a bowl surrounded with the pita crisps.


Enjoy....



Note: This recipe was taken from the book:
Party Appetizers: Small Bites, Big Flavors

Chocolate Cheesecake ~ NL

Serves 8

Ingredients:

125g digestive biscuits
50g melted unsalted butter
500g cream cheese
150g golden caster sugar
3 large eggs
3 large egg yolks
175ml sour cream
1/2 teaspoon lime juice
150g plain chocolate, melted

20cm Springform tin

Method:

Preheat the oven to 180 degrees; place a kettle of water on the stove and bring it to a boil.

Process the biscuits and butter together and press into the bottom of the tin, then stick the tin in the fridge until the filling is ready.

Beat the cream cheese until smooth, then mix in the sugar.

Add the eggs and yolks, one by one, beating in after each addition.

Now pour in the sour cream and the lime juice and beat until smooth and creamy.

Taste to see if you want sourer base-note than this and, if so, add more lime juice.

Gently fold in the melted chocolate; you want a cheese cake marbled with dark chocolate, so don't combine fully.

Line the springform with foil on the outside, and then tear off another square and repeat the exercise.

Stand the tin in a roasting dish and fill it with the mixture.

Pour hot water from the recently boiled kettleinto the roasting tray to come 2-3 cm up the side of the cake tin and place in the oven to cook for about 1 hour.

When the cheesecake's ready it should have browned a little on the edges and the centre should be just set on top, with a hint of wobble underneath.

Remove the cake tin and tear away the foil. Sit on a rack to cool, then refrigerate before unmoulding and leaving it to get back to room temperature.


Yummy...

Items used:

Baked Oregano Clams

Easy, fast and great for parties


Ingredients:

1/2 cup plain dry bread crumbs
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 cup olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
12 shucked clams, shells reserved
Coarse salt, for lining baking sheet


Method:

- Preheat oven to broil.

- In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.

- Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.



and enjoy...

Easy to do ..Strawberry Trifle

Serves 2

Ingredients:

Marinated strawberries:
1 quart fresh strawberries, halved
1/3 cup aged balsamic vinegar

Whipped cream:
3 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioners' sugar

1 (1 pound) fresh pound cake
1/3 orange or pineapple juice
2 cookies, for garnish
Sugar-Cane sugar, for garnish (demerara)



Method:

- In a small bowl, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes.

- After the strawberries have marinated, check for sweetness, adding sugar if desired.

- In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the
vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.

- Slice pound cake lengthwise into 1/2-inch thick slices.
You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from
each cake slice.

- Line up 2 high ball glasses and place 1 cake circle in the bottom
of each. Brush cakes with orange or pineapple juice. Add 2 tablespoons of marinated
strawberries and spread evenly.

- Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with juice.

- Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly.

- Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping
in mind that it will store for up to 2 days.

- To serve, remove and discard plastic wrap. Grate some cookies or chocolate flakes on top and sprinkle with demerara sugar.


Enjoy...

Wild Mushroom Pasta ~ DB

Serves 2

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
8 oz. mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) cleaned, stemmed, and thickly sliced
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon fennel seeds, toasted
Freshly ground black pepper, to taste
1/2 pound penne pasta
1/4 cup coarsely chopped basil
2 tablespoons freshly grated Parmesan cheese


Method:

- In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden. Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
- Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well. Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, offering additional Parmesan if desired.

Enjoy...

Olive & Tomato Bruschetta ~ JO

Jamie Oliver Style.. with mild changes.

Ingredients:

1 cup cherry tomatoes
1/2 cup black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle of herb vinegar
1 dried chili
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving

Method:

- Squash your tomatoes into a bowl. Then, gently smash the olives on a board with a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together.
- Add a few drops of oil, the oregano, a drizzle of vinegar, crumbled chili, and the basil. Season, to taste.
- Toast the slices of bread and rub with the garlic clove, pile on the tomatoes and olives, rip the mozzarella and lay over the top. Drizzle with a little bit more oil and finish with shaves of Parmesan.

Torta Alla Gianduia (Nutella Cake) ~ NL

I finely got this book that I ordered two and a half months ago, Nigella Lawson's "How to be a Domestic Goddess". I chose this recipe because my mom loves hazelnuts, it's quite easy to make and tastes and looks fantabilous !!
on our regular gathering last Wednesday I baked it and had great reviews. Tyr it.

Serves 8

for the cake:

6 large eggs, separated
pinch of salt
1/2 cup soft unsalted butter
400g nutella (1 large jar)
1 tablespoon water
1/2 cup ground hazelnuts
100g dark chocolate, melted (i use Baker's unsweetened chocolate from Sultan Center)

for the icing:

100g hazelnuts, pealed
1/2 cup heavy cream (double cream)
1 tablespoon water
125g dark chocolate

Method:

Preheat oven to 350-degrees.

Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).

In a separate bowl, beat the butter and Nutella together, then add the water, egg yolks, and ground hazelnuts.

Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.

Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
Transfer to a plate and let cool.

In a heavy-bottomed sauce pan, add the cream, water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.

Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.

I'm a chocolate lover and I give it: