Cooking for Oscar » Dessert » Chokos

Chokos

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Chokos are something that I have recently started experimenting with.  Chokos are surprisingly easy to cook with, they can be eaten as both fruit and a vegetable, and take on the flavour of whatever they are cooked with.
The sweet dishes I’ve had more success with.I’ve tried a couple of savoury dishes, which have tasted alright, but could have been better.  Surprisingly, Oscar hates green foods (he calls them “bits” and picks them out) and he hasn’t eaten the savoury dishes at home, but will have them at daycare.
Poaching the chokos in a sugar syrup with vanilla and citric acid, gives them an apple taste.  They can then be eaten as is, with ice cream or custard, or used in recipes where apple might be used.  Today we made choko muffins.

Poached Chokos

Print recipe
Poached Chokos
Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Dessert, Ingredient, Sweet Things
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Poached chokos, that taste similar to cooked apples.

Ingredients

  • 2 Medium chokos
  • 1/4 teaspoon citric acid
  • 1 teaspoon vanilla essence
  • 2 tablespoons white sugar (or to taste)
  • 2 cups water

Directions

1. Select small to medium sized fruit, with as few brown bits as possible, as these will be the tenderest.
2. Peel and cut the fruit into quarters or eights, removing the central core and any brown bits.
3. Place the water and sugar into a saucepan and heat until the sugar is dissolved. Add the chokos, citric acid and vanilla. Make sure the chokos are covered by the water.
4.
Bring to the boil, then reduce the heat to a simmer. Poach the chokos until tender, about 25 to 30 minutes, depending on the thickness of the pieces.
Poaching Chokos
5. Store the chokos in the sugar solution in the refrigerator until required, or drain and freeze for longer storage.

Note

Low Chemical / Failsafe

Poaching the chokos in a sugar syrup with vanilla and citric acid, gives them an apple taste.  They can then be eaten as is, with ice cream or custard, or used in recipes where apple might be used.

To poach more chokos, increase the quantity of water to cover them in the saucepan and increase the remaining ingredients by the same rate.

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Choko Muffins

Print recipe
Choko Muffins
Serves 12
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Sweet Things
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Choko muffins, using poached chokos.

Ingredients

  • Canola oil spray
  • 1 cup Plain self-raising flour
  • 1 cup Wholemeal self raising flour
  • 1/2 cup Brown sugar (lightly packed)
  • 80ml Sunflower Oil
  • 2 Eggs (lightly beaten)
  • 1 Poached choko (refer to recipe)
  • 160ml milk

Directions

1. Pre-heat the oven to 180 C. Lightly grease a 12-hole muffin tray.
2. Mash the poached choko and drain any excess liquid.
3. Sift the flour and sugar into a large bowl, adding the husks back in.
4. In a separate bowl, combine the milk, oil and eggs.
5. Add the milk mixture to the flour and chokos and stir until just combined.
6. Spoon evenly into the muffin trays.
7. Bake for approximately 20 minutes, or until a skewer in the centre comes out clean.
8. Leave for 5 minutes then turn onto a wire rack to cool completely.
9. Store in an airtight container. The muffins can be frozen for longer storage.

Note

Low Chemical / Failsafe

Refer here for Poached Choko recipe.

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