Monthly Archives: September 2012
Was looking for chocolate biscuit cake like they made for birthdays at school – think this one may do very nicely – love the idea of the condensed milk.
Ok I know its been ages, and I’ve been having photo upload problems lately, but in the meantime I am going to give you a lovely simple recipe that everybody will request. I picked this up working in a restaurant and it was always a hit. I kinda jazzed it up with a few choice additions like rolos though. (Rather proud of that one actually)
What you need
- 3 x 100g bars of dark chocolate. (In the restaurant they used wonderbar cooking chocolate, I use a mix of milk and 50-70% depending on mood)
- 1 tin of condensed milk
- 18 digestive or rich tea biscuits, broken into medium sized pieces
- Optional: 2 packs of rolos, maltesers or muchies
- Optional: about 10 large marshmallows
- Decoration: White chocolate
- Break the chocolate into pieces and melt over a double boiler or in a bowl set over simmering water
- When the chocolate is melted…
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This is a picture of my actual 4th loaf. Am very proud of it. Its 2/3rds country grain & 1/3 plain white flour. So more like 80-90p a loaf which is not much less than a bought one but tastes sooo much better and I also made carrot soup – basics carrots are 70p/1.5kg so soup for 2 and home made bread costs about 40p each including the half a pot of Philadelphia I threw in to perk it up.
Budget Carrot Soup for 4
- About 6-700g of Carrots
- 3 medium potatoes
- 2 small onions
- garlic, ginger, chilli, salt to taste
- 150g of Philadephia Cream Cheese (optional)
- dollop of Pesto on the top for garnish (optional)
- water with whole stock cube (I used Chicken)
- Peel & chop carrots, potatoes & onions into smallish pieces.
- Put in a saucepan, cover with water. Crumble & stir in stock cube.
- Add herbs and spices to taste. Bring to the boil, cover and reduce heat to a gentle roll and leave to bubble till all the vegetables are soft.
- Liquidise everything. I use a hand held blender straight in the saucepan.
- Check seasoning. Add any variety of cheese you fancy.
- Serve in bowls with buttered toast of fresh bread. I add a dollop of Pesto to the middle of the soup. Gives lovely contrasty green colour & adds flavour.