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SWEET AND SALTY CRUNCH NUT BARS

These look amazing – I was watching Nigella’s Kitchen series and was amazed at how easy these were to prepare and such a tasty treat too.

Makes 24 slender slices

  • 200g dark chocolate and 100g milk chocolate (or 300g milk chocolate in total if you prefer)
  • 125g unsalted butter
  • 3 x 15ml tablespoons golden syrup
  • 250g salted peanuts
  • 4 x 40g Crunchie bars
  • 1 x 25cm springform tin (or other round cake tin) or 1 x foil tray approximately 30 x 20 x 5cm

Line your cake tin with foil or use a foil tray. Break up the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.

Tip the peanuts into a bowl, and crush the Crunchie bars with your hands, letting the golden-glinting rubble fall into the nuts.

Take the melted chocolate mixture off the heat and stir in the peanuts and crushed Crunchie bars, then tip straight into the cake tin or foil tray. Smooth the top of the mixture as much as you can, pressing down with a silicone spatula or CSI-gloved hand.

Put into the fridge for about 4 hours and , once set, cut into slices as desired.

Make ahead note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with baking parchment, and store in the fridge. Keeps for 3-4 days.

This recipe if from Kitchen Recipes From the Heart of the Home by Nigella Lawson.


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WEDDING PAVLOVA

Serves 10-12

  • 8 egg whites
  • pinch salt
  • 500g caster sugar
  • 4 teaspoons cornflour
  • 2 teaspoons white wine vinegar
  • 1 teaspoon coconut extract

FOR THE TOPPING

  • 2 punnets strawberries
  • 2 boxes blueberries
  • 300mls double cream
  • 300mls raspberry yoghurt

Preheat the oven to 180C/Gas Mark 4. Line a baking sheet with parchment and draw a rough 25cm circle, using a springform of that size as a guide if you have one.

Whisk the egg whites and salt until satiny peaks form. Then beat in the sugar, tablespoons at a time, until the meringue is stiff and shiny. Sprinkle over the cornflour, vinegar and coconut extract, and fold in lightly. Mound on to the baking sheet within the circle. flatten the top and smooth the sides. Put in the oven immediately reduce the heat to 150C/Gas Mark 2 and cook for 11/4 -11/2 hours. It will have risen and cracked on the top and a little around the sides. If it is not dry and crispy on the outside give it a little longer. Then turn off the oven, open the door and leave to cool completely.

When you are ready to assemble the pavlova. ¬†Invert the pavolva on to a plate and peel off the baking parchment and cover the marshmallowy top (ie. the inverted bottom) with the cream, yoghurt and mixed fruit.. If all is too crumbly, don’t bother.

Whip the cream until thickened but still soft and add the raspberry yoghurt, and pile on top of the meringue, spreading to the edges in a rough, swirly fashion. Cut the strawberries in half and arrange them on top of the cream and yoghurt mix and add the bluberries.

This recipe is from Feast by Nigella Lawson – I have changed the topping slightly as the original recipe included peaches, passionfruit and dried coconut for the topping.

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