Rocky Road – again

I know I can't leave it alone – I can't resist experimenting with different ingredients and I know that the consensus is “if it ain't broke don't fix it” but they also say “the exception proves the rule”.

Rocky Road – Take 33! - I know I exaggerate

225g each of dark and milk chocolate

300g shortbread

100g mini marshmallows

7g freeze-dried raspberry pieces

4g freeze-dried strawberry pieces

175g soft butter, unsalted - cubed

4x15ml tbsp golden syrup

150g brazil nuts, chopped

150g white chocolate to decorate

I used a foil tray bake – measuring 32 x 20cms.

Place the shortbread in a bag and bash away – a mixture of size of crumb is what you want.

Tip the crumb into a large bowl and add the marshmallows together with the raspberry and strawberry pieces. Add the chopped brazils.

Meanwhile, place the plain and milk chocolate, butter and golden syrup into a large saucepan and melt on a low heat.

Remove from the heat and leave on a cool surface for a minute or two and then tip the crumb et al into the melted chocolate and mix gently to ensure that the crumb mixture is covered. Tip it into the foil tray ensuring that it reaches all the corners. You will have a lumpy surface.

Fridge it for at least 2 hours – longer will not be a problem.

This smells really good … more good news to follow.

The chocolate chip cookie photo guide …

and adieu.

If you need to be convinced :

A definite candidate for an Easter treat.

Here's another thought – remember the “muddle”? You could use a microwaved, crumbled cookie as part of your creation, like this one :

Finally, huge thanks to “The Little Book of Chocolat” - it has been so much fun – this book does “exactly what it says on the tin”!

The chocolate chip cookie scale

As we have the Beaufort Scale for measuring wind speed from calm to hurricane and the Richter Scale for the magnitude of an earthquake it seems only right that we should have a Chocolate Chip Cookie Scale which I now dub “The Squidge Scale”. We all have our own specific requirements – is it squidgy or just soft – it's a quandary!

Here come the usual hints and tips from the recipe :

I used unsalted butter, ordinary caster sugar and ordinary brown sugar.

“Glue” or grease the parchment with a little butter to secure.

Size-wise it depends how precise you wish to be with your cookies – I used an ice cream scoop but a dessert spoon or tablespoon will do just as well.

Remember to leave space between each cookie.

Resist the urge to prod and move the cookies until they've cooled - “a prod-free zone” if you will – go build a bridge or clean your oven!

I carried out the mandatory freezer experiment – academic I think since I'd be surprised if they didn't all disappear immediately if not sooner. You could make a batch – cool them and then freeze - bagged or boxed.

When the urge becomes too much allow the cookies to defrost. Based on a measurement of 6-7cms in diameter per cookie and using a 700w microwave cook on medium for 10 seconds.

The microwave process is an exact science and I'd definitely suggest you begin as above and then apply the all important squidge test – or you can prod if you like! For me the magic is breaking the cookie open to reveal a soft inside with warm chocolate chips that still keep their shape.

Oh yes please!

9 down – the end - nearly!

Here is my final choice from The Little Book of Chocolat :

Maya's Chocolate-Chip Cookies

Every child should know how to make these.

For the days when only cookies will do.

Takes 40 minutes/makes 15-20

200g butter, soft

50g unrefined caster sugar

120g unrefined light brown sugar

120g dark chocolate (drops or chopped)

175g oats

200g self raising flour

Heat the oven to 160fan/180c/Gas 4. Line a baking sheet with baking parchment.

Cream together the butter and sugars, stir in the chocolate and oats, then finally add the flour and blend.

Roll the mixture by hand into 20-25 even-sized balls. Flatten them sightly with the palm of your hand and place on the baking sheet, giving them enough room to spread when cooking. Bake in the oven for 15-20 minutes. Once golden and cooked, cool on a wire rack and, if not eaten at once, store in an airtight container.

As is usual the recipe is taken exactly as written from the book – have you spotted the deliberate mistake? There are conflicting numbers of cookies – 15-20 in the heading and 20-25 in the final paragraph.

I'm not pointing this out to be mean spirited – in fact we all measure in different ways – I actually got 16 cookies from the recipe given.

There's just a little more …

Halloumi – seasoning and dips to go with

This is where you make it your own.

Seasonings and rubs can be whatever you want them to be and it might be a good idea initially to try a “ready to use” product – there are so many to choose from :

Hot and spicy

BBQ

Smokey steak

Cajun

Za'atar

Sumac

Ras el hanout

Jamaican Jerk

Chinese 5 Spice

Fajita

Spanish

Italian

Piri Piri

If you can't find a seasoning or rub that you like then make your own – a couple of ideas

are on their way.

Dips for me are equally if not more important and can depend entirely on your mood at the time. Will it be Thousand Island, sweet chilli, mayo, garlic and chive with lemon and sour cream, guacamole, hummous, salsa – a little bit of what you fancy does you good.

Anyway, enough waffling, here they are :

Interested – I was - it was definitely worth the experiment!

A bit of fun ...

...and a fab snack

This is not rocket science - just a bit of fun should you fancy a snack that won't take all day to produce and is delicious - here are halloumi fries which I know you can buy but you've still got to fry them in any event so why not have a go.

Basic recipe :

500g Halloumi cheese

85g plain flour

1 tbsp seasoning of your choice

vegetable or rapeseed oil for frying

Before you gasp in horror at the thought of deep frying – worry not – use a wok. I appreciate it's still frying but come on we all deserve a treat now and again.

I used a small wok 28cms in diameter. I used rapeseed oil (Canola USA) - just enough to cover the base of the wok - 13cms in diameter.

As a guide – 225g of Halloumi will give you 18 or so strips 1.5cms cut lengthways. For the coating, combine the flour and seasoning in a box with a lid – secure the lid and give it a good shake.

Once you have opened the cheese pat it dry with kitchen roll – cut into strips, pat again and then coat in the seasoned flour. Heat the oil to 190c – test with a small piece of bread. Fry in batches, turning, for 3 minutes, set aside and keep warm.

I think you'll like this – even if you're not that keen on squeaky cheese!

Pets – Hints and Tips

Take your egg whites from the freezer and fridge. On the day you're planning to create take them out of the fridge and to allow to reach room temperature. Here's the science bit – egg whites that have been frozen are better for meringues because the albumen has broken down.

Meringues cook differently depending on the oven used. An electric/fan oven gives dry heat and so cooks and dries out more quickly. A gas oven gives moist heat and so you'll need to cook the meringues longer.

I always use a glass mixing bowl when making meringues and although I think my bowl is squeaky clean I do agree with the lemon juice “wipe” mentioned.

This is hardly a complicated recipe but, if you're feeling inclined but not likely to have a go cos it's too much work – do your “mise en place” (weighing out) ahead – whenever you've five minutes.

Don't forget to “glue” your baking parchment with a blob of meringue in each corner – you'll be very pleased you did and your parchment won't be carried off by a sudden gust of wind and leave you – shall we say “cross”.

If you want to dry out your meringues so that they'll last longer and you're fortunate enough to have an Aga the warming oven is perfect. Not so posh – an airing cupboard is another perfect location for drying out meringues and for proving bread too. So much so that when we changed our system and the hot water tanks were removed from the airing cupboard I had a small radiator fitted and hey presto – my own kitchen extension!

Could I just point out – not wishing to be a spoilsport – that the pets may be fat free but they are definitely not sugar free.

I'm sorry we're coming to the end of the road testing – only one more pick to go - we'll just have to find another book to explore!