Easter continued … and more indulgent ideas

A sweet interlude …

Some things are meant to be! By chance when browsing my bookshelves I came across one of my favourites - The Little Book of Chocolat” by Joanne Harris and Fran Warde. I reviewed this book and road tested many of it's recipes in July 2017 – yikes, how time flies! I can never resist looking at the tabs I made at the time and came across the following which I thought would be the perfect hit for the chocoholics out there – it slipped through the net in 2017 – how could I let that happen!

Chocolate Fudge Squares

Takes 1½ hours/ make 50 pieces

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100g icing sugar

30g cocoa powder, sifted

Line a 20cm square shallow tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan melt the butter and gently warm the condensed milk, then add the melted chocolate and mix until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least 1 hour. Remove and cut into small squares and dust with cocoa.

Coming next - a photo or two and a few hints and tips …

A sweet interlude – photos and hints and tips

Here's the first photo :

You'll see that the fudge has a marbled top, not spread evenly as the recipe states – it's personal choice, I prefer irregular shapes!

Here's my tip – the recipe says “line a 20cm square shallow tin ...”. dip a teaspoon into the melted chocolate and place a tiny blob in each corner of the tin and then glue the parchment so that it stays put.

Here's another … make sure you sift the icing sugar otherwise you'll finish up with tiny white spots in the fudge.

Here's another – I turned the fudge into a chocolate orange version by adding 2 tsps of Valencian Orange Extract to the condensed milk and melted chocolate.

Here's the second photo :

Here's another … to remove the slab of fudge use an ordinary fish slice. Gently ease the slice along each edge of the tin and then tip it upside down. If the slab of fudge won't comply do not lose your temper just repeat with the slice and it will surrender!

Here's the third photo : 

Cut your fudge into squares – the size of the square is up to you. The recipe states you'll get 50. They'll be large. I cut the slab in half and then each half gave me 36 pieces approximately 2x2cms – a total of 74 pieces. My tin has curved corners so I straighten each edge so that all the squares are exactly that, no “curved squares” if you get my drift!

Place the squares of fudge onto kitchen roll to dust with cocoa and leave space between each square for even coverage. Use a tea strainer or a small sieve, tapping the edge gently to dust.

Here's the final photo : 

Boxed up, ready to hand round to the

members of your bubble or you can box in small

amounts and freeze

Enjoy on its own or with vanilla ice cream and crushed Amaretti biscuits!

Now for another “sweet” idea, really useful – it's delicious on its own or as an addition to a sundae!

Hokey-Pokey – aka honeycomb and chocolate

You have to be a certain age to remember cinder toffee – it's downside was that it almost always stuck to your teeth – not a good look! The recipe that follows gives you a honeycomb hit but because it's with toasted salted pecans, chocolate and bashed crunchie bars it's dangerously moorish!

Hokey-Pokey

75g unsalted butter

100g pecan halves, roughly chopped

sea salt flakes

300g dark chocolate

2 tbsp golden syrup

3 x 40g Crunchie bars

Heat a small knob of butter in a pan and when foaming, tip in the pecans with a pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or until toasted – you will smell them when they are ready. Tip the nuts into a bowl and leave to cool.

Break the chocolate into small pieces and melt, in a medium pan, with the rest of the butter and the syrup, stirring. Once the chocolate mixture is smooth, take the pan off the heat. Bash the Crunchie bars (in the wrappers – less messy!). Add the Crunchie pieces, along with the toasted pecans, to the chocolate mixture. Gently mix together before transferring to an 18cm round or square foil tray 23x23cms/9x9” (or cake tin if you prefer to wash-up!)

Leave to set in the fridge.

Remove the slab from the foil tray and cut in half – have the long side in front of you. Cut into similar size strips – cut those strips in half and keep going until you have small squares measuring 1.5cms/½”. As a guide if you follow the above you'll get 84 pieces per half, so 168 in total. If you want larger squares you'll obviously get less. I find a Chef's knife is the best kit to cut the squares.

Without doubt what lifts this treat to another level is the salted toasted pecans – make ahead and box when cooled until you're ready.

If you haven't made this before then be prepared … to get repeat orders, you'll be a very popular person!

Then there's the chocolate cake … but without flour.

I was on a mission – here's a flourless chocolate cake recipe I found – you want easy – this is it – it does exactly what it says – in the tin!

Here it is :

Flourless Chocolate Cake

Serves 8

120g dark chocolate – choose a cocoa solid

of 50%

120g unsalted butter

150g caster sugar

50g cocoa

3 eggs

½ tsp vanilla bean paste or 1 tsp vanilla essence

You will need a small sandwich tin -

measuring 20cms/8” x 3cms/1¼”

a butter wrapper for greasing

an extra heaped teaspoon of cocoa

for dusting

a sheet of foil big enough to wrap the cake

Grease the tin with the butter wrapper and then sprinkle cocoa into the tin and carefully tilt the tin until the bottom and the sides of the tin are covered. A small tip – unless you are practised at this art you might want to tilt the tin over the sink!

Pre-heat the oven 130fan/150c/Gas 2.

Set a glass bowl over simmering water and melt the chocolate and butter – when melted, wearing oven gloves and with care, set aside on a heatproof mat or board. Stir in the sugar, cocoa, eggs and vanilla, mix well. Tip into your prepared sandwich tin and bake for 30 minutes.

Let the cake cool, in the tin for 15 minutes.

Take a look at the fotos :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries

Here are the bits, pieces, hints and tips!

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

You won't be sorry.

I hope you find something you like!

Easter revisited … chocolate treats

I thought I'd give you a few ideas and inspiration for Easter treats, a melange if you will, to suit everyone.

First up, “A cream tea” but with Chocolate Chip Scones!

This is a bit of fun and an experiment – a variation on a theme of a cream tea for the chocolate lovers.

Chocolate Chip Scones

500g plain flour (1lb 2oz)

1 tsp salt

2 tsps bicarb

4½ tsps cream of tartar

25g cocoa

125g (5oz) unsalted butter

100g of plain chocolate drops – minimum

50% cocoa solids

300ml milk

1 large egg, beaten

5cms/2” fluted cutter

cocoa in a small ramekin to dip the cutter

to prevent sticking plus extra to dust your

working surface

2 baking sheets, lined with baking parchment

Pre-heat oven 200fan/220c/Gas 7

Sift the flour, salt, bicarb, cream of tartar and cocoa into a large mixing bowl. Rub in the butter until you've got breadcrumbs, add the chocolate chips then add the milk – all of it – mix with a round bladed knife, roughly and then tip onto a working surface, dusted with cocoa and knead lightly so that you have a dough. Divide the dough in half, leaving half in the bowl. You can use a rolling pin or your hands to round and flatten until 4cms/1½” deep. Remember to dip your cutter into the ramekin of cocoa before cutting, repeat with the remaining dough.

If you use the size of cutter in the recipe you'll get 24 scones.

Place the scones on the baking parchment, then brush with beaten egg. Bake for 10 minutes until risen and chocolatey brown.

As usual I sent these scones out to my trusted testers … I didn't expect the reaction I received – a resounding thumbs up. My testers have a reputation for being honest – like it or not! What they loved most was that they weren't sweet. It's the balance of a warmed scone with a sweet jam and cream of your choice.

I did “test run” them at home and H loved his unexpected treat although he's not keen on cream so good quality butter and jam hit his spot. There's no doubt that what matters is good quality ingredients, plain chocolate and organic cocoa in particular. I always use Green and Black's Organic Cocoa, it never fails. If you're not a fan of plain chocolate you could use 50/50 plain and milk.

It's important that these scones are served warm. They will freeze which might be a good idea of you want “chocolate control” – defrost – which will take a couple of hours at room temperature and then warm in a pre-heated oven (150fan/170c/Gas 3) for 5 minutes, split and serve.

Have a look :

a Chocolate Chip Scone

warmed and split with a side of jam and clotted cream

a loaded treat!

A final tip – don't be tempted to add the cocoa to your ingredients without sifting!

Next up – the hospital drop for Easter … for a very dear friend who was in hospital recovering, positively I'm relieved to say, from a stroke – portable treats for the Staff as well as the patient.

Here's my homage to an Easter Egg Hunt that couldn't be!

Upside Down Nests

200g plain chocolate, broken into small pieces

30g golden syrup

50g unsalted butter

100g cornflakes – crushed finely

2 x 80g bags of mini eggs (25 per bag)

Petit Fours cases

Makes 40 approximately

Place the chocolate, syrup and butter into a bowl and melt over a pan of simmering water.

While this is melting, place the Petit Fours cases on a tray and then a mini egg in each case.

Whisk the chocolate mixture together until it's smooth and shiny, then remove from the heat. Add the cornflakes and mix to coat evenly.

Top each egg with a teaspoon of the chocolate mixture – I used a short handled measuring spoon aided by a cocktail stick – it gives you control of the mixture and you won't overfill. Place in the fridge to set.

The treat needed to be easy to “pop in the mouth” for the Staff whilst on a break, grabbing a quick brew.

Here's the result …

The Upside Down Nests – a photo guide

the Petit Fours cases I found are perfect

just the right size for a mini egg!

the short handled measuring spoon

and the cocktail stick makes life easy

my homage – done and ready for

delivery!

Last up, an idea for a quick store cupboard dessert for those who have no time at all!

Cherry and Chocolate Hodgepodge

Serves 1

1 410g can of Black Cherry pie filling with

fruit separated from juices

3 meringue kisses, crushed

25g of chocolate – see below

As with the previous Hodgepodge recipe a glass bowl or sundae dish is perfect for this dessert.

Tip the cherries into a sieve and let the juices drip through – this will take a while since they are dense – it's worth the wait.

Assemble with the meringues, add a dessert spoon of cherries then add tiny pieces of chocolate of your choice – the list is endless but here's an idea or five :

plain chocolate drops

crushed Maltesers

small pieces of Rocky Road

bash a crunchy (in its wrapper – so convenient, no bits

other than where you want them to be!)

bash a flake (in its wrapper)

Add another dessert spoon of cherries. With the juices reserved add a drop of water to loosen – loose enough to be able to drizzle over the top of the cherries.

You'll have cherries and juices left over but I can't believe this is going to be a problem. You could either repeat the dessert or use as a topping over ice cream. If you want a grown-up version, add a drop of Kirsch to the juices but don't tell anyone I said so!

P.s. An optional extra – add a scoop of chocolate ice cream in between the cherries.

What's not love!

Editor's March Pick #10: Break out the brunch

Editor's note: It was recently pancake day and as usual when I want confirmation of something (read: a complete how-to guide!), it's more often than not on this blog. I not only found what I was after - but also found the fantastic recipe for Brioche pain perdu. Which sounds like a great way to use brioche that's past its best but also my new favourite phrase to shout in exclamation when something goes wrong. It will either impress people that I "know" French, or confirm to them I'm an idiot if they do know French - think Derek Trotter!

Break out the brunch

As it's the silly season, why not forget the normal weekend routine, throw caution to the wind and do brunch for a change. If you've visitors expected or just the usual summer houseful – all the kids together with friends of kids – all of whom are expecting to be fed, try these ideas on for size.

Pancakes aren't just for Shrove Tuesday. They can be sweet or savoury. Treat everyone with maple syrup to drizzle.

Pancake batter

Serves 8

100g plain flour

2 eggs

300ml semi-skimmed milk

1 tbsp vegetable oil, plus extra for frying

pinch salt

Put the flour in a large mixing bowl, add a pinch of salt. Make

a well, add the eggs, 1 tbsp of oil and a glug of milk and beat

like mad to make a paste. Add the remaining milk gradually.

Heat your pan, add a drop of oil and then wipe off. Add a ladle of batter

tilting the pan to ensure an even layer. Pour back any excess. Cook for

30 secs and then flip and repeat.

Can be made ahead.

Serve with a huge bowl of fab fresh seasonal fruit.

Pain perdu is lovely, especially made with brioche,

Brioche pain perdu

3 eggs

4 fl oz milk

4 fl oz single cream

Good pinch of ground cinnamon

4 tsps caster sugar

Few drops of vanilla essence or bean paste

8 slices of day-old brioche

25g/1oz unsalted butter

Circular cutter of your choice

Method

Beat the eggs in a shallow dish (or foil tray if you want to save on washing up!) with the milk, single cream, a pinch of the cinnamon and the vanilla extract (or paste if you prefer) to a smooth batter. Combine the caster sugar with the remaining cinnamon in a small bowl then set aside.

Cut the brioche into circles – two per person.

Soak the brioche slice in the egg mixture for two minutes, turning once.

Heat the butter in a frying pan then carefully lift the brioche into the pan and cook for two minutes on each side or until golden.

Place the pain perdu on a board, sprinkle with the cinnamon sugar.

BBB

(or Bread and Butter Brunch)

French stick (225/250g), preferably stale,

sliced

6 large eggs

200ml milk

200ml sour cream (or double will do)

1 tbsp Dijon mustard

salt and black pepper

Bunch spring onions, finely chopped

100g Mature cheddar

175g Gruyere

100g Red Leicester

(all cheese grated and mixed together)

Chopped chives to garnish

Your serving dish should be approximately 24cm square – greased if not non-stick.

Whisk together thoroughly in large bowl eggs, milk, cream, mustard salt and black pepper. Stir in the spring onions.

Arrange half the bread in the dish, overlapping slices to fit. Pour over half the egg mixture and sprinkle with two thirds of the cheese. Cover with the remaining bread, again overlapping the slices. Pour the remaining egg mixture over the bread, gently press down to help the bread absorb the mixture. Sprinkle the top with remaining cheese.

Cover with cling film and put in fridge over night.

In the morning take the BBB out of the fridge and uncover so that it can come to room temperature.

Preheat your over to 200c/180c fan/Gas 6. Bake for 40/50 minutes or until puffed and golden. Check after 40 mins.

Let it stand for 10 minutes to set the “custard” before serving. Sprinkle with chopped chives.

Editor's March Pick #9: A little savoury treat

Editor's note: Speaking of savoury treats, and also on the chorizo theme - (don't correct anyone on the pronunciation of the word. For some reason it's the most annoying word to correct someone on - don't ask me how I know) - this one is a doozy. Not only is this the perfect combination of meat and cheese that most people absolutely love, but there's something fantastic about the photos and how it looks coming out of the oven. If I managed something that looked half as good, I'd be Amazon Priming myself the chef's hat and yelling for the sous chef.

A little savoury treat

Here's my latest contribution for you – it can be whatever you'd like it to be – an appetiser - a starter – or larger as part of a supper :

Piquant Pinwheels

125g diced chorizo

40g grated Parmesan

40g grated Gruyere

100g grated mature Cheddar

1 medium onion, finely diced

2 tbsp chopped flat leaf parsley or

1 tbsp dried

black pepper

1 tsp Dijon mustard

1 puff pastry sheet

1 egg, beaten

Before you begin take your pastry out of the fridge and let it come to room temperature.

You'll also need a large baking tray – 32x23 cms approximately.

Pre-heat oven 180fan/200c/Gas 6.

Fry the chorizo gently in a medium frying pan so that it surrenders its delicious oil and begins to crisp. Remove the chorizo and set aside in a bowl, then add the onion and fry gently for 2/3 minutes and add to the chorizo. At this stage I would suggest that you put both the chorizo and onion through a sieve to remove any excess oil – this is to avoid a soggy bottom! Reserve the oil. Leave to cool.

Add the mustard to the chorizo and onion and mix, then the cheeses and parsley add a twist or three of black pepper. I wouldn't add any salt since there's plenty in the cheeses and the chorizo.

On a chopping board with a damp j cloth underneath to stop it slipping, uroll your pastry lengthways and keep it on its paper. Spread your chorizo/cheese mixture over the pastry sheet leaving 3cm on the edge furthest away from you – egg wash that edge. Now for the brave bit. Using the paper roll into a large “sausage” using the egg washed edge to glue it into place. Egg wash the “sausage” and trim each end.

Cut the “sausage” in half and then again until you have 12 portions. When you're cutting do not use a “sawing” motion cut straight through – otherwise you'll tear the pastry.

Place each pastry on its side on the baking sheet so you can see the filling and the pinwheel shape. Egg wash and/or use the reserved oil to glaze, then bake for 20 minutes. Check after 15.

Here's a photo or two :

Smells yummy – hope you enjoy!

Editor's March Pick #8: Bubble and Squeak (Squeak)

Editor's note: Staying with the theme - here's one that isn't just for Christmas: Bubble & Squeak. One way to dissuade myself from splurging on a takeaway are two little words - fried potatoes. Can't be beaten, especially if it's saving on the budget and tastes amazing into the bargain. Now I've never used eggs but will definitely give it a go - this is a recipe that would definitely lend itself to whatever you have in the fridge!

Bubble and Squeak (Squeak)

This is a “fly by the seat of your pants”/”live dangerously” recipe! Normally I wouldn't give a recipe, it depends on what you've got leftover, how many mouths you are feeding and how big are their appetites!

Squeak

Serves 2

250g (ish) cooked potatoes, sliced or cubed

125g cooked sprouts, finely sliced

1 medium onion, finely diced

Salt and black pepper

20g unsalted butter & glug of rapeseed oil

125g of diced chorizo

1 egg per person

Glug of malt vinegar

Water for poaching eggs

You'll need one large frying pan for the Squeak

- preferably one that can be transferred to the oven

One small frying pan for the chorizo

One small saucepan, with water and a glug of

malt vinegar

Melt the oil and butter in a large frying pan, add the diced onion and sauté on a medium heat for 2/3 minutes. Add the potato and mix together, sauté for a further 2/3 minutes fold in the sprouts and cook for a further 2/3 minutes. Transfer the Squeak to a pre-heated oven 180fan/200c/Gas 6.

Heat the small frying pan then add the chorizo and fry on a medium heat.

Bring the water to the boil, add the vinegar and turn down to simmer, ready for the poached eggs.

As soon as the chorizo begins to crisp immerse the eggs bring to the boil and set your timer for three minutes – long enough to heat your serving bowls!

You can serve this dish as large or as small as you like – Jackson Pollock style or posh – photos up next …

Editor's March Pick #7: Time on your hands … cheap & cheerful

Editor's note: I find weekend cooking super easy, in terms of time and motivation, and weekday cooking sometimes a huge chore. I'd much rather go out to eat or order in - anything that requires less thought and movement! But, I also usually have leftovers in the fridge and as always, MiamMiam to the rescue with a great idea. Next time I'm using mince, I'm definitely going to add another portion or two into the pan so I can freeze it and deploy the Cheap and Cheerful!

Time on your hands … cheap & cheerful

I'm keeping an eye on the contents of my freezer, making sure I use everything in there. Yesterday I took out minced steak, ready to morph into something good today.

Keep the same eye on the perishable veggies in your fridge too!

This morning I made a Spie base – well a Cottage pie base actually – I'm stating the obvious I know that a Shepherds Pie is made from minced lamb and a Cottage from minced beef. It's just me being lazy, the truth of the matter is when I'm boxing meals and labelling ready to freeze I get writer's cramp from a full title x four so “Spie” is a catch-all term identifying the ready-meal!

My “Spie” base is ready to top with leftover mashed potato from last night's supper. In my fridge I found a bag of grated cheese and the remains of a box of bacon bits so it's ready to assemble!

Here are the photos :

individual foil trays are ideal for

portion control

stacked and ready for the oven

from the oven – meaty, mash, then cheesey and

topped with crispy bacon bits

ready to eat!

Editor's March Pick #6: Spicy corned beef, potato and onion pasty

I've recently discovered a hot sauce that is just perfect on the heat spectrum for my preferences, and reading through the ingredients I was surprised that they line up almost perfectly with this particular editor's pick. I wouldn't consider myself someone who seeks out hot foods like they're the be all and end all but I do enjoy some spice in my food. Read on for a great idea for something a little bit different - and if you're like me then there's all sorts of meatless substitutes you can use from the plant based aisles instead of the corned beef - the star here is definitely the spices. Second to the pastry of course!

Comfort food again!

It occurs to me that I should include a favourite and an alternative for those who like their meat. Here's another pasty variation - again tried and tested.

Spicy corned beef, potato and onion pasty

3 medium jacket potatoes – baked, cooled, peeled and cubed

and set aside in large mixing bowl

1 medium onion, finely chopped

1 tbsp rapeseed oil

1 garlic clove finely chopped (or 1 tsp of garlic paste)

1 tsp each ground cumin, coriander and curry

powder (strength to suit your personal taste)

salt and black pepper

1 x 340g tin corned beef – *see below

2 puff pastry sheets – **see below

1 egg, beaten

Corned beef

*Tip time – make sure that your tin of corned beef has been placed in the fridge before use. It will not be a pretty sight if you use it straight from your store cupboard or pantry.

Divide your corned beef into 5 thick slices – approximately 1.5cms each. Cut each slice into 4 and then into 4 again – a total of 16 cubes per slice.

Each pastry sheet, unrolled, measures approximately 38cms. Keeping the pastry on its paper wrapping, cut the sheet in half - 19cms approximately. Each half measures 22cms approximately – divide each half into quarters measuring 11cms each.

Using a medium sized frying pan fry the onion and garlic gently for 2/3 minutes. Add the cumin, coriander and curry powder and continue to fry so that the spices release their flavour.

Season the cubed potatoes with salt and black pepper, add the onions, garlic and spices and then add the corned beef cubes, mix together gently.

Pre-heat oven 200c/180fan/Gas 6

Egg wash the edges of the pastry pieces. Place a heaped tablespoon of mixture towards the left side of each piece of pastry then fold over and press edges down gently to seal and complete the pasty. Brush with beaten egg.

Bake for 25 minutes.

**The recipe gives you 8 pasties, hence 2 puff pastry sheets. You could use 1 sheet – 4 pasties and use the remaining mixture as a corned beef hash – posh it up – use a ring to serve the hash and top with an egg – cooked however you prefer, poached is perfect but fried if that's your bag!

I do love a flexible recipe.