One
of my blogging acquaintances has also just undertaken a major move; she posted
the other day that she got everything in their house unpacked and put away in
two days.
::crickets
chirping::
Sitting
here on Delivery Day +5, with boxes all around, I can confidently promise you
that that will not be happening at casa Roving Lemon. I haven’t even found the cutting
boards yet. Thus, I’m essentially still in a TUK – although it gets a little
bit better stocked with each passing day. But until the cupboards and pantry
are full, I’m still in the market for recipes that require a minimum of
equipment and ingredients.
Chocolate drizzled cinder
toffee
adapted
from Nigella Express
I
made this to bring as a hostess gift during my weekend of displacement activitycooking a couple of weeks ago. Also known as hokey pokey or honeycomb, this is what
you find on the inside of Crunchie or Violet Crumble bars, and is like a
science experiment you can eat.
100
g/3 oz sugar
4
Tbsp/60 g/2 oz maple syrup
2
tsp/10 g bicarbonate of soda/baking soda
100
g/3 oz dark chocolate
Line
a baking tray with parchment paper and put to one side.
Put
the sugar and syrup in a saucepan, and stir to mix. According to Nigella, don’t
stir it once you’ve put it on the stove (over medium-low heat for those of us
who fear caramel).
Keep
an eye on the mixture as it melts, then turn to “goo” (again, according to Nigella),
then starts bubbling. This should take about 3 minutes in all, and you're supposed to look for it to turn the color of maple syrup. Since mine started
out that color, I just kept an eye on the time and the activity in the pan.
Take
the pan off the heat and whisk in the bicarb/baking soda. The mixture will
immediately lighten in color and become puffy. Pour out of the pan onto the lined
baking tray and spread out to an even thickness.
Leave
to set in a cool place for at least 30 minutes before applying chocolate.
When
ready to top with chocolate, melt chocolate using your preferred method. (I put
mine in the microwave, stirring every 30 seconds until it was smooth and shiny.)
Dip
a fork in the melted chocolate and then drizzle all over the toffee until
coated to your satisfaction. Put aside to cool and set again before chopping or
breaking into bite-sized pieces.
Makes enough for 5-6 people to nibble on extensively with coffee after a meal.
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