Chocolate Indulgence

Thalia II

There are times when only chocolate hits the spot. Despite the sunny weather we’ve experienced this week, it’s still pretty cold here on the Kent/Sussex border. After a mild start to the year in which some of the early daffodils bloomed in January, my beautiful Thalia daffodils are still flowering away, yet the tulips are still for the most part in bud – apart from down at the allotment, where they’re flowering away in the middle of my asparagus bed, strangely! I can’t think it’s warmer at the allotment site, as it’s on an exposed (but sunny) hillside, but perhaps they’re planted less deeply than the bulbs at home. These are the bulbs emptied from last year’s tubs, so I’m delighted they’ve flowered again – but can’t bring myself to pick them as they look so pretty!

Tulips in asparagus bed

My seedlings, sown before my recent skiing holiday, are doing well in the conservatory, but the soil is far too cold to sow straight into the ground, so I’m going to have to hold fire this weekend and hope for warmer weather by the end of the month. Tomorrow’s tasks will include pricking out and potting on the seedlings – and hoping that the conservatory window ledges are big enough to hold the many resulting individual pots! My second-early potatoes can go into the ground, though, as they’re planted sufficiently deeply to avoid any lingering cold or frost.

The house is pleasantly heated by the warmth of the sun from the conservatory during the day, but I still have the heating set to come on morning and evening to take the chill off. Even so, comfort food is definitely the order of the day and that nip in the air means that only chocolate will do! This is one of my favourite indulgent recipes, from Nigella Lawson, and probably amazingly calorific, but absolutely delicious at the same time. Think Marathon bars (or Snickers, if you insist!), only ten times nicer, and you’ll get the picture. To be made once in a while, when you’re in need of a pick-me-up, salty yet sweet at the same time. Just make sure you have plenty of guests to share it with, as it’s far too tempting to sit in a tin and ration….

Nigella’s Chocolate & Peanut Crunchie Bars

Choc and peanut bars

200g milk chocolate
100g dark chocolate
(or any combination, all dark, all milk, etc – I prefer all dark, personally)
125g butter
3 x 15ml golden syrup
250g salted peanuts (yes, salted!)
4 x 40g Crunchie bars

 1 x 25cm round cake tin or 1 baking tray approx 30 x 20 x 5cm

Line tin with foil.
Break chocolate into pieces and put in a saucepan with the butter and syrup.
Melt gently over a low heat, stirring as you go.
Tip the peanuts into a bowl and crush the Crunchie bars in their packets, then add the pieces to the bowl.
Take the melted chocolate off the heat and stir in the nuts and crushed Crunchie bars.
Mix together and tip into your lined tin, pressing down with a spatula.
Refrigerate for at least 4 hours, then cut into slices, either 24 skinny wedges if using a round tin, or 20-24 large rectangles if using a baking tray.
Enjoy!

My next indulgent recipe is a variation on a brownie that’s suitable for gluten-free visitors as it’s flourless – but definitely not for anyone looking to cut down on their sugar intake! Every now and again, though, you can surely bend the rules and treat yourself to these insanely good brownies? The recipe came from the Waitrose Kitchen magazine in the first place, along with a number of other scrumptious traybakes that I make again and again (see also Rocky Road Flapjack and Blackberry, Lime & Elderflower Drizzle Cake).

Chocolate Caramel Brownies

300g dark chocolate
250g butter
2 tsp vanilla extract
350g caster sugar
5 eggs, beaten
200g ground almonds
1 heaped tsp baking powder
1 397g can Carnation Caramel

Set oven to 160°C fan/Gas 4 and grease a 30 x 20 x 5 cm baking tin, then line with baking parchment.
Melt the dark chocolate with the butter in a large pan over a low heat.
Stir in the vanilla extract and caster sugar, then mix in the 5 beaten eggs, ground almonds and baking powder.
Tip into the prepared tin, then swirl the contents of the can of Carnation Caramel over the top with a knife.
Bake for 40-45 minutes until set on top, but still moist inside.
Leave to cool in the tin before slicing into portions – at least 16!

Here’s hoping the weather picks up soon, so we can get digging to work off all those chocolatey calories….

Nigella's choc and peanut bars with flowers

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