24 Carat Gold Millionaires Shortbread!

Hello again all, how are we all feeling today? Good I hope, well for a pretty miserable Monday I am feeling rather happy. A pot of stock gently simmering, for a wonderful Thai Noodle Soup from Nigella Kitchen, later which has become a wide favourite of mine! I have discovered now that I will have to go to the bank tomorrow and probably spend the best time moaning with very unhelpful staff about my card (life’s little tasks) and then go along to my DofE volunteering shop and help out for a while. It’s really quite a lot of fun and the staff are just as enthusiastic about cooking as I am and we often share recipe tips with each other and bring in treats for us all to dive our hands into.  Now I’m going to full on demand that you take on board what I am about to share with you, and you may not even believe in it either. Monday’s especially, although every other day counts just as much.. I was told a few weeks ago that when you awaken in the morning you have to get out of bed as soon as your eyes adjust to the light, as their is a cosmic atmosphere present within your body at that moment and that it releases energy throughout your body to help you get through the day. But if left after that time, or you just decide to lie in, the energy will be lost and you will not stay focused the rest of the day and that will result in you turning back to your old friend caffeine i.e. a Starbucks on the way to work! If you do not believe me then, that is your thoughts but I mentally believe that it works and have adapted it into my lifestyle and am already seeing results after only 5 days.

Ugh, don’t you just wish that sometimes life was as simple as the life of the only lady private detective, in all of Botswana, Mma Ramotswe. Well if you don’t already know who she is, she is a character from Alexander McCall Smith’s Series, The No.1 Ladies Detective Agency! A fabulous series of detective novels full of wit and character. He describes Africa beautifully and makes life seem so fantastic and simple. Sipping bush tea and discussing the daily affairs of the agency… = My kind of preferred life if I must admit! I do advise a read of these books, they will seriously change your outlook on life!

So to get to the point of this post, I thought that tonight I would include a little touch of glittery gold into our culinary creations and create these wonderfully simple golden millionaires shortbreads. The golden colour is coming from a fine golden luster spray and the 24 carat gold coming from a square of real gold leaf on top, excessive I know but if you dazzling to impress then these are certain too! If you cannot get a hold of gold leaf  then just use the luster, as simple as that! And my cheats caramel, is children’s all butter fudge, you wait and see!

INGREDIENTS:

For the biscuits:

120g plain flour.

120g butter, unsalted as always.

50g caster sugar.

50g semolina, for that added dimension of texture.

For the covering and decoration:

24 pieces of all butter fudge.

can of gold luster spray with a fine nozzle. (or gold dust). EDIBLE!!!!

1 sheet edible gold leaf, without touching, using a pair of tweezers to handle it.

75g dark chocolate, although I would melt 100g to stop seizing occurring.

METHOD:

Combine the butter and flour together in a food processor, until sandy in texture. Add the semolina and caster sugar and blitz until a smooth dough is achieved. Wrap in cling and rest for 30 mins  in the fridge.

Preheat the oven to Gas 2 / 160C and line a baking sheet with baking paper.

Take the rested dough out of the fridge for a few minutes to warm up slighty, then lightly flour the work surface and roll out the dough until a thickness of 5mm. Cut out 12 circles using a 12×6 cutter. Place the biscuits onto the baking sheet and pop in the oven for 30-40 minutes.  Bake until golden brown and firm.

Once baked remove and cool on a wire rack. Soften two pieces of fudge for each shortbread between two fingers and mould onto the biscuit. Repeat for the rest of the biscuits.

Melt the chocolate in a heatproof bowl over a bain marie until thick and glossy. Using tongs, take each biscuit and dip into the melted chocolate. Place back on the wire rack to set. Once the chocolate has set, spray the luster over each biscuit and if using, top with a square of gold leaf.

I can assure you these will dazzle your guests and family!

Enjoy, until next time,

Ryan!

Apple Tart ‘Maman Blanc’!

Hello again folks, how are we all keeping? Happy and Peacefully I hope, there is really far too much cosmopolitan rush within our bodies nowadays. These past few days have been revolving around seeing old friends and, bumping into some unexpected people which has been a rather pleasant experience and intriguingly, has brought back some wonderful memories and also some unsettling things which are still puzzling me, but I’d instead of putting you to sleep with life’s little dilemmas we shall move swiftly on. Today I embarked into the rather disappointing novel ‘the lord of the flies’, for the second time to study when school resumes in August (oh my, please no).  The book in it’s entirety is just not to my taste and when essay writing and analysis begins, my brain will (I presume)  just shrivel up into a puddle of lack of interest!

So on this peaceful Saturday evening, we shall begin to explore the beautiful world of French cuisine, starting with a fabulous Apple Tart from the English Frenchman himself, Raymond Blanc! This basic shortcrust pastry tart is laced with Braeburn apples and then a simple custard, no vanilla and baked seductively in the oven for 40 minutes, there you have it!

INGREDIENTS:

Pastry:

250g plain flour.

125g unsalted butter.

1 medium egg.

dash of water.

sprinkle of salt.

For the filling:

3-4 braeburn apples cored, peeled and sliced into 10 thick segments each.

15g unsalted butter.

15g caster sugar.

50g caster sugar.

1 medium egg.

100ml double cream.

1/2 tbsp calvados (optional).

1 tbsp caster sugar.

1 tsbp icing sugar, to serve.

METHOD;

For the pastry, place the flour, butter and salt into a food processor with the metal blade attachment. Whizz until sandy breadcrumbs are achieved. Then add the egg and water and blitz to slightly bring the dough together.

Take a bowl and tip the dough into it a press into a ball. Wrap in clingfilm and place in the fridge for 30 mins to rest.

While that is taking place, run to the pantry and grab a bottle of squeeze lemon juice and take a bowl, fill with water and adda generous squeeze of the lemon juice and stir.

Take the apple slices and submerge into the acid bath to stop browning.

Roll out the rested pastry on a lightly floured surface until a thickness of 2mm is reached. wrap around the rolling pin and roll it out over a lined tart ring or greased fluted tart ring. Trim off excess and then push the rim of pastry all the way around 2mm above the level of the tin, as the oven will produce retraction. Prick the base with a fork all over and place back in the fridge for 20 mins.

Take the apples out of their bath and dry on absorbent paper. Take the chilled pastry and then arrange the apple slices in concentric circles.

Melt the 15g butter, 15g sugar and optional, tiny squeeze of lemon in a saucepan, then remove from the heat and add the optional calvados. Brush this all over the apples and then place in the oven at Gas 7 / 230c for 10 mins.

Reduce the oven temperature to Gas 6 / 220c and bake for another 20 mins.

In the meantime, whisk the 50g sugar, egg and cream together to make a basic custard. Take the tart out and sprinkle over the 1 tbsp of caster sugar. Pour over the custard and place back in for 10 mins until the custard is just set.

Remove from the oven and leave to cool for 1 hour before eating, barely warm is the perfect time 🙂

Enjoy,

Merci,

Ryan!

Image is given here, as a featured image!

 

 

 

Foggy Edinburgh Outing..

Urgh, what a miserable day in both Edinburgh and Glasgow.. Missing the gorgeous summer sunshine but oh my is the humidity still very bad.. The cold rain was called for but the damp hot air is a definite no no. Thundrr and lighting certainly don’t go well with our Labrador who is sitting at the back of the house making silent wailing noises, poor thing. Cuddles all round this evening! Had a lovely day in Edinburgh, a recital in the morning and off to Harvey Nicks for a spot of beautiful lunch afterwards.. spectacular food and great atmosphere despite the weather!

On Saturday, my plan is too make Raymond Blanc’s mothers (Maman Blanc) tarte aux pommes (apple tart in other words) so I will fet a post up asap to allow you to try it out for youselves. So until then or maybe tomorrow have a lovely evening whatever the weather may hold up to be.

Merci,

Ryan!

Sweet Potato and Smoked Lardon Supper…

Hello folks, I thought that I would squeeze a little post in tonight, since it’s been four days (sincere apologies). Are we all okay I hope? Living in this now very humid Scotland is a very hard adaption to adjust to, I feel as though I am adhering to the inner linings of all my clothing, (not particularly nice). Humidity is not just a humane problem, it is having drastic consequences for my violin which seems to hate humid atmospheres, aaaah! Tomorrow should be lovely, a concert in the morning in the wonderfully sunny Edinburgh, followed by a spot of lunch at Harvey Nick’s to. Beautiful food and the general mood is pretty well an uplifting one!

I’m really not going to drag this post on tonight as I would love too, but I have arrangements to make for tomorrows outing and a few clothing issues to sort so straight to the point.. This wonderfully simple one pan supper is even more appetizing when you’ve had one of those days when life has hit you hard and you feel like sprinting away from it all. I know the perfect cure, sweet potatoes and purple sprouting broccoli tips, tossed with smoky French lardons and supremely douzed in a hot butter and oil drizzle, Oh yes! Requires minimal chopping and it’s a bung in a pan job, easy…

INGREDIENTS:

1 sweet potato, chopped into rough dice.

Handful of purple sprouting broccoli tips, chopped roughly.

3 tbsp olive oil, no need for extra virgin…

good knob of unsalted butter.

100g smoked lardons.

1/2 tsp ground cumin seeds provide a real warmth and comforting feeling.

Sea salt flakes and fresh black pepper.

5 cloves of garlic, crushed slightly with the back of a knife.

To Serve (optional) :

spoonful of creme fraiche, mixed with a few chopped mint leaves.

Chilli sauce.

METHOD:

Start by placing a frying pan on a medium-high heat, and add a dash of flavorless oil e.g. sunflower, and fry the smoked lardons until cooked but not crisp. They will crisp up in the oven.

Take an oven proof pan and add the veg, sprinkle over the lardons and drizzle with the oil and place small lumps of butrer around in the dish. Sprinkle the cumin over now and preheat the oven to 425 f /200 c / gas 5. Add the garlic cloves now too!

Place in the hot oven for 20 mins, until the potatoes feel soft and cooked.

Season and….

Take to the table with the sauces and a few warmed tortilla chips, yum!

Enjoy,

Ryan!

 

 

 

Courgette, Mushroom and Mozzarella Tart (5 minute idea)..

Hello again everyone, I’m hoping so far this week has been lovely for you all and if you lucky enough to be experiencing such beautiful sunny weather then this tart is just utterly perfect. Today me and my Aunt took the little lab of ours on a roadtrip to an area of Loch Lomond known as Balmaha, such spectacular weather and a stunning location made for a great day out followed by a large bottle of water and a audacious bounty ice cream aha! So after a long day out and about, I thought I would share with you a 5 minute mad idea of mine, this courgette tart. Overall it is simply a sheet of wafer thin puff pasty covered in a very unfashionable way with slices of courgette and torn up mozzarella, with beautiful woody mushrooms scattered on top. While it voluptuously ‘puffs’ in the oven you can get on with the task of lightly chopping some fresh oregano leaves to bruise and unleash there wonderfully pungent oils.

Simple. Also I made the cocoa pasta with a dark butterscotch sauce earlier today and oh my was it good. It’s in my archives, the recipe that is and I do advise you include this into your repertoire soon, very soon!

INGREDIENTS:

1 sheet of ready-rolled all butter puff pastry, about 400g.    (please, if it is all butter and good-quality, I’m sure you won’t feel bad in the slightest.. Just to make you feel better I am prone to doing this too).

1 tbsp melted butter. (unsalted)

Few sprigs of fresh oregano leaves, finely chopped.

200g chestnuts mushrooms, sliced finely.

200g courgettes, sliced. (I use yellow and green varieties here)

150g mozzarella cheese, torn into smallish pieces.

dash of olive oil.

1 tbsp tomato puree.

1 garlic clove minced.

METHOD:

Preheat the oven to 200c/Gas Mark 7. Brush a baking sheet with the melted butter and set aside.

Take the sheet of ready rolled pastry and cut into the size of the tin you are using and then place on the baking sheet.

In a pestle and mortar, grind the garlic, olive oil and tomato puree together, then spread this mixture over the pastry sheet.

Sprinkle over the mozzarella and then arrange the courgettes and mushrooms over neatly (not perfectly).

Season with salt and freshly ground black pepper before placing in the hot oven for 20 minutes until the pastry is risen and golden brown and the filing is nicely cooked. You don’t want courgette mush. Sprinkle with the fresh oregano now..

Transfer to a board and serve warm.. Enjoy on a beautiful summers evening!

Merci, until next time folks,

Ryan!

The Famous Haddock Kedgeree!

Hello again folks, all keeping well I hope? I certainly am and getting thoroughly excited about my trip to the Hotel Chocolat, Glasgow for the very first time tomorrow with a very good friend of mine, to purchase some cocoa pasta. Ah how the thought of stirring a voluptuous dark butterscotch sauce on a muggy Saturday afternoon sounds utterly perfect. I know you just as easily make cocoa pasta from scratch with OO flour, but in all seriousness, nobody has the time to or effort to knead pasta dough and pass it through a stretcher 30 times over (bit of an exaggeration, but you understand) and so shop-bought is my way forward in these circumstances. You should only eat this pasta dish when you arrive back from a long, hard day and are left looking into an empty vacuum (the fridge, mid-week), and find nothing but a block of over ripe cheese and a carton of milk. So this dish is seriously called for and will relieve even the strongest of symptoms of ‘a hard day syndrome’.

Certainly, I am not going to prolong this speech on the essence of the empty mid-week fridge and move swiftly onto a more delicate weekend brunch recipe, which I have been cooking for at least 2 years now, the kedgeree. A traditional kedgeree would normally consist of basmati rice, naturally smoked haddock and hard boiled eggs, but over the years chefs across the globe have been inventing ways in which to bring this dish to a more sophisticated and upmarket level, by adding little touches such as white truffle oil and shavings of black truffle along with dashes of caviar,estimating at £150 per 1/2 teaspoonful. I can assure you that even I won’t go to that extreme, although a few drops of white truffle oil is a very exciting palette experience. I hope to transfer you to the taste of a naturally smoked haddock, one in which the process of smoking is not where the fish is thrown into a sea of dramatic yellow powder (E-numbers) and then sold of cheaply to your local supermarket. I intend to show you where to get the best produce for your money i.e. the fishmongers and then mingle all of the ingredients together to magically whip up a Sunday brunch fit for angels. To the Ocean of flavour we go, otherwise known as the kitchen.

INGREDIENTS:

1/2 onion, finely chopped.

55g butter, unsalted and preferably Normandy if possible.

300g basmati rice.

1 tsp African spice blend powder, or mild curry powder from that region.

freshly grated nutmeg (nursery nostalgia).

200ml full fat milk (if you choose at your own free will, to substitute a fat free version, I don’t want to hear about it).

100ml double cream.

200-300g natural smoked haddock, available from good fishmongers.

maldon salt flakes and freshly ground pepper.

bunch of parsley, roughly chopped.

2-3 hard boiled eggs.

pinch of nutmeg to sprinkle.

To serve:

1 tbsp creme fraiche (much creamier than regular butter and stops the dish becoming to rich).

wedges of fresh lemon.

METHOD:

Begin by sweating the onion in the butter until soft. Then add the rice and slick the butter and onions in the rice until all the grains are completely coated.

Carry on cooking while adding the spice blend, nutmeg, milk, cream and 250ml water.

When the mixture comes to simmering point, add the fish, by crumbling into the rice removing bones with your fingers. Then continue cooking until the rice is tender and cooked. You may require extra water if the pan is drying out.

Season generously, add the parsley and stir. Add the eggs (shelled and halved) and garnish with a sprinkling of nutmeg and a dollop of creme fraiche. Serve immediately with wedges of lemon. Delicioso!

Until next time,

Au Revoir,

Ryan!

Very Summery Mess!

Hello again folks, I’m hoping you are all having a fabulous time in this glorious sunshine, well I am indeed, writing this post for you all while soaking up the mid-afternoon sun. Hopefully my picture uploading skills with the app on my phone will improve and I will be able to upload some photos with posts, aha hopefully in my life usually turns out to be never. Today consisted of waking and drinking endless cups of earl grey tea followed by American-style pancakes with maple syrup (Buckwud, from Canada) for preference, well can I tell you that is probably the most amazing syrup  have ever had with pancakes and since it originates from it’s true homeland the taste is unexplicable! Later in the afternoon we planned and carried out a little walk into the nearby forest with the dog, which lead us to a beach with the most spectacular views and allowed me to try out the Panorama shooting scene for photos, very nice if I must point it out. So without further ado, I will proceed to telling you all about today’s recipe, which came to mind at the spur of a moment. Eton mess as we all know is usually very calorific (not that anyone should ever worry about such things) and that it can usually be fairly rich and heavy. The recipe I have devised has a slight lift and there is more air and lightness incorporated into the pudding. I use cranberry juice to steep the raspberries in and add a splosh of vanilla and lavender syrup (just a dash) to pertrude and pervade it’s way into the fruit. Followed by a lightly whipped cream with vanilla and cinnamon and topped with crushed homemade or shop-bought meringues sprinkled with a dusting of ginger. So craking on and getting to the kitchen:

INGREDIENTS:

300g meringues, crushed approx 8 nests.
200g raspberries slightly crushed.
100ml cranberry juice.
2 teaspoons vanilla.
1/4 teaspoon ground ginger.
1/4 teaspoon ground cinnamon.
300ml whipping cream (not double, usually green carton for cream).

METHOD:

Place the raspberries in a bowlcand cover with 1 tsp of the vanilla and the cinnamon. Leave to perfume for at least 2 hours.

Whip the cream till very soft peaks with the vanilla and ginger. Fold in the crushed meringues and the raspberries.

Servr immediately, enjoy!

Merci,
Ryan.

Panzanella! (Tuscan-Style Tomato and Bread Salad)

Hello again folks, I hope that we are all keeping well and healthy. I am certainly absorbing very energetic doses of vitamin D from our lovely sun which in turn has made Glasgow reach near enough record temperatures!  Ah although this weather is wholly perfect, and sitting at a lovely temperature, I don’t really understand why people find it so utterly compelling to take off there tops and walk around the streets half naked, beats me but in future remain partially clothed aha!  I had such a lovely day today soaking up the sun in Glasgow’s Botanic Garden’s devouring my way through a tub of exquisite (Sainsbury’s) ice-cream. Now that is really all this week has been taken up by is relaxing in the glorious sunshine and reading my way through 4 books, such a wonderful way to pass the time although I do end up spending hours reading all the time. Tonight I am feeling to hot to right an essay of my life story for you all, so I am going to go straight ahead to the beautiful Italian location that is Tuscany. Since the weather is shining wonderfully outside I thought why not, make the most of it and use up some fabulous tomatoes that are currently in season and make a wonderful summery dish called Panzanella. A traditional panzanella consists of tomatoes and bread, but I love a good splosh of good balsamic vinegar to compliment the tart sweetness of the tomatoes, a marriage made in heaven. To la Cucina we go:

INGREDIENTS:

5 handfuls of stale Italian bread, if possible, use a good quality handmade or homemade loaf for the fuller flavour.

Sea salt flakes and freshly ground black pepper.

2 tbsp good balsamic vinegar (the way to tell if a balsamic vinegar is good, is by the thickness of it. If it pours like runny honey it is extremely good, but if like water then it’s a no no).

7 tbsp olive oil (just regular will do fine here, you want the tomato experience not the olive).

1/2 cucumber sliced in half, seeds removed and diced finely.

1 medium sized red onion, diced finely.

6 medium sized vine tomatoes, or whatever you have lying around.

2-3 garlic cloves finely diced, I usually use just 1 0r 2.

handful or so of fresh basil torn up and a small handful of mint torn also.

METHOD:

Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the balsamic vinegar.

Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined.

Pour in the remaining balsamic vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve Immediately..

Enjoy, until next time folks, soak up the panzanella and the sun aha!

Merci,

Ryan!

 

 

 

 

Chocolate Chip Cookies Nigella, Supremely Satisfying!

Hello again everyone, I hope we are all in good health and are keeping well. I honestly can’t believe my eyes, little (really quite tall) Dunblane born tennis superstar has shot out on centre court of Wimbledon today and shown the world that he really can beat the world’s best player in straight sets, yes it is the one and only Andy Murray I’m talking about here and well isn’t he not just going to carry on flourishing his talents in many more Grand Slam’s to come in the near future! Now I have to say goodby to Wimbledon for another year and hopefully be able to purchase tickets for next year, but apart from that it has been a wonderful two weeks of great British tennis. Tonight I’m not going to mutter on very much and get straight to the point as I am currently in the process of  selecting and purchasing violin strings which is driving me mad!! So to take my mind off that I am sharing with you the most amazing recipe for chocolate chip cookies you will ever find, and believe me they are. Soft and gooey with a crisp outside and soft melting interior, ugh heaven in so many dimensions. Yes there is 300g of chocolate morsels in these but come on a true American cookie is just utterly perfect and why scrimp on chocolate after all it is the most amazing thing on the planet aha! So in true British style, we shall march forth to the kitchen..

INGREDIENTS:

150 g soft unsalted butter

125 g light brown sugar

100 g white sugar

2 teaspoons vanilla

1 egg, fridge-cold
1 egg yolk, fridge-cold
300 g flour
1/2 teaspoon baking powder
1/4 teaspoon salt
300 g milk chocolate chips or morsels.

METHOD:

Preheat the oven to 170c/Gas Mark 3, then line a baking sheet with baking paper or parchment, not grease proof or they will stick (trust me).

Melt the butter in a saucepan over a very low heat, the lower the temperature the less splitting of milk and fatty acids. The mix the two types of sugar together into a mixing bowl and pour on the cooled butter and beat vigorously until it becomes slightly (ever so) lighter in colour. Beat in the vanilla, egg yolk and egg until a creamy mixture is achieved. Slowly mix in the flour and baking powder, followed by the chocolate chips and salt.

Using a 60ml ice cream scoop or spoon like that, place a dollop of the cookie dough and then with a flat bladed knife or palette knife smooth the top and scrape away excess before tapping out onto the prepared baking sheet. Transfer the balls of dough to the fridge for a few minutes to firm up slightly, then place in the oven and bake for 12-17 minutes (broad I know, but depends on the size). They are ready when the edges are a light golden brown and the inside still slightly pale. Leave to cool for 5 minutes on the baking sheet, before transferring to a wire rack to cool slightly.

I love these eaten just with a pinch of heat left within them.. Enjoy folks,

Until next time, have a lovely time whatever your plans are,

Ryan!

 

Speedy Breakfast Bars! (for the cosmopolitan rush within us)

Hello again folks, I hope we are all keeping busy and are in good health. Well I believe it’s safe to say that British weather is just damn right miserable and depressing. But on the bright side of life Wimbledon on the television, has been great to watch although some matches are just to easy and predictable. Saying that though the women’s semifinals today with A.Radwanska and S. Lisicki was a nail biting experience, concluding with a tense battle by Lisicki wining the match and rightfully earning a place in the final on Saturday.  Mr Murray will be playing his semifinals match tomorrow at 3:30 pm GMT. Anticipation and patience are not highly regarded as my personal strong points, and so the urge to watch the match tomorrow is pretty intense aha! Oh just to let you all know before I forget, my phone is hopefully (well it better be) instore tomorrow and I will be able to post pictures again and get back on track with that and instagram! Despairingly so, I won’t be able to share with you a picture of the finished Gâteau I am creating tomorrow for a gathering of friends on Saturday, But the cake should still be whole tomorrow and I shall get a few snaps before it is demolished into a trail of crumbs across the board. Of course I will share this beautiful recipe with you all, and the French book it originates from fills me with the uttermost pleasure when I read it.

So anyway, to forge ahead and move into the fascinating and very busy world of my cosmopolitan breakfast bars. These gorgeously chewy delights are perfect for the everyday assiduous person, so simple they can be made the night before wrapped up individually and stored in airtight jars until ready to eat. The natural oils in the nuts keep them fresher for longer and don’t feel obliged to mix around with the ingredients, after you tastebuds are different than mine! All that need to be said at this point, although I would like to mention that as the more you leave these in the jar the more intense their flavour becomes!! Off we go to the kitchen in F1 mode…

INGREDIENTS:

1 x 379g condensed milk (don’t worry, in the UK they come in tins of that weight, if where you are you can only get 400g don’t panic in the slightest).

250g rolled oats (i.e porridge oats large or medium to match your preference).

75g shredded or dessicated coconut (I like to toast it slightly before using).

Handful of flaked almonds.

A handful around 100g of ruby red dried cranberries or my new favourite super food: the goldenberry.

125g mixed seeds i.e. pumpkin, sesame and sunflower.

125g unsalted peanuts or hazelnuts.

METHOD:

Preheat the oven to 130c/Gas Mark 1/2. Oil a baking tray/shallow tin or foil for ease of washing up.

Gently warm the condensed milk in a pan.

Mix all the other ingredients together in a large and then stir in the condensed milk and press down into the tin, right to the corners and bake for 1 hour, removing and cooling them afterwards and the about 15 minutes out of the oven you can cut in to 16 bars, 4×4 cuts is how I go about the matter, simple!

Best enjoyed when the long hard day is looming over head and the thought of coming home to more problems (feeding children and or youself aha, not a problem at all) but anyway these are the best times, washed down with a good old cup of Starbucks on your travels!

Enjoy and until next time,

Au revoir,

Merci, Ryan!