Saturday, 30 July 2011

Random Recipes #6 - Round Up

well, what a month eh...? no kitchen (did I tell you I have no kitchen?) but so far I think i've survived... and I'm pleased to say it's all moving along swimmingly (and OK, I didn't get to do my own favourite cookbook random recipe, but I did do one none the less) ... and you guys haven't let me down in any way, in fact its been an embarrassment of riches and some lovely stories about your favourite books... I think we can safely say that Nigella wins hands down... gawd bless her...

 let's take a look at this months first arrival and it's Alice from Italian Inspiration, a very stylish blog if ever there was one, and her favourite cookbook...? It's Nigella's Kitchen (I think we may see a lot of Nigella this month) and she randomly chose her Roast Chicken with 40 cloves... which is one of my favourite things to eat so not so shabby!

next up is Corina from Searching for Spice who's favourite book is the brilliant Indian Food Made Easy by Anjum Anand, from which she randomly chose these stuffed chillies in yoghurt...

next we have the lovely Choclette from Chocolate Log Blog who convinced her other half to pop out and buy her a cookbook which then instantly became her most favourite... I see a pattern emerging in your life CT... and she's blaming you for the random selections and then skipping around with a shiney new halo... anyhoo, her favourite book is the new Green and Black's Ultimate (can't blame her really) especially when CT selected this stunning Choc Chip Mousse!

Kate, from Kate's Cakes and Bakes is guilty as charged as she flagrantly avoids the rules of the game and chooses these lovely Grilled peaches from her favourite book, Nigel Slaters Real Fast Food... brilliant post though!

Janice from Farmersgirl Kitchen has gone for the healthy option with this delicious Seared Beef and Mushrooms from Top 200 Low Fat Recipes... its very virtuous that this is her favourite cook book isn't it?... pah!

Lou ans Steve from Please Do Not Feed The Animals! have come out trumps again with a feast of food. Lou's favourite book is Nigel Slaters Appetite (I think Nigel is very popular amongst us foodies...) and she got her kids to randomly select grilled vegetables for antipasto.  Steve's favourite book is Moro by Sam and Sam Clark... a very fine book if ever there as one, from which the kids chose Mezze... so a very Middle Eastern theme from them this month!

Manu and Bea from Cooking Manu made this very charming Hazelnut Cupcakes... photo supplied by a very proud Bea x

next up we have C from Cakes Crumbs and Cooking who made these very more-ish looking Nectarine and Redcurrant Muffins from On Baking by Sue Lawrence, a book which I feel I must now purchase...

Sam from Pistachio and Rose is a Random Recipes Virgin but talk about dedication... this didn't stop her randomly selecting this divine Mac and Cheese taken from Nigella Lawson's Christmas!... of all books to cook from in July!... good on you Sam and just look at this beauty...

Mel from Sharky Oven Gloves has made these glorious Baked Beef-stuffed tomatoes that were randomly selected from her favourite book, the brilliantly titled La Popote des Potes.

now on to another Random Recipe virgin, the very lovely Helen from Fuss Free Flavours with this rather delightfully titled Risi and Bisi taken from the genius, A Feast for the Eyes, evocative recipes and surprising tales, inspired by paintings in the National Gallery... phew!

Suvidha from Suvidha's Kitchen has made this very lovely looking Khamman Dhokla, she hasn't mentioned the book it's taken from but I love the look of it none-the-less!

Michelle from Food, Football and a Baby has come up trumps again with these unusual Mangalorean Biscuit Ambade taken from the Mangalore Ladies' Club Cookery Book... oh yes, I feel a purchase coming along...

Phil from As Strong as Soup has made this elegant looking Tomato and Chilli Jam... I love the sound of the heat in this and I also love the sound of Phil's favourite cookbook where he took the recipe from... Ballymaloe Cookery Course by Darina Allen

poor Angela from Free Angela had a bit of a kitchen disaster when she stuck very squarely to the rules and made and Oil Pie Crust she randomly selected from In The Kitchen with AWA, thank you for being brave Angela!

Lucy from The KitchenMaid waxes lyrically about Nigella's How to Eat... it really is a great book and I totally understand why she chose it as her favourite... and from it she tried really hard to randomly select this, humus with seared lamb and toasted pine nuts

and another Nigella recipe from none other than Michael from Me My Food and I... well, who else would he choose eh?... This time he chose these cheeky Ritzy Chicken Nuggets and Capery salad from the kiddy section of Feast... proving that it was truly a random recipe... nice work Michael!

Debbie from Cooking up a Storm in a Tea Cup went with her current favourite book, Sophie Dhal's Voluptuous Delights and randomly selected this rather yummy looking Baked Eggs with Swiss Chard

Next we have Victoria from 21st Century Urban Housewife who showered me with glorious praise in order to hide the fact that she had cheated slightly... it worked... i'm a sucker!... and her book was the brilliant Plenty by Yotam Ottolenghi from which she chose this divine and very colourful Multi Vegetable Paella.

back to Nigella now and Aveen from Baking Obsessively who made two recipes from How to be a Domestic Goddess... I've said it before and I'll no doubt say it again, you MUST check out Aveen's stunning food photography... this month she made some Pineapple Chutney and some very cute Baby Bundts.

Ruth from Bread Milk and Blackberries was also spreading the love, thank-you, and made this rather strange but clearly tasty Grapefruit in Lemongrass and Ginger Syrup from Nigel Slaters brilliant Appetite

oh and let's not forget my effort this month and ok, whilst it's not from my favourite cook book, for which i'm sure you'll forgive me, (no kitchen remember...) it was randomly selected by The Viking and it was rather fabulous!

Wednesday, 27 July 2011

Muesli Loaf - Breakfast Club

... living without the kitchen has gone from the sublime to the ridiculous with my temporary kitchen set-up in the newly built spare bedroom... it's quite sweet really and looks a little bit like an old-fashioned cottage kitchen, with pots and pans balancing on the dresser and the toaster and microwave fighting for space on the old kitchen table... what's not so sweet is doing the washing up in the en-suite shower... and then showering with one foot in the washing up bowl...

... there's a great bloggers challenge that's been doing the round for a while now and that's Breakfast Club, this month hosted by its originator, Helen from Fuss Free Flavours... I adore her site as there's always lots of give-aways of the most brilliant things... the theme this month is cereal and whilst i'm not a big eater of cereal... i'm a fried egg kinda guy... I do eat muesli, although it tends to be late at night after a touch of booze... i've even been known to serve muesli with Bailey's... which is heavenly... but perhaps that's another post for another time eh?

... anyhoo, I digress slightly... the thing is, I had decided back at the beginning of the month to bake a muesli loaf for this challenge... as it turns out, helen herself baked a muesli sourdough, which is probably where i got my inspiration... but of course I waited far to long to make the damned loaf and now I don't have a bloody oven... but of course I forget that there are a whole host of ovens at Gunby, so I really have no excuse seeing that i'm here daily and I can use the kitchens at will... so i present to you the non-Belleau Kitchen...

Muesli Loaf

its an adaptation of my basic farmhouse loaf again and i make no apologies for this... it is a perfect loaf every time and in these days of tightening our belts and my kitchenlessness I had to make something I knew would work and not be wasted.

450g strong white bread flour
2 tablespoons olive oil
2 teaspoon local honey (i used the last of the Gunby Honey)
1 teaspoon salt
1 teaspoon fast action dried yeast
100ml hand-hot water 
200ml milk (slight change here but I thought the added milk would compliment the muesli)
3 tablespoons of good quality muesli

- put the flour into a large mixing bowl and stir in the oil, honey, salt and yeast.

- pour over the water/milk and gently bring together, turn it out onto a lightly floured surface and knead for 10 minutes.  You should end up with a really soft silky dough. After 10 minutes spread the dough out slightly and sprinkle in the muesli, then knead again for another minute or so. 

- place the dough in a large bowl, cover with cling film and let it prove in a warm place for at least and hour or two until it has doubled in size

- knock back the dough for 2-3 minutes, then shape it into a rough oblong and place it into a greased bread tin, cover with a tea-towel and let it rise again for a further 45 minutes or until it has doubled in size.

- preheat the oven to 230c, score the top of the loaf with a sharp knife and dust with a little flour, bake for 30-35 minutes until golden.  

If you want a really crispy crust, take the bread out of the tin and place it back onto the oven shelf for a further 5 minutes.

eat and of course, enjoy!

Monday, 25 July 2011

Golden Cake

... firstly, let me apologise for the dreadful and very un-styled photo's of this cake... I totally ran out of time to take my usual picture and by the time I shot these we were all very drunk... but it's such a damn fine cake I wanted you to see it regardless, plus I invented this recipe, so i'm doubly proud... about bad timing... kitchen comes out and it's mum's birthday... tradition has it that the family descends on Belleau... which usually means a hasty retreat from The Viking with excuses of work and 4 or 5 days of fishing with my brother and getting slowly sozzled with mum at the pub... so not all bad...

I wanted to bake a cake and was unsure in which direction to go until the gardener at Gunby presented me with a bunch of golden beetroot... no, i'd never seen them before either, but they are amazingly golden and taste very similar to the normal deep red / purple variety... so I thought about my chocolate and beetroot cake... however, once grated they were such an intense yellow that I thought it would be a shame to mask them with the dark chocolate so I tapped my temple a few times... opened the cupboard doors... pulled out some golden syrup and the golden cake was born...

... just in case you're wondering, I baked this on Friday... when I still had an oven... 

the golden beetroot in all it's glory!

Golden Cake
i've also used my classic cream-cheese icing (best icing in the world) but instead of icing sugar, to add to the golden theme i've added more golden syrup instead... plus I sprinkled it with edible gold dust... boy it was good and remained moist all weekend!

3 large free range eggs
200g light muscovado sugar
100ml sunflower oil
1tsp vanilla extract
100g self raising flour
1/2 tsp bicarb
1/2 tsp baking powder
50g ground almonds
the grated rind of 1 lemon

2 tablespoons of Golden Syrup (Maple Syrup would work here)
250g raw golden beetroot (finely grated)

- whisk together the egg, sugar and oil until smooth and creamy, stir in the vanilla extract then fold in the flour, bicarb, baking powder and ground almonds

- grate the raw beetroot, squeeze out the liquid and fold it into the cake mix along with the grated lemon rind and golden syrup

- pour the mixture into your cake tin and bake on 170 for 50 mins - 1hr.

- cool COMPLETELY on a wire rack

eat and of course, enjoy!

Saturday, 23 July 2011

kitchen clear-out

the day has come at last for kitchen clear-out... the builders knock through on Monday and I will have no kitchen for three weeks... !!!

there will be some sporadic cooking... and the occasional post but I apologise now for an interruption to service and I pray you forgive me for my lack of blogging...

... I love you all... especially the ones that post me food...

oh and don't forget to... eat and of course, enjoy!

D x

Thursday, 21 July 2011

Gunby Honey and Lincolnshire Poacher Bread

one of the many 'food' idiosyncrasies that I have picked up from my mother is eating cheese with honey or jam... our favourite combination is either Double Gloucester with Blackcurrant Jam or Cheddar with Honey... I know it's a bit odd but it's damn good... it's the sweet with the sharpness of the cheese that we love... oh and it's usually eaten on toast, preferably which has gone slightly cold... I know.

so when I thought about baking bread today I was looking for ingredients to spice up my basic farmhouse loaf and I hit upon the idea of combining my love of cheese and honey directly into the bread itself.

the honey is from the hives here at Gunby Hall and it's amazing stuff, thick, sweet and cloudy and made by a lady called Anita Carrot... yes, her name sounds like a crazy children's cartoon character and she pretty much fills those boots... and of course the Lincolnshire Poacher is direct from source... or can be bought on-line from the delightful Cheese Shop in Louth.

Gunby Honey and Lincolnshire Poacher Bread

450g strong white bread flour
2 tablespoons olive oil
2 teaspoon local honey
1 teaspoon salt
1 teaspoon fast action dried yeast
200ml hand-hot water (the recipe called for 300ml water but i've reduced this slightly and added milk)
100ml milk
2 tablespoons coarsely grated Lincolnshire Poacher

- put the flour into a large mixing bowl and stir in the oil, honey, salt and yeast.

- pour over the water/milk and gently bring together, turn it out onto a lightly floured surface and knead for 10 minutes.  You should end up with a really soft silky dough. After 10 minutes spread the dough out slightly and grate the cheese directly into the dough, then knead again for another minute or so until the cheese in combined.  You don't want to over knead this as you want cheesy lumps!

- place the dough in a large bowl, cover with cling film and let it prove in a warm place for at least and hour or two until it has doubled in size

- knock back the dough for 2-3 minutes, then shape it into a rough oblong and place it into a greased bread tin, cover with a tea-towel and let it rise again for a further 45 minutes or until it has doubled in size.

- preheat the oven to 230c, score the top of the loaf with a sharp knife and dust with a little flour, bake for 30-35 minutes until golden.  

If you want a really crispy crust, take the bread out of the tin and place it back onto the oven shelf for a further 5 minutes.

eat and of course, enjoy!

Tuesday, 19 July 2011

Tomato Tarte with a baked egg

... i've started to clear out cupboards and organise the kitchen for the dreaded day next week when they actually take my kitchen away... they've been threatening it every week for the last three but as the extension building grows bigger and all the other work seems to be coming to completion I need to come to the realisation that it's time to move on out...

... so i'm packing everything away and taking the opportunity to have a good tidy up and throw out the junk... and i've been doing the same in the freezer, which will also be moved... and tucked away at the bottom was a roll of puff pastry that looked rather sorry for itself alongside a block of Lincolnshire Poacher that i'd frozen after i'd received that huge round of cheese for my birthday... I could feel a meal coming together... so I threw caution to the wind and have created this cheeky and super-easy 'fridge and freezer' little tarte!

Tomato Tarte with a Baked Egg

this is the kind of thing you see in those fancy cafes and think they look so sophisticated and time consuming and I can tell you now that couldn't be further from the truth... this is a super-easy... ten minute... but very impressive, construction-only type cooking that produces jaw-dropping results... can't be bad eh?

1 roll of ready made puff pastry
1 packet of vine-ripened tomatoes
5 tablespoons strong cheese - grated (I used 3 cheddar and 2 Lincolnshire Poacher but any cheese of your choice will work)
1 egg
plenty of salt and pepper and some rosemary

- slice the tomatoes and lay them into an oven proof roasting dish, drizzle liberally with olive oil and balsamic vinegar and roast for 20 mins on a low heat (160c)

- meanwhile, roll out your puff pastry sheet, score a line all the way round, about an inch in from the edge and grate your cheese on top.

- once the tomatoes are nice and roasted, lay them carefully on top of the cheese, add the rosemary and then crack an egg onto the whole thing

- bake in the oven until golden and melty, or until the egg is done...

eat and of course, enjoy!

Friday, 15 July 2011

purple gooseberry and elderflower crumble ice-cream

... i think this is possibly one of the most delicious things i've ever made...!  i'm sure if I could package it and sell it i'd make a small fortune...

... and it's all thanks to Sarah over at Maison Cupcake and her Forever Nigella challenge, which, this month is hosted by Arthi at Soul Curry and the theme this month is Iced Dreams. The idea is that we cook something from Nigella with an 'iced' theme... well, I was perusing through her ice cream recipes but nothing was inspiring i'm afraid, plus I had a bucket load of the lovely purple gooseberries that needed eating and I really wanted to cook with them... and then my hand stopped at page 250 of Nigella's Kitchen and a recipe for Gooseberry and Elderflower Crumble and I was struck by a flash of genius... what if I deconstruct the crumble, make a vanilla custard ice-cream and then add the crumble elements to it..?...I know... pure genius!!!!!

the stewed gooseberries in elderflower cordial

Purple Gooseberry and Elderflower Crumble Ice Cream

as mentioned, the original recipe for the crumble can be found on page 250 of Kitchen... I simply broke it down into separate elements, stewing the fruit with the elderflower cordial, then making a crumble topping and finally a simple vanilla custard, the recipe for which can be found in Nigella's excellent How to Eat.  I've let the whole lot cool and then poured the custard to my ice cream maker, followed by the gooseberries and then the crumble...

the crumble

... I cannot begin to tell you how incredible this tastes... just bloody well make it!

eat and of course, enjoy!

Wednesday, 13 July 2011

Dreams - A Caramelised Onion and Goats Cheese Quiche

the lovely Vanessa Kimbell over at Prepped has asked us all to consider our dreams... our dreams for our future... are we already living the dream... what would we love to be doing with our lives...? Vanessa has spent the last year writing a cookbook and now she's a published author with her own radio show and further contracts to work with the BBC... she's been such an inspiration to me, it was Vanessa who suggested I write to BBC Radio Lincolnshire and it was Vanessa who suggested that I speak to my local paper, both ideas have become reality and now the BBC are planning to ask me back as a regular feature... and as you know, my plans for world domination don't end there...

... this year I have started consultancy work at Gunby Hall as their event manager, planning all sorts of wonderful events, weddings, parties and fairs... (many food related of course) and I have also helped them set-up their tea-room, advising them on menu's and providing them with recipes... I even cook cakes for them on occasion... we also have a Gunby recipe book in the pipe-line, which of course i'm so excited about...

... it's all small steps at the moment and I still have my event production company The Persuaders which I'm not neglecting... I see Gunby as another string in the bow for The Viking and myself, to build a better life, in a new direction... living the dream is not so far away!

... next Monday we have an open day at Gunby Hall where we've invited local businesses to see what we're up to and to promote the venue.  I'm going to be there as the event manager but I'm also helping with catering the day by providing some of these very delightful quiches...

Caramelised Onion and Goats Cheese Quiche

This is my mothers classic quiche recipe, it's divine.

for the pastry
8oz plain flour (i used 4oz white and 4oz wholemeal)
4oz butter or margarine (i've been using Flora White, which has the texture and cooking quality of lard but none of the nasty fat or animal derivatives)
1 tsp salt
cold water to mix

for the filling
4 large onions - finely sliced
1 tub of British Goats Cheese300ml double cream
150ml soured cream
4 eggs
- first make the pastry by crumbling the butter into the salted flour and then adding the water to bring the dough together - pop it into the fridge for 30 minutes

- in plenty of butter and olive oil, saute the onions with a teaspoon of sugar, a pinch of rosemary and a pinch of salt for a good 40 minutes until the onions have turned a wonderful nutty golden brown... watch them so they don't burn.

- roll out the pastry, line your quiche tin and blind bake until golden. (about 20 minutes on 180)

- whisk the eggs, add the cream and soured cream and whisk again

- once the pastry is cooked, tip in the onions, spread them out on the base and pour on the egg and cream mix and then crumble the goats cheese on the top

- bake in a hot oven (190) for 25 - 30 minutes until golden and risen

what are your dreams?  tell Vanessa and she'll add a link on her blog 

eat and of course, enjoy!

Monday, 11 July 2011

Chicken Curry with Coconut Cream

one of my current favourite food blogs is Michelle's most wonderful Food, Football and a Baby... Michelle was born in Mangalore, India but has lived in the UK and now currently lives in Canada... her recipes are excellent, mainly because they are so authentic... but she also seems to make everything so easy... so if i'm ever looking for a good curry in a hurry I will often turn to her blog for inspiration.

... this chicken curry with coconut cream is exceptionally good and very very easy on the pallet as it's nice and mild and very creamy...

... as is my way, I have taken liberties with Michelle's original recipe (mainly because I didn't have every ingredient in the store cupboard) plus i've gently roasted it rather than let is cook on the hob because I prefer that crispy finish to my chicken... but i'm sure Michelle wont mind but just in case you can find her original recipe here in which she includes a great recipe for rotti too.

i've also included some green beans, tomatoes and some of my purple carrots to make it more of a one pot stew...

Chicken Curry with Coconut Cream

1 large onion (chopped roughly)
3 tbsp coriander seeds
2 tbsp cumin seeds
1 inch stick of cinnamon (i used a teaspoon of ground)
4 cloves
4 cardamom pods
½ star anise
2 – 4 mild dried red chillis (according to taste)
Small handful of fresh coriander
¼ tsp turmeric
½ inch ginger
4 cloves garlic
1 tin (75 ml) coconut cream or ½ tin (200 ml) coconut milk
(Grind all of the above ingredients and then gently fry for 5 mins)

7 chicken thighs
½ onion, diced
2 tbsp ghee (or use vegetable oil)
Salt to taste, or 2 tsps
More fresh coriander, to garnish

- sprinkle the chicken thighs with salt and a little turmeric powder and then setaside for about 15 minutes.
- Grind the first 13 ingredients into a fine paste, saute gently for 5 mins until soft and then add coconut cream or milk as required for a thickish masala, then set aside

- in the same pan, fry the ½ onion in a little oil until lightly coloured, then add the salted chicken and saute in about 4 tbsp water till it’s almost done, about 10 minutes or so.
- Add the ground masala to the chicken and stir well. If the masala is too thick, thin the sauce with hot water. The consistency you are aiming for is a little runnier than single cream.
- now you can either stick to the original and simmer gently, till the raw smell of spices disappears, around 20 – 30 minutes or place it in the oven on about 140C for 30 mins until golden

utter, utter heaven!

eat and of course, enjoy!

Friday, 8 July 2011

Broccoli Soup with Ricotta Cheese Dumplings - another Random Recipe

bless The Viking for being so organised this month... as you know I had to shoot over to Cannes last week for work and I left a message for him to call me so that he could pick a Random Recipe for me... I didn't explain to him that I needed him to select it from Nigel Slater's The Kitchen Diaries, so he went ahead and randomly chose this fabulous soup from Georgio Locatelli's brilliant book Made in Italy... although I have a sneaking suspicion that his selection process was not quite as random as i'd have done myself because i'm sure I seem to remember him lusting over this recipe a while back... so, in his honour, I bring you this delicious bowl of green...

... oh and my actual Random Recipe will be coming next week!

Broccoli Soup with Ricotta Cheese Dumplings
I'm going to repeat the recipe direct from the book with my notes to what I changed because quite frankly there where a couple of steps that seemed quite laborious to me!

3 heads of broccoli - (I used 2)
2 onions - finely chopped (I used one)
1 large leek - finely chopped
2 large potatoes - finely chopped
1.5L veg stock
150g ricotta cheese
1 tablespoon grated parmesan (I used a strong cheddar)
1 egg - beaten

The recipe asks you to take a small sharp knife and shave the small green bobbles off the tops of the broccoli which you then blanch, then crush with the back of the knife and add to the soup at the end but to be quite frank I really couldn't be bothered with this stage!

- in a heavy pan, saute the onions, leeks and potatoes in oil and butter until soft, about 5 mins

- add the chopped broccoli and saute again with the lid on for a further 5 mins, then add the stock and gently simmer for 20 minutes.

- meanwhile mix the cheeses and beaten egg in a bowl

- next, liquidize the soup and place it back on a gentle simmer whilst you make small quinelles out of the ricotta mix... its very easy to do, simply get two large spoon and scoop up a small amount of the cheese mix and scoop the mix from spoon to spoon until you have an elegant egg shape, then drop this gently into the simmering soup for 2 minutes.

- gently serve as the dumplings are very very delicate... but utterly delightful little clouds of cheesy air!!

eat and of course, enjoy!

Wednesday, 6 July 2011

Apricot Preserve and Dark Chocolate Cake - we should cocoa


... like sinking into a hot bath, it's great to get back to the kitchen... (yes, even my soon-to-be-oven-less kitchen) and whilst, of course, I always appreciate the opportunity my job gives me to travel the world, the older I get, the happier I am to be home... especially when you have to deal with nasty, evil, bitter PR girls who have nothing better to do but make you feel small.

... and so to update you on the kitchen... the new extension seems almost complete from the outside, which means that they'll soon be knocking through from the inside... and then I really will no longer have a kitchen... it's all a bit dusty at present but we're coping fine... in fact The Viking writes about it very eloquently here.

... so I thought the first thing I should do was to bake a cake and what better place to start than with my favourite bloggers challenge, we should cocoa, hosted this month by the lovely Chele at The Chocolate Teapot... it's a great challenge, which, if you don't already take part, I implore you to give it a go... each month the challenge ingredient changes but whatever they choose must be made alongside chocolate... anyway, its brilliant, so check it out...

... this month its apricots!... i do love these plump little nuggets of intense sunshine... I love them fresh, dried, tinned and they're especially nice in this cake!

Apricot Preserve and Dark Chocolate Cake

this is really just a simple riff on my Grandma Jennie's Marmalade Cake but i've added a few extra's to spice it up... I've used the Green and Blacks Dark Chocolate with Ginger as I think it goes particularly well with the apricots, but whatever you use, do make sure you go for a good quality dark chocolate...

9oz self raising flour
3oz ground almonds
8oz margarine
8oz sugar
4 eggs
2 tablespoons hot water
2 dessert spoons (4oz) apricot preserve

4oz chopped dried apricots
2oz chopped green and blacks dark chocolate with ginger

- quite literally bung it all (except for the chopped apricots and chocolate) into a bowl and mix it up into a batter

- stir in the chocolate and apricots then pour into a prepared tin.

- bake for 45 mins on 170C

i've melted some apricot jam and brushed the top, then sprinkled with some grated chocolate...

... eat and of course, enjoy!



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