Nigella’s Rocky Road

I happened to have recorded a repeat show of Nigella Express and since it was on hand, I decided to try what was in the episode. I blogged her coleslaw which was part of the same meal.

Now for the dessert. The next time I make this I will reduce or eliminate or maybe substitute (not sure with what, just yet) the golden syrup portion. If you like the extra sweet taste, then recipe would be perfect the way it is.

What you need:

  • 125g soft unsalted butter
  • 300g best-quality dark chocolate, broken into pieces
  • 3T golden syrup
  • 200g rich tea biscuits
  • 100g mini marshmallows
  • 2t icing sugar, to dust

Method
1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. To serve, cut into 24 fingers and dust with icing sugar.

Recipe wording taken from BBC Food website.

Chocolate nougat semi-freddo

I bought last month’s edition of the Essentials magazine as they had a bunch of recipes for the new season. I decided to try this dessert.


What you need:

  • 385g condensed milk
  • 300ml cream
  • 100g nougat, chopped
  • 1t vanilla extract
  • dark chocolate

Grease a small loaf tin with butter. Pour a 385g tin condensed milk into a bowl. In a separate bowl, whisk 300ml cream and fold into the condensed milk with 1t vanilla extract and 100g nougat, chopped.

Pour the mixture into the tin and freeze for at least 4 hours. Turn out onto a plate. Use a potato peeler to make shavings from a bar of dark chocolate, to sprinkle over the top.

Warning: Not suitable for anyone leading a healthy lifestyle

Falooda

This is my very first attempt at making Falooda. It’s been a while since I ate it too. My sister Shakira very kindly shared her recipe with me. I was very happy with the results.


Ingredients

  • 500ml milk
  • 1¼ t falooda powder
  • 2T Nestle dessert cream
  • 3T sugar
  • 1½ T elarchie syrup
  • 1t elarchie powder

Method

  1. Mix falooda powder and cold milk together in a saucepan. Put on stove and bring slowly to the boil on low/medium.
  2. Stir in sugar. When milk reaches a slow boil, remove from stove and add in elarchie syrup.
  3. Beat in cream with eggbeater/whisk.
  4. Lastly sprinkle elarchie powder on top.
  5. Pour into pyrex dish and allow to cool.
  6. Refrigerate for a few hours till set.

More info on Falooda