Good morning, Saturday! 😉 It’s been snowing for a couple of days now, big, wet flakes dancing down, I’ve watched them from the comfort of my home and felt happy that I have a place to call my own
Yesterday I felt like writing, and so I started reminiscing about that one time when my father came home with a huge suitcase and told us to pull down the blinds, before revealing its contents: green bananas! It was the communist era and we hadn’t seen bananas yet, but it was easily understood they were a black market find and consequently something to cherish. 😉 Continue reading
There are many types of thai laksa and I´m by no means any expert. Back when I started cooking for real, 12 years ago, I used to follow a recipe to the letter. Now I find myself more and more just opening the fridge putting together something out of the ingredients I already have. This one comes as a middle ground. I usually have coconut milk and some veggies, maybe even some cilantro and lime, if I´m in luck, so I mainly need to buy the fish and some extra fennel or sugar snaps. It only takes 15-20 minutes to make and it´s yummy!
Friday crept into place and suddenly it was time for good food and treats. We had a couple of friends over and I made Indian, not the tandoori stuff you eat everywhere, but the more special dishes from North India with cauliflower, carrots, minced meat, peas and mint raita. Yum!
And since I have a sweet tooth, I feel a good meal is not complete unless it´s topped with a luscious desert. At the same time, I never have the time required by complicated cakes, nor do I believe them to be worth the effort.. So I searched on the good old internet and found the perfect recipe! You should make it an hour in advance so it can cool down in the freezer, but the making itself only takes 15 min!;-)
- 250g assorted biscuits, roughly chopped
- 250g assorted nuts, or a mix of nuts and dried fruit
- 300g milk or plain chocolate, or a mixture of both, chopped
- 100g butter, chopped
- 140g golden syrup
- Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
- Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.