Chocolate Crunch

This really is too good!  So simple to make and yet so delicious. It is not something the doctor would recommend on a regular basis due to the extreme amounts of everything bad for you but occasionally you just have to go with it.  

Most people have their own version of this and it can be called all sorts of different things; chocolate crunch, fridge cake, polish cake, add some marshmallows and you have my version of rocky road.

We call it delicious.

Ingredients

2 pkt  chocolate digestives or I use chocolate covered oaties
8oz butter
6 dessert spoons of drinking chocolate
2 tablespoons Golden Syrup
large handful or two of sultanas





Melt the butter in  a pan over a low heat until all melted.







Take off the heat and add the chocolate and syrup.








Crush the biscuits into smallish pieces but not crumbs and stir them into the butter mix, followed by the sultanas.




Spread out onto a piece of greaseproof paper into a large dish.  I only use the paper to make it easier to lift out and cut into portions.  Score the portion sizes before it goes into the fridge and becomes too solid.






The longer you can leave it in the fridge the better, so overnight at the very least.



Remove fronm the fridge and re-cut the portions.

Serve as a treat at tea-time, or add cream for a truly sensational pudding.  This is not a treat to be left lying around as it seems to disappear into thin air in our house if left anywhere visible.

Let me know your version of this or how you might make it different.


enjoy

Tiggy 

Find out what I am up to through my other blog at Tiggy Hayes

Shepherds Pie

Everyone has a favourite recipe for Shepherds or Cottage Pie; do you use lamb or beef? Do you add cheese? What veg do you add in.   My recipe uses beef and is quick and easy to fit into a busy family life.

Ingredients

Onions chopped finely
Beef (minced)
Mixed herbs
Baked beans
OXO Cubes
Mashed potatoes with milk and butter




I make straight in the serving dish, to save time and washing so while the potatoes are boiling to make the mash, I chop my onions and put them in the microwave to soften (you can add a dash of water or oil but I do for a very short burst with nothing).

Then I add the meat and microwave in short bursts turning regularly.  I want them brown all over, which could easily be done in a pan before transferring.  At this point depending on the meat you may wish to throw some of the additional liquid,   keep some to keep moist but if the meat has lost a lot of water or fat get rid of now.






Sprinkle over the Mixed herbs and Oxo cubes (I use two to give depth) then cover with baked beans.  






Cover with the mashed potato and leave till you are ready to cook then in the hot oven till the mixture is bubbling round the edges and the potato is nicely browned.

Serve with other vegetable if you like or a crunchy salad.  We love pickles and chutneys and these go really well with this.   Great prepare in advance one pot meal for the whole family.

Enjoy and let me know what variations you serve for your hungry mouths.

Tiggy

Find out what I am up to in my other blog  Dawn Chorus

Chorizo Pasta

My children are all passionate about pasta, but sometimes it is great to have a change from bolognaise.   This is a bit of a cheat but it is quick, easy and incredibly popular.

Ingredients

Tiny amount of olive oil

Onion chopped

Peppars chopped

Chorizo sliced into large bite sized chunks

Jar of pasta /tomato sauce

Pasta

Cheese – parmesan or a good mature cheddar

You need the smallest amount of oil just to get the onions starting to sweat.

Add in the chopped peppar and let them begin to cook stirring for only about 5 minutes.

Add the chorizo to the pan and cook till the chorizo is browning, turning occaisionally.

Then add the jar of sauce.  As I am feeding lots of hungry boys I used two small jars of different tomato sauces and rinsed them with a small amount of water. 

Bring to the boil whilst cooking the pasta. I start to let the sauce really thicken before serving.

In this case I used a fresh spinach ravioli so layered them on the plate but normally I use a dried pasta and mix it in to the chorizo pan before serving.

Serve with cheese, fresh bread or garlic ciabatta and a green salad.

This is fantastic as you can add peas, sweetcorn, mushrooms, even extra tinned tomatoes into the dish or as I often do spinach leaves as you bring it to table.   This is a great way of getting the children to eat some vegetables without serving any.

It is a really popular meal on our table and so easy to add to if you have an unexpected guest, just add an extra jar of sauce or a tin of tomatoes and you have enough to go round.

Enjoy, let me know how the children like this one.

Tiggy

Find out what I am up to in my other blog  Tiggy Hayes