Chocolate Crunchie Munchies

The way to my man's heart generally involves some kind of chocolate biscuit cake, although all cakes and biscuits are appreciated. These little Chocolate Crunchie Munchies are, not only a decadent and delicious morsel to munch on with your coffee, they are also a frugal make. Now that is bound to please your loved one!

I came home on Friday night and had a bit of a craving for something chocolatey, I knew there were no chocolates in the house but there was a bar of Rylands Dark Chocolate. I get this chocolate at the supermarket, it is about 89p for a 200g bar and tastes very much like Bournville chocolate. It's not in the league of specialist chocolate for eating, but it is excellent for baking and sweet making.

So I had the chocolate, now I needed to find something to mix with it. I rummaged around and found the end of a box of Special K, the flakes had gone a bit soft and chewy, but there is an easy way to rescue cereal, by putting it in a hot oven for 5-10 minutes. You need to use it up pretty quickly after that, but it crisps it up beautifully. As I was putting the oven on for supper anyway, this wasn't going to cost any more in fuel.

Special K being crisped up in the oven

 

I also found a bag with a few Amaretti biscuits in it and some sultanas.

Chocolate Crunchie Munchies

150g Dark Chocolate
50g White Chocolate
25g butter
225g cereal and/or crushed Amaretti biscuits
50g sultanas or small pieces of other dried fruit

1. Break up the chocolate and put it in a bowl with the butter, over a pan of hot water. Melt the chocolate being careful not to get any water into the chocolate or it will granulate.
2. Stir in the cereal crushed biscuits and sultanas and spoon into paper or silicone cases.

3. Put in the fridge for about 30-50 minutes.
4. Using a clean bowl, melt the white chocolate and put into a piping bag.
5. Drizzle the white chocolate over the Crunchie Munchies and return to the fridge for 10 minutes to set.

These little chocolate bites definitely hit the spot, you can adapt the recipe for any type of cereal or mixture of cereal and crushed biscuits, add nuts or seeds, smarties, M and Ms or anything that you like. Great for kids to make.

I received the heart shaped silicon cupcake cases in a lovely parcel from Dunelm Mill. I find that Dunelm Mill is a great place to get all your baking equipment, the prices are much cheaper than some of the specialist stores and there is a wide range of different products. I like to pick up items for food styling as well. As you can see I received a silicone madeleine mould, some large silicone cupcake cases, some silicone flowerpots and a Macroon Baking Set. The Heart Shaped Cupcake Cases are the first item I have had a chance to use but I am really excited about the Flower pots and the Macaroon Baking Set. I have made Macaroons before but they weren't very even and the set contains a baking mat which will keep my macaroons all the same size.

As this is a frugal recipe I'm entering it for Credit Crunch Munch the blog event run by Fuss Free Flavour and Fab Food 4 All. This month it is Elizabeth's Kitchen who is hosting the challenge.

I'm also adding this to Treat Petite, a NEW challenge from Cakey Boi and the Baking Explorer. This month the challenge is for any small cake or treat and The Baking Explorer is hosting.

I was sent these baking items by Dunelm Mill, I was not paid for this post and all my views are my own.

Labels: amaretti, biscuits, chocolate, cookies, Credit Crunch Munch, Crunch, Fab Food 4 All, Fuss Free Flavour, Mr Cakey Boi, Munch, The Baking Explorer, Treat Petite

posted by Janice @ 11:56 7 Comments

Food Bloggers go mad in Ayrshire

Chapter 1  - Sustainability, Seasonality and Ethical Purchasing

When an email from Taste of Ayrshire popped into my in-box in the middle of July, I jumped at the chance to meet up with other bloggers and learn more about the craft of blogging.  There was very little information about the programme, but I booked up anyway then got straight on to Twitter to let the blogging community know.  I'm not sure how many people were sent the email but I do know that there was a bit of a ripple effect from my tweets which reached Jacqueline at Tinned Tomatoes, Louise at Please Do Not Feed the Animals, Stuart at Mr CakeyBoi  and Kellie at Food to Glow.

It's always a pleasure to meet up with Jacqueline from Tinned Tomatoes (on the right) more photos of food bloggers in my next post, but as there is a lot of information to share, I am splitting this into 'chapters' expect 'lashings of ginger beer!'.



Our first speaker was Justin Galea, the Executive Chef at the Turnberry Hotel.  Justin is passionate about food and talked about three important aspects of showcase food: sustainability, seasonality and ethical purchasing.  He is able to buy excellent game, beef and vegetables from the local area around the hotel.  He also has access to fresh fish landed at Girvan and  quality seafood from the island of Arran on his door stop. Justin told us the story of a diner who asked for an asparagus omelette out of season and how he is prepared to 'say no' to customers on the grounds of seasonality, if the product is not in season it won't be on the menu.

Sustainability is only one aspect though, buying locally is only sustainable if the product is good and ethically produced.  There were more tales of local suppliers, some of whom were artisan producers farming using organic methods, but unable to get the accreditation.  As long as he was satisfied with that the production was of the highest quality and ethically produced he was willing to pay a premium.  Buying high quality produce locally means that the carbon footprint and environmental impact of the Hotel resort stays low.

It was news to me that the majority of foraged food for the top 50 restaurants comes from Scotland.   Justin is fortunate enough to be able to walk 200 yards from his kitchen into the woods behind the hotel and forage for ingredients which reach high prices in the markets in London.

Justin then moved on to talk about value for money. The Turnberry Hotel is an expensive place to eat, but from Justin's point of view, value for money is about the enjoyment received for the price paid, walking away with an experience.  I would agree, but would be unlikely to be prepared to pay £600 for a dinner for two!

We were also guided as to how to identify a good chef.  Justin recommended quizzing the waiters, they should be able to tell you everything about the dish you have ordered. Ask the name of the farmer who produced the main ingredient, and for meat like beef, ask whether it is grass fed or grain fed.  Was the fish farmed or line caught?  In a nutshell "Where has it come from and why?"

One of the questions asked of Justin was "who influences you and who do you follow online?"  The answer was an interesting one as Justin has been following his food heros, such as Alain Bourdin, since he was 10 years old, when there was no Facebook, LinkedIn or Twitter.  He 'follows' them wherever he can find them, but also recommended You Tube as a rich source of inspiration citing Grant Achatz of the Alinea Restaurant and Ryan Clift  of the Tippling Club in Singapore as well worth watching.

Chapter 2 coming soon...

Labels: Alain Bourdin, Food to Glow, Grant Achatz, Justin Galea, Mr Cakey Boi, Please Do Not Feed the Animals, Ryan Clift, Taste Ayrshire, Tinned Tomatoes, Turnberry Hotel, Twitter

posted by Janice @ 22:21 12 Comments