Chip Butty

@caughtsnackin 🥪 Which chip butty would you try?! 🍟 #boredvibes #cooking #yum #fyp #cupboardcooking #superiorsnack #levelup #recipe #snack #food #chips #ukfood ♬ Hungry Child (Edit) - Hot Chip

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Quince Curd

400 g quinces peeled and cored, cut in to small pieces
65 g lemon juice
125 g unrefined caster sugar
4 whole eggs
75 g unsalted butter, cold cut in to small pieces
pinch of salt

Place the chopped quince in a medium saucepan and cover with cold water, bring to the boil and cook until the quinces are soft.

Drain the cooked quince from the water and puree while warm to a smooth pulp.

Scrape the warm quince puree in to the top part of a double boiler.

While the puree hots up , whisk together the eggs, sugar, salt and lemon juice in a separate bowl.

Add the egg mixture to the quince puree in the double boiler, cook the mixture for approximately 20 minutes, until the mixture has thickened. Stir occasionally, do not over heat, as overheated eggs could cause the curd to curdle.

Once cooked, add the cold butter to the hot mixture and mix until the butter dissolves and the curd is left with a shiny gloss.

Let the curd cool completely, store in a clean jar in the fridge for up to three days.

(britishlarder.co.uk)

Marshmallow brownies

Ingredients

    240g / 8oz butter
    150g / 5oz dark chocolate (a spicy one works well)
    60g / 2oz cocoa
    150g / 5oz plain flour
    500g / 1lb 2oz caster sugar
    5 eggs, beaten
    150g / 5oz marshmallows, chopped

Preparation method

1. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.
2. Melt the butter and the chocolate together very gently.
3. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows.
4. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice.

(bbc.co.uk)

Honeycomb

By Lorraine Pascale

Light, crunchy and a perfect addition for ice creams.

Ingredients

    1tbsp vegetable oil, for oiling baking tray
    80g/3oz butter
    160g/5½oz caster sugar
    80g/3oz golden syrup
    2 tsp bicarbonate of soda

Preparation method

1. Grease a 20cm/8in square baking tin with vegetable oil.
2. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes.
3. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set.
4. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts.

Top recipe tip

To stop the honeycomb mixture from burning, dip a pastry brush in some water and brush the sides of the pan to remove any sugar.

(bbc.co.uk)

Nutty toffee apples

Ingredients

    6 Cox apples
    6 small wooden ice lolly sticks
    225g/8oz granulated sugar
    110ml/4fl oz water
    30g/1oz butter
    2 tbsp golden syrup
    4 tbsp finely chopped mixed nuts

Preparation method

1. Push the wooden sticks halfway into the apples at the stalk end.
2. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.
3. Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).
4. Remove the pan from the heat and gently stir in the nuts.
5. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment.

(bbc.co.uk)

Chocolate marshmallow brown sugar fudge

By Lorraine Pascale

Ingredients

    vegetable oil, for greasing
    70g / 2½oz butter
    300g / 10½oz soft light brown sugar
    125g / 4½oz evaporated milk
    225g / 8oz marshmallows
    300g / 10½oz milk chocolate, chopped
    75g / 3oz dark chocolate (at least 60% cocoa solids), chopped

Preparation method

1. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper.
2. Put the butter, sugar and milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes.
3. Take the pan off the heat and add the grated chocolate. Leave for one minute, then stir the mixture together until everything is melted.
4. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares.

(bbc.co.uk)