Wagon wheels

I found this very easy recipe in one of my Jamie Oliver magazines.

Wagon wheels are marshmallows melted between 2 biscuits covert in dark chocolate and roasted coconut.

BRITISH thing of the week # 3

This lovely classic in new wraps 

Terry's Chocolate Orange taste delicious 

(This version has 'popping' sweets hidden in the chocolate)

And if you are a Dane and like Orange St œnger this is your British equivalent 

BRITISH thing of the week # 1

For a long time I have been inspired by this lady.

So from now on I will introduce you to 'BRITISH' thing of the week.
I will choose a product or item each week that is either British designed or manufactured.

This week it is a wonderful treat, perhaps quite childish? But I have a great love for it and I think it taste wonderful :-)

Let me introduce you to HARTLEY'S JELLY

White chocolate and liquorice almonds

When Malene was over last week, she showed me how to make these yummy treats, they are very much inspired by the very expensive Summerbird, liquorice almonds :-)

Have a go, they are very easy to make...

All you need is:

Almonds

Good quality white chocolate

liquorice powder 

Cocoa powder

Roast the almonds on a baking tray in the oven for about 5-6 min at 170˚
cover them in melted chocolate
let them cool quite a bit before dusting them with a mixture of liquorice* and cocoa powder.

*I use Johan Bulow liquorice powder, due to its strength in flavour I mix it with cocoa powder, if you choose to use a different make you might not need to mix it up.

Also if you're not keen on liquorice, try to dust them with cocoa powder on its own, I'm sure that would be nice to :-)

Enjoy

Apricot & Almond Truffles, with a twist of liquorice

Apricot & Almond Truffles

(makes approx 40 truffles)

200g Dark Chocolate grated (I used 90% cocoa solids)

150g Caster Sugar

250ml Double Cream

2 Tablespoons of Apricot conserve

100g Ground Almonds

2 Tablespoons Alcohol (I used sweet white wine but Amaretti would be good)

Cocoa or liquorice powder to dust

Heat Cream and sugar until almost boiling, take off the heat and stir in the chocolate, conserve, ground almonds and alcohol if using

Transfer into a container and refridgerate until cold and firm

When cold, cut mixture into smallish pieces using a knife dusted in cocoa powder or roll them to small bite size balls and transfer into another container of sieved cocoa or a mixture of cocoa powder and raw liquorice powder

Keep refrigerated

Enjoy !