Posts Tagged ‘dark’

Yeah, so that’s the last time I consult Urban Dictionary for possible funny uses for the word “fudge”… so yeah, from my opening gambit, you may have fathomed that this post is about fudge. If that is what one fathomed, then one fathomed correctly. Here, have a piece of fudge. I’ve got loads of it.

I’ve spent all weekend (well, Friday and Saturday) making fudge. Two types. One recipe isn’t mine, one recipe is mine. Firstly I shall discuss the recipe that isn’t mine. This is a complete copy/pasta job, and I shall take no credit for it. Except when my friends eat it, and they all go “wowww, this is sooo gooooooooooood”… then I shall take all the credit I possibly can for it!

Sophie Dahl’s Peanut Butter Fudge

Ingredients :

  • 125g/4½oz butter
  • 500g/1lb 2oz dark brown sugar
  • 120ml/4fl oz milk
  • 250g/9oz crunchy peanut butter
  • 1 vanilla pod, seeds only
  • 300g/10½oz icing sugar

Method :

  1. Melt the butter in a saucepan over a medium heat.
  2. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.
  3. Remove from the heat, and stir in the peanut butter and vanilla seeds.
  4. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.
  5. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
  6. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.

Recipe taken from : http://www.bbc.co.uk/food/recipes/database/peanutbutterfudge_93630.shtml

So yeah, it is really nice, although as with all fudge, quite sickly. Just to finish off this bit, here is a picture of my peanut butter fudge I made…

Sophie Dahl's Peanut Butter Fudge

Sophie Dahl's Peanut Butter Fudge

As I said, not my recipe, but I thought that I should share it with you lovely, lovely people, and suggest that you give it a try, it’s a nice simple fudge recipe that doesn’t require a sugar thermometer. Which is good for me, as I still don’t own one, but I think with this new found skill of fudge making, I’m going to have to purchase one for myself.

But no!! Today’s blog doesn’t end here. How could I leave you, just reading my ramblings on, and not provide you with an original recipe? That would be morally bankrupt of me. I would go to sleep, feeling dirty, that I fobbed you off with a half hearted copy/pasta. No. I would never do that. Never ever. I’m good to my readers.

I don’t know about everyone, but I’m sure a lot of people from my parents generation (in their late 40’s/early 50’s) have one of those collections of recipes. Well, I have one. It has some old family recipes, and in it, I found a recipe for Chocolate Fudge.

I like chocolate, and fudge is a great medium for chocolate, but I thought to myself… well chocolate fudge is good, but it’s not terribly exciting. So, I took a list of basic ingredients with me into town, and began to buy them, looking out for something I could do to make it more exciting. A few of my ideas were (and bear in mind that I will do some of these when I get the ingredients)

  • Mocha Fudge (coffee and chocolate)
  • White Chocolate and Strawberry Popping Candy Fudge
  • After Dinner Mint Fudge (dark chocolate and peppermint extract)

Those were my three ideas, and yes, the Mocha and After Dinner Mint fudges were possible, but as walking through the shops I had some more grand ideas of how I could make the After Dinner Mint fudge, and decided that as nice as Mocha fudge would be, I’m not a big fan of coffee, and definitely have to be in the mood for it. And as for popping candy, it seems near impossible to find. Anywhere. Not even Hawkin’s Bazaar sold it, and they sell loads of sweets from when we were kids!!

So I did what any other 22 year old with a sweet tooth would do. I got the ingredients to make Double Chocolate Fudge! Hoorah!! Oh, and I’d advise using an electric whisk to do this. It takes a while to make even with one of those!

Double Chocolate Fudge

Ingredients :

  • 120g unsalted butter
  • 397g tin condensed milk
  • 120g dark chocolate
  • 800g icing sugar
  • bag of white chocolate chips

Method :

  1. In a large bowl, soften the butter, and then slowly beat in the condensed milk.
  2. Melt the dark chocolate, either in a bain marie, or in the microwave.
  3. Allow the chocolate to cool slightly, and then gradually beat into the butter and condensed milk.
  4. Add 200g of the icing sugar, and mix it in.
  5. Add as many white chocolate chips as you want. I went for the entire bag. Incorporate into the mixture.
  6. Gradually, add the rest of the icing sugar until it forms a dough like consistency.
  7. Pour into a suitable tin lined with a greaseproof paper, and allow to set in the fridge overnight.
  8. Dice into bite sized pieces, sit in front of the tv and scoff them.
Double Chocolate Fudge

Double Chocolate Fudge

So now it’s got me thinking, what other types of fudge can I make? The one flavour which is buzzing around in my head at the moment is a two layered fudge of Rhubarb and Custard Fudge. Which would consist of a bottom layer of bright cerise fudge flavoured with rhubarb, and a bright yellow top layer, made with none other than Birds custard. I’ve just found a website (literally, just now) which does flavours, including rhubarb flavours, and they allow up to 5 samples. I don’t know if I will get approved for some samples, but be assured that if I do get samples sent for rhubarb flavourings, there will be a blog post very shortly after I get it in the post!!

I think that’s about it for this post, and MY!! What a post. Two recipes. Loads of wittering on about fudge. Blimey.

I guess one final thing to ask, what flavours of fudge would you like to try? Answers in the comments box. You see, I’m thinking about looking into selling fudge (obviously this would require me to take a Food Safety course/exam, and for my kitchen to go under inspection to make sure that it’s safe and clean enough to use for making food to sell) but it may just be worth it!

Seriously, does anyone want a piece of fudge? I’ve got a metric shitload of it!!



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Yes, this blog is going to be entirely about everyones favourite malnourished Transylvanian poptart twins (what, their wikipedia still says they are signed onto a record label?!?, what?!?… mind you, the record label doesn’t have a wikipedia entry, and if you don’t have a wikipedia entry, you may aswell not exist, eh?… shit… someone quickly go make me a page!!).

Ok, I lied when I said it would be about The Cheeky Girls (they do need a sandwich, though!). The following blog post contains a recipe for pork cheeks, cooked in ale. Hooray!

I love cheaper cuts of meat, they tend to have much more flavour, I don’t really understand why we live in a world, where people pay more money for the less flavourful cuts of meat, just because it’s easier to cut and eat. I don’t want things to change, though. I like being able to get tasty meat for dirt cheap! It just puzzles me. People won’t eat offal, and I want to know why. It’s perfectly good. Anyway, before I go on a rant about why people don’t eat offal, I’ll just get on a post the recipe.

Braised Pork Cheeks

(Serves 3)

Ingredients :

  • 9 Pork Cheeks
  • 1 Large Onion
  • 2 Large Carrots
  • 2 Cloves of Garlic
  • 1 Bottle of Dark Ale (I used J.W. Lees, “Brewer’s Dark”, a CAMRA gold award winner)
  • Plain Flour
  • Salt and Pepper

Method :

  1. Slice the onion into large pieces (this is a rustic, hearty dish, you don’t need it chopped to fine), and leave to sweat in a large, heavy bottomed pan with some vegetable oil.
  2. Once onion is sweated, finely mince the garlic and add, stir in, and turn the heat up a little so the onion begins to take on some colour.
  3. Season a plate of flour with salt and pepper, and roll the pork cheeks in this, making sure they are covered with a light dusting.
  4. Take the onions and garlic out of the pan and put to the side in a bowl.
  5. Sear the pork cheeks in the pan on a moderate to high heat.
  6. Add the onions back into the pan.
  7. Slice the carrots (not to thinly) and add them to the pan.
  8. Add the bottle of beer, and bring to the boil. Once brought to the boil, turn it off and put a lid on the pan.
  9. If the pan is ovenproof, put it into the oven, if not, put the cheeks, onions, carrot and beer stewy goodness into an ovenproof pot with a lid, at around 150degrees C.
  10. Leave to gently cook for about 2 hours.
  11. Best served with mashed potato (with a tablespoon of wholegrain mustard mixed through it) and curly kale.

It’s easily one of the best things I’ve eaten this week, and the pork cheek is so full of flavour, and just melts in your mouth!!

Bon Appetit…

lol. As if I would really finish a blog off on something as cliched as “Bon Appetit”… how about this.

Enjoy eating, omnomnomnomnom. Yeah, that’ll do

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