foods of the world – My Whisk and I

This is an old favourite which most of us have eaten in one form or the other. The addition of the chocolate layer on top adds a creaminess and turns a kids-party-favourite into an adult snack! Keeps well in a sealed container at room temperature.

2 X 200g packets plain biscuits
250g butter
60ml condensed milk
30ml golden syrup
45ml cocoa powder, sifted
30 sugar
160g dark chocolate; I used De Villiers Dark Chocolate, Intense
160g white chocolate; I used De Villiers White Chocolate, Raspberry, Vanilla and Almonds

Line two 20cm X 20cm baking tins with baking paper.
Put the biscuits into a plastic bag and crush them with a rolling pin. Pour the biscuit pieces into a large mixing bowl.
Add the butter, condensed milk, syrup, cocoa powder and sugar to a small saucepan and melt together over a low heat.
Stir the mixture until completely smooth and amalgamated.
Pour the runny mixture onto the biscuit pieces and mix well, making sure that all the pieces are covered in it.
Divide the mixture between the two prepared baking tins and smooth the top with the back of a spoon. Press down to compact the mixture.
Refrigerate for 10 minutes.
Chop the dark chocolate into small pieces and add it to a heatproof bowl that sits on a saucepan of simmering water. Stir every now and then until the chocolate is melted. Pour onto one of the baking tins with brownies.
Repeat the process with the white chocolate and pour over the other batch of brownies.
If you want to prettify the brownies with edible flowers, now is the time!
Place the two baking tins in the refrigerator for 30 minutes.
Slice before serving.

As far as I’m concerned chicken pie is a crowd pleaser and a very convenient fall-back when you have to feed many people. This pie is made with store bought pastry but has a fabulous flavour! You will feed 6 hungry people with this recipe but you may double quantities for a larger pie.

9 chicken breasts, skin removed
1litre chicken stock
200g mushrooms
1 onion, chopped
3 cloves of garlic, minced
15ml turmeric
15ml salt
10ml thyme leaves
250ml greek yoghurt
1 packet shortcrust pastry
Egg wash: one egg beaten with 15ml of milk

Cut the chicken breasts into chunks and add them to a large saucepan.
Pour the stock in and add some hot water to cover the chicken.
Bring to a boil, turn the heat down to a simmer and cook the chicken for one hour.
Turn off the heat and allow the chicken to cool in the liquid. (This will prevent the chicken from drying out and losing its taste).
When the chicken is cool enough to handle comfortably: drain and discard the liquid and pull the chicken apart with your hands or two forks, as you would with pork belly.
Keep the pulled chicken to the side.
Preheat your oven to 220℃.
Put a heavy based saucepan onto the heat and cover the bottom with oil.
Add the mushrooms and fry them at high heat until they start to caramelise.
Add the chopped onion and cook until soft.
Now add the garlic, salt and thyme leaves and cook for one minute while stirring.
Add the cooked chicken and the yoghurt to the saucepan and reduce the heat to a light simmer for 30 minutes.
Spoon the chicken mixture into a heat-proof dish and allow to cool.
Roll the pastry to the size of your oven dish and cover the chicken mixture with it.
Brush the pastry with egg wash and bake for 25 minutes or until golden.
Serve warm with a salad.

Tag: foods of the world

Biscuit Brownies

Chicken Pie