snack – Page 13 – My Whisk and I

This might just be THE easiest fudge you have ever made!! Add some more Pistachio and Goji berries if you like the tartness or opt for a smoothest of all chocolate fudge!

1 X 385g can of condensed milk
320g De Villiers Chocolate: I prefer the 85% dark; chopped
50g pistachio nuts
30g dried goji berries

Line a baking tray or ceramic dish of 19cm X 19cm with baking paper.
Add the condensed milk and chopped chocolate to a saucepan and place on very low heat.
Stir the mixture with a whisk until the chocolate has melted completely. Keep moving the mixture in the saucepan and keep the heat on low as the chocolate will seize if it becomes too warm, too soon.
Remove from the heat and pour into the lined baking tray.
Smooth the top with a spatula and sprinkle with the pistachio and goji berries. Lightly press the nuts and berries into the fudge with the back of the spatula.
Place the fudge in the refrigerator for about 3 hours.
Slice and enjoy.
The fudge keeps well in a sealed container.

If you cannot decide whether you want to have savoury or sweet it is best to go with both! These cupcakes are quite unusual but very satisfying and ticks all the boxes when you honestly don’t know what you are craving… it simply balances your tastebuds and it works! The recipe yields 12 regular cupcakes.

75g butter, cubed
160g sugar
1 egg
200g flour
10ml baking powder
2ml salt
250ml milk
250ml + 80ml feta cheese, crumbed

150g butter
45ml Marmite

Preheat your oven to 190℃.
Line a 12-hole cupcake/muffin tin with paper cups and lightly spray with a cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until soft and creamy.
Add the egg to the mixture and beat a few seconds more.
Sift the flour, baking powder and salt together in a bowl.
Add one spoonful of the flour mixture, alternating with the milk until everything is incorporated.
Switch off the mixer, add the 250ml of crumbed feta cheese and mix through with a spatula.
Spoon the mixture into the prepared baking tin and bake for 25 minutes.

Add the 150g butter and marmite to a small saucepan.
Place on medium heat and once the butter has melted, take it from the heat and whisk to incorporate.

Take the baked cupcakes from the oven and spoon the marmite mixture over the cupcakes.
Cool slightly on a cooling rack before serving.

Tag: snack

Pistachio-Goji Berry Chocolate Fudge

Marmite-Feta Cupcakes