mmm! food!mmm! food!120 g (4 oz) creamy toffees
60 g (2 oz) rice crispies
1 tablespoon of water
28 paper cake cases
Slowly melt the toffees with the water in a heavy-based saucepan, stirring constantly
to stop it burning.
When completely melted and smooth, stir in the rice crispies until they are all coated.
With slightly wet hands, roll into balls and put in the cases to set.
225g plain cake crumbs
150g chocolate (large bar)
1 tablespoon Golden Syrup
2 tablespoons of water mixed with Rum or Brandy flavouring (or sweet sherry
- if allowed!)
Chocolate strands, or cocoa powder if preferred
Place finely crumbled cake crumbs in a bowl. Break up chocolate
into pieces and put in a bowl in a pan of hot water to melt.
When melted, remove from the heat and stir in the cake crumbs.
Warm the tin of Golden Syrup in a pan of warm - not hot - water to make it easier
to measure. Measure in the Syrup and the flavouring (not all at once on the
liquid in case it gets too sloppy) and mix well.
Roll into balls with your hands and roll in chocolate strands or cocoa powder.
Leave in a cool place to set, and serve in petit four cases.
Variations: Add chopped nuts to the mixture. Roll in chopped nuts. Roll in coloured strands. Use white chocolate. Add chopped marshmallows. Use white chocolate with small cherry pieces.
225 g (8 oz) self raising flour
85 g (3 oz) margarine or butter
110 g (4 oz) sugar
1/2 cup of milk
jam
pinch of salt
Sift the flour and a pinch of salt into a bowl and add the fat - cut into small cubes.
With your fingertips, gently rub the fat into the flour until it looks like fine
breadcrumbs.
Add the sugar and enough milk to make a stiff dough.
Turn onto a floured worktop and knead gently and lightly until the dough is even and
smooth.
Divide into egg-sized pieces and roll into balls in your hands.
Put the pieces onto a lightly greased baking tray and push your finger into each bun to
make a hollow.
Put a small teaspoonful of jam into each hole and partly push the hole closed.
Bake in a hot oven - Gas Mark 7 or 425F or 220C for about 15 minutes.
Rice paper could be used as a base if liked.
If you have a parent who likes spicy food (like me) then this would be an excellent recipe for them to try.
8 roasted, peeled, green chillies
2 potatoes, peeled and chopped
2 tomatoes (optional)
1 garlic clove
1 onion, chopped
2 lbs cubed pork
Brown the cubed pork in a little oil. Combine all ingredients and simmer for two and a
half hours.
Tip: Serve with warm flour tortillas.
This is a dip we (Scarlet Pimpernels) made during patrol time one night at Guides.We used lots of different vegetables and munchies to go with it, so there was something for everyone to do.
1 tub natural yoghurt (or fromage frais)
2-3 teaspoons of either chopped fresh mint, mint jelly or mint sauce
1 Tablespoon of peeled chopped cucumber
A good squeeze of lemon
pinch of salt
Combine all ingredients. Put in a small dish and surround with 'dippers'.
Some dipper ideas:
Tip: Yoghurt, mayonnaise or fromage frais can be used as a base for many dips. You can buy dry powder mixes from the supermarket to add to these, we liked chicken tikka mixed with mayonnaise.
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