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Mars Bars Squares June 16, 2018

Filed under: Cakes,Desserts,Uncategorized — delishuss @ 7:42 am
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I’ve made these twice recently for different BBQs and they go down a treat with adults and children alike. They are so easy to make. It would be a great recipe to get the kids involved with and take dibs on who likes the bowl.

I don’t have any photos yet but you can rest assured that anything with chocolate, butter and mars bars is going to taste good.

This recipe makes two tins of 21 x 21 cm size, about 18 portions. It comes from the Avoca Cafe Cookbook 2. The Avoca cafes are my heaven, I love the stores, the food and all of it’s home-wares. Worth a visit, if you are a foodie. The best ones are Powerscourt Gardens and Rathcoole in Ireland.

Ingredients

200g butter

6 x 65g Mars Bars

200g Rice Krispies or Coco Pops

250g milk chocolate

 

Method

  1. Cut the Mars Bars and butter into small chunks. Add them into a heated saucepan (medium heat).
  2. Melt the butter and Mars Bars.
  3. Fill a saucepan 3/4 full of water. Place a large bowl over the saucepan and turn on the heat to medium. Add the chocolate and let it melt. Stir occasionally.
  4. Mix the melted butter and Mars Bar mixture with the Rice Krispies in a large bowl.
  5. Spread the mixture into the tin you plan to use, leveling it out.
  6. Once the chocolate is melted, pour over the chocolate and spread it evenly.
  7. Leave to set in the fridge or at room temperature if it’s cool enough. When you are ready to eat, turn the mixture out on a board and cut into squares.
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Trifle May 29, 2011

Filed under: Desserts — delishuss @ 9:46 pm
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This is not a traditional trifle by any means. This is a Jamie Oliver recipe. It’s  yummy and it’s also quick and simple recipe to make.  An all round winner.

Ingredients

3 oranges

75ml limoncello

100g sponge fingers

250g mascarpone

2 heaped tablespoons icing sugar, plus extra for dusting

100ml semi-skimmed milk

1 lemon

1 teaspoon vanilla paste or extract

1 punnet of raspberries, or other seasonal fruit

1x 100g bar of good-quality dark chocolate, for shaving over

 

Method

1.  Squeeze the juice from  3 oranges into an appropriately sized serving dish. Stir in the limoncello and taste to check the balance of sweetness and booze, adjusting if necessary.

2. Cover the base of the dish with a layer of sponge fingers.

3. Put the mascarpone and icing sugar ino a separate bowl with the milk.

4. Finely grate over the zest of the lemon, then squeeze in the juice from one half. Add the vanilla paste or extract to the bowl and whisk well.

5. Spread the mixture all over the sponge fingers, then scatter over the raspberries and finely scrape over a little dark chocolate. Put into the fridge.

6. After dinner take the dessert out of the fridge. Serve over a little icing sugar, then serve. If you’re feeling a bit indulgent you can melt the rest of the chocolate in the microwave and drizzle it over the top.

 

Mango, Orange, and Passionfruit Fool October 16, 2010

Filed under: Desserts — delishuss @ 8:56 pm
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This is a light and refreshing dessert. You really need to use ripe mangoes for this; otherwise it will be lumpy.

Serves 4

Ingredients

3 large, ripe mangoes, stoned and flesh roughly chopped

Zest of 1 large orange

4 tsbp orange juice

400g Greek yoghurt

Sugar-free sweetner, to taste

4 passionfruit, seeds extracted

Method

1. Place the mango, orange zest and juice in a food processor or blender. Process until smooth. Stir in the Greek yoghurt and add sweetner to taste.

2. Divide the mixture among four glasses or bowls, and chill for at least 30 minutes.

3. Spoon the seeds from the passionfruit on top of the fool and serve.