Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 33

You know you are full and that you probably shouldn’t, but somehow you find the room …

50g/2oz whole shelled hazelnuts

25g/1oz almonds

25g/1oz shelled pistachio nuts

400g/15oz milk chocolate

50g/2oz raisins

Serves: 6, as a snack

Prep time: 10 minutes

Setting time: 2½ hours (or make the night before)

1 Peel any brown skin off the hazelnuts and almonds, and break in half. If you prefer smaller pieces, crush them up. Toast along with the pistachios in a shallow frying pan – do not use oil. This only takes 5–6 minutes.

2 Meanwhile, break the milk chocolate into small chunks and melt in a small bowl over a pan of simmering water. When melted, pour the chocolate into the bottom of a shallow baking tray lined with baking parchment. Sprinkle the nuts and raisins onto the top of this and gently shake the tray to allow them to slightly sink into the chocolate.

3 Place the tray into the fridge and leave to harden. This takes at least 2½ hours, but is best if left overnight.

4 When it is set and you are ready to indulge, remove from the fridge and gently peel the parchment off the back of the chocolate. Break into pieces and serve!

Tip

• Follow this recipe in exactly the same way, but use white chocolate and quantities of dried cranberries, almonds and apricots (or any dried fruit you desire). Remember, only toast the nuts, not the fruit!