As a grandmom, I like to have fun activities for the kids when they are visiting. Interactive games for varied ages work well. These cute and colorful, Something Fishy matching memory game, provides hours of fun for kids while building recall, focusing and problem solving skills.Continue Reading
25 MINS. preparation – 30 MINS. refrigeration
250g chocolate (minimum 70% cocoa solids)
*7/8 cup unsalted butter
2 tbsp corn syrup (I used 2 parts Karo corn syrup and 1 part molassas)
1 cup roasted shelled hazelnuts ( I used cashews)
1/2 package McVITIE’S DIGESTIVES© (200g), roughly chopped
1 cup dried figs, chopped (I used dried cherries)
75g white chocolate
Grease and line a 20cm square tin. (I used an 8×8-inch pan)
Melt the dark chocolate, corn syrup and butter in a glass bowl over a pan of simmering water, stirring until well combined. (I used the microwave, 30 seconds at a time at 30% powder, stirring between each time until melted and smooth)
Fold in the hazelnuts, McVITIE’S DIGESTIVES© and figs.
Spoon the mixture into the prepared tin and press it down firmly to remove any air bubbles.
Melt the white chocolate in a glass bowl over a pan of simmering water.
Drizzle it over the tiffin with a teaspoon in lines and use a cocktail stick to drag the chocolate lines in a backwards and forwards motion across the whole tiffin.
Leave in the fridge to set before serving.
* I miss calculated the amount of butter when preparing, using 7/8 of a stick rather than 7/8 of a cup of butter. Though I saved a bunch of fat and calories and the tiffin tasted wonderful, it was a little crumbly and it would had make a prettier confection with the additional butter.
Feel free to substitute your favorite nut and dried fruit for the hazelnuts and figs. Other recipes suggest using graham crackers if you can’t find McVities Digestives. I have substituted vanilla wafer cookies with success.
Here is the link to another yummy tiffin recipe I made with my grandsons a few years back.
2 Tbs butter
1 celery stalk, chopped
3 carrots, chopped
1 medium onion, chopped
4 cups chicken broth (reduced sodium if you prefer to add your own salt)
2 large potatoes, cut into 1-inch chunks
small sprig of fresh rosemary, chopped or 1⁄4 teaspoon dried rosemary
hefty dash pepper
2 cups milk
3 tablespoons flour
1 1/2 cups ham, cooked and diced
1 Tbs. fresh parsley, chopped
In a Dutch oven or pot, melt butter over medium heat; add celery, carrot and onion and cook, stirring occasionally, for 7 minutes.
Stir in chicken broth, potatoes, rosemary and pepper. Heat to boiling; reduce heat, cover and simmer gently until potatoes are tender, stirring occasionally, about 15 minutes.
In a measuring cup or bowl, whisk together the milk and flour. Pour into the soup, whisking to combine. Gently simmer and stir 5 minutes more. Stir in ham and parsley and heat through. Adjust seasoning.