Her Recipe, Her Rules

Cooking. Some would say one cannot cook, without even having tried! cooking is an art, say no if you must, its my blog and you can cry if you want to! :) although yes you are entitled to your own opinion, cooking is fabulous, cooking is spiritual, self discovering, ( you can tell i love my stomach) so when i never lifted a pan in my life, i told my sisters that today, for 1 year, i have been cooking. They have been skeptical but with the constant support of my husband, my closest friend ( she cooks like a star) and of course one  cannot go without saying my mother, we discovered a 4th supporter and i simply cannot live without her and also should not live with to be quite honest. Nigella Lawson's fantastic recipes are just NEVER ever wrong! Oh, and she does not give you a million and one ingredients to work with, just few which are the 101 of cooking and voila, makes one of THE best recipes especially quickies ( for deserts :) ) yes my dress doesnt fit as good as it used to.. but, but , but ( wait for it..) I enjoyed myself, learned, and cant stop feeling good about the fact that I CAN COOK! now, i just have to find a diet book!  i just make it for my lovely guests who loves and can splurge! :) Here is a favorite of mine, her website is on the title link! Happy cooking!

Ingredients

• 125g soft butter
• 300g best-quality dark chocolate (minimum 70% cocoa solids), broken into pieces
• 3 x 15ml tablespoons golden syrup
• 200g Rich Tea biscuits
• 100g mini marshmallows
• 2 teaspoons icing sugar for dusting

Method

1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml of this melted mixture and put to one side.
2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
4. Tip into a foil tray (24cm square); flatten as best you can with a spatula. Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
5. Refrigerate for about 2 hours or overnight.
6. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.

 Thank you Nigella!!!