- 175 GRAM CHOCOLATE
- 200 GRAM SOFT BUTTER
- 300 GRAM POWDERED SUGAR
- 1 EGG, beaten
- 200 GRAM COOKIES, crumbled
- 50 GRAM NUTS, chopped
- 3 TBSP CACAO
- 50 GRAM COCONUT, grated
- 3 TBSP CUSTARD POWDER
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- 2 APPLES, peeled, cleaned and cut
- 400 GRAM BLACKCURRANTS
- 8 TBSP SUGAR
- 2 TBSP CORN STARCH
- 1 CUP YOGURT
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Melt 100 gram chocolate with 100 gram
butter. Stir in the egg, heat in the microwave until almost cooking
(but don't cook!). Add 50 gram sugar and beat for a few minutes; add
the nuts, the cookies, the cacao and the coconut, stir well and put
this in a rectangular mold, spread evenly. Melt 50 gram butter, add
200 gram sugar, 4 tablespoons water and the custard and beat this for
a minute or so; spread on top of the chocolate-cookie layer. Put in
the fridge for one hour. Melt the rest of the chocolate with the rest
of the butter, stir in the rest of the sugar and distribute this on
top of the custard layer. Refrigerate for one hour and cut in squares.
Nanaimo bars are named after Nanaimo in British Columbia, Canada,
en the story
goes that a group of friends re-invented them. Nanaimo's mascot is "Nanaimo
Barney" (Anna would love that)
and looks like a giant Nanaimo bar.
Serve nanaimo bars on the 24th of
May, when
Canada celebrates
"Victoria Day". Click on culinary
calendar for more links between cooking and celebration.
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Mix the apples with
the blackcurrants, the sugar and 1/2 cup of water. Bring to the boil
and simmer for 10 minutes. Dissolve the corn starch in a little water,
add the the fruit mixture and heat until it thickens. Pour the compote
in glass coupes and allow to cool down. Serve with a few tablespoons
yogurt.
From 19-21
August 1991, a group
of government members tried to seize the power from Gorbachev in
Russia in the
"August Coup". The fact that they failed and the flag was raised on
the 22nd is remembered as "Flag Day". Click on
culinary calendar for more links
between cooking and history.
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