Recipes

Swiss Milk Toffee

• 2lbs (900g) Castor or finely granulated sugar
• 1 tablespoon syrup
• 3oz (75g) butter
• 1 small teacup of milk
• 1 small tin full cream condensed milk

Melt butter in a pan with a thick base. Add syrup, teacup of milk and sugar. Melt VERY slowly, stirring continuously until the sugar is completely melted (to ensure the toffee will not be hard and sugary), Bring mixture to the boil and add condensed milk. Continue boiling for 20 minutes stirring all the time. Place the pan into a basin of cold water and stir quickly until toffee starts to thicken then pour it into a buttered tin and allow to cool, when cool cut into squares.

I'm showing favourtism here an starting with a personal favourite.. I have seen and tried many recipes for Chicken Liver Pâté and this is beautiful.

• 8oz (225g) Chicken Livers
• 8oz (225g) butter (at room temperature)
• 2 tablespoons Brandy
• 2 level teaspoons mustard powder
• 1 teaspoon fresh thyme (or 1/4 teaspoon if dried)
• 2 cloves garlic (crushed)
• Salt and fresh ground black pepper

Melt 1oz of the butter in a thick solid frying pan, fry the chicken livers in it for about 5 minutes, keeping them on the move and turning frequently. Remove livers from pan with slotted spoon (leave juices in pan) before pressing them through a sieve or popping them in the blender.

Sweets, confectionery and other miscellaneous treats!

recipes for jams and chutneys:

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