If you feel like treating yourself with a warm soup and an easy no-bake dessert, your are going to like what comes next!
The menu this week was
Broccoli soup and Rocky road!
- 1 large potato , diced
- 1 onion, chopped
- 1.2l chicken or vegetable stock
- 400g broccoli, chopped (including the stalk)
- Salt and pepper
- Option: Crème fraîche to serve
One recipe for different soups and great taste! Ula is sharing her love with us by adding some cream (picture 3), while Marta went foraging some wild garlic to add more taste to the soup (picture 2)!
In a big saucepan, put the potato, onion, broccoli and stock in a saucepan and bring to boil, turn down to simmer for 25 mins until the potato is tender. Check with a knife. Blend the soup until smooth, add salt and pepper to taste.
- 75g digestive biscuits
- Handful pink and white marshmallows
- 100g butter
- 2 tbsp golden syrup
- 200g dark chocolate, chopped into small pieces
Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
Put the butter and golden syrup in a saucepan and heat gently until the butter has melted.
Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows.
Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don’t press it down too much, you want quite a bumpy ‘rocky road’ surface.
Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.
Big thank you to Ula, Frances, Marta, Fiona G, Ian, Fiona M for sharing their pictures and for their creativity!