Back Where I Belong
As I watch my deliciously golden mixture bubble away on the stove stop I hum to myself that tune by some rapper whose name I cant remember but whose song contains the words that express how I’m feeling at this moment, “ back where I belong, something about being strong, there’s nothing that I cant tryyyy, so put your hands in the skkkkyyy” (along those lines anyway) After being on the road for a good 3-4 months I have finally been able to get back in the kitchen. Where I belong (and no I’m not saying that just because I am a woman). One of the things that makes me happiest in this world apart from travelling, apart from working out to tunes by Beyonce and apart from eating (just eating in general) is cooking.
Since I have been staying in Sevilla in a real house I have been able to get a little creative again in the kitchen. There’s just one problem. This real house, it has no oven. What??! I know who doesn’t have an oven?! I was so shocked to discover this fact that I almost just turned right around, walked out the door and hopped on the next bus out of there. But what I realised is that it just means I have to be more creative. A challenge. So when I attended my first couch surfing cooking meeting I was racking my brains with what to make, I wanted to make the obvious and always moreish NZ (not Australian ☺) dessert, Pavlova, but I didn’t have an oven! So with a little help from my Grandad’s recipe and a little kiwi influence I came up with this velvety hokey pokey chocolate slice.
My Grandad uses ginger and apricots in his version and I always remember loving devouring this sweet delight whenever we visited him. His recipe uses sweetened condensed milk, something else I have fond memories about. I remember loving when my Mum would make her caramel slice because I would get to lick the spoon after she had used the sweetened condensed milk. I had a really bad realisaton making this slice as it dawned on me that I am in fact an adult now and if I want to eat sweetened condensed milk straight from the can then I can sure as hell do it and no one can stop me! Unfortunately I have now had to ban myself from buying sweetened condensed milk, add to that list Nutella as I had the same realisation the week before about this, my all time favourite flavor combination, and needless to stay the jar didn’t last long!
So with my slice I decided that I needed to incorporate a little kiwi in to it as it would be my dessert for the International couch surfing dinner, I thought hokey pokey would make a great addition to this slice because I’ve never met a person who doesn’t love hokey pokey! This recipe is great as you can add almost anything you like and it’s so simple. And the best thing, I didn’t need to use an oven! So the recipe…….
Velvety Chocolate and Almond Hokey Pokey Slice
Start with the Hokey Pokey
2 Tablespoons Golden Syrup or Honey (I used honey as Golden Syrup doesn’t exist in Spain, it has a slightly different flavor but is still just as tasty)
1 Teaspoon Baking soda
1. Lightly mix the sugar and the honey together in a pot and boil over a medium heat on the stove. DO NOT stir once the mixture is on the stove top.
2. Let the mixture boil for about 5 minutes or so, the important thing is to watch it carefully and watch for a change in colour. You want the whole mixture to darken in colour to a nice golden brown.
3. When the mixture has darkened, the bubbles are bubbling and it looks as though it’s close to burning, remove from the heat and quickly whisk in the baking soda.
4. The mixture will foam and double in size and you can then pour the mixture quickly on to a piece of baking paper. Let sit until it has cooled.
*If the Hokey Pokey is chewy and sticky then it wasn’t hot enough when you added the baking soda, next time it needs to be left longer to bubble.
** This makes a small batch, double the quantities if you would like to have some left overs!
200gms Best quality dark chocolate (This is important, I have tried it with cheap milk chocolate and the flavor just isn’t as good)
½ C sweetened condensed milk
50 gms Butter
1 portion of crushed Hokey Pokey
¾ C Chopped almonds
¾ C Dried cranberries
1. Melt the chocolate, sweetened condensed milk and butter over a low heat and let your mouth drool at the sight of this delightful mixture!
2. Crush your pre-prepared hokey pokey (which should have beautiful fluffy air bubbles throughout it) into small pieces with your hands or a blunt kitchen object.
3. Add hokey pokey, almonds and cranberries to the chocolate mixture and pour in to a small tin lined with baking paper. I used a loaf tin but you can use a cake tin if you prefer. Cover and put in the fridge to set. And there you have chocolate hokey pokey perfection!
4. Cut in to slices and enjoy straight from the fridge.
I love how simple this recipe is, it’s rich so you don’t need a lot. This recipe makes a small batch to enjoy as dessert or with coffee.