Cornflake cakes

To borrow a phrase from a friend, 'When I was a nipper'... our local bakery used to sell chocolate cornflake cakes, one of my favourite weekend treats. They used to make them in triangular moulds which was considered very exotic by all and you could nibble off each cornflake - making it last for the longest time.

And of course, over years I have churned out many, many with varying levels of assistance from generations of borrowed children (of all ages). I also have a couple of variations on the theme and to be honest have developed a more grown up version with sultanas and flaked almonds (and a dash of booze).

I haven't made any for some years and and they have faded from my conciousness but I was recently in a one of a chain of coffee shops (who will remain nameless in case they want to sue once they've read this) and having seen cornflake cakes on the counter decided to have one with my afternoon cappuccino (yes, I KNOW you're only supposed to have the frothy one at breakfast but I like it and do not care. I have always been a rebel).

It was appalling. Disgusting. Revolting. It had obviously been made in a large batch, the cornflakes had been smashed up, there was waaaay to much sugar and the whole thing resembled concrete. I had to break into it with a knife - thus endangering anyone within range of the ensuing brown missiles. Peeved does not come close. A childhood memory trampled to dust by commercial imperatives.

Listen here Costa, (oops, that gave the game away) - some things are too important to be exploited.

Having seethed for a week or so at this insult to childhood innocence, (Overly dramatic? Moi?), I decided to get down to business and make a batch of my own. So here is my recipe for my slightly more grown up version.

TIP: DO NOT scrimp on cheap chocolate or cornflakes. It can only disappoint. This is one instance when only good stuff will do.

Cornflake Cakes
makes 12 little ones, 6 grown up ones.

INGREDIENTS
150g Green & Black's plain chocolate
25g butter
50g Kelloggs cornflakes
20g sultanas
20g flaked toasted almonds
2 tablespoons golden syrup
50ml double cream
shot of liquer - Tia Maria (coffee flavour) or Drambuie (orange)

METHOD

1. Melt chocolate and butter (either in a bowl over simmering water, or in a microwave)
2. Stir in golden syrup, cream and liquer
3. When thoroughly blended stir in cornflakes, sultanas and almonds
4. Make sure that everything is thoroughly coated
5. Spoon into paper cases and pop into fridge to chill

You can also add small marshmallows or chopped cherrys if you wish but this is my favourite version. Ya boo sucks. Oh dear, I seem to have reverted to childhood...

Swedish Meatballs

OK, I detest shopping in IKEA. Well, not entirely true. What I detest are the people. So many people. All cramming into the space I wish to occupy. Who are they and why are they following me around the darned shop?

But the biggest lure is the cafe. In particular, the swedish meatballs. Yum. Now don't get me wrong, I don't hold with mixing jam and savoury, SO not my thing which means that whoever is with me gets my lingonberry jam with my blessing.

But back to the meatballs - you can buy them frozen, rush them home and put the ones you are not going to use into the freezer. But where's the fun in that? So here's a great recipe for Swedish Meatballs.


Swedish Meatballs
Serves 4

INGREDIENTS
meatballs
300g minced pork
300g minced beef
1 minced medium onion
100ml milk
75g dried breadcrumbs
rosemary (finely chopped)
sage(finely chopped)
1 teaspoon dried mustard
salt (pinch)
pepper (pinch)
2 tablespoons olive oil

Sauce
200ml beef stock
400ml double cream
salt (pinch)
pepper (pinch)
1 tablespoon of salted butter
cornflour
Sugar (pinch)


METHOD

1. Put everything (except the oil) into a large mixing bowl and mix - alternatively use a food processor.
2. Mix well until blended
3. Make into 20 meatballs - either use a larger melon baller or you can roll with your hands. If using hands, keep bowl of warm water to hand and keep hands moist which will prevent sticking.
4. Heat oil in large pan
5. When oil is hot place meatballs into plan and fry until brown and cooked through - remember half is pork and should be thoroughly cooked.
6. Shake pan gently during cooking to ensure the meatballs are done on all sides.
7. Remove meatballs and keep warm
8. Deglace the frying pan with a little water and add the stock
9. Reduce by a third
10. Add the butter and a pinch of sugar.
11. Whisk until dissolved completely and reduce by about a third again.
12. Thicken with cornflour to taste.
13. Taste and season with salt and white pepper.
14. Add meatballs to the sauce, or serve them separately.

To complete the IKEA-at-home experience, serve with french fries and lingonberry jam (or give the jam to somebody else - I know I will). Meatballs with no crowds. Bliss.

SPECIAL NOTE: If you don't have fresh beef stock, bottled stock is more than acceptable, or stock cubes. DO NOT use Oxo in the recipe. It contains more than just stock.