post-op day #1 & some sticky treats

¡Hola! Hmmm, lying my favourite couch all doped up after yesterday's hernia operation, both sides at once is a little viscious, but I am really enjoying my time off :o) Can't say I have too much appetite with all those pills schwimming around my stomach, and the thought of food makes me a little nauseous, so I don't feel too enthusiastic ooo-ing and aaah-ing about culinary delights at the moment but I can't pass by this opportunity to post more fattening recipes... hehehe!

For the first restipe, I thought I absolutely must post a recipe for millionaire's shortbread, it's perfect for parties! The first time I ever had this was in boarding school, probably the only edible things they had there. I know I have eyeballed it a couple times at Boots since then, but once I have read the ingredients and calorie count, I definitely rather go buy a bag of carrots!


Preaheat ovent to 180C/fan.
Grease a 18cm square pan, make sure it's at least 4cm deep. Put together in a bowl: (or save your time and shove it all in the Vorwerk for a couple secs)

1. 225 g plain flour
2. 75 g caster sugar sugar
3. 150 g cold unsalted butter, diced

Mix the 3 ingredients together and rub in the butter until it forms breadcrumbs, and then work it further until it forms a dough.  Press the dough evenly into the greased pan and prick it all over with a fork. Bake it for 25 mins or until golden. Leave it to cool in the tin.

In a small saucepan, (hahaha, I've started pronouncing 'sauce' like Mr T, he calls ketchup 'soss'! Hehe, the apple doesn't fall too far from the tree, Paul was just the same as a kid!), combine:

1. 100 g unsalted butter
2. 100g g dark soft brown/muscovado sugar

Once melted, add:

1. 2 tbsp golden syrup
2. 397 g can sweetened condensed milk

Keep stirring until the mixture comes to boil, then cook for 5 minutes mixing all the time. Remove from the heat and stir in a few drops of vanilla essence or vanilla sugar. Spread over the shortbread base. Put in the fridge to cool completely.

Melt 200 g dark chocolate over low heat. You may add 1 tbsp vegetable oil to this or I preferred to add a little cream.
Spread it over the cooled toffee and put back in the fridge until set. You might want to score out the pieces in the chocolate before it is completely set in order to facilitate cutting it later.