A Sweeeeeet Tooth
Donna Hay is a recent discovery for me: in Italy is quite difficult
to find her books and her magazines. In one of
Milan’s best bookstore, Hoepli (they have the largest collection of
cookbooks in Italian, French and English of the city), I found one of
her books translated in French, Gourmandises (Modern Classics, Book
2), by one of my favourite cookbook publishing houses, Marabout. And
it was the only one they had by her…
What can I say: I just love this book!!! All the recipes are for
sweet treats and deserts: how can you not like it???
Of course her picture, or better, Con Poulos picture, is much more
polished and perfect then mine, but perfect appearance or not, those
little sweet treats are marvellous! If you have a sweeeeeet tooth and
cant’ imagine your life without a little treats after dinner, just go
for them!!! But on the other hand, if you have problem with sugar or
you are a diabetics, forget them: too much!!! Really toooooo much!!!
For the base
68 g of flour
25 g of dried coconut
50 g of sugar
63 g of butter
For the filling
65 g of black treacle (Donna suggests clear treacle, but I had only
black, and it’s already something I found it in Italy…)
62 g of butter, at room temperature
1 can (400 g) of condensed milk
For the topping
100 g of chocolate (60% of cocoa)
30 g of butter
Preheat the oven at 180° C. to make the base, mix all the ingredients
with a food processor. Lay the crumbled mixture on the base of a
rectangular ovenproof dish covered with greaseproof paper. Bake for
15 minutes, or until golden.
Let it rest while you prepare the filling.
In a small saucepan, heat black treacle, condensed milk and butter
until the mixture began to thicken. Spread it over the base and bake
for another 20 minutes, or until the filling is golden.
Let it rest and cool completely.
Melt the chocolate with the butter in a microwave oven. Spread it
over the filling.
Refrigerate over night and be ready to eat the day after for your
annual need of sugar!
P.S. Currently logging from a friend's home with a wonderful free connection provided by the office on the floor below... Yeah!
to find her books and her magazines. In one of
Milan’s best bookstore, Hoepli (they have the largest collection of
cookbooks in Italian, French and English of the city), I found one of
her books translated in French, Gourmandises (Modern Classics, Book
2), by one of my favourite cookbook publishing houses, Marabout. And
it was the only one they had by her…
What can I say: I just love this book!!! All the recipes are for
sweet treats and deserts: how can you not like it???
Of course her picture, or better, Con Poulos picture, is much more
polished and perfect then mine, but perfect appearance or not, those
little sweet treats are marvellous! If you have a sweeeeeet tooth and
cant’ imagine your life without a little treats after dinner, just go
for them!!! But on the other hand, if you have problem with sugar or
you are a diabetics, forget them: too much!!! Really toooooo much!!!
For the base
68 g of flour
25 g of dried coconut
50 g of sugar
63 g of butter
For the filling
65 g of black treacle (Donna suggests clear treacle, but I had only
black, and it’s already something I found it in Italy…)
62 g of butter, at room temperature
1 can (400 g) of condensed milk
For the topping
100 g of chocolate (60% of cocoa)
30 g of butter
Preheat the oven at 180° C. to make the base, mix all the ingredients
with a food processor. Lay the crumbled mixture on the base of a
rectangular ovenproof dish covered with greaseproof paper. Bake for
15 minutes, or until golden.
Let it rest while you prepare the filling.
In a small saucepan, heat black treacle, condensed milk and butter
until the mixture began to thicken. Spread it over the base and bake
for another 20 minutes, or until the filling is golden.
Let it rest and cool completely.
Melt the chocolate with the butter in a microwave oven. Spread it
over the filling.
Refrigerate over night and be ready to eat the day after for your
annual need of sugar!
P.S. Currently logging from a friend's home with a wonderful free connection provided by the office on the floor below... Yeah!
