Tesco magazine – Christmas 2016

Page 163

GIFTS TO EAT

F R U I T Y F E ST I V E B A R K Makes 6 bags V Takes 25 mins, plus cooling Cost per serve 45p 375g white chocolate 375g plain chocolate 100g dried cranberries 40g raisins 75g dried apricots, roughly chopped 100g crystallised ginger pieces, roughly chopped 100g milk chocolate buttons or chips 100g white chocolate buttons or chips

Mini panettones Christmas crackers

Fruity festive bark

1 Line two 30cm x 20cm baking trays with nonstick baking paper. Break 300g each of white chocolate and plain chocolate into separate bowls and melt over pans of gently simmering water, until all the chocolate has melted. 2 Pour the white chocolate into one tray and the plain chocolate into another, and level. Melt the remaining 75g of both types of chocolate in their respective bowls. Drizzle the white over the plain chocolate on the tray in a random pattern and use a skewer to swirl further to achieve a marble effect. Repeat using the remaining melted plain chocolate, drizzling over the white chocolate tray, then marbling. 3 Scatter the cranberries, raisins, apricots, ginger and chocolate buttons equally over both. 4 Chill until solid. Remove from the trays and put on a chopping board, still on the paper. Then, using a long sharp knife, cut into chunky shards. 5 Divide the shards of white and plain chocolate bark evenly for gifting. The bark can be kept in the fridge for up to 1 week before being gifted. Each 1/3 bag contains Energy

1357kJ 324kcal 16%

Fat

Saturates

Sugars

Salt

16g 9g 43g 0¡1g 23% 47% 48% 2%

of the reference intake. See page 194. Carbohydrate 44g Protein 4g Fibre <1g

Food of love Find more delicious gifts with which to treat friends and family at tes.co/ediblegifts

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