thank goodness, they seem to be happy to oblige by eating it all up.
Then they ask for the recipes... I’ve decided to share them here. Enjoy!
2 cups Demerara sugar
200 grams butter, softened
4 eggs, beaten thoroughly
a pinch of salt
2 tsp pure vanilla essence
1 1/3 cups plain flour
2 tsp baking powder
In a medium saucepan, over a low flame, melt and mix thoroughly the cocoa, sugar and butter. Remove from the heat and allow to cool a little. Mix the flour, baking powder and salt together in a separate bowl. Mix the eggs and vanilla in with the chocolate mixture; then add the flour mixture.
Heat the oven to 300 degrees F. Spoon the mixture into medium-sized paper cups (2/3 full) in muffin tins. Bake for 20 minutes in the middle of the oven. Cool on a rack.
This recipe, like many salad recipes, can be made in varying quantities. The main thing is to eat it immediately. Frankly, I could eat it every day.
rocket and/or other green leaves of choice, washed, dried and torn up
a fennel bulb (the greenest one you can find), washed and thinly sliced
pale-green pepper (not the darker variety), washed, seeded and thinly sliced
firm green grapes, washed and sliced in half
1 lemon -- just pare the peel and slice it as thinly as you can
Toss with a simple vinaigrette dressing. The lemon peel, a Moroccan touch, makes a refreshing change.
