All-American Chocolate Cookies.

American Chocolate Cookies with peanut butter.

Ingredients to makes about 12 cookies

300g good quality plain chocolate
optional-add 100g milk chocolate
100g light muscovado sugar
85g butter, at room temperature
100g crunchy peanut butter
1 medium egg
half a teaspoon vanilla extract
100g self-raising flour
 

Method

1. Heat the oven to 180C/fan or gas mark 4
2. Chop 200g of the plain chocolate into a bowl. Melt in the microwave on medium power for about one or two minutes.
3. Stir the chocolate until completely melted then tip in the sugar, butter, peanut butter, egg and vanilla. Beat until well mixed then stir in the self-raising flour
4. The mixture will feel quite soft and drop easily from the spoon when shaken.
5. Drop spoonfuls of the mixture onto paper lined baking sheets leaving room for the cookies to spread.
6. Sprinkle the remaining broken bits of chocolate onto the top of the cookies.
7. Bake for about 10 to 12 mins until the cookies are darker around the edges. They will be softer in the middle and crunchy on the outside. Cook for a few minutes longer for a crisper cookie.
8. Leave the cookies to cool on the baking sheet for about five minutes then transfer to a wire cooling rack.
 

They will keep for about 4 or 5 days in an airtight tin.
 

Enjoy, they are very yummy.
 
 

Event:-the Daglan Spring Flower Festival will be held on the 17th March.
 
 

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Preserved Tomatoes.

A couple of weeks ago we were given tomatoes by two of our friends who grow their own fruit and vegetables. Tomatoes straight from the vine smell and taste so good. So for a Winter treat I thought that I would try preserve tomatoes. Having never preserved tomatoes before I was a little apprehensive, but I can honestly say that it was quick, easy, no problem at all. So if you grow you own tomatoes or get then fresh from a farmers market buy 2kg and try it out. The taste is fabulous, much better than tinned tomatoes.

Makes 6 Jars

Time: 45 minutes, plus sterilising and cooling.

You will need:- 6 clean glass jars with lids and about 2kg of ripe tomatoes. Plus a little drizzle of olive oil.

1. Wash the tomatoes, then remove the stalks. Depending on the size of the jars, either halve or quarter the tomatoes.

2. Then start to fill the jars, intermittently adding a leaf of fresh basil. Pressing the tomatoes down with the back of a wooden spoon so that they are tightly packed.

The bulk of the preserved tomatoes were made using the above method but I also made a few the jars with slices of fresh chilli for Paul.

3. Now, make extra sure that the jars are full and packed tightly so that there are no air gaps, add a drizzle of olive oil on top. Then seal each jar tightly.

4. Submerge each jar in a large pan of gently boiling water. Then boil for about thirty minutes. To slightly cook the tomatoes and sterilise the jars.

5. Turn the heat off and leave to cool overnight in the pan of water.

These should keep for about three or four months in a cool, dark place. Once opened, keep them in the fridge and use within a week.

Trust me once you have tasted the tomatoes, they will not last for very long.

The taste of Summer for the Winter months, if you can store them that long.

They can be used in sauces, stew, casserole, chilli, pasta dishes etc.
 
 

Events:-

Organ Concert in Sarlat on the 1st September at 11am.

Flea Market in Vitrac 16th September.

15th and 16th September at Castlenaud, Tournament of Medieval Fencing.