I am in desperate need of corduroy pants for our winter trip to Croatia. I am hoping against all hope that we get there this year. But just in case we don’t, I am creating Croatian inspired recipes. These choc nut bars are pastries typical to the country.
No one would use the word fashionista to describe me. I have an innate sense of style, which is unique to me. During my life I have gone through many phases. I have done the ultra smart office attire, as well as jeans and sneakers when I worked in steak houses. For the time I worked in a psychiatric practice I wore smart pants, and tops to suit the weather. And when I began my business journey in the Western Cape clothing was bought with the hardware stores I was calling on in mind. About 5 years ago my entire wardrobe was overhauled as I wanted a new look. And since then, this has not changed for the summer. I changed my winter clothes last year as I found a combination of comfort and warmth that is better suited to my working life.
Today’s inspirational recipe from Lavender and Lime ♥ Choc Nut Bars ♥ #LavenderAndLime Click To Tweet
Stuck away in my cupboard are dresses I can wear to formal occasions and I relish wearing them when the time is right. For one season I wore tracksuit pants. I was feeling a bit down in the dumps, and the comfort clothing suited my mood. And I would have stuck to wearing them had a friend not intervened. She told me I looked awful and that very day I went and bought what became my favourite pair of cords, and jeans. However, tracksuit pants are all the rage right now. Smart ones for that working from home look. Fancy ones to go out in. And others ones would call athlesuireware. But no matter what, I will not be buying any! I think just putting them on will make me feel sad. Not only because of the feelings I had when I last wore tracksuit pants, but because that friend has since passed on.
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Choc Nut Bars
- 200 g fructose
- 125 mls water
- 15 g butter
- 10 mls Cherry liqueur or Brandy
- 7.5 mls vanilla extract
- 300 g marie biscuits, broken up
- 100 g raw hazelnuts
- 100 g raw almonds
- 210 g dark chocolate, broken up
- cocoa powder for dusting
- Place the fructose and water into a sauce pan and bring to the boil over a medium to high temperature, stirring until the fructose dissolves
- Boil for 2 minutes and then add the butter and stir until melted
- Once melted, remove from the heat and add the cherry liqueur and vanilla
- Stir to combine and set aside
- Place the biscuits into a blender and blitz to a rough crumb
- Add the nuts and blitz until fine
- Pour into a large bowl and add the syrup that was set aside
- Stir to combine
- Place the chocolate into a microwave proof bowl and blast in 30 second intervals until melted
- Add to the biscuit mixture and mix to combine
- Pour into a lined brownie tin and press in firmly using the back of a spoon
- Place into the fridge for 90 minutes
- Tip out and cut into 12 squares using a hot knife
- Dust with cocoa powder and serve
- These can be stored in an airtight container in the fridge
Inspiration published on Lavender and Lime April 30:
Do you wear tracksuit pants, and if so, just at home, or when you go out?