Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Thursday, May 01, 2008

Cornflake Crunch with heaps of love

With lots of time being spent in the kitchen these days, my girls are slowly loving the idea of helping and concocting something on their own as well. Aside from the usual licking of the spoon and spatula during brownie and chocolate muffin baking time, they are always keen to watch the going-ons when I'm up to my new obsession - baking.

I think its only good that they learn a thing or two in the kitchen, and so when all 4 decided to do a recipe from the Usborne Farmyard Tales Children's Cookbook, I let them. Despite the looming mess and piles in the kitchen sink, I let my shoulders drop and relaxed a bit. Ate was the head chef and the little ones were demi chefs and helpers. Here's what they decided to make.

Cornflake Crunch

225g / 8oz milk or plain chocolate (I actually let them use my dark cooking chocolate for this one)
3 tbsp golden syrup
50g / 2oz margarine or butter
100g / 4oz corn flakes

20cm / 8inch shallow round tin (or square)

1. Grease the tin with a little butter or margarine on a paper towel. Grease the inside well, but do not leave too much butter.

2. Break the chocolate into a large pan. Add the syrup and margarine (or butter). Heat the pan gently, stirring the mixture all the time. (We substituted the pan with a heat proof dish instead, and melted the butter and chocolate in it, under simmering water)

3. When the chocolate has melted, remove from heat then add the corn flakes and stir them well. Make sure that they are coated all over with chocolate. (Our version: Remove from heat then add to the cornflake in a separate bowl.)

4. Spoon the mixture into the tin. Carefully smooth the top with the back of a spoon. Try not to crush the corn flakes.

5. Put the tin in the refrigerator for the chocolate to set. It will take about 2 hours. Then use a sharp knife to cut it into little pieces. (Juliana below helping in her own little way. Cleaning up.)

My oldest daughter loved these as she remembers bringing them home every time we go to Baguio on vacation. This one is definitely one little treat that goes a long way, literally.

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