• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs
  • About
    • Press
    • Books
  • Shop
    • Cart

Guy Fawkes supper club/recipe for chocolate and toffee apples

November 6, 2013 5 Comments Filed Under: Food, Recipes, Uncategorized

It did stop raining, enough to have a bonfire, but we ate indoors anyway. I lit the fire under the candlelit mantelpiece and served mulled wine in enamel cups to my guests as they came in, shaking umbrellas and unfurling scarves.

 Menu:
Mulled wine
Roast tomato soup
Cheese fondue
Pink fir potatoes (from Riverford Organics) baked on a bed of sea salt.
Green salad with mustard vinaigrette and Golden linseeds, pumpkins seed.
Pickles (cornichons, silverskin onions)
Cubed sourdough bread
Toffee and chocolate apples
Roasted chestnuts
3 large cakes that I had tested for my forthcoming Secret Tea book (due next spring)
Wines provided by Hardys
A crisp fruity white to go with the cheese fondue
A weighty spicy red to match the roast tomato soup. 

Conversation ranged from internet dating to why posh people now run the music business. One American lady said she dumped a guy for not being ambitious enough.
 “He wrote lists and never ticked anything off. I want a guy with goals, five year plans” she elaborated.
 So American. Can you imagine a British woman demanding this quality in a man with such clear-eyed precision? We also discussed how Americans date differently from the British.
“British men think that you are ‘together’ by the third date” said the American lady. “Americans date much more casually. At one point I had six people I was seeing at the same time.”
She explained further “You never sleep with them until the third date, that’s the rule. And you keep dating other people until a moment when you both have ‘the conversation’ where you reveal your feelings for the other person and hopefully they reciprocate.”
“So if there’s this rule, then if you don’t sleep with a guy by the third date, he must know you aren’t that into him?” I ask. “How do you manage that?”
“It’s a skill, sure. You just check out early. You meet early for drinks say and then make your excuses and leave.”
I think this sounds exhausting. I’m a person who will sleep with someone on the first date if I like them. I have no game plan, no strategy. I guess that is why I’m single. I have no discipline. I dive in, losing myself, indulging my romantic fantasies. This American lady should give pep talks in schools to all puberty age girls entitled ‘How to choose a worthwhile boyfriend’.
You want a potential partner to be like a good toffee apple: so often my experience of toffee apples is this: a vast floury-textured apple with no crunch, no flavour, encased in a thin shell of red shiny cooked sugar. Once you’ve nibbled around the edges you have to munch your way through the tasteless insides. Most of the time you can’t be bothered so you throw it away.
Last night, I made toffee apples with tiny shiny crisp red wicked witch apples delivered that day by Riverford Organics. The apple was amply covered by thick golden caramel toffee and two types of chocolate. There was a good apple to covering ratio. And very importantly, the apple inside was just as delightful to the palate as the outside.

Toffee/Chocolate Apple Recipe:

Equipment:
6 inch Sticks for the toffee apples (I used wooden batons I bought at Hobbycraft and then sawed them in half)
Heat proof silicon mat or silicon paper.
Ribbon

Ingredients:
8 to 10 Apples (good crunchy small ones like Spartan from Kent)

Caramel:
400g sugar
100ml water
1 tbsp of vinegar

100g of dark chocolate
50g white chocolate

Method:
Wash the apples in hot water to remove any dirt/grease/wax. Plunge the sticks into the core via the stem. The core is also known as the ovary of the apple. Eew.
Make the caramel by putting all the ingredients into a heavy bottomed saucepan and boiling until it reaches 140cº. (Buy that sugar thermometer!) Remove from the heat and put it on a heat-proof mat next to the apples.
Then holding the apple carefully by the end of the stick, dip it into the caramel and twist the apple so it is entirely covered.
Place each toffee covered apple onto the silicon mat/paper to set.
Then microwave both chocolates separately in 30 second bursts until melted. (Be careful not to scorch the chocolate by going for too long). Or melt in a bain-marie.
Dip the apple at an angle into the dark chocolate.
Once this is set, flick the white chocolate over the apple with a fork.
Let this set. (If your kitchen is warm, put them into the fridge).
Then cover the sticks with a pretty ribbon by winding it down the stick and looping the end underneath one of the loops of ribbon. Serve.
Also makes a nice present.

Long time readers of this blog will know that I was a political activist for a decade before starting my supper club. This morning I was wondering whether I should have been at the Million Mask March last night.
Russell Brand was photographed attending while wearing the V is for Vendetta ‘Guy Fawkes’ mask which has become linked with Anonymous. I wish Russell Brand would get off his arse and actually do something but I do agree with him. Voting is pointless. It’s the only power we have within our current version of democracy. But I have no one to vote for. Nobody.
I could never vote Tory but I’ve always felt that the best conservative is somebody very pragmatic, not swayed by idealism. Since Thatcher, the Conservative party is run by idealists. One of the worst things they have done is to nationalise natural monopolies which is a) unpatriotic b) impractical. We have sold our water to the French. And now nuclear power to the Chinese? Who has the time or inclination to spend their time shopping around private energy companies, looking for the best deal?
I’m old enough to remember the three day week. I agree that the Unions had gotten out of hand. But this is madness. There must have been a better solution.
I struggle to vote Labour because, while the Conservatives want nothing to be run by the government, Labour wants everything to be run by the government.
But both parties treat the poor and disadvantaged as if they are stupid.
I voted Liberal Democrat in the last election, Labour were tired, Gordon Brown was a lame duck and my local LibDem councillors are very good, very efficient plus I come from a LibDem family. I disagree with them on Europe but didn’t know who else to vote for. But in the next election, I will not vote for a party that has enabled the Tories to continue, without an electoral mandate, on their rampage of destruction on all that is good within British society; or for a party who reneged on their manifesto pledges. Two more years of this crappy government and then what? Something’s got to change. Time for a British ‘Arab spring’?

What are the options for change?
a) Violent revolution: I’m beginning to think the unthinkable, that violence is the answer, it’s the only way to get the establishment to listen. Peaceful demonstrations certainly aren’t working. We saw that with Iraq.
b) Consumer power. This would require self-disciplined mass action. Don’t buy from corporations that don’t pay tax, or a living wage. Don’t click on the Daily Mail. Go off-grid for energy.
c) Cyber activism/terrorism. This is why I support Wikileaks and Anonymous. Julian Assange may be a dick with women but he’s directly challenging the establishment, along with Edward Snowden. Look how Snowden has changed the conversation. The man is a hero.

Recent posts

tofu pic: Kerstin rodgers/msmarmitelover.com

Tofu recipes for the unconvinced

January 10, 2021

Food and drink books 2020 pic: Kerstin rodgers/msmarmitelover.com

Pick of the food and garden books 2020

December 6, 2020

A Christmas shopping wish list

November 30, 2020

Previous Post: « Recipe for cheese fondue, the perfect supper club dish
Next Post: Where are the female chefs? »

Reader Interactions

Comments

  1. Catofstripes

    November 6, 2013 at 3:18 pm

    Nice blog post. I agree with you on the politics.

    Reply
  2. Regula @ Miss Foodwise

    November 9, 2013 at 12:37 am

    Love the look of your toffee apples!
    Gosh politics… Guy Fawkes night is a moment to think about it especially. But I always think of how religion has really done so much damage to the world. Sure it brings hope, but I think most of all it has brought ans till brings devastation and hate. I come from a family who love nothing more than to talk politics on festive days, it always ended in argument and I wondered – even from a very young age – why they bothered at all if they weren't going to become actively involved to help make the change they always just talked about.
    Now here in Belgium I've experienced first hand how corrupt politicians can be, we've been wrapped in a court case against a politician and we can't seem to touch her. What I'm trying to say is, our vote doesn't matter if we are muted when we speak against those in power. I didn't vote in our last elections; I don't see the point anymore. (we have to vote – we don't have a choice here, I'm still waiting for my fine for not going) Your supperclub looks like it was very entertaining!

    Reply
    • Kerstin Rodgers

      November 10, 2013 at 10:58 am

      Hi Regula, so loved your toffee apple picture!
      I've heard about previous political scandals in Belgium, the links between politicians and the paedophilic abuse of children but not heard about the latest one!
      In many countries they are obliged to vote. In France you can do a 'white vote' which registers your disapproval of the candidates.
      One of the main problems for me in British politics is that it's very party based and there is no party that I support.
      Next time you visit Britain, lets meet up or come and see me?

      Reply
  3. Anonymous

    November 18, 2013 at 12:59 pm

    I missed out on bonfire night as am away from the UK… might make these as a treat for myself as compensation. Delicious.

    Reply
  4. dil8

    November 19, 2013 at 9:52 am

    Hi – been reading you on and off for ages now (so wish I'd got around to coming to your supper club before moving to New Zealand – no one has them here and yours always look gorgeous), never felt compelled to comment before. I really loved this post and I wish the political wonk types I used to work with would read it to understand how so many people are feeling. I do think we should probably vote – even if by spoiling the ballot. The parties only write policies for people who vote. Anyway I don't have the answers but I'm pleased to hear more and more people questioning the status quo.

    Guy Fawkes is a bit meaningless in NZ and so wrong to have it in spring, so no roast chestnuts but I might well give the choc toffee apples a go, how could they not be delicious?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouey curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
Load More... Follow on Instagram

Archives

Copyright © 2021 msmarmitelover