I said it a while ago and I’ll say it again: I’m not very good at capturing moments that have just happened. Somehow, events need a little percolation for me to be able to write about them – more than a little perhaps, my favourite posts are about events that happened years ago so I hope you’ll forgive me that all I have to say about my trip to Berlin is that I met some lovely people who I wish I could live closer to, ate some good potato salad and wandered around in a darling market wanting to buy armfuls of tulips, ranunculus and some other pretty purple flowers I don’t know the name of.
My hostess was kind and interesting and knowledgeable as I knew she would be and summed it all up better than I can. We watched “Metropolitan,” which made me want to visit New York more than ever and “In the Mood for Love” which made me love Wong Kar Wai, while eating her homemade tiramisu (Emily’s, not Wong Kar Wai’s, who I think is a man anyway). I bought a mustard cardy and a shirt with boats on it. I took my new camera and the only thing I took photos of was my lunch on the train on the way there (macaroni and cheese with panko topping, broccoli, sesame and chili salad, cheesecake brownie, purple potato chippies, hazelnut chocolate and salty roasted pumpkin seeds, in case you’re interested). Don’t tut, I can hear you.
I hope to redeem myself by offering these biscuits/cookies. They are the only chocolate chip biscuits I’ve ever bothered to make for I need no other. They contain an entire package of butter and two of chocolate, as well as condensed milk. Ah, do I hear a “Come back Sasa, all is forgiven”? Mmhmm, I thought so.
Also, congratulations Bebe, the winner of the Easter hamper!
Been on any short trips lately? Tell all!
Chocolate Chunk Biscuits
This recipe is adapted from one by the mother of Michael Fay (a millionaire who didn’t pay taxes and ran off into the sunset years ago I think) and appeared in Cuisine magazine about twenty years ago. Makes about 18.
250 grams butter, softened
110 grams (1/2 cup) sugar
3 tablespoons condensed milk
1 teaspoon vanilla extract
310 grams (2 1/2 cups) flour
1 teaspoon baking powder
200 grams dark chocolate, chopped into large chunks
Preheat the oven to 170 celsius (330 fahrenheit).
Cream the butter and sugar until light and then beat in the condensed milk.
Stir the dry ingredients in until just combined, then the chocolate.
Roll into golf-ball sized balls and flatten slightly with a fork.
Place on a baking tray (they don’t need to be very far apart, they don’t spread much) and bake 20 minutes or until the bottoms are golden.