I love Radio 4. I can’t remember what age I was when I first realised that it was what I wanted as the soundtrack to my life, but now it’s on whenever I’m cooking. And I cook a lot.
Weekends nearly always include Desert Island Discs, while I’m baking or making soup, or stew or something that’s caught my eye in a cookbook. I’ve never quite worked out what my eight discs would be, but it would probably include more 80s hits than I’d like to admit. And maybe some early Genesis. Years ago I decided my luxury would be a pack of cards, and my book would be a compendium of games of solitaire. But I think I’ve grown up since then, and doubt that I would want to while away my hours (days? weeks? months?) on my desert island perfecting game after game of solitaire. Or not. Because how many of the games would actually be all about chance and not about my skill level? How frustrating would that be?
Anyway, I’m no longer sure what my luxury would be – perhaps some endless supplies of glorious perfumes, so I could make my own hand and body lotions, with whatever I can forage (I’m imagining coconuts here) and then I could perfume them as I wished. Or I could just spritz myself with something delicious in times of need. One of my claims is that all situations can be improved with a spritz of perfume, and an application of lipstick. Many’s the time I’ve been seen to do this ‘double’ at my desk.
There’s a chocolate bar in the UK called a Bounty Bar. It’s a lovely soft coconutty thing, smothered in chocolate, either dark or milk. In the 80s the Bounty advert was set on a desert island, with beautiful people in cropped tops (it was the 80s remember) having a hedonistic time and eating Bounty bars. Well you would, wouldn’t you?
So, here is my recipe for my version of a Bounty Bar. It’s not really the same, but it is delicious. And very easy to make. And your friends will be very impressed when you give them a wee bag of your home made desert island bites.
Desert Island Bites
- 3 cups desiccated coconut
- 1/2 cup icing sugar
- 1/2 cup condensed milk
- 1/4 cup melted coconut oil
- a very large bar of good quality chocolate – milk or dark, whatever you prefer
- Mix coconut and icing sugar in a large bowl
- Add in the condensed milk and melted coconut oil
- Mix well together (using your hands is the easiest way to do this, perhaps the stickiest as well)
- Take about a teaspoon sized bit of the mixture and roll it in the palms of your hand to create a wee ball
- Place the ball of coconut truffle on a baking tray lined with greaseproof paper
- Do this again and again and again until all the mixture is used up
- Pop the balls in the fridge or freezer for about half an hour
- Meanwhile, melt your chocolate in a double boiler
- Now comes the messy bit. Drop the balls, one by one, into the melted chocolate and then rescue them out again with a couple of forks. They might need a sort of a shoogle to shake of excess chocolate.
- Pop the chocolate coated truffles onto another baking tray lined with greaseproof paper, and when you’ve done them all, pop them in the fridge. Unless your kitchen is as cold as mine ,in which case you won’t need to.
Serve with an espresso after you’ve had a lovely relaxing supper. Or put them in a nice wee box with some tissue paper, to make them look a bit chi-chi, and give them to a friend who needs a wee treat. Or head off to your desert island and be a hedonist.
For more recipes, go to my index here.