Now we are at the next stage of our Partnership, and are looking forward to the first leg of an exchange visit of young people this coming summer.
Synod meeting at Kingston Park in February heard of plans for the visit - and suggestions for more fund-raising!
Last time we challenged churches to walk Miles for Mozambique. Now the suggestion is to get busy making goodies - Munchies for Mozambique.
Synod found a Mozambique stall full of munchie samples and inspirational recipes - and some of the visitors to the stall were kind enough to enter into the spirit of it all by paying for the free samples and starting the fund-raising there and then.
We shall need to raise something like £3000 by the summer, if all the suggestions currently being made for the visit are to prove possible. As soon as we have more details about our visitors and the plans that are being made we will share these more widely in the synod - but in the meantime, please start making and selling your munchies, or help fund-raising in any way that your church chooses to do.
And to help you get started, here are the recipes that were distributed at synod: -
Mars Bar Slice
Ingredients
3 Mars Bars
90g butter
3 cups rice bubbles
200g melted chocolate
(cooking or normal eating chocolate)
Method
Grease and line slice tin with baking
paper.
Melt Mars Bars with butter and mix
with rice bubbles.
Pour mixture into tin.
Melt chocolate and pour over slice.
Let slice set in a cool place (or the
fridge).
Remove slice from tin and cut into
pieces.
|
Chocolate dipped Mallows
Ingredients
1 Bag of large marshmallows
1 Bar chocolate
1 Box of jelly diamond cake decorations or any
decorations of your choice
Method
Melt chocolate, dip half of the marshmallow in and top off
with a jelly diamond preferably either red, yellow or
green the colours of the Mozambique flag. |
Fruit and chocolate oats bars
Ingredients
125 g butter
75 g golden syrup
150 g dark chocolate
175 g whole rolled porridge oats
50 g desiccated coconut
100 g candied papaya and pineapple
50 g cashew nuts
few drops of almond essence
Method
Melt together butter, syrup and chocolate.
Remove from the heat and stir in the other ingredients.
Spoon the mixture into cupcake cases and
leave to cool and set.
|
Chocolate covered Strawberries and Apricots
Ingredients
Fruit (strawberries or dried apricots are good)
Chocolate (preferably Fairtrade)
Method
Melt chocolate
Dip in fruit so half covered in Chocolate
Place on Grease proof paper for chocolate to set |
Maltesers Squares
100g Butter
200g Milk Chocolate
3 Tablespoons of Golden Syrup
225g Digestive biscuits
225g Maltesers
Crush the digestive biscuits.
In a pan melt the butter, chocolate and syrup. Add the crushed biscuits and maltesers, mix together quickly.
Pour into a lined swiss tin. Chill until set.
(You can drizzle melted white chocolate over the top if you wish.) |
Rocky Road
This is based on Nigella's recipe, with my preference for ingredients.
125g butter
100g plain chocolate
200g milk chocolate
3 tablespoons golden syrup
250g digestive biscuits
100g mini marshmallows
icing sugar for dusting
Melt the golden syrup, chocolate and butter in a pan. Scoop out about 125ml of this mixture and put to one side.
Crush the biscuits, leaving a mix of crumbs and larger pieces.
Add the crushed biscuits to the melted mixture in the pan, mix together well, then add the mini marshmallows.
Place in a square tray (roughly 10 inch sq), flatten down.
Pour over the reserved melted chocolate mixture, smooth over the top.
Chill until set, about 2-3 hours. Dust with icing sugar, cut into small squares. |
Pineapple Smoothie
Ingredients
1/4 pineapple cubed
handful of ice
3tbsp caster sugar
150ml / 1/4 pint milk
slice of orange to garnish
Method
1. Place the pineapple cubes, ice,
sugar and milk into food
blender.
2. Blend until smooth.
3. Pour into a tall glass.
4. Garnish with slice of orange
and straw.
5. Serve.
|
Banana Smoothie
Ingredients
1 Banana
1/2 pint milk
Hand full of ice
1-2 tbsp honey
Method
1. Place the Banana, milk, ice and
honey into a food blender.
2. Blend until smooth.
3. Pour into glass and enjoy.
Both of the smoothie recipes could incorporate fairly traded ingredients. |
Flapjack
2oz butter or marg.
1oz sugar
2oz golden syrup
4oz rolled oats
2oz raisins or sultanas
6 ready to eat dried apricots- roughly chopped
Heat the butter, stir in the other ingredients. Press into a greased and floured baking tray, about 7 inch.
Bake at 170c for about 15-20 minutes. Mark into squares while hot, remove from the tin before it goes cold.
The fruit is optional and you can use more or less depending on your preference. |
The Munchie Stall at Synod
|
Download a printer-friendly version of some of these recipes
Send your gifts to the Synod Office—
cheques made out to
URC Northern Synod Mozambique Fund |
Cinder Toffee
100 g castor sugar
4 x 15 ml tablespoons golden syrup
1½ teaspoons bicarbonate of soda
Mix the sugar and the syrup in a small saucepan until all the sugar & the syrup is combined.
Put the pan on to heat but do not stir during the heating process.
The mixture first melts, then turns to a goo and then a bubbling mass of maple syrup.
After about 3 minutes take off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a cloud of aerated pale gold. Do not over whisk or the mixture will become too hard.
Turn this out immediately onto a piece of reusable baking parchment or greased foil.
Leave until set then break into mouth size pieces, Makes 125 g.
This recipe doesn’t make an awful lot – enough to fill a small tin, 12cm x 6 cm deep. |
