The food channel comes home!

Having spent two nights in a hospital room with a poor WiFi signal, needles piercing my arms and eating some rather bland food, coming home was a heavenly feeling.

The hospital wasn’t all that bad. For starters, atleast we didn’t have to cook, or worry about household chores. Then there was a large TV – a device we have chosen not to include in our house. After all, who needs another screen and another monthly subscription for something we neither have time nor inclination to watch. So there we were in that homely room switching between food and science channels for pretty much all our waking hours. I have to say it had a little bit of an impact on me.

I’m not really a foodie. I know lots of people who are – they know which is the best place to eat in pretty much any part of town; what is the speciality of those food joints; and are even willing to travel a fair distance just to taste that one flavour which has the perfect contrast of textures and smells. For me, all that is Greek and Latin. But after a prolonged exposure to the micro waves of the TV shows, I decided to turn into a chef for a while.

The recipe – a tower of biscuits layered with creamy chocolate and dunked in coffee – was one my mother had been wanting to try out for long.

I took pictures along the way and noted down all the steps – detailing everything a TV chef would likely mention. Taking pictures meant that it took us four times the time it would normally take to make this sweet.

This week, Jen Hooks asked bloggers where their heart is. Right now, it is set on devouring this delicious piece of home-made tower of biscuits!

To see how other bloggers interpreted this week’s photo challenge, head over to the Daily Post.

For those who are interested, here’s the recipe:

1. Whip some milk cream with chocolate sauce.
2. Add cornflour and heat the mixture over low flame, stirring constantly, till it thickens into a smooth paste.
3. Spread the mixture over 6 Marie biscuits and place them one on top of the other.
4. Cover the tower with an extra biscuit and press lightly.
5. Pour coffee decoction over the tower, ensuring that the biscuits are fully soaked. Drain the excess coffee and place it in the freezer.
6. Remove it after about half an hour, or till it becomes stable. It should be soft and have the consistency of cake. Make sure it does not freeze completely, or it will be nearly impossible to eat it!
7. Serve as is, or sliced.
8. Consume immediately – we did not keep it to test its shelf life 😉