While I visited my family in Switzerland, I also put time into my goal of trying all of the Ovomaltine products and during this process I picked up some Ovo Rocks. I also learned that my cousin’s wife also shares my Ovomaltine obsession and is nicknamed Ovo-martine.
Any-how, since I’ve already made Ovomaltine-scones, I decided to make rock cakes. I based my basic portion of flour to sugar to liquid to etc., off of Ruby Tandoh’s rock cakes. As a quick side note, I adore Ruby Tandoh’s books and writing style and am eagerly awaiting the third book Eat Up that she teased on twitter.
The recipes makes four, but you could double it for eight rock cakes. If you don’t have access to Ovo Rocks and European-style Ovomaltine, use Maltesers and cocoa powder.
- 1/4 C (50g) Dried Cherries
- 1 T European Formula Ovomaltine (or Cocoa Powder)
- 1 T Milk Powder
- 1 1/2 t Sugar
- 1 t Vanilla
- ½ C + 2 Heaping T (75g) All-Purpose Flour
- ¼ C + 3 T + 1 t (50g) Rye flour
- 1 3/4 t Baking Powder
- A pinch of salt
- ½ C Unpacked (63g) Brown Sugar
- 5 T Unsalted Butter
- A Little Over ½ a C (50 g) Ovo Rocks (Or Chopped Maltesers/Malt Balls)
- 1 Large Egg Yolk
- 2 T Brown Sugar for Sprinkling
- Preheat the oven to 350°F/180°C.
- In a small bowl mix the milk powder, ovomaltine, sugar, vanilla, and dried cherries. Add enough hot water to cover them.
- In a large bowl mix the flours, first part of the brown sugar, salt, and baking powder. Now mix in the butter in with your hands until the pieces of butter are no larger than peas. Now mix in the ovo rocks.
- Drain the cherries and save the liquid.
- Gently mix the yolk into the flour mixture until it forms a sticky dough that can be made into a ball that sticks to your hands, add some of the reserved liquid if needed (I needed 3 T of it).
- Break the dough into eight four even pieces, placing them on a prepared baking tray, and sprinkle with the reserved brown sugar.
- Put them in the oven for 20-25 minutes until nicely browned.
I wanted to make something fun for Father’s Day, but it’s so so so hot here I didn’t want to break out the oven. I did want a little heat though, for funsies, so I added cayenne to the crust. I was inspired by the crust on Molly’s Malabi from Molly on the Range and Tokyo Cult Recipes Gyunyu Purin (the blueberry version of which I enjoyed a few days ago).
Makes 5 Small Glasses
- 5 C Shelled Hazelnuts
- 5 t Cayenne
- 2 T Sugar
- 5 T Softened Butter
- Pinch of Salt
- 4 T Sugar
- 25 C Ovomaltine Powder
- 5 C Whole Milk (I mixed some leftover cream into mine)
- 1 T Jello Powder
- 2 T Water
- In a food processor combine all ingredients for the crust. Push into the bottom of your serving glasses and stick in the fridge to firm up.
- On the stove mix the Ovomaltine, sugar and milk. Heat and mix until sugar is dissolves. Move the pot off the heat after.
- Bloom the jello in the water.
- Mix the bloomed jello into the Ovomaltine mixture and pour this mixture into the glasses atop the crust.
- Place the glasses in the freezer to firm up and enjoy in a couple of hours.
I could live on oatmeal like some people could live on ramen. This isn’t so much a recipe as a fast and easy breakfast.
- ½ Cup of Quick Oats
- 1 T of Nido
- 2 T of Ovomaltine (European Formula, the kind one adds sugar to)
- 1 T of Sugar
- Hot Water
- Mix together everything but the hot water.
- Add the hot water.
I based this dessert off this recipe, but flavored it with ovomaltine and my favorite jam. I brought it into work and it went over very well.
- 1 ¾ C Blueberry Chocolate Jam (I made half)
- 16 T of Butter
- 2 Egg Yolks
- 1 C Castor Sugar
- 1 t Baking Powder
- 2 T Ovomaltine
- Pinch of Sea Salt
- Mix together all the dry ingredients.
- Mix the butter in with your hands until the texture of the mixture is crumbly and the butter is fully combined.
- Mix in the egg yolks and form a dough.
- Chill the dough overnight.
- Set the oven to 350ºF/175ºC.
- Put the shortbread mixture through a grater.
- Put half the grated shortbread in the bottom of a 9″x 9″/23 cm x 23 cm glass pan.
- Pour all the jam evenly over it.
- Put the rest of the shortbread evenly on the top.
- Bake for half an hour or until the top is brown.
I really liked this recipe, which is what I based the scones off. However I thought they would benefit from some chocolate taste and rye flour.
- 1 C Rye Flour
- ¾ C + 2 T Flour
- 2 T Ovomaltine
- ½ t Salt
- ½ t Nutmeg
- 2 T Brown Sugar
- 5 T Cubed Butter
- 2/3 C Milk
- ¾ C Pitted and Sliced Dates
- Heat oven to 400°F/200°C.
- Mix together the flours, hot chocolate, salt, nutmeg and brown sugar with a whisk.
- Next add the butter. Use your hands to combine it well with the flour-mixture.
- Add in the milk and combine until a nice dough is formed.
- On a floured surface, make the dough into a thick line about 5 inches in width. Put the dates along this line and fold the dough over them.
- Cut this rope into 8 equal pieces and shape them into small triangles
- Place these on a baking pan with a nonstick sheet under them. Bake for 15 minutes.
- Enjoy with Nutella, Ovomaltine spread, or something chocolatey.