Archive for March, 2012

Sophisticated Rocky Road

700g Cadbury Milk Chocolate

75g Chopped Pascal Marshmallows (White and Pink)

1/3 cup Toated Shredded Coconut

75g Toasted Slivered Almonds

70g Dried Blueberries

200g Lindt 70% Dark Chocolate

Melt the milk chocolate in a bowl over simmering water.

Set aside until it is room temperature

Stir through coconut (reserve a few table spoons to sprinkle at the end), almonds, blueberries, and marshmallow.

Line a large baking tray with baking paper

Pour the mixture over the baking paper and smooth out until uniformly 1-2cm thick

Sprinkle over the reserved coconut

Melt the dark chocolate in a bowl over simmering water

While it’s still hot and runny, drizzle over the mixture to create thin squiggles over the coconut

Place in the fridge overnight

Cut in 1-2cm squares to serve

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serves 4

(12 cannelonni or 4 pies)

1 handfull of basil leaves, finely chopped

1 spring onion, finely diced
1 clove garlic, crushed
250g frozen chopped spinach (thawed)
500g fresh ricotta
200g feta, crumbled
Freshly ground salt and black pepper
Pinch of grated nutmeg

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  • 200g of each type of mushroom,  Swiss browns, buttons and shiitake
  • 2 tbsp extra virgin olive oil
  • 1 small leek, trimmed and cut into 1cm-wide rounds
  • 2 garlic cloves, minced
  • 1 celery heart, chopped
  • 400g can borlotti beans (drained and rinsed)
  • 4oog diced tomatoes (canned)
  • 2 beef stock cubes
  • 1/4 cup chopped parsley
  • 1/2 cup basil
  • 300g heart smart veal in small cubes
  • Salt and pepper
  • Grated pecorino cheese, to serve


Cut mushrooms into bite-size slices, removing any tough stems, especially from shiitake. Heat 2 tbsp oil in a heavy-based soup pot and gently fry leek, garlic and celery about 2 minutes until soft.

Raise heat and add mushrooms, stirring as they wilt. Add the veal and stir until cooked through.  Once soft, about 2-3 minutes, add 2 litres water, beans and tomatoes. Bring to the boil, reduce heat to simmer and cook slowly until beans start breaking up – about 90 minutes.  Stir though chopped herbs.

Remove from heat, season with salt and pepper. Serve with bread and a little grated pecorino.

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