Ritu’s Rocky Road Recipe

 

Ritu's Rocky Road

At the Bash yesterday, I arrived, loaded down with sweet treats and goodies.

Carrot Cake Muffins, Nutella Twists, and Rocky Road Bites.

Dear Lucy, from BlondeWriteMore blog, mentioned earlier that she had indulged slightly in the bites and wanted the recipe, so who am I to disappoint! The Carrot Cake recipe, I will post another day!

Ingredients

125g soft unsalted butter
300g good quality dark chocolate, broken into pieces
3tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows
2tsp icing sugar (to dust) optional – I forgot! See, I am human too!

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Method

  1. Heat the butter, syrup and chocolate in a heavy-based saucepan gently, until melted. Remove from heat, and take out approximately 125ml of the mixture for use at the end.
  2. Take the biscuits, place them in a bag and bash them with a rolling pin until you have crumbs, but some chunky pieces too.
  3. Add the biscuit pieces and crumbs to the chocolate mixture in the saucepan and fold in, adding the marshmallows.
  4. Tip the mixture into a 9inch tin and smooth the top with a wet spatula.
  5. Pour the saved chocolate mixture over the top and smooth over with that wet spatula again.
  6. Refrigerate for at least 2 hours, but ideally overnight.
  7. Remove, and cut into bites or fingers.
  8. EAT!

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And there you have them, Ritu’s Rocky Road Bites!

If you want, you could add sultanas, or raisins, glace cherries, or even chopped nuts… but that may seem too healthy for you, in which case stick with these sugar laden lovelies!

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Christmas Cooking! Nutella Tree

I love checking out all the videos that pop up on my Facebook page, especially the ones to do with food!

Last week the same particular item popped up a couple of times, different videos but the same treat… Nutella Christmas Trees!

Well, it would be rude not to try that, especially during this most festive of times!

So I headed on out and bought me some Puff Pastry. I had the Nutella at home, as did I have icing sugar, and egg for the egg wash!

Here is my attempt!

I was pretty impressed!

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And it didn’t last long either!

The kids loved it too!

There was quite a bit of excess pastry left, after cutting the triangular shape out so I made some chocolate filled croissants too! (So good for my diet… not!)

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Unfortunately Lil Princess and Hubby Dearest were hit by a tummy bug last night so I had very little sleep. Still, I figured that I deserved a naughty breakfast after being up half the night, washing sheets, changing sheets and mopping sweaty brows!

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Hope you get a chance to have a try, the end results of both were delicious! It would make a great sharing centrepiece for Christmas day!

I may even experiment with a savoury version one day!

Foody Friday – Stir(frying) it up!

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I’m not one to waste food, and what better way to use up food than a good old stir fry!!!
A lil sesame oil, then I chucked the broccoli, asparagus, green beans and mushrooms into a hot wok.
Seasoned with the above Jamie Oliver Sechuan pepper, and Himalayan salt. Then I added rice noodles and soya sauce, and voila!

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A healthy green stir fry!!!

But I Smile Anyway...

Pepper…

I didn't believe it before!

I didn’t believe it before!

So, I discovered that pepper really DOES make you sneeze!

Cooking up a large batch of chicken and sweetcorn soup as the majority of the family are all bunged up (again!), and was adding the pepper, just a tad too much on my spoon so I sprinkled it back in the pepper packet, caught a whiff of it and, oh my! Sneeze City!!!

And in case anyone would like it, here’s the recipe from  my Mother Dearest!

Chicken and Sweetcorn soup (kinda Chinese style, but not quite… if you know what I mean!)

1 whole chicken – skinned and jointed

Large pan with plenty of water

Tin of sweetcorn

Salt to taste

White pepper

Tomato ketchup

Tabasco

2 tbsp white vinegar

1 tbsp corn flour

1) Put chicken in a large pan with plenty of salted water. Allow to boil, then simmer gently for 1 hour.

2) Drain chicken, keeping stock ( important, very important!!! I managed to drain all mine away before, so we had boiled chicken… no soup!)

3) De bone and shred chicken. Put the chicken back into the large pan along with the stock.

4) Add drained sweetcorn

5) Add sprinkle of white pepper, dash of Tabasco, and a little squirt of tomato ketchup.

6) Mix the white vinegar and corn flour in a mug, then add to the soup.

7) Simmer on a low heat for 20 minutes until thoroughly warmed through.

Enjoy with Garlic Bread, and if you like an extra kick, in a bowl, cut some green chilli into little circles, add some diced red or white onion and top up with white vinegar. add these to your own serving of soup, to taste.

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