I like making fudge.
It’s simple, looks good and tastes good. And people are impressed by it.
- 1 packet nestle white choc melts (minus the couple you ate because you just can’t help yourself)
- 1 tin sweetened condensed milk
- zest of 2 limes
- 75g of chopped macadamia nuts
- Line two slice trays (or one big lamington tray) with baking paper. Not cheap stuff or it’s really hard to cut later on.
- Melt the chocolate. In my microwave, it take 1minute 20 – yours may differ.
- Stir lime and macadamia nuts into the chocolate.
- Add condensed milk and mix. It solidifies quickly.
- Pour into the pre-prepared trays.
- Fridge until set. A couple of hours, but preferrably overnight.
- Cut into bite size pieces.
This is very sweet, as you can imagine. Feel free to add more macadamia nuts, I’m just not a massive fan of them. Enjoy!
I love this recipe. I love chickpeas and pumpkin. So it makes sense that this tastes great to me.
It’s easy to make and looks great.
approx 1kg butternut - pumpkin cubed
1 400g tin chickpeas, rinsed
1 LARGE lemon
5 tablespoons olive oil.
More olive oil
1 1/2 tsp dried coriander leaves
1/2 purple onion.
1/2 bunch fresh coriander leaves – roughly chopped
What you do – Put pumpkin in an oven proof dish.
Add cloves and dried coriander, drizzle with olive oil. Mix through until pumpkin is well coated.
Bake at 180degrees for 20 – 25 minutes, until cooked.
Meanwhile, mix together the 5TBS of olive oil, the juice of the large lemon and the coriander leaves.
Finely slice the purple onion.
When pumpkin is done, put pumpkin, chickpeas and onion together in a serving bowl. Pour oil/lemon juice mixture in and mix well.
Can be served hot or cold. (I like it better hot)
Do you have a favourite quick salad recipe?
This is my amazing
B lack Forest Trifle.
And because I’m such a wonderful person, I’m going to give you the recipe.
- 1 double chocolate sponge roll from Woolies (make sure you get the one with the chocolate cream filling)
- 1 jar pitted cherries (Woolies only sell either a jar or a tin – buy the jar)
- 1 tin blackberries.
- Enough port wine jelly to make 1lt (if you are using aeroplane jelly light version, you only need one box, if you use home brand, you’ll need two boxes)
- 1 lg container thickened cream.
What you do:
- Slice the roll cake into approx 1cm thick slices. Line the bowl with the cake, then cut up the rest into small peices and fill the middle of the bowl. Wedge a couple of smaller peices into the gaps. (as shown in photo below)
- Empty both jar of cherries and tin of blackberries into a colander. Rinse and drain well.
- Put approx 3/4 of cherry&berry mix into the bowl on top of the chopped up cake (see above).
- Mix the jelly as per instructions on the packet. Pour over berries until it is almost to the top of the chocolate cake.
- Refridgerate until jelly is set.
- Pour about 75% of the cream into a bowl and sprinkle with a little castor sugar. Whip with electric beaters until stiff peaks form
- Spoon over top of trifle. Top with remaining berry/cherry mix. Serve with left over cream in a bowl.
What’s your favourite dessert?