Seriously, I’m not sure whether it’s the creamy chocolate, or the chewy nougat pieces or the triangles whose tips break off so delicately and jump straight INTO MY MOUTH, but I am a complete and utter Toblerone ADDICT.
And don’t get me started on White Toblerone!!!!! *drools for 6 years at the mere mention of it*
Ditto all of the above for Rocky Road.
SO, *pause* the pairing of Toblerone AND Rocky Road was just a no-brainer for good old Phoodie….
Whenever I make this, its always a huge hit, but make sure you look up all of my OTHER Rocky Road recipes too as there are dozens of them…..
And they’re pretty amazing too, even if I do say so myself!
Makes a large dish (approx 23 x 35cm)
380g Chocolate covered almonds
720g Toblerone (chopped into large chunks)
280g pink and white marshmallows
8 x 40g Nougat Honey Log bars (roughly chopped)
3 x 350g blocks Cadbury milk chocolate (you can use any chocolate you like!)
1) Line your dish with baking paper and set aside.
2) Place all of the ingredients except for the milk chocolate and about 180g chopped Toblerone chunks in a bowl and gently mix.
3) Melt the milk chocolate in the microwave in 10 second bursts, stirring in between or, over a bain marie.
4) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.
5) Top with remaining chopped Toblerone chunks as shown in the pictures and set in fridge for at least an hour.
I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!
Number 2, my kids hate mixing food together or eating dishes where foods are combined.
Re: Numero Uno – I say “cheater” in the best sense of the word…. I’m only a cheater when I cook. What that means is, if I can get something “store bought” I will absolutely not hesitate to buy it. For example, pretty much this entire platter.
Re: Numero Duo – This makes them sound like nightmarish eaters which they totally aren’t! They eat EVERYTHING but just don’t like mixing stuff together.
These two facts, 1 and 2, make this Middle Eastern Lamb Platter the perfect lunch or dinner option for our family.
And I hope for yours too!
So remember, 1) buy premade stuff WITHOUT GUILT and 2) let the kids serve themselves, that way, far less left overs!
INGREDIENTS and METHOD
(Choose a quantity that will work for you depending on the number of people you are serving! This dish works really well for larger groups, but also just as well for a mid-week dinner for a family of 4!)
Roasted Cauliflower – break into florets and roast – with a drizzle of EVOO and a sprinkle of salt – in the oven at 180 deg. cel. for 20 mins / until dark around edges.
Lamb Cutlets – pan fry or grill.
Chickpeas – drain and rinse.
Dolmades (or rice stuffed vine leaves) – remove from tin! You can also buy these in the deli section at your local supermarket.
And now you’ve got a recipe that is SO simple and SO yummy, you’ve genuinely got no excuse not to whip up a batch!
That said, I used to make this recipe ALL THE TIME years and years and lifetimes ago…. but it’s been ages and I don’t know why!
Looking at the pictures you’ll see that I made some with 3 spots and some with 5, I also used a very heaped tablespoon to measure out the cookie dough portion….
Feedback to myself on this batch would be to make the cookies half the size i.e. a flat teaspoons worth of dough, and top with 3 spots only. They’ll seem small but they grow in the oven and due to the short-bready nature of this dough, I think they definitely work better as a ‘mouthful’ style cookie as opposed to a tennis ball sized one!
No electric mixer is required and the recipe only calls for a handful of ingredients so……
INGREDIENTS – Make approx 70 small cookies
200g butter, melted
1 cup white sugar
2 teaspoons Vanilla essence
3 cup self-raising flour
Lotsa M and Ms!!!
1) Preheat the oven to 180 deg cel.
2) Combine butter, sugar, vanilla and the lightly-beaten egg in a bowl.
3) Sift the four on top of the mixture and mix together well.
4) Cover the bowl and place in fridge for 20 minutes.
5) Take a small amount of dough (about a level teaspoons worth) and roll it into a ball. Flatten gently and top with 3 M and Ms.
NOTE (In the pictures I used too much dough per cookie, definitely make them smaller than that!)
6) Place each cookie onto a baking paper lined tray, an inch apart and when tray is full, bake in oven for 12 mins / until cookies are lightly golden.
7) Remove from oven and cool on a wire rack.
These cookies store for up to a week in an air-tight container.
750g corn (I used frozen kernels but you can also use tinned)
1/2 bunch chives, finely chopped
1/2 bunch coriander, finely chopped
1 shallot, finely chopped
butter and extra virgin olive oil (to coat base of pan when frying)
2 tsp Salt and 1 tsp pepper
1) Sift the self raising flour (alternatively you can use plain flour and baking powder) into your mixing bowl.
2) Whisk eggs and milk in a smaller bowl and pour gradually into the centre of the bowl that is holding the flour. Stir to combine.
3) Gently mix in corn, chives, coriander, shallots and salt and pepper.
4) Turn stove on to medium heat, use just enough butter and EVOO to generously coat the bottom of your pan.
5) Place large heaped tablespoons of mixture into your pan, (noting that about 6 fritters can cook in a large pan at a time.) Cook for approximately 2 mins on each side or until golden colour (as per photos) is achieved.
6) Cook in batches making sure to add butter and EVOO to the pan before each round.
Serve with your choice of accompaniments – bacon, smoked salmon, avocado, rocket, eggs and tzatziki all make great combinations!
Actually, that’s not true…. I’m FOR SURE a ‘Less is More’ human when it comes to certain things….
I’m a Gemini, and we often swing like a pendulum with our opinions, thoughts and ideas…
The moral of this story is that, despite this recipe only having 3 ingredients (plus a dressing), it is SOOOOOOO delicious and so satisfying on every single level. When it comes to sides, this is the side to end all sides! It goes SO well with steak, fish, chicken or even paired together with other veggies and salads.
I make it ALL the time, and now you can too!
4 big handfuls (approx!) of Green Beans / French Beans / Common Beans, trimmed
200g Marinated Feta
1/2 – 3/4 cup Roasted Hazelnuts
4 tbsp Extra Virgin Olive Oil
Juice from 1 lemon
Salt and Pepper to taste
1) Trim the ends off the beans, then wash them. Blanch for 1-2 mins in boiling water. MAKE SURE not to over cook them. You want them to remain bright green and retain a crunch. Transfer beans to salad dish
2) In a jar, shake together the lemon juice, EVOO and salt and pepper, to taste. Set dressing aside.
3) Scatter nuts over the top of the beans.
4) Top salad with large pieces of the marinated feta.
5) Spoon dressing over salad just prior to serving. Enjoy!