Here is the other successful recipe from a Christmas gone by, Raspberry Rocky Road. I love rocky road but just hate glace cherries and I much prefer to use raspberry lollies. There are plenty of rocky road recipes – and they’re all easily adaptable – but I like this one in particular because it makes a nice big slab of rocky road, which makes for an attractive and decadent gift item. My brother always requests this and so I sometimes make some just for him.
Raspberry Rocky Road
750 g milk chocolate
350 g marshmallows, halved
50 g white choc chips
100 g turkish dellight, cut into a 1cm dice
50g raspberry lollies, halved
¼ cup slivered almonds
½ cup shredded coconut
Line base and sides of 26x16cm lamington pan with baking paper.
Melt 300g milk chocolate in microwave, stirring often, until it’s smooth. Pour into the base of the prepared pan. Arrange half of the marshmallows over the top. Next scatter over the white choc chips, turkish delight, raspberry lollies, half the almonds and half the coconut, filling in any gaps.
Scatter over the remaining marshmallows.
Melt remaining milk chocolate in the microwave, stirring often, until it’s smooth. Pour over two thirds of the melted chocolate, covering the marshmallows evenly. Use a small spatula to gently mix and allow chocolate through the layers.
Scatter with the remaining almonds and coconut, pressing down gently to stick to chocolate. Chill for at least 2 hours to set.
Cut into bars or squares to serve.
Here’s a muffin recipe that’s healthy, at least as far as muffins can be healthy, and which make a great lunch box/work lunch type snack.
The nutrition content is as follows: (approx) 130 calories, 5g fat (1g sat), 18g carbs, 1g fibre.
The recipe makes about 15 muffins.
1 ½ cups self raising flour
½ teaspoon baking powder
⅓ cup traditional rolled oats
½ cup brown sugar, firmly packed
2 tablespoons milk choc chips
2 tablespoons white choc chips
½ cup reduced fat milk
¼ cup light olive oil
1 cup frozen raspberries
Preheat oven to 200C. Line 1/3 cup capacity muffin muffin pan with paper cases.
Sift flour and baking powder together into a large bowl. Add oats, sugar and choc chips and stir to combine.
Whisk egg, milk and oil in a medium bowl. Pour into flour mixture. Stir until just combined. Fold through raspberries. Spoon mixture into prepared muffin pan.
Bake for 16 – 18 minutes or until a skewer inserted at centre comes out clean. Stand muffins in pan for 5 minutes. Transfer to a wire rack to cool.
I do like to make fiddly treats. Something that you can really get your hands into. This roll/slice definitely falls into that category. I think it would have been helpful to have latex gloves on hand, but I made do baking paper and a spatula to shape the chocolate mixture in the log shape. I was very happy with the way this turned out and I think I will include it the little gift basket I put together for Christmas each year.
Chocolate, Hazelnut & Nougat Roll
170 g unsalted butter, at room temperature, chopped
¾ cup caster sugar
1 cup good quality cocoa powder, sifted
200 g hard nougat, chopped into small pieces
100 g savoiardi (sponge finger biscuits), chopped into small pieces
100 g white chocolate, chopped into small pieces
1 ½ cups hazelnuts, toasted, skins removed, roughly chopped
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
Fold in cocoa, then stir in nougat, savioardi, white chocolate and hazelnuts until well combined.
Place a 30cm-long sheet of foil on a work surface and top with a sheet of baking paper. Spoon chocolate mixture along one long edge, leaving a 2cm border at both ends. Roll up foil to enclose chocolate mixture and form a log, then twist ends to seal.
Chill for 2-3 hours, until firm. Slice and serve