Mexican Chicken Delight

I'm really into Mexican flavours at the moment and here's a recipe I threw together that came out a treat! The kids loved it, it's only 285 calories per serve and we had it the next day for lunch, wrapped in tortillas - yum! You can serve it with a fresh green salad or toasted tortillas. I hope you love it too!

Don't forget to go to Charlie's for all your fresh ingredients!

Ingredients (serves 6)
1 red onion, chopped
400g chicken breast, chopped
1 sachet taco seasoning
1 red capsicum, chopped
1 carrot, grated
1/2 can corn kernels
1 tin tomato soup
1 tin red kidney beans, drained and lightly mashed
1/2 cup white rice
50g cheese, grated

Method
Heat a frying pan over medium heat.  Cook onion until soft, then add chicken and cook until browned. Add taco seasoning and stir to combine.

Add capsicum and carrot and cook for a further few minutes, until soft (add a bit of water if it's sticking).  Add corn, soup, kidney beans and about half a cup of water and stir well to combine.

Add rice, reduce heat to low and simmer for about 20 minutes, stirring occasionally, until rice is cooked.

Serve sprinkled with the cheese.  You can serve it with salad or tortillas.

Pumpkin & Chickpea Curry

Another weeknight winner, this one is quick, easy, tasty, comes in at just 285 calories per serve and can be easily adapted with any vegetables you like.  Plus the Family Show Taste Test - what will meat-lovers Liam & Robbie think of this one?  Podcast below :-)

Ingredients (serves 4)
Spray olive oil
1 brown onion, chopped
1 clove garlic, crushed
2 tablespoons curry paste
1/2 tin light coconut milk
500g pumpkin, chopped
1 tin chickpeas, drained
1 cup frozen peas

Method
Heat a heavy-based pan over medium heat and spray with olive oil.  Add onion and garlic and cook until softened.

Add curry paste and cook for a minute.  Add coconut milk and stir to combine.  Add pumpkin and simmer, covered for 10 minutes.

Stir through chickpeas and peas and simmer for another 10 minutes, until vegetables are tender.

Serve as is or with rice.


And now, the Family Show Taste Test...

  

Fruity Choc Chews

I made these delicious little balls recently to use up a bit of dried fruit I had on hand - I loved the result! They are dairy-free, low calorie (only 55 cals per ball!), gluten-free and super easy to make - I've written down what I used, but you can use any dried fruit, and it really doesn't matter how much of each, just try and get 2 cups altogether.  Enjoy :-)

Ingredients (makes 20)
1/2 cup pitted dates, roughly chopped
3/4 cup dried apricots, roughly chopped
3/4 cup sultanas
2 cups rolled oats
1/2 cup raw almonds or walnuts, roughly chopped
1 tablespoon cocoa powder
1 teaspoon vanilla essence

Method
Place all ingredients in a food processor and process until well combined.

Roll level tablespoons of the mixture into firm balls.  Store in an airtight container in the fridge.

Caramelised Onion & Ricotta Pizza

I'm very excited to have a special guest blogger today - none other than my husband, our very own "Dad in the Kitchen", Dean!  This is a pizza he whipped up a couple of Friday nights ago and it was so good!  Here he is :-)

"All right men in the kitchen, it's time to throw out all those pink frilly items that decorate your lady friend's kitchen and subtly remind her that the best chefs in the world are men.  That means you could possibly be the next Oliver, Ramsey or Sanders! Here's a way to impress your lady friend the next time she's out at her CWA annual general meeting or playing women's rugby. It's a simple pizza that will impress. You could sneakily throw this in a dominos box and she wouldn't pick it - but I don't know if that's a good thing? Anyhow, give it a go men. It's simple a way to wow your lady friend. And for you ladies reading this, don't forget to thank your man at the end of the night by allowing him some quiet time with his pipe and a scotch in his library or den! Dean (the only man following Mums in the Kitchen!)"

Ingredients
Pizza base
Oyster sauce
BBQ sauce
Chicken breast
Sweet potato
Onion
Low-fat ricotta cheese
Olive oil

Method
Get your pizza base and spread your half a cup combo of BBQ sauce and oyster sauce over base. Fry up your chicken with olive oil till brown. Remove chicken and fry up onion till brown. Remove onion and fry up small cubed sweet potato till brown.

Top all ingredients onto pizza base and dollop some descents chunks of low-fat ricotta cheese evenly over the pizza. Get your oven to 200 degrees, throw it in and keep an eye on it from 10 minutes, depending on how you like your pizza.

Raspberry-Apple Crumb Tart

I borrowed out Martha Stewart's "Pies & Tarts" from the library - and oh my, it is an amazing book!  My mouth was watering just flicking through and it has some amazing-looking recipes.  I chose this one for a family lunch - it was easy and soooo delicious!  The original actually uses plums instead of apple, but I've put my adapted version here.  Try it, you won't be disappointed!  But what did Liam & Robbie think?  Check out the Family Show Taste Test below!

Ingredients
For the crust and topping
3/4 cup cold butter, cut into pieces
1/3 cup hazlenut or almond meal
1 1/2 cups plain flour
1/2 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon

For the filling
3 apples, peeled, cored and chopped
1 tin apple & raspberry pie filling
1 tablespoon plain flour
1/4 cup sugar
1 egg, lightly beaten and 1 egg yolk
1/3 cup cream
1/4 cup milk
1/4 teaspoon cinnamon

Method
Make the crust:  preheat oven to 180 degrees celsius.  Butter a 9-inch springform pan.  With an electric mixer on medium speed, mix the hazlenut/almond meal, flour, sugars and cinnamon until just combined.  Add butter and mix on low speed just until combined, 2 to 3 minutes.  Press 3 cups of crumb mixture into bottom of pan and about 1.5 inches up sides to form crust.  Reserve remaining crumb mixture.  Bake crust until set, 18-20 minutes.  Let cool on a wire rack.

Make the filling: scatter chopped apples and pie filling onto cooled crust.

In a medium bowl, whisk together flour and sugar.  Whisk in egg, egg yolk, cream, milk and cinnamon.    Pour custard over fruit; sprinkle with reserved crumb mixture.  Bake tart until custard has set and is slightly golden, 45 to 50 minutes.  Transfer to a wire rack and let tart cool at least 25 minutes before slicing.

How did Liam & Robbie rate it?  Here's the Family Show Taste Test...
 

Rocket Ship Party!

My gorgeous baby boy, Jed Alexander, turned one last week, so what better way to celebrate than with a Rocket Ship Party!  I was keen to make the food pretty healthy - I always find people prefer to snack on the savouries and just stick with one or two sweets, so I kept this in mind.  I also know that my friends are pretty like-minded, and while we don't mind our kids having a few treats, we generally like to keep them pretty healthy.  So, starting with the savouries, here's what we enjoyed...

I wanted to include the always-popular Savoury Noodle Cakes, so my sister whipped up a batch in mini-muffin pans and they went down a treat!  I used Rocket Ship and Star-shaped cookie cutters for a batch of Cheese Biscuits (recipe to come) - they all got eaten so I take it they were a hit!

Good old plain popcorn in cute cupcake wrappers were a hit with the kids - we also had some yummy caramel popcorn as well.

Found this idea online - I bought plastic shot glasses from a cheap shop, made some corn relish dip (cream cheese mixed with corn relish), put a teaspoon of dip in each cup, followed by a piece of carrot, celery and a Cheesy Twist (recipe to come) - these were a big hit!

My mum made a batch of Zucchini Fritters (complete with her home-made tomato relish - yum!).  I love these because they're perfect for kids of all ages, plus the adults enjoy them too.  Recipe here.

My mother-in-law brought along some savoury scrolls - Spinach & Feta, Ham & Cheese and Vegemite & Cheese.  Something for everyone and these were definitely a favourite too!

Why have a boring fruit platter when you can have Rocket Ship Fruit Kebabs?!?  The kids loved eating their fruit off a stick and I don't think the photo really does them justice, but they looked pretty cool!

We set up this little table with some leftover icing & lollies and the kids could decorate their own star biscuits.  Naturally, they loved it!

I had these cute little printable labels, so I stocked up on bottles of water (pretty cheaply from Aldi) and got some stripey straws.  I was quite amazed - we had no water bottles left at the end of the party, and we only went through about 2L of soft drink...the evidence speaks for itself!

I have made cake pops a couple of times before, but wanted to give them another go.  They're pretty fiddly and the end result was pretty "rustic", but the guests said they tasted great, so I'm happy with that!  Will post this recipe soon.

Instead of party bags, I decided to make Rocket Ship Biscuits for the guests to take home.  I can't believe I forgot to take a photo of the finished result, but I just popped them in plastic gift bags, tied it with a red ribbon and a rocket ship tag that said "thankyou".  I used my trusty Spice Biscuits recipe - my handiwork with the icing wasn't as neat as I'd like, but hey, you can get away with it for a kiddy party!

And of course, the main feature, the centrepiece - the cake!  It was based on this design from Super Food Ideas and I was over the moon (pardon the pun!) with the result.  Most importantly, the little guy loved it.  It was actually really easy to put together and didn't take me long at all to decorate, so I'd highly recommend it!  No late-night stressful fondant dramas for this one!

So, that's the Rocket Ship Party in a nutshell.  Happy Birthday to my little champ, Jed.  Here he is with his daddy at the party (aren't they gorgeous?!?)  I hope he enjoyed the party, as he's not getting another one until his 21st!

Frittata

Frittata is a great way to use up the leftover veges at the end of the week.  My kids love it and so do I - serve it as a breakfast, lunch or dinner - how versatile!

Ingredients (serves 4 - 235 calories per serve)
300g sweet potato, peeled and cubed
150g broccoli, chopped into small florets
4 eggs, lightly beaten
1/2 red onion, chopped
100g mushroom, chopped
100g low-fat feta, crumbled
25g tasty cheese, grated
1 teaspoon dried basil
Olive oil spray

Method
Steam sweet potato in a saucepan or microwave until tender. Pre-heat oven to 160 degrees Celsius, fan-forced.

Heat a pan over medium heat (save dishes and use a cast-iron pan or similar, that can be transferred from stove-top to oven).  Spray with olive oil, then add onion and broccoli.

Cook for a few minutes until softened, then add mushrooms and continue to cook.  When soft, pour eggs evenly over vegetables.

Sprinkle the feta, basil and cheese on top.  Cook for 2 mixtures then transfer tooven and cook for 15 minutes, or until cheese is sightly browned.

Vegetable and Red Lentil Soup

This is a simply delicious soup, courtesy of the Women's Weekly "Good Food Fast" book.  It ticks all the boxes - healthy, tasty, quick, easy and cheap.  You can easily adjust the quantity of curry paste according to what your family likes - enjoy!

Ingredients (serves 6)
2 tbsp. mild curry paste
400g can of diced tomatoes
3 cups chicken stock
1 large carrot, chopped finely
2 trimmed celery sticks, chopped finely
1 medium potato, chopped finely
1 large zucchini, chopped finely
3/4 cup red lentils
1/2 cup frozen peas
1/3 cup light coconut milk

Method
Cook curry paste in heated large saucepan, stirring, about 1 minute or until fragrant. Add undrained tomatoes, stock, carrot, celery, potato and zucchini; bring to a boil.

Reduce heat; simmer, covered, 5 minutes. Add lentils to soup mixture; return to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until lentils are tender.

Add peas; return to a boil. Reduce heat; simmer soup mixture, uncovered, until peas are just tender. Remove soup from heat and stir in coconut milk.

Kids Food Ideas

Here's one for my fellow mums...do you ever find yourself getting into a "food rut" when it comes to your kids' lunches?  I know it's happening to me when they get cheese sandwiches for three days in a row.  Now, it could be worse - I know cheese sandwiches aren't THAT bad, but I know I can do better!  They will eat healthy, colourful, vege-ful foods if I give it to them, so why offer them the plain and less nutritious food?  So hopefully I can give you a bit of inspiration to spruce up snack time and get these kiddies loving fresh & healthy options!

First up, the photo above - there's nothing ground-breaking about this morning tea, but my toddler thought it was fantastic, and all I did was pop it into silicone cupcake molds - easy!  Also handy to portion out things like the popcorn, which little Miss would happily snack on all day if she had access to the big container.

Next, a thrown-together lunch, just using what I had in the fridge and pantry.  Some leftover brown rice from dinner the night before, creamed corn, chopped ham and tomato, with a sprinkle of grated cheese.

An easy salad made up of shredded lettuce, grated cheese, grated carrot, corn, celery, mushroom and a squeeze of mayo - they loved it!

I thought I was a pretty cool mum when I thought of this one!  My kids love eating wraps, so I mixed it up one day, spread egg & lettuce over a wrap, topped it with another wrap and cut it into wedges. - a bit like a quesadilla.  So easy, but something a bit different!

This is the same concept, using ham, cheese, tomato, capsicum and dried herbs, heated slightly in the microwave.  A bit of a lunch pizza!

I hope this helps to give you some ideas and inspiration.  It really is easy to give yummy and healthy options, that take very little preparation.  Try something new today!

Show Results

Ekka Entries

Well, ladies & gentlemen - the results are in!

It's been a busy couple of weeks, with my entries in the Pine Rivers Show and then the Ekka.

There have been some show-baking highs and lows, but overall a fun experience!

Pine Rivers Show Entries

Here's what I put in the Pine Rivers Show - Marble Cake, Orange Cake, Rocky Road & Chocolate Slice.

I ended up with a 1st place for Marble Cake and 3rd for Rocky Road - yay!

Unfortunately I didn't win anything for my Lamingtons, Carrot Cake or Banana Cake at the Ekka :-(  It's tough competition out there, I can tell you.  There's always next year!

Special credit to my mum for winning a heap of prizes for her 16 entries in the Pine Rivers Show...one day I might be like her!  Another year, another show...and now to get organised for my baby boy's First Birthday Party this weekend...blog to come!

Coffee Pecan Cake

I made this cake for my dad's birthday recently - it seemed like a very "dad" kind of cake!  He loved it - as did we all!  It's got a beautiful flavour at the nuts & toffee on top just give it an amazing crunch and sweetness.  Perfect served warm with a bit of cream on the side.

Ingredients

30g butter
1 tablespoon brown sugar
2 teaspoons ground cinnamon
200g walnuts, toasted
½ cup (125ml) milk
1 tablespoon dry instant coffee
185g butter, extra
1 1/3 cups (300g) caster sugar
3 eggs
1 cup (150g) self-raising flour
¾ cup (110g) plain flour

Toffee
½ cup (110g) caster sugar
2 tablespoons water
3 teaspoons cream

Method
Preheat oven to moderately slow (160°C/140°C fan-forced). Thoroughly grease and lightly flour a 22cm baba cake pan; shake out excess flour.

Melt the butter in a small pan, add the brown sugar, cinnamon and walnuts; stir well. Cool.

Combine milk and coffee in a small bowl, stir until dissolved.

Beat extra butter and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between additions. Fold in sifted flours, then milk mixture.

Spread 1/3 of the cake mixture in the base of the prepared pan, sprinkle with half the walnut mixture, top with remaining cake mixture. Bake in a moderately slow oven for about 45 minutes or until cooked when tested. Stand cake for 5 minutes before turning onto a wire rack to cool.

For the toffee, combine sugar and water in a small pan. Stir over a low heat until sugar dissolves. Bring to boil, simmer, uncovered, until sugar browns slightly. Add cream and stir 1 minute or until thickened slightly.

Place cake on a wire rack over an oven tray. Drizzle some of the Toffee on top of cake, press on remaining walnut mixture; drizzle with remaining toffee.

Cake without toffee suitable to freeze. Toffee suitable to microwave.

Stovetop Pizza

I spotted this recipe from the fabulous "4 Ingredients" team and thought it was a great idea!  It only uses one dish, so there's not much washing up.  Unfortunately the pan I used wasn't the right choice, so mine stuck and kind of fell apart as I was taking it out.  It still tasted amazing (and I was happy I'd taken a photo of it before cooking!) and I'd definitely try it out again with different toppings.  Here, I used salami, red onion, capsicum, herbs, mushroom and low-fat feta - but be creative and work out your own creations!

Ingredients

1 cup self-raising flour

2/3 cup water

2 tablespoons olive oil

4 tablespoons pizza sauce

100g mozzarella cheese

Method
In a 20cm/8-inched non-stick frying pan, mix together the flour, oil and water with a spatula.

The dough will appear very sticky, simply work it around the bottom of the pan to form a nice dough. 

Spoon the pizza sauce onto the dough and spread to cover. Break the cheese into pieces and sprinkle over, then season with sea salt and pepper. 

Cover with a lid and cook on a medium heat for 10 minutes.

Carefully slide the pizza out onto a board. Let it sit for 2 minutes to cool before cutting it into wedges to serve.

Strawberry Ice-cream Cupcakes

We are definitely in Ekka celebration mode, with the show kicking off this week. To celebrate, I've whipped up this divine little cupcakes, inspired by the famous Ekka Strawberry Sundaes (and I have to credit the amazing cafe Vanilla Pod for the original idea).  It just uses a standard cupcake mix with buttercream. You could always add strawberry essence if you want a bit more flavour. These turned out a treat & look oh-so-cute! Plus a Family Show Taste Test below - hear what Liam & Robbie thought!

Ingredients
125g butter, softened
1 teaspoon vanilla extract
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1/2 cup milk

1 punnet strawberries
12-18 ice cream cones

200mL thickened cream, whipped

Buttercream icing
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk

Pink food colouring

Poppy seeds (optional)

Method
Preheat oven to 180°C/160°C fan-forced.

Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk to combine.  Chop half of the strawberries and stir into mixture.

3/4 fill each ice-cream cone with mixture (I put too much in some of mine and they did overflow).  Bake for about 20 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Transfer to a wire rack to cool.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating to combine.  Add pink food colouring.  Add poppy seeds, if desired, to replicate strawberry seeds.

Ice each cupcake cone with buttercream.  Pipe a rosette of cream on each one and top with remaining chopped fresh strawberries.

Here's Liam & Robbie's verdict...

 

Lamingtons

I'm very excited today to be putting in my entries for this year's Ekka!  For the non-Brisbane readers, that's the Royal Queensland Show.  I debuted at the Ekka last year and got 3rd place for my carrot cake - so I'm re-entering that category, along with Banana Cake and Lamingtons.  That's my entries pictured above!  I also had a few entries in the local Pine Rivers Show on the weekend - so I'll bring you all the results later this week.  So here's the recipe for the Lamingtons - I used one from the CWA - fingers crossed they are worthy of a prize!  Plus hear the early judging from Liam & Robbie below :-)

Ingredients
125g butter
3/4 cup castor sugar
2 eggs
1 3/4 cup SR Flour
2/3 cup milk
1 tspn vanilla

Icing

3cups icing sugar
1 tspn butter
1 tspn vanilla
1 tbspn cocoa

Method

Cream butter and sugar. Add vanilla, add eggs one at a time. Add flour alternatively with milk.

Pour mix into a greased lamington slab tin, 11 inches by 7 inches and bake in a moderate oven for about 30 minutes.

After it's thoroughly cooled cut into four centimetre by 4cm pieces. Wrap cake in foil and put in the freezer.

Put icing ingredients in a double boiler, over boiling water.  And mix until smooth, adding a dash of hot water.

Then put a lamington on a fork and ladel icing over the top until covered, hold it while it drips then roll in fine coconut.

Dry on cake rack with greaseproof paper over the top of it, or underneath to catch the coconut.

Tip: When transporting Lamingtons put extra coconut at the bottom of the container to prevent sticking to the bottom.

Grilled Zucchini with Pumpkin & Couscous

I found this recipe in a great book called "Grill" and thought it would be perfect to try out my new cast-iron grill pan (thankyou Aldi!!!)  This dish was fantastic - filling, flavoursome and healthy.  The kids ate it all up, even the little guy, who's not yet 1.  Easy to pull together, it's a perfect weeknight dinner.

Ingredients (serves 4 - 287 calories per serve)
1/2 cup couscous
1/2 cup boiling water
2 tablespoons lemon juice
2 teaspoons olive oil
1/4 cup pine nuts (I used flaked almonds and toasted them separately and sprinkled them on top)
1 clove garlic
1/2 small red onion
1 teaspoon sweet smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 red capsicum, chopped finely
200g piece pumpkin, chopped finely
2 tablespoons finely chopped fresh flat-leaf parsley
700g zucchini, cut into 3-4 strips, lengthways

Lemon Yoghurt:
1/2 cup greek style yoghurt
1/2 tablespoon lemon juice

1/2 teaspoon dried oregano

Method
Combine couscous with the water and juice in a large heatproof bowl, cover, stand for about 5 minutes or until water is absorbed, fluffing with fork occassionaly.

Heat oil in large saucepan; cook nuts, stirring, until lightly browned. Add garlic, onion and spices; cook, stirring, until onions soften. Add capsicum and pumpkin; cook, stirring, until pumpkin is tender. Stir in couscous and parsley.

Meanwhile, cook zucchini on heated grill plate until just tender.  Make yoghurt by combining the ingredients.

Serve zucchini topped with couscous and drizzled with yoghurt.

Chicken and Sweetcorn Soup

This is a Lyndey Milan recipe that I used as I had some leftover barbecue chicken to use up.  It was delicious and easy and comes in at only 215 calories per serve!

Ingredients (serves 6)
1 litre chicken stock
1 tablespoon grated ginger
1 clove garlic, crushed
1 tablespoon soy sauce
420g can creamed corn
300g chicken breast, sliced
1 egg, beaten
6 green onions, chopped

Method
Bring chicken stock, ginger, garlic and soy sauce to the boil in a large saucepan over medium high heat.  Reduce heat and simmer 3 minutes.

Add creamed corn and chicken, return to the boil then simmer 3 more minutes or until chicken is cooked through.  Add pepper and salt if desired.

With the soup boiling, slowly whisk egg into this so it forms small threads.

Spoon into bowls and scatter with green onions.

Apple and Sultana Scrolls

I'm quite into scrolls at the moment.  There's just so much variety!  You can do Pizza Scrolls, Cheesy Vegemite Scrolls, Cinnamon Scrolls - the opportunities are endless!  So I needed a quick recipe for a picnic afternoon tea with some friends and decided on these ones from Good Taste Magazine.  They went down a treat and were loved by everyone!  The chocolate drizzle on top is a nice extra touch :-)

Ingredients
Melted butter, to grease
300g (2 cups) self-raising flour
100g (1/2 cup) caster sugar
1/4 tsp mixed spice
60g chilled butter, cubed
125ml (1/2 cup) milk
65g (1/3 cup) sultanas
Plain flour, to dust
1 large (about 200g) granny smith apple, peeled, cored, coarsely grated

Chocolate icing
45g (1/4 cup) icing sugar mixture
1 tbs cocoa powder
1 tbs milk

Method
Preheat oven to 200°C. Brush a baking tray with melted butter to lightly grease.

Place flour, sugar and mixed spice in a large bowl. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add the milk and sultanas. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just comes together. Turn dough onto a lightly floured surface and gently knead for 2 minutes or until smooth.

Use a lightly floured rolling pin to roll out dough into a 25 x 30cm rectangle. Sprinkle with apple. Starting from the long side, firmly roll dough into a log. Trim the ends. Cut crossways into twelve 2cm thick slices. Arrange scrolls cut-side up, side by side on prepared tray.

Bake in oven for 30 minutes or until golden and cooked through. Remove from oven and transfer to a wire rack. Set aside for 10 minutes to cool.

Meanwhile, to make the chocolate icing, combine the icing sugar and cocoa powder in a small bowl. Add the milk and stir until combined and smooth.

Drizzle scrolls with chocolate icing and serve immediately.

Rocky Road

There are so many varieties of Rocky Road out there, it's so hard to choose just one!  This is what I've come up with, and I'll be entering it into the Pine Rivers Show, which is happening this weekend.  It's one of my hubby's favourite treats and he's pretty happy with it, so hopefully the judges are too!  Plus, hear Liam & Robbie's verdict in the Family Show Taste Test below.

Ingredients
200g milk chocolate
200g dark chocolate
100g marshmallows, halved
150g turkish delight/raspberry lollies/jelly snakes (I used a product from Aldi called Blackcurrant Fruit Gums & they were perfect), chopped
150g peanuts, halved

Method
Combine the milk chocolate and half of the dark chocolate.  Melt over a saucepan of simmering water or in the microwave.  Mix well.

Add marshmallows, lollies and peanuts and mix well to combine.  Spread into a 20cm x 20cm baking pan, lined with baking paper.

Melt remaining dark chocolate.  Using a fork, drizzle over the rocky road.  Refrigerate for 2 hours or until set.


What did Liam & Robbie think?  Hear the Family Show Taste Test here: