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This was one of my favourite recipes from my old blog. #cheekyreposttime #exclaimationmarks

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Ingredients
Chocolate Shell 
200gr milk chocolate
Marshmallow Filling
12gr powdered gelatine
60ml cold water
80ml golden syrup
220gr caster sugar
1tsp vanilla extract
Water
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Topping
4 walnut halves (or more, these are big)
You will also need four silicone dariole moulds. Mine were roughly 9cm high.
Method
1, Melt the chocolate and paint the inside of your dariole moulds with a layer of chocolate. Leave these in the fridge to cool before painting with another layer. Return these to the fridge until you are ready to fill them. You won’t use all the chocolate up yet, we need some left over to cover the bases.
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2, Make the marshmallow filling by putting the gelatine and cold water in the bowl of your stand mixer. Stick on the whisk attachment so you are ready to go when your hot sugar syrup is ready.
3, In a medium sized saucepan add in the golden syrup, caster sugar and a good couple of splashes of water to cover it. Set over a medium high heat and stir until the sugar has dissolved. When it has all dissolved, stop stirring and use a damp pastry brush to remove any rogue sugar crystals from around your pan. If these fall in, they could trigger crystalisation and that would be a bummer.
4, You want to boil the sugar syrup until it reaches 140o/c on a sugar thermometer. When it has, remove immediately from the heat, set your stand mixer to a medium speed and with it running, pour a slow trickle of the hot syrup directly into the bowl. Try not to hit the spinning whisk attachment. Or you end us with a whisk attachment that looks like this and hard sugar crusted over everything you love. (inside of your stand mixer bowl).
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5, Keep the stand mixer running until your marshmallow turns white and has the consistency of really sticky bubble gum. This can take around five minutes but keep an eye on it.
6, Wrestle the marshmallow into a pipping bag. You don’t need to both with a piping tip.
7, Remove your moulds from the fridge and fill each of them almost to the very top with the marshmallow. It should level itself out slowly. (Optional -Squeeze the rest of the marshmallow into your mouth.)
8, Using some of the left over chocolate, cover the top (which will be the bottom) so that no marshmallow is peeking through. Again, keep a bit of the chocolate for sticking on the walnut halves. Stick these back in the fridge for at least an hour.
9, Unmould the whips from the silicone moulds. Using the very last of the chocolate, use it as glue for sticking on the walnut halves. Stand back and admire your handiwork. Eat these within a day. It’s not hard.

Not in one go. Honest.

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EAT’s Festive Full Work Bloomer. Chockablock with turkey and ham – way too much mayo though. Boo.

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Some of the “healthier” sandwiches can be dry and a bit tasteless, not for this offering from M&S.  Butternut squash stuffing? Forever yes.

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I went a bit ham in M&S on the sandwich front (three out of the six…) I love their vegetarian options for a lot of things and, again, this didn’t disappoint.

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Was excited about this. PiBs are Christmas.

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Boots. No. DO NOT.

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Unashamedly the best thing Pret has ever made. IT HAS CRONIONS. Winner.

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One thing that always manages to sneak into the house at Christmas and that is the basket of nuts.  Someone will snatch the walnuts and brazil nuts and then you’re left with hazelnuts. It’s time to stop this madness. Make these instead.

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Ingredients
1tbsp runny honey
1/2tsp coconut oil
200gr plain cashews (not roasted, or salted)
15gr dessicated coconut
1/4tsp salt
1/2 small dried red chilli, finely chopped
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Method
1, Add the honey and coconut oil into a small suacepan and place over a low heat. When the oil has melted, give it a good stir and then add in the nuts. Stir this well until the nuts are completely covered in the honey/oil combo.
2, Remove from the heat and add in the rest of the ingredients. Toss these together so the coconut and chilli sticks to the nuts. Scrape all of this out onto a lined baking sheet.
3, Spread the nuts out, making sure you dont dislodge too much of the coconut from them and bake for 5-7 minutes until golden brown at 180 o/c. You might have to give them a little shake every now and then so they colour evenly.
4, Leave to cool completely before snacking.
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I can’t believe we’re so close to Christmas already.  Normally, I’m flapping around getting the last of the decorations up and making panicked shopping lists.  This year, I’m well ahead of myself.  All my presents are bought and wrapped. I even found time to make cranberry sauce.

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Ingredients
300gr fresh cranberries
3tbsp brown sugar
Zest and juice of a clementine
2 segments of star anise
1tsp vanilla
Splash of water

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Method
1, Put all the ingredients in a medium sized saucepan and set over a medium heat.
2, Gently simmer until the cranberries start to break down.  Stir until the sauce becomes thick. Fish out the star anise segments if you can find them.
3, Store in a sterlised jar.  Because of the low sugar content, this won’t last more than a couple of weeks.