Take one, make one...

This has rapidly become one of our favourite treats of late. If we want to take a plate of something sweet somewhere this delicious, fail safe, Nigella Rocky Road recipe is what we go for everytime.

The list of ingredients is manageable. Most of which we normally have in. No cooking is required, just a couple of hours refrigerating time.

And a little piece goes a long way. So if you are making for lots of people, don't worry about it not going far enough as you can cut it into little bite size squares and still feel more than satisfied. It goes without saying that you'll be more than happy to have more than one piece, should you need to help clear the plate!

This little lot when down rather enthusiastically at my sister's party last night.

And here's the recipe below if you want to make your own little plateful to take to family or friends.

125g soft unsalted butter

300g best quality dark chocolate, broken into pieces

3tbs golden syrup

200g rich tea biscuits

100g mini marshmallows

2tsp icing sugar to dust

1. Heat butter, chocolate and syrup in a heavy-based saucepan over a gentle heat. Remove from heat, scoop about 125ml of the melted mixture and set aside in a bowl.

2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

3. Fold biscuit pieces and crumbs into the melted chocolate in the saucepan, then add the marshmallows.

4. Tip mixture into a 24cm square baking tin and smooth the top with a wet spatula.

5. Pour over the reserved chocolate mixture and smooth the top with a wet spatula.

6. Refrigerate for about 2 hours or overnight.

7. To serve, cut into bite size pieces and dust with icing sugar.

Enjoy xx

Domesticity

I'm having a bit of a Nigella week this week. It's Passover next week and so alot of food is needed. It all has to be specially prepared as we aren't allowed to eat any wheat (ie bread) amongst a WHOLE LOAD of other things.

One thing I love about Passover is making the time to make various traditional foods. No matter how busy I am (ha ha ha) I love getting ready and being a bit of a domestic goddess. Let's face it, if time wasn't an issue I'd spend all day creating (and eating).


One such traditional item is lemon curd. I have no idea why. (Mental note - must ask Mum) But it's such a pleasing thing to make that I don't know why we don't do it all year round. But I guess that also gives it it's specialness.

First off is getting out all my favourite kitchen items - my Nigella lemon juicer, my Nigella measuring cups, my gorgeous handmade pouring bowl bought on a trip one year to Norfolk and not forgetting my favourite kitchen gadget of all...my zester. If you don't have a zester, you must. It is a little miracle of an implement. Go buy one right now.

Every step of this process is sheer joy. The zest just slips off the lemon so smoothly and easily. Followed by the ease of squeezing the lemons with the Nigella juicer. And not only is the recipe itself easy peasy, but it's all so easy on the eye. Even the messy bits.


A little coffee break was needed (hardship) whilst the zest infused into the juice.


The rest was as simple as 1, 2, 3. A microwave (yes, I know), a liquidiser and 2 sterilised jam jars and before you know it 2 scrumptious jars of homemade Lemon Curd. The hardest thing now is waiting until next week so we can eat it. Spread on Matzah. Delicious.

(If you'd like the recipe, just let me know and I'll email it to you x)