Rocky Road

While I love chocolate, rocky road is not something that I would usually choose. This version changes my whole philosophy on that. The three types of chocolate combine to make something deliciously rich. The turkish delight adds another whole dimension. Obviously you can chop and change ingredients according to what you like.

200g milk chocolate

200g dark chocolate

100g 70% dark chocolate

5 large pieces or rose flavoured turkish delight cut into 1cm cubes (use some of the icing sugar surrounding the turkish delight to prevent everything becoming too sticky as you cut through the pieces)

1/2 packet of marshmallows (I only use the white ones, I think the look and flavor is better)

¼ cup red glace cherries, halved

¼ cup cranberries

½ cup slivered almonds, toasted

½ cup coconut flakes or shredded coconut (toasted is optional)

Combine everything but the chocolate in a large bowl. Line a 20x20cm tin with baking paper. Break the chocolates into small pieces and melt them. You can do this over a double boiler or in the microwave (but make sure the microwave is on reduced heat). Mix the chocolate to ensure even melting. Pour over remaining ingredients and mix gently. Pour into prepared tin and refrigerate until set. Remove from tray, place on a chopping board and cut into squares to serve.

Salmon Tarator - Family Style

I have already written a post about the very impressive tarator style salmon. This time I made it for a dinner party and used a whole side of salmon rather than individual pieces. I also slightly altered the salad that tops it. Everybody adored it – this is a sure fire dinner party winner!

There are three elements that can all be prepared in advance but need to be assemble just before serving – fish, yoghurt, herb salad

Fish

1 side of salmon

Preheat the oven to 150 degrees. Lay out one or two large pieces of sliver foil (I use two, one above the other with a slight overlap). Place a slightly smaller piece of baking paper on the foil and place the fish (skin side down) on the baking paper. Rub the fish with a small amount of olive oil and season well. Wrap tightly in the baking paper and silver foil so you have a sealed package or fish. Place on a baking tray and bake for 20 minutes. Turn the fish over and bake for a further 20 minutes.

Open the silver foil and baking paper and allow fish to cool down. Place the fish skin side up on the serving dish. Peel the skin off and discard it. Use a knife to remove the blood line and any grey bits. You will be left with a pink rectangle. Set aside.

Yoghurt

350g natural or greek style yoghurt

1 tbspn tahini paste

juice of 1-1½ lemons

generous pinch of sea salt

Whip together all ingredients. Taste and adjust salt and lemon according to your preference. Refrigerate until needed. (Note, this yoghurt is wonderful with the roast eggplant salad). 

If you can't be bothered making the yoghurt, you can substitute store bought techina from your local falafel takeaway or middle eastern food stockist.

Herb Salad

1½ bunches parsley, leaves finely chopped

½ bunch mint, leaves shredded

150g walnuts, toasted and chopped

2 long red chilies, finely diced

½ small red onion, finely diced

½ cup pomegranate seeds

1 heaped tbsn sumac

1 flat tspn cinnamon

juice of 1-2 lemons

¼ cup olive oil

Mix all ingredients together. If you are preparing this in advance, combine everything but the pomegranate, oil and lemon juice. Add these just before serving and toss to combine.

To assemble:

Use a spatula or the back of a spoon to spread a thick layer of yoghurt over the fish. Top with the herb salad. For super presentation, tuck a folded paper towel under either side of the fish before putting on the yogurt and herb salad and remove just before serving.

  

Meringue Mushrooms

These mushrooms are the cutest treat and adored by kids and adults alike. 

2 large egg whites (at room temp)

1/4 tspn cream of tartar

1/2 cup of castor sugar

1 tspn of vanilla

1 tspn cocoa 

50g Lindt 85% dark chocolate

50g Lindt extra creamy milk chocolate

Pre heat oven to 100 deg c. 

You will need a large piping bag (mine is 45cm long) with a  1 1/2" nozzle.  Line 3 trays with baking paper. 

Whip egg whites on medium until foamy and add cream of tartar. Turn up to high and beat until stiff peaks form, then slowly add sugar and vanilla and beat til whites are very stiff and glossy. Make sure the sugar has dissolved (you can tell by rubbing some meringue between your fingers, you shouldn't be able to feel the grit of the sugar) 

Place the meringue in the piping bag. Try and get as much air out as possible. 

To Pipe Caps: Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into even rounds building up the meringue to form a 2 inch (5 cm) round that is about 1 inch (2.5 cm) high. Sharply twist the bag and stop the pressure as you slowly move the tip off the meringue. Try to make the top as smooth as possible but use a wet fingertip to smooth out any bumps.  Dust the tops of the mushrooms with the cocoa. 

To Pipe Stems: Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into a cone-shape, making the base of the stem a little larger than the top. The stem should be about 1 inch (2.54 cm) high. Try to keep the stems as straight as possible. Some of the stems may fall over on their sides during baking, so it is a good idea to make extra.

Bake the meringues for approximately an hour and 20-30 minutes or until the mushrooms are firm enough that they can be lifted from the baking sheet without sticking.  I usually let them cool in the oven to make sure they are really dry.

Once cool remove from oven and with a small sharp knife, make a small hole in the middle of the underside of each mushroom cap. 

Melt the chocolates together. Spread a little on the flat side of the mushroom tops and gently push a stem into the hole. 

Place the mushrooms, caps down, on a parchment lined baking sheet and let the chocolate set.

You can store these for about a week in an airtight container in a cool place. make sure not to put anything else in the container with them or the meringue will get soft and sticky.

Chop Chop Tuna Salad

My friend Dana always has a bowl of this salad in her fridge, and very kindly also brings a bowl to any party I ever have.  Because everything is cut so small, it is a cross between a salad and a dip and works equally well on its own or piled over toast or crackers. It lasts a few days in the fridge so is a great option for healthy lunches during the week. Adam, Dana's husband, also like to add a beaten egg and some oats to the salad and make patties that he cooks in a sandwich press for a quick dinner.

2 x 185g tins of tuna in chilli oil

4 eggs, hard boiled and grated

1 red pepper, finely diced

1 yellow pepper, finely diced

2 lebanese cucumbers, finely diced

2 pickled gherkins, finely diced

½ bunch dill, finely chopped

½ cup green olives, seeded and finely diced

zest of one lemon

dressing

juice of one lemon

3 tablespoons olive oil

salt to taste

Drain tuna and break up chunks with a fork. Combine all ingredients, pour over dressing and mix.