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.

Asian Style Salad with Mango & Honey Roasted Cashews

This has everything good in taste – sweetness from the mango, spice from the chilli, crunch from the nuts and zing from the herbs. Absolutely delicious!

1 packet/bag of mixed baby leaves with beetroot

2 heads of baby bok choy, shredded

½ bunch mint, leaves only

½ bunch coriander, leaves only

2 red chilies, finely sliced

1 avocado, quartered and sliced

1 mango, cubed

Honey Roasted Cashews

1 cup raw cashews

2 tspns honey

dressing

3 tbspn olive oil

pinch salt

2 tspns balsamic vinegar

juice of ½ a lime
1/4 finely sliced red onion

For honey roasted cashews, place nuts on a lined baking tray and roast for 10 minutes at 160 degrees. Remove from oven, drizzle over honey, shake around and return to the oven for another 4 minutes. Remove and set aside to cool.

Combine ingredients for salad. Drizzle over dressing ingredients. Toss to combine. Add cashews and serve.

Roast Carrots with Harissa and Silverbeet

This dressing takes carrots from ordinary to extraordinary. If by any chance you end up with leftover carrots, add them to spinach leaves, avocado, parsley and sliced chicken for a healthy, fast and delicious salad. This dressing also works over any other roast veggies, or green leafy salad. I added silverbeet to the carrots to make the salad more substantial. The salad does look nicer if you use dutch carrots but normal carrots taste just as good.

3 bunches dutch carrots, trimmed and scrubbed or 1 kg carrots, peeled and cut into chunks

1 bunch sliverbeet, finley sliced, stems and leave separated

½ cup toasted hazelnuts or walnuts

½ bunch parsley and/or coriander shredded

dressing

1 tbspn olive oil

1 tbspn honey

juice of 1 orange

juice of ½ lemon

1 tspn harissa paste

pinch salt

½ tspn cumin

½ tspn paprika

½ tspn cinnamon

Combine ingredients for dressing and set aside. Spray carrots with cooking spray and roast on a lined tray at 190 degrees for about 30-40 mins or until tender and golden. (Make sure carrots are not overlapping because otherwise they will sweat instead of bake).

In a large frypan, heat 1 tbspn coconut or olive oil. Sautee silverbeet stems for about 3 minutes or until slightly softened, Add sliverbeet leaves and a good pinch of salt and toss for about 3 more minutes or until leaves cooked through (taste to check).

Pour some dressing over carrots, add silverbeet and a bit more dressing. Top with fresh herbs and roasted nuts.

Middle Eastern Cous Cous Salad with Spiced Pumpkin

This is a great salad for a crowd. The sweetness of the pumpkin combines beautifully with the cinnamon and dried fruit to give it warmth and sustenance, while the fresh herbs and toasted nuts lighten the salad. The lemon zest and dressing balances the dish.

2 packets of Israeli cous cous (I use the osem brand)

half a jap pumpkin cut into cubes

cinnamon

1/3 cup currants

1/3 cup dried apricots, finely chopped

½ cup slivered almonds, toasted

½ bunch mint, leaves shredded

½ bunch parsley, shredded

zest of 1-2 lemons

dressing

½ cup chicken or vegetable stock

¼ cup olive oil

¼ cup lemon juice

1 tbspn honey

pinch of salt

½ tspn cinnamon

1 tbspn white balsamic vinegar

Mix tgether ingredients for dressing. Taste and adjust to your liking and set aside. Cook cous cous according to directions on the packet. One it is ready, immediately a wide flatish dish to cool down quickly. Mix it periodically with a fork to prevent the grains form sticking together. Add some dressing if necessary to lubricate the grains.

Spray the pumpkin with olive oil, dust lightly with cinnamon and a pinch of salt and back on a lined tray at 190 degrees for about 40 mins or until golden. Set aside to cool.

Pour half the drssing over the cous cous and stir. Add the remaining ingredients and the pumpkin. Pour over remaining dressing and toss to combine.