Last call for Easter: ... chocolate treats that is!

Rocky Road – your version

Rocky Road was first mentioned in Outside the box and Outside the box Take II. To refresh your memory, the traditional version looks like this :

You'll see that my version is cut into small bite sized pieces, not the larger squares mentioned below – it's whatever floats your own boat!

Here's the traditional recipe :

Rocky Road

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g amaretti biscuits (or hobnobs if you can't get hold of amaretti)

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and bash with a rolling pin to get a mixture of rubble.

Put the Brazil nuts into another freezer bag and bash them too.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake size), smoothing the top as best you can, although it is meant to be bumpy.

Refrigerate until firm enough to cut, which will take about 1½-2 hours. Take the set block out of the tray. With the long side in front of you cut 6 slices down and 4 across so that you have 24 squares.

This was taken from “Nigella Christmas” – Christmas Rocky Road

Make ahead tip:

Make the Rocky Road and refrigerate to set, cut into bars and then store in an airtight container in a cool place for up to 1 week.

Freeze ahead tip:

Make the Rocky Road as above and free for up to 1 month. Thaw overnight in a cool place.

It's not everyone's cup of tea – there will always be someone who doesn't like this or that ingredient. Furthermore in these days of serious allergies – nuts for example – you can select whatever suits you and/or family and friends so that everyone can indulge!

Here goes nothing – or how to segment an orange!

STEP 1

Top and tail your orange so that it's stable.

STEP 2

Using your bread-knife held at an angle and using a gentle sawing motion following the shape of the orange, remove the outer peel.

Continue until all the peel is removed.

STEP 3

Sit the orange in your hand – you can see the segment membranes – they look like fine white lines. Gently slice the left-hand side of your first segment making sure you keep the white line to the left of your knife.

Repeat, slicing the right side of the segment, now keeping the white line to the right of your knife.

• one perfectly formed segment! Repeat this process until you've segmented the whole orange.

STEP 4

You'll be left with a handful of membranes and pith loaded with fresh juice – squeeze into the container with your segments.

Here's the finished bowl of both!

Enjoy your Master Class!

Thinking cap!

Ice cream on its own doesn't look particularly exciting, even if it is home-made. Whilst the sundae mentioned previously does sound fab it's a little too much of a sweet hit for my personal taste and for that matter, for my guests and friend too.

With that in mind what better to go with a rich chocolate truffle ice cream than oranges – oranges are the best fruit! Surely one of the best marriages, chocolate and orange.

Orange segments are the answer – although creating the perfect one can be a tricky business.

There are three elements you'll need to tackle, the thick outer peel, the white pith on the inside and finally the thin, tough outer membrane of each segment.

Choosing the right type of orange also matters – “naval” fits the bill since it has no pips (or seeds if you like).

You don't need a fancy dancin' posh piece of kit for this chore either – I find that a serrated bread knife is just the job – naturally used CAREFULLY AND SAFELY!

Wear gloves if you are offended by sticky hands from the orange juice. You'll need a container for your segments.

Get yourself organised before you begin. Decide how many oranges you want to divide. As a guide you'll get 10 ish segments per orange – it will vary – at least you'll have an idea, depending on how many guests you're serving.

You can serve the segments as is or, if you are serving adults you can soak them in either Cointreau or Grand Marnier – add 1 tbsp of liqueur to 100mls of additional fresh orange juice per two segmented oranges.

Give a thought to decoration – small amaretti biscuits would meet the brief, as would tuile biscuits – a little added crispy texture.

Have I got your attention?

The Road Test!

taken from “delicious.” magazine

March issue

“Chocolate truffle no-churn ice cream

300g dark chocolate, preferably 70%

cocoa solids, chopped into chunks

397 tin condensed milk

500ml double cream

100g milk chocolate, chopped into small chunks

Melt the chocolate in a bowl set over a plan of simmering water – don't let the water touch the bowl, remember it's the steam that melts the chocolate! Leave it to cool to just above room temperature, then stir in the condensed milk.

Put the double cream into a large bowl, whip softly until just holding its peaks. Fold in the condensed milk/chocolate mixture, using a balloon whisk, carefully so that you don't knock the air out. Once combined add the milk chocolate chunks. Transfer to a freezer suitable container and freeze for at least 8 hours. Bring it out of the freezer 10 minutes before you want to serve it to allow it to soften.

Makes 1 – 1.2 litres

It will keep in a properly sealed container for up to 1 month.”

Full details are in the magazine along with another serving suggestion, “Banana, peanut and caramel chocolate ice cream sundae”.

The Road Test ice cream was served as a dinner party dessert and then to my friend who was visiting and an ice cream connoisseur to boot – verdict from both – oh yes, yes, yes!

A “delicious.” magazine!

A while ago now a friend asked me if I'd like a subscription to “delicious.” magazine as a Christmas and birthday gift – it sounded like a good plan!

Ordinarily I'm not a buyer of magazines – definitely the phrase “style over substance” comes to mind. As I've said before though there's always the exception that breaks the rule. There's something quite decadent about having a posh glossy mag delivered each month and I can truthfully say that I look forward to its arrival.

If you are thinking of treating yourself then this one gets my vote.

This month, with Easter approaching, not surprisingly there are lots of ideas for the holidays and there's an extra - “delicious. THE COLLECTOR'S EDITION CHOCOLATE 10 OUTSTANDING RECIPES TO PULL OUT AND KEEP” It was worth the £4.20 for this supplement alone. (If you do decide to take out a subscription it will be considerably cheaper).

My rule of thumb with both cookery books and/or magazines is that if I get a couple of ideas that I can tweak, or am so inspired by a variation on a theme I already use, then it has absolutely been worth the financial investment.

There's an absolute cracker of a recipe for a no-churn ice cream. Regular readers will know that I'm a real fan – mainly because if it means you don't have to shell out on expensive pieces of kit it gets my vote. Jack pot hit on two counts and counting.

So, on your behalf what follows is the result of a road test – I aim to please!

Class Report : They said …

Honey Roasted Beetroot & Goats cheese Crostini

… for someone who doesn't really like goats cheese it was delicious. Beetroot, goats cheese and crispy toast was lovely.

… delicious

… wonderful sweet beetroot with the slightly salty taste of the cheese – perfect. Great for a lunchtime snack with a salad. Also good for a supper starter. I shall definitely do this!

… sooooooo yummy!

Miso Maple Glazed Chicken and Maple Glazed Veggies

… this is one meal which I shall definitely use at home – often! So very tasty.

… I liked this as a no carb supper dish.

… it looked beautiful and is something I will use often at home. Chris will love it.

… chicken and stir fry with a twist, very tasty, looks so easy.

Orange Tiramisu

… another that looked easy and it was delicious – didn't want to stop eating it!

… have to say the dessert was not big enough – yum, yum, yum.

… well, what can I say. Yet another light dessert which includes cream but is not sickly. The orange juice and the booze was just the right quantity. I loved it – one of my top desserts!

… wow – zingy, light and lovely.

Thank you for all your effort, we appreciate it. X

Class Report : A decadent dessert

After an appetiser and a main that were relatively healthy it would be boring not to indulge when it came to pud!

The Orange Tiramisu first appeared in GOM: Chapter 16 “The Dinner Party ….” it was well received on that occasion – it is easy to make, can be made ahead, covered and fridged. For the purists – not everyone likes coffee – so a variation on a theme.

Orange Tiramisu

Grated rind and juice of 2 oranges

20fl oz whipping cream

4tbls Cointreau (optional)

20 sponge fingers or Madeira cake

4tbls caster sugar

8oz Mascarpone or curd cheese (Philadelphia)

2oz plain chocolate (grated)

Mix the orange rind and juice with the Cointreau.

Mix the cream carefully with the sugar and mascarpone.

Cut up the cake in shapes that suit the bowl you are using and dip into the orange mixture.

Grate the chocolate

Layer the mascarpone mixture with the sponge and sprinkle with chocolate.

I'm stating the obvious that you'd omit the Cointreau if serving to kids.

A couple of variations – decorate with small amaretti biscuits. You don't have to use plain chocolate to decorate – crushed flake works well for the milk chocolate lovers or you could combine the two as illustrated below :

Finally a thank you to my husband who made the template for me so that I'd get straight lines of chocolate for the decoration – left to my own devices it would not have been a pretty sight!

Here's the serving bowl – diameter 20 cms and with the template over the top. The Tiramisu will serve six generous portions.