I love sharing my recipes. If I didn't, I wouldn't post them on the World Wide Web (duh lol)

However I was a bit annoyed a few days ago to visit a thermomix forum (not THE Forum Thermomix) to find my recipe/s copied and pasted there, complete with my comments and typos, with no acknowledgement of their source. *

Of course, I often, actually mostly always these days (!) use other people's recipes for my cooking, but I always acknowledge the source, and link back to it (and if I've missed doing that a million apologies, just let me know and I will rectify it!).

It's just good Netiquette to link back and give the original poster credit.

* I tried to join the forum so I could post my own links back - along with comments along these lines - but never received the email that would enable me to join *sigh*

For those of you who do use Netiquette, thank you and enjoy!!!



posted by Karen on http://brazen20au.blogspot.com/

One of my friends whose mum is a coeliac had told me about a store in the Oatley Court area of Belconnen but I really wasn't sure where it was. I had to go to the nearby lighting shop a few weeks ago, with the girls, and bribed the girls with pizza if they were well behaved in the lighting shop (nightmare place to take children lol) AND if we could find it!!

Anyway, we did find it and discovered that it was a lovely place to have found! (thanks Sal ;))

Little Chef is in Nettlefold St, opposite the lighting place and the hairdresser. Their online menu doesn't feature any gluten free options, but their (hard copy) takeaway menu does. However, it is ONLY pizzas which are gluten free.

They are ahve an idea about what is and isn't GF, and very happy to check ingredients for you if you ask.

The pizza was reasonable, different to Zeffirelli, and perhaps not quite as nice (to my tastes) but certainly yummy, reasonably priced - GF is $3 extra i think, so just under $20 - and it's nice to have more options, both in places to go and in toppings. we had a chicken pizza as they roast / BBQ their own chickens and do them gluten free - yay!! you can also pick your crust size, which you can't do at Zeffs.

We ate in and it was quite nice, they get a lot of the workers from around that area, but you can also pick up and take home too. oh, they also deliver though it was a $5 charge to our suburb.

I definitely recommend giving them a try :D




posted by Karen on http://brazen20au.blogspot.com/

I didn't convert this to tmx as I wanted to test them first and make sure they were as yum as they looked! They were pretty good, a little eggy, geoff thought. I was bored of our usual buckwheat pancake recipe and wanted to try something different. I wish I had some fruit left to put in them! (must go shopping...)

Gluten Free Fluffy Pancakes

conversion next time i make them :)




posted by Karen on http://brazen20au.blogspot.com/

since being a gluten free house we'd only eaten our old fave Asian Noodle Salad once - and it sucked :( it was really bleh. so I was very excited to have found a magic ingredient to make it so good again!!!

yay for changs for making GF fried noodles!

1/2 chinese cabbage (wom buk) or savoy cabbage, shredded finely
4-6 green onions / shallots - finely sliced
100g roasted slivered almonds or pinenuts (I used 1 whole packet)
1 pkt chang's gluten free fried rice noodles

dressing:
1/4 cup white vinegar
approximately 2-3 tablespoons agave nectar - you can get this in your supermarket's health food section, or a health food store (this is the magic ingredient btw!)
1 tab gluten free soy sauce
a few tbspns of sesame oil
around 2 tabs sesame seeds

combine all dressing ingredient and shake well
mix all ingredients except the noodles. add the noodles and mix well just before serving.

mmmmmmmmmmmmm

PS: the other salad is potato, bean and bacon salad whcih is pretty good too :)




posted by Karen on http://brazen20au.blogspot.com/

based on the same risotto version as last time, and this recipe i found online (i was actaully looking for a recipe using green beans but decided i liked the sound of this one lol) sorry for the shocking picture! (don't click on it, it gets no bigger, i didn't have a single pic that wasn't out of focus! and yes, id idn't use my tmx to chop my bacon, naughty me lol)


3 bacon rashers, or 6 shortcut pieces, roughly cut into largeish pieces
1 medium onion, peeled and halved
15g olive oil
380g arborio rice
100g red wine
1 tin chopped tomatoes
900g water
1 tin borlotti beans, drains
chopped parsley, to serve
40g cream, optional


heat the thermomix 2 minutes varoma speed 1
add bacon, chop for 10 seconds on speed 5-6
saute for 3 minutes varoma speed 1
add onion on speed 5 for a few seconds
add olive oil
saute for 2mins 100C speed 1
pop in the butterfly
add arborio rice and wine
saute for 2mins 100c reverse speed 1
add in stock concentrate (or 2 stock cubes), tomatoes and water
cook for 11 mins 100c reverse speed 1
add borlotti beans and cream and cook a further 5 mins 100c reverse speed 1

Pour into thermoserver, mix to stir parsley through and leave to stand for 5 mins or so until more of the liquid is absorbed. serve with parmesan if desired




posted by Karen on http://brazen20au.blogspot.com/

On Boxing Day I took the girls out to the sales as soon as we all got up - I wanted to get more Christmas lights plus get out of the house for a while so G&R could rest (apparently ryan didn't wake til nearly 10am!!!)

I promised them we'd get something to eat after we'd had a look at a few shops (I found the sales very disappointing) so, knowing MB has gluten free, we headed there.

I do go to Muffin Break occasionally for this reason - and not only do they have GF (like most cafes), but they'll usually have 3-4 different options, whereas most cafes only have one. I have had a few of the GF cakes and slices before (shared rora's) and they were quite nice.

I do like knowing that they are recommended by the coeliac society (so they must have an idea of how to be really GF) but I generally don't go there because:

• Their muffins used to be a cheap snack but for us as a family to go there for morning tea now usually costs us over $30, which is way too much for a snack IMO
• They only accept cash
• I don't actually like their muffins - except the bran ones - as i think they are over-mixed, pre-packaged cakes, not proper muffins at all, and not remotely like homemade

The day we went and I had made it quite obvious that Rora needed gluten free - check milk shake ingredients etc, and yet they still brought out her babycino with chocolate on top, which they had no idea if it was GF or not...

I had also been there before christmas with girlfriends and we'd gone there because they told me they were open til 10pm when i asked. They were quite rude though, actually coming out to ask if we were going to order when we were still waiting for a few to turn up (no, we're sitting at the tables closest to the kitchen jsut to look pretty humph) and then they packed up totally all around us and gave us 'get out' hints, when it was only about 920pm!!!!!!!!!!

if you have a review about Muffin Break, especially in regard to their gluten free products please feel free to post in my comments :)

oh and PS: i didn't escape the gastro bug :( am just hoping the girls don't get it next :(





posted by Karen on http://brazen20au.blogspot.com/

Last night - on our 2nd full day of nearly non-stop rain (hardly known in Canberra) I made South Pacific Potato Soup for dinner. warming and bland enough for our sickies. plus easy as I wasn't in the mood for cooking.

It went down well with the kids but I felt it was a bit flat, missing something. A google of possible recipes for spice / ingredient ideas didn't help. I think next time I'll try an indian version and add in some cardamom and maybe some coriander etc. it would be yum!!!

it was very easy to do in the thermomix, though next time i will change it just a little.

I chopped the onion and garlic, then i chopped the potato, added the ghee and then 'fried' for 5 mins. this was a bit too soggy to actually fry, and it did have that uncooked taste for the onion even after all the cooking, so i will saute the onion and garlic first, then add in the potatoes and chop before frying again.

I also found that the soup took a lot longer to cook than i expected (over 20 minutes) but next time I will try to remember to boil my kettle and use boiling water rather than cold!!!

I forgot to weigh anything or write down times etc so i will do that next time :) I'll add a photo just because I can, even though all it will show was how terribly this soup photographs lol

I've decided to set myself a challenge to blog every day for a month :D i figure dh will be home for most of that time so I will have a little more to myself and have no excuse ;) At least once he gets over the gastro Ryan shared with him for Christmas Day i will LOL

I just had this link come through on my blog reader and had to share it - for a gluten free gingerbread house. Not something i'd have the patience for but looks great! Speaking of gluten free lollies (sweets / candy) what ones do you know of / use and where do you buy them? Here's a list of gluten free lollies we know of / buy (NOTE: please always be sure to double check labels in case these products are no longer GF):

• the We Love Coles brand of smarties - in individual packs. From Coles obviously ;p
• Mr Mallow marshmallows, available in places like the reject shop and Toys R Us
• Natural Confectionary Company - check ingredients but about 4 of the fruit flavoured jellies are GF
• Jelly Belly jellybeans (mmmm)
• Minties
• some (most?) lifesavers
• most flavours of Chupachups (this is tricky as it's hard to read the label on individual ones - check on the mixed packets)

Chocolate:

• some Cadbury - the plain, and Snack are definitely
• some toblerone - the fruit and nut is - the regular one with nougat is NOT
• most cheap chocolate is
  

I'm having a total mind blank as to more!!! I will update as more come to mind :)

I know that I find the best places to buy GF lollies are the $2 shops - the Reject Shop, GoLo etc :) and also a lot of the homebrand lollies, especially in IGA





posted by Karen on http://brazen20au.blogspot.com/

Hope you are, or will all have a wonderful Christmas!

we had a rocky start to the morning with Ryan waking at 230am with gastro - he is slightly better now (930am) though I'm not convinced yet it's over. unfortunately that meant he missed out on his chosen breakfast of BLT's but the rest of us have eaten a scrumptious breakfast of buttermilk pancakes, maple syrup, bacon and scrambled eggs with cream and chives mmmmmmmmmmmmmmmmmmmm (well, all except my IL's who slept through the lot and now there's not enough left, oops)

Last night for our Christmas eve party (a quiet one this year) I made Strawberry Foam and Apple & Mint sorbet for dessert. both yum though the sorbet was an interesting taste. i only had red apples so will try it again with green as i think the taste would be better.

Forgot to take any pics of our breakfast so will leave you with a pic of my kids in their presents Santa left them. His elves had some help with these costumes but I won't say who ;)


Thank you to everyone who reads my blog, I don't check Feedjit as often as I did a year ago but I still love seeing where everyone comes from and what they come here for. a special thanks to those who get here by googling for me especially :)

Enjoy your Christmas season! xxx




posted by Karen on http://brazen20au.blogspot.com/

converted from this recipe on Taste

1-2 garlic cloves, peeled
25g honey
15g olive oil
1/2 teaspoon chilli flakes
1 tablespoon smoked paprika
1 teaspoon salt flakes ( i used my ground salt and seaweedy stuff i made in the tmx ages ago)
560g mixed nuts of your choice - i used 140g peanuts, 140g mixed nuts & 280g cashews


1. Preheat oven 150°C. Line a baking tray with non-stick baking paper.
2. Place garlic clove in Thermomix and chope for 5-10 seconds. scrape down sides of bowl.
3. Add honey, olive oil, garlic, chilli powder, paprika and salt flakes and nuts. Combine for 11 minutes 100'c reverse speed 1
4. Spread nut mixture on the prepared baking tray. Bake for 10 minutes. Remove and set aside to cool completely before serving.

The second batch before going in the oven.


The first batch after being in the oven.


They look - and taste :D - fantastic!!!


if you missed it the recipe is here :)

posted by Karen on http://brazen20au.blogspot.com/

based on this recipe


50g water
100g sugar
250g cashews
1 tbsp sugar extra
1 tspn cinnamon or other spices to taste


1. Weigh 50ml water and 100g sugar into Thermomix jug.
2. Add 250 g cashews.
3. reverse, speed 2, 100C, for 9 minutes without the measuring cup in the lid. The cashews won't be dry but they will start to disintegrate if cooked for much longer
4. Sprinkle 1 Tbsp sugar (and the spices if used) over the cashews and distribute with only 3-4 stirs.
6. bake in an oven (around 120-150'c) for around 10-15 minutes until golden brown - when you can smell them it's time to take the out :)

Photos coming later!

off to try some savoury ones....


posted by Karen on http://brazen20au.blogspot.com/

The other night I was making risotto but didn't want to wait til our F&V shop arrived (home with Geoff) so decided to use up some stuff in the fridge and freezer. this was VERY good!! I make my risotto now based on baf65's recipe, which is a good one, much better than the one in my copy of the EDC. (i do love Tenina's version with basil, cream and lemon zest though, mmmmm)

I made this risotto using peas from our garden! yay! they were delish (though they needed a little more cooking than I'd given them).

If you are doing parmesan chop it before starting (maybe 10 secs on speed 8 i think)
chop a medium onion on speed 5 for a few seconds
add 50g of olive oil
saute for 2mins/100C/speed soft
add in some dried porcini mushrooms then chop on speed 5 until you can hear they are mostly chopped
pop in the butterfly
add 380g of arborio rice and 100g of white wine
saute for 2mins/100c/speed soft/reverse
add in 2tsp of stock concentrate (or 2 stock cubes) and 1000g of water
cook for 16mins/100c/speed soft/reverse *

Pour into thermoserver and leave to satnd for 5mins or so until more of the liquid is absorbed. serve with parmesan if desired

* at 8 minutes i added in:
1 chicken breast which i had previous put into portuguese spices, then grilled and chopped into 2cm pieces,
around 1/2 cup fresh peas (though i think fresh need to go in at the start of the cooking, frozen would go in now)
and about 200ml of pumpkin soup from the freezer :)

posted by Karen on http://brazen20au.blogspot.com/

60g Nuttelex olive oil spread, plus extra for greasing (or butter)
75g rice flour
75g potato flour
75g instant polenta
2-3 tabs iced water
1 egg, whisked

Filling:
1/2 tab oil
1 clove garlic, chopped
1 zucchini, chopped
1 carrot, chopped
1 potato, peeled & chopped
1/2 sweet potato, peeled & chopped
2 heads broccoli, chopped
1 tab gluten free cornflour
1/2 cube Massel vegetable stock, dissolved in 1 cup boiling water
1/4 cup chopped flat leaf parsley


Preheat oven to 180'c. grease a 25x15cm x 4-5cm deep dish
sift flours and polenta together into chilled bowl. add nuttelex and rub in until looking like breadcrumbs. add water and mix until formed into a bowl. add extra 1 tab water if needed
knead for 3 mins until smooth then roll out between sheets of baking paper until large enough to cover top of dish
fry oil and garlic, add vegies and fry 3 mins.
combine cornflour with 1/2 cup water & mix til smooth. add stock, and parsley and add to sauce. simmer 4 mins until thickened. pour into dish
cover filling with pastry. brush with egg and bake 35-40 mins. rest 5 mins before serving.





Originally from Australian Healthy Food Guide, Nov 09
posted by Karen on http://brazen20au.blogspot.com/

Power Chicken Salad
GLUTEN FREE

300g butternut pumpkin, peeled and cut into 1cm pieces
1 large brown onion, thinly sliced
1 large red capsicum, cut into 1cm pieces
500g chicken breast fillets, thinly sliced
400g can chickpeas, drained
60g baby rocket leaves
dressing:
1/3 cup low fat natural yoghurt
1/4 cup lime or lemon juice
2 tabs sweet chilli sauce (check GF)

gently fry pumpkin for 3-4 minutes. add onion & capsicum & cook 3-4 more mins. transfer to bowl
fry chicken until golden brown, transfer to bowl
add chickpeas and rocket to bowl and mix
mix dressing ingredients and drizzle over individual serves of salad


Healthy Chicken Patties
(can be GF)

2 cloves garlic, finely chopped
5 green onions, finely chopped
500g chicken mince
1 carrot, grated
100g green beans, finely chopped
1 egg
1 tspn brown sugar
1 tspn curry paste, or more if desired (check for GF)
1/2 tspn fish sauce
3 tspns cornflour (use pure maize corn flour for GF)
lemon wedges to serve
cucumber, tomato, olive & parsley salad, to serve

lightly fry garlic, then add green onions for 1 min. remove to bowl.
to bowl add all other patty ingredients, mix well
shape into patties (put hand in cold water frequenty to stop sticking)
lightly fry 4 mins per side, serve with lemon wedges and salad

Originally from Australian Healthy Food Guide, Nov 09
posted by Karen on http://brazen20au.blogspot.com/

Have you seen the new magazine "Australian Healthy Food Guide"? I had seen it when a friend brought it on our time down the coast in the last school hols. I thought it looked quite good and was impressed that it had a lot of gluten free recipes identified in it (though as with most food mags there are a lot more that are, and aren't marked as such). I decided it wasn't really my sort of magazine in the end though, mostly because of stuff like recommending diet soft drinks as healthy and that kind of thing. It is worth a look though :)

Anyway, I'm going to pass this mag onto my sister and wanted to save a few recipes first. These recipes are all from the November 09 issue.

Tasty Chicken & Pumpkin Patties
500g skinless chicken breasts
500g pumpkin, peeled, seeds removed, roughly chopped
8 slices wholegrain bread (obviously i'll have to sub for GF)
6 green onions, finely sliced
3 tspns garam masala
1 bunch fresh herbs, chopped
2 eggs
3-4 tspns flour (GF if needed)

place chicken into food processor and mince. transfer to bowl
grate pumpkin and add to bowl
chop bread into breadcrumbs, stir into chicken & pumpkin
spray pan with cooking spray, lightly fry green onions until translucent. add garam masala and cook 1 min. cool and add to chicken mix with herbs, eggs and flour. mix well.
shape into 16 patties. fry in greased pan for 5 mins per side, or BBQ
serve with green salad

posted by Karen on http://brazen20au.blogspot.com/

General Meals:
Pasta Fagiole
Spag Bol
Hamburgers
Tacos
Risotto

(simple simple meals or i can't cope!)

Christmas Eve:
(we have a pot luck party / open house :))
BBQ sausages & chicken
mexican rice
green salad
strawberry foam
campari & orange :D

Christmas Day:
(my sister in law will be here, not sure if dh's aunt & cousin might come too)
brunch:
BLT's
pancakes, bacon and maple syrup
scrambled eggs (with cream and chives)

lunch / dinner:
sundried tomato & cashew dip
crackers
corn chips
herb & garlic cream cheese dip
chips
tzatziki
chicken skewers / meatballs (?)
fruit
bean dip or hommus

wine (lol)

Boxing Day:
(celebrating with my family)
turkey breast roast & cranberry sauce
potato bean & bacon salad
asian noodle salad
strawberry foam
BBQ sausages
GF foccacia or bread
pesto pasta salad



For Geoff to buy at Choku Bai Jo:
1 red capsicum
1 green capsicum
2 lettuces
10 tomatoes
3 cucumbers
4 punnets strawberries
chat potatoes or small desirees
green beans
potatoes (larger ones)
onions
wombuk (half or whole)
shallots
carrots, bag
vegie/s for risotto
eggs x 2
blood oranges x 6 or a bag of oranges
bananas x 10
mandarins (if available) firm ones x 4

we had such yummy vegies and daal, here's a very rough guide to what i did:

Daal
heat oil, gently fry 2 tspns cumin seeds and 2tspns black mustard seeds. add in a small amount chopped ginger and 1-2 garlic cloves
when just starting to stick add water - maybe around 3-4 cups - and 1 large tspn chicken (or vegie) stock concentrate
add around 1/2 - 2/3 cup red lentil
simmer until lentils are tender (around 20-25 mins). add around 1/4 cup coconut milk and cook another 5 mins before serving


Vegies
heat oil, gently fry 1 chopped onion, approx 2 tspn aldi curry blend, 1 tspn turmeric (hmmm sure there was a third but can't remember it! i think maybe ground coriander? NOPE it was a tspn of caraway seeds! thanks clear marie :))
when it starts to stick add in a tin of tomatoes (or 3-4 fresh chopped tomatoes)
put in 1 chopped carrot, 1 green and 1 yellow capsicum (1" dice) and 1 tin drained chickpeas.
add a large tspnful chicken or vegie stock concentrate and a little water if needed
put a lid on an angle (to allow steam to escape) and cook on medium low heat until the vegies are just soft but still with some body and the sauce slightly thickened.
i think some tamarind would be nice in this too

serve with rice :)

PS: yes, you could easily do both of these in the thermomix too but i had started too late and needed to cook all 3 dishes at the same time

i was craving butter chicken last night but had no fennel seeds so decided to do chicken korma instead. I"m finding now that homemade just beats takeaway hands down, the bought ones are just too greasy and oily to eat and enjoy.

anyway, this is the second time i've made this in the thermomix and i had to start from scratch again because i hadn't written down the instructions last time. i'm sure there'd be a chicken korma in the new indian cookbook but i wouldn't know as i didn't get one before they went out of stock :(

WARNING: this is a very very rough "recipe", please don't make this and think that it's a failure if it doesn't work perfectly - it still needs tweaking! (feedback welcome)

2 tabs cashews
boiling water to cover
1/4 tspn saffron threads (or 1/4 tspn turmeric)
boiling water to cover
1 tab ghee or oil
pinch nutmeg or blade mace
good pinch ground cloves or 5 cloves
10-12 cardmom pods, lightly crushed
1 cinnamon stick
1 medium onion, peeled & quartered
1" ginger, peeled and halved
3-6 garlic cloved, peeled
around 600g chicken breasts or thighs, cut into 1-1.5" pieces
1/2 tspn chili flakes
1 tspn ground coriander
1/2 tspn garam masala
approx 1/3 cup coconut milk
approx 1/3 cup plain yoghurt
fresh coriander to serve

put cashews in a small bowl and add boiling water to just cover, sit for half an hour
put saffron in a small bowl and add boiling water to just cover

heat ghee or oil 1 minute 100' speed soft
add nutmeg or mace, cloves, cardmom pods, and cinnamon stick. saute for 2 minutes 100' speed soft
remove cardamom pods and cinnamon stick and add onion. scrape down sides and chop speed 5 for 5 seconds or until chopped. saute 3 minutes 100' speed soft
add cashews (reserve water) and chop speed 6 for 5-10 seconds until cashews are finely chopped
fry for 3 minutes 100' speed soft
add chicken along with all the spices (chilli, ground coriander, garam masala, cardamom pods and cinnamon stick and fry for 5 minutes on varoma reverse speed soft
add the cashew water and cook for 10 minutes 100' reverse speed soft (add more water if it starts to stick)
add coconut milk and yoghurt and cook for another 8 minutes 100' reverse speed soft

sprinkle with chopped coriander and serve

note: i felt the chicken wasn't quite done enough, i will probably try cooking it longer next time (but i also had bigger pieces)

based on recipe from Curry

we are meeting friends for lunch today at Myer belconnen's cafe (bellacinos?). i went in this morning to check on gluten free lunch options for miss aurora and they had 2 - the caesar salad (with no croutons of course) or the lunch special of a chicken, sundried tomato and rucola risotto. we know what a risotto fan she is so that is what she is having :)

will report back soon, and must report on my birthday dinner too!!!

One of my old favourites, i haven't made it in years, mainly because i don't think the kids would eat it (bit spicy and strong tasting). this was from the old australian womens weekly chinese cookbook from the 80's and was one that mum made regularly. we always used Jimmy's sate sauce (definitely NOT satay sauce) which I think is by far the best.

AWW Sate Beef

500g fillet steak, in one piece
1 1/2 tspns soy sauce
pepper
2 tspns sesame oil
1 tspn cornflour
2 tabs water
2 tabs oil

Sauce:
1 clove garlic
1 medium onion
3 tspns sate sauce
2 tspns dry sherry
1 tspn curry powder
salt
2 tabs water
2 tabs soy sauce
1/2 tspn sugar

1. trim all fat & sinew from meat, cut into 5mm slices
2. gently pound each slice to flatten slightly. put meat in bowl and add marinade ingredients. mix well and stand 20 mins
3. heat oil in wok or pan, saute meat until brown, separating each piece as it goes in. brown on both sides, remove from pan.
4. peel and roughly dice onion, add to pan with crushed garlic and saute gently until onion is transparent. combine sauce ingredients, add to onions in pan. stir until boiling. return beef to pan, cook until beef is tender, around 1 minute. serves 4.
   

Beef Stroganoff & Pasta
Pumpkin & Basil Risotto
Sloppy Joes
Curried Sausages
Sweet Potato Salad (pot luck dinner)

2 large sweet potatoes (or 5 small ones)
1 red onion
1 red capsicum
1 green capsicum
2 tomatoes
1 bunch basil
Pumpkin
cauliflower

200 gms feta
1/2 cup pitted black olives
4 rashers bacon, chopped and fried crisp
sour cream

Following in Tenina's footsteps of "Gourmet Gifts Made Easy" here are some ideas from me :)

• Mandarin & Macadamia Fudge (GF)
  
• Cherry Slice (do it with green cherries too for a great christmas look!)
• Whisky Truffles (GF)
• Mum's Boiled Fruit Cake and the Thermomix conversion, thanks to CarolineW
• Lana's Gingerbread
• Christmas Cookies (regular & Thermomix versions)
• Sunflower & Parmesan Biscuits and French Onion Crackers
• Lemon Curd
• Strawberry Sauce
• Shortbread
• White Chocolate Rocky Road, our favourite version and the Tupperware version
• German Cookies
• Lemon Cookies (GF & Dairy free)
• Gingernut Biscuits (GF)
• Coffee Choc Friands & Lime Pistachio Friands
• Peanut Brittle & Toffees (GF)
  
• Marshmallows, French Jellies, Coconut Ice, Chocolate Roughs (GF)

Wicked Chocolate Fondue

Ingredients
200 gram bar of Toblerone **
125ml cream
Honey (optional)
Liqueur of your choice (optional)

Things to dip with
Such as….
Banana
Strawberries
Pineapple
Any type of fruit that goes well with chocolate!
Musk sticks
Liquorice sticks
Marshmallows
Wafer biscuits

Method
1. Break chocolate into pieces and add cream in 1 litre microwave jug.
2. Cook uncovered for 2 minutes.
3. Stir with the Tupperchef spatula until well combined and smooth.
4. Add honey & liqueur to taste.

Serving suggestions

Pour chocolate fondue into the centre receptacle of the Alfresco serving centre and arrange your choice of dipping items in the compartments around the edge
Or
Pour mixture into 600ml illusions bowl. Place 600ml bowl in 2.4ltr platter and arrange your choice of dipping items around it!

Notes
• Condensation or water from anywhere will ruin your chocolate, so never put the lid on your 1 litre microwave jug while cooking chocolate as well as making sure everything is well dried!
• ** You can use other types of chocolate if you prefer such as dark or white or other flavours, just make sure you choose a good quality brand, not cooking chocolate.
• The fondue can be flavoured with any liquor you like
• Be creative with your dipping items
• If you can bear to wait, this is even nicer once it’s slightly cooled and thicker!