PHOODIE’S BUBBLE GUM ROCKY ‘WIZZ FIZZ’ ROAD 3

October 23, 2014

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THIS POST IS SPONSORED BY WIZZ FIZZ

The little red spoon.

Who could forget it!?

Certainly not me… or my sister… or brother…. Every Saturday night my grandparents used to take us to the same “Chocolate shop” (I mean do these things even EXIST anymore!? Apart from in small country towns and Switzerland!?) and we would each get to select one thing to take home and guzzle down before bed. And time after time after time we would always choose Wizz Fizz.

Back then, it was just plain old, straighty 180, basic (yet fizzy!) Wizz Fizz… I don’t remember there being flavour options…. or were there? Certainly not Bubble Gum! Ah the kids of today… they have it SO much better than we ever did! ;)

Moving on….I was super excited when I was recently given the opportunity to play Willy Wonka and knock together an original (and deliciously crazy!) PHOODIE recipe using this new variety of my age old favourite sherbet. I thought… and I recipe tested….and I quizzed the young folk around me and came up with THIS. This outrageously pink, fun and sparkly, crunchy and smooth BUBBLE GUM ROCKY ‘WIZZ FIZZ’ ROAD! I hope you have as much fun making it as we did here at the PHOODIE household and I hope you get as much joy from taking your first bite too!

INGREDIENTS

TO MAKE THE ROCKY ROAD

3/4 cup raspberry lollies
2 and 1/2 cups pink Clinkers (cut in halves) - I wanted this whole thing to be “bubble gummy” in colour and to me that was cream, pink and white, so I only used the pink clinkers! Feel free to use the green and yellow ones too!
2  and 1/2 cups mini marshmallows – pink and white only! :)
2 packets Iced Vovo biscuits – chopped into four pieces each
2 packets Wizz Fizz – Bubble Gum Flavour
950g white chocolate melts – melted

TO MAKE THE TOPPING

120g cripsy pink and white chocolate balls (or any ball / sprinkle of your choice!)
1 packet Wizz Fizz – Bubble Gum Flavour
300 g white chocolate melts – melted

METHOD

**Line a 35 cm x 20 cm x 10cm deep dish with baking paper **

1) In a super duper large bowl place the raspberry lollies, the clinkers (cut in half), the marshmallows, and the Iced Vovo biscuits (cut into quarters)

2) Give it a good mix around with your (clean!) hands.

3) Sprinkle the 2 sachets of Wizz Fizz (Bubble Gum Flavour) over the top of the ingredients and give it another mix around with your clean hands or a wooden spoon, ensuring that all of the ingredients get coated with the sherbet.

4) Melt the chocolate for the Rocky Road in the microwave in 30 second bursts, stirring in between, to ensure that it doesn’t burn!

5) Allow it to cool slightly (because you don’t want it to melt your marshmallows etc) before pouring it evenly over your mixed bowl of goodies. Stir chocolate evenly through with wooden spoon and then transfer to baking paper lined dish. Place in fridge whilst you prepare topping. RED ALERT – Your rocky road will set very quickly, as in, it will  start to set as soon as the first bit of chocolate is poured over the ingredients, so be sure to work quickly, mixing everything together super fast and getting it into the dish ASAP. Flatten it down using your wooden spoon.

6) Melt the chocolate that is to be used for the topping. Once down, use a fork to drizzle the chocolate generously over the top of the rocky road, dripping it down into the gaps and creating a zig zag type pattern on the top. Sprinkle your crispy balls and an additional sachet of Wizz Fizz (Bubble Gum Flavour) over the top of the chocolate and place back into the fridge to set properly (Note: it should set within an hour or two but to make it much easier to cut leave it in for as long as possible. I always leave my rocky road in over night.)

7) Using a large, sharp Chef’s knife, cut it into large slabs (as per snaps below) and then from those slabs, cut chunks.

GOBBLE.

ENJOY.

STEP BY STEP SNAPS

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Posted in: Children's Parties + Recipes, DESSERTS, KIDS PARTIES / NOVELTY, QUICK + EASY 3 Comments

PHRANKENSTEIN’S BRAINS (AKA GUACAMOLE!) 0

October 14, 2014

aret

BERT

CAT

I wasn’t going to bring you guys a Hawlloween post this year.

It’s not that I am not into it, I totally am! I mean WHAT’S not to like about dressing up and shovelling chocolate down ya gob!? It’s just that, as always, and like everyone, my time is limited and it appeared to me (via a Facebook survey that I ran) that most of you wanted the Pumpkin Salad post instead of a Halloween one.

And the Pumpkin Salad post IS coming….

But a couple of days ago when I popped in to the supermarket I saw these Frankenstein pots and COULDN’T RESIST buying them. They came home to Mama and were gazing at me from across the breakfast bench and I though “Oh what the hell, might as well do a quick and easy Halloween recipe!” It’s not REALLLLLY a Halloween recipe either, it’s a recipe for the best guacamole EVER that can be served in a gorgeous bowl alongside corn chips and eaten all throughout the year, but served in these pots (or anything equaly as creepy) it’ll make a great snack for the kids after school on the 31st!

If you want some more Halloween recipes CLICK HERE TO SEE MY POST FROM 2013 and CLICK HERE TO SEE MY POST FROM 2012.

HAPPY HALLOWEEN!

Oooooooooooo!! OOOOOOOOOOO!!!

PHRANKENSTEIN’S BRAINS (aka GUACAMOLE)

INGREDIENTS

4 Avocados

Juice of 2 lemons

Juice of 1 lime

1 clove garlic, crushed

1 small red onion, finely diced

3 tomatoes, deseeded and chopped into small pieces

1 teaspoon extra virgin olive oil

1/2 teaspoon salt (feel free to add more to suit your taste)

black pepper to taste

OPTIONAL: 1/2 bunch coriander, chopped finely (I LOVE THIS but my kids don’t!)

METHOD

1) Using a fork, mash the avocado in a large bowl. I like to leace it a little chunky.

2) Add in the lemon and lime juice and mix gently.

3) Add in the garlic, onion, tomato, oil, salt and pepper (and coriander if you are using it) and fold gently. You want the final output to be chunky still so don’t over mix and crush!

4) Serve in scary pots (from the supermarket or Aldi or IGA or the reject / dollar store – mine came from Coles.) And if it’s not Halloween, serve in a normal bowl!

ENJOY!

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Posted in: Children's Parties + Recipes, QUICK + EASY, VEGETARIAN 0 Comments

PHOODIE’S COCONUT, OAT AND ROASTED HAZELNUT BREAKFAST MUFFINS (WITH HOMEMADE ‘NUTELLA!’) 1

October 7, 2014

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THIS POST IS SPONSORED BY VITASOY COCONUT MILK

Long time Phoodies will know that Coconut and I go back a LONG way. Pretty much since I was a newborn, I have been OBSESSED with anything and everything that comes from, is related to, smells like, or is a form of this precious wonder of nature. Coconuts even score a special mention on the “About Me” section of this blog! In addition, they appear on all of my profile descriptions across Social Media. It’s pretty fair to say I LOVE ‘em!

So… you can IMAGINE how excited I was when I was given the opportunity to test out Vitasoy’s new Coconut Milk products! And if you can’t imagine, the answer is SUPER EXCITED. I have been lucky enough to have guzzled down these gorgeous milks (original and unsweetened) straight and I have ALSO been having a tonne of fun incorporating them into loads of simple and delicious breakfast recipes. The beauty about this milk is that it makes an excellent (dairy and lactose free) alternative to traditional milk in popular breakfast drinks, like smoothies and milkshakes. But not only that, it satisfies those among us who like to mix it up a little in the morning and try something new with what we eat first thing out of bed. There is also a super ‘summery vibe’ to this milk… just a whiff and I am lying on the beach in Hawaii without a care in the world…. (Until of course I realise that school lunches still need to be made and uniforms need to be found and put on and that the car has no petrol and we’re running late etc etc) A girl can daydream cant she!?

So, with all of that said, I am actually going to share TWO recipes with you in this post! The first is a DELICIOUSLY satisfying, wholesome, jam-packed-with-goodness Brekkie Muffin. These muffins are perfect for a meal on the go and they are also great for school or work lunchboxes. (Although they are always yummier when eaten warm and fresh, these can be frozen for up to 6 weeks; convenience factor 100!)….And the second recipe, (drum roll please) is one that SO many of you have been asking me to share on PHOODIE  for forever (and I actually drizzled it over the muffins in the pics that you can see, but you can eat it independently on toast or fresh bread)…. HOMEMADE NUTELLA! This is also yummier eaten within the first 48 hours of making it but lasts in the fridge for up to 10 days.

Vitasoy Coconut Milk (Both the Original and the Unsweetened versions) is available in all major supermarkets for $3.70.

PHOODIE’S COCONUT, OAT AND ROASTED HAZELNUT BREAKFAST MUFFINS

Makes 12 Breakfast muffins

INGREDIENTS

2 cups Vitasoy Original Coconut Milk

2 teaspoons white vinegar

2 cups rolled oats

2 eggs (60g each)

½ cup brown sugar

250g unsalted butter

2 ¼ cups plain flour

A pinch of table salt

2 teaspoons baking powder

1 teaspoon baking soda

1 ½ cups desiccated coconut

1 cup roasted hazelnuts (see ‘Homemade Nutella’ recipe for how to roast the nuts, and perhaps you will want to roast the nuts needed for these muffins at the same time you are roasting those you will need for the Nutella.)

Homemade ‘Nutella’ and toasted coconut flakes – to garnish

METHOD

1) Preheat the oven to 190 degrees Celsius.

2) Mix the Vitasoy Coconut Milk with the vinegar in a large bowl and stir in the oats. Set aside on the bench for 45 minutes. (While the oats are resting, now is the time to make the ’Nutella’– see Homemade ‘Nutella’ recipe below.)

3) After the oats have rested for 45 minutes, melt the butter in the microwave and set aside on the bench to cool for a couple of minutes.

4) Add the brown sugar and the egg into the oat mixture and stir. Pour the cooled melted butter into the bowl and stir again thoroughly.

5) Sift the flour, baking powder, baking soda and salt over the top of the oat mixture. Without yet mixing, scatter the desiccated coconut and chopped roasted hazelnuts evenly over the top of all the ingredients.

6) Now THIS is the most important step! FOLD the dry ingredients through the wet ingredients making sure NOT to OVERMIX! Over mixing is your worst enemy when making muffins. If you stir or mix too thoroughly you will end up with rock cakes! You ONLY want to fold to incorporate. It is always better to under-combine in the case of muffins than to over mix. Even if you can still see some flecks of flour that haven’t been mixed in, that is ok. The whole folding process should happen in 8-10 folds with the wooden spoon. Even though these muffins are on the denser side, due to the oats being a key ingredient, they are still meant to be soft and of course edible – so don’t over stir!

7) Divide batter evenly into the 12 muffin liners and bake for approximately 10 – 14 minutes. Do not open the oven BEFORE the 10 minute mark as that is when the baking powder and soda and doing their thing, but check the muffins with a skewer after this point. A skewer, when inserted, should come out clean when the muffins are ready.

8) Top muffins with a dollop of homemade ‘Nutella’ and sprinkle with toasted coconut flakes. (Note: I topped mine with ‘Nutella’ as SOON as they came out of the oven and it melted and dripped down the sides – yum! However, if you prefer the ‘Nutella’ to stay in a blob on the top, wait until the muffins have cooled before adding it!)

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HOMEMADE ‘NUTELLA’

Makes about 2 ½ cups

2 cups roasted hazelnuts

½ cup Vitasoy Original Coconut Milk

3 tablespoons coconut oil

1/3 cup cocoa powder

½  cup maple syrup

1 tablespoon vanilla essence/extract

METHOD

1) Roast the hazelnuts in a 180/190 degree Celsius oven for about 10-15 minutes, or until they are golden and a beautiful nutty smell is wafting about.

2) Once nuts are roasted, remove them from the oven and place onto a damp tea towel. Fold the tea towel over the nuts and rub up and down to remove the skins. This has to be done as soon as the nuts come out of the oven as the hot nuts combined with the cold/damp towel is what makes the skins come off easily!

3) If you have roasted nuts for both the muffins and the ‘Nutella’ set aside the muffin nuts and place the 2 cups needed for the ‘Nutella’ into a food processor. Blend the nuts until they reach the consistency of peanut butter. BE CAREFUL not to over blend! It is better to do this is short bursts and to keep checking on them as you go! Don’t walk away or check your Instagram feed while doing this!

4) Once the hazelnuts have reached the butter consistency add in all of the other ingredients and then blend until combined. Again, be careful not to over blend. Consistency is everything! Taste the ‘Nutella’ and see if it needs more of any of the ingredients to suit your tastes or desired texture.

5) Store in jars in the fridge for a week to 10 days.

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Posted in: BAKED GOODS, POPULAR, QUICK + EASY 1 Comment

THE BEST VANILLA SLICE IN THE WORLD! 10

September 17, 2014

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In case you haven’t worked this out yet, I am one of those people that CONSTANTLY says “This is the BEST thing I have ever eaten!”

Let me explain.

It’s not because I am a liar.

It’s not because I have amnesia.

It is because, at the time, I genuinely believe that whatever it is that I am eating IS the best thing…… until I remember something else that also is the best or until I eat another thing that is also the best. Confused?! Sorry!

Moving on.

[Read more →]

Posted in: BAKED GOODS, DESSERTS, POPULAR 10 Comments

PHOODIE’S HOMEMADE BOUNTY BARS 1

September 6, 2014

ARDGGC

BARER

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I love a good old fashioned HOMEMADE chocolate bar post…

Regular readers would be familiar with my Homemade TWIX, Homemade SNICKERS and Homemade CHERRY RIPE recipes…

Well I thought it was time to add ANOTHER one to the collection so….

LADIES AND GENTS…. I present you my HOMEMADE BOUNTY BARS!

Again, as the regulars know, my OBSESSION with Coconut ANYTHING knows no bounds…. So both that fact and the obvious truth that the COMBINATION of Chocolate and Coconut is a true match made in heaven, were two good enough reasons to get blogging.

This is the most simple of simple recipes. Only a handful of very basic ingredients are required and it’s definitely a great one to make with the kids (but be warned – the chocolate dipping can get a tad messy!)

INGREDIENTS

Makes about 12 (10cm long) bars

2 and 1/4 cups desiccated coconut (I struggled to find organic desiccated so bought organic chips and shoved ‘em in the food processor! I don’t buy organic ‘everything’ but so many brands of plain desiccated coconut contain Preservative 220!)

1 and 1/3 cups Icing sugar

1/2 teaspoon cornflour

150 grams condensed milk (sweetened)

200g dark chocolate melts

35 g copha

METHOD

1) Pour your desiccated coconut into a large mixing bowl (As I said, I could only find coconut chips so I smashed them in my food processor until they were finely desiccated!)

2) Sift the icing sugar into the bowl on top of the coconut.

3) Add in the cornflour and condensed milk and give it a good stir.

4) Once the mixture has formed a ball place it in the fridge and get onto prepping your chocolate.

5) In a microwave safe bowl melt together the chocolate and the copha. Do this in 15 second bursts to avoid the chocolate burning. Once the mixture is melted and runny, set it aside on the bench.

6) Take the ball of coconut mixture out of the fridge and begin to form your coconut logs. I take about a golf ball amount of mixture and roll it in my hands to form a log, then I square off the edges with my fingers. They won’t all be PERFECT but that’s what I call HOMEMADE CHARM. As you form each log, line them side by side on a baking paper lined tray.

7) One by one, using two forks, lower each log into the chocolate mixture to coat. Remove with the two forks and place on a well sprayed (with butter or vegetable oil spray!) wire rack. I made the mistake of not spraying and they stuck…. which was fine as far as their taste was concerned but the underside of them left a lot to be desired!

8) Place in the fridge for 15 minutes to set

ENJOY!

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Posted in: DESSERTS, POPULAR, QUICK + EASY 1 Comment

FATHER’S DAY GIVEAWAY #2; A $250 WOOLWORTHS GIFT CARD! 8

August 31, 2014

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If you’re anything like me, you haven’t sorted your Father’s Day gift (or gifts!) just yet….
BUT FEAR NOT!
Well, ONE LUCKY READER can fear not! I have an awesomely generous $250 GIFT CARD from Woolworths to give away!
Wahooooo!
If you WIN you can either gift the voucher directly to Dad or you can use it to buy him a whole bunch of super treats from Woolworths yourself! Of course general groceries are obviously an option, but have a read below to see the SPECIAL products that are available at Woolworths now just for Father’s day. You could buy these for him instead!
With Father’s Day just around the corner, Woolworths have prepared the ultimate Father’s Day gifts that will leave dad grinning from ear to ear.
Bring the family together and fire up the BBQ with the Jamie Oliver Gas Torch, and let dad tuck into juicy, mouth-watering steaks – made easy with jumbo knives from Jamie Oliver’s BBQ Steak Kit – exclusive to Woolworths.
Continue the fun as dad takes on the Best Dad Chilli Chocolate Wheel challenge and top off the day with tasty treats from Darrell Lea.
Like all of my giveaways,  entering this competition could NOT BE EASIER!

Simply TAG the WORLD’S BEST DAD (or ANY awesome guy that you know!) on the PHOODIE Facebook Page under the Competition Status!

YOU CAN ENTER AS MANY TIMES AS YOU LIKE, TAGGING A DIFFERENT DAD (or all ’round awesome bloke!) EACH TIME! This competition is open to ALL AUSSIES from the West Coast to the East!

If you don’t use Facebook, feel free to enter here on the blog by leaving the name of a the guy you’re nominating in the comments below!

Alternatively, If you’re an INSTAGRAM user, tag someone over there, under my JAMIE OLIVER WOOLWORTHS competition picture!

SO WHAT ARE YOU WAITING FOR!?

ENTER NOW!

Competition Closes Midnight Wednesday 3rd September 2014 with a winner selected at Random and announced on Facebook Thursday 4th September 2014.

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Posted in: REVIEWS 8 Comments

QUINOA + BEETROOT SALAD WITH MINT, SMOKED ALMONDS, CURRANTS + ROASTED GARLIC DRESSING 0

August 27, 2014

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Karen Martini is LITERALLY the Goddess of salads.

The way this lady has (time and time again,) seemingly effortlessly tossed JUST the right number of perfectly matched ingredients together to create a phenomenal salad recipe is beyond me.

And this Salad of hers that I bring to you today is no exception.

I was lucky enough to meet Karen in person a couple of weeks ago and I watched on as she threw this little baby together before my eyes.

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Posted in: MAINS, POPULAR, SALADS 0 Comments

NEAPOLITAN CHEESECAKE 4

August 18, 2014

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Just HEARING the word “Neapolitan” takes me back to the 80′s.

It’s Summer.

I’m sitting on the dark red leather couch at my grandparents house next to my siblings and we each have a small bowl containing 3 scoops of ice cream.

Pink.

White.

Brown.

When my grandma isn’t looking my siblings dish me their pink whilst my sister and I give our brother our white and my brother and I give our sister our brown. We each have a bowl full of our favourite colour now.

Everyone’s happy.

The moment I laid eyes on iambaker’s Neapolitan Cheesecake I JUST KNEW I HAD TO MAKE IT. (I mean SERIOUSLY! What a STUNNING cake and what a GORGEOUS recipe. This lady is super, super talented and if you don’t follow her blog already you really should start RIGHT NOW!)

And make it I did.

[Read more →]

Posted in: DESSERTS, POPULAR 4 Comments

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