PHOODIE’S MARS BAR SLICE 0

July 2, 2015

ARIEL

BERTY

CAAAAAAAAAAAA

My nickname is Mars Bar.

Well at least it is for those who have known me for years.

Sometimes they shorten it to Mars, but mostly its Mars Bar.

The reason for the nickname is not due to the fact that I am (and always have been) a MASSIVE fan of this deliciously gooey treat. Rather, it’s a shortened version of my birth name, Marie. (And for the record my name rhymes with SAFARI, as opposed to TREE!)

And when I say “fan” I mean FFFFAAAANNNNN! Like, the best days of my life were my Wedding day, the two days my kids were born and the day the Mars Bar ice cream was released.

SERIOUSLY.

Now, Mars Bar slice fans may at first glance not think that this recipe is much different to the recipes that they are used to seeing for this fabulously cheeky snack, and they’re right. My point of difference comes NOT from the ingredients list but rather from my proportions. I’m not into these thin looking MB slices. I like mine with a bit of CHUNK. So Phoodie’s MBS is super generous and thick. Both the topping later and the crunch later. I also like to douse mine in a MAMMOTH amount of chopped MB’s.

My proportion flip means that this baby can prove a tad challenging to slice, which is why (as you can see in my pictures below) I flip it over to cut it. You should also bring it down to room temp (i.e whip it out of the fridge at least an hour or 1.5 hrs before chopping) as this makes cutting it up easier.

ORRRRRR if you think its just too chunky, you can use a slightly larger tin and make it a “normal” thickness! Be boring if you want What’s it to me?! ;)

INGREDIENTS

6 x 53g Mars Bars – for the filling

2 x 53g Mars Bars – for the topping

140g Unsalted Butter

4 cups Rice Bubbles

300g Milk Chocolate

METHOD

1) Line a 20 x 20cm cake tin with non-stick baking paper

2) Roughly chop 6 of the Mars Bars and place in a small saucepan.

3) Add butter to the saucepan and melt the MBs with the butter over a low heat. You do NOT want this to simmer / boil but rather just to combine into a smooth mixture. You may wish to use a whisk.

4) Remove from heat and pour over the rice bubbles. Stir to combine.

5) Firmly and evenly press the mixture into your pre prepared tin.

6) In 20-30 second bursts in the microwave, melt your milk chocolate. Stir in between bursts. Alternatively you can slowly melt the choc in a pan over a low heat.

7) Pour melted chocolate over rice bubble base, spread evenly with a spatula, and top with remaining 2 (chopped up) Mars Bars.

8) Place in fridge for topping to set.

REMEMBER: To assist with slicing, take out of the fridge 1-1.5 hrs before you want to cut it which will allow it to be cut at room temperature. Use a sharp chefs knife.

WEEP AND ENJOY!!!!

:) Mars Bar aka Phoodie

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Posted in: BAKED GOODS, DESSERTS, KIDS PARTIES / NOVELTY, POPULAR, QUICK + EASY 0 Comments

PHOODIE’S SWEET + STICKY PORK BELLY RASHERS 8

June 23, 2015

ARET

BERTY

It feels like I am CONSTANTLY saying that things are on the list of  “my top 3 favourite foods ever.”

Maybe I need to change the number from 3 to 333,333,333!

I can’t help it.

If you hadn’t yet worked it out….

I LOVEEEEEEEEEEEEEE FOOD.

[Read more →]

Posted in: MAINS, POPULAR, QUICK + EASY 8 Comments

PHOODIE’S TIRAMISU 6

June 12, 2015

aaaads

BARET

BZZZ

CARET

DERT

Tiramisu reminds me of my grandmother.

Not because this is her recipe and not because she even HAS a Tiramisu recipe.  But rather because it is her favourite dessert to eat.

That said, she doesn’t love mine!

STAY WITH ME.

DO NOT RUN AWAY.

LET ME EXPLAIN.

[Read more →]

Posted in: DESSERTS, QUICK + EASY 6 Comments

TRULY DELICIOUS MINI CUSTARD TARTS 0

June 4, 2015

ARET

BERER

CARET

There are certain foods that I just CANNOT go past.

Let me explain.

When I go to the fish markets each week I normally grab the same three things; a couple of whole baby snappers, trout tails and several kilos of prawns.

Scallops are not on that list.

BUT, if I walk past scallops, I HAVE to buy them. The same goes for freshly steamed dumplings, sour cream and chive Pringles and, you guessed it CUSTARD TARTS.

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Posted in: BAKED GOODS 0 Comments

Phoodie’s Healthy ‘Fish and Chips’ Featuring Jamie Oliver by Findus Brilliant Fish Fillet Fingers 2

May 27, 2015

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This post is sponsored by Findus

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Fish and Chips.

Or Fush and Chups if you’re reading this from New Zealand *waves to my second cousins in Auckland.*

Who doesn’t love good old Fish and Chips?!

Crunchy fish. Well-seasoned chips. Creamy dipping sauce.

Sound familiar!?

YUM dot com dot au!

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Posted in: MAINS, QUICK + EASY 2 Comments

Pork and Veal Meatballs with Mushroom Sauce in Pasta Seashells 1

May 20, 2015

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This post is sponsored by Woolworths

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If you ask me, meatballs are pretty much EXACTLY the same thing as a massive hug from Grandma.

Warm. Comforting. Reliable.

And EXTRA special on a cold winter’s night.

[Read more →]

Posted in: MAINS 1 Comment

Slow-Roast Pork Belly with a Honey Spiced Glaze and Vietnamese Noodle Salad 10

May 12, 2015

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This Post is Sponsored by Woolworths.

Those who know me know that without question, Pork is my favourite food EVER.

And Crab.

And Coconut.

But Pork. Pork is numero uno. And more specifically, Pork Belly.

What I love about it, apart from the fact that it is so damn delicious, is that it can be cooked in so many different ways. Most of the world’s favourite cuisines have a signature pork dish and I just adore each and every one of them. Whilst crispy pork crackling and pork roast with apple sauce have their appeal, there is definitely something to be said for a sticky, sweet, glazed piece of pork belly. Actually there’s more than just “something” to be said.

Honestly.

YUM.

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Posted in: MAINS, POPULAR, SALADS 10 Comments

PHOODIE’S 3 INGREDIENT TOBLERONE MOUSSE! (PLUS – HAPPY 6TH ANNIVERSARY PHOODIE.COM.AU!) 5

April 27, 2015

ARETY

BERT

CARET

DERFT

ELIZABETH

I cannot believe that I’ve been tapping ad snapping away here for six years.

SIX YEARS.

Time flies.

When you’re having fun!

And a tonne of fun has been had here over the years :)

I have LOVED sharing my passion for food with people from all across the world via my recipes. I have also really enjoyed communicating with people that I do not know (but somehow feel like I do!) over Social Media.

If you break it down, writing a blog is a LOT of hard work. But I have truly never, ever looked at it like that. It is SOOOOO rewarding to feel that you are connecting with other humans purely because of the fact that you all ADORE FOOD and that you love to eat.

“People who love to eat are always the best people” said Julia Child… and she was right.

They are.

Thanks for all of your support and for your readership! Here’s to another 6 years.. and another and another and another to infinity…!

Phoodie :)

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So onto the mousse…

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Posted in: DESSERTS, POPULAR, QUICK + EASY 5 Comments

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