Who doesn’t love Toblerone!?

Who…

WHO?!

Seriously, I’m not sure whether it’s the creamy chocolate, or the chewy nougat pieces or the triangles whose tips break off so delicately and jump straight INTO MY MOUTH, but I am a complete and utter Toblerone ADDICT.

And don’t get me started on White Toblerone!!!!! *drools for 6 years at the mere mention of it*

Ditto all of the above for Rocky Road.

SO, *pause* the pairing of Toblerone AND Rocky Road was just a no-brainer for good old Phoodie….

Whenever I make this, its always a huge hit, but make sure you look up all of my OTHER Rocky Road recipes too as there are dozens of them…..

And they’re pretty amazing too, even if I do say so myself!

Kali Orexi!

INGREDIENTS

Makes a large dish (approx 23 x 35cm)

380g Chocolate covered almonds
720g Toblerone (chopped into large chunks)
280g pink and white marshmallows

8 x 40g Nougat Honey Log bars (roughly chopped)

3 x 350g blocks Cadbury milk chocolate (you can use any chocolate you like!)

METHOD

1) Line your dish with baking paper and set aside.

2) Place all of the ingredients except for the milk chocolate and about 180g chopped Toblerone chunks in a bowl and gently mix.

3) Melt the milk chocolate in the microwave in 10 second bursts, stirring in between or, over a bain marie.

4) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

5) Top with remaining chopped Toblerone chunks as shown in the pictures and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

ENJOY!

Regular readers know how much I love rocky road….

All you need to do to realise that is to have a browse through my previous recipes…. every 2nd one is a unique PHOODIE Rocky Road creation!

That said, I can’t believe how long it has taken me to do a Tim Tam version!

And it’s an ABSOLUTE CRACKER! Feel free to experiment with the different flavours of Tim Tam to mix things up a bit.

Personally, I don’t think anything beats the classic milk (and the white are my second fave choice, hence the combo in this recipe!)

Don’t forget to follow PHOODIE on Social Media and share with me your snaps of my recipes when you make them!

FACEBOOK – CLICK HERE

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PINTEREST – CLICK HERE

Kali Orexi!

INGREDIENTS

Makes a large dish (approx 23 x 35cm)

2 x 165g packets White Tim Tams

3 x 165g packets Milk Choc Tim Tams

100g roasted hazelnuts

280g white marshmallows

3 x 350g blocks milk chocolate

METHOD

1) Line your dish with baking paper and set aside.

2) Chop up all of the Tim Tams, then set aside 1/2 cup chopped white ones and 1 cup chopped milk ones for the topping.

3) Place the chopped Tim Tams (but not the ones you have set aside), the marshmallows, and the hazelnuts in a bowl and gently mix.

4) Melt the milk chocolate in the microwave in 10 second bursts, stirring in between, or, over a bain marie.

5) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

6) Top with reserved chopped Tim Tams, as shown in the pictures, and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

I follow an incredible account on Instagram called @run.cheat.repeat

I am constantly blown away by their creations! Talk about drool-worthy….

And while some may argue today’s post isn’t a ‘recipe’… I definitely wanted to post the CONCEPT anyway!

All you need is Toblerone and Oreos…. as the name suggests!

Melt the Tob, Dip the O’s, Set, Eat, WEEP!

Kali Orexi!

Phoodie

Malteser Fudge.

Because WHY NOT!?

The mountains of chocolatey malt balls atop this fudge, make it not only DELICIOUS to eat but AWESOME to look at too! Feel free to use the Mint or Dark Maltesers instead of the milk ones as they would also work well!

Enjoy!

INGREDIENTS

395g Sweetened Condensed Milk

400g Milk Chocolate (can use Dark)

2 x 250g packets Maltesers (you may use less than this, it just depends how high you want to pile them up!)

METHOD

1. Line a 20cm square cake tin with baking paper.
2. In a pan over a medium heat, combine the condensed milk and the milk chocolate. Whisk continuously until combined.
3. Once combined, remove from heat and allow to cool for a minute.
4. Pour the mixture into the tin and spread with a spatula.
5. Place the Maltesers on top of the fudge before it sets. Pile them high!
6. Set in fridge.
7. Slice with sharp chef’s knife.

Stores for a week in tupperware in the fridge.

People often ask where my recipe inspiration comes from… and my answer is always the same!

“Everywhere!” I say….because that’s the truth!

Sometimes it’s from travel, sometimes it’s from something I smell or see at a restaurant, sometimes my sister gives me an idea or a friend will call me about something they have eaten to see if I can recreate my own version…

Last week, a PHOODIE reader emailed me as she wanted to combine two of my recipes. She wanted to make my famous Rocky Road Christmas Wreath but she wanted to use my Mint Chunk Rocky Road for it’s ingredients. I thought that was the most BRILLIANT idea ever, joining together two of PHOODIE’S most requested and most popular recipes and making them ONE! So apart from writing back and telling her I thought her idea was awesome and that she would need to do x,y and z with the quantities, I also realised that I should be actually making and photographing this idea myself and sharing it with EVERYONE!

So here y’all go!

PLEASE make sure to TAG me on Instagram (@phoodigram), Facebook (www.facebook.com/phoodieblog) or just send me an email at phoodie@phoodie.com.au with your wreath photo attached! I love seeing everyone’s work!

On that note, I would like to thank you all so much for your love and support this year and in addition I’d like to wish you all the most Merry Christmas (if you celebrate it like me) and a Happy, Healthy and Safe holiday season to all! This will be my last recipe post for 2017 but STAY TUNED as I have the giveaway to end all giveaways coming up before new year!

XXX

Phoodie

INGREDIENTS

180g Mini White (or Green) Marshmallows

1 1/2 cups roughly chopped Peppermint Crisp Bars, (reserve 1/2 cup for decorating)

1 cup Mint Slice biscuits

1/2 cup Chocolate Coated peanuts

1 cup Darrell Lea Mint Chocolate BB’s

an additional 4 Darrell Lea Mint Chocolate BB’s, to decorate

4 Lindt Balls – Mint flavour, to decorate

750g Dark Chocolate melts

100g White Chocolate melts

Butter – to grease the bundt tin

METHOD

Butter up your bundt tin in preparation for step # 3 – be generous with the butter! The last thing you want is for the wreath to get stuck!

1) In a large bowl, place the marshmallows, chopped peppermint crisp bars, chopped Mint Slice biscuits, choc peanuts, and BB’s. Mix with a wooden spoon.

2) Melt the dark chocolate either over a double boiler or in the microwave (if doing it in the microwave be careful not to burn it!)

3) Wait for melted chocolate to cool slightly and then pour over all other ingredients. Stir together immediately and transfer to a butter lined 24 cm bundt tin.

4) Place in fridge to set for a few hours.

5) Remove from fridge and allow to come to room temp (not melt if it’s hot where you are!) Remove from bundt tin. DON’T FREAK OUT if it doesn’t come straight away, if you have used enough butter it will come!

6) Melt the white chocolate and drizzle over the top of the wreath with backwards and forwards motions to create a rough zig zag (see pics) Sprinkle over additional chopped Peppermint Crisp and use white chocolate to ‘glue’ the BB’s and Lindt Balls around the wreath, evenly spaced.

7) To present, lay on a flat board and place bright green ribbon tied in a bow at the top-centre.

Stores for up to 10 days in a air tight container in the fridge.

The original ‘Freckle Rocky Road’ recipe that I published a little while back, has proven itself to be one of my most clicked on recipes EVER…. (Click here to see it!)

So in light of that, I thought a white chocolate version would go down a treat! Ideally, this slab of rocky road should be topped with white chocolate freckles, but these are quite hard to find, so I just shook out a good old bucket load of hundreds and thousands as a topper and voila! Done! Make sure to send me a picture if you make it! :) Phoodie

Don’t forget to follow PHOODIE on…

FACEBOOK – CLICK HERE

INSTAGRAM – CLICK HERE

TWITTER – CLICK HERE

PINTEREST – CLICK HERE

INGREDIENTS

Makes a large dish (approx 23 x 35cm)

380g Peanut M and Ms

280g Maltesers

300g Crispy M and Ms

280g pink and white marshmallows

3 x 350g blocks white chocolate (you can use any chocolate you like, I use Milky Bar!)

Hundreds and Thousands

METHOD

1) Line your dish with baking paper and set aside

2) Place all of the ingredients except for the white chocolate in a bowl and gently mix.

3) Melt the white chocolate in the microwave in 10 second bursts, stirring in between, or, over a bain marie.

4) Pour melted chocolate over the other ingredients and stir well before transferring to baking paper lined dish.

5) Top with hundreds and thousands as shown in the pictures and set in fridge for at least an hour.

I love to serve this on a wooden chopping board with a knife. It allows guests to take as little or as much as they like!

KALI OREXI!

I am always the girl that goes for the Chocolatey, Nutty, Caramely option on a dessert menu…

You know, as opposed to the Vanilla, Fruit, Yoghurt, one….

BUT.

When it comes to passionfruit, I am a real sucker.

I cannot pass up the opportunity to devour ANYTHING that involves passionfruit… Cheesecake, Muffins, Ice cream and of course BISCUITS, such as these OUTRAGEOUSLY DELICIOUS Melting Moments.

Gimme. Gimme. Gimme.

My sister in law makes a delicious version of these with a lemon buttercream and I’ve also done them a few times with a vanilla buttercream and a scraping of strawberry jam too! They’re all amazing.

So…. what are you waiting for!? GET COOKING!

Oh, and let me know if you make them! Send me a snap on Insta or Facebook.

Kali Orexi,

Phoodie

INGREDIENTS

Makes 8 Large Melting Moment Sandwiches (16 single biscuits) or 16 Small ones (32 single biscuits)

Biscuits

• 175g salted butter, softened
• ¼ cup icing sugar, sifted
• 1 teaspoon vanilla essence
• 1 cup plain flour, sifted
• ¼ cup cornflour, sifted

Passionfruit Filling

• 1 cup icing sugar, sifted
• 1.5 passionfruit – juice and pulp
• 60g salted butter, softened

METHOD

1) Preheat oven to 180 deg celsius.

2) Using an electric mixer, mix the butter, icing sugar and vanilla on medium speed for 8 minutes. You want this to cream up nicely and become pale in colour.

3) Turn the mixer off and sift in the flour and cornflour. Turn the mixer back on to medium and mix until dough forms. Approx 10 more mins.

4) To make the larger sized biscuits, roll heaped tablespoons of dough into balls and place 3cm apart on a baking tray. Before baking, flatten each ball with a fork.

5) Bake biscuits for approx 10 mins until lightly golden edges appear. Remove from oven and cool on cooling rack.

6) To make the filling, place all ingredients into the cleaned electric mixer bowl and beat until light and fluffy. Approximately 8 minutes.

7) Generously spoon buttercream filling onto the cooled biscuits, one at a time and top off with another biscuit as a lid.

Store nicely for 3 days in an airtight container.

Chocolate Honeycomb is one of my all time favourite indulgences, and this creamy, soft, gooey slice just takes it to the next level!

3 ingredients is all you will need to whip yourself up a batch!

Make sure to snap it and tag me in a photo when you make it.

You’ll find me on FACEBOOK HERE

You’ll find me on INSTAGRAM HERE

You’ll find me on TWITTER HERE

Click HERE for my Creme Egg version, and Click HERE for my Kit Kat version.

Kali Orexi!

INGREDIENTS

395g Sweetened Condensed Milk

400g Milk Chocolate (can use Dark)

4 x Cadbury Crunchies (50g each), chopped, for centre of slice

An additional 4 x Cadbury Crunchies (50g each), chopped, to decorate top of slice

METHOD

1. Line a 20cm square cake tin with baking paper.
2. In a pan over a medium heat, combine the condensed milk and the milk chocolate. Whisk continuously until combined.
3. Once combined, remove from heat and allow to cool for about 20 seconds.
4. Pour half of the mixture into the tin and spread with a spatula.
5. Place 4 of the Crunchies (CHOPPED!) on top of the first half of the poured fudge, making sure to cover the fudge, and then pour remaining half of fudge mixture on top of chopped Crunchies and spread evenly with spatula.
6. Top with additional chopped 4 x Crunchie bars.
7. Set in fridge.
8. Slice with sharp chef’s knife.

Stores for a week in tupperware in the fridge.

Want a warm hug from my Yaya Marie?

Well, chances are, you probably won’t get one! She doesn’t even know you!

BUT, the good news is, that you can recreate the feeling that such a hug would give you, by simply following this recipe and then spooning the outcome slowly into your mouth.

This recipe is sunshine on a rainy day.

It’s the warm, fresh towel after your shower.

It’s the vacant seat on the bus when you’re 9 months pregnant. And wearing heels.

Ok, now I really am off track… and I am totally confusing myself!

What I am trying to say, is that if ever there was a recipe that could represent the ‘FOOD IS LOVE’ anthem, it would be this one.

Kali Orexi!

INGREDIENTS

2 litres full cream milk

1/2 cup white rice

1 ‘finger sized’ piece of lemon peel

4 tablespoons sugar

8 egg yolks (I always make a pavlova on the same day that I make this rizogalo, because the Pav needs the whites and this one needs the yolks!) Tip: add a few drops of water into the bowl that you are going to use for the yolks as this will prevent them from sticking. 

1 teaspoon vanilla essence

2 teaspoons vanilla custard powder

Pinch of salt

METHOD

1) Rinse a large saucepan with water and don’t wipe the inside of it down. Add the milk to this saucepan. This layer of water will stop the milk/rice sticking to the bottom and burning.

2) On your stove, turn the heat to medium to warm the milk. When it starts to simmer, add the rice and lemon peel and cook for a few more minutes.

3) Add the sugar, 1 tablespoon at a time, after a couple of minutes and stir. You don’t want it to boil over so ensure it remains simmering.

4) Place the 8 yolks in a new bowl (place a few drops of water in the bowl before adding the yolks), add the custard powder and vanilla and whisk together.

5) Take rice off the heat and gradually spoon small amounts of rice / milk into the yolk mixture, tablespoon by tablespoon, make sure that you area whisking the yolk mixture the whole time. Stop adding milk mixture into the yolk mixture once you have added about 1 and 1/2 cups of the milk/rice. Once done, pour the new yolk mixture back into the main saucepan, continuously whisking. Place the pan back on to the heat now and cook for a further 5 or so minutes on medium or until rice is cooked through.

NOTE: It is very important to KEEP WHISKING the entire time that you are incorporating the yolk mixture as you do not want the eggs to scramble! You want them to combine!

6) Once rice is cooked, ladle the rizogalo into small ramekins and top with cinnamon then set in fridge. Alternatively, you can place all of the rizogalo into a large trifle dish, top it with cinnamon and allow guests to be served from a central bowl.

7) Refrigerate for at least 3 hours before serving. To be served cold. Can be made day before. Lasts in fridge for up to 5 days but best eaten on days 1-3.

Apologies for not posting as many snaps as I normally do, but the kitchen got a bit ‘hot’ in the incorporation stages and I had to put the camera down to save the Rizogalo!!!!

2 Ingredients and an ice cube tray.

That’s all you need.

Oh, and a spoon.

Oh, and yeah, I had some spare silver leaf lurking in my kitchen so I chucked that on the top, for a ‘fancy’ effect.

These choccies make the best gift and are super yummy so if you’ve got no one to give them to, then give them to yourself!

Kali Orexi!

Phoodie

INGREDIENTS

300g Milky Bar ‘with baked cookies’

14 x 1/2 teaspoons Nutella

14 piece ice cube tray

silver leaf to decorate (optional)

METHOD

1) Melt half of the chocolate in the microwave. Using a spoon, half fill each of the ice cube spots. Place in fridge for 1/2 hour.

2) Remove from fridge and add 1/2 teaspoon of Nutella on top of each of the chocolate spaces.

3) Melt the rest of the chocolate and fill each ice cube spot to the top.

4) Set in fridge for 2 hours. Remove chocolates from tray and add silver leaf to the top of each one.

These will keep in the fridge for 10 days. If presenting them as a gift buy a small box, line with baking paper and fill it. Wrap the box with a beautiful ribbon!