This post is brought to you by Best Recipes.
When I started writing this blog, I knew exactly who I was writing it for: home cooks who love great tucker and the joy that sharing good food brings.
I’m thrilled to be pairing with Best Recipes in their search for Australia’s ultimate home cook hero. Each month they seek recipes to suit a theme. The best recipe each month wins $1000 and has their recipe printed in Super Food Ideas Magazine. I cannot tell you how much I want a Cooker and a Looker reader to win. This community is filled with fabulous home cooks and I’d love to see your name up in lights (or print, whatever, you know what I mean!) For more info head here.
This month’s theme is edible Christmas gifts, so I’m sharing a recipe I trot out this time every year. The white chocolate, pistachios and cranberries give this rocky road a yuletide feel. If you enter, please drop me a line and let me know – I’d love to cheer you on!
Christmas Rocky Road
Yield 3 jars
This simple recipe is a perfect edible Christmas gift. Just be sure to give it away quickly – I’ve found it evaporates out of our fridge at a rapid rate!
200g macadamia nuts
1/3 cup desiccated coconut
180g dried cranberries
500g good quality white chocolate
Roughly chop the macadamias. Halve the marshmallows. Combine the nuts, cranberries and coconut in a bowl. Stir in the coconut.
Line two loaf tins with baking paper.
Melt the chocolate and stir it into the nut mixture. Mix well – the coconut tends to find it’s way to the bottom of the bowl. Spoon the mixture into the two loaf pans. Place a piece of baking paper on the top of each loaf pan and press the mixture down.
Refrigerate until set.
Slice into cubes and give it away as quickly as possible!
Courses Dessert, Edible Gifts
If there’s ever a time to honour home cooks, it’s Christmas. The holiday season is a time filled with tradition and food. Home cooking is synonymous with making memories; years after home cooks have hung up their aprons, the memories of their cooking remain.
Here’s to home cooks…..
Forgive me, I’m more of a cook than a poet!