Your Home and Garden - - A Very Merry Food Bag -


The silly sea­son isn’t com­plete with­out good old Rocky Road. This year I’ve made it fes­tive, cute and sparkly for the lit­tle ones with pretty coloured jubes and a mag­i­cal sprin­kling of ed­i­ble gold and sil­ver flakes.

1½ cups pis­ta­chios, toasted

1 cup dried cran­ber­ries

2 cups fruit jubes, roughly chopped into thirds 2½ cups small bak­ing marsh­mal­lows

1 cup freeze-dried black­ber­ries (I got mine from souschef.co.nz)

600g good-qual­ity white choco­late, bro­ken into small pieces

Gold and sil­ver crumbs (tus­caned­i­ble­gold.co.nz)

1 Line the base and sides of a 30cm x 20cm tray with bak­ing pa­per and set aside. 2 Place the toasted pis­ta­chios and cran­ber­ries in large bowl and mix gently. Add the jubes and marsh­mal­lows and mix to com­bine. Add the black­ber­ries.

3 In the mi­crowave or in a bowl over sim­mer­ing wa­ter, melt the choco­late un­til it be­comes a nice thin con­sis­tency.

4 Pour the melted choco­late over the lolly mix­ture and mix well to en­sure all pieces are thor­oughly cov­ered in choco­late.

5 Pour into tray and level with a rub­ber spat­ula. Sprin­kle over ed­i­ble gold and sil­ver crumbs.

6 Re­frig­er­ate for at least 3 hours or overnight. Cut into squares and seal in cel­lo­phane bags or store in an air­tight con­tainer. It will keep for up to 2 weeks.

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