Sweet Tooth Fix, Two ingredients say no more

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Do you ever want to just make something sweet with minimal effort and minimal ingredients?
Well I sure have the recipe for you, two ingredients and 5 minutes of your time and its ready to hit the fridge.
Today’s creation is soft and creamy fudge that only requires two ingredients, YES you heard me TWO INGREDIENTS!!
No pots or pans are required for this recipe either. Simply a microwave safe bowl or jug and a rubber scraper.  This fudge is soft and melts in your mouth I have already eaten 5 pieces writing out the recipe, be sure this wont last long in your house.

Two Ingredient  Fudge

Who doesn’t like fudge? I think nearly everyone does even more so that it only takes 5 minutes and two ingredients. I wanted something that wasn’t going to take much effort or time to be completely honest with you all. Who doesn’t want that right? So I have created a very simply recipe for 2 ingredient 5 minute fudge. You can make any flavour you like I turned a simple milk chocolate fudge into a cookies and cream dream and a Cadbury Caramilk flavour. Flavour possibilities are endless and up to you.

Ingredients:
600gm Chocolate (I used Whittaker’s Milk Choc and Cadburys Caramilk)
1 1/2 can 395gm Condense Milk

Method:

  1. Brake chocolate into small pieces, place in microwave safe bowl.
  2. Pour in condense milk.
  3. Place in microwave and change power setting to 50% microwave for 1 minute, then stir.
  4. Repeat this step 5x to equal 5 minutes, after 3 minutes your mixture will start to thicken, don’t panic just stir it evenly with a rubber scraper insuring that you get around the sides and base of the bowl.
  5. Once you have completed this pour into silicone cake mould or baking dish lined with baking paper.
  6. Cover with a piece of baking paper and using your hands spread the fudge evenly over the dish, remove baking paper before placing in the fridge.
  7. Add desired toppings I’ve done cookies and cream and also a plain one in the pictures below.
  8. Place in the fridge for 3 -4 hours or overnight. (for best results overnight is best)
  9. Cut into 2.5cm cubes.

Flavour additions:

Cookies and Cream Fudge:
8x Oreos
12 cookies and cream Herseys kisses
Once you have poured your fudge into your dish and smoothed the top, sprinkle with crushed cookies and Herseys kisses. Place baking paper over the top and press topping in so when the fudge sets its in your fudge rather than falling off.

Soup O’Clock

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I was down at the farmers market on Saturday and after deciding I was feeling like soup, since snow was forecasted for Sunday afternoon. The Waitaki Bacon stall caught my attention by their rib racks but that wasn’t what I needed. I was after some pork bones which is a great base for my soup. I have my pork bones next stop was for my vegetables; Leek, Agria Potatoes and Brussel Sprouts are the star vegetables in this soup.

I was thinking something with a nice depth of flavour and comforting warmth I decided on making a broth based soup with some humble dough boy’s to soak up all the delicious flavour, tender pork with soft potatoes, leeks and brussel sprouts. This is truly a great cold autumn day soup, and the flavour improves as it sits over night, if it can last that long!

Leek, Pork Bone and Soup with GF Dough Boy’s

Ingredients:

1 kg pork bones, plain or smoked
5 Ltr. Water
4 Stock cubes
4 tbsp. oil
2 onions, large dice
1 leek
10 garlic cloves, rough chop
1 bunch parsley stalls and all
500 g. brussel sprouts, sliced
1/2 cup. white wine
5 large agria potatoes, peeled and 3-4cm dice
2 tbsp. fresh thyme
salt and pepper
Dough Boy’s
1 cup Gluten Free Flour
1 tsp. baking powder
1 cup milk
4 tbsp. butter, melted
1 tbsp. parsley, chopped
1 tsp. garlic salt
1/4 tsp. fresh cracked pepper

Method:

  1. In large 7 liter pot place pork bones, stock cubes and water, bring to a boil.
  2. Slice leek lengths ways in half, wash to remove any dirt and slice into chunks. (see pic below) Cut parsley stalks into finger nail length pieces, set aside from leaves.
  3. Heat a heavy based fry pan over medium to high heat add 1 tbsp. of oil followed by the onions, brown and cook until translucent.
  4. Add parsley stalks and garlic, cook for a further 2 minutes. Add this to the boiling pork bones.
  5. In same fry pan add another tablespoon of oil and fry leeks, add this to the pot, then fry brussel sprouts.
  6. After browning lightly, deglaze with wine, stir well and add to your pot.
  7. Turn your pot to a simmer, add diced potato followed by a lid and cook for 1 hour on lowest temp.
  8. Remove pork bones, allow to cool slightly and shred meat and season. Add back to the simmering soup.
  9. Taste,check and adjust the seasoning. Add chopped parsley leaves and thyme. ( I had to add a good amount of both salt and pepper to this soup.)
  10. Give it a good old stir and leave to simmer for a further hour, stirring occasionally.
  11. Combine all dry ingredients for dough boys in a bowl, with parsley and stir co combine. Add milk and stir well, add butter and stir just to incorporate.
  12. Remove lid from your pot and put dessert spoon size amounts of dough boy mix into your simmering soup. (I made about 7)
  13. Replace the lid and simmer for 45 minutes.
  14. Ready to eat!
  15. Place a dough boy in each serving bowl, followed by soup. (make sure you dig to the bottom of the pot that’s where all the goodies are hiding!

 Serves: 6-7

*If you don’t want gluten-free dough boy’s just substitute gf flour for normal.

Good quality vegetables for the base of our soup.

Good quality vegetables for the base of our soup.

Fresh local pork bones.

Fresh local pork bones.

Add water and stock cubes, bring to the boil.

Add water and stock cubes, bring to the boil.

Remove outer leaves, wash well.

Remove outer leaves, wash well.

Slice brussel sprout.

Slice brussel sprout.

Slice parsley stalks.

Slice parsley stalks.

Brown diced onion.

Brown diced onion.

Add garlic and parsley stalks.

Add garlic and parsley stalks.

Slice leek in half-length wise and then in half again  and dice.

Slice leek in half length wise and then in half again and dice.

Lightly brown leeks.

Lightly brown leeks.

Brown brussel sprouts and deglaze with wine.

Brown brussel sprouts and deglaze with wine.

Add to the soup, reduce heat to simmer.

Add to the soup, reduce heat to simmer.

Peel and dice potatoes 3cm large dice.

Peel and dice potatoes 3cm large dice.

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Add to the pot.

Add to the pot.

After 1 hour remove, bones from soup and slightly cool.

After 1 hour remove, bones from soup and slightly cool.

Shred the meat from the bones, season and return to simmering soup.

Shred the meat from the bones, season and return to simmering soup.

Add fresh thyme.

Add fresh thyme.

Followed by chopped parsley.

Followed by chopped parsley.

Combine all dry ingredients in a bowl and add parsley.

Combine all dry ingredients in a bowl and add parsley.

Stir in milk.

Stir in milk.

Add melted butter and mix to just combine.

Add melted butter and mix to just combine.

Your mixture will look like this.

Your mixture will look like this.

Add dessert spoonfuls to your simmering soup.

Add dessert spoonfuls to your simmering soup.

Ready to eat.

Ready to eat.

Leek, Pork Bone and Potato soup with GF Dough Boy's.

Leek, Pork Bone and Potato soup with GF Dough Boy’s.