Lorraine

So, in case you’ve been hiding in a cave this past year you will have noticed the absolute domination of gorgeous chef, Lorraine Pascale.  She is, quite literally, everywhere.  TV screens, book shelves, newspapers… it is unbelievable how her rise to the top seemed to happen overnight.

And quite rightly too.  She is fantastic, and we are massive fans here in the housebites office.  Her TV cookery show is absorbing- yes she does have the tendency to be a little cringing when giving a bit of background to her dishes (before making her scotch eggs I don’t really need to know the history that she religiously picks up a scotch egg from the motorway services on any long car journey she takes!) but she makes up for that in her fantastic recipes and presentation.

I know it is probably a cliche to say it, but she makes it all look so easy.  I watch her put together a dish and I really believe that I could do it too, and remarkably end up with a clean work top, no dishes & pans scattered everywhere and with no hair out of place!

So, for Christmas I was given a copy of her latest book- Home Cooking Made Easy.  I soon got my post-it notes and marked off the recipes that caught my eye.

I decided for New Years Eve I would knock up some of her Rocky Road biscuits, I didn’t want anything too taxing for my first attempt.  I should admit now that this was quite possibly the easiest thing I have ever made, it required little cooking but produced a delicious little treat to share with friends.

Basically, in a nut shell, you need:

200g milk chocolate

400g dark chocolate

250g unsalted butter

2 table spoons of golden syrup

1 bag of malteasers

Half a packet of digestive biscuits

*However you can put whatever you like in it, I also added some pecan nuts & next time might add a few marshmallows.

- Melt the butter and chocolate together, over a low heat on the hob

- Stir in the golden syrup

- Once all melted together, take off the heat and add in the extras- in this case malteasers, biscuits and pecans.  Make sure they are all crushed into smaller bits beforehand.

- Thoroughly stir, and pour into a tin (the shape of your choice & lined with greaseproof baking paper), place in the fridge and leave for a few hours or overnight.

- When it is cooled and hard, cut into smaller bite size bits and voila!

Serve up on a pretty plate or cake stand, if you wish sprinkle over a little icing sugar to add that finishing touch.  And then just watch them fly off the plate….

It really was as simple as that.

Next time I plan to tackle one of Lorraine’s more challenging dishes, to really stretch my culinary repertoire.