Student kitchens
Easy, delicious, healthy(ish) recipes that won’t own your budget.Archive for
Taste and haste – apple oat muffins
I am a big fan of Donna Hay. Which is why I was truly elated when I received her Fruit book from my good friend Gina as part of a 21st present. So many helpful hints, definitions for the amateur cook, recipes using the proper measurements…all illustrated with a photography style to envy. However, before I wax lyrical about the loveliness of simple setups and beautiful colour combinations, I shall share the first recipe I tried from the book. As a poor student, I had to improvise a little with the recipe, but even so, I ended up with beautiful muffins, moist and flavoursome, despite the minimal effort required.
As breakfast muffins, these really hit the spot, and I like to think a little healthy with the fruit and the oats. You can easily use a little wholemeal flour (I’ve tried half and half) and you can’t taste the difference really, so if you’re not normally a wholemeal fan, give it a try. The more whole grain goodness you get in there the longer they’ll last you through the day! Which is always nice when you’re at Uni and you realise you have a negative balance on your card. Gah.
Breakfast muffins
makes 12 (I usually divide the recipe by 3 and make 4 but you can freeze them)
3/4c (185ml) oil
1 1/3 c caster sugar (for a milder sweetness)
1/2 c milk or yogurt
3 eggs
3 c flour, sifted
2 tsp baking powder
1/3 c rolled oats, plus some for sprinkling
1 1/2 tsp cinnamon
1 apple, grated
optional: 1 banana, mashed, 250g strawberries, chopped
1 Tbs raw sugar (for sprinkling)
Preheat oven to 180C (350F). Whisk together the oil, caster sugar, milk and eggs until everything is fully incorporated (preferably in a medium large bowl). Sift together the flour, baking powder, oats and cinnamon. Mix in the fruit to the flour mixture. Pour in the liquid mixture, until just incorporated – do not over mix. Spoon into lightly greased muffin tins or ramekins, and sprinkle with some of the rolled oats and raw sugar. Bake 25 minutes in centre of oven or until a skewer inserted comes out clean. Let cool in the tin for about 10 minutes before serving.
Bread and butter pudding
Just because today was a crappy day, I feel the need to post about some real feel good food, classic, dependable, unfussy and fuzzy wuzzy. Bread and butter pudding is my saviour – since I bake my own bread, there’re always times when the bread is a little too dry but would taste simply lovely in blankets of eggy custard and sprinkled with cinnamon or vanilla sugar.
This time I had a slightly failed batch of buns (let’s not get into this so much as to say that I need to use some more common sense) to work with – they were barely risen, hard lumps, but I knew how to comfort myself. These look prettier than your average perfectly risen buns, because they kept their shape, but really, anything sort of slightly stale bread will do.
For those of you who already have a go-to recipe and what to know whether this one is any different: this is not a watery/liquidy pudding. It goes “glop glop” when serving rather than “squish squish.” It does not have chocolate, and personally I doubt that chocolate would improve things, or too many other over excited additions. Sorry, but this is a classic, okay? If you’re pregnant and have a craving, I would understand, but otherwise, try not to overwhelm the flavours.
Thanks goes to Laura at Hungry & Frozen for the original recipe, and delicious prose.
Bread and butter pudding
serves two
2-4 buns or enough thickly sliced bread to fill a small ovenprood dish about halfway. Don’t use that cottony soft supermarket sliced bread, it’s too thin and too soft – unless you like a soggy pudding.
25g softened butter
30g brown sugar
2 small eggs
1c milk (none of this low fat stuff, y’hear?!)
1 1/2 tsp vanilla extract (best stuff you can find, or home made)
optional: extra sugar and cinnamon for dusting
Heat the milk and vanilla in a small saucepan until hot to the touch but not boiling. Layer buns or thikc slices of bread in a casserole dish or ovenproof fish. Beat butter and sugar together, then beat in eggs one at a time. Slowly whisk in the hot milk, and pour the mixture over the buns. Preheat the oven to 170C (330F) and let the pudding sit until the oven is up to temperature (about 10 minutes). Sprinkle with cinnamon and sugar. Bake in the center of the oven for about 40 minutes.
Cheesy roast vege pasta with caesar dressing
It has been rather summery of late, so it seems inappropriate to wax lyrical about bread and butter pudding (to come though, don’t you fret). If you like what cheese does once it has been baked, read on. Now that the sun is shining and my tomato seeds have been planted, it seems right to unveil something that will be easy, relatively fool proof, yet super rewarding. This is non-fussy, versatile and relatively cheap too, so I shall probably be making it again tonight.
Cheesy roast vege pasta with caesar dressing
serves 2
250g (half a conventional bag) uncooked pasta of your choice
salt
veges to roast: broccoli or cauli cut into large florets, carrots cut into chips, or whole button mushrooms, or pumpkin cut into chunks… about 1 1/2c per person
about 100g-200g cheese, grated
dried or fresh herbs of your choice
about 1/3c caesar or ranch dressing (paul newman and kato are great), plus extra for drizzling
optional: 1/2 c (ish) roasted red peppers, pitted olives, or artichoke hearts
Turn oven on to about 200C (400F). Cover the bottom of an ovenproof dish large enough to hold the veges to be roasted in a single layer of veges. Sprinkle over some cheese, herbs, and a pinch of salt. Add another layer of veges, then cheese, then veges, until you’re out of both. Place in the center rack of the oven, and let veges cook until they are as tender as you like (test with a fork or small sharp knife), checking every 15 minutes.
About 15mins before the veges are done to your liking, put the pasta on to cook according to packet instructions. Once cooked to your liking, drain. Roasted veges should be done by now – using a fork or knife, add the contents to the drained pot of pasta, drizzle in about 1/3c caesar dressing with any other optional extras, and mix it all in. Once everything is evenly distributed, serve up and give another quick drizzle of dressing to make it a little prettier. Enjoy!
Oven fries, tried and true.
You’d think something like oven baked chips would be a simple process. If not, a simple google search would surely tell you how to solve the dilemma of getting your chips not to stick, or someone will have posted why they never come out all crunchy like the pre-fried, frozen packeted stuff. Even if you want to bombard me with links confirming your convictions in the food blogosphere, I will tell you this much: every trick that I’ve picked up from google searches and otherwise perfectly likeable food blogs have not made me a happy oven chip maker. Why? Well, even if I wasn’t too lazy to boil the potatoes first for the exact right amount of time, then coat them in chickpea flour to make them crunchy, and somehow on top of that remember to preheat the oven with the pan and oil in…would I? I can say right now that I’ve never done all three, and pretty much never intend to. You know why? Because, GODDAMNIT, they are oven fries. If I wanted perfect fries, it ain’t hard to find them in less time and effort. If I was in the mood for finicky business, I’d make a filo pie or something, right? With caramelised onions, just to up the potential for screw ups (do not ask me about screw ups, by the way, unless you’d like a lengthy rant about the perils of whisking your own mayo or the importance to always use common sense, no matter what a recipe tells you…oh, wait, too late, I seem to have expelled a lengthy sentence within brackets already).
It’s okay…the need to insert a picture has somewhat distracted me. Basically, I thought it was high time for me to post the method I finally figured out that didn’t involve much effort, had a total cooking time of only 30 minutes (even frozen fries require about that much time, except maybe for shoestring fries), and were acceptable to the palate. Of course, I didn’t manage this all on my own, and credit must be given to Emily, new flatmate addition, for making chips one night. There I stood, disbelieving, and now here I am, converted. I may use two to three times as much oil as Emily does, but really, if you’re going to punish me for that, you’re evidently just a nit picker. Nit picker.
One thing I will say about the oil quantity: Loads of oil will mean the chips will end up softening as they cool. On the other hand, if you skimp on the oil, your chips will be relatively hard but drier, which is fine if you plan to drown them in aioli, but I figure I should mention these things. At the end of this post I will also provide some tips should you one day decide to take on the task of making the perfect oven chips/wedges, you nutjob. Heh. Only kidding. Also, I know the guide looks long, but really, I’m just giving you very detailed instructions and tips throughout so that there is pretty much no way you’ll screw this up, unless your oven explodes unexpectedly or something.
The guide to EASY, no-anguish oven fries/wedges
potatoes
oil
salt
pepper
herbs (optional)
Preheat your oven to 230C (450F), with one rack arranged on the VERY bottom, and one rack arranged on the VERY top of the oven. Grease 1-2 baking trays or flat bottomed roasting dish with about half as much oil as you intend to use (see above my note about oil quantity and how it affects chip texture). Cut your potatoes into chip shapes, about 1cm wide and 1cm thick, or wedges about 2cm thick. Place them on your greased tray(s) as you go, all on a single layer, leaving enough space between the chips. This bit is key to the not sticking part of the process – make sure you leave at least a 1mm gap between every chip. Corners can touch, but not sides. Drizzle the potatoes with the second half of the oil you intend to use, and brush with a pastry brush or the back of a spoon to coat the chips in oil (unless you like hard, leathery chips). Remember to maintain that 1mm distance between the chips. Sprinkle with salt and pepper and herbs if you want.
Now, you can do two trays at a time with this method, or one tray (I think one tray serves one relatively student as lunch on its own), but the rotation halfway is essential. Once your oven is up to temperature, place trays in, one on the very bottom, one on the very top. If you’re only doing one tray, start the chips on the bottom rack (they stick the least) Set your timer for 15 minutes (although I’d check at 10, just in case). Once the 15 minutes are up, swap the trays over, or move your single tray from the bottom to top rack. Let bake another 10-15 minutes. Remove from oven once the tops and bottoms are golden, or have golden patches. Wedges may need a few extra minutes. Let cool on trays for a minute before removing with a heatproof spatula or tongs.
Serve with your favourite sauce, or on their own.
Tips & Tricks
Crunch
Instead of putting the potatoes straight onto your tray, put them in a large bowl and add 3/4 of the oil, some chickpea flour, and any herbs/spices you like, plus salt. Toss to just coat the chips/wedges in the mixture, and then spread out on your oven trays.
If you want the chips to be as not-soft as possible, place a napkin/paper towels/serviettes in your serving bowl before putting them in the bowl.
Flavour
Check out my simple cajun spice mix. For a really simple flavour boost, you can use garlic salt (sprinkle onto chips 15 minutes into cooking when rotating so the heat doesn’t zap the flavour), mixed herbs, or simply a pinch of cayenne pepper or chilli powder to add a spicy punch. Lemon pepper always goes well with any sort of seafood.
Check out my sauces and dressings page if you feel like whipping up a really simple dipping sauce while the chips are cooking. Personally I’m a big sucker for tartare, but of course, it all depends on your mood and the day.
Pick me up slice
Now that Uni is well under way again, I feel the need to introduce everyone to the humble muesli slice. They last for a good wee while, act as breakfast or a snack, and will save you heaps of money by making them yourself. Being incredibly versatile, they are great for using up leftover nuts, seeds, or dried fruit. They’re also incredibly easy and quick to make. As a bonus, they’re probably slightly better for you than most slices at cafes, with more fibre, protein, and vitamins and minerals from all those nuts, seeds, and wholegrains.
Personally, I think I could have used FAR less sugar, but for those of you who have an unsatiable desire for dental decay and hyperactive mornings, I have left the recipe unaltered. I think mine was super sweet because I added raisins, whereas originally you don’t need them because of the dates. So be warned! If you’re using both dates and another sweet dried fruit, maybe halve the added brown sugar, or even quarter it.
Date, honey and oat slice
makes one 8×8″ slice, about half an inch thick.
100g butter, melted together with 1 Tbs liquid or clear honey or golden syrup
1c rolled oats (the quick cooking kind)
1c roughly chopped dates
1/2c wholemeal flour
1/2c light brown sugar
1/2 tsp baking powder
about 1/2c – 2/3c total various nuts, seeds, or dried fruit, with large nuts chopped or slivered
optional: small handful of pumpkin or sunflower seeds, or 1 tsp sesame or poppy seeds.
Add sugar, flour and baking powder to the butter and honey mix, creating a very wet sticky dough. Preheat oven to 180C, with a rack centered.
Add all your other ingredients and mix well until everything is incoporated evenly. Line an 8×8″ square baking tin with baking paper, leaving wings on two sides (see picture). If you have some, scatter some sesame, pumpkin or poppy seeds onto the baking paper to minimise sticking. Shuffle the muesli into the baking try and using some sort of flat device, or your palms, pack the mixture down as tightly as possible. Scatter the top with more seeds, and press down again.
Bake for about 15 minutes, until the edges go golden and the slice is slightly puffed in places. Let cool in tin before attempting to remove. Pull out using the wings of baking paper, remove the paper from the slice, and cut into whatever shape you feel like (I usually cut them into 8 bars). Great with a sugarless coffee or tea in the morning.
Lemon buttermilk tart, made from scratch!
Baking from scratch is always so exciting, but this was not just a cake or cookies which required limited patience on my behalf. Tart dough tends to need more waiting around, much like bread, and therefore deciding on an appropriately mind blowing filling is a matter of great importance to one’s sanity. Of course, I didn’t exactly have the pantry of a French chef, or a freezer full of blueberries to make the tart of my dreams. But sometimes forced simplicity is a good thing.
If you’re looking for something that’s not too involved, and a process that’ll keep your mind off your next exam (or the possible results for the last one you took) but won’t use all your precious stores of resilience, this is the tart for you. Plus you’ll have all the awe of your flatmates or friends to contend with after you announce that no, you did not buy your crust dough from the ruddy supermarket, so take it easy, an 1/8th is all you’re getting.
To be ever more helpful, I shall share the other crusts I was considering using. Of course, my first stop was Smitten Kitchen, where Deb posted Dorie’s unshrinkable pie crust. Now, I always approach fail-proof claims carefully, possibly because I’m insecure about being one of the few people who somehow make a dud. Further, I had a 10″ tart pan, ya know? If it shrinks a little, it’s still pretty impressively big. So I moved on to Manggy’s blog for her poached plum frangipani tart crust, which I was rather tempted by due to the measurement of butter in grams (THANK YOU!). It also catered to my laziness as there was no need to bake the shell before adding the filling!
However, I had a lemon that really needed using, so I didn’t stop there: Jo’s lemon blueberry tart looked perfectly do-able, and I could just skip the blueberries. The resulting 4 egg whites that would be leftover could be used to make this tart. So, away I went, not without some lazy adjustments of my own…
Lemon buttermilk tart
makes one 10″ tart
Crust
1 1/3 c plain flour
1/4 c sugar
1/4 tsp salt
113g cold unsalted butter, cubed
1 large egg yolk, beaten with 2 TBsp super cold water
With a pastry cutter or your fingers, rub butter, sugar, salt, and flour together (or use food processor) until the mixture resembles coarse breadcrumbs, but still has some pea-sized chunks of butter in (see picture above). Add egg yolk and water and mix in with a wooden spoon, adding dribbles of cold water if needed to bring the dough together (be very careful with this step as sometimes it looks like it needs more water, but actually it just needs more kneading together). Once you’ve got a dough ball, flatten into a disc and let rest in the fridge for about 20 minutes. Meanwhile, you can separate the eggs for the filling.
Filling
1 c buttermilk (or just under 1c milk + 1 Tbsp white vinegar or lemon juice)
3 large egg yolks
1/2 c sugar
1 Tbsp freshly grated lemon zest
1 Tbsp fresh lemon juice
50g unsalted butter, melted and cooled
1 tsp vanilla extract (don’t use the imitation stuff here PLEASE)
1/2 tsp salt
2 Tbsp plain flour
2 c blueberries
Icing sugar for sprinkling
Whisk all filling ingredients together in a medium size bowl, but do this while the tart crust is cooling so as to not leave the filling sitting too long.
After your dough has rested, and roll it out to however large the pan you’re using is plus two inches (keep rolling if it’s more than about 7mm thick though, you’ll just have taller sides). Fit into your greased tart pan. Prick all over with a fork, and freeze for about 20 minutes. Preheat your oven to 180C (350F) before this 20 minutes. Place into the centre rack of your preheated oven, letting bake for about 25 minutes until lightly golden. If it puffs up, press back down with the back of a spoon. Take out after golden, and let cool almost completely (or completely).
Preheat oven to 180C (350F). Pour filling into your cooled, cooked tart, and place in fully preheated oven on the center rack. Let cook for about 30-35 minutes until the top of the filling gets golden spots. Remove, cool completely. Serve with fresh fruit or proper greek yoghurt, and dust with icing sugar! Nom.
SK’s soft & chewy oatmeal raisin cookies!
Snack #3 in my snack series commences!
When I have nothing particularly appealing in the pantry for breakfast, and last night’s dinner yielded no leftovers, and the bread is so stale I can barely cut it…this is a lifesaver! It’s also a particularly satisfying, yet almost healthy snack. I know, they’re loaded with sugar and butter, but at least the oats have plenty of fibre and the raisins have some goodness in them. Or something. You can easily get away with adding some wheatgerm or bran to add extra goodness, and added walnuts make this a rather complete breakfast option (you may want to skip the sugar in your tea, though, or any other sugary things for breakfast or lunch).
Like Deb promises, this recipe makes soft cookies, which are a little crispy around the edges just after they’ve cooled (not the next day, but they’re still soft and chewy). They’re rather rich, and of course, do that thing to raisins that make them take on a texture like a special, other-world-y candy. I accidentally added twice as much flour to the butter mixture, so I had to make a double batch with not enough rolled oats, but this recipe accommodated that well. This may have led the mixture to be different, as mine weren’t thick even after freezing. The mixture reminded me of chunky peanut butter, and I didn’t have much fun spreading this out. I’d definitely recommend freezing and then you can usually (with some effort) scoop the mixture out and shape it into rough balls. Anyway, let’s get ready to crumble!
Soft and chewy oatmeal raisin cookies
from Smitten Kitchen (halved recipe below, makes about sixteen 2″ wide cookies)
115g butter, softened to margerine consistency*
2/3 c light brown sugar, packed
1 egg
1/2 tspn vanilla extract
3/4 c plain flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt (up to 1/2 tsp ok)
1 1/2 c rolled oats (I used less which is fine, this quantity is pretty variable)
3/4 cup raisins (again, use your discretion)
1/2 cup walnuts, chopped (optional, and you can vary this quantity)
*I know this is hard in winter. I accidentally melted mine, which is ok, just let it sit on the side if cold and it will harden up again. Alternatively, if you chop it up and partially melt it a little, then let it sit, it will be much easier to beat.
In a large bowl, beat the butter, brown sugar, egg and vanilla until smooth. Sift in the flour, baking soda, cinnamon and salt, and stir in. Add the oats, raisins and walnuts, and stir in until well distributed.
Preheat oven to 175C (350F), with a rack centred. Now you can scoop the mixture onto a baking tray (they spread lots so leave at least an inch and a half between cookies), or chill the dough first and then scoop. It’d best to chill overnight, but if you’re impatient, scoop first, freeze for ten minutes, and then bake. You can do whatever size you want, although I’d stay under golf ball size scoops (they’ll be easier to take off the tray later). Just remember to leave an inch and a half between cookies! These don’t stick too badly to an ungreased tray (if you use a metal spatula/fish slice), but a slight greasing will make dislodging a breeze.
Bake one tray at a time, for about 10 minutes (depending totally on how chilled the dough is and cookie size). Take them out when golden brown at the very edges but still a little undercooked-looking on top. When you prod them, even at the edges, they will give in easily, almost like they’re sponges. Let cool on the hot baking sheet for five minutes before transferring to a rack to cool completely. These are much more satisfying with a little crispness to the edges (after cooled), as the cookies are very soft when you first pick them up.
Dough can be easily frozen, and you can (with effort) scoop frozen dough and cook it straight away, which is brilliant if you’ve got the oven on anyway a few days later and feel like fresh cookies!
Snack #2: Emily’s vegan chocolate chip cookies
I’ve gained a healthy respect for vegan baking since Emily came along. I want to emphasise the fact that these cookies are more than you probably expect, and they’re a lot easier to make with the lack of beating butter and eggs together. Fresh, classic chocolate chip cookies fast – you can’t argue with that. Especially during exam time!
Emily and Bob made giant cookies, which sort of stuck together…but they were still delicious!
And what would a giant cookie be without giant chocolate chunks?
…just to put the sizing into perspective for you. (That’s Bob, not Emily, just so’s you know)
Emily’s vegan choc chip cookies *please see note below
makes 5 giant cookies or some smaller ones
2c plain flour
2 tsp baking powder
1/2 tsp salt
pinch of cinnamon (optional)
1c sugar
1/2 c oil
1 tsp vanilla extract
1/4 c soymilk (I’m guessing normal milk is ok if you only have that on hand)
chocolate chips (use your discretion)
Preheat oven to 175C (350F), centering a rack.
In a large bowl, mix flour, baking powder, salt, cinnamon, making a well in the centre
In a seperate bowl mix sugar and oil. Add the vanilla and then add soy milk. Mix well.
Add the wet to the well in the dry. Mix it well but be careful not to over mix it.
Add chocolate chips
Spoon onto ungreased baking trays.
Cook for 8-10 minutes (depending on size). Take out of oven when they look slightly undercooked, but are golden around the edges. The ones pictured could have been a little less cooked if you like having a softer cookie.
Next up: soft, chewy oatmeal and raisin cookies, from Smitten Kitchen.
*EDIT: A friend of mine tried baking these the other day (with milk instead of soy milk) and the batter was very crumb-y. I advise starting with 1 1/2 c of flour, and working more in to achieve a very moist, wet dough (think fondant icing, but with more oil). Please let me know how you go…I will be trying these out myself in a few weeks, and will update again then. Cheers!
**EDIT 2: Made these yesterday into snickerdoodles, and they were delish except next time I won’t use soy oil…eck. Charge ahead with cookierising!
The last of summer, as a bed for gnocchi
So you know how I did that post on saving your tomatoes? Well, now you can have something to serve those with – add onions, garlic, and a little cream, and you have prepared the bed for gnocchi, Italian styles. For those unblessed, gnocchi are little pillows of pasta (made of simply mashed potato, flour, egg and salt) that you can easily make at home with a chunk of time on your hands (and thyme too, if you want). This was my first time making gnocchi, and although it wasn’t perfect, it was still nicer than the stuff I’ve had at a restaurant (who shall remain unnamed, because they still do a delicious creamy mushroom filo, and fantastic wedges). I think adding less flour next time will improve the texture somewhat (you want gnocchi to be puffy rather than overly chewy or rubbery). As I’m no expert, this is intended as a guide only (I promise I did some research, and all the links I accessed are scattered throughout), so feel free to add any tips you have from your own experience.
Basic gnocchi
recipe and techniques thanks to Tony Tahhan, Smitten Kitchen (<3), and Simply Recipes.
makes enough to serve 4 All Black sized appetites or 6 average sized ones
You can double the recipe to make some that you’ll be able to freeze for next time (it’s just that much more rewarding), but you will probably want to do the dough in two lots,unless you have a bench the size of Africa.
1kg potatoes (preferably mashing or all-purpose, but not waxy style potatoes), washed and pricked with a knife all over
Barely a cup of plain flour (I used more and wish I’d used less)
1 large egg
about 1/2 tsp salt
Better than a cafe’s cafe-style fudge slice
Apricots and white chocolate, as a combination, are incredibly under-rated, as I found out last night. We had a surprise visit from Ro (one of my dearest cooking friends), but not without a delicious sweet treat whipped up in Clare’s kitchen. I’m not sure if this is really a true fudge (what with the addition of biscuits and all) but does it really matter? It’s delicious, it’s a true marvel of white chocolate and apricot bliss, and to boot, there’s no need to turn the oven on or any of that finicky business. It’s also rather classy (despite all my dislikes for white chocolate), and thus looks rather impressive (like the sort of stuff you fork over $3-$4 for at a swanky, inner city cafe by the arts centre…cough…but better!). Plus, it’s cute, see?
So, with Ro’s lovely recipe in hand, I shall now share the fudge you will remember as the fudge that made you instantly (more) famous and popular with all your workmates and friends, should you choose to share it. Even if none of them liked white chocolate (aye, that would be me) or apricots (they may be from another planet).
Roro’s white chocolate and apricot fudge
Fudge bit:
1c sweetened condensed milk
125g butter, chopped
350g plain wine biscuits (if in NZ) or sweet shortbread type biscuits, crushed
1 1/2 c finely chopped dried apricots
350g white chocolate (broken up buttons or blocks)
1 c dessicated coconut
Heat condensed milk and butter together on a very very low heat in a medium to large saucepan until the butter is melted. Remove from heat, and combine well. Add biscuit crumbs and combine well. Mix in all other ingredients – the chocolate will partly melt, which will be fine. Press the mixture into a slice tin or casserole dish. Pop in the freezer for about half an hour (or until set).
Icing
250g white chocolate buttons (about 1c)
2 Tbs milk
2 Tbs dessicated coconut
Heat chocolate and milk together on a very low heat in a saucepan until the chocolate is melted, stirring to combine. Remove from heat once choc is melted. Spread over the fudge base, sprinkle over dessicated coconut, and return to freezer for about 10 mins.
Remove from freezer, cut into pieces, then leave in fridge until fully set. Enjoy with a tea or coffee, preferably with friends, and enjoy your newfound popularity!
