$10.00 Chorizo & Sweet Potato Pasta!

$10.00 Chorizo & Sweet Potato Pasta!


This is SOOOOO easy.

This is a great dish you can prepare in advance and just toss the spinach through before serving.

I would say this serves about 4-5 people, and as this can be served hot OR cold its a great dish to take to a barbecue thats just something a little different from your average salad or coleslaw.

Ingredients

3 cups of penne pasta (or any pasta is fine)

2 chorizo sliced and browned gently in a fry pan

1 medium cubed sweet potato (roasted)

70g of butter

1/2 teaspoon of dried sage

2 cups of spinach

Once your pasta is cooked al dente, drain and set aside.  To stop it sticking, add a small teaspoon of butter and stir through.  In the frying pan you used to brown your chorizo, add the 70g of butter and 1/2 teaspoon of dried sage and cook on high until bubbling.  Add the cooked pasta, the roasted sweet potato, chorizo to the butter sauce.  Stir until all the ingredients are covered.

Just before serving, toss the spinach leaves through so you have that lovely fresh bite.  season with a little pepper.

This Recipe was created by Jess Steel from Jess Steel Diaries.

Enjoy!

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Italian Minestrone With Cotechino!

Italian Minestrone With Cotechino!

I made this a few years ago, I bought Cotechino from an Italian deli in far north Queensland (having no idea how to cook it) and I asked my husbands Nonno how to cook it, and he showed me how to make the stock, which he recommended goes especially well for a base for a minestrone soup.

Oh, how right he was.

So what is Cotechino?

It is a large fresh sausage made from pork fatback, and pork rind. Cotechino dates back to around 1511 to Gavello, where, whilst besieged the people had to find a way to preserve meat and use the less tender cuts.  

It breaks down to an almost a bacony-pork-mince which blends into the soup.  The flavour of the stock is the best I have ever tasted, I plan to create some more recipes using this stock.

You can make this in a slow cooker, or a thermie, to even a big pot on the stove.  All you need to do is place the Cotechino in icy cold water in your pot/ slow cooker/ thermomix, then let the water in the heat up, let it simmer for 2 hours or so. Make sure the water JUST covers the Cotechino when you cook it.  Once cooked, I then take it out, peel the skin off and slice it down the middle to get a hurry on with all that bacon goodness into the stock.  

My husband loves soup.  He pretends he doesn’t as he think’s its not terribly manly, but when he had this he just about licked the bowl clean, its a GREAT way to get those veggies into your kids and partner and it freezes well (leave out the pasta though, just add it in with some stock when you heat on the stove).

If you don’t have Cotechino, use bacon.  I would say at least half a kilo.  

Ingredients

Veggies, I’m not going to to say what veggies to buy – because the italian way is to just use what is in season (and generally what was grown in the back garden) but this is what I used –

2 large diced zucchinis

1 diced red capsicum

1 carrot diced

2 brown onions (already diced browned in some good olive oil, very important to brown the onion beforehand)

3 sticks of celery diced

 1 & 1/2 cups of mushrooms

The sauce –

Into the stock add, 1 large 370g jar of passata (of you don’t make your own, I highly recommend the Leggos brand – it’s a little bit more expensive but definetly the best for this dish)

2 tins of 400g crushed tomatoes 

2 tablespoons of garlic

3 tablespoons of dried italian herbs

1 teaspoon of salt (just remember this makes enough for about 8-10 meals)

1 teaspoon of sugar

3 tablespoons of worchestershire sauce

2 tablespoons of tomato paste

1/2 cup of roughly chopped fresh basil

1/2 cup of red wine

1 teaspoon of pepper

1 cup of pasta (try to use pasta shells, risoni… small pasta)

 

Method

Add your passata, tinned tomatoes, veggies, tomato paste, garlic, sugar, red wine, salt, pepper, worchestershire and herbs.  

Cook for as many hours as you desire.  For me, I slow cook for about 4-6 hours.  Just be careful to not cook the veggies so much that they become mushy.  If the cotechino doesn’t break down enough, take it out and slice it up and put back in the soup.  

Add your pasta into the dish 30 minutes before serving.

I serve with fresh sour dough or crunchy olive bread.

Enjoy!!

This Recipe was created by Jess Steel from Jess Steel Diaries.

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No Bake Mini Milo Cheesecakes

No Bake Mini Milo Cheesecakes

Milo and Cheesecake?

Yes!

Its unreal!  When I made this, I took it around to my in-laws to test, and my SIL doesn’t like milo (ooppss)… then she ate half the cheesecake.  It’s THAT good.

And none of this ‘you can just taste the milo’ business, oh no, you can taste it – like a little bomb of delicious creamy milo goodness going off in your mouth with each bite.

Plus you don’t have to bake it – WIN. 

This recipe made 14 mini cheesecakes.

 

Ingredients

80g of milo

500g of cream cheese (I buy the Coles cooking brand, its really good for cheesecakes and at $2.80 a pop its cheap too)

1 teaspoon of gelatin melted in 40g of hot water

2 teaspoons of vanilla essence

2 teaspoons of icing sugar

250g of chocolate biscuits

70g of melted butter

 

Method

Crush your chocolate biscuits to the desired texture (I like mine quite crunchy so I just put them in a snap lock bag and give it a few good whacks with the rolling pin).  Melt the butter and combine. 

Spray the muffin pan with olive oil spray and then add 1-2 tablespoons of the butter and biscuit mixture in the bottom of each muffin hole.  Set aside.

In a large bowl mix the rest of the ingredients well.

Spoon the mixture over the biscuit bases and put in the fridge for 2-3 hours.

Pop them out of the muffin tray (I use a large spoon and a butter knife to remove them gently) and then add a good dollop of whipped cream on top!

You can dust with a little milo and stick a blueberry on top! 

Enjoy!

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Grandma’s Curry Puffs!

Grandma’s Curry Puffs!

My grandma made these when I was growing up and we all LOVED them, there is nothing like the smell of curry simmering and pastry baking.  I make these about once a month and freeze half into little snap lock bag for easy lunches – or unexpected visitors. 

This is another great alternative to a sanga in the lunchbox, it’s also cheap to make and a great way of using up all those leftover (slightly sad looking) vegetables in your fridge).  This recipe does make quite a bit, I think from memory about 18 all up (they wont last long though!).

 

Ingredients

500g of beef mince

250grams of diced bacon

2 teaspoons of garlic

1 tablespoon of Vindaloo paste

1-2 teaspoons of curry powder

1 teaspoon of sugar

1 brown onion

1 can of peas (drained)

1 can of diced tomatoes

Vegetables (I use whatever I have left in the fridge, this batch pictured has a finely diced red capsicum,1  zucchini, 11/2 a sweet potato and some leftover beans)

Salt and Pepper to taste

1 pack of frozen puff pastry (or you can make your own)

2 eggs (beaten)

 

Method

Brown the onion, then add bacon and diced vegetables and sauté in a teaspoon of good quality olive oil.  Add the rest of the ingredients and mix well.  Put the lid on the pan and leave to simmer for a few hours – going to back to stir occasionally.  If the mixture becomes to wet then remove the lid and allow the sauce to reduce.

Let the mixture cool.

On a flat surface, place your defrosted pastry sheets out and cut in half, paint the edges in beaten egg, then add the mixture and fold the pastry over.  Using a fork, press the corners down until the pastry is sealed with the mixture inside.  Paint the whole puff with the beaten egg.  Lay a sheet of baking paper on your oven tray for your curry parcels and cook on 180-200 for 15-20 minutes – check on them in 15, and pull them out of the oven once they are golden.

Enjoy!

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Easy Corn & Zucchini Fritters!

Easy Corn & Zucchini Fritters!

These easy Corn and zucchini fritters are a great alternative to taking sandwhichs to work or school. The best thing about them is you really can add anything you like to them, provided the mixture is not to moist they always work well.

Ingredients

2 zucchini (grated)

100g of tasty cheese (grated)

1 can of corn kernels (drained)

1 small onion or shallots  (finely diced)

A good handful of roughly chopped coriander

3 eggs

1 cup of bread crumbs

Salt and Pepper

Method

The thermomix version, is to pretty much put all of these ingredients (barr corn and eggs) into the bowl and turbo for 4 seconds. Then add the corn kernels and eggs, and mix together.  Fry on low in some good quality olive oil and allow to cool on some paper towel.

The non- thermie version is to grate (or blend) all of the ingredients bar corn and eggs and once all mixed together throw the rest of the ingredients in and fry in some good quality olive oil.

Squeeze some of the water out of the zucchini – to do this, pop it into a clean tea towel and squeeze the excess water out over the sink.

I served these for breakfast with some crispy bacon OR when all the males are asleep you can sneak off and have the last two for lunch with a smidge of sweet chill, just a smidge.

This recipe makes about 10.

Enjoy!

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Simple Beetroot Salad!

Simple Beetroot Salad!

Before Christmas I went looking for a few different salad recipes, we normally do the standard Greek salad and rice salad at holiday events but I really wanted to try something different, I came across this beetroot salad and it was a real hit on Christmas day so thought we would share it.

Ingredients

1 Large tin of Beetroot, not sliced you want it in ball form so it can be diced easily.

1 Cup Walnuts roughly crushed

200 grams crushed Fetta

3 Eggs boiled and sliced in half

Your favourite herbs

1/2 Lemon juice

1 Tablespoon Good quality Olive Oil

 

Method

Dice beetroot into cubes and place on a serving plate.

Sprinkle crushed fetta over the top.

Add the walnuts across the salad evenly.

Place the boiled eggs across the salad scattered.

Add the Lemon juice and olive oil to a cup and then sprinkle  over the salad, it doesn't need to drench the salad just enhance the flavour.

Top with your favourite herbs.

Serves 6 as a side or 2 s a meal.

 

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Easy Fettuccine Carbonara!

Easy Fettuccine Carbonara!

This is our go to meal when we want something tasty but quick and easy to make. It is so much  better then store bought and even better than some restaurants I have tried. You can also add herbs and different cheeses if you like as well.

 

Ingredients

3 Rashers bacon

1 cup diced Mushrooms

1 small onion

2 cloves garlic

375g fettuccine

30g Parmesan cheese

1/2 cup (125ml) light cream

1 egg

 

Method

Fry bacon, onion, mushrooms and garlic in a frying pan. 

Cook pasta according to directions.

Combine egg and cream in a mixing bowl and add to the bacon mix and simmer for 2 minutes on low heat.

Add bacon mix to pasta and stir through until all pasta is coated well.

Add a good dash of pepper and salt.

Top with grated cheese and serve yum!

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Cheesey Bacon & Broccoli Lasagne

Cheesey Bacon & Broccoli Lasagne

Yes thats right.

Bacon and broccoli.  In fact I am going to completely blow your mind and tell you there is cauliflower in it as well AND its tastes GREAT.  Its cheesy and garlicky an the bacon just adds that lovely salty bacon flavour when you bite into it. 

If you have kids that won’t eat green food, then just add more cauliflower and take out the broccoli.  This is SO easy, this tray pictured has just been put like this (covered) in our freezer.  I will take it out one morning next week and it will go in the oven as soon as I get home from work.  Its that easy.

Ingredients

1 can of cream of chicken soup

(just an idea, another alternative to cream of chicken soup is 400g of cream cheese – it is a bit heavier though, but you do that that really big cheese hit – I would also add some chicken stock so its not too thick and spreads easily when layering).

2 tablespoons of minced garlic (all of my dishes are garlic heavy, just a warning)

2 teaspoons of mustard

2 cups of tasty cheese

12 slices of short cut bacon

1 small broccoli head

1/2 cauliflower

1 brown onion (finely diced already browned)

1 packet of lasagne sheets

A good dash of salt and pepper

Basil to garnish.

 

Method

Boil the broccoli and cauliflower in one pot until soft.  Into a blender (or you can just use a blending stick, or your thermie) blend the browned onion, garlic, salt, pepper, mustard, broccoli, cauliflower, cream of chicken soup until the consistence is that of thick soup.

In your baking dish, ladle the sauce.  Then add your lasagne sheets, then your sauce again, then your lay your short cut bacon (4 pieces per layer) then a sprinkling of tasty grated cheese.  Keep layering until its all gone.

If you want to eat this straight away, pop it into the oven for 30 minutes on 180. 

Or, just do what I did – cover and freeze for that night you don’t want to cook!

Enjoy!

 

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Spicy Dahl with Roast Pumpkin

Spicy Dahl with Roast Pumpkin

I held a dinner party last night (to some italians and greeks no less!) and I cooked up an indian feast, the Dahl was just the starter, but let me assure you – you could easily have this for dinner and not want for more.  You could also serve this as a side to some meat.  It tastes as good as it looks, I assure you!

This is most defiantly not a hot dish, its got full flavour and spice – but no real heat, so absolutely ok to give the kids.

You can also prepare this in advance and just heat up before serving, this is great for when you are doing a three course meal.

 

Ingredients

500g of pumpkin (sliced and roasted in olive oil, salt, balsamic and dried coriander)

2 x cans of lentils (drained)

1 small onion

1/2 teaspoon of curry powder

1 & 1/2 teaspoons of garam masala

1 x 400g tin of crushed tomatoes

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

1 cup of natural yoghurt

1/2 cup of fresh coriander leaves

1 brown onion (finely diced)

 

Method

In a pan, brown your onion in olive oil.  Once brown, add the rest of the ingredients except for the yoghurt, pumpkin and coriander.  Cook on low for an hour.  You really want those lentils to cook and take on the flavours.

Place the lentils in a dish, then add the pumpkin, coriander and yoghurt on top.

If you want to be real fancy, then sprinkle some sesame seeds over the whole dish.

Enjoy!

 

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4 Ingredient Banana Cupcakes!

4 Ingredient Banana Cupcakes!

These 4 Ingredient cupcakes are really quick and easy to make and perfect for afternoon and morning tea. This is a recipe that is really easy for the kids to make as well!

Ingredients

  • 3 Ripe bananas mashed
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 cups Self raising flour

Method

Preheat the oven to 180 degrees.

Beat the eggs and sugar together.

Add the mashed banana and mix well.

Stir in the flour until combined well.

Line a muffin tray with 12 cupcake cases.

Cook for approx. 35 minutes until the tops are golden.

Slice and enjoy!

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Christmas Rum balls!

Christmas Rum balls!

Do you have any Christmas traditions at your house? One of ours is to make these glazed Cherry Rum balls. We make them normally around the 23rd of December, then we go and look at the Christmas lights and once home we have 1 or 2 or 3 of these with a cup of tea! What a way to end a night hey?

 

Ingredients

1 Packet Arrowroot Biscuits

395 grams condensed milk

1/2 cup glazed cherries

1/4 cup Cadbury Cocoa

1 tablespoon Rum

1 Cup coconut

Coconut for rolling

1 drop green food dye

1 drop red food dye

 

Method

Pop the cherries in a bowl with the rum and set aside.

Pop the arrowroot biscuits and coconut into a food processor and blitz well.

Add the cocoa and the cherries and run and blitz

add the condensed mil and combine until well mixed.

Add coconut and red dye to a zip lock bag and shake, repeat with the green dye in another bag.

Roll the mixture into approx 1 and 1/2 inch balls.

Mix the red and green coconut together and roll balls in them.

Makes approx 30 balls.

Tip: You don't have to colour the coconut this is something we just do because it is Christmas. if you want them to be more vibrant in colour add more red and green dye. You can also add more run if you like!

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Baileys & Tim Tam Ice cream Slice

Baileys & Tim Tam Ice cream Slice

Ok so this dessert is pretty naughty but since it's the silly season we think the calories can be excused ha! < I have heard if you eat it with your eyes closed that the calories don't go to your hips lol

This dessert is absolute adult indulgence, not only is it delicious but you don't have to share it with the kids due to alcohol in it < win win!

 

Ingredients

1 Litre good quality vanilla ice cream.

1 packet of Tim Tams crushed

250 mils of Baileys

1/2 Block Cadbury Chocolate melted.

 

Method

Line a 30cm tray with baking paper.

Let the ice cream sit out of the freezer until just starting to melt, then pop it into a large mixing bowl.

Add the Baileys and mix with a mix master until just combined, it's important that the ice cream is soft not fully melted.

Add the Tim Tams and stir through, you want it to be quite rustic.

Add the melted chocolate and stir through, you want it to be streaky through the ice cream so you get full on flavour hits, you don't want the ice cream to turn to chocolate, you want chocolate pieces through it. make sure the chocolate is not hot when you pour it in.

Pop mixture onto the tray and press firmly so that each corner is filled and it is levelled.

add another piece of baking paper onto the top and press down, so that it doesn't get icicles on it.

Pop in the freezer and let set for approx 6 hours.

Slice and enjoy!

pour more Bailey's over it if you wish.

Serves 12

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No Bake Nutella Cheesecake!

No Bake Nutella Cheesecake!

This dessert is always well received, mainly because it is a cheesecake and has Nutella in it so what is not to love? You can top it with your favourite chocolates and berries are also good!

 

Ingredients

1 Packet Chocolate Ripple biscuits

80 Grams unsalted butter

400 Grams Nutella

500 Grams cream cheese

1/2 Cup icing sugar

Fererro Rocher's

1/4 cup hazel nuts.

 

Method

Line a 23cm springform tin with baking paper. 

Blitz the chocolate ripple biscuits and add to a bowl.

Melt the butter in microwave until just melted and stir into the biscuit mixture.

Pop the biscuit mixture into the pan and press firmly so that the mixture is even across the bottom of the tin.

Pop in the fridge for 25 mins to set.

In a large bowl add the Cream cheeese and icing sugar and mix on high with a mixer.

Add the nutella and combine well.

Pop the mixture over the base and spread evenly.

Top with the hazel nuts and Ferrero's

Pop in the fridge to set for approx 4 hours

Slice and enjoy

Serves 10

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Chocolate Bounty Balls

Chocolate Bounty Balls

Do you love the Bounty Chocolate bars? Then these are for you! These balls are rich and delicious and will curb any sweet craving. Warning it is hard to stop at one!

 

You will need:

1 Cup Desicated coconut

3 Bounty bars

1/2 Block Cadbury chocolate

1 Tbs coconut oil

1 Cup Almond meal

Coconut for rolling < optional

 

Lets Put them together

Melt the chocolate and coconut oil in a microwave safe bowl on high for approx. a minute until just melted.

Add the Bounty bars almond meal and coconut to a food processor and blitz until a fine crumb.

Add the melted chocolate to the mixture and combine well.

Roll into approx. 1 1/2 inch balls.

Coat in coconut and pop in the fridge to set. You don't have to roll in coconut, we didn't for these ones.

Makes approx. 25 good size balls!

 

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Easy Omelette Muffins

Easy Omelette Muffins

I love these omelette muffins! They’re quick easy and oh so tasty! Best bit is that they’re great hot or cold and on the run! They’re packed with protein and healthy veggies and I also love them as a snack after a gym work out. They just satisfy that void!

 

Ingredients

 8 Eggs

¼ cup of Milk

2 Handfuls of Baby Spinach, chopped finely

1 Tomato, diced

4 Rashes of Short Cut Bacon

½ Red Onion, finely diced

½ Red Capsicum, finely diced

¼ Block of Smooth Fetta (optional)

 1 tbsp of Basil

 Salt and Pepper, to your taste

 

Method

Preheat oven to 160 degrees (fan forced) and grease a 12 cup muffin tray.

Wash, chop and dice all ingredients, except eggs. 

Whisk eggs, milk salt and pepper until combine. Once combine add in all ingredients and mix well.

Using a soup ladle, scoop mixture into a muffin tin.  Fill them until their about ¾ full and if you’re using fetta, crumble it on the top.

Bake for approximately 20 minutes or until golden on top.

NB: Cooking time will depend on your oven.

Makes 12

 

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Easy Chocolate & Beetroot Cake!

Easy Chocolate & Beetroot Cake!

It may sound a bit weird putting beetroot in a cake especially with chocolate, but let me tell you the combination is so good, sweet, tart and so moist. Give it a go you wont be disappointed!

Ingredients:

250g Cooked and Pureed Beetroot

3 Eggs

½ teaspoon of Vanilla Bean Paste

250ml Olive Oil

1 ½ cup of Apple Sauce

1 cup & 2 tablespoons of Plain Flour

6 tablespoons of Cacao Powder

1 ½ teaspoons of Bicarbonate Soda

¼ teaspoon of Salt

Cocoa for dusting

 

Method:

Preheat the oven to 180oC.  Grease and flour one 20 x 30cm or similar tin.

Using a large bowl, combine pureed beetroot, eggs, vanilla, oil and apple puree and mix with an electric mixer on low speed until well combined.

In a separate bowl mix together flour, bicarbonate soda, salt and cacao. Add to the beetroot mixture, beat well. Once combined pour in to the baking tray.

Bake for 25-30 mins until cooked.  Insert a skewer to test. When it comes out clean it’s done.

Serves 8

 

 

 

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Chicken Veggie Patties

Chicken Veggie Patties

 You can prepare these ahead of time. I love doing these in the morning and then leaving them in the fridge ready to cook.

 The Kids love them and you can sneak in any veggies you want!

 

Ingredients:

500 grams of Chicken mince

60 grams of Cheese grated (Tasty, Fetta or Haloumi – or can be left out)

2 Tablespoons of freshly chopped parsley

½ Cups of wholemeal breadcrumbs

1 Large Shallot, chopped finely

1 Clove of Garlic, crushed

1 egg

2 teaspoons of paprika, I use sweet as they kids don’t like the hot one

1 Carrot, finely grated

1 Zucchini, finely grated

Olive Oil for frying

Alternative veggies: corn, broccoli, green beans, sweet potato

 

Method:

Grate, chop, crush and sprinkle all ingredients together and mix well. Use your hands makes it easier and quicker.

Form into balls, I usually use a tablespoon to scoop out and roll in to a ball and slightly flatten.

Fry in a pan of hot oil until golden brown and turn.

Place on paper towel to drain excess oil.

Makes 18

 

 

 

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Apple Pie Oat Muffins

Apple Pie Oat Muffins

 These Muffins are great for school lunch box treats, perfect eaten warm or cold, add custard with them to turn into a delicious dessert or freeze for later!

 

Ingredients

2 cups Rolled Oats

1 teaspoon baking powder

2 teaspoons cinnamon

¼ teaspoon salt

1 ½ cup applesauce

½ cup of cooked and cooled pureed sweet potato

1 medium apple, grated (about 3/4 cup)

1 large egg white

1/4 cup rice malt syrup (or honey)

2 teaspoons pure vanilla bean paste

1 cup milk of choice

1/3 cup dried cranberries or sultanas

You could add in extras such as walnuts nuts or pecan nuts.

 

Method

Preheat oven to 170°C. Spray a 12-cup muffin pan with non-stick cooking spray.

Stir together oats, baking powder, seasonings and salt in a large mixing bowl.

Add applesauce, sweet potato, grated apple, egg white, rice malt syrup, vanilla bean paste, milk and cranberries, plus any extras. Mix well.

Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.

Because these muffins don’t rise, fill muffin cups almost completely full with batter.

Bake for 30 minutes or until the centre of each muffin is set. Allow to cool for 10 minutes before serving.

If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well.

These muffins can be stored in the fridge for 1 week or can be frozen for up to 3 months.

 

 

 

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Deliciously Decedent Chocolate Cake

Deliciously Decedent Chocolate Cake

My Hubby loves anything chocolate.  I have been experimenting in the kitchen with different ingredients of late, you know to change things up and came up with this Deliciously Decedent Chocolate Cake.  It’s dense, decedent and absolutely divine, but most of all a winner! 

 

Ingredients:

½ cup Coconut Flour

2 ½ teaspoons of Baking Powder

½ cup Olive Oil

½ Cup Coconut Milk

½ cup Cacoa Powder

Pinch of sea salt

½ cup of Maple Syrup

1 teaspoon of Vanilla Bean Paste

½ teaspoon of Ground Cinnamon

  

Method

Preheat the oven to 160C

Line a 20 cm (9 inch) baking tin lined with baking paper

Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl.

Add in eggs, honey, vanilla, coconut milk and olive oil.

Mix well until smooth and combine

Pour into cake tin and bake for 45mins or until cooked through. Test it after 35mins to make sure as oven temperatures may vary.

Remove from oven to cool on a wire rack.

Serve with yoghurt or your favourite chocolate icing.

 

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White Chocolate, Tim Tam & Cheesecake Balls!

White Chocolate, Tim Tam & Cheesecake Balls!

 Ok let me break this down for you, white chocolate, Tim Tams and Cream Cheese all in the one recipe < naughty we know!

Ingredients

2 packets White cholate Tim Tams

250 grams cream cheese

1 tablespoon icing sugar

1 Cup coconut

100 gram  White chocolate

 

Method

Place the white chocolate into a microwave bowl and heat until melted approx 40 seconds

Add the Tim Tams and icing sugar to a food processor and blend well.

Add the cream cheese and combine.

Add the melted chocolate and combine well.

Add the coconut and keep mixing.

Roll mixture into approx 1 1/2 inch balls and coat in coconut.

Pop in the fridge to set for a few hours then enjoy!

Makes approx 55 balls

 

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