Easter Rocky Road

As a little treat for one of the girls at work I decided to ‘bake’ a little  something for her. As I didn’t have too much time, I needed something that could be easy and quick to make but also super delicious. I thought rocky road would be an instant winner and not going to lie, it went down incredibly well with the work teamies.
One of the joys of rocky road is that there’s no real set recipe so it meant that I could add an all manner of delicious ingredients that caught my eye in the shop, such as mini eggs, hence the name.


Ingredients

450g Dark Chocolate (70% or more)

100g Mini Marshmallows

300g Chocolate Digestive Biscuits

2 Mini Meringues

100g Mini Eggs

3 Tbsp Golden Syrup

125g Softened Butter

Icing Sugar (For Dusting)


Method

1. Line a large dish with cling film, ready for the mixture to the poured straight into. This will make it easier to get the bars out of the dish once set.

2. In a large saucepan melt the butter, chocolate and golden syrup over a medium heat ensuring that the chocolate doesn’t burn, stirring regularly.

3. Place the chocolate biscuits into a food bag, and break them down so you have a selection of crumbs and larger biscuits bits.

4. Once all the chocolate is melted, turn down onto a very low heat, add the biscuits to the chocolate and mixed until well incorporated. 

5. Add in the mini eggs and crumble the meringues into the saucepan, mix together then add the mini marshmallows (if you add them earlier then they can start to melt quite a lot). 

6. Give the mixture a final stir to ensure everything is evenly distributed then pour it into the pre-prepared dish, smoothing it down with the spatula.

7. Place in the fridge to cool, after a couple of hours you can run a knife through the mixture where you want the bars to be to make it easier to cut once it’s completely cooled. 

8. Leave to completely set, preferably overnight, cut into bars and dust with icing sugar.


Nutritional Information

Serves 16

Calories:  354

Protein: 3.1g

Carbohydrates: 37.0g

Of which is sugars: 26.8g

Fibre: 0.8g

Fat: 21.2g

Of which is saturated: 12.6g

Clean Eating Alice – Butternut squash and feta frittata

​One of my favourite things about Christmas, is getting into my new cookbooks and learning some new recipes. I got a number of different types of cookbooks for Christmas, from a bit of hummingbird bakery to vegan cookbooks and one that I was most looking forward to was ‘The Body Bible’.  After a brief flick through all of them to just get a bit of inspiration for this weeks lunches, I stumbled upon this butternut squash and feta frittata and I was sold. 


It’s been perfect this week for being back at work fully and getting back on the wagon. I’ll admit, I’ve had to tweak the method slightly as I don’t have a pan that I can use on the hob and in the oven, but it was still delightful and super easy to make.
Ingredients

1 Butternut Squash (roughly 400-500g)

1 Red Onion

2 Red Chillies

150g Feta Cheese

6 Eggs

1 Garlic Clove

2 Tbsp Coconut Oil

1 Tbsp Cider Vingear

Method

1. Pre-heat the oven to 180°c

2. Chop the butternut squash into chunks and finely chop the onions. In a pan, heat half the coconut oil then add the chopped vegetables. Leave for roughly 10 minutes stirring occassionally so it doesn’t stick.

3. In a small bowl, mix together the crushed garlic clove, vinegar and finely chopped red chillies.  Once the squash is starting to soften, add the mixture to the pan.

4. Take a oven proof casserole dish and the rest of the coconut oil, place in the oven for a couple of minutes to melt, then remove and ensure the sides and bottom are well coated to avoid it sticking.

5. Once everything in the pan is all mixed, add it to the oven proof dish. 

6. Beat the eggs together then pour over the vegetable mixture.

7. Crumble on the feta and place in the oven for 10-15 minutes depending on your oven, until the mixture no longer wobbles in the middle.

8. Leave to cool and it should come away from the sides without needing to force it and cut into portions.


Nutritional Information

Serves 5

Calories: 221

Protein: 12.7g

Carbohydrates: 16.9g 

Of which is sugars: 4.3g

Fibre: 2.4g

Fat: 12.6g

Of whichis saturated: 6.3g