Chocolate Pecan Pies

Pecan pie is one of the quickest and simplest bakes. It just requires some melting and mixing, a pastry case and oven.

Six Healthy, One Minute Snacks

One of the barriers to introducing healthy snacking into our diets is the extra time and effort that we think it takes. Well now you have no excuses! Here are six healthy snacks that you can make in a minute...

1. Spiced chickpeas - Drain a can of chickpeas. Add it to a hot pan and toss until dry on the outside. Add a tablespoon of curry paste /curry powder, some garlic powder, paprika, salt, pepper and a teaspoon of olive oil. Fry until the chickpeas start popping.

Ants on a stick. Image: Natural Food Pantry

2. Ants on a Stick - A winning combo - peanut butter spread on celery. Add some sultanas to resemble 'ants'. Peanut butter is full of heart-healthy monounsaturated fat, and counters the harmful cardiovascular effects of surplus sodium, according to Harvard Medical School.

Braised Aubergine with Homemade Garlic Chilli Sauce

Braised Chilli Aubergine with Kale Mallum and Brown Rice

I could eat bowlfuls of this spicy aubergine/eggplant stir-fry. Here, it's served with brown rice and some Indonesian kale mallum.

Indonesian Kale (Mallum)

Go to recipe

One minute salsa

Tofu Pad Thai

Basil and Peach Panna Cotta

Grilled Salmon with Fennel and Cannellini Mash

This impressive salmon dish with a fennel and white bean mash ticks all the boxes. Quick and easy, affordable, nutritious and suitable to most diets, but most of all, delicious, and just a bit different.

Fried Zucchini with a Garlic Yoghurt Dip

Jamaican Snowball Truffles

Plum and Spiced Marzipan Clafoutis

Prepare yourself for Christmas with this delicious twist on a classic summer fruit dessert.

Chocolate Caramel and Pecan Fudge Mallows

This recipe is taken from The Australian Women's Weekly 'Chocolate Cookbook', where they're just called 'Chocolate Mallows'. I feel that the name is somewhat deceiving. As you can see, these are not fluffy aerated, chocolate covered white things, but a dense, fudgy and sweet slice with a bit of crunch which should be eaten in small pieces for ultimate satisfaction; not only for the waistline.

Although you should refrigerate these, they're best eaten at room temperature or microwaved for 15 seconds or so, so that the chocolate coating gets a bit soft. The flavour of the chocolate seems to come out a lot more that way.

Also, next time I'll sub the cream for milk, as it's a bit of a waste buying all that cream only to use 2 tbsp, or a bit annoying trying to use it up.

Chocolate, Pecan and Caramel Fudge Mallows

Makes 24 pieces

1/2 cup brown sugar
1/2 cup plain flour
3/4 cup condensed milk
100g milk chocolate, chopped
60g butter (salted is fine)
50 white marshmallows
2 tablespoons cream
1/2 cup pecans or walnuts, roughly chopped
1 cup shortbread biscuit crumbs (allow some big, crunchy bits)

Chocolate Glaze

125g dark chocolate, melted
60g salted butter, melted (or add salt to taste)

1. Line a 19x29cm lamington tin (or a tin with at least 2cm sides), and extend the paper over the sides.

2. Blend sugar and flour with milk in a saucepan, add chocolate, butter, marshmallows and cream; stir constantly over heat, without boiling, until chocolate is melted and sugar is dissolved. Bring to boil, remove from heat, stir in nuts and biscuit crumbs. Pour into prepared pan, refrigerate until set.

3. Combine chocolate and butter in a small bowl, add a large pinch of salt to enhance the flavour of the chocolate. Stir until smooth and spreadable. Spread glaze onto slice, refrigerate until set before cutting.