Rich chocolate and raspberry brownies

Yum, yum, and yum again...

200 gr dark chocolate, chopped, 150 gr unsalted butter, diced, 4 eggs, 200 gr light, soft brown sugar, 75 gr plain flour, 25 gr cocoa powder, 200 gr raspberries, icing sugar, to dust

Heat the oven to 180 degrees. Melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water, stirring occasionaly.

Whisk together the eggs and sugar until thick, add the melted chocolate and stir thoroughly. Sift in the flour and cocoa powder and fold gently using a metal spoon. Pour half the mixture into the tin and scatter over half the raspberries. Cover with the remaining brownie mixture and scater over the rest of the raspberries. 

Bake in the centre of the oven for 20 to 25 minutes, until just set but with a slight wobble in the middle. Be careful not to over-bake. Remove the tin to a wire rack to cool, remove the brownies from the tin and cut into 16 squares. Sift a little icing sugar over the top, if you like.

Moroccan spiced cauliflower & almond soup

Good Foods strikes again :D

1 large cauliflower, 2 tbsp olive oil, ½ tsp each ground cinnamon, cumin and coriander, 2 tbsp harissa paste, plus extra drizzle, 1l hot vegetable or chicken stock, 50g toasted flaked almond, plus extra to serve

Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

Broccoli-Blumenkohl-Tarte mit Räucherlachs

1 pack puff pastry, 250 gr cauliflower. 250g broccoli, 3 eggs, 100 gr smoked salmon, 350 ml water, 150 gr creme fraiche, 1 bag Maggi Fix & fresh broccoli gratin

Preheat the oven.
Wash and cut the cauliflower and broccoli into florets. Cut the smoked salmon into strips. Heat 250 ml of water and boil the broccoli and cauliflower for 5-6 min.
Grease a tart tin (diameter 26cm) with puff pastry, distribute the vegetables and salmon evenly on the pastry.
Boil 100 ml water, stir the Maggi fix, remove for heat, add the cream and let it cool slightly. Beat the eggs, mix with the gratinsauce and pour over the vegetables..
Cut the remaining pastry into strips and cover the tart with it. Place in the oven to bake for about 30 minutes.

Curry-Hähnchen-Pfanne

100 g zucchini, 1 small red bell pepper, 250 grams of chicken breast, 1 tsp sunflower oil, 200 ml of soup, 50 ml cream, 1 tsp curry

Wash the zucchini, cut in half lengthwise and cut into thin slices. Wash peppers, remove the seeds and white inner skins and cut into strips. Wash chicken breast, pat dry and cut into small cubes. In a nonstick pan fry in oil the meat, add vegetables and cook. Pour the soup and cream and bring to a boil. Add the curry and boil for 5 minutes. Bind with cornflour until the desired smoothness. Serve the curry chicken stir-fry with brown rice.

Food Bloggers Conference

And the day of the Conference arrived :D

I had a great time, seeing familiar faces, making new friends and listening to the different subjects regarding food in general...

And did I mention the food we tasted there? OMG, I'm getting hungry again!!!

Sweet potato & butternut squash soup with lemon & garlic toast

Tasty winter soup, Good Food style...

500g sweet potatoes, peeled and diced, 1 butternut squash, peeled, deseeded and diced, 1 tbsp clear honey, 1 tbsp olive oil, plus a drizzle, 2 onions, roughly chopped, 3 garlic cloves, crushed, 1 l vegetable or chicken stock, 1 tsp cinnamon, 1 tsp grated nutmeg, 100 ml double cream
For the toast: 1 tbsp olive oil, 3 garlic cloves, crushed, 100g butter, at room temperature, zest from 1 lemon, 2 tbsp snipped chives, 1 tbsp chopped thyme, 2 ciabatta loaves, cut into slices

Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.

Kürbis-Kartoffel-Suppe mit Mandelpesto

I had half a pumpkin in the freezer for a long time so I decided to make a soup. I discovered this recipe on Lecker.de and I really liked it. Here it is:

500 g Hokkaido pumpkin, 300g floury potatoes, 1 onion, 5 tbsp sunflower oil, 2 tbsp curry, 1/4 l apple juice, 1 tbsp vegetable stock, 80 g almonds, 1 bunch of parsley, 1 tablespoon lemon juice, salt, pepper, 80 g crème fraîche

Cut the pumpkin into quarters, remove seeds and chop coarsely. Peel the potatoes and cut them into small pieces. Peel and chop the onion. Heat 1 tablespoon oil in a large saucepan. Sauté the onions in it, add the curry powder. Add the pumpkin and the potatoes. Pour over them the apple juice and 3/4 liters of water. Stir in the broth. Bring to a boil, cover and cook for about 30 minutes.For the pesto toast fry the almonds in a dry frying pan, remove and let cool. Wash the parsley and chop finely, chop also the almonds. Mix with parsley, lemon juice and 4 tablespoons oil. Season with salt and pepper.Puree the soup with a hand blender. Season with salt and pepper. Serve with sour cream and pesto.

Food Bloggers Conference

Yupiii, I just received my invitation for the Winter Edition of Food Bloggers Conference...
Let the interesting times begin :D

Sir David Attenborough narrates Adele's Hello

Chicken-Liver Crostini

I just came back from Florence, where I ate a lot of delicious things, among them, chicken liver crostini... so the first thing I cooked when I came home was.... Chicken Liver Crostini ;)

Found this quick recipe on foodandwine.com, it's quite easy to make and soo delicious. 

You can eat it hot or cold.

1 pound chicken livers, 2 tablespoons unsalted butter, 1/4 cup extra-virgin olive oil, 1 white onion, finely chopped, 2 sage sprigs, 1 rosemary sprig, 1 anchovy fillet, minced, 1 tablespoon drained capers, salt and freshly ground pepper, 1/4 cup cognac, 1 large baguette, thinly sliced 

Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
Preheat the oven to 350°. In a large skillet, melt the butter in 1 tablespoon of the olive oil. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the minced anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer. Scrape the mixture into a medium bowl.
Add the remaining 3 tablespoons of olive oil to the skillet. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes. Flip and cook the chicken livers for 1 minute longer. Stir in the onion mixture. Add the cognac and carefully ignite it with a long match. Cook the livers until the flames subside.
Discard the herb sprigs and scrape the contents of the skillet into a food processor; let cool slightly. Pulse until chunky, then season with salt and pepper.
Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp. Spread the baguette toasts with the chicken liver and serve.

Tortellini mit Rucola-Käse-Sauce

600g fresh tortellini filled with ricotta and spinach, 1 1/2 - 2 liters of water, 2 - 3 cubes MAGGI Pasta Roma with olive oil and basil, 1 1/2 dl cream, 100g parmesan, grated, 50 g rucola

Cook al dente the tortellini in boiling water with MAGGI Pasta Roma. Pour 1 1/2 dl pasta water in a small pan and boil down to half. Add the cream and cheese and cook while stirring until the cheese is melted. Season with salt and pepper. Pour the sauce over the tortellini and sprinkle with coarsely chopped rucola.

Boeuf Stroganoff Pfanne

150 g fresh mushrooms, 40 g gherkins, 2 tablespoons parsley (finely chopped), black pepper (ground), 300 g beef, 100 g sour cream, 150 ml of water, 1 onion, 1 tbsp THOMY Delikatess mustard 100ml tube, 1 cube Maggi beef broth, 1 tablespoon THOMY Pure Sunflower Oil

Wash beef, pat dry and let freeze in the freezer. Then cut stripes, 5 cm long and 1 cm thick. Peel the onion cut into cubes, clean the mushrooms and cut into slices. Cut the gherkins into thin strips.

In a frying pan pour the sunflower oil. Fry the beef strips in portions and remove. In the frying fat fry the onions and mushrooms. Pour the water and bring to boil. Add the MAGGI cube and dissolve it. Add the sour cream and mustard and stir. Add the meat an the gherkins. Season to taste with pepper. Serve garnished with parsley. 

Sigara böreği (Filo-Feta-Zigarren) mit gebratener Zucchini und Knoblauchjoghurt

1 spring onion, 200g feta, 2 egg yolks, 1 package (300 g, 18 sheets) triangular whirlpool, Filo pastry, 18 TL + 8-9 tablespoons good olive oil, 2 tablespoons + 250 g Turkish yogurt (10% fat), 1 clove garlic, Salt, dried chili flakes, 1 zucchini (about 300 g)

Clean and wash the spring onion and cut into very thin rings. Crumble the cheese finely. Mix with the spring onion rings and 1 egg yolk.
Preheat oven (electric oven: 225 ° C). Line a baking sheet with parchment paper. Spread the sheets of dough, and spread 1 tsp oil on it, so they will not dry. Spread 1 tablespoon cream cheese on the bottom edge of the dough sheets. Roll into thin "cigars" and place on the baking sheet. Brush with 4-5 tablespoons of oil. Bake for approximately 5 minutes in a hot oven. Meanwhile, mix 1 egg yolk with 2 tablespoons yogurt. Remove the cigars, sprinkle with the egg mixture and bake for another 10 minutes crispy.
Meanwhile, peel the garlic and chop coarsely, mix it with 1/4 tsp salt and add 250 g yoghurt.
Clean, wash and slice the zucchini. Heat 4 tablespoons oil in a large skillet and fry the zucchini slices about 4 minutes. Season with salt and chili flakes.

Serve the cigars with zucchini and yogurt.

Fennel and pea soup

2 tbsp olive oil, 20 g butter, 1 large onion, chopped, 4 small fennel bulbs (or 1 large) trimmed chopped, 2 potatoes, peeled, chopped, salt and pepper, to season, 1 L vegetable stock, 500 g packet frozen peas, 1/2 cup cream
Prosciutto crumbs: 150 g sliced prosciutto, 2 cups day-old bread, torn

In a large, heavy-based saucepan, heat oil and butter together on medium. Add onion, fennel and potatoes. Cook, stirring, 10-15 minutes, until tender but not coloured. Season to taste.
Pour in stock and bring to the boil on high. Reduce heat to low and simmer 15-20 minutes, until vegetables are very soft. Add peas and simmer 2 minutes.
Using a hand blender, puree until very smooth. Stir cream through.
Reheat soup gently on low. Serve sprinkled with prosciutto crumbs.
Prosciutto crumbs: Preheat oven to hot, 200°C. In a food processor, combine prosciutto and bread. Pulse until crumbs form. Spread evenly on an oven tray. Bake 10-15 minutes, stirring a few times, until golden and crisp.

Penne with sausage, fennel and pecorino

Kosher salt, 4 Tbs. extra-virgin olive oil, 12 oz. sweet Italian sausage, casings removed, 2 medium yellow onions, halved and thinly sliced (about 3 cups), 1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups), 2 Tbs. chopped fresh sage, 1 cup lower-salt chicken broth, 10 oz. dried penne, 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving, Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Use the spoon to transfer the sausage to a paper-towel lined plate and pour off any fat left in the skillet.
Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.
Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.

Best-ever chocolate raspberry brownies

200g dark chocolate, broken into chunks, 100g milk chocolate, broken into chunks, 250g pack salted butter, 400g soft light brown sugar, 4 large eggs, 140g plain flour, 50g cocoa powder, 200g raspberries

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture. 

Sieve over the flour and cocoa, and stir in. 

Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. 

Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. 

Cool before slicing into squares. 

Store in an airtight container for up to 3 days.

Three layer no bake cheesecake

1 cup flour, 1/2 cup butter, 1 cup chopped nuts, 250 gr cream cheese, 1 cup sugar, 250 gr cream, 1 chocolate pudding mix, 1 vanilla pudding mix, 3 cups milk

Heat the oven at 170 degrees. Butter a 20x30 cake form. Mix the flour with butter, add the chopped nuts. Press the mix in the cake form. Bake for around 20 minutes, or until is golden. Let it cool completely.

Mix the cream cheese with sugar, add a cup of cream and mix again. Pour it over the cake. 

Make the chocolate pudding with 1 1/2 cup of milk. Let it cool and pour it over the cream cheese.

Do the same with the vanilla pudding.

The last layer is the rest of the cream. Ornate it with chopped nuts or chocolate sprinkles.

Let it cool in the fridge for 2-3 hours.

Chicken liver parfait with sultanas & raisins

100g jumbo sultanas and raisins, 6 tbsp sweet dessert wine, 100g unsalted butter, 2 x 400g/14oz packs chicken livers, cleaned, 2 garlic cloves, crushed, 2 tbsp chopped basilicum, 150ml pot double cream

Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, basilicum and plenty of black pepper for about 5 mins until browned.
Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.

No Bake Nutella Cheesecake

This is probably the easiest recipe ever for Nutella Cheesecake, thank you One Pot Chef...

250g of Plain Sweet Cookies (Graham Crackers / Digestives), 100g of Butter, 400g Jar of Nutella, 500g of Cream Cheese (at room temperature), 1/2 Cup of Icing Sugar / Powdered Sugar (about 70g)

Melt the butter with 2 tablespoons with Nutella. Crush the cookies and mix them with the butter mix.

Put the cookies mixture in a cake form, and using the bottom of a glass press it down and up the sides of the tin. Put it in the fridge to chill.

In the meantime, mix the cream cheese with the icing sugar, then add the rest of the Nutella jar, and mix well. Pour in the cake form an put it in the fridge for a couple of hours...

Individual Peanut Butter Pies

I tried this tasty recipe from the www.mybakingaddiction.com blog and it was amazing, maybe a little to sweet for my taste...

For the crust: 16 Oreo cookies, 4 tablespoons unsalted butter, melted
For the filling: 250 ml heavy cream, 225 gr cream cheese, 250 gr creamy-style peanut butter, 250 gr confectioner's sugar, 1 can sweetened condensed milk, 1 teaspoon vanilla extract
 

Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.

Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.

Blitzmöhrensuppe mit Feta und Couscous

Quite an easy and quick soup to make, the cumin is an interesting addition...

800g carrot, 1 onion, 1 clove garlic, 2 tablespoons oil, 3 tsp vegetable soup, cumin, salt, pepper, 80 g couscous, 2 tablespoons shelled walnut, 3 stems of mint and parsley, 200g feta, 3 tablespoons lemon juice

Peel carrots, wash, cut into small pieces. Peel the onion and garlic, chop. Fry everything in oil. Add 1 liter of water, broth and 1 teaspoon cumin, bring it to boil. Cover and cook for about 10 minutes.

Make the couscous with a pinch of salt and 50 ml of boiling water, let soak for 4-5 minutes. Chop the nuts, mix them with the couscous. Chop the herbs. Puree the soup with half feta. Season with salt, pepper and lemon juice. Serve with couscous, crumbled feta and remaining herbs.

Ikea Cats

Cuuute and adorable :D

Mandeliger Zucchini-Salat mit Halloumi

4 small zucchini (about 600 g), salt, sugar, 75 g almonds, 5 tablespoons olive oil, 250g halloumi cheese, 2 tablespoons lemon juice, 2 tablespoons wild garlic lemon pesto

Clean, wash and slice on the vegetable slicer the zucchini in thin slices. Mix in a bowl with 1/2 teaspoon salt and sugar. Let it stand for 10 minutes until the zucchini are soft.
Meanwhile, roast almonds until golden brown in a frying pan, remove and let cool. Slice the halloumi in slices about 1/2 cm thick. Heat 3 tablespoons oil in a pan and fry the halloumi for about 3 minutes, turning once. Drain on paper towels.
Mix the lemon juice and 2 tablespoons oil. Pour some zucchini water over it. Mix the lemon oil gently with the zucchini, maybe seasoning with salt. Serve with halloumi, sprinkle with the wild garlic pesto and the almonds.

Young Rising Sons - High

I like this song a lot, I think I heard it first in a commercial...

Bruschetta with Ricotta & Baked Grapes

1 cluster red grapes, 10 fresh thyme twigs, 2 tablespoons olive oil, 12 thin baguette slices, olive oil, 1 1⁄2 cups fresh ricotta, pinch of red chili flakes

Preheat oven to 375°F.
Pick grapes off the cluster and place in an ovenproof dish.
Add thyme and drizzle with olive oil.
Bake for about 6–7 minutes, or until the grapes start to split.
While they bake, brush baguette slices with olive oil and toast golden in a pan.
Spread ricotta on toast and place on a platter.
Spoon grapes and thyme onto toast.
Finish off with a pinch of red chili flakes.

Stuffed zucchini rolls

4 small courgettes, ends trimmed, 3-4 tbsp olive oil, plus extra to drizzle, 3-4 tbsp balsamic vinegar, to drizzle, 250g tub ricotta, squeeze lemon juice, handful fresh basil leaves, chopped, 50g pine nuts, toasted

Slice the courgettes lengthways, using a swivel vegetable peeler – you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

Hozier - Someone New

Love, love, love :D

Rum & Raisin Tiramisu

125g raisins , 250ml dark rum, 6 egg yolks, 110g caster sugar, 500g mascarpone, 185ml orange juice, 1 1/2 teaspoons vanilla extract, 1 vanilla bean, split, seeds scraped, 24 sponge fingers, Shaved chocolate, to serve

Heat raisins and 2 tablespoons rum in a pan over medium-low heat until just warm. Cool. 
Beat yolks and sugar until thick and pale. Mix in mascarpone, 1/2 cup (125ml) rum, 1/4 cup (60ml) orange juice, vanilla extract and scraped vanilla seeds. Combine remaining 85ml rum and 1/2 cup (125ml) juice in a bowl.
Dip 12 sponge fingers in rum mixture and arrange in a single layer in a 1.5L trifle dish. Top with one-third of the mascarpone mixture and half the raisins, then repeat. Top with a final layer of mascarpone. Cover with plastic wrap and chill for 6 hours. Sprinkle with chocolate to serve.

Chicken & sweetcorn egg-fried rice

1 tbsp sunflower oil, 3 eggs, beaten with some seasoning, 320g pack mixed stir-fry vegetables, 1 tbsp mild curry powder, 140g frozen sweetcorn, 600g cooked rice see, 1 roasted chicken breast, finely shredded, 2 tbsp low-salt soy sauce, 2 tbsp sweet chilli sauce, 2 tbsp ketchup

Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.

Fudge mit Cranberrys

150 gr dark chocolate, 150 gr milk chocolate, 100 gr flake almonds, 100 gr dried cranberries, 1 package pistachios, 1 can of condensed milk (400 ml)

Lightly grease the baking dish and line it with freezer bags. Cut the chocolates in small pieces. Set aside 1 tablespoon of almonds, cranberries and pistachios for sprinkling.

Heat the condensed milk in a pot, but do not boil. Stir the chocolate and leave it to melt.  Add the almonds, cranberries and pistachios. Pour everything into the mold and sprinkle over the fruits set aside. Leave it overnight in the fridge to harden. Cut fudge into large pieces and serve as desired in paper cups.

Rea Garvey - It's a good life

Can't wait for the 4th to see him live ;)