The French my scoff . . .

At times, treats are made with no other reason than me being obsessed.

This is one of those times.

6 simple wholesome ingredients and a stint in the freezer is all that stood between me and memories of Paris, taking me back to my childhood, eagerly deciding which chocolates from the hundreds in front of me I wanted to place on my tongue and allow to melt slowly.

This chocolate recipe may have the French scoffing into their silk Hermes scarfs, but hey, I love it and isn't that all that matters?

Chocolate Nut-Butter Cups
(recipe from The Whole Pantry by Belle Gibson)


Makes 8-10


1/2 cup (125ml) coconut oil, melted
1/2 cup (50g) raw cacao powder
2 1/2 tbsp rice malt syrup
2 tbsp pure organic peanut butter (or nut butter of your choice)
pinch raw cacao nibs
pinch sea salt


Line 8-10 mini muffin holes with paper cases.

For the chocolate, whisk the melted coconut oil, cacao, rice malt syrup and a pinch of sea salt until smooth and well combines.

Pour 1 tsp of this mixture into each case/mould then place in the freezer for approx 5 minutes, or until firm.

Remove from freezer and spoon 1 tsp nut butter into the centre of each chocolate (push down flat if the nut butter is firm, or place back into the freezer if your nut butter is runny).

Cover with remaining chocolate mixture and sprinkle with sea salt and cacao nibs and place in the fridge or freezer for at least 30 minutes.

Keep stored in an airtight container in the fridge or freezer.


Plans have been organised.  Flights are booked.  Accommodation secured.

We're heading back over......very soon!

Secret Recipe Club - March!

Say hello to Rachel.

Rachel is, and I don't think I'm exaggerating when I say this, one of the most interesting and versatile people IN THE WORLD!  Not only is she a freelance writer, photographer and PhD student, she does dry-stone walling, archery and knitting.  She cooks, juggles and goes snowboarding.  She's written two novels and a cookbook, and is currently studying Turkish and Spanish....geez....I don't think I can ever say I'm busy again.

On top of all of this, Rachel is the talent behind the blog Rachel Cotterill, which happens to be my Secret Recipe Club blog for the month of March, and my recipe for the month, a simple and delicious verrine (basically an appetizer made of components layered in a small glass).

Roasted Vegetable Verrines
(see Rachel's original recipe here)


1 red capsicum (pepper)

bunch of fresh asparagus
8 chestnut mushrooms
olive oil
1 tbsp pesto
2 tbsp creme frachie
lemon juice
handful of rocket


Preheat the oven to 180 degrees.

Cut the capsicum and mushrooms into thick strips, trim the asparagus spears and toss all in a little olive oil.  Place on a baking tray (keeping the vegetables separate) and roast in the oven for approximately 20 minutes.  Allow to cool.

Meanwhile, mix the pesto with the cream fraiche and add a squeeze a lemon (to your taste) and toss the cooled capsicum through.

To arrange, place the capsicum in the base of each glass ..... with rocket....

.......and the roasted mushrooms.....


......add the roasted asparagus and top with the extra pesto/creme frachie.

Chill before serving.


The Secret Recipe Club:  Is a way to find and share new blogs.  Each month we are secretly assigned to another member of the club where we select a recipe to make, photograph and share on-line.

The Green Veggie Tart !

Everything about this veggie tart is a good thing.

I'm excited about making it AND eating it, so I thought I'd better share.

It may be vegetarian, it may be gluten-free and it may be green, but by golly it's good.