Choc-chip cookies

Choc-chip cookies

This recipe has risen to the ranks of most favoured in my house above cakes and slices and all kinds of goodies. Instead buying store-bought biscuits, I try have these on hand most of the time. These particular cookies are … Continue reading

Salty peanut chocolate slab

Salty peanut chocolate slab

Asif AKA, The Duke Oh Delhi recently sent me a sample of his latest culinary alchemy. Little pots of Indian snack mixes unlike anything you ever tried. I’m not talking your average Bombay mix,  where the most exciting oxymoron is … Continue reading

Caramel Chocolate Slice

Caramel Chocolate Slice

We’re in the thick of it now. It’s cold most days and we got a dump of snow a couple of weeks ago. A blizzardy Friday meant the boys were picked up early from school and the town went into … Continue reading

Peanut Butter Chocolate Icecream

Peanut Butter Chocolate Icecream

I am of the mind that home made ice cream is best left to those with ice cream machines. I’ve eaten my fair share of pathetic home-made crystallised ice-creamery in the past and I’m not really interested in making something … Continue reading

Salted Double Chocolate Peanut Butter Cookies

I was in the mood for something chocolaty-peanut-buttery and yet easy to make. Cookies is usually the way to go and I know they’ll get eaten by someone other than myself. I haven’t got a photo of the cookies as … Continue reading

Chocolate and Clotted Cream Truffles

Chocolate and Clotted Cream Truffles

I made truffles this year, just this afternoon actually, because I had a spare tub of Rodda’s Clotted Cream from a review I was doing for Foodepedia.  I was inspired by their recipes and even more inspired by their 101 … Continue reading

Chocolate Tart

I like to call this a lazy person’s chocolate tart.


Because it’s that easy.

If you want to go against the grain for this one, then yes, please go ahead and make your own pastry. For some of us, it’s no trouble.

But either, blind bake some short crust pastry in a smallish tart pan (7/8″)

While that’s cooling….

Chocolate Tart Recipe


200ml cream

200g dark chocolate (chopped)

2 egg yolks

1 tsp of either vanilla, brandy or what ever spirit you’d like (you could use Cointreau for a jaffa flavour or Frangelico for some nutty fun…you get the idea).



Bring the cream to boil in a pan.

Take off the heat and stir chocolate in to melt.

Cool to room temp.

Stir in egg yolks and liqueur.

Pour into shell and bake for about 15 min, until JUST set.

Let cool. It will harden in the fridge and soften the longer it stays out.

In Australian summers, I recommend keeping it in the fridge until about half an hour before you want to eat it.

It is so rich, it actually benefits from being served with a little cream or ice cream.