poffertjes. Good festival food. I was glad I had brought along a rug to sit on in the gardens.
Moody Noodles house. I had decided the jar of almond butter (given that I don't bake with peanut butter due to Sylvia's allergy) and some chocolate would make the sort of treat K loves.
K's raw fudge slice and Cindy's lavender biscuits. Sylvia had a lovely time eating chips and chocolate coated rice cakes. I regret to say she was probably once of the messier guests but at least she had some kiddie company. Time flew and before we knew it, it was time to go home for dinner. Just a simple salad sandwich was all we needed.
One year ago: WW Iced Apple Chamomile Tea
Two years ago: Aussie morroccan salad
Three years ago: WHB: Tomato and Peach Relish
Four years ago: Hot weather, hopeful politics and summer food
Five years ago: Gorgeous Grubs
Chocolate almond fudge
Adapted from Chocolate Moosey
1 cup chopped dark chocolate
1/2 cup butter or margarine, chopped
1 cup almond butter
1 cup icing sugar
Sprinkles, for decorating
Melt the chocolate and butter together. I did this in the microwave. Stir in almond butter and icing sugar. Line a 20cm square cake tin with baking paper. Spread fudge in the tin and set in the fridge for at least a couple of hours. Cut into squares and keep in the fridge if possible.
On the stereo:
Wide Open Road: a trip through Australia's musical landscape – Various Artists