Homemade chocolate-covered toffee

By Hope Malau
08 September 2015

A caramel and chocolate dream!

Serves: 6 Preparation: 5 min Cooking: 20 min Chilling: 2 hrs 30 min

  • 500 ml (1 c) sugar
  • 250 g butter
  • 60 ml (¼ c) water
  • 5 ml (1 t) vanilla essence
  • 60 ml (¼ c) almonds, chopped
  • 300 g milk chocolate

1. Combine sugar, butter and water over medium heat until sugar dissolves.

2. Continue cooking until it starts to change colour. Remove from heat and stir in the vanilla.

3. Pour onto a greased 10 x 10-cm pan. Allow to cool. Sprinkle the nuts over.

4. Melt the chocolate over a pot of simmering water until smooth. Pour over the nuts and chill for 2 hours. Cut and serve.

Ultimate smoked pork soup

This one-pot wonder is filling and packed with flavour.

Serves: 6

Preparation: 5 min

Cooking: 2 hrs 20 min

100 g smoked gammon

1 onion, chopped

15 ml (1 T) tomato paste

400 g tin cherry tomatoes

1 litre chicken stock

2 carrots, chopped

2 celery sticks, sliced

2 garlic cloves

3 sprigs thyme

400 g cannellini beans

50 g instant noodles, crushed

  1. Place a large pot over medium heat, add the gammon and brown. Add the onion, tomato paste, tomatoes and stock. Cover and simmer for 2 hours or until the pork is tender.
  2. Remove the pork and tip in the carrots, celery, garlic and thyme. Simmer for 15 minutes or until vegetables are soft.
  3. Stir in the shredded pork, beans and noodles. Set aside for 5 minutes or until the noodles are soft.

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