Chocolate Rice Crispy Cakes

Ramadan Mubarak everyone. We hope you and your families are keeping well.

Ramadan is very different for us all this year. It’s usually a time for family gatherings, sharing food and praying together but COVID-19 has got us all hibernating at home. Oh no!

Needless to say, there’s one thing that never changes and that is the variety of dishes, cakes, breads on the table every evening to break or start our fast with.

I will be sharing quick and easy recipes here and there for you all to try. I know there are PLENTY of recipes going round at the moment. You’re all at home and baking away but I hope some of you will try some of my simple and tasty recipes .

So, stay at home, stay safe and save lives.

Let’s get started!

These crispy cakes are gooey, crunchy, marshmallow, chocolate pieces of heaven. They’re simple, easy and quick to make. These bite size nibbles are the delicious sweet treat you need right after breaking your fast.

Ingredients:

150g rice crispies

100g unsalted butter

100g marshmallows ( I use the vegetarian/halal ones)

100g milk chocolate, chopped into small pieces

250g of your favourite chocolate that can be melted

Method:

1. Grease and line a 21cm square tin with nonstick baking paper. (A larger tin can be used, they will just be smaller in size)

2. In a large pan, melt the butter, marshmallows and 100g of milk chocolate over a low heat, until the mixture is fully melted and combined. Stir in the rice crispies and mix until they are all coated

3. Turn out into the the lined tin and using the back of a spoon, smooth the top to make it flat. Melt the remainder chocolate (I used Cadbury’s Whole Nut) in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth

4. Pour the melted chocolate over the rice crispies and spread evenly. I sprinkled some chopped walnuts and whole pieces of chocolate on top to give it some extra crunch but that is completely optional. Leave to set. Once set, cut into even squares and serve.

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The Super Cheesy Shepherd’s Pie

Let me tell you. This is the cheesiest of all cheeses shepherd’s pie.

Buttery, spicy (or mild – up to you), warm and full of velvety, soft mashed potatoes, this comfort food is one of the most easiest and simplest meals you can make.

So give this a try and let me know how it turns out! Trust me when I say you won’t be disappointed. 

Ingredients:

3 tbsp olive oil 

1 large onion, chopped

3-5 cloves garlic, chopped 

1 tsp salt 

1tsp black pepper

1 tsp paprika 

1 tsp Chilli powder (optional)

1 tsp dried basil  

1 tsp mustard 

½ tsp oregano 

3 Oxo cubes (I use the vegetable ones but you may use any)

500g of lamb mince 

¾ tin of chopped tomatoes 

1kg potato, cut into chunks orbuy 3 packets of readymade mash potato

90g butter only required if making your own mash potato)

4tbsp milk only required if making your own mash potato)

150g-200g of your favourite cheese

Method:

1. Heat 3tbp of olive oil in a medium saucepan and then soften 1 chopped onion and 3-5 cloves chopped of garlic until golden.
2. Add 1 tsp of salt, black pepper, paprika, chilli powder (optional), dried basil and mix
3. Add 500g of lamb meat and brown, tipping off any excess fat
4. Add 1 tsp of mustard, ½ tsp of oregano and crumble in 3 Oxo cubes and mix
5. Add 3/5 tin of chopped tomatoes and bring to simmer, then cover and cook for 30 minutes, uncovering halfway
6. Meanwhile, heat the oven to 180C/ fan 160/C gas 4, then make the mash. Boil the 1kg of potato, cut into chunks, in salted water for 10-15 minutes until tender. Drain, then mash with 90kg of butter and 4 tbsp milk.(If you wish to skip this step then buy 3 packets of the readymade mash potato available in supermarkets)
7. Taste the mince and season accordingly.
8. Put the mince into an oven proof dish and add a layer of your favourite cheese on top. Top this with mash and ruffle with a fork. Add a final layer of cheese. This pie can now be chilled and frozen for up to a month.
9. Bake for 25-30 minutes until the top is golden and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan or 140C/gas for 1hr -1hr 20 mins until piping hot in the centre)
10. Leave to stand for 5 mins before serving