Ingredients 200g plain chocolate, broken into pieces 2 tbsp golden syrup 50g/2oz butter 100g cornflakes / 90g rice krispies 36 mini chocolate eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate. (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Serves 4 1 red onion, peeled and cut into wedges 500g butternut squash, frozen cubes preferred 3 garlic cloves, peeled and crushed 2 tsp olive oil 1 tsp paprika 300g dry orzo 700ml vegetable stock 250g cherry tomatoes 2 tbsp pesto 225g halloumi, cut into 2cm cubes Sea salt and freshly ground black pepper Directions: 1. Preheat oven to 200°C. 2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered. 3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top. 4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through. Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
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