For a long time I’ve wanted to do my own cooking classes, specifically healthy meals for families and cooking with kids. When my youngest son turned six months I decided I was ready to start working again, but I didn’t want to go back into the crazy workforce or stay locked in the house freelancing from home. So I did some research and found The Chefs Toolbox.
The cookware range is awesome, the recipes are simple, healthy and delicious, my two boys love helping me in the kitchen, and best of all, I get to go out into people’s homes and help them learn to make easy meals with great equipment.
There are great benefits for hosting a cooking party, including gifts, half-price purchases and, depending on sales, the opportunity to earn points in our chef’s club and get products for free! If you want to find out more about hosting a party, please get in touch.
Home made marshmallow is a truly wonderful thing and I was so excited when I found this recipe on a friends bookshelf recently. Mum used to make this when I was a kid and my favourite “job” was licking the beater after she’d pounded the sugary gelatin mixture into a fluffy ball of marshmallow.
BJ and I had a great time creating this, and I almost kept the beater for myself. But hey … he scrunched weetbix and stirred, pressed and waiting patiently while the Kitchenaid did the beating. He deserved it, really.
for the base:
1 cup self raising flour
1 desert spoon cocoa powder
3 weetbix, crushed
1/2 cup white sugar
1/2 cup desiccated coconut
125g butter, melted
for the marshmallow:
1 cup white sugar
1 desert spoon of gelatin
3/4 cup of water
food colouring (if you want to)
silicon bakeware slice pan
como advanced 2 litre saucepan
Preheat your oven to 180.
Sift the flour and cocoa and stir in crushed weetbix, sugar and coconut. Add melted butter and combine, then press your mix into the base of your silicon slice pan. (If you don’t have silicon, then make sure you grease and line your slice pan with baking paper that comes up high on two edges so you can lift your slice clear, or you’ll have a job getting it out without mashing your marshmallow). Bake for 12-15 mins.
Combine the ingredients for the topping in a saucepan and boil for 3 mins to make sure all the sugar and gelatin is dissolved. Allow to cool then add food colouring (if using) and beat until very tick. Spread over slice and leave to set.
Use a hot knife to cut into delicious, cloudy fingers once set.