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| Image by Isidora Bojovic for ITP Publishing |
I didn't spend enough time with
Phares yesterday so I decided to work from home today and have the little
trouble maker beside me. It's simply amazing how quickly he has grown! He used
to sleep most of the time before, but now wiggles around on his little mat,
makes the cutest noises I have ever heard and nibbles on everything that
crosses his path (I wonder who he has that from?!). I actually just had to place
him on my lap as he kept getting stuck turning over and didn't seem to be the
happiest bunny (oh I forgot to wish everyone a very Happy Easter by the way!!).
But really, with Phares growing every day, and really turning into a little
character, my obsession with him grows and grows.. Yes, I am officially and
utterly gaga!
I had a delish stir fry prawn for
lunch (actually forgot to take a picture of it silly me) and now it's time for
something sweet! I'm craving, and I mean craving sugary things at the moment
which is not ideal before the summer but as long as I'm mixing it with some
fruit it shouldn't be too bad, well at least it feels half as bad!
So if you have been reading the
blog regularly, you may have noticed that I absolutely adore raspberries! Sweet
yet sour, and the most beautiful color on a fruit in my opinion! And so this is
another recipe including these lovelies which really brings out the flavor. The
fudge is thick, sweet and dark and the raspberries cut through with their
acidity..
Serves 4
Prep & Cook Time 10 minutes
- 200g dark chocolate (70%)
- 50g milk chocolate
- 50g butter
- 100g marshmallows
- ¼ cup single cream
- 1 pack fresh raspberries (~200g)
In a saucepan, heat the chocolate, marshmallows and butter on
very low heat, stirring constantly so it doesn’t burn.
Once it’s melted add the cream and
stir vigorously until smooth. Pour the warm fudge over the raspberries and
indulge!
(As featured in Harper's Bazaar Arabia - November 2011)
