This is such a great time of the year with longer days and a hint of summer in the air. The upcoming Labour Weekend is a much-anticipated break, which marks the beginning of summer. I grew up before there was daylight saving and no matter the weather, there were certain tasks that had to be achieved over the three-day break. All winter clothes were washed and packed away until the following Easter and we changed into summer wear, along with a change to lightweight sheets and duvets. Dad was busy planting out his veges and Mum making the Christmas cake and pudding as she liked them to have plenty of time to mature. Our meals also changed from stews and soups to salads and grilled meats.
I still find myself treating this time as the countdown to the end of the year and always have good intentions of getting well organised for Christmas. These don’t always come to fruition but over the years I have learned a few tricks. One of them is to find and perfect a couple of good recipes for items that will make great gifts. This is the time to acquire suitable tins or jars for presentation while there is plenty of choice. If, like me, your handwriting isn’t beautiful then use your computer to design and print a lovely copy of the recipe. Once all this is in place, it is not hard to put delightful gifts together in that hectic time of December. Jams, chutneys and the like will, of course, keep well and often improve, if made now. Truffles, chocolates, cheese straws and dainty biscuits are always very well-received.
One year, my then 10-year-old son made packets of rocky road for the extended family. This not only kept the costs within his budget but also had the added benefit of keeping him entertained and busy for a couple of days. The ingredients in the following recipe have been modified over the years and can be altered to suit your tastes, just keep the ratios about the same. It can be made a couple of days before needed, just store in a cool place.
Rocky Road
250g packet marshmallows, halved
100g packet dried cranberries
110g packet macadamia nuts, roughly chopped
60g pistachios (optional)
1/3 cup (35g) desiccated coconut
2 x 180g blocks good quality white chocolate, chopped
Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Combine marshmallows, cranberries, nuts and coconut in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium high for 1-2 minutes, stirring every 30 seconds, or until smooth.
Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Pack into gift tins, jars or sweet bags, making sure that you attach the recipe with a nice ribbon.
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