There is still time to get creative! This fabulous fudge is so simple and makes a gorgeous handmade christmas gift.Ingredients

Spray 'n cook

2 cups sugar

1 teaspoon salt

6 tablespoons unsalted butter

1 cup heavy cream

3 1/2 cups mini marshmallows

3 cups semisweet or white chocolate chips

1 teaspon vanilla essence

1/2 cup crushed peppermint candy

Line a 23-by-33cm baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one cross-wise) so ends overhang sides of pan; coat evenly with cooking spray. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream and marshmallows, stirring until butter and marshmallows are almost melted, 5-6 minutes. Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan. Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board and remove paper. Cut out shapes with cookie cutters or cut fudge into bars. Sprinkle evenly with crushed candy.

Nigella Love

Makes you want to douse yourself in salted caramel, doesn't it?

We love her.

Year end Party time

Stunning venue

yummy food

full of fun and naughties

cheers!

what's was so funny?!

the three ladies

sweet!

our favourite lady

pretty girls

2 - 4 December

Taste some of France's best Champagnes alongside our finest Cap Classiques!

Local restaurants will be buzzing! Some of the participating restaurants are: Haute Cabriere, Le Quartier, Bread & Wine, La Motte...yummy!

Go the website for further info!

Thanksgiving

edible fashion accessories - we think it's a matter of taste

Vegetarian Falafel Pitas Recipe of the Day for a Meat Free Monday

440g can chickpeas, drained and rinsed

2 garlic cloves, smashed

1 small onion

1/4 cup chopped parsley

2 tablespoons chopped mint

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon baking soda

3/4 teaspoon salt

juice 1 lemon

1 egg lightly beaten

3 tablespoons sesame seeds, toasted

1/2 cup sunflower oil

For serving: pita bread, sliced tomato, thinly sliced red onin, lettuce leaves and store-bought tahini sauce.

Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl. Place remaining chickpeas in food processor with garlic, onion, herbs spices, baking soda, salt and lemon juice. Pulse to a thick, chunky paste about 30 seconds. Transfer to bowl with chopped chickpeas. Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge for 30 minutes. Heat oil in a large pan. When oil shimmers, drop heaping tablespoons of batter into the pan and gently press in patties. Cook turning once until deep golden brown on both sides, about 4 minutes in total. Transfer to paper towel-lined plate to drain. Serve falafel with pita bread, sliced tomatoes and red onion, leaves and tahini dressing.