The types of comfort foods we eat are different for everyone. For me, I associate things that are loaded with calories—some sweet, some savoury—with comfort and feeling better. I know I’m not alone in that. I mean, realistically, has anyone ever come home from a bad day at work and said, “I’ve had such a bad day, I really need some salad to cheer me up”? No, it’s things like chocolate, ice cream, or potato chips that we crave…

So what are the key qualities of comfort food? As I see it:

• nostalgia—some of my favourite comfort foods, the ones more like a meal than a snack, are the dishes that take me back to nana’s kitchen or special family dinners. For me, that’s things like roast lamb with mint sauce or pumpkin soup
• a treat—if something in my life isn’t going quite to plan I like to give myself a little boost with a sweet treat. Chocolate caramel slice anyone?
• pleasurable to eat—the sheer enjoyment of eating something decadent and delicious, even if it may not quite fit in with the healthy eating plan. I make a very simple dish that I class as comfort food—it’s the creamy sauce of garlic chicken majestic. I just love it!

Looking back over some of my previous posts it seems I have quite a few comfort foods. In addition to the ones I’ve already mentioned, take a look at:

• ‘stralian beef curry. Who doesn’t love a good curry?
• scrambled eggs. Best…brekkie…ever!
• herbed rissoles served with creamy mashed potato. Two comfort foods on the one plate—heaven!
• savoury beef roll. It’s like a giant sausage roll…need I say more?

Hmmm, nothing healthy in that list. I would love to hear from you if salad really is your comfort food. And if so, what’s the salad recipe? It’s gotta have bread or potato or creamy mayonnaise, right?!

A few years ago we hosted a scotch night, the idea being that every couple brought along a bottle of scotch and we would sample each one during the evening. At some point in the lead up to that night, Jim and I decided that if we hosted a scotch night, we needed to serve Scottish food. I racked my brain to think of something Scottish to have for dessert. All that came to mind was the sickly sweet deep-fried Mars bar.

Thankfully, while putting the menu together I learned that the Scots have a sweet called ‘millionaire’s slice’, otherwise known as good old chocolate caramel slice. Well, it does make a wonderful dessert when served with lashings of double cream and a light sprinkle of icing sugar…not to mention being a hit at any kind of baking fundraiser.

It does take a while to make because each layer needs to set before the next layer is added. And both the caramel and the chocolate need constant attention so they don’t burn. But it’s worth the effort!

Biscuit base (option 1)
125g plain sweet biscuits (like Nice or Scotch Fingers)
80g unsalted butter, melted
2 tbs desiccated coconut (that’s an Australian variation)

Gluten-free base (option 2)
1½ cups almond meal
1½ cups coconut
1½ tbs caster sugar
185g butter

Caramel layer
400g tin condensed milk
125g butter
⅓ cup caster sugar
⅓ cup golden syrup

Chocolate layer
250g good quality chocolate (I use Green & Black’s 70% dark)
1 tbs vegetable oil

Grease a 30cm x 20cm baking tin (at least 2cm deep) with oil or butter.

For the biscuit base:

Using a food processor, crush the biscuits until they are fine crumbs. Empty into a mixing bowl and stir through the coconut and melted butter until well combined.

For the gluten-free base:

Melt the butter in a pan over medium heat and add the sugar. Allow to bubble gently, stirring regularly, until the sugar has dissolved and the liquid is lightly golden. Add the coconut and almond meal and stir to combine. Continuing stirring and allow the mixture to heat through.

Press your mixture firmly and evenly into the baking tin to create a smooth base. Pop the tray into the fridge to set while making the caramel.

In a small saucepan, combine the butter, sugar, golden syrup and condensed milk. Stir over a low heat for about 10 minutes until the mixture is smooth. Then increase the heat slightly so that the caramel simmers very gently for 3–4 minutes, stirring regularly until it is glossy and has thickened slightly. Remove from the heat and allow to cool slightly. Pour over the biscuit base aiming for a smooth, even surface. Put in the fridge to set.

Break the chocolate into small pieces and place in a bain Marie with the vegetable oil. Stir until the chocolate has melted and is smooth. Spread the chocolate evenly over the caramel and place in the fridge to partially set. Just before the chocolate starts to firm, score it with a sharp knife to mark out your slices. If you leave the chocolate to set completely before doing this, it will crack and break unevenly when you try to cut it.

‘Tis the season to be jolly…and with these adults-only rum balls, there will be plenty of Christmas cheer.

A good rum ball is an absolute delight. It should be rich, smooth and chocolatey with a solid hit of rum, not just rum essence (that’s only for kids!). I always think a fudge consistency, with a little bit of crunch from the biscuit crumbs, is the benchmark.

So after much trial and error, extensive research into the best tasting rum, and the appropriate quantity of it for a soft (but not gooey) texture, we have arrived at a recipe for the near-perfect never-fail rum ball. The only thing that could possibly make this recipe better is couverture chocolate powder instead of cocoa powder.

Ingredients:

1 tin condensed milk
¾ cup coconut
1 packet arrowroot biscuits, whizzed to a fine crumb
½ cup Mount Gay rum
3 tbs of cocoa powder, sieved
½ cup coconut, extra for coating the balls

Method:

1. In a large bowl, add the whizzed arrowroot biscuits, sieved cocoa powder and coconut. Mix well.
2. Add condensed milk and rum. Stir well until to combine all ingredients.
3. Sit bowl in fridge for 30 minutes so that the biscuit mixture soaks up the liquid and firms.
4. Take tablespoons of mixture and roll into balls. It helps to have a bowl of water and wet hands.
5. Coat the balls in extra coconut and store in the refrigerator in an air-tight container.

Repeat recipe as required during the festive season. Give as a treat to dinner guests and work colleagues, or simply enjoy one or two after dinner with a glass of milk!

We were out to dinner with friends last week and when the dessert options were presented, I couldn’t resist the chocolate mousse with fresh cream and berries.

There’s something very enticing about chocolate mousse. It’s simple but elegant; rich and velvety, yet somehow light. And the best bit, it’s one of those incredibly decadent desserts that is surprisingly easy to make.

Years ago, my friend Lise gave me her recipe. I don’t tend to experiment with the recipe as much as she does, in terms of adding liqueurs and marbling dark and white chocolates, but have had great success by keeping it simple.

200g dark chocolate, I use Green & Black’s organic (at least 70 per cent cocoa)
250ml cream, suitable for whipping
¼ cup caster sugar
3 eggs

Method:

Whip the cream into soft peaks and set aside.

Break up the chocolate and melt slowly in a double-boiler. Put aside to cool.

Combine the eggs and sugar, and mix on high with electric beaters for about five minutes or until the mixture is pale in colour and has increased in volume.

With a metal spoon, fold the melted chocolate into the egg mixture. Whip it with a metal fork until well combined.

Fold in the whipped cream and mix thoroughly.

Put this in a glass serving bowl (or martini glasses for individual desserts) and cover with cling wrap. Refrigerate for at least three hours.

When ready to serve, add a dollop of cream to the top and cover with grated chocolate, chopped nuts or fresh berries. Mmmmm, so good…