Oh, so very lucky.

I must be the luckiest lady in the whole of Australia. I now own this book. YAY. It is not being released here in Australia, until the 3rd of November 2008.
But, Thanks to the very generous George from http://culinarytravelsofakitchengoddess.wordpress.com
I received it last week. Wasn't that nice of her? So I now own 3 books by Nigella. Nigella's EXPRESS was also sent to me way ahead of release time here, by George. And the lovely lady from http://teandwheatenbread.blogspot.com sent me a copy of Nigella's FEAST.
Thank you again, Granny and George, for the wonderful gifts and keeping me up to date with the very latest of her books.
I have had a very quick look through this latest book and have a long list of recipes I wish to try. The BOOZY BRITISH TRIFLE on page 42 is a must, looks so pretty with the Pistachios and Crystallized Rose Petals on top of the cream.
Another is RED ONION AND POMEGRANATE RELISH on page 73. And as Nigella says, this would be lovely served with cold turkey and a fluffy-fleshed baked potato.
There are so many more recipes, I could be typing for days, so take a look at the book yourself. Hope you enjoy it as much as I shall.

A Rocky Road indeed.

The always lovely Nigella, has a new book out called Nigella's Christmas. It's full of fascinating recipes and one of which has been adapted by http://culinarytravelsofakitchengoddess.wordpress.com/
I have now adapted it again myself, purely by accident as I forgot to add the golden syrup she had used. But it really is sweet enough to give that a miss anyway.
I also learnt another lesson here, well two actually. Always line your cake tin, as this is really hard to get out. The second lesson is, marshmallows melt in heat. YES, so I added more when it had cooled down some more.

This is what I did...
175g soft unsalted Butter.
200g dark Chocolate (into pieces)
200g milk Chocolate (into pieces)
200g Hobb Knobs (or a wheaten biscuit)
100g mini Marshmallows.
100g glazed Cherries.
100g chocolate coated Sultanas.
Icing sugar (to dust, optional)

Method...

Heat the butter and chocolate in a heavy based saucepan over a gentle heat.
Crush the biscuits in a plastic bag with a rolling pin, so you have both lumps and crumbs mixed.
Fold the crushed biscuits into the melted chocolate in the saucepan, remembering to take off the heat, allow to cool a little before adding the marshmallows and fruit.
Put the mixture into a lined 9 inch square tin or similar, and smooth down a little with a wet spatula.
Put into the fridge to set for a few hours. Cut into manageable size pieces and dust with icing sugar. (I did not do this) It's up to you really, though it would be more festive if you did.
Now the photo at the top! I didn't get mine as smooth as I would have liked, so, raided my son's old toy box (he's now 24) and found this smashing car. So a bit of mucking around really.
Do hope you enjoy making yours, and Thank you Nigella and George for giving me the inspiration.