I had a wonderfully quiet Christmas with just a few family around me. Mr D went with his father for a couple of nights so I had a much needed, relaxing break. Just enough to recharge before the madness began again with my good friend Rita arriving from chilly Ireland on the Wednesday after Christmas.
After 10 daze of pure indulgence and uncharacteristic partying, I am finally beginning to return to a normal schedule. I am still struggling with inspiration. I’m sure it will return soon.
I created this version of Rumballs on Christmas eve and have made two delectable batches of them ‘cos one batch just wasn’t enough! They were a huge hit with family and friends and I will definitely be making them again. They are chock full of yumminess and fairly boozy, so parental guidance is recommended for the littlies.
I actually caught Mr D with his fingers in the bowl saying “yummy mum, mmmmm yummy chocolate….” when I walked back into the kitchen after answering the phone… After a small panic attack because I’d already added the rum, I covered the mixture and popped it in the fridge out of reach. Thankfully he didn’t appear drunk, he always slurs his words a bit… :-0!
300g plain sweet biscuits crushed
1 tin condensed milk
1/2 cup coconut
6 tblsp good quality cocoa
1/4 cup raisins chopped
6 tblsp dark rum
250g block of good quality dark cooking chocolate, like Green and Blacks or Lindt
1. In a large bowl, combine all ingredients except cooking chocolate
2. Refrigerate for several hours – overnight is best.
3. Roll teaspoons of the mixture into balls. Refrigerate for an hour or two.
4. Melt chocolate either in a bowl over a saucepan of simmering water or in the microwave.
5. Use toothpicks to pick up the rumballs and dip them into the melted chocolate and place onto baking paper.
6. Refrigerate until chocolate is firm – this doesn’t take long.
Here is an awful picture of my rumballs they actually look a lot better than that in the flesh and taste – amazing! My beautiful Irish friend loved both my rumballs and my margarita’s so much, she decided they were worth combining and popped a rumball on top of her drink! Cheers!
Wow, it’s the beginning of another year. The end of the old. A fresh start. Commitment to changes, resolutions, intentions, dreams. It’s a great time of year here in Australia, the sun is shining, the weather is warm and anything is possible. I love it!
I also love to bring the New Year in with my friends and my favourite cocktail – the Margarita. As my Irish pal Rita is staying with me for a couple of weeks, it seemed especially fitting that we celebrate the marking of time with a cocktail containing her name.
I have to extend my sincere thanks to Rita as Rita is singly responsible for introducing me to a lovable but spectacularly cringe-worthy Irish Band called Crystal Swing with their “hit” single “He drinks Tequila” (which we watched and laughing hysterically at while drinking Tequila-soaked Margaritas). Take a look at the video below for a giggle.
OK, the perfect Margarita – Megsie stylee – goes like this and should have you talking dirty in Spanish – pronto!:
1/3 cup tequila
1/3 cup triple sec
1/4 cup lemon juice
Lemon or lime wedges to decorate
4 Margarita glasses or cocktail glasses of your choice
1. Place tequila, triple sec and lemon juice into blender.
2. Fill blender (to the top) loosely with ice.
3. Blend on high speed until the mixture has no big lumps and looks like a slushie.
4. Shake some salt onto a side plate
5. Rub the rim of the 4 glasses with a wedge of lemon or lime
6. Turn glasses upside down into the salt to rim them with a crust of salt.
7. Pour Margarita mix into glasses
8. Garnish with a wedge of lemon or lime
10. Watch following video…
11. Cringe a lot… Gotta love Mum playing the keyboard!