This is the home of my latest project, "MMM Number 1". Sally came up with the name - I'm not convinced. The project was originally started to allow me to keep all of my recipes in one place, but then it sort of grew. I have selected 50 for this volume (hence Number 1), but I already have dozens awaiting future volumes. Further issues could well contain guest recipes, so please feel free to email me your favourites to Mikemadden3@gmail.com.
You can get your copy here
Here's a recipe to whet your appetite.
50. Rocky Road Bars
There must be a million and one recipes for Rocky Road, and probably the best that I have found is Nigella’s. However, with a little bit of experimentation this one is better, and the variations are endless!
300g/11oz dark chocolate (not cooking chocolate or sweet chocolate – minimum 70% cocoa solids)
2 tablespoons golden syrup
2 Crunchie bars
120g/5oz Ginger nuts
100g/4oz large marshmallows
1. Melt the butter, chocolate and syrup in a saucepan.
2. Crush the Crunchies and Ginger nuts into crumbs (don’t worry if you still have some larger chunks).
3. Slice each marshmallow into 8 pieces (this can be a bit fiddly but if you have a straight edged, sharp knife and a cup of very hot water to dip the knife into it is much easier).
4. Stir the crumbed mixture and the marshmallows into the melted ingredients.
5. Line a 20cm/8 inch square dish with tin foil and pour in the mixture.
6. Allow to cool in the fridge for 2-3 hours.
7. Turn out onto a worktop and remove the tin foil.
8. Slice into however many pieces you like (a pizza cutter can help with this – but watch your fingers).
9. Arrange on a plate and sprinkle with icing sugar.
You can use milk or even white chocolate for this but it ends up incredibly sweet, and you have to keep a close eye when melting the chocolate to ensure it does not separate. You can put whatever biscuits you have to hand instead of Ginger nuts, and the same goes for the chocolate bars. Kit Kats are good, as are Toffee Crisps. Finally, after pouring the mixture into the dish to set, you can finish it off with orange or mint Matchmakers arranged neatly on the top.will post a couple of recipes here in the near future.
Today, April 14th, I prepared, cooked, filmed and photographed my signature dish, paella. The video will appear on Youtube in the near future, and the photographs will form part of the cover. I am going to create a paperback edition through Createspace, but this is really only to provide me with a decent cover for the Kindle edition on Amazon.
The first pictures of the paella have now come through (see below).
And the finished article looks like this:-