The Menhennitt family web site

• 400g Toblerone
• 210g white marshmallows
• 2 cups thickened cream

Microwave Toblerone and marshmallows on high for 3 minutes. Beat cream until it peaks. Blend cream into chocolate mix. Pour mixture into small bowls and refrigerate for 5 hours. Top with crushed Tolberone and serve.

Ingredients

• 80g vermicelli noodles
• 3 tbsp olive oil
• 500g pork/beef/chicken mince
• 1/2 tsp Chinese five spice
• 1/2 tsp chilli powder
• 1 large brown onion
• 4 cloves garlic, finely chopped
• 5cm piece ginger, grated
• 3 long green chillies, thickly sliced
• 1 Chinese cabbage (wombok) thinly sliced
• 125ml chicken stock
• 125ml oyster sauce
• 3 tsp tamari sauce or soy sauce
• 3 tsp sesame oil
• 150g frozen peas
• 1 handful green beans, thinly sliced
• 6 green shallots, sliced diagonally
• 100g bean sprouts
• Crispy vermicelli noodles, to serve

Method

1. Put vermicelli in a large bowl and cover with boiling water. Set aside for 10 minute. Drain well and chop into 5cm lengths. Set aside.
2. Meanwhile, heat 2 tbsp of the olive oil in a wok over a high heat. Add mince and cook, stirring constantly for 3-5 minutes or until browned. stir in five spice and chilli powder. Transfer to a bowl. Set aside.
3. Return wok and add remaining olive oil. Add onion, garlic, ginger and chilli and stir fry for 1 minute or until fragrant.
4. Stir in cabbage and hot water, then add sauces and sesame oil. Cook for 8 minutes or until just soft, then add peas, green beans and green shallots.
5. Stir in softened vermicelli, bean sprouts and mince. Divide chow mein among serving bowls and top with crispy vermicelli to serve.

• 2 tablespoons vegetable oil
• 450g deboned pork belly (skin on) sliced into 5mm thick slices
• sea salt
• freshly ground white papper
• 100g kimchi
• 4 green spring onions sliced
• 1 garlic clove finely chopped
• ½ teaspoon chilli powder
• ½ teaspoon sesame sauce
• ½ teaspoon roasted sesame seeds
• ¼ cup coriander leaves
• 1 tablespoon water

Heat oil and add pork. Season with salt and pepper. Cook over a high heat for 10 minutes or until browned (don’t overcook). Add kimchi, garlic, onions, chilli powder, sesame sauce, and water. Cook and stir slowly. Serve with rice and garnish with sesame seeds and coriander.

• 500g lamb backstrap
• 1½ red onions
• 2 tomatoes
• 2 teaspoons curry powder
• 2 teaspoons marsala
• lime juice
• coriander leaves
• little vegetable oil
• coconut oil

Cut onions and tomatoes into eighths. Cook one onion, one tomato, curry powder, marsala, cumin, mustard, lime juice, and chilli in oil. Add thinly sliced lamb and cook. Add other onion and tomato and cook for a minute. Serve with rice and garnish with coriander.