I had great plans for Christmas and had planned to post a few recipes I’ve made, but instead I’ve spent the last few days trying to cope with Christmas AND the worst cold in the history of humanity. If I don’t make an astonishing recovery I probably won’t be able to tell what any of the food tastes like. Which quite frankly sucks. But at least the others will be able to enjoy the stuff I made.

Before I was hit by Killer Cold I made a batch of Swedish TV-chef Leila Lindholm’s Rocky Road, which you can find in English over at Anne’s Food. And because it was yummy and I wanted more yummy I improvised a variation (and I didn’t measure anything so sorry for the inexact recipe):

100 g milk chocolate

2 handfuls of salted peanuts

50 g of dried strawberries

1. Cut the strawberries into halves (or if they’re big, in even smaller pieces).
2. Melt the chocolate. There is a thousand ways to do this, and most people seem to prefer the microwave, but I don’t feel I have enough control that way. I prefer the way my mother used to do it – boil some water in a pan, turn it down so it simmers and put a plate on top. Put the chocolate on the plate, a little at a time until it’s soft and completely smooth.
3. Stir in the peanuts and the strawberries.
4. Pour in a lined tin of appropriate size and if like me, you live in a country with proper Christmas weather, put it outside to settle. Otherwise, use the fridge.
5. Cut it into pieces and enjoy.

It’s best to keep this in the fridge, because they melt pretty easily. And as candy goes, it’s quite sweet, but the salty peanuts keeps it from being too sweet. Salt and milk chocolate is actually an awesome combination!

Merry Christmas!