White Chocolate Macaroons

You'll need:
150g (or 1 cup) white chocolate
200g (or 2 cups) dessicated coconut
2 free range eggs, separated
3/4 cup caster sugar
Rice paper sheets, cut into 4's

Make em:

Beat egg whites to semi stiff peaks, add yolks and then sugar 1/4 cup at a time.
Chop the chocolate in a mini processor so you have chunks of different size and add to the egg mix with the coconut. Fold together until completely combined.
Lay rice paper squares on a baking tray and use a small ice cream scoop to place even blobs of mix on each paper square. Flatten a little with damp fingers.
Bake in a preheated 160'C (fan) oven (I turned mine round halfway through to colour evenly) for 15mins. Move to a wire rack to cool, then trim the rice paper round the macaroons. Shove into face before anyone else sees you've made them, cos then you'll have to share.

I got the idea for this recipe from the 4 ingredients cookbook, but added the rice paper.

A Tart For Tea (or lunch, or whatever)

Ok, so I've blogged a quick tart recipe before, but that was ages ago and this one was too lush not to share.

Dead quick n easy to make and a right little treat for your taste buds. The best bit is you can change up the ingredients to fit what you've got in your fridge/cupboards. Perfecto.

The Stuff:
1 sheet of ready made puff pastry
Some kind of tomato sauce (or pesto)
Roasted peppers from a jar
Half a small red onion thinly sliced
Small piece of chorizo thinly sliced
A few sun dried tomatoes
A small wedge of Brie
Sprig of rosemary finely chopped

What to do:
First score your pastry like in the pic. Slap it on a lightly oiled baking sheet.
Next spoon on your sauce and spread thinly. Then just chuck on the other ingredients, and a bit of seasoning and bosh it in the oven at 180'C for about 20 mins depending on your oven (until browned and puffy and gorgeous). Cut it up (a pizza wheel is best for this job) and devour.