BERRYLICIOUS!

Here is the Recipe from, "The Good Food CookBook" – Ina Paarman.
Titled Berry Chocolate Tart with Pecan Crust!

Serves 6-8

CRUST
1 cup (100g) pecan nuts
10 Tennis biscuits
60 ml brown sugar
2.5 ml ground cinnamon
60 ml melted butter

FILLING
250 ml cream
200g Dark Chocolate, broken into squares
250g cherries or raspberries (THE BEST) or 500g strawberries.

Preheat oven 170°C. Chop pecan nuts and biscuits in blender/processor
until crumbed. Add sugar, cinnamon and melted butter. Pulse until
blended and moist clumps form. Press mixture up the sides and onto the
base of a 22cm fluted porcelain dish. Bake for 25 minutes until golden
and crispy. Leave to cool.
To make the filing, bring the cream just to the boil. Remove from heat
and pour slowly over the chocolate. Stir to melt the chocolate. Pour
the mixture into the baked crust. Leave to set overnight or for a good
full day (as I learnt it) in the fridge. Arrange the berries over the
top and serve... and PRESTO you have mouth watering-give-me-more-NOW
dessert!!!

Happy Baking ;)

My back garden

The view I look out to, when I do the dishes :)

The number 22

Sitting by myself on this lonely winter's evening waiting for my take away pizza order! My love is in the east, and whats 'worse' is that its our 9 month anniversary today! Well at least i'm the happiest and luckiest guy in this world, and i thank Him everyday for the new life journey i am on, and whats greater is that it is with my love! 'I carry your heart with, i carry it in my heart!'

Mika

The most adorable little queen you'll ever come across! Never the less she is too cute for words.

My town :)

WATERVAL BOVEN on a wintery evening!

WIMPY

Sitting having breakfast with my friend lucie, visiting from Denmark :) currently in Harrysmith, enroute to Durban :) warm, sunshine, and beachyness - I cant wait!

Home is where the heart is...

This is my heart, everything about it. And i will always carry it in my heart. I you your heart with me, i carry it in my heart - albeit.