PEANUT MALLOW  CRACKLES....no bake

2 cups dark chocolate chips
1/2 cup smooth peanut butter

5 cups cocoa pops/cocoa puffs
100 grams mini marshmallows

line baking trays with baking paper or paper patty pans.

place the cocoa pops into a large mixing bowl. put aside.

place the chocolate chips and peanut butter in a glass bowl
and microwave in 20 second bursts,  stirring after each until
melted and smooth.

stir chocolate mix into the cocoa pops until well combined.

stir in the marshmallows until well combined.

drop heaped spoonfuls onto the baking paper or into patty
pans.

refrigerate until set.

   CREAMY CHORIZO, MUSHROOM AND SUN DRIED TOMATO PESTO PASTA

4 tablespoons olive oil
450 grams chorizo, sliced
375 grams mushrooms, sliced
2 teaspoons chopped garlic
190 gram jar sun dried tomato pesto
900 mls thickened cream
1/3 cup grated parmesan cheese
120 grams fresh baby spinach
salt and pepper to taste

cook pasta of choice according to packet directions.

in a large fry pan, over medium heat, in 2 tablespoons of olive oil, brown the chorizo.

add the other 2 tablespoons of olive oil then add the garlic and mushrooms and cook until the mushrooms are just tender.

add the cream and pesto and bring almost to the boil. lower heat and stir in the cheese until melted.

stir in the spinach until just wilted.

add salt and pepper to taste.

serve over pasta.

POTATO SALAD

1 kilo potatoes, peeled weight, chopped
6 rashers short cut bacon, diced
1 small onion, diced small

4 eggs, hard boiled, optional

1 cup mayonnaise (I used praise 99% fat free)
2 tablespoons sour cream
1 teaspoon garlic, chopped (I used store bought)
1 teaspoon mustard sauce ( I used french's classic yellow)
salt and pepper to taste

place potatoes in a pot of salted water. bring to boil then
simmer until tender.  drain and place into a large bowl.

add onion to potatoes. ( I like to put the onion into the
potatoes while the potatoes are still hot so they soften a
little.) put aside.

in a frypan, lightly brown the bacon. add to potatoes and
onion.  refrigerate till cold.

mix the mayonnaise, sour cream, garlic and mustard sauce
together. stir through the potato mix.  add salt and pepper
to taste.

refrigerate for an hour or so to let the flavour go through.

cut the eggs into quarters.  arrange around bowl to serve.