White Chocolate Fudge

• 150ml evaporated milk
• 55grams of butter
• 2 cups of sugar
• 200g white marshmallows
• 350g white chocolate chips

1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.
2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).
3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.

Garam Masala Tofu Scramble Recipe

a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, crumbled
1/2 cup chopped parsely
1/3 cup pistachios (or other nuts), chopped

Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.
Stir in onions and salt and cook until the onions soften, just a minute or two. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the parsley and nuts. Taste and add more salt if needed.