This recipe is so quick to make and taste delicous too. It uses white chocolate and cream cheese. The addition of dried pineapple and brazil nuts gives it a lovely flavour and texture. I love brazil nuts in fudge. The recipe is below. Make and enjoy.

Ingredients
250g white chocolate broken into small pieces
220g cream cheese
2 1/3 cup icing sugar
1 teaspoon vanilla
a pinch of salt
3/4 cup brazil nuts chopped
1/4 cup chopped dried pineapple pieces
Rectangular baking tin

Method
Line the baking tin with greaseproof paper. Sieve icing sugar into a large mixing bowl. Add a pinch of salt, vanilla and the cream cheese to the sugar. Beat these ingredients with an electric mixer until smooth and fluffy. Melt the white chocolate in the microwave using a low setting and heating at 20 second intervals. The chocolate should be soft enough to work into the cream cheese mixture. Take care not to burn the chocolate. Beat the melted chocolate into the cream cheese mixture. Stir in the fruit and nuts. Spread the mixture into the prepared pan.  Freeze for an hour and then transfer to the fridge for another 2 hours before eating. Store fudge in the fridge.

Ha! I love it when a plan comes together.  My sister just sent me these pictures of the eggplant seedlings I planted in Sydney, four months ago. There are five fruits on the little plants!

I planted it about four weeks before I left for Kuala Lumpur. I watered it everyday and fed it with seaweed fertiliser weekly and hoped for enough rain to sustain it after I left.

Really really pleased with the result, even though I will never get taste these vegetables.  Just goes to show what a little planning can achieve. I can see more flowers in one of the shots and I hope the little plants will keep producing more eggplants in the coming months.

PS In case anyone was wondering, that's pennyworth (and some weeds) growing in the background. I thought that patch had died off after the hailstorm that hit the inner west last April, but it looks as though it has come back with a vengeance. It's great in salads.