Well, just in case you were wondering (and I know you were) how change in this world is going to come, I'll tell you right now. It's not how you think: good politicians, fixing the economy, or finding a solution to greenhouse gasses. Nope. It's through chocolate! Yummy milk chocolate to be precise.

Now that Easter Weekend is over, and we're all recovering from chocolate-overdose induced comas, it's time to reflect on the delicious delicacies we've all indulged in over the past few days.

Everyone has a cookbook that they can't live without.

I've got three.

First, the Bravo! Best of Bridge Cookbook. It's got an amazing assortment of recipes and one-liners to keep you entertained throughout the book. My favourites? Overnight Raspberry French Toast (just picture it...), and the Thai Chicken and Mango Stir-Fry. The stir-fry is lighter than you'd think, but delightfully saturated by a gentle coconut flavour. The recipes are very simply laid out, the ingredients are common, and there are handy tips and variations for many of the recipes. I use it regularly, and imagine that you would as well.

Second, Donna Hay's Modern Classics Book 2. What makes it so wonderful are the photographs. There's a photo for each recipe, and they're done in natural light. They're absolutely beautiful. The Orange and Poppyseed Cake is delicious, and absolutely gorgeous with candied orange rind and orange syrup on top. Another beauty: Blueberry Swirl Cheesecake. It's as yummy as it is easy on the eyes.

Everyone loves chocolate covered strawberries. They are easy to make, easy to eat, they're chocolate, and not even that unhealthy (or so I tell myself). In fact, I pre-made some tonight for a night in with some girlfriends on Friday, and it's going to take some serious will power to make sure they survive the night.

First, wash strawberries thoroughly, keeping the leaves/stems on, and then pat dry. Next, shell and chop the pistachios. Whether you use salted or unsalted is up to you. I prefer to use salted, as the salt tends to both bring out and compliment the sweetness of the chocolate.

Now for the good stuff: melt the chocolate, either in a double boiler or in the microwave. If you melt it in the microwave, do it in 30-second increments, stirring well between reheating.

Now spread some coconut out on one dish and the chopped pistachios on another. Grab a strawberry by the base of the leaves and dunk in the chocolate. Rotate your hand slightly to cover the strawberry, leaving the top 1-2 cm uncovered, then roll it in the coconut or pistachios, or leave it as is.

Make sure you remember that they're just chocolate covered strawberries. You're not baking or icing or doing anything all that complicated; they're going to be tasty no matter what you do, so just have some fun with it - don't be afraid to get a little chocolatey yourself!