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Apricot slice at it’s finest

Apricot slice at it’s finest

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Healthy and yummy apricot slice!

This actually tastes amazing and you’d be silly not to make it your self, grab the recipe bellow!

Ingredients

BASE

  • 100g Butter
  • 1/2 Cup caster sugar
  • 1 Egg yolk
  • 2/3 Cup of plain flour
  • 1/4 Self-raising flour
  • 1 Tablespoon custard powder
  • 1/2 Cup apricot jam, warmed

TOPPING

  • 1/4 Cup of honey
  • 50g Butter
  • 1 1/2 Cups rolled oats
  • 1 Cup of cornflakes
  • 1/2 Cup shredded coconut
  • 1/2 Cup finely chopped dried apricots

Method

  • Pre-heat oven to 180c
  • Grease then line a slice pan with baking paper
  • Beat butter, sugar and egg yolk with a electric mixer or food processor
  • Stir in sifted flours and custard powders
  • Using fingers press mixture into the base of the prepared pan-Bake uncovered for 15 minutes, or until lightly brown
  • Mean while, make the muesli topping by heating  the honey and butter in a small sauce pan until butter melts-transfer to a large bowl and stir in the rest of the ingredients for the muesli topping
  • Take the base out of the oven after 15mins, spread the jam over the base and sprinkle with muesli topping-pressing gently, but still leaving some texture on top!
  • Return pan to oven and cook for a further 15 minutes
  • Cool the slice in the pan, then cut in to 5cm x 6cm pieces to serve!

This is a fantastic recipe! I know i will be making it again very soon!

ENJOY!

Quote
"In France, cooking is a serious art form and a national sport."

— Julia Child

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Flavour infused oil and vinegar!

Flavour infused oil and vinegar!

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Flavour infused oil and vinegar

Puzzled by the title? let me assure you that it makes a fabulous present or something for yourself to use at home.

You will need two small bottles (how ever large your bottle is-thats how much oil and vinegar you will need, so change the amounts so it suits.)

USING A 250ml BOTTLE*

OIL

Ingredients

  • 1 Cup of oil
  • 1 Large fresh chili
  • 1 Teaspoon of black peppercorns

Method

  • Place oil in a small pot over a low heat for 2 minutes
  • using the sterilised jars, place the chili and peppercorns
  • carefully pour oil into *sterilised bottle (use a container with a pouring tip or a funnel to be safer)
  • Put lid or cork on top immediately

 VINEGAR

    • 1 Cup of white wine vinegar
    • 1 Glove of garlic
    • 1 Strip of rosemary

    Method

    • Place vinegar into small pot over low heat for 2 minutes
    • Peal skin off clove of garlic and cut off any dead ends
    • cut rosemary so it is the length or shorter then the bottle
    • place garlic and rosemary in sterilised bottle
    • -Again- carefully pour vinegar into bottle
    • Put lid or cork on top immediately

    * If you do not know how to sterilise a jar please click on the following link and down the bottom is simple instructions on how to sterilise jars: The simplest thing you’ll ever make, Literally.

    Sterilising jars is EXTREMELY important as it kills off any bacteria in the jar and makes it hygienic to use for food products.

    ENJOY!

    Photo
    I lost the photo of my coconut ice that i made-but this is what it looked like
NOTE: this is a 4 layered coconut ice, not a 3 layered like in the recipe :)

    I lost the photo of my coconut ice that i made-but this is what it looked like

    NOTE: this is a 4 layered coconut ice, not a 3 layered like in the recipe :)

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    Coconut Ice- 3X

    This is a recipe for a 3 layered coconut ice…Very simple!

     

     

    Ingredients:

    • 500g Icing sugar
    • 250g Coconut
    • 2 Egg whites
    • 1 Teaspoon vanilla
    • 125 Copha
    • 3 food colourings of your choice (light pink, light orange and light yellow go well together.)

    Method:

      

    • prepare a slice pan by greasing it with a little butter and placing non-stick paper on top, making sure the sides are coved as well (the butter helps the paper stick)
    • Sift icing sugar into a bowl, add coconut-mix well
    • make a well in center, add lightly beaten egg whites and vanilla
    • Melt Copha over a gentle heat; add to coconut mire-stir well
    • Divide mixture into 3rd (if you want to be precise weigh the whole mixture and divide it by 3)
    • Put your 3 different chosen food colours, one into each part. (only add a little at a time, as you can always add more for the right colour, but can’t take it out!)
    • Press one of the coloured 3rd’s into base of the prepared tray-
    • Use a ‘D’ shaped spatula and flatten it so it is equal
    • The best coconut ice is when it is cut, every layer is equal-so this is very important
    •  *I will put up a picture of a ‘D’ shaped spatula for those who don’t know what it is*
    • Place the next desired layer of coloured mixture, and again flatten it perfectly
    • Repeat with the last layer
    • Make sure the  top layer is as flat and pressed down as possible-this stops it being crumbly
    • Place tray in the fridge to set for 2-3 hours
    • when set remove from tray and cut into 2cm x 2cm pieces 
    Photo
    Lemon slice-never gets old

    Lemon slice-never gets old

    Quote
    "This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!"

    — Julia Child

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    Lemon slice to fight over.

    The Lemon slice, an old one, but still a classic. I had a go yesterday

    Ingredients:

    BASE

    • 80g Butter
    • 3/4 Cup sweetened condensed milk
    • 250g Nice biscuits (Arnott’s brand-Australia)
    • 1 Cup of desiccated coconut
    • 1 tablespoon fresh lemon juice

    ICING

    • 250g icing sugar
    • 2 tablespoons fresh lemon juice
    • 1 1/2 tablespoon of coconut to sprinkle on top

    Method:

    BASE

    • Grease an 18cm by 28cm slice pan and line with non-stick baking paper
    • place butter and condensed milk in a small saucepan over a medium-low heat-stiring occasionally. Remove from heat as soon as butter has melted and the mixture is smooth
    • Place biscuits in a food processor or blender*
    • Stir crushed biscuits and coconut together until combined
    • stir lemon juice into condensed milk mixture and add mixture to dry ingredients-stir until well combined-The mixture will appear quite wet at this stage
    • press mixture into prepared pan-the base of a flat bottomed glass can help flatten the mixture or a ‘D’ shaped spatula-or anything flat you can find
    • Refrigerate while preparing icing

    ICING

    • Combined icing sugar and lemon juice in a small sauce pan over a low heat. Stir until mixture is warm to touch and completely smooth-remove from heat and use on top of biscuit base immediately
    • Sprinkle coconut over icing
    • refrigerate for a few hours and cut into squares at desired size.

    *if you don’t own a blender or food processor place 6-8 biscuits in a zip-lock bag and using a rolling pin crush the biscuits until they are almost a fine dust-Does the trick!

    Quote
    "Hunger: One of the few cravings that cannot be appeased with another solution."

    — Irwin Van Grove

    Photoset

    Orange Bliss!

    (please note these is not my photo)-My ones coming soon!

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    Orange Bliss!

    I found these cute little chocolate covered oranges in Sydney one day that tasted a-ma-zing!

    so I thought I’d have a crack at them myself. Heres the recipe, now have a go yourself! lots of fun!

    Ingredients:

    • 1 1/2 Cups water
    • 1/2 Cup sugar
    • 1 orange sliced into wedges (keep outside layer)
    • 1 Cup of dark chocolate bits (to melt)

    Method:

    • In a medium pan, combine water and sugar and bring to the boil. 
    • Add orange slices, cook over a moderate heat, turning them occasionally, until liquid is reduced to a thin syrup (about 20 minutes)
    • reduce heat to moderately low and simmer until the syrup is thick and slices are still intact (turning slices occasionally)
    • Transfer the orange slices to a rack to cool
    • Find a pot and bowl that fit into each other nicely so steam cannot escape, fill the pot so the water is just bellow touching the bowl when sitting on top.
    • fill the bowl with the chocolate, place on stove top at a low heat, stirring until the chocolate has melted
    • grab a oven tray and line it with non-stick paper near where the stove with the melted chocolate is
    • using two forks grab hold of one orange slice and dip it in the melted chocolate and place onto the tray with the baking paper, repeat with the rest of he orange slices so they are all coated with chocolate
    • place tray in the fridge for a few hours so they can set.

    Yum-Photos soon!

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    getting a little creative!

    getting a little creative!

    Tags: oil saucepan
    Quote
    "One cannot think well, love well, sleep well, if one has not dined well."

    — Virginia Woolf