Tuesday, 18 June 2019

Passionfruit Slice

A nice slice. I hate things that are sickly sweet so I tend to cut the sugar out of my recipes where I can. I enjoyed this and so did my friends at craft day.. 

Biscuit Base Ingredients
125 g butter
    4 tbsp golden syrup
    ¼ tsp of baking soda
    1 tbsp boiling water
    1 cup rolled oats
    1 cup plain flour
    1/3 cup brown sugar
    ¾ cup desiccated coconut

 Biscuit Base Method

    Preheat the oven to 160°C and line a 20cm x 20cm square tin or slice tin with baking paper..
    Melt together the butter and golden syrup in a saucepan over a low heat.
    In a large bowl, combine oats, flour, brown sugar and coconut.
    Dissolve the baking soda in the boiling water, add to saucepan.
    Combine liquid and dry ingredients.
    Press the biscuit mixture into the bottom of the tin and bake in the oven for around 15 mins or until lightly golden brown.
     Allow to cool.

Passionfruit Filling

1x tin of sweetened condensed milk
1x 170g tin of passionfruit pulp
3-4 tablespoons of lemon juice
1/2 teaspoon of vanilla essence

Method

Mix all the filling ingredients in a bowl and pour over the cooled base and bake for a further 10-15 minutes on 160  until it sets and the edges start to bubble. remove allow to cool and pop it in the fridge for a few hours.
I just topped mine with a sprinkle of coconut as I ran out of fresh pulp. Enjoy !
Passionfruit Slice

Thursday, 6 June 2019

Salted crunchy peanut butter and chocolate fudge slice (Improved recipe)


Biscuit Base Ingredients
125 g butter
    4 tbsp golden syrup
    ¼ tsp of baking soda
    1 tbsp boiling water
    1 cup rolled oats
    1 cup plain flour
    1/3 cup brown sugar
    ¾ cup desiccated coconut

 Biscuit Base Method

    Preheat the oven to 160°C and line a 20cm x 20cm square tin or slice tin with baking paper..
    Melt together the butter and golden syrup in a saucepan over a low heat.
    In a large bowl, combine oats, flour, brown sugar and coconut.
    Dissolve the baking soda in the boiling water, add to saucepan.
    Combine liquid and dry ingredients.
    Press the biscuit mixture into the bottom of the tin and bake in the oven for around 15 mins or until lightly golden brown.
     Allow to cool.

 Peanut Butter Fudge Filling

Filling Ingredients

1x can of sweetened condensed milk
2 tablespoons of butter
1 and 1/3 cup of crunchy peanut butter
cap full of vanilla essence
1 teaspoon of golden syrup

Filling Method

In a saucepan gently melt the condensed milk and butter. Add vanilla.
Place the peanut butter and golden syrup into condensed milk and stir until it is smooth and creamy.
pour over the prepared base. Bake for another 12 minutes on 160. Allow to cool a little before adding chocolate top.
  Chocolate Topping
3/4 cup of dark or chocolate bits
1.tablespoon of vegetable or sunflower oil
Ground pink Himalayan salt
Melt chocolate bits over a pot of boiling water and add oil  mix well and pour over the fudge slice. Lightly sprinkle with salt. Refrigerate  for at least 3 hours and slice into small squares.

 This is a picture of my improved recipe of the fudge slice as you can see it has set better and was a breeze to slice compared to the picture below in which the fudge wasn't baked
Crunchy Peanut Butter Fudge Slice (improved Recipe)
    

 This is a picture of the previous version  the fudge was only done on the stove. and poured onto the base and popped in the fridge to set like most of the recipes I found on the net
Salted crunchy peanut butter and chocolate fudge slice




Friday, 25 May 2018

Puff Pastry Vanilla Slices & Passionfruit Icing

Wow I am 54 years old and have never made Vanilla Slices, well I guess that is because I was never a big cake eater or sweets person except for chocolate and cheesecake so today I thought I would have a crack at it..Now all would of probably gone a little more smoothly if I had a proper oven but I only have a round benchtop oven. First problem!..Trying to put a square peg in a round hole so to speak. Cooking the puff pastry sheets the recipe called for 2 sheets and I ended up having to use 4 and wasting almost half of that trying to cut a nice fit for my tray..Finally I managed it.. Problem number 2 !.. I just wasn't sure if the custard would set, it looked good in the saucepan. anyway just to be on the safe side I added a tiny bit of cornflour to be sure, sweet. Problem number 3 ! and I wasn't thinking I was just following the recipe I had found online but didn't read it all and I stuffed the icing I mean come on now how can you stuff up icing haha. but I did not able to just chuck it because I had no more passionfruit pulp I went into salvage mode and  manage to salvage it. If I had to make this again I wouldn't do it with puff pastry it just isn't firm enough Lattice biscuits are the go I think  and it would be easier to slice as well. Other than my disaster little session they didn't turn out half bad. they don't look great. but edible for sure. So here is the recipe.

What you need:

2 sheets puff pastry, ( or Lattice biscuits)
1/4 cup caster sugar
1/2 cup custard powder
1 1/2 cups cream
2 1/2 cups milk
1 teaspoon vanilla essence
1 tablesppon of butter ( not margarine)
1 teaspoon of cornflour mixed with a little of the milk

Icing 

2 cups icing sugar
1 teaspoon butter
1 tsp vanilla essence
Pulp of 2 passiofruits
A little hot water hot water

 What to Do:

1. Line tray ( 22 cm square tin) with baking  paper and make sure it overhangs on the side, this just makes it easier to lift  it out to slice... (or place a row of lattice biscuits if you prefer)
2.. Place puff pastry on lined oven tray. Prick with a fork and bake for 10-15 minutes at 220C.
3. Put sugar, custard powder and cream into a saucepan and stir over a medium heat until it starts to thicken.
4. Add milk ½ a cup at a time and whisk continuously until the custard is thick.
5. Add cornflour
6. Remove from heat and add the butter, this also gives the custard a nice gloss.
7. Let everything cool slightly.  Then layer pastry, custard, pastry then icing.
8. Icing: Place icing sugar, butter and vanilla in a bowl and add enough hot water to make a medium textured icing  and spread over the top.
9.Place in the fridge and let it set overnight for best result. enjoy!
Puff Pastry Vanilla Slices & Passionfruit Icing


Sunday, 6 May 2018

Mushroom & Spinach Pie

What You Need:

Olive oil
4 sheets of filo pastry
1 large onion chopped
700g of button mushrooms
Bunch of Silverbeet washed and chopped, (or you can use baby spinach)
1 tablespoon of minced garlic
1 teaspoon ground allspice
2 tablespoons of soy sauce
Pinch of salt and pepper
1 tablespoon of tomato paste
1 tablespoon of sugar
1 tablespoon of chutney
1/2 can of coconut milk
1 tablespoon of cornflour mixed with a little coconut milk ( to thicken the sauce)


What to Do:

1. Preheat oven to 350˚F (180˚C).
2. In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.
3. Add garlic, allspice, soy sauce, chutney, sugar, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.
4. Stir in coconut milk, mix well, cook for about 10 minutes. 
5. Add chopped silverbeet and cook until it has wilted mixing well. If you need to thicken the sauce use the cornflour mixture a bit at a time.
6. On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of filo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of filo.
7. Place prepared filo sheets in 9X5 in. a loaf tin, making sure one side overlaps (allowing you to fold it over once mixture has been added).
8. Pour mushroom mixture over filo
9. Fold filo over and lightly brush with oil.
10. Bake for 30 minutes, or until golden brown.
Mushroom & Spinach Pie

Sunday, 29 April 2018

Slow Cooker Easy Satay Chicken

What Yo Need:

2 chicken breast fillets cut into chunks or you can use chicken pieces  
2 cloves garlic crushed
1 small onion roughly diced (optional)
3-4 tablespoons of crunchy peanut butter( I only had smooth on hand so just blitzed some almonds and threw them in for crunch and texture)
2 tbsp of soy sauce
1 tablespoon brown sugar
1 tablespoon of Worcestershire sauce
1 tablespoon of tomato sauce
1 tablespoon of sweet chilli sauce 
2 med red Chillies chopped (optional)
3/4 tin coconut milk
1 tablespoon lime juice 
1 tablespoons of cornflour ( to be added at end of cooking if needed)

What to Do:

1. Place chicken and onion into slow cooker bowl.
2.Combine all the sauces and coconut milk and peanut butter and add to slow cooker
3. Cover and cook on low for 6hrs or high for 3hrs (cooking time varies between slow cookers)
4. If it looks a little dry add a little more coconut milk or if you need to thicken sauce at end of cooking, mix a spoonful of the sauce with 1 tablespoons of  cornflour and add to dish if needed
6. Serve with rice, vegetable, couscous or whatever you prefer. Garnish with coriander or shallots if you have them.

*Note*

Vegetables can be added to the sauce instead of meat if you prefer
Fine sliced vegetables such as carrot, celery and onion ,broccoli, beans are great.

My Verdict: 

The kids should love this as long (as they don't have a nut allergy) even with the two mild chillies in it. Personally for me though it wasn't spicy enough. But when I have had the best Thai Satay from my favorite restaurant I guess it is going to be hard to top. And so I  had to chop and fry up another two hot chill's seeds and all then added to the cooked chicken to give it some kick. I also didn't need to thicken the sauce with cornflour either it was pretty thick and personally I like lots of sauce,
Slow Cooker Easy Satay Chicken with Couscous and Broccoli

Friday, 27 April 2018

Easy Spinach & Ricotta Pie

What you need:

1x 375g tub of Ricotta Cheese
2x packets frozen  Spinach thawed
2x Eggs plus 1 extra for the wash
2 sheets of Puff Pastry
1x teaspoon of Nutmeg
Good pinch of Salt and Pepper
1-2 teaspoons crushed garlic
1/2 to 1 teaspoon of tarragon ( optional)
Non stick Pie Dish sprayed with oil

What to Do:

1. In a large bowl whisk the 2 eggs. Add Ricotta, Salt, pepper and  Garlic, whisk until smooth. Set aside.
2. Squeeze out as much water as you can out of the spinach. (I do it a handful at a time). Then add it to the Ricotta mixture and whisk or stir until well combined.
3. Place one sheet of the pastry in the pan for the bottom making sure to over lap the edges of the dish
4. Pour the Ricotta and spinach mixture in.
5. Put the top sheet of pastry on and fold over any over lapping bits making sure it is completely sealed. Put a couple slits in the top to let the heat escape.
6.Whisk the remaining egg with a little water and using a pastry brush give the pastry top a good baste 
7. Bake on 185 fan forced for oh maybe 45 minutes or until the top is nice and golden brown.
8. I do this extra step to ensure a good sealed pie and puffy crunchy bottom as well it makes all the difference. When it is cooked remove from oven, put an oven proof plate on top of it and gently flip it out of the pan. Give the bottom a good brush the the remaining egg wash and pop it back into the oven. Turn the temperature up to 230-250 and cook until the bottom is puffy and golden brown.
9. Remove from oven Gently flip it onto a rack to cool slightly, before serving hot or cold .
Freezes well.