Staple2

Salted Caramel Chocolate Slice Chocolate Baseone hundred and twenty five grams butter, chopped coarsely one hundred and fifty five grams dark eating chocolate, chopped coarsely one egg two thirds of a cup caster sugar three quarters of a cup plain flour one quarter of a cup self raising flour Salted Caramel Filling three hundred and ninety five grams canned sweetened condensed milk thirty grams butter one quarter of a cup golden syrup or treacle two teaspoons coarse cooking salt Chocolate Glaze one hundred and eighty five grams dark eating chocolate, chopped coarsely fifty grams butter one// Preheat oven to one hundred and eighty degrees. Grease and line a thirty centimetre rectangle tin with baking paper, extending paper over sides of tin. two// Stir butter and chocolate in medium saucepan over low heat until smooth. Cool. three// Beat egg and sugar in a small bowl with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flours. Spread mixture into pan and bake for ten minutes. Remove from oven. four// Meanwhile make caramel filling by combining ingredients in a saucepan over medium heat until mixture thickens and becomes caramel in colour. five// Pour caramel filling over base and smooth with a spatula. Bake for eight minutes then cool for ten minutes before refrigerating until cold. six// Make chocolate glaze by melting the chocolate and butter in a saucepan over low heat until smooth. Spread over caramel and refrigerate for two hours at least before cutting. Makes approx twenty four depending on slice size. 
Jul 3

Salted Caramel Chocolate Slice


Chocolate Base
one hundred and twenty five grams butter, chopped coarsely

one hundred and fifty five grams dark eating chocolate, chopped coarsely

one egg

two thirds of a cup caster sugar

three quarters of a cup plain flour

one quarter of a cup self raising flour



Salted Caramel Filling

three hundred and ninety five grams canned sweetened condensed milk

thirty grams butter

one quarter of a cup golden syrup or treacle

two teaspoons coarse cooking salt



Chocolate Glaze

one hundred and eighty five grams dark eating chocolate, chopped coarsely

fifty grams butter

one// Preheat oven to one hundred and eighty degrees. Grease and line a thirty centimetre rectangle tin with baking paper, extending paper over sides of tin.

two// Stir butter and chocolate in medium saucepan over low heat until smooth. Cool.

three// Beat egg and sugar in a small bowl with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flours. Spread mixture into pan and bake for ten minutes. Remove from oven.

four// Meanwhile make caramel filling by combining ingredients in a saucepan over medium heat until mixture thickens and becomes caramel in colour.

five// Pour caramel filling over base and smooth with a spatula. Bake for eight minutes then cool for ten minutes before refrigerating until cold.

six// Make chocolate glaze by melting the chocolate and butter in a saucepan over low heat until smooth. Spread over caramel and refrigerate for two hours at least before cutting.

Makes approx twenty four depending on slice size. 

Mango Sorbet three quarters of a cup caster sugar one and a half cups water flesh of four mangoes quarter of a cup greek style or natural yoghurt one// In a saucepan, boil sugar and water for two minutes or until sugar has dissolved. Allow to cool. two// In a food processor process the mango flesh and yoghurt until smooth and creamy. Stir through the cooled sugar syrup three// Transfer to a container and freeze for at least 6 hours, stirring every hour until frozen. t 
Jul 6

Mango Sorbet


three quarters of a cup caster sugar

one and a half cups water

flesh of four mangoes

quarter of a cup greek style or natural yoghurt

one// In a saucepan, boil sugar and water for two minutes or until sugar has dissolved. Allow to cool.

two// In a food processor process the mango flesh and yoghurt until smooth and creamy. Stir through the cooled sugar syrup

three// Transfer to a container and freeze for at least 6 hours, stirring every hour until frozen.

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Rhubarbabout seven stalks of rhubarb, washed and chopped half a cup sugar two tablespoons of water one// Put the rhubarb, sugar and water in a saucepan. Let it simmer on a low heat for about twenty minutes. Stir occassionally  until it starts falling apart.  Serve it just by itself as dessert, add it to porridge, with yoghurt or muesli or on a toast. Serves four.  
Jul 25

Rhubarb

about seven stalks of rhubarb, washed and chopped

half a cup sugar

two tablespoons of water



one// Put the rhubarb, sugar and water in a saucepan. Let it simmer on a low heat for about twenty minutes. Stir occassionally  until it starts falling apart. 

Serve it just by itself as dessert, add it to porridge, with yoghurt or muesli or on a toast.

Serves four.  

Banana and Blueberry Pancakestwo eggstwo cups of milktwo tbsp vegetable or canola oiltwo cups of flourtwo tbsp sugarone tbsp baking powderone large overripe banana, mashedthree quarters of a cup of blueberries, halvedicing sugar, honey, maple syrup to serveone// In a large mixing bowl combine the egg, milk and oil. Whisk until foamy.two// In another bowl combine the flour, sugar and baking powder. Add the dry mixture to the wet ingredients and whisk until combine and the mixture is smooth. three// Add mashed banana and blueberries to the mixture and gently fold through. four// Heat, on medium heat, a large non stick fry pan or spray fry pan lightly with non stick cooking oil. Pour a quarter of a cup of batter into the centre of the frypan. Allow the mixture to spread naturally. five// When the surface of the batter begins to bubbles and the ends begin to dry out, using a spatula flip pancake to the other side. Cook for another minute or so until pancake is golden brown then remove. six// Repeat with the rest of the batter. Serve with extra blueberries, banana, syrup, icing sugar. Enjoy.Serves approx. six
Feb 15

Banana and Blueberry Pancakes


two eggs
two cups of milk
two tbsp vegetable or canola oil
two cups of flour
two tbsp sugar
one tbsp baking powder
one large overripe banana, mashed
three quarters of a cup of blueberries, halved
icing sugar, honey, maple syrup to serve

one// In a large mixing bowl combine the egg, milk and oil. Whisk until foamy.

two// In another bowl combine the flour, sugar and baking powder. Add the dry mixture to the wet ingredients and whisk until combine and the mixture is smooth.

three// Add mashed banana and blueberries to the mixture and gently fold through.

four// Heat, on medium heat, a large non stick fry pan or spray fry pan lightly with non stick cooking oil. Pour a quarter of a cup of batter into the centre of the frypan. Allow the mixture to spread naturally.

five// When the surface of the batter begins to bubbles and the ends begin to dry out, using a spatula flip pancake to the other side. Cook for another minute or so until pancake is golden brown then remove.

six// Repeat with the rest of the batter. Serve with extra blueberries, banana, syrup, icing sugar. Enjoy.

Serves approx. six