Outrageously easy slice

You can all blame Inner Pickle for this one. Or perhaps the people of Mayflower village from where the cookbook containing the recipe came from. It’s called Easy Slice and while it is that, the name totally underplays what this slice is. It’s like a snickers with coconut. It’s addictive. It is outrageously easy to make. And dangerously easy to eat.

 

Part of me wants to call it Slut Slice because it’s so easy and goes down a treat. What? Too much?

 

My pictures do not do it justice. In fact, when I took them I thought, ‘man, few could make a slice containing all forms of sugar, chocolate and saturated fat could make it look like a lasagne but I have’. Then Mum saw it and asked if it was a lasagne type dish and then BabyMac said the same thing about the meat and cheesy looking picture in my last post.

So maybe I should call it Not Lasagne Slice .


Easy Slice  

Mayflower Village Cookery Book via Inner Pickle

  • 6oz (185g) butter, melted
  • 1 packet Nice biscuits, crushed
  • 1 packet choc chips (mine was 230g as was Inner Pickles)
  • 1 packet walnuts (Inner Pickle’s was 120g, I used unsalted peanuts which I then toasted – I didn’t measure them, instead I just sprinkled them over the top for a good coverage)
  • 2oz (about 3/4 cup) shredded coconut
  • 1 tin (395g) condensed milk
  1. Preheat the oven to 180C and line a slice tin (18cm x 27cm) with baking paper
  2. Pour in the melted butter then spread over the crushed biscuit
  3. Sprinkle over the choc chips, then the nuts and then the coconut
  4. Pour the condensed milk over the top
  5. Bake for 20 minutes.
Let it cool completely before trying to remove from the tin or cutting it as otherwise the base will just crumble into a thousand pieces. I know I know, it’s hard to wait but believe me, it’s totally worth it.

 

 

Honey Nut Slice

OK, I made this for the first time yesterday and am about to go and make another batch. I’m going to put it in a bigger tin so it goes thinner because essentially this is like a florentine and well, me and florentines go way back.

I can’t remember where I got this recipe from – it’s one of those ripped out of something a lifetime ago so apologies to the originator but thanks as well. My life is so much better for having this recipe in it.

I hadn’t bought enough pistachios so I threw in some pecans. So good. So very very good.

Honey Nut Slice

Honey Nut Slice
 
You just need to make this.
Author:
Ingredients
  • 250 g butter
  • ⅔ cup caster sugar
  • ⅓ cup honey
  • ⅓ cup cream
  • ⅓ cup brandy
  • 300 g flaked almonds
  • 150 g shelled unsalted pistachios or your nut of choice, I more often than not use pecans
  • 100 g dark chocolate
Instructions
  1. Preheat your oven to 200C and line the base and sides of 19x20cm (or thereabouts) tin, then grease it well
  2. Melt the butter in a saucepan then add the sugar, honey, cream and brandy
  3. Bring it all to the boil
  4. Remove from the heat and stir in the nuts
  5. Pour it into the tin and bake for 25 minutes or until the top is golden brown
  6. Remove from the oven and let it cool
  7. Melt the chocolate and then drizzle it over the top
  8. Refrigerate and then cut into bite size pieces - store in the fridge.
  9. Eat yourself into a diabetic coma.

 

Three-Layered Peppermint Bark

So over the past few years some of my US online friends have talked about a festive season treat called peppermint bark. I was intrigued and then I saw this. I’ve been waiting all year to make it and it hasn’t disappointed. At all.

Three-Layered Peppermint Bark

From Bon Appetit via Orangette

  • 500g white chocolate (not cooking chocolate and make sure it is good quality w/ cocoa butter content)
  • 30 red and white striped candy canes, crushed
  • 200g dark chocolate (again, not cooking chocolate)
  • 8 tbsp cream
  • 3/4 tsp peppermint essence

  1. Use the back of a large flat baking tray and mark out a 12×9 inch rectangle.
  2. Melt the white chocolate and spread 2/3 cup of it over the rectangle using a spatula or palette knife
  3. Sprinkle over 1/4 cup of the crushed peppermint canes and chill until set – about 10-15 minutes
  4. Combine the dark chocolate, cream and peppermint essence until just melted then cool to barely luke warm – about 5 minutes
  5. Pour over the white chocolate and then use a palette knife to smooth to an even layer then refrigerate until firm – about 20 mnutes
  6. Rewarm remaining white chocalate then, working quickly, pour over the dark chocolate layer and spread to cover.
  7. Sprinkle over remaining crushed candy canes and chill until set – about 20 minutes.
  8. To cut, pull it out of the fridge for a little while – I found cutting it while really hard just resulted in the layers splintering from each other.

Maggie Beer’s Chocolate Cake with Whisky-soaked Raisins and Orange Zest

So I made this yesterday for our Christmas gathering with my Dad, step-mother and family. I was down for dessert and along with pavlova topped with cream, lemon butter and fresh fruit I was bringing our family’s traditional Christmas pudding cooked in cloth. Then the last fortnight came and firmly bit me on the arse. I only got the fruit soaking a few days ago for the pudding so getting one made and on the stove for five hours was just not going to happen.

I’d seen this recipe in Maggie Beer’s Maggie’s Table and knew it would be good some time ago – it came to me that it would make a fine Christmas pudding alternative and boy, was I bang on the money on that front.

This cake is seriously good. I only had a tiny sliver yesterday due to the dedicated food consumption that had gone before it and man, today all I can think about is making it again so I can sit in front of it like a fat fool and eat it until my head falls off.

I should say, I did not roast the almonds and then grind them, I simply used some store-bought almond meal. I am sure doing that step would take the cake to even greater heights but it was delicious even without doing so.

So go on, make it .

Chocolate Cake with Whisky-soaked Raisins and Orange Zest
Maggie Beer, Maggie’s Table

  • 1/3 cup raisins
  • 1/3 cup Scotch whisky
  • 160g blanched almonds
  • 50g plain flour
  • 375g dark couverture chocolate (70% cocoa)
  • finely grated zest of 1 orange
  • 210g unsalted butter
  • 170g caster sugar
  • pinch of salt
  • 5 eggs
  • 175ml pouring cream
  • 250g couverture chocolate
  1. Soak raisins in whisky for a few hours
  2. Preheat fan-forced oven to 180C
  3. Place almonds on baking tray and roast for 10 minutes or until golden. Let cool slightly then process in a food processor until finely ground. Add flour and set aside
  4. Melt chocolate and the add the zest to it
  5. Beat butter and sugar until pale and fluffy then add eggs one at a time. The mixture will split but don’t worry, it comes back together when the almonds and flour are added
  6. Fold in the melted chocolate then the soaked raisins and any of the whisky juices that are left in the bowl
  7. Sprinkle over the almond and flour mixture and fold through very gently, being careful not to overmix
  8. Lightly grease and line a 20cm springform round cake tin
  9. Bake for an hour or until skewer comes out clean (mine took at least another 10 minutes and probably could have done with another 5 or 10 minutes)
  10. Remove from the oven and sit on a wire rack in its tin for 10 minutes, then turn out and let cake cool completely.
  11. Make the ganache by bringing the cream to the boil and then pouring over the chocolate. Leave for a few minutes to melt and then stir thoroughly
  12. Pour over the cooled cake and then leave to cool for a further hour (not in the refrigerator) before serving

Divine with double cream or vanilla ice cream.

Instant Chocolate Mousse

I don’t think anyone would be surprised to know there has been a significant amount of comfort eating going on around here, what with recent events and all.

I made this because I was craving something of this texture, knew the boys would love it and it seemed relatively straight-forward. It’s also a Nigella recipe so was bound to work. Bless her. The texture is sublime and the marshmallowy chocolate flavour is instantly comforting. The boys adored it.

I’m not normally one for recipes that cut corners, but the good thing about this – apart from having chocolate mousse in next to no time – is that there are no raw eggs, so the old, the pregnant and the young can eat it with gay abandon.

Instant Chocolate Mousse
From Nigella Express

  • 150g mini marshmallows (I used normal size)
  • 50g soft butter
  • 250g good dark chocolate, chopped into small pieces (this is critical. Don’t use Nestle buttons, it will taste like balls)
  • 60ml hot water from a recently boiled kettle
  • 1 x 284ml tub double cream (ours come in 300ml so I used that)
  • 1 tsp vanilla extract
  1. Combine the marshmallows, chocolate and water in a heavy based saucepan and place over a low heat – just go gently here as you don’t want to burn the chocolate while the marshmallows melt
  2. Give it a stir every so often
  3. Meanwhile, whip the cream with the vanilla until thick
  4. Fold the cream into the cooling chocolate mix until you have a smooth cohesive mixture
  5. Pour into four glasses or ramekins (I did 5 martini glasses – use four and you’re getting a big serve) and chill for as long as you can stand it.