Sunday, September 25, 2005

Choc Hazelnut Cream


Preparation Time:

0.25 hours


* 1/2 cup ground hazelnut
* 2 tbsp cocoa powder
* 2 cups cream
* 1/2 - 1 cup white chocolate

Cooking Instructions

1. Put all ingredients in a small saucepan and bring to the simmer.
2. Simmer and stir until all ingredients are combined.
3. Refridgerate
4. Serve with hazelnut meringues, ice cream or fresh strawberries

The more chocolate added, the firmer the cream will become.

Strawberry Sauce

Preparation Time:
0.25 hours

* 1 tbsp butter
* 1/2 - 1 cup sliced strawberries
* 1 tsp chinese 5 spice
* 2 tbsp red wine vinegar
* 3 tbsp caster sugar

Cooking Instructions
1. Melt butter in a small saucepan
2. Add in remaining ingredients and bring to the boil.
3. Adjust flavour to suit (more sugar or vinegar if needed).
4. Simmer for 5 minutes.

Serve with pork or chicken

Saturday, September 10, 2005

Caramel Slice

Very Simple and very delicious

1 cup self raising flour
1 cup brown sugar
1 cup dessicated coconut
6 tbsp butter, melted
1 can sweetened condensed milk
2 tbsp golden syrup
1.5 tbsp butter
150 g dark chocolate
  1. Combine flour, brown sugar, coconut and melted butter. Once combined, press into a greased/lined lamington tin.
  2. Bake in a moderately heated oven (180 degrees celcius) for 10 minutes
  3. In a small saucepan, add condensed milk, golden syrup and butter.
  4. Once the butter is melted, increase heat till simmering(slow boil) and cook for 5 minutes.
  5. Pour onto baked base and put back into the oven for another 10 minutes.
  6. Allow to cool.
  7. While base is cooling, melt dark chocolate (either in the microwave or over hot water, bain-marie style).
  8. Once melted, spread over caramel slice and place in the fridge to set.
  9. Cut up once set, and enjoy