Friday Food: TimTam Tart

Taste's timtam tartI accidentally started a chocolate Easter theme and so I am just going with it. This recipe is from the April Taste magazine. I am using a picture of their page because I sent the TimTam Tart proper along to MrsDrWho's Morning tea. We made do with a small version at Sewing.

The recipe calls for TimTams, which are two rectangular chocolate biscuits sandwiched together with a chocolate cream ganache and then covered in chocolate. The tart used dark TimTams, but I went with a mixture of original milk chocolate TimTams and the dark.

You need 2 x 200g packets of TimTams: 300g used to make the tart case and the remaining 100g for the decoration.

I could not buy a tart tin with a removable base, so I used a loaf tin with the same dimensions and made some baking paper handles under the lining paper so the tart could be lifted out. This worked successfully at Sewing, though I did need to dip the base of the tin in some hot water in the sink.

There are a few steps to follow, but this is definitely easy. Don't leave the tart out of the fridge.  In the last photo you can see that the milk ganache does start to soften.

Other than using a mixture of TimTams, I followed the recipe and MrsDrWho reported that the tart was a big hit at Morning Tea!!

 

TimTam Tart     serves 8-10

 

  • 300g TimTams
  • 35g butter, melted and cooled

 

For the milk ganache:

  • 400g milk chocolate, chopped
  • 250ml thickened cream
  • 50g butter
  • 1 tspn vanilla extract
  • 1/2 tspn salt flakes

 

For the dark ganache:

  • 150g dark chocolate, I used 70%
  • 50g butter

 

To decorate:

  • 300ml of double cream whipped to soft peaks
  • 100g TimTams, cut into shards
  • dark cocoa powder for dusting on the top

 

TimTams

 

TimTam crush and butter

Crush 300g of the TimTams using a food processor or put them in a ziplock bag and crush them with a rolling pin. Add the melted 35g of butter and process, or mix well.

Tin and timtam crust

Grease and line a 2.5cm deep, 11 x 35cm fluted tart tin with a removable base. I used a 12 x 28cm loaf tin. Press the mixture over the base of the tin and up the sides as best you can. I used the base of a glass to get right into the corners. Freeze for 15 minutes.

Milk choc ganache

The 15 minutes freezing time is the exact amount needed to make the milk chocolate ganache. Put the milk chocolate, cream, butter, vanilla and sea salt in a microwave proof bowl. Microwave on High for 30 seconds at a time and mix very well in between. It took 2 minutes for the ganache to form. It is best to mix the last few lumps of chocolate into submission. Cool for 5 minutes.

Milk choc ganache layer

Pour the ganache into the tart case and level with the back of a spoon. Refrigerate for at least 2 hours.

Dark choc ganache

To make the dark chocolate ganache, microwave the dark chocolate and butter on High for 30 seconds at a time until it is almost melted. Then stir until it is smooth. Set aside to cool slightly.

Last layer dark ganache

Pour over the milk chocolate ganache layer, smooth quickly as the chilled layer will speed up the setting process. Refrigerate for 15-20 minutes and it is ready to serve. Or keep in an airtight container in the fridge for up to three days at this stage.

When ready to serve, remove the tart from the tin. The recipe says to top with whipped cream, TimTam wedges and dust with the dark cocoa. MrsDrWho said that they cut the slices first and then dolloped on the cream, added a TimTam wedge and a final dusting of cocoa. This is what we did at Sewing. As you can see, I allowed the tart to sit out of the fridge for a tad too long and the milk chocolate ganache softened. The taste was not affected!!

Timtam tart

 


Friday Food: Over-The-Top Chunky Chocolate Brownie Tart

Over the top chunky choc brownie tartThis Over-The-Top Chunky Chocolate Brownie Tart is from April's Super Food Ideas Magazine. I made it in the afternoon and took it to Quilting, where upon it was declared quite Over-The-Top, but utterly delicious.

The tart is made in a fluted flan tin with a removable base, but if you don't have one, you can use a spring-form tin, or even a plain cake tin. I would make a firm cardboard base, covered with foil and/or baking paper, with baking paper handles underneath poking out, so the tart can be lifted out after it is baked.

I used two packets of Kingston biscuits: a Kingston is two smallish coconut biscuits sandwiched together with chocolate cream. I didn't even use a blender or food processor, I just put them in a plastic ziplock bag and used the heaviest glass olive oil bottle to crush them. They are very crushable, though I did need to break up the chocolate cream somewhat. If you can't buy Kingston Biscuits substitute 400g of your favourite biscuits.

The brownie filling is studded with chocolates before it is baked. I used a box of Favourites as specified by the recipe, but you could use 160g of any chocolates. I cut the whole 320g of mini chocolates on an angle and arranged them with the cut side up. Waste not, want not.

And that's it. It is a quick and doubly delicious chocolaty treat. They suggest serving it with a scoop of vanilla ice-cream. Whatever you choose, it is definitely Over-The-Top. It serves 10, but could easily serve 12-16: you only need a wafer thin slice.

 

 

Over-The-Top Chunky Chocolate Brownie Tart         serves 10-16

 

  • 2 x 200g packets of Kingston Biscuits
  • 50g butter, melted and cooled
  • 100g butter extra, chopped
  • 100g good dark chocolate, chopped
  • 3 eggs, lightly beaten
  • 2/3 cup (140g) caster sugar
  • 1 cup (150g) plain flour
  • 1/3 cup Dutch processed cocoa powder
  • optional: 1/4 tspn salt flakes
  • 2 tspn vanilla paste or extract
  • 1/2 320g box of Favourites chocolates

 

Grease a 3cm deep, 24cm round loose based fluted flan tin. Place on a baking tray for stability.

Kingston biscuits

Process or crush the biscuits then add the 50g of cooled butter and mix/process until well combined.

Line the flan tin

Press evenly over the base and sides of the flan tin. I used the base of a small glass to compact the biscuits firmly. Refrigerate while you make the brownie filling.

Melting for brownies

Place the 100g butter and dark chocolate in a bowl and microwave on High for 30 seconds, then stir. Repeat at 20 second intervals, stirring. It is best to err on the side of not quite melted and stir till smooth: chocolate burns quite easily. Cool slightly, then add the eggs and whisk till combined

Flour cocoa salt

Now heat the oven to 180*C/160*C fan-forced. Sift or whisk the flour, sugar, cocoa and salt together.

Fill flan with brownie

Add to the chocolate mixture in 2 parts, folding firmly together. Add the vanilla and stir for a final time. Spoon into the prepared biscuit base and smooth the top. If it is a little stubborn, use the back of a large spoon, dipped in very hot water and dried before you smooth.

Add chocolates and bake
Prepare the chocolate, cut or trim as desired, and arrange in the brownie batter.  Bake for 30 minutes. The brownie should be just set to the touch.  Cool completely in the tin.

Half a tart

Remove carefully from the flan tin, cut into wedges and serve with any accompaniments you like. I think a light dusting with icing sugar would be lovely.

Piece of tart

Next week: TimTam Tart


Friday Food: Hobnobs or Choc Oat Biscuits

HobnobsWell, time has slipped away unexpectedly. We have been tired and it has been hotter than Hades. Thankfully it was cooler today and apart from the actual turning on of the oven, these biscuits require very little effort. Hobnobs are an oaty biscuit from the UK. They are very plain, but now they are also topped with chocolate if you so desire. I made dark, milk and white chocolate Hobnobs. I tasted the white chocolate one and it was delicious. I love the oaty taste. I did put in less salt than the recipe said and even now, I think they taste salty. I try not to eat too much salt, so I may be super sensitive. I used plain wholemeal flour and added 1 1/4 tspn of baking powder. This recipe is from the March Recipes + magazine. I was able to eke out 18 biscuits.

 

 

Hobnobs      makes about 16 biscuits

  • 1 cup traditional rolled oats
  • 2/3 cup wholemeal self-raising flour
  • 1/4 cup firmly packed brown sugar
  • 1/2 tspn salt, I put 1/4 tspn salt flakes
  • 100g butter, melted
  • 20-40ml milk as needed
  • 100g dark/milk/white eating chocolate, melted

 

Preheat oven to 180*C or 160*C fan-forced and line two trays with baking paper.

Dry and wet

Put the oats, flour, sugar and salt into a bowl. Mix together and make a well in the centre. Pour in the melted butter.

Make the dough

Mix thoroughly and then add as much milk as is needed to make a dough. I used 20ml.  Form into a disc and wrap in clingfilm and refrigerate for 15 minutes.

Cool roll cut out

Unwrap the dough and place it between two sheets of extra baking paper on the bench. Roll it out to a thickness of about 3mm between the sheets of paper. This will stop it sticking. It is also a weird kind of ANZAC biscuity dough and you can just take a piece from one place and add it to another and it joins in very happily. Use a 6cm diameter circle cutter, mine was 6.5cm, and cut out biscuits.

And bake and cool

Use an egg slide or an offset spatula to move them to the tray. They don't seem to spread very much at all. Bake for 12 minutes, or until golden brown. Cool completely on the tray.

Choc on top

When they are cold, flip them over and spread melted chocolate on the flat side. Allow the chocolate top set and you have Hobnobs!!!

All the hobnobs


Friday Food: Choctella Cupcakes

A choctella cupcakeThis week I had medical appointments every day except today, when I had a social appointment. There was a lot of sleeping in the afternoons. I started making the frozen caramel slice from the cover of the March Delicious, but I slightly lost the will to continue. Instead, I baked the incredibly quick and impressive Choctella Cupcakes from the March Taste Magazine.

I changed one thing: I only used 85g of butter and I substituted vegetable oil for the remaining 15g. The oil helps to keep the cake moist and gives a nice texture, while the butter adds flavour.

I know there are some people who do not like to use Nutella, as it contains palm oil. There are recipes to make your own Nutella: eg here and here. I don't eat chocolate so I don't eat Nutella, but I am conflicted. I bought another brand, Nutino, which rated a B on the Shop Ethical site.

Baking crisis averted. I can highly recommend this recipe. When I moved the cupcakes to the cooling rack I accidentally tore a little piece from the top of one and I ate it!! It was delicious and I thought a fingernail size piece wasn't going to hurt me!!!

 

Choctella Cupcakes       makes 12

  • 140g (2/3 cup, firmly packed) brown sugar
  • 100g butter, room temperature, cubed ( I used 85g  butter/15g oil)
  • 75g dark choc (I used 70%) chopped
  • 125ml (1/2 cup) water
  • 2 eggs
  • 150g (1 cup) self raising flour
  • 50g (1/3 cup) plain flour
  • 2 tbspn (40ml) cocoa, (I use Dutch processed)

To decorate

  • 240g (3/4 cup) choc-hazelnut spread
  • 300ml cream, whipped
  • 12 Ferrero Rocher chocolates ( hazelnut chocolate confections)
  • chocolate sprinkles or grated chocolate

 

Preheat the oven to 180*C/160*C fan-forced and line a muffin tin with 12 paper cases.

Everything but the dry

Put the sugar, butter (butter and oil), chocolate and water into a pan over a low-medium heat and stir for 2-3 minutes until smooth. I microwaved mine for 2 minutes on medium, stirring half way through. Cool slightly then add the eggs and whisk.

And the dry

Sift over the flours and cocoa and fold gently through.

Fill and bake

I used a 1/4-ish cup ice-cream scoop to fill the paper cases. The recipe filled the 12 cases perfectly. They should be about 3/4 full. Bake for 20 minutes. The cupcakes are cooked when a toothpick inserted into the centre comes out clean. Put them on a cooling rack straight away. When they are cool, swirl on some choc-hazelnut spread, dollop on some whipped cream, add a Ferrero Rocher and chocolate flakes. The cupcakes look, and taste, fabulous!!!

Choctella cupcake


Friday Food: Pineapple Coconut Cake Slice

Pineapple coconut cakeHow lucky we are, it was only 24*C today, so it was nice weather for baking. I chose to bake the March 2017 Better Homes & Garden Pineapple Coconut Cake Slice, which can also be **muffins. I shouldn't have used the blender part of my food processor. I really should have used the bowl, but after some poking and prodding (with the machine off I hasten to add) everything went swimmingly.

All the ingredients are added in turn and blended and then spread into the tin and baked. It is nice and easy. There is not much pineapple, just a 225g can, nevertheless it is very tasty. The cake really is a slice, quite thin, but you have a pleasing icing-to-cake ratio. The icing uses the juice drained from the tin of pineapple. I drizzled passionfruit over the top and its sharp tanginess contrasted well with the sweeter cake. Icing sugar mixture contains cornflour or something similar. It helps the icing to set more quickly, but it isn't gluten free. Pure icing sugar is, but it needs far more sifting.

The recipe says it takes an hour to cool after it is baked, but it took far less than that. The cake/slice serves 18, and I think this is an accurate estimation. I don't think this is a cake for keeping, it is a cake for eating right now, or in the immediate future. I have decided to think of it as the scone of cakes: it only takes 5 minutes to prepare and mine took 20 minutes to bake.

BH&G suggests several different toppings for the cake/slice: blueberries, toasted coconut chips, diced pineapple, passionfruit, mint leaves and edible flowers. The cake has a very delicate pineapple flavour, and I really enjoyed it. I did actually eat a piece from the stack in the photo because, (Sad!) the icing on top was spoiled by being stacked!!

**To turn the cake batter into muffins, use a 12-hole muffin tray and fill the paper cases 2/3 full and bake for 20 minutes.

 

Pineapple Coconut Cake Slice       serves 18

  • 225g can of pineapple pieces/slices in juice,
  • 125g unsalted butter, softened and cubed
  • 2 eggs
  • 1 cup caster sugar
  • 1/4 cup desiccated coconut, I used shredded coconut
  • 1 1/2 cups self-raising flour
  • 1 1/2 cups icing sugar mixture for the icing

 

Preheat the oven to 180*C and grease a 20 x 30cm tin and line it with baking paper. Drain the juice from the can of pineapple and set it aside, you will need 1/4 of a cup later on.

Pineapple butter eggs

Put the pineapple in the bowl of a food processor and puree, add the butter and eggs.

Sugar

Blend again and then add the sugar.

Coconut and flour

Almost done: add the coconut and pulse a few times and then finally the flour. Pulse gently. If the cake batter is worked too much it will become tough. If in any doubt, scrape the batter into a bowl and gently fold in the flour.

And bake

Spread the cake batter into the tin and smooth the top. Bake for 20-25 minutes. The cake is cooked when a skewer inserted in the centre comes out clean, the cake comes away from the side of the tin, and the top is golden brown.

Cool in the tin for 15 minutes and then place on a rack until it is completely cold.

Icing

Add 1/4 cup of the drained pineapple juice to the icing sugar mixture and whisk until there are no lumps. I thought the icing was far too runny and added at least another 1/2 a cup of icing sugar. Here is where you can add further toppings, it's where I spooned on the passionfruit. Set aside for maybe 15 minutes for the icing to set.

And then ice

Cut into 18 pieces and eat with gusto.

Some pineapple coconut cake


Friday Food: Salmon and Pea Potato Patties

Salmon pea potato pattiesAnd so the end is here. Teachers officially go back to school on Monday and this is the last of the Lunch-box  recipes.  Once again, this is a really easy recipe, the most onerous part is peeling the potatoes. The potatoes should be floury and for mashing, not waxy. There are so many types of potatoes, but perhaps there is a helpful information label at your shop?? I swapped out tuna for salmon. I much prefer salmon and even if these aren't for me, I still prefer the smell of salmon. I left out the dill and added extra chives and parsley. This recipe allows you to change the ingredients to suit your taste: you could use sweet potato and maybe zucchini instead of peas.

Panko breadcrumbs are a Japanese style breadcrumb. We can buy Australian ones in our supermarkets, there are usually some in the Asian section too, but ordinary breadcrumbs are fine. You can make the patties right up to the panko breadcrumb stage and then freeze them for cooking later on, but they will also freeze once they are cooked. I like this, because you can take one out and defrost it in the microwave and heat it up. I like salmon patty on toast!! I used an ice-cream scoop to portion out the patties and I made 15 instead of 16. I suspect if I had been a little more careful I would have easily made 16.

There is a 30 minute wait while you refrigerate the patties. This is an important step, because the patties are less likely to fall apart when you fry them if they are very cold. I sometimes cheat and do 15 minutes in the freezer. They are delicious with a good squeeze of lemon juice, with or without tartare sauce.

 

Salmon and Pea Potato Patties     makes 15-16

 

  • 700-800g floury potatoes, peeled and chopped
  • 425g can salmon in springwater, drained
  • 1/3 cup frozen peas
  • 1/4 cup chopped fresh chives
  • 2 tbspn chopped fresh flat-leaf parsley
  • 2 tbspn chopped fresh dill
  • 2 teaspoons of lemon zest
  • 1 clove garlic, grated
  • 1/2 cup plain flour
  • 1 egg
  • salt and pepper
  • 3/4 cup panko breadcrumbs
  • extra virgin olive oil for shallow frying

NB: An Australian tablespoon is rather sensibly 40ml, or 4 teaspoons.

Potatoes

Peel and chop the potatoes into chunks. Put them in the saucepan and cover with cold water, and bring to the boil. Put the lid on, turn the heat down and cook for about 10 minutes, or until tender.

Boil and mash

Drain and return them to the hot pan, to dry the out as much as possible. Mash well and set aside until cold.

Combine it all

Meanwhile put the drained salmon, herbs, garlic and lemon zest in a large bowl. Mix together. Add the cold potato, egg and four and combine. Strangely, I have no photo of this, but I remember I used gloved hands to mix it all together and I suspect I just forgot.

Patties and breadcrumb

Form patties using a 1/3 cup measure or an ice-cream scoop. Shape and then toss in the panko breadcrumbs. There is no flour and egg wash and the crumbs stick well.

Refrigerate and fry

Refrigerate for 30 minutes. Heat the olive oil in a large fry pan over a medium heat and cook the patties in 3 or 4 batches for 4 minutes a side. They should be golden and heated right the way through. Drain on paper towel. Serve hot, warm or cold.

And so ends the Lunch-box recipe series:  Banana Apple and Muffin Yoghurt Slice, Broccoli Bacon and Zucchini Slice and Banana Coconut Nutella/Chocolate Bread. Happy Back To School!!!

Salmon pea and potato patties


Friday Food: Banana Coconut Nutella/Chocolate Bread

Banana coconut choc loafI am so tired. I have done too many things today, so thank goodness this Lunch-box loaf recipe, from the January Super Food Ideas, is so easy.  If you are going to freeze the loaf, don't swirl Nutella on top, instead sprinkle with dark choc chips. I decided I would swirl Nutella through the centre and sprinkle choc chips. It makes a huge loaf, which serves 10.

 

 

 

 

Banana Coconut Nutella/Chocolate Loaf     serves 10

  • 1 1/2 cups plain flour
  • 1 cup self-raising flour
  • 2 tspn ground cinnamon
  • 1 tspn bicarbonate of soda
  • 3/4 cup brown sugar
  • 2 over ripe bananas, mashed
  • 165ml canned coconut milk
  • 1/3 cup golden syrup
  • 1/4 cup extra virgin olive oil
  • 2 eggs, lightly beaten
  • 1/3 cup Nutella and/or 1/3 cup dark chop chips

 

Preheat oven to 180*C/160*C fan-forced. Grease a 7 x 9 x 25cm loaf tin and then line with two layers of baking paper.

Dry ingredients

Mix together the dry ingredients: flours, cinnamon, bicarb soda and sugar.

Wet ingredients

Whisk together the wet ingredients is a separate bowl or jug: mashed bananas, eggs, coconut milk, golden syrup and olive oil.

Combine wet and dry

Combine the wet and dry together, mixing well. I added half of the choc chips here.

Swirl nutella

Spoon half the batter into the tin, and I tap it on the bench to even it out. Dollop on the Nutella and swirl through.

And bake

Spoon the remaining batter over the top, smooth and level out. If you will not be freezing the loaf, swirl Nutella on top, if it will be frozen sprinkle on the rest of the choc chips and bake for 60-70 minutes. I tested at 60 minutes and it definitely needed the extra 10 minutes. It is cooked when a skewer poked into the centre comes out clean. Rest in the tin for 10 minutes and then turn out onto a rack to cool completely. I love the way the loaf looks with the Nutella swirled through the centre. I think this would be lovely warm from the oven, but great cold as well.

Banana coconut chocolate loaf


Friday Food: Broccoli, Bacon & Zucchini Slice

Broccoli and bacon sliceThis is the second in my Lunch-box series from the January 2017 Super Food Ideas magazine. This is so easy to make, and very tasty. I would pack a salad of tomatoes, cukes and maybe some carrot sticks to go with the slice. Once again, I baked in my very nice green 20 x 30cm slice tin. It is about 5cm high and the slice does rise a little.  I bought the vegetables specified in the recipe, but I prefer broccolini and maybe baby spinach or peas. You could omit the bacon and use ham, chicken or a tin of salmon.

We never really thought about refrigerating our lunches when I was at school, but when I was teaching I would have kept this in the fridge all morning. This can be served warm or cool, and it makes 15 generous pieces which will keep in the freezer ready for a lunch-box emergency!!

Nothing else to say really, it does need a little cooling time in the preparation and also after baking. Oh and I think I would add extra parsley sprinkled on top, because it makes it look more appetising. I like parsley with everything: I made Nigella's pasta snails with garlic butter yesterday and had lots of parsley in that!!

 

Broccoli, Bacon & Zucchini Slices   makes 15 serves

  • 125ml extra virgin olive oil, separated into 40ml and 85ml
  • 1 onion, finely chopped, I used a red onion
  • 4 rashers of bacon, trimmed and chopped
  • 1 head of broccoli, divided into little florets
  • 2 cloves garlic, crushed
  • 1/2 cup basil leaves, torn - or parsley!!
  • 3 zucchini, grated
  • 200-250g tasty cheese, grated
  • 1 1/2 cups self-raising flour
  • 8 eggs
  • 125ml milk
  • 100g feta cheese, crumbled
  • salt and pepper to taste

 

Preheat oven to 180C/160 fan-forced. Grease and line a 20 x 30 x 5cm high baking dish.

Saute

Heat the 40ml of olive oil over a medium-high heat and fry the onion and bacon for 5 minutes, until the onion softens. Add the broccoli and cook for another minute and the garlic and cook 1 minute more. Set aside to cool for 10-15 minutes.

Eggs milk oil

Whisk together the eggs, milk and remaining 85ml of olive oil. I added salt and pepper here.

Dry ingredients

I really need a large bowl, I ended up using my large square pan as a mixing bowl. Transfer the bacon mixture to a large bowl, along with the self-raising flour, grated zucchini, basil leaves and 1 1/2 cups of the grated tasty cheese. Mix well, I used my hands.

Combine wet and dry

Pour over the wet ingredients and mix thoroughly until well combined.

Top and bake

Pour into the baking dish, smooth the top and then sprinkle over the rest of the tasty cheese and the crumbled feta. Bake for 40 minutes, I left mine for 50 minutes by accident, so it is more than a little golden on the edges. Cool in the pan for 15 minutes and then it is ready to serve immediately, or cool and portion for freezing.

Broccoli bacon zucchini slice


Friday Food: Banana Yoghurt & Apple Muffin Slice

Banana apple sliceI am very lucky to be able to have whatever I want for my lunch. At noon I think about what I would like to eat and set about making it. Not so when I was teaching: you had to prepare lunch the night before. Not all schools have a canteen, so tasty and efficient-to-eat food is a must. Over the next four weeks I am baking lunch box treats: savoury and sweet. This recipe is from the January issue of Super Food Ideas magazine.

It is the simplest of recipes, just combine wet and dry with spoon, and very generous too. If you are doing the whole no sugar thing, it uses maple syrup. Of course maple syrup is a sugar and you could substitute brown sugar in the recipe. I "may" have gone slightly overboard with my maple syrup drizzling over the oats!!!

I accidentally bought coconut yoghurt, so I added two teaspoons of vanilla extract. I didn't peel the apple, I like the skin, and I diced it finely instead of grating.  I only used one banana, because it was huge. The slice will freeze well and otherwise should be kept in the refrigerator if your weather is warm.

This is a delicious and moreish slice. It is not overly sweet and I like the maple syrup flavour. I shall definitely make this again.

 

Banana Yoghurt & Apple Muffin Slice    makes 20 pieces

 

  • 2 1/2 cups wholemeal self-raising flour
  • 1 cup plain flour
  • 3 tspn cinnamon
  • 1 tspn ground ginger
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup vanilla yoghurt
  • 1 cup milk
  • 2 over ripe bananas, mashed
  • 1 Granny Smith apple, grated or finely diced
  • 1/2 cup traditional rolled oats
  • 40ml maple syrup extra

 

Preheat the oven to 180*C/160*C fan-forced and grease and line a 20 x 30cm tin. Mine was about 5cm high and the slice didn't rise higher than that.

Dry ingredients

Whisk the the flours and spices together.

Wet ingredients

In another bowl mix the maple syrup, eggs, oil, yoghurt, milk,

Add the fruit

apple and banana.

Combine wet and dry

Add the wet ingredients to the dry and fold together until just combined.

Bake and cool

Pour the batter into the tray, smooth the top and sprinkle over the oats and drizzle with maple syrup. Bake for 30-35 minutes. Cool for 10 minutes in the tin and then cover the cooling rack with baking paper and turn the slice out onto it, right side down. Allow to cool completely and then cut into slices. Eat right now, or put it in your lunch box!!

Banana yoghurt apple muffin slice


Friday Food: White Choc Boozy Gin Fudge

Boozy gin choc fudgeWe are still a tad poorly at our house, so it was with great pleasure I remembered this recipe from The Decorated Cookie. In fact, there is a series of boozy fudges and I have made some with vodka and dark chocolate too. This white chocolate and gin fudge with lime is pretty fabulous. MrsDrWho sent me home with some Bailey's Irish Cream, Kirsch and Butterscotch Schnapps, so I am looking forward to some more boozy fudges. I am thinking about dark chocolate and kirsch with perhaps some dried cherries mixed through??

This is such an easy recipe: three or four ingredients and a few minutes of sifting, mixing and microwaving and maybe some zesting, and the fudge is done. This is definitely for adults only, as the alcohol is not cooked in any way and so it remains alcoholic. I used pure icing sugar which I sifted and ordinary eating chocolate, though I did find some posh chocolate with vanilla. The recipe calls for choc chips or buttons, but I checked, and they are just chocolate with nothing added and our choc chips have things added.  I sprinkled some lime zest over the top, but you could used lemon or even orange zest. They would all be good. I have converted the recipe to grams and I made 1/8 of the recipe quite easily, which yielded 9 2.5cm (1 inch) squares. As it is warm, I did pop it in the fridge to firm up.

The Decorated Cookie says it will keep for about a week in the fridge, and as it is not Winter at Christmastime here, that's where I will keep mine. I do think it will last for longer than a week, as there is nothing that will really deteriorate. I shall be making many, and varied, versions of this for Christmas gifts!!! This is a great recipe, and I can highly recommend it.

 

NB: I shall put the measurements for my 1/8 batch in brackets for each ingredient. I think it would be perfectly fine to round things up or down a little too!!!

 

Boozy White Chocolate and Gin Fudge        makes 60-72 pieces

  • 908g pure icing sugar, sifted     (112g)
  • 236ml gin   (30ml)
  • 340g good white eating chocolate     (42g)
  • zest of two limes    (zest of 1/4 lime)

 

Icing sugar and gin

Before you begin, line a 20x 30cm tin with baking paper. For 1/8 I used a small plastic container measuring about 7 x 11cm.

Sift the icing sugar into a bowl, make a well in the centre and add the gin. Mix to combine.

Melt chocolate

Gently melt the white chocolate in the microwave. Break chocolate into smaller pieces and microwave it in 20 second bursts on Medium or High depending on the microwave's strength. Stir thoroughly after each burst as the chocolate burns very easily. This batch took 60 seconds in all.

Combine

Mix the icing sugar and gin with the melted chocolate expeditiously, as it will set quite quickly.

Set add lime

Spoon the fudge into the container and distribute evenly, smoothing the top. Sprinkle over the lime zest and gently push it into the fudge. Let it sit for 30 minutes and if it is still soft, put it in the fridge for an hour or so before you cut into small squares. Keep refrigerated in an airtight container, especially in Summer!! And then enjoy your boozy fudge: remember, don't eat boozy fudge and drive.

Boozy gin and lime chocolate fudge