This twix slice is similar to a caramel slice, but doesnt have the coconut or golden syrup. This recipe has glucose syrup in it which you can find in the supermarket with the cake decorating stuff.
Once you have one square of this slice, you wont be able to stop.
1 1/4 Cup Plain Flour
1/4 Cup Sugar
140g Butter, melted
1/2 Cup Butter
1/2 Cup Brown Sugar
2 Tablespoons Glucose Syrup
1/2 Cup Condensed Milk
2 Cups Chocolate Chips
For the base, stir flour and sugar together then add the melted butter. Pat down into a baking paper lined 9x9 dish. Bake at 180'c for 20 minutes. Remove and set aside.
For the caramel, boil ingredients together over a medium heat for 5mins, stirring constantly. Remove from the heat and beat until thick. Pour mixture over base. Cool (I ue the fridge to make it set quicker). For the chocolate topping, melt the chocolate chips and spread over the caramel layer. Cool. Cut in 16 bars and serve.
Quick and easy. My daughter loves ham, cheese and crackers. I add olives to add that bit of grown up to it. Great for lunchboxes or picnics.
4 Slices Ham
4 Slices Cheese
Cut 8 circles out of your choice of lunch meat (use small glass if you don't have a cutter that is that small and cut around it), then cut 8 stars out of your choice of cheese.
Top each cracker with 1 lunch meat circle and 1 cheese star or place in container.
Shawarma's are a middle eastern dish of meat cooked on a spit and cooked for long periods of time. As a busy mum i dont have the time for that so i have taken the basics of the dish and created my own version. You can use any meat for this dish, but my family love chicken, so thats what ive used.
4 Pita Bread
200g Chicken (cubed)
4 teaspoons Greek Yoghurt
Salt to taste
½ teaspoon Cumin Powder
2 teaspoons Lemon juice
2 teaspoons Olive Oil
Lettuce, tomato, carrot, spring onion
½ cup Mayo
4 teaspoons Greek Yoghurt
2 teaspoons of any seasoning you like, i used mediterranean herbs
Combine chicken with other ingredients and leave for 15 minutes. Heat frying pan with a little oil, put in chicken and cook.
Mix salad ingredients in a bowl.
For Mayo Sauce
Combine mayo sauce ingredients in a bowl.
To assemble heat up pita bread, place chicken on one side of bread, top with salad and sauce. Roll and Serve.
Change up the way you do your potato bakes. This vertical potato bakes adds a bit of fun to dinner. Delicious and easy to make.
1kg Potatoes, peeled
60g Butter, melted
1/2 cup Parmesan
2 teaspoons Thyme
Salt and Pepper
Preheat oven to 180'c. Use the slicer side of your box grater or a madoline to slice even slices of potato (roughly 2mm thick) set aside.
Combine butter, parmesan and thyme in a bowl. Add potatoes and toss well to make sure all the poataoes are coated in buttery goodness. Season well with salt and pepper. Arrange the slices vertically in a baking dish. Pour over cream. Cover with baking paper and foil and bake for 30mins. Uncover and bake for a further 15mins until crispy and golden. serve.
A simple favorite of mine, great for weeknights when you don't have much time to be creative. Traditionally called Spaghetti Aglio e Olio in italy. You can use olive oil instead of butter but just dont use as much.
8 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
salt and pepper, to taste
In a large pot of boiling salted water, cook pasta according to package instructions.
In a medium saucepan, combine butter and garlic over medium heat until the butter has melted. Cook for 2-3 minutes (make sure you dont burn the garlic)
Remove from heat. Stir in pasta and Parmesan until well combined. Season with salt and pepper, to taste.
Tip - Add a bit (2-3 tablespoons) of the pasta water to create a little bit of a sauce. The starch in the water helps the garlic butter coat the spaghetti.
This is a dish i used to have when i was a kid. Toad in the hole to me is sausages in a yorkshire pudding batter. Super easy to make, the kids will love helping make the batter too.
110g Plain Flour
6-12 Large sausages (depends on how many each person)
1/4 cup Oil
Sift the flour and a pinch of salt in a bowl, make a well. Combine eggs with milk and 150ml water, mix well, then gradually add to the flour. Mixing constantly till batter in smooth and lump free. Cover and leave to rest.
Preheat the oven to 220'c. Fry the sausages in a little oil until browned. Remove and set aside. Place the rest of the oil in a 18x24cm ovenproof dish and heat until smoking.
Place the batter into the hot oil carefully and layer the sausages ontop. Cook for 20-30 mins or until sausages are cooked through and batter has risen and cooked. Serve hot or cold.
The perfect crispy skinned pork belly. This is actually really simple, but i have a trick.... A stanley knife! It creates the perfect crackling!
1.5kg pork belly
2 teaspoons oil
1 teaspoon salt
Preheat oven to 220'c. Score pork belly with a stanley knife (score through the skin till you hit the meat, and score 1cm slices this creates perfect crackling sizes). Place pork in a large baking tray. Rub all over with oil. Rub salt into scored skin. Roast for 30 minutes or until skin starts to blister. Increase oven to 250'c and Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven carefully. Rest covered with foil for 10mins.
Tip - For extra crispy cracking in the last 10mins turn oven onto grill as well as oven to crisp it up.
Taken from my chicken & chickpea curry that i learnt from Jamie Oilver. Ive recreated the dish without meat. I have added potato to bulk it up, but you can add any veggies you like. A great dish for #meatfreemonday
4 cloves of garlic
1 thumb-sized piece of ginger
2 yellow capsicum
1 cube chicken stock
1-2 fresh red chillies
1 teaspoon runny honey
1 level teaspoon ground turmeric
2 teaspoons curry powder
6 Large Potatoes, diced into chunks
1 x 400g tin of chickpeas
1 teaspoon tomato purée
fat-free natural yoghurt,to serve
Peel the onions, garlic and ginger and deseed the capsicums. Put 1 onion, 1 capsicum, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), honey and spices, then blitz to a paste.
Roughly chop the remaining onion and pepper and add to a large deep frying pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and a pinch of salt and pepper, then stir well. Add the potatoes to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens. Serve with a dollop of natural yoghurt.
Amaretti are little Italian biscuits. They are great with a cuppa or crushed and used as a topping for desserts. Taste a bit like a macaroon.
1 Tablespoon Plain Flour
1 Tablespoon Cornflour
1 teaspoon Ground Cinnamon
160g Caster Sugar
95g Ground Almonds
2 Eggs Whites
30g Icing Sugar
Line 2 trays with baking paper. Sift the flour, cornflour, cinnamon and half the caster sugar in a bowl, then add the ground almonds.
Beat the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the rest of the caster sugar, beating until thick, glossy and all the sugar has dissolved. Using a metal spoon fold the egg white mixture into the dry ingredients until the mixture is just combined.
Rolling 2 level teaspoons of mixture in your hands at a time (wet hands work best for this) into balls and place onto the baking trays, allowing room to spread. Leave, uncovered, for 1hr.
Preheat oven to 180'c. Sift icing sugar generously over the biscuits then bake for 15-20mins or until crisp and lightly browned. Transfer to a wire rack and leave to cool.
As you all know i'm bit of a creative cook and i like to find odd named foods and give them a go, and this one is just that.
Langues De Chat translates to cats tongue in french (don't let that put you off) which obviously refers to its shape.
This delicate biscuits are super simple (only 4 ingredients) and are great served with a cuppa or even on top of ice cream.
75g Butter, softened
90g Caster Sugar
2 Egg whites
75g Plain Flour
Preheat the oven to 220'c. Line two trays with baking paper.
Cream butter and sugar together in a small bowl with electric beaters until light and fluffy. Whisk egg whites with a fork until foamy, then add slowly to the butter mixture, beating well. Lightly fold in the flour until well combined.
Put mixture into a piping bag (I used a 1cm plain tube nozzle) and pipe 8cm long lines (leave a little gap between as they spread slightly when cooking).
Bake in the oven for 6mins until cooked through and lightly browned around the edges. Cool on the tray for 2mins before transferring onto a wire rack to cool.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.