Caramel Slice Recipe

Caramel Slice Recipe

Caramel Slice Recipe

Ingredients
Base
  • 1 cup plain flour
  • ½ cup brown sugar (not tightly packed)
  • ½ cup desiccated coconut
  • 4.5oz / 125g unsalted butter, melted
Caramel filling
  • 4.5oz / 125g unsalted butter, roughly chopped
  • ½ cup brown sugar
  • 1 x 14oz/395g can sweetened condensed milk (Note 1)
Chocolate Topping
  • 7oz/200g dark or milk melting chocolate (America: use semi-sweet chocolate chips)
  • 1 tbsp vegetable oil
Instructions
Base
  1. Preheat oven to 160C/320F (fan forced) / 180C/350F (conventional)
  2. Spray with oil or butter and line a 28x 18cm (lamington pan) / 7″ x 11″ rectangle pan with parchment paper (Note 2). Have overhang for ease of removal.
  3. Mix together Base ingredients and press into a pan (I use an egg flip)
  4. Bake for 15 minutes until the surface is golden. Optional: Cool in the fridge (Note 2a)
Caramel
  1. Place butter and sugar in pan over low heat. When the butter is melted, whisk to combine with sugar. As soon as the caramel starts to bubble, add condensed milk. Stir constantly for 5 minutes (Note 3) – it should be thick and pale golden.
  2. Pour onto Base. Bake for 12 minutes at 160C/320F (fan forced) / 180C/350F (conventional). The top should be spotty with dark golden bubbles but the caramel should jiggle when you shake the pan. Refrigerate until the caramel is set.
Chocolate
  1. Melt chocolate in microwave in 30 second bursts in high, stirring in between. When the chocolate is smooth and fully melted, stir through oil.
  2. Pour over caramel then refrigerate until set. See Note 4 for smooth vs textured top.
  3. Cut into bars or squares to serve. (Note 5)

Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Ingredients
  • 4 bananas, peeled, cut into chunks, and frozen
  • ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
  • a few tablespoons of water
  • 1 chocolate bar, such as SuperFoods Chocolate, chopped into small pieces
  • peanut butter and sea salt for topping
Instructions
  1. Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
  2. Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
  3. Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
  4. Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

4 Ingredient Creamy Vodka Steak Pasta Recipe

4 Ingredient Creamy Vodka Steak Pasta Recipe

4 Ingredient Creamy Vodka Steak Pasta Recipe

Ingredients
  • 2 tablespoons butter
  • 1 pound sirloin steak
  • 35-40 ounces DeLallo Vodka Sauce (it’s about 1½ jars)
  • 2-3 large zucchini (or you could use regular pasta, but zucchini is so good!)
Instructions
  1. Heat the butter in a large heavy duty skillet over medium low heat until lightly browned but not black (this just adds flavor to the steak).
  2. Cut the steak into bite sized pieces. Turn the heat up (higher heat is good!) and add the steak to the butter in the skillet. Let the steak sit in the pan for about a minute without stirring – this helps it get a nice sear on one side, like you see in the picture. Flip the steak pieces and cook for another minute or two, until both sides are well-seared. This should only take 2-3 minutes – because of the size of the steak pieces, you really only need to sear the outside and the insides will continue to cook just enough once you remove from the pan.
  3. Remove the skillet from heat, transfer the steak to a bowl, and wipe the skillet with a paper towel to remove excess grease. Add the sauce to the pan. Stir in the steak and simmer for 5-10 minutes while you prepare the zucchini noodles or pasta.
  4. Spiralize or cut the zucchini into noodles, or cook the pasta, depending on what you’re using. Top with the sauce and sprinkle with Parmesan and parsley. Serve immediately.

Honey Butter Recipe

Honey Butter Recipe

Honey Butter Recipe

Ingredients
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 cup honey
  • 3 sticks butter softened (1/4 lb size each – or ½ cup sticks)
Instructions
  1. In a sauce pan combine sugar, honey and cream.
  2. Bring to boil, boil for 1 minute.
  3. Pour the heated mixture over your softenend butter, mix together until smooth. You can also add all these to a blender and blend till smooth.
  4. Pour into a container and cool in refrigerator.
  5. Store in refrigerator.

Greek Roast Leg of Lamb Recipe

Greek Roast Leg of Lamb Recipe

Greek Roast Leg of Lamb Recipe

Ingredients
  • 12 cloves of garlic, peeled
  • 7 lb / 3.5 kg leg of lamb (Note 1)
  • Salt and pepper
  • 3 tsp paprika powder
  • 3 tsp garlic powder (or sub with onion powder)
  • 2 tbsp olive oil
  • 2 large onions, quartered (white, brown, yellow, red)
  • 10 sprigs of thyme
  • 3 sprigs rosemary
  • 3 tsp dried oregano
  • 3 dried bayleaves (or 5 fresh)
  • ½ cup lemon juice (2 – 3 lemons), plus more to taste
  • 1½ cups white wine (or sub with chicken broth/stock, low salt)
  • 2 cups chicken broth
Instructions
  1. Preheat oven to 250C/480F (fan forced) / 270C / 520F (conventional). (Note 2)
  2. Use a small knife to make around 25 incisions all over the lamb, with most on the top.
  3. Cut around 6 cloves into slivers and stuff them into the incisions.
  4. Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
  5. Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
  6. Remove from the oven. Turn the oven down to 160C/320F (fan forced) / 180C/350F (conventional).
  7. Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about ¼ – ⅓ of the way up the height of the lamb.
  8. Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
  9. Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
  10. Cover again and roast for a further 2½ hours, or until you can pull meat apart with forks.
  11. Remove cover and roast for a further 20 – 30 minutes (to brown). (Note 3)
  12. Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 – 40 minutes.
  13. Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off – I get ¾ – 1 cup. There should be 2 – 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
  14. Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).