summer has come to australia early this year – what do you call the opposite to an indian summer? – which is bad for the vineyards, but good for the orchards. this is also great news for me (!) as … Continue reading
January, where did you go? I feel a little out of touch with the world. I lost the month of January to travelling around the south island of New Zealand – a land of pinot noir, adventure sports, great walks … Continue reading
In this season of dinner parties and general gifting, I find slices are such a nice edible gift for friends and family.
I’ve learnt the ‘hard’ way that sometimes classic flavours are better than my over zealous attempts at fusing new flavour combinations. This slice is one such classic combination. I love this one for its marriage of different textures, the contrast of sweet and tart, and the richness of melted white chocolate. I like that it’s sweet, but light and fluffy so it doesn’t overwhelm or hurt your teeth the way ones like caramel slice often do.
Unfortunately I didn’t quite get the photos I had hoped for today: just as I had finished taking a few photos, I (unintentionally) threw the whole thing on the ground….
I hate mondays…
raspberry, coconut and white chocolate slice
- 100g of butter, unsalted
- 120g of white chocolate, chopped
- 1/2 cup of caster sugar
- 1 1/4 cups of self-raising flour
- 1 cup of desiccated coconut
- 2 eggs, beaten
- 1 cup of raspberries, fresh
- preheat oven to 180C. line a 16x26cm (6.25×10.5″) slice tin
- over a low heat, in a small saucepan, melt butter and white chocolate.
- add caster sugar, stir until dissolved
- in a large bowl, combine flour, coconut and chocolate mixture. add the eggs and combine. fold in the raspberries, very gently.
- spread evenly across the baking pan and bake for 30 minutes until set firm. allow to cool. dust with icing sugar before serving.
This weekend has been GLORIOUS. summer is so close, I can smell it. I love that I can now go to the farmers market at 8am and not look like the Michelin man. With the warm weather the markets are back to … Continue reading
I’m running with super-quick but delicious ideas this week and this combo is a great example.
I should admit I tend to eat this for dinner more than breakfast, but that’s because eating breakfast for dinner is one of my favourite guilty pleasures. In any case, I do love this as both a kick-start to the day or lazy post-gym fuel up. The eggs keep you fuller for longer, and the rocket and tomatoes provide a refreshing zing.
I make mine with gluten-free quinoa english muffins – I’m not a fan of gluten-free breads but the english muffins we get here in Canberra are fabulous because they’re not chalky or cardboardy but like a soft and nutty pillow. Mmm…
I think this would be glorious with an oozy soft-boiled egg (as much as I love them, I unfortunately react badly to soft yolks)… Cheese would also taste all kinds of amazing in this. I (reluctantly) tend to refrain from using cheese to keep a ‘cleaner’ healthier taste.
For two, all you need is:
- 2-4 boiled eggs (depending how many you want), either soft- or hard-boiled
- 2-3 pieces of bread, to toast
- butter or nut butter
- 4-5 cherry or roma tomatoes (I used an eclectic mix of baby tomatoes), cut into quarters
- a generous handful of baby wild rocket leaves, washed and dried
- 1 lemon
- whole-milk ricotta cheese or goat’s cheese (optional)
- salt and pepper to taste
method: Once your eggs are boiled and your bread is toasted, lather the toast in butter and tear into bite sized chunks. pop the bread pieces into both bowls and top with the wild rocket leaves and tomatoes. squeeze some lemon juice over the top, and add the ricotta if you desire. take your cooked eggs and, with the shell still on, cut the tops off. scoop the egg out of its shell and place on top of the salad. slice in half with a fork, season to taste, and enjoy! … too easy.