From Our Kitchen to Yours
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Transcript of From Our Kitchen to Yours
1. Line a mini mu�in tray with mini mu�in cases.
2. The Kingston Biscuits become the mini ch�secake base so to separate the biscuits,
microwave for 20 seconds so that the chocolate centres melt enough to a�ow you to twist the
biscuits apart easily. Chocolate should remain on BOTH sides of the biscuit once the
biscuits are twisted apart.
3. Unfortunately the Kingston biscuits are a tiny bit t� large for the mu�in cases we had
so use a knife to trim the biscuits if you n�d to, so that you can fit one biscuit per case.
Set aside the crumbs which can be used for to�ing if desired. Set aside while you make the
fi�ing.
4. In a bowl, use an electric beater to blend together the jar of lemon bu�er and the jar of
cream ch�se until nice and sm�thy.
5. Sp�n even amounts on top of each Kingston biscuit base. Fr�ze for several hours or
overnight until set.
6. Serve by p�ling each mini ch�secake from pa�y cases and sprinkling the Flake
chocolate or the left over biscuit crumbs on top of each mini ch�secake.
Kim Says
This recipe has become a recent firm family favourite and was adapted and modified
from the 4 Ingredients b�k. For the mini chefs in this house (Jamison and Capri)
this was a quick recipe they were able to whip up easily.
Ingredients
1 pkt of Kingston biscuits
1 jar of cream ch�se
1 jar of lemon bu�er
1 Flake chocolate
mini mu�in baking tray
Method
Mini Ch�secakes
Recipe and photo by Kim Archer
Preheat oven to 180°C. Coat a 12-hole mu�in pan with c�king spray. Pre� the
lavash rounds into the base and sides of the mu�in pan.
2. Combine the remaining ingredients and sp�n into the bread cases.
3. Bake in the oven for 10-15 minutes or until golden and firm.
Tip. Use your kitchen sci�ors to cut the lavash bread rounds, makes it so easy.
Rachel Says
These cute li�le ni�les are great to take to any party, you can make them in
advance and have them cold or re-heat them. Delicious !
Ingredients
2 slices lavash bread, cut into twelve
10cm rounds
3 rashers bacon, tri�ed of fat and
rind, cho�ed
60g reduced-fat tasty ch�se, grated
30g parmesan ch�se, grated
1 e�, lightly beaten
3 sha�ots, cho�ed
1 tbs fresh parsley, cho�ed
Method
Bacon and Ch�se Tarts
Recipe and photo by Rachel Tucker
8 ozs bu�er
1 cup sugar
Cream the bu�er and sugar together, then a�:
1 e�
1 tablesp�n golden syrup
Mix we�, then a�:
2 1/2 cups plain flour
1 teasp�n bi - carb soda
**If you want to turn these into ginger shortbread creams, then also a� in 2 heaped
teasp�ns of ground ginger**
Mix a� the ingredients together. Ro� a tiny teasp�n fu� in your palm and squish
the top down with a fork.
Bake in a moderate oven (180 degr�s or 160/170 fan forced). C�k for around 12-15
minutes.
Once c�l, join two biscuits together with some icing.
*******For a special Christmas treat, dush the shortbread creams gently with icing
sugar before serving***********
Ingredients
8 ozs bu�er
1 cup sugar
1 e�
1 tablesp�n golden syrup
2 1/2 cups plain flour
1 teasp�n bi - carb soda
Method
Melting Moments
Recipe and photo by Mel G�dse�
1. C�k the onions with the crushed garlic until translucent - a� the mince and c�k until
brown
2. A� in the pasta sauce, soup, wine and pesto - stir until we� mixed tehn pop a lid on to
si�er while you make the white sauce
3. Melt the bu�er in a sma� saucepan - when bu�ling a� the plain flour and stir we�- th
mixture wi� be quite thick - remove from heat and slowly a� the milk k�p sti�ing as you
are a�ing - Once it is a� a�ed return to the heat and continue to stir util it thickens.
Season with cracked pe�er
4. In a baking dish place 1/2 cup of white sauce on the bo�on - sm�th it out so you have a
thin layer covering the bo�om. Layer with lasagne sh�ts - then 1/3 of the mince mixture -
lasagne sh�ts - mince mixture - lasagne sh�ts - the last of the mince mixture - a layer of
lasagne sh�ts then white sauce on top
5. Cover the sauce with grated ch�se and sprinkle with nutmeg
6. Bake in a moderate oven for about 40 minutes - depending on the brand of your lasagne
sh�ts- until golden brown on top
Tamar Says
This recipe may s�m like t� much work at first glance - but I promise its not once you get
started and its so delicious - serve with a simple gr�n salad
Ingredients
1 pkt instant lasgne sh�ts
700 grms mince
1 onion diced
2 tablesp�ns crushed garlic
1/4 cup pesto
1/2 cup red wine
1 tin of tomato soaup
1 jar pasta sauce
grated ch�se
nutmeg
White sauce
60 grms bu�er
60 grms plain flour
600ml milk
ground pe�er
Method
Tamar’s Lasagne
Recipe and photo by Tamar Bostock
Traditiona�y used with lime juice from the Keys in Florida. This pie is an absolute favou-
rite in my house and it's so very easy to make.
Method:
Crush the malt biscuits into very fine crumbs.
Melt the bu�er, pour it over the biscuit crumbs, stir we�.
Pre� biscuit/bu�er mix into the bo�om and sides of a ch�secake or flan dish.
(I place baking paper in the bo�om first, hanging over the sides of the dish so it is easy
to lift out).
Place in the fridge to set.
Place softened cream ch�se and condensed milk into a bowl and mix until sm�th.
Fold in a�rox half of the 400g can of Dairywhip cream.
A� 1/2 cup lime juice and beat until sm�th. It wi� thicken up a li�le.
Tip into the biscuit base and place into the fridge until cold.
Garnish with the remaining whi�ed cream as you serve.
Nic says “Sometimes I a� a li�le more lime juice, it depends on your taste!
This pie is twice as nice the next day - if it lasts that long!”
Ingredients
Ingredients:
1 1/2 packets Malt Biscuits
250g bu�er
1 x 8oz (240g) container of
cream ch�se, softened.
1 x 400g can sw�tened
condensed milk
400g can Dairywhip cream.
(Cream in a can).
1/2 cup lime juice
(You can buy it in the baking aisle).
Method
Key Lime Pie
Recipe and photo by Nic Howard
2
Combine a� ingredients, refrigerate overnight.
To serve, sp�n into individual bowls and top with a few raspbe�ies and slivered
almonds
Yve�e Says
This recipe started o� in our house as a su�er alternative to po�idge, but we
love it so much that we enjoy it year round. I love that it's so easy to prepare the
night before, just by mixing a� the ingredients together and po�ing it into the
fridge, then the next morning it's ready to serve! It's great for those busy morn-
ings, or mornings where you just want to have an easy but yu�y breakfast! I have
substituted di�erent yoghurts and juices when I didn't have the ones the recipe
ca�s for.
Ingredients
2 cups ro�ed oats
400g vani�a yoghurt (I use low fat)
1 cup a�le juice
140g ti�ed peaches, cho�ed
1 a�le, p�led and diced
200g raspbe�ies
a sma� handful of toasted slivered
almonds
more raspbe�ies and almonds to serve
Method
Bircher Muesli
Recipe and photo by Yve�e Adams
1.Grease a pie dish with a li�le olive oil.
2.Lay one sh�t of pastry into pie dish.
3. Crumble spinach onto base of pie.
4.Combine e�s with parsley and tabasco , and pour over spinach.
5.A� meat and ch�se to mixture.
6.Top with slices of tomato.
4.Cover with second sh�t of pastry and fold over edges to seal.
5.Place in a preheated oven at 180c for 20 mins and then check.
6.C�k until pastry is golden brown.
Ngaire Says
This is a simple recipe but very delicious made mostly from the bits you’� already have in
your fridge servewith a simple salad and a gla� of wine for an easy Christmas Eve di�er
Ingredients
two sh�ts pu� pastry.
6 e�s.
1 sma� diced onion.
1 cup frozen spinach.
finely cho�ed ham, or left over
roast chicken, or bacon.
finely cho�ed parsley.
1 thin sliced tomato.
feta ch�se.. or grated tasty ch�se..
or both.. a�rox half a cup.
dash of tabasco . ( optional)
Ngaire’s Leftover Pie
Recipe and photo by Ngaire Bartlam
Method
Melt bu�er and mix a� ingredients together. Pre� down mix nice and firmly in a slice
tray. C�k in moderate oven for 10 - 15mins.
Ice and sprinkle with coconut if desired.
**NOTE** Do not overc�k otherwise the slice is very hard and t� crunchy :O)
Ingredients
1 cup Self Raising Flour
1 cup coconut
1/2 cup sugar
2 tablesp�ns cocoa
4 ozs (125 grams) bu�er or margarine
Method
Easy Peasy Chocolate Slice
Recipe and photo by Mel G�dse�
1. Sift the flour then make a dough by a�ing sugars, e�, vani�a, bu�er, salt.
2. A� choc bits and walnuts/peanuts if using them
3. Drop by teasp�nfuls onto trays lined with baking paper
4. Bake 175-180 degr�s Celsius until light brown - 10 - 12 minutes
Yields about 2 1/2 dozen c�kies
(adapted from a Be�y Crocker C�k B�k)
Jane�e Says
I have long b�n a fan of chocolate chip c�kies and have b�n known to eat far t�
many t�. When one of my students recently gave this recipe to me, I was k�n to try
them out. I was thri�ed with them, they are not only super quick and easy to make,
they have quickly become a firm favourite of our family t�. With the ingredients in
the cupboard, I can quickly whip a batch together for aftern�n tea or when visitors
pop in. Only problem is, they never last very long. This year the children have
requested we make these for Santa as we� - I KNOW he wont be complaining...
Ingredients
125 gm soft bu�er/margarine
3/4 cup sugar (1/2 raw and 1/2 white)
1 e�
1 teasp�n vani�a
125gm choc bits
½ cup walnuts peanuts -optional
1 1/2 cups SR flour
pinch salt
Method
To� House C�kies
Recipe and photo by Jane�e Wind
1. Pop a� the candy canes into a plastic zip lock bag and crush with a ha�er - you
want them to be quite crushed
2. Melt your white chocolate either over a double boiler or in the microwave at 70 %
power - 2 minutes to start and then 30 secs after each sti�ing inbetw�n - you
don’t want to over melt
3.Mix your pe�ermint crush into the white chocolate
4. Sp�n into moulds - we used silicone ice tray moulds shaped like stars and hearts
from ikea
5. Place in the fridge until set - then pop out
Makes about 18 chcolates
Sofia Says
The best part of this recipe is ge�ing to crush a� the candy canes - but it’s hard
to get them out of their wra�ers. My Da�y says this is his favourite recipe ever
and he wants me to make it very day so he can have some with his co�� and read his
paper. Mu�a says I’m not a�owed to.
Ingredients
6 candy canes
350 gram block g�d white chocolate
Method
Pe�ermint Chocolates
Recipe by Sofia Bostock and photo by Tamar Bostock
1. Sift flour and then a� the rest of the ingredients.
2. Beat with an electric mixer until the mixture becomes pale
3. Fi� the cupacke wra�ers to about half fu�
4. Bake in the oven for 20 minutes until golden brown
Icing
125gm bu�er softened
1 1/2 cups icing sugra sifted
2 tabels�ons of milk
1. Mix together until flu�y and pale
Decorating
Use spearmint levaes cut in half with sci�ors , silver cachous and ja�as to form
be�ies with leaves or to make a christmas wreath on top
Talia Says- These l�k so pre�y when you use special red wra�ers like the polka
dot ones.
Ingredients
1 cup self raising flour
90 gm softened bu�er
1 tspn vani�a
1/2 cup caster sugar
2 e�s
2 tbspn milk
cupcake wra�ers 6 large or 12 medium
Method
Christmas Cupcakes
Recipe by Talia Bostock and Photo by Tamar Bostock
1. Melt the white chocolate in the microwave for 1-2 minutes. Once about half of
it is melted, remove and stir with a sp�n until the remaining chocolate melts.
2. Dip the strawbe�ies topside down into the melted chocolate and a�ange with
the meringues on a serving plate, stacking them into a peak shape. As the chocolate
c�ls it wi� help glue the meringues and strawbe�ies together. Once the chocolate
has set, dust libera�y with icing sugar and serve at r�m temperature with a bowl of
whi�ed cream.
Rachel Says For a intimate Christmas di�er party try making individual
de�erts in sma� vintage champagne gla�es. Stu�ing !
Ingredients
300g white chocolate, cho�ed
2 packet store brought individual
meringues
1-2 pu�ets strawbe�ies
Icing sugar for dusting
Cream
Method
White Christmas Magic
Recipe by Rachel Tucker
Preheat oven to 180*C.
In a large bowl mix together zu�hini, onion, bacon and ch�se.
Sprinkle flour over mixture and stir we�.
Mix in oil then beaten e�s. Season with a li�le salt and pe�er to taste.
Sp�n into greased mini mu�in tins and c�k for about 10 mins.
Yve�e Says For a variation: pour into a greased and lined springform tin and
bake 30-40 mins, until a skewer comes out clean.
Ingredients
400 g zu�hini (a�rox 3 zu�hinis),
unp�led and grated
1 onion, finely cho�ed
2 bacon rashers, finely cho�ed
¾ cup grated ch�se
1 cup SR flour
½ cup oil
5 e�s, beaten
Method
Zu�hini Mu�ins
Recipe by Yve�e Adams
1.Preheat over to 240 degr�s celcius
2.Mix flour and sugar in a large mixing bowl
3.Cut bu�er into sma� chunks. Rub through flour / sugar mix until mixture resembles bread-
crumbs
4.A� milk and mix with a bu�er KNIFE – this is rea�y important because if you over mix your
mixture your scones wi� end up hard and sma� NOTE: your scone mix should be slightly wet,
you don’t want it t� dry
5.Sprinkle some flour over your bench or work area.
6.Spread mix on the bench to form a large rectangle, spreading it to be a�rox. 1.5 cm
thick
7.Take your brown sugar and spread over the entire flat surface of the scone mix – I use my
fingers for this
8.Next sprinkle ci�amon over the top of the brown sugar – a� as much as you like to taste
9.Now carefu�y ro� your scone mix into a long ro� with the ci�amon / sugar on the inside
10.Once your mix is in a nice long ro�, cut into 1/2 inch thick pieces with a sharp knife
11.Take your baking tray and a� a sh�t of baking paper to the bo�om
12.Lay your cut sections on their side, close together so they are touching
13.When a� of your ro� is cut into Chelsea buns, place them in the oven for 12 – 14 minutes,
again check after 10 minutes and c�k ti� lightly golden
14. Remove from over when c�ked and c�l on a rack
15. Sprinkle with icing sugar and they are ready to eat
Jane�e Says these are favourite of my family and my children often ask for them when
they have friends over to play. They are delicious served warm or cold and again, they don’t
last very long – even mum’s have b�n known to eat a few t� many!!
Ingredients
3 cups self raising flour
1 tbsp caster sugar
80 grams bu�er
1 cup milk
A�rox. 1/4 cup of brown sugar
Ci�amon
Icing sugar for sprinkling on top
Method
Chelsea Buns
Recipe by Jane�e Wind
1. Mix a� ingredients in a container large enough to fit your pork piece.
2. Score the pork skin with a sharp knife.
3. Rub the mixed ingredients into the pork vigourously.
Idea�y, do this the night before, so the flavours can infuse into the pork.
Then:
Have your oven HOT..as hot as it wi� go.
4. When the light goes o�, and its preheated, place pork in the oven. Watch until crackle
blisters(a�rox 20 mins).
Then:
5.Turn oven down to 150 degr�s C and slow c�k pork for a couple of hours.(Based on an aver-
age 1.5-2 kilo piece.
Deb Says This pork is beautiful served hot or cold, and is delicious with baked a�les,
potatoes and fresh orange slices.
Ingredients
Desired piece of ro�ed shoulder or
leg Pork roast.
½ cup vegetable oil
6 teasp�ns ordinary salt.
1 teasp�n garlic
1 teasp�n ginger
1 de�ertsp�n soy sauce.
Method
Sw�t and Salty Crackled Pork
Recipe and Photo by Deb Godley
For the dre�ing - Combine a� ingredients in a medium bowl, sti�ing with a whisk.
Store in a jar & k�p refrigerated. Be sure to shake we� before using.
In a salad bowl, a� Romain le�uce (torn or cut into nice size pieces). On top a�
crumbled Blue ch�se, dried cranbe�ies and cho�ed pecans. Serve dri�led with
dre�ing & enjoy!
Gigi Says "I love a g�d salad and this one is my cu�ent favorite. It has that perfect
mix of sw�t & savory and a g�d deal of crunch. A� in some gri�ed chicken and you've got a
quick, healthy, delicious meal in minutes!"
Ingredients
Dre�ing:
1/3 cup maple syrup
2 Tablesp�ns finely cho�ed sha�ots
3 Tablesp�ns Dijon mustard
2 Tablesp�ns Balsamic vinegar
1 Tablesp�n canola oil
1/4 teasp�n freshly ground black pe�er
1/8 teasp�n kosher salt
Salad:
Romaine Le�uce
@ 1/4 cup crumbled Blue Ch�se
@ 1/4 cup dried Cranbe�ies
@ 1/4 cup cho�ed Pecans
Method
My Favourite Salad
Recipe and Photo by Gigi Ke�edy
Preheat the oven to 180 deg c.
Grease a 33cm x 24cm tin.
Melt the bu�er and golden syrup together in a saucepan.
Combine the muesli, flour and sugar in a large bowl.
Di�olve the baking powder in the boiling water and a� to the bu�er and syrup.
Pour the liquid into the dry muesli mixture and mix thoroughly.
Using wet hands pre� into the tin and ro� flat to compre�.
Bake for 12 mins or until golden and firm.
C�l in the tin before slicing.
Makes 18 large bars.
Mardi Says I would love to give the author credit for this recipe but Ive hadit for so
long I cant remember where it came from...lol
Ingredients
200g bu�er
5 tblspns golden syrup
5 cups of muesli (any variety works)
1 1/2 cups plain flour
1 tblspn baking powder
1/4 cup boiling water
Method
Breakfast Muesli Bars
Recipe and Photo by Mardi Winen
Lightly grease 26 cm pie dish..Spread che�ies over the base of prepared dish.
Beat e�s, milk, e�ence and sifted flour in sma� bowl of electric mixer until combined.
Gradua�y beat in sifted flour and spice and beat until sm�th.
Pour ba�er over che�ies.
Bake in a moderate oven for about 50 mins or until brown and firm.
Just before serving top with whi�ed cream.
Janet Says This truly takes 5 mins and never fails. I can whip it up quickly if I am
asked to take something to a morning tea etc. It is not overly sw�t but absolutely
delicious.
Ingredients
2x410 cans pi�ed black che�ies, drained
¾ cup milk
2 e�s
2 tspn vani�a e�ence
1/3 cup icing sugar
1/3 cup plain flour
1tspn mixed spice
Method
Che�y Clafouti
Recipe and Photo by Janet O Co�or
1. Preheat oven to 180°C. Melt bu�er and use a li�le to grease a 12-hole friand pan. Its a
g�d idea to dust with flour t�.
2. Sift the flour and sugar together
3. With a w�den s�on stir in almond meal.
4. Use a fork to foth up the e� whites
5.A� the rest ofthe ingredients - stir until combined - dont over mix
6. Bake for 30 minutes until golden a
7 Dust with icing sugar just before serving.- a do�op of cream doesn't go astray either!
Tamar Says These li�le morsels have to be tasted to be believed - deliciously light
and so much yu�ier than the ones you buy at the cafes. The only secret is to k�p on hand in
the pantry some almond meal- and you do not n�d much . I would also reco�end investing in
a cute pan to c�k them in.
Ingredients
190g unsalted bu�er
60g plain flour
1 1/3 cups icing sugar,
plus extra to dust
120g almond meal
5 e� whites
Grated zest of 1 lemon
Method
Lemon Friands
Recipe and Photo by Tamar Bostock
1. Line a spring form pan with alfoil
2. Blend biscuits up until they form a fine crumb - a� in melted bu�er
3. Pre� into the tin and pop in fr�zer
4. In a mixer place the softened cream ch�se, sugar and lemon juice - beat until sm�th -
a� in condensed milk continue to beat , then fold through the whi�ed cream
5.Remove base from fr�zer and pour mixture in
6. Return to the fr�zer for two hours or until set
7 Place in fridge one hour before serving
8.Dust with icing sugar and mixed be�ies just before serving.
Tamar Says This is a go to zert if you n�d to impre� in a hu�y - It tota�y works tastes
fabulous and you can whip it up in no time at a� - because you fr�ze it as we� it cuts down
the prep time by a lot and there is no mucking around with gelatin :) You have to give this
one a try!
Ingredients
2 blocks of cream ch�se ( not low fat)
300 mls cream whi�ed
1 tin condensed milk
2 tblsp�ns caster sugar
a g�d squirt of lemon juice
1 pckt choc ri�le biscuits
60 gms bu�er - melted
mixed be�ies and icing sugar to serve
Method
Ch�secake with Be�ies
Recipe and Photo by Tamar Bostock
Line a 19cm square cake pan with baking paper.
Mix the icing sugar, coconut,sw�tened condensed milk and e� white together - you
might n�d to use your hands to help towards the end.
Divide the mixture in half and a� a few drops of pink f�d colouring to one half -
mix we�.
Pre� the white mixture into the bo�om of the pan and then a� a layer of pink on
top.
Leave in the fridge to set (about 3 hours or so) before cu�ing into squares.
Mel Says
Seriously yu�y! We use light sw�tened condensed milk for fewer calories in our
house and it works just the same.
Ingredients
840 grams icing sugar
200grams desi�ated coconut
395g can sw�tened condensed milk
1 e� white, lightly beaten
Pink f�d colouring
Method
Coconut Ice
Recipe and photo by Mel G�dse�
Sift the flour into a bowl
A� the sugar
Pour the b�r over the top ( it foams up a bit )
Use a knife to mix it through - you’� end up with a lumpy kind of dough - quite wet
A� your flavourings - pesto black pe�er - I have also a�ed sun dried tomotoes
chi�i, tabasco, paprika, grated ch�se, bacon bits,whatever you like rea�y! - and
even nothing it sti� tastes g�d :)
Sp�n into a loaf pan
Bake for 40 minutes or until golden brown. Use a skewer to test when its done
Tamar Says
This is a rea�y great recipe- it tastes delicious - has never failed for me! and
takes just a couple of minutes to whip up and throw in the oven
Ingredients
3 cups SR flour
1/3 cup white sugar
1 can of b�r-r�m temp
1/3 cup of pesto
black pe�er
Method
B�r Bread
Recipe and photo by Tamar Bostock
Mix a� ingredients in a bowl. Grease a pie plate & pour mixture into it. Bake at
350 degr�s for 30-40 minutes (until mi�le is set).
Serve with fresh tomatoes & enjoy!!
Gigi Says
"This recipe was given to my mother by her g�d friend about 20 years ago when we
harvested a huge crop of zu�hini from our first zu�hini plants. It has b�n a
family favorite since then; super easy to make and delicious."
Ingredients
3 cups zu�hini, shre�ed
1 cup pancake mix
1/2 cup onion, cho�ed
1/2 cup Parmesan ch�se, shre�ed
2 Tbsp fresh parsley
1/2 tsp salt
1/2 tsp marjoram
1/2 tsp oregano
freshly ground black pe�er
1 clove garlic, minced
1/2 cup vegetable oil
4 e�s, beaten
Method
Zu�hini Quiche
Recipe and photo by Gigi Ke�edy
Line a lamington/slice tin with foil and then lightly grease the foil.
Melt 200 grams of c�king chocolate and pour into the prepared tin. Refrigerate
until firm.
Mix the fo�owing in a bowl while the chocolate is se�ing:
cornflakes, glace che�ies, cho�ed nuts, apricots, plain flour
Then melt the fo�owing ingredients in a saucepan:
bu�er, dark brown sugar, condensed milk,vani�a
Combine the melted ingredients with the dry ingredients. Mix we� and pre� over
the chocolate base.
Bake in a moderate oven (180 degr�s) for 15 minutes.
When cold dri�le with melted chocolate if desired - cut into slices and enjoy!
Mel Says
Oh my g�dne� - my most favourite Christmas recipe this year! I rea�y should have
made a double batch as ours were a� consumed far t� fast. They l�k lovely wra�ed
up in ce�ophane bags and tied with ri�on.
Ingredients
2 cups cornflakes, lightly crushed
1/2 cup glace che�ies - cho�ed
1/2 cup cho�ed nuts (walnuts,hazelnuts)
6 or so dried apricots - cho�ed
1/4 cup plain flour
90 grams bu�er
1/2 cup dark brown sugar
1/2 cup condensed milk
1/2 teasp�n vani�a
Method
Florentine Slice
Recipe and photo by Mel G�dse�
Grease a 20cm square cake pan. Line base and sides with baking paper. Place choc
melts, vani�a e�ence, bu�er and condensed milk in a medium saucepan. Stir over a
low heat until mixture is sm�th. Remove saucepan from heat and c�l mixture to r�m
temperature. Stir in marshma�ows. Spread mixture into a pan. Cover and refriger-
ate overnight or until set. To serve fudge cut into squares. Store in an airtight
container in the refrigerator.
Jen Says
This is a yu�y fun recipe that the kids can make the hardest part is waiting for it
to set.
Ingredients
3 cups of Milk Choc Melts
1tsp vani�a e�ence
40g unsalted bu�er, melted
395g can sw�tened condensed milk
100g packet multicoloured ma�ow
bakes
Method
Rainbow Fudge
Recipe and photo by Jen Kirk