Tuesday, September 29, 2009

Chocolate Maple Slice

I was up in Clare spending the weekend with my nana recently  (check out the view from the lounge room) and I decided to do some baking.  I've always been a fan of the chocolate caramel slice but I've never bothered to make it because you can buy it anywhere and one caramel slice tastes just like the next.  That is why I chose to make this Chocolate Caramel Slice because it has something different.  Maple Syrup and Scotch Finger Biscuits. 

They were pretty damn tasty.  My only point would be to make sure you don't eat them straight out of the fridge.  Let them get to room temperature before devouring them.  So much more flavour and so much more enjoyable.  I brought a whole batch home to give to the neighbours but I think Jared and I scoffed them all to ourselves over a few days.

Here's what I did:

2 x 250g packets Scotch Finger biscuits
1/4 cup maple syrup
1/2 cup brown sugar
250g butter, chopped
2 x 395g cans sweetened condensed milk
300g dark cooking chocolate, chopped
1/2 cup pouring cream

Grease a 5cm-deep, 20cm x 30cm (base) roasting dish or slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

Place biscuits, in a single layer, in pan to cover base (break to fit, if necessary). Process remaining biscuits to fine crumbs.

Combine maple syrup, sugar, butter and condensed milk in a heavy-based, non-stick saucepan. Cook, stirring occasionally, over low heat for 5 to 10 minutes or until butter melts. Increase heat to medium. Cook, stirring, for 4 to 5 minutes or until mixture comes to the boil. Boil, stirring, for 6 to 8 minutes or until mixture thickens. Stir in crushed biscuits.

Pour mixture over biscuit base. Refrigerate for 30 minutes or until just set.

Place chocolate and cream in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 1/2 minutes or until almost melted. Stir until smooth. Spread chocolate mixture over chilled slice. Refrigerate until firm. Cut into fingers. Serve.


Tuesday, September 15, 2009

Olive Oil Anyone?

This oil belongs to my parents who live in Clare.  And I'm not being biased when I say it is the greatest olive oil I've ever tasted! Here is their website.  Warrick Grove

Anyone is welcome to purchase this oil, either through me or from my parents website.  You won't regret it!


Our New Blog

You may know me from http://www.thebakerandthecurrymaker.blogspot.com/  

Sathya and I have decided to spread the love and have two separate blogs.  You can find Sathya at http://www.sathyaskitchenadventures.blogspot.com/

And I have decided to team up with the love of my life, Jared - who is a sensational cook - so I figured why not post both of our cooking feats. 

Enjoy.   x


Sunday, September 13, 2009

Thai Pork Balls

These little beauties are delicious. It's one of Jared's recipes that he just pulled out of nowhere. He didn't have a recipe, he just threw different flavours together, which is a skill I'm slowly learning. I'm always a stickler for wanting a recipe to follow. We made these on a Saturday afternoon when I had a huge craving for McDonald's and the last thing I wanted was a healthy Asian dish. But in the end I ate nine balls!! And the next day we flattened down the 3 that were left over and turned them into hamburgers with a big crusty roll, some rocket and the dipping sauce. We gave my mum the recipe to try and its now one of her regular dishes.

The dipping sauce can be made up of your favourite Asian style sauces but we are completely addicted to the sauces made by the Lloyd Brothers and always try to use them. Here's their website: www.lloydbrothers.com.au

Pork Balls
1kg pork mince
Spring Onion chopped
2 cloves garlic, crushed
2 chilis, chopped
zest & juice of one lemon (lime if you have it)
1.5 teaspoons minced lemongrass
2 tablespoons Thai green curry paste
1 egg
1 bunch of coriander chopped
1 cup bread crumbs

Dipping Sauce
1/4 cup peanut oil
1/2 cup Wild Lime Chili & Ginger Sauce
1/4 cup Spicy BBQ Sauce
1 tablespoon soy sauce

Mix all the above ingredients together and roll into balls (or hamburgers). Cover with glad wrap and refrigerate for at least an hour.

Cook over medium heat until golden brown. Sprinkle with some left over coriander. Serve with the dipping sauce and some rice on the side. If you have made them into hamburgers, serve with your favourite roll, fresh rocket and some dipping sauce.