Home' Advocate Communications : Fiordland Advocate 17 June 2010 Contents WHAT'S COOKING
Page 12 | 17 June, 2010
Base: 100g butter
½ can sweetened condensed milk
250g packet malt or wine biscuits,
1 cup desiccated coconut
finely grated rind 1 lemon
Icing: 100g cream cheese
finely grated rind 1 lemon
1 ¼ cups icing sugar
Garnish: grated lemon peel, chopped
candied peel or icing flowers
Grease the base of a 28cm x
20cm slice pan. Line the base
with baking paper.
Melt the butter and combine with
the condensed milk. Add the
remaining ingredients and press
into the pan. Level the top by
rolling with a straight-sided glass.
To prepare the icing, soften the
cream cheese and butter and
beat together well. Add the lemon
rind. Gradually mix in the icing
sugar to the required consistency.
Spread over the biscuit base and
When firm, cut into squares and
decorate the top as preferred.
Makes about 35.
150g dark chocolate, chopped
1 tablespoon warm water
2 teaspoons butter
2 cups breakfast cereal eg
cornflakes, puffed rice cereal or
Place the chocolate, water and
butter in a microwave-proof bowl.
Cook on medium (50%) power for
1-2 minutes or until just melted.
Stir well and continue cooking for
Add sufficient cereal or desiccated
coconut to make a stiff mixture.
Place heaped teaspoons of the
mixture on to a wax paper-lined
Makes about 25.
¾ cup sugar
1 egg, lightly beaten
½ teaspoon vanilla essence
250g pitted dates, chopped
2 cups desiccated coconut
1 cup coarsely crushed corn flakes, plain muesli or
similar extra coconut for coating
Place the sugar, egg, and vanilla essence
into a saucepan and mix well. Add the dates
and butter and bring to the boil. Simmer for 2
Add the coconut and cereal. Form into 2.5 cm
balls and toss in the extra coconut. Store in an
airtight container and refrigerate.
Makes about 40.
Crumb Crust: 250g vanilla wine
biscuits or similar, finely crushed
125g butter, melted finely grated rind
Filling: 1 teaspoon powdered gelatine
2 tablespoons water
¾ cup lemon honey
1 cup cream
Combine the crushed biscuits,
butter and lemon rind. Press onto
the sides and base of a well-
greased 18cm loose-based cake
pan or 20cm pie plate.
Soak the gelatine in the water for
5 minutes. Dissolve over hot water
or in the microwave. Combine with
the lemon honey.
Whip the cream until thick. Fold
into the lemon mixture. Pour into
the prepared crumb crust. Chill
for several hours, until set. Serve
topped with more whipped cream
or fresh berries dusted with icing
sugar. Serves 6-8.
Lazy Lemon Pie
One of my first memorable
kitchen experiences is making
old-fashioned chocolate fudge cake.
I was about four and my mother
let me crush wine biscuits by
placing them in a strong paper bag then hitting them with a rolling pin.
They crashed to the floor and, before she could stop me, I had swept
them up with a brush and shovel and put them in the bowl with the
dried fruit and cocoa powder.
I still think unbaked sweet treats are a great way to encourage kids
to try their hand in the kitchen. They are quick and easy to prepare,
electricity is conserved and there's usually less washing up.
Often nourishing cereals and dried fruits can be incorporated into
unbaked treats making them suitable for the lunch box.
However, as with traditional baking, using level measurements and
metric measuring spoons and cups helps reduce the risk of failure.
Whatever the method of preparation, good results depend on a
carefully balanced proportion of ingredients.
• Use consistent measurements in each recipe. That is, use metric
measuring spoons and cups not a combination of everyday spoons or
imperial and metric measures. Metric measuring spoons are available
at most supermarkets -- and cost less than one kitchen failure.
Measuring cups come in see-through plastic and heatproof glass.
Having a selection of both in the cupboard is handy.
• Spoon dry ingredients into the measuring cup then carefully level off
to the required amount without compacting the mixture. The exception
to this rule is brown sugar. Normally this is pressed firmly into a cup or
•When measuring liquid, place the measuring cup on a flat surface
then fill to the required mark.
Made without baking
Made without baking -- Crazy Craisin Log and Lemon Squares.
2 x 250g packets gluten-free coconut
biscuits or similar
20 gluten-free marshmallows, cut
1 cup each: craisins, mixed dried fruit
½ cup chocolate chips
395g can sweetened condensed milk
½ cup desiccated coconut
Finely crush the biscuits in a
food processor. Combine with the
marshmallows, craisins, dried fruit
and chocolate chips.
Gradually stir in the condensed
milk, until well combined.
Form into two logs about 3cm in
diameter. Roll in coconut. Wrap in
film and refrigerate until firm.
Slice to serve.
Makes about 30.
Gluten-free Crazy Craisin Log
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