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Food, general thoughts, food…


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Peppermint Crisp Ice-Cream Slice

So, I have no real excuse, I just really wanted to try it.
The kids are not here and the husband is also away, I am not even really an ice cream fan but still, I have so wanted to try this since the Crunchie Ice Cream Slice that I felt I had to make it regardless. I will cut it into serving sizes and individually wrap each piece so that it can be consumed by a more appreciative audience when they are all back home.

Meanwhile I have tried it and found that the Peppermint Crisp was a rather nice alternative to the honeycomb flavour of the Crunchie. It would be a nice touch if you could find a rectangular chocolate biscuit to sandwich the ice cream in but all I had on hand was my malt biscuits (and I don’t think chocolate biscuits come in rectangles here, possible exception being Tim Tam’s but that would be a bit too much of a good thing I think.)
Anyway, same recipe, different chocolate bar. I am going to have to try others now but all of the other flavour chocolate bars that I can think might be nice are going to be difficult to shatter. I’ll make a plan when the time comes. Until then, give this a go and Enjoy!

Peppermint Crisp Ice-Cream Slice

600 mls thickened cream
395 gms condensed milk
3 x 50 gms Peppermint Crisp chocolate bar crushed
2 x 250 gms malt biscuits

Line a tray with 1 packet of biscuits.
Whip cream. Fold condensed milk into cream.
Fold crushed Peppermint Crisp into cream mixture.
Spoon mixture evenly over biscuit base.
Line mixture with remaining packet of biscuits.
Place in freezer overnight or until set.
Cut as desired and serve.

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Ice-cream Bars

I have a house full of kids again. Kids means sugar! I had to make the kids something good and sugary, summery and easy so I went online and went searching for something frozen that I could whip up quickly and have on hand.

Ice-cream slice! I even indulged in a couple of pieces myself, just as a quality control officer you understand. This was so easy that the kids helped me out without making me tear out my hair in frustration. It was a great project for all of us.

I am thinking that a variation that I would like to try at a later date would be peppermint crisp but crunchie was a fabulous starting point. A community service warning though, these are sweet sweet sweet. I think if I were to make a batch to suit my own tastes then I would cut the condensed milk in half, but the kids love them and I should really stay away from them entirely so no sense messing with them really.

Ice-cream Bars

600 mls thickened cream
395 gms condensed milk
3 x 50 gms chocolate bar of choice, crushed (I used Crunchie, a honeycomb style chocolate bar)
2 x 250 gms rectangular biscuits (I used malt flavoured ones)

Line a tray with 1 packet of biscuits. Whip cream.
Fold condensed milk into cream.
Fold crushed Crunchies into cream mixture.
Spoon mixture evenly over biscuit base.
Line mixture with remaining packet of biscuits.
Place in freezer overnight or until set.
Cut as desired and serve.


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No Bake – Citrus Slice

I whipped up this slice late last night. I received a phone call letting me know that there would guests this morning. I have some biscuits handy that I made yesterday but wanted something else in case there were people with different tastes (friends are bringing their parents, whom I have not previously met).

It is a simple non cook lemon slice which I iced when I got up this morning. To be honest, it isn’t something I would make again for myself, although it is perfectly nice, it isn’t to my taste (what was I saying about different tastes?). I say this after eating 3 pieces, so there is testament to it being rather nice, even if it doesn’t wow me. *Post visit note: My guests not only ate all the lemon slice that I put out, they took the remainder with them in a care package. Different folks, different strokes as they say. I am just happy they enjoyed it so much.

So if you like sweet slices that you don’t really have to cook and lemon flavoured things are your bag then I suggest giving this a go.

 

Citrus Slice

1 pkt marie biscuits, crushed
3/4 cup coconut
1 lemon, zested
125g butter, melted
1/2 tin condensed milk

Combine biscuit crumbs, coconut and lemon zest.
Mix together butter and condensed milk then add to the dry ingredients and mix well.
Place into a paper-lined slice tin and set in the fridge.
Optional: When cool, top with a little lemon icing made by mixing icing sugar, lemon juice and soft butter


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Lemon Meringue Slice

‘My favourite so far’ which is high praise indeed being as we have been together for over 5 years. This was the first thing out of my husband’s mouth once he swallowed the first bite. Although, admittedly I didn’t have much time to bake the first few years we were together, I have been baking at least one biscuit or slice per week for the past 2 years running. This apparently gets the thumbs up as the best of the best, so far and I have to admit, it’s pretty good.

I’ve made lemon meringue pies before (not since I met my husband, too many other things to try) and I have never made one containing condensed milk so this was a surprise to me when I first read the recipe. This is certainly a more mild tasting lemon filling than I am used to but it was lovely despite that. I guess the things to remember are that it is a slice and not a pie and it contains condensed milk so it is bound to be a little different.

If you enjoy something fresh and light but totally decadent at the same time, this recipe is well worth a try, and it looks fairly impressive too.

Lemon Meringue Slice

1½ cups plain flour
½ cups icing sugar
150 g cold butter
1 teaspoon cold water
395 g condensed milk
2 eggs, separated
2 teaspoons grated lemon rind
½ cup lemon juice
1/3 cup caster sugar

Preheat oven to 180°C. Grease and line a 20 cm x 30 cm lamington tray.
Process the flour, icing sugar, butter and water until the ingredients cling together.
Ball mixture together with hands and press evenly (using the curved side of a spoon) over base of prepared pan.
Bake at 180°C for 15- 20 minutes or until browned.
Combine egg yolks, condensed milk, lemon rind and juice in a bowl.
Pour over cooked base and bake a further 10 minutes.
Beat egg whites in small bowl until soft peaks form. Slowly add caster sugar, beating until the sugar is dissolved.
Pour meringue over lemon filling.
Bake for an extra 10 minutes or until browned.
Cool in pan.
Cut into medium sized pieces to serve.


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White Chocolate Cheesecake

Just in case other people in the household needed a chocolate fix over the Easter break I made a White Chocolate Cheesecake. My husband still tells me each time I make an ‘exotic’ cheesecake that he prefers my lemon cheesecake to all others on the planet. It’s nice to hear and I make sure to make him one now and then but I love to try new recipes, this is just the latest. Fortunately this one met with his approval, not a cheesecake (in his opinion) but a really nice dessert.

White Chocolate Cheesecake
Serves 8

120 g plain chocolate biscuits, crushed
60 g butter
250 g cream cheese, softened
3/4 cup  Sweetened Condensed Milk
200 g White Chocolate, melted
300 ml cream
3 tsp gelatine
2 Tbsp water
100 g Milk Chocolate, melted

Combine biscuit crumbs and butter, press into base of 20cm springform pan, refrigerate until firm. Beat cream cheese and  Sweetened Condensed Milk until smooth.  Beat in cooled  White Chocolate and cream, until thick.
Sprinkle gelatine in hot water, stir until dissolved, cool (see instructions on pack). Beat gelatine into cheese cake mixture, spoon over crumb crust.
Swirl cooled Milk Chocolate through cheesecake.
Refrigerate until firm.

 


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Choc chip biscuits

I have at least a dozen choc chip recipes floating about, again like the brownies, dozens of different recipes but as long as they contain some kind of choc chips they are just choc chip biscuits. I usually go back to one in particular but I tried a new one yesterday. These ones are heavy on the butter and seem almost like melting moments with choc chips incorporated. If the rapid destruction of the first two trays is anything to go by then it is a good thing that I made a double batch. The reasoning being, if I was opening a can of condensed milk then I had better use the whole damn thing (with a little left over for my milky sweet ginger tea).

I have a few left in a box but as it is in clear view on the kitchen bench I don’t believe that they will outlast the morning much less the day.

Butter Choc Chip Cookies
Makes  40

180 g butter, softened
1/3 cup sugar
1/2 cup Sweetened Condensed Milk
1 1/2 cups self-raising flour
150 g Milk choc bits
150 g White choc bits

Preheat oven to 180°C.
Beat butter and sugar until creamy, beat in Sweetened Condensed Milk.
Add flour, stir until combined.
Add Milk and White choc bits, mix well.
Roll heaped teaspoonful’s of mixture into balls,
place on greased oven trays, press gently with fork.
Bake for 15 minutes, until golden (watch the bottoms, they burn easily).


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Looks a bit boring but its really good!

After making the last caramel slice I had half a tin of condensed milk to use up. Nothing irritates me more than wasting half a tin of something because I only needed a portion in a recipe.
After a quick google search I found this little recipe and it turned out to be a real winner.
I made a cup for one using 1 tea bag and some grated ginger in a tea infuser, straight in a cup of hot water. I then adding a couple of dessert spoons of the condensed milk after removing the ginger and teabag.
It was really good, I was surprised how good. Needless to say there is little of the condensed milk left now, maybe enough for another cup later on today.

Sweet and warming it is perfect for a cold blustery day, or even just a comfort for those days you need a cuddle and no one else is around.

Here is a link to the original

Stretched tea (why the name? no idea…)

2 English breakfast tea bags
2cm piece fresh ginger, peeled, thinly sliced
2 cups boiling water
1/2 cup sweetened condensed milk

Place tea, ginger and boiling water in a heatproof jug.
Set aside for 5 minutes for flavours to develop.
Strain into a large heatproof jug. Add milk. Stir to combine.
If desired, to froth: Carefully pour mixture into another large, heatproof jug.
Carefully pour mixture back into other jug. Repeat 6 times until frothy.
Serve immediately.