Tag Archives: Oats

Zesty

One of my all time favourite flavours is lemon. When I was making the Australian Women’s Weekly classic, Caramel Chocolate Slice recently, I was inspired to try a citrusy version. This slice is my Lemon and White Chocolate Slice.

I like to use the zest and well as the juice of lemons to give an extra citrus boost when I am cooking. Cooking the lemon filling is more to cook out the egg yolks than to actually thicken the curd, the reaction between the lemon juice and condensed milk when mixing without any heat produces a thick filling. With the cooking oil you use, I recommend you select a neutral flavoured oil, I used rice bran oil.

I recommend you bring your finished slice to room temperature before slicing if you have refridgerated it, otherwise the chocolate topping will be prone to cracking as you chop (I learnt this the hard way, and the firm chocolate caused the lemon filling to ooze out a little). The slice is quite rich, you I recommend you cut into dainty portions – you can always go back for seconds or thirds if you still have room.

What I was cooking this time last year: Banoffee Pie

Lemon and White Chocolate Slide

* This recipe was adapted from a Caramel Chocolate Slice recipe by The Australian Women’s Weekly recipe cards. I have modified and adapted it to come up with the below reincarnation.

Ingredients:

Biscuit Base

  • 120g butter
  • 1 cup rolled oats
  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1 cup brown sugar, lightly packed

Filling

  • 400g can condensed milk
  • 2 lemons
  • 2 egg yolks
  • Generous pinch of salt

Chocolate topping

  • 22og white chocolate
  • 1 tablespoon cooking oil

Method

  • Turn the oven on to 180°C. to pre-heat.
  • Melt the butter in a saucepan over a low heat.
  • Add the oats, flours, brown sugar and melted butter to a food processor bowl. Mix the biscuit base mixture until combined.
  • Line a baking tray with grease-proof paper.
  • Tip the biscuit base mixture into the lined baking tray, and press out evenly over the base of the tray.

Biscuit base slice mixture

  • Cook the biscuit base in the oven for 10 minutes.
  • Remove the biscuit base from the oven and set aside to cool.
  • Add the condensed milk to the saucepan used to melt the butter.
  • Zest and juice the lemons and add to the condensed milk in the saucepan.
  • Add the 2 egg yolks and salt to the saucepan and mix everything to combine.

Lemon curd ingredients

  • Cook the lemon filling over a medium-low heat, stirring constantly until the mixture is hot. Continue cooking for a further two minutes to ensure the egg yolks are cooked.

DSC07486

  • Pour the hot lemon filling over the biscuit base, spread out to create an even layer. Set aside to cool.
  • Add the white chocolate and cooking oil to a large bowl.

White chocolate melting

  • Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined.
  • Pour the white chocolate over the lemon filling layer, spread out to create an even layer. Set aside to cool.
  • Remove the lemon slice from the baking tray and cut into serving size pieces. Enjoy.

Lemon White Chocolate Slice

What is your favourite lemon recipe? Has this post inspired any new ideas?

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Filed under Baking, Biscuits, Chocolate, Lemon, Pudding, Recipes, Sweet, Vegetarian

Autumn Apples

It is Autumn in Sydney still, with a lovely sunny day today but a crisp and cool evening as the sun sets. Apples are in abundance and my inspiration for this post.

One of my favourite cosy, comforting desserts as the temperature drops is apple crumble. I used beautiful green granny smith apples, which are perfect for cooking because they retain some of their texture when cooked. I cook my crumble topping separately because I like the contrast in textures between the soft apples and crunchy crumble topping and want to exaggerate that contrast.

If you happen to have any left-over crumble topping, store in an airtight container and use again next time (or sprinkle on whatever takes your fancy).

Crumble ingredients

Cloves and apples are a classic combination, but because I didn’t want to have to go fishing whole cloves out at the end of the cooking process, and I didn’t have any ground cloves on hand, I used mixed spice instead.

What I was cooking this time last year: Spinach Dal

Apple Crumble

Serves 6

Ingredients

Crumble Topping

  • 1/2 cup plain flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon mixed spice
  • 50g butter
  • 125g walnuts

Baked Apple

  • 4 large granny smith apples
  • 50g butter
  • 50g brown sugar

Method

  • To make the crumble topping, add the oats, flour, brown sugar, butter and mixed spice to your food processor bowl.

Crumble ingredients

  • Process until everything is combined.

Crumble mixture

  • Transfer crumble mix to an oven proof dish and add the walnuts. Stir to combine.
  • To prepare your baked apples, add the butter, brown sugar and mixed spice to a saucepan.

Butter and sugar

  • Heat oven to 180°C.
  • Heat the butter and sugar mixture, stirring, until the butter is melted.

Caramel

  • Take the saucepan off the heat and prepare your apples.
  • Peel and core the apples, and slice.

Apples sliced

  • Add sliced apples to the saucepan and stir to coat in the butter and sugar mixture.

Caramel apples

  • Spoon the coated apples into 6 individual oven-proof serving dishes or 1 large oven-proof serving dish.

Apples ready for baking

  • Add the crumble mixture to a medium shelf in your pre-heated oven, and your apples to a bottom shelf.
  • Cook the apples and crumble for 30 minutes, stirring the crumble mixture occasionally to ensure it cooks evenly.
  • Remove your apples and crumble mix from the oven.
  • Spoon crumble mix on top of your baked apples. Serve with cream, ice-cream, custard or natural yoghurt. Enjoy.

Apple crumble

What is your favourite warming dessert? Has this post inspired any new ideas?

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Filed under Apple, Baking, Caramel, Oats, Recipes, Spices, Sweet, Vegetarian