Quick and easy licorice allsort slice

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Zagrandma loves licorice allsorts, needless to say she also loves this slice. If you know any licorice fans out there then this is a slice for them.
The best thing about this slice is how quick and easy it is to make. You don’t need to use the oven which is great when it comes to summer baking. It’s a great recipe to get the kids involved with, although you may end up a few licorice allsorts short if they are anything like Zakidlets!!!
Zagorgeous Aunty Gail gave me the inspiration for this recipe, she was the one who originally told me about the idea of a licorice allsort slice. After her telling me the basic idea and rough ingredients for the slice this is what I have come up with for the one I make.

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You will need:
250g Scotch Finger Biscuits
40g melted butter
1 Tablespoon golden syrup
1/2 tin Condensed milk
125g licorice allsorts cubed into 1cm pieces (I cube each licorice allsort into 8 pieces)

Topping:
200g Dark chocolate broken up into pieces
50g butter

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Process or crush biscuits to a fine crumb. (if you don’t have a food processor pop the biscuits in a snap lock bag and roll with a rolling-pin)

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Add wet ingredients: Syrup, melted butter and condensed milk and process or mix until you have a very wet, sticky sand like consistency. (If you think mixture is a little dry just add a little extra melted butter until you can see it will easily press into a slice tin).

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Add the licorice allsorts and fold thru with a wooden spoon.

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Line a slice tin 18 x 28cm with baking paper and press mixture into tin.
Cover with foil and place in fridge for 20 minutes.

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Mean while make up your topping. Combine chocolate and butter in a bowl over simmering water (the gentler heat helps the melting chocolate not to seize up) see how here. Stir until smooth, remove from heat.
Pour mixture over slice and spread out evenly with a knife.

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To pretty up the slice you can peel dark chocolate over the topping like I have above.

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I like a generous sprinkle of chocolate peels.
Place back in fridge for at least another hour before slicing into squares.

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The finished product deeeeelicious!!!!
Store in an airtight container in the fridge for 1 week.

If you are not a fan of licorice allsorts just substitute something else for them instead like: cherry ripe, snickers, jersey caramels, pecan nuts, choc chips or a combination would work great too.
Whatever you do just have fun with it!!!

Don’t miss my Blog Post at the end of the week ‘Zagirlie Tea Party’ an inexpensive bit of home fun for the little people.

Until then my lovelies
Zamamabakes

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Easy Chocolate Balls

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I thought I would continue on with the Christmas theme, after all we are only 1 day out from it being December.
There are always plenty of social events we get invited to at this time of year. If you are like me you never like to arrive empty-handed when you are a guest. This recipe is one that can provide a solution to the question ‘what should I take?’. The beauty of ‘Easy Chocolate Balls’ is that they’ll keep in the fridge for a good month, so if your token gesture of kindness doesn’t get consumed straight away it doesn’t matter.
I made my first batch of ‘Easy Chocolate Balls’ last weekend (Zakidlets had their School Tableau Cake stall) and I’m quite sure they won’t be my last for the season.

You will need:
250g Arrowroot or Marie biscuits crushed
1 teaspoon of vanilla (If you want them to be Rum balls add 2 dessert spoons of rum instead)
395g tin sweetened condensed milk
3 dessert spoons cocoa sifted
1 cup desiccated coconut (reserve 1/2 cup for rolling chocolate balls in)

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Combine all ingredients in a bowl and mix until well combined (you will need your muscles at this point). Alternatively if you have a food processor that will fit all ingredients just pulse and blend until all ingredients are combined.
Roll mixture into balls to a size you like, I usually use a teaspoon of mixture as a guide for my Chocolate balls.
Roll in reserved coconut and place onto a foil or baking paper lined baking tray. Once all mixture is rolled place tray of chocolate balls into fridge to firm up. I usually leave them like this for at least 4 hours and then transfer them to an airtight container and keep in the fridge for up to 1 month if they last that long at your place!!

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For a gift idea why not make a batch of my ‘Rocky Road’ as well as the ‘Easy Chocolate balls’ and combine them in some little gift boxes. Great for teachers, kids friend’s, work colleagues, everyone loves a bit of something homemade from the heart.

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Easy Brown Rice Salad

This recipe is one I have been thinking about making for quite some time. My beautiful Mother-in-law recently introduced me to the convenience of using ready-made brown rice, I now often use it to accompany the slow cooker or stir-fry dinners I make, it’s a great time saver especially on work nights. I have been using Sun Rice fragrant Brown Rice in 2 1/2 Minutes 450g, you’ll find it in the same aisle as uncooked rice.

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You will need:
450g family size Sun Rice fragrant brown rice in 2 1/2 minutes
150g diced bacon fried off in pan
1 1/2 cups frozen mixed corn and peas, cooked according to packet instructions
1 carrot grated
1 Lebanese cucumber, diced
1/2 red capsicum, diced
2 sticks celery, diced
1 green onion, diced
1/2 cup craisins (dried cranberries)

DRESSING
1/3 cup French dressing
1 teaspoon curry powder
1 tablespoon lemon juice
1 tablespoon brown sugar

Combine rice, bacon, vegetable ingredients and craisins.
Mix dressing ingredients well to combine and pour over rice salad.
You can enjoy this as a meal just by itself or you can use it as a side with your favourite meat, totally up to you.
It will keep in the fridge for 3 days.
Enjoy. We had leftovers of it tonight with a BBQ chicken and garden salad.

Butter Coconut Crisp Biscuits

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I feel very fortunate to have in my possession one of my late Nanna’s recipe collection’s. A lot of the recipes are clippings from magazines and newspapers, she must have kept an eye out as I do now for any recipes that sound yummy. So as I was flicking through this little collection of treasures, I came across a recipe that looked quick and easy to make as well as great lunchbox treat for Zakidlets.

INGREDIENTS

125g butter
2 cups self-raising flour
1 cup sugar
1 egg
(optional extra I added 1/2 cup dried cranberries)
coconut

METHOD

Melt Butter. Sift flour and sugar into a bowl, add cranberries if desired, add beaten egg and gradually the melted butter (you may not need it all), mix thoroughly. Form into small balls, roll in coconut.
Place on lined baking trays press down slightly, leaving enough room for biscuits to spread. Bake in a moderate oven approximately 10-15 minutes (I made mine a little on the larger side it took them closer to 20 minutes). Loosen on tray, leave until cold. If you like a crunchy crisp biscuit then you will love these.

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Easy way to clean a ceiling fan

I would much rather bake then clean!!! But the reality is the house in general doesn’t have a magic self cleaning button (I think it should!!) so anything that makes any type of cleaning easier gets a big tick from me.
Today I thought I would share how I clean my ceiling fans.
Before you look at the picture below be warned it has been quite some time since I have cleaned my fans (hopefully they don’t scare you), it’s not a job I put high on the list of cleaning, regardless it is a job that has been calling out to me for about 6 months!!! Finally I have got around to it!!
You will need:
1 old pillow case lightly dampened with water, you don’t want it dripping.
Identify the target

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Slide pillow case completely onto the blade of fan.

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Slide pillow case along fan being careful to make sure pillow slip is in position to catch any of the dust and grime that drops.

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You may need to repeat the process a couple of times.
The end result is a nice clean fan…..

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…..as well as a nice dirty pillow case, which is easily sorted in the wash ready for its next victim ceiling fan.

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Happy cleaning!!!!

Crunchy Salmon Casserole

This recipe is a great comfort food dish for the whole family to enjoy. It’s a fishy take on macaroni and cheese I guess. My beautiful Mother-In-law was the person who originally shared and served the crunchy salmon casserole recipe to me. It’s actually one of Zadada’s favourite dishes, he enjoy’s it best the next day when the cheese has flavoured the dish just that little bit more.
It keeps in the fridge for a good 3 days and reheats really well. It’s not a fancy dish but its easy and it gets gobbled up by everyone in our family.

We are a family of 5, the quantities below easily feed us all for 2 separate meals with more to spare.

Here are the ingredients you will need:
2 1/2cups (400g) uncooked macaroni pasta
250g packet Arnott’s Cheds biscuits, roughly crushed
1 1/2 tablespoons butter
415 g tin pink salmon
2 1/2 cups milk
1 1/2 cups grated tasty cheese
Salt and Pepper to season

Method

Lightly grease 22cm x 30cm x 6cm baking dish.Cook pasta according to packet instructions. Meanwhile pop a frying pan on medium heat and add butter and 12 cheds biscuits, stir to evenly distribute melted butter with biscuits. reduce heat to low , add milk followed by 1 cup of cheese and salmon ( I slice thru the salmon to break it up a bit before adding), continue heating through until cheese has melted. Season salmon mixture with salt and pepper, remove from heat.

Preheat a moderate oven.

Place cooked, drained pasta into prepared baking dish. Pour or spoon salmon mixture over pasta and stir a little to evenly distribute in dish. Use another 14 crushed cheds biscuits and scatter over the salmon pasta mixture. At this point I usually push some of the biscuits down into the mixture as well as leaving some lightly on top. Sprinkle remaining 1/2 cup of grated cheese over the top of prepared dish. Bake in oven for about 25 minutes or until cheese has melted and is lightly golden. Serve with a garden salad or some steamed vegetables.

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Salmon, lentil and carrot patties

I threw a batch of these together on the weekend for dinner for Zadada and I. We were not feeling overly hungry but these patties put together with the green bean and golden Beetroot salad hit the spot perfectly.

Ingredients (makes approx 8-9 patties)
1 415g tin pink salmon drained & flaked
1 400g tin lentils drained
1 medium carrot grated
1 egg lightly whisked
1 tablespoon soy sauce
1 clove crushed garlic
Approx 1/2 cup of plain flour to roll patties in.

Method
Combine all ingredients in a bowl.
Using wet hands mould together portions of salmon mixture to form a patty. Flour both sides of patty.
Lightly oil ( I used olive oil) a non-stick frying pan and heat to medium temperature. Cook patties until golden on each side. Remove from pan and place on absorbent towel ready to serve.
Enjoy with your favourite serve of salads or steamed veggies. The patties are also great for a sandwich filler the next day. They reheat fine too.

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