Chocolate Caramel Slice

Mr FPTP's brother is coming to stay for a week and he LOVES Chocolate Caramel Slice so I decided I would make some for him when he comes to stay.  Before he arrives though had to make a trial batch to make sure it was up to his standard! 
This recipe makes a gorgeous batch of Chocolate Caramel Slice which is easy and yummy all at the same time.  The best part about it is that it has a good quantity of caramel in it; my favourite part!!!

Ingredients
Base
1/2 cup firmly packed brown sugar
2/3 cup desiccated coconut
2/3 cup self raising flour
85 grams butter, melted

Caramel Filling
30 grams butter
2 tablespoons golden syrup
1 395 gram can sweetened condensed milk

Topping
150 grams milk or dark chocolate, melted

Directions
Base
Preheat the oven to 180 degrees Celsius.  Grease and line a 20cm square cake tin. 
Stir brown sugar, coconut and flour together in a large bowl until well combined.  Add butter and mix until well combined.  Press mixture firmly into the prepared cake tin.
Bake for 10 - 12 minutes or until lightly browned and slightly risen.
Set aside to cool for 10 - 20 minutes (while making caramel).  Leave the oven on.

Caramel Filling
Place butter and golden syrup in a medium, heavy based saucepan over medium heat, stirring occasionally.  When the butter has melted add condensed milk.  Stir constantly over medium heat for about 9 - 12 minutes, until caramel thickens.
Gently spread the caramel evenly over the base.  Return to the oven for a further 10 - 12 minutes until a 1/2cm border of lightly browned caramel has formed around the edges.
Allow to cool to room temperature.

Topping
Melt the chocolate in a double boiler over a very low heat, stirring frequently, until melted.  Spread the melted chocolate over the caramel.
Refrigerate the slice until the chocolate is just set, about 20 - 30 minutes.  Remove the slice from the pan and cut into pieces.  I use a hot, dry knife to cut the slice.

Store slice in an airtight container in the refrigerator.

The Ultimate Chocolate Brownie with Raspberries

Last week I made chocolate caramel slice (recipe to come) and took it in to work.  It went down so well that I have decided I am going to bake once a week and take it in to work for my colleagues to enjoy.  This week I have made The Ultimate Chocolate Brownie with Raspberries.  This was the winner of The Search for NZ's Favourite Recipe.  It is absolutely DIVINE and I'm sure it will go down extra well in the office tomorrow.  I omitted the raspberries this time.

Ingredients
320 grams butter, melted
1 1/4 cups cocoa
7 free range eggs
3 cups sugar

1 teaspoon vanilla extract

1 1/2 - 2 cups dark chocolate chips/drops

1 1/4 cups plain flour
1 teaspoon baking powder
frozen/fresh raspberries (optional)
icing sugar (optional)

Directions
Preheat the oven to 160 degrees Celsius.  Line a large baking tin/roasting dish (24x34cm) with baking paper.  Melt the butter.  Using an electric mixer beat the cocoa into the melted butter.  Add eggs, sugar and vanilla and mix with the mixer for 3 - 4 minutes until the mixture begins to whip up in volume.
Using a wooden spoon/spatula mix in the chocolate chips/drops.  Sift flour and baking powder in; stir until fully combined.  Pour into the lined baking tin; give it a gentle shake to even out the mixture.

If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface.  Bake in the oven at 160 degrees Celsius for about 1 hour until an inserted skewer comes out clean.  Leave to cool in the tin for about 10 minutes then turn out on to a wire rack to cool further.  If you want to make them look extra fancy, sift icing sugar over the top.

Enjoy warm or cold with some whipped cream or by themselves! 
DELICIOUS!!!

Jamie Olivers Perfect Roast Chicken and Consistently Good Gravy

I bought a whole chicken the other day from the supermarket and on Tuesday night I really felt like a nice warm roast meal so made Jamie Olivers recipe for Perfect Roast Chicken.

Ingredients
1 1.6kg free range, organic chicken

2 medium onions

2 carrots

2 sticks celery

1 bulb garlic

olive oil

salt and pepper

1 lemon

small bunch of fresh thyme, rosemary, bay and sage

Directions

Preheat the oven to 240 degrees celsius.  Chop the veggies and break the garlic into cloves and leave them unpeeled.

Pile all the vege and the garlic into the middle of the pan and drizzle with olive oil.  Drizzle the chicken with olive oil and season well with salt and pepper rubbing it all over the bird.

Carefully prick the lemon all over and pop in to the microwave for 40 seconds.

Put the lemon inside the cavity with the bunch of herbs.

Place the chicken on top of the vegetables in the roasting tray and put into the preheated oven.  Turn the heat down immediately to 200 degrees celsius and cook the chicken for 1 hour and 20 minutes.

If you are doing roast potatoes and veggies get them in the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking and if the veg look dry add a splash of water to the tray.

When cooked take the tray out of the oven and transfer the chicken to a board.  Cover with foil and tea towel to rest for 15 minutes.

Time to make the gravy!!!

Consistently Good Gravy

Ingredients

As well as the roasted vege from the roast chicken recipe you will need:

1 heaped dessert spoon of flour

a wine glass of red or white wine

1 litre of vege, chicken or beef stock

Directions

Using a spoon remove 90 percent of the hot fat from the tray.  Put the tray on the hob over a high heat.  Add the flour and stir through.  Using a potato masher, mash all the vege to a pulp.  Don't worry if it's lumpy.

You can rip the wings off the chicken and break them up in to the tray to add more flavour at this point.

When everything is mixed and mashed up add the wine to give a little fragrance before you add your stock.  Keep it over the heat and let it boil for a few minutes.

Pour in the stock or boiling water.  Bring everything to the boil.

Reduce the heat and simmer for 10 minutes.  Pour the gravy through a sieve into a bowl.

Discard any meat or vege left behind. 

Serve or put back on the hob to thicken/heat.

Beef Curry

Tonight for dinner I made a beautiful beef curry.  The meat was so tender and tasty and was loved by all!

Ingredients

50 grams unsalted butter

1 tablespoon extra virgin olive oil

2 medium onions, finely chopped

4 cloves garlic, finely chopped

1 thumb fresh ginger, finely grated

3 tablespoons curry powder (use mild or hot depending on taste, I used mild)

1 teaspoon each: yellow mustard seeds, salt

1 tablespoon white vinegar

1.5kg rump steak, cut into 2.5cm cubes

1 teaspoon chilli paste

400g tin of chopped tomatoes

Directions

Heat the butter and the oil in a heavey-based saucepan over a gentle heat and cook the onion, garlic and ginger until soft.  Add the curry powder and mustard seeds and cook until fragrant.  Add the salt and vinegar and stir well.

Increase the heat slightly and add the meat, tossing to to coat well.  Add the chilli paste and tomatoes, bring to the boil, then lower heat to a simmer.  Cover the pan and cook for about 1 hour, stirring occasionally, until the meat is tender.  If you have too much juice at the end of cooking, remove the lid from the pan and cook on a high heat until the juice has reduced.  Serve with white rice.

Italian Style Risoni Soup

Tonight we felt like something light but warm for dinner so we decided on soup.  This soup was perfect.  Nice and light but warm and filling at the same time.

Ingredients

1 tablespoon olive oil

1 medium fennel bulb, ends trimmed, finely chopped

1 large carrot, peeled, finely chopped

2 cloves garlic, crushed

1.5 litres low sodium chicken stock

1/3 cup risoni

1/2 cup frozen peas

1 tablespoon chopped fresh tarragon

Salt and freshly ground black pepper

Sliced Ciabatta, to serve

Directions

Heat the oil in a large saucepan over high heat.  Add the fennel, carrot and garlic and cook, stirring, for 5 minutes or until just tender.  Add the stock and bring to the boil.  Add the risoni and cook, stirring occasionally, for 10 minutes or until the pasta is al dente.  Add the peas and cook for 2 minutes or until the peas are bright green and tender.  Remove from heat.

Add the tarragon and stir to combine.  Taste and season with salt and pepper.

Ladle the soup among serving bowls and serve with Ciabatta.

Beef Stew

Yesterday was Mr PTP's birthday and when asked what he wanted for birthday dinner, he requested stew.

Below is a recipe adapted from Ina Gartens 'Parker's Beef Stew' recipe.



Ingredients 1kg good quality chuck beef, cut into 2cm cubes
1 (750-ml bottle) good red wine
3 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 2cm cubes
450 grams carrots, peeled and cut diagonally in 2cm chunks
1 tablespoon minced garlic (3 cloves)
2 cups chicken stock
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce


Directions
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper.

Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade.

In batches, dredge the cubes of beef in the flour mixture and then shake off the excess.

Heat 2 tablespoons of olive oil in a large sauté and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly.

Place the beef in a large crockpot and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.)

Place all the beef in the crockpot.

Heat another 2 tablespoons of oil to the large pot and add the onions and carrots. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes.
Place all the vegetables in the crockpot over the beef.


Add 2 1/2 cups of the reserved marinade to the empty pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon.

Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the crockpot and bring to a simmer over medium heat on top of the stove.


Put the lid on the slow cooker and turn on to low for 6 to 8 hours.


Serve with creamy mashed potatoes and peas.

Chicken Citrus Salad

Tonight after going for a run around at the park and a bike ride we felt like a nice light salad for dinner. I had a yummy recipe from Giada that I wanted to try and it worked out perfect for tonights dinner.

adapted from a Giada De Laurentiis recipe

Ingredients
Vinaigrette
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper

Salad
baby spinach leaves or mesclun salad
1 orange cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, finely sliced
1 chicken breast per person (approx 100 grams each)

Directions
Slice the chicken into thin strips.
Heat a non-stick pan and drizzle with olive oil.
While the pan is heating put all the vinaigrette ingredites into a jar and shake to blend.

Place the chicken in the hot pan and season well.

While the chicken is cooking combine all the salad ingredients in a salad bowl, drizzle with vinaigrette and toss to combine.

Serve out on to serving plates and top with chicken.

ENJOY!