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What’s cooking at your place? We’re a nosy
bunch at ABW and would love to sneek a
peak. Email us your recipes and photos to
[email protected] or post them at
the ABW: Anything But Work (Quest)
cooking club at www.taste.com.au/kitchen
GREAT BAKES: Grab the oven mitts, crank up the
cooking music and bake to your heart’s content.
Whip up these winter warmers
UNCLE BOB’S CARAMEL SLICE
WITH MACADAMIA NUT CRUMBLE
INGREDIENTS (MAKES 20-30)
200g dark chocolate
¼ cup cream
150g chocolate cake crumbs
1 tsp rum essence
½ cup chocolate sprinkles
1. Break up the chocolate and place into
2. Combine the cream and butter in a
small pan and stir over low heat until just
boiling. Pour the hot cream mixture over
the chocolate and stir until it melts and
the mixture is smooth.
3. Stir in the cake crumbs and the rum
essence. Refrigerate for 20 minutes,
stirring occasionally, or until firm enough
4. Roll heaped teaspoons of the mixture
into balls. Spread the sprinkles on
grease-proof paper and carefully roll
each rumball in the sprinkles, then place
on a tray.
5. Refrigerate for 30-40 minutes.
Recipe and photo by taste kitchen
member Liam Simmons
140g plain flour
6g baking powder
80g brown sugar
640g condensed milk
100g golden syrup
Macadamia nut crumble:
Pinch of salt
5g mixed spice
60g macadamia nuts, crushed
200g plain flour
WESTSIDE NEWS, Wednesday, May 25, 2011
FOODIE FUN FOR KIDS
1. To make the base, place dry ingredients in a bowl
and mix together. Melt butter, then add to dry
ingredients. Press mixture into a lined baking tray.
2. Bake the base at 190°C until light golden brown,
remove from oven and, using a rolling pin, roll flat.
3. Melt butter and golden syrup together in a
saucepan, remove from heat and add condensed
milk, then whisk until fully combined.
4. Pour filling on to base until it reaches almost to
the top of the tray. Bake at 190°C until bubbles form
on the top of the caramel. Remove from the oven
and allow to cool a little.
5. Place all crumble ingredients, except nuts and
flour, into a bowl and mix well. Add the final
ingredients and mix until crumbly.
6. To finish, sprinkle crumble on top of slice and
return to the oven for about 10 minutes or until
crumble tips are light golden brown. Allow to cool,
then dust with icing sugar. Cut into slices and serve.
Recipe and photo from Brett Noy, owner of Uncle
Bob’s Bakery, 2/185 Belmont Rd, Belmont
CHILDREN can take part in
Australia’s Biggest Morning
Tea on May 28 at Picabeen
Mitchelton, from midday until
4.30pm. The afternoon
features face painting,
balloon twisting and tea.
RSVP to dreamparties
HIGH TEA FUNDRAISER
INGREDIENTS (MAKES 15-20)
½ cup butter
1¼ cups castor sugar
1 cup self-raising flour
½ cup milk
¼ tsp salt
1 tsp vanilla extract
⁄3 cup desiccated coconut
1. Preheat oven to 180°C.
2. Beat butter until soft, then add sugar and beat
until fluffy. Add eggs gradually and combine well.
3. Mix flour and salt together in a separate bowl, add
the milk and vanilla extract and combine. Gradually
add the mixture to the first bowl, combining well
with each portion added. Stir in coconut.
4. Pour into cupcake pans, leaving 2cm room at the
top. Bake for 20 minutes or until a skewer comes out
Note: The frosting is a mix of milk and butter added
to icing sugar until a desired consistency is
achieved. Add a drop of pink food dye and a little
sprinkle of coconut to finish.
Recipe and photo by taste kitchen member Jesse Cree
STAMFORD Plaza Brisbane
hosts a fundraising high tea
at 10.30am tomorrow. Tickets
are $40 with $10 donated to
the Cancer Council. Diners are
encouraged to wear ‘‘a touch
of gold’’. Bookings 3221 1999
restaurant, De Vietnamien,
hosts a champagne morning
tea on June 11. It costs $29
per head. Bookings on
0422 085 237.
HOST YOUR OWN
HOST your own fundraising
morning tea by registering at
tea.com.au or on
1300 656 585.