Coconut Chocolate Slice (egg free)

Won't last long

I made this slice to bring to lunch with friends today and also because it's one of my favourite slices. It is the first slice I ever made as teenager. I have no idea where the recipe comes from but I haven't changed it throughout the years. I was tempted to add some crushed cornflakes just for a change but I just love it the way it is. Apparently the recipe makes 30 pieces but I tend to cut the slice into bigger portions and it is usually all gone in 2 days! This recipe made 24 pieces (well ok, about 28, but there are now 24 in the container).

Here's what you need for slice:
1.5 cup flour (I used self-raising, but have used plain before. I might use wholewheat next time)
1 cup brown sugar (you can use caster sugar too)
1/3 cup cocoa powder
1 1/3 cup dessicated coconut
240g, melted & cooled butter (it's important to let the butter cool before adding)
1 tsp vanilla extract

Pat the mix down evenly

For the icing:
2 cups icing sugar
1/3 cup cocoa powder
60g melted butter
2-3 tbspn hot water

Here's what you do:
Preheat the oven to 180C, grease & line a baking tray and melt the butter. Set the butter aside for it to cool. Mix all the dry ingredients in a bowl. Keep turning the mix over, making sure to blend the ingredients well. When the butter is cool add it and the vanilla extract. I stir the butter in for a bit but then use my hands to mix everything together. Use your hands to place the mix in your tray and spread out evenly. Bake for about 15-20mins, or place a toothpick in and when it's clean, take it out.

Leave the slice to cool completely, Make and spread the icing out and then sprinkle with coconut on the top. Cut into servings. I keep the slice in a tupperware container in the fridge due to the heat. If you have any variations to this recipe I'd love to know. Enjoy!

an old favourite

Strawberry, Banana & Yoghurt Popsicles!

It is sweltering hot here in Bangkok at the moment (90% humidity nearly every day) and motivated by my $1 popsicle container purchase the other day I decided to make these fruity popsicles before I went to bed last night. Super easy, super healthy and perfect for this type of weather. The ingredients below made 8 popsicles.

Here's what I used:
1 punnet of small strawberries
2 large bananas
1 cup of natural greek yoghurt

Here's what you do:
Wash the strawberries and cut the green tops off. Cut the strawberries in half and place in 1/4 cup of water on the stove for about 5 minutes to soften them up. While they are softening up, peel your bananas and slice. In a blender or Magimix, place the strawberries, banana and 1 cup of yoghurt and blend till the mix is smooth. Pour the mix almost to the top of your popsicle container (remember to leave some room at the top as it will expand in the freezer). Put in the freezer and leave for at least 4 hours or better yet, overnight.

This morning I ran some tap water underneath the popsicle containers to make it easier to pull them out. I think a silicone container would be easier but I have not seen any in the shops. These were a bit too cold for my son so I happily finished it off for him. Enjoy!

Stress free Lunch Platter!

Lunch time!

Today was the last day of my in-laws holiday in Bangkok so we decided to have a lunch at home. While Oscar was sleeping and everyone else was watching the football I went and investigated the contents of the fridge and decided to just put everything out and eat tapas style.

I had no intention of posting this lunch platter on the blog but when my husband saw the tray the first comment he made was, "did you take a photo? Put this on your blog". So he took a photo for me and here it is. The platter would easily feed 5 people.

Here's what was on the platter:
* 3 boiled eggs sliced
* dukkah with olive oil & balsamic vinegar
* avocado sliced
* salami & ham slices
* sliced tomato
* slice cucumber
* mixed salad leaves
* mixed slice breads
* portobello mushroom with cornflake & pesto topping (see below for directions)
* eggplant/aubergine stack topped with prosciutto on toasted bread (see below for directions)
* blue cheese, sliced Montgomery Jack,  & white castello (my favourite)

Here's what you do:
* Eggplant/aubergine: wash, top and tail the eggplant. Slice the eggplant into 10 slices. Heat olive oil in a frypan and lightly fry each slice. You'll know the eggplant is ready when it goes almost see-through. When done place on kitchen sorbent paper. Place a little prosciutto on top of each slice and then stack one on top the other. Place on a piece of toasted bread.

* Portobello mushrooms: preheat the oven to 180C. Wash the mushrooms and cut the stems off. Place bottom side up on a baking tray and bake in the oven for 5 mins. While they're in the oven, mix together the filling, recipe here. Take the mushrooms out and place the filling in. Bake in the oven for a further 10 mins. Enjoy lunch!

Delicious!