Friday, 14 December 2012

K is for keeping secrets and L is for loving and learning

K is for keeping secrets about homemade presents. We can't quite say what we made as the recipient sometimes reads my blog and we wouldn't want to give too much away other than it smelt a lot like Christmas.



It involved a bit of fruit




Some spices




And some stirring.




K is also for Butterfly Kiwi (which was just for fun and not involved in the secret present making)

L is for liquorice slice which is a fabulous recipe I picked up on the #amonthof facebook page and copied. All credit for the recipe goes to Jenny Jury and I hope that she doesn't mind me sharing.

 Ingredients (serves 24)
• Melted butter, to grease
• 125g butter, chopped
• 160ml (2/3 cup) sweetened condensed milk
• 1 tbs golden syrup
• 1 x 250g pkt plain sweet biscuits (such as Marie), crushed
• 45g (1/2 cup) desiccated coconut
• 1 x 375g pkt licorice allsorts, coarsely chopped
• 200g dark cooking chocolate, chopped
• 30g copha (I used butter and it turned out fine)

Method
1. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
2. Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.
3. Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.




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