Chocolate Hedgehog Slice

Love from Lisa Chocolate Hedgehog Slice

As you can tell I love slices. I often buy them, make them, or crave them.

And speaking of cravings, I don’t know why, but I’ve been craving a Chocolate Hedgehog Slice for ages so I decided to make one so I always have some on hand.

What surprised me the most about this recipe was technically it’s not a baking attempt. You don’t bake this recipe in the oven at all, it just chills to set.

If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.

If you’d like to make your own Chocolate Hedgehog Slice then here’s the recipe:

Ingredients

Base

  • 175g butter
  • 2/3 cup caster sugar
  • 4 tbs cocoa
  • 2 tbs desiccated coconut
  • 1 egg lightly beaten
  • 250g packet shredded wheat biscuits broken into pieces

Topping

  • 250g coarsely chopped dark cooking chocolate
  • 50g butter

Method

Step one
In a saucepan melt butter, sugar, and cocoa over a medium heat for 3 minutes. Stir it constantly to ensure the sugar dissolves.

Step two
Remove from heat and add coconut, egg, and biscuits. Press mixture into a baking paper lined 28cm x 18cm slab pan. Chill in the freezer for 1 hour.

Step three
Melt chocolate and butter in a bowl over simmering water. Spread over slice. Allow to set in the fridge for 20 minutes. Cut into pieces.

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Lamb and Rosemary Sausage Rolls

Love from Lisa Lamb and Rosemary Sausage Rolls

These Lamb and Rosemary Sausage Rolls are delicious! They’re easy to make, and the recipe can be easily modified so you can switch the meat up, and take out the peas and add carrots instead.

I ate these fresh out of the oven, but I’m sure they’ll also be good the next day.

If you’d like to view recipes I’m thinking of cooking, or already have, then please visit my Finger food recipes Pinterest page.

Ingredients

2 tablespoons olive oil

1 chopped medium brown onion

2 crushed garlic cloves

500g lean lamb mince

2 tablespoons instant gravy powder

2 teaspoons Nando’s Peri Peri Mild Sauce

1 tablespoon tomato sauce

1/2 cup frozen peas

1 tablespoon chopped fresh rosemary

4 sheets thawed frozen puff pastry

1 lightly beaten egg

Sesame seeds to decorate

Step one

Heat oil in a non-stick frying pan over medium high heat. Cook onion and garlic for three minutes or until onion is soft. Add mince. Cook stirring for 8 minutes or until browned breaking up mince with a wooden spoon during cooking.

Step two

Add gravy powder, Worcestershire sauce and barbecue sauce. Reduce heat to low. Simmer, covered for 15 minutes or until sauce has thickened. Remove from heat. Stir in peas and rosemary. Cool.

Step three

Preheat oven to 200°C (180°C fan). Grease 2 large baking trays. Cut each pastry sheet into four squares. Spoon two tablespoons mince mixture on to one half of one pastry square.

Step four

Brush edge with egg. Fold over one side to enclose filling. Press edges with a fork. Place on to prepared tray. Repeat. Sprinkle with poppy seeds. Bake for 18 to 20 minutes or until golden. Serve.

 

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Chewy Chunky Chocolate Slice

Love from Lisa Chewy Chunky Chocolate Slice

This Chewy Chunky Chocolate Slice is a combination of many recipes that I’ve experimented with over time. Whenever I’ve baked them and taken them to people’s houses, they’ve always been a hit.

So, if you’re ready to get your chocolate on, then here’s a recipe for you!

If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.

Ingredients

  • 150gm chopped unsalted butter
  • 200gm chopped dark chocolate
  • 1 1/2 cups self raising flour
  • 1/2 cup firmly packed brown sugar
  • 395gm sweetened condensed milk
  • 1/2 cup desiccated coconut
  • Mars bar & snickers (or any chocolate bar you like, as long as one has caramel)
  • 1/2 cup cocoa powder or icing sugar

Step one
Grease a 20cm x 30cm lamington pan. Line the base and two long sides with baking paper, extending the paper 2cm over the edges of the pan.

Step two
Combine the butter and chopped chocolate in a pan. Stir over low heat until completely melted.

Step three
Place the flour, sugar, condensed milk, coconut, and chocolate mixture in a bowl. Mix well.

Step four
Spread the mixture into the prepared pan. Slice the mars bar and snickers and arrange them over the top. Press them completely into the slice mixture.

Step five
Cook at 180°C for 20 minutes, or until lightly browned. Do not overcook. Cool the slice in the pan before removing.

Step six
Cut into small squares and dust with sifted cocoa or icing sugar.

There you have it, a simple to make, super tasty slice that will impress anyone who eats it.

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Edamame Dumplings

Love from Lisa Edamame Dumplings

Edamame Dumplings were easy to make, but unfortunately not so tasty. I think it may have been due to the chunky filling, which was kind of tasteless.

On the plus side, if you want a healthy snack and don’t have a lot of time to make one then this is a great recipe. I do recommend though that you don’t place them on top of each other when you put them on the plate before you eat them, as they will stick together.

If you’d like to view recipes I’m thinking of cooking, or already have, then please visit my Finger food recipes Pinterest page.

Filling ingredients

1 cup Edamame shelled, cooked, drained

3 pieces of spring onion coarsely chopped

1/2 garlic clove minced

1 teaspoon fresh ginger minced

1 teaspoon miso paste

Squeeze of lemon

Salt and pepper to taste

Other ingredients

18 wonton wrappers

1-2 cups vegetable stock

Toasted sesame oil for drizzling

Step one

In a food processor pulse together all of the filling ingredients. Taste and adjust seasonings. Don’t over blend, the filling needs to be somewhat chunky. If yours is more watery add some more Edamame or more basil until you get a thicker consistency.

Step two

Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you along with a small bowl of water for dabbing your fingers in. Spoon about a tablespoon of filling in each. Use your finger to wipe a bit of water on all four edges. Place a new wrapper on top and gently press down adhering each edge.

Step three

Simmer broth in a medium skillet. Add enough broth so that it covers the bottom of the pan at least an inch deep. Drop wontons in the pan in a single layer (you can do this in multiple batches if they don’t all fit). Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).

Step four

Divide steamed wontons among plates; pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with sprouts and sesame seeds.

 

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Chocolate Meringue Cake

Love from Lisa Chocolate Meringue Cake

I’ve never tried to make meringue before. I didn’t use my Kitchenaid to do the meringue, which in hindsight I should have as it didn’t quite work out. My meringue was thin and once cooked was chewy and flat, the opposite to what it should have been. However, this wasn’t a bad thing as it was still delicious.

The cake was moist and full of taste. Even days later after being in the fridge it still tasted great. I’ll definitely give this another go at some point as I want to try to improve my meringue making skills.

If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.

Ingredients

  • 240g chopped dark chocolate
  • 180g chopped unsalted butter
  • 2 eggs
  • 4 eggs extra separated
  • ½ cup (90g) brown sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup (50g) plain all purpose sifted flour
  • ½ teaspoon sifted baking powder
  • ⅓ cup (40g) almond meal
  • 1 cup (220g) caster sugar
  • 1 teaspoon white vinegar
  • 3 teaspoons sifted cornflour
  • ¼ cup (25g) sifted Dutch cocoa, plus extra for dusting

Step one
Preheat oven to 160ºC. Lightly grease a 24cm round springform cake tin, line the base with non stick baking paper and set aside. Place the chocolate and butter in a medium saucepan over low heat and stir occasionally until melted and smooth. Allow to cool slightly.

Step two
Place the eggs, extra egg yolks, brown sugar and vanilla in the bowl of an electric mixer and whisk for 3–4 minutes or until pale and thick. Add the chocolate mixture, flour, baking powder and almond meal and fold gently to combine. Pour the mixture into the prepared tin and bake for 35–40 minutes. Remove from the oven and set aside.

Step three
Increase the oven temperature to 180°C. Place the extra eggwhites in the clean bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar, whisking until dissolved. Add the vinegar and whisk for a further 2–3 minutes or until the meringue is thick and glossy.

Step four
Fold through the cornflour and cocoa and spoon the mixture onto the partially cooked cake. Spread evenly and return the cake to the oven for 20–25 minutes or until the meringue is golden and crisp. Allow the cake to stand at room temperature for 15–20 minutes before gently running a small knife around the edge and removing the ring. Allow the cake to cool at room temperature and refrigerate for 2 hours before serving. Dust with the extra cocoa to serve.

The recipe states that the cake is supposed to appear rustic and uneven so don’t be put off if it cracks or collapses, as mine definitely did.

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Chocolate Caramel Slice

Love from Lisa Chocolate Caramel Slice

Chocolate Caramel Slice is a recipe I’ve been wanting to try for ages. I’m crazy for slices, and always crave a good hedgehog, lemon slice, or caramel slice whenever I’m out having coffee. So this time I decided I’d make my own so I could eat it whenever I’m having coffee at home, which is a lot these days.

This recipe was fun to make but provided its own little challenges. The first was breaking my beater at step two. Funny thing was I could tell this was going to happen, as beating the butter was not working, but I beat away anyway until my beater quit on me.

The second challenge was making the filling. I wasn’t very good at this. I don’t think I let the filling get golden enough; hence it didn’t reach the hardness I think it needed.

But not to worry, the result was still beautiful. The crunchy base, gooey caramel centre, and hard chocolate topping are a combination to die for.

I recommend putting the finished slices in the fridge overnight and eating them cold the next day.  I did this and they were so delicious it was hard to stop at one.

If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.

Ingredients

Base

  • 1 cup plain sifted flour
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125g melted butter

Filling

  • 400g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • 60g melted butter

Topping

  • 60g chopped copha
  • 125g chopped cooking chocolate

Step One

Preheat oven to 180°C. Line a 3cm deep 28 x 18cm (base) lamington pan.

Step Two

Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes or until light golden. Remove from oven. Cool.

Step Three

Make filling. Combine all ingredients in a saucepan over medium heat. Cook whisking for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours or until set.

Step Four

Make topping. Place copha and chocolate into a heat proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate until set. Cut into squares to serve.

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Corn and Lime and Skordalia dips

Love from Lisa Corn and Lime and Skordalia dips

I love any type of dip or sauce, and usually saturate my meals with them.

I’ve never actually made my own dips so thought that it was time I did.

The two dips I decided to make were corn and lime and Skordalia (potato and garlic).

If you’d like to view recipes I’m thinking of cooking, or already have, then please visit my Finger food recipes Pinterest page.

So first up was the corn and lime dip.

This was super easy to make, all you need to do is chop and mix, there’s no food processor needed. I made some slight modifications to the recipe, which are detailed below in the ingredients list.

The end result was questionable. This dip was good, but not great. I found it to be overly chunky due to using whole corn, this may have been avoided if the corn was chopped or if less corn was used.

Corn and lime dip

Ingredients

420g can corn kernels

1 bunch coriander (I used mint and parsley)

3 shallots finely sliced (I used dill)

250g sour cream

pinch cayenne pepper (I used paprika)

1 lime rind finely grated and juiced

Corn chips to serve

Step 1

Drain 420g can corn kernels in a sieve pressing out liquid with the back of a spoon. Wash and dry 1 bunch coriander, pick leaves and roughly chop

Step 2

Combine the corn kernels, coriander, shallots, sour cream, cayenne pepper, and lime rind finely grated and juiced. Cover and refrigerate for at least 1 hour for the flavours to develop

Step 3

Serve the dip with corn chips

Next was the Skordalia dip.

I have a bad habit of doing recipes that I want to eat on the spot, so if they have to be refrigerated overnight I don’t find out until I’m up to it in the method. This recipe was one of those. This meant I couldn’t eat it on the spot, but the day after when it was ready to eat it was definitely worth the wait.

I loved this dip it was smooth, creamy, light, and delicious. It would also be great spread on chicken.

Skordalia (potato and garlic dip)

650g coliban potatoes peeled

2 garlic cloves crushed

2/3 cup olive oil

2 tablespoons white wine vinegar

1/2 teaspoon lemon juice

1 egg yolk

extra-virgin olive oil and cracked black pepper to serve

Step 1

Cut potatoes into 5cm cubes. Place in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain

Step 2

Transfer potato to a bowl and add garlic. Using an electric mixer beat on medium speed for 10 minutes or until smooth

Step 3

Meanwhile use a fork to beat oil, vinegar, 1/4 teaspoon salt, lemon juice, and egg yolk in a jug. With the mixer on gradually add oil mixture to potato and beat until well combined. Transfer to an airtight container. Press plastic wrap onto surface of dip. Cover and refrigerate overnight.

Step 4

Spoon Skordalia into bowls. Drizzle with oil and season with cracked black pepper. Serve as part of a messe plate (I didn’t do this I just ate it straight away with the corn chips)

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Choc Chip Banana Blondies

Love from Lisa Choc Chip Banana Blondies

Choc Chip Banana Blondies wasn’t entirely planned. I had two over ripe bananas that I didn’t want to throw out, so after looking through some recipes I found the perfect way to use them.

The final result was a definite win. They were the gooey chocolately yumminess I was hoping they would be. The best way to eat them is straight out of the oven as you’re cutting them to size, if you can’t wait to eat this goodness like I couldn’t.

If there’s some left over after you cut them freeze them so you can prolong the goodness.

Ingredients

  • 100g chopped unsalted butter
  • 250g chopped white chocolate
  • 250g caster sugar
  • 1 lightly beaten egg
  • 2 mashed bananas
  • 1tsp vanilla extract
  • 1 1/3 cups plain flour
  • 1/4tsp baking powder
  • ¾ cup chopped walnuts
  • ½ cup dark chocolate chips
  • Icing sugar to serve

I didn’t have any white chocolate so didn’t add this.  I also didn’t have any dark chocolate chips so chopped up a block of dark chocolate instead, which is why I think mine were extra chocolatey.

Step one

Preheat the oven to 180°C. Grease and line the base and sides of a 20cm square cake pan with baking paper.

Step two

Place the butter and 200g of white chocolate in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted. Remove from heat.

Step three

Transfer the chocolate mixture to a large bowl and stir in the sugar, egg, banana, and vanilla. Sift over the flour and baking powder, stir to combine then fold in the nuts and dark chocolate chips.

Step four

Pour the batter into the pan and bake for 35 minutes or until golden. Cool the blondies completely in the pan.

Step five

Melt the remaining 50g of white chocolate. Cut the blondies into squares, dust with icing sugar, and drizzle with melted chocolate to serve.

If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.

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Chorizo Croquettes

Love from Lisa Chorizo Croquettes

I love Chorizo and usually eat it as I’m cutting it. My love of Chorizo combined with what looked like easy to make bite sized deliciousness was the ideal recipe to have a crack at.

I cook from recipes 95% of the time, and sometimes it’s not until I’ve already started them that I learn you have to fridge some part of it for a few hours or even overnight. Unfortunately, this was the case with this recipe; the filling had to be put in the fridge for four hours or overnight.

I ended up placing the filling in the fridge for a couple of nights. I don’t know if this was too long as it made the filling quite hard to shape, but the taste was amazing. I modified the recipe slightly and instead of frying them oven baked them, which still had an amazing result. I’ve detailed this in the steps below.

I recommend that you eat these as soon as you make them, and dip them in some dip or mayonnaise. They’re crunchy on the outside and gooey on the inside, just delicious. If I make these again I’ll definitely add more Chorizo.

If you’d like to view recipes I’m thinking of cooking, or already have, then please visit my Finger food recipes Pinterest page.

Ingredients

1 chorizo finely chopped

100g butter

2/3 cup plain flour

1 1/2 cups milk

2 tablespoons chopped continental parsley

1/4 cup plain flour, extra

2 eggs lightly whisked

2 1/4 cups fresh breadcrumbs

Light olive oil to deep-fry

 

Step 1

Cook the chorizo in a non-stick frying pan over high heat stirring occasionally for 3 minutes, or until crisp. Transfer to a plate lined with paper towel.

Step 2
Melt the butter in a medium saucepan over medium high heat until foaming. Stir in the flour for 1 minute. Remove from heat. Stir in one third of the milk. Gradually stir in remaining milk until the mixture thickens. Stir over medium high heat for a further 2 minutes or until very thick.

Step 3
Stir in the chorizo and parsley. Season with pepper. Transfer to a shallow container. Set aside to cool slightly. Cover and place in the fridge for 4 hours or overnight to set.

Step 4
Place the extra flour, egg, and breadcrumbs in separate bowls. Use floured hands to roll tablespoons of chorizo mixture into 8cm long croquettes. Roll each croquette in flour and shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper.

Step 5
Add oil to a large saucepan to come 5cm up the side of the pan. Heat to 170°C over medium high heat (when oil is ready a cube of bread will turn golden brown in 20 seconds). Cook croquettes in 3 batches turning occasionally for 1-2 minutes or until golden and heated through. Transfer to a tray lined with paper towel. This is the step I modified. I placed them in an oven heated to 180°C for 20 minutes and the result was great.

 

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Passionfruit Swirl and Apple Muffins

Love from Lisa Edible Experiments Passionfruit Swirl and Apple Muffins

 

I love muffins, (after all it’s my cat’s name). I think they’re the perfect snack as they’re small and come in delicious flavours.

This recipe was incredibly easy to follow, but they turned out to be an absolute flop as I found they weren’t that tasty. I added cinnamon to the tops of each muffin instead of the recommended apple, but it still didn’t add any oomph.

All I can recommend is that if you make these maybe do a nice frosting, something like cream cheese or even chocolate to add some zing.

Ingredients

  • 2 cups wholemeal self raising flour
  • ½ cup caster sugar
  • 4 x 170g tubs passionfruit greek style swirl yoghurt
  • ¼ cup olive oil
  • 1 egg
  • 1 large red apple, peeled and grated
  • ½ small red apple, cored and cut into thin slices

Step one

Preheat oven to 180°C or 160°C fan forced. Line a 12 hole muffin tin with baking paper squares or paper cases. I didn’t have any cases so sprayed the tin with coconut oil, which did the trick just fine

Step two

Combine flour and sugar in a large bowl and make a well in the centre. Whisk yoghurt, oil, and egg and add along with grated apple to flour. Fold together until just combined

Step three

Divide evenly between muffin tin holes and top each with a slice of apple. Bake for 20 – 25 minutes or until golden brown and springy to touch. Lift out of tin and cool on a wire rack

There you have it, simple to make and great for afternoon tea. To enhance their flavour can you suggest any additions?

If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.

 

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