Hilda & Whitney's Slice

Hilda & Whitney's Slice

(I call it that because Hilda gave me the recipe - so you all have to call it Whitney's slice!)

1 cup sr flour

1 cup sugar

1 cup coconut

1 cup dried fruit (tropical fruit medley is nice, but use whatever you've got. I've even added some chopped almonds and choc chips if I run out of fruit)

1 egg

125 g melted butter

splash vanilla

mix all ingredients together, lightly press into 18cm x 28 cm lamington pan, bake at 180 for 25 - 30 ins (until slightly firm)

Doesn't need icing.

This slice doesn't look like much, but it is sooo delicious - you will definitely be asked for the recipe.

Coconut Chocolate Slice

Coconut Chocolate Slice

1/2 cup sr flour

1/2 cup plain flour

2 Tblspns cocoa

2/3 cup caster sugar

3/4 cup dessicated coconut

125 g melted butter

1 egg

splash vanilla

sift flours and cocoa (if you like - i can't always be bothered).

mix all ingredients together, lightly press into 18cm x 28 cm lamington pan, bake at 180 for 25 - 30 ins (until slightly firm)

cool, ice with chocolate icing and sprinkle with toasted coconut (or 100s and 1000s!!)

Sauces for Silverside & Mash

What is the best sauce to serve with Silverside, mash and veges?
Merrin

White sauce with parsley, capers and a squeeze of lemon juice.
Donna

White sauce with a handful of cheese thrown in.
Janet

Use about a cup of the cooking liquid, mix a couple of tablespoons of flour and a teaspoon of dry mustard to a thin paste with a bit of water, whisk into the cooking liquid and bring to the boil. When thickened, add a good handful of chopped parsley. Mmm, mmm.
Brenda

I usually do a white sauce with onion.
Lynn

All those variations of white sauce are yummy - I do a white sauce usually too. If I'm feeling really extravagant I also make a sauce that Dene told us about a few years ago.
I just found the original email (from 2005!!) here is the recipe cut and pasted.

Balsamic Glaze
2/3 cup beef and tomato stock (I use beef stock plus a spoonful of tomato paste), 3 tablespoons plum jam, 2 tablespoons balsamic vinegar and 3 teaspoons sugar. Combine in a small saucepan, and simmer until reduced and syrupy. I still make the white sauce as well, and it all tastes absolutely divine together. Serve with mash (add cheese and garlic) and honeyed carrots. Mmm Mmmmm!!
Whitney (and Dene)

I love a mustard sauce. White sauce with seeded and Dijon mustard added. (Melt butter add flour, cook for a couple of minutes, add milk. Stir over low heat until it thickens and boils. Add mustard to taste.)
Debbie Packham

Chicken Marinade

This is one of our favourite (and very simple) marinades for chicken, which is then great on the BBQ

Soy sauce
teaspoon or so minced garlic
same quantity minced ginger
tiny bit of minced chilli (if you wish)
half teaspoon sugar
can add a splash of olive oil too - although not necessary.

Marinate chicken breast fillets (cut each breast into three chunky strips), for a couple of hours, then drain liquid and BBQ. Yummy, tender and moist.

Also, love thick slices of zucchini BBQd briefly on both sides, perhaps brushed with oil and garlic first.

Whit

Whitney's fiddly but yummy Chocolate Praline Truffles

1/2 cup caster sugar
2 Tbsp water
75g unblanched almonds, warmed
400g dark choc, chopped
3/4 cup cream
1/2 tsp almond essence
500g choc melts
gold leaf, for decorating ( I didn't do this bit!)

Place sugar and water in a saucepan over medium heat and stir untikl sugar dissolves. Bring to a simmer, brushind down sides of saucepan with a wet pastry brush. Simmer 8 - 10 mins until syrup turns a light golden colour.

Add warm nuts, swirl pan to coat, return to heat for 3 mins until nuts smell roasted. Spread onto an oven tray lined with baking paper and allow to set into praline.

Crack praline with the back of a metal spoon, place pieces in a strong plastic bag and pound with a metal meat mallet or hammer until finely crushed. Set aside.

Melt chopped choc, cream and essence in a heatproof bowl over simmering water. Stir until smooth, remove from heat and stir in praline. REfrigerate 2 hours or until firm. Roll heaped teaspoonfuls into balls.

Melt half the choc melts. Dip balls in choc and place onto a tray lined with foil to set. Repeat with remaining melts. reheat choc if it becomes too stiff. Use a small paintbrush to place a piece of gold leaf on top of each chocolate, brush around the edges tof gold leaf to give desired effect.
Store n a cool place for up to 2 weeks (if they last that long!!)