Caramel Slice

Makes about 24

250g butter
395g can condensed milk
4 tablespoons honey
4 tablespoons brown sugar
250g packet Marie biscuits, finely crushed

1. Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. Simmer gently until mixture is well combined and golden.

2. Place biscuit crumbs into a large bowl. Pour butter mixture over biscuits. Mix thoroughly. Firmly press mixture into a baking paper-lined 18 x 28cm slab tin.

3. Refrigerate for 2 to 3 hours or until firm. Cut into squares before serving. Store in an airtight container in the fridge.

(Recipe courtesy of Super Food Ideas - March 2003)

Cheesecake Brownie

Preparation Time: 10 mins
Cooking Time: 35 mins
Makes: 16

Melted butter, to grease

150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature

1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.Whisk 2 of the eggs in a small bowl.

3. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.

4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.

5.Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

(Recipe courtesy of Australian Good Taste - July 2005 )

Passionfruit Coconut Gelato

Serves 8

2 cups milk
2 x 270ml cans Ayam coconut cream
6 eggs
1 cup caster sugar
1 cup passionfruit pulp* (1o passionfruits!)

1. Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.

2. Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6-8 mins or until mixture is hot (do not boil or it will curdle). Remove from heat and allow to cool.

3. Pour mixture into an airtight containere. Set aside to cool completely. Cover and freeze for 5-6 hours or until almost set.

4. Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into a 5 cup capacity container. Cover surface with plastic wrap and foil. Freeze overnight or until set.


(Recipe courtesy of Super Food Ideas, December 2006)