As with the previous recipe these form part of the traditional Christmas repertoire for the Schaumann household. My Mum has been making them for years and now we are all making them. They are change your life good. You can only eat them in moderation because they are frighteningly rich. Although it should be said that the Aitchison children (some or all) have been known to clean up an entire batch of them when their poor benighted mother was out of the house buying their presents!
You can make minty ones (my fave) by using mint slices instead of toffee pops and rolling them in chocolate.
2 packets of Toffee Pops, crushed to fine crumbs in the food processor
125g cream cheese
1/2 cup of icing sugar
1/4 cup sieved cocoa to roll
Beat the cream cheese until soft, then blend in the biscuit crumbs and sifted icing sugar. Chill the mixture until it is firm enough to roll, then form it into small balls, rolling each ball in cocoa to coat. Store chilled. These could also be rolled in chocolate of whatever kind you like.
Photos will follow later but this recipe is an urgent request from my daughter, hopefully tonight I’ll get the full complement of Christmas goodies on here. Poor blog, lying fallow for so long.
1 packet of chocolate thin biscuits
1 packet of oddfellow pepperments
1 tin condensed milk
Before starting you need to realise that oddfellows are hard. Very hard. Very not good for your processor blade. I will not take responsibility for any blades which are damaged (as mine was last year). Crush the biscuits in the food processor, then crush the oddfellows. Take out of the processor and examine the poor blade and say to yourself “well this is how you must suffer in the name of Christmas and scrumminess, sorry blade” Add the condensed milk and mix. Roll the balls in coconut (or be decadent and roll them in dark chocolate) and dribble white icing over the top (or white chocolate)
Oh My! There is no way in hell that this is good for you but it is awesomely delicious. The recipe comes from Delicious Magazine, March 2012. It is a Nigella Lawson recipe and it has all the hallmarks of her. It is luscious, silky, smooth and a little bit of elegant fun. It takes about 5 minutes to make and is soooo worth it. I recommend eating the leftovers for breakfast. I had a thought after making it that it would make a lovely tart filling if it was slightly thicker. Something to work on there.
75g salted butter, 50g brown sugar (I didn’t have any so used palm sugar), 50g golden syrup, 1/2 a cup of thickened cream – normal cream if you live in NZ, 1/2 – 1 1/2 tsp sea salt flakes. Vanilla ice cream to serve and I used bananas too.
Melt the butter, sugars and golden syrup in a small, heavy-based pot over a medium low heat and simmer. Swirl the pan occasionally for three minutes. The sauce should turn from gold to dark amber as it cooks – Keep an eagle eye on it, do not allow it to burn. Carefully add the cream – take it off the heat for a minute or so to do this, add the salt and swirl again.
Give it a stir with a wooden spoon and taste to see if you ant more salt (I did), then cook for a further 1 minute. Pour into a jug and serve with ice-cream. Apologies for the terrible photo!
Salted Caramel Sauce with ice cream and bananas.
One of my all time favourites, this is just delicious. The photo isn’t the best. What this makes is a peanut full slice which just barely clings together with the mixture. It will be slightly different each time you make it. Not really sure why. The icing is really a crowning glory. It’s fudgey and caramelish and just goes so well with the base. Everyone I make this for loves it, and seriously, it takes 10 minutes to throw together, if that.
150g butter, ½ cup sugar, 1 desertspoon golden syrup, 1 cup peanuts, 1 cup flour, ½ tsp baking powder, 1 cup rice bubbles
Preheat oven to 180 degreesC. Melt butter, sugar and golden syrup over a low heat. Chop peanuts in a food processor. Mix flour, baking powder and rice bubbles together. Mix everything together and place in slice tin which has been lined with baking paper. Bake until golden, approximately 15 min.
Make the icing while it is cooking with 100g butter, 150g icing sugar, 1 tblsp golden syrup. Melt butter and golden syrup, stir in vanilla and icing sugar and pour over the base while it is still hot. Cut when cool into long thin pieces.
Well this is certainly not good for you. But there are times when vast quantities of ‘not good for you’ slice is required. One of those times is when you have to say goodbye to a beloved. Raisin has died. It is tragic. He was deeply loved by all the Schaumann Smith Aitchisons brigade and we all miss him horribly. A very good cat. 12 years of excellent catness. Anyway in times of deep abiding sadness one should eat something comforting. This slice is comforting.
Raisin, in his last days
Read all the recipe first – you might want to revise your quantities in accordance with the notes at the bottom.
1 packet of superwine biscuits (I use malt biscuits), 1 cup coconut, 100g butter melted, 1/2 can condensed milk, zest of a lemon.
Crush the biscuits and add everything. Press into a slice tin lined with baking paper. Makes basic slice. But wait there is more.
To make it stupendous! Crush up 1 block of Whittakers white chocolate and macadamia chocolate, add to the rest of the ingredients which you have doubled. Seriously you can’t go back after you’ve made it with the chocolate. It just becomes totally amazing.
Ice with icing made with icing sugar, butter, zest of orange, lemon and juice from them. In my opinion it only needs a skiff of icing. The photo below shows it with too much icing, it becomes a bit sickly if you have too much on there.
A big slice of this is currently waiting on a plate beside me as I type. It’s great stuff, the spicy flavour is just what you need on a wintery night. I double this recipe, make two loaves and freeze one. Perfect when your sister comes to visit, just like today, and you can whip the frozen one out and warm it though in the microwave, cut into thick wodges and slather with butter (or have with blue cheese if you like too, dried fruit is good, cream cheese – gingerbread goes with heaps of things). If you wanted you could add some crystallised ginger to the mixture for extra spiciness.
150g butter, 1 cup low fat milk, 1 cup golden syrup (or half golden syrup and half treacle), 1/2 cup brown sugar, 2 tsp baking soda, 2 1/2 cups flour, 2 1/2 tsps ground ginger, 1 tsp cinnamon, 1 tsp ground cloves
Melt the butter, milk, golden syrup (and treacle), and brown sugar in the microwave. Stir until all mixed together. Heat until it is all bubbling hot. While it is heating sive all the dry ingredients into a bowl with the exception of the baking soda. Take off the heat and then stir in the baking soda (it goes irritatingly lumpy so give it a decent beating). When it is fizzing stir into the dry ingredients. Mix until smooth. Pour into loaf tins and bake at 180 degrees C until the sides shrink away from the sides and the centre is firm and springy. Don’t tip it from the tin immediately, leave in for a good ten minutes and then tip onto a wire rack.
This is magnificently hot. Hotter than a January Central Otago day. Hotter than hot sauce? Well about the same as hot sauce. It is an Annabel Langbein recipe and it was recommended to me by my friend Judith who thinks it the best thing ever. Thought I’d make it as the glut of tomatoes is ever present at the moment. After I’d made it and frightened my taste buds a bit by it’s hotness, I had to find ways to use it. It has a great deeply curry spicy taste. So far we have had it with corn fritters, in guacamole, and to spice up a pasta dish. Lots of uses and very tasty.
The quantities of the spices are really large. Check your supplies before you start!
225g green ginger – grated, 100g garlic cloves peeled and chopped finely, 50g green chillies – I used red – sliced in half, seeds removed, 2 1/2 cups malt vinegar, 1 cup canola oil – I always use ricebran – 2 tblsp turmeric, 5 tblsp ground cumin, 3 tblsp chilli powder, 5 tblsp mustard seeds ground to a powder, 2 kg tomatoes chopped, 2 1/4 cups sugar, 3 tblsp salt.
Puree the ginger, garlic and chillies with a little of the vinegar to make a paste. Heat the oil in a very big pot or preserving pan. Add all the ground spices and fry until they exude a fragrant aroma. Add the pureed paste, tomatoes, the rest of the vinegar, sugar and half of the salt. (Check near the end of cooking to see if more is required.) Cook over a low heat, stirring occasionally, until the oil floats on the top – about half an hour (I cooked it a lot longer). Bottle in steralised jars while hot with a thin film of hot oil on the top of each jar to prevent the top from drying out. cove with screw top seal lids. Leave for a couple of weeks for the flavours to develop before using. Store in a cool place until you want to use it, it lasts indefinitely. Makes about 2 litres.