Indholdsfortegnelse for #79 Slices i taste.com.au Cookbooks

Always first to go at the bake sale is the mighty slice! The allure of a silky cheesecake filling, an OTT topping or three, and the oh-so many layers are totally irresistible. But before that plate hits the table, be sure to snaffle up a few of the offcuts there’s always at least one piece that’s not ‘bake sale worthy’, am I right? This book is your legendary line-up of fun, fruity, healthier, no bake and savoury slices. They’re your ticket to becoming star baker at the sale, family gathering or work morning tea. To reach expert level, follow these tips: • Be mindful of setting and cooling times. If the recipe calls for the biscuit base to be cooled completely, don’t cut corners! You don’t want the filling to…

MAKES 8 * PREP 45 MINS (+ COOLING, 6 HOURS 40 MINS CHILLING & 5 MINS SETTING) * COOKING 5 MINS INGREDIENTS 85g pkt orange jelly crystals 150ml boiling water 100ml Grand Marnier liqueur 375g cream cheese, at room temperature, chopped 70g (⅓ cup) caster sugar, plus 3 tbs, extra 80ml (⅓ cup) Baileys Irish Cream liqueur 375ml (1½ cups) thickened cream 2 tsp gelatine powder 150g dark chocolate, chopped 60ml (¼ cup) Kahlua liqueur 1 tsp instant coffee powder 350g pkt frozen Sara Lee Chocolate Cake METHOD 1 Spray a 7cm-deep, 10 × 20cm (base size) loaf pan with oil. Line with plastic wrap, allowing the plastic wrap to overhang the sides. 2 Place the jelly crystals in a heatproof bowl. Add boiling water and Grand Marnier. Stir until…

NUTTY BASE Amazing, delicious … my family loved it. Capps01 MAKES 16 * PREP 20 MINS (+ COOLING) * COOKING 25 MINS INGREDIENTS 150g (1 cup) plain flour 50g (⅓ cup) cornflour 120g (2/3 cup) pure icing sugar, sifted 1 tsp vanilla bean paste 150g butter, chilled, chopped 55g (V3 cup) pistachio kernels, coarsely chopped 1 tbs finely grated lemon rind 2 × 280g jars lemon butter (see tip) 3 egg whites 155g (3/4 cup) caster sugar METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease a 3cm-deep, 16 × 25cm (base size) slice pan and line with baking paper, allowing the paper to overhang the long sides. 2 Place the plain flour, cornflour, icing sugar and vanilla in a food processor. Process until well combined. Add the butter and…

LOW CAL! Delish and surprisingly easy! ShannonMCollinson MAKES 24 * PREP 30 MINS (+ COOLING & CHILLING) * COOKING 20 MINS INGREDIENTS 4 Weet-Bix cereal 80g (1/2 cup) wholemeal spelt flour 65g (3/4 cup) desiccated coconut 50g (1/4 cup) coconut sugar 1½ tsp ground cinnamon 1 tsp baking powder 90g Nuttelex Olive spread, melted Fresh passionfruit pulp, to serve (optional) Custard 35g (1/4 cup) cornflour 250ml (1 cup) canned coconut milk 250ml (1 cup) unsweetened almond and coconut milk 2 tbs pure maple syrup 3 tsp vanilla bean paste Mango jelly 8g sachet Vegetarian Jel-It-In Gelling Powder (see tip) 185ml (3/4 cup) cold water 400g frozen mango, thawed 2 tbs pure maple syrup 1½ tbs fresh lime juice METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease base and sides…

MAKES 20 * PREP 30 MINS (+ COOLING & 8 HOURS CHILLING) * COOKING 25 MINS INGREDIENTS 200g (1¼ cups) wholemeal spelt flour 55g (⅓ cup) sunflower seeds 20g (¼ cup) desiccated coconut 55g (¼ cup) raw caster sugar 1 tsp baking powder 2 eggs 75g (⅓ cup) solid coconut oil 2 tsp vanilla extract Fresh lemon slices, to serve (optional) 15g (¼ cup) coconut flakes, toasted Filling 160ml (⅔ cup) fresh lemon juice 100g (½ cup) raw caster sugar 5 tbs custard powder 4 eggs 800ml light coconut cream 1 tbs finely grated lemon rind METHOD 1 Preheat oven 180°C/160°C fan forced. Grease the base and sides of a shallow 20 × 30cm (base size) slice pan. Line with baking paper, allowing the paper to overhang the long sides.…

MAKES 18 * PREP 30 MINS (+ 9 HOURS CHILLING) * COOKING 5 MINS INGREDIENTS 55g (⅓ cup) roasted unsalted peanuts, plus extra, finely chopped, to decorate 30g (¼ cup) raw cacao powder, sifted Pinch of sea salt flakes, plus extra, to decorate 140g (1½ cups) rolled oats 95g (½ cup) raisins 2 tbs melted coconut oil 1 tbs pure maple syrup Peanut butter filling 2 large (about 430g) ripe bananas, chopped 130g (½ cup) natural smooth peanut butter (no added sugar or salt) 65g (½ cup) raisins 1 tbs coconut flour ¼ tsp sea salt flakes 60ml (¼ cup) melted coconut oil 1 tbs pure maple syrup Chocolate topping 75g (⅓ cup) solid coconut oil 50g (½ cup) raw cacao powder, sifted 80ml (⅓ cup) pure maple syrup METHOD 1…

MAKES 16 * PREP 20 MINS (+ COOLING) * COOKING 25 MINS INGREDIENTS 160g (1 cup) natural almonds 150g (1 cup) mixed or white sesame seeds 75g (½ cup) pistachio kernels 150g honey 75g (¼ cup) almond butter ¼ tsp sea salt flakes 100g dark chocolate (85% cocoa), melted METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease the base and sides of an 18cm (base size) square cake pan. Line with baking paper, allowing the paper to overhang the sides. 2 Place the almonds, sesame seeds and pistachios in a large bowl. Combine the honey, almond butter and salt in a large heatproof jug. Microwave on High for 1 minute. Stir until combined. Microwave on High for a further 30 seconds or until hot and boiling. Pour over the…

MAKES 10 * PREP 45 MINS (+ 6 HOURS CHILLING) INGREDIENTS 500g fresh strawberries 480g (2 cups) Pauls French Vanilla Double Thick Custard 250g tub mascarpone 3 tsp gelatine powder 2 × 350g pkt jam-filled lamingtons (see tip) 250ml (1 cup) thickened cream, whipped to firm peaks Strawberry jam, strained, to decorate METHOD 1 Grease a 7cm-deep, 10 × 20cm (base size) loaf pan. Line with baking paper, allowing the paper to overhang 6cm above the sides. 2 Reserve 6 strawberries for decoration. Hull and halve the remaining strawberries. 3 Use electric beaters to beat the custard and mascarpone in a bowl until just combined. 4 Place 2 tbs water in a small heatproof bowl. Sprinkle with the gelatine and stir until well combined. Place the bowl inside a larger…

MAKES 12 * PREP 15 MINS (+ COOLING & 2 HOURS CHILLING) * COOKING 10 MINS INGREDIENTS 16 mini croissants 70g (½ cup) custard powder 70g (⅓ cup) caster sugar 375ml (1½ cups) milk 300ml ctn thickened cream 40g butter, chopped 1 tsp vanilla bean paste Pure icing sugar, to dust METHOD 1 Preheat oven to 180°C/160°C fan forced. Place the croissants on a large baking tray. Bake for 5 minutes then transfer to a wire rack to cool (they will become crisp on cooling). Grease a 16 × 26cm (base size) slice pan and line with baking paper, allowing the paper to overhang the long sides. 2 Place the custard powder, caster sugar and 60ml (¼ cup) milk in a saucepan. Whisk until smooth. Stir in the cream and…

FUN LOAD IT UP! MAKES 14 * PREP 20 MINS (+ COOLING) * COOKING 45 MINS INGREDIENTS 180g dark chocolate, chopped 155g (¾ cup) caster sugar 150g butter, chopped 80ml (⅓ cup) milk 2 tsp vanilla extract 2 eggs 150g (1 cup) plain flour 40g (⅓ cup) self-raising flour 30g (¼ cup) cocoa powder, sifted 200g pkt Arnott’s Milk Chocolate Royals biscuits, halved, plus extra, coarsely chopped, to decorate 100g (1 cup) vanilla marshmallows, halved 180g milk chocolate, chopped 80ml (⅓ cup) thickened cream METHOD 1 Preheat oven to 170°C/150°C fan forced. Grease a 20 × 30cm (base size) slice pan. Line with baking paper, allowing the paper to overhang 2cm above sides. 2 Place the dark chocolate, sugar, butter, milk and vanilla in a saucepan over medium heat. Cook,…

FUN MAKES 12 * PREP 30 MINS (+ COOLING) * COOKING 1 HOUR 10 MINS FUDGY & FAB INGREDIENTS 130g unsalted butter, chopped, at room temperature 300g (2 cups) pure icing sugar, sifted 4 eggs 75g (½ cup) plain flour 30g (¼ cup) cocoa powder, sifted, plus extra, to dust 130g dark chocolate, melted, cooled slightly 400g cream cheese, at room temperature, chopped 2 tsp vanilla bean paste Strawberry cream 435ml (1¾ cups) thickened cream 140g (1 cup) Nestle Nesquik Strawberry powder I love how this totally encapsulates neapolitan ice-cream! Dani.Brougham METHOD 1 Preheat oven to 170°C/150°C fan forced. Lightly grease the base and sides of a 5cm-deep, 20cm (base size) square cake pan. Line with baking paper, allowing the paper to overhang the sides. 2 Use electric beaters to…

MAKES 6-8 * PREP 30 MINS (+ 20 MINS RESTING & 15 MINS COOLING) * COOKING 45 MINS INGREDIENTS 200g (1⅓ cup) plain flour 3/4 tsp baking powder 70g (⅓ cup) caster sugar 90g butter, chilled, chopped 1 tsp vanilla extract 1-2 tsp iced water 2 eggs 385g can apple slices pie fruit, drained 125g (1/2 cup) smooth ricotta 1/8 tsp ground cinnamon Pure icing sugar, to dust METHOD 1 Place the flour, baking powder and 55g (1/4 cup) caster sugar in a food processor. Process until combined. Add the butter and 1/2 tsp vanilla. Process until the mixture resembles fine crumbs. Add 1 tsp iced water and 1 egg. Process again until mixture begins to hold together, adding remaining iced water if necessary. Gather dough together into a disc.…

MAKES 15 * PREP 30 MINS (+ COOLING) * COOKING 55 MINS INGREDIENTS 190g (1¼ cups) plain flour 100g butter, chilled, chopped 80g (½ cup) pure icing sugar, sifted 1½ tbs iced water 255g (3 cups) desiccated coconut, plus 2 tbs, extra 40g (¼ cup) self-raising flour 2 eggs, lightly whisked 395g can sweetened condensed milk 2 tbs shredded coconut 250g fresh strawberries, hulled, thinly sliced Icing 1 tbs pure icing sugar, sifted ½ tsp butter, at room temperature 2 tsp milk METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease base and sides of a shallow 3cm-deep, 20 × 30cm (base size) slice pan and line with baking paper, allowing the paper to overhang the long sides. 2 Place the plain flour, butter and icing sugar in a food…

JUST 167 CALS MAKES 25 * PREP 20 MINS (+ 4 HOURS SOAKING, COOLING, 7 HOURS FREEZING & 10 MINS STANDING) * COOKING 10 MINS INGREDIENTS 290g (2 cups) natural cashews 75g (½ cup) pistachio kernels 45g (½ cup) desiccated coconut 8 (about 145g) fresh medjool dates, pitted, chopped 100ml melted coconut oil 200ml canned light coconut milk 125ml (¼ cup) fresh lime juice 60ml (¼ cup) pure maple syrup 1 tbs finely grated lime rind, plus extra, to serve 125g (1 cup) fresh or frozen raspberries METHOD 1 Place 225g (1½ cups) cashews in a bowl. Cover with cold water. Set aside for 4 hours to soak. Rinse the cashews under cold running water. Drain. 2 Meanwhile, preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper.…

MAKES 8 * PREP 15 MINS (+ COOLING & 4 HOURS CHILLING) * COOKING 10 MINS INGREDIENTS 60g (¼ cup) raw buckwheat 55g (¼ cup) white quinoa 80g (½ cup) pepitas 75g (½ cup) dried cranberries 55g (½ cup) sunflower seeds 30g (½ cup) coconut flakes 1 tbs black chia seeds 125g (⅓ cup) rice malt syrup 60g (¼ cup) solid coconut oil 2 tbs hulled tahini 30g (¼ cup) raw cacao powder, sifted, plus extra, to serve METHOD 1 Grease the base and sides of an 8.5 × 21cm (base size) straight-sided loaf pan. Line with baking paper, allowing the paper to overhang sides. 2 Heat a large heavy-based saucepan over medium-high heat. Add the buckwheat. Cook, stirring constantly, for 1 minute. Add the quinoa. Cook, stirring constantly, for…

MAKES 12 * PREP 30 MINS (+ 30 MINS COOLING & 4 HOURS 30 MINS SETTING) * COOKING 25 MINS INGREDIENTS 250g pkt nice biscuits 125g butter, melted 12 Allen’s Red Ripperz lollies 500ml (2 cups) thickened cream 5 tsp gelatine powder 3 x 250g pkt cream cheese, at room temperature, chopped 140g (2/3 cup) caster sugar 2 tsp vanilla extract 85g pkt strawberry jelly crystals 250ml (1 cup) boiling water Pink chocolate drizzle 50g white chocolate, finely chopped 60ml (¼ cup) thickened cream Pink and purple food colours, to tint Italian meringue 315g (½ cups) caster sugar 4 egg whites, at room temperature Pinch of cream of tartar METHOD 1 Line a 7.5cm-deep, 8 x 27cm (base size) loaf pan with baking paper, allowing paper to overhang long sides.…

CHOC BOARD Absolute banger of a recipe. It was the highlight of my family party. Derp_001 MAKES 20 * PREP 45 MINS (+ 8 HOURS 15 MINS CHILLING & COOLING) * COOKING 10 MINS INGREDIENTS 250g pkt Arnott’s Choc Ripple biscuits 125g butter, melted, cooled 150g Lindt Lindor White chocolate pieces 150g Lindt Lindor Extra Dark chocolate pieces 150g Lindt Lindor Milk chocolate pieces Chocolate mousse 200g milk chocolate, coarsely chopped 100g pkt Lindt Excellence 70% Cocoa Dark chocolate, coarsely chopped 375ml (½ cups) thickened cream White chocolate cheesecake 375g cream cheese, at room temperature, chopped 70g (⅓ cup) caster sugar 185ml (¾ cup) thickened cream 1 tsp vanilla extract 180g white chocolate, melted, cooled ½ tbs hot water 2 tsp gelatine powder Chocolate ganache 100g dark cooking chocolate, finely…

NO BAKE LINE ’EM UP! MAKES 15 * PREP 10 MINS (+ 6 HOURS 30 MINS CHILLING) INGREDIENTS 250g pkt plain sweet biscuits 125g butter, melted 3 tsp gelatine powder 2 x 250g pkt cream cheese, at room temperature, chopped 395g can sweetened condensed milk 2 tsp vanilla bean paste 9 x 45g assorted Nestle KitKat bars (such as Original, Gold and Double Cookies & Cream) SCAN THE QR CODE TO WATCH THE RECIPE VIDEO METHOD 1 Grease the base and sides of a 19 x 29cm (base size) slice pan. Line with baking paper, allowing the paper to overhang the 2 long sides. 2 Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer the mixture to prepared…

SERVES 6 * PREP 30 MINS (+ COOLING) * COOKING 40 MINS INGREDIENTS 5 (20cm diameter) soft flour tortillas 400g sweet potato, peeled, cut into 1cm pieces 420g can corn kernels, rinsed, drained 400g can black beans, rinsed, drained 120g (1 Vi cups) coarsely grated Cheddar 2 tbs burrito spice mix 4 eggs, lightly whisked 125ml (V2 cup) milk 1 tomato, thinly sliced 1 small red onion, thinly sliced 2 fresh jalapeho chillies, deseeded, chopped 2 tsp fresh lime juice 1 avocado, sliced Sour cream and fresh coriander leaves, to serve MEAT FREE! It had everyone fighting for the leftovers to take as lunch the next day. Kaz METHOD 1 Preheat oven to 180°C/160°C fan forced. Lightly grease a 20 x 30cm (base size) slice pan. Cover the base and…

SERVES 8 * PREP 15 MINS * COOKING 35 MINS INGREDIENTS 2 x 190g pkt (8 small) all-butter croissants (see tip) 200g mozzarella, thinly sliced 150g sliced leg ham 4 zucchini, 2 shredded into long thin strips, 2 coarsely grated 6 eggs, lightly whisked 150g (1 cup) self-raising flour 80g (1 cup) coarsely grated Cheddar 2 tbs finely chopped fresh chives Divine obviously. CathTownsend METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease a 5cm-deep, 18 x 28cm (base size) baking dish. Line base and sides with baking paper, allowing paper to overhang long sides. 2 Slice the croissants in half horizontally, without slicing all the way through. Open up each croissant. Divide the mozzarella, ham and shredded zucchini among croissants. Fold the croissants closed to enclose the filling. 3…

SERVES 4 * PREP 30 MINS (+ COOLING) * COOKING 45 MINS INGREDIENTS 2 tsp extra virgin olive oil 175g short cut bacon rashers, finely chopped 2 green shallots, thinly sliced 2 garlic cloves, crushed 2 tsp finely grated lemon rind 500g cauliflower florets 450g broccoli florets 3 eggs, lightly whisked 2 tbs milk 170g (1 cup) cooked quinoa 75g (V2 cup) plain flour 55g (V3 cup) frozen peas ½ cup chopped fresh flat-leaf parsley leaves ⅓ cup chopped fresh mint leaves 1 long fresh red chilli, chopped ¼ tsp sea salt flakes Salad leaves, to serve This does have a couple of steps, but it’s totally worth the effort. Delicious. Leanne McMillan METHOD 1 Preheat oven to 220°C/200°C fan forced. Grease an 18 x 28cm (base size) slice pan.…

CURRY & RICE SERVES 6 * PREP 20 MINS * COOKING 45 MINS INGREDIENTS 1 tbs olive oil 1 brown onion, thinly sliced 500g chicken thigh fillets, cut into 1cm pieces 150g (1 cup) frozen peas 120g baby spinach 375g pkt butter chicken simmer sauce 4 eggs 495g (3 cups) cooked basmati rice Vegetable oil, to shallow fry ½ cup fresh curry leaves 130g (½ cup) natural yoghurt Pappadums, cooked, to serve Take two weeknight favourites and bake them into a next level slice! Perfect for an easy dinner or lunch al desko. Michelle Southan, food director METHOD 1 Preheat oven to 180°C/160°C fan forced. Lightly grease the base and sides of a 22cm jbase size) square cake pan. 2 Heat the olive oil in a large frying pan over…

FUN COOKIE CHAOS! MAKES 16 * PREP 15 MINS (+ COOLING) * COOKING 30 MINS INGREDIENTS 150g butter, chopped, at room temperature 100 (½ cup) caster sugar 2 eggs 250ml (½ cup) milk 1 tsp vanilla extract 55g almond meal 190g self-raising flour 500g pkt assorted creams biscuits Made this for a friend who loves cream-filled biscuits. It was so easy and she loved the effect of the bikkies on top! Foodsled METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease a 18 × 28cm (base size) slice pan. Line with baking paper, allowing the paper to overhang the long sides. 2 Place the butter and sugar in a small saucepan. Stir over low heat until the butter melts and the mixture is combined (the sugar won’t completely dissolve). Transfer…

MAKES 12 * PREP 45 MINS (+ COOLING & 4 HOURS CHILLING) * COOKING 15 MINS INGREDIENTS 150g (1 cup) plain flour 125g butter, chopped 60g (⅓cup) icing sugar mixture 3 tsp vanilla bean paste 60ml (1/4 cup) boiling water 3 tsp gelatine powder 2 × 250g pkt cream cheese, at room temperature, chopped 140g (2/3 cup) caster sugar 600ml ctn thickened cream 125g fresh strawberries, hulled, chopped, plus extra, halved, to serve Pink food colouring, to tint Mini vanilla meringues, to serve (see tip) 1 tbs crushed freeze-dried strawberries METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease the base and sides a 3cm-deep, 20 × 30cm (base size) slice pan and line with baking paper. 2 Place the flour, butter, icing sugar and 1 tsp vanilla in a…

MAKES 12 * PREP 40 MINS (+ COOLING & 4 HOURS 20 MINS CHILLING) * COOKING 20 MINS INGREDIENTS 25g freeze-dried banana slices (see tip) 10g freeze-dried strawberries, sliced 140g (1 cup) rolled spelt oats (see tip) 65g (1/2 cup) barley flour (see tip) 2 tbs coconut sugar 1/2 tsp baking powder 1 egg 60g (1/4 cup) solid coconut oil 250g fresh strawberries, hulled, sliced 125g fresh raspberries, sliced Large red and green seedless grapes, sliced Fresh edible flowers, to decorate (optional) Filling 2½ platinum-strength gelatine sheets 60ml (1/4 cup) boiling water 250g pkt light cream cheese, at room temperature, chopped 250g quark (see tip) 2 tbs honey 2 tsp vanilla extract METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease a 20 × 30cm (base size) slice pan. Line with…

ZESTY SQUARE MAKES 24 * PREP 25 MINS (+ COOLING) * COOKING 45 MINS INGREDIENTS 160g butter, chopped, at room temperature 60g (⅓ cup) icing sugar mixture, plus 2 tbs, extra 265g (1¾ cups) plain flour 2 pink grapefruit 155g (¾ cup) caster sugar 4 eggs, lightly whisked 125ml (½ cup) milk 300ml ctn thickened cream 1 tsp vanilla extract Caramelised grapefruit 215g (1 cup) caster sugar 2 pink grapefruit, thinly sliced I love that you use grapefruit in three ways - juice in the filling, rind in the sugar sprinkle and whole slices on top. FridgeTuner METHOD 1 Preheat oven to 180°C/160°C fan forced. Grease the base and sides of a 20 × 30cm (base size) slice pan. Line the base and sides with baking paper. 2 Use electric…

MAKES 20 * PREP 20 MINS (+ COOLING) * COOKING 30 MINS INGREDIENTS 235g (1½ cups) spelt flour 85g (½ cup) coconut sugar, plus 2 tsp, extra 1½ tsp baking powder 130g (½ cup) natural peanut butter with hemp seeds (see tip) 35g (¼ cup) coconut butter (see tip) 1 tsp vanilla extract 2 eggs 80g (¼ cup) sugar-free raspberry jam or fruit spread, plus extra, to serve (optional) 80g (½ cup) roasted unsalted peanuts, coarsely chopped 1 vanilla bean, split 1 tsp pink Himalayan salt flakes Fresh raspberries, to serve (optional) METHOD 1 Preheat oven to 180°C/160°C fan forced. Line a 20 × 30cm (base size) slice pan with baking paper, allowing the paper to overhang long sides. 2 Place the flour, sugar, baking powder, peanut butter, coconut butter…

MAKES 18 * PREP 30 MINS (+ 4 HOURS SOAKING, 6 HOURS 30 MINS FREEZING & 10 MINS STANDING) INGREDIENTS 290g (2 cups) natural cashews 2 tsp finely grated lemon rind 185ml (¾ cup) coconut milk, plus 1 tbs, extra 125ml (½ cup) fresh lemon juice 60ml (¼ cup) pure maple syrup 1½ tsp vanilla extract 125ml (½ cup) melted coconut oil 120g (¾ cup) frozen blueberries, thawed in a bowl Fresh edible flowers, to decorate (optional) Base 80g (½ cup) natural cashews, lightly toasted 80g (½ cup) sunflower seeds, lightly toasted 45g (½ cup) desiccated coconut, lightly toasted 150g fresh medjool dates, pitted, chopped Pinch of sea salt flakes 1 tbs melted coconut oil METHOD 1 Place the cashews in a bowl. Cover with cold water. Set aside for 4…

NUTTY & VEGAN What a way to enjoy the most of passionfruit season! I have a stash of these in the freezer for a guilt-free snack. DrPretty MAKES 25 * PREP 30 MINS (+ 4 HOURS SOAKING & 4 HOURS FREEZING INGREDIENTS 290g (2 cups) macadamias 125ml (½ cup) melted coconut oil 200ml strained fresh orange juice 75ml strained fresh passionfruit juice (from about 8-10 fresh passionfruit) 60ml (¼ cup) pure maple syrup 4 fresh passionfruit, halved, plus extra pulp, to decorate (optional) Thinly sliced fresh orange, to decorate (optional) Finely chopped pistachio kernels, to decorate (optional) Base 80g (½ cup) macadamias, lightly toasted 75g (½ cup) pistachio kernels, lightly toasted 45g (½ cup) desiccated coconut, lightly toasted 150g fresh medjool dates, pitted, chopped 1 tbs coconut oil 1 tsp finely…

MAKES 20 * PREP 20 MINS (+ 3 HOURS CHILLING) * COOKING 15 MINS INGREDIENTS 330ml (⅓ cups) skim milk 100g (½ cup) raw caster sugar 1 tsp vanilla bean paste 255g (3 cups) desiccated coconut 75g (V2 cup) dried cranberries 30g (¼ cup) EasiYo Fresh Yogurt Natural Unsweetened powder (And it near the jelly and canned fruit in the supermarket) 25g pkt freeze-dried raspberries or strawberries, coarsely crushed 150g dark chocolate (78% cocoa), chopped 2 tsp solidified coconut oil METHOD 1 Grease base and sides of a 20cm (base size) square cake pan. Line base and sides with baking paper. 2 Combine the milk and sugar in a saucepan over medium-low heat. Stir until the sugar dissolves. Bring the mixture to the boil, reduce heat to low then simmer…

LUNCH LOVE I thought this was a nice and easy slice to make for lunches and reheats well. Yummy! Leanne SERVES 8 * PREP 15 MINS (+ 15 MINS COOLING) * COOKING 45 MINS INGREDIENTS 1 tbs extra virgin olive oil 3 green shallots, finely chopped, plus extra, sliced, to serve 2 garlic cloves, crushed 425g can tuna in spring water, drained, flaked 420g can Edgell Super Sweet Corn, drained 250g pkt 90-second microwave long-grain white rice 1 small head broccoli, florets chopped 1 zucchini, grated 80g (1V3 cups) finely grated Cheddar 8 eggs Salad leaves, to serve METHOD 1 Preheat oven to 190°C/170°C fan forced. Grease a 20 x 30cm (base size) slice pan. Line the base and sides with baking paper, allowing the paper to overhang 2cm above…

SERVES 6 * PREP 20 MINS (+ COOLING) * COOKING 55 MINS INGREDIENTS ½ bunch broccolini 250g dried penne pasta 80g butter 40g (¼ cup) plain flour 500ml (2 cups) milk 3 tsp wholegrain mustard 2 eggs, lightly whisked 125g (½ cup) sour cream 120g (½ cups) coarsely grated Cheddar 425g can tuna in spring water, drained 2 green shallots, thinly sliced 25g (½ cup) panko breadcrumbs METHOD 1 Preheat oven to 180°C/160°C fan forced. Lightly grease base and sides of a 20 x 30cm (base size) slice pan. 2 Place the broccolini in a heatproof bowl. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain over the bowl of broccolini and return the pasta to pan. Set aside the…