Chocolate Caramel Slice
Base:
1 cup of plain flour
1/2 cup of coconut
1/2 cup of brown sugar
125gm melted butter
Caramel Filling:
1/2 cup of golden syrup
125gm melted butter
2 x 400gm condensed milk
Chocolate Topping:
185gm dark chocolate
3 Tbsp oil
Preheat oven to 180C. Mix the first four ingredients together well and press into a prepared 20 x 30 cm lined slice tin and bake for 15 to 20 minutes.
To make the caramel, place all the filling ingredients into a saucepan over low heat for 7 minutes or until thickened slightly. Pour over cooked base and bake for a further 20 minutes or until golden.
Once cooled make the chocolate topping... place chocolate and oil into a saucepan over low heat until melted. Remove from heat, cool slightly then pour over the caramel, spreading it evenly.
Lemon and Carrot Marmalade (As shared in the New Zealand Gardener magazine)
This tasty twist on traditional marmalade is a Kiwi classic-but one that seems to have fallen out of favour in recent years. Winneth Rodley of Nelson has been making it since the 1930's when her brother was bush cutting in the hills. She used to pour it into half-gallon jars for him to take back to camp. And Joy Morris of North Loburn says not only do her grandchildren enjoy this colourful carrot spread it's a great alternative for any marmalade lovers who aren't allowed to eat grapefruit due to their prescription medications. Vera Arnold from Papakura agrees and says it 's also a goodie for those with sore joints or arthritis. She suggests adding the juice of 4-5 limes for that extra citrusy wow factor.
Ingredients
5 large carrots
5 lemons
11 cups of water
2.2kg of sugar
Peel and grate the carrots, chop the lemons into slices. Cover with water and leave to stand over night.
The next day, boil for one hour, then add sugar and boil rapidly for 30-60 minutes until marmalade reaches setting point.
Pour into jars and seal.
Base:
1 cup of plain flour
1/2 cup of coconut
1/2 cup of brown sugar
125gm melted butter
Caramel Filling:
1/2 cup of golden syrup
125gm melted butter
2 x 400gm condensed milk
Chocolate Topping:
185gm dark chocolate
3 Tbsp oil
Preheat oven to 180C. Mix the first four ingredients together well and press into a prepared 20 x 30 cm lined slice tin and bake for 15 to 20 minutes.
To make the caramel, place all the filling ingredients into a saucepan over low heat for 7 minutes or until thickened slightly. Pour over cooked base and bake for a further 20 minutes or until golden.
Once cooled make the chocolate topping... place chocolate and oil into a saucepan over low heat until melted. Remove from heat, cool slightly then pour over the caramel, spreading it evenly.
Lemon and Carrot Marmalade (As shared in the New Zealand Gardener magazine)
This tasty twist on traditional marmalade is a Kiwi classic-but one that seems to have fallen out of favour in recent years. Winneth Rodley of Nelson has been making it since the 1930's when her brother was bush cutting in the hills. She used to pour it into half-gallon jars for him to take back to camp. And Joy Morris of North Loburn says not only do her grandchildren enjoy this colourful carrot spread it's a great alternative for any marmalade lovers who aren't allowed to eat grapefruit due to their prescription medications. Vera Arnold from Papakura agrees and says it 's also a goodie for those with sore joints or arthritis. She suggests adding the juice of 4-5 limes for that extra citrusy wow factor.
Ingredients
5 large carrots
5 lemons
11 cups of water
2.2kg of sugar
Peel and grate the carrots, chop the lemons into slices. Cover with water and leave to stand over night.
The next day, boil for one hour, then add sugar and boil rapidly for 30-60 minutes until marmalade reaches setting point.
Pour into jars and seal.
