Thursday, March 26, 2009
You have to try this one
In the weekend I was looking for something different to bake and wanted to make something that would really appeal to my husband. Looking through my recipes I found this recipe for a toffee slice using chopped up jersey caramels.
Well, this slice sure is moreish! I am usually pretty good at not eating things once they are baked (I prefer the raw mixture) but this combination of almonds, jersey caramels and chocolate was just too good to resist! Ostensibly I made the slice for the tradesmen on our house, but I think my husband and I made a pretty good attempt at devouring most of it ourselves. I would say that I will definitely make this again, but it may be too dangerous to have in the house!!!
Last night we had chicken for dinner. I followed a recipe from Cuisine about 5 years ago for chicken thighs cooked with cumin, ginger, coriander, sliced onions, chicken stock, chick peas and dried apricots – kind of like a casserole. I browned the thighs first, then removed them, sweated the onions, added the spices, the reserved chicken and other ingredients and then simmered for about 30 minutes until cooked and thickened. We had this with bulghar wheat mixed with spinach and almonds and green beans. A very easy but tasty dinner. I really enjoyed the Moroccan flavours of the meal.
Chocolate Caramel Almond Slice (Julie Le Clerc recipe from NZ WW)
¾ c brown sugar
¼ c sugar
1 tsp vanilla
¾ c flour
¼ tsp baking soda
¼ tsp grated nutmeg
170g jersey caramels or soft toffee, chopped
¾ c blanched almonds, chopped
¾ c dark chocolate bits
· Cream butter and sugars, add egg and vanilla
· Stir in remaining ingredients
· Press into a 18 x 27cm slice tin (the mixture is quite wet) and bake at 170c for 25 minutes or until set
Once cold cut into pieces