Here’s a great little recipe to make during summer, since it doesn’t use the oven and just the stove top. I used sultanas, but to make it a more festive perhaps you could use mini mashmallows, cranberries or pistachios.
I took it along to my art and craft class breakups and it got favourable comments and someone even asked for the recipe. So here it is.
Chocolate fudge slice recipe
1/2 cup brown sugar
3 1/2 tbsp milk
1 tsp vanilla essence
1 tbsp cocoa powder
1/2 cup chopped sultanas or walnuts
250g Milk Arrowroot biscuits, crushed
200g dark chocolate
- Grease a 20cm square cake tin and line with baking paper.
- Combine the butter, sugar, milk, vanilla, cocoa powder and sultanas in a saucepan and bring to the boil.
- Cool and then stir in the crushed Milk Arrowroot biscuits. Spoon mixture into the tin, press and smooth with the back of the spoon. Refrigerate for 1 hour or until set.
- For the topping, melt the chocolate and butter together in a saucepan over low heat. Cool for 15 minutes until thickened slightly.
- Spread the topping over the slice.
- Leave to set and then cut into squares or diamonds.
These espresso, date and pecan muffins are an ideal morning tea treat. I’ve adapted this from a recipe which was originally figs and walnuts, so you could substitute those instead. The espresso gives them a nice coffee kick which helps blow away the cobwebs.
Espresso, date and pecan muffins recipe
200g dried dates, pitted
150ml strong coffee
1/2 tsp bicarbonate of soda
200g brown sugar
250g plain flour
a pinch of salt
115g butter, melted
2 eggs, beaten
75g pecans, roughly chopped
- Line a 12 hole muffin tray with muffin papers, and preheat the oven to 200 degrees C.
- Finely chop the dates and then soak them in the coffee in a bowl. Add the bicarbonate of soda.
- Put the sugar and flour in a large mixing bowl with a pinch of salt.
- Combine the melted butter and eggs in a bowl or jug.
- Pour the liquid ingredients into the dry ones, add the date and coffee mixture, the pecans and stir together quickly. Do not overmix.
- Spoon the batter into the prepared cases and bake for 25-30 minutes, until well risen and golden.
Almonds are high in manganese, vitamin E and magnesium. As they have a high fat content, it is important to store them properly to stop them from becoming rancid. Store shelled almonds in a tightly sealed container, in a cool dry place away from exposure to sunlight. Almonds and nut flours can be stored in the refrigerated for several months, and in the freezer for up to a year. Almonds still in their shell have the longest shelf life.
Almond meal is the same as almond flour.
Here are some of the Australian companies that can supply you with bulk quantities of almond flour for cooking:
$105 for 5kg certified organic blanched almond flour
Almondco Almond Hut
Sell almond meal (blanched) in a 10kg carton for $100.00. Freight to Queensland will be a further $33.65.
Phone: 08 8586 8800 Email: firstname.lastname@example.org
Queensland Fruit and Nut Distributors
Almonds blanched meal is $12.80 per kg. Delivery to Brisbane was $7.58.
56 Parramatta Rd, Underwood, QLD 4119
Phone: 07 3208 9488 Email: email@example.com
Hellene Food Brokers
Almond meal is $10.50 per kg in a 10kg carton. Delivery to Brisbane is $1.00 per order.
17 Duncan Street, West End, QLD 4101
Phone: 07- 3844 2822 Email: firstname.lastname@example.org
Kumari Spices and Things
$13.30 per kilogram. No minimum amount.
199 Robinson Road, Geebung.
Phone: 07 3265-2099
Mrs Flannerys Natural Grocers
Sells almond meal for $18.99 per kilogram. No minimum amount.
Prices current as of August 2011.