The Sweetest Thing - Part 3

Fiona’s Hazelnut Slice

Fiona is quite a whizz in the kitchen and always has something yummy cooking.  I don't know where she gets the time being a busy mum of six gorgeous children.  Somehow she has absolutely mastered the sponge cake which is no easy feat.  This slice is one of her favourites and it’s one I have tried several times.  My only problem with it is that I can’t stop eating it and I don’t really like to share it with anyone else.  So I send you this recipe with love!

This is a quick and easy slice to whip up to share with friends or to take along to an event. The kids love it and you could adapt it for those with nut allergies (i.e. use plain chocolate and leave flaked almonds out). Fiona often doubles the recipe.

What you need;

1 packet Marie biscuits
½ tin condensed milk
2 tablespoons golden syrup
1 small packet flaked almonds
125 grams butter
2 x family blocks Cadbury hazelnut chocolate

What you do;

Crush the biscuits and add the almonds (I suggest in a food processor if you have one).  Heat butter, condensed milk and syrup together in a saucepan over low heat.  Then mix all the above ingredients together.  Press into slice tin and set in the refrigerator until firm. 

Meanwhile melt blocks of chocolate in the microwave at a low power. Pour over slice and return to the fridge.  Allow to set and then cut into small squares

Handy tip - Fiona always stocks up on Cadbury chocolate blocks when on special so they’re on hand in the cupboard.

Thank you Fiona. 

Enjoy, my friends. xx


The Sweetest Thing series - part 3 of 9.

copyright foodforyoureviews 2012.

The Sweetest Thing - Part 2

Keely's Peach & Raspberry Tart

Keely is the reigning ‘Trifile-off’ champion in the family from ‘The Sweetest Thing’ story I posted a few weeks ago.  Strangely enough there has yet to be another challenge after all these years.  But the sweet thing that Keely is best known for is her version of Donna Hay’s Peach & Raspberry Tart.  This has been her speciality for a few years now and it never gets tiresome. 

I still remember the first time she made it for me, I loved it.  The textures of the fruits with the simple base make it seem like an old fashioned crumble when you bite into it.  With the contrast of sweet peach and sour raspberry the flavours are a mini explosion. Serve it warm with double cream and ice cream to be really decadent!  You can still love it completely naked at room temperature too.  It’s just gorgeous either way.

This exquisite tart is perfect to take somewhere when you have been asked to bring something sweet because it looks like it’s off the shelf. Your friends will be very impressed when you tell them that you baked it and didn’t buy it from your favourite store on the way over. It is impeccable as a dessert but is so versatile that it’s very suitable to have for afternoon tea also.  Someone pop the kettle on please.

Give it a try this weekend.  Thank you sweet Keely x.

Keely’s Peach & Raspberry Tart

What you need;

125g (4 oz) butter, softened

1 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1½ cups self-raising flour
2 peaches, halved and cut into thin wedges*
150g (5 oz) raspberries*
2 tablespoons icing sugar

What you do;

Preheat oven to 160c (325F).

Line a 22cm round cake tin with a removable base with baking paper.

Place butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the eggs and beat well. Fold in the flour and spoon the mixture into the tin.

Top with peaches and raspberries and sprinkle with icing sugar.

Bake for 1 hour or until tart is cooked when tested with a skewer.

Remove from the tin and serve warm in wedges with vanilla ice-cream.

Serves 8 – 10

*Keely uses tinned sliced peaches and frozen berries

Taken from a Donna Hay cookbook "Off the Shelf: Cooking from the Pantry”.  Harper Collins, 2001.

The Sweetest Thing Series - Part 2 of 9.

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