Florentine Slice

 

Florentine slice is rich, gooey and remarkably chocolatey, brimming with a crisp layer of sticky sweet fruit. An absolute breeze to make and perfect for sharing and giving throughout the festive season... which you may reconsider after your first bite. Moreish in every morsel, you'll definitely want to make... and share again and again.   

Florentine Slice

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12 oz. good quality semisweet chocolate

2 cups mixed dried fruit (raisins, golden raisins, currants, citrus peel)

2/3 cup candied cherries or dried cherries

Generous 1 cup of large flaked shredded coconut

1/2 cup superfine sugar

1/2 cup ( 1 stick) butter, melted

2 eggs, beaten

Line an 8 x 11 inch pan with foil and line the bottom with a piece of baking parchment. Melt the chocolate and spread evenly in the base of the pan. Leave to cool in the refrigerator until set. See notes on how to melt chocolate. 

Preheat oven to 350ºF (180ºC). In a large bowl mix together the dried fruit, candied cherries, coconut, sugar, butter and beaten eggs and spread evenly over the chocolate.

Bake for 25 minutes or until golden brown. Remove from oven and leave to cool in the pan. When cool, place the pan in the refrigerator until really cold. Cut into oblong slices and turn out of the pan.  

NOTES: FOR MELTING CHOCOLATE  

Double boiler method: fill a medium saucepan with 4 cm of water. Place a heatproof bowl on top of the pan so that it fits snuggly but doesn't touch the water. Lower the heat to a very gentle simmer. Break up the chocolate into pieces and add to the bowl, then leave to melt for 4 to 5 minutes, stirring regularly. 

Microwave method: place chocolate in a microwave safe bowl. Heat for 30 seconds on 50% power level. Stop to stir, then return the bowl to the microwave and continue heating on 50% power, stopping to stir every 20 seconds, timing is estimated approximately at 1 minute for an ounce of chocolate and 3 minutes for 8 ounces. When the chocolate is almost melted, stop microwaving. There may be some bits of partially melted chocolate, that's okay and that is when you know it's done. Any longer and it may burn. The heat will melt the remaining bits.  

Coronation Chicken with Jacket Potatoes

 

Often with leftover roasted chicken one of my favourites and our household favourite, coronation chicken get made. Creamy and packed with such flavourable warmth that will certainly brighten any day. Whether it's for sandwiches, salads, toast or buttery cheddar cheese jacket potatoes, it truly is one of those recipes that can be appreciated anytime, whatever the season. 

Coronation Chicken with Jacket Potatoes

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6 to 8 tablespoons mayonaise 

2 to 3 teaspoons curry powder

1/2 teaspoon ground cinnamon

2 to 3 tablespoons mango chutney or any chutney

1 to 3 tablespoons chopped sultanas

1/2 cup chopped dried cranberries

2 to 3 cups cooked leftover roasted chicken, diced

Place the diced cooked chicken into a bowl. Then add the mayonnaise, curry powder, ground cinnamon, chutney, chopped sultanas and chopped cranberries. Add a pinch of black pepper and stir everything together until well combined. Use as a filling for sandwiches, jacket potatoes, on top of toast or a salad. 

Notes: and of course you can adjust the ingredients according to preference and how much cooked chicken you have on hand. 

Fruit and Nut Loaf

 

A nutted fruit loaf that can be delightfully devoured with a cup of tea although I do appreciate a slice with a cup of coffee, to linger over on a weekend. The buttery crumb texture is subtly sweet with a nutty fruit flavour that melts in your mouth. You don't have to icing this loaf although drizzled with a simple glaze icing gives it a more celebratory feel whatever the day or occasion. 

Fruit and Nut Loaf

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2 cups unbleached all purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

1/2 cup dark brown sugar, packed

1 cup mixed chopped nuts

1 cup mixed dried berries

1 egg, well beaten

1 cup milk

1 teaspoon vanilla extract

1/4 cup melted butter, slightly cooled

1/4 teaspoon baking soda, dissolved in 1 teaspoon warm water

Preheat oven to 350ºF. Lightly grease and flour a 3 lb. loaf tin and line the bottom with baking parchment or lightly grease and flour two standard, 2 lb, loaf tins and line the bottom with baking parchment.  

In a large bowl combine the flour, baking powder, salt, brown sugar, chopped nuts and dried berries together. 

Create a well in the centre and add the egg, milk, vanilla, melted butter and the baking soda water. Using a wooden spoon, stir until everything is mixed and blended together. 

Pour into the prepared loaf tin or tins and allow the batter to stand covered in a warm place for 20 minutes before baking.

Baking in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. 

Notes: dark pans bake things more quickly than lighter pans and ovens vary so baking times may vary. 

Leftovers #49 ~ Brown Rice Breakfast

Leftover rice can be transformed into many delicious creations however this one is my ultimate comfort food leftover. It is very simple... as in oatmeal simple and can provide a delicious breakfast, snack and sometimes lunch, for myself. You can dress up the leftover rice with a variety of fresh fruit, dried fruit, syrups/sugar and milk as you wish. 

I warmed up the leftover brown rice, in the microwave, to take the chill off. Brown rice is  great because it is more substantial and offers a light nutty flavour. Then I added a handful of dried chopped dates, flaked coconut, a light sprinkling of dark brown sugar, a drizzle of milk and topped with a raspberry. As you can see this is very reminiscent of rice pudding and a bowl of oatmeal. Working both as a cereal and a dessert. 

Hope everyone had a relaxing weekend. We did! - JD 

Food Photo of the Day ~ Ploughman's Lunch

Quite simply one of the most simplest however satisfying lunches one can make or have. Rustic bread, dried fruit... or fresh fruit, selected cheeses, nuts, olives and pickled beets, pickled peppers and curated meats. The humble Ploughman's is a complete sampling to nosh and enjoy. 

 Hope the week has been going well for everyone. Overcast skies in E-town today with the chance of some welcoming rain. - JD 

Dundee Cake

I always wanted to try my hand at making a fruit cake however been a bit hesitant, for whatever reason. I believe this cake brings me close. I have always admired fruit cakes for their rich, dense fruity display although never a childhood favourite of mine, until later. Traditionally served during holidays and at feasts, this is quite lovely anytime. 

Dundee Cake

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1 cup whole blanched almonds

3/4 cup unsalted butter, softened

180g dark brown sugar

zest of 1 orange

3 tablespoons strong marmalade

3 large eggs, beaten

225 g unbleached all purpose flour

1 teaspoon baking powder

100g / 1 cup ground almonds

2 tablespoons milk

500g mixed dried fruit

100g whole glacé cherries

Glaze:

1 tablespoon milk

2 teaspoons caster sugar

Prep:

Place the almonds into a small bowl and pour boiling water over to just cover. Leave for 5 minutes then drain the water and leave to dry.

Preheat oven to 350ºF/180ºC/gas mark 4. Lightly butter and flour a deep spring form cake tin then line with baking parchment paper. Set aside.

Sieve the flour and baking powder together in a bowl. Set aside.

Making the cake:

Put the butter in a large bowl and using a hand held mixer beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and jam.

Add the eggs to the creamed butter and sugar one at a time, beating well between each addition. 

Add the flour mixture and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and gently mix together. 

Spoon the mixture into the prepared baking tin and spread the batter level using the back of a spoon. Arrange the whole blanched almonds close together forming circles on top of the cake. Bake in the oven for 45 minutes. 

Then lower the ovens temperature to 325ºF/160ºC/gas mark 3 and bake for a further 60 to 80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it is done it should have just a few crumbs attached. 

Check the cake every 10 minutes - it is important not to over cook this cake so the centre will be little soft.

When cooked remove the cake, briefly, from the oven, put the milk and sugar into a small saucepan and heat gently until the sugar dissolves. Brush over the top of the cake and return the cake to the oven for 2 to 3 minutes. Remove from oven and allow the cake to cool completely in the tin. When cold remove from the tin and wrap in foil and keep for at least 2 days before cutting. 

Hope everyone a great weekend! - JD 

Guava Cubes

Visiting our favourite Latin American shop we found these delicious guava cubes. Solid pureed fruit cubes, reminiscent of jelly, rolled in sugar. These make for a lovely after dinner treat.   

Before I could take a photo, idle hands had already dived in and were enjoying the naturally sweet taste.


Hope everyone is having a good week. - JD    

Coconut Fruit Clusters

These chocolate fudgey coconut clusters are not too sweet however they indulge in a rich chocolate almond flavour with just a hint of rum. Fudgey, chocolatey, fruit cakey whichever way you want to describe it these are simply luscious.

Coconut Fruit Clusters

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makes approximately 30 clusters

5 cups sweetened shredded coconut

1 cup chopped dried fruit

1 can sweetened condensed milk

2/3 cup dark cocoa powder

1/4 cup butter or margarine, melted

2 tablespoons dark rum

2 teaspoons vanilla extract

2 teaspoons almond extract

Preheat the oven to 350ºF. Line a baking tray with parchment paper. Set aside.

Combine the coconut, chopped fruit mix, condensed milk, cocoa powder, melted butter, rum, and almond and vanilla extract in a large bowl. Mix well. Drop by rounded tablespoons onto the prepared baking tray.   

Bake 9 to 12 minutes or until just set. Remove immediately from the baking tray and allow to cool completely on wire racks. Repeat until all mixture has been baked.  

Notes: Your dried fruit taste may vary however I used a pre-chopped dried fruit mix which consisted of dried dates, cranberries and apricots.  

Hope everyone had a great weekend. Was a warm one in E-town and seems like the warmer temperatures will continue.  - JD 

Chocolate & Apricot Fudgy Refrigerator Cake

I added this easy chocolate refrigerator cake, from the Deliciously Dairy-free Cookbook to my holiday baking list and you may want to add them to. There may be a similar dairy recipes out there however this is a great alternative that deserves a try. 

Chocolate & Apricot Refrigerator Cake 

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Makes 16 squares

10 tablespoons dairy-free spread 

5 tablespoons light corn syrup

2 tablespoons dairy-free unsweetened cocoa powder, sifted

1 1/4 cups dried apricots, finely chopped

2 nuggets of stem ginger, finely chopped

3 1/4oz dairy-free semi sweet chocolate, broken into chunks

7oz dairy-free Graham crackers

Line a 8-inch square pan with parchment paper.

Place the spread, corn syrup, and cocoa powder in a deep saucepan over medium heat and mix well. Gently bring to a boil and let bubble gently for 2 minutes.

Stir in the apricots and ginger, return to a boil and mix well.

Take the pan off the heat and stir in the chocolate.

Place half the Graham crackers in a plastic bag and beat with a rolling pin until fine crumbs, then stir into the mixture.

Place the remaining crackers in a plastic bag and bash until gently broken into chunks, then stir into the mixture.

Spoon the mixture into the prepared pan and level out. Set aside to cool for 30 minutes.

Run a fork over the top to make it less smooth. Place in the refrigerator for 4 hours (or overnight, if possible) to set before cutting into squares.

Notes: I used a mixture of chopped dried fruit which consisted of apricots, dates, and cranberries. 

Hope everyone is having a good week. - JD  

Cornflake Squares

Keeping it simple... and quite frankly what to do with a large box of cornflakes that everyone has grown tired of. I think I prefer these over rice krispie treats. They have almonds, coconut, dried fruit, and cereal all mashed about in marshmallowy gooeyness with a touch of chocolate on top.    

Cornflake Squares

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1/2 cup of butter

1 package (400g) of mini marshmallows

1 cup sliced almonds

1 cup flaked coconut

1/2 cup dried cranberries, chopped

4 cups cornflake cereal

good quality chocolate, melted for drizzling over the top

9x13 inch pan buttered and lined with baking parchment paper.

Place the butter into a large saucepan and gently melt over medium heat. Stirring occasionally, add the marshmallows; allowing to melt and combine with the butter. Add the sliced almonds, flaked coconut and chopped cranberries, stirring to combine then add the cornflakes, stirring once again until nicely coated. Press into the prepared 9x13 inch pan and allow to set for about 1/2 an hour. 

When set, melt the dark chocolate and drizzle over the top. Allowing the chocolate to cool and set then cut into squares. 

Notes: You can toast the sliced almonds and coconut if you like. 

Hope everyone is having a great week. A bit on the chilly side here. - JD 

Trail Mix Squares

Just like rice krispie treats these are easy to make however offer a few more ingredients for a more filling snack. They can be enjoyed anytime or on the go. This recipe also lends for a few ingredients to be altered or changed depending on ones taste. 

Trail Mix Squares

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1/4 cup (50ml) unsalted butter

4 cups (1L) miniature marshmallows

1/2 teaspoon (2ml) vanilla

5 cups (1.25L) Corn Flake cereal

1/2 cup (125ml) roughly chopped almonds or slivered almonds

1/3 cup (75ml) of each - chopped dried cranberries, chopped dried apricots, unsalted sunflower seeds, flax seeds, dried coconut flakes sweetened or unsweetened, your choice.

Butter a 8 inch (2L) metal square baking pan and line the bottom with parchment paper.

In a medium bowl mix the almonds, dried cranberries, dried apricots, sunflower seeds, flax seeds, and dried coconut flakes together. Set aside. 

In a large heavy bottom saucepan, melt the butter over medium - low heat. Add the marshmallows, stirring until the marshmallows are melted. Remove from heat and stir in the vanilla.

Alternating, stir in the cornflakes and the dried fruit, seed, and nut mixture into the marshmallow mixture. Stir until everything is well coated. Using a warm wet knife or greased hands, press gently into prepared pan. Chill for 20 minutes or overnight before cutting into squares.

Notes: For more gooey trail mix squares add 5 cups of marshmallows rather than the 4 cups. 

Hope everyone is having a good week so far. - JD 

Muffin Tin Chef

This cookbook was given to me by a lovely lady; who knew I would appreciate what this cookbook has to offer. Some cookbooks are based around a theme, an ingredient or time. This cookbook is based around  a bakeware item... the muffin tin. 

Everyone has a muffin tin and how often do we use it. The other day we received the Lakeland catalogue and there are plenty of tin moulds to fill any creative kitchen. All the recipes revolve around the usage of the common muffin tin regardless if it's, silicone, metal, stoneware, or cast-iron. If you have a basic muffin tin than cooking and re-creating these recipes would be quite simple. You will view classic meal time options like... meatloaf, macaroni and cheese, falafels, burgers, and desserts differently. 

I have booked marked plenty of recipes to try. My husband had a bit of a laugh as I placed a yellow sticky note to the majority of the pages. I guess it would seem a bit funny to bookmark so many pages... so many recipes so; however it will take the flipping through the pages trying to find a recipe guess work out of it for me later. I want to make the Cheesy Sage Biscuits for Thursday nights dinner.

Even though I have made muffins, yorkshire puds, and eggs in the muffin tin I have. I was quite taken with the Fruity Energy Bites. Dried fruit and seeds to give you a boost and also they require no oven just the freezer to set. Which is a blessing in this sweltering heatwave. Whether you are running off to work, school or in a need of a healthy snack these bites are perfect for a quick energy boost.

Fruity Energy Bites

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Serves 12

1 1/2 cups pitted dried dates, chopped

1 cup dried Mission figs, chopped

1 cup dried apricots, chopped

1/2 cup shelled unsalted pistachios

1/3 cup hemp seeds

1/4 brown rice syrup

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons grated orange zest

1 teaspoon vanilla extract or coffee extract

In a food processor, process the dates, figs, apricots, pistachios, and hemp seeds until finely chopped. Add the brown rice syrup, cocoa, salt, orange zest, and vanilla or coffee extract, and process until the mixture clumps together. Pack the mixture into 24 mini muffin cups and freeze until firm, about 30 minutes. Unmould and store in the refrigerator in an airtight container. 

... And here is my moment of kitchen zen.  

Hope everyone had a good weekend. - JD 

Bara brith

Bara brith pronounced barrah breeth, is a traditional Welsh treat. It can be known as speckled bread. Also it is similar to the Irish barmbrack. To me it is like fruitcake because it is traditionally made with raisins, currants and candied peel. Last year I made quite a few Bara brith. Most of them being around Christmas time. I even made a few loaves with rum. Quite tasty! However this time I left out the rum. The raisins, currants and candied peel got a good soak in steeped Twinings Earl Grey tea for over twenty-four hours. Six hours is the minimum. I also added a few extra touches like an icing sugar drizzle and fresh orange zest on top. For you next gathering or holiday you may want to consider making a Bara brith. Even though it is a bit of a process still it is an easy tea cake to make. The recipe I use is as follows:

Bara brith

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10ml (2tsp) good quality loose tea *note: you can also use tea bags

375ml (1 1/2 cups) boiling water

50ml (1/4 cup) currants

75ml (1/3 cup) raisins

75ml (1/3 cup) mixed candied peel

175ml (3/4 cup) whole wheat flour

175 ml (3/4 cup) unbleached self-rising flour *note: I used unbleached white flour

5ml (1tsp) baking powder

5ml (1tsp) pumpkin spice mix

50ml (1/4 cup) brown sugar

1 beaten egg

Brew tea for six minutes in boiling water and pour into a bowl over fruit. Cover with a clean towel and let stand overnight or for at least six hours.

Heat oven to 160ºC (325ºF) Grease a bread loaf pan and line with wax paper. I use parchment paper, I find it works best.

Add the beaten egg to the fruit and tea mixture. Sift flours, baking powder, and spice into a bowl and add the sugar. Now for the fun part... Add the soaked dried fruit, tea and beaten egg mixture; then stir gently until throughly mixed. Add a little hot water if the mixture is too dry. I have never had a problem with the mixture being too dry.

Place mixture in bread loaf pan and spread evenly. Make a dessert spoon sized hollow in the centre to prevent cracking when the bread rises. Honestly I have never done this and my loaves have turned out fine. Bake for 1 hour 15 minutes, or until the loaf is firm, with a browned top. Test by piercing with a metal skewer, or knife which should come out almost dry when bread is cooked. Cover with foil for the last 10 minutes of baking if colour becomes too dark. I check my loaf as it bakes and have never had to cover it. That being said I take it out of the oven 10 minutes early. Leave to rest in the pan for 10 minutes; then turn out onto a wire rack.

When cold, put in an airtight tin for two days to bring the flavours out.