Easy Christmas Fruit Slice

I created this slice because I had wanted to try and make a fruit cake this year, but every time I thought about it just seemed like sooooo much effort. 

So I made a slice instead and it was considerably quicker and easier to make, and still has some of the Christmas fruit cake elements. I used my favourite dried fruit from Singing Magpie Produce, and a decent amount of vanilla extract as the ‘alcohol’ element. You could add a little more dried fruit and nuts to this recipe if you wanted it a bit more fruit heavy (say 300g fruit, and 2 tbsp each of the nuts). You could also add some festive spices to the mix as well if you felt like it.

You don’t have to decorate the slice with any festive sprinkles, I just had some so I thought I would use them. Otherwise it’s a nice, slightly crumbly slice, perfect with a cup of tea and none of the end of year fuss I imagine making a traditional fruit cake comes with. This slice is also a great one to make a day or so in advance as the flavour gets even better after the day of baking.

Easy Christmas Fruit Slice

Ingredients:

120g unsalted butter

250g brown sugar 

1 tbsp vanilla extract

2 eggs, beaten

340g self raising flour 

240g mixed dried fruit, chopped if in large pieces

1 tbsp slivered almonds

1 tbsp slivered pistachios 

Icing: 

50g icing mixture/sugar

2 tsp lemon juice 

Festive sprinkles, optional

Method: 

Preheat oven to 160 degrees Celsius, and line a 30 x 20 cm slice/lamington tin.

In a small saucepan add the butter, brown sugar and vanilla. Heat over low/medium heat and stir until the butter and sugar have melted together. 

Tip the butter mixture into a large bowl, and allow to cool down if it’s quite hot. Mix in the egg and make sure it is well combined. Then add the flour and mix until almost combined. Then the dried fruit and nuts and mix until everything is combined and there are no lumps of flour.

Tip the mixture into the prepared tin and using a spatula evenly spread the mixture out. Bake for 35 minutes or until the slice is a nice golden colour and the centre of the slice doesn’t wobble.

Allow the slice to cool in it’s tin for a few minutes, then remove from the tin and place on a wire rack to cool completely. 

Once cooled make the icing by mixing the icing mixture/sugar together with the lemon juice, and using a spoon drizzle evenly over the slice. Before the icing dries, decorate with some festive sprinkles, sticking them where the icing is (optional). 

Once the icing has had a little time to set, cut the slice in to about 15 pieces.

Serves 15, store in an airtight container, will keep for about 5 days. 

Christmas Gift Guide for Foodies 2021

It’s that time of year again, Christmas Gift Guide time. Christmas seems to be rolling around incredibly quickly this year, I’m sure our various lockdowns have had something to do with it.

Whether you are looking forward to it or feel like having a year off, here are some fun local Australian based gifts from (mostly) small businesses for the foodies in your life. Or just yourself - we all need a pick me up now and then! 

Tea Towels from Bec Fing Designs

Bec Fing Designs* Tea Towels - Finally some super bright and colourful linens! Bec Fing Design’s Tea Towels (and her whole range really), are such a fun sight to behold and are great for the colour lovers in your lives. Everything is made in Goondiwindi Queensland, and are based on paintings by Bec. 

Pantone Tea Cups from Rabbit Hole Tea - When I saw these I was instantly in love. I haven’t bought any for myself (yet), but I feel it’s only a matter of time. I really like the pink and the green cups, and paired with one of Rabbit Hole’s teas (I can highly recommend Ginger Snap), it would make a lovely gift.

Tea & Blooms Tea Towel from Tilly’s Table

Tilly’s Table Tea Towels - I am still obsessed with everything Tilly creates, and her tea towels are no exception. These are the type of tea towels that will instantly beautify your kitchen and take pride of place as ‘the good tea towel’. I also love the cards Tilly produces, especially these new Australian Summer ones. Everything made by Tilly are photographs by her, with her amazing styling and use of florals.

Small Rock Candy Vases by Yo-Dan

Yo-Dan Glass Vases - These amazing glass vases are made in Adelaide, and they are truely some of the most beautiful work I’ve ever seen. The vases come in different sizes (pictured here are the small size - light pink and green vase is called ‘paradise rock candy’ and darker pink and purple vase is called ‘rose rock candy’), and there are cups too. There is a Yo-Dan online store restock planned for this weekend (Sunday November 28 2021, 7pm Adelaide time).

Harvest Apron by Gorman x Stephanie Alexander Kitchen Garden Foundation - This is the cutest apron I’ve seen in a while! And I know I’ll be pretty disappointed if I don’t manage to get myself one. Along with a few other items like kids clothes and a picnic rug, the profits from this collab will be contributed to the Stephanie Alexander Kitchen Garden Foundation.

Small Jug by Ruby Pilven Ceramics

Ruby Pilven Ceramics Jug - I love everything Ruby makes, especially the kitchen/baking ware like this jug (this is the small size). I love her colourful style and use of metallics in some of her designs. Everything is handmade by Ruby in Ballarat, Victoria.

Spreads by Messina - I think these sets of Spreads made by Gelato Messina would make a lovely gift. You can buy them from their online store so you don’t need to live close to a Messina store to get them. They have two sets, the Christmas Spreads which contains Dulce De Leche, Choc Hazelnut Spread and Pistachio Fudge Spread and Signature Spreads which has Waffle Cone Spread, Choc Hazelnut Spread and Dulce de Leche. You know which set I picked!

A Year at The Market Subscription from Naomi Loves

Naomi Loves A Year At The Market Subscription - I have been subscribed to A Year at the Market all year and have so enjoyed receiving a guide each month. Each guide is designed by Naomi with her magnificent illustrations, along with two printed cards each month with an illustration of the fruit or vegetable which is the topic of that months guide. A lovely present for a food or market lover in your life, or a year long present to yourself. 

Italian Food from La Dispensa - For the Italian food lover in your life (all of us?!). I recently found La Dispensa when I was googling ‘crema di pistacchio australia’, as I do every few months and finally came across a local business who not only sells crema di pistacchio, they sell 1kg tubs of it (!!!), AND so.many.other.Italian.goodies! They have what looks like every type of panatone possible, and the fancy Dolce & Gabbana food collabs too which would make a great gift (I obviously want this one).

Iced Voco and Strawberries Felt Food by Catering by Lucy Alan from Wattle and Twine

Handmade Felt Food by Catering by Lucy Alan from Wattle and Twine - These are just so cute! I know they are made for children, but I really couldn’t resist these when I first discovered them. The selection of food available has expanded since I first bought some, and you can also get choc chip biccies, fried eggs, fairy brad and more, along with the Iced Vovos and strawberries pictured here.  

Feather and Nest Tea & Toast ’Bake’ Letter Parcel - For the stationary lover! I adore Kim’s Tea & Toast Boxes, and this little Tea & Toast Letter Parcel is the perfect little gift to pop in the post for someone who loves baking and stationary. Kim curates these parcels and there is always a gorgeous illustration from her son Lew in there too.

Variety Gift Box from Grounded Pleasures

Grounded Pleasures* Variety Gift Box - The ultimate gift for the chocolate lover in your life! A 50g mini of every Grounded Pleasures drinking chocolate, plus their chai. A great way to try them all. Add a packet of their marshmallows to your order and you’ll be set for hot or iced chocolates for the festive season!

Handmade Chocolates by Meltdown Artisan, Ms Peacock and Chocolate on Purpose - If you are looking for delicious, interesting handmade chocolates from excellent small businesses these are the businesses I would look to first!

Olsson’s Sea Salt Flakes Stoneware Jar

Olssons Sea Salt Flakes Stoneware Jar - I bought this canister of salt a few months ago, well, because the canister is really nice looking! However I’ve actually used quite a lot of the salt, and have found having the canister on the bench really handy, especially with it’s little spoon attached to the jar. It would make a lovely gift, as would the Christmas special Gift wrapped version of the salt. I also really like the Sea Salt Flakes made in collaboration with EmmyLou Loves. 

*The tea towels by Bec Fing Designs are a mixture of those I have purchased myself and been gifted by Bec. 

*The Grounded Pleasures Mini’s Gift Box was gifted to me by Grounded Pleasures as part of a paid photography job. Image used is from that paid project, however the recommendation is my own and not part of the paid project in any way. I love the Grounded Pleasures products and buy them myself when I am not working with them.

Off The Shelf - 'A Table for Friends' by Skye McAlpine

Bought at: I pre-ordered it from Booktopia.

Recipes Made: Aphrodite’s Roast Chicken p.90, Roast Apples p.172 and Pistachio Butter Cake with Marzipan Icing p.232. 

The recipe for Aphrodite’s Roast Chicken is deceptively simple, in the sense that I doubted before I ate it that a mixture of so few ingredients (chicken, potato, lemon, rosemary and garlic) could produce a roast chicken any different from things I’d tried before. However, slicing the potatoes and placing them under the chicken, means they soak up so much flavour and are a joy to eat along with the chicken. To the point that I don’t know why anyone would bother cooking potatoes separately to their roast chicken after trying this recipe.

Similar to the Aphrodite’s Roast Chicken, the Roast Apples are amazingly simple, yet yield delicious results. Skye introduces the recipe as a substitute for apple sauce with some meats, however we used it as a very simple dessert. Served with ice cream it was delicious and very easy.

Having found Skye’s original recipe for her Pistachio Butter Cake with Marzipan Icing online a few years ago, I have made it many times and made variations and adaptations to it over time as well (a couple of them pictured below). It is a favourite cake of mine, as I love all things pistachio. I was so glad to see a version of it in this cookbook, as I think it is such a great recipe and such a reliable cake to make, that hopefully this means more people will be able to enjoy it. I have never made the cake with the marzipan icing, I usually make a simple glaze icing with lemon juice or rosewater.

View fullsize

View fullsize

Favourite Things About the Book: My favourite thing about all of Skye’s work is her absolutely gorgeous photography and styling. This book is a real feast for the eyes, and it is so gentle and calming to look at. Combined with the design of the book and the use of colour, this cookbook just exudes joy and abundance, in a simple and achievable way. 

I also really like how most of these recipes are interesting flavour wise, yet not overly complex. While I haven’t made a large variety of recipes from this book, the recipes I have tried have been made many times (particularly the Roast Chicken and Pistachio Butter Cake), and have become staples in our home.

Bookmarked Recipes (to make later!): Wintery Saffron Couscous p.48, Rigatoni with Mascarpone and Pancetta p.64, Spinach Mint and Melted Cheese Syrian Frittata p.80, Tagliatelle Gratin pp.86-7, Beetroot and Mint Salad p.118, Baby Artichoke Fennel and Pecorino Salad p.122, Fennel and Parmesan Purée p.136, Asparagus with Lemon and Toasted Almond Gratin p.138, Carrot Cumin and Mint Salad p.144, An Embarrassment of Spring Vegetables p.146, Roast Stuffed Tomatoes p.156, Creamy Baked Leeks with Mustard and Parmesan p.164 and Roasted Fennel Focaccia p.256

Baked Pasta with Wood Smoked Scamorza and Eggplant

Behold, a savoury recipe! 🤣

I can’t remember the last time I posted a non-sweet recipe on my blog. Despite my love for sweet treats and baked goods, I do throughly enjoy savoury flavours too. For some reason I just don’t post many of those recipes here. I think because many aren’t my own creations but cooking from one of my many cookbooks (some of these I share in my Off The Shelf series). 

For this recipe however, I have borrowed things I have learnt from other recipes and created this baked pasta dish. The inspiration was the fact that I had both eggplant and wood smoked scamorza cheese in the fridge. And while the combination of those two things would normally have been reaching for Alison Roman’s recipe for a ‘Little Eggplant Parm’, which I do highly recommend, I felt like something a little different this time. 

Both the method of cooking eggplant and the tomato sauce for this recipe are highly influenced by Alison’s Eggplant Parm recipe. Baking eggplant is so much easier than frying and I will be forever grateful to Alison for showing me how. 

The scamorza cheese I used for this dish is wood smoked, and along with the red wine vinegar in the tomato sauce, the flavour is a real hero in the dish. I don’t think all scamorza’s are wood smoked, but if you can find one that is (or a wood smoked buffalo mozzarella) it will be well worth it. You can use more regular mozzarella cheese instead, however the flavour won’t be the same. I would add more Parmesan (or similar) to the top of the baked pasta for flavour, or even add some anchovies and/or baby capers to the tomato sauce while it is cooking - For anchovies, add your desired amount to the onions and garlic when the onion is beginning to soften, stir and allow the anchovies to melt away. For capers, add your desired amount when you add the basil to the sauce. 

Baked Pasta with Wood Smoked Scamorza and Eggplant 

Ingredients: 

2 medium eggplants

olive oil

salt 

pepper

x2 400g cans whole tomatoes such as San Marzano

1 brown onion, thinly sliced

2 garlic cloves, thinly sliced

1/2 bunch basil leaves thinly sliced 

2 tbsp tomato paste/concentrate

1 tbsp red wine vinegar

250-290g medium sized pasta such as penne, fusilli or I used casarecce (I used approx. 1/2 a 500g packet of pasta, but use a minimum of 250g)

1/2 cup grated mozzarella cheese 

140g wood smoked scamorza cheese, cut into small chunks

2 tbsp finely grated pecorino/parmesan/grana padano

Method: 

Preheat oven to 220 degrees Celsius. 

Line a large baking tray or sheet pan. 

Cut the eggplant into 1-1.5cm slices so you end up with fat round discs of eggplant. Place the eggplant discs in a single layer on your prepared tray, drizzle with some olive oil and sprinkle with some salt and pepper.

Bake for about 30-40 mins, turning the eggplant pieces over after 20 minutes to both sides cook evenly. 

The eggplant will be done when it is a deep golden brown and softened. Once cooked set aside. 

To make the tomato sauce, add about 1-2 tbsp olive oil to a large round pan (a bonus if it is oven safe too) over medium heat. 

Add the onions and cook for about five minutes, stirring now and then. Add the garlic and continue to cook with the onions until the onions have softened and are starting to turn a little golden (5-10 minutes). 

Add the two cans of tomatoes, and squish the whole tomatoes into chunks. Pour a little water (a couple of tablespoons max.) into each tomato can, and swirl around to catch any tomato left. Add this to the pan, and stir. 

Allow the tomato mixture to cook over low to medium heat until it starts to gently bubble and thicken a little. Add the tomato paste and basil and stir to combine. 

Bring a large pot of water to the boil, all the while keeping the tomato sauce gently cooking, stirring now and then. 

Reduce the oven temp to 180 degrees Celsius (or turn on and heat to 180 if you turned it off after the eggplant). 

Cook the pasta in the boiling water according to packet instructions. 

While the pasta is boiling, add the red wine vinegar to the tomato sauce and stir to combine.

Cut the eggplant up into quarters (or half for smaller pieces), and add to the sauce. 

Stir to combine and turn the heat off. 

Once the pasta is ready, drain and add to the tomato sauce and stir so the pasta is evenly coated in the sauce. 

If your pan is oven proof, you can scatter the cheeses over and place into the oven. Otherwise transfer the contents of the pan to an oven proof dish, then scatter over all the cheeses. 

Bake for about 20 minutes, or until the cheeses have melted and are golden brown. 

Serves 6.

Pistachio Loaf with Rose Icing

I think my love of pistachio is fairly widely know by now. Sometimes people even send me messages or tag me in things on Instagram about pistachio related things or products they think I should know about. I love it. 

I genuinely crave pistachio flavoured things, and this cake is no exception. 

It is a slight adaptation of a loaf cake from my Cosy Winter Bakes eBook, and closely related to this Rose Petal and Pistachio Cake. The recipe in its original form came from Skye McApline, and like any really good recipe, it has lent itself to many adaptations and variations. It’s been the recipe that keeps on giving. 

This version uses a subtly scented rose glaze icing to complement the pistachio cake, and is my new favourite version of this recipe.

Pistachio Loaf with Rose Icing

Ingredients: 

200g unsalted butter, softened

190g caster sugar

1 tsp vanilla extract

120g pistachio butter*

60g white chocolate, melted

3 eggs

120g yoghurt

200g self raising flour 

Ingredients for the Icing: 

170g icing mixture

1.5-2 tbsp rosewater

dried edible rose petals, to decorate

slivered or roughly chopped pistachios, to decorate

Method: 

Preheat oven to 170 degrees Celsius and line a 22 x 10 x 8.5 cm (approx.) loaf tin.

In the bowl of a stand mixer beat the butter, sugar and vanilla until pale and creamy. Mix together the pistachio butter and melted white chocolate, then add to the butter mixture and mix until combined. 

Add in the eggs one at a time, then add the yoghurt and mix until well combined. Add the flour and mix on low speed until combined and the batter is smooth.

Transfer the batter to the prepared cake tin and bake for 50 minutes. Then cover the cake with foil and bake for a further 20-25 minutes, or until the cake is cooked through. 

Allow the cake to cool in its tin for a few minutes, then turn out on a wire rack to cool further.

Once the cake has almost completely cooled down make the icing by, mixing together the icing sugar and 1 tbsp of the rosewater, adding more a little at a time until you have a smooth spreadable icing (it shouldn’t be really runny or it will run off the cake). 

Spread the icing over the cake, allowing it to fall over the sides a little. Sprinkle with some dried edible rose petals and slivered pistachios to decorate. 

*or the same quantity of lightly toasted pistachios blitzed in a food processor until it forms a butter (10-20 minutes). 

Reference: ‘A Table for Friends’ by Skye McAlpine (Bloomsbury Publishing, 2020) p.232.

Biscoff & White Chocolate Cookie Slice

I have been thinking a lot lately about the impact of over three months of lockdown, plus restrictions for so long before that with all these ‘unprecedented times’ (or are they just ‘precedented’ times now?) we have been experiencing. 

Some changes have been big, and have taken a lot to adjust to. Others have been smaller and seem to have crept up on me with what feels like little warning. One major change I have noticed since this lockdown began in late June, is that coming up with new recipes has proved more of a challenge. A lot of my inspiration for recipes comes from going to the shops and seeing what is in season and stumbling across a new ingredient I just have to try. In store food shopping these days is few and far between, there is no browsing or looking, its just get in and out as quick as humanly possible. 

Eating out can also prove to be a great inspiration for new recipes too, but that has been almost non-existent for some time now. 

When coming up with new recipes for my blog, technically the possibilities are endless. But somehow that lack of structure means no new ideas come at all, especially when inspiration is few and far between. When I work with clients on recipes they will have their own requirements and ideas on what they want, so there are automatically boundaries around what a new recipe will be. These boundaries help narrow things down and I find it a easy to come up with new ideas. 

The only source of food inspiration now comes from the few special home deliveries I have been able to get, which I spoke about in this recent post. These deliveries prove to be welcome in more ways than one, especially as they provide a tiny element of food inspiration and a window into what might be happening outside my own home. 

This particular slice recipe was inspired by a cookie delivery I got from Butter Boy Bake. I have ordered twice from them now and have really enjoyed them and will definitely miss them if they cease delivering once lockdown ends. 

The combination of cinnamon, white chocolate and biscoff spread forms the basis of Butter Boy’s ‘snickerdoodle’ cookie and the combination got me thinking about how I could made something similar, but even easier. Which then make me think of my Funfetti Cookie Slice and how that could be adapted to incorporating Butter Boy’s ‘snickerdoodle’ cookie flavours. 

I am happy to report that these flavours work so well in a cookie slice and I can now rest easy that even if I never get a delivery from Butter Boy Bake again, or never actually get to visit their store in Manly, I will always be able to recreate at least one of their flavours myself.

I hope you enjoy making this cookie slice as well, it is a lot easier to make than many other baked goods even if you are low on time or motivation, is excellent to snack on and very tasty. 

Biscoff and White Chocolate Cookie Slice 

a.k.a Butter Boy Bake’s Snickerdoodle Cookie but in a Slice

Ingredients:

120g unsalted butter, melted

200g caster sugar 

2 tbsp golden syrup

1 tsp vanilla extract

1 egg

290g self raising flour

2 tsp ground cinnamon

120g Biscoff Spread

120g white chocolate, roughly chopped

Method:

Preheat oven to 180 degrees Celsius and line a 30x20cm brownie or Lamington tin with baking paper. 

In a large bowl whisk together the butter, sugar, golden syrup, vanilla and egg.

Then add the flour and cinnamon and mix to combine with a wooden spoon.

Tip the dough into the prepared tray, and spread it out, pushing it into the sides. Dollop the Biscoff spread over the dough and swirl/push in with a knife. Scatter the chopped white chocolate over the dough, pushing them in a little.

Bake for 15-20 minutes or until golden brown and cooked through. 

Allow to cool completely in the tin. Then remove and cut into slices or chunks of your choice.

Serves 12-15.