Chocolate Chip Slice

The Masterchef series in Australia has been a phenomenal success, we religously watched it every night at 7.30pm, cheering on our favourites and enjoying looking at all the great food. One of the things to come out of the show has been the increase in the kids interest in food and cooking. In the holidays they all had turns at picking something we could cook together ... not surprisingly they picked sweet things :) ... So here is the slice Mr 12 and I cooked. Since Miss 10 has become free of most nut allergies we were excited to cook with almond meal, it really made such wonderful difference to the slice..Enjoy!

Chocolate Chip Slice

150g butter, at room temperature
100g caster sugar
1tsp vanilla essence
2 eggs
250g Nestle Choc Bits dark
110g pkt almond meal
75g plain flour
75g self-raising flour
1tbs milk
80g white cooking chocolate, finely chopped


1. Preheat oven to 160 c. Brush a 16cm x 26cm (base measurement) slice pan with melted butter. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Beat in the vanilla. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the choc bits, almond meal, combined flour and milk.

3. Spread the mixture over the base of the prepared pan. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

4. Meanwhile, place white chocolate in a heatproof bowl over a saucepan of simmering water ( make sure the bowl doesn’t touch the water ). Stir with a metal spoon until chocolate melts and is smooth.

5. Use a fork to drizzle the melted white chocolate over the slice. Set aside to set. Cut into pieces.

Recipe from Good Taste baking booklet

Chocolate Chip Slice

DOWNLOAD RECIPE HERE

Bacon and Tomato Soup with garlic croutons

A long time between posts :) ... yes we still have been eating, but now its winter its dark when we have dinner. Natural light is so much nicer. Anyway, on the up side of winter is all the yummy slow cooked meals and soups we have. This soup is so easy to make and very quick to whip up at the end of the day. The best part according to the kids is the garlic croutons, and of course being the parmesan loving family that we are, we added some parmesan over the top just before eating. Enjoy !


Bacon and Tomato Soup with garlic croutons

2 tsp Olive oil
75g short cut bacon, finely chopped
1 large red onion
3 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves, crushed
1/2 tsp dried chilli flakes
3 x 400g cans no added salt tomatoes
500ml water
2 tsp garlic, extra, crushed
2 tsp olive oil, extra
2 slices of your favourite seeded bread
Fresh basil to serve




1. Heat oil in a large saucepan over medium heat. Add the bacon, onion, celery and carrot. Cook, stirring occasionally, for 6 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic.

2. Add the tomato and water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes. Set aside to cool slightly.

3. Meanwhile, preheat oven to 200 c. Combine extra garlic and oil in a bowl. Brush both sides of bread with the mixture. Break into pieces. Bake for 10 minutes or until crisp.

4. Place half the soup in a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining soup. Stir over low heat until heated through. Ladle soup amoung serving bowls. Top with garlic croutons and basil.

DOWNLOAD THE RECIPE HERE