RICE BUBBLE CHOCOLATE SLICE 

Rice Bubble Chocolate Slice.

RICE BUBBLE CHOCOLATE SLICE

This recipe is very easy to make as it only has 4 ingredients.   Makes 16 slices.

However it has the potential to be varied as well . See notes under variations.

INGREDIENTS

4 cups of rice Bubbles

1 Can of condensed milk ( full fat 395g)

200g Milk chocolate melts ( or milk chocolate of your choice).

200g  dark chocolate melts or dark chocolateof your choice.

METHOD

1. 
   
2. Line an 18cm x 27cm slice tin with baking paper.
3. In a large saucepan, combine 225g milk chocolate melts and condensed milk.
4. Stir over gentle heat until chocolate has melted and mixture is smooth
5. Remove from heat, add rice bubbles and stir to combine.
6.  Press into an even layer in prepared slice tin. Refrigerate for 30 minutes to set.

7. ICING

8. Melt dark chocolate melts in short bursts in the microwave, or in a bowl placed over a saucepan of simmering water.
9.  When smooth, pour over slice and smooth out into an even layer.
10.  Refrigerate for 15 minutes to set. Slice into squares and serve.
11. 
    

VARIARATIONS

1.   Grease patty pan tins or use patty pans for individual bars.  If you have a helper, then this is a very good option.  You have to work quickly with the base before it sets.

2. Add crushed nuts of your choosing for some crunch in the base.  Alternatively use raisins, sultanas and currants.

3.  Choose either dark or milk chocolate and use one variety only for both base and icing.

4. Use cocoa pops instead of rice bubbles.

Raspberry and Coconut Slice or Louisa cake

 RASPBERRY AND COCONUT SLICE

 

Raspberry and Coconut Slice was an all-time favourite and I used to help mum make this many times.  Originally in the recipe there was one egg and one yolk, but we always used to use 2 small eggs instead. We had chooks so I guess the eggs would be the equivalent of 600g or 700g eggs now available.   It is important to lightly whip the eggs and that the consistency of the topping before it goes into the oven holds together and is not too wet.  Add extra coconut if you have whipped the eggs too much until you get the right consistency. 

 

Interestingly enough, mum always bought Sweet pastry for this and never homemade her pastry for this slice.   Given that mum was a good cook and made almost everything from scratch, she never made sweet pastry for this slice- always bought.

 

The jam can be raspberry, plum or even apricot.  You can make your own jam for this slice but if you choose to use it, then make sure that it is not too runny but rather like the consistency of bought jam. You need to be able to spread the jam (at room temp) evenly without touching the sides of the tray.  We used to use both bought and homemade jam- whatever was in the pantry at the time.  Very occasionally, we used to lightly fold in some bought jam to the homemade jam if the homemade jam was too runny before spreading onto the pastry.

 

NB I used to make this recipe with mum and whilst she was rolling out the pastry and putting the jam on, I was making the topping.  Mum used to say 'stop eating it- we need it all'.  I just loved eating the topping from the bowl  once the coconut went into the mixture.!!! 

 

Since she has passed, I have made it rolling the pastry first and then jam and topping.  However, I have also made it making the topping first and then rolling out the pastry and jam.  Both ways worked just as well provided you dont take too long rolling the pastry and spreading the jam.  You dont want the topping to be too wet but neither do you want it to be too dry either because it has been standing too long

 

INGREDIENTS

 

1 Pastry slice of Pampus Sweet Pastry/ shortcrust pastry.

Raspberry or plum Jam.

 

TOPPING

 

2 Eggs

1 and 1/2 or possibly 2 cups of coconut. *

125g or4 oz Sugar.

60g or 2oz Butter.

 

METHOD

 

1. Roll out Pastry slice (at room temp) onto the tray.  To avoid any sticking, add a little flour

 

2. Cover the pastry with the raspberry or plum jam.  Do not spread too thickly and make sure there is no jam on the sides on the tray as it will burn.

 

3.Prepare the topping and place on top of the raspberry jam and spread out evenly.  Make sure you spread lightly so that the jam does not appear as much as possible.

 

4. Place into oven at 180degrees or 160 Fan forced for 25-30 minutes depending on your oven.  You want it to come out golden and not burnt.

 

5. Cut into slices whilst still hot.

 

 

METHOD FOR TOPPING.

 

1. Beat 2 Eggs lightly. (About 30 seconds at the most).

 

2. Add in sugar and beat again lightly.

 

3.Add in coconut and lightly beat again.  *You may need to add 1/4 to 1/2 cup extra of coconut depending on the consistency.  If if is looking too wet, then add extra coconut until the mixture holds and does not look wet.

 

4.Add in melted butter and mix again lightly.   If it is still looking a little wet after you have mixed in the butter add a extra tablespoon of coconut.

 

SERVING SUGGESTIONS.

 

1.  Serve with some fresh raspberries plums or apricots to complement the jam you have used.  

 

2. It can also be served with Thickened cream or whipped cream.

 

3. Ice cream or sorbet either homemade or bought is also a delightful addition to the dessert.

 

VARIATION

I have also made this recipe using the pampus sweet pastry cases.  When using this option, bake the cases for 10 minutes first without the jam, and then 15 minutes with the jam and topping.

2. Change Jam from Raspberry to Plum or to Apricot or Strawberry.

 

 

.I understand that New Zealanders call this recipe Louisa cake/slice.

 

Old Fashioned homemade Lemonade.

 OLD FASHIONED LEMONADE

Image by Jannis K from Pixabay.com

INGREDIENTS

6 lemons.

1 cup sugar

6 cups of cold water.

METHOD

1. Juice the lemons to make I cup of juice.
To get the most from your lemons especially if they are firm, put in microwave for about 10-15 seconds or  firmly roll the lemon on the bench before you cut the lemons.

2. In a jug,  combine 1 cup lemon juice, 1 cup sugar, 

3. Add 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

The advantage to this method is that

• it can be made quickly especially if you have cold water in the fridge 
• there is no heating on the stove on a hot day as the lemon juice actually dissolves the sugar.
• add lemonade or soda water instead to tap water  as an alternative.

ALTERNATIVE METHOD.

1. Juice the lemons and strain to make 1 cup of juice. Set aside.

2. Put one cup of water and one cup of sugar in a pot.  Bring to boil until the sugar is dissolve.

3.Add the strained lemon juice and stir.

4. Put mixture into a jug and put in fridge to cool.

5. When cold, add 5 cups of cold water to the jug an stir.  Serve straight away.

 APRICOT CUP CAKES 

OR 

APRICOT LOAF CAKE.

This recipe is a variation of an orange cake recipe that mum used to make.  She also used another orange cake recipe too which is also on the site.

The beauty about this recipe is that it is simple to make. You can make it also as cupcakes or in a loaf tin.

INGREDIENTS.

1 cup of Self Raising Flour

I cup sugar.

I egg. (room temperature).

20g butter ( room temperature)

1/4 cup diced apricots

1/4 cup apricot juice.

1/4 cup milk.

METHOD

1. Preheat oven at 180 degrees or 160 fan forced.

1. Place all ingredients into a mixing bowl EXCEPT BUTTER)

2. Melt butter on low heat on stove ( or melt butter in microwave).

3.Beat mixture for 1 minute until just combined. ( time it).

4. Add in extra apricot juice  slowly by tasting if you wish it to have a stronger flavour ( optional step). If you add in extra juice, do not be liberal with it in the one go- just add gradually and then taste.

5. Now beat for another 2 minutes ( even if you left step 4 out).

6. Put into prepared patty pans which are lightly sprayed.

7. Bake at180 degrees ( 160 fan forced) for 12-15 minutes for smaller patty pans or if you are using larger patty pans bake for 18-20 minutes.

NB If you make it in a loaf tin, bake for 35-40 minutes.

8. Cakes are ready when they come away from sides and come out clean.

9.Stand in the trays for 10 minutes before putting on wire rack to cool.

10. When cold, ice with apricot icing.

11. Decorate whilst icing is still wet as you wish.
Suggestion add 2-3 diced apricot pieces on the cup cakes whilst icing.

ORIGINAL ORANGE CAKE RECIPE.

The ingredients are similar )as above) but substitute the apricot juice for freshly squeezed orange juice and add in rind of 1/2 orange.

 SIMPLE APRICOT ICING

INGEDIENTS

1 and 1/2 cups of Icing Sugar.

30g softened Butter.

3 Dessert Tablespoons of Apricot Juice.

10 grams diced Apricots.( optional).

METHOD

1. Measure out Icing Sugar and sift into bowl.

2. Add Soft butter to the bowl.

3. Add Apricot Juice and diced apriocts.

4. Mx all ingredients until just  combined  

5. Taste and see whether you want to add some extra juice/icing sugar until you get the flavour you wish.

6. Beat until well combined and smooth so that it is spreading consistency.

Simple Passionfruit Icing

PASSIONFRUIT BUTTER ICING

I had watched Mum make passion-fruit icing for many years but had never made it myself until today.  Mum used to make a passion-fruit double checker sponge cake filled with whipped cream and topped with passion-fruit icing. We used to pick the passion-fruit from the garden.

INGREDIENTS

• 2 CUPS  Icing Sugar ( sifted).
• 25g Butter ( melted).
• 2-3 Tablespoons of Passionfruit pulp. (fresh).

METHOD

1. Sift  Icing sugar in a large bowl;

2. Cube softened butter and melt the butter over low heat..

3. Add the Passionfruit  Pulp to suit your tastel.

Today when I made it, I forgot to melt the butter.  So I added a tiny drop of water. I also use 3 medium size passion fruit.

Mum used to combine her icing by hand.  I used the mix master on a slow speed until combined and when I added the tiny drop of cold water, I increased the speed to medium to get a smooth spreadable mixture.  It worked perfectly.

This recipe is simple to do.and it has the potential to be adaptable to ice cakes, cup cakes, biscuits, or be a filling between a sponge or biscuits.  Just adapt the  quantity of the ingredients to suit your needs.  It tastes beautifu.

Chocolate butter cream icing.

CHOCOLATE BUTTER CREAM ICING

INGREDIENTS

• 200g Icing Sugar ( sifted).
• 200g Butter ( softened).
• 200g Chocolate.
• Pinch salt.

METHOD

1. Sift  Icing sugar in a large bowl;

2. Cube softened butter and put into bowl with icing sugar.

3. Put in a pinch of salt.
4.Melt chocolate in  a small bowl over a pot of boiling water. Make sure the base of the bowl does not touch the water.
Alternatively, melt chocolate on a very low heat in a small pot stirring constantly
or else melt chocolate in microwave at medium pace- stir constantly.

5. W\hen chocolate is melted, pour into icing sugar/butter mixture. Stir until combined. You can also use a hand beater  to mix. Remember, blend until combine making sure that the butter is thoroughly combined.

COMMENTS
If you use this to ice a chocolate cake, then put the decorated cake uncovered in the fridge until the butter cream icing firms.

Use a good quality chocolate for best results but choc melts work really well too.

If you have any left over, you can use the butter cream between two biscuits such as  lattice biscuits.  You can leave out this butter cream  on the bench to keep at room temperature for 2 days maximum.

Alternatively you can adjust the measurements  to suit your needs but keep the equivalent measurements eg 150g of the same ingredients or 100g of same ingredients.