Dark chocolate slice, with a crumbly biscuit base and gooey icing.
#SundaySlice this week is actually a bit of a special one. I was going through the list, and read this recipe and recognised it immediately as the one my mum always used to make for our school lunches. It is a super easy one, basically you mix everything in a […]
[Original post on aus.social]
"100 delicious biscuits and slices", published in the late 70s, by the look of the design.
Sesame seed fingers 2 eggs 3/4 cup raw (I use brown) 1/2 cup chopped raisins 1/2 cup sultanas 1/2 cup dried apricots (I subbed in figs, but apricots are really nice, I just ran out) 1 cup sesame meal (I have no idea what sesame meal is, I just use sesame seeds) 1/2 cup chopped dates (I don't like dates in this, they always taste like those shit "paleo" "sugar free" "health" bars that taste like arse. I subbed in currants) 1/3 cup wholemeal flour (I use more, it makes them softer) 2 tablespoons wheat germ (yeah nah, shut up hippy) (baking powder) Beat eggs and sugar until light in colour and thick. Fold in all remaining ingredients, mix well. Spread mixture into greased 7 in. x 11 in. lamington tin. Bake in a moderate oven 20-25 minutes (a coolish moderate oven is my recommendation, they brown quickly). Cut into fingers while still hot (yes, do this), cool in the tin (I'm not cutting anything in my baking tin, thankyouverymuch, they're cooling on a rack in my kitchen).
My kimchi. Doesn't look red enough, I think I put in too much Korean pear. The recipe is from the Korean Vegan cookbook, which is fire. Interestingly the recipe on the Korean Vegan website is a bit different, but there seems to be as many recipes for kimchi as there are people who make kimchi.
The #SundaySlice was a bit late today, owing to me making kimchi as well. I've never made kimchi before, and it's kinda terrifying to just shove a bunch of cabbage in a jar and then leave it out to ferment. I'm not 100% sure that I'm not going to just end up with […]
[Original post on aus.social]
