THE SOLUTION TO A SIMPLE, MEANINGFUL, WELL-DESIGNED LIFE /
THE F Ê T E / LIF E PROJECT NO.
21
BAKING / SLICES Welcome to the Fête/Life Project – a collection of helpful, useful and practical articles that can be applied to life at any time, but especially now. Sourced from the many magazines we have released, our message has never been more relevant or needed by our community today… let’s embrace the simple life and treasure what is truly important – human connection, community, self care and pure acts of kindness. SUPPORT WHEN YOU NEED IT MOST /
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THIS SPREAD
01. M T Wooden Platter $69.95, cottonon.com 02. K orken Jar with Lid 1.8L $2.95 and 1L $1.95 each, all ikea.com.au
photographs / J A N E C A M E R O N introduction / A N N A B E L L E K E R S L A K E
family favourites / slices When it comes to baking, there are the haves and the have-nots – baking skills that is! To many of us baking comes like second nature, relishing in the opportunity to don the apron and put to good use the cherished techniques that have been patiently passed down from generation to generation. For others, the ‘bring a plate’ request from a friend or the notice sent home in a child’s school bag elicits nothing but fear and loathing! No matter what side of the baking line you stand, the humble slice in its many forms is the quick fix you’ve been searching for. Easy to make, simple to transport and serve straight out the tin, slices – no matter which one you fancy – are ideal for last minute school share plates, lunch boxes or to have on hand for a treat with your coffee. My mum would often include a slice in our school lunch. I remember the way that made me feel… if you were having a bad day, a little sweet thing made by mum would always cheer me up and make the day a whole lot better. With only a few simple steps, basic cooking skills and some pantry staples, a slice is great to make with kids who like to get involved in the kitchen. It can be whipped up at a moment’s notice and some of them don’t even need baking! Once a main attraction in cookbooks from the 70s and 80s, after baking and taste testing some of our old favourites there is definitely no disputing – it’s time to bring the slice back!
CAKE 115 GRAMS OF BUTTER, SOFTENED TO ROOM TEMPERATURE 3/4 CUP BROWN SUGAR 1 EGG 2 TABLESPOONS COCOA 1+1/2 CUPS SELF-RAISING FLOUR 1 CUP SULTANAS 1/3 CUP COCONUT 3/4 CUP MILK
C H O CO L AT E S U LTA N A S L I C E / Recipe courtesy of Teena Ansaldi
METHOD / Pre-heat oven to 180oC.
ICING
Grease and line with baking paper an 18cm x 28cm lamington tin.
1/2 TEASPOON BUTTER,
In a large bowl, combine all of the cake ingredients and mix well
SOFTENED TO ROOM TEMPERATURE 1+1/2 CUPS ICING SUGAR, SIFTED 2 TABLESPOONS COCOA, SIFTED WATER
until smooth. Pour the mixture into the prepared tin and bake in the pre-heated oven for 30-40 minutes or until a skewer comes out clean. Allow to cool in the tin. In a small bowl, combine the butter, icing sugar, cocoa and water. Mix until smooth. Spread over the top of the cooled slice. Refrigerate until cold then cut into slices. Makes twelve 6cm x 7cm slices. Store leftovers in an air-tight container in the refrigerator for 3-5 days.
BASE 1 CUP SELF-RAISING FLOUR 1 CUP DESICCATED COCONUT 1/2 CUP CASTER SUGAR 125G BUT TER, MELTED
TOPPING 395G TIN SWEETENED CONDENSED MILK 1/2 CUP FRESH LEMON
PASSIONFRUIT SLICE / Recipe courtesy of Emma Henderson
METHOD /
OR LIME JUICE
Pre-heat oven to 180oC.
1/3 CUP PASSIONFRUIT PULP
Grease and line with baking paper an 18cm x 28cm lamington tin.
TINNED OR FRESH
In a large bowl, whisk together the flour, coconut and sugar. With a wooden spoon, stir in the melted butter and mix well. Press evenly over the base of the prepared tin. Bake in the pre-heated oven for 15 minutes or until lightly browned. While the base is baking, combine the condensed milk, lemon or lime juice and passionfruit pulp and stir until smooth. Remove the base from the oven and pour over the passionfruit mixture. Bake for a further 15 minutes or until just set. Remove from the oven and cool in the tin, then refrigerate until cold. Serve cut into pieces. Makes twelve 6cm x 7cm slices. Store leftovers in an air-tight container in the refrigerator for 3-5 days.
INGREDIENTS 250G MARIE BISCUITS, CRUSHED OR OTHER PLAIN, SWEET BISCUITS 1 CUP DRIED APRICOTS, CHOPPED 1+1/2 CUPS DESICCATED COCONUT 1/2 CUP ROASTED ALMONDS, R O U G H LY C H O P P E D 395G TIN SWEETENED CONDENSED MILK 125G BUTTER
TOPPING 2/3 CUP CHOCOL ATE MELTS, MILK 2/3 CUP CHOCOL ATE MELTS, DARK
APRICOT, ALMOND AND COCONUT SLICE / Recipe adapted from one by Nestlé
METHOD / Grease and line the base and sides of an 18cm x 28cm lamington tin. In a medium bowl, combine the biscuit crumbs, apricots, coconut and almonds and stir to mix well. In a medium saucepan stir the sweetened condensed milk and butter together until the butter is melted and ingredients are well combined. Pour into the dry ingredients and mix well. Press evenly over the base of the prepared tin and refrigerate until set, approximately 2 hours. In a small bowl over a small saucepan of simmering water, melt the chocolate according to the packet instructions and mix well. Alternatively melt the chocolate in the microwave following the packet instructions. Spread the melted chocolate evenly over the chilled slice and allow to set. Cut into slices and serve. Makes twelve 6cm x 7cm slices. Store leftovers in an air-tight container in the refrigerator for 3-5 days.
BASE 1+1/4 CUPS PL AIN FLOUR 1/2 CUP CASTER SUGAR 125G BUT TER, MELTED
TOPPING 3 EGGS 1 CUP CASTER SUGAR 1/2 CUP LEMON JUICE 2 TEASPOONS LEMON, RIND 3 TABLESPOONS PL AIN FLOUR ICING SUGAR TO DUST
LEMON SLICE / Recipe courtesy of Emma Henderson
METHOD / Pre-heat oven to 180oC. Grease and line with baking paper an 18cm x 28cm lamington tin. In a large bowl, whisk together the plain flour and sugar. Stir in the melted butter. Press the mixture evenly over the base of the prepared tin. Bake in the pre-heated oven for 15 minutes or until lightly browned. Remove from the oven and set aside. Reduce oven temperature to 140oC. In a clean, large bowl, whisk the eggs and sugar together until thick and pale. Fold in the lemon juice, lemon rind and flour using a spatula. Pour over the cooked crust and bake for 40 minutes or until set. Cool in the tin before cutting into slices. Serve dusted with icing sugar. Makes twelve 6cm x 7cm slices. Store leftovers in an air-tight container in the refrigerator for 3-5 days.
BASE 90G BUTTER 1/2 CUP CASTER SUGAR 1 EGG 1/3 CUP SELF-RAISING FLOUR 2/3 CUP PLAIN FLOUR
BLACKBERRY COCONUT SLICE /
1/2 CUP BLACKBERRY JAM
Recipe courtesy of Teena Ansaldi
OR ANY OTHER VARIETY
TOPPING 2 EGGS
METHOD / Pre-heat oven to 180oC.
1/3 CUP CASTER SUGAR
Grease and line with baking paper an 18cm x 28cm lamington tin.
2 CUPS SHREDDED COCONUT
In a large bowl – or the bowl of an electric mixer – cream the butter, sugar and egg until smooth and light in colour. Stir in the sifted flours in two batches and spread mixture evenly over the base of the prepared tin. Spread the jam evenly over the base. To make the topping, beat the eggs lightly with a fork. Beat in the sugar and then the coconut. Spread evenly over the jam layer. Bake in the pre-heated oven for 40 minutes or until golden brown. Cool in the tin, then refrigerate and cut into slices when cold. Makes twelve 6cm x 7cm slices. Store leftovers in an air-tight container in the refrigerator for 3-5 days.