coconut sweet-slice

Originally this was intended to be Caramel Slice from my Kitchen Classics Picnic Hamper cookbook, but due to impatience and decidedly not enough coconut, I created my own desert. Hah.

125g / 1 c. self-raising flour
90g / 1 c. dessicated coconut
115g / 1/2 c. superfine sugar I used standard sugar
125g unsalted butter, melted

Filling
2 tins of sweetened condensed milk
20g. unsalted butter
4 T. honey
40g. dessicated coconut

Topping
approx. 1 c. toasted coconut

Preheat oven to 350F and lightly grease a shallow tin of your choice and line with baking paper, leaving thepaper hanging over the two long sides.

Sift the flour into a bowl, then mix in the coconut and sugar. Add the melted butter to the bowl and stir thoroughly. Press firmly into the tin and bake for 12 - 15 minutes, or until lightly coloured. Allow to cool.

To make the filling, put all the ingredients into a saucepan over low heat. Slowly bring to boil, stirring constantly, and let slightly caramelize. Quickly poor over the cooled base, spreadin evenly. Bake for 10 - 13 minutes. Meanwhile, toast the coconut in a frying pan over low heat, stirring constantly. Set aside. Remove tin from oven, top with coconut and place in fridge to set for at least 30 minutes.

When ready to serve, lift the slice form the tin and cut into pieces.


***this is so rich that a domino sized-slice is MORE than enough. VERY coconutty, sweet and goopy...delicious.

Classic Potato Salad a la Erin

This one is from the dining alfresco VE cookbook. It was tasty with a bit of salt, and has the potential to be tarted up a bit from there. I made a few modifications noted in purple. I added way more potatoes but left the mayo unchanged and it was plenty gooey as it was and I also used less egg - personal preference.

1 c (250 ml) low-fat mayo
1 tsp (5 ml) Dijion-style mustard - optional - I used it
2 tsp (10 ml) VE Lemon Dilly Dip Mix
VE Sea Salt & VE pepper to taste - I used the VE Herb & Garlic Sea Salt
4 C (1 L) cooked diced potatoes - I used a hearty 1 L
4 green onions, sliced - I used 3 onion dip mix - a scant tsp
6 hard boiled eggs, sliced - I used 2 and diced them not too small

1) Whisk together mayo, mustard, lemon dilly, (3 onion if you're using it), S & P in a large bowl
2) add remaining ingredients, toss and serve. I think I dressed it with a bit of VE Chives - next time I will add some Lousianna Hot & Spicy in the dressing and sprinkled for colour.