My favourite Lemon and Coconut Slice

When asked to “bring a plate”, I often lean towards creating a sweet treat. Rocky road is usually my “go to” sweet, and is generally well received, but on other occasions I like to bring a plate of lemon slice.  For it is easy to make, requires no baking, and the leftovers keep really well too.

Recently I offered to make a couple slices for a birthday party. I had a few chocolate based ones in mind, and figured my favourite lemon slice would work beautifully as a nice flavour contrast to those. And with some lemons leftover from the peach and lemon cake, well it was a no-brainer really.

So one dreary morning, my helpers and I got to work. Lemons were juiced and zested, biscuits were crumbed and condensed milk and butter were heated. And before too long we had ourselves a big tray of lemon slice, sprinkled with coconut, and ready to be sliced and served.

This was a great slice to make with the kids too. They had a lot of fun turning the food processor on and off, and stirring the coconut and melted ingredients into the biscuit crumbs. Bowls and spoons were licked not long after, and coconut was liberally sprinkled over the iced slice (and most of the kitchen benchtop, but let’s not talk about that…!)

Print Recipe
Lemon and Coconut Slice
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Instructions
  1. Process the biscuits in a food processor until they resemble fine breadcrumbs. Place in a large bowl, add the coconut, lemon juice and zest, and stir to combine.
  2. Place the sweetened condensed milk and butter in a saucepan. Heat slowly, over a low heat, stirring until the butter has melted.
  3. Pour the butter mixture into the biscuit mixture, and stir until well combined. Press firmly into a slice tin (that is lined with baking paper), and place in the fridge for 10 minutes.
  4. Place the icing sugar and extra lemon juice in a small saucepan. Heat gently, stirring, until the sugar has melted and the ingredients have combined. Spread over the chilled slice, and sprinkle with extra coconut. Refrigerate for a couple of hours (or overnight) then slice and serve.
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Roasted chorizo and vegetables with couscous

If I had to name my top 3 grains, couscous would definitely be right up there. For not only does it taste good, it is really quick and easy to prepare (aka. the two winning factors in my dinner-making book).

I generally reach for the couscous when I have something spicy or herb-filled on the menu. For it seems to lend itself to Mediterranean-style meals, adding some ‘filler’ without adding too much flavour to what is already a bold-flavoured meal.

So when I had a big batch of vegetables and spicy chorizo roasting in the oven a  while ago, it was little surprise that I made a bowl of couscous to serve alongside. Flavoured simply with a squeeze of lemon juice and some fresh herbs.

A dinner bowl packed with flavour – with the couscous being the star accompaniment for sure!

Print Recipe
Roasted chorizo and vegetables with couscous
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Preheat oven to 200C. Line a roasting dish with baking paper, and spread over the chopped onion, capsicum, pumpkin and chorizo.
  2. Combine the oil, honey, harissa and cumin, and pour over the vegetables and chorizo. Bake for 30 minutes.
  3. Add the chickpeas and zucchini to the baking tray, and continue to roast for a further 20 minutes.
  4. Meanwhile, place couscous in a bowl with 1.5 cups of boiling water. Cover and allow to stand for 5 minutes, or until cooked. Fluff the grains with a fork, and then stir through the lemon juice and herbs.
  5. Serve the couscous with the roasted chorizo and vegetables, along with some mixed lettuce leaves.
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