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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Brussels Sprout and Bacon Pasta

I can’t help but feel rather sorry for brussels sprouts. For unlike some of their more revered vegetable counterparts, they seem to be misjudged. Sure, when boiled to extinction they may be a tad tasteless, but when they feature in a flavoursome bacon-laden pasta, well they are rather delicious indeed!

Pasta doesn’t feature too often in our household, but when it does I like to make it special. And this brussels sprout and bacon pasta ended up being just that. Special.

Brussels sprouts, bacon, garlic and lemon, stirred through fusilli, resulting in a quick and easy weeknight meal.

Fresh, light and full of flavour!

Print Recipe
Brussels Sprout and Bacon Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To serve
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To serve
Instructions
  1. Preheat fry pan over a medium heat. Cook the bacon until golden brown, then set aside in a bowl lined with paper towel.
  2. Heat oil in the same frypan. Add the brussels, garlic and chilli, and cook - stirring - for 5 minutes or until the sprouts have softened.
  3. Return the bacon to the pan, along with the cooked pasta and reserved cooking liquid. Add the lemon juice and zest, and stir until heated through.
  4. Season, and serve with parmesan cheese.
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