I can’t say that it has been all doom and gloom these past few months spent in “isolation”. We’ve had lots of movie nights and discovered the wonder that is Disney +. We’ve gone for walks in the sunshine and, excitedly, welcomed a furry friend into our household.
There has also been lot of cooking, and baking, with all three girls being all too eager to assist in the kitchen. The only downside being that even my ‘comfy’ jeans are now ‘snug’, and that’s putting it nicely.
But I’m sure things will even out as we start to get back to normal. I hope so, at least. Until then, you will generally find some form of baked good adorning our countertop, making for a nice morning tea treat (and afternoon tea treat, and after-dinner treat…you get the drift)
We created this apricot slice a little while ago, and I must say, it didn’t last long. Even my food sceptical daughter was happy to give it a try – although I think she enjoyed licking the white chocolate bowl more.
It is a no-bake slice, although there was some heating of the butter and sugar involved. Overall, though, it was relatively kid-friendly to pull together.
The apricot layer consisted of biscuits, chopped dried apricots, sweetened condensed milk and butter / sugar. Pressed into a lined pan, and then placed in the fridge for a few hours to firm up.
As for the chocolate layer, well this looks fancy but was really very simple. Just melted white chocolate with drops of orange colouring swirled through for a marbled effect.
I placed the slice back in the fridge overnight, and by the next morning, it was ready to be cut into slices. And to reduce our sugar-consumption (a little bit at least) we shared the slice “love” and delivered some to our neighbours.
But now, where are my stretchy pants….
| Servings |
slices (depending on the size)
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- 250 g biscuits (such as Marie biscuits)
- 250 g dried apricots diced
- 150 g butter
- 80 g brown sugar
- 1/2 can sweetened condensed milk
- 200 g white chocolate melts
- orange food colouring
Ingredients
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|
- Grease and line a slice tray with baking paper.
- Place the biscuits into a food processor and process until they are a fine crumb. Add the chopped apricots and condensed milk.
- Meanwhile, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has disolved. Add to the biscuit mixture and stir until well combined.
- Press into the lined tray, and place in the fridge for 2 hours or until firm.
- Melt the white cholocate and spread over the top of the slice. Add drops of the orangefood colouring, and use a skewer to swirl to make a marble effect.
- Place in the fridge to set overnight then cut into slices.
Simply – dried figs, kalamata olives, sugar, vinegar, fennel and cinnamon. Coming together to create the perfect blend of sweet and salty – and a wonderful accompaniment to the meat dishes we had on offer at lunch.