Cherry Muesli Slice

1

Cherry Muesli Slice :

Ingredients

  • 2 ½ cups Vogel’s Premium Oven-Crisp Muesli
  • ½ cup red glace cherries, chopped
  • 1 cup flaked almonds
  • 1 cup rolled oats
  • ¾ cup shredded coconut
  • 395g can sweetened condensed milk
  • 125g butter, chopped

Method

  1. Step 1 – Grease a 6cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing a 5cm overhang on all sides.
  2. Step 2 – Combine muesli, cherries, almonds, oats and coconut in a large bowl.
  3. Step 3 – Combine milk and butter in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until smooth. Add to muesli mixture. Stir to combine. Press mixture into prepared pan. Smooth top. Cover. Refrigerate overnight or until set. Cut into 15 pieces. Serve.

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Choc Coconut Slice

1

Choc Coconut Slice :

Ingredients

  • Melted butter, to grease
  • 250g pkt plain sweet biscuits
  • 35g (1/3 cup) cocoa powder
  • 65g (¾ cup) desiccated coconut
  • 395g can sweetened condensed milk
  • Pure icing sugar (optional), to dust

Method

  • Step 1 – Brush a 26 x 16cm (base measurement) slab pan with melted butter. Line with non-stick baking paper. Place biscuits in a large sealable plastic bag. Use a rolling pin to coarsely crush.
  • Step 2 – Combine the biscuit, cocoa powder and ½ cup of the coconut in a large bowl. Make a well in the centre. Add the condensed milk and mix until well combined.
  • Step 3 – Spread the mixture over the base of the lined pan. Sprinkle with the remaining coconut. Place in the fridge for 2 hours or until firm. Cut into slices and dust with icing sugar, if desired.

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Roasted Pumpkin, Spinach And Feta Slice

1

Roasted Pumpkin, Spinach And Feta Slice :

Ingredients

  • 1.2kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 2 red onions, cut into thin wedges
  • olive oil cooking spray
  • 100g baby spinach
  • 75g reduced-fat feta cheese, crumbled
  • 8 eggs
  • 1/3 cup low-fat milk
  • 8 thin slices crusty bread, to serve

Method

  • Step 1 – Preheat oven to 230°C. Line a large roasting pan with baking paper. Place pumpkin and onion in roasting pan. Spray with oil. Season with salt and pepper. Toss well to coat. Spread vegetables over base of pan. Roast for 18 to 20 minutes or until vegetables are golden and tender. Remove from oven. Place spinach over vegetables and stand for 3 minutes or until wilted.
  • Step 2 – Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan or baking dish. Line base and sides with baking paper, allowing a 2cm overhang at both long ends. Spread pumpkin, onion and spinach over base of pan. Top with feta.
  • Step 3 – Whisk eggs, milk and salt and pepper in a jug. Pour over feta. Bake for 35 minutes or until set. Stand for 10 minutes. Serve with crusty bread.

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Beef And Lentil Slice

1

Beef And Lentil Slice :

Ingredients

  • 1 qty vanilla-bean ice cream (see related recipe)
  • 250g digestive biscuits
  • 2 eggs
  • 1 tablespoon milk
  • sunflower oil
  • icing sugar and maple syrup, to serve

Method

  • Step 1 – Working quickly, scoop ice cream (see related recipe) into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour.
  • Step 2 – Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden.
  • Step 3 – Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.

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