My Week in Pictures

Week 13.06 – Zebras, turtles, biscuits and ice-cream

Week 6 of 2013 goes from February 4th til 10th. This week we bought Katja a high chair and I finally finished a sewing project I was working on for her. As Europe was gripped by a horsemeat scandal, we tried some Zebra – it seemed only fitting.

First biscuit - success!

20130204 – First biscuit – success! Granted most of it ended up squished between her fingers, but it did keep her quiet for a while 🙂

Cold night

20130205 – Cold night. Possibly the last snow of the winter, it’s very cold out there!

Gimme!!!

20130205 – Gimme!!! Someone wants Mummy’s phone…

The best book ever - lots to digest

20130205 – The best book ever – lots to digest

Waaahhhhh!!!! Not my knitpick!  #devestated

20130205 – Waaahhhhh!!!! Not my knitpick! And the end I was using too #devestated Luckily the wonderful This is Knit sent me out a replacement, God I miss Dublin so much!

Black is the new pink

20130206 – Black is the new pink.

Mmmm ice cream nomnom

20130207 – Mmmm ice cream nomnom. Christian gave Katja some of his ice cream, fully expecting her to find it far too cold. Unfortunately for him she wasn’t bothered by the temperature and face-dived it!

Latest sewing project finished - a little toy for MissK

20130208 – Latest sewing project finished – a little toy for MissK

Shellac - strawberry smoothie with vexed violet and masquerade tips

20130208 – Shellac – strawberry smoothie with vexed violet and masquerade tips. This lot didn’t last very long, came off on the 13th.

Red curry zebra for dinner tonight

20130209 – There’s a Europe wide horse-meat scandal going on, so let’s up the ante and have Red Curry Zebra for dinner 🙂 For anyone wondering, it tastes like a mild reindeer or a slightly gamier venison.

New chair

20130210 – New chair

Recipes

Lemon Slice

This easy to make no-bake slice is perfect for afternoon tea on a bright spring day.

Please note: I use a 20ml tablespoon and 250ml measuring cup for all of my recipes. If you are using a 15ml tablespoon, you will need to use 1 tablespoon plus 1 teaspoon of lemon juice in the base and 2 tablespoons plus 2 teaspoons of lemon juice in the icing.

Makes about 18 pieces (each about 4.5cm by 6cm).

Base
80g butter
250g (3/4 cup) sweetened condensed milk
250g Nice biscuits (I use Arnott’s brand when I can get hold of them)
85g (1 cup) desiccated coconut
1 tablespoon (20ml) fresh lemon juice

Lemon Icing
3 cups icing sugar
3 tablespoons (60ml) fresh lemon juice
1 1/2 tablespoons desiccated coconut, for sprinkling on top of slice

Line an 18cm by 28cm slice pan with baking paper, plastic wrap or foil.

Melt the butter and condensed milk together.

Crush biscuits. I use a mortar and pestle so that the pieces are slightly uneven but overall are fine. You could use a blender or food processor.

Mix with coconut together in a large bowl until well combined. Sprinkle with lemon juice.

Add the butter and condensed milk mix and stir until well combined. The mixture will appear quite wet at this stage.

Press mixture into the prepared pan. Scrape over with a fork so that you get ridges, this will help the icing to stick.

Refrigerate while preparing icing (see instructions below).

Spread lemon icing over slice and sprinkle with extra coconut.

Refrigerate slice until cold and firm then remove from the pan and cut into pieces.

Store slice in an airtight container in the refrigerator or freezer.

Lemon Icing
Combine icing sugar and lemon juice in a small bowl. If the mixture is too dry to spread, add a teaspoon of hot water from the kettle. You can keep adding icing sugar, lemon juice and hot water until you get a suitable amount/consistency.

Recipes

Chocolate Chip Cookies

Preparation Time 10 minutes
Cooking Time 20 minutes
Source – Taste.com.au

  • 150g softened butter
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 3/4 cups plain flour
  • 1/2 cup dark chocolate bits
  • 1/2 cup milk chocolate bits
  • splash of milk
  1. Preheat oven to 160°C. Line 2 baking trays with non-stick paper. Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla extract for 1-2 minutes or until smooth and well combined. Beat in 1 egg.
  2. Stir in 1 3/4 cups plain flour in two batches. Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed. If the mix is too dry you can add a splash of milk to help it to bind. I needed about 2Tb of milk the last time I made these. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
  3. Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.