mutteringhousewife

What does the last of the housewives do?

Tag: condensed milk

Passionfruit Slice

Another in my series of things I wouldn’t normally make for the purposes of testing out the Black and White cookbook. It’s not that I have anything against condensed milk, especially not in ice blocks, but it just doesn’t seem right in a slice. We shall see.

For the base, mix together 125 grams of melted butter, a cup of desiccated coconut, a cup of flour, a third of a cup of caster sugar and two teaspoons of baking powder. Of course, I did the shredding of the coconut and the melting and mixing in the Thermomix, but suit yourself. Press it into a lined roasting pan and bake for fifteen minutes at 180 degrees. It will just start to go golden.

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Then get on and make the topping. Mix together the contents of a tin of condensed milk (an almost four hundred gram tin), the contents of three passionfruit and a quarter of a cup of lemon juice or, in this case, lime juice because I have some and I like it. Once again, avail yourselves of the services of the Thermomix or any other mixing device you have handy. Like a wooden spoon.

Tip the topping onto the base and spread it evenly over. Bake it for a further ten to twelve minutes at one hundred and TWENTY degrees. A slow oven. Don’t let it even start to brown! Let it cool in the tin before cutting it up.

The verdict is that I really like the base. It would make a good cheesecake base, firm, crunchy, a little bit crumbly. And I think the topping would have been better, but a lot more fiddly as a cheesecake. It is reminiscent of cheesecake. I like it, the Muffet likes it, the Horror thinks it is too passiony. As if there is such a thing. And then he went on to eat the remaining three fresh passionfruit.

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It firms right up, but I wouldn’t make it in summer. If you transported it, it would have to have layers of baking paper separating the slices. I’m going to have to get over my completely understandable prejudice against condensed milk as a slice ingredient.

Bounty balls

I feel like there’s a pirate joke in there somewhere, but I’ll let it go.  I’ve learned my lesson and am doing a test run of Bounty Balls before unleashing them on the general public.  I may also need to come up with a better name.

I really love it when people give me raw ingredients.  A friend of mine recently accidentally bought two and half kilos of shaved coconut rather than the five hundred grams she’d intended.  It could happen to anyone.  She was correct in assuming I’d be delighted to take some off her hands.  Earlier this week I was trying to convert some of it into desiccated coconut in my coffee grinder, now that the hand held blender has gone into the cleanup after it refused to be a substitute for a Thermomix. The result was useable on top of a raspberry slice, but it was more of a coconut meal than little shreds.  It also smelled gorgeous and I was keen to use it something else.  Combined with my recent chocolate mint experience, the obvious choice was to have a crack at the Bounty Bar.

How people found new recipes without an entire library of cookbooks or access to Google is beyond me.  Tons of trial and error, I’ll bet.  I was surprised not to find lots of Bounty recipes, I guess people are pretty happy with the commercially available version.  The one I decided on was on taste.com.au, but came with a warning that it hadn’t been tested and there weren’t any reviews.  It was also half in metric and half in ozzes.  It looked like it might possibly work though, so this morning I gave it a go.

Mix together 100 grams of desiccated coconut with 200 grams of condensed milk.  If you’re processing the coconut in a twenty year old coffee grinder, be aware it will only take 20 grams at a time.  It will smell very good, though.  It’s also not the best idea to wipe out the crumbs with your finger without turning it off at the wall, but I like to live dangerously.  Start mixing in 200 grams of icing sugar.  That will be quite wet, so you work more and more in until you have a fairly stiff dough.  It actually behaves like a flour dough, I think it probably took about 300 grams for this batch.  You can knead it and everything.  Interesting.

Pinch bits off to roll into little balls, put them on a tray lined with baking paper and whack them in the freezer for ten minutes.  Meanwhile melt 300 grams of good quality dark chocolate over a double boiler.  I used metal tongs to dip the coconut balls, more lenticular than spherical, really,  into the chocolate, then placed them on a tray lined with baking paper.  Not as fiddly as it sounds.

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I have them in the fridge now, but the Horror snaffled one on the way.  He snarfed it down, choked quite a lot, had two glasses of water, then asked for another.  He’s not getting one, but be warned, you can’t just breathe them in, they should be savoured.  I hope they set nicely.  Might be safest to keep them in the fridge.  Hidden behind the pickles, so the Horror can’t find them.

 

More sorbet

When your sister leaves a bag of elderly bananas hooked onto your front door handle, your first impulse is to make some banana bread. But I’ve had an idea fermenting in my head since my friend Kath suggested adding condensed milk to my strawberry sorbet recipe, and now was the time to try it out.

First, a passing mention of the strawberry sorbet. I have discovered, in my attempts to replicate the effects of a Thermomix with items I have lying around, that my blender can’t really crush ice. Nor can it cope with frozen strawberries. However, if you let the strawberries thaw out, then blend them with the white of an egg and fifty grams each of icing sugar and condensed milk, you get an even better sorbet than the one I had a go at a few weeks ago.

Here’s what I did yesterday. Place in a blender the remains of two bananas, the juice of a lemon, a teaspoon of cinnamon and about a third of a can of condensed milk (I realise this isn’t SI units, but I was on a roll and forgot to weigh it). Blend. Freeze.

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It’s amazingly creamy and has a very intense banana flavour, too much for the boys who will only eat banana in cake form. I don’t think you’d actually call it a sorbet, but it isn’t an ice cream either.
It will be up to the Muffet and I to finish this batch. I think it would be even better done in those plastic ice block forms you can get. The Muffet also suggests dipping them in chocolate, which is a very fine idea.

I did also have enough for banana bread, but that’s a whole other blog.