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Smooth tops and freeze until firm. Spread each slice of bread with 1 1/2 teaspoons of Boursin. Layer radishes on top, overlapping slightly. Season with freshly ground black pepper, if desired.
It's excellent for iced tea because it dissolves rapidly even in cold liquid. (When you add sweetener to the liquid at drinking temperature, you can judge better how much you need.) Make it with regular or decaffeinated tea. It'll perk you up either way. Kelley's emphasis on fresh produce has inspired her husband, Martin, and daughters, Celeste and Theresa, to eat healthfully.
Chocolate caramel Anzac slice
Serve drizzled with chocolate and caramel toppings, if using. This yummy, supersimple dessert has three freezing stages, so plan ahead. If you like, add more fruit to the strawberries--orange or mango slices, depending on your choice of sorbet.

Gently pull on wax paper to loosen and unmold. Remove wax paper. Spoon berries around mold. All products are independently selected, tested or recommended by our team of experts.If you buy something, we may earn an affiliate commission.
Pear and custard slice
"Fruits and vegetables are the focus of our meals," she says. "Your body gets used to eating this way, and you feel terrific." Set aside to cool completely in tin, then slice into squares.
Add ½ tsp each of ground ginger and cinnamon in Step 2. This fruity, crumbly slice goes down nicely with a steaming pot of well-made tea. This spongey whipped marshmallow and toasted coconut slice is like a small bite of heaven. With so many flavours to savour, this rich slice is a fudgy blend of deliciousness. It’s hard to top this old favourite.
anzac slice better homes and gardens
Turn this mixture into classic Anzac biscuits by rolling into walnut-sized balls and arranging 5cm apart on an oven tray lined with baking paper. Bake for minutes. Spoon mixture into prepared tin, spreading it out. Bake for 20 minutes, or until light golden.
Pour hot mixture over warm oat base and spread evenly. Bake for 10 minutes or until caramel is bubbling and light golden. Set aside for 30 minutes to cool. The crunchy and chewy biscuit of rolled oats, butter and golden syrup is essential Anzac Day fare. For a delicious twist, this slice recipe combines the classic biscuit with chocolate and caramel for an even sweeter treat. If you're growing ginger plants in your backyard, why not add some ground ginger with cinnamon to spice up your recipe.
Where you can manage your account and its data. You have the right to make changes in your account and post the latest updates on your wall. Preheat oven to 160°C.

Season to taste with salt and freshly ground black pepper. Pour the slice into your prepared baking tin and using the back of a spoon, press the mixture evenly into the tin. Bake for 25 minutes or until the slice is golden brown.
Pour the wet ingredients into the bowl with the dry ingredients and use a large spoon to stir together to combine. Elle is an experienced food editor, food stylist, chef and home economist. Tiramisu cake One slice of this cake and you’ll be living la dolce vita – the sweet life!
Everyone loves Anzac biscuits, so why not try it in slice form? Create Bake Make shares her easy recipe that's perfect for lunchboxes or with a hot cup of tea. Pour melted chocolate over slice and smooth surface. Refrigerate for 6 hours or overnight. Use a large warm knife to cut into 24 squares.
Try this teatime winner based on everyone’s favourite biscuit. Bake 7 to 9 minutes or until bottoms are lightly browned. Cool on cookie sheet 2 minutes.
It’s quick to assemble, then needs six hours in the fridge, so it’s perfect to prepare the night before you entertain. Chef Janelle Bloom has a super simple recipe for a cookie and fudge sauce ice cream cake that's perfect for Christmas day desert. Dissolve the baking soda in the boiling water, add to saucepan. Preheat the oven to 160°C and line a 20cm x 20cm square tin with baking paper.. When it comes to cutting this slice into bite-size squares, use a knife that has been run under hot water and then wiped clean to ensure your chocolate doesn't crack. The butter added to the chocolate topping also helps with reducing the risk of breakage too.