A Cut Above Catering

Coffee good or bad???

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What happens when we drink coffee?

Caffeine stimulates our sympathetic nervous system, which you may also know as our ‘fight or flight’ state. In this state our adrenal glands release cortisol and adrenaline, which in turn stimulate the release of glucose into the blood stream to provide us with a quick source of energy. This is all well and good if you need energy to get out of the way of danger however this is generally not the case.

When we’re sitting enjoying our coffee we’re not using all of the glucose that has been dumped into the bloodstream. Insulin comes along to draw the glucose out of our blood and return the body to homeostasis. Insulin first takes glucose to the muscles and liver. But the liver and muscles have a limit on how much they can store and any leftover glucose gets stored in our fat cells, which unfortunately have no limit in how much they can expand.

Cortisol also encourages fat to be stored around your middle and increases sugar cravings.

So, what does all this mean for your body? If you’re having 3 or more cups of coffee a day then cutting back on your coffee could help shed those hard to budge kilos.

The good:

As we all know caffeine is a stimulant. It can improve short-term brain function and help you feel more alert. Caffeine stimulates release of neurotransmitters, norepinephrine and dopamine, that help to overcome tiredness. It also increases blood flow to the brain. Studies have shown a daily coffee habit may protect you against Alzheimer’s and Parkinson’s Disease. (You can read more here)

For me, coffee can halt an impending headache. Sometimes I’ll wake and can feel a niggling headache coming on. A coffee will halt it in it’s tracks. It does this by constricting blood vessels that are often dilated during a headache or migraine.

Coffee is also high in antioxidants that fight free radical damage and ageing.

The not so good:

Coffee is acidic and inflammatory. If you are in poor health or have gut issues then removing coffee for a period of time can be very beneficial.

As mentioned caffeine switches on our ‘fight or flight’ state. With our busy modern lifestyle it’s very common to be in this state a lot of the time. If you’re suffering from stress or anxiety coffee could be making things worse.

Caffeine keeps us alert, so the downside is it can keep you awake at night if consumed in the afternoon. Caffeine in coffee has an affect on your body for 10-12 hours, peaking approximately an hour after consumption. If you’re experiencing poor sleep then ditch the afternoon coffee.

An alternative:

If you are drinking too many coffees I suggest replacing your afternoon coffee with a green tea. Green tea contains approximately 20mg caffeine versus 100mg in coffee. However, the big difference is green tea also contains the amino acid L-theanine that provides a sustained release of energy without the jitters. In fact Buddhist monks used to take green tea to enhance focus during meditation.

A common response I often get is “I don’t like green tea, it’s so bitter!”. However, there are some beautiful blends available which enhance/disguise the flavour of green tea. You could try:

Green tea & peppermint. Perfect after a meal as it helps with digestion too.
Green tea and ginger. Great for circulation.
Green tea and lemongrass. Smells beautiful, very refreshing and uplifting.

Watch out for:

Be mindful of the milk you add to your latte. Avoid skim milk due to the higher sugar content. Some people don’t tolerate dairy well and as we age we produce less lactase enzymes to break down the lactose. If you’re trying a nut milk as an alternative then watch out for added nasties such as sugars, preservatives and gums.

Another tip when reducing your coffee intake is to do it gradually to avoid withdrawal headaches. If you have a coffee upon waking and then another mid morning I’d recommend you remove the early morning coffee. Instead have breakfast and then enjoy a coffee mid morning. And really enjoy it. Look forward to it, savour it, don’t just gulp it down mindlessly.

As with food you’re the best one to judge if coffee is for you. If it gives you heart palpitations and makes you jittery or anxious then coffee’s not for you. Listen to your body. However be real, five coffees a day is too much. Experiment – perhaps go coffee free for a week and see how you feel!

If you have any questions please comment below or feel free to email me.

Warm regards
Wendy

Wendy Middleton
0403 861 117
Nutritionist
Adv Dip Nut Med, ATMS 50532

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By A Cut Above Catering

My meal-time tips for healthier digestion

No matter how many good foods you eat, supplements you take or work outs you do if your digestive system is not working well it’s going to be very hard to achieve your health goal.

Being stressed or in a constant state of urgency negatively affects our digestion.

When we’re in a stressed state our Sympathetic Nervous System is switched on. You may know this as our fight & flight state. During this state blood is drawn to our extremities to enable us to run from danger. Our heart rate increases & blood pressure rises. At the same time blood is drawn away from our non vital organs , such as our digestive & reproductive systems. Stress literally shuts down our digestive system.

In order to digest our food we need to have our Parasympathetic Nervous System, also known as digest & repair state, switched on.

There are a number of simple changes you can make that will have a big impact on your digestive health.

Below are my meal-time tips that will have your digestive system humming:

1. Sit down to eat! Digestion won’t get switched on if you’re on the move.

2. Eat in a relaxed environment. Set a nice table. Use your favourite place mats, or your good plates. I know when my dining table is covered with homework books, my papers and piles of washing and I quickly shove these all aside to make way for dinner it is NOT relaxing.

3. Breath! A quick way to switch on your rest and digest system is deep breathing. Sit down and take a few deep breaths. Maybe this is where grace was useful in past generations. Everyone sat & took a moment to be thankful before diving in.

4. Leave the arguments and fights for after dinner. No surer way than to argue with your teenager about his late nights & messy room to get you back in the fight and flight state.

5. Chew don’t inhale food. The more chewing you do the easier it is on your digestive system. Eating too quickly can lead to bloating, stomach pain, heartburn and wind. The ideal number of chews is 30 per mouthful & your food should be the consistency of baby food. Easier said than done. Have a go!

6. Enjoy the beauty of food. This is a big one for me. I love the presentation of food. It can simply be how you place the food on the plate, or the plate you use, or the wedge of lemon or sprig of coriander you add to a dish. Have fun with it, take a moment to appreciate the beauty in the food. And who doesn’t love the oohs & ahhs as you put a dish on the table. I have a house full of males and surprisingly even they appreciate the small touches.

You’ll find below a Chia Pudding recipe that is beautifully nourishing for your digestive system.

Chia seeds are high in protein, Omega 3s, calcium and fibre. It is the combination of fibre and healthy fat that balances our blood sugar levels and curbs sugar cravings.
The high fibre content in chia seeds also helps you feel fuller for longer making it perfect in a weight loss program. Also helps to keep us regular 🙂

I really enjoy this breakfast recipe as it’s quick and easy and keeps me energised and satisfied until lunchtime.

Thank you for sharing my healthy love of food.

Warm regards
Wendy

Wendy Middleton
0403 861 117
Nutritionist
Adv Dip Nut Med, ATMS 50532

Chia Berry Pudding

Difficulty: Easy
Print

Ingredients

1 cup coconut or almond milk (recommend Pure Harvest – Coles & Woolies) ½ cup berries (fresh or frozen) ¼ cup chia seeds

Garnish options: cacao nibs, goji berries, berries, coconut flakes, coconut yoghurt or kefir.

Directions

Add berries and coconut/almond milk to blender and blitz.
Stir through chia seeds until well combined.
Pour into small jars or ramekins.
Refrigerate for 4 hours or overnight.
Top with garnish of choice.

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By A Cut Above Catering

My Pantry Essentials

Have you noticed JERF being bandied around on social media…. it’s an acronym for JUST EAT REAL FOOD. The key to any health regime is nourishing whole foods and the key to success is ORGANISATION. There’s no way around it. You do need to be able to cook & you also need to be organised if you want to stick to your health goals.

You know the feeling. You’re tired & cranky and your blood sugar levels are dropping. Your body is craving a quick source of energy and this is when poor food choices are made.

The answer is to be organised and the first step is to give your pantry a detox.Get rid of anything past it’s best before date including all spices. There’s no flavour or nutritional value left in them. Then whatever is your biggest weakness throw it out! Chips bin! Shapes bin! Chocolate bullets bin! If it’s not in the cupboard you can’t eat it. You’ll be surprised how much room you have in the pantry.

Then tidy it all up. As much as I covet beautiful storage jars I have so many jars from catering that I simply recycle these. Then all you need is a label maker. I also find putting groups of similar items in baskets helps to keep it tidy too.

The next step is to make sure your pantry is stocked with nourishing ingredients. You’ll find my list of pantry essentials here. By no means is this list exhaustive. It’s simply a list of my favourites that I use over & over. If you’d like to know which brands I prefer please ask below.

Once you’ve got your pantry stocked you might like to try this Cacao Granola recipe. It’s gluten free, grain free, dairy free & delicious 🙂 You can enjoy this for breakfast with yoghurt and berries. Or I snack on a handful when that afternoon slump hits.

Thank you for sharing our healthy love of food.

Warm regards
Wendy

Wendy Middleton
0403 861 117
Nutritionist
Adv Dip Nut Med, ATMS 50532

Cacao Granola

Difficulty: Easy
Print

A gluten free, dairy free, grain free breakfast option

Ingredients

150g raw whole almonds, roughly chopped
100g raw cashews
100g (1 1/2 cups) coconut flakes
75g (1/2 cup) cacao nibs
40g (1/4 cup) cacao
1 tsp cinnamon
1/4 cup (60ml) pure maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
Goji berries (optional)

Directions

Preheat oven to 120C.

Add all dry ingredients (except Goji Berries) to a large bowl. Stir to combine.

Add maple syrup & vanilla. Mix together using your hands (wear disposable gloves). Mix until mixture is wet & glossy.

Spread granola evenly and thinly onto a lined baking tray. Bake for 45 minutes until crunchy.

Cool completely on oven tray and store in airtight jar.

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By A Cut Above Catering

Tips for a stress free 21st celebration

21st birthday celebrations can be very stressful….who’s coming, how many will turn up, what will they want to eat, will they drink too much… and on it goes. Whilst your 21 year old is very relaxed assuring you “all will be fine”.

Gone are the days where an invitation was sent in the mail & we all hand wrote our replies “Dear Mr & Mrs Smith thank you for your kind invitation..…” I remember my 21st was a sit down affair. My mother prepared all the food & decorations. I have fond memories of her wrapping ivy from the garden around the posts of the marquee. I only appreciate now just how much work & effort she put in.

Onto today & things are a whole lot different. Here are my top tips for a stress free celebration:

1. Call in the caterers of course. We’ve catered for many 21sts & can advise you on what items are popular amongst this crowd.

– You want to provide food that is filling, so items such as mini burgers & petite pizzas are ideal. Protein rich food is also important as the protein helps to metabolise the alcohol.

– Choose finger food that is easy to eat & won’t leave a mess on your floor. I’d avoid anything on skewers or noodle boxes as these tend to get left everywhere & anywhere. It’s surprising where you’ll find these the next day!

– Identify any dietary requirements and cater for a range (vegetarian and vegan is very popular at the moment). Being a nutritionist I understand these needs. Being a caterer I know how to make these options delicious & ones that everyone will enjoy. Our rice paper rolls are a perfect example.

2. Have a professional in the kitchen heating & plating your food. A chef will go with the flow of the evening & the appetite of the crowd ensuring there’s plenty of food as your guests need it. This is so important as the young ones tend to flow in & out over an evening. The chef will also plate any leftovers for the hangers-on & best of all leave your kitchen as they found it. Sometimes cleaner than they found it! You want to enjoy this party too.

3. Set up a grazing table. Whole ham & rolls, or a burger station are all popular offerings. This way there’s always food available, particularly for those boys with big appetites.

4. Set up water stations. Tubs filled with ice & water bottles are ideal. You want to make the non-alcoholic drinks easily accessible & plentiful. We often find they’ll grab a water as they head out the door which can’t be a bad thing.

5. Find an alcohol supplier that can advise you on quantity & ideally take returns if you have leftovers. We work with a wholesale supplier who will deliver your alcohol cold with ice & tubs, advise on quantity & quality all at a very competitive price.

6. Enlist the services of a professional bar person who has RSA qualifications (responsible service of alcohol). They are experienced at handling those that may have imbided a bit too heavliy. It can be awkward trying to deal with one of your child’s close friends. Leave this to the professionals.

7. Set a theme. 70s’s Disco, Favourite Fairytale, Super Heroes, Mexican, Disney Characters, Gangster, Computer Game Characters…… When you go to the effort your guests rise to the occasion too.

Make things stress free & call us. We can take care of all your catering, staffing & hire needs. We have a new 21st menu that is great value at $19.00 per person. You can download it here.

Please call anytime. I’d love to help make your next 21st celebration memorable & stress free.

Wendy

0403861117
wendy@acutabove.com.au

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By A Cut Above Catering

Finger food for you to serve…

We offer a selection of finger foods that are easy to serve without the need for a chef on-site. Perfect for that impromptu get together or when you have a small number of guests to feed. Our finger food from the ‘Cut Above” kitchen takes the stress out of entertaining & will make you look good too 🙂

The range came about as I often had girlfriends ring in a flurry “Wend have you got any Risotto Balls I’ve got 20 family for lunch. Help!” The range is perfect when you don’t need a fully catered event. The menu includes some of our most popular items, such as the Prosciutto & Pine Nut Risotto Balls. These appeared on our first menu 15 years ago & still remain a top seller. They are a delicious mix of prosciutto, parmesan, & toasted pine nuts with a hit of lemon zest. You can also purchase the Lemon Aoili we serve with them, which really makes it all super easy.

Delivered to your door & packed with easy to follow heating instructions it will make your casual entertaining a breeze. You don’t even need to be home, we’ll leave everything safely packed in a styrofoam box.

You’ll also find our morish Dark & White Chocolate Rocky Road on the menu. Serve this as a dessert with a cheese plate & liquer, what more could you want.

You can find our self catering menu here. Then just call or email to place an order.

Entertaining at home has never looked so easy.

Wendy

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By A Cut Above Catering

Due to popular demand….

We’ve had so many requests for our Raspberry Bombe recipe since we posted a photo on instagram recently. It’s lovely & easy to make & looks so pretty. You can play around with different versions – chocolate flakes with salted caramel sauce sounds good to me.

Remember to follow us on instagram & facebook to keep up to date with all our latest recipes & entertaining tips.

Wendy

Raspberry Bombe

Difficulty: Easy
Print

A tasty & pretty dessert that's sure to impress.

Ingredients

500g fresh or frozen raspberries
3 tbsp icing sugar, sifted
600ml cream
2 tsps rose water
12 medium meringues
Garnish: raspberries, pistachios, dried rose petals

Directions

Puree raspberries in a food processor. Pass the puree through a sieve to remove the seeds. I do this in batches for the best result. Stir icing sugar through puree.

Whip cream until soft peaks form & stir through rose water.

Set aside one meringue to use as a garnish. Break remaining meringues into chunks & stir through cream. Gently fold 2 tbsps raspberry puree into the cream mix so you create swirls. Don’t stir too much.

Line 25cm x 11cm loaf tin with cling wrap, leaving plenty of overlap to cover the top. Spoon mixture into the tin & press down gently. Fold cling wrap over the top & freeze overnight.

Remove from freezer 10 minutes before serving. Turn onto a platter & drizzle a small amount of raspberry puree onto the loaf, then top with pistachios, raspberries, crumbled meringue & rose petals.

Serve with remaining raspberry puree.

Serves 8

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By A Cut Above Catering

A delicious summer salad

Our Vietnamese Chicken Salad is a hit when we serve it in noodle boxes at cocktail parties. I love the combination of salty, sweet & sour with a hit of chilli. We add lots of fresh herbs that give it a flavour burst. Coriander & mint are a beautiful combo but it’s the Thai basil that really adds a unique flavour.

It’s a complete meal in itself, wonderful on these hot summer nights. Absolutely delicious with prawns too.

Love you to give it a go & feel free to comment below. If you’re looking for other salad ideas just click here .

Wendy

Vietnamese Chicken Salad

Difficulty: easy
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A delicious summer salad.

Ingredients

Dressing:
 1 chilli, chopped (remove seeds if you'd prefer less heat)
 1 garlic clove, roughly chopped
 1 tbsp palm or brown sugar
 2 tbsp fish sauce
 2 tbsp lime juice
 2 tbsp rice wine vinegar
 3 tbsp macadamia oil

Salad:
2 chicken breasts, poached & shredded
1/2 Chinese cabbage, sliced thinly
2 Lebanese cucumbers, julienned or sliced thinly
2 carrots, julienned or grated
Large handful mint & coriander leaves
Small handful Thai basil
Optional: Garnish with fried shallots

Directions

Dressing: Pound chilli & garlic in a mortar & pestle (or chop finely). Stir sugar & lime juice until sugar dissolved. Then add garlic, chilli & remaining ingredients.

Salad: Shake dressing & pour over chicken. Add all salad ingredients & combine. Garnish with extra herbs. Enjoy.

Serves 6

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By A Cut Above Catering

My favourite salad at the moment….

I love the way a salad becomes a favourite & gets served over & over before being laid to rest when another comes along. This Mexican Salad with Black Beans, Avocado & Jalapeños is my favourite this holiday season. Why??? For a starter it looks good! We eat with our eyes first. Who doesn’t love hearing the oohs & ahhs as a dish is brought to the table. Secondly it’s so tasty. The black beans, corn, capsicum, red onion & avocado go so well together whilst the jalapeño gives this salad a hit of heat. I love to serve it with plain corn chips on the side to use as dippers or to crunch over the salad. A dressing of sour cream & jalapeños drizzled over the top makes this salad a winner for all the family.

Thirdly, it’s loaded with nutritients with a balance of protein, quality carbohydrate & healthy fats. By making sure you include this trio in all meals you’ll feel fuller for longer & less likely to snack between meals. I’m so passionate about this combination of delicious AND nutritious. For the last 3 years I’ve been studying & am now a qualified nutritionist. Woohoo! I can’t wait to implement so many of the things I’ve learnt into our catering.

Did you know black beans are an excellent source of protein, fibre, iron & magnesium? In times of stress magnesium levels become quickly depleted. It’s very important to keep our intake of magnesium containing foods high as it is needed for over 300 functions in the body. Black beans are also a wonderful source of iron. Iron carries oxygen throughout the body & is so important for optimal mental & physical performance.

When buying black beans in tins try to buy organic & BPA free. Many conventional cans are lined with BPA & you don’t want this hormone disruptor leaching into your food.

We’re all hearing nowadays about the importance of including healthy fats in our diet. Avocado is a wonderful source. It’s full of monounsaturated oleic acid, the same fatty acid found in olive oil making it fantastic for heart health. Eating a healthy fat with foods containing fat soluble vitamins A, D, E & K ensures maximum absorption too.

I’d love you to try this recipe. Did I mention it’s quick & easy too 🙂

I’d also love to hear what your favourite salad is.

Happy holidays.

Wendy

Mexican Salad with Black Beans, Corn & Jalapeños

Difficulty: easy
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A family favourite.

Ingredients

3 corn cobs

1 red capsicum, diced

400g can black beans, rinsed & drained

1 avocado, diced

1/4 red onion, diced

1 tbsp jalapeños, diced finely

1 baby cos lettuce, shredded

1/2 cup sour cream

Tortilla chips (I like Mission brand)

Lemon or lime wedges & coriander leaves to garnish

Directions

Bring water to the boil in a saucepan & add corn. Cook for 5 minutes. Remove from saucepan & allow to cool. Remove kernels from the cob.

Add all ingredients to a salad bowl, except sour cream & tortilla chips.

To make dressing add 1-2 tbsp of brine from the jar of jalapeños to sour cream. Mix & then drizzle over salad.

Garnish with tortilla chips, lemon or lime wedges & coriander leaves. Serve extra dressing alongside.

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By A Cut Above Catering

We’ve made thousands of these…..

If there was a competition for rolling rice paper rolls with your eyes closed I would be the winner! (I just tried to work out how many of these we have made over the years & I’d say it’s more like tens of thousands). Our 5-Spice Duck Rice Paper Rolls with Hoisin are served at most of our events. They can be tricky but I’ve ironed out all the little kinks over the years & come up with a fool proof way to make them. Below you’ll find all my tips.

I actually find making these very therapeutic. I set up an assembly line, this is often in the early hours as the sun rises, & start rolling, rolling, rolling. As my boys wake they sleepily gobble down one or two. I might be a bit strange but I love a production line! I find as my mind quietens it allows solutions to problems, creative ideas & lots of other things to pop up. The caterers’ form of meditation you could say.

Anyway….why make rice paper rolls? Firstly they’re nutritious. They’re a great way to combine fresh vegetables & herbs with your choice of protein, e.g. chicken, seafood, beef, duck. Add some healthy fat such as avocado or a homemade satay sauce & you have a beautifully balanced snack that will keep you satisfied. And they’re gluten free. Secondly they’re fun to make & the kids can do it themselves..yay! They’ll enjoy making their own version. Lastly they’re delicious of course 🙂

Below is our recipe for Satay Chicken Rice Paper Rolls, including an easy peasy way to poach chicken. The satay sauce is from a very special cooking school, The Red Bridge Cooking School in Hoi An, that I had the pleasure of attending last year. If you’d like any information on that please feel free to message me, because I could go on & on! But I hear optimal blog length is 300 words & I’m running out of them!!!

Ok so onto the rice paper rolls. We recently taught these at our Delicious & Nutritious cooking classes & it was so much fun. Start by laying out all your ingredients in bowls. Then dampen a tea towel with water (so the rice paper won’t stick). Fill a large bowl with warm water & add 6 rice papers. Leave for a minute until soft. The longer you leave them the more likely they are to fall apart so don’t get distracted 🙂 Place rice paper on the tea towel (you’ll fit 6). Then pat dry with a clean tea towel. Add your sauce in a strip a couple of centimetres up from the bottom of the rice paper. Place your chicken (or other protein) & julienned vegetables on top of the sauce. Then place your herb of choice (mint or coriander are my favourite) a couple of centimetres from the top with the good side face down. Then roll once starting from the bottom, fold in the sides & continue rolling. I can feel an instagram animation coming!!

These are perfect snacks with summer coming up. You can go simple for easy family snacks or fancy (prawns, mango & mint anyone) for sure-to-impress entertaining.

Please feel free to contact me with any questions….seriously, call the Cut Above hotline anytime. If you’d like to spread the word & share this blog with friends that would be wonderful too 🙂

Wendy

Satay Chicken Rice Paper Rolls

Difficulty: easy
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A delicious & nutritious snack.

Ingredients

Chicken breast , cooked & shredded
Carrot
Lebanese Cucumber
Chinese cabbage, or iceberg lettuce
Red capsicum
Mint
Coriander
Rice Paper Rolls (my favourite brand is Rose, has a red rose on the packaging)

Satay Sauce 
½ tsp crushed garlic 
2 tbsp crunchy healthy peanut butter 
2 tbsp light soy sauce 
1 tsp brown sugar 
½ cup coconut milk
1 tsp lime juice

Directions

Add chicken breast to baking dish. Add shallots, lemon, parsley, kaffir lime leaves or any aromatics you have on hand. Top with water until chicken is covered. Cover with foil & cook 30 minutes at 180C.
Julienne cucumber & carrot, slice capsicum thinly & shred lettuce.
Wash herbs.

Satay Sauce

Place all ingredients (except lime juice) in a saucepan & stir over medium heat for a minute until all ingredients are combined.
Remove from heat & add lime juice.
Add more coconut milk if you prefer a thinner consistency.

Rice Paper Rolls

Soak rice paper 30-60 secs in warm water.
Lay on dampened tea towel & pat dry.
Add satay sauce, top with shredded chicken, julienned vegetables & herbs.
Wrap & roll.

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By A Cut Above Catering

This is where it all began…..

Anzac biscuits were the first recipe I made as a young girl. I still have the cookbook I used…The Margaret Fulton Cookbook.…complete with pages splattered with mixture. I have always been more concerned with the finished product than the tidy up!

My three boys have grown up eating these…crunchy on the outside chewy within and they have become a family favourite. Nowadays I try to throw in some healthy bits such as chia or pumpkin seeds but I must admit they’re not wolfed down quite as quickly as the original.

My mother, Beverley, was Margaret Fulton’s assistant on that famous first cookbook. So for me Anzac biscuits have a special spot. My mother was a wonderful cook & entertainer although I do remember many burnt sausages for us four kids as she prepared for others. I fondly recall the opulent dinner parties she put on. My favourite part was waking up in the morning & gobbling up the left over After Dinner Mints as my parents recovered from the festivities.

I love experimenting with new versions of old faves & this Caramel Anzac Slice is so delicious. The caramel is very addictive…try & stop at one square…I couldn’t.

Basically it’s a biscuit base, topped with caramel & then an Anzac crumb. Good quality caramel or Dulce Leche can be a bit expensive particularly when you can’t keep fingers out of the jar! Below you’ll find an alternative that just needs a bit of forward planning but is super easy.

I also love this recipe as all you need is a bowl, wooden spoon & a baking tin. Old fashioned baking, no fancy equipment required. Minimal washing up, yay!

I hope this becomes a family favourite for you too.

Wendy

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Caramel Anzac Slice

Servings: 20 slices
Difficulty: easy
Print

A scrumptious slice based on the classic Anzac biscuit with the addition of a delicious caramel centre.

Ingredients

Base:
1 cup (150g) self raising flour, sifted
½ cup (40g) dessicated coconut
½ cup (90g) brown sugar
140g unsalted butter, melted

Topping:
1 cup (75g) shredded coconut
1 cup (90g) rolled oats
1/3 cup (115g) golden syrup
80g unsalted butter, melted

Caramel:
380g tin store bought caramel or Dulce de Leche
(Or 1 tin sweetened condensed milk & make your own, see below)

Directions

METHOD Preheat oven to 180ºC. Line 20 x 30cm tin with baking paper.

Place flour, desiccated coconut, sugar and 140g melted butter in a bowl and stir until the mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into the base of baking tin.

Bake for 15-20 minutes or until golden. Allow to cool for 10 minutes.

Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine.

Spread the caramel over the cooled base and then spoon over the oat topping. Bake for a further 15-20 minutes or until golden.

Allow to cool completely before cutting into squares to serve.

Easy Peasy Homemade Caramel

Remove label from tin of condensed milk & place in saucepan. Cover with water & gently simmer for 3-4 hours. Remove from saucepan & allow to cool before opening tin.

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