The Passionate Chef

Beth loves watching Better Homes & Gardens. If a particular episode inspires her, Daddy might even have to buy the latest issue of the magazine on his next trip to the supermarket.

It was during Friday's episode that Beth decided she absolutely MUST make this no-bake slice.

So we made a trip to Safeway during the weekend to get all the ingredients, with Beth reciting the ingredient list as we went aisle-hunting.

Uncle Sean and Aunty Yin had first-bite privileges when they visited us for dinner on Sunday.

We have them to thank for our exceptionally clean house...which lasted less than an hour into the visit when the 2 y.o. spilled soup on the table and dropped her food onto the newly vacuumed floor.

Still, our efforts didn't go unnoticed, because Yin remarked while looking out the kitchen window, "Your backyard looks tidier today." lol

I didn't bore her with the details of how I'd spent the morning sweeping and raking the leaves, popping them into trash bags and putting away unused equipment into the shed.


INGREDIENTS

1 pkt dessicated coconut
Raspberries
Glaced cherries
Thickened cream 150 ml
Dark or milk chocolate for centre layer
1 pkt Scotch Finger Biscuits
150g unsalted butter, plus an extra 150g
Dark chocolate frosting (we used Betty Crocker spreadable choc frosting)

RECIPE

1. Crush or pound biscuits till fine and crumbly. (Some people like using a mortar and pestle. We haven't got one, so we tried the paper bag method. The mixture came out rather unevenly.)
2. Combine with 150g butter and press into bottom of cake/biscuit tray to form biscuit base.
3. Chill till firm (at least 20 min).
4. Melt remaining butter, cream and choc in a pan.
5. Add cherries, raspberries and coconut into the mix.
6. Spread mixture over biscuit base.
7. Chill for 30 min or until firm.
8. Spread choc frosting over the top and decorate as you like.
9. Cut into little squares to serve.

J had great fun with Sean and Yin. The baby of the family is never short of affection!