Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Ironic Cafe's Florentine slice
Base
400g malt biscuits
400g dark chocolate
40ml boiling water
280g butter
1 egg (beaten)
Topping
200g diced cranberries
100g chopped pecans
100g sliced almonds
100g pistachios
100g diced dried apricots
50g raisins
50g shredded coconut
50g whole blanched almonds
1¼ cups condensed milk
Method
Place malt biscuits into a food processor and blitz to a fine crumb.
Melt butter and add to malt crumb with beaten egg.
Press this mixture firmly into a baking paper lined tray, 30cm x 20cm.
Chill for 1 hour.
In a microwave-safe bowl place chocolate buttons and boiling water and stir. Microwave the chocolate mixture for a minute at a time stirring until completely melted and smooth.
Spread over the chilled biscuit base.
Chill for 1 hour.
In a large bowl combine all the fruit and nuts and mix in the condensed milk. Spread this mixture over the chilled biscuit and chocolate base.
Bake at 150degC fan bake for 10 minutes then bake again at 170degC for 5 minutes. Let this cool then refrigerate until completely cold.
Cut into fingers. Store in an airtight container in a cool area.
Recipe created by Lisa Simpson Baker at Ironic Cafe & Bar.
Recipe requested by Marion Scott, Balclutha.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
