Coconut Slice

Ingredients:

Base

Topping

  • 90g Butter
  • 1/2 Cup Caster Sugar
  • 1 Egg
  • 1/3 Cup Self Raising Flour
  • 2/3 Cup Plain Flour
  • 1/2 Cup Rasperry Jam (or any other of your choice)
  • 2 Eggs
  • 2 Cups Coconut
  • 1/3 Cup Sugar

Method:

  1. Preheat oven to 180°c.
  2. Grease or apply baking paper to 25cm x 30cm tray.
  3. Cream butter, sugar and egg in small bowl with an electric mixer until light an fluffy.
  4. Stir in sifted flour in 2 batches.
  5. Spread mixture evenly over base of prepared oven pan.
  6. Spread an even layer of jam.
  7. Mix Topping
  8. Beat eggs lightly with fork in bowl.
  9. Beat in sugar and coconut.
  10. Spread Topping
  11. Bake in moderate oven for about 35 minutes.
  12. Cool in pan and cut when cold.

Variations:

  • Use 1 cup of coconut and 1 cup of almond meal in topping.

Vegetable Patch: The Beginning

We’re going to attempt to grow some vegetables after hearing the success stories from relatives and friends. I’ve pulled out half of the rockery for a designated vegetable and herb patch. It get’s partial sun in the morning and mostly full sun in the afternoon. Once we chop a few more trees and branches we should have some more sunlight.

I picked up 1/2 tonne worth of vegetable garden mix from the local landscape place. It’s a mix of mushroom compost and soil. Not bad for $30 and we have plenty left over to go elsewhere. Better way of buying it than the bags at the hardware store.

Here’s a list of what has been planted from seedlings.

  • Tomatoes – Dwarf Cherry
  • Snow Peas – Bikini Dwarf
  • Capsicum – Yolo Wonder
  • Capsicum – Sweet Pimento
  • Parsley – Afro
  • Basil – Sweet
  • Carrots – Little Fingers
  • Chives