Sunday, 23 August 2009
Jared and I went to Clare to stay with my parents for the weekend. Mum had a cookbook of Blue Ribbon Winning recipes! The prize winner from every country town in South Australia had featured. I chose the Blue Ribbon Peppermint Slice to recreate. And it tastes sensational. I can see why it received first place. I gave Jared a piece on the drive home from Clare and he said, "in all seriousness, this is quite possibly the best slice I've ever eaten!" I cant help but agree.
Since making the slice and deciding to buy the cookbook I found it in I have discovered the author has her own blog! The Blue Ribbon Cookbook. Check it out!
I also brought the slice to work and fed it to a friend of Jared's and this is the feedback I received: "have just eaten the slice. However the word eaten really doesn’t sum it up. It was more of a whole cuisine experience or a culinary journey. For god sake don’t ever make it again as Jared can’t possibly exercise more than he already does and he will make Jabba the hut look like a supermodel after 6 months of that. Of course I’ll be running again soon and could probably get away with a piece that size every 3rd day. Thanks".
I had to double the filling and I also used 75g more chocolate than in the recipe. The recipe below is what I did.
200ml sweetened condensed milk
250g milk biscuits
1 rounded tablespoon cocoa powder
1/4 cup desiccated coconut
2 cups icing sugar mixture
80g butter melted
2 tablespoons milk
1 teaspoon peppermint essence
3 drops green food colouring (optional)
200g dark cooking chocolate
To make the base, melt the butter and condensed milk in a saucepan. Crush the biscuits and mix with the cocoa and coconut. Pour over the butter and condensed milk mixture and mix well. Press the mixture into a slice pan (about 20 x 30cm) lined with baking paper. Place in the fridge and chill well for an hour.
To make the filling mix together the icing sugar, butter, milk, peppermint and food colouring. Spread evenly over the chilled biscuits mixture and put it back into the fridge to set.
To make the topping, melt together the chocolate and copha. Spread the chocolate evenly over the filling and allow it to set before cutting the slice into squares.