I recently was on The Morning Show on Channel 7 with Kylie Gilles and Larry Emdur chatting about Summer Baking Secrets and wanted to make something fun with them, so I chose my Chocolate and Pretzel Marshmallow Slice, which I also call my “wicked” or “train wreck slice” because it is so random but seductive! It’s coming up on this week’s episode of Summer Baking Secrets (Sunday 6 March 4:00pm on Channel 7 – note change of time just for this week only). This recipe is really fun for those who love eating slices but don’t are either time poor or don’t consider themselves to be master bakers in the kitchen.
First you simply blitz shortbread biscuits and melted butter in the food processor then push them into your Glad Bake lined tin. Then quite literally just throw the yummy slice ingredients like marshmallows, pretzels and every kind of chocolate over a base! Kylie and Larry had fun with that! Finally, pour over sweetened condensed milk and bake. You can see why why we sometimes affectionately call it my “trainwreck slice”!
You’ll also see my technique for lining a cake tin for slab cakes and slices using Glad Baking Paper. This is particularly useful for keeping your tins nice and clean so there’s less washing up of tins for you, and also wear and tear on your tins. It also helps slices and cakes lift easily from your tin – no sticking to the bottom! This slice is particularly sticky so you’ll definitely want to line your tray with a good quality baking paper that will not rip or adhere to your slice.
On this episode of Summer Baking Secrets, I’m taking a trip to Mexico and Turkey with two fabulous brunch tarts created by my desire to give a helping hand to those time poor cooks at home – you know who you are! There are some days when even the most skilful chefs come home and cannot bear to lift a finger to cook for themselves and sadly end up eating a can of cold baked beans after spending all day cooking! With that in mind, I thought up these brunch tarts which are so easy to put together when you have a bit of spare time & can be stashed in the fridge or freezer for a quick and satisfying meal on the run. Both of these tarts are simply packed with flavour but are really easy to cook regardless of your skill in the kitchen. You’ll love whipping these up on the weekend for brunch!
Nothing screams summer more than a bright citrusy dessert, so with that in mind I designed my orange and lime marmalade trifle which utilises your home pantry for a show stopping dessert!
Trifles are often a Christmas dessert staple that often is forgotten until December starts creeping around. I think they are gorgeous anytime of year and my Mum would make them often. But this trifle is a little different with a citrusy kick of goodness in every lovely layer!
I’ve been teaching at the Sydney Seafood School for nearly 20 years and I know that many home cooks lack confidence when it comes to cooking fish, especially whole fish which stays moist and delivers so much more flavour. So I show how easy it can be in this episode. It’s such a favourite protein in Australia and isn’t only for ordering when you go out. Fish is fabulously nutritious, packed with protein, selenium, zinc, iodine and vitamins as well as being a great source of omega 3 fatty acids. Research shows that eating two serves of fish a week can help reduce the risk of a whole range of diseases including cardiovascular diseases, prostate cancer and more so it’s really worth cooking more at home with.
This method of cooking look impressive, but your oven does all the work for you, which is my kind of Summer Baking! There’s no stirring or splattering oil in your kitchen, no worrying about fish sticking to your pan & best of all, there’s very little washing up to do afterwards. By cooking the fish in a salt crust I’m also reducing the amount of fat used in the recipe which you’d normally use to cook the fish so it’s low in added calories which means you can add it back somewhere else in your menu!
You really won’t want to miss this foolproof method for cooking whole fish – watch this Sunday at 4:00pm on Channel 7! We’ll be back at our regularly scheduled timeslot of 12 noon for the last two episodes.
Lyndey’s Bake Range is now available to purchase in store from Blueprint Retail in Potts Point! They are located at 46A Macleay St, Potts Point NSW 2011 and are open every day from 10:00-6:00pm (except Sundays – close at 5:00pm).
