Luxury

the cook and the baker

Sensational Recipes from Mark McDonough and Dean Brettschneider. Mark is the Cook, he can be found at Zarbo Deli and Cafe in Newmarket Auckland. Dean is the Baker, known all around the world as the Global Baker and known locally as one of the judges on televisions Nestle New Zealands Hottest Home Baker.

I gave this book to Emma for Christmas and it is full of delicious recipes that are just that little bit different with the odd difficult twist that makes everything taste so much nicer.

I am making the Luxury milo fruit and nut slice this week.

Starting with a baked shortcrust base, the dried fruit and nuts give the topping a little kick and the ganache and toasted-coconut icing provides contrast. Its a very rich slice ideal for serving with coffee.

I was not going to bother with the shortcrust base, but I think that would be the most challenging part as I don't normally 'do' pastry!

Also, my history on ganache making is rough, so will see how this one goes.

Well, it is made and maturing in the fridge. The proof will be in the slicing and tasting.

Family should all arrive home from various parts of the country tonight so I am looking forward to sharing it with them all.

Naiomi Bars

I am sampling this weeks baking as I write this and the laptop is now smothered in sticky chocolatey muck! It is absolutely delicious and I just know it is not going to last long in the fridge.

The weekend was a busy one and a hot one. Yesterday nothing was done around the place as the mercury reached 35 in the shade. So the plan today, was to attack the mountain of ironing and washing that was neglected over the weekend. This hasn't been done yet and its 4pm. It has been raining very hard today so it is the perfect conditions for baking.

Brother-in-law Eddy reaches my age today so I thought I would put together a large lunch box of baking for him. I made the usual choc chip biscuits and a yummy fudge with cranberries and walnuts. Then I saw a recipe for a slice called Nainoma Bars, sometimes referred to as Continental Fudge. It is a custard flavoured, chocolate covered, malt biscuit based, fudge.

The book I found the recipe in is the Ladies, A Plate , on page 47. The recipe is from Bev Burgess back in 1963.

I will be giving this away. It is far too delicious to have in my house!