Paleo Rochers

I found a gorgeous (fake) red leather jacket in a shop today. Super cute, matched my boots and new handbag. Unfortunately it's was a bit snug across my man shoulders which I was willing to live with, until my husband told me I looked like I was out of a Canadian Sci-Fi show. Apparently this is an OK look if you also have horns attached to your forehead and makeup scales along your neck; I have neither, therefore I have no new jacket. 

I did have the find of the century at my local op-shop recently. A vintage tan leather jacket, straight from the 1970's, in mint condition (also matched my boots, unfortunately I had to buy a new handbag to match!) for $7. Bargin. I'm sure I look more 'Starsky and Hutch' than 'Charlies Angels' but I'm ok with that. For $7 I'd happily be Marsha Brady!

Fashion is a funny thing. Unfortunately, many looks come around again; which can be concerning as they were horrid the first time around. When I was 10, I (and the rest of the population) went through a neon, bright colour phase. I took this 1 step further and in order to emulate my favourite singer at the time - Collette (who had a one hit wonder with a remake of 'Ring my Bell') - wore neon Lycra shorts with my brightly coloured scrunchies. Let's just say I wont be looking for any more of that look at the op shop any time soon!

Some things need to stay in the past... ex-boyfriends, thigh masters, fondue and neon lycra pants. Some things bounce in-and-out of style - like the Ferrero Rocher.

These Paleo Rochers are like seeing BABBA. You know you're never going to get to have the real thing again, but if you close your eyes you can almost imagine that it is the real deal (for those non-Auusies BABBA are an ABBA tribute band who do a great version of 'Living on a Prayer' by Bon Jovi)

They are missing the wafer component of the Fererro Rocher, but once you taste the soft hazelnut nougat that will no longer be an issue. They are the truffle tribute version.

PALEO ROCHERS

(inspired by Good To Know)

Makes 16

INGREDIENTS

16 hazelnuts

1 tablespoon caramel

150 grams Nutella (I make my own using this recipe)

2 tablespoons Cocoa

2 tablespoons coconut oil

1 1/2 teaspoons maple syrup 

2 tablespoons coconut cream

60 grams roasted hazelnuts, coarsley chopped

INSTRUCTIONS

Warm caramel in a saucepan and add hazelnuts. Stir to coat nuts completely in caramel.

Place nuts on tray lined with baking paper and allow to dry (depending on your room temperature, this can also be done by placing the nuts in a low oven for only a few minutes)

In a saucepan add the remaining ingredients (except for the chopped nuts). 

Stir over low heat until mixed thoroughly.

Leave to cool and thicken slightly (this can be done by placing saucepan in the fridge)

When nuts are dry and mixture has cooled and thickened; use a spoon to scoop out enough mixture to cover the nut.

Form a ball around the nut, and roll in palm to create a perfect ball.

Roll the covered nut ball in the chopped hazelnuts.

Repeat the process for all the nuts, using equal amounts of nutellla mixture to ensure consistency (I measured the mixture, divided by 16 and weighed each scoop).

Store in the fridge for at least 1 hour to set before serving.

Keep in fridge.

Caramel Slice

I love watching cooking shows on TV. My favourite a the moment is Masterchef - and even better, it's Heston week!

The dishes they create always seem so exotic and a bit extravagant for our 5:30pm early bird special (mothers, you understand; early to eat, early to bed!), but it's the drama of the cooking that makes it so interesting. Watching someone make a mess in the kitchen might not be so intersting if it wasnt for daunting music, back stabbing and meltdowns. It's a tasty, voyeuristic pleasure!

Whilst the use of caviar, 100 day eggs and pig snouts does sound interesting... it's not always achievable in the home kitchen (and preferby not in the same dish!). The classics are what we always return to; the dishes you grew up eating, the quick and easy throw togethers, the Sunday roast.

For many Aussies these classics came from a 'Womens Weekly' cooking book. 

There was a cook book for any occasion; birthday cakes, family food, baking, Chinese. This is where the classics come from, and a true vintage is Caramel Slice.

Gooey caramel on a biscuit base, smothered in melted Choclate. Mmmmmmm... the 'Womens Weekly' version contains butter, sugar, cans of condensed milk, bought biscuits and many other unhealthy ingredients.

This version doesn't - and it still tastes great! The caramel is thickened by gelatine instead of butter, and the sweetened condensed milk is made dairy free. It looks and tastes like the classic version; no one will be able to tell the difference.

Notes;

The photos were taken before I made some alterations to the recipe. At the request of caramel lovers everywhere I have since doubled the caramel component of the slice, but kept the biscuit base as it was. This creates a sturdy base for the caramel goodness.

You can also read about making your own sweetened condensed milk here (hint; please read first before attempting!)

CARAMEL SLICE
INGREDIENTS

BISCUIT BASE (adapted from Against all Grain)
2/3 cup Coconut Flour
1/2 cup Almond Meal
1/2 teaspoon baking soda
2 tablespoons coconut oil
2 tablespoons maple syrup or honey
2 eggs
2 teaspoon Vanilla Extract

CARAMEL LAYER (Sweetened condensed milk and Caramel sauce)
Sweetened Condensed Milk
2 cans Coconut Cream
1/2 cup Maple Syrup

Caramel Sauce
See 'The Great Caramel Sauce Off'

Additional for Caramel layer
3 teaspoons gelatine

TOPPING

1/4 cup coconut oil
1/4 cup cocoa
1 tablespoon maple syrup
(100 grams of Chocolate can be substituted for the above 3 ingredients)
1 tablespoon coconut oil

INSTRUCTIONS 

BISCUIT BASE
Preheat oven to 170C/350F
Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on 2 edges to assist in removing the slice.
Place all the ingredients into a kitchen processor and blend for 30 seconds.
Scrape down sides and pulse til dough forms.
Place dough into cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
Bake in oven for 15 minutes or until golden brown.

CARAMEL LAYER (Make the sweetened condensed milk and caramel sauce seperatley first)
Sweetened Condensed Milk
Bring coconut cream to the boil in a heavy based saucepan.
Lower heat to a simmer and whisk in sweetener of choice.
Simmer, stirring occasionally, for 30-40 minutes.
The mixture will reduce by half, thicken and become a pale beige colour.
Place in fridge to cool and firm.

Caramel
See 'The Great Caramel Sauce Off'
Pour 1&1/3 cup of Sweetened Condensed Milk and 1/2 cup of Caramel into a heavy based sauce pan over medium heat and stir to combine.
Add gelatine and stir until dissolved
Continue to stir for 5 minutes.
Pour over cooled biscuit base and place in fridge for at least 2 hours.

TOPPING
Melt all ingredients in a saucepan;
Or if using chocolate, melt with coconut oil in a double boiler.
Pour over slice and spread evenly.
Place in fridge until chocolate sets before cutting into slices.
Store in fridge.