Peppermint Slice

Peppermint Slice is one of those delicious old fashioned slices that we never tire of. The peppermint, chocolate flavours are a classic taste sensation and the Tefal Cuisine Companion mixes these slices in minutes. These are perfect served as an after dinner treat or anytime when you want a delicious peppermint, chocolate slice to serve to family or guests.

Note: I've used Granita biscuits for the base but any favourite store bought or home made biscuit can be used.
Note: I've used the Mini Bowl to crush biscuits but the regular bowl can be used with the steamer insert fitted.

Line a 20cm x 30cm baking tray with baking paper extending the paper over the long sides of tray to facilitate easy removal of slice.

Biscuit Base

250 gms biscuits of choice

140 gms Butter melted

Mini Bowl Instructions

Add half of the biscuits and pulse until biscuits are crushed. Set aside.

Repeat with remaining biscuits.

Add melted butter and stir with metal spoon until combined.

Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.

Tefal Regular Bowl Instructions

Insert Kneading Blade, Stopper in.

Add all of the biscuits.

Insert Steam Basket

Pulse until finely crushed.

Set aside, add melted butter and stir with metal spoon until combined.

Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.

Wipe Bowl and Kneading Blade with paper towelling.

Filling

40 gms Milk

20 gms Butter softened 

470 gms Icing Sugar mixture 

1/2 teaspoon Peppermint Essence or to taste

Insert Kneading Blade. Stopper out.

Add milk and butter.

Sp3:70deg:2min or until butter is melted.

Add icing sugar and peppermint essence.

Stopper in.

Sp8:30sec or until mixture is combined and smooth. Scrape sides of bowl with spatula as required.

Spoon peppermint mixture quickly over crushed biscuit base, level with spoon and refrigerate whilst preparing chocolate layer.

Chocolate Layer

250 gms Milk or Dark Chocolate 

10 gms Butter softened 

50 gms White Chocolate

Green Gel Food Colouring

Small zip lock bag

Melt milk or dark chocolate in microwave.

Stir in softened butter unti smooth and pour over peppermint layer and refrigerate until set.

Melt white chocolate in microwave. 

Leave to cool slightly

Stir in 1 drop of green food colouring and stir until combined.

Place in small zip lock bag and cut a small hole in one corner.

Squeeze coloured white chocolate through hole in zip lock bag in decorative pattern over slice.

Refrigerate until set.

When ready to serve, bring to room temperature and slice using large knife dipped in hot water and wiped with paper towelling.

Caramel Slice

I've made caramel in the Tefal Cuisine Companion in the past but found it a bit grainy. This recipe is perfect, the caramel is silky smooth and the choc chip crushed biscuit base brings these slices to a delicious new level. The caramel is poured on top of the chilled biscuit base and baked in the oven for 10 minutes, then cooled in the fridge before topping with melted chocolate. I've made my own choc chip cookies to crush for the base but you can use store bought if preferred.

After baking in the oven for 10 minutes, the outer edges will bubble and turn dark golden.

Note: Best made the day before serving.

Note: The biscuit base is quite thick. Use less crushed biscuit and melted butter mixture for a thinner base if preferred.

Line slice tin with baking paper extending the baking paper over the 2 long sides to help with removal of slice from tin.

Base:

300 gms Choc Chip biscuits 

100 gms Unsalted Butter melted

Caramel:

125 gms Butter diced

95 gms Brown Sugar 

395 gms Sweetened Condensed Milk

Topping:

200 gms Dark Chocolate 

2 teaspoons Vegetable Oil (I used Canola)

50 gms Milk Chocolate 

Insert Kneading Blade. Stopper in.

Add biscuits 

Pulse until crushed

Add melted butter 

Sp6:until well combined

Press into paper lined slice tin and refrigerate. 

Pre heat oven to 160 deg.

Insert Stirring Blade. Stopper out.

Add butter and brown sugar

Sp3:90deg:4min or until butter is melted

Add sweetened condensed milk 

Sp4:110deg:4 to 5 mins or until mixture is bubbling and has thickened

Pour onto chilled biscuit base and bake 10 mins or until the outer edges bubble and start to turn a dark golden colour (photo above).

Leave for 30 mins at room temperature before refrigerating until chilled.

Melt dark chocolate and stir through vegetable oil, pour over caramel layer and refrigerate until set.

Melt milk chocolate, place in a small zip lock bag, cut a small hole in one corner and drizzle milk chocolate over the dark chocolate layer. Refrigerate until set.

To Serve:

Run a knife around the outer edges of the slice before removing from tin and placing on chopping board. Run a large knife under hot water, dry quickly and slice as desired.

Jelly Cheesecake Slice

Jelly Cheesecake Slice

One of the all time best no bake desserts is cheesecake. Making it into a slice is the perfect way to serve cheesecake. You can have a slice for dessert or morning tea or pop one into your lunchbox. It is popular all over the world with nearly every cuisine having a version of this luscious cake. The best part is it is so easy to make in the Tefal Cuisine Companion. You can even make your own cream cheese (recipe follows) in the Tefal Cuisine Companion.

Biscuit base:

200gm plain biscuits (Granita or Marie etc)
20gm shredded or desiccated coconut
150gm unsalted butter, melted (I melted in microwave)
Insert Ultrablade. Stopper in.
Crush biscuits using pulse button until done with internal steam basket inserted.
Add coconut and melted butter. Stopper out. Internal steam basket removed.
Sp3:30sec or until combined.
Press into baking paper lined 20cm x 30cm slice tin (make sure baking paper extends over sides of tin to enable easy removal of slice)

Cheesecake layer:

1/4 cup boiling water
10 gms gelatine powder
250gm CC made cream cheese or Philadelphia cream cheese, softened
395gm condensed milk
300mls thickened cream
1/2 tspn vanilla extract
Pour boiling water into small heatproof glass, start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring occasionally until cooled to room temperature.
Insert Kneading Blade. Stopper out.
Add cream cheese, Speed 11 until smooth, scraping down sides with spatula every 10 seconds.
Add condensed milk, Speed 10 until fully combined, scraping down sides and around blade with spatula every 10 seconds.
Insert Whisk.
Add cream and vanilla extract.
Speed 6 for 1 min 30 or until mixture thickens. Scrape down sides with spatula every 20 seconds.
Start Speed 6 for 20 seconds whilst pouring gelatine mixture through hole in lid.
Remove whisk, give a light stir with spatula and pour onto biscuit base.
Refrigerate until set.

Jelly topping:

1 packet Aeroplane mango jelly
1 packet Aeroplane pineapple jelly
2 passionfruit
Combine both jelly powders in measuring jug, make up to 500mls with  boiling water and whisk until combined.
Set aside on bench top to cool for 30 mins,
Stir in passionfruit pulp and refrigerate for approx 20 to 30 mins until it is the consistency of thick syrup.
Pour over cheesecake mixture.
Refrigerate until set.

Cream Cheese

1 litre full cream milk

300 mls thickened or pure cream

40 gms white wine vinegar
1 tablespoon Greek yoghurt (optional)

Insert Stirring Blade. Stopper out.
Add milk and cream

Sp3:100deg:20mins 

Sp3:1min adding white wine vinegar through hole in lid

Rest 10 mins then gently pour curds into tea towel lined mesh sieve over large bowl. (Reserve 1 cup whey). Strain for 2 minutes then place in clean bowl, and set aside for 1/2 hour.  Add enough  reserved whey to just cover cheese. Cover with cling wrap and refrigerate overnight. When ready to use drain any excess whey. Add yoghurt (optional)
Blend until smooth using Ultrablade, Mini Bowl or stick blender.

Choc chip pecan and fruit no bake slice

Chocolate Chip, Pecan and Fruit No Bake Slice

This is an old family favourite. The combination of chocolate chips, pecan and fruit is delicious. This recipe is also so versatile, you can change ingredients and add ingredients. If you don't have pecans you can add more raisins or apricots or some white chocolate chips.  And the best part is it's no bake. 

Note: Australian cup and spoon measurements used.  1 cup = 250 mls. 1 tablespoon = 20 mls.

1 teaspoon = 5 mls. 

Prepare slice tin 30x20cm by lining with baking paper overhanging the sides to make it easy to remove slice from tin. 

125 gms butter melted and at room temperature 

200 gms condensed milk

1 cup pecan nuts
250 gms malt biscuits 

125 gms dark chocolate chips

1 cup chopped raisins 

1/2 cup chopped dried apricots 

250 gms dark cooking chocolate 

1 teaspoon vegetable oil 

Insert Ultrablade. Stopper in. 

Add pecan nuts. Pulse 15 sec or until pecans are chopped. Remove from bowl and set aside. 

Add malt biscuits. Pulse until crushed. 

To crushed malt biscuits in CC add chopped pecans, dark chocolate chips, raisins, apricots, melted butter and condensed milk. 

Stopper out 

Sp5:30sec or until combined. Remove Ultrablade and stir through with spatula. 

Press into slice tray and refrigerate. 

Melt 250 gms dark cooking chocolate in microwave, add 1 teaspoon vegetable oil. Pour over slice and refrigerate until set. 

Remove slice when set and slice with sharp knife dipped in hot water.