Showing posts with label shortbread. Show all posts
Showing posts with label shortbread. Show all posts

Thursday

Coconut Lemon Bars


This week has been a practice in listening and keeping mum; our 13th General Election took place on Sunday, and as with every election that happens in every country, there are people who are happy and there are those who aren't. My close friends and relatives all know that my personal political views have always been quite liberal, with my top personal causes being a quality education for all (key word: quality), and equality for all (come on, who are we to tell others that their skin colour/genitals/love/faith is less than ours?). 

Beyond that, I am tied to none of the political parties currently in play in our system, possibly because the word "politics" itself has nothing but bad connotations in my mind. I believe in truth, and the dissemination of truth from every responsible and rational human being (hey, that includes the "nobodies" sharing unverified shit on facewaste, got it?) to the wider population. What one person says, if untrue and not backed up by unshakable facts, can open up a major can of worms that just spreads and then infects the entire game of truth. 


As one who is very familiar with the internet, and understanding how things go viral (no matter how ridiculous or irrelevant), I've always believed that people need to check their effing sources before clicking the effing share button. Seriously, guys, I've photoshopped, spread memes, and reblogged enough nonsense to be able to discern what is and what isn't, yet so many people don't realise that just because someone said it, it doesn't make it true! I'm not pointing fingers at any one side, but people need to take responsibility over sharing opinions and facts because there is a large part of the population who wont take the time to check the source of your information, and take your opinion as fact. 

I'm just standing on my soapbox, pontificating now, so what does politics have to do with my coconut lemon bars? Nothing, except that I whipped this batch up while watching the electoral count on TV with my family. I was so stressed, so shocked at a lot of the things I was reading on Twitter, Facewaste, and other platforms, that I needed to occupy my hands with something besides clenching and unclenching my fists.


So, a lot of you have tried lemon slices, and lemon meringue pies, and key lime pies, and the such... but this was my first time pairing coconut and lemon, and I'm surprised that it worked as well as it did! Now I'm just thinking of other possible ways I can capitalise on this combo. Maybe a coconut cake with lemon curd? MMM Mother's Day is coming up, I might just try that this weekend! 

(Click on the image above to zoom for the recipe)

Anyway, let's go back to the nation for a second: my friends, I love you all, even though I may not agree with some of the views being said by quite a lot of you (both sides of the divide), I hear what you're saying and I understand the frustrations and the strengths of both views. In an ideal world, we could pick and choose the best of both worlds and put it in one completely new and independent system, but this is far from an ideal world. Quit comparing our nation to other such countries like the US, because baby, I hate to break it to you... they're in the same sinking ship we are. 

It is not politics that drives the country, it is the people and what we do individually. We have to stop expecting some greater power to dive in and fix all our discontent, there is no Utopia. Even etymologically, the word Utopia is derived from the Greek word Utopos (eu-topos) meaning "good place", and also I suppose Thomas More was being punny, "ou-topos" which means "no place". A perfect system is nonexistent.

There was no real point to this post, it was a full opinion post, and I also threw in a fantastic recipe for coconut lemon bars which I love and will probably make again and again and again. Lots of love x Nabs

Sunday

Chocolate Caramel Shortbread

I have been incredibly lazy lately; between work and catching up with my long dormant social life, I've had little time to photograph my kitchen adventures. What photographs I do take end up shoddy and are mostly hastily snapped on my iPhone.

My work front has been incredibly rewarding recently, what with a successful project closed off with great results. I think that was just the pick-me-up project I needed to get back into the swing of things in the firm. It was also personally rewarding, as it was a scope so close to my heart. Despite the difficulty I faced in trying to remain objective and not give into my stupid compassionate self, I found that it was the perfect experience to grow up professionally and also as a person.

I've also taken some measures to start acting my age. Attending house parties, went on a really fun pub crawl with really good friends, started actually leaving the house to socialise on a Sunday afternoon, etc. It's a lot of fun just cutting loose and having fun with my friends again, though I am paying the price in not having time to bake and photograph.

Though after close to three weeks of silence on the blog, I figured I'll risk the bad photos and just post one of my favourite new recipes: homemade Twix bars, or rather just chocolate caramel shortbread.

Chocolate Caramel Shortbread
Adapted from HungryCravings

Shortbread:
  • 340g cold unsalted butter, cut into small cubes
  • 425g all purpose flour
  • 90g caster sugar
  • 1/2 tsp salt
Caramel:
  • 1 14oz tin of Carnation skim condensed milk
Chocolate:
  • 170g semi-sweet chocolate, chopped finely
  • 90g unsalted butter
Shortbread crust:
Preheat the oven to 180C and grease and line a 9x9 inch baking tin
Combine all ingredients in a large mixing bowl, using the paddle attachment on low for roughly 5 minutes
Dump the dough into the prepared tin and press firmly into an even layer, then poke holes with a fork, and bake for 30-40 minutes or until lightly golden
Allow to cool to room temperature

Caramel layer:
Pop the tin into a large saucepan of water, making sure to cover the top. Bring to a boil and simmer for 2 hours. Allow the tin to cool to room temperature before opening, and even then be careful when doing so as it's likely to ooze out if not prepared properly. Spread the caramel over the shortbread crust and let it cool

Chocolate layer:
Place the chocolate and butter into a small bowl and heat in a microwave for 30 seconds, taking it out every now and then to stir until completely combined. Cool in the bowl for 10 minutes before pouring and spreading over the caramel layer

Cut into cubes and enjoy!
It's an incredibly easy recipe that yields such a powerful punch of sweet flavours. I've been a very bad girl and sneaking tiny bites of these bars all week. Going to have to pay for it with an extra hour in the gym, I think. That is if I ever find my way there at all.
Happy Sunday everyone, and have a great week ahead,
x Nabs