Apricot, Sultana and Oat Slice Recipe

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  Apricot, Sultana and Oat Slice A slice built for busy days This kind of oat slice is wonderfully straightforward. Everything happens in one saucepan: melt the butter with the golden syrup, fold through the oats, flour and dried fruit, and press it into a tin. There’s no creaming, no mixers, and no complicated steps. The dried apricots bring a gentle tang, the sultanas add sweetness, and the oats give it that chewy, comforting texture that makes a slice feel hearty rather than sugary. Because it’s sturdy and not too sweet, it’s ideal for lunch boxes, tramping snacks, or keeping in the tin for after‑school nibbling. Wrapped individually, the pieces freeze beautifully — you can pop a frozen square straight into a lunch box in the morning and it will thaw by morning tea. Why slices became such a staple Slices became popular because they were portable, economical, quick to make and bake, and reliable — perfect for busy households and school lunches. Early cookbooks from the late 19th ...
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Delicious Tomato Relish

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Delicious Tomato Relish


Sunday brunch is quick and easy with plain English muffins, fried eggs, bacon with a simple tomato relish that keeps well and also pairs well with all sorts of cold meats, burgers, and cheeses.

I love cooking with seasonal tomatoes and sometimes grow them in my own vegetable garden. Unfortunately, the reality is our summer vegetable garden season is short and with unpredictable weather. Regular supplies of fresh tomatoes are often imported in New Zealand making them expensive to use fresh in cooking.  Store-bought supermarket own brand canned tomatoes on the other hand are much cheaper and more practical year-round. Supermarket own brands also typically contain low amounts of sugar and salt compared to the more expensive brands (arguably one of the reasons for the price difference), so using supermarket own-brand means you can keep a better eye on how much sugar and salt you're adding to your diet.

This tomato relish is a great addition to any food item where store bought tomato sauce or ketchup might be used. It is a cheap and easy relish, and stores well in the fridge.


Tomato Relish

Ingredients:

  • 1 x 425 gm can supermarket own brand plain tomatoes (chopped, whole or diced but try and choose peeled)
  • 1 small green capsicum, seeded and finely chopped (optional)
  • 1 onion, peeled and finely chopped
  • 1 tbsp oil
  • 1/3rd cup malt vinegar plus a tablespoon extra
  • 1/2 tbsp salt
  • 1/5 tbsp dry mustard powder
  • 1/2 tbsp curry powder
  • 1/2 tsp sugar
  • 1/2 tbsp cornflour

Method:

Heat a saucepan to medium-low with the oil. Gently sauté the onion and capsicum until the onion is clear, but not brown.

Add the chopped tomatoes to the pan with the spices, salt, sugar and vinegar. Simmer for 10-15 minutes on low.

**Hint: use a small amount of the vinegar to mix the mustard powder to a past to prevent lumps forming** (trust me!)

Mix the cornflour with the remaining vinegar and stir into the tomatoes. Simmer on low for a few more minutes until thickened

Can be used straight away or poured into a clean jar and refrigerated.


Did you make this? Leave a comment!

Location: New Zealand

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