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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Satay Sauce

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Satay Sauce

This creamy satay sauce is really easy to make and great to marinate BBQ skewer meat and as a sauce over vegetables.

Ingredients:

  • 1 tsp fresh ginger grated or pre-bought paste (hint, if using from a jar, freeze the remaining paste in small ice cube trays and keep in the freezer)
  • 1 clove garlic, peeled and crushed or 1 tsp pre-bought crushed
  • 1/2 small brown onion, peeled, roughly chopped (reserve the other half for the meat filling)
  • 2 red or green mild chilis, stem and seeds removed, roughly chopped
  • 1 tbsp lemongrass paste
  • 2 tsp thai red curry paste
  • 1/2 cup full-fat coconut milk (use cheapest)
  • 3 tbsp soft brown sugar, lightly packed
  • 1 tbsp each soy sauce, fish sauce, tamarind paste
  • 2 tbsp unsalted smooth peanut butter
  • 1/2 cup roasted unsalted peanuts (optional)

Method:

Place all ingredients in a blender and whiz together until smooth. Pour into a bowl and refrigerate.

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