I love my little kitchen at Whisk & Whimsy HQ - largely because it is my kitchen, my little place in the world - but if there is one criticism I could make of it, it is that my kitchen really lacks storage space. I will admit that this is partly my fault as we elected to chop out a cupboard in order to fit the 900mm freestanding Ilve Cooker of my heart's desire into a tiny little apartment kitchen, but even before those renovations, the W&W kitchen still lacked a pantry cupboard. We have tried to utilise some space in the laundry for pantry storage, but much of that room has been taken up with a second fridge/freezer (yes, there are only two of us living here!) and I am left with one tiny little shelf where I can store the tinned tomatoes I purchase by the case. You can imagine this lack of space came as quite a shock to me, as I come from a family home in which there was, attached to the kitchen, a purpose-built pantry room constructed by my dad which was larger than my childhood bedroom.
My solution has been to take one section of under-bench space and try and stuff as many pantry items in there as possible - tins, canisters, bags of pasta, the potato and onion basket, little packages of cereals, flours and grains - you name it, it's in there. Somewhere. Which leads me to the problem - being able to actually find anything when I need it!
After struggling, on hands and knees, to drag out the jar of caster sugar and being showered with little bags of leftover dried fruit one too many times, I snapped, and took a trip to my local supermarket to stock up on plastic storage containers. I spent an afternoon cleaning the pantry, finding long forgotten ingredients and tossing things well past their use-by date, and marvelling at how many things I'd bought new when I hadn't finished the last lot. It was very satisfying, and my 'pantry' is now pretty neat and manageable. I can find most things easily, but still need to get down on all fours to reach the stuff at the back!
After discovering about eight half-packages of flaked almonds, some of which had been there for quite a while, it was clearly time I actioned some almond-cookery to use up the forgotten little morsels in one fell swoop. Other than browning them in butter and tossing the whole lot through piles of steamed, vibrant brocolli florets (which I suspect might account for the large number of half-packages of almond flakes in the first place), I could think of no better use for my almonds than this slice, inspired by a Bill Granger recipe, which serves as a tasty treat with afternoon tea or coffee, or a low key dessert in the warmer months, served with a dollop of cream.
My solution has been to take one section of under-bench space and try and stuff as many pantry items in there as possible - tins, canisters, bags of pasta, the potato and onion basket, little packages of cereals, flours and grains - you name it, it's in there. Somewhere. Which leads me to the problem - being able to actually find anything when I need it!
After struggling, on hands and knees, to drag out the jar of caster sugar and being showered with little bags of leftover dried fruit one too many times, I snapped, and took a trip to my local supermarket to stock up on plastic storage containers. I spent an afternoon cleaning the pantry, finding long forgotten ingredients and tossing things well past their use-by date, and marvelling at how many things I'd bought new when I hadn't finished the last lot. It was very satisfying, and my 'pantry' is now pretty neat and manageable. I can find most things easily, but still need to get down on all fours to reach the stuff at the back!
After discovering about eight half-packages of flaked almonds, some of which had been there for quite a while, it was clearly time I actioned some almond-cookery to use up the forgotten little morsels in one fell swoop. Other than browning them in butter and tossing the whole lot through piles of steamed, vibrant brocolli florets (which I suspect might account for the large number of half-packages of almond flakes in the first place), I could think of no better use for my almonds than this slice, inspired by a Bill Granger recipe, which serves as a tasty treat with afternoon tea or coffee, or a low key dessert in the warmer months, served with a dollop of cream.
Black Cherry and Almond Slice
Makes about 20 squares
(depending on how big you cut them...)
Makes about 20 squares
(depending on how big you cut them...)
What you need:
For the almond topping -
What to do:
Preheat oven to 180°C (or 160°C if your oven is fan-forced). Grease and line with baking paper a 20cm x 24cm lamington tray**.
Place the almond topping ingredients in a suitably sized saucepan and cook over low heat until the butter has melted and the sugar has dissolved. Set aside to cool.
Meanwhile, whisk the flours together in a bowl to ensure they are evenly combined. In a separate bowl, cream the 150g butter and 100g caster sugar together with the vanilla - you can use electric beaters for this step. Slowly add the combined flours (you might need to do this in batches) and beat until combined. If you are using electric beaters, be sure to do this on low speed or you will be showered with flour!
Press the dough into the prepared baking tin and bake for about 15 mins or until the base is a light golden brown. Allow to cool for 10 mins.
Spread the jam over the slightly cooled base ensuring even coverage right to the edges. Top with the cooked almond mixture (again, ensuring an even coverage).
Return the slice to the oven for a further 25 mins or so, keeping a close eye towards the end - you want the almonds to turn a lovely, caramelised golden brown, but you do not want them to burn.
Cool in the tin before cutting into squares. If desired, dust with icing sugar before serving.
Place the almond topping ingredients in a suitably sized saucepan and cook over low heat until the butter has melted and the sugar has dissolved. Set aside to cool.
Meanwhile, whisk the flours together in a bowl to ensure they are evenly combined. In a separate bowl, cream the 150g butter and 100g caster sugar together with the vanilla - you can use electric beaters for this step. Slowly add the combined flours (you might need to do this in batches) and beat until combined. If you are using electric beaters, be sure to do this on low speed or you will be showered with flour!
Press the dough into the prepared baking tin and bake for about 15 mins or until the base is a light golden brown. Allow to cool for 10 mins.
Spread the jam over the slightly cooled base ensuring even coverage right to the edges. Top with the cooked almond mixture (again, ensuring an even coverage).
Return the slice to the oven for a further 25 mins or so, keeping a close eye towards the end - you want the almonds to turn a lovely, caramelised golden brown, but you do not want them to burn.
Cool in the tin before cutting into squares. If desired, dust with icing sugar before serving.
* * *
NOTES:
These tasty treats are best enjoyed within a day of being baked, but they do keep reasonably well for a few days in an airtight container.
*Also, quite obviously, you don't have to make 'cherry' slices - you can substitute any jam that takes your fancy - cherry is my favourite, however!
** I confess that I do not have a 20x24cm tin as required by my own recipe. If you find yourself in the same boat, you can do what I do and use a larger tin (mine is 26x30cm, I think) press the dough in as far as it will go, leaving a blank strip along the shortest edge (for me it is a strip somewhere around 8cm wide) and chock the gap up with a bit of foil, folded over a few times at the edge closest to the dough to make a sturdy barrier.
These tasty treats are best enjoyed within a day of being baked, but they do keep reasonably well for a few days in an airtight container.
*Also, quite obviously, you don't have to make 'cherry' slices - you can substitute any jam that takes your fancy - cherry is my favourite, however!
** I confess that I do not have a 20x24cm tin as required by my own recipe. If you find yourself in the same boat, you can do what I do and use a larger tin (mine is 26x30cm, I think) press the dough in as far as it will go, leaving a blank strip along the shortest edge (for me it is a strip somewhere around 8cm wide) and chock the gap up with a bit of foil, folded over a few times at the edge closest to the dough to make a sturdy barrier.
Delicious dessert. Thanks for sharing.
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