Jelly Slice (Bellini)

Ingredients:

200g of Marie biscuits - or any other plain biscuit

225g of melted butter

395g can of condensed milk

2½ teaspoons of gelatine

¾ cup of boiling water

2 Lemons – juiced

1 packet to strawberry jelly

Boiling Water as per jelly packet instructions

An extra 1 teaspoon of gelatine – for the jelly top

Instructions:

Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.

Place the biscuits in the bowl and crush for 5 seconds on speed 9.

Add the butter and heat for 3 minutes on 80 degrees speed 2.

Remove biscuit mixture from the bowl and pour into the lined tray. Push the mixture down with a metal spoon to create a flat surface. Place in the fridge for 30 minutes to set.

To make the filling, combine the gelatine in a jug with the boiling water and allow to cool slightly. In a clean bowl, add the lemon juice and condensed milk and mix for 45 seconds on speed 4. After 5 seconds, remove the measuring cup and carefully pour the gelatine mixture in. Remove the set slice base from the fridge and pour over the filling. Put back into the fridge for 30 minutes.

In a clean bowl, add the hot water and heat for 3 minutes on 90 degrees speed 2.

Add the jelly crystals and one extra teaspoon of gelatine and stir until they have dissolved. Pour jelly into another bowl and allow it to cool until it has reached room temperature.

Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to set for approximately 4 hours - overnight is best.

Remove the set slice from the fridge and cut into squares.

Carrot Muffins

Ingredients
1 cup all-purpose flour

3/4 cup whole wheat flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
150g non-fat plain Greek Yogurt

4 tablespoons unsalted butter
2 large eggs

1/4 cup milk
2 cups peeled, shredded carrots (about 5 medium)

Method

Preheat oven to 190 degrees. 
Line 18 cups of a standard muffin tin with paper liners, set aside.
In a large bowl, stir together flours, sugar, pumpkin-pie spice, baking powder, baking soda, and salt, set aside.
Melt butter in a small bowl in the microwave.
Slowly, whisk in yogurt, milk and eggs, carefully so eggs don't scramble.
Make a well in the center of the dry ingredients and add yogurt mixture.
Stir until just combined {if it seems to dry, add more milk, one tablespoon at a time}. Fold in shredded carrots.
Spoon batter into muffin cups until they're 2/3 full.
Bake for 17-20 minutes.
Transfer to a wire rack.
Serve warm or at room temperature.

Crushed Garlic and Garlic butter

Ingredients:
1 bag of peeled garlic cloves
splash of olive oil (as needed)
1 tablespoon of crushed garlic to 100g margarine

Method:
Blend garlic cloves and olive oil on speed 6 for 10 seconds and then speed 9 for 5 seconds (twice).

Put crushed garlic in a jar and refrigerate until needed. 
And I left a bit of crushed garlic in the machine and added margarine and blended on speed 3 for 5 seconds.
Put garlic butter in a sealed container so that it is ready to go to put on garlic bread any time.