No-Bake Coconut Lemon Slice

This quick and easy no-bake slice has a moist, coconutty base and a soft, sweet lemon icing. It is finished with a sprinkling of coconut. You'll need two lemons for this recipe.

80g butter

250g (3/4 cup) sweetened condensed milk

250g packet Milk Arrowroot biscuits

85g (1 cup) desiccated coconut

Zest of one lemon

1 tablespoon (20ml) fresh lemon juice

Lemon Icing

250g (1 3/4 cups) icing sugar

2 tablespoons (40ml) fresh lemon juice

Zest of one lemon

1 1/2 tablespoons desiccated coconut, for sprinkling on top of slice

Grease an 20x20cm slice pan or baking dish and line with baking paper.

Place butter and condensed milk in a small saucepan over medium-low heat, stirring occasionally. Remove from heat when butter has melted and mixture is smooth. Be careful that the bottom doesn't stick.

Crush biscuits using a rolling pin. I like them to be a bit chunky still. Stir crushed biscuits, lemon zest and coconut together in a large bowl until well combined.

Stir lemon juice into condensed milk mixture.

Add wet ingredients to dry ingredients and stir until well combined. The mixture will appear quite wet at this stage.

Press mixture into the prepared pan. Refrigerate while preparing icing (see instructions below).

Spread lemon icing over slice and sprinkle with extra coconut.

Refrigerate slice until cold and firm then remove from the pan and cut into pieces. Store slice in an airtight container in the refrigerator or freezer.

Lemon Icing

Combine icing sugar, lemon zest and lemon juice in a small bowl. Stir until smooth.

Corn and bacon dip in a cob loaf

I haven't had one of these for years. When we decided to have a party this weekend I remembered this delicious dip. Everyone loved it. It makes quite a substantial amount of dip. It is fantastic - try it.

1 round crusty cobb loaf

4 rashers of bacon, chopped

1 onion

4 spring onions, chopped

2 teaspoons of light olive oil

1 x 400g can creamed corn

2 x 400g cans corn kernels

300mL sour cream

1 cup grated tasty and parmesan cheese

cracked black pepper

cayenne pepper

French stick warmed and cut into pieces, or crackers as extra dippers

Optional - extra fried bacon for garnish

Preheat the oven to 180C.

Fry chopped bacon until crispy. Add onion and spring onions with olive oil and fry until soft.

In the meantime slice the top off the cob loaf - this will be the lid to your 'bowl'. Pull out the soft bread from inside the loaf and pull apart into dipping sized chunks.

In a large bowl mix onion and bacon with all remaining ingredients. Season well with pepper.

Add dip mixture to the cobb loaf 'bowl', put on oven tray along with the 'lid' and chunks of bread. Bake in a moderate-to-hot oven for approximately 30 minutes or until dip is hot and bread is crunchy.

Garnish the top with some additional fried and drained bacon and chopped shallots.

Suggestions - this might be nice with some coriander stirred into it.