21 Service & Product Warranty 10 YEARS Australian Standards Tested 25 YEARS Proven Track Record 30+ YEARS GOT LOOSE, PEAKING OR CRACKED TILES? BEFORE AFTER 0414 446 579 CALL DAN FOR A FREE QUOTE GOLD COAST OFFICE 07 5646 6344 FIXLOOSETILES.COM.AU INTERNAL TILES EXTERNAL TILES PATIO FLOOR SPLASHBACK POOL COPING BATHROOM WALL & FLOOR WE CAN FIX • 400g dark chocolate, chopped • 250g Turkish delight, chopped • 250g (raspberry and vanilla) marshmallows, coarsely chopped • 100g pistachios, coarsely chopped • 100g toasted whole almonds, coarsely chopped Grease and line the base and sides of a 23cm square cake pan with baking paper, allowing the sides to overhang. Place chocolate in a heatproof bowl over a saucepan half filled with simmering water; stir with a metal spoon until melted. Place the Turkish delight, marshmallows, pistachios and almonds in a large bowl. Drizzle over the chocolate and use a metal spoon to gently stir to combine. Spoon into prepared pan. Set aside for 2 hours. Turn onto a clean work surface and use a large, hot knife to cut into portions. Store in an airtight container at room temperature. Easter Goodies! Grown-up Rocky Road Prep 10m Cook 05m Makes 23cm square Hot cross muffins • 135g dried cranberries • 1 cup (150g) currants • 2 1/2 cups (375g) self-raising flour • 1/2 tsp bicarbonate of soda • 2 tsp ground cinnamon • 1/2 tsp ground nutmeg • 2/3 cup (165ml) sunflower oil • 1 cup (250ml) buttermilk • 2 eggs • 200g caster sugar, plus extra 2 tbsp • 80g icing sugar • 1 tsp lemon juice Prep 20m Cook 25m Makes 12 Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases. Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel. Sift the flour, soda and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack. Meanwhile, place the extra 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins. Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.
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