strawberry Archives - Twins And A Blog

Iced Vovo Slice

Iced Vovo + Slice = Y U M!!! This is a slice version of the classic Arnott’s Iced Vovo! This takes the coconut and strawberry flavours on my childhood favourite Iced Vovo making one GIANT Iced Vovo!!!

I have added glucose syrup to the pink icing to make it more fondant-like (like the Iced Vovo describes) and so it sets firmer – it is kind of the texture of icing + fudge. If you don’t have glucose, you can easily omit it and it will be a buttercream texture.

Add SLICE ingredients to bowl.

Mix 20 seconds/Speed 5.

Pour and spread into a rectangular baking tin…

…and bake for 18-20 minutes or until a skewer comes out clean.
Cool before icing. Clean and dry bowl.

Once cool, spread jam evenly on top of slice.

Add icing sugar, butter, glucose, milk and pink food colouring to bowl.

Mix 1 minute/Speed 5.

Place icing mixture in a piping bag/ziplock bag with tip cut off…

and pipe on top of the jam, leaving the middle with only jam.

Roughly spread the icing down to cover any ‘exposed jam spots’…

and top/press the icing and jam topping with extra desiccated coconut.

Iced Vovo Slice

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Ingredients

SLICE:
230 grams plain flour
130 grams butter
130 grams milk
110 grams sugar
80 grams desiccated coconut
2 x eggs
1 teaspoon vanilla bean paste/extract
TOPPING:
100 grams strawberry or raspberry jam
170 grams icing sugar
60 grams butter
20 grams glucose syrup
1 teaspoon milk
1/8 teaspoon pink food colouring
Extra desiccated coconut to top

Instructions

Preheat oven to 180 degrees.

Add SLICE ingredients to bowl. Mix 20 seconds/Speed 5.

Pour and spread into a rectangular baking tin and bake for 18-20 minutes or until a skewer comes out clean.

Cool before icing. Clean and dry bowl.

Once cool, spread jam evenly on top of slice.

Add icing sugar, butter, glucose, milk and pink food colouring to bowl. Mix 1 minute/Speed 5.

Place icing mixture in a piping bag/ziplock bag with tip cut off and pipe on top of the jam, leaving the middle with only jam. Roughly spread the icing down to cover any 'exposed jam spots' and top/press the icing and jam topping with extra desiccated coconut.

Notes

*Pipe the icing on so that it is evenly distributed and makes it easier to get the nice defined jam strip through the middle **You can omit the glucose syrup from the icing mixture (it will make a buttercream), however the glucose makes it firmer to sit on top of the jam (has a fudge + icing sugar texture)

January 12, 2017 By Sophia Brown

Sweets/ Thermomix

Jube Lollies

I LOVE making fun stuff like this!!! These Jube Lollies are pretty spot on to the store bought stuff!!

This tastes like Jube lollies (minus the sugar coating) and the longer you leave it out to dry, it gets chewier, like a fruit pastille. The blueberry ones taste like the Lifesavers Blackcurrant Pastilles!!!

I realllly wanted to have this with a sugar coating, however the sugar sweats off soon after you put it on! If you really wanted to eat it with the sugar coating you would need to roll and eat/serve it straight away! All the sweets that I have made so far (Marshmallows and Turkish Delight) seem to all sweat off the sugar/icing sugar, so it must be some candy making magic or some sort of preservative to keep it on.

I’ve tried these with blueberries, strawberries and mandarins – which reflects really nicely in the Jube Lollies giving them a beautiful fruity taste! You try these with any type of berry or citrus flavour – if you do a few batches like this, the different colours look amazing together!!

The jam setting sugar along with the gelatine helps set the Jube Lollies to its lolly like texture. Jam setting sugar can be found in the sugar/baking section in the supermarket.

If you want a healthy sugar free lolly alternative, try my Fruit Jelly Lollies (I love these, however these Jube lollies taste and have the texture of storebought lollies!)

Add fruit in bowl.

Blitz 5 seconds/Speed 5. Scrape down.

Cook 4 minutes/100 degrees/Speed 2.

Strain puree through a sieve.

Give your bowl a quick rinse to remove any excess fruit seeds/skin etc.

Add sieved puree, water, jam sugar, lemon juice and gelatine into bowl.

Cook 4 minutes/90 degrees/Speed 2.

Remove MC…

…and cook 5 minutes/Varoma/Speed 2/MC off

Pour into silicon pan/lined pan and leave to set for a few hours/overnight.

(Set for a few hours/overnight)

Once set, cut into small squares.

Optional – Leave out on a plate/wire baking rack to dry out further for a few hours (it get’s chewier the longer you leave it).

Store in an airtight container in a cool place/fridge.

Experimenting with sugar coating and cornflour coating (I found the plain to be the best!)

Making Jube Lollies with strawberries

Making Jube Lollies with mandarins

Jube Lollies

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Ingredients

150 grams fruit (i.e. blueberries, strawberries, mandarin)
150 grams water
100 grams jam setting sugar
30 grams lemon juice
25 grams powdered gelatine

Instructions

Add fruit in bowl. Blitz 5 seconds/Speed 5. Scrape down.

Cook 4 minutes/100 degrees/Speed 2.

Strain puree through a sieve.

Give your bowl a quick rinse to remove any excess fruit seeds/skin etc.

Add sieved puree, water, jam sugar, lemon juice and gelatine into bowl.

Cook 4 minutes/90 degrees/Speed 2.

Remove MC and cook 5 minutes/Varoma/Speed 2/MC off.

Pour into silicon pan/lined pan and leave to set for a few hours/overnight.

Once set, cut into small squares.

Optional - Leave out on a plate/wire baking rack to dry out further (it get's chewier the longer you leave it).

Store in an airtight container in a cool place/fridge.

Notes

I cut these into small squares (approx. 1cm x 1cm).

September 13, 2016 By Sophia Brown

Chocolate/ Dessert/ Non Thermomix/ Sweets/ Thermomix

No Bake Chocolate and Strawberry Jelly Slice

This is perfect during strawberry season – this uses 2 x 250 punnets of strawberries! The combination of chocolate and strawberry is delicious – like a chocolate dipped strawberry in a jelly slice! The sweetness of the chocolate biscuit base pairs nicely with the strawberry flavours. Plus the natural red colour from the strawberries looks amazing!

Add chocolate biscuits and butter to bowl.

Blitz – 10 seconds/Speed 7.

Pour and press into a lined or silicon slice pan.

Place in fridge to set.
Wash bowl.

Add strawberries.

Blitz – 5 seconds/Speed 5. Scrape down.

Add water, sugar, gelatine and vanilla.

Cook 5 minutes/50 degrees/Speed 2.

Pour into slice pan over the biscuit mixture.

Place in fridge to set for a minimum 4 hours.

Cut into squares to serve.

No Bake Chocolate and Strawberry Jelly Slice

Print Recipe

Ingredients

250 grams chocolate biscuits (1 x pack Chocolate Ripple biscuits) - roughly broken in half
100 grams butter
500 grams strawberries (2 x 250g punnets) - green tops cut off
200 grams water
40 grams sugar
20 grams edible gelatine
1 teaspoon vanilla bean paste/extract

Instructions

METHOD (Thermomix):

Add chocolate biscuits and butter to bowl. Blitz - 10 seconds/Speed 7.

Pour and press into a lined or silicon slice pan. Place in fridge to set.

Wash bowl.

Add strawberries. Blitz - 5 seconds/Speed 5. Scrape down.

Add water, sugar, gelatine and vanilla. Cook 5 minutes/50 degrees/Speed 2.

Pour into slice pan over the biscuit mixture.

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

METHOD (Non Thermomix)

Add chocolate biscuits and butter into a food processor and blitz until a crumb texture.

Pour and press into a lined or silicon slice pan. Place in fridge to set.

Finely dice strawberries and add into a medium sized pot.

Add water, sugar, gelatine and vanilla, stir and cook on low to medium heat until sugar and gelatine granules are melted in and combined.

Pour into slice pan over the biscuit mixture.

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

August 23, 2016 By Sophia Brown