Imagine some poor, harassed mother going to her cupboard to feed the starving hordes home from school, only to be confronted with nothing to give them. Tendrils of hair stick to her damp brow as she stands there staring at the shelves. Drawing on a little imagination and a huge amount of desperation she throws a few ingredients together and voila!

Mars Bar Slice


4 x 53g Mars bars, roughly chopped
60g butter
3 cups rice bubbles (Don't be tempted to add more, this will only make the mix crumbly)

150g dark chocolate, chopped
20g butter, additional

Place the butter and Mars Bars in a small saucepan. Heat gently over heat until melted.
Place Rice Bubbles in a large mixing bowl.
Add melted Mars Bars.
Mix well and press evenly into a greased pan.
Refrigerate until nice and firm.
Melt remaining chocolate and butter. I like to do this in the microwave in short bursts, others prefer over simmering water on the stove.
Pour chocolate over chilled slice.
Refrigerate. Slice when cold.
Oh Yeah!
This doesn't last long in my house, the guys love it. Make sure you store it in the refrigerator otherwise it will melt. I've also known people who make it with Corn Flakes but I prefer Rice Bubbles.

Chocolate Slice.

This is one of those wonderfully quick and easy recipes. One of my favourites for when I don't have much time, yet need to take something to a friend who is sick.

Last week a lovely guy we know, fell and broke his patella (knee cap) in half. Ouch. Unable to do very much for himself and with his wife working in the city all week, we decided to take him some 'cheer me up' food.

Needless to say he loved the slice!

So without further rambling on my part, here's the recipe.

Chocolate Slice.


  • 125g butter - melted
  • 1 cup self raising flour
  • 1 cup desicated coconut
  • 3 tablespoons cocoa
  • 1/2 cup caster sugar

Chocolate Icing:

  • 1 cup icing sugar mixture
  • 2 tblsps cocoa powder
  • 2 tsps butter
  • 2 tblsps hot water

  1. Sift together all dry ingredients
  2. Add melted butter and mix to combine
  3. Press into greased and lined slice tin
  4. Bake in moderate oven for 15 minutes. Don't overcook or it will go crumbly.
  5. Leave to cool in tin then ice with chocolate icing and cut into squares.

Didn't I say it was easy??


Lamingtons. Divine pieces of cake dipped into chocolate icing and then rolled in coconut. This picture shows the Lamington split and cream placed between layers. Some aficionados prefer jam in the middle. More often than not, a Lamington is served whole with neither accompaniment.

Can anyone say..YUM!!

Legend has it that this wonderful tea-time treat was named after the second Baron Lamington, Queensland's Governor at the turn of the century. The Lamington's chef, Armand Gallad, was called upon at short notice to provide something to feed unexpected guests.

According to the Melbourne Age newspaper, Gallad cut up some left over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut (an ingredient not widely used in European cooking at that time). Lady Lamington's guests then asked for the recipe.

Gallad had stumbled upon culinary success and today the humble Lamington is the source of dozens of fund raising drives across Australia each year.

For those of you have never tasted it, or have always wanted to make your own, here is the recipe.

Lamingtons. Makes approx. 18


125g butter (not margarine)
1/4 cup sugar
1/2 tsp vanilla
2 eggs
2 cups S.R flour
pinch salt
2/3 cup milk


2 cups soft icing sugar, sifted
30g butter (not margarine)
1 1/2 tbsp cocoa
1/2 cup boiling water, or enough to make a thin icing
1 1/2 cups coconut


Preheat oven to 190C.

To make cake, cream butter and sugar very well.

Gradually add the eggs, vanilla and salt, beating well after each addition.

Lightly fold in flour, alternating with the milk until blended.

Cook in greased lamington tin and cool completely before dipping and coating the cakes.

To make icing, melt butter, beat in cocoa, then beat in icing sugar and add the boiling water a little at a time.

Cover in coconut.

Fantastic served for afternoon tea, or you can freeze them. Defrost for 20-30 minutes before serving.


This is one of my favourite, oh-so-easy, dishes. The great thing about it is, you can eat it cold as a snack, or warm with a side salad. Great for a light lunch or to pop into the kids lunch boxes.

Zucchini Slice


1 large Zucchini - grated
1 large Onion - grated
3 rashers of Bacon - diced, with rind removed.
1 cup Self Raising Flour (or Gluten Free flour for those with intolerances)
1 cup Cheese - grated
5 eggs -beaten
60ml mild flavoured oil
salt and pepper to taste.


Preheat your oven to 180C or 350F.

Grease a Lamington tin and line with baking paper. Some people prefer to just place the mixture straight into the tin without the paper, but I prefer it this way. It makes it simpler to remove from the pan and slice.

This is the easy bit. Just place all the ingredients in a bowl and mix well. Didn't I say it was easy?

Spread into your pre-prepared tin and place in the oven for approx 30 minutes or until a knife inserted into the middle comes out clean.

For those with Gluten Intolerance, replace the S.R flour with Gluten Free Flour. You can also use Egg Replacer instead of eggs if this is a problem.