Nanaimo Bars Extraordinaire

Nanaimo bars are a true Canadian delicacy. Smooth chocolate, simple vanilla, and a coconut walnut base make for a dessert that is completely sinful—but too good to turn down! Nanaimo bars originated in Western Canada, and can now be found across the country in cold winter months when that little bit of chocolate is simply necessary to keep warm. (Or at least that’s what we Canadians keep telling ourselves!) They’re also now making a debut in Australia, via my kitchen.

This final Nanaimo bar recipe and method has been a labour of love—I believe it took about three batches of bars, plus some failed elements within those batches, for me to assemble this final version which I can stamp with the “tried, tested, and true” label. It was a journey and a half—the first batch I decided not to use the vanilla custard powder (my thoughts being, “Who needs all those damn expensive and one-purpose ingredients in their cupboard, mumble mumble”), and it flopped, completely. Lesson 1: use the vanilla custard powder. Lesson 2 had to do with proportions and not just taking online recipes for their word at needing roughly 6 cups of ingredients for the base and only 2 cups of icing sugar for the filling, which resulted in a last-minute trans-Pacific phone call to mum and dad for the real recipe & proper proportions. Lesson 3 had to do with finesse—aka, Nanaimo bars are picky little bastards. The various steps require the correct temperatures otherwise they’ll backfire completely—this lesson could be subtitled, “How not to screw up your chocolate topping.”

So, my thanks go to the future in-laws and the folks at Downstream Marketing for eating my somewhat suspect batches of Nanaimo bars before the recipe was perfected. I’m sure it was quite the effort!

Wondering where the Three Cheeses has been recently? You’ve probably noticed I’ve been a bit slow on posting—this is due to a visit from the parents, an engagement (yes, mine!), quickly followed by an unexpected trip back to Canada for a funeral. But I’m back baby, and with new kitchen gear to boot. (Thanks mum and dad!)

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Edited: November 22nd, 2010

Spicy Pumpkin Curry Soup

You can tell tastebuds run in the family when both my partner Luke and his little brother Jesse started eating this soup—both emitted so many monosyllabic words of pleasure that I knew it would be a recipe I needed to copy. This soup in the photo was made by Kerrie, Luke’s mum, but I helped! It is so simple and so delicious, and would be great made with squash or yam instead of pumpkin. Below is the four ingredient recipe (!) as well as some suggestions for alterations from yours truly.

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Edited: June 13th, 2010

Chicken Satay in a Slow Cooker

Hello Three Cheeses =) I am Jeremy, Joni’s roommate over here in Australia who has been lucky enough to try nearly everything that she has made and posted on here. After living with the mouth watering recipes that have been put on here  and put in front of me at the table for the last six months, I’ve had a craving to have a go myself. With the very sudden onset of winter this last week (in Australia, at least), I’ve been reminded about how much I love winter food – warm stews, casseroles and lots of things baked in the oven! So in preparation for this winter a few months ago I cashed in all of the reward points I’ve been saving up from my credit card and ordered a slow cooker, which arrived a few weeks ago. I’ve kept my eye out for a great recipe with which to begin my career in slow cooking.

Just last week my mum passed along a book to me she bought, Slow Cooker: Easy and delicious recipes for all seasons by Sally Wise, which I had a flick through and found a nice looking recipe for a Satay Chicken which I decided to adapt and try. This recipe is definitely a keeper, offering up a stomach-warming treat in winter and some tasty leftovers for lunch! And it doesn’t have to be made in a slow cooker, either — I’ve thrown in some tips for how to do it in an oven, too.

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Edited: May 25th, 2010

Granola Goodness

This granola (called “museli” in Australia) was a staple in my house growing up. Whether we were at home, on a camping trip, giving it as a gift, or perfecting a granola bar recipe, this has always been the granola I’ve eaten and enjoyed. Store bought granola just tastes stale and flavourless to me now. In fact, this granola recipe is so good that my friends have emailed my mom for the recipe so they can make it themselves!

The mileage you’ll get out of homemade granola is amazing—literally, because it travels incredibly well. It’s dirt cheap to make. It fills you up. It makes great gifts! I’ve given granola to teachers, friends, and family—it lasts well in mailed care packages, or in Christmas hampers.

My favourite way to eat this granola is with yoghurt and a drizzle of maple syrup—my dad likes it with some blueberry jam and yoghurt, and we both love it with some fresh berries from the garden.

I’ll be posting our perfected recipe for making granola bars soon as well. This recipe can have other yummies added to it, such as raisins or currants if you like those, or you could use walnuts instead of almonds (though almonds are healthier). If you add more dry ingredients, you’ll have to add a bit more of the wet stuff, too.

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Edited: April 20th, 2010