Superb Slices [antikvár]

SUPERB SL CES STEP-BY-STEP Foolproof slices J Slices are a fabulous all-occasion ti'eat for experienced cooks and complete beginners alike. There are ni^ difficult techniques, just a few basic kitchen rules to bear in mind. The result can be popped in a lunchbox or served up with lashings of cream and chocolate curls as the grand finale to a special meal. EQUIP YOURSELF Variety is tlie 'slice' of life and tliere are as many different kinds of slices as there are people to bake and enjoy them. A slice can be a simple nutty chewy biscuit, a triple-layered creamy creation of different chocolates or any of the thousand delicious variations in between. A slice can have a melt-in-the-mouth pastry base, a crunchy crumb base, a spongy cake base or something that you improvise on the spur of the moment with whatever's in the panfry. We've used an assortment of tins in our recipes to suit both the flavour and richness of each slice, giving a selection of shapes, sizes and thicknesses. Don't forget: always measure your tins across the base. Obviously we don't expect everyone to have the full array of tins in their kitchen, so if you don't have the exact size specified, use the closest coloured interior is usually non-stick, meaning your slice will cook slightly faster and brown more—check it about 5 minutes earlier than the cooking time given in the recipe. Good equipment will always help you along the way to great results. Basic metric cup and spoon measures and good scales will help you measure your ingredients accurately and electrical appliances such as electric beaters and food processors will help minimise preparation time. TIN TALK You will notice that in almost all our recipes we line the tin. This has a dual purpose—it prevents the slice sticking to the tin but also means you can magically lift your slice out of the tin after cooking. Line the tin before you start any mixing so there's no last minute rush at the end. Lightly grease the base and sides with butter or oil spray, then line the base with a piece of non-stick baking paper. The paper should fit the base of the tin neatly, without creases, but should be nice and wide so that it overhangs the two long sides of the tin. This aeates the simple handles that enable you to magically lift your slice out of the tin. So, even if you're using a non-stick tin, you may want to line it with paper overhanging two sides. Some There is a huge variety of tins suitable for coobiug slices. you have and adjust the cooking time accordingly. If you have the choice, use a slightly larger tin—your mixture will be spread a little more thinly and so will take less time to cook. If you use a smaller tin, your mixture is hkely to bubble up over the top, so make sure to put a fray underneath to catch drips. It may take slightly longer to cook. A tin that has a dark recipes may only require the base to be lined. To do this, draw around the base onto paper, then cut it out If all four sides of the tin need to be lined, simply line the base, overhanging two sides, then lay another piece of paper over the top, overhanging the otiier two sides. PERFECT PASTRY Many of oui' slices have pastry bases. As stated earlier, a food processor will cut your preparation time in half and cut down on mess in the kitchen. We have said to use the food processor 'in short bursts' or 'using the pulse button'. There is no quicker way to toughen pastry than to overwork it, so mix with a light touch, just doing the bare minimum to bring the dough together. Then turn it out onto a floured surface and DON'T liNEAD. Just gather it together into a rough ball and away you go. Of course, if If you leave the baking paper to overhang you can use it to lift out the cooked shce. If you don't have a processor, rub the butter into the flour with your fingertips. you don't have a food processor, it doesn't mean you can't make pastry. Just adapt the recipe and use the 'rub in' method—put the dry ingredients (usually flour and sugar) into a bowl, add the chilled butter, cut into cube^ and use your fingertips to lightly rub the butter into the flour until the mixture looks like fine breadcrumbs. Then gather it together into a ball. In