Hubby and I decided we needed to get out and look for plants for the garden today so we went just a short trip along State Highway 1 to Plimmerton and wandered in to Cafe Mondo.
The Cafe is set in the heart of Palmers garden and lifestyle centre, and although we had visited one other occasion in the winter we did not expect to receive the wonderful service we got today. While hubby was able to get the usual Eggs Bene I on the other hand was the proverbial pain in the “a” and one of those difficult customers who made the whole kitchen on red alert making me just a plate of scrambled egg, tomato and mushrooms with no oil, or dairy products … a bit of a challenge I have to say. Anyway after a lengthy discussion with the cook and three visits at the table from a steady stream of waitresses checking with me every finite detail of my request the order finally arrived on the plate and placed in front of me sigh…so much trouble for so little and it cost an arm and leg. My advice is to anyone who is stupid enough to go out to a cafe for brunch while on a pathetic diet don’t bother and stay away. However my company was charming as always and the green tea was thirst quenching and yes that was all really. Except I almost forgot the most amazing thing in the food cabinet jumped out at me to make again one day and was a huge favourite of mine the scrumptous marshmallow slice.
I am on the hunt for the recipe as we speak…the best one had the weetbix base with coconut and oh god I have found a pic and exact recipe. Hope when you make it and indulge you think about me every mouthful.
The Recipe thanks to http://cookingparty.wordpress.com/2010/07/07/marshmallow-slice/
for the base:
1 cup self raising flour
1 desert spoon cocoa powder
3 weetbix, crushed
1/2 cup white sugar
1/2 cup desiccated coconut
125g butter, melted
for the marshmallow:
1 cup white sugar
1 desert spoon of gelatin
3/4 cup of water
food colouring (if you want to)
Preheat your oven to 180.
Sift the flour and cocoa and stir in crushed weetbix, sugar and coconut. Add melted butter and combine, then press your mix into the base of your silicon slice pan. (If you don’t have silicon, then make sure you grease and line your slice pan with baking paper that comes up high on two edges so you can lift your slice clear, or you’ll have a job getting it out without mashing your marshmallow). Bake for 12-15 mins.
Combine the ingredients for the topping in a saucepan and boil for 3 mins to make sure all the sugar and gelatin is dissolved. Allow to cool then add food colouring (if using) and beat until very tick. Spread over slice and leave to set.
Use a hot knife to cut into delicious, cloudy fingers once set.