Meal Plan Week 6, 2018

Raspberry Coconut Slice - an old family favourite

This week we will be eating:

Sunday: Roast Lamb

Monday: Chicken fried rice, homemade spring rolls

Tuesday: Pasta bake

Wednesday: Mock fish, wedges, salad

Thursday: MOO Pizza

Friday: BBQ sausages, salad

Saturday: Stuffed chicken legs & salad

In the fruit bowl: bananas, grapes

In the cake tin: Orange cake, Raspberry Coconut Slice

Raspberry Coconut Slice

​​Ingredients:
Base
¾ cup plain flour
¼ cup self-raising flour
2 tablespoons sugar
90g (30z) butter
1 egg
½ cup raspberry or other jam

Topping
1 egg
2 tablespoons sugar
11/4 cups coconut

Method:
Base:
Combine sifted dry ingredients in basin Rub in butter, mix to a soft dough with lightly beaten egg. (This can also be done in a food processor; combine dry ingredients in bowl of processor, add roughly chopped cold butter, process until butter is evenly distributed through dry ingredients, add egg, process until ingredients cling together) . Press dough evenly over base of well-greased 28cm x 18cm (11in x 7in) lamington tin. Spread evenly with jam, then topping. Bake in moderate oven 25 to 30 minutes, or until golden brown. Stand 5 minutes before turning onto wire rack to cool. Cut when cold.

Topping:
Beat egg and sugar together with fork, mix in coconut.

What's on the menu at your house next week?