Rhino & Tim’s Chicken Liver Treats (Dog Biscuits): Poh Bakes 100 Greats- Poh Ling Yeow

Poh Bakes_CVR

Images and recipes from Poh Bakes 100 Greats by Poh Ling Yeow (Murdoch Books, RRP $39.99) Photography by Alan Benson.

 

Rhino & Tim’s Chicken Liver Treats

 

First, let’s be clear, these biscuits are for dogs, not humans! If you’re like me and get a bit stressy about the dodgy regulations that surround pet food, you can make your own. My guys, Rhino and Tim, are totally obsessed with these, and the best thing is that they’re incredibly easy to whip up.

 

MAKES ABOUT 1 KG (2 LB 4 OZ) DOG BISCUITS

 Dog Biscuits_pg53

INGREDIENTS

600 g (1 lb 5 oz/4 cups) wholemeal (whole-wheat) flour + extra for sprinkling

165 g (53/4 oz/1 1/2 cups) powdered milk

75 g (21/2 oz/1 cup) wheat germ

1/2 teaspoon garlic powder

500 g (1 lb 2 oz) chicken livers

3 eggs

30 g (1 oz/1 cup) roughly chopped flat-leaf (Italian) parsley, including stalks

 

METHOD

Preheat the oven to 110°C (225°F) fan-forced.

 

Combine all the dry ingredients in a food processor, and pulse very briefly to mix. Add the livers, eggs and parsley, then pulse until the mixture gathers into a rough dough.

 

Turn out onto a floured work surface, sprinkle more wholemeal flour on top and roll until 6 mm (1/4 inch) thick. Slice roughly into 4 cm (11/2 inch) squares, and bake for 1–11/2 hours until dry and crunchy. If the bikkies seem a little rubbery when you take them out of the oven, don’t be concerned – they’ll turn super-crunchy on cooling.

 

Cool completely before storing in an airtight container, then use freely to manipulate your fur children into good behaviour! These keep well in an airtight container for up to 2 months.

 

NOTE

Just so you know, these dog biscuits are designed to be used as treats, not a kibble substitute.

 

Chocolate Caramel Slices- Deliciously Ella Every Day – Ella Woodward

 

Deliciously Ella Every Day

‘These recipes are from Deliciously Ella Every Day by Ella Woodward,

published by Hachette Australia,

RRP $29.99.’

 CHOCOLATE CARAMEL SLICES

 

“One of the pricier recipes in the book as it’s very nut-heavy, but trust me, it is such a treat. The three layers melt together perfectly like little bites of paradise, with the ideal mix of biscuit, caramel and chocolate, just like a super-healthy, even-more-delicious version of millionaire’s shortbread.” (p.228)

 

Makes about 16

 

For the base

150g almonds

125g pecans

400g medjool dates, pitted

2 tablespoons almond butter

 

For the caramel layer

400g medjool dates, pitted

6 heaped tablespoons almond butter

2 tablespoons maple syrup

1 teaspoon coconut oil

For the chocolate layer

100g cacao butter

1 tablespoon almond butter

150g medjool dates, pitted

2 tablespoons raw cacao powder

2–4 tablespoons maple syrup (depending on how sweet you like it)

 

Start by making the base: simply put the almonds and pecans in a food processor and blend for about 1 minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes nice and sticky. Transfer the mix to the bottom of a baking tin lined with baking parchment (mine is 31 x 21 x 6cm), pushing it down firmly with a spatula. Place the tray in the freezer for 20 minutes.

 

Next make the caramel layer. To do this simply put all the ingredients into the food processor with 120ml of water and blend until smooth and creamy, then pour on to the base layer and put the tray back into the freezer for 30–40 minutes, so it becomes firm enough to pour on the chocolate layer.

 

Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted, pour into the food processor with the remaining ingredients and blend until smooth.

 

After the caramel has become solid, spread the chocolate layer on top, then place the tray back into the freezer and freeze for about 2 hours.

 

Store the whole sheet in the freezer. Take them out and leave at room temperature for 15–20 minutes, to let them warm up a little, then cut them into 16 slices to serve.

 

DELCIOUSLY ELLA EVERY DAY by Ella Woodward. Hodder & Stoughton Publishers 2016