FROZEN PEANUT BUTTER-ANDBLUEBERRY BARS

Serves 8

EASY

GREAT VALUE Preparation: 40 minutes, plus setting time Cooking: 40 minutes

For the blueberry ice cream: Woolworths Flavourburst blueberries 2 x 360 g punnets honey 2/3 cup

Woolworths double-thick cream

2 x 250 ml tubs vanilla paste 1t

For the biscuit base:

Woolworths Easy to Bake oat biscuit mix 1 x 300 g box butter 100 g, melted large free-range egg 1

Woolworths unsalted and no added sugar peanut butter 2–3 T

1 To make the ice cream, place the blueberries in a pan with ½ cup honey and simmer over a medium heat until syrupy, about 15–20 minutes. Remove from the heat and cool completely.

2 Whisk the cream with the vanilla and remaining honey until soft peaks form. Fold through half the berries and place the mixture in the freezer until firm. Reserve the remaining berries.

3 To make the base, preheat the oven to 180°C. Grease and line a 26 x 16 cm baking tin. Make the biscuit base according to package instructions, then spread the dough evenly into the baking tin. Bake for 20–25 minutes. Set aside to cool completely. 4 Spoon the frozen ice cream over the top of the biscuit base in the baking tin and spread evenly using a spatula. Swirl the remaining blueberry syrup through the ice-cream mixture to create a marbled effect. Do the same with the peanut butter. Freeze for 4–6 hours before cutting into bars and storing in a container in the freezer. They’ll keep for about 2 weeks.

WINE: Cederberg Bukettraube 2020

For the icing: icing sugar 100 g, sifted lemon 1, zested and juiced

1 Preheat the oven to 180°C. Grease and line a 22 cm round springform cake tin. Cream the butter and caster sugar together until well combined. 2 Add the eggs one at a time, beating each one into the mixture until combined. Fold the flour into the mixture with the baking powder, salt and lemon zest. Gently mix in the sesame seeds and

150 g blueberries to incorporate evenly.

3 Pour the batter into the cake tin, smooth the surface with a spatula and sprinkle over the remaining blueberries and extra sesame seeds. Bake for 25–30 minutes. Remove from the oven and allow to cool. 4 To make the icing, combine the icing sugar and lemon juice. Add a splash of hot water if the icing is too stiff. Drizzle over the cake just before serving and sprinkle with toasted sesame seeds if you like.