Newsletters

  Tiers Tea Lounge News 1401, April 2014   Welcome to the first Tiers Tea Lounge Newsletter…and Happy Easter to you! We trust you, your family and friends are having a very special Easter remembrance together.   You are receiving this newsletter because either you have told us you want to receive updates from us or we believe you are friend :o) of TTTL. We’ll try and keep the newsletters brief and readable. And we want to reassure you that we will not share your contact details with anyone under any circumstances without your permission.   You will be pleased to know that when the Inspector for the Australian Food Safety Assessment (AFSA) visited recently he made this comment: “Very clean, tidy, well managed” – we passed the inspection without qualification   Opening Hours Easter & Anzac day Easter Sunday 11am – 4pm Easter Monday 12noon – 4pm Anzac Day (28 April 2014) – closed Until the end of April, normal hours – 10am – 5pm Wed – Sunday   Winter hours From 1 May to 31 August – 10.30am – 4.00pm, Wednesday to Sunday.   We have been getting a lot of great feedback…even applause, on our April special.   ——————————– April Special Hot Drink and Hot Cross Bun $6.00     ——————   New teas in stock and for drinking in-Lounge (IL)   All teas are real teas blended by Art of Tea in Hobart in Tasmania Tea Name Pic Description Arctic Fire One tea that never goes out of fashion. The fruity flavours delicately fill the front palate, & the menthol after flavour leaves you feeling...

Chocolate Slab (Wheat Biscuit Slice)

Chocolate slab (Wheat biscuit slice) Print recipe Print with main photo Print text only Serves 16 Prep time 15 minutes Cook time 25 minutes Total time 40 minutes Ingredients Slice 100g Wheat biscuits (Crushed) 1 cup Desicated Coconut 1/2 cup Sugar 1 cup Self Raising Flour 1 tablespoon Cocoa Powder 114g Margarine Slice (Optional) Milk (if mix is too dry) Icing XXg Icing Mixture XXg Cocoa Powder XXml Warm Water Directions Slice Step 1 Preheat oven to 180°C Step 2 Mix together all dry ingredients Step 3 Melt margarine Step 4 Add melted margarine to dry mix and combine well. (add milk a little bit at a time if mix is too dry) Step 5 Spread mix into a greased slice tin Step 6 Bake for 20-30 minutes Icing Step 7 Sift icing mixture and cocoa powder into a bowl Step 8 Gradually add water to icing and cocoa mixing well Step 9 Spread icing over slice base while it is still...