500g dark chocolate
2 tablespoons golden syrup
125g unsalted butter
4 eggs
1 tablespoon castor sugar
1 tablespoon plain flour
Preheat oven to 220 degrees
Grease and line a 20cm springform tin
Melt chocolate, syrup and butter, set aside and cool slightly
In a separate bowl, mix eggs and sugar with beater on high until very thick, creamy and pale
Gently fold in sifted flour, then chocolate mixture until combined
Pour into cake pan and bake on middle shelf of oven for 10 – 12 minute
Remove, run knife around side of the cake and remove collar (sides) and transfer to fridge for 1 hour.
ENJOY (serve with unsweetened cream or plain vanilla icecream)
Saturday, January 31, 2009
Donna's easy donut cake
Drive to dreamy donuts. Buy 16 donuts - some with yummy custard fillings others with Lindt chocolate on top
Return home
Beat to death the child who ate one from the stash in the fridge
Pile up on plate. Mathematical skills are desirable not essential. Some discussion on the precision arrangement of each layer useful for homeschoolers I think.
stick candles in top ones - lindt choc ones are not the best choice for the top
light candles, sing, enjoy...
Donna's spicy chicken
about 8-10 chicken pieces on the bone (I use Lovely Legs)
4 tbsp chilli oil or regular olive oil
1 tbsp salt
pinch sugar
¼ tsp ground cinnamon
½ tsp paprika
1 lemon
1 small garlic bulb
Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well.
Preheat the oven to between 180 - 200 degrees
place the chicken and some of the oil in a heavy pan and rub the oil over the chicken
sprinkle the spice mixture over
Cut the lemon into 16 pieces and break the garlic bulb into cloves - tuck these in around the chicken
Drizzle with remaining oil
Place in the oven for between 1 - 1 1/2 hours
Serve with a sprinkle of parsley and roast lemon and garlic on the plate or just take the whole pan to the table
Yummy with couscous or baked potatoes and veg
4 tbsp chilli oil or regular olive oil
1 tbsp salt
pinch sugar
¼ tsp ground cinnamon
½ tsp paprika
1 lemon
1 small garlic bulb
Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well.
Preheat the oven to between 180 - 200 degrees
place the chicken and some of the oil in a heavy pan and rub the oil over the chicken
sprinkle the spice mixture over
Cut the lemon into 16 pieces and break the garlic bulb into cloves - tuck these in around the chicken
Drizzle with remaining oil
Place in the oven for between 1 - 1 1/2 hours
Serve with a sprinkle of parsley and roast lemon and garlic on the plate or just take the whole pan to the table
Yummy with couscous or baked potatoes and veg
Chocolate Mousse
Chocolate Mousse
125g cream cheese
½ cup sugar
1 egg
250g Cadbury chocolate
600ml thickened cream, lightly whipped
Beat the cream cheese, sugar and egg together until smooth. Break the chocolate into small pieces and melt in the microwave. Add the melted chocolate to the cream cheese mixture and stir through until well combined. Stir in the cream, again stirring until well combined. Chill until required. Pipe or spoon into glass bowls, chocolate cups or use as a filling for cakes and desserts.
½ cup sugar
1 egg
250g Cadbury chocolate
600ml thickened cream, lightly whipped
Beat the cream cheese, sugar and egg together until smooth. Break the chocolate into small pieces and melt in the microwave. Add the melted chocolate to the cream cheese mixture and stir through until well combined. Stir in the cream, again stirring until well combined. Chill until required. Pipe or spoon into glass bowls, chocolate cups or use as a filling for cakes and desserts.
Leonie
Bacon & Cheese Cob by Joann
2-3 rashers chopped bacon.
4 shallots chopped
1 Pkt philli cheese
1 Pkt kraft cheddar cheese
1 cup grated tasty cheese
1 cup cream
Cook bacon and shallots. Chop cheeses and add and stir until melted.
Stir through cream. Hollow out bread cob and keep hunks of bread from inside. Pour in bacon mixture and cook on 180 for about 20 mins. I toast the bread hunks and usually a chopped up French stick to for dipping.
I haven't made this one but I know it's popular when people are out.
Joann
4 shallots chopped
1 Pkt philli cheese
1 Pkt kraft cheddar cheese
1 cup grated tasty cheese
1 cup cream
Cook bacon and shallots. Chop cheeses and add and stir until melted.
Stir through cream. Hollow out bread cob and keep hunks of bread from inside. Pour in bacon mixture and cook on 180 for about 20 mins. I toast the bread hunks and usually a chopped up French stick to for dipping.
I haven't made this one but I know it's popular when people are out.
Joann
Spinach Cob Dip by Beck
1 packet Frozen Spinach - cook and squeeze out extra moisture. Cool
1 small container Sour cream
1 cup mayonnaise
1 packet dried spring vegetable soup
1 finely chopped onion
1 cob loaf
Mix all together in a bowl and leave for about three hours. It will not be thick to begin with but vegetable soup will swell and thicken it.
We always buy extra bread rolls to break up and heat until crispy in the oven as well (heat up cob loaf too (before putting in the dip)
This one tastes even better the next day after being in the fridge. :-)
Beck
1 small container Sour cream
1 cup mayonnaise
1 packet dried spring vegetable soup
1 finely chopped onion
1 cob loaf
Mix all together in a bowl and leave for about three hours. It will not be thick to begin with but vegetable soup will swell and thicken it.
We always buy extra bread rolls to break up and heat until crispy in the oven as well (heat up cob loaf too (before putting in the dip)
This one tastes even better the next day after being in the fridge. :-)
Beck
Best Brownie Recipe
Now this recipe is actually called White chocolate chunk brownies but I don't think that white stuff deserves to be called chocolate so I replace the white stuff with dark chocolate but you may do as you wish!!!
200g good quality dark cooking chocolate (roughly chopped)
220g butter cubed
3 eggs, lightly whisked
1 tsp vanilla essence
3/4 cup plain flour
1/4 cup cocoa
1 cup castor sugar
250g white, milk or dark chocolate broken into squares (I have also used choc buttons and choc chips - the recipe actually says white choc but use whatever takes your fancy)
Preheat oven to 170c. Line the base and sides of a square 20cm cake pan with non stick baking paper, allowing it to overhang the sides (I often use a slice tin to bake this).
Place the dark chocolate and the butter in a heatproof bowl or top of a double saucepan. Place over a saucepan of simmering water (don't allow the bowl to touch the water) and stir occasionally until the mixture is smooth. Remve form the pan and set aside for 5 minutes to cool slightly. Add the eggs ansd vanilla essence, and whisk to combine.
Meanwhile, sift the flour and cocoa into a medium bowl. Ad dthe sugar and dark chocolate mixture, and whisk untio just combined. TStir in the white chocolate or whatever colour you have chosen!!
200g good quality dark cooking chocolate (roughly chopped)
220g butter cubed
3 eggs, lightly whisked
1 tsp vanilla essence
3/4 cup plain flour
1/4 cup cocoa
1 cup castor sugar
250g white, milk or dark chocolate broken into squares (I have also used choc buttons and choc chips - the recipe actually says white choc but use whatever takes your fancy)
Preheat oven to 170c. Line the base and sides of a square 20cm cake pan with non stick baking paper, allowing it to overhang the sides (I often use a slice tin to bake this).
Place the dark chocolate and the butter in a heatproof bowl or top of a double saucepan. Place over a saucepan of simmering water (don't allow the bowl to touch the water) and stir occasionally until the mixture is smooth. Remve form the pan and set aside for 5 minutes to cool slightly. Add the eggs ansd vanilla essence, and whisk to combine.
Meanwhile, sift the flour and cocoa into a medium bowl. Ad dthe sugar and dark chocolate mixture, and whisk untio just combined. TStir in the white chocolate or whatever colour you have chosen!!
Maxine
Pour the mixture into the lined pan and smooth the surface. Bale in preheated over for 45 minutes or until crumbs cling to a skewer inserted in the centre of the brownie. Remove from the oven and set aside to cool completely in the pan.
Transfer the cooled brownie to an airtight container and set aside overnight (the brownie will be easier to cut the following day).- what a load of shit - eat it as soon as it is cool enough not to burn your mouth!! Its yummy still warm with icecream and raspberries!!!
Pour the mixture into the lined pan and smooth the surface. Bale in preheated over for 45 minutes or until crumbs cling to a skewer inserted in the centre of the brownie. Remove from the oven and set aside to cool completely in the pan.
Transfer the cooled brownie to an airtight container and set aside overnight (the brownie will be easier to cut the following day).- what a load of shit - eat it as soon as it is cool enough not to burn your mouth!! Its yummy still warm with icecream and raspberries!!!
Chickpea Curry by Kate G
When we have chickpea curry in the slow cooker I make it like this
2 cans of chickpeas, drained
a couple of spoons of curry paste
1 or 2 tins of tomatoes
cubed pumpkin and or sweet potato
some coconut cream or milk (if it goes with the curry paste you are using)
some onion
Let it cook all day long.
Before you serve, stir through some cubed hard tofu, and maybe some natural yoghurt. Serve with rice. Yummy yum!
good luck :)
kateG
2 cans of chickpeas, drained
a couple of spoons of curry paste
1 or 2 tins of tomatoes
cubed pumpkin and or sweet potato
some coconut cream or milk (if it goes with the curry paste you are using)
some onion
Let it cook all day long.
Before you serve, stir through some cubed hard tofu, and maybe some natural yoghurt. Serve with rice. Yummy yum!
good luck :)
kateG
Curry Recipes by Sally
If you can’t use some ingredients just ad lib. I only use curry recipes as a guide or to give me ideas.
Beef curry with potatoes
2 onions chopped,
3 cloves crushed garlic,
2 tlbspns grated fresh ginger,
1 kg chuck steak cut into cubes,
2 tblspns Madras Curry Paste,
2 tspns ground turmeric,
3 whole cloves,
2 cans 440g tomatoes,
4 potatoes,
fresh coriander.
Saute the onions, garlic and ginger until the onions are golden. Add beef and cook, stirring for 5 mins. Stir in curry paste, turmeric, cloves cardamom, tomatoes, potatoes and coriander. Bring to the boil. Reduce heat and simmer for about 40 mins. Remove cardamom before serving.
Madras Curry Paste:
6 tbspns ground coriander,
4 tbspns ground cumin,
1 tbspn ground black pepper,
1 tbspn turmeric,
1 tblspn black mustard seeds,
1 tblspn chilli powder,
4 cloves garlic,
1 tblspn grated ginger,
½ cup vinegar.
Process to make a smooth paste. Heat oil in pan, add paste and cook, stirring constantly for 5 mins. Keep in airtight container for a month in fridge.
Burmese Beef Curry (had this for tea Sunday night)
3 cloves crushed garlic,
1 lge chopped onion,
1 tbspn grated fresh ginger,
1 tsp turmeric,
½ tsp chilli powder,
2 tbspn sesame oil,
500g beef,
2chopped tomatoes,
2 chopped potatoes,
185 g okra, washed,
1 ½ cups cononut milk,
fresh coriander.
Blend garlic, onion and ginger into a paste. Stir in turmeric and chilli. Saute the beef until brown and set aside. Cook the onion mixture, stirring for 10 mins. Add beef, tomatoes, potatoes, okra, coconut milk and coriander and simmer for 50 minutes.
I often just make up my own:
mix up onion, garlic, ginger, coriander, cumin, pepper, cinnamon, cardamom, turmeric - add meat/veggies and sambal oeleck to taste.
Cheers,
SAlly
Beef curry with potatoes
2 onions chopped,
3 cloves crushed garlic,
2 tlbspns grated fresh ginger,
1 kg chuck steak cut into cubes,
2 tblspns Madras Curry Paste,
2 tspns ground turmeric,
3 whole cloves,
2 cans 440g tomatoes,
4 potatoes,
fresh coriander.
Saute the onions, garlic and ginger until the onions are golden. Add beef and cook, stirring for 5 mins. Stir in curry paste, turmeric, cloves cardamom, tomatoes, potatoes and coriander. Bring to the boil. Reduce heat and simmer for about 40 mins. Remove cardamom before serving.
Madras Curry Paste:
6 tbspns ground coriander,
4 tbspns ground cumin,
1 tbspn ground black pepper,
1 tbspn turmeric,
1 tblspn black mustard seeds,
1 tblspn chilli powder,
4 cloves garlic,
1 tblspn grated ginger,
½ cup vinegar.
Process to make a smooth paste. Heat oil in pan, add paste and cook, stirring constantly for 5 mins. Keep in airtight container for a month in fridge.
Burmese Beef Curry (had this for tea Sunday night)
3 cloves crushed garlic,
1 lge chopped onion,
1 tbspn grated fresh ginger,
1 tsp turmeric,
½ tsp chilli powder,
2 tbspn sesame oil,
500g beef,
2chopped tomatoes,
2 chopped potatoes,
185 g okra, washed,
1 ½ cups cononut milk,
fresh coriander.
Blend garlic, onion and ginger into a paste. Stir in turmeric and chilli. Saute the beef until brown and set aside. Cook the onion mixture, stirring for 10 mins. Add beef, tomatoes, potatoes, okra, coconut milk and coriander and simmer for 50 minutes.
I often just make up my own:
mix up onion, garlic, ginger, coriander, cumin, pepper, cinnamon, cardamom, turmeric - add meat/veggies and sambal oeleck to taste.
Cheers,
SAlly
Lime and Kumara Butter Cake by Kate G
1 small (250g) kumara, peeled and chopped
125g soft butter
1 teaspoon grated lime rind
2/3 cup (150g) caster sugar
2 eggs
1.5 cups (225g) self raising flour
1/4 cup (35g) plain flour
1/4 cup (60mL) milk
Grease 20cm ring cake pan, cover base with baking paper.
Boil, steam or microwave kumara until tender, drain, mash, cool. You need 3/4 cup of kumara in this recipe.
Cream butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to a large bowl.
Stir in kumara, sifted flour and milk, mix well. Spread mixture into prepared pan and bake in moderate oven (180) about 40 mins. Cool on wire rack.
Sprinkle with icing sugar if desired.
I just scale the recipe up to match however big the sweet potato is :) and use lemon rind instead of lime. and serve hot if the murphys are over, 5 kids can't wait for cake to cool!
I like to spread butter on the warm cake slice yum!
KateG
125g soft butter
1 teaspoon grated lime rind
2/3 cup (150g) caster sugar
2 eggs
1.5 cups (225g) self raising flour
1/4 cup (35g) plain flour
1/4 cup (60mL) milk
Grease 20cm ring cake pan, cover base with baking paper.
Boil, steam or microwave kumara until tender, drain, mash, cool. You need 3/4 cup of kumara in this recipe.
Cream butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to a large bowl.
Stir in kumara, sifted flour and milk, mix well. Spread mixture into prepared pan and bake in moderate oven (180) about 40 mins. Cool on wire rack.
Sprinkle with icing sugar if desired.
I just scale the recipe up to match however big the sweet potato is :) and use lemon rind instead of lime. and serve hot if the murphys are over, 5 kids can't wait for cake to cool!
I like to spread butter on the warm cake slice yum!
KateG
Friday, January 30, 2009
Lynn's Pineapple Chiffon Pie
Crumb crust:
Crumb approximately 18 chocolate flavoured biscuits (I use scallywags). Combine biscuit crumbs, 2 tbsp powdered milk (optional) ½ teaspoon cinnamon and 90-100g melted butter. Mix well. Press into a 10” (25 cm) plate to form a shell. Place in freezer.
Filling:
Beat a 125g packet cream cheese until softened. Gradually beat in one can condensed milk then 1/3 cup lemon juice. Fold a 440g can well-drained crushed pineapple through cheese mixture. Beat 2 egg whites until stiff peaks form. Add 2 tbsp castor sugar. Beat until sugar has dissolved. Fold egg whites through mixture. Pour into crumb crust. Chill. Decorate.
Crumb approximately 18 chocolate flavoured biscuits (I use scallywags). Combine biscuit crumbs, 2 tbsp powdered milk (optional) ½ teaspoon cinnamon and 90-100g melted butter. Mix well. Press into a 10” (25 cm) plate to form a shell. Place in freezer.
Filling:
Beat a 125g packet cream cheese until softened. Gradually beat in one can condensed milk then 1/3 cup lemon juice. Fold a 440g can well-drained crushed pineapple through cheese mixture. Beat 2 egg whites until stiff peaks form. Add 2 tbsp castor sugar. Beat until sugar has dissolved. Fold egg whites through mixture. Pour into crumb crust. Chill. Decorate.
Mary's yummy desserts for Julie
Julie Forbes wrote:
I was wondering if anyone knew of any delicious desert alternatives ...
It really needs to be simple
Julie, we always enjoy trifle at Christmas.
Layered up in a clear glass bowl always looks lovely.
Mine, layered from bottom to top is as follows:
broken sponge (store bought, of course)
sprinkled (or drenched depending on taste) with sherry or some other alcohol
chunks of red and then green jelly (not too much)
fruit salad (canned of course)
desiccated coconut
broken up chocolate flakes (why stop at one!)
Then topped with custard (from carton store bought) poured over and cream on
the side if you really want to be evil.
Another sprinkling of chocolate on top sometimes looks nice too.
Very simple, cold and yummy!
If you want to go hot and simple - what about chocolate self saucingpudding.
Mine is a tupperware recipe where I melt the butter in a large microwavable
container (the BIG t/ware one)
add all other ingredients mix/stir then top with final ingredients - ie
cocoa, sugar and water then microwave!
In my slow old microwave 10 minutes - a lot shorter for higher powered ones.
Here's the ingredients list:
Chocolate Self Saucing Pudding
Mix together:
60g Butter (melted)
1 ½ cups Self Raising Flour
1 cup Caster Sugar
¼ cup Cocoa
½ cup Milk
1 Egg
2 tsp Vanilla Essence
Combine sugar and cocoa then Sprinkle water over above
½ Caster Sugar
1 tablespoon Cocoa
1 ¾ cups Hot Water
Cook covered in Microwave 8 minutes*
May be dusted with icing sugar before serving.
• 8 minutes is guide for 600-750 Watt microwave.
Enjoy!
I was wondering if anyone knew of any delicious desert alternatives ...
It really needs to be simple
Julie, we always enjoy trifle at Christmas.
Layered up in a clear glass bowl always looks lovely.
Mine, layered from bottom to top is as follows:
broken sponge (store bought, of course)
sprinkled (or drenched depending on taste) with sherry or some other alcohol
chunks of red and then green jelly (not too much)
fruit salad (canned of course)
desiccated coconut
broken up chocolate flakes (why stop at one!)
Then topped with custard (from carton store bought) poured over and cream on
the side if you really want to be evil.
Another sprinkling of chocolate on top sometimes looks nice too.
Very simple, cold and yummy!
If you want to go hot and simple - what about chocolate self saucingpudding.
Mine is a tupperware recipe where I melt the butter in a large microwavable
container (the BIG t/ware one)
add all other ingredients mix/stir then top with final ingredients - ie
cocoa, sugar and water then microwave!
In my slow old microwave 10 minutes - a lot shorter for higher powered ones.
Here's the ingredients list:
Chocolate Self Saucing Pudding
Mix together:
60g Butter (melted)
1 ½ cups Self Raising Flour
1 cup Caster Sugar
¼ cup Cocoa
½ cup Milk
1 Egg
2 tsp Vanilla Essence
Combine sugar and cocoa then Sprinkle water over above
½ Caster Sugar
1 tablespoon Cocoa
1 ¾ cups Hot Water
Cook covered in Microwave 8 minutes*
May be dusted with icing sugar before serving.
• 8 minutes is guide for 600-750 Watt microwave.
Enjoy!
Sophie's Scroggin Lunch Biscuits
(from a book called School Lunches and after school snacks - these are the much maligned home made biscuits!)
Makes a huge quantity.
200g butter
1/4 cup peanut butter
1/2 cup sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla or almond essence
1 1/2 cups plain flour (if using instant oats use 1/4 cup less flour)
1 tsp baking soda
2 cups rolled oats
1 cup chocolate chips
1 cup sultanas
1/2 cup chopped walnuts - I leave these out
Heat oven to 180ºC. Mix the softened butter and the next five ingredients together in a large bowl, then stir in the flour and baking soda. Add everything else and mix, using a wooden spoon or your hand. Shape with two spoons or put flattened rounds of mixture on baking paper-lined trays, leaving space for spreading. Bake in batches for about 12 minutes or until lightly browned, then cool on a rack.
Makes a huge quantity.
200g butter
1/4 cup peanut butter
1/2 cup sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla or almond essence
1 1/2 cups plain flour (if using instant oats use 1/4 cup less flour)
1 tsp baking soda
2 cups rolled oats
1 cup chocolate chips
1 cup sultanas
1/2 cup chopped walnuts - I leave these out
Heat oven to 180ºC. Mix the softened butter and the next five ingredients together in a large bowl, then stir in the flour and baking soda. Add everything else and mix, using a wooden spoon or your hand. Shape with two spoons or put flattened rounds of mixture on baking paper-lined trays, leaving space for spreading. Bake in batches for about 12 minutes or until lightly browned, then cool on a rack.
Donna's MILs rice dessert
Hello here is the recipe for RIS A L'AMONDE with CHERRY SAUCE.
INGREDIENTS
3/4 pint of milk.
1 tsp. vanilla essence.
1.1/2 ozs plain small grain rice.
1 oz. chopped almonds.
2 ozs. sugar.
1 tbsp sweet Sherry
1 tbsp hot water
2 tsps Gelatine
5 ozs of thick cream
SAUCE
1 - 16OZS CAN STONED BLACK CHERRIES
6 TBSPS WATER
2 LEVEL TBSP CORNFLOUR.
Method. Bring milk to boil, add vanilla and rice. simmer uncovered for 20 mins. Add sugar and Sherry to rice etc. stir well, remove from heat and add almonds. Put Gelatine into a cup, add hot water, stir until gelatine is disolved, add to rice and stir well. Pour into a bowl, cover and put in fridge to set. Whip cream until thick, lightly fold into cooled rice, pour the lot into a serving bowl and put in fridge to set. SAUCE. Strain syrup from cherries into a jug and add the water. Put cornfour into a saucepan, add syrup slowly and stir to blend with cornflour. Bring to boil stirring all the time, simmer for 3 minutes. Add cherries and heat through. Serve over rice. Rice dish will keep in fridge for 2 or 3 days. I always make this the day before I am going to serve it, it is easier and sets overnight in fridge. I make the sauce just before serving the desert then it is nice and hot and is nicer.
INGREDIENTS
3/4 pint of milk.
1 tsp. vanilla essence.
1.1/2 ozs plain small grain rice.
1 oz. chopped almonds.
2 ozs. sugar.
1 tbsp sweet Sherry
1 tbsp hot water
2 tsps Gelatine
5 ozs of thick cream
SAUCE
1 - 16OZS CAN STONED BLACK CHERRIES
6 TBSPS WATER
2 LEVEL TBSP CORNFLOUR.
Method. Bring milk to boil, add vanilla and rice. simmer uncovered for 20 mins. Add sugar and Sherry to rice etc. stir well, remove from heat and add almonds. Put Gelatine into a cup, add hot water, stir until gelatine is disolved, add to rice and stir well. Pour into a bowl, cover and put in fridge to set. Whip cream until thick, lightly fold into cooled rice, pour the lot into a serving bowl and put in fridge to set. SAUCE. Strain syrup from cherries into a jug and add the water. Put cornfour into a saucepan, add syrup slowly and stir to blend with cornflour. Bring to boil stirring all the time, simmer for 3 minutes. Add cherries and heat through. Serve over rice. Rice dish will keep in fridge for 2 or 3 days. I always make this the day before I am going to serve it, it is easier and sets overnight in fridge. I make the sauce just before serving the desert then it is nice and hot and is nicer.
Donna's Pumpkin Soup
(pretty sure this is Red Cookbook too)
15g butter
2tbsp chopped onion
500g cubed pumpkin
2.5 cups chicken stock
1/8 tsp gnd cloves
1/2 tsp sugar
1tsp salt
2-3 drops tabasco
2.5 cups milk
1tsp lemon juice
4tbsp cream
Melt butter and fry onion. Add everything except milk and lemon juice and cream. Cook until pumpkin is soft adding milk as liquid evaporates. Puree or sieve. Add lemon juice and reheat. Stir in cream.
15g butter
2tbsp chopped onion
500g cubed pumpkin
2.5 cups chicken stock
1/8 tsp gnd cloves
1/2 tsp sugar
1tsp salt
2-3 drops tabasco
2.5 cups milk
1tsp lemon juice
4tbsp cream
Melt butter and fry onion. Add everything except milk and lemon juice and cream. Cook until pumpkin is soft adding milk as liquid evaporates. Puree or sieve. Add lemon juice and reheat. Stir in cream.
Chris M's Chicken with barbecue sauce.
Ingredients- 40g butter. 2 Tbspns chutney
1-1,1/2kg chicken/ch. pieces
1 tspn caster sugar (or brown)
1 small onion, finely chopped
15 ml worcestershire sauce
2 Tbspns vinegar
4 Tbspns tomato sauce
S & P to season
1/2 tsp French mustard (optional)
Rub sides and base of pot with part of butter. Pat dry chicken, season with S&P, or other herbs. brown chicken in large pan with remainder of butter, then place in cooker. Cook onion in pan 2-3 mins, add other ingred's, and bring to boil. Pour over chicken and cook on high for 3-3/12 hrs, basting occasionally.
My preference is to use more sauce ingredients, then thicken with bit of flour at end.(Love my 'gravy'). Above recipe tends to reduce a lot. Variations include 2-3 drops Tabasco sauce if you like extra heat, more sugar if you want a sweeter taste.
My cooker says to do about 1 hr on high, then 4-5 hrs on low.
Enjoy,
1-1,1/2kg chicken/ch. pieces
1 tspn caster sugar (or brown)
1 small onion, finely chopped
15 ml worcestershire sauce
2 Tbspns vinegar
4 Tbspns tomato sauce
S & P to season
1/2 tsp French mustard (optional)
Rub sides and base of pot with part of butter. Pat dry chicken, season with S&P, or other herbs. brown chicken in large pan with remainder of butter, then place in cooker. Cook onion in pan 2-3 mins, add other ingred's, and bring to boil. Pour over chicken and cook on high for 3-3/12 hrs, basting occasionally.
My preference is to use more sauce ingredients, then thicken with bit of flour at end.(Love my 'gravy'). Above recipe tends to reduce a lot. Variations include 2-3 drops Tabasco sauce if you like extra heat, more sugar if you want a sweeter taste.
My cooker says to do about 1 hr on high, then 4-5 hrs on low.
Enjoy,
Dot's Macadamia Brownies
150g unsalted butter (chopped) 250g dark cooking chocolate, chopped (I used Cadbury's because the recipe was on the packet & just broke it into squares) 1 1/2 cups caster sugar 4 eggs, lightly beaten 1 teasp vanilla essence (mine had dried up, so I used almond essence) 1 cup plain flour, sifted 1/2 cup sour cream 1 cup macadamia nuts, cut in halves
1. Preheat oven to 160 degrees Centigrade (or 140 fan-forced). Line a 20 x 30cm slice pan with baking paper
2. Combine butter & chocolate in medium saucepan; stir over low heat until chocolate is just melted. Add sugar, egg, vanilla, flour, sour cream & nuts. Stir unti well-combined. Spread mixture into prepared pan.
3. Bake for 35 mins or until brownie forms crust on the outside. Allow to cool and slice
4. Run four times around the block between each mouthful!
1. Preheat oven to 160 degrees Centigrade (or 140 fan-forced). Line a 20 x 30cm slice pan with baking paper
2. Combine butter & chocolate in medium saucepan; stir over low heat until chocolate is just melted. Add sugar, egg, vanilla, flour, sour cream & nuts. Stir unti well-combined. Spread mixture into prepared pan.
3. Bake for 35 mins or until brownie forms crust on the outside. Allow to cool and slice
4. Run four times around the block between each mouthful!
Sophie's Apricot Muesli Bars
(from one of those small books you get at the checkout, via a friend.
125g butter, chopped
1/2 cup (110g) firmly packed brown sugar
1 tablespoon honey
2 1/4 cups (200g) rolled oats
1/4 cup (40g) sunflower kernels
1/4 cup (20g) dessiccated coconut
1/2 teaspoon ground cinnamon
1/2 cup (75g) chopped dried apricots
2 tbsp dark choc bits
Preheat oven to moderately slow. Grease 20cm x 30cm lamington pan. Combine butter, sugar and honey in medium saucepan; stir over low heat until sugar is dissolved. Transfer butter mixture to medium bowl; stir in oats, sunflower kernels, coconut, cinnamon and apricots. Press mixture into prepared pan; sprinkle with choc bits. Bake in moderately slow oven about 30 minutes or until browned lightly. Cut into pieces while still warm; cool in pan. Can be made a week ahead and kept, covered, in the refrigerator.
125g butter, chopped
1/2 cup (110g) firmly packed brown sugar
1 tablespoon honey
2 1/4 cups (200g) rolled oats
1/4 cup (40g) sunflower kernels
1/4 cup (20g) dessiccated coconut
1/2 teaspoon ground cinnamon
1/2 cup (75g) chopped dried apricots
2 tbsp dark choc bits
Preheat oven to moderately slow. Grease 20cm x 30cm lamington pan. Combine butter, sugar and honey in medium saucepan; stir over low heat until sugar is dissolved. Transfer butter mixture to medium bowl; stir in oats, sunflower kernels, coconut, cinnamon and apricots. Press mixture into prepared pan; sprinkle with choc bits. Bake in moderately slow oven about 30 minutes or until browned lightly. Cut into pieces while still warm; cool in pan. Can be made a week ahead and kept, covered, in the refrigerator.
Maxine's HairMoods Chocolates
1 pkt 375g milk chocolate melts
Half a cup of cream
Melt chocolate in microwave slowly (50sec then stir, 40 sec and stir)
Boil cream (for 60sec microwave)
Mix cream together with chocolate, it takes a while to mix.. Just keep missing until it becomes smooth and shiny (and your arms fall off) -yes that's what the recipe says!!!
Place in the fridge to cool and then roll into balls in coconut or decorated with melted white chocolate (they are easier to roll at room temp)
For something different add liqueur, crushed macadamia nuts or any type of nuts or crushed candy canes(for a mint flavour at Christmas)
Half a cup of cream
Melt chocolate in microwave slowly (50sec then stir, 40 sec and stir)
Boil cream (for 60sec microwave)
Mix cream together with chocolate, it takes a while to mix.. Just keep missing until it becomes smooth and shiny (and your arms fall off) -yes that's what the recipe says!!!
Place in the fridge to cool and then roll into balls in coconut or decorated with melted white chocolate (they are easier to roll at room temp)
For something different add liqueur, crushed macadamia nuts or any type of nuts or crushed candy canes(for a mint flavour at Christmas)
Judy's RICH CHOCOLATE CAKE
(recipe 2815 NMAA Cooks Again)
1/2 cup cocoa 2 cups SR Flour
1/2 cup boiling water 1/4 tsp bicarb soda
175 gm (6 oz) butter/marg 3/4 cup milk
1 1/2 cups caster sugar 1 tsp vanilla
3 eggs
Grease 2 20cm (8") round tins, oven 180.
Blend cocoa with boiling water, cool a bit.
Cream butter/ sugar and add eggs one at a time, beating well.
Sift flour and soda, then sift again into creamed mixture, stir lightly, add milk, vanilla and when well mixed stir in cocoa mixture.
Bake 30-35 mins. Allow to stand 5 minutes before turning out on rack.
For the middle, I spread some jam (anything but marmalade), make some mock cream (or you could use real cream whipped well) and then chocolate icing.
1/2 cup cocoa 2 cups SR Flour
1/2 cup boiling water 1/4 tsp bicarb soda
175 gm (6 oz) butter/marg 3/4 cup milk
1 1/2 cups caster sugar 1 tsp vanilla
3 eggs
Grease 2 20cm (8") round tins, oven 180.
Blend cocoa with boiling water, cool a bit.
Cream butter/ sugar and add eggs one at a time, beating well.
Sift flour and soda, then sift again into creamed mixture, stir lightly, add milk, vanilla and when well mixed stir in cocoa mixture.
Bake 30-35 mins. Allow to stand 5 minutes before turning out on rack.
For the middle, I spread some jam (anything but marmalade), make some mock cream (or you could use real cream whipped well) and then chocolate icing.
Brenda's Honey Crackles
Recipe #1506 in the red cookbook
1 tblspn honey
2 tblspns sugar
3 tblspns butter
4-5 cups Corn Flakes
Place butter, honey & sugar in saucepan. Bring to the boil and cook for 1 min. Remove from heat and stir in cornflakes. Place in paper patty pans and bake in mod oven for 8-10 mins until slightly brown. When cold they will be very crisp.
1 tblspn honey
2 tblspns sugar
3 tblspns butter
4-5 cups Corn Flakes
Place butter, honey & sugar in saucepan. Bring to the boil and cook for 1 min. Remove from heat and stir in cornflakes. Place in paper patty pans and bake in mod oven for 8-10 mins until slightly brown. When cold they will be very crisp.
Beck's Wheat free date scones
Okay, I just used the Scone recipe from the NM red cookbook recipe 1439I used Ogran brand self raising flour (250g) (I added about 1/2 cup of plain (ogran) flour (They sell the flour at woolies in the natural foods section) because when I put the milk in, it was too wet and gluggy)1/2 teaspoon salt1 tablespoon butter1 cup soy milk (or dairy if you want - you may have to add extra flour because it doesn't mix with the milk in the same way)I added about 1/2 a cup of roughly chopped datesThis time I put in the sugar, it says a tablespoon but it was very sweet and I think the dates are sweet enough, I won't add sugar next time. will brush with egg yolk next time to make them a bit browner on top Then I just did the rest like normal sconesbaked in 220 deg. oven for about 10-15 mins They tasted delicious which is the most important thing
Louisa's Incredibly Easy Pie
3 eggs 1/2 cup brown rice flour or buckwheat flour or barley flour 2 cups milk or milk substitute 1/4 cup golden syrup 1 cup preservative free coconut or cashews ( I quickly crush using mortar & pestle) Blend all ingredients, pour into greased pie plate. I use the dish I use for my mince pies, whatever the technical name for that is. variation: dice up 3 ripe pears, lay on bottom of plate before pouring mixture on top. Bake in moderate oven 30 - 45 mins until set.
Mary's ANZAC Biscuits
Mix together: One cup each of SR flour, coconut, sugar and rolled oats.
Melt together: 4 ozs (115g) margarinie, 1 tblspn golden syrup, 1 tspn soda and 2 tblspn water.
Add to mixture.
Place heaps on greased tray and bake quickly.
Voila
Melt together: 4 ozs (115g) margarinie, 1 tblspn golden syrup, 1 tspn soda and 2 tblspn water.
Add to mixture.
Place heaps on greased tray and bake quickly.
Voila
Whitney's fiddly but yummy Chocolate Praline Truffles
1/2 cup caster sugar
2 Tbsp water
75g unblanched almonds, warmed
400g dark choc, chopped
3/4 cup cream
1/2 tsp almond essence
500g choc melts
gold leaf, for decorating ( I didn't do this bit!)
Place sugar and water in a saucepan over medium heat and stir untikl sugar dissolves. Bring to a simmer, brushind down sides of saucepan with a wet pastry brush. Simmer 8 - 10 mins until syrup turns a light golden colour.
Add warm nuts, swirl pan to coat, return to heat for 3 mins until nuts smell roasted. Spread onto an oven tray lined with baking paper and allow to set into praline.
Crack praline with the back of a metal spoon, place pieces in a strong plastic bag and pound with a metal meat mallet or hammer until finely crushed. Set aside.
Melt chopped choc, cream and essence in a heatproof bowl over simmering water. Stir until smooth, remove from heat and stir in praline. REfrigerate 2 hours or until firm. Roll heaped teaspoonfuls into balls.
Melt half the choc melts. Dip balls in choc and place onto a tray lined with foil to set. Repeat with remaining melts. reheat choc if it becomes too stiff. Use a small paintbrush to place a piece of gold leaf on top of each chocolate, brush around the edges tof gold leaf to give desired effect.
Store n a cool place for up to 2 weeks (if they last that long!!)
2 Tbsp water
75g unblanched almonds, warmed
400g dark choc, chopped
3/4 cup cream
1/2 tsp almond essence
500g choc melts
gold leaf, for decorating ( I didn't do this bit!)
Place sugar and water in a saucepan over medium heat and stir untikl sugar dissolves. Bring to a simmer, brushind down sides of saucepan with a wet pastry brush. Simmer 8 - 10 mins until syrup turns a light golden colour.
Add warm nuts, swirl pan to coat, return to heat for 3 mins until nuts smell roasted. Spread onto an oven tray lined with baking paper and allow to set into praline.
Crack praline with the back of a metal spoon, place pieces in a strong plastic bag and pound with a metal meat mallet or hammer until finely crushed. Set aside.
Melt chopped choc, cream and essence in a heatproof bowl over simmering water. Stir until smooth, remove from heat and stir in praline. REfrigerate 2 hours or until firm. Roll heaped teaspoonfuls into balls.
Melt half the choc melts. Dip balls in choc and place onto a tray lined with foil to set. Repeat with remaining melts. reheat choc if it becomes too stiff. Use a small paintbrush to place a piece of gold leaf on top of each chocolate, brush around the edges tof gold leaf to give desired effect.
Store n a cool place for up to 2 weeks (if they last that long!!)
Louisa's alternative muesli bars
1 cup self raising flour
1 cup rice flakes
1 cup oat flakes
1/2 cup sugar
Mix together.
75g marge/butter
2 tbsp golden syrup
Melt together then mix in with first lot. Add water if needs moistening.
Press into a slice tray & bake at 160c for 20 mins. If I'm making a double
batch, I usually put in rice bubbles as well - especially the yummy big ones
from the healthy food aisle.
200g butter/marge
50g sugar
150g jam
Put into large bowl & mix with electric mixer.
2 eggs
Add & mix again
200g rolled oats
100g cornflour
Work into mix. Press into slice tray. Bake at 180c for 20 - 30 minutes.
Cut into bars while hot but allow to cool befroe moving from tray.
Museli bars from the Yellow cookbook (os opposed to oat slice!)
1 cup rolled oats
1 cup puffed rice
4 weetbix
1 cup dessicated coconut
1/2 cup dries mixed fruit
Combine
1/4 cup brown sugar
1/2 cup honey
5 tablespoons butter/marge
Bring to boil, simmer for 5 minutes stirring frequently.
1/2 cup peanut paste
Add to hot mix. Pour over the fruit/cereal & combine thoroughly. Press mix
into slice tray & refrigerate until firm.
Bon Appertif!
1 cup rice flakes
1 cup oat flakes
1/2 cup sugar
Mix together.
75g marge/butter
2 tbsp golden syrup
Melt together then mix in with first lot. Add water if needs moistening.
Press into a slice tray & bake at 160c for 20 mins. If I'm making a double
batch, I usually put in rice bubbles as well - especially the yummy big ones
from the healthy food aisle.
200g butter/marge
50g sugar
150g jam
Put into large bowl & mix with electric mixer.
2 eggs
Add & mix again
200g rolled oats
100g cornflour
Work into mix. Press into slice tray. Bake at 180c for 20 - 30 minutes.
Cut into bars while hot but allow to cool befroe moving from tray.
Museli bars from the Yellow cookbook (os opposed to oat slice!)
1 cup rolled oats
1 cup puffed rice
4 weetbix
1 cup dessicated coconut
1/2 cup dries mixed fruit
Combine
1/4 cup brown sugar
1/2 cup honey
5 tablespoons butter/marge
Bring to boil, simmer for 5 minutes stirring frequently.
1/2 cup peanut paste
Add to hot mix. Pour over the fruit/cereal & combine thoroughly. Press mix
into slice tray & refrigerate until firm.
Bon Appertif!
Sophie's Zucchini and Corn Pikelets
(from the after school care lady)
1 cup self raising flour1/4 tsp bicarb soda3/4 cup milk1 egg, lightly beaten310g corn kernels, rinsed and drained1 zucchini, grated sweet chilli sauce to serve Sift flour and soda together into a large bowl. Make a well in the centre. Gradually add combined milk and egg, whisking until batter is smooth. Stir in corn and zucchini. Season to taste. Stand for 15 minutes. Heat a large, greased frying pan on medium. Drop tablespoons of mixture into pan, leaving space between each one to allow for spreading. Cook for 1 - 2 minutes, until bubbles form on surface. When they begin to break, turn and cook for 1 minute. Repeat with remaining batter. Serve with sweet chilli sauce.
1 cup self raising flour1/4 tsp bicarb soda3/4 cup milk1 egg, lightly beaten310g corn kernels, rinsed and drained1 zucchini, grated sweet chilli sauce to serve Sift flour and soda together into a large bowl. Make a well in the centre. Gradually add combined milk and egg, whisking until batter is smooth. Stir in corn and zucchini. Season to taste. Stand for 15 minutes. Heat a large, greased frying pan on medium. Drop tablespoons of mixture into pan, leaving space between each one to allow for spreading. Cook for 1 - 2 minutes, until bubbles form on surface. When they begin to break, turn and cook for 1 minute. Repeat with remaining batter. Serve with sweet chilli sauce.
Brenda's Lemonade Scones
2 1/2 cups SR flour 1/4 cup cream 1 cup lemonade few drops vanilla extract Mix all ingredients lightly together. Roll out and cut into rounds as per any other scone recipe. Place on a baking tray and brush tops with a little milk. Bake at 200 degrees for approx 15 mins.
Kate G's Tofu stir fry
cut up veg. cut up tofu put some soy sauce, fish sauce, oyster sauce, a bit of hoi sin if you have it, some ginger and garlic with some oil in the wok, stir till hot, chuck in veg, when cooked chuck in noodles from packet from supermarket, stir up, at last minute put in tofu bits and stir gently just to heat it up. eat yummy yummy. we use the bbq for preference on hot days, saves heating up the kitchen
Julie's dips
I also love the simple corn relish dip.
Jar corn relish. (homebrand fine) and mix with either cream cheese or sour cream.
Easy peasy but Yummy. Happy dipping.Wish I could make them to bring around to save you the trouble.
I love cooking and helping with parties. Sorry.have fun.
BTW I grew up on French onion dip but only for special occasions like new years.Now there are a million dips and choices and I buy three or four weekly forthe kids to snack on. Hommus.Salmon and chunky sorts a favorite and the chilli sauce over cream chees always a hit.Makes french onion hum bug now.
Jar corn relish. (homebrand fine) and mix with either cream cheese or sour cream.
Easy peasy but Yummy. Happy dipping.Wish I could make them to bring around to save you the trouble.
I love cooking and helping with parties. Sorry.have fun.
BTW I grew up on French onion dip but only for special occasions like new years.Now there are a million dips and choices and I buy three or four weekly forthe kids to snack on. Hommus.Salmon and chunky sorts a favorite and the chilli sauce over cream chees always a hit.Makes french onion hum bug now.
Julie's Spinach Cob
I do a lovely spinach dip in a cob. It sounds revolting but always a winner with many people asking for recipe. The kids love it too even with green bits. here it is.
So simple too.
1 packet frozen spinach.(Thawed and very well drained) I squeeze out the excess water.
1 cup mayonnaise
1 packet spring vegetable soup(Dried)(I use continental usually but others ok i'm sure.)
300g sour cream. (I use light )
Mix together and best chilled overnight for more flavour.
Put in cob before serving.
So simple too.
1 packet frozen spinach.(Thawed and very well drained) I squeeze out the excess water.
1 cup mayonnaise
1 packet spring vegetable soup(Dried)(I use continental usually but others ok i'm sure.)
300g sour cream. (I use light )
Mix together and best chilled overnight for more flavour.
Put in cob before serving.
Donna's Raspberry Dressing
INGREDIENTS:
• 1/4 cup raspberry vinegar(or strawberry or blackcurrant)
• 1 lime, juiced
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon sugar
PREPARATION:
Mix all ingredients together to blend well. Serve with salad or toss with a salad for 4.
This raspberry dressing recipe serves 4.
• 1/4 cup raspberry vinegar(or strawberry or blackcurrant)
• 1 lime, juiced
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon sugar
PREPARATION:
Mix all ingredients together to blend well. Serve with salad or toss with a salad for 4.
This raspberry dressing recipe serves 4.
Sally's rice wraps (Sam's favourite)
Here goes, it's our "make -up" recipe. 1 packet of rice paper and some hot water on the table to soak them in.strips of beef marinated in soy sauce, honey and garlic - sauteed. vermicelli lots of veges such as : lettuce carrot (thin strips)mint - necessary spinach bean sprouts dipping sauces. To make the parcels stronger Louise suggests that 2 rice papers are used.
Janet's successful chicken rissoles
I am so excited Buddies, I have finally made a meal that all the children have eaten for tea! Chicken meatballs and white rice. Chicken mince, frozen peas and corn, 1 egg, tablpn mayo and 4 tablpn flour. Place teaspoonfuls on greased tray, cook at 220C for 15min, turn over, cook for 10 min. Yumo. No complaints. Cool.
Dene's tuna mornay
My recipe is out the Womens Weekly basic cookbook, and I adjust it as
needed:
3 tablespoons butter
3 tablespoons plain flour
1 large onion finely chopped
3 or 4 rashers of shortcut bacon, chopped
3 cups milk or part milk and part cream
corn kernels (frozen or tinned)
half a cup tasty cheese OR ricotta
1 tin tuna in springwater or brine
breadcrumbs
tasty cheese extra
melt the butter, add onion and bacon, cook until onion is transparent
add flour, cook for 1-2 minutes
remove from heat, add milk, whisking constantly, return to heat and bring to
boil
remove from heat again, add cheese, corn and tuna
place in oven proof casserole dish, sprinkle with breadcrumbs and cheese,
bake until top browns
serve with rice or pasta
optionally, cook pasta whilst you're making the mornay, mix it all together
in big casserole dish, sprinkle with cheese (no breadcrumbs this time) and
bake in oven til browned. (Homemade pasta bake, very yummy!!)
needed:
3 tablespoons butter
3 tablespoons plain flour
1 large onion finely chopped
3 or 4 rashers of shortcut bacon, chopped
3 cups milk or part milk and part cream
corn kernels (frozen or tinned)
half a cup tasty cheese OR ricotta
1 tin tuna in springwater or brine
breadcrumbs
tasty cheese extra
melt the butter, add onion and bacon, cook until onion is transparent
add flour, cook for 1-2 minutes
remove from heat, add milk, whisking constantly, return to heat and bring to
boil
remove from heat again, add cheese, corn and tuna
place in oven proof casserole dish, sprinkle with breadcrumbs and cheese,
bake until top browns
serve with rice or pasta
optionally, cook pasta whilst you're making the mornay, mix it all together
in big casserole dish, sprinkle with cheese (no breadcrumbs this time) and
bake in oven til browned. (Homemade pasta bake, very yummy!!)
Dulcie's Uncooked Fudge Slice
This is one I have used a couple of times recently, and been asked for the recipe every time. Pretty simple (I originally found it for Rose to do for part of a cub badge task) and can be made ahead. Easy to make a double batch (unless you just want to eat the rest of the condensed milk straight from the tin LOL)
125 g butter
200 g sweetened condensed milk (1/2 tin)
250 g Plain biscuits (1 packet) (ie milk arrowroot)
1 tablespoon cocoa powder
3/4 cup sultanas
1/2 cup coconut
icing:
1 cup icing sugar
1 tablespoons cocoa powder
50g melted butter
1 tablespoons water
1/2 teaspoon vanilla extract
1.Melt butter over a low heat, add condensed milk.
2. Crush biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.
3. Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.
4. Press into a slice tin then ice.
5. To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together.
6. Slice when cool, and store in fridge. Also freezes well.
makes 25 -30 pieces
125 g butter
200 g sweetened condensed milk (1/2 tin)
250 g Plain biscuits (1 packet) (ie milk arrowroot)
1 tablespoon cocoa powder
3/4 cup sultanas
1/2 cup coconut
icing:
1 cup icing sugar
1 tablespoons cocoa powder
50g melted butter
1 tablespoons water
1/2 teaspoon vanilla extract
1.Melt butter over a low heat, add condensed milk.
2. Crush biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.
3. Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.
4. Press into a slice tin then ice.
5. To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together.
6. Slice when cool, and store in fridge. Also freezes well.
makes 25 -30 pieces
Debbie's Latkes
It's almost Chanukah time (when we traditionally make latkes), so I suppose I can give you the recipe again.......
4 large old potatoes
1 small onion
1 small egg
a little bread crumbs
salt and pepper to taste
Grate everything and mix well. Don't leave the mixture, or it'll turn brown.
If making latkes, heat up fry pan with plenty of oil in the bottom.
Drop in tablespoon fulls of mixture, flatten a little and fry till golden brown on both sides.
If making the bake, put oil in the bottom of a low sided baking dish (you need quite a bit of oil) and heat on 220 while you're preparing mixture. When oil is really hot, pour mixture in being careful not to splatter. Flatten it off and give a light sprinkle/spray with oil on the top.
Cook for around an hour or a little more.
I also make this same bake using grated veges such as potato, zucchini, pumpkin etc and add in spinach, mushrooms, corn....what ever.
4 large old potatoes
1 small onion
1 small egg
a little bread crumbs
salt and pepper to taste
Grate everything and mix well. Don't leave the mixture, or it'll turn brown.
If making latkes, heat up fry pan with plenty of oil in the bottom.
Drop in tablespoon fulls of mixture, flatten a little and fry till golden brown on both sides.
If making the bake, put oil in the bottom of a low sided baking dish (you need quite a bit of oil) and heat on 220 while you're preparing mixture. When oil is really hot, pour mixture in being careful not to splatter. Flatten it off and give a light sprinkle/spray with oil on the top.
Cook for around an hour or a little more.
I also make this same bake using grated veges such as potato, zucchini, pumpkin etc and add in spinach, mushrooms, corn....what ever.
Donna's zucchini slice
375g zucchini (don’t be too fussy I throw in whatever I have)
1 large onion
3 rashers bacon
1 cup grated cheddar cheese (I use low fat)
1 cup SR flour
½ cup oil (I use canola)
4 eggs (if you have extra zucchini throw another egg in)
salt
pepper
Coarsely grate unpeeled zucchini and mix with finely chopped onion and bacon, cheese, flour, oil and eggs, season to taste.
Tip: I use a V slicer to do the zucchini and onion
Pour into a greased lamington tin or shallow pyrex dish and bake in moderate oven 30 – 40 mins or until brown
Yummy hot or cold
Source: The Library Cookbook West Torrens Public Library 1985
Brenda's tuna
I don't have a recipe as such, but when I make a sort of tuna casserole thing I make a good quantity of cheese sauce (or omit the cheese for just plain white sauce) and stir through a big can of tuna in brine or springwater, a smallish can of creamed corn and a can of sliced mushrooms and a couple of cups of cooked rice. Use whatever seasonings you prefer (dried tarragon and lemon pepper are nice) to give it some extra flavour.
Put the lot in a deep casserole dish, sprinkle with brated cheese and breadcrumbs, dot with butter and bake until brown on top and heated through.
I only make this when there's virtually no fresh food left in the house! It's all cans and jars!
Put the lot in a deep casserole dish, sprinkle with brated cheese and breadcrumbs, dot with butter and bake until brown on top and heated through.
I only make this when there's virtually no fresh food left in the house! It's all cans and jars!
Louisa's kid/school friendly homemade slices
Here is a random selection of recipes...
Birgit's baked museli bars
200g oil or marge
50g sugar
150g jam
2 eggs
200g rolled oats
100g cornflour
Put butter, sugar & jam in bowl. Mix well, add eggs, mix again. Work oats & cornflour into mix. Press into slice tin, bake at 180c for 20 -30 mins. Cut into bars, allow to cool.
Quick pear slice
1 packet Sao's
1 tbsp cornflour
cold water or syrup from the canned fruit
250g partially drained diced fruit
Line a baking tray with greaseproof paper, & layer half the Sao's. Dissolve cornflour in the small amount of water/syrup. Add to the canned fruit over low heat, stirring until mix thickens. Spred evenly over the Sao's, top with the rest, ice with icing.
Snack rings
1 sheet butter puff pastry (frozen)
1 clove garlic, cut
poppy seeds
Rub frozen pastry sheet with garlic. As sheet becomes soft enough to cut, sprinkle with poppy seeds, & cut into strips 1cm wide, 2cms long (or cut into rounds with scone cutter, & cut out middle ring with smaller cutter). Bake in a moderate oven until pale golden, about 10 minutes
Hope these are of use to you!
Birgit's baked museli bars
200g oil or marge
50g sugar
150g jam
2 eggs
200g rolled oats
100g cornflour
Put butter, sugar & jam in bowl. Mix well, add eggs, mix again. Work oats & cornflour into mix. Press into slice tin, bake at 180c for 20 -30 mins. Cut into bars, allow to cool.
Quick pear slice
1 packet Sao's
1 tbsp cornflour
cold water or syrup from the canned fruit
250g partially drained diced fruit
Line a baking tray with greaseproof paper, & layer half the Sao's. Dissolve cornflour in the small amount of water/syrup. Add to the canned fruit over low heat, stirring until mix thickens. Spred evenly over the Sao's, top with the rest, ice with icing.
Snack rings
1 sheet butter puff pastry (frozen)
1 clove garlic, cut
poppy seeds
Rub frozen pastry sheet with garlic. As sheet becomes soft enough to cut, sprinkle with poppy seeds, & cut into strips 1cm wide, 2cms long (or cut into rounds with scone cutter, & cut out middle ring with smaller cutter). Bake in a moderate oven until pale golden, about 10 minutes
Hope these are of use to you!
Jeany's Chocolate Chip Muffins (Dairy free; Low fat; High fibre)
Ingredients
4 cups Wholemeal Self-Raising Flour
11/2 teaspoons Bicarb Soda 4 Egg Whites
1 cup Chocolate Chips 1 cup Sugar
2 x 120g tubs Apple Puree 1 teaspoon Vanilla Extract
1 cup Rice Milk
Method
Pre-heat oven to 200oC. Coat muffin tins with cooking spray.
Beat Egg Whites, Sugar and Vanilla together using an electric mixer.
Stir Bicarb Soda into Apple Puree (it will froth) and add to bowl.
Stir in Rice Milk and Chocolate Chips.
Gently fold Flour into mixture in one go.
(DO NOT BEAT as this will make the muffins tough)
Spoon into prepared muffin tins.
Bake 15 to 20 minutes or until firm to touch in centre.
Allow muffins to sit in tin for 5 minutes.
Turning onto a wire rack to cool.
These muffins remain moist for several days if kept in the fridge. They also freeze well.
This recipe will make 18 regular muffins and 12 mini muffins, or 24 regular muffins.
4 cups Wholemeal Self-Raising Flour
11/2 teaspoons Bicarb Soda 4 Egg Whites
1 cup Chocolate Chips 1 cup Sugar
2 x 120g tubs Apple Puree 1 teaspoon Vanilla Extract
1 cup Rice Milk
Method
Pre-heat oven to 200oC. Coat muffin tins with cooking spray.
Beat Egg Whites, Sugar and Vanilla together using an electric mixer.
Stir Bicarb Soda into Apple Puree (it will froth) and add to bowl.
Stir in Rice Milk and Chocolate Chips.
Gently fold Flour into mixture in one go.
(DO NOT BEAT as this will make the muffins tough)
Spoon into prepared muffin tins.
Bake 15 to 20 minutes or until firm to touch in centre.
Allow muffins to sit in tin for 5 minutes.
Turning onto a wire rack to cool.
These muffins remain moist for several days if kept in the fridge. They also freeze well.
This recipe will make 18 regular muffins and 12 mini muffins, or 24 regular muffins.
Jeany's slow cook chook
My current favourite (using a limited range of failsafe foods) is to put a whole chook (with a chunk of leek in the cavity), some potatoes, chunks of peeled swede and choko and some whole brussel sprouts, with a sprinkle of salt and a cup or so of chicken stock; cook on high for about 4 hours; then I drain off and thicken the juices with cornflour to make a gravy, remove the potatoes and mash them (with some of the other veges too, to sneak them into my fussy eater!!), before carving the chook and serving.
Philipa's tuna
I make a basic white sauce with cheese. I often fry onion and garlic in the
melted butter first. I add drained tuna, cooked carrots, celery, frozen
peas... capsicum... whatever vegies I have available. I cook pasta or rice
and stir it through , whack it into a casserole dish and stick it under the
grill. Oh ... sprinkle with cheese. Sometimes I have been known to mix
cheese with bread crumbs, crushed crackers and or crushed chips (sorry ...
crisps for you south aussies).
Sorry ... not really specific but I don't follow a recipes. It depends on
what we have available. I make the white sauce without a recipe too...
sometimes that is a bit hit and miss.
melted butter first. I add drained tuna, cooked carrots, celery, frozen
peas... capsicum... whatever vegies I have available. I cook pasta or rice
and stir it through , whack it into a casserole dish and stick it under the
grill. Oh ... sprinkle with cheese. Sometimes I have been known to mix
cheese with bread crumbs, crushed crackers and or crushed chips (sorry ...
crisps for you south aussies).
Sorry ... not really specific but I don't follow a recipes. It depends on
what we have available. I make the white sauce without a recipe too...
sometimes that is a bit hit and miss.
Amanda's chicken and corn soup
I made the best chicken corn soup last night. It took about 10 minutes to make. No-one tell me what they put in those store-bought roast chooks OK? Ingredients:1 can corn kernels 400g1 can creamed corn 400g 2 cups vegie stock half roast chook: give wing, drumstick and skin to kids, coarsely chop/shred the rest.1 egg, beaten Method: Mix cans of corn and stock in a pan, bring to boil. Add chicken, bring to boil. Stir the pot so the soup is going round in a whirlpool; slowly add the egg in a thin stream. When it's all added, turn off the heat. My kids thought it was awesome- better than the chinese restaurant one!
Brenda's chocolate cake that will fix anything
Boiled Chocolate Cake
2 cups (500ml) water
3 cups (660g) caster sugar
250g butter, chopped
1/3 cup (35g) cocoa
1 tspn bicarb soda
3 cups (450g) SR flour
4 eggs, lightly beaten
Grease a deep 24-25cm round cake tin or 2 x 20cm round cake tins and line bottom(s) with baking paper. Preheat oven to 180 degrees.
Combine first 5 ingredients in a large saucepan. Stir over medium heat until the sugar has dissolved, then increase heat and bring to the boil. Reduce heat again and simmer uncovered 5 mins. Let cool for 10 mins.
You can either transfer the mixture to the bowl of an electric mixer or use a hand held mixer straight in the saucepan. Sift in the flour and add the eggs and beat until smooth. At this stage the mixture will be very runny - like chocolate sauce - but don't worry, this is correct.
Pour into tin(s) and bake for approx 50 mins to 1 hour. Test with a skewer in the centre, when cooked leave in tin(s) for about 10 mins before turning out. It's a good idea to run a knife around the edge between the cake and the tin before turning out.
You can ice it if you want, or sprinkle with icing sugar/drinking chocolate or just eat it as it is.
Yum! Enjoy!!
2 cups (500ml) water
3 cups (660g) caster sugar
250g butter, chopped
1/3 cup (35g) cocoa
1 tspn bicarb soda
3 cups (450g) SR flour
4 eggs, lightly beaten
Grease a deep 24-25cm round cake tin or 2 x 20cm round cake tins and line bottom(s) with baking paper. Preheat oven to 180 degrees.
Combine first 5 ingredients in a large saucepan. Stir over medium heat until the sugar has dissolved, then increase heat and bring to the boil. Reduce heat again and simmer uncovered 5 mins. Let cool for 10 mins.
You can either transfer the mixture to the bowl of an electric mixer or use a hand held mixer straight in the saucepan. Sift in the flour and add the eggs and beat until smooth. At this stage the mixture will be very runny - like chocolate sauce - but don't worry, this is correct.
Pour into tin(s) and bake for approx 50 mins to 1 hour. Test with a skewer in the centre, when cooked leave in tin(s) for about 10 mins before turning out. It's a good idea to run a knife around the edge between the cake and the tin before turning out.
You can ice it if you want, or sprinkle with icing sugar/drinking chocolate or just eat it as it is.
Yum! Enjoy!!
Marika's quick and easy Tuna Mornay
can of tuna in brine or springwater (drained)
can of chicken soup (or chicken & corn, or anything else that appeals,
asparagus is nice)
cup of grated cheese
cooked pasta (the amount depends on how many people you are making it for)
and you can also add some other veggies if you want to
Mix it all together, sprinkle some extra grated cheese over the top and bake
for about half an hour.
can of chicken soup (or chicken & corn, or anything else that appeals,
asparagus is nice)
cup of grated cheese
cooked pasta (the amount depends on how many people you are making it for)
and you can also add some other veggies if you want to
Mix it all together, sprinkle some extra grated cheese over the top and bake
for about half an hour.
Brenda's Baked Steak
1 or 2 slices blade steak per person (depends on appetite and size of slices, I get my butcher to do it and make a decision when I've seen the bit of meat he's cutting up - sliced to about 1.5 cms thick)
few tablespoons plain flour
couple of teaspoons each white sugar and mustard powder
1 can tomato soup
2 tablespoons each worcestershire and soy sauce
approx 1/2 cup beef stock
Mix together the flour, sugar and mustard powder. Trim the slices of meat of as much fat as you can, and generously coat each in the flour mixture.
Place in either a deep casserole or the slow cooker. Mix together the soup, sauces and enough beef stock to cover the meat, and pour over. Either leave in the slow cooker for however long these things take (I think it was approx 6 hours on Sunday) or bake in the oven at 160 degrees for approx 2.5 hours.
Serve with mash and veggies.
few tablespoons plain flour
couple of teaspoons each white sugar and mustard powder
1 can tomato soup
2 tablespoons each worcestershire and soy sauce
approx 1/2 cup beef stock
Mix together the flour, sugar and mustard powder. Trim the slices of meat of as much fat as you can, and generously coat each in the flour mixture.
Place in either a deep casserole or the slow cooker. Mix together the soup, sauces and enough beef stock to cover the meat, and pour over. Either leave in the slow cooker for however long these things take (I think it was approx 6 hours on Sunday) or bake in the oven at 160 degrees for approx 2.5 hours.
Serve with mash and veggies.
Brenda's Sticky Date Pudding
serves around 12
275 g dried pitted dates, chopped roughly
450 ml water
1 tspn bicarb soda
100 g softened butter
275 g caster sugar
3 eggs
275 g SR flour
1 tspn vanilla extract
SAUCE
160 g brown sugar
250 ml cream
200 g butter
Preheat oven to 180. Grease a large rectangular ceramic baking dish.
Bring dates and water to boil in a small saucepan and let boil uncovered for about 5 mins. Mix in the bicarb soda and let cool.
Cream the butter and sugar until pale. Add the eggs one at a time, beating well after each one. Sift in the flour. Add the date mixture and vanilla extract and mix well.
Pour into the prepared baking dish and bake for approx 30 - 40 minutes or until a skewer in the centre comes out clean.
To make the sauce, put all ingredients in a saucepan and stir over medium heat until sugar is dissolved. Bring to the boil, remove from heat and cool slightly.
Carefully pour the sauce over the cooked pudding. Return to the oven for another 5 minutes. Serve with cream or vanilla ice cream.
Enjoy!!!
275 g dried pitted dates, chopped roughly
450 ml water
1 tspn bicarb soda
100 g softened butter
275 g caster sugar
3 eggs
275 g SR flour
1 tspn vanilla extract
SAUCE
160 g brown sugar
250 ml cream
200 g butter
Preheat oven to 180. Grease a large rectangular ceramic baking dish.
Bring dates and water to boil in a small saucepan and let boil uncovered for about 5 mins. Mix in the bicarb soda and let cool.
Cream the butter and sugar until pale. Add the eggs one at a time, beating well after each one. Sift in the flour. Add the date mixture and vanilla extract and mix well.
Pour into the prepared baking dish and bake for approx 30 - 40 minutes or until a skewer in the centre comes out clean.
To make the sauce, put all ingredients in a saucepan and stir over medium heat until sugar is dissolved. Bring to the boil, remove from heat and cool slightly.
Carefully pour the sauce over the cooked pudding. Return to the oven for another 5 minutes. Serve with cream or vanilla ice cream.
Enjoy!!!
Leonie's Shortbread
Makes about 36
Prep 20 mins (+30 mins chill time)
Cooking 25-30 mins
250g butter, at room temperature, cubed
110g (1/2 cup) sugar
1 ½ tsp vanilla essence
300g (2 cups) plain flour
Extra plain flour (optional)
Extra sugar, for sprinkling
1. Line baking trays with non stick baking paper
2. Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl until just creamy. Add the flour and use your hands to combine until a firm dough forms.
3. Turn onto a lightly floured surface and knead lightly until smooth. Roll out the dough until 1 cm thick and use a star shaped cutter (5cm in diameter from point to point) to cut out biscuits. Place on lined trays. Re-roll any left over dough and repeat.
4. Sprinkle the biscuits with a little extra sugar and place in the fridge for 30 minutes to chill. Preheat oven to 160C.
5. Transfer shortbread from the fridge to preheated oven. Bake, swapping the trays halfway through cooking, for 25-30 minutes, or until light golden and cooked through. Remove from oven and cool on trays.
These more-ish biscuits will keep in an airtight container for up to 1 week.
Prep 20 mins (+30 mins chill time)
Cooking 25-30 mins
250g butter, at room temperature, cubed
110g (1/2 cup) sugar
1 ½ tsp vanilla essence
300g (2 cups) plain flour
Extra plain flour (optional)
Extra sugar, for sprinkling
1. Line baking trays with non stick baking paper
2. Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl until just creamy. Add the flour and use your hands to combine until a firm dough forms.
3. Turn onto a lightly floured surface and knead lightly until smooth. Roll out the dough until 1 cm thick and use a star shaped cutter (5cm in diameter from point to point) to cut out biscuits. Place on lined trays. Re-roll any left over dough and repeat.
4. Sprinkle the biscuits with a little extra sugar and place in the fridge for 30 minutes to chill. Preheat oven to 160C.
5. Transfer shortbread from the fridge to preheated oven. Bake, swapping the trays halfway through cooking, for 25-30 minutes, or until light golden and cooked through. Remove from oven and cool on trays.
These more-ish biscuits will keep in an airtight container for up to 1 week.
Janet's Baileys Dip
The baileys dip is a carton of sour cream, big splosh of Baileys and some brown sugar. Lovely to dip watermelon, rockmelon, strawberries and pineapple in! Nice to dip chocolate sticks or shortbread in too!
Dene's Cheese straws
1 1/2 cups flour
2 cups grated cheddar
1 1/2 cups grated parmesan
6 tbl butter/margarine
process until nice and crumby.
Add 1 egg and 1/4 cup milk, process til it comes together.
knead carefully, then roll out into twists or straws.
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