Shortbread by Kate G

Shortbread

250g soft butter

1/3 cup caster sugar

Slosh of vanilla

1/4 cup rice flour

2.5 cups of plain flour

Cream butter and sugar. Mix in vanilla. Work in flours, add a bit extra flour if too sticky still. Flour the bench, make a ball of dough, take out frustrations by whacking dough ball nice and flat on the bench. Use a floured rolling pin if you want to, or spread one of those evil plastic supermarket bags and roll over that, I find it works a treat. Cut out shapes, then use a spatula or a solid BBQ scraper steak flipper thing to carefully lift shapes onto a flat tray with baking paper on it. Poke shapes gently with a fork, and sprinkle more caster sugar on to. Pop the tray in the fridge for 15+ mins so the biscuits hold shape better in the oven. Preheat oven to 140-150, bake shapes for about 12-15 mins till just getting slight blush of tan on the edges. Yum yum.

Christmas Eggnog

Christmas Eggnog

Makes about 4 cups (Damien usually doubles it)

3 eggs, separated
1/4 cup caster sugar
2 1/2 cups milk
1 Tablespoon rum
1/2 teaspoon vanilla essence
1/2 cup thickened cream, whipped
Ground nutmeg to serve

Beat egg whites in a small bowl with an electric mixer until soft
peaks form. Add yolks and sugar, beat until sugar is dissolved.

Fold in milk, rum and essenece. Cover; refrigerate for about 2 hours,
or until cold.

Just before serving, fold in cream. Divide between glasses; sprinkle
with ground nutmeg.


Enjoy,
Cate

Macadamia Crusted Chicken Tenderloins

Chicken Tenderloins (for your family size)
1 cup each of fresh breadcrumbs and finely chopped macadamias
(less or more depending on number of tenderloins)
1-2 eggs, beaten
Seasoned flour

Coat tenderloins in flour, dredge through eggs, and coat with breadcrumb and macadamia mix.

Deep or shallow fry until golden brown.

Can be served as part of a warm salad, or as a dipper with mango chilli salsa – will send recipe for that another time. I’ve also served it with a fried rice – it seems to be fairly versatile.

Enjoy.

Cate

Apple Crumble

Apple crumble is great. I boil up the granny smith apples with a little water and lemon juice or lemon barley water. If it's too tart, I add a little brown sugar.

For the crumble, I use wholemeal flour and a few oats as well. The proportions I use are 3:2:1 with 3 being the flour, 2, the butter and 1 the sugar. I then add some cinnamon. Nowadays I don't measure the proportions, but recognise the feel of the butter and flour. I like to use as much butter as will just bring the flour together.....if that makes sense.

Yum!!

Debbie

Every summer I bust out my old Vacola kit and bottle plums and apricots and apples and tomatoes and whatever else is around, all in water, no sugar. easy peasy and have nice fruit in my cupboard all year round for crumble, apricot chicken, plum pie, tomato all kinds of things. Its awesome.

KateG

That's why I have tins of pie apple (no added sugar) in the cupboard, Dot!

Pie apricots are yummy too, and much less sugar & empty calories than tinned apricots in syrup or juice!

Anne

I can never remember the proportions.... thanks Debbie

Dot (who's been known not to cook the Granny Smith's first, dessert usually being a last minute decision because people are still hungry or are demanding a late supper!)

I do half crushed pineapple/half apple..hmmmmmmm..

Linda (0: