Merrin's Quiches

pastry base
2 diced onions
5 eggs
grated cheese

add either:

block of cooked and squeezed spinach (or chopped steamed silverbeet) and crumbled fetta

or

1 can of creamed corn and
1 can or corn kernels and
dash of curry powder and heaps of pepper (black and cayenne)

grated cheese and sliced tomato on top

add herbs, bacon or whatever if you want

and a bit of sr flour if it looks too runny

YUM.

:-)

Merrin

Andrew's Perfect Scrumptious Gorgeous Buns.

Breadmaker Hot Cross Buns
Ingredients
1 lb (450 g) breadmaker flour reserve 2 oz/50 g for the crosses and a little extra for dusting)
10g breadmaker yeast
2 oz (50 g) dk brown sugar
1 level teaspoon mixed spice
½ level teaspoon cinnamon
½ level teaspoon freshly grated nutmeg
1 level teaspoon salt
5 fl oz (150 ml) milk
1 large egg, beaten
2 oz (50 g) butter, at room temperature
4 oz (110 g) currants
2 oz (50 g) sultanas

For the glaze:

2 level tablespoons granulated sugar


First of all pop the ingredients for the dough, excluding the currants and sultanas into the breadmaker along with 1½-2 fl oz (40-55 ml) water, in the order your manual instructs. Then set it to the ‘dough raisin’ mode (or equivalent setting) and press the start button. When the ‘raisin’ bleep blinks, add the currants etc and then continue to mix until the dough is ready.

After that, turn the dough out on to a lightly floured work surface, knead it briefly, then divide it into 12 round portions and place them on the greased baking sheet, leaving plenty of room around each one. Use a sharp knife to make a cross on the top of each bun. Then cover them with the oiled polythene bag and leave them to rise, which will take about 30 minutes by which time the buns will have almost doubled in size and are ready.

While that’s happening, pre-heat the oven to gas mark 7, 425°F (220°C) and make the crosses. Form a paste with 2 oz/50 g flour and 1½-2 tablespoons water, then roll this out and cut into ¼ inch (5 mm) strips. When the buns have risen, brush the strips with water to make them stick and place them on top of the buns along the indentations you made earlier. Then place the baking sheet on a high shelf in the oven and bake them for about 15 minutes.

While they are cooking, make the glaze by slowly melting together the sugar and 2 tablespoons water in a pan over a gentle heat until all the sugar grains have dissolved and you have a clear syrup. As soon as the buns come out of the oven, brush them immediately with the glaze while they are still warm.

Makes 12

Donna's No Stir Risotto

No Stir Risotto
Serves 4

2 garlic cloves crushed
100g lean diced bacon or smoked leg ham
100g sundried tomatoes – chopped
Handful baby spinach leaves – chopped or torn
100g mushrooms – sliced
1 large onion – finely diced
½ large red capsicum (oven roasted and sliced)
1½ cups Arborio rice
1 litre chicken stock
1/3 cup grated parmesan cheese
2 tablespoons cream
Pepper to taste

1. Heat sauté pan
2. Cook onion and garlic – add bacon and mushrooms and cook until soft – approx 2 mins
3. Add rice and cook, stirring over medium heat for 4 minutes or until rice turns clear
4. Heat stock in microwave whilst doing step 3
5. Add all hot stock, cover and reduce heat to medium low – cook for about 15 mins (do not uncover)
6. Add sundried tomatoes, roasted capsicum and baby spinach, lightly stir through, cover and cook for 5 mins
7. Increase the heat and stir in the cream and half the cheese – cook for approx 30 secs, stirring well
8. Remove from heat, fold in remaining cheese, black pepper for taste
9. Stand for 5 mins
10. Serve with extra parmesan cheese

monkeyboyzmum wrote:
> had three glasses of red while preparing the risotto

Hmmm.

'I love cooking with wine; sometimes I even put it in the cooking!'

Chris

Beck's marshmallows

1 1/2 tablespoons gelatine
100 ml cold water
Pinch salt
1 1/4 cups sugar
140ml hot water
Colouring (optional)
Flavouring (optional)
Coconut

1. Place gelatine, cold water, and salt in a mixing bowl
2. Place sugar and hot water in a saucepan and bring to boiling point
3. Pour over gelatine and stir until gelatine has dissolved
4. Beat until thick and white
5. add colour and flavour if you want (I added some vanilla extract and some cochineal colour)
6. Pour into a buttered tray
7. stand until set
8. cut into squares and toss in coconut

Sophie's Warm roasted vegetable salad

10 minutes preparation + 40 minutes cooking

Serves 4
15 serves fruit/vegetables

You'll need:

300g butternut pumpkin, peeled and chopped into 2cm cubes
2 potatoes, peeled and chopped into 2cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, chopped into eighths
100g flat mushrooms, quartered
Olive or canola oil spray
1 bunch English spinach leaves, washed and drained

Dressing
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon honey
1 tablespoon fresh basil, chopped

Preheat oven to 220 degrees C. Line a large baking tray with baking paper. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly spray with oil. Bake for 30-40 minutes, turning after 15 minutes. Mix dressing ingredients in a small bowl. When vegetables are cooked, pour over dressing. Line serving dish with spinach leaves and pile roast vegetables on top. Serve immediately.

Variation: Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.

Serving suggestion: Serve with roast meat.