Low Allergy Fruit Loaf

Low Allergy Fruit Loaf

(Adapted from an Angus Park Fruit Medley recipe)

200 g chopped dried fruit of your choice
1 cup sunflower kernels (or coconut)
1 cup SR Flour,(Orgran gluten free)
½ cup dark brown sugar
1 cup apple juice

Mix all together, bake in a lined loaf tin for 45 minutes in a moderate
oven.

This loaf can be glazed with marmalade. which makes it look really good.

Jelly Slice

Jelly Slice

Base:

185g butter, melted (butter not marg – marg makes the base go soggy!

1 packet crushed scotch fingers (or marie or chocolate or…)

Line a 21 x 36 cm pan with baking paper

Combined melted butter and biscuits.

Press firmly into prepared pan.

Refrigerate

Middle:

2 tsp gelatine

½ cup boiling water

2 tbsp lemon juice (or as I had LOTS of lemon juice I forgot about the boiling water and had just over ½ cup of hot lemon juice!!)

395g sweetened condensed milk

Pour condensed milk into bowl.

Beat in gelatine that has been melted in (hot) lemon juice and/or boiling water.

Pour over biscuit base.

Refrigerate for one hour or until set.

Then the Jelly top:

Make jelly as per pack instructions, adding 2 tsp extra gelatine.

Cool slightly then pour over chilled slice and refrigerate one hour or until set.

Finally…

Cut up and enjoy!

No-Stir Risotto

No-Stir Risotto

Ingredients

2 cloves garlic, crushed

1 large brown onion, finely diced

100g lean bacon, diced

100g mushrooms, sliced

1½ cups Arborio rice

1L chicken stock, hot

100g sundried tomatoes, chopped

½ large red capsicum, roasted and sliced (or ½ cup pre-purchased)

1 cup baby spinach leaves

1/3 cup grated parmesan cheese

2 tablespoons cream

Method

1. Heat sauté pan on medium heat, add a few drops of olive oil.
2. Cook onion and garlic until soft, add bacon and mushrooms and cook for approximately 2 minutes or until mushrooms start to soften.
3. Add rice and cook, stirring, for 4 minutes or until rice turns clear.
4. Add all the chicken stock, stir well.  Reduce heat to medium low.  Cook, covered, for 15 minutes.
5. Stir through sundried tomatoes, roasted capsicum and baby spinach, and cook for 5 minutes.
6. Add cream and cheese, and pepper to taste.
7. Allow to stand for 5 minutes before serving.

Note: This recipe was designed for The Chef’s Toolbox 28cm Saute Pan.  If you do not own a good quality, heavy based, non-stick pan, you will need to use much more oil in steps 1 and 2, and stir frequently to prevent sticking.  Information on the Saute Pan can be found at www.chefstoolbox.com

Coconut Ice

Coconut Ice

2 cups sugar

½ cup milk

¾ cup coconut

1 teaspoon butter.

Boil the sugar and milk for five minutes, stirring slowly.

Add butter and coconut and boil for one minute.

Remove from fire, beat to a cream and then pour into dish.

They say a wet dish. I use baking paper.

I do this recipe twice. The first, as it, will cover the bottom of a 18 x 27cm lamington tin.

The second time I add pink colouring to make the second layer.

I really don’t like anyone else’s coconut slice. I especially don’t like the condensed milk ones!

Chocolate Slice

Chocolate Slice

BASE

125g (4oz) butter (margarine makes it flufflier!)

½ cup brown sugar, firmly packed

1 cup coconut

½ cup plain flour

1/3 cup self-raising flour

1 tablespoon cocoa

1 egg

ICING

1 cup icing sugar

1 tablespoon cocoa

1 teaspoon soft butter

1 tablespoon milk (approximately)

Base:

Melt butter over low heat add and stir in sugar, coconut, sifted flours and cocoa.

Then lightly beaten egg.

Spread mixture evenly over base of well greased 28cm x 18cm lamington tin.

Bake in moderate oven for 20minutes or until just firm to touch.  Spread with icing immediately.

Baileys Balls

Bailey Balls: (for those who asked)

250g pkt plain sweet biscuits crushed finely

1 1/2 cups desiccated coconut

395g can condensed milk

2 tablespoons cocoa (sifted)

3 tablespoons Baileys

Place biscuits, 1 cup coconut and remaining ingredients in a bowl and mix well. Using wet hands, roll mixture into small balls. roll balls in remaining coconut to coat. Refrigerate so they harden. Yummy!!

Passionfruit Shortbread

Passionfruit Shortbread: 

(for those who asked for this one too)

250g butter softened

2/3 cup caster sugar

1 teaspoon vanilla extract

2 cups plain flour – sifted

1/2 cup corn flour

2 passionfruits (pulp only)

Beat butter, sugar and vanilla in large bowl until mixture is light and fluffy. Stir in passionfruit pulp. Stir in flours. Roll 2 teaspoons of mixture into balls and place on oven trays lined with baking paper. Bake in a slow oven (160c) for 12-15 mins until just golden. Stand on trays to cool. Enjoy!!

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