I cup rice
4 cups milk
sugar to taste
knob of butter
Bring rice and milk to boil stirring. Turn down and simmer (watch) for about 15min or till absorbed and creamy. Add sugar and butter. Serve hot or cold with cream or ice cream.
Saturday, May 31, 2008
Rice Bubble Date Slice
Melt together 125g butter and 250g chocolate. Mix in 1 cup chopped dates and 1/2 cup sugar and stir till a paste. Add to 4 cups rice bubbles. Press into slab tin and set in fridge.
Risotto
1 onion, diced
1 clove garlic
2 tsp marg
2 tsp marg
2 cups arborio rice
6 cups (1 1/2L) stock
2 stock cubes
1/3 cup white wine
3 Tbs parmesan cheese
Vege risotto
2 cups mushrooms
1 cup beans
1 cup corn
1 red capsicum
Chicken and Spinach
500g chicken breast
250g pkt frozen spinach, thawed and drained
Cook onion and garlic with marg. Add rice and cook 2mins stirring frequently. Add 2 cups stock liquid and cubes, bring to boil, reduce to simmer, stir frequently, until absorbed. [Add raw chicken] Add wine and 2 cups stock liquid, boil. [Add veges] until absorbed. Add final 2 cups liquid stock, stirring frequently until absorbed. Stir in cheese [spinach] and pepper.
2 stock cubes
1/3 cup white wine
3 Tbs parmesan cheese
Vege risotto
2 cups mushrooms
1 cup beans
1 cup corn
1 red capsicum
Chicken and Spinach
500g chicken breast
250g pkt frozen spinach, thawed and drained
Cook onion and garlic with marg. Add rice and cook 2mins stirring frequently. Add 2 cups stock liquid and cubes, bring to boil, reduce to simmer, stir frequently, until absorbed. [Add raw chicken] Add wine and 2 cups stock liquid, boil. [Add veges] until absorbed. Add final 2 cups liquid stock, stirring frequently until absorbed. Stir in cheese [spinach] and pepper.
Mushroom Risotto (Mum's)
550g uncooked rice
50g butter
100mls white wine
70mls chicken stock
2 chopped shallots
6 mushrooms (pref. oyster)
1 Tbs olive oil
1 clove garlic, chopped
1 sprig thyme
Fry garlic and shallots in butter and oil. Add mushrooms till soft. Add wine and stock. Bring to boil, add rice and cook on low heat till rice is cooked. Add more stock if gets too dry. Garnish with parmesan cheese.
50g butter
100mls white wine
70mls chicken stock
2 chopped shallots
6 mushrooms (pref. oyster)
1 Tbs olive oil
1 clove garlic, chopped
1 sprig thyme
Fry garlic and shallots in butter and oil. Add mushrooms till soft. Add wine and stock. Bring to boil, add rice and cook on low heat till rice is cooked. Add more stock if gets too dry. Garnish with parmesan cheese.
Rice Crust Quiche
1/4 cup rice
2 tsp vegemite
1 1/2 cups hot water
1 egg, lightly beaten
1/2 cup grated tasty cheese
2 tsp plain flour
Filling:
1/2 cup chopped ham
1/2 cup sliced mushrooms
1 cup grated tasty cheese
3 eggs, lightly beaten
1/2 cup cream
1/2 cup milk
seasonings to taste
1 med zucchini, sliced thinly
1 medium tomato
watercress
Mix vegemite with water. Cook rice in stock in microwave until all liquid absorbed and rice is cooked. Add egg, cheese and flour, mix well. Press rice mixture into greased pie plate, microwave 6 mins on HIGH. Filling: Place ham, mushrooms and 1/4 of the cheese into the crust. Whisk together eggs, cream, milk and seasoning and pour slowly into crust. Arrange zucchini, garnish with fresh sliced tomato and watercress. Sprinkle over remaining cheese. Microwave 8 mins on MEDIUM.
2 tsp vegemite
1 1/2 cups hot water
1 egg, lightly beaten
1/2 cup grated tasty cheese
2 tsp plain flour
Filling:
1/2 cup chopped ham
1/2 cup sliced mushrooms
1 cup grated tasty cheese
3 eggs, lightly beaten
1/2 cup cream
1/2 cup milk
seasonings to taste
1 med zucchini, sliced thinly
1 medium tomato
watercress
Mix vegemite with water. Cook rice in stock in microwave until all liquid absorbed and rice is cooked. Add egg, cheese and flour, mix well. Press rice mixture into greased pie plate, microwave 6 mins on HIGH. Filling: Place ham, mushrooms and 1/4 of the cheese into the crust. Whisk together eggs, cream, milk and seasoning and pour slowly into crust. Arrange zucchini, garnish with fresh sliced tomato and watercress. Sprinkle over remaining cheese. Microwave 8 mins on MEDIUM.
Rainbow Party Cake (Great Grandma's)
4 eggs
1 3/4 cups sugar
2 cups SR flour
60g butter
1 cup hot milk
vanilla
pink colouring
1 1/2 Tbs cocoa
2 Tbs milk, extra
Beat eggs well, gradually add sugar. Beat 5mins. Sift flour, fold into egg mixture. Lastly fold in melted butter with hot milk and vanilla. Divide into three portions. Leave one plain, colour one pink. Add blended cocoa and extra milk to the third. Fill into 3 well greased 8" sandwich tins with paper in base. Mod oven 25mins When baking, put pink layer on upper shelf. Sandwich together with washed moch cream or whipped cream and ice.
Washed Moch Cream
4 Tbs butter
4 Tbs caster sugar
vanilla
Beat butter and sugar to a cream, adding vanilla. Cover with water, rinse off, beat. Repeat until sugar is dissolved.
1 3/4 cups sugar
2 cups SR flour
60g butter
1 cup hot milk
vanilla
pink colouring
1 1/2 Tbs cocoa
2 Tbs milk, extra
Beat eggs well, gradually add sugar. Beat 5mins. Sift flour, fold into egg mixture. Lastly fold in melted butter with hot milk and vanilla. Divide into three portions. Leave one plain, colour one pink. Add blended cocoa and extra milk to the third. Fill into 3 well greased 8" sandwich tins with paper in base. Mod oven 25mins When baking, put pink layer on upper shelf. Sandwich together with washed moch cream or whipped cream and ice.
Washed Moch Cream
4 Tbs butter
4 Tbs caster sugar
vanilla
Beat butter and sugar to a cream, adding vanilla. Cover with water, rinse off, beat. Repeat until sugar is dissolved.
Friday, May 30, 2008
Scones (Nanna's)
3 cups SR flour
250ml lemonade
250ml cream
Combine flour, lemonade and cream. Mix with knife. Separate into scone sizes. Bake in 200C oven 12min. Serve with cream and jam.
250ml lemonade
250ml cream
Combine flour, lemonade and cream. Mix with knife. Separate into scone sizes. Bake in 200C oven 12min. Serve with cream and jam.
Sticky Date Pudding
250g pitted dates, chopped
1 tsp bicarb soda
1 1/2 cups boiling water
125g butter, softened
1 cup brown sugar
1 tsp vanilla
2 eggs
1 3/4 cups SR flour
Preheat oven to 180°C. Grease and line 7cm deep, 22cm cake pan. Place dates and bicarb soda in bowl with boiling water. Allow to stand 20mins. Beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time. Fold through flour and date mixture until combined. Bake 35-40mins until skewer comes out clean.
1 tsp bicarb soda
1 1/2 cups boiling water
125g butter, softened
1 cup brown sugar
1 tsp vanilla
2 eggs
1 3/4 cups SR flour
Preheat oven to 180°C. Grease and line 7cm deep, 22cm cake pan. Place dates and bicarb soda in bowl with boiling water. Allow to stand 20mins. Beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time. Fold through flour and date mixture until combined. Bake 35-40mins until skewer comes out clean.
Caramel Sauce
1 cup brown sugar
300ml cream
1/2 tsp vanilla
60g butter
Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until boiling. Reduce to medium-low. Simmer 2mins. Pierce pudding all over with skewer. Por 1/2 cup warm sauce over warm pudding. Stand 10mins. Cut into wedges and serve with remaining sauce.
Steak and Kidney Pie
1kg steak and kidney
2 Tbs flour
1/4 tsp vegemite
2 beef stock cubes
water
2 sheets puff pastry
milk
Dice meat and remove fat, put in saucepan, mix in flour coating meat. Add vegemite, stock cubes and enough water to cover meat. Bring to boil stirring occasionally until sauce thickens. Simmer 1hr with lid on. Allow to cool. Line pie dish with 1 sheet of pastry. Place meat in pie dish, cover with other sheet of pastry. Pinch sides with fork, stab top for hole. Brush with milk. Cook in oven 180C till brown (about 20mins)
2 Tbs flour
1/4 tsp vegemite
2 beef stock cubes
water
2 sheets puff pastry
milk
Dice meat and remove fat, put in saucepan, mix in flour coating meat. Add vegemite, stock cubes and enough water to cover meat. Bring to boil stirring occasionally until sauce thickens. Simmer 1hr with lid on. Allow to cool. Line pie dish with 1 sheet of pastry. Place meat in pie dish, cover with other sheet of pastry. Pinch sides with fork, stab top for hole. Brush with milk. Cook in oven 180C till brown (about 20mins)
Toad in the Hole
500g lean sausages
tomato sauce
1 onion, grated
1 1/2 cups flour
salt
2 eggs
milk
Prick sausages. Boil about 5mins in water. Cut in halves, dip in tomato sauce. Arrange in greased air plate, cover with grated onion. Sift flour and salt, add eggs and a little milk, beat well. Add more milk to make a pouring batter, pour over sausages. Bake 220C about 1/2 hr.
tomato sauce
1 onion, grated
1 1/2 cups flour
salt
2 eggs
milk
Prick sausages. Boil about 5mins in water. Cut in halves, dip in tomato sauce. Arrange in greased air plate, cover with grated onion. Sift flour and salt, add eggs and a little milk, beat well. Add more milk to make a pouring batter, pour over sausages. Bake 220C about 1/2 hr.
Sherpa Stew
2 cups cavatelli or other thin tube-shaped pasta
1 Tbs oil
2 onions, thinly sliced (about 1 1/2 cups)
8 garlic cloves, thinly sliced
1 Tbs minced fresh ginger
2 tomatoes, cut into 1/4 inch dice
4 cups Chicken Stock or Vegetable Stock
3-4 Tbs soy sauce
2 tsp hot paprika
4 cups stemmed, washed spinach leaves
Cook the cavatelli in 4 litres of boiling water until al dente, about 8 minutes. Drain in a colander, rinse with cold water until cool, and drain again. Heat oil in a wok or large saucepan. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 minutes. Stir in tomatoes and cook about 2 minutes. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil. Reduce the heat and simmer the stew until richly flavored, 5 to 10 minutes. Stir in the cavatelli and simmer for 2 minutes. Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the seasoning, adding tamari or paprika to taste.
1 Tbs oil
2 onions, thinly sliced (about 1 1/2 cups)
8 garlic cloves, thinly sliced
1 Tbs minced fresh ginger
2 tomatoes, cut into 1/4 inch dice
4 cups Chicken Stock or Vegetable Stock
3-4 Tbs soy sauce
2 tsp hot paprika
4 cups stemmed, washed spinach leaves
Cook the cavatelli in 4 litres of boiling water until al dente, about 8 minutes. Drain in a colander, rinse with cold water until cool, and drain again. Heat oil in a wok or large saucepan. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 minutes. Stir in tomatoes and cook about 2 minutes. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil. Reduce the heat and simmer the stew until richly flavored, 5 to 10 minutes. Stir in the cavatelli and simmer for 2 minutes. Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the seasoning, adding tamari or paprika to taste.
Sugar coated peanuts
500g raw peanuts (with red skins on)
2 cups sugar
2 cups water
1 tsp pink food colouring
Combine all ingredients in large, heavy frying pan. Do not stir at all. Shake pan a little to distribute food colouring. Bring to boil, boil steadily 10mins without stirring. Remove from heat. Stir with a fork until peanuts become sugar coated. Turn out and cool on tray.
2 cups sugar
2 cups water
1 tsp pink food colouring
Combine all ingredients in large, heavy frying pan. Do not stir at all. Shake pan a little to distribute food colouring. Bring to boil, boil steadily 10mins without stirring. Remove from heat. Stir with a fork until peanuts become sugar coated. Turn out and cool on tray.
Sultana and Coconut Slice
150g butter, melted
1/2 cup brown sugar
1 cup plain flour
1 cup desiccated coconut
Topping
2 eggs
1 cup brown sugar
1/2 cup plain flour
1/2 tsp baking powder, sifted
1 1/2 cups sultanas
Preheat oven to 180C. Place butter, sugar, flour and coconut in a bowl and mix to combine. Press the mixture into a lined 20x30cm tin. Bake for 15mins or until golden. Set aside. To make topping, beat eggs and sugar until thick and pale. Fold through flour and baking powder. Stir in sultanas. Spread the topping over the base and bake 25mins or until golden brown. Allow to cool in tin and cut into squares.
1/2 cup brown sugar
1 cup plain flour
1 cup desiccated coconut
Topping
2 eggs
1 cup brown sugar
1/2 cup plain flour
1/2 tsp baking powder, sifted
1 1/2 cups sultanas
Preheat oven to 180C. Place butter, sugar, flour and coconut in a bowl and mix to combine. Press the mixture into a lined 20x30cm tin. Bake for 15mins or until golden. Set aside. To make topping, beat eggs and sugar until thick and pale. Fold through flour and baking powder. Stir in sultanas. Spread the topping over the base and bake 25mins or until golden brown. Allow to cool in tin and cut into squares.
Stroganoff
600g chicken breast (or beef or veal)
1 cup onion
3 cups mushrooms
375ml can evaporated milk
2 Tbs tomato paste
1 Tbs paprika
2 gherkins
1 clove garlic
1 Tbs cornflour
Brown chicken with garlic, add onion, add mushrooms, add gherkins, stock powder, tomato paste, paprika and stir well. Blend cornflour into milk, add to pan, stir continuously until sauce boils. Pepper.
*via Simply Too Good To Be True
1 cup onion
3 cups mushrooms
375ml can evaporated milk
2 Tbs tomato paste
1 Tbs paprika
2 gherkins
1 clove garlic
1 Tbs cornflour
Brown chicken with garlic, add onion, add mushrooms, add gherkins, stock powder, tomato paste, paprika and stir well. Blend cornflour into milk, add to pan, stir continuously until sauce boils. Pepper.
*via Simply Too Good To Be True
Shortbread
250g butter
1 tsp vanilla
1/3 cup castor sugar
2 1/4 cups plain flour
1/4 cup ground rice
Cream butter and vanilla until light and fluffy, gradually beat in sugar, beat until very creamy. Work in sifted dry ingredients. Knead well on lightly floured surface until mixture is smooth. Press into lightlu greased 18cmx28cm lamington tin, cut into bars, prick each bar with fork. slow oven 50-60min
1 tsp vanilla
1/3 cup castor sugar
2 1/4 cups plain flour
1/4 cup ground rice
Cream butter and vanilla until light and fluffy, gradually beat in sugar, beat until very creamy. Work in sifted dry ingredients. Knead well on lightly floured surface until mixture is smooth. Press into lightlu greased 18cmx28cm lamington tin, cut into bars, prick each bar with fork. slow oven 50-60min
Spinach Cob Dip #1
1 large cob loaf
500g frozen spinach
30g pkt spring vegetable or french onion soup
1 cup cream cheese
4 spring onions
190g can water chestnuts, sliced
Hollow out cob loaf and cut bread into 3cm squares. Mix all ingredients together. Place mixture into the cob loaf and serve with the bread.
500g frozen spinach
30g pkt spring vegetable or french onion soup
1 cup cream cheese
4 spring onions
190g can water chestnuts, sliced
Hollow out cob loaf and cut bread into 3cm squares. Mix all ingredients together. Place mixture into the cob loaf and serve with the bread.
Spinach Cob Dip #2
Cob loaf
I pkt cheese and leak soup mix
1 Tbs marg
2 cups skim milk
1 heaped Tbs plain flour
1/2 cup onion
250g frozen chopped spinach
Preheat oven 180C. Defrost spinach, leave to drain. Saute onion and marg. Add flour and combine. Add soup mix to milk and blend together. Add milk slowly while whisking to saucepan until boils. Stir in spinach and bring to boil. Cut hole in top of cob , pull out chunks in middle. Place on baking tray, bake 10mins. Pour mixture in middle.
I pkt cheese and leak soup mix
1 Tbs marg
2 cups skim milk
1 heaped Tbs plain flour
1/2 cup onion
250g frozen chopped spinach
Preheat oven 180C. Defrost spinach, leave to drain. Saute onion and marg. Add flour and combine. Add soup mix to milk and blend together. Add milk slowly while whisking to saucepan until boils. Stir in spinach and bring to boil. Cut hole in top of cob , pull out chunks in middle. Place on baking tray, bake 10mins. Pour mixture in middle.
Caramel Pinwheels
Make ordinary scone dough. Mix together equal amounts of butter and brown sugar. Spread over rolled out dough. Roll up into long roll and cut into 1" thick slices. Cook 220C 12-15mins.
Scones
2 cups SR flour
1/4 tsp salt
1 heaped Tabs butter
3/4 cup milk
Sift flour and salt. Rub in butter. Mix lightly to a soft dough with milk. Knead well. Roll out 2cm thick. Cut out, glaze with milk. Place close together on floured tray. Cook 220C 12-15mins.
Scones
2 cups SR flour
1/4 tsp salt
1 heaped Tabs butter
3/4 cup milk
Sift flour and salt. Rub in butter. Mix lightly to a soft dough with milk. Knead well. Roll out 2cm thick. Cut out, glaze with milk. Place close together on floured tray. Cook 220C 12-15mins.
Swiss Mushroom Steak (Mum's)
750g lean blade steak
1 x 300g can condensed mushroom soup
1/2 cup milk
salt & pepper
Trim steak and cut into 1" pieces. Brown in oil. Add combined soup and milk and season to taste with salt and pepper. Cover and cook in mod oven approx 1 hour or till meat tender. Serve with rice or potatoes.
Serves 4
1 x 300g can condensed mushroom soup
1/2 cup milk
salt & pepper
Trim steak and cut into 1" pieces. Brown in oil. Add combined soup and milk and season to taste with salt and pepper. Cover and cook in mod oven approx 1 hour or till meat tender. Serve with rice or potatoes.
Serves 4
Steak and Egg Pie (Spaghetti and Mince)
500g mince
4 eggs
1 Tbs plain flour
powdered mustard
440g tin spaghetti
60g grated cheese
crushed saos, jatz etc
Make a pastry case by combining mince with one beaten egg, flour and salt. Press into a 9" pie dish. Bake blind for 10 mins. Beat remaining eggs with seasoning - stir in spaghetti and cheese. Fill casing, sprinkle with crushed savoury biscuits. Bake mod oven 20 mins or until filling sets.
4 eggs
1 Tbs plain flour
powdered mustard
440g tin spaghetti
60g grated cheese
crushed saos, jatz etc
Make a pastry case by combining mince with one beaten egg, flour and salt. Press into a 9" pie dish. Bake blind for 10 mins. Beat remaining eggs with seasoning - stir in spaghetti and cheese. Fill casing, sprinkle with crushed savoury biscuits. Bake mod oven 20 mins or until filling sets.
Salmon Mornay (Grandma's)
125g butter
1 finely chopped onion
5 Tbs plain flour
salt and pepper
2 cups milk
1/2 tsp dry mustard
1 tsp lemon juice
1 x 440g can salmon
2 Tbs grated cheese
2 Tbs soft breadcrumbs
Saute onions in butter till soft but nor brown. Add flour, stir till smooth. Cook one minute (don't brown). Add milk gradually, stirring till sauce boils and thickens. Remove from heat. Add salt, pepper, mustard and lemon juice. Fold in drained and flaked salmon. Place in greased ovenproof dish. Sprinkle with cheese and breadcrumbs. Bake in mod oven 15 mins or until sauce bubbles and cheese melts. Serve with pasta or bake as a pasta bake.
Serves 4
1 finely chopped onion
5 Tbs plain flour
salt and pepper
2 cups milk
1/2 tsp dry mustard
1 tsp lemon juice
1 x 440g can salmon
2 Tbs grated cheese
2 Tbs soft breadcrumbs
Saute onions in butter till soft but nor brown. Add flour, stir till smooth. Cook one minute (don't brown). Add milk gradually, stirring till sauce boils and thickens. Remove from heat. Add salt, pepper, mustard and lemon juice. Fold in drained and flaked salmon. Place in greased ovenproof dish. Sprinkle with cheese and breadcrumbs. Bake in mod oven 15 mins or until sauce bubbles and cheese melts. Serve with pasta or bake as a pasta bake.
Serves 4
Shepard's Pie (Grandma's)
750g minced steak
1 Tbs oil
2 onions
1 1/4 cups water or stock
1 1/2 teas mixed herbs
1 Tbs soy sauce
salt & pepper
1/2 tsp nutmeg
2 Tbs plain flour
3 Tbs chopped parsley
1 kg potatoes
1 egg
1 dess butter
milk
Heat oil. Fry meat and onions until meat changes colour. Add stock or water, herbs, soy sauce, salt, pepper and nutmeg. Cover, simmer gently 30-40 mins. Mix in the flour which has been blended with a little water, add parsley. Cook, stirring until mixture boils and thickens. Place in greased casserole dish. Boil potatoes, mash with egg, butter and milk to make smooth and fluffy. Spread over meat. Mod oven until golden brown.
Serves 6
1 Tbs oil
2 onions
1 1/4 cups water or stock
1 1/2 teas mixed herbs
1 Tbs soy sauce
salt & pepper
1/2 tsp nutmeg
2 Tbs plain flour
3 Tbs chopped parsley
1 kg potatoes
1 egg
1 dess butter
milk
Heat oil. Fry meat and onions until meat changes colour. Add stock or water, herbs, soy sauce, salt, pepper and nutmeg. Cover, simmer gently 30-40 mins. Mix in the flour which has been blended with a little water, add parsley. Cook, stirring until mixture boils and thickens. Place in greased casserole dish. Boil potatoes, mash with egg, butter and milk to make smooth and fluffy. Spread over meat. Mod oven until golden brown.
Serves 6
Sweet and Sour Meatballs (microwave)
Meatballs
500g ground beaf
1/4 cup onion, chopped
1 egg, beaten
salt & pepper
2 Tbs water
Combine all meatball ingredients, mix well, shape into 1" balls. Place in glass baking dish, cover with wax paper and microwave med high 8-9mins. Drain, rearrange meatballs, pour sauce over and continue cooking till hot (3-5mins).
Sauce
1 Tbs butter
1 small onion, chopped
1 cup tomato sauce
1 1/2 Tbs packed brown sugar
1 1/2 Tbs lemon juice
1 Tbs soy sauce
Microwave butter and onion in glass dish med high 2-3mins. Stir in remaining ingredients.
Smoked Salmon Slice
200g smoked salmon (or 210g tin red salmon)
3 small zucchini, grated
6 shallots, sliced
5 eggs, beaten
1 cup self-raising flour
125g feta cheese, crumbled
1/2 cup tasty cheese, grated
1/3 cup vege oil
1 1/2 Tbs dill (or basil)
zest of 1 lemon
Preheat oven to 180C. Cut salmon into large dice and combine with other ingredients. Spoon into lightly greased and lined tin. Bake for 40-45min. Serve hot or cold in squares.
3 small zucchini, grated
6 shallots, sliced
5 eggs, beaten
1 cup self-raising flour
125g feta cheese, crumbled
1/2 cup tasty cheese, grated
1/3 cup vege oil
1 1/2 Tbs dill (or basil)
zest of 1 lemon
Preheat oven to 180C. Cut salmon into large dice and combine with other ingredients. Spoon into lightly greased and lined tin. Bake for 40-45min. Serve hot or cold in squares.
Steak and Guinness Pie
1kg steak, diced
1 cup mushrooms, diced
2 small onions, sliced
2 cloves garlic, crushed
1 Tbs oil
1/3 cup plain flour
200ml Guinness
1 cup beef stock
Ready-rolled puff pastry
1 egg, beaten
Brown steak in oil and set aside. Cook onions and garlic, add mushrooms. Sprinkle in flour and cook for 1min. Return meet and juices to pan, add Guinness and beef stock. Bring to boil. Reduce heat, simmer for 2hrs until tender and sauce has thickened. Spoon beef mixture into pastry lined pie dish. Cover with more pastry pressing sides. Decorate with pastry shamrock. Brush with egg. 25mins 200C.
1 cup mushrooms, diced
2 small onions, sliced
2 cloves garlic, crushed
1 Tbs oil
1/3 cup plain flour
200ml Guinness
1 cup beef stock
Ready-rolled puff pastry
1 egg, beaten
Brown steak in oil and set aside. Cook onions and garlic, add mushrooms. Sprinkle in flour and cook for 1min. Return meet and juices to pan, add Guinness and beef stock. Bring to boil. Reduce heat, simmer for 2hrs until tender and sauce has thickened. Spoon beef mixture into pastry lined pie dish. Cover with more pastry pressing sides. Decorate with pastry shamrock. Brush with egg. 25mins 200C.
Spiced Layer Cake (Grandma's)
2 1/4 cups SR flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp carb soda
1 cup (yes!) golden syrup
1/4 cup brown sugar
125g very soft butter
3/4 cup milk
2 eggs
Sift dry ingredients, add syrup, sugar and butter. Add milk, beat 2mins. Add eggs, beat well. Pour into 2 greased tins. 180C 20-25mins. Join with moch cream, ice with lemon icing.
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp carb soda
1 cup (yes!) golden syrup
1/4 cup brown sugar
125g very soft butter
3/4 cup milk
2 eggs
Sift dry ingredients, add syrup, sugar and butter. Add milk, beat 2mins. Add eggs, beat well. Pour into 2 greased tins. 180C 20-25mins. Join with moch cream, ice with lemon icing.
Never Fail Sponge Cake (Mrs Mac's- Jan Mackecnie)
4 eggs
1 cup sugar
1 1/4 cups SR flour
4 Tbs milk
vanilla
Grease and flour two high sided tins. Heat oven to 200C. Beat eggs in deep bowl until thick and creamy. Gradually add sugar. Beat until dissolved. Sift flour into mixture all at once then fold lightly. Fold in milk and vanilla (stop as soon as mixed in). Bake in centre of oven 20mins or until elastic and begins to shrink from sides of tins. Cool on wire rack.
1 cup sugar
1 1/4 cups SR flour
4 Tbs milk
vanilla
Grease and flour two high sided tins. Heat oven to 200C. Beat eggs in deep bowl until thick and creamy. Gradually add sugar. Beat until dissolved. Sift flour into mixture all at once then fold lightly. Fold in milk and vanilla (stop as soon as mixed in). Bake in centre of oven 20mins or until elastic and begins to shrink from sides of tins. Cool on wire rack.
Thursday, May 29, 2008
Tuna and Tabouli Couscous on Turkish bread
425g can tuna
1/2 cup couscous (prepared to pkt instructions)
finely chopped:
1 Tbs spring onion
1/1 cup parsley
2 Tbs mint
1 tomato
1/2 cucumber
1 tsp lemon rind
1 Tbs lemon juice
Turkish bread
Hommus
Avocado
Drain tuna. Combine prepared couscous, onion, parsley, mint, tomato, cucumber, lemon rind and juice. Cut bread into slices and toast. Spread with hommus and spoon on tabouli mixture. Top with chunks of tuna. Serve with avocado as side garnish.
1/2 cup couscous (prepared to pkt instructions)
finely chopped:
1 Tbs spring onion
1/1 cup parsley
2 Tbs mint
1 tomato
1/2 cucumber
1 tsp lemon rind
1 Tbs lemon juice
Turkish bread
Hommus
Avocado
Drain tuna. Combine prepared couscous, onion, parsley, mint, tomato, cucumber, lemon rind and juice. Cut bread into slices and toast. Spread with hommus and spoon on tabouli mixture. Top with chunks of tuna. Serve with avocado as side garnish.
Tomato Soup Cake
1 3/4 cup wholemeal SR flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mixed spice
1/2 cup sugar
125g butter, melted
225g can tomato soup
2 eggs, beaten
1/2 cup walnuts, chopped
1/2 cup raisins
Sift dry ingredients, add sugar. Pour in melted butter, soup, eggs, walnuts and raisins. Stir. Spread mixture in greased and lined swill roll tin. Bake 180C for 30-40mins. When cooled ice with lemon icing.
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mixed spice
1/2 cup sugar
125g butter, melted
225g can tomato soup
2 eggs, beaten
1/2 cup walnuts, chopped
1/2 cup raisins
Sift dry ingredients, add sugar. Pour in melted butter, soup, eggs, walnuts and raisins. Stir. Spread mixture in greased and lined swill roll tin. Bake 180C for 30-40mins. When cooled ice with lemon icing.
Turkish Delight
2 cups sugar
3 cups water
1/4 tsp tartaric acid
3/4 cup cornflour
1 3/4 cups icing sugar
4 drops rosewater
few drops pink food colouring
Put sugar and 1/2 cup of water in saucepan, stir over low heat until sugar has dissolved, brushing down sides of saucpan regularly. Bring to boil, reduce heat, simmer until syrup reaches 115C (approx 20mins). Add tartaric acid, remove from heat. Combine cornflour and icing sugar in bowl, add 1/2 cup water, stir until smooth. Bring remaining water to boil, add to cornflour mixtrure, stiring continually. Put into saucepan, stir over medium heat until boils and thickens, add hot syrup gradually, mixing over the heat until well blended. Continue to boil gently exactly 30mins, without stirring. The mixture should be a pale straw, transparent colour. Add the rosewater amd food colouring. Pour into greased deep 20cm square tin. Stand several hours or over night until set. Cut into squares with wetted knife. Toss the squares in combined 1 cup sifted icing sugar and 1 cup cornflour. Store in air tight container.
Mint Turkish Delight
Substitute 2 drops of oil of peppermint and 1 Tbs of creme de menthe for the rosewater and food colouring.
3 cups water
1/4 tsp tartaric acid
3/4 cup cornflour
1 3/4 cups icing sugar
4 drops rosewater
few drops pink food colouring
Put sugar and 1/2 cup of water in saucepan, stir over low heat until sugar has dissolved, brushing down sides of saucpan regularly. Bring to boil, reduce heat, simmer until syrup reaches 115C (approx 20mins). Add tartaric acid, remove from heat. Combine cornflour and icing sugar in bowl, add 1/2 cup water, stir until smooth. Bring remaining water to boil, add to cornflour mixtrure, stiring continually. Put into saucepan, stir over medium heat until boils and thickens, add hot syrup gradually, mixing over the heat until well blended. Continue to boil gently exactly 30mins, without stirring. The mixture should be a pale straw, transparent colour. Add the rosewater amd food colouring. Pour into greased deep 20cm square tin. Stand several hours or over night until set. Cut into squares with wetted knife. Toss the squares in combined 1 cup sifted icing sugar and 1 cup cornflour. Store in air tight container.
Mint Turkish Delight
Substitute 2 drops of oil of peppermint and 1 Tbs of creme de menthe for the rosewater and food colouring.
Tiramisu
500g pkt Sponge finger biscuits*
*Di Leo Savoiardi Biscuits from Coles are best
2 Tbs instant coffee granules
1/2 cup warm water
1/2 cup marsala or Khalua
2 x 250g Philadelphia cream cheese
4 eggs, separated
1/2 cup cream
1/2 cup caster sugar
Combine the coffee, water and masala in a small shallow bowl. Beat Philadelphia cream for 2min or until smooth. Add the egg yolks, cream and sugar, continue beating until smooth. In a separate bowl, beat egg whites until soft peaks form. Fold egg whites gently through philly mixture. Dip Sponge fingers lightly, one at a time, into the coffee mixture and place half in the base of a 25cm x 30cm serving dish. Spoon over half the philly mixture. Repeat with remaining biscuits, finishing with a cream cheese layer. Dust top with cocoa, drinking chocolate or grated chocolate just before serving.
Top Tofu (Kirrilli's)
500g extra firm tofu
1/4 cup corn or soya oil
1/4 cup dark soy sauce
1/4 cup lemon juice
2 large cloves garlic, chopped
1 Tbs sesame oil
1 tsp dried oregano
hot pepper sauce to taste
Drain tofu, cut into 2cm cubes, leave stand while preparing marinade. Put all ingredients into plastic bag. Add tofu, suck out air, fasten with band. Marinade for 4-48hrs, turning occasionally. Brown tofu with few drops of oil or use skewers for kebabs. Can power marinade over veges before threading.
1/4 cup corn or soya oil
1/4 cup dark soy sauce
1/4 cup lemon juice
2 large cloves garlic, chopped
1 Tbs sesame oil
1 tsp dried oregano
hot pepper sauce to taste
Drain tofu, cut into 2cm cubes, leave stand while preparing marinade. Put all ingredients into plastic bag. Add tofu, suck out air, fasten with band. Marinade for 4-48hrs, turning occasionally. Brown tofu with few drops of oil or use skewers for kebabs. Can power marinade over veges before threading.
Tuna Pasta Bake
1 cup small shell macaroni pasta
1 onion, chopped
1 clove garlic, crushed
2 medium tomatoes, peeled and chopped
1 x 425g can tuna
salt & pepper
1 Tbs parsley, chopped
2 eggs
1 cup evaporated milk
1 Tbs tomato paste
1/2 cup tasty cheese, grated
3 Tbs breadcrumbs
butter
Cook macaroni in boiling water, drain well. Gently fry onion and garlic in a little butter until softened, add tomatoes, stir 1min. Add drained and flaked tuna, salt, pepper, parsley and drained macaroni. Spoon into grease shallow ovenproof dish. Beat eggs lightly, stirring in evaporated milk and tomato paste, pour over tuna. Sprinkle top with combined cheese and breadcrumbs, dot with butter. Cook 160C about 30mins or until lightly browned.
1 onion, chopped
1 clove garlic, crushed
2 medium tomatoes, peeled and chopped
1 x 425g can tuna
salt & pepper
1 Tbs parsley, chopped
2 eggs
1 cup evaporated milk
1 Tbs tomato paste
1/2 cup tasty cheese, grated
3 Tbs breadcrumbs
butter
Cook macaroni in boiling water, drain well. Gently fry onion and garlic in a little butter until softened, add tomatoes, stir 1min. Add drained and flaked tuna, salt, pepper, parsley and drained macaroni. Spoon into grease shallow ovenproof dish. Beat eggs lightly, stirring in evaporated milk and tomato paste, pour over tuna. Sprinkle top with combined cheese and breadcrumbs, dot with butter. Cook 160C about 30mins or until lightly browned.
Plain Toffee
2 cups sugar
3/4 cup cold water
1 Tbs vinegar
Place all ingredients in saucepan. Stir over heat until sugar is dissolved. Bring to boil, do not stir. Cook until syrup is golden brown. Remove from heat, allow bubbles to settle. Pour into small paper patties or into a tin and mark into squares.
Option: Sprinkle 100's and 1000's on top.
Creamy Peanut Toffee
60g butter
1/2 cup sugar
1 Tbs golden syrup
3/4 cup condensed milk
1/2 tsp vanilla
1/2 cup unsalted peanuts
Combine butter, sugar and golden syrup in heavy pan. Stir constantly over low heat. Cook, stirring 8mins or until straw coloured. Add vanilla and peanuts. Mix well. Pour into flat tray or set in 15cm slab tin. When set cut or break into squares.
3/4 cup cold water
1 Tbs vinegar
Place all ingredients in saucepan. Stir over heat until sugar is dissolved. Bring to boil, do not stir. Cook until syrup is golden brown. Remove from heat, allow bubbles to settle. Pour into small paper patties or into a tin and mark into squares.
Option: Sprinkle 100's and 1000's on top.
Creamy Peanut Toffee
60g butter
1/2 cup sugar
1 Tbs golden syrup
3/4 cup condensed milk
1/2 tsp vanilla
1/2 cup unsalted peanuts
Combine butter, sugar and golden syrup in heavy pan. Stir constantly over low heat. Cook, stirring 8mins or until straw coloured. Add vanilla and peanuts. Mix well. Pour into flat tray or set in 15cm slab tin. When set cut or break into squares.
Thai Beef Salad
3cloves garlic finely chopped
4 coriander roots, finely chopped
½ tspn freshly ground black pepper
3 tblspn oil
400 g rump or sirloin steak
1 small soft leaf lettuce
200g cherry tomatoes
1 medium Lebanese cucumber
4 spring onion
½ cup fresh coriander leaves
Dressing
2 tblspns fish sauce
2 Tbs lime juice
1 Tbs soy sauce
2 tsp chopped fresh chilli or chilli flakes
2 tsp soft brown sugar
Combine the garlic, coriander roots, black pepper and 2tblspns oil. Finely grind the mixture in a morter and pestle or blend it well in a food processor or blender. Spread the mixture evenly over the steak.
Heat the remaining oil in a heavy based pan or wok over high heat. Add the steak to the pan and cook for about 4mins each side, turning the steak once only during cooking. Remove the steak from the pan and allow to cool
Wash the lettuce and separate the leaves, cut the tomatoes in half, cut the cucumber into chunks and chop the spring onions
To make the dressing: Combine the fish sauce, lime juice, soy sauce, chilli and brown sugar in a small bowl, stirring until the sugar has dissolved
Cut the cooled steak into thin strips. Place the prepared lettuce on a serving plate and arrange the tomatoes, cucumber, spring onion and strips of steak over the top. Drizzle over the dressing and scatter over the coriander leaves, serve immediately.
4 coriander roots, finely chopped
½ tspn freshly ground black pepper
3 tblspn oil
400 g rump or sirloin steak
1 small soft leaf lettuce
200g cherry tomatoes
1 medium Lebanese cucumber
4 spring onion
½ cup fresh coriander leaves
Dressing
2 tblspns fish sauce
2 Tbs lime juice
1 Tbs soy sauce
2 tsp chopped fresh chilli or chilli flakes
2 tsp soft brown sugar
Combine the garlic, coriander roots, black pepper and 2tblspns oil. Finely grind the mixture in a morter and pestle or blend it well in a food processor or blender. Spread the mixture evenly over the steak.
Heat the remaining oil in a heavy based pan or wok over high heat. Add the steak to the pan and cook for about 4mins each side, turning the steak once only during cooking. Remove the steak from the pan and allow to cool
Wash the lettuce and separate the leaves, cut the tomatoes in half, cut the cucumber into chunks and chop the spring onions
To make the dressing: Combine the fish sauce, lime juice, soy sauce, chilli and brown sugar in a small bowl, stirring until the sugar has dissolved
Cut the cooled steak into thin strips. Place the prepared lettuce on a serving plate and arrange the tomatoes, cucumber, spring onion and strips of steak over the top. Drizzle over the dressing and scatter over the coriander leaves, serve immediately.
Baileys Hot Chocolate Tiramisu
¼ cup hot water
¼ cup hot chocolate powder
¼ cup Baileys Original
2 whole eggs
1 tablespoon granulated sugar
2 cups mascarpone cheese
18 ladyfingers
Start by adding 2 tsp of hot chocolate mix to hot water, and stir till dissolved. Then add in the Baileys.
In a double boiler, whisk (by hand) very quickly and continuously 2 egg yolks and sugar till combined and the mixture lightens and becomes the texture of runny pudding. (Try not to over cook the eggs. If you do they will look more like scrambled eggs.) Remove from heat and set aside. In a separate bowl whisk (with your hand held electric beaters or electric whisk) 2 egg whites till they form stiff peaks. Once done, set aside.
Fold the mascarpone cheese into the egg yolk mixture. When the cheese is well combined and creamy, fold it into the egg white mixture.
Using 2 mugs, place 3 ladyfingers at the bottom of the cup. Generously brush with the hot cocoa Baileys liquid. Next spoon the mascarpone mixture on top of the ladyfingers. Then sprinkle with hot chocolate powder. Repeat process 2 times. On the last round end with the ladyfingers and place on top of them either hand whipped heavy cream or canned whip cream.
Top with mini marshmallows, a dusting of hot chocolate mix, and a wafer straw.
¼ cup hot chocolate powder
¼ cup Baileys Original
2 whole eggs
1 tablespoon granulated sugar
2 cups mascarpone cheese
18 ladyfingers
Start by adding 2 tsp of hot chocolate mix to hot water, and stir till dissolved. Then add in the Baileys.
In a double boiler, whisk (by hand) very quickly and continuously 2 egg yolks and sugar till combined and the mixture lightens and becomes the texture of runny pudding. (Try not to over cook the eggs. If you do they will look more like scrambled eggs.) Remove from heat and set aside. In a separate bowl whisk (with your hand held electric beaters or electric whisk) 2 egg whites till they form stiff peaks. Once done, set aside.
Fold the mascarpone cheese into the egg yolk mixture. When the cheese is well combined and creamy, fold it into the egg white mixture.
Using 2 mugs, place 3 ladyfingers at the bottom of the cup. Generously brush with the hot cocoa Baileys liquid. Next spoon the mascarpone mixture on top of the ladyfingers. Then sprinkle with hot chocolate powder. Repeat process 2 times. On the last round end with the ladyfingers and place on top of them either hand whipped heavy cream or canned whip cream.
Top with mini marshmallows, a dusting of hot chocolate mix, and a wafer straw.
Mocha Tiramisu (Nita)
1 1/2 Tbs instant coffee powder
1 Tbs caster sugar
2 cups boiling water
extra 1/2 cup caster sugar
4 egg yolks
500g cream cheese, softened
1/3 cup Irish Cream liqueur
300mls thickened cream, whipped
22 sponge finger biscuits
200g hazelnut milk chocolate, chopped
cocoa powder
choc curls, hazelnuts, icing sugar
Combine coffee powder, sugar and water, stir till dissolved, cool. Beat extra sugar and egg yolks until pale and fluffy. Add cream cheese, beat until smooth. Fold in liqueur and whipped cream. Dip half the biscuits, one at a time, in coffee mixture. Arrange in a single layer over base of a 10 cup serving dish. Spread half the cream mixture over biscuits in dish, sprinkle with chocolate. Dip remaining biscuits in remaining coffee mixture. Arrange in a single layer over chocolate. Top with remaining cream mixture. Cover. Refrigerate overnight. Just before serving, dust with sifted cocoa, decorate with chocolate curls, hazelnuts and sifted icing sugar.
1 Tbs caster sugar
2 cups boiling water
extra 1/2 cup caster sugar
4 egg yolks
500g cream cheese, softened
1/3 cup Irish Cream liqueur
300mls thickened cream, whipped
22 sponge finger biscuits
200g hazelnut milk chocolate, chopped
cocoa powder
choc curls, hazelnuts, icing sugar
Combine coffee powder, sugar and water, stir till dissolved, cool. Beat extra sugar and egg yolks until pale and fluffy. Add cream cheese, beat until smooth. Fold in liqueur and whipped cream. Dip half the biscuits, one at a time, in coffee mixture. Arrange in a single layer over base of a 10 cup serving dish. Spread half the cream mixture over biscuits in dish, sprinkle with chocolate. Dip remaining biscuits in remaining coffee mixture. Arrange in a single layer over chocolate. Top with remaining cream mixture. Cover. Refrigerate overnight. Just before serving, dust with sifted cocoa, decorate with chocolate curls, hazelnuts and sifted icing sugar.
Teriyaki Salmon Stir-Fry
2 Tbs soy Sauce
2 Tbs mirin seasoning
2 Tbs caster sugar
500g pin-boned skinless salmon fillet, cubed
270g packet udon noodles
1 Tbs vegetable oil
2 tsp ginger, peeled, finely chopped
2 cloves garlic, crushed
200g snow peas, trimmed
1 bunch chives, chopped
2 Tbs mirin seasoning
2 Tbs caster sugar
500g pin-boned skinless salmon fillet, cubed
270g packet udon noodles
1 Tbs vegetable oil
2 tsp ginger, peeled, finely chopped
2 cloves garlic, crushed
200g snow peas, trimmed
1 bunch chives, chopped
Omelette
2 eggs
1 Tbs sesame seeds
1/2 tsp sesame oil
1 Tbs vegetable oil
In a bowl, combine soy, mirin and sugar, stirring to dissolve. Add salmon and marinate 20 mins. Meanwhile, cook noodles following packet instructions. Drain well. In a jug, whisk eggs, seeds and sesame oil together. Heat oil in wok on high. Add egg mixture, swirling to coat base and sides. Cook 1-2 mins, until just set. Slide onto a plate and roll up. Thinly slice and set aside. Heat oil in wok on medium. Stir-fry ginger and garlic 30 secs. Drain salmon, reserving marinade. Stir-fry 1 min. Add noodles to wok with with snow peas and reserved marinade. Stir-fry 2-3 mins. Remove from heat. Toss omelette and chives through to serve.
Tuesday, May 27, 2008
Vanilla Slice (No bake)
7 são biscuits (or lattice)
2 cups milk
1/4 cup custard powder
1/3 cup sugar
1/2 tsp vanilla
Line a bar tin with grease proof paper. Blend custard powder with 2-3Tbs milk. Heat milk. Add sugar to milk, stirring till dissolved. Pour heated milk into blended custard powder, stirring constantly. Return to saucepan and bring to boil on med heat stirring constantly. Cook for 3min, Add vanilla, cool slightly. Pour custard mixture over saos, place other soas on top. Let cool 1/2 hour, Ice with passion fruit icing.
2 cups milk
1/4 cup custard powder
1/3 cup sugar
1/2 tsp vanilla
Line a bar tin with grease proof paper. Blend custard powder with 2-3Tbs milk. Heat milk. Add sugar to milk, stirring till dissolved. Pour heated milk into blended custard powder, stirring constantly. Return to saucepan and bring to boil on med heat stirring constantly. Cook for 3min, Add vanilla, cool slightly. Pour custard mixture over saos, place other soas on top. Let cool 1/2 hour, Ice with passion fruit icing.
French Vichyssoise Soup (cold potato and leek)
4 cups potatoes, peeled and chopped
500g leeks or onions, thinest sliced
2 L chicken stock
1 tsp salt
pepper
1 cup cream
3 Tbs chives or parsley, finely cut
Simmer potatoes, leeks, stock and salt, partially covered for 40-50mins or until vegetables are tender. Sieve into bowl and pour back into pan. Season with salt and pepper and stir in cream (don't use blender or it will be too smooth). Chill until very cold. Serve garnished with chives.
*can be served hot.
500g leeks or onions, thinest sliced
2 L chicken stock
1 tsp salt
pepper
1 cup cream
3 Tbs chives or parsley, finely cut
Simmer potatoes, leeks, stock and salt, partially covered for 40-50mins or until vegetables are tender. Sieve into bowl and pour back into pan. Season with salt and pepper and stir in cream (don't use blender or it will be too smooth). Chill until very cold. Serve garnished with chives.
*can be served hot.
Monday, May 26, 2008
White Christmas
2 cups Rice Bubbles
2 cups powdered milk
1 cup sifted icing sugar
1 cup coconut
1/2 cup glace cherries
185g copha
1/4 cup lemon juice
Combine all ingredients except copha and lemon juice. Pour copha and lemon juice over. Stir. Press into slab tin. Refrigerate until firm and cut into bars.
2 cups powdered milk
1 cup sifted icing sugar
1 cup coconut
1/2 cup glace cherries
185g copha
1/4 cup lemon juice
Combine all ingredients except copha and lemon juice. Pour copha and lemon juice over. Stir. Press into slab tin. Refrigerate until firm and cut into bars.
Washed Mock Cream
4 Tbs butter
4 Tbs caster sugar
vanilla
Beat butter and sugar to a cream, adding vanilla. Cover with water, rinse off, beat. Repeat till sugar dissolved.
4 Tbs caster sugar
vanilla
Beat butter and sugar to a cream, adding vanilla. Cover with water, rinse off, beat. Repeat till sugar dissolved.
Friday, May 23, 2008
Zucchini Slice (Grandma's)
375g zucchini (about 2 1/2)
1 large onion
3 rashers bacon
1 cup grated cheddar cheese
1 cup SR flour
1/2 cup oil
5 eggs, lightly beaten
salt & pepper
Grate unpeeled zucchini coarsely. Finely chop onion and bacon. Combine all ingredients. Pour into well greased lamington tin or quiche dish. Mod oven 30-40 mins.
Serves 4-6
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