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.
Friday, May 30, 2008
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
Thursday, March 6, 2008
Oat Cookies
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract
Preheat oven to 175C. Line baking sheet with parchment paper. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches. In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract
Preheat oven to 175C. Line baking sheet with parchment paper. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches. In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.
Wednesday, February 13, 2008
Oliver's Christening Cake
2009
Oliver Heath's Christening cake. HAdn't decorated a cake for a while and without Mum! Simple but effective!
Tuesday, February 12, 2008
Thomas the Tank Engine
2001
This cake is really big. My first butter icing cake. I thought it was awesome. Entered it into the show.
Mask
2001
An early one Kerri made for the show and then had at her birthday. They didn't eat it as it had been in the heat at the show so messed it up and throw it at each other.
Hard Icing Flowers
2000
This was my first hard icing decorated cake. Mum tought me how to make the icing flowers and I entered it into the show.
Saturday, February 2, 2008
Catalogue
A 17/6/08
B 16/6/08
C 15/6/08
D 14/6/08
E 13/6/08
F 12/6/08
G 11/6/08
H 10/6/08
I 9/6/08
J 8/6/08
K 7/6/08
L 6/6/08
M 5/6/08
N 4/6/08
O 3/6/08
P 2/6/08
Q 1/6/08
R 31/5/08
S 30/5/08
T 29/5/08
U 28/5/08
V 27/5/08
W 26/5/08
X 25/5/08
Y 24/5/08
Z 23/5/08
B 16/6/08
C 15/6/08
D 14/6/08
E 13/6/08
F 12/6/08
G 11/6/08
H 10/6/08
I 9/6/08
J 8/6/08
K 7/6/08
L 6/6/08
M 5/6/08
N 4/6/08
O 3/6/08
P 2/6/08
Q 1/6/08
R 31/5/08
S 30/5/08
T 29/5/08
U 28/5/08
V 27/5/08
W 26/5/08
X 25/5/08
Y 24/5/08
Z 23/5/08
Friday, February 1, 2008
Oven Temperatures
| Temperature | Electric (ºC) | Fan Forced (ºC) | Farenheit | |
|---|---|---|---|---|
| Very Slow | 120 | 100 | 250 | |
| Slow | 150 | 130 | 300 | |
| Moderately Slow | 160 | 140 | 325 | |
| Moderate | 180-190 | 160 | 350 | |
| Moderately Hot | 200-210 | 170 | 375 | |
| Hot | 220-230 | 180 | 440 | |
| Very Hot | 240-250 | 210 | 450 |
*Electric oven temp from Women's Weekly The Basic Cookbook
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