tag:blogger.com,1999:blog-61203825795448153582024-03-06T11:31:57.727+10:00Friends Who CookCraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6120382579544815358.post-68277079587857632332011-09-09T07:53:00.001+10:002011-09-09T07:58:59.623+10:00Doughnut Pudding<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/bbeingcool/6120068732/in/photostream" id="yui_3_4_0_3_1315307518772_987" style="color: #0063dc; display: inline-block; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img alt=" " border="0" class="pc_img" height="400" id="yui_3_4_0_3_1315307518772_986" src="http://farm7.static.flickr.com/6082/6120068732_13ef9d538f_m.jpg" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px;" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 0px;"></span><br />
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For the full story for this recipe, you NEED to go to <a href="http://bbeingcool.blogspot.com/2011/09/friday-food-bread-butter-pudding-with.html#.Tmk6dHPtFe4">bbeingcool</a><br />
<br />
Prep time: 20 minutes<br />
Cooking time: 40 minutes<br />
Serves: 8-10<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients: </span><br />
12 day old doughnuts<br />
4 eggs<br />
2/3 cup milk<br />
1/2 cup caster sugar<br />
1/4 cup almond meal<br />
300g frozen raspberries<br />
250g white choc chips<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<br />
<ol><li>Preheat oven to 170 degrees Celsius, lightly grease a large deep baking dish</li>
<li>Arrange enough of the doughnuts {cut in pieces}to cover the bottom of the baking dish</li>
<li> Mix eggs, milk, sugar and almond meal together and pour half over the doughnuts. If you have time, allow time for the liquid to soak into the doughnuts</li>
<li>Sprinkle most of the raspberries and choc chips over the soaked doughuts</li>
<li>Top with remaining doughnuts, raspberries and chocolate</li>
<li>Pour remaining egg mixture over the top</li>
<li>Bake in a preheated oven for 40 minutes</li>
<li>Serve hot with with double cream or ice-cream, can also be served cold</li>
</ol><br />
<span class="Apple-style-span" style="font-size: large;">Variations: </span><br />
<br />
<ul><li>You could always try this with croissants!</li>
<li>Would be lovely with tinned black cherries instead of raspberries</li>
<li>Some orange segments would go nicely with the raspberries also</li>
</ul>Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-9438285718325661492011-09-01T14:30:00.000+10:002011-09-01T20:47:24.295+10:00Butterscotch Melters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb34fTyHDpQAKi302P_lQojiCveeE8sCKK8KkAI7eaJ6OqnLwKm8niuI7gKObzy4sKO4UWDmObv8tVvZLZs_sr2vyopj2nr1WP17vx8L8BHGdnHnZmcs6bwhtke3lzvtgea6B8LOynwRc/s1600/DSCF0690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb34fTyHDpQAKi302P_lQojiCveeE8sCKK8KkAI7eaJ6OqnLwKm8niuI7gKObzy4sKO4UWDmObv8tVvZLZs_sr2vyopj2nr1WP17vx8L8BHGdnHnZmcs6bwhtke3lzvtgea6B8LOynwRc/s320/DSCF0690.JPG" width="320" /></a></div>
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<br />
This recipe is oh so easy, quick and makes the most delicious biscuits you could imagine! Well worth trying out.<br />
<br />
Prep time: 15 minutes<br />
Cooking time: 10 - 12 minutes<br />
Makes: Approximately 40<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
<br />
150g softened butter<br />
1/2 cup brown sugar<br />
2 tbsp golden syrup<br />
1 cup self raising flour<br />
1/4 cup custard powder<br />
1/4 cup choc chips<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method: </span><br />
<br />
<ol>
<li>Heat oven to 180 degrees Celsius and line flat baking trays with baking paper</li>
<li>Beat all ingredients in a bowl</li>
<li>Put walnut sized blobs of mixture on to the tray, allowing a bit of room for them to spread. Press down slightly with moistened fingers or a moistened fork {for that truly grandma kind of look}</li>
<li>Bake for 10-12 minutes or until quite golden {I found that the darker the biscuit the more they melted in my mouth - yum!}</li>
<li>Allow to cool slightly, then transfer to a wire rack</li>
</ol>
<br />
<span class="Apple-style-span" style="font-size: large;">Variations: </span><br />
<br />
<ul>
<li>The original recipe called for sunflower seeds as well as the choc chips, I don't know if I would add these. In fact, next time, I don't know if I would bother with the choc chips - they are a delicious biscuit in their own right!</li>
<li>Recipe found here... <a href="http://www.cheap-and-easy-recipes.com/individual-recipes/butterscotch-melters.php">Click</a>.</li>
</ul>
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-59107834291277288602011-08-19T07:09:00.001+10:002011-08-19T07:09:00.370+10:00Cooking Essential - Vanilla Sugar<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTEP99Twsbtd7VPSmms6CyP66ESy3yBwNmIq8Nnjil7kFx8Oyq6fbtpC1POTP4kV_g_r-7DvJ_nCTaVP83NzegmnyxRBhluvXB5eHv_e52sQ9FfMFRlIK4Ogd_srfmc57xF-90Lhsc4E/s1600/Recently+Updated11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTEP99Twsbtd7VPSmms6CyP66ESy3yBwNmIq8Nnjil7kFx8Oyq6fbtpC1POTP4kV_g_r-7DvJ_nCTaVP83NzegmnyxRBhluvXB5eHv_e52sQ9FfMFRlIK4Ogd_srfmc57xF-90Lhsc4E/s320/Recently+Updated11.JPG" width="320" /></a></div><br />
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A little while ago now, I made Tarte Tartin. It was so delicious and actually really easy. One of the ingredients called for was 'Vanilla Sugar'. I bought a packet from the supermarket for a phenomenal price, but when it came time to make the caramel I realised that I needed 6 packets of the expensive sugar! I did not have a chance to get back to the store to buy some more, so I improvised with vanilla essence and caster sugar. It was still delicious, but I wondered what it would be like with real vanilla sugar.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So as usual, I Googled it. I found that Vanilla Sugar is essentially sugar infused with vanilla. Now we can all have delicious vanilla sugar in our pantries - all the time! How gourmet! </div><br />
Prep time: under 2 minutes<br />
Cooking time: Well, 'infusing' time would be a better word - about a week<br />
Serves: Makes 1 kg or as much sugar as you like<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
1 Vanilla bean<br />
1 kg of caster sugar<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<ol><li>Pour 1/2 the sugar into a container</li>
<li>Put in vanilla bean</li>
<li>Pour in remaining sugar</li>
<li>Put the lid on container and shake it.</li>
<li>Every day {or other day} shake, rattle and roll the container</li>
<li>When you start getting low on the sugar - add more! </li>
</ol><br />
<br />
<span class="Apple-style-span" style="font-size: large;">Variations:</span><br />
You can use this beautifully infused sugar to replace normal sugar in cakes, biscuits and pikelets. Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a><br />
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Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-32386028171854080212011-08-12T15:23:00.001+10:002012-01-30T11:40:46.233+10:00Orange Drizzle Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LfIjKDiG5Tm71hKYKxNihIAdmrpvnTUu1b5r7cytZcRkRSyuDusAgEhZjVKRaGAM8ewKeRbrg5nkUxwJwQoiFnGAY9V98cyCI6nBpvwHVvNqZq6YYpVeYbySVb-kP1n2dsoKq89PPpM/s1600/DSCF0468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LfIjKDiG5Tm71hKYKxNihIAdmrpvnTUu1b5r7cytZcRkRSyuDusAgEhZjVKRaGAM8ewKeRbrg5nkUxwJwQoiFnGAY9V98cyCI6nBpvwHVvNqZq6YYpVeYbySVb-kP1n2dsoKq89PPpM/s320/DSCF0468.JPG" width="320" /></a></div><br />
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I stumbled upon this recipe when I was looking for a cake to make for a guest who was popping in after school. I had to use what was on hand and it had to be pretty quick - both little ones were heading to bed and I had some serious reading to do, so I wanted something requiring little washing up and great results.<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Let me tell you something - this cake is a WINNER! It is dense, moist, easy and yummy to boot.<br />
<br />
Prep time: 15 mins<br />
Cooking time: 35-40 mins<br />
Serves: I cut around 24 pieces from my large slice tray or about 10 slices in a loaf tin<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients: </span><br />
1 thin skinned orange (seedless valencia is a great option), plus the zest of 1 large orange to garnish<br />
250g unsalted butter, melted<br />
2 cups self-raising flour<br />
2 cups caster sugar<br />
4 eggs<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Icing</span><br />
2 tbsp butter, softened<br />
1 1/2 cups icing sugar<br />
Juice of 1/2 an orange<br />
Squeeze of lemon juice<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<br />
<ol><li>Preheat oven to 170 degrees Celcius and grease and line a large loaf tin with baking paper</li>
<li>In a food processor, blitz the orange (peel and all)</li>
<li>Add the butter and eggs, blitz again</li>
<li>Add flour and sugar and blitz until all ingredients are mixed *see notes*</li>
<li> Pour the mixture into the prepared pan and pop into the oven for about 30-35mins {depending on size of tray and kind of oven and all that jazz..}</li>
<li>Make the icing as instructed below</li>
<li>When cake is cooked and a skewer comes out clean, leave in the pan for 5 minutes</li>
<li>Turn onto a wire rack and drizzle with the icing and garnish with orange zest</li>
</ol><div><b>For the icing...</b></div><div><ol><li>Melt butter slightly in a saucepan, add icing-sugar, orange juice and the squeeze of lemon juice</li>
<li>Stir until you get a soft icing</li>
<li>Allow to cool slightly</li>
</ol></div><br />
<span class="Apple-style-span" style="font-size: large;">Variations: </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<ol><li>I would love to try this with lemons or limes, or both!</li>
<li>Can be made in a slice tray or a loaf pan</li>
<li>My food processor is not big enough to put all the ingredients in it. So I just blitz the orange, then add the wet ingredients. I then add this to the sugar and the flour and mix well. </li>
<li>The first time I made this I actually melted the icing too much, which, I have to say - I preferred, it all oozed INTO the cake as well as being an icing on top</li>
<li>Would make a nice dessert served with cream and a dusting of icing-sugar</li>
<li>I have sliced this up without the icing and frozen them, my kids love it in their lunchboxes (as does Mr Cool)</li>
</ol></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You may or may not have noticed in the above photo, that the ends of the cake are trimmed. It makes a BIG loaf tin's worth of cake, my plate was not big enough to hold it! Please do not ask me what happened to the ends of the cake. I don't want to have to lie to you....</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>I found the recipe here - <a href="http://www.taste.com.au/recipes/17748/orange+drizzle+cake">CLICK</a><br />
<br />
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-68931110313715280972011-08-05T09:53:00.000+10:002011-08-05T09:53:49.497+10:00McMummy Meal - 1 - Wraps & Fruit Kebabs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1c0IdLZyS_mrkyfuA3YRj12jWF17fNABr5ie07AT4YT57SsmcMbdBWm2T-hZTAHLa4ZIx9fJzvYZt1N6tQkk0OjG6L2PU9Lecp3UGxq7E8p2EiJIr0vCGh7HkbWQm5VxsE27qgpSyqI/s1600/DSCF0313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1c0IdLZyS_mrkyfuA3YRj12jWF17fNABr5ie07AT4YT57SsmcMbdBWm2T-hZTAHLa4ZIx9fJzvYZt1N6tQkk0OjG6L2PU9Lecp3UGxq7E8p2EiJIr0vCGh7HkbWQm5VxsE27qgpSyqI/s320/DSCF0313.JPG" width="320" /></a></div><br />
<div style="text-align: center;">I have a little girl with some food allergies. It makes it tricky to buy take-away for dinner. But, Mr Cool and I really love Thai and Indian food and sometimes it is nice to eat take-away food that is not aimed at kids. So... I have come up with a concept called 'McMummy' meals. My kids love them!<br />
<br />
So... when Mr Cool rings up our restaurant of choice, orders our delicious spicy food, goes and gathers our food, I get busy making a McMummy meal. </div><div style="text-align: center;">This one was a HUGE hit...</div><div style="text-align: center;"><br />
</div>Prep time: 10 minutes<br />
Cooking time: No Cooking (that is the idea of take-away after all)<br />
Serves: 2 small but hungry cherubs<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients: </span><br />
4 tortillas<br />
4 pieces of cheese<br />
4 pieces of tomatoes<br />
6 rice crackers<br />
1 orange<br />
1 apple<br />
1 banana<br />
4 marshmallows<br />
2 banana lollies<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method: </span><br />
<br />
<ol><li>Warm the tortillas/wraps in microwave for 15 seconds, then insert cheese and tomato, fold like a burrito, put on the plate</li>
<li>Arrange rice crackers on the plate</li>
<li>Cut the ends off the orange and place one on each plate (these will become the base for holding up the kebabs)</li>
<li>Cut the fruit into bite size pieces, then thread onto 4 kebab sticks. Put the sweets on first so that they are the last thing the children un-thread</li>
<li>Stand them up in the cut orange base</li>
<li>Serve with a drink in a pop-top for that true take-away feel</li>
</ol><span class="Apple-style-span" style="font-size: large;">Variations: </span><br />
<span class="Apple-style-span" style="font-size: large;"><br />
</span><br />
Any McMummy meal should have the following:<br />
a) Some sort of <b>bread</b> - I also make sandwiches for these. My girls like their bread 'Fresh' but you could toast the wraps or bread in a sandwich press as well<br />
b) Something <b>crunchy</b> and <b>fun</b> - rice crackers, potato crisps, cornchips, flavoured crackers, popcorn<br />
c) Something <b>healthy </b>- fruit or vegetables cut into a fun shape or form<br />
d) Something <b>sweet</b> - marshmallows don't have much fat and their sugar count is not so bad - this is meant to be a treat after all...<br />
<br />
If you were really nice and really organised you could also give a little toy - how impressed would your kids be then!?<br />
<br />
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-56709477949197682332011-07-29T10:05:00.001+10:002011-07-30T17:08:23.152+10:00Condensed Milk Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMKrEcOJdTIa9429l-yCgnJaRsWgGc8CGJ1d3ZEMyBzgeI__VqubuKgDg5gteWdVuqaAnfHWafi0CVsKnEZ-9YRPF1In7oPZMrMZpKL-hBzBTOWUVVsy2kvuYISSbT_UoTT8Z2NO5NZM/s1600/Recently+Updated12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMKrEcOJdTIa9429l-yCgnJaRsWgGc8CGJ1d3ZEMyBzgeI__VqubuKgDg5gteWdVuqaAnfHWafi0CVsKnEZ-9YRPF1In7oPZMrMZpKL-hBzBTOWUVVsy2kvuYISSbT_UoTT8Z2NO5NZM/s400/Recently+Updated12.JPG" width="400" /></a></div><br />
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<div style="text-align: center;">These biscuits are like, so, IN at the moment. '<a href="http://fatmumslim.blogspot.com/2011/06/bake-it-80-cookies-for-under-7.html">Fatmumslim</a>' has blogged about them. '<a href="http://www.thetruthaboutmummy.com/2011/07/never-fail-recipes-condensed-milk-biscuits/">The Truth About Mummy</a>' has blogged about them, plus many many others. And now <a href="http://bbeingcool.blogspot.com/">bbeingcool</a> is going to blog about them too. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Condensed milk biscuits are easy to make, cheap, delicious and the recipe make HEAPS of them! I have wrapped up sets of two biscuits in cling film, packed them into large zip-lock bags and frozen them for school lunches. They are a big hit around here!</div><br />
Prep time: 15 minutes<br />
Cooking time: 12-15 minutes<br />
Serves: approximately 100!<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
500 grams of softened un-salted butter<br />
1/2 cup of caster sugar<br />
1 tin of sweetened condensed milk<br />
5 cups of self-raising flour<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<ol><li>Preheat oven to 180 degrees Celcius, line LOTS of baking trays!</li>
<li>Cream butter, sugar and condensed milk together in a BIG bowl</li>
<li>Add flour and mix well</li>
<li>Roll teaspoonfuls into balls and pop onto the lined trays</li>
<li>Press with a fork or see 'Variations' below and bake for 12-15 mins depending on your oven and how dark you like your biscuits</li>
<li>Do try to wait until they are cool before eating, we don't need burnt tongues!</li>
</ol><br />
<span class="Apple-style-span" style="font-size: large;">Variations:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzkjWuliZ8H9n5kWkxjryQZivPGGEr0Md9gSVu714DwULRcvu5aUz4w4S2qq2gTqNKzXRIA69OkiaKSNEypY0SrI1wvGiB-Oi19M3ybRfiVHWvmQz9pMhH0bkgPw4qqQCV8rNwiJOP9g/s1600/DSCF0302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzkjWuliZ8H9n5kWkxjryQZivPGGEr0Md9gSVu714DwULRcvu5aUz4w4S2qq2gTqNKzXRIA69OkiaKSNEypY0SrI1wvGiB-Oi19M3ybRfiVHWvmQz9pMhH0bkgPw4qqQCV8rNwiJOP9g/s200/DSCF0302.JPG" width="200" /></a></div><ul><li>Push a chocolate freckle into the top - my kids' favourite!</li>
<li>Roll into hundreds and thousands</li>
<li>Push the end of a wooden spoon into each biscuit making a little hole. Then put 2 tbsp of jam into a zip-lock bag, twist it up so that all the jam is pressed into one corner. Snip off a tiny hole in the bag and squirt a dollop of jam into each biscuit</li>
<li>Roll in chocolate chips or mini m&ms</li>
<li>Roll in cinnamon and sugar</li>
<li>All of the above for a biscuit tin of fun!</li>
<li>I have also tried to use my biscuit press with this dough. I think that with some more trials, this dough would work - I just have to kneed it a bit more to make the mixture softer</li>
</ul><br />
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a><br />
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<span class="Apple-style-span" style="color: #353535; font-family: 'Century Gothic', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com1tag:blogger.com,1999:blog-6120382579544815358.post-22457419657478292982011-07-22T09:53:00.000+10:002011-07-22T09:53:46.535+10:00Slow Cooker Corned Beef - Cooked in Ginger Ale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfxYPLr8NxS3ZjSwrM8eY6PIiX646YpbIy6_tJt-9HGfhrPoCj7QOdLel57BeNT1uZIsENZ-h7NFqCVHfizfPh_7xIcobvI281zNfCtXR5DTG4NfBop1ELqqa2B8Fb4n2SsWzRdEXgb8/s1600/DSCF0273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfxYPLr8NxS3ZjSwrM8eY6PIiX646YpbIy6_tJt-9HGfhrPoCj7QOdLel57BeNT1uZIsENZ-h7NFqCVHfizfPh_7xIcobvI281zNfCtXR5DTG4NfBop1ELqqa2B8Fb4n2SsWzRdEXgb8/s320/DSCF0273.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I read a similar recipe to this one ages and ages ago. Mr Cool just loves corned meat, so I thought it might be fun to try this version.... It is quick, easy and oh so tasty! It has become a family favourite, my girls get so excited about it - which is nice given I have quite a fussy 3 year old.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I apologise for the photo, I have made this dish several times with the intent on taking a photo, but in the thrill of the moment, I forget. But, isn't an empty plate a cook's dream come true?</div><div style="text-align: center;"><br />
</div><br />
Prep time: Under 10 minutes<br />
Cooking time: 6-8 hours in the slow cooker<br />
Serves: 6-8<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
<br />
Corned Meat - I usually buy a piece that is around 1.5kg. This guarantees some leftovers.<br />
1 X 1.25L bottle of Ginger Ale<br />
1 Tablespoon of Wholegrain mustard<br />
2 Onions peeled and cut in half top to bottom<br />
<br />
<span class="Apple-style-span" style="font-size: large;"> Method:</span><br />
<br />
<ol><li>Put the corned meat into the slow cooker</li>
<li>Pour in the Ginger Ale, put in the mustard and add the onions. Give the liquid a quick stir.</li>
<li>Turn on the slow cooker on low and walk away for about 8 hours!</li>
</ol><div><span class="Apple-style-span" style="font-size: large;">To Serve:</span></div><div><ul><li>A white sauce is essential for this meal</li>
<li>Potatoes - either crispy baked potatoes or creamy mash</li>
<li>Vegetables - I love cauliflower with corned meat {and white sauce}, but also great with tender green beans, carrots etc...</li>
<li>We love to eat the onions on the side, they are juicy and tasty</li>
<li>You can also put potatoes and carrots into the slow cooker 4-6 hours before you eat, for tender tasty vegetables</li>
</ul></div><br />
<span class="Apple-style-span" style="font-size: large;">Variations: </span><br />
<br />
<ul><li>I have also used apple juice and water, 1tbsp balsamic vinegar and onions with the corned meat</li>
<li>I have used water, 1tbsp honey, 1 tbsp wholegrain mustard, 1 tbs balsamic vinegar and onions</li>
<li>I have often wondered how it would work with Ginger Beer...</li>
</ul><br />
<br />
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com2tag:blogger.com,1999:blog-6120382579544815358.post-11397132977599739142011-06-19T20:40:00.000+10:002011-06-19T20:40:33.741+10:00Curry & Carrot Soup<div style="text-align: center;">I am doing a photo challenge at the moment on my <a href="http://bbeingcool.blogspot.com/2011/06/challenge-is-cool-photo-challenge.html">blog</a> and today's challenge was 'Something Orange'. So... I thought I would make soup.... Naturally....</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This recipe will make A LOT of soup. I like to eat it with fresh crusty bread or hot buttered toast. I then freeze leftover portions for lunches. This is great for those times when my eyes glaze over looking into the pantry and seeing nothing decent to eat.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/bbeingcool/5847654943/in/photostream" id="yui_3_3_0_3_13084796056661050" style="color: #0063dc; display: inline-block; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img alt=" " border="0" class="pc_img" height="400" id="yui_3_3_0_3_13084796056661049" src="http://farm6.static.flickr.com/5304/5847654943_c1ff069c7c_m.jpg" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px;" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 0px;"></span><br />
<br />
<br />
Prep time: 15 minutes<br />
Cooking time: 60 minutes<br />
Serves: 8-10<br />
Freezable? Yes<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
2 tbsp olive oil<br />
1 tbsp butter<br />
3 onions, finely diced<br />
2 kg carrots peeled and chopped<br />
3 - 5 tbsp Tikka Paste (depending on how spicy you would like it)<br />
1 tsp minced garlic (or 2 cloves)<br />
1 tsp minced ginger<br />
4 tbsp ground coriander<br />
1 tsp curry powder<br />
2 litres of chicken and/or vegetable stock (or water and stock cubes) or enough to cover vegetables<br />
2 cans of lentils, rinsed<br />
Yoghurt or coconut milk<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<br />
<ol><li>Peel and cut carrots</li>
<li>Peel and dice onions</li>
<li>Heat butter and oil in a large stock pot, add onions and cook until golden and soft</li>
<li>Add curry paste and cook for 1 minute or until flagrant</li>
<li>Add garlic, ginger, coriander and curry powder and cook for a further minute</li>
<li>Add carrots and stir until coated with spices</li>
<li>Cover with stock and cook until tender (30-35 minutes)</li>
<li>When cooked, blend with stick blender or in a blender, try not to get it too smooth but with texture</li>
<li>Return to heat and add lentils</li>
<li>If you would like a creamy soup, add some yoghurt or coconut milk and stir through</li>
<li>Serve with a dollop of sour cream</li>
</ol><br />
<br />
<span class="Apple-style-span" style="font-size: large;">Variations:</span><br />
<span class="Apple-style-span" style="font-size: large;"><br />
</span><br />
You can add any vegetable to this soup, like: pumpkin, potatoes, sweet potatoes, peas etc.<br />
<br />
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-8071542700924463502011-06-09T10:00:00.001+10:002011-06-09T10:00:02.943+10:00Beetroot Dip - in under 5 minutes!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmu0F71FrEoqzSAvg_kYPug3okGXu9kHnZfSkq0n9K5RinW_-7T-oJlF2dt5EEqztuG3-d5h39ROtYrjc-zzyuf1KcryR6n3gTC4yyZ7EeHDQu85jary4A3qoEkzpDx1s_exzOfjzjLPo/s1600/IMG_0350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmu0F71FrEoqzSAvg_kYPug3okGXu9kHnZfSkq0n9K5RinW_-7T-oJlF2dt5EEqztuG3-d5h39ROtYrjc-zzyuf1KcryR6n3gTC4yyZ7EeHDQu85jary4A3qoEkzpDx1s_exzOfjzjLPo/s320/IMG_0350.jpg" width="240" /></a></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i>A very clever lady made this dip for Kindy break-up last week, I am ashamed to say I ate most of it by myself; it was DELICIOUS! I didn't get the recipe, but I experimented and this is pretty close (perhaps even better, dare I say?!). Mr Cool loved it, so it must have been good...</i></div><br />
Prep time: 2 minutes<br />
Cooking time: Less than 1 minute<br />
Serves: 8-12 as a dip<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
1 can of whole beetroot<br />
1/2 cup light sour cream<br />
1 tsp lemon juice<br />
1 tsp ground cummin<br />
2 tsp Garden Gourmet Coriander Paste<br />
1 tsp Garden Gourmet Chives Paste<br />
A good pinch of salt & pepper<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<br />
<ol><li>Put all ingredients into either a food processor, blender or suitable bowl for a stick blender</li>
<li>Blitz</li>
<li>Serve with rice crackers or jatz crackers, carrot sticks, cucumber wedges... or whatever you fancy!</li>
</ol><br />
<br />
<span class="Apple-style-span" style="font-size: large;">Variations: </span>Substitute the sour cream and lemon juice for low fat Greek yoghurt.<br />
<br />
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-1698477983494562082011-06-02T10:41:00.000+10:002011-06-02T10:41:37.503+10:00Condensed Milk Weetbix Slice<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fsoMmVY2wdwMmVJzxQmNd_Xdm1jacRHnPzd9Ei31qrz85KSOsdhCQJeH59CpFumVTcL8DrxX0hx5m8pdeNEmWHsNy9F7XcN5_4wv-x7WZUp7W57vTCkq62_HoQx30r3pyMsF_U_0hMg/s1600/Recently+Updated9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fsoMmVY2wdwMmVJzxQmNd_Xdm1jacRHnPzd9Ei31qrz85KSOsdhCQJeH59CpFumVTcL8DrxX0hx5m8pdeNEmWHsNy9F7XcN5_4wv-x7WZUp7W57vTCkq62_HoQx30r3pyMsF_U_0hMg/s400/Recently+Updated9.JPG" width="400" /></a></div><i>Miss Z wanted to cook, but I hadn't done the groceries for the week and Baby Cool was still asleep.... What to do, what to do? I know! Look in the pantry and then use good old Google.</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i>So... I had a tin of condensed milk, flour, butter and good old Weetbix. I found a great recipe and have adjusted it - the original recipe stated 1/2 a tin of condensed milk, but there is no way I want 1/2 a tin of that delicious stuff lying around the house (ultimately my hips) so I doubled the recipe... It is great to have a slice that is so darn quick, makes so much and is so simply delicious.</i></div><div style="text-align: center;"><br />
</div>Prep time: 10-15 minutes<br />
Cooking time: 15 minutes - then 3 minutes<br />
Serves: Makes 54 dainty pieces<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
<b>'Biscuit' Base</b><br />
250g Unsalted Butter<br />
6 Weetbix crushed<br />
2 cups of Self Raising Flour<br />
2 cups of Rolled Oats<br />
1/2 cups of brown sugar (not packed)<br />
<br />
<b>Caramel Layer</b><br />
1 tin of condensed milk<br />
3 tablespoons of golden syrup<br />
60g of butter<br />
<br />
<b>Chocolate Icing</b><br />
100g softened butter<br />
At least 1 cup of icing sugar<br />
Splash of milk<br />
100g melted chocolate<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<br />
<ol><li>Preheat oven to 180 degrees Celcius</li>
<li>Line a big slice container (mine is 34cm X 24cm) tin with baking paper (See 'Tips' below)</li>
<li>Melt butter</li>
<li>Crush Weetbix into a large bowl, add other dry ingredients</li>
<li>Mix melted butter through</li>
<li>Press into the prepared pan and bake for 15 minutes</li>
<li>While that is in the oven..... Pour condensed milk into a small pan and add golden syrup and butter</li>
<li>Heat until butter melts, stirring to ensure it doesn't burn (but if it does, it tends to just go more caramelly which is yummy also)</li>
<li>While that is in the oven.... Melt the chocolate for the icing while you wait....</li>
<li>Take slice out of oven and carefully pour the condensed milk mixture over the top of the slice and pop it back in the oven for 3 minutes (again, the more you cook it, the more caramelised it gets - don't leave it more than 5 though)</li>
<li>Mix the butter and sugar together with a wooden spoon until you have a smooth white icing</li>
<li>Add the chocolate, make sure it is not too hot or it will melt the sugar and you will just end up with goop</li>
<li>Finally, take the slice from the oven and do one of the following... a) Let it cool for about 5 -10 minutes and then spread the icing over the top. This will ensure that you get the 3 layers - biscuit, caramel, chocolate -or- b) While the condensed milk is still bubbling add blobs of the icing all over the condensed milk and carefully stir/spread it into the caramel. I did this by accident and the melding of the caramel with the icing turned it into fudge - it was great!</li>
<li><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Allow it to cool before cutting into small pieces</div><div><br />
</div></li>
</ol><br />
<b><u>Tips:</u></b> I sprayed my baking tray with oil then had 2 sheets of baking paper running both ways, the condensed milk caramel is really sticky and hard to get off, doing this saved me from lots of scrubbing.<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Variations:</span><br />
You could use coconut instead of rolled oats or a combination of both<br />
I would like to try this with some dates in the condensed milk caramel<br />
I have also thought some ground ginger could be nice in the Weetbix layer<br />
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-4068074029160867302011-03-19T07:48:00.006+10:002011-03-20T07:40:56.080+10:00Trifles in Tea-Cups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY20Vt3H_B9qi7cDV2JcR_2Lev8gjDR51MqiA_IZ2-OKSbo30JW_PzWnkDUxHour5dGf7SCmmuH3bcFlsgYjCkAgji_uZ8CKwhVFOGJ7-dOeyIoHCO_CkCraBV8hTpUykngM9CWCXWTTI/s1600/16032011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY20Vt3H_B9qi7cDV2JcR_2Lev8gjDR51MqiA_IZ2-OKSbo30JW_PzWnkDUxHour5dGf7SCmmuH3bcFlsgYjCkAgji_uZ8CKwhVFOGJ7-dOeyIoHCO_CkCraBV8hTpUykngM9CWCXWTTI/s400/16032011.jpg" width="400" /></a></div><br />
<br />
<div style="text-align: center;">When we started 'The Closed Bookclub', we decided that two people would bring a dessert to our meetings inspired by the book we have read for the month. In February, we read 'Persuasion' by Jane Austen. I was on dessert. I Googled 'Jane Austen cooking' and found that desserts in the Regency Period were all about showing off. Jelly was being used a lot as well as cakes and creams and fruits. Appearance was everything. I came up with the idea of making trifles and I decided to make individual ones in tea-cups. It was very cute and everyone was very impressed. </div><div style="text-align: center;"><br />
</div>Prep time: 30 minutes<br />
Cooking time: This depends on how long the jelly layers take to set<br />
Serves: 8 individual trifles<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
12 Savoiardi Biscuits (Lady fingers)<br />
1packet of raspberry jelly<br />
200 grams of frozen raspberries<br />
300mls of thickened cream<br />
2 tsp vanilla sugar<br />
1 tub of Marscapone cheese<br />
1/4 cup of store bought custard<br />
<br />
To finish:<br />
300mls of thickened cream<br />
1 tsp Vanilla Sugar<br />
3 tbs prepared custard<br />
50 grams of white chocolate, grated or cut into shards<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<ol><li>Make jelly according to packet instructions, allow to cool slightly</li>
<li>Cut savoiardi biscuits into thirds (or however small you need them to be to fit neatly in the bottom of the cups). Soak them in jelly and pop into the bottom of the tea cups, pour in enough jelly to cover the biscuits. Pop 2-3 raspberries into each tea-cup. Put the cups into the fridge to set (this should take less than 30 mins).</li>
<li>To make the custard filling, whip the cream and vanilla sugar until quite firm. Whip in the marscapone cheese in 2-3 lots. Add 1/2 the custard and mix through - don't beat this for too long or it will get too runny again.</li>
<li>When the bottom layer of jelly is set, spoon the custard mixture into the tea-cups, smooth over the tops. </li>
<li>Add 2-3 raspberries and press into the custard mixture. Soak more biscuits in the jelly and press down. Pour the remaining jelly on top and put into the fridge. The trifles are essentially finished. At this point I cling-wrapped them and was able to transport them to my friend's house and just put the remaining topping and chocolate on top at the last minute.</li>
<li>To make the topping, whip the cream and the sugar until quite firm. Beat in the custard, remembering not to whip for too long.</li>
<li>Spoon the mixture on top of the trifles until it is nice and high above the rim, sprinkle with shards of shaved white chocolate. Enjoy!</li>
</ol><br />
<span class="Apple-style-span" style="font-size: large;">Variations:</span><br />
- use other berries like strawberries or blueberries<br />
- use lemon jelly instead<br />
- try adding different fruits like mango and passionfruit<br />
- try putting them in glasses so that you can see the delicious layers<br />
- For a picnic one day, I am going to make these trifles in clear plastic cups, but as I build the layers up I am going to set a plastic spoon into the side of the cup, I might even try pressing a raspberry between the cup and the spoon - how cool would that look!<br />
<br />
Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/9AC928A7401E0ED58D237070CE0D7B80.png" style="background: transparent; border: 0 !important;" /></a>Bhttp://www.blogger.com/profile/15147301486864145167noreply@blogger.com2tag:blogger.com,1999:blog-6120382579544815358.post-7009015149324684482011-02-23T10:44:00.001+10:002012-02-17T16:18:29.924+10:00Shelle's Chocolate Brownie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYTjMelnXnhshjyjDI7rvfsfbB9VFh2QrSvKY5pgXD7-OfSIyJXQlguc3fbpjQ_c_rsnjLtoWHvhzkJdBMBL2hCgGcCQpoFVoYF5gGr7uUArf-ij2YTmv4KKDjNXh5WEK3UR2tYaa7vkK/s1600/choc+brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYTjMelnXnhshjyjDI7rvfsfbB9VFh2QrSvKY5pgXD7-OfSIyJXQlguc3fbpjQ_c_rsnjLtoWHvhzkJdBMBL2hCgGcCQpoFVoYF5gGr7uUArf-ij2YTmv4KKDjNXh5WEK3UR2tYaa7vkK/s400/choc+brownie.jpg" width="400" /></a></div>
<br />
<div style="text-align: center;">
My friend <a href="http://sewfrog.blogspot.com/">Shelle</a> makes the best Chocolate Brownie.</div>
<div style="text-align: center;">
All her friends know that.</div>
<div style="text-align: center;">
She freely shares her recipe too.</div>
<div style="text-align: center;">
It's easy and quick and perfect for when friends drop by...</div>
<br />
Prep time: 10 minutes<br />
Cooking time: 25-30 minutes<br />
Serves: 24 pieces (or more if you cut it smaller)<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients:</span><br />
125g butter or margarine<br />
1 1/2 cups castor sugar<br />
1 tsp vanilla<br />
2 eggs<br />
1/2 cup cocoa<br />
1 cup Pl flour<br />
1/2 tsp baking powder<br />
250g choc bits<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Method:</span><br />
<ol>
<li>Melt the butter in a bowl in the microwave</li>
<li>Add sugar, vanilla, eggs, cocoa and mix</li>
<li>Add flour and baking powder and mix</li>
<li>Add choc bits and mix</li>
<li>Spread in lamington tray lined with baking paper</li>
<li>Bake for 25-30 minutes at 180C. It should still be a little soft when you take it out - that way its melty inside - Yum!</li>
<li>Cool, slice and serve</li>
</ol>
<span class="Apple-style-span" style="font-size: large;">Variations & Tips:</span><br />
<ol>
<li>I've watched Shelle make this. She lines her lamington tray with baking paper and 5 minutes after she takes it out of the oven, she lifts the whole lot out, drops it into a Tupperware container (paper and all) and puts it in the fridge to cool a bit quicker. Once it is cooler, you can slice it up and it will still be soft and gooey inside.</li>
<li>It's nice with nuts added too. I use walnuts but others would be fine.</li>
</ol>
Submitted by<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/F1ED5472D7A340695D44AFB49ECD22E4.png" style="background: transparent; border: 0 !important;" /></a>CraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.com2tag:blogger.com,1999:blog-6120382579544815358.post-72296340332896043792011-02-17T14:10:00.000+10:002011-02-18T07:55:20.034+10:00Basil Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASqTal0zec_Rd8pm5G71xxanw5db3Z1cHm-HCJTSj7DNYbKr8969fBT9FsWB5nYxZaWBRRGAX4Tha8LGydDbP4BrEgvL2B3P8apvJxLYkZPawaOfuEUJAn5op5qICdd03c2JuMTcblX0k/s1600/basil_pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASqTal0zec_Rd8pm5G71xxanw5db3Z1cHm-HCJTSj7DNYbKr8969fBT9FsWB5nYxZaWBRRGAX4Tha8LGydDbP4BrEgvL2B3P8apvJxLYkZPawaOfuEUJAn5op5qICdd03c2JuMTcblX0k/s400/basil_pesto.jpg" width="400" /></a></div><br />
<div style="text-align: center;">I have a lovely friend who has moved too far away.</div><div style="text-align: center;">She is a fabulous cook and I have learnt lots just by standing in her kitchen</div><div style="text-align: center;">and watching her prepare food for friends.</div><div style="text-align: center;">One night we organised dinner at my place but</div><div style="text-align: center;">she offered to bring the ingredients and cook it together.</div><div style="text-align: center;">Basil fresh from her garden was the base for this</div><div style="text-align: center;">yummy meal that's now a favourite at my place.</div><div style="text-align: center;">(My son calls it "green pasta" ;o)</div>Prep time: 15 mins<br />
Cooking time: 10 mins<br />
Serves: 4<br />
<br />
Ingredients:<br />
Bunch of Basil, about 2 cups of leaves<br />
1/2 cup Olive Oil<br />
1/3 cup Pine Nuts<br />
1/2 cup Parmesan cheese, grated<br />
<br />
Method:<br />
<ol><li>Spread your pine nuts on a baking tray and toast in the oven until just brown (I find about 10 minutes at 200C in my fan forced oven, but watch they don't burn)</li>
<li>Put the leaves of the basil, grated parmesan and the pine nuts in your food processor and whizz until fine.</li>
<li>Drizzle in the oil until it comes together in a nice paste.</li>
<li>Ready to mix through hot pasta for easy dinner!</li>
</ol>Variations:<br />
<ol><li>The key to this pesto is really fresh basil and good quality olive oil and cheese.</li>
<li>I have heard of versions substituting walnuts or cashews for the pine nuts, as well as some adding 2 cloves of garlic, minced.</li>
<li>I read that you could freeze your pesto in portions ready to use, so I currently have some in my freezer to test this - I'll let you know how it is when I use it!</li>
<li>This would make a great substitute for tomato paste on pizzas, or even as a dip.</li>
</ol>Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/F1ED5472D7A340695D44AFB49ECD22E4.png" style="background: transparent; border: 0 !important;" /></a>CraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.com1tag:blogger.com,1999:blog-6120382579544815358.post-59382808409322264342010-10-29T17:00:00.000+10:002010-10-29T17:00:07.531+10:00Di's Moist Lemon Cake...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQERDIAnNHOnhQXGRkj0I71ZBPzbIZXqNWMYKRcljCW0yE-e4lW0MZzFGkOK0-mELSsMvZxITm-kZwxKSJLDEh01Vim-EEUmFNOG6z2reHd1KJIL3TubhV3AFiVJgHynKVLXFCiP39FjDZ/s1600/P9190451_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQERDIAnNHOnhQXGRkj0I71ZBPzbIZXqNWMYKRcljCW0yE-e4lW0MZzFGkOK0-mELSsMvZxITm-kZwxKSJLDEh01Vim-EEUmFNOG6z2reHd1KJIL3TubhV3AFiVJgHynKVLXFCiP39FjDZ/s400/P9190451_2.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<div style="text-align: center;"><i><a href="http://quiltitis.blogspot.com/">Di</a> sent me a message saying...</i></div><div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><i>I made this Moist Lemon Cake of Nigella's the other week, it was scrummy. I adjusted the quantities a little as I didn't have enough almond meal. I thought of your blog and took a picture.</i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><i>Thanks, Di!</i></span></span></div><span class="Apple-style-span" style="font-family: inherit;">Prep time: 10-15 mins</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Cooking time: 45 mins - 1 hr</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Serves: 10</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">225g butter</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">225g sugar</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">4 eggs</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">50g pl flour</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">200g almond meal</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp vanilla essence (she used almond - I didn't have any)</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">grated zest and juice of 2 lemons (I used one big one, it was great)</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><span class="Apple-style-span" style="border-collapse: collapse;"> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-large;">Method:</span></span><br />
<ol><li><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Cream sugar and butter until light and fluffy </span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Add eggs one at a time until combined. </span></span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Add a little flour after each egg. </span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Fold in almond meal and lemon juice/ rind. </span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Place in a prepared cake tin, line the bottom - a springform tin is easiest to remove the cake from. If you don't have one, line the sides of the tin as well as the bottom. </span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Bake at 180C for 45 mins - 1 hour. If the cake starts to colour, cover with some baking paper - I didn't. It is cooked when skewer comes out clean. Mine took just under 45 mins. </span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Leave to cool in the tin for 15 mins, then cool on a baking rack.</span></span></li>
</ol><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-large;">Variations:</span></span><br />
<ol><li><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">It apparently gets more moist if you leave it overnight wrapped in baking paper. I couldn't resist!! </span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">I guess you could make lime or even orange by changing the citrus. A good one for gluten free, as I guess the flour isn't in big quanities so substitution probably wouldn't matter</span></span></li>
</ol><br />
<span class="Apple-style-span" style="font-family: inherit;">Submitted by Di</span>CraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-46160227501385529752010-10-22T10:40:00.001+10:002010-10-25T12:07:47.145+10:00Anna's Choc Chip Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMr4Fhn8LxMgk1q0eloFKx-XZSkmwDcaOQl1V8r7gWvz-yWXVP2TcVh09aSZUbN8t0hu24arPU__Smn0-mrLTDtndXOxX4QhP9nd6UGVU6zM3v4CSTdTC4zhsdEf5EM8O3AnSePRhabR-T/s1600/annas_choc_chip_cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMr4Fhn8LxMgk1q0eloFKx-XZSkmwDcaOQl1V8r7gWvz-yWXVP2TcVh09aSZUbN8t0hu24arPU__Smn0-mrLTDtndXOxX4QhP9nd6UGVU6zM3v4CSTdTC4zhsdEf5EM8O3AnSePRhabR-T/s400/annas_choc_chip_cookies.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i>These were my favourite biscuits when I was little </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i>and I craved them when I was pregnant. </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i>They are called "Sante biscuits", Sante being the name of the chocolate bar </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i>that you used to have to chop up to make choc chips. </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i>This is the single version, but I always make a double batch because they go so quickly.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i><br />
</i></span></div>Prep time: 10 minutes<br />
Cooking time: 20 minutes<br />
Serves: All the Playgroup mums!<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: inherit;">125g butter, softened</span><br />
<div><span class="Apple-style-span" style="font-family: inherit;">1/4 cup sugar</span></div><div><span class="Apple-style-span" style="font-family: inherit;">3 tbsp sweetened condensed milk</span></div><div><span class="Apple-style-span" style="font-family: inherit;">few drops vanilla</span></div><div><span class="Apple-style-span" style="font-family: inherit;">1 1/2 cups SR flour</span></div><div><span class="Apple-style-span" style="font-family: inherit;">125g choc chips</span></div><div style="font-family: Helvetica;"></div><div style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: x-large;">Method: </span></span></div><ol><li><span class="Apple-style-span" style="font-family: inherit;">Cream butter, sugar, condensed milk and vanilla until light and fluffy. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Stir in flour and choc chips. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Roll teaspoonsful of mixture into balls. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Place on a greased oven try and flatten with a floured fork. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Bake at 180C for 20 minutes.</span></li>
</ol><span class="Apple-style-span" style="font-size: x-large;">Notes:</span><br />
<ol><li>Remember that every oven is a little different and watch your cooking time. (Speaking from experience... my oven cooks a little faster than Anna's and my first batch came out a little too brown! ~CraftyMummy)</li>
<li>Get the kids involved to "fork" top of them!</li>
</ol>Submitted by Anna B<br />
<br />
<a href="http://www.craftskeepmesane.blogspot.com/" target="_blank"> <img alt="Keeping It Simple" border="0" src="http://i936.photobucket.com/albums/ad206/kaysinerwt/th_DSCF63832.jpg" /></a>CraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-469782882462667482010-08-09T11:31:00.001+10:002010-08-09T11:50:23.909+10:00Fried Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3cEMHGnRSrTVtVR_s61pgwW5bAjd-SdSrHiZ2ExFfiwJ8JJYcfm8JQtfADtwlFpx5d6JNSVAjtTtMlg1S-yrQa0-8AJWkvcy-9_XtJaxuwm0wvAjYZXUwRzOnV-ARIqwoa-87r2VBBPt/s1600/Fried_Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3cEMHGnRSrTVtVR_s61pgwW5bAjd-SdSrHiZ2ExFfiwJ8JJYcfm8JQtfADtwlFpx5d6JNSVAjtTtMlg1S-yrQa0-8AJWkvcy-9_XtJaxuwm0wvAjYZXUwRzOnV-ARIqwoa-87r2VBBPt/s400/Fried_Rice.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><i>My son has started eating lots of things at Kindy</i></div><div style="text-align: center;"><i>mostly because he has to!!</i></div><div style="text-align: center;"><i>One of those things is Fried Rice.</i></div><div style="text-align: center;"><i>My recipe is based on my memory of how Mum made it.</i></div>Prep time: 15mins<br />
Cooking time: 15mins<br />
Serves: 4-6<br />
<span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span><br />
3 cups cooked rice<br />
2 rashers of bacon, chopped<br />
2 eggs<br />
1 cup frozen peas<br />
1 onion, chopped finely<br />
A splash of soy sauce<br />
2 tbsp vegetable oil (I usually use sesame, but any would do)<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">Method: </span><br />
<br />
<ol><li>Pre-cook your rice and spread on a cookie tray to dry out a little</li>
<li>Heat your wok or frying pan, and cook the bacon and onion - the fat from the bacon should be sufficient without any oil. Remove from the pan</li>
<li>Break you eggs into a small bowl and whisk with a fork</li>
<li>Pour the eggs into your pan, and tilt the pan so the egg spreads out into a thin layer</li>
<li>Cook until nearly set then flip over to quickly brown the other side</li>
<li>Remove them to a chopping board, and pour your oil in to heat</li>
<li>Roll up the egg sheet and slice into thin strips. Then chop them roughly so they're about 2-3cm pieces</li>
<li>Add your rice to the oil and stir to coat it</li>
<li>Add the frozen peas and cook for 3-5 mins, stirring occasionally to avoid sticking</li>
<li>Put the rest of the ingredients back in the mix as well as the soy sauce</li>
<li>Heat through for a couple of minutes then serve</li>
</ol><br />
<span class="Apple-style-span" style="font-size: x-large;">Variations: </span><br />
<br />
<ol><li>You can also add frozen corn kernels, diced carrot, diced capsicum or any other vegetables</li>
<li>I usually cook the rice and spread it out on a tray in the morning, ready for the rest of the steps later in the day</li>
<li>I have served this both as a side dish and a whole meal in itself</li>
</ol><br />
Submitted by<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/F1ED5472D7A340695D44AFB49ECD22E4.png" style="background: transparent; border: 0 !important;" /></a>CraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-17912535197794391142010-08-09T11:02:00.002+10:002010-08-09T11:31:38.331+10:00Choc Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVAAeqBjyLhHn4-bbKob9sCm5Zdl6l7l5Q06WAG7Jy4_51X8GSXwXR5wThYvxciWb8n_aB19RZEs2zwakRWyrr-nPaIQqcWA85MA6oB3PVRglilAkKEDXyrmtO8ZFgOE5tCSdG0vTnL_D/s1600/Choc_chip_cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVAAeqBjyLhHn4-bbKob9sCm5Zdl6l7l5Q06WAG7Jy4_51X8GSXwXR5wThYvxciWb8n_aB19RZEs2zwakRWyrr-nPaIQqcWA85MA6oB3PVRglilAkKEDXyrmtO8ZFgOE5tCSdG0vTnL_D/s400/Choc_chip_cookies.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i>A couple of months ago I bought some homemade cookies</i></div><div class="separator" style="clear: both; text-align: center;"><i>from my son's kindy for a fundraiser.</i></div><div class="separator" style="clear: both; text-align: center;"><i>They were delicious!</i></div><div class="separator" style="clear: both; text-align: center;"><i>The difference to my own recipe was the rolled oats</i></div><div class="separator" style="clear: both; text-align: center;"><i>so I did some searching and found this recipe on </i><a href="http://www.taste.com.au/recipes/10241/nels+chocolate+chip+cookies"><i>Taste.com.au</i></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Prep time: 15mins</div><div class="separator" style="clear: both; text-align: left;">Cooking time: 15mins</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #666354; font-family: 'Trebuchet Ms', Verdana, Arial; line-height: 16px;"></span></div><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li><span class="Apple-style-span" style="font-family: inherit;">125g butter or margarine, at room temperature</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2/3 cup (135g, firmly packed) brown sugar</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 tsp vanilla essence</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 egg</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">110g (3/4 cup) plain flour</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp bicarbonate of soda</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">110g (1 1/4 cups) rolled oats</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">140g (3/4 cup) dark Choc Bits</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></li>
</ul><div><span class="Apple-style-span" style="font-size: x-large;">Method:</span></div><div><ol><li>Preheat oven to 180C and line your baking trays with baking paper</li>
<li>Cream butter, sugar and vanilla</li>
<li>Add egg and beat until combined</li>
<li>Sift together the flour and bicarb, then add to creamed mixture</li>
<li>Add choc chips and oats, and stir al that through</li>
<li>Drop teaspoons of mixture onto your tray, about 10cm apart to allow for spreading</li>
<li>Bake for for about 15mins or until golden</li>
<li>Allow them to cool on the tray for 2-3 mins before transferring to a wire rack to finish cooling</li>
<li>They'll keep for up to a week in an airtight container</li>
</ol><div>Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/F1ED5472D7A340695D44AFB49ECD22E4.png" style="background: transparent; border: 0 !important;" /></a></div></div>CraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.com1tag:blogger.com,1999:blog-6120382579544815358.post-50125802075962844572010-08-06T07:49:00.001+10:002010-08-09T11:32:29.530+10:00Thai Pumpkin Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JqvzHkHy-sPMHdvgqEi1mTNoxlydh0dWDEI_WeKr6U0gX32INMx18eenkv-H9I08Y7ptWvfgmsgFey-ZaoCxzyuCq5JAc1iczrpG453BOQiivzQ9Zi1dBw2mxJqSP6tRYeJ6W2OPHOzl/s1600/pumpkin_soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JqvzHkHy-sPMHdvgqEi1mTNoxlydh0dWDEI_WeKr6U0gX32INMx18eenkv-H9I08Y7ptWvfgmsgFey-ZaoCxzyuCq5JAc1iczrpG453BOQiivzQ9Zi1dBw2mxJqSP6tRYeJ6W2OPHOzl/s400/pumpkin_soup.jpg" width="400" /></a></div><br />
<div style="text-align: left;"><div style="text-align: center;"><i>I'm not sure where I found this recipe now </i></div><div style="text-align: center;"><i>but it lives in my head these days and gets made a lot! </i></div><div style="text-align: center;"><i>It's easy and yummy on a cold day...</i></div></div><div style="text-align: left;"><span class="Apple-style-span">Prep time:</span> 10 mins</div><div style="text-align: left;"><span class="Apple-style-span">Cooking time:</span> 30 mins</div><div style="text-align: left;"><span class="Apple-style-span">Serves:</span> 4-6</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Ingredients: </span></div><div style="text-align: left;">1 sm Pumpkin</div><div style="text-align: left;">1 tin Coconut cream (or coconut milk)</div><div style="text-align: left;">1 onion</div><div style="text-align: left;">3 tbspns Thai red curry paste</div><div style="text-align: left;">2 tbs Olive oil</div><div style="text-align: left;">1 cup Chicken stock</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Method: </span></div><div style="text-align: left;"><br />
</div><ol><li style="text-align: left;">Dice onion finely and chop pumpkin into cubes (about 2cm square - larger will take a little longer to cook)</li>
<li style="text-align: left;">Heat olive oil, and cook onion and curry paste for a couple of minutes until onion is soft </li>
<li style="text-align: left;">Add the pumpkin and cook for 5 minutes, stirring occasionally to coat in paste</li>
<li style="text-align: left;">Add the stock, cover and simmer for about 20 minutes</li>
<li style="text-align: left;">Add the coconut cream and simmer another couple of minutes to heat that through</li>
<li style="text-align: left;">Remove from the heat and use a potato masher to mash the pumpkin. You can use a stick beater if you want a finer consistency.</li>
</ol><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Notes/Variations: </span></div><div style="text-align: left;"><br />
</div><ol><li style="text-align: left;">The quantities provided are a guide only. Sometimes I have a large pumpkin so I might need to increase the stock. Sometimes I have a larger tin of coconut cream so I reduce the stock. If you want it spicier, increase the curry paste. If you want it more liquid, add extra stock.</li>
<li style="text-align: left;">Either coconut cream or coconut milk will work fine, and I have used the low fat version too.</li>
<li style="text-align: left;">I have substituted vegetable stock when I haven't had chicken stock.</li>
<li style="text-align: left;">This recipe is fine to freeze.</li>
<li style="text-align: left;">You could do this in your slow cooker. I wouldn't cook off the onion and paste first in that case, I'd just put the onion, pumpkin, curry paste, and stock into the cooker. It could easily simmer in the slow cooker for 4-6 hours. Then add your cream at the end when you mash it and just let that heat through.</li>
</ol><div style="text-align: left;">Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/F1ED5472D7A340695D44AFB49ECD22E4.png" style="background: transparent; border: 0 !important;" /></a></div>CraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.com0tag:blogger.com,1999:blog-6120382579544815358.post-62098711994349778272010-08-06T00:51:00.001+10:002010-08-09T11:32:46.406+10:00Apple Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1yC-uR_3pruW5CU8JrwWY9JdyHyP-6ef2A0bslp-kbZ4uUaE4TTYSuvyj2kjbgxqjnuWdje73B0q6E-B_SckRF6S_L_ZfUT6quv04BtUUQrrrV39JLsX7MQ2c4OBp12DLjB_sBK2rwzR/s1600/Apple_cake-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1yC-uR_3pruW5CU8JrwWY9JdyHyP-6ef2A0bslp-kbZ4uUaE4TTYSuvyj2kjbgxqjnuWdje73B0q6E-B_SckRF6S_L_ZfUT6quv04BtUUQrrrV39JLsX7MQ2c4OBp12DLjB_sBK2rwzR/s400/Apple_cake-1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>This is a recipe from my lovely Mum.</i></div><div class="separator" style="clear: both; text-align: center;"><i>I've left it in "ounces" as I've found most scales </i></div><div class="separator" style="clear: both; text-align: center;"><i>will have them as well as grams.</i></div><div class="separator" style="clear: both; text-align: left;">Prep Time: 10 mins</div><div class="separator" style="clear: both; text-align: left;">Cooking Time: 15-20 ins</div><div class="separator" style="clear: both; text-align: left;">Serves: 8</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;">3oz butter or margarine</div><div class="separator" style="clear: both; text-align: left;">3oz sugar</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">6oz SR flour, sifted</div><div class="separator" style="clear: both; text-align: left;">1/4 cup milk</div><div class="separator" style="clear: both; text-align: left;">1 apple, cored and sliced</div><div class="separator" style="clear: both; text-align: left;">1tbsp sugar</div><div class="separator" style="clear: both; text-align: left;">2tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Method:</span></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Cream butter and sugar</li>
<li>Add egg and beat well</li>
<li>Add milk and flour alternately, folding them in with a wooden spoon</li>
<li>Put into a greased tin - I use a round spring form one about 20cm, but Mum used to use a round sandwich tin</li>
<li>Arrange the apple slices on top</li>
<li>Combine extra sugar and cinnamon and sprinkle over the apple</li>
<li>Bake in Moderate oven (~180C) for 15-20 mins, or until skewer comes out clean</li>
</ol><span class="Apple-style-span" style="font-size: x-large;">Notes/Variations:</span><br />
<div class="separator" style="clear: both; text-align: left;"></div><ol><li>I have been known to cheat on this cake with a packet mix - you can read more about that at <a href="http://mummycrafts.blogspot.com/2010/07/apple-cakes.html">Mummy Crafts</a></li>
<li>You can use Demerara sugar in the topping more more crunch</li>
<li>You can add an extra apple, chopped, into the batter for apple through the cake itself</li>
</ol><div>Submitted by <a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/254/F1ED5472D7A340695D44AFB49ECD22E4.png" style="background: transparent; border: 0 !important;" /></a></div>CraftyMummyhttp://www.blogger.com/profile/07704980612304704662noreply@blogger.com0