tag:blogger.com,1999:blog-26753040790718870562024-03-13T17:36:22.218+11:00What Shara Cookeda record of my favourite recipes as I feed our family of 5Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-2675304079071887056.post-42386238686662395032014-10-17T18:55:00.001+11:002014-10-17T18:55:42.323+11:00Carrot and Apple Cake with Cream Cheese Icing<p style="margin: 0px;"><span style="font-family: Helvetica; font-size: 12px;">For no logical reason it seems to be carrot cake season. I was craving this delicious cake the other day so I baked it for the first time in ages. In Sydney last weekend my friends ordered carrot and walnut loaf at a cafe for brunch then just now on Smitten kitchen, a favourite blog of mine, Deb shared a recipe for Carrot Cake with Cider and Olive Oil Cake </span><font face="Helvetica"><span style="font-size: 12px;">http://smittenkitchen.com/blog/2014/10/carrot-cake-with-cider-and-olive-oil/#more-12915</span></font><span style="font-size: 12px; font-family: Helvetica;">. This made me realise I had never posted this favourite recipe on here, I always seem to forget the old favourites. My mum cut this out of a newspaper many year ago, I can still picture the clipping, and it has been a family favourite ever since. </span></p><p style="margin: 0px; font-size: 12px; font-family: Helvetica;"><br></p><p style="margin: 0px; font-size: 12px; font-family: Helvetica;">We seem to have run out of cake in our house, a tragedy when you are 8 1/2 months pregnant and always hungry, so I might have to try the Smitten Kitchen recipe and compare. I also have dates in the fridge so might have to make Date and Walnut loaf http://sharacooks.blogspot.com.au/2011/02/date-and-walnut-loaf.html too, so good slathered in butter. Always good to have options...</p><p style="margin: 0px; font-size: 12px; font-family: Helvetica;"><br></p><p style="margin: 0px; font-size: 12px; font-family: Helvetica;"><b>Carrot and Apple Cake and Cream Cheese Icing</b></p><p style="margin: 0px; font-size: 12px; font-family: Helvetica;"><i>This makes a great big rectangular cake, but I am sure it would work as a loaf. It is very moist and dairy free as it is made with oil not butter. I like it iced with a thick layer of cream cheese icing but if you want it to be dairy free you could make a lemon glaze icing. Sometimes I leave the nuts out for the kids but I miss them, I might try sprinkling them over the icing on half the cake next time. </i></p><div><br></div><p style="margin: 0px; font-size: 12px; font-family: Helvetica;">1 C apples, grated (~ 1 large)</p>
<p style="margin: 0px;"><span style="font-family: Helvetica; font-size: 12px;">1 C carrots, grated </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(~ 1 large)</span></p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">2 C plain flour</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">2 C sugar</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">2 eggs</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">1 C pecans, chopped (or other nuts of your choice)</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">1 C oil</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">2 tsp vanilla extract</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">2 tsp bicarb soda</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">1 tsp cinnamon</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">1 tsp salt</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica; min-height: 15px;"><i>Icing</i></p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">250 g cream cheese, softened</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">80 g butter or margarine, softened</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">1 C + icing sugar, sifted</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">1 tbsp lemon juice</p><div><br></div><div><p style="margin: 0px; font-size: 12px; font-family: Helvetica;">Preheat the oven to 180C. Line and grease a large cake tin, I use a 22 by 35 cm rectangular tin.</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">Place all the ingredients in the bowl of an electric mixer and beat for 5 minutes or just mix thoroughly by hand. Pour into tin. Bake at 180 C for 45 minutes.</p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica; min-height: 15px;"><i>Icing</i></p>
<p style="margin: 0px; font-size: 12px; font-family: Helvetica;">Beat the cream cheese and butter with an electric mixer for 5 minutes or until smooth. Add icing sugar and lemon juice and mix until well combined.</p></div><div><br></div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-17001739778084857292014-07-20T22:57:00.000+10:002014-07-20T22:57:34.886+10:00Okonomiyaki Japanese Savoury Pancakes<div abp="166">
Our local Japanese restaurant has okonomiyaki or Japanese pancakes on the menu. We have been curious about them but can never quite go past the sushi and order one so I looked up how to make them at home. They were delicious and my husband told me to add them to the favourites list which is the ultimate compliment in our house!</div>
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I thought the kids might like them too as long as I let them choose their own vegetable combinations, and it turned out they were a hit! I chopped all the ingredients and layed them out in plastic bowls on the bench where everyone could choose their own. I then poured the batter over each individual bowl of vegetables and cooked up each pancake in a frypan (I had a few frypans on the go to speed things up). One of my daughters picked her ingredients and just wanted to eat them not in a pancake so I just fried up a bit of the pork for her.</div>
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You can buy okonomi sauce at Asian supermarkets. There a lots of recipes on the web trying to imitate it, apparently none of them quite match it, but I enjoyed the version I made although it was a bit runny. My version had quite a few Japanese ingredients that I generally have in the cupboard. If you don't, just google a simpler version based on ketchup, soy and worcestershire.</div>
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I looked at lots of recipes but based mine on this <a abp="174" href="http://www.sbs.com.au/food/recipes/prawn-and-pork-pancake-caramelised-onions-and-crispy-noodles-okonomiyaki">SBS recipe</a>, I didn't bother with the crispy noodle cakes this time but did include the instructions below. There are several websites devoted entirely to Okonomiyaki recipes, such as <a abp="373" href="http://okonomiyakiworld.com/best-okonomiyaki-recipe.html">this one</a>.</div>
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<strong abp="181">Okonomiyaki (Japanese Pancakes)</strong></div>
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<em abp="183">serves 4</em></div>
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<em>Okonomi literally means "what you like" so feel free to add whatever fillings and toppings you like.</em></div>
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vegetable oil<span abp="186" class="content"> </span> </div>
<div abp="187" class="item" id="96228955">
<span abp="188" class="content"><span abp="189" class="ingquantity">225</span> g (1 1/2 C) plain flour </span> </div>
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<span abp="191" class="content"><span abp="192" class="ingquantity">3</span> eggs </span> </div>
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<span abp="194" class="content"><span abp="195" class="ingquantity">2</span> tsp instant dashi powder</span></div>
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<span abp="197" class="content">225 ml water </span> </div>
<div abp="198" class="item" id="96228958">
<span abp="199" class="content"><span abp="200" class="ingquantity">220</span> g cabbage, finely sliced </span> </div>
<div abp="201" class="item" id="96228959">
<span abp="202" class="content"><span abp="203" class="ingquantity">8</span> spring onions, finely sliced, plus extra to serve </span> </div>
<div abp="204" class="item" id="96228960">
<span abp="205" class="content"><span abp="206" class="ingquantity">1</span> carrot, coarsely grated or sliced julienne</span></div>
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<span abp="208" class="content"><span abp="209" class="ingquantity">2</span> tbsp red pickled ginger</span></div>
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<span abp="211" class="content">½ cup tempura batter bits (tenkasu) (optional)</span></div>
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<span abp="216" class="content"><span abp="217" class="ingquantity">8 </span>peeled green prawns </span> </div>
<div abp="218" class="item" id="96228964">
<span abp="219" class="content"><span abp="220" class="ingquantity">150</span> g pork belly, thinly sliced (it is much easier to slice if you half freeze it)</span></div>
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<span abp="219" class="content">Variations: cooked octopus, chinese sausage</span></div>
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<span abp="222" class="content"><em abp="223">Sauce</em></span></div>
<span abp="224" class="content"><div abp="225" class="item">
<span abp="226" class="ingquantity">60</span> ml tomato sauce/ketchup </div>
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<span abp="228" class="content"><span abp="229" class="ingquantity">2 1/2</span> tbsp soy sauce </span> </div>
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<span abp="231" class="content"><span abp="232" class="ingquantity">1</span> tbsp cooking sake </span> </div>
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<span abp="234" class="content"><span abp="235" class="ingquantity">1</span> tbsp mirin </span> </div>
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<span abp="237" class="content"><span abp="238" class="ingquantity">1 1/2</span> tbsp caster sugar or honey</span> </div>
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<span abp="240" class="content"><span abp="241" class="ingquantity">2</span> tbsp Japanese rice vinegar </span> </div>
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<span abp="243" class="content"><span abp="244" class="ingquantity">2 1/2</span> tbsp worcestershire sauce </span> </div>
</span><div abp="245" class="item">
1/2 tsp grated ginger (optional)</div>
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<em abp="247">Toppings</em></div>
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Japanese (Kewpie) mayo</div>
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Bonito flakes (katsuobushi)</div>
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Nori (seaweed), finely chopped</div>
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Spring onions, finely chopped</div>
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Pickled ginger</div>
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<em abp="254">Noodle cake (optional)</em></div>
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<span abp="256" class="content"><span abp="257" class="ingquantity">200</span> g cooked yaki soba noodles (thin, yellow egg noodles) </span></div>
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</div>
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In a large bowl combine the flour, eggs, dashi powder and water and whisk just until smooth. The batter should be thin but not watery. </div>
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Combine the cabbage, spring onions, carrot and pickled ginger. Season to taste, add the batter and mix until well combined. If you are making these for picky eaters you can make up individual bowls of vegetables to each persons taste and divide the batter between them.</div>
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<span abp="263" class="text">Heat two large non-stick frying pans over medium-high heat, add a small amount of oil. Add a quarter of the cabbage mixture to each frying pans. Shape into rounds then, using a spatula, flatten each round, pushing any escaping mixture back against the edges. Cook for 4 minutes. Put two prawns on each pancakes and push gently into batter. Cover the prawns with the pork belly. Carefully flip the pancakes over and cook for 3 minutes. Flip the pancake again, reduce the heat to medium and cook for a further 3–4 minutes until cooked through to the centre.</span></div>
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<span abp="265" class="text"></span> </div>
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<span abp="267" class="text">Cover generously with okonomiyaki sauce and Japanese mayonaisse. Top with noodle cake if using, then nori, extra spring onions and pickled ginger.</span></div>
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<span abp="269" class="text"></span> </div>
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<span abp="271" class="text"><span abp="272" class="text">Mix all the ingredients for the sauce with 2 tbsp of water and bring to a boil, let it simmer for about 10 mins or until it thickens. Set aside</span></span></div>
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<span abp="274" class="text"><span abp="275" class="text"></span></span> </div>
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<span abp="277" class="text"><span abp="278" class="text"><em abp="279">Noodle cake</em></span></span></div>
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<span abp="281" class="text"><span abp="282" class="text">Heat 1 tbsp vegetable oil in a wok over high heat. Add a quarter of the noodles, toss to coat in the oil then shape the noodles into a round the same size as the pancake. Allow to cook, undisturbed, for 1½–2 minutes until the underside is crisp. Carefully flip the noodle cake over and cook the other side for 1½–2 minutes until golden and crisp. Remove from the wok and drain on paper towel. Repeat with the remaining noodles.</span></span></div>
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Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-44306739980605758992014-06-25T17:09:00.000+10:002014-06-25T17:09:00.051+10:00Apple and Passionfruit Crumble<span style="font-family: inherit;">Following on from my love of </span><a href="http://sharacooks.blogspot.com.au/2011/06/passionfruit-self-saucing-pudding.html"><span style="font-family: inherit;">Passionfruit Self-saucing Pudding</span></a><span style="font-family: inherit;"> which I have made many many times, I have another great passionfruit recipe; apple and passionfruit crumble. Bill Granger came up with this genius combination. I didn't love his crumble mix though and have created my own below. I suggest watching out for bags of passionfruit that work out quite cheaply. Scrape out the pulp of any passionfruits you haven't devoured and freeze ready to use in recipes like this. I am coming to the conclusion that all fruity desserts taste better with passionfruit, I bet it would be good added to apple pie...</span><br />
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<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Crumble</span></strong><br />
<em><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">serves 4-6</span></em><br />
<em><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">You could use this crumble topping on any fruit combination that takes your fancy, I have suggested two twists to the traditional apple. </span></em><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span></strong><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 C plain flour</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100 g brown sugar</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100g butter, diced and softened</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 C oats</span><br />
<em><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Apple and Passionfruit</span></em><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6 apples, peeled and thinly sliced</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4 passionfruit, pulp removed and stirred to loosen</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tbsp sugar</span><br />
<em><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Apple and Berry</span></em><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4-6 apples, peeled and sliced</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp water</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 C blueberries or other berries (frozen is fine)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place the flour, baking powder and sugar in a large bowl (as large as you can find if you are going to let the kids help and if you have a 2 year helping like I did I would also place it on a clean tray so you can rescue the spillage). Add the butter and rub it in to the flour with your finger tips to make a crumbly topping, stop before you make dough. Add the oats and rub through.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place the apples, sugar and a splash of water in a saucepan and simmer on low for 5 minutes to soften. Place in baking dish and add passionfruit or berries if using. Sprinkle crumble mix over the top. Bake at 180 for about 25 minutes until golden and bubbling.</span><br />
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<span style="font-family: inherit;"></span><br />Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-65796140548007265542014-06-24T19:20:00.000+10:002014-06-24T19:20:00.742+10:00Pistachio Rosewater Biscuits<div abp="939">
<span abp="940" style="font-family: inherit;">I love these delicious and delicate biscuits, the kids not so much, isn't that a shame. They are flavoured with rosewater which gives them a wonderful smell. I love it so much I should find other recipes that use it. Hope you enjoy them too!</span></div>
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<strong abp="947"><span abp="948" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Pistachio Biscuits</span></strong></div>
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<em abp="950"><span abp="951" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This is a Bill Granger recipe from his book Open Kitchen</span></em></div>
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<span abp="956" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">125 g shelled pistachios<br abp="957" />125 g unsalted butter, softened<br abp="958" />115 g (1/2 cup) caster sugar<br abp="959" />1 egg </span></div>
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<span abp="961" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tbsp rosewater<br abp="962" />185 g (1 1/2 cups) plain flour, sifted<br abp="963" />1 tsp baking powder, sifted<br abp="964" />2 tbsp plain flour, extra </span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span abp="969">Preheat the oven to 180°C (350°F/Gas 4). </span><span abp="970">Place the pistachios in a small bowl, cover with water and set aside for 30 minutes. (It is important to soak the pistachios so you can slice through them when cutting the dough.) </span></span></div>
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<span abp="972" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place the butter and sugar in a bowl and beat until pale and creamy. Add the egg and mix until combined. Add the rosewater, and stir until smooth. </span></div>
<div abp="973">
<span abp="974" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Drain the pistachios well then add to the batter with the flour and baking powder. Fold through until a stiff dough forms.</span></div>
<div abp="975">
<span abp="976" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Sift the extra flour over a clean dry surface, and knead the dough lightly for 30 seconds. Divide the dough in half and roll each into a log, roughly 5 cm (2 inches) in diameter. Wrap each log in plastic wrap and refrigerate for 30 minutes.</span></div>
<div abp="977">
<span abp="978" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Remove the dough logs from the refrigerator, and slice into 5 mm rounds. Place the biscuits 2 cm apart on a baking tray lined with baking paper. Bake the biscuits for 10 to 12 minutes, or until lightly golden. Remove from the oven and leave to cool on a wire rack.</span></div>
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Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-80042460624056526622014-06-23T21:31:00.000+10:002014-07-09T13:17:00.435+10:00Milo Slice<span style="font-family: inherit;">I came across a collection of milo recipes on </span><a href="http://www.ivillage.com.au/6-marvellous-milo-recipes/"><span style="font-family: inherit;">iVillage</span></a><span style="font-family: inherit;"> the other day and thought the kids might like them. The milo slice recipe on </span><a href="http://theorganisedhousewife.com.au/recipes/milo-slice/"><span style="font-family: inherit;">The Organised Housewife</span></a><span style="font-family: inherit;"> site looked so easy I even suggested to my 7 year old that she might like to make it and she did. I cut and melted the butter and got all the ingredients out for her but she was able to do the rest of it herself. She was so proud of herself she wanted to do another batch the next day so there would be enough to take when visiting her grandparents on the weekend. The result was a delicious moist slice that she loved and that has lasted for well over in a week in the fridge (only because the house is full of baked goods at the moment - gingerbread men, crumble, so many temptations). I have written the recipe out below with a 7 year old audience in mind. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">The cake and biscuit recipes look good too...</span><br />
<span style="font-family: inherit;"></span><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Milo Slice</span></strong><br />
<em><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">recipe from The Organised Housewife adapted only slightly</span></em><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">½ C self-raising flour</span><br />
<div class="ingredient" itemprop="ingredients">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">½ C plain flour</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">½ C Milo</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">½ C dark choc chips</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3/4 C rolled oats</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">½ C shredded coconut or 1/4 C dessicated coconut</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">⅔ C brown sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">125g butter, melted</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Milk, if too dry</span></div>
<div class="ERSClear">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br /></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Turn the oven on to 180 C. Grease and line a slice tin.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Sift the flours into a large bowl. Add the milo, choc chips, oats, coconut and sugar and mix.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Crack the egg into a bowl and mix with a fork. Pour the egg and the melted butter into the large bowl and mix well.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Scrape the mixture into the tin and spread and flatten.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Bake in the oven for 15 to 20 minutes.</span>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-42675030402833597252014-06-23T20:17:00.003+10:002014-06-23T20:36:04.415+10:00Pregnant and starving Bacon and Lentil Soup<div abp="797">
<span abp="798" style="font-family: inherit;">I came home at lunch time today and was absolutely starving as usual but thought that I really should eat something other that toast on which I have been subsisting on for the past 3 months. I am pregnant with baby number four and although the worst of the morning sickness is over I still need to eat every few hours, with turkish bread toast being my favourite choice. But even Vegemite doesn't contain all the vitamins a girl needs to live so today I held out my hunger a little longer and cooked up some vegetable soup with bacon and lentils, it was delicious.</span><br />
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<div abp="800">
<span abp="801"><span style="font-family: inherit;">I have got into the habit of making my own chicken stock regularly thanks to the wonderful Smitten Kitchen blog. She makes her </span><a abp="961" href="http://smittenkitchen.com/blog/2013/11/perfect-uncluttered-chicken-stock/"><span style="font-family: inherit;">Perfect, uncluttered chicken stock </span></a><span style="font-family: inherit;">in the slow cooker using only chicken wings, onion, garlic and water and it tastes wonderful! </span></span><span abp="808" style="font-family: inherit;">After boiling pots of stock dry several times in the past, this approach works for me and I end up with 3 litres of stock for minimal effort and I don't need to worry too much about the timing, just set the slow cooker to low if you are going out for awhile.</span></div>
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<span abp="816" style="font-family: inherit;"><a abp="817" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5rcNMyWyMq4WgXYPbyXbvGPEej1hYHWSi9nhPyaiR-odOsvxTDq2-YDktjURUKb9v3_mJ3BI_zU92A1o6X2QO-7NFMb5VtY9nZKjKOwHHIF2Lc14YMhnmUXFvjxWOFEEWyqSFOCNSQzn/s640/blogger-image-416051179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img abp="818" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5rcNMyWyMq4WgXYPbyXbvGPEej1hYHWSi9nhPyaiR-odOsvxTDq2-YDktjURUKb9v3_mJ3BI_zU92A1o6X2QO-7NFMb5VtY9nZKjKOwHHIF2Lc14YMhnmUXFvjxWOFEEWyqSFOCNSQzn/s640/blogger-image-416051179.jpg" /></a></span></div>
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<span abp="822" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b abp="823">Bacon, Lentil and Vegetable Soup</b></span></div>
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<span abp="826" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><i abp="827">serves 4</i></span><span abp="828"><br abp="829" /></span></div>
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<div abp="830">
<div abp="831">
<span abp="832" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">splash olive oil</span></div>
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<div abp="833">
<div abp="834">
<span abp="835" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 bacon rashers, chopped</span></div>
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<div abp="836">
<div abp="837">
<span abp="838" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 onion, finely chopped</span></div>
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<span abp="841" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 carrots, finely diced</span></div>
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<span abp="844" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 garlic clove, finely chopped</span></div>
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<div abp="846">
<span abp="847" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 sprigs of thyme, leaves chopped</span></div>
</div>
<div abp="848">
<div abp="849">
<span abp="850" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 L chicken stock</span></div>
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<div abp="851">
<div abp="852">
<span abp="853" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 small piece parmesan rind (optional)</span></div>
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<div abp="854">
<div abp="855">
<span abp="856" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 tin lentils, rinsed or 1/4 C dried green French lentils</span></div>
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<div abp="858">
<span abp="859" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 zucchini, diced</span></div>
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<div abp="860">
<div abp="861">
<span abp="862" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 large handful silverbeet, spinach or kale leaves, shredded</span></div>
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<div abp="863">
<div abp="864">
<span abp="865" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">few sprigs parsley, leaves chopped </span></div>
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<div abp="867">
<span abp="868"></span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></div>
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<div abp="869">
<div abp="870">
<span abp="871" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">In a heavy based saucepan sauté the bacon in the olive oil over medium heat until slightly browned. Turn down the heat to low and add the onion and carrot. When softened add the garlic and thyme and stir until fragrant. Add the stock, lentils, parmesan rind and simmer until the dried lentils are tender (skip this step if using tinned lentils). Add the zucchini and silverbeet and simmer until the vegies are tender. Stir though parsley and serve. Sprinkle with parmesan to taste.</span></div>
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Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-682054077605915322013-11-08T14:12:00.000+11:002014-06-23T20:36:38.246+10:00Tuna, Tomato and Caper Pasta Sauce<div abp="982">
<span abp="983" style="font-family: inherit;">I didn't grow up eating tinned tuna and didn't think I really liked it until a friend cooked this for us after one of my babies was born. Now it is a regular pantry staple dish. I cooked it the other night and couldn't believe I hadn't blogged it when I was checking the recipe so here it is.</span></div>
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<span abp="989" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong abp="990">Tuna, Tomato and Caper Pasta Sauce</strong></span></div>
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<div abp="992">
<span abp="993" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I find buying quality tuna makes a big difference, I like Serena. I enjoy chilli flakes in this but I am cooking for the kids I leave them out and just sprinkle into my bowl.</span></div>
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<span abp="998" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tbsp olive oil</span></div>
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<div abp="1000">
<span abp="1001"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1<span abp="1002" style="mso-tab-count: 2;"> </span>onion<o:p abp="1003"></o:p></span></span></div>
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<span abp="1005"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> 1 clove<span abp="1006" style="mso-tab-count: 2;"> </span>garlic, finely chopped<o:p abp="1007"></o:p></span></span></div>
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<span abp="1009"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> 800g tin<span abp="1010" style="mso-tab-count: 1;"> </span>tomatoes, diced<o:p abp="1011"></o:p></span></span></div>
<div abp="1012">
<span abp="1013" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> 425g tin<span abp="1014" style="mso-tab-count: 1;"> </span>tuna, drained</span></div>
<div abp="1015">
<span abp="1016"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span abp="1017" style="mso-tab-count: 2;">1/4 C </span>capers, chopped if large</span></span></div>
<div abp="1018">
<span abp="1019" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><o:p abp="1020"> chilli flakes, to taste (optional)</o:p></span></div>
<div abp="1021">
<span abp="1022"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> handful <span abp="1023" style="mso-tab-count: 1;"> </span>basil or whatever herbs you have handy, chopped<o:p abp="1024"></o:p></span></span></div>
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<span abp="1026" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br /></div>
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<span abp="1029" style="font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span abp="1030" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Pour the olive oil into a large frying pan or heavy based pan, add the onion and garlic and cook over medium to low heat until softened. Add 800g tin of tomatoes and simmer for about 10 minutes or however long you have while you cook the pasta. If you simmer for quite awhile you might like to add some water.</span></span></div>
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<span abp="1033" style="font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span abp="1034"></span></span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></div>
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<div abp="1036">
<span abp="1037" style="font-size: 12pt; mso-ansi-language: EN-AU; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span abp="1038" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Blend the sauce, if I have cooked it in a large pan I bamix in the saucepan but if it is in a frypan I pour it into a heat proof jug or bowl and bamix. Return to the pan with a large tin of tuna flaked, capers, chilli flakes if using and maybe some herbs. Serve on pasta with a sprinkling of parmesan.</span></span></div>
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Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-38532215836057765812013-08-17T21:48:00.001+10:002014-06-23T20:34:37.347+10:00A Trio of Banana Cakes - one for today, one for the week and dairy free<div abp="700">
<span style="font-family: inherit;">These days I have a repertoire of banana cake recipes. The first one is the old faithful, my Mums recipe cut from the pages a huge old recipe book, the Australian and New Zealand Recipe Encyclopedia or something like that. I can remember making it with her countless times as a child, I loved adding the bicarb to the warm milk and seeing it fizz. It is a great cake, delicious fresh for the first day or two then its great toasted with butter. If I know we are not going to get through the whole cake, I slice and freeze it, then I can just pop the frozen slices in the toaster for a quick snack.</span></div>
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<a abp="702" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQW3KEm42EfOtyyA5xddmZybr-6YGRTF7R59smp4Lz9ISi6Wjley0ry962e9o4VCNLlXrN69H-baCEl6XEudvnsGedR5whHYHGjcMIGdMaZrrA2bmcKDHhU_f5dl8OfxAstYoYrsZmmiGj/s1600/Banana+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img abp="703" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQW3KEm42EfOtyyA5xddmZybr-6YGRTF7R59smp4Lz9ISi6Wjley0ry962e9o4VCNLlXrN69H-baCEl6XEudvnsGedR5whHYHGjcMIGdMaZrrA2bmcKDHhU_f5dl8OfxAstYoYrsZmmiGj/s320/Banana+Cake.JPG" height="240" width="320" /></span></a></div>
<div abp="704" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">The second recipe I discovered after I started this blogging thing on Paula's lovely blog </span><a abp="705" href="http://podandthreepeas.blogspot.com.au/"><span style="font-family: inherit;">Pod and Three Peas</span></a><span style="font-family: inherit;">. I have mentioned her blog here before and cook from it regularly, she shares so many great recipes. So the next cake is hers, similar to my first one, but with the addition of sour cream. I have come to love sour cream cakes, they seem to stay fresh for ages. So this cake is a good one when you want it to last the week for lunch boxes and morning munchies. On the topic of sour cream cakes, Nigella has a good </span><a abp="706" href="http://www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119"><span style="font-family: inherit;">chocolate one</span></a><span style="font-family: inherit;"> and I love the </span><a abp="707" href="http://podandthreepeas.blogspot.com.au/2011/05/sour-cream-lemon-cake.html"><span style="font-family: inherit;">lemon one</span></a><span style="font-family: inherit;"> also from Pod and Three Peas. I also want to try Paula's </span><a abp="708" href="http://podandthreepeas.blogspot.com.au/2012/12/brown-butter-banana-bars.html"><span style="font-family: inherit;">new version</span></a><span style="font-family: inherit;"> of a banana sour cream cake with yummy sounding brown butter icing.</span></div>
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<span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">Finally the latest addition to my repertoire is my own innovation, the dairy free banana cake. I created this so that my youngest daughter, who is dairy intolerant, could enjoy banana cake. At almost two, she has recently learnt the word "cake" and can't be left out of anything! This cake has the benefit of being a quick mix cake, I just mix it up by hand in one bowl. Its a lovely moist cake, I enjoy it and don't miss the dairy.</span></div>
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<span style="font-family: inherit;"> </span></div>
<div abp="712" class="separator" style="clear: both; text-align: left;">
<strong abp="713"><span style="font-family: inherit;">Old Faithful Banana Cake Recipe</span></strong></div>
<div abp="714" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">125g butter</span></div>
<div abp="715" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">3/4 C caster sugar</span></div>
<div abp="716" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">2 eggs</span></div>
<div abp="717" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">2 -3 bananas, preferable overripe</span></div>
<div abp="718" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">1/4 C milk, warm</span></div>
<div abp="719" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">1 tsp bicarbonate of soda</span></div>
<div abp="720" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">2 C plain flour</span></div>
<div abp="721" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">1 tsp baking powder</span></div>
<div abp="722" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">pinch salt</span></div>
<div abp="723" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"> </span></div>
<div abp="724" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Preheat oven to 180C. Grease and line a loaf tin or deep 20 cm round tin.</span></div>
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<span style="font-family: inherit;">Cream butter and sugar until light, white and fluffy. Add beaten eggs, gradually, beating well after each addition.</span></div>
<div abp="726" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Mash the bananas, I put them on a plate and use a fork, and beat into cake mixture. Combine warm milk and bicarb, mix into cake mixture. Sift flour, baking powder and salt (if you can be bothered, I usually can't) and fold into mixture. Spread into prepared tin.</span></div>
<div abp="727" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Bake at 180C for 40 - 45 minutes. Leave plain or spread with icing, see recipes below.</span></div>
<div abp="728" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"> </span></div>
<div abp="729" class="separator" style="clear: both; text-align: left;">
<strong abp="730"><span style="font-family: inherit;">Pod and Three Peas Banana and Sour Cream Cake</span></strong></div>
<div abp="731" class="separator" style="clear: both; text-align: left;">
<em abp="732"><span style="font-family: inherit;">find the original post </span></em><a abp="733" href="http://podandthreepeas.blogspot.com.au/2010/03/banana-sourcream-cake.html"><em abp="734"><span style="font-family: inherit;">here</span></em></a></div>
<div abp="735" class="separator" style="clear: both; text-align: left;">
<span abp="736" class="Apple-style-span"><span abp="737" style="font-family: inherit;">115g butter</span></span></div>
<div abp="739">
<span abp="740" class="Apple-style-span"><span abp="741" style="font-family: inherit;">1 1/4 cups brown sugar</span></span></div>
<div abp="743">
<span abp="744" class="Apple-style-span"><span abp="745" style="font-family: inherit;">2 eggs</span></span></div>
<div abp="747">
<span abp="748" class="Apple-style-span"><span abp="749" style="font-family: inherit;">1 1/2 cups self raising flour</span></span></div>
<div abp="751">
<span abp="752" class="Apple-style-span"><span abp="753" style="font-family: inherit;">1 tsp baking soda</span></span></div>
<div abp="755">
<span abp="756" class="Apple-style-span"><span abp="757" style="font-family: inherit;">3/4 cup sour cream</span></span></div>
<div abp="759">
<span abp="760" class="Apple-style-span"><span abp="761" style="font-family: inherit;">1 tbsp milk</span></span></div>
<div abp="763">
<span abp="764" class="Apple-style-span"><span abp="765" style="font-family: inherit;">2-3 ripe mashed bananas</span></span></div>
<div abp="766" class="separator" style="clear: both; text-align: left;">
<span abp="767"></span><span style="font-family: inherit;"> </span></div>
<div abp="768" class="separator" style="clear: both; text-align: left;">
<span abp="769"><span abp="770" class="Apple-style-span"><span abp="771" style="font-family: inherit;">Preheat oven to 180. Grease and line loaf tin. </span></span></span></div>
<div abp="772" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><span abp="773"><span abp="774" class="Apple-style-span"><span abp="775">Cream butter and brown sugar till pale, add eggs one at a time and combine. Sift in flour and baking soda, stir, add in banana, sour cream and milk stir till combined. Pop in oven for 50 - 60 minutes til skewer comes out clean. </span></span></span><span abp="776" class="Apple-style-span"><span abp="777">Cool and ice.</span></span></span></div>
<div abp="778" class="separator" style="clear: both; text-align: left;">
<span abp="779" class="Apple-style-span"><span abp="780"></span></span><span style="font-family: inherit;"> </span></div>
<div abp="781" class="separator" style="clear: both; text-align: left;">
<span abp="782" class="Apple-style-span"><span abp="783" style="font-family: inherit;"><strong abp="784">Dairy Free Banana Cake</strong></span></span></div>
<div abp="785">
<span abp="786" class="Apple-style-span" style="font-family: inherit;"></span><br /></div>
<div abp="787" class="separator" style="clear: both; text-align: left;">
<span abp="788" class="Apple-style-span"><span abp="789" style="font-family: inherit;">1/2 C oil, I use rice bran oil and I imagine coconut oil would work too</span></span></div>
<div abp="790">
<span abp="793" class="Apple-style-span"><span abp="794" style="font-family: inherit;">3/4 C caster sugar</span></span></div>
<span abp="795" class="Apple-style-span"><div abp="790">
<span abp="797" style="font-family: inherit;">2 eggs</span></div>
<span style="font-family: inherit;">
</span><div abp="798" class="separator" style="clear: both; text-align: left;">
<span abp="799" style="font-family: inherit;">2 -3 bananas, preferable overripe</span></div>
<span style="font-family: inherit;">
</span><div abp="800" class="separator" style="clear: both; text-align: left;">
<span abp="801" style="font-family: inherit;">1 1/2 C plain flour</span></div>
<span style="font-family: inherit;">
</span><div abp="802" class="separator" style="clear: both; text-align: left;">
<span abp="803" style="font-family: inherit;">1 tsp baking powder</span></div>
<span style="font-family: inherit;">
</span><div abp="804" class="separator" style="clear: both; text-align: left;">
<span abp="805" style="font-family: inherit;">1 tsp bicarbonate of soda</span></div>
<span style="font-family: inherit;">
</span><div abp="806" class="separator" style="clear: both; text-align: left;">
<span abp="807" style="font-family: inherit;">pinch salt</span></div>
<span style="font-family: inherit;">
</span><div abp="808" class="separator" style="clear: both; text-align: left;">
<span abp="809" style="font-family: inherit;"> </span></div>
<span style="font-family: inherit;">
</span><div abp="810" class="separator" style="clear: both; text-align: left;">
<span abp="811" style="font-family: inherit;">Preheat oven to 180C. Grease and line a loaf tin or deep 20 cm round tin.</span></div>
<span style="font-family: inherit;">
</span><div abp="812" class="separator" style="clear: both; text-align: left;">
<span abp="813" style="font-family: inherit;">In a large bowl, whisk together the oil, sugar and eggs until combined.</span></div>
<span style="font-family: inherit;">
</span><div abp="814" class="separator" style="clear: both; text-align: left;">
<span abp="815" style="font-family: inherit;">Mash the bananas, I put them on a plate and use a fork, and mix in. Sift flour, baking powder, bicarb and salt (if you can be bothered, I usually can't) and fold into mixture. Spread into prepared tin.</span></div>
<span style="font-family: inherit;">
</span><div abp="816" class="separator" style="clear: both; text-align: left;">
<span abp="817" style="font-family: inherit;">Bake at 180C for 40 - 45 minutes. Leave plain or spread with icing, see recipes below.</span></div>
<span style="font-family: inherit;">
</span></span><div abp="819" class="separator" style="clear: both; text-align: left;">
<strong abp="820"></strong><span style="font-family: inherit;"> </span></div>
<div abp="821" class="separator" style="clear: both; text-align: left;">
<strong abp="822"><span style="font-family: inherit;">Icings</span></strong></div>
<div abp="823" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">These are my two favourites. I also want to try the brown butter icing </span><a abp="824" href="http://podandthreepeas.blogspot.com.au/2012/12/brown-butter-banana-bars.html"><span style="font-family: inherit;">here.</span></a></div>
<div abp="825" class="separator" style="clear: both; text-align: left;">
<em abp="826"><span style="font-family: inherit;">Lemon Icing</span></em></div>
<div abp="827" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">1 C icing sugar</span></div>
<div abp="828" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">1 lemon, juiced</span></div>
<div abp="829" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"> </span></div>
<div abp="830" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Place the icing sugar in a medium bowl and add sufficient juice to make a thick paste. Spread on the cake.</span></div>
<div abp="831" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"> </span></div>
<div abp="832" class="separator" style="clear: both; text-align: left;">
<em abp="833"><span style="font-family: inherit;">Cream Cheese Icing</span></em></div>
<div abp="834" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">250g cream cheese, at room temp</span></div>
<div abp="835" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">80g butter, at room temp</span></div>
<div abp="836" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">1 C icing sugar</span></div>
<div abp="837" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">1 tbsp lemon juice</span></div>
<div abp="838" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"> </span></div>
<div abp="839" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Beat the cream cheese with an electric beater for a few minutes until smooth. Add butter and beat again until smooth. Add icing sugar and lemon juice and mix fro 30 seconds until combined.</span></div>
<div abp="840" class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Spread over cake.</span></div>
Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-20899763435658356922013-06-21T13:48:00.000+10:002014-06-23T21:26:26.643+10:00Loving Soup Minestrone<div abp="939">
<div abp="952">
<span abp="940" style="font-family: inherit;">We have had a breakthrough this winter, the kids now like soup, I would go as far as saying they love soup! Even Willa, who is only 1 1/2, can feed herself a bowl full. At first I thought it was just pumpkin soup so stuck to that for a few weeks then I ventured into pea and ham and they ate that too. Then I just threw in all the vegies I had and made a sweet potato and random vegetable soup and they even loved that, in fact they requested it for the next few nights in favour of whatever else I had made. Imagine if I served them up a bowl of boiled sweet potato, zucchini, cauliflower and broccoli; there is no way they would touch it but in soup form they are going back for seconds. I have to admit that sour cream and crispy bacon bits are a pretty popular addition.</span></div>
</div>
<div abp="941">
<div abp="955">
<span abp="942" style="font-family: inherit;"></span><br /></div>
</div>
<div abp="943">
<div abp="958">
<span abp="944" style="font-family: inherit;">This week we had minestrone. My wonderful husband had it ready when I got home from 3 days away. We weren't sure how the kids would go with soup with chunky vegetables, so we just pureed theirs, adding some cooked pasta afterwards. Again it was a hit with them and me.</span></div>
<div abp="1275" class="separator" style="clear: both; text-align: center;">
<a abp="1276" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh72IBuE7s98fMqIO2afAWfweFH8zgNm9abBV06TV9ZhyphenhyphenepJpqoigsZc4E3KOzTzfM3OHZE2ebQi4LTmzuiWHjKVYDD3tfWXrMt6lLA-eaUx5bs0DsTb8kx2iYeeH8-N3fcVwxA-XjuCjb/s1600/P1040833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img abp="1277" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh72IBuE7s98fMqIO2afAWfweFH8zgNm9abBV06TV9ZhyphenhyphenepJpqoigsZc4E3KOzTzfM3OHZE2ebQi4LTmzuiWHjKVYDD3tfWXrMt6lLA-eaUx5bs0DsTb8kx2iYeeH8-N3fcVwxA-XjuCjb/s1600/P1040833.JPG" height="240" width="320" /></a></div>
<div abp="960">
</div>
</div>
<div abp="945" class="separator" style="clear: both; text-align: center;">
<a abp="946" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2-cK3iDsMPUzFBtnkqU4Afr2614MTxiieic1j5se6UM-EhVw5nRkU3i7qjeOq7PxvQ0120TPVmguN25Rn1c3UXQs0LtZqRli0m8iwi-69SKYm06FCdunURIUcQBUGU88CW3c64t0FoRD/s1600/Minestrone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span abp="965" style="font-family: inherit;"></span></a> </div>
<div abp="948">
<div abp="968">
<strong abp="949"><span abp="950" style="font-family: inherit;">Minestrone</span></strong></div>
</div>
<div abp="951" class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<div abp="952">
<div abp="973">
<i abp="953" style="mso-bidi-font-style: normal;"><span abp="954" style="font-family: inherit;">This is probably my
favourite soup. You can make it with whatever vegies you have on hand, I
have included my favourites in the recipe. My Mum used to include a small piece of stewing beef in the soup which she would shred into the soup before serving, I prefer the addition of chorizo but you might like to try this.</span></i></div>
</div>
</div>
<div abp="955">
<div abp="977">
<span abp="956" style="font-family: inherit;">
</span></div>
</div>
<div abp="957">
<div abp="980">
<span abp="958"><span abp="982" style="font-family: inherit;">1<span abp="959" style="mso-tab-count: 2;"> </span>chorizo,
diced<o:p abp="960"></o:p></span></span></div>
</div>
<div abp="961">
<div abp="986">
<span abp="962"><span abp="988" style="font-family: inherit;">
1 tbsp.<span abp="963" style="mso-tab-count: 2;"> </span>olive
oil<o:p abp="964"></o:p></span></span></div>
</div>
<div abp="965">
<div abp="992">
<span abp="966"><span abp="994" style="font-family: inherit;">
1<span abp="967" style="mso-tab-count: 2;"> </span>onion<o:p abp="968"></o:p></span></span></div>
</div>
<div abp="969">
<div abp="998">
<span abp="970"><span abp="1000" style="font-family: inherit;">
1<span abp="971" style="mso-tab-count: 2;"> </span>leek,
chopped (optional)<o:p abp="972"></o:p></span></span></div>
</div>
<div abp="973">
<div abp="1004">
<span abp="974"><span abp="1006" style="font-family: inherit;">
3 sticks<span abp="975" style="mso-tab-count: 2;"> </span>celery<o:p abp="976"></o:p></span></span></div>
</div>
<div abp="977">
<div abp="1010">
<span abp="978"><span abp="1012" style="font-family: inherit;">
1<span abp="979" style="mso-tab-count: 2;"> </span>carrot<o:p abp="980"></o:p></span></span></div>
</div>
<div abp="981">
<div abp="1016">
<span abp="982"><span abp="1018" style="font-family: inherit;">
2 cloves<span abp="983" style="mso-tab-count: 1;"> </span>garlic,
finely chopped<o:p abp="984"></o:p></span></span></div>
</div>
<div abp="985">
<div abp="1022">
<span abp="986"><span abp="1024" style="font-family: inherit;">
handful<span abp="987" style="mso-tab-count: 2;"> </span>fresh
herbs eg. parsley, thyme, sage, marjoram, oregano; chopped<o:p abp="988"></o:p></span></span></div>
</div>
<div abp="989">
<div abp="1028">
<span abp="990"><span abp="1030" style="font-family: inherit;">
4<span abp="991" style="mso-tab-count: 2;"> </span>bacon
rashes, chopped<o:p abp="992"></o:p></span></span></div>
</div>
<div abp="993">
<div abp="1034">
<span abp="994"><span abp="1036" style="font-family: inherit;">
½ C<span abp="995" style="mso-tab-count: 2;"> </span>red
wine<o:p abp="996"></o:p></span></span></div>
</div>
<div abp="997">
<div abp="1040">
<span abp="998"><span abp="1042" style="font-family: inherit;">2 L<span abp="999" style="mso-tab-count: 2;"> </span>stock,
chicken or beef<o:p abp="1000"></o:p></span></span></div>
</div>
<div abp="1001">
<div abp="1046">
<span abp="1002"><span abp="1048" style="font-family: inherit;">
800g tin<span abp="1003" style="mso-tab-count: 1;"> </span>tomatoes,
chopped<o:p abp="1004"></o:p></span></span></div>
</div>
<div abp="1005">
<div abp="1052">
<span abp="1006"><span abp="1054" style="font-family: inherit;">
1<span abp="1007" style="mso-tab-count: 2;"> </span>parmesan
rind<o:p abp="1008"></o:p></span></span></div>
</div>
<div abp="1009">
<div abp="1058">
<span abp="1010"><span abp="1060" style="font-family: inherit;">
2<span abp="1011" style="mso-tab-count: 2;"> </span>zucchini,
diced<o:p abp="1012"></o:p></span></span></div>
</div>
<div abp="1013">
<div abp="1064">
<span abp="1014"><span abp="1066" style="font-family: inherit;">
½<span abp="1015" style="mso-tab-count: 2;"> </span>cauliflower,
cut into small florets<o:p abp="1016"></o:p></span></span></div>
</div>
<div abp="1017">
<div abp="1070">
<span abp="1018"><span abp="1072" style="font-family: inherit;">
½ bunch silverbeet,
stems removed and shredded<o:p abp="1019"></o:p></span></span></div>
</div>
<div abp="1020">
<div abp="1075">
<span abp="1021"><span abp="1077" style="font-family: inherit;">
handful soup
pasta or spaghetti, broken into short pieces<o:p abp="1022"></o:p></span></span></div>
</div>
<div abp="1023">
<div abp="1080">
<span abp="1024"><span abp="1082" style="font-family: inherit;">
handful<span abp="1025" style="mso-tab-count: 2;"> </span>basil
leaves, chopped<o:p abp="1026"></o:p></span></span></div>
</div>
<div abp="1027">
<div abp="1086">
<span abp="1028"><span abp="1088" style="font-family: inherit;">
parmesan,
grated<o:p abp="1029"></o:p></span></span></div>
</div>
<div abp="1030">
<div abp="1091">
<span abp="1031" style="font-family: inherit;">
</span></div>
</div>
<div abp="1032" class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<div abp="1033">
<div abp="1095">
<span abp="1034" style="font-family: inherit;">Heat a drop of oil in large saucepan or stockpot. Fry
chorizo until golden, turning to cook all sides, set aside. </span></div>
</div>
</div>
<div abp="1035" class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<div abp="1036">
<div abp="1099">
<span abp="1037" style="font-family: inherit;">Heat remaining oil,
cook onion, leek, celery, carrot, garlic, herbs and bacon over low heat until
soft, at least 10 minutes. Turn up the heat and add red wine and allow to
sizzle. Add stock, tomatoes, parmesan, zucchini and cauliflower and cook until
vegetables are almost cooked. Add silverbeet and pasta and cook until pasta is
done. </span></div>
</div>
</div>
<div abp="1038" class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<div abp="1039">
<div abp="1103">
<span abp="1040" style="font-family: inherit;">Serve with basil and parmesan. and buttered toast for dipping.</span></div>
</div>
</div>
Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-11200602836920351002013-06-05T21:25:00.001+10:002014-06-23T20:37:52.871+10:00Homemade and Homegrown Barbecue Sauce<div abp="939">
<span abp="940" style="font-family: inherit;">With our bountiful crop of tomatoes this year I made a barbecue sauce. I couldn't find a recipe that I liked so I looked at about 10 and made up my own. Most of the recipes were based on bottled ketchup, not quite sure if this qualifies as making your own sauce and it wasn't what I had in mind. I started with a large colander full of my tomatoes and added a whole range of spices, sugar, herbs and other flavourings.</span></div>
<div abp="941" class="separator" style="clear: both; text-align: center;">
<a abp="942" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHof3u7aA-A5l0zK-fv8Fz2Sp4x0NEobSWWUslT7KTC5v4ARmIR3-0sUGl2OZagjlB-n-Cd7cBNSBT5tUeGdGH9m_RPaZfO2W17Swf1r2hsQFcEyY9rbbxKxBK8P16Rs0CU84Vna8zShn/s1600/P1040536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img abp="943" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHof3u7aA-A5l0zK-fv8Fz2Sp4x0NEobSWWUslT7KTC5v4ARmIR3-0sUGl2OZagjlB-n-Cd7cBNSBT5tUeGdGH9m_RPaZfO2W17Swf1r2hsQFcEyY9rbbxKxBK8P16Rs0CU84Vna8zShn/s320/P1040536.JPG" height="240" width="320" /></span></a></div>
<div abp="944">
<span style="font-family: inherit;"></span><br /></div>
<div abp="945">
<span abp="946" style="font-family: inherit;">Lots of recipes also included Liquid Smoke. I didn't run out and buy some but I was tempted, maybe next time...</span></div>
<div abp="947">
<span abp="948" style="font-family: inherit;"> </span></div>
<div abp="949">
<span abp="950" style="font-family: inherit;">The sauce is great! it has a slight spicy kick so if you want to share it with your kids leave out the chilli (we are quite happy to be selfish and keep it to ourselves). We eat it on egg and bacon rolls, lamb steaks, chicken burritos, pulled pork... Know I think about it I don't think I made enough.</span></div>
<div abp="951" class="separator" style="clear: both; text-align: center;">
<a abp="952" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqTyFhF8J09Mwd37i0i07oRhdSQe6CqbWdq1dvQd5hkUOoERUHmZ7pqRUF5vY5S2LV4bzDRKgO1iWzNDUYXgrmSh0f9BXT9DCeRNTG0aXBs2sN1SZ1Wuju1frtKP0uxyYtqA9wgZx_SHz/s1600/P1040528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img abp="953" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqTyFhF8J09Mwd37i0i07oRhdSQe6CqbWdq1dvQd5hkUOoERUHmZ7pqRUF5vY5S2LV4bzDRKgO1iWzNDUYXgrmSh0f9BXT9DCeRNTG0aXBs2sN1SZ1Wuju1frtKP0uxyYtqA9wgZx_SHz/s320/P1040528.JPG" height="240" width="320" /></span></a></div>
<div abp="954">
<span style="font-family: inherit;"></span><br /></div>
<div abp="955">
<strong abp="956"><span abp="957" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Homemade and Homegrown Barbecue Sauce</span></strong></div>
<div abp="958">
<span abp="959" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></div>
<div abp="960">
<span abp="961" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5 C tomatoes that have been peeled, seeded and chopped (I started with a large colander full of whole tomatoes)</span></div>
<div abp="962">
<span abp="963" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">dash vegetable oil</span></div>
<div abp="964">
<span abp="965" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 onions, chopped</span></div>
<div abp="966">
<span abp="967" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 cloves garlic, chopped</span></div>
<div abp="968">
<span abp="969" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 chillies with seeds, chopped (optional)</span></div>
<div abp="970">
<span abp="971" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 tsp paprika (2 tsp smoked, 1 tsp hot)</span></div>
<div abp="972">
<span abp="973" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp mustard powder</span></div>
<div abp="974">
<span abp="975" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp cumin</span></div>
<div abp="976">
<span abp="977" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5 thyme sprigs</span></div>
<div abp="978">
<span abp="979" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp coriander leaves</span></div>
<div abp="980">
<span abp="981" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 C brown sugar</span></div>
<div abp="982">
<span abp="983" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp maple syrup</span></div>
<div abp="984">
<span abp="985" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 bay leaf</span></div>
<div abp="986">
<span abp="987" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 tsp fennel seeds, crushed</span></div>
<div abp="988">
<span abp="989" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 C cider vinegar</span></div>
<div abp="990">
<span abp="991" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp worcestershire sauce</span></div>
<div abp="992">
<span abp="993" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp soy sauce</span></div>
<div abp="994">
<span abp="995" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></div>
<div abp="996">
<span abp="997" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">In a large heavy based pan sauté the onion, garlic and chilli in the oil until soft. Add dry spices and continue to fry for about a minute, until fragrant. Add the remaining ingredients including the tomatoes and stir over heat until the sugar is dissolved then simmer for an hour or two until thickened.</span></div>
<div abp="998">
<span abp="999" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></div>
<div abp="1000">
<span abp="1001" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Puree in your best pureeing appliance. I am a big fan of the stick blender but this is a time to pull out the blender from the cupboard and wear the washing up. Puree as well as you can then return to the pan through a sieve. </span></div>
<div abp="1002">
<span abp="1003" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></div>
<div abp="1004">
<span abp="1005" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Taste! Adjust for sugar, salt, flavour and spice. </span></div>
<div abp="1006">
<span abp="1007" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></div>
<div abp="1008">
<span abp="1009" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Return to the boil and pour into sterilised bottles. Store in the fridge.</span></div>
<div abp="1010">
<span style="font-family: inherit;"></span><br /></div>
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<a abp="1012" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqqhiNU6M9X5wJY2bOX4ewXnbFSl5nJC4Du2TcCprhUfavbQD7GA5F_T_L7HdhAcHAOdRBW-KE5UHeR5uQMkGIvBntgsaZes9Khxu68D8nQ_Szu5amCbrj6hmQfftJ9MLcRrkIfYZB4Xf/s1600/P1040531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img abp="1013" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqqhiNU6M9X5wJY2bOX4ewXnbFSl5nJC4Du2TcCprhUfavbQD7GA5F_T_L7HdhAcHAOdRBW-KE5UHeR5uQMkGIvBntgsaZes9Khxu68D8nQ_Szu5amCbrj6hmQfftJ9MLcRrkIfYZB4Xf/s320/P1040531.JPG" height="240" width="320" /></span></a></div>
Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com1tag:blogger.com,1999:blog-2675304079071887056.post-66268782931499407582013-06-05T20:49:00.001+10:002013-06-05T21:38:19.149+10:00It's been awhileIt's been 11 months since I posted. How did that happen? It wasn't a deliberate break I just got caught up in the busyness of life and lost a bit of motivation in the kitchen. My middle daughter Ava was on the <a href="http://sharacooks.blogspot.com.au/2012/05/failsafe-food.html">Failsafe elimination diet</a> all last year so that took all the head space I had for cooking. Thankfully she is done with it so we have been enjoying eating family favourites altogether this year but I haven't been very adventurous.<br />
<br />
During this time my youngest daughter Willa has doubled in age! She is now an adorab1e 20 month old who runs around, demands "bickies" and" nanas" and loves her big sisters. Here is a photo of her, just because she is cute and a post can't have no photo!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIFC_W-lyHWqWTZj45fMKPJYCGkpYpGsLAtnqheuwEFkzpuxOZC7TLqeeC-s5RPtTgNVnwFcatfw6PCSbKzaYhWzG7GaKpageF61GSgO9rc-7DbqPGHg3g8spFvoDYVWmEs8XubKqxomx/s1600/Willa+slow+cooker+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIFC_W-lyHWqWTZj45fMKPJYCGkpYpGsLAtnqheuwEFkzpuxOZC7TLqeeC-s5RPtTgNVnwFcatfw6PCSbKzaYhWzG7GaKpageF61GSgO9rc-7DbqPGHg3g8spFvoDYVWmEs8XubKqxomx/s400/Willa+slow+cooker+2.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MYU15N7_gShG056o5534ocV04x3YgV7Qo2IffwERpVpIcNZU3igoLt1o16CmV0-kG8iwInO47Lgbs4E5C5XmSN4ALa4RfzNVqsspYK0orziu3JF18PK1aB4D_d-JX1wRQqJRgiyvk5s4/s1600/P1040563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<br />
So I will be back shortly to share some new and old favourites...Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-19012882884170368642012-07-24T21:56:00.001+10:002012-07-26T13:18:04.901+10:00Claypot Chicken Rice<br />
I seem to be on an eternal search for the perfect way to organise my recipes. I used to have hand written books - one for sweet, one for savoury and I filled the back with sticky notes of lists of recipes I wanted to cook from magazines. These days I don't have time for handwriting and so many of my favourite recipes come from blogs and websites. I also end up with so many cuttings. These days so many of my recipes are on my blog, or someone elses, so I cook dinner with the laptop up on the kitchen bench (oh for an ipad!). I have folders of recipes which end up over full so now I am starting a folder of favourite recipes - those we cook over and over, the recipe below will be in this folder!<br />
<br />
I cut this recipe out from Good Weekend in the Sydney Morning Herald a couple of years ago but only just started making it, I rediscovered it in one of my sort outs! This yummy and easy chicken is perfect asian comfort food and is loved by everyone in this house. Serve with stir fried greens or a cucumber salad.<br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9glZLhGyxdCRWoTm2sYjr3tF0YnTt8XYKqBhGbq03UsPeYFHW0yPmpQGaQoSVmGduouQGVB9rTuKiWL4gFuTE32RNzMi1Aa8miR6zZ_J7uQ8SIFRkwwajZSfCXul6vb2TE6-lvYBIGwBi/s1600/Claypot+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9glZLhGyxdCRWoTm2sYjr3tF0YnTt8XYKqBhGbq03UsPeYFHW0yPmpQGaQoSVmGduouQGVB9rTuKiWL4gFuTE32RNzMi1Aa8miR6zZ_J7uQ8SIFRkwwajZSfCXul6vb2TE6-lvYBIGwBi/s320/Claypot+Chicken.JPG" width="320" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<strong>Clay Pot Chicken Rice</strong></div>
<div class="separator" style="clear: both; text-align: left;">
<em>serves 4</em></div>
<div class="separator" style="clear: both; text-align: left;">
<em>The flovour from th chinese sausage and dried mushrooms really make this dish, both are available in the asian aisle of my local Woolworths.</em></div>
<div class="separator" style="clear: both; text-align: left;">
4 dried shiitake mushrooms </div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp soy sauce </div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp sesame oil </div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp Chinese rice wine </div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp sugar </div>
<div class="separator" style="clear: both; text-align: left;">
2 tsp cornflour </div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp ginger, finely chopped</div>
<div class="separator" style="clear: both; text-align: left;">
2 spring onions, finely sliced </div>
<div class="separator" style="clear: both; text-align: left;">
300g chicken thigh fillets, cut into bite sized pieces </div>
<div class="separator" style="clear: both; text-align: left;">
2 Chinese sausages (lup cheong), finely sliced diagonally </div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp vegetable oil </div>
<div class="separator" style="clear: both; text-align: left;">
100 ml light chicken stock </div>
<div class="separator" style="clear: both; text-align: left;">
1 red finger chili, sliced diagonally (optional) </div>
<div class="separator" style="clear: both; text-align: left;">
Rice </div>
<div class="separator" style="clear: both; text-align: left;">
300 g jasmine rice, well-rinsed and drained </div>
<div class="separator" style="clear: both; text-align: left;">
550ml light chicken stock</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Soak the shiitake mushrooms in hot water for about 30 minutes. Drain, cut the stems off and slice the tops. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mix the soy sauce, sesame oil, Chinese rice wine, sugar, cornflour, ginger, onion and half the spring onions, I do this in a large freezer bag sitting in a bowl. Add the chicken, sausage and mushrooms to the marinade, tightly twist the bag closed to squeeze the marinade arounda ll teh chicken and refrigerate for an hour. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Place the rice in a heavy lidded pot with 550ml stock. Bring to the boil, stirring, then put the lid on and cook over the lowest possible heat fo 10 minutes.</div>
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<br /></div>
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Meanwhile, heat the oil in a wok or frypan and cook the chicken mixture and its marinade for about 3 - 4 minutes until almost cooked. Add the remaining 100 ml stock and bring to the boil, stirring. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Spoon the chicken mixture on top of the rice, cover tightly and cook for a further 10 minutes.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Serve scattered with remaining spring onions.</div>
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</div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com1tag:blogger.com,1999:blog-2675304079071887056.post-54882261992275222882012-07-06T10:46:00.000+10:002012-07-06T10:46:00.437+10:00Isabele's Lime Poppyseed Syrup Cake<span style="font-family: inherit;">I ate this cake at my friend Isabele's recently and couldn't get enough of it; its a sour cream cake, a syrup cake, a lime cake - a great combination! I have since made it myself and it wasn't as good as Isabele's, because when someone else cooks for you it always tastes better!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fIyEEfw50c8DmLCSHay4wEif5_hL65kStgHT7qm7fCkhDPaZi21CHKyCn6-HF3XGnSBbZ0rjabm2RwVAXp9FHwQBYp-2LhffvaumhUmT5MDuvWFRbaDTAHjjKKX7SgGx6eHycCgT08sc/s1600/Lime+poppyseed+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fIyEEfw50c8DmLCSHay4wEif5_hL65kStgHT7qm7fCkhDPaZi21CHKyCn6-HF3XGnSBbZ0rjabm2RwVAXp9FHwQBYp-2LhffvaumhUmT5MDuvWFRbaDTAHjjKKX7SgGx6eHycCgT08sc/s320/Lime+poppyseed+cake+(2).JPG" width="320" /></span></a></div>
<br />
<strong><span style="font-family: inherit;">Lime and Poppyseed Syrup Cake</span></strong><br />
<em>You could replace the lime with lemon or orange or some citrus combination!</em><br />
<br />
<span style="font-family: inherit;">¼ cup (40g) poppy seeds</span><br />
<span style="font-family: inherit;">½ cup (125ml) milk</span><br />
<span style="font-family: inherit;">250g butter, softened</span><br />
<span style="font-family: inherit;">1 tablespoon finely grated lime rind</span><br />
juice of 1 or 2 limes<br />
<span style="font-family: inherit;">1¼ cups (275g) caster sugar</span><br />
<span style="font-family: inherit;">4 eggs</span><br />
<span style="font-family: inherit;">2¼ cups (335g) self-raising flour</span><br />
<span style="font-family: inherit;">¾ cup (110g) plain flour</span><br />
<span style="font-family: inherit;">1 cup (240g) sour cream</span><br />
<em><span style="font-family: inherit;">Lime Syrup<b></b></span></em><br />
<span style="font-family: inherit;">½ cup (125ml) lime juice</span><br />
<span style="font-family: inherit;">1 cup (250ml) water</span><br />
<span style="font-family: inherit;">1 cup (220g) caster sugar</span><br />
<br />
<span style="font-family: inherit;">Preheat oven to moderate (180°C/160°C fan-forced). Grease base and sides of deep 23cm-square cake pan. <br /><br />Combine poppy seeds and milk and soak for 10 minutes.<br /><br />Beat butter, rind and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions. Stir in sifted flours, cream and poppy seed mixture and lime juice, in two batches. <br /><br />Spread mixture into pan and bake for about 1 hour. <br /><br />Meanwhile, combine ingredients for lime syrup in small saucepan. Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes.<br /><br />Stand cake 5 minutes, turn onto wire rack over tray. Pour hot lime syrup over hot cake.</span>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com1tag:blogger.com,1999:blog-2675304079071887056.post-68710294859783137352012-07-04T21:25:00.002+10:002012-07-04T21:25:41.872+10:00Chocolate and Coconut Macaroons<span style="font-family: inherit;">I have been making these delicious little treats for years, since 2003 to be precise. Today I pulled the recipe out (from Gourmet Traveller February 2003) and there is a photo of a much younger Gary Mehigan from MasterChef, it is his recipe back from before we all knew who he was. The macaroons are fudgy chocolatey coconut mouthfuls, a simple recipe of meringue with cocoa and coconut folded through, don't let the word macaroon scare you. The magazine make theirs all professional looking with a piping bag, I just scoop spoonfuls onto the tray.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzHRivWcs3kQsScrMGmx8F7CK-Fd8pv831q0O0hBTsIPXHfzawlSiOl5XCh5fDDEKZ5AY3MwtVjJOqUZO3WXGeSX8Besla3UrS9F81oYBSQGxZbJon47Dui5hPFUDo_OeYQgSYgjHYxkz/s1600/choc+coconut+macaroons+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzHRivWcs3kQsScrMGmx8F7CK-Fd8pv831q0O0hBTsIPXHfzawlSiOl5XCh5fDDEKZ5AY3MwtVjJOqUZO3WXGeSX8Besla3UrS9F81oYBSQGxZbJon47Dui5hPFUDo_OeYQgSYgjHYxkz/s320/choc+coconut+macaroons+(2).JPG" width="320" /></a></div>
<strong><span style="font-family: inherit;">Chocolate and Coconut Macaroons</span></strong><br />
<em><span style="font-family: inherit;">makes 40 depending on the size you make</span></em><br />
<span style="font-family: inherit;">4 egg whites</span><br />
<span style="font-family: inherit;">110 g (1/2 C) caster sugar</span><br />
<span style="font-family: inherit;">110g icing sugar</span><br />
<span style="font-family: inherit;">30 g cocoa (dutch cocoa gives the best flavour)</span><br />
<span style="font-family: inherit;">85g desiccated coconut</span><br />
<br />
<span style="font-family: inherit;">Preheat oven to 140C and line two baking trays with baking paper.</span><br />
<br />
<span style="font-family: inherit;">Using an electric mixer whisk egg whites and caster sugar until firm peaks form. Sieve icing sugar and cocoa together and fold in followed by the coconut until just combined.</span><br />
<br />
<span style="font-family: inherit;">Spoon tablespoons of the mixture onto the trays for rustic meringue looking macaroons, alternatively use a piping bag to pipe 2cm rounds for a more professional macaroon look.</span><br />
<br />
<span style="font-family: inherit;">Bakes at 140C for 15 - 20 minutes or until crisp on the outside. Cool on trays for 5 minutes before transferring to a wire rack to cool completely.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNHabEIEg_dxpuD8Nx2TLvtycYXA3oG9cqB4WLl-HrlInIntJx6RRoQfUTTnHK_hVWwstmbTbBq_9z6qInLvpRUIMYgMvb8ONmoC_UxpqB4pR3F8_-4eDtWFiZMs-IHNYgJab_F9_x9GP/s1600/choc+coconut+macaroons+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNHabEIEg_dxpuD8Nx2TLvtycYXA3oG9cqB4WLl-HrlInIntJx6RRoQfUTTnHK_hVWwstmbTbBq_9z6qInLvpRUIMYgMvb8ONmoC_UxpqB4pR3F8_-4eDtWFiZMs-IHNYgJab_F9_x9GP/s320/choc+coconut+macaroons+%25281%2529.JPG" width="320" /></a></div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-58841866325379790712012-05-25T21:39:00.001+10:002012-08-16T19:07:31.767+10:00Failsafe Food<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I am a bit cooked out at the moment. My two older daughters have been on the RPAH/Failsafe elimination diet for the past month (free of additives, low in salycalates, amines and flavour enhancers), find information </span><a href="http://fedup.com.au/"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">here</span></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> and <a href="http://failsafediet.wordpress.com/the-rpah-elimination-diet-failsafe/">here</a>. I have been making everything from scratch and having to think about every bite they consume. But I had a few wins with very limited ingredients so I thought I would post my most succesful recipes here - Pasta, Chow Mein, Chicken Meat Balls, Pear Pikelets and Muesli Bars.</span><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">A few tips on how we survived the diet and made it easier for the whole family to get involved:</span><br />
<ul>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Incentives! 50 C pieces in a jar on the bench for good eating and no complaining twice a day worked for us. I took them to the shops early on so they could decide what they were saving for (Barbie dolls!).</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Treats - milky bars, milk bottles, werthers original caramels.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Salt and garlic and lots of them, particularly in the meals we were eating too.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Lots of baked goodies on hand - white chocolate chip biscuits, pear muffins, homemade muesli bars (recipe below), vanilla cake.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Magic cordial - homemade citric acid cordial since regular juice and cordial are not allowed.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Make a list of options for every meal. For example our Breakfast list - rice bubbles, weetbix, porridge, toast (golden syrup, pear jam, cashew spread), eggs, pancakes, homemade waffles... I also included a column of NO foods to remind us of regular items they couldn't have. (This really helped my husband and enabled him to feed the kids without running everything by me).</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Empty out a shelf of the pantry at kids height and put everything they are allowed on that one shelf. And hide all their usual favourites out of site and reach.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Try and eat the same food as your kids some nights - they started to check what we were having! Other nights we waited til they were in bed to eat forbidden food.</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">We explained to the kids they could only have "no numbers" food. They were very good about checking and if I they wanted something they would ask if it "had numbers".</span></li>
</ul>
<span style="font-family: Arial;">You can find other failsafe recipes on these sites:</span><br />
<span style="font-family: Arial;"><a href="http://fedup.com.au/recipes">Fed Up Website Recipes</a></span><br />
<span style="font-family: Arial;"><a href="http://www.fedupwithfoodadditives.info/information/recipes.htm">Fed Up Newsletters Recipes</a></span><br />
<span style="font-family: Arial;"><a href="http://realfailsafemeals.blogspot.com.au/p/recipes.html">Real Meals blog</a></span><br />
<span style="font-family: Arial;"><a href="http://www.cookingforoscar.com/recipe-index/">Cooking for Oscar blog</a></span><br />
<span style="font-family: Arial;"><a href="http://bambibimby.blogspot.com.au/">Bambi and Bimbi blog</a></span><br />
<span style="font-family: Arial;">Search: failsafe and thermomix</span><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Unfortunately there hasn't been the improvement in behaviour I was hoping for so after nearly 4 weeks we are stopping and seeing what happens.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Ed: turns out it was helping as things went downhill when we stopped so we are back on the diet again!</em></span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Failsafe Mince and Lentil Pasta</span></strong><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;">makes 2 family serves</span></em><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;">The whole family enjoyed this for dinner, grown ups included (we were pleasantly surprised). I made this into a pasta bake topped with a white sauce which disguised the grey unappetising colour of the sauce! I made individual serves of the pasta bake in small ramekins and froze them for ready meals for the kids - they reheated well.</span></em><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">canola oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 swede, grated</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 brussel sprouts, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/8 white cabbage, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tin cannelini or kidney beans, drained</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">500g mince beef</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 leek, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cloves garlic, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 sticks celery, finely diced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 can lentils</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 - 2 C chicken stock (homemade to keep it failsafe)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cornflour (optional - to thicken sauce)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">pasta</span><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;">White Sauce (enough for half the above sauce recipe)</span></em><br />
<span style="font-family: "Trebuchet MS", sans-serif;">60g butter<br />4 tbsp flour<br />2 C milk<br />1/2 C ricotta or cream cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">salt</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat a splash of oil in a large frypan and fry swede, brussel sprouts and cabbage until cooked. Remove and puree with tinned beans.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">In the same frypan heat a little more oil and fry the mince until browned and remove. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Finally heat a last splash of oil and gently fry the leek, garlic and celery until softened. Add the pureed vegetables, beef, lentils and stock and simmer for 5 minutes. Add the cornflour dissolved in a little water if required to thicken the sauce. Season to taste.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">To make the white sauce, melt butter in a saucepan. Add flour and stir with a whisk for
a couple of minutes. Gradually add milk and continuing whisking to form a smooth
paste. Continue stirring over low heat until thickened then stir in cheese. Season to taste.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cook enough pasta to serve your family (double if you want to freeze a pasta bake). Stir the sauce through the pasta and spoon into a baking dish. Top with cheese sauce and bake at 180 C to warm. </span><br />
<br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Failsafe Chow Mein</span></strong><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;">1 family serve</span></em><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">canola oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">500g beef mince</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cloves garlic</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 leek, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 celery, diced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/8 white cabbage, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 C rice vermicelli, broken into short lengths</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 C swede, boiled and pureed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 C chicken stock (home made)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 C beans, cut into short lengths</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a wok or large frypan, heat the oil over high heat and fry the beef until browned. Remove from the pan and set aside.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add a bit more oil and fry the garlic, leek and celery. Add the remaining ingredients and the cooked beef and cook a few minutes until the noodles and beans are cooked.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve on rice.</span><br />
<br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Failsafe Chicken Balls</span></strong><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;">These freeze well uncooked, ready for an instant meal for the kids. My 8 month old loves these and eats as many as we will give her.</span></em><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Canola oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 leek, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cloves garlic, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 brussel sprouts, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 swede, boiled and pureed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">500g chicken mince</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 egg</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 C homemade breadcrumbs</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a frypan over medium heat cook the leek, garlic and sprouts until softened. Remove from the heat and cool. Combine with all the other ingredients in a large bowl and mix, hands is best! Shape into small meat balls. Freeze at this stage if required.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cook balls in a little oil in a frypan, rotating regularly.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve with pear ketchup (recipe on fedup.com.au).</span><br />
<br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Pear Pikelets</span></strong><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">3/4 C self-raising flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 egg, beaten</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2/3 C milk</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 pear, peeled and grated</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Combine flour, egg and most of the milk and mix with a whisk until combined. Stir in the grated pear with a spatula or spoon. You are after a thick dropping consistency. Add the remaining milk as needed.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cook in a frypan over medium heat in a little butter.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve spread with butter and/or golden syrup.</span><br />
<br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Muesli Bars</span></strong><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;">This is a failsafe version of my favourite muesli bar recipe. If not failsafe add your favourite dried fruit, nuts and seeds such as pumpkin, sunflower and sesame.</span></em><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 C rolled oats</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 C rice bubbles</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 C dried pear, chopped into small pieces</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 C cashews, chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tin sweetened condensed milk</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 130 C. Grease and line a slice tin.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat the condensed milk in a saucepan. Pour over the remaining ingredients in a large bowl and mix with a spatula.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Spread mixture into the prepared tin and bake for 45 minutes for soft chewy bars, longer for crispy.</span>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-55727735792705637512012-03-29T21:54:00.002+11:002012-03-29T22:01:51.703+11:00Homemade Yogurt<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I watched an episode of the River Cottage with my 5 year old Molly (when she should have been in bed) and they made yogurt so we decided to give it a go. I always knew you could make your own yogurt but for some reason I didn't think it would be that good... I was wrong. We made a plain sweetened yogurt and it is delicious, the kids devoured bowls of it! They enjoyed it plain and with various additions including lemon curd, pureed mango, passionfruit and jam, I have been sending it in their lunchboxes all week. I am going to have trouble paying a fortune for flavoured yogurt for the kids from now on.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D5BDQB9QJ8nVJWVjVSx7g_jWKijKrDL14YGjkV0PIvT3VBSa80ATN8AiDtIqylao42z7ZMKqHd-WsLd1WW5UvihXdHhxwQp0VvcNiekvFmma4r-fWqBhx8SL2XJiSsQ4bZUtvAB8xODA/s1600/P1030709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D5BDQB9QJ8nVJWVjVSx7g_jWKijKrDL14YGjkV0PIvT3VBSa80ATN8AiDtIqylao42z7ZMKqHd-WsLd1WW5UvihXdHhxwQp0VvcNiekvFmma4r-fWqBhx8SL2XJiSsQ4bZUtvAB8xODA/s320/P1030709.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXrcxYl6kCLfK43iyAF06O9oTMZeTzCMK-WPJG-uLaYkXAgxzEspTY47C0c549jZLAUNdZC2e-s0aAF-QCpCFfJZ4zLqC6hCIjwS_-QIuSq_d6Eq5EWvPbQ52r-J_61lkjMClLDhn8Uui/s1600/P1030704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXrcxYl6kCLfK43iyAF06O9oTMZeTzCMK-WPJG-uLaYkXAgxzEspTY47C0c549jZLAUNdZC2e-s0aAF-QCpCFfJZ4zLqC6hCIjwS_-QIuSq_d6Eq5EWvPbQ52r-J_61lkjMClLDhn8Uui/s320/P1030704.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Homemade yogurt</span></b></div><div class="separator" style="clear: both; text-align: center;"></div><i><span style="font-family: 'Trebuchet MS', sans-serif;">I suggest scaling the recipe to fit whatever thermos you have, mine holds about 900ml so I made a bit less than the recipe below. Most recipes suggest adding powdered milk to make the yogurt thicker, I didn't have any and it still worked but was a pouring yogurt consistency. I drained half my finished yogurt through muslin for a few hours and was left with beautifully thick yogurt, this is what greek yogurt is.</span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPJ8ZK89N-5Yd8h1NQ1i92DLDFzrdOQy8sriVmczT9Rb6UmwGQTMUpRWM3_ZiT7iMolVPj7xoTuod-TBMZJiLxS_GEhEe2yZ8R7usae3I0zuHoeJlp7bGuUtEAkrcJENJdv2uVjYbNJR6/s1600/P1030712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPJ8ZK89N-5Yd8h1NQ1i92DLDFzrdOQy8sriVmczT9Rb6UmwGQTMUpRWM3_ZiT7iMolVPj7xoTuod-TBMZJiLxS_GEhEe2yZ8R7usae3I0zuHoeJlp7bGuUtEAkrcJENJdv2uVjYbNJR6/s320/P1030712.JPG" width="320" /></span></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 L milk (I used full cream but I have read that skim will work)</span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 C natural yogurt with live cultures<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Optional extras</i><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 C powdered milk (makes thicker yogurt)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 T sugar (for sweetened yogurt)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">vanilla bean or extract<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Equipment</i><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">thermos ~ 1 L capacity<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">small saucepan<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">heatproof spatula<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">thermometer<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">strainer and muslin or new chux cloth<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Fill the thermos with boiling water and leave to heat.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Heat the milk in the saucepan, stirring to prevent it scalding on the bottom, to 95C or until almost boiling, that is when bubbles are just appearing around the edges of the pan. Remove from heat and add the powdered milk, sugar and/or vanilla if using, stir to dissolve.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cool until it reaches 43°C or when the milk is just cool enough for you to comfortably hold your finger in it for 10 seconds. Place the saucepan in a sink/bowl of cold water if you are in a hurry.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add a slurp of warm milk to the yogurt in a bowl and mix until smooth. Return to the warm milk and combine. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Empty the water from the thermos and fill with the mixture. Seal and leave overnight. Some recipes I read said it may set in 3 hours, mine wasn't so I left it till the morning. The longer you leave it, the more tart it will become. Ours was only mildly tart after 12 hours.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Store in the fridge.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">If you want thicker yogurt drain in a muslin lined strainer in the fridge.</span><o:p></o:p></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaTLy0iNgPy-NZPBee8ZenGZi8mkksJ-_SoTEYQ8RZ7w8Acr7Rgxer-Y0IfBf-uoA2ZpR62kH6Jc3VH7rh60RxKVJ5UrRKnh5AZb6Y5Bn0vbnMPT5IU4H1rllq08SQk9knLRj8_hhYntl/s1600/P1030706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaTLy0iNgPy-NZPBee8ZenGZi8mkksJ-_SoTEYQ8RZ7w8Acr7Rgxer-Y0IfBf-uoA2ZpR62kH6Jc3VH7rh60RxKVJ5UrRKnh5AZb6Y5Bn0vbnMPT5IU4H1rllq08SQk9knLRj8_hhYntl/s320/P1030706.JPG" width="320" /></a></div><span style="background-color: white; font-size: 14px; line-height: 18px; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com2tag:blogger.com,1999:blog-2675304079071887056.post-35339459538095232882012-03-01T21:59:00.004+11:002012-03-01T22:11:02.158+11:00Lemon Delicious in the Slow Cooker or Oven<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lemon Delicious is my absolute favourite dessert and tonight I successfully made it in the slow cooker for the first time. To those unfamiliar with it, this is a lemon self saucing pudding with a light sponge cake layer on top of a runny lemon custard, I like it with a generous serve of cream. It takes one hour to cook in the oven and the batter needs to be made shortly before cooking so the egg whites don't deflate, so this means it needs to be made just before you serve dinner which isn't exactly convenient. In the slow cooker it takes 2 hours on high or 3-4 hours on low meaning you can make it hours before your guests even arrive and you can eat it in summer without heating up the kitchen</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
Whichever way you make it, you have to try this! The</span><a href="http://sharacooks.blogspot.com.au/2011/06/passionfruit-self-saucing-pudding.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> passionfruit version</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> is also a good option.</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;"><br />
Lemon Delicious</b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>serves 4</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Most recipes where you beat egg whites have you beat the butter and sugar first then the egg whites meaning you need to wash the bowl in between which drives me crazy. I have written this recipe so there is no washing in the middle - you beat the egg whites first and as long as you have everything measured and work quickly they won't deflate.</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
50g butter</span><br />
<div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">grated rind and juice of 1 lemon<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 eggs, separated<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons flour, sifted<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 C milk</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 160ºC. Grease a small casserole dish that fits in your slow cooker or a roasting tin. Boil the kettle.</span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Using an electric mixer, beat the egg whites until stiff, scrape into another bowl and set aside.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">In the same bowl cream the butter with the lemon rind and sugar. When it is creamy and light, beat in the egg yolks. Stir in the sifted floured alternately with the milk.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Fold the whites into the mixture with the lemon juice, lightly yet thoroughly. Pour into the prepared dish. Place the dish in your slow cooker or roasting tin and pour boiling water half way up the sides.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cook in the oven for 1 hour or in the slow cooker for 2 hours on high or 3-4 hours on low. It is cooked with the top sponge layer is cooked and there is a runny custard beneath. If you cook it too long the custard will set and the top layer will dry out; still edible but not as good.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormalCxSpMiddle" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Serve with cream or icecream or both!</span><o:p></o:p></div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com1tag:blogger.com,1999:blog-2675304079071887056.post-60117833646993349112012-02-21T21:23:00.000+11:002012-02-21T21:23:51.324+11:00Hot Date Cake with Caramel Sauce<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I made a very old favourite last night, the recipe comes from an old Vogue or Gourmet Traveller, my Mum was making it before I had heard of sticky date pudding, which this is a grown up version of. I think anything would taste good with caramel sauce on it, but this cake really is delicious!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DZ0SO05MWs3hEFSqxSEqEspL8pQSkgoecFkCIterI1psgx4zMuNyUCQXUUzLldSYetXRYaEOKrcqy0aHafMrkCAAD1noIjUEp6ho4AzVDrkoLmoXhh0v8F7eYFkhURpqnkuQYdO-vUw7/s1600/P1030615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DZ0SO05MWs3hEFSqxSEqEspL8pQSkgoecFkCIterI1psgx4zMuNyUCQXUUzLldSYetXRYaEOKrcqy0aHafMrkCAAD1noIjUEp6ho4AzVDrkoLmoXhh0v8F7eYFkhURpqnkuQYdO-vUw7/s320/P1030615.JPG" width="320" /></a></div><br />
<div class="WordSection2"> <div class="MsoNormal" style="page-break-after: avoid;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Hot Fresh Date Cake with Caramel Sauce</span></b></div><div class="MsoNormal" style="page-break-after: avoid;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">I have halved the amount of sauce from the original recipe and there is still plenty. The leftovers are great on icecream or pancakes, or on a spoon straight out of the fridge! The sauce can also be frozen, as can the whole cake.</span></i></div><div class="MsoNormal" style="page-break-after: avoid;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">serves 8</span></i></div><div class="MsoNormal" style="page-break-after: avoid;"><span style="font-family: 'Trebuchet MS', sans-serif;">250g dates, fresh or dried<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">185g firm unsalted butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">185g sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">3 eggs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1½ tsp vanilla<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">185g self-raising flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">¾ tsp baking powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">150ml water<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">75ml milk<o:p></o:p></span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Sauce</i><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">225g brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">40g unsalted butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">225ml cream<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp pecans<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1-2 tbsp brandy (optional)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"> thick cream to serve<o:p></o:p></span></div></div><div class="MsoNormal"><br />
</div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;">Line and grease a 22-23cm round springform tin or 20 cm square tin, make sure it has a good seal as this is a very runny cake batter and will leak through a loose tin. Preheat the oven to 180C.<o:p></o:p></span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;">If using fresh dates, stone and coarsely chop and set aside.<o:p></o:p></span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;">Place in a food processor, the butter cut into pieces, sugar, eggs, vanilla, flour, baking powder, water and milk. Process 15 seconds only or to just mix. Add dates and process 2 seconds to mix through. Alternatively, in an electric beater, cream the butter and sugar, beat in the eggs and vanilla, then add flour, baking powder, water and milk and mix.<o:p></o:p></span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;">Place the sloppy mixture in the tin. Bake at 180C for approximately 1 hour or until a skewer comes out clean from the centre of the cake. Remove from oven, run knife around the cake and cool in the tin. Cake can be frozen at the point or stored for a few days.<o:p></o:p></span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;">An hour before serving, place cake in an ovenproof tin and marinate with some of the sauce. Fifteen minutes before serving, reheat in the oven at 180C. Serve with sauce and cream.</span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoBodyText"><i><span style="font-family: 'Trebuchet MS', sans-serif;">Sauce</span></i></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;">Place all ingredients except the thick cream, bring to the boil and simmer for 6 minutes.</span></div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-8753460727960760272012-02-16T19:56:00.000+11:002012-02-16T19:56:47.861+11:00Mexican Dip with Corn<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This week we harvested at least 10 cobs of corn from our vegie garden and for the first time ever they are delicious, must have been all the rain we have had this year.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnZ0tTHBThPDKCGYzAXNqwMlVFdfeGpJpmf1pT8YM9FPz5Msfp6zIkL1MSjkq-jUFQ1lQqb2UBTTtmg2CeAzmjp5kMvUJLRPJ3Syj9LcG6W1TqMSTjul1tAKP0xbC8uSz8FJn_ec3f-JW/s1600/P1030587+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnZ0tTHBThPDKCGYzAXNqwMlVFdfeGpJpmf1pT8YM9FPz5Msfp6zIkL1MSjkq-jUFQ1lQqb2UBTTtmg2CeAzmjp5kMvUJLRPJ3Syj9LcG6W1TqMSTjul1tAKP0xbC8uSz8FJn_ec3f-JW/s320/P1030587+-+Copy.JPG" width="320" /></span></a></div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">So when I was making something last night to take to a bbq it had to have corn in it! I made an old favourite - layered mexican dip, but added a layer of corn which worked really well. I made a big dip to take and a mini one which I am snacking on now.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJY3JFhTuCSYFq1mybK4_9jo5VRvnQZsfIbXKl9wF9gKCQaPCDx9Ygn97eEIFNBdcFEMUihsf7CjgZqDa1EN7vRuF4IGjY2p83hvwKFBXyudO7G7rgt_LMC2xanLSjKM0WpPtas0JtUNS0/s1600/P1030590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJY3JFhTuCSYFq1mybK4_9jo5VRvnQZsfIbXKl9wF9gKCQaPCDx9Ygn97eEIFNBdcFEMUihsf7CjgZqDa1EN7vRuF4IGjY2p83hvwKFBXyudO7G7rgt_LMC2xanLSjKM0WpPtas0JtUNS0/s320/P1030590.JPG" width="320" /></a></div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The first layer of the dip is refried beans which I didn't have any of, so I googled it and made my own from a tin of kidney beans.</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Mexican Dip</b></span><br />
<i><span style="font-family: 'Trebuchet MS', sans-serif;">makes 1 large serving dish, I use a flat bottomed dish such as a pie or small lasagna dish</span></i><br />
<i><span style="font-family: 'Trebuchet MS', sans-serif;">I didn't have tomatoes so left them out which didn't matter at all. The corn was my own addition to the recipe, which was great.</span></i><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tin of refried beans, or see the recipe below to make your own</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tomatoes, diced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1-2 avocados, mashed with lemon juice</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 carton sour cream</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1-2 corn cobs, kernels cut off</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 jar salsa or taco sauce</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">handful grated cheese</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Starting with the beans, layer the ingredients in the serving dish finishing with the grated cheese.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Serve with corn chips.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsauUhbXReUInD144WR3ve7o0pj6GWMIiaNPlMJcMYq8BnVzqedv4xaGRpqFnclHthW3gTtLHBfTjzOh7poygbJnt7s5NnKwTN88uf6YGP81YbW33TU3tGsJ-NNpxnZb52b2sh-003qRqB/s1600/P1030588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsauUhbXReUInD144WR3ve7o0pj6GWMIiaNPlMJcMYq8BnVzqedv4xaGRpqFnclHthW3gTtLHBfTjzOh7poygbJnt7s5NnKwTN88uf6YGP81YbW33TU3tGsJ-NNpxnZb52b2sh-003qRqB/s320/P1030588.JPG" width="320" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Refried Beans</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tin kidney, pinto or mexe beans, drained and mashed</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 rashes bacon (don't cut the fat off - you want this to cook the beans in)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 small onion, finely diced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 clove garlic, finely chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp ground cumin</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp ground coriander </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Fry the bacon in a frypan until crispy. Remove the bacon from the pan but leave the fat. Finely chop the bacon.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Lower the heat and fry the onion and garlic until softened. Add the spices and fry until fragrant. Add the beans and bacon and 1/2 C water. Cook the beans, continuing to mash and stir as they absorb the water. They are done once a paste has formed., can be mashed until smooth or left lumpy.</span>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-27597452955307919052012-01-20T13:06:00.001+11:002012-01-20T13:06:52.160+11:00Pasta Dinner for 1<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Tonight I had the pleasure of cooking dinner just for myself. The kids ate early and my husband went out. So I cooked up pasta with anchovies, garlic, herbs and chilli and topped with crispy breadcrumbs, it was delicious! Unfortunately the kids got out of bed and joined me on the couch and complained that I had made something they didn't like!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmTbu28nZeckW_D9GarkPnnNz1aWWNtXoVFWZ52SS6elpgg_zcU-jeYAmyBqnKVnbXRmq1rHfsYsWt6NLKL3XYI6QN9RNYSe2dp9X7mBlJrcad2gXzHdBXKzJdIb3GtMj9g3dOMn_MKB_/s1600/P1030425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmTbu28nZeckW_D9GarkPnnNz1aWWNtXoVFWZ52SS6elpgg_zcU-jeYAmyBqnKVnbXRmq1rHfsYsWt6NLKL3XYI6QN9RNYSe2dp9X7mBlJrcad2gXzHdBXKzJdIb3GtMj9g3dOMn_MKB_/s320/P1030425.JPG" width="320" /></a></div><br />
<b><span style="font-family: 'Trebuchet MS', sans-serif;">Pasta for 1</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: 'Trebuchet MS', sans-serif;">1 serve spaghetti, cooked to packet directions</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp olive oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2-3 anchovies</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 small clove garlic, finely chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">sprinkle chilli flakes or fresh chilli, chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp capers</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 small handful basil leaves, chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 small handful parley leaves, chopped (or any herbs you like really)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">drizzle good olive oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Add olive oil and anchovies to a frypan and cook over medium heat, breaking up the anchovies. Add the garlic, chilli and capers and cook briefly to cook the garlic but not brown. Add the herbs and pasta, toss to coat and drizzle with extra olive oil to taste. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Serve and hope you get to eat it in peace and quiet!</span>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com3tag:blogger.com,1999:blog-2675304079071887056.post-39036724133619928402012-01-17T16:44:00.001+11:002012-01-18T14:45:29.115+11:00Quiche<div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Tonight we had quiche, I haven't made it in ages. I prefer to make my own pastry but I was home this afternoon with just a sleeping baby Willa for company so watching a movie in bed seemed like a better use of my time than making pastry :) I have given the recipe I use for shortcrust pastry in the food processor below, if you haven't tried making your own pastry try this - it works every time! I will have to make it next time as even my 5 year old complained about the pastry tonight!</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV37iS9fY_9n1TiC3Eg7MfV2jXezLjNMZF4Pas0nZxOIdTFA_r01ax_IGMFj7uAUEanhEf4kYDb1Q7ENopBwP-u2hQUq-Xx4mT3I0ClakNLoB5qGU7AKMHQSh10ndOSsJn_3svg0Cr8izY/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV37iS9fY_9n1TiC3Eg7MfV2jXezLjNMZF4Pas0nZxOIdTFA_r01ax_IGMFj7uAUEanhEf4kYDb1Q7ENopBwP-u2hQUq-Xx4mT3I0ClakNLoB5qGU7AKMHQSh10ndOSsJn_3svg0Cr8izY/" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Oops, this was all that was left by the time I got the camera out!</span></td></tr>
</tbody></table><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I made the quiche half bacon and half smoked salmon - two of my favourite things!</span><br />
<b><br />
</b><br />
<b><span style="font-family: 'Trebuchet MS', sans-serif;">Quiche</span></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>makes enough for a 22cm dish</i></span><br />
<i><span style="font-family: 'Trebuchet MS', sans-serif;">serves 3-4</span></i><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">shortcrust pastry case</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 eggs</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 C cream</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 C milk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Bacon version (Quiche Lorraine)</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6 rashers bacon, sliced; or</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 handfuls grated cheese</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Smoked Salmon version</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6 slices smoked salmon, sliced into strips and a </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp chives or dill, finely chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 200C.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Fry bacon pieces until beginning to crisp, drain.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Combine eggs, cream, milk, flour and salt in a bowl and gently beat. Overbeating will cause bubbles to form on the quiche.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Sprinkle bacon and cheese, or smoked salmon and chives in the pastry case. Pour the egg mixture over.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Bake at 200C for 10 minutes then lower the temperature to 180C for 20 - 25 minutes or until just set.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Variations </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">To the quiche you could add fried mushroom slices, slices of boiled potato, ribbons of zucchini, peas, or any other vegetables you care for really.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Shortcrust Pastry in the Food Processor</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>This makes sufficient dough to line two 20cm pie plates or make a top and bottom for a pie. </i></span><i style="font-family: 'Trebuchet MS', sans-serif;">This recipe is foolproof pastry – I learnt to make pastry from my Mum using this recipe by Margaret Fulton and never understood why pastry was hard till I tried other recipes. I use this whenever I need shortcrust, even if whatever I am making has its own recipe, as it always works. It freezes well but doesn’t keep well in the fridge, so is best used the day it is made.</i><br />
<div class="InsideAddress"><span style="font-family: 'Trebuchet MS', sans-serif;">2 C flour<o:p></o:p></span></div><div class="InsideAddress"><span style="font-family: 'Trebuchet MS', sans-serif;">125g frozen butter (cold butter from the fridge works too but frozen is better)<o:p></o:p></span></div><div class="InsideAddress"><span style="font-family: 'Trebuchet MS', sans-serif;">pinch salt<o:p></o:p></span></div><div class="InsideAddress"><span style="font-family: 'Trebuchet MS', sans-serif;">2 eggs<o:p></o:p></span></div><div class="InsideAddress"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp cold water<o:p></o:p></span></div><div class="InsideAddress"><span style="font-family: 'Trebuchet MS', sans-serif;">squeeze lemon juice<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;">Place flour, butter and salt in a food processor with steel blade in place. Process turning on and off rapidly, until butter is cut into flour and mixture looks like coarse breadcrumbs. Mix eggs with water and lemon juice. With motor running pour liquid quickly through feed tube. Do not use it all unless necessary (I usually do) – stop pouring as soon as a ball of dough starts to form around the blade or if this doesn’t happen just pour the mix into a freezer bag or onto a big bit of gladwrap and squidge together. Flatten into a disc and chill in the fridge for 1 hour before using.<o:p></o:p></span></div><div class="MsoBodyText"><span style="font-family: 'Trebuchet MS', sans-serif;">Variation: for sweet pastry add 1/3 C caster sugar to the processor with the flour.</span></div><br />
</div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com1tag:blogger.com,1999:blog-2675304079071887056.post-6255372785599019492012-01-17T14:15:00.001+11:002012-01-17T14:15:00.369+11:00Middle Eastern Meatloaf and Pizza<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This week for dinner I made the <a href="http://podandthreepeas.blogspot.com/2011/10/middle-eastern-meatloaf.html">middle eastern lamb meatloaf</a> from Pod and Three Peas Blog. I have never been a fan of the traditional meatloaf but this looked interesting. It was tasty and moist although perhaps a little too sweet for my taste buds (I would leave the honey out of the loaf next time) but this kids liked this about it! The crunchy topping of pine nuts was great. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAD7GH39Qa57cV6fzp0xUrPG5DUmXbStIBVhaogtokHl6A8NgHDZ5x2UixzoJJCQiNqFfXpfszy-wzKGVCJfD0YVma8muPhBdlWLnkxs8l6-moxYAMy6KrICPrPPSy-EGd0F_QBBVk6lTO/s1600/Middle+eastern+meatloaf+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAD7GH39Qa57cV6fzp0xUrPG5DUmXbStIBVhaogtokHl6A8NgHDZ5x2UixzoJJCQiNqFfXpfszy-wzKGVCJfD0YVma8muPhBdlWLnkxs8l6-moxYAMy6KrICPrPPSy-EGd0F_QBBVk6lTO/s320/Middle+eastern+meatloaf+%25283%2529.JPG" width="320" /></span></a></div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I served the meatloaf with pita chips, cucumber and yoghurt, peas and broad beans, and a tomato eggplant salad. The salad recipe is below.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqVSSS3UtahkGWey0cUspDfaCq9N6UeBFEO5gsgg2larf1aQefE81HqKdBjzx4Mu7K_iqawD2aB3ZI_Nm2tq7FBU4r25M2WZCCYok6op8DLQf_lE0mM6KLNn2jcJ2YWp0IyBVl7on1Bet/s1600/Middle+eastern+meatloaf+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqVSSS3UtahkGWey0cUspDfaCq9N6UeBFEO5gsgg2larf1aQefE81HqKdBjzx4Mu7K_iqawD2aB3ZI_Nm2tq7FBU4r25M2WZCCYok6op8DLQf_lE0mM6KLNn2jcJ2YWp0IyBVl7on1Bet/s320/Middle+eastern+meatloaf+%25281%2529.JPG" width="320" /></a></div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Two nights later we needed to have a leftovers night as there was still half the loaf in the fridge. There was also two large pita breads left so I decided to turn it all into pizza. And it was great! I used the meatloaf diced with pinenuts, eggplant, tomatoes and feta.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Fo-KnbOiR6IlS1fSWL-4meyEOfNb5qBYAWqjVFBCMClQJgErTc5A6UV48-aAcuGdyzHstpCpkk75EOBONJZkNZBp8tblLU9tqAhVpu9QmKJ-YXREe7jdi0j7yPh7_Bw429T_hkfPRvzu/s1600/Middle+eastern+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Fo-KnbOiR6IlS1fSWL-4meyEOfNb5qBYAWqjVFBCMClQJgErTc5A6UV48-aAcuGdyzHstpCpkk75EOBONJZkNZBp8tblLU9tqAhVpu9QmKJ-YXREe7jdi0j7yPh7_Bw429T_hkfPRvzu/s320/Middle+eastern+pizza.JPG" width="320" /></span></a></div><b><span style="font-family: 'Trebuchet MS', sans-serif;">Eggplant, Tomato, Lentil and Feta Salad</span></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">olive oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 eggplant, cut into small cubes</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tomatoes, quartered</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 C green lentils, cooked according to the packet (mine were left over from <a href="http://sharacooks.blogspot.com/2012/01/lentil-tomato-and-bacon-salad.html">this</a> salad)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 block feta, crumbled</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">red wine vinegar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">olive oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Roast the tomatoes drizzled with a bit of olive oil at 180C until soft.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Heat a frypan with olive oil over medium high heat. Fry the eggplant, tossing regularly until cooked and brown.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Assemble all the ingredients in a bowl and dress with vinegar and olive oil.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ECq7L29zXuDN6XZ0zW4jDA1fFbeqdsAhZZo4SsynSgx2_KgWnvNaP7heX7excbn_bz_u8OTQqMbLXgje40EyjAKNA8-lr9TiGeKE3VK12V_HuYOKRzoaLselBNZg2sJCgO_1CgNlg-_R/s1600/P1030406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ECq7L29zXuDN6XZ0zW4jDA1fFbeqdsAhZZo4SsynSgx2_KgWnvNaP7heX7excbn_bz_u8OTQqMbLXgje40EyjAKNA8-lr9TiGeKE3VK12V_HuYOKRzoaLselBNZg2sJCgO_1CgNlg-_R/s320/P1030406.JPG" width="320" /></a></div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-2203480950889680612012-01-15T21:36:00.001+11:002012-01-15T21:55:18.157+11:00Old Fashioned Favourite - Eton Mess and Trifle<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">My lovely friend Skye gave me some of the berries she picked at the local berry farm - delicious raspberries and strawberries that were perfectly ripe. These were sitting in the fridge with several egg whites left from another recipe, so I was inspired to make Eton Mess which I have always wanted to try - I don't know what took me so long! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A fantastic combination of whipped cream, berries and meringue, the adults and children were fighting over the last serve. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I looked at lots of recipes but based it on one from Taste.com.au that used a combination of cream and yoghurt. The yoghurt gave it a nice tang and made it feel not so decadent!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OLei3KbTo1A/TwLqutIiFZI/AAAAAAAAAKY/-n6sWZPbj10/s1600/Eton+mess+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-OLei3KbTo1A/TwLqutIiFZI/AAAAAAAAAKY/-n6sWZPbj10/s320/Eton+mess+%25282%2529.JPG" width="320" /></span></a></div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Following this I decided to give trifle a go, another classic I have never tried. There are a lot of varieties out there, from the basic with packet jelly, tinned fruit and packet custard to gourmet versions with marscapone and lemon curd that are verging on a tiramisu. I decided on berry trifle, with sponge finger biscuits (savoiardi) for the base. I wanted to make my own jelly but didn't have any suitable juice on hand to make it with, so used packet raspberry jelly with real raspberries in it - this really ruined it for me, but everyone still managed to finish a bowl full! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The recipe below includes a jelly recipe that I will use next time, or if I couldn't make jelly I would just use a layer of sweetened raspberries. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I finished the trifle with strawberries and crushed meringues (sounding familiar?) which gave it a nice texture. Here are a few other trifle recipes that inspired mine or that I would like to try:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://www.sbs.com.au/food/recipe/13621/Trifle">Middle Eastern Trifle</a> @ SBS Food, pictured in the latest Feast Magazine</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://www.taste.com.au/recipes/4443/limoncello+trifle">Limoncello Trifle</a> @ Taste.com.au - with blueberries, lemon curd and marscapone</span><br />
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Eton Mess<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">The original recipe suggested cooking the raspberries and sugar and then pureeing and folding through the mess. I didn't want to do this to my beautiful fresh raspberries but might try it next time with frozen. I have no idea how many berries I used so just add to taste or what you have.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">serves 6<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 C caster sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">450g strawberries, hulled, quartered<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">225g raspberries, fresh or frozen<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">300ml thick cream, whipped<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">300ml thick Greek yoghurt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">4 large meringues, crumbled - see recipe below<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Slice strawberries and place in a bowl with sugar for several hours.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Place strawberries and half the raspberries in a bowl with the puree, cream, yoghurt and the meringue. Fold everything together until just combined. Serve in a large glass bowl or individual glasses. Sprinkle with remaining raspberries.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CzwqtNOMKCz4mDfe7-srGpJFCg-0Zn6Ls00Qs6Rcka-IIuZVS1reIn-wUpR_NT35c5_524DdMzWmg04T729oXBzvoqaar69B2ZK4WOGiwQi7hFNwZdTedSCJYglNjUNCEyQ-rXM0OZ4H/s1600/Eton+mess+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CzwqtNOMKCz4mDfe7-srGpJFCg-0Zn6Ls00Qs6Rcka-IIuZVS1reIn-wUpR_NT35c5_524DdMzWmg04T729oXBzvoqaar69B2ZK4WOGiwQi7hFNwZdTedSCJYglNjUNCEyQ-rXM0OZ4H/s200/Eton+mess+%25284%2529.JPG" width="150" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Meringues<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">This makes 6 very large meringues, good for breaking up into the eton mess, or many more small ones.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 egg whites<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/8 tsp cream of tartar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 C caster sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 120 C.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">In an electric mixer, whisk egg whites until frothy. Add cream of tartar and whisk on high speed until stiff peaks form. Add 2 tablespoons of sugar and whisk for a few minutes more. Add the remaining sugar and fold through. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Spoon or pipe onto trays. Bake for 1 hour. Then leave in oven, switched off, for 30 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="font-family: 'Trebuchet MS', sans-serif;">Berry Trifle<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">serves 6-8<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">~10 sponge finger biscuits<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">100ml Cointreau, grappa, sweet white wine, limoncello or any other sweet alcohol that takes your fancy (optional)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 tbsp berry jam<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 punnet or 200g frozen raspberries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">300ml cream, whipped<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 large meringues, broken into pieces (recipe above)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">125 g berries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">Custard<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 egg yolks<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 tsp corn flour (some recipes use plain flour)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">caster sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">300ml milk or cream<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">Jelly<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">500ml juice of your choice<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp caster sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tbsp powdered gelatine<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 punnet or 200g frozen raspberries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Warm the jam and thin with a little water or your alcohol of choice if too thick. Dip the biscuits in the jam and line the bottom of your glass bowl. Drizzle over the alcohol if using and remaining jam.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pour over the cooled custard, refrigerate. Follow with the cooled jelly, you can even set the jelly in another bowl and break it up a little to spoon over.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Top with whipped cream, meringue pieces and berries.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">Custard<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Whisk together the yolks, sugar and cornflour in a large bowl.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Heat the cream/milk until nearly boiling. Pour over the yolks whisking continuously. Pour the mixture back into the saucepan and heat gently, stirring constantly, until thickened.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">Jelly<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: 'Trebuchet MS', sans-serif;">Place 250ml juice and sugar in a small saucepan over high heat and stir until sugar has dissolved. Sprinkle over gelatine and stir to dissolve, strain mixture into a bowl. Add remaining 250ml juice, then the berries, stirring until combined. Refridgerate til set.</span><o:p></o:p></div><br />
<div class="module recipe-ingredients" style="background-color: white; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="module-content" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="MsoNormal" style="background-color: white; line-height: 16px;"></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><div class="MsoNormal" style="line-height: 16px;"></div></li>
</ul></div></div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0tag:blogger.com,1999:blog-2675304079071887056.post-48138273831308341502012-01-06T10:02:00.004+11:002012-01-09T09:34:46.743+11:00Date, Hazelnut and Currant Christmas Cake<div class="MsoNormal"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I found this recipe for an Italian Christmas Cake in Good Living in the Sydney Morning Herald two Christmas' ago. Dates and currants are probably my favourite dried fruit so I had to try it. The cake has no spices in it but the dried fruits and alcohol still make it smell like Christmas Cake. The cake is delicious and moist and keeps for weeks, I am still enjoying this years with my cup of tea!</span><o:p></o:p></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UOmea25jxhU/TwU-PYWVfFI/AAAAAAAAALM/OYDV8c2plYc/s1600/Date+and+Hazelnut+Christmas+Cake.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-UOmea25jxhU/TwU-PYWVfFI/AAAAAAAAALM/OYDV8c2plYc/s320/Date+and+Hazelnut+Christmas+Cake.JPG" width="320" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 17px;"><br />
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<div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><b>Date, Hazelnut and Currant Christmas Cake</b><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>I have made this in a regular round cake tin with a hole and a bundt tin, both work well. I have also made it in a regular tin but the middle sank, it is a very moist cake so hard to cook through. But whatever you do don't overcook it!</i><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">85g pitted dates, roughly chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">50g currants<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">100g roasted hazelnuts, roughly blitzed in the food processor<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">50ml marsala (plus about 1/4 cup extra)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">165g soft unsalted butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">150g castor sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">2 eggs<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">200g plain flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 C almond meal<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">4 tsp baking <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 170C.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Place dates, currants and hazelnuts in a bowl and pour in the marsala. Toss to combine and let stand for a few hours, preferably overnight. Beat butter, sugar and vanilla until light and creamy. Gradually add the eggs one at a time, beating well after each addition.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Combine flour, almond meal and baking powder in another bowl and stir with a whisk to remove any lumps in the flour. Fold flour mixture into butter mixture and then stir through fruit with all the juices.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Mix well to combine. Spoon into cake tin and bake for 1 hour or until cooked. (If you find that the centre is still undercooked, cover the top with foil and continue baking until a skewer inserted in the centre comes out clean.) Spoon/brush extra marsala over hot cake and allow to cool in tin. Keeps for 2-3 weeks in an airtight container and improves with age!</span><o:p></o:p></div>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com3tag:blogger.com,1999:blog-2675304079071887056.post-3659399608063771952012-01-05T16:55:00.003+11:002012-01-06T14:50:32.892+11:00Lentil, Tomato and Bacon Salad<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Last night we had another interesting salad for dinner - Lentil, Tomato and Bacon Salad. I got the recipe from the latest Delicious magazine (December issue). My husband, who isn't usually a fan of lentils, had seconds and requested the leftovers for lunch, maybe it was the bacon. Unfortunately the kids weren't so keen:(</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-t2sm7iSOjeI/TwUwdtrFgYI/AAAAAAAAAK0/_ww3K-ZJsek/s1600/P1030379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/-t2sm7iSOjeI/TwUwdtrFgYI/AAAAAAAAAK0/_ww3K-ZJsek/s320/P1030379.JPG" width="320" /></span></a></div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I served this with pork cutlets, marinated in fennel seeds, chilli, lemon zest and salt, cooked on the bbq. And made another salad with zucchini, beans and radishes (from the vegie patch!).</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UNkJzM-wCRw/TwU64UoPEsI/AAAAAAAAALA/FQW5PfxreI4/s1600/P1030378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-UNkJzM-wCRw/TwU64UoPEsI/AAAAAAAAALA/FQW5PfxreI4/s320/P1030378.JPG" width="320" /></a></div><b><span style="font-family: 'Trebuchet MS', sans-serif;">Lentil, Tomato and Pancetta Salad</span></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 C puy or French style lentils, rinsed</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 punnet cherry tomatoes</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6 slices ciabatta or other firm bread, crusts removed</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6 tsp olive oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 rashers bacon or pancetta, sliced into strips</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 small onion, diced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 anchovies, chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 garlic clove, finely chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 handfuls of cos lettuce</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 lemon, juiced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 200C.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Place lentils in a saucepan and cover with plenty of water, bring to the boil then simmer for 25 minutes until al dente, drain and rinse.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Brush ciabatta with 2 tsp olive oil and tear into pieces. Place on a tray with the tomatoes, drizzle tomatoes with 1 tsp olive oil. Bake for 20 minutes or until bread crisps and tomatoes blister.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Heat remaining 3 tsp oil in a large frypan over medium high heat. Cook bacon for 2 minuts. Add onion and cook for 4 minutes. Add the anchovy and garlic and cook for 1 more minute. Stir in the cooked lentils and mix well.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">To serve place lettuce, bread and tomatoes on a platter and spoon over the lentil mixture. Squeeze over lemon juice and season.</span>Sharahttp://www.blogger.com/profile/09074348067615808615noreply@blogger.com0