Tuesday, October 5, 2010
French Vanilla Ice Cream
Saturday, September 25, 2010
Chocolate Topping
Chicken risotto
Playdough- cooked
Wednesday, September 22, 2010
Bread
Wednesday, July 28, 2010
Marbled Loaf
Monday, July 5, 2010
Chocolate Caramel Brownies
Makes
15
Ingredients
- 125g unsalted butter
- 200g dark chocolate, chopped
- 3/4 cup caster sugar
- 3 eggs, lightly beaten
- 1 cup plain flour, sifted
- 2 x 110g packets caramel Easter eggs (we used Red Tulip)
- cocoa powder, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang at all sides.
Place butter and chocolate in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth and combined. Remove from heat. Stir in sugar. Set aside for 5 minutes.
Stir in beaten eggs and flour. Pour mixture into prepared pan. Spread top evenly with a spatula. Press chocolate eggs in brownie mixture. Bake for 25 minutes or until brownie is firm to touch. Cool in pan. Cut into 15 squares. Serve dusted with cocoa powder.
Aunty Kath's Tuna Casserole
4 tbsp butter/margarine/dairy-free margarine
8 tbsp plain flour
1 litre cow's/soy/rice milk (I find it works best with skim cow's/soy milk or rice milk as 'fatter' milk makes the sauce too thick)
1 large tin tuna in brine
1 small tin pineapple pieces, drained
500g frozen peas/corn/carrot mix or equivalent cooked, fresh vegetables cut into pea-sized pieces
1 tbsp wholegrain mustard (more or less to taste)
Melt butter in large pan. Remove from heat, add flour and stir until smooth. Return to gentle heat and cook for 1 minute, stirring well. Add milk and stir until smooth. Return to heat and stir until boiling. Boil 2-3 minutes. Remove from heat.
Stir in tuna, pineapple, vegetables (no need to thaw frozen veg) and mustard.
Reheat before serving.
Individual portions can be frozen. I like to put a few child-sized serves in the freezer for quick and easy dinners.
Tuesday, June 22, 2010
Rocky Road slice
Sunday, June 20, 2010
Pumpkin Soup in the Slow Cooker
1 small onion
2 cups vegetable stock
2 tsp curry powder
Add everything, cook on low 6-8 hours. Blend til smooth. I also like to add a head of broccoli to this one. :)
Buttermilk Pancakes with Glazed Strawberries
Saturday, June 19, 2010
Buttermilk Scones
Makes
16
Ingredients
- 3 1/2 cups self-raising flour
- 2 tablespoons caster sugar
- 60g butter, chopped
- 1 1/2 cups buttermilk
- jam and whipped cream, to serve
Method
Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
Place flour, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 16 scones.
Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve with jam and cream.
Variations:
Spiced date scones: Add 1/3 cup finely chopped dried dates and 1 teaspoon mixed spice at the end of step 2.
Basil and parmesan scones: Add 1/4 cup finely chopped basil leaves and 1/4 cup grated parmesan cheese at the end of step 2.
Bacon and chive scones: Cook 4 chopped shortcut bacon rashers. Add at end of step 2 with 1 tablespoon finely chopped fresh chives.
Monday, June 14, 2010
Chicken and Vege Sausage Rolls
Saturday, June 5, 2010
Choc Bit Biscuits
Wednesday, May 19, 2010
Microwave popcorn
- Put 1/4 cup popcorn in a brown paper bag. Fold top over a few times and tape it.
- Place in microwave folded side up for 2 to 3 minutes or until there is 5 seconds between pops.
- Eat plain or add flavours (such as salt, butter, sugar, etc.)
Saturday, May 15, 2010
Vegan Birthday Cake
Polka Dot Cookies
Cupcakes
Here's the recipe:
Into 1 metric measuring cup (250ml) place 2 eggs then fill to the top with thickened cream. Pour into a mixing bowl.
Add 1 tsp vanilla extract and 3/4 cup caster sugar. Beat for 3 minutes.
Add 1 cup of SR flour (sifted 3 times) and fold into the mixture.
Spoon into patty pans and bake in a 160 degree oven until golden on top (this takes 17 minutes in my oven)
Buttercream icing
125g margarine at room temperature (it won't mix properly if too cold)
1 1/2 caps icing mixture
2 tbsp milk
colour if desired
Beat the margarine until white. Stir in the icing sugar then add the milk and beat for about 30 seconds.