Kat's cookin

Baked Doughnuts

2009-06-13T04:45:00.000-07:00

this recipe was posted on a forum I visit and is originally from 101 cookbooks. I am definitely going to be giving these beauties a go.Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.

1 1/3 cups warm milk, 95 to 105 degrees (divided)

1 packet active dry yeast (2 1/4 teaspoons)

2 tablespoons butter

2/3 cup sugar

2 eggs

5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet)

A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt
1/2 cup unsalted butter, melted

1 1/2 cups sugar1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.

Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

Makes 1 1/2 - 2 dozen medium doughnuts.

Birthday Creations

2009-06-07T23:02:00.000-07:00

I've really started to get into birthday cake making, I enjoy browsing through the numerous cake books and then selecting and making some gorgeous cakes, or even just letting inspiration strike and making something yummy but simple.

Here are some photos of cakes that I have made for my family.

This little beauty was for DH, it is a vanilla cake topped with cadbury drinking chocolate icing, sprinkled with crushed flake, crunchie and maltesers, not for the diet concious. Taleisha loved it and was a late night stealer of the cake balls :)

Taleisha's 3rd Birthday cake- banana cake with cream cheese icing freckle and jelly bean butterflies and spearmint leave trees

Mackenzie's 1st Birthday party cake - same as Taleisha's 3rd, but with licorice decoration.
Mackenzie's 1st Birthday cake - custard orange cake with cream cheese icing, licorice decoration, sprinkled with lemon jelly crystals and yellow edible glitter.
cupcake tower for Mackenzie's birthday party, orange cupcakes and mixed berry cupcakes decorated with marshmallow flowers.

Master Chef - Chocolate and Jaffa Souffle

2009-05-22T22:18:00.000-07:00

http://www.masterchef.com.au/video.htm?vxSiteId=fefcb37d-8e38-4dbc-a768-e8bb503ed226&vxChannel=MC1%5FMasterclass&vxClipId=2664_286MCTT200509&vxBitrate=300&vxTemplate=MasterChef_Index.swf&vxClickToPlay=false

Banana Pikelets

2009-05-19T23:52:00.000-07:00

Preparation time: 15 to 30 minutes

Ingredients
2 cups self-raising flour
Pinch salt
⅓ cup sugar
1½ tablespoons butter or margarine, melted
2 eggs, beaten
1½ cups milk
2 bananas, mashed

Method
Sift self-raising flour and salt into a bowl.
Whisk in sugar, butter, eggs and milk until smooth.
Add mashed bananas and stir mixture well.
Heat a frying pan with a little oil or butter and pour batter to form small circles.
When pikelets bubble on top, flip and cook the other side until brown.

Really easy to make too. Alternative, try adding blueberries.

Crumpets

2009-05-15T02:39:00.000-07:00

Recipe 1
3 2/3 cups flour ( I used all plain, but you could use wholemeal, and probably some other flours as well if you wanted I guess)
3/4 tsp cream of tartar
2 1/4 tsp yeast
1/2 tsp sugar
2 1/4 cups lukewarm water
10 grams of salt
1/2 tsp bicarb soda
2/3 cup lukewarm milk

Sift flour and cream of tartar in seperate bowl, mix yeast with sugar and 3/4 cup water. Leave til foamy, then add the remaining water.
mix yeast and flour vigourously with wooden spoon, cover with plastic wrap and rest for around an hour until it rises and falls again.
add salt and beat well.
rest for 15 to 20 minutes.
dissolve bicarb soda in milk and mix gently into batter. It shouldn't be stiff - if it feels a bit stiff add a bit more milk.
Heat frying pan to moderatly hot, I grease with butter, but whatever you like works If you have crumpet rings, grease them too and place in frying pan
add batter 1/3 cup at a time. it should bubble straight away, if not the batter is too stiff and needs more milk or water.
when the top is set and nicely holey they are ready to flip. to cook them nicely it takes about 7-8 minutes cos you need the heat fairly gentle. once you have flipped them they only need another 2-3 minutes and you are done.
If you are using crumpet rings they need to be greased between each use, which I find a pain in the arse, so I don't use them. If you don't use them you end up with something that looks more like a pikelet, but tastes like a crumpet.
I also found that the ones I made later in the day from the same batter were lighter and nicer for having had more time to rise, so next time I'd probably do that batter fairly late the night before and just leave it out to rise over night and make them in the morning.

Recipe 2
CRUMPETS
1 ½ teaspoons dried yeast
1 cup plain (all purpose) flour
1 cup corn flour
1 ½ tablespoons baking powder
1 teaspoon bicarb (baking soda)
1 teaspoon sugar
½ teaspoon salt
2 cups warm water

METHOD
Place all the dry ingredients in a bowl and slowly add the water to a make a smooth batter. When it's completely mixed, put it aside for half hour to rise.
You will need some egg rings or a metal form to contain the crumpets in the frying pan. I used heart shaped cookie cutters. Grease the rings with oil.
When the batter has risen, heat your frying pan over a low heat and place the rings in the pan. Spoon out the batter so it's almost at the top of the form. Slowing cook the crumpets on one side. As it's cooking you will notice holes forming from bubbles in the batter. That is good. Make sure the bottom doesn't burn, have your heat low. When the batter has set and the bottom is cooked, turn the crumpet over, take off the form and let the crumpet cook on the top for a short amount of time to make sure it's cooked. Then place it on a cooling rack.
To serve, toast the crumpet in the same way you'd toast bread. When it's golden brown, serve hot with butter and honey, and a cup of tea. I freeze the crumpets when they're cold so I can have them for breakfast on and off over the following couple of weeks.
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Tuna Risotto Cake

2009-05-15T02:32:00.000-07:00

Ingredients (serves 6)
1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 cup basmati or jasmine rice, rinsed
1 3/4 cups stock
425g can tuna in oil, drained, flaked
1/2 cup (125g) sun-dried tomatoes, drained, finely chopped
200g baby bocconcini cheese/ goats cheese, drained, roughly chopped
50g parmesan cheese, finely grated
100g baby spinach leaves, shredded
3 eggs, lightly beaten

Method
Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool. Preheat oven to 190°C. Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomatoes, bocconcini/goats cheese, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined. Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie. Cut pie into wedges and serve warm or cold.
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White chocolate and macadamia brownies

2009-05-07T20:16:00.000-07:00

Melted butter, to grease
150g white chocolate, chopped
150g unsalted butter
3 eggs, lightly whisked
150g (1 cup) plain flour
60g (1/2 cup) whole milk powder
60g (1/4 cup) caster sugar
1/4 tsp baking powder
180g white chocolate, extra, chopped
145g (1 cup) whole macadamia nuts

1. Preheat oven to 180 degrees celsius. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.

2. Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.

3. Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.

4. Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.

5. Cut into 16 squares.

To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

Banana Pudding with Butterscotch Sauce

2009-04-24T18:38:00.000-07:00

Ingredients
150g unsalted butter
3/4 cup soft brown sugar
1.5 cups SR flour
1/2 cup plain flour
1/2 tsp bicarb soda
1/2 tsp ground nutmeg (I find this is way too much - often I leave it out altogether or just put a tiny pinch)
1 tsp vanilla essence
2 eggs, lightly beaten
3/4 cup buttermilk (or milk soured with 3tsp lemon juice and left to stand for a few minutes)
2 ripe bananas (you can add an extra one if you like!)

Butterscotch sauce
125g unsalted butter (again I use salted! )
2/3 cup soft brown sugar
1 cup condensed milk (I use a small tin - not sure if that's exactly a cup)
350ml cream

Instructions:
If you want to steam the pudding:
1) Grease a 2L pudding basin and line base with baking paper, place the empty basin in a saucepan and fill the pan with water to half way up the side of the basin. Put the water on to boil.(I don't usually steam the pudding - I usually bake it in the oven in a dish sitting inside a larger dish with water halfway up the side of the pudding dish iykwim - it is nice steamed, but it's nice baked too)

2) Stir the butter and sugar for the pudding over low heat until dissolved, remove from heat. Sift the combined flours, soda and nutmeg into a bowl and make a well. Add the butter mixture, vanilla, egg and buttermilk. Stir witha wooden spoon until smooth. Stir in the banana. Spoon into the basin or lighlty greased baking dish.If steaming, cover the basin with greased baking paper and then foil (make a pleat) and cover with a lid and lower into the boiling water. Reduce to a fast simmer and boil for 1.5hr or until a skewer comes out clean.If baking, place in a low-moderate oven and bake until a skewer comes out clean and the top is golden.Top up water during cooking if necessary.

3) To make the sauce, combine the ingredients in a pan and stir over low heat until the sugar is dissolved. Bring to the boil, reduce the heat and simmer for 3-5min. Serve hot.When making the sauce you have to be really careful it doesn't stick. In some of my pans it sticks no matter you do, so once it boils, I turn it down and let it simmer, but I don't stir it while it simmers (if it sticks at this point and you stir it, then you can get 'toffee' lumps through the sauce which doesn't look too good! ).

Both pudding and sauce freeze ok - just warm them in the way you cooked them, or you can spoon sauce over the pudding, cover with foil and warm in a gentle oven; or you could probably microwave (we don't have one so not sure).

(notes by Beloved from JB)

Indian Chicken Meatballs

2009-04-23T22:03:00.000-07:00

Meatballs:
Chicken Mince 500gms approx
chopped garlic
pine nuts - handful or two!
finely chopped red onion
2 teaspoons cummin
2 teaspoons ground corriander seeds
Egg
some breadcrumbs
1/2 cup grated cheese

Fry off onions, nuts, garlic and spices, cool, then mix until ingredients a well combined. Add breadcrumbs until the mixture is dry enough to roll into balls or small log/kofta shapes. Fry the balls in oil until browned, set aside to cool.

Sauce:
Butter chicken curry paste
2 x canned tomatoes
half a butternut pumpkin - cooked and mashed
some water
Salt and pepper

Fry off curry paste, add a cans of tomatoes and pumpkin and bring to a simmer. Add meatballs and simmer gently for ages (I did it for an hour and half I guess) or even whack in a slow cooker! Add a bit of water when needed. stir very gently so as not to break the meat balls.

Orange and Polenta Biscuits

2009-04-23T21:53:00.000-07:00

2 eggs
85gm butter
85gm sugar
50gm plain flour (i use gluten free/spelt to make it wheat free)
125gm polentazest
2-3 oranges (i find 2 is plenty, and with the really large ones, 1 is ok as well)

rub the butter, sugar, flour and polenta together then add the zest and eggs and mix. cover and refridgerate for 1 hour, then spoon onto trays and cook for 6-8mins at 190 degrees C.

easy as........

Another recipe courtesy of JB

Raspberry and Coconut Loaf

2009-04-23T21:47:00.000-07:00

1 3/4 cups desiccated coconut
1 1/2 cups coconut milk
3/4 cup caster sugar
1 egg
1 2/3 cup SRF
1 cup frozen raspberries (again can sub any small berry)

combine coconut and coconut milk and leave for 30 mins
oven at 170c
line loaf tin with baking paper
Using metal sppon stir sugar and egg into coconut mix
sift flour over mixture
fold in raspberries (dont over mix)
bake for 1 hr and 10mins
cool in pan and then onto a wire rack

Enjoy!!!

This recipe courtesy of JB

Brainy Brownies

2009-03-23T23:36:00.000-07:00

Makes about 30 kid-sized brownies

Ingredients
- 6 tablespoons unsalted butter
- 3/4 cup semisweet chocolate chips
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup sugar
- 1/2 cup Purple Puree (see Make-Ahead Recipe #1)
- 1/4 cup plus 2 tablespoons Flour Blend (see Make-Ahead Recipe #13)
- 1/4 cup rolled oats, ground in a food processor
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- Butter or non-stick cooking spray
- Optional extra boost: 1 cup chopped walnuts

METHOD
> Preheat the oven to 350 degrees.
> Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
> Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
> In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
> Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired. Keeps for a week in the refrigerator, covered tightly.

Green Puree

2009-03-23T23:34:00.000-07:00

Makes about 2 cups of puree This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

- 2 cups raw baby spinach leaves*
- 2 cups broccoli florets, fresh or frozen
- 1 cup sweet green peas, frozen
- 2 to 3 tablespoons water
*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.

> If using raw spinach, thoroughly wash it, even if the package says "prewashed."

> To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.

> To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.

> Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.

Purple Puree

2009-03-23T23:33:00.000-07:00

Makes about 1 cup of puree

- 3 cups raw baby spinach leaves
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water

*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.

> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

White Puree

2009-03-23T23:27:00.000-07:00

Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.

- 2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary

> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.

> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.

Flour Blend

2009-03-23T23:26:00.000-07:00

Makes 3 cups of flour blend

- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

Orange Puree

2009-03-23T23:23:00.000-07:00

This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.

- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water

> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.

Peanut Butter & Jelly Muffins

2009-03-23T23:20:00.000-07:00

Nutrition Highlights: vegetables, whole grains, nuts, Rich in vitamins A, B complex, C, E, K, manganese, iron, potassium, folate, riboflavin, selenium, fiber, and protein.

Makes 8 Large Muffins: (or 16 mini muffins)
Ingredients
- 1 cup Flour Blend (1/3 cup whole grain flour, 1/3 cup white flour, 1/3 cup wheat germ)
- 2 teaspoons baking powder
- One-half teaspoon baking soda
- One-half teaspoon salt
- 2 large eggs
- One-quarter cup brown sugar
- One-quarter cup canola oil
- Three-quarters cup Orange Puree (see Make-Ahead Recipe #2)
- Three-quarters cup smooth peanut butter
- 8 heaping teaspoons favorite jam
* *Note: Jelly doesn't work as well as the thicker variety of jam; jelly just disappears into the muffins.

Method
> Preheat oven to 350 degrees and line a muffin tin with paper liners.
> In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
> Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.
> Bake for 25 to 30 minutes, until the tops are golden brown.

Recipe from the sneaky chef

Layered Potato Cake

2009-03-23T23:12:00.000-07:00

From http://www.taste.com.au

Preparation Time
20 minutes
Cooking Time
60 minutes
Equipment
You will need a round 18cm (base measurement) cake pan for this recipe.

Ingredients (serves 4)
Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
70g butter, melted
30g (1/3 cup) shredded parmesan
1 tsp fresh thyme leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve

Method
Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.

Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.

Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.

Curried Rice Salad

2009-03-23T23:07:00.000-07:00

From http://www.taste.com.au

Cooking Time
20 minutes

Ingredients (serves 4)
200g (1 cup) long-grain white rice
120g (3/4 cup) frozen baby peas
2 tsp Madras curry powder
2 tsp vegetable oil
1 brown onion, halved, coarsely chopped
2 tbs flaked almonds
Pinch of salt

Method
Cook the rice in a large saucepan of boiling water following packet directions.
Add the peas 2-3 minutes before the end of cooking. Drain. Rinse under cold water. Drain well. Place in a large serving bowl.
Add the curry powder and stir to combine.
Meanwhile, heat oil in a non-stick frying pan over medium high heat.
Add onion and cook, stirring, for 5-6 minutes or until golden brown.
Add almonds and cook, stirring, for 1-2 minutes or until toasted.
Add the onion mixture to the rice mixture.
Season with salt and stir to combine.
Serve immediately.

Jaffa Cake

2009-03-23T23:00:00.000-07:00

Ingredients
2 cups S/R flour
2 egg whites
1/2 cup sugar
1/2 cup apple sauce
3/4 tsp bicarb soda
1/2 cup choc chips
1/2 cup unsweetened orange juice
2 heaped tbsp orange rind

Method

Preheat oven to 180c, beat egg whites and sugar for one minute.
Stir bicarb into apple sauce (it will froth) then add to bowl. Add in juice, rind and choc chips.
Gently fold flour into mix in one go, don't over beat, once flour is just combined pour into a loaf pan that has been coated with cooking oil spray.
Bake for 35-40 minutes or until cake springs back when lightly pressed in the centre.

Icing

3/4 cup icing sugar and 1-2 tbsp OJ (orange food colouring optional)

- place icing sugar into a small mixing bowl, add enough orange juice to make a spreadable consistency.

Low Fat Malteser Fudge Slice

2009-03-23T22:56:00.000-07:00

This is a light and extrememly yummy alternative to the rich and stick to your hip variety of chocolate brownie.

Ingredients
1 Cup S.R. Flour
3/4 Cup Cocoa
120g Maltesers
2 eggs (lightly beaten)
3/4 cup sugar
2 Tbsp Vegetable oil
2 x 200g tubs Light Vanilla Fruche

Method
1. Preheat oven to 180. Coat a lamington tin with cooking spray.
2. Sift flour and cocoa into a large bowl. Stir in the maltesers. Combine the eggs, sugar, oil and fruche and fold into the flour mixture. Spread into prepared tin and bake for about 30 mins or until firm to touch. Cool in the pan. Dust with icing sugar or cocoa powder.
3. Cut into slices.

Cherry Ripe Cheesecake

2009-03-23T22:46:00.000-07:00

This is another little treat that I have acquired from Liss at Frills in the Hills

Ingredients

250g chocolate biscuits

125g butter

melted 85g raspberry jelly crystals

1/3 cup boiling water

500g cream cheese

2 cups thickened cream

170g cherry ripe bars, diced

Method

crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until well combined. Press into a lightly greased and lined 22cm spring form pan.
dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater, then gradually add the jelly, beat until smooth.
fold through thickened cream and cherry ripe pieces. Pour onto crust, cover with cling wrap and chill until set, 2 hours should do it, but tastes better if left overnight.

Margarita cupcakes with lime glaze

2009-03-22T16:49:00.000-07:00

These cupcakes are so moorish and just plain delicious, I dare you to only have one, I know we couldn't ;) Oh and best keep these ones out of reach of the kiddies, definitely adult only cupcakes, hmmm.

Makes about 18 cupcakes

Ingredients

150g plain flour

1 teaspoon baking powder

1/2 teaspoon salt, plus pinch for egg whites

125g unsalted butter, room temperature

150g sugar

3 eggs, seperated

1 tablespoon finely grated lime rind

2 tablespoons tequilla

Lime Glaze

2 tablespoons fresh lime juice

150g icing sugar

1 tablespoon tequilla

Green food colouring (optional)

Coarse sugar (or salt, see step 6)

Lime slices for decoration

Method

1. Preheat oven to 180c.

2. Mix flour, baking powder and salt together, set aside.

3. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Add lime rind and tequilla. Gradually stir in dry ingredients until all of the flour is absorbed and the batter is smooth.

4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.

5. Fill cupcake papers a little over half full. Bake for about 20-25 minutes or until a tester inserted into the centre comes out clean. Remove from oven and cool.

6. To make the glaze: in a medium bowl, mix the lime juice, icing sugar and tequilla and beat until smooth and blended. Stir in green food colouring, if desired. Brush cooled cupcakes with glaze and sprinkle with coarse sugar (or a few grains of "fleur de sel"). Decorate with a lime slice.

Recipe from Cupcakes Galore by Gail Wagman

Marshmallow with Berries

2009-03-18T00:20:00.000-07:00

I found this little beauty whilst I was hunting to find something to make for a party I was going to. I found it on the Weight Watchers website, so immediately thought it was a winner.

POINTS® Value: 1.5
Servings: 16
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Moderate

These little mallows are worth the effort. Serve for a special occasion and impress your guests. We've made them pretty pink, decorated with juicy berries

Ingredients
2 tbs dry gelatine
1 1/2 cup caster sugar
1 tsp vanilla essence
1 tbs desiccated coconut
1 1/2 cup mixed frozen berries

Instructions
Grease and line a 16 x 26 x 3cm slice pan with baking paper.
Combine gelatine and 1/2 cup cold water in a heatproof jug.
Stir with a fork to combine.
Microwave, uncovered, for 45 seconds on high.
Alternately place the jug in a suacepan of boiling water.
Stir with a fork until mixture is clear.
Set aside to cool.
Using an electric mixer, beat sugar and ½ cup water for 5 minutes, or until white.
Pour cooled gelatine into sugar mixture.
Beat for 10 minutes, or until very thick.
Add vanilla and 2-3 drops of pink food colouring.
Beat for a further minute, or until well combined.
Spoon into prepared pan.
Smooth top.
Set aside at room temperature for 2 hours or until set.
Cut marshmallow into 16 squares with a wet knife.
Place 1 slice on serving dish.
Top with berries and sprinkle with coconut.
Serve.

Notes
Marshmallow can be stored in an airtight container. Do not refrigerate as this will make marshmallow very wet and sticky.

Recipe from Weight Watchers

Jelly Vodka Shots

2009-03-18T00:10:00.000-07:00

Ingredients
Vodka

Jelly – any flavour

Water

Plastic Shot Glasses

Method
Prepare your shot glasses by lightly spraying with cooking oil, this will help the jelly shots slide out easily.

Carefully add boiling water to jelly as per packet instructions into a mixing bowl, and stir until dissolved.

When it is time to add the cold water, simply replace 3/4 of the required amount with vodka and stir into the jelly mix.

It is important to still add a quarter of cold water, otherwise your jelly won't set.

Pour the jelly into your cups and allow to set in the fridge for at least four hours.

Serve cold!

Vodka can be substituted for other spirits, but try and choose something that will compliment the jelly. The most popular flavour we served was rasperry flavoured jelly with vodka.

Madras Beef Curry

2009-03-16T17:36:00.000-07:00

Ingredients (serves 4)
* 2 tablespoons ground coriander
* 1 tablespoon ground cumin
* 1 teaspoon turmeric
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon chilli powder (optional)
* 2 garlic cloves, crushed
* 2 teaspoons grated ginger
* 2 1/2 tablespoons lemon juice
* 2 tablespoons olive oil
* 1kg chuck steak, cut into 2.5cm cubes
* 2 tablespoons tomato paste
* 1 cup beef stock
* steamed basmati rice, raita and mint leaves, to serve
Method
1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
2. Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
3. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.
4. Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves.

Notes & tips * Shortcut: You can substitute the spice paste in step 1 with Madras curry paste. It's hot, so adjust the amount according to your taste.

Source Super Food Ideas - April 2004 , Page 64

Comments:
I did this recipe in the slow cooker yesterday and it was really delicious. I just cooked off the spices garlic, ginger and onion together, removed from pan. Browned the beef cubes on high. Then put the beef, onion & spice mix and the liquids in the slow cooker to cook away for 6hrs.

Very tasty. 1 Tsp of chilli powder is quite mild so add more if you like it hot. I even served this up to the kids but i mixed 2 tbsp of curry with 2 tbsp of sour cream to dull the chilli and make it more creamy for them

Slowcooker Recipes

2009-03-16T17:28:00.000-07:00

Corned Silverside/
Beef Place meat in the cooker, add a carrot or 2 and an onion (both unpeeled), a half a cup or so of malt/brown vinegar, then top with water til meat is covered. Cook on 1/low for 5 - 6 hours til tender (it goes *really* tender - be warned). Serve with mashed potato & cabbage and the carrot & onion.

Chilli Con Carne
300 - 500g mince (I've been cutting back so a kg does three meals)
1 tbs (or one clove) crushed garlic
1 onion, finely diced
1/2 - 1 capiscum, finely diced
1 tin tomatoes
1 tbs Tomato paste Tin of red kidney beans (rinsed)
1 - 1.5 cups beef stock 1 tsp hot chilli (ground)
1/2 tsp paprika (ground) 1/2 tsp allspice (ground)
1/2 tsp cumin (ground)

Put everything in the slowcooker and cook on 1/low for 4 -5 hours, serve with rice & veges.

Porcupine Meatballs
SAUCE
1 x 420g can salt reduced tomato soup
1 x 415g can no added salt crushed tomatoes
½ cup finely diced onion
1 cup water
2 teaspoons salt-reduced chicken stock powder
1 teaspoon dried oregano
1 teaspoon crushed garlic
MEAT BALLS
500g beef mince
⅓ cup raw long grain rice
1 teaspoon salt-reduced chicken stock powder
1 egg white

Mix all sauce ingredients together in the SC, make up meatballs and place in sauce, cook for 3 - 5 hours..

Chocolate mousse to die for

2009-03-16T17:25:00.000-07:00

6 egg yolks
1/2 cup sugar
200g block dark chocolate
600ml cream

Place egg yolks and sugar in bowl.
Sit bowl in hot water and beat eggs and sugar until pale, thick and mousse-like.
Remove bowl from hot water and continue beating until cold.
Place chocolate and 150ml cream in saucepan.
Heat until chocolate and cream are combined. Cool slightly.
Add to egg/sugar mixture.
Beat remaining 450ml cream until thick.
Fold into chocolate mixture.
Pour into one large or several small bowls and refrigerate overnight.

Tim Tam Cheesecake

2009-03-16T17:15:00.000-07:00

2 x packets tim tams (minus a couple ;) you have to test them for quality control )
2 x packets Philly ( you can use light if you want to, but there's not much point )
melted butter
really thick greek yoghurt sugar of some sort
vanilla gelatin (or agar if you happen to know what gelatin is made of!)
cocoa powder (if you want it more chocolatey or just because you can)

Crush one packet of tim tams and pour melted butter in. Press this into a lined tin and bake in a mod oven for a little while. i.e. until you remember it's there ;) Blend the philly until it is smooth. Crush the other packet of tim tams, add this, and the sugar, vanilla, yoghurt, and cocoa to the cream cheese and blend again. Pour into the tin and chill for a few hours.

5-minute chocolate cake

2009-03-16T17:11:00.000-07:00

another little recipe from Miss Dee

Late at night ... want a cake fix .. cant be arsed making a whole cake .. make one in a mug!!

http://consumption-rebellion.blogspot.com/2008/07/5-minute-chocolate-cake.html

Ingredients:
4 Tablespoons self-raising flour (4 tablespoons of plain flour and 1/4 teaspoon of baking powder)4 Tablespoons sugar (2 tablespoons of raw sugar)
2 Tablespoons cocoa (2 tablespoons of Abundant Earth organic drinking chocolate)
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug

Instructions:
Mix flour, sugar and cocoa
add egg
pour in milk oil and mix
microwave for 3 mins on high
wait till it stops rising and sets in mug
tip on to a plate and eat

Kick Ass Lemon Slice

2009-03-16T17:04:00.000-07:00

This recipe I acquired from a forum I frequent or more appropriately live in.

INGREDIENTS
100g butter, softened
¼ cup icing-sugar mixture
1 cup plain flour
extra icing-sugar mixture to decorate
Topping
2 eggs, lightly beaten
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 cup caster sugar
2 tablespoons plain flour
½ teaspoon baking powder

METHOD
1. Grease a 19cm x 29cm rectangular slice pan; line base and two long sides with baking paper.
2. Beat butter and icing sugar in a bowl with an electric mixer until light and fluffy. Stir in sifted flour; mix well. Press mixture evenly over base of prepared pan.
3. Cook in a moderate oven, 180C, for around 20 minutes or until lightly browned.
4. Topping: beat eggs in a bowl until combined; stir in remaining ingredients.
5. Pour topping over base; return to oven. Cook for 25 minutes or until top is crisp. Cool in pan.
6. Cut slice into squares; dust with extra icing sugar mixture.

Irish Cheesecake Slice

2009-03-16T16:56:00.000-07:00

I saw this on Sunrise this morning and it had me drooling, yummo, and what a perfect treat for St Patrick's Day, brings out a little bit of Irish in us all :)

Prep Time - 20 minutes Cook Time - 30 minutes Serves - 12

Ingredients
2 x 170g blocks Nestle family Kit Kat chocolate bars, crushed
60g unsalted butter, melted
whipped cream and fresh mint, to decorate
FILLING
375g cream cheese, at room temperature
1/2 cup caster sugar
2 eggs
300g carton sour cream
1/2 teaspoon peppermint essence
green food colouring, to tint
TOPPING
100g dark cooking chocolate, chopped
2 tablespoons instant coffee
1 tablespoon hot water

Method

Grease a 19cm x 30cm rectangular slice pan. Line base and sides with baking paper extending 2cm above edges of pan.
Combine chocolate bars and butter in a bowl. Mix well. Press evenly over base of prepared pan. Cover and refrigerate while making filling.
To make filling, beat cream cheese and sugar in a small bowl with an electric mixer until light and fluffy. Bet in eggs, one at a time. Fold in sour cream an essence. Tint green with food colouring.
Pour filling over biscuit base.
To make topping, place chopped chocolate and coffee dissolved in water in a small heatproof bowl. Sit bowl over a pan of simmering water. Stir until chocolate is melted.
Drizzle topping over filling in pan. Using a skewer, lightly swirl mixtures together.
Cook in a moderate oven (180C) for about 30 minutes or until set. Remove and cool slice pan.
Serve slice cut into squares with whipped cream and mint.

Banana Cake

2009-03-16T04:40:00.000-07:00

Preheat oven to 160c
Grease round cake tin

Mix all ingredients together
2 eggs
125grams softened butter
1 cup caster sugar
1 1/2 cups self raising flour
1/2 cup desicated coconut
1/2 cup coconut cream
1 teaspoon vanilla essence
1 cup mashed banana (2-3 ripe bananas)

Pour into tin and bake for approx 1 hour.

Icing - cream 25g softened butter with 75g softened cream cheese. Mix in 1 1/2 cups icing sugar and 1-2 tablespoons of lemon juice or milk.

Very Berry Cherry Cake

2009-03-16T04:30:00.000-07:00

another little beauty courtesy of Liss

Ingredients
250grams philadelphia cream cheese
250grams softened butter
200grams pitted frozen cherries
150grams blueberries, fresh or frozen
2 1/4 cups self raising flour
1 1/2 cups caster sugar
1/2 cup milk
3 eggs
1 teaspoon vanilla essence
icing sugar, extra

Method
Preheat oven to 180c
Put softened butter into food processor and add castor sugar, vanilla essence and whip on high until fluffly. Add the three eggs one by one, whilst processor running on low/medium setting. Add the philly and whip until no lumps and glossy in appearance. Add the flour and beat on medium speed and then add milk, whizz on high speed until glossy in appearance again.
Pour mixture into large mixing bowl and fold through the cherries and blueberries making sure there is an even distribution of both. Pour into desired pan, making sure you fill to only 3/4 height to allow for rise. Bake until cooked in the centre.
When cooled, dust with sifted icing sugar.

Watermelon Sorbet

2009-03-16T04:21:00.000-07:00

Ingredients
Sugar syrup (1 cup of boiling water and add 1 cup of white sugar for about 3 minutes and leave to cool)
2 kg of watermelon, chopped up and frozen

Method
Take watermelon out of freezer, allow to thaw enough to be able to seperate the pieces. Then whiz up with sugar syrup until smooth. Transfer some to ice tup containers and the rest to a tupperware container and then back in freezer.

This little number comes courtesy of my good friend Liss.

Choc Fudge Balls

2009-03-16T04:15:00.000-07:00

This little recipe I got from Dee, it's quick and very simple to make and oh so delicious.

Ingredients
1/2 cup of nut butter (I used run of the mill peanut butter)
1/4 cup of cocoa
1/4 cup of honey
1 teaspoon vanilla essence
1 cup of coconut

Method
Mix all the ingredients in a bowl together, roll into balls, lick your fingers and put the balls into the fride until set.

Then enjoy!!!

Strawberry Cupcakes

2009-03-16T03:54:00.000-07:00

This recipe I got from the lovely Krys, they look and smell divine!!

Makes 1 dozen

Ingredients
2/3 cup whole fresh or frozen strawberries (thawed)
1 1/2 cups plain flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temp
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, room temp (about 115 grams)
1 cup sugar
1 large egg and 2 egg whites, room temp

Method
1. Preheat oven to 180c. Grease line a 12 cup muffin tin, set aside.
2. Place strawberries in a small food processor, process until pureed. You should have about a 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting, set aside. Also if you want a more strawberrish taste increase measurement to about 1/2 cup.
3. In a bowl of an electric mixer fitted with the paddle attachment, cream butter in medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4. With the mixer on low, slowly add half the flour mixture , mix until just blended. Add the milk mixture, mix until just blended. Slowly add the remaining flour mixture, scrapping down the sides of the bowl with a spatula as necessary, until just blended.
5. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to touch, 22 to 25 minutes.
6. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Icing ingredients
1/2 cup whole frozen strawberries (thawed)
1 cup unsalted butter, firm and slightly cold (approx 230 grams)
pinch of coarse salt
3 1/2 cups confectioners sugar, sifted
1/2 teaspoon pure vanilla extract

method
Place strawberries in the bowl of a small food processor, process until pureed. Mix together butter and salt until light and fluffy. Slowly add confectioners sugar, beat until well combined. Add vanilla and 3 tablespoons strawberry puree (add more if you like), mix until just blended. Do not overmix or icing will incoporate too much air. Icing consistency should be dense and creamy just like ice cream. Spread over cupcakes.

Custard Orange Cake

2009-03-16T03:41:00.000-07:00

This one is a sure hit whenever I make it!!!

Ingredients
2 cups self raising flour
1/3 cup custard powder
80 grams butter, chopped
1 1/3 cups castor sugar
3 eggs
2 teaspoons finely grated orange rind
1 cup orange juice (works best with good quality 100% fruit juice)

Cream Cheese Frosting
125 grams cream cheese, softened
2 tablespoons icing suar
(I also add some extra orange rind in)

Method
1. Preheat the oven to 180c
2. Grease a deep 23cm round cake tin and line the base with baking paper.
3. Sift the flour and custard powder into a large mixing bowl.
4. Add the butter and sugar.
5. Rub the butter into the flour and mix until it resembles fine bread crumbs. (or blitz it in the food processor like I do)
6. Add the juice, eggs and rind, mix until smooth.
7. Pour into prepared tin and bake for 50 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
8. Leave to cool in the tin for about 5 minutes, before turning on the rack.

Icing
Beat the cream cheese and icing until smooth. Spread over the cake.
Decorate with strips of orane rind if you so feel inclined :)