Saturday, 17 February 2018





RICH AND MOIST ONE BOWL CHOCOLATE CAKE

1 1/2 cups plain flour
1 1/2 cups sugar
3/4 cup cocoa
1/2 tablespoon bicarb soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup warm water
1/4 cup canola oil
1 teaspoon vanilla

preheat oven to 180 c. (350 f.) line bottom and gease and flour sides of 20 cm. (8 inch) cake tin.

using an electric mixer, beat  all the ingredients together until well combined. pour into tin.

cook for approx. 1 hour or until a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice and decorate.

ICING

3 cups icing sugar
4 tablespoons butter, soft
milk

mix the icing sugar and butter together with enough milk to make a spreadable paste.




LEMON, CHILLI AND GARLIC CHICKEN

4 skin on chicken breasts
1/3 cup olive oil
4 teaspoons minced garlic
3 teaspoons minced chilli, or to taste
2 tablespoons honey
2 lemons
pinch salt
pepper to taste

preheat oven to 180 c (350 f).

pound each chicken breast to flatten to an even thickness.
in a small bowl, mix the oil, garlic, chilli, honey and the
juice of one lemon until well combined.

cut the juiced lemon and the other lemon into chunks.

place half the oil mix into a 9 x 13 baking dish then place
the chicken on top.  pour the rest of the oil mix over the
chicken and rub lightly into the top of the chicken.

place some of the cut up lemon under each chicken breast and
some on top.

cook until chicken is nicely dark on top and cooked through.






RUGELACH COOKIES

2 cups plain flour
1/4 teaspoon salt
250 grams cream cheese, cold and cut into cubes (8 oz)
226 grams butter, cold and cut into cubes (1 cup)
1 teaspoon vanilla
1 egg yolk

FILLING

250 grams walnut crumbs (2 cups)
1/4 cup honey
57 grams butter, melted (1/4 cup)
1/4 cup sugar
1 teaspoon vanilla


line 3 baking trays with baking paper.


in a processor, add the flour, salt, cheese and butter. pulse
until coarse crumbs form.  add vanilla and yolk and process
until dough starts to clump together.

lightly dust a board with flour, turn out dough and knead
into a smooth ball. divide ball into 4 pieces.

flatten each ball into 1 inch thick discs and wrap in plastic
wrap. refrigerate for 1 hour.

TO MAKE THE FILLING...place the the walnuts into the food
processor and pulse to small crumbs (not powder). place them
into a small bowl and mix in the melted butter, sugar, honey
and vanilla until well combined. divide evenly into 4 bowls
and put aside.

TO MAKE THE COOKIES...sprinkle a board with icing sugar and
roll one disc of pastry at a time into a circle 1/8th inch

thick.  spread evenly to the edges  with 1 bowl of the walnut
mix. press mix in lightly with your hands.

using a sharp knife or pizza cutter, cut each circle into 16
wedges (like a pizza).  starting with the wide end, roll each
wedge up and place on the baking tray with the tip tucked
under.

continue with the rest of the dough. as you fill a tray,
place it in the fridge for 30 minutes.

heat oven to 195 c  (375 f) and cook 1 tray at a time until
golden. approx 20 mins.  cool on tray for 5 minutes then

remove to wire rack to cool completely.

dust with icing sugar to serve.



CHOCOLATE CARAMEL PRETZELS

48 salted pretzels
1/2 tin caramel top and fill
150 - 200 grams dark chocolate chips

decoration of choice. I used salted caramel sprinkles from
coles.

line 2 trays with baking paper.

place the pretzels flat side up, 24 to a tray.

spoon a little caramel into each pretzel hole.

melt the chocolate chips either in the microwave or in a
heatproof bowl over a pot of boiling water.

using a spoon or piping bag, spread a thin layer of chocolate
over the caramel on each pretzel. place in the fridge to set.

when set, using a sharp knife, flip each pretzel over using
the knife to slide under the pretzel to keep the caramel in.
again, spoon or pipe chocolate over the caramel until the
caramel is covered.

decorate as desired and refrigerate till  set.

Monday, 12 February 2018




CHORIZO AND PEPPERS PASTA

375 grams chorizo (13 oz)
1 tablespoon olive oil

1 small red capsicum, sliced
1 small green capsicum, sliced
1 small yellow capsicum, sliced
1 large onion, diced
4 teaspoons minced garlic
1/2 cup water
1 oxo chicken stockcube
800 gram tin diced tomatoes (28 oz)
1/2 teaspoon italian herbs
1/4 teaspoon sugar
salt and pepper to taste
chopped fresh basil

shaved parmesan, optional

pasta of choice cooked per directions on packet. (I used
fettucine).

remove the skin from the chorizo and roughly chop.

heat the olive oil in a large frypan and saute chorizo until
just brown.  remove from pan and put aside.

if there is a lot of oily liquid in the frypan, remove half. fry the onion and capsicum, stirring, in the other half of the oil until onion is just starting to brown.

add the garlic and herbs and cook, stirring 1 minute.

mix the water and stock cube together and stir into
vegetables. cook until reduced by half.  add the tomatoes
(including the juice) the sausage and the sugar.

simmer for 5 minutes, then add salt and pepper to taste.

serve over pasta. sprinkle with the basil and parmesan cheese
if desired.

Sunday, 11 February 2018





BROWN SUGAR AND COCONUT LEMON SLICE

1 1/2 cups self raising flour
1 1/2 cups dessicated coconut
1 1/2 cups brown sugar (NOT PACKED)
pinch salt
187 grams butter, melted (6 1/2 oz)
2 teaspoons vanilla

preheat oven to 180 c. (350 f.) line a swiss roll tin with baking paper, leaving an overhang at each end.

in a large mixing bowl, using a spoon, mix all the ingredients together until well combined.

press into tin, levelling to edges.

cook for 20 -25 minutes until golden.

cool in tin completely.

ice.



ICING

4 cups icing sugar
2 tablespoons soft butter
lemon juice
dessicated coconut

mix the icing sugar and butter together with enough lemon juice to make a spreadable paste. about 1/4 cup.

spread over the slice and sprinkle with the coconut.

cut into squares to serve.

NOTE: I used some yellow sugar just for colour.

Friday, 2 February 2018




FRENCH ONION CHICKEN

4 skinless chicken breasts

2 large onions, sliced
1 packet french onion soup
1 cup water
salt and pepper to taste

4 slices gouda chese
4 slices swiss cheese
shaved parmesan cheese

preheat oven to 180c. lightly spray a 9 x 13 baking dish with
cooking spray.

pound chicken between 2 sheets baking paper to an even
thickness.(I use a rolling pin)

in a large frypan, sprayed with cooking spray, saute the
chicken, on medium heat, for about 4 minutes each side. 
drain and put aside.

using the same pan, melt the butter. add the onions and saute
on low heat until translucent.

mix the soup and water together and stir into the onions.
stir until thickened. add salt and pepper.

place half the onions into the baking dish and top with the
chicken breasts. pour the rest of the onions over the
chicken.

place a slice of gouda and a slice of swiss over each chicken
breast.  sprinkle with the shaved parmesan.

cook for approx. 15 minutes or until cheese is melted and
chicken is heated through.

serve with mashed potato.