Saturday, 26 May 2018





CHOCOLATE DUNKIN' COOKIES

250 grams butter, soft (8 oz)
2/3 cup sugar
1 egg
2 1/2 cups plain flour
3 tablespoons cocoa, sifted
1 tablespoon milk

extra sugar for rolling

preheat oven to 180 c. (350 f.)  line baking trays with
baking paper.

using an electric mixer, cream butter and sugar until pale.
beat in egg.

stir in flour, cocoa and milk. bring together by hand if
needed.

place some sugar in a bowl.  roll the dough into walnut sized
balls and roll in sugar to coat.  place balls on a baking
tray and flatten lightly with the bottom of a glass.

cook for 15 minutes.

cool on the tray for 5 minutes then remove to wire rack to
cool completely.

store in an air tight container.

dunk in a glass of cold milk.

Friday, 25 May 2018






CAPPUCCINO COOKIES

250 grams butter, soft
2/3 cup caster sugar
1 egg
2 tablespoons espresso coffee granules*
1 teaspoon hot water
2 1/2 cups plain flour
1/2 teaspoon salt


in a large bowl, using an electric mixer, cream butter and
sugar until pale.

add the egg and beat until well combined.

mix the coffee and hot water together until coffee is
dissolved then beat into the butter mixture.

beat in flour and salt until well combined.

cover with plastic wrap and refrigerate for 1/2 hour.

heat oven to 180 c. (350 f.) line baking trays with baking
paper.

roll dough into walnut sized balls and place on trays.

lightly flatten each with the bottom of a glass dipped in
flour.

cook for 12 - 15 minutes. cool on tray for 5 minutes then
move to wire rack to cool completely.

ice.

ICING

2 cups icing sugar
1 teaspoon espresso granules, crushed
approx. 5 tablespoons thickened cream

drinking chocolate to dust

mix the icing sugar and coffee together with enough cream
to make a spreadable paste.

spread over biscuits and dust with drinking chocolate. I used vittoria dark chocochino.

*I used nescafe espresso granules.

Wednesday, 23 May 2018




EASY MEXICAN CHICKEN


1 kilo chicken breast fillets, diced (2 lb)
1 packet taco seasoning
295 mls enchilada sauce (10 oz)
1 1/2 - 2 cups grated tasty cheese

sour cream
avocado

1 pkt uncle ben's mexican rice, optional
mini tacos, optional


preheat oven to 180 c. (350 f.) lightly grease 9 x 13 baking
dish.

place chicken into a bowl and sprinkle with the taco
seasoning. stir to coat.

heat 1 tablespoon of oil in a non stick pan and saute chicken
until cooked through.

stir through the enchilada sauce.

place chicken mix into the baking dish and sprinkle with the
cheese.

cook for approx. 20 minutes until bubbly and cheese has
browned.

serve with sliced avocado and sour cream.

I also used a packet of mexican rice and warmed some mini
tortillas.


Saturday, 19 May 2018



CHOC OAT SLICE

226 grams butter, soft (1 cup)
2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla
3 cups quick oats
2 1/2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon salt

FILLING

1 can condensed milk
250 grams dark choc chips ( 1 1/2 cups)
2 tablespoons butter
1/2 teaspoon salt


preheat oven to 180 c. (350 f.)  line 9 x 13 baking dish with
baking paper.

using an electric mixer, cream butter and sugar.  add eggs
and vanilla and beat until combined.

stir in the oats, flour, bicarb and salt. use hands to bring
together properly if needed.  put aside.

in a medium sized pot over low heat, melt the condensed milk,
chocolate chips, butter and salt together. stir till combined.

press 2/3 of the dough into the bottom of the baking dish.

spread evenly with the chocolate filling. dot the rest of the
dough all over the chocolate .



cook for 30 - 35 minutes until brown on top.

cool in dish.  refrigerate to set. cut into squares to serve. dust lightly with icing sugar if desired.

Friday, 18 May 2018





CREAMY PARMESAN, GARLIC AND MUSHROOM CHICKEN

4 skinless chicken breasts, sliced in half lengthways
250 grams mushrooms, sliced (8 oz)
2 tablespoons canola oil

57 grams butter (1/4 cup)
2 teaspoons minced garlic
1 tablespoon cornflour
1/2 cup chicken stock
1 cup thickened cream
3/4 cup extra sharp parmesan cheese, grated
1 teaspoon garlic powder
1 cup fresh baby spinach
salt and pepper to taste

in a large deep frypan heat the oil on medium heat.  cook the chicken, turning, until just brown and cooked through. remove from pan and put aside.

add mushrooms to the frypan and cook until just changing colour. remove from pan and put aside.

melt the butter in the frypan and add the garlic. cook till fragrant.

stir in the flour then the stock and cook till thickening.

stir in the cream, parmesan and garlic powder. add the chicken and mushrooms. simmer until chicken is warmed through.

add the spinach and salt and pepper and cook until spinach is wilted.

if needed, thicken with a little more cornflour mixed with cream.

serve with rice or pasta.

Tuesday, 15 May 2018




CARROT CAKE MIX COOKIES with lemon filling

1 packet "greens" carrot cake mix*
2 eggs
50 mls oil** (3 tablespoons + 1 teaspoon)

preheat oven to 180 c. (350 f.)  line 2 baking trays with baking paper.

place all ingredients into a bowl and stir until well combined. (not the icing mix).

roll dough into walnut sized balls and place on trays. lightly flatten each with a glass dipped in sugar.
cook for 12 -15 minutes or until just brown.

let cool on trays for 5 mins then remove to wire rack to cool completely.

sandwich together with filling.

FILLING

2 cups icing sugar
finely grated rind 1 small lemon
2 tablespoons soft butter
3 tablespoons milk approx

mix the icing sugar, butter, and rind together with enough of the milk to make a spreadable paste.  pipe or spoon onto the flat side of half the cookies. top with the rest of the cookies rounded side up.

if you dont like lemon, use 1 - 2 teaspoons of vanilla instead.

* the greens cake mix is on the small side (470 g / 16 1/2 oz). use any cake mix you like but increase the amount of oil by 10 mls (2 teaspoons) for a larger packet.  this packet also comes with an icing mix which is 1 cup. I used this and just added another cup of icing sugar.

** 60 mls (4 tablespoons) oil for larger packet mix.


Tuesday, 8 May 2018




ALFAJORES...south american sandwich cookies


200 grams plain flour (1 1/4 cups)
300 grams corn flour (2 cups)
2 teaspoons baking powder
250 grams butter (8 oz)
150 grams caster sugar (3/4 cup)
finely grated zest 1 lemon
3 egg yolks
1 teaspoon vanilla

1 can nestles top and fill

desicated coconut to roll

using an electric mixer, cream the butter and sugar until
pale.

add yolks, zest, and vanilla beatin until well combined.

beat in the flours and baking powder until a smooth dough. I
used my hands to bring together properly.

wrap dough in plastic wrap and refrigerate for 45 minutes.
heat oven to 180 c. (350 f.) line baking trays with baking
paper.

roll dough out to approx. 3 mm thick and use a scone cutter
to cut out circles.

place rounds on trays and cook for 8 - 10 minutes until just
firm. DO NOT BROWN.

cool biscuits completely.

spread the flat side of half the biscuits with about a
teaspoonful of caramel top and fill. sandwich together with
the rest of the biscuits. push to squeeze a little of the
caramel out and using your finger, smear the caramel around
the edges of the sandwiched biscuits. roll the edges in the
coconut.

refrigerate to set.

keep refrigerated.