Sunday, 8 November 2015
STRAWBERRY CHOCOLATE RIPPLE CAKE
410 grams strawberry oreos (2 packets)
600 mls cream
2 tablespoons sugar
2 teaspoons strawberry essence
3/4 cup milk
whip the cream with the sugar and essence.
spread a little cream across the bottom of a rectangular dish.
place the milk into a bowl and dip each side of the oreo into the milk for a
couple of seconds then shake off excess.
sandwich each of the oreos together with a heaped teaspoon of cream, working widthways
across the tray. I sandwiched 10 across. continue down the dish. I got 4 rows.
cover the top and sides of the biscuits with the rest of the cream. cover the cream with
some grated chocolate.
place a sheet of baking paper over the top of the cake (to stop sticking) then
cover the cake and dish with aluminium foil.
refrigerate till soft. best made the day before needed.
decorate with some strawberries prior to serving.
Saturday, 7 November 2015
STEAK AND POTATO PIE
(slow cooker then oven)
1 1/2 kilo rump steak, fat removed and diced
2 packets french onion soup
1 1/2 cups water
3 cups heinz golden mix frozen vegetables
5 medium carrots, sliced
1 onion, diced
2 teaspoons minced garlic
2 tablespoons tomato paste
extra 1/2 cup water
1 1/2 kilo potato, mashed
shredded tasty cheese
in a frypan, brown the steak. don't drain. add the water and soup mix and stir till starting to
boil. remove from heat.
place meat and gravy into slow cooker and cook on high for 1 hour. turn temperature to low and cook for 4 1/2 - 5 hours. the meat should be starting to fall apart.
in a frypan, cook the frozen vegetables, garlic, onion, garlic and carrot until carrot starts to soften.
add to slow cooker. add the tomato paste and extra water, stirring till combined. cook for another hour.
remove ingredients from slow cooker to a medium sized casserole /baking dish.
heat oven to 180 c.
cover the meat and vegetables with the mashed potato. sprinkle with enough tasty cheese to cover top.
cook until cheese is melted and golden.