Thursday, 26 May 2016
BAKED BANANA DOUGHNUTS
1 1/2 cups sugar
1 cup sour cream
113 grams butter, softened
4 ripe bananas, mashed
2 teaspoons vanilla
2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking powder
1/2 teaspoon salt
preheat oven to 180 c.
grease and flour ovenproof 12 hole doughnut trays.
using an electric mixer, beat together sugar, sour cream, eggs and butter till creamy.
beat in bananas and vanilla.
add flour, salt, baking powder and baking soda.
beat 1 minute.
using a piping bag or teaspoon, 1/2 fill each doughnut hole with mix.
cook approx. 10 minutes or until a skewer comes out clean.
cool and ice.
2 cups icing sugar
1 tablespoon "nestles" banana quik
1 tablespoon soft butter
mix the icing sugar, quik and butter together with enough milk
to make a spreadable paste.
thinly ice the doughnuts and sprinkle with the sprinkles.
Wednesday, 25 May 2016
1 1/2 kilo mince steak
1 onion, finely chopped or grated
2 carrots, finely chopped or grated
2 packets french onion soup
1 cup dried breadcrumbs
3 tablespoons tomato sauce
extra tomato sauce
preheat oven to 180 c.
mix all ingredients (except the extra tomato sauce) together
until well combined.
place into a large loaf pan and level out to sides of tin.
lightly cover the top with the extra tomato sauce.
cook for 1 1/2 hours or until cooked through.
about 3/4 through cooking, drain off any fat that is gathering in tin
and then again before removing from tin when cooked.
Monday, 16 May 2016
CHICKEN AND MUSHROOMS IN GARLIC SAUCE
5 skinless chicken breasts, whole
250 grams mushrooms, sliced
6 tablespoons garlic butter (store bought or homemade)
1 teaspoon minced garlic
2 oxo chicken chicken stock cubes
salt and pepper to taste
on a medium low heat, melt the garlic butter in a large, lidded frypan. (I used an electric
place the chicken breasts into the pan and cover with lid. cook for 10 - 15 minutes,
depending on size.
turn chicken over then add the mushrooms, minced garlic, crumbled stock cubes
and salt and pepper. cover and cook till chicken is cooked through, basting with some sauce
remove chicken to plates to rest. turn heat up and reduce the sauce a little.
pour some sauce over the chicken and serve.
Sunday, 8 May 2016
250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour
6 drops yellow food colour
6 drops blue food colour
6 drops green food colour
6 drops pink food colour
1 packet raspberry lollies
1 packet freckles lollies
preheat oven to 180 c. line 2 baking trays with baking
using an electric mixer, cream butter and sugar.
add condensed milk and beat until well combined.
fold in flour till well combined.
separate dough into 4 even balls. place the yellow colour in 1 ball
and knead until colour is well combined. continue with the rest of the balls and colour.
using a rolling pin, place a ball between 2 sheets of baking paper and
roll into a thin rectangle. continue with the rest of the balls.
discard the top piece of baking paper and trim each rectangle to the same size
keeping the bottom piece of paper intact. keep the off cuts of dough.
place one rectangle on top of the other, keeping the bottom piece on the baking paper.
(turn the rectangle paper side up and carefully place on bottom rectangle.
peel paper off. continue with rest).
starting on the long side of the 4 layer rectangle, carefully roll up like a scroll.
cut into 18 even pieces and place on 2 trays, 9 to a tray. place a raspberry
lolly in the middle of each piece.
cook for 10 - 12 minutes or until just starting to brown. cool on tray
for 5 minutes then remove to wire rack to cool completely.
to use the left over dough.....
roll the dough into walnut size balls. place on a baking tray.
lightly flatten each ball and place a freckle lolly on top.
cook 180c for 10 - 12 minutes or until just starting to brown.
cool on tray for 5 minutes then remove to wire rack to cool completely.