Sunday, 10 December 2017




VERY EASY BREAD STICKS
(a little kneading, no rising)

1 cup warm water
2 teaspoons honey
2 tablespoons instant dried yeast

2 2/3 cups plain flour
2 teaspoons salt

rock salt, optional

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

in a small bowl, mix the water, honey and yeast together.
leave it aside for 5 minutes.

in a large bowl, mix the flour and salt. stir in the yeast.

finish bringing together by hand. it will be a little dry and
crumbly.

tip onto a board and knead till smooth, about 5 minutes.

divide dough into 30 pieces and roll each piece into a
sausage about 20 cm. (8 inches) long.

lightly roll in  rock salt if desired (or anything you like).

cook for 15 - 20 minutes until golden brown and cooked
through.

serve with a dip of choice.



I made ONION DIP.

250 grams spreadable cream cheese
1 pkt (32 grams) maggi onion soup

mix together and let sit for 15 minutes before serving.





VERY FUDGY BROWNIES

340 grams butter, melted
4 eggs, lightly beaten
2 cups white sugar
1 1/3 cups brown sugar, packed
4 tablespoons milk
4 teaspoons vanilla
1 1/2 cups cocoa, sifted
1 1/2 cups plain flour, sifted

preheat oven to 180 c. (350 f) line a swiss roll tin with
baking paper, leaving a little extra over each end.

in a large bowl, whisk the butter, eggs, sugars, milk and
vanilla together until well combined.

whisk in the cocoa then gradually whisk in the flour until
well combined.

pour batter into tin and spread to edges.

cook for 30 - 35 minutes or until a skewer comes out clean.

cool in tin completely.

ice.

ICING

3 cups milk chocolate chips
1 cup thickened cream

heat cream until just hot.  stir in the chocolate chips until
smooth.

refrigerate till thickened and spreadable.

spread over brownies and decorate as desired.

I used sprinkles and christmas coins from woolworths.



BAILEYS CHOCOLATE CAKE

150 grams butter, chopped (2/3 cup)
100 grams dark choc chips (1/2 cup)
100 grams caster sugar (1/3 cup)
100 grams brown sugar (1/2 cup packed)
50 grams cocoa (1/2 cup)
180 ml baileys irish cream (3/4 cup)
170 grams plain flour, sifted ( 1 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda (baking soda)
1/2 teaspoon salt
3 eggs, lightly beaten

preheat oven to 160 c.  grease sides and line bottom of 20 cm (8 inch) cake tin with baking paper.

in a small bowl, mix the flour, bicarb, baking powder and salt together. put aside.

in a medium sized pot, on low heat, melt the butter, sugars, chocolate chips and cocoa together until the butter and chocolate is melted. stir well to combine. cool slightly.

stir in the baileys then the eggs.

fold in the flour mix.

pour in to tin.

cook for 40 -45 minutes until just a few crumbs stick to a skewer. mine took 40 minutes.

don't over cook.

cool in tin for 10 minutes then invert onto a wire rack to cool completely.

ice with the ganache.

GANACHE

200 grams dark chocolate chips (1 cup)
100 mls cream (1/3 cup + 1 tablespoon)
100 mls baileys irish cream (1/3 cup + 1 tablespoon)

1 - 1 1/2 cups icing sugar

in a small pot, over low heat, heat the cream and baileys until hot but not boiling. remove from heat. can also be heated in a microwave.

add the chocolate and stir till smooth.

cool completely. should also thicken a bit.

place chocolate mix into a bowl and using an electric mixer, beat in the 1 cup icing sugar. add the other half cup if needed.

spread over cake and decorate as desired

Sunday, 3 December 2017





RAISIN BREAD PUDDING....with baileys cream sauce.
(a new twist on bread and butter pudding)

1x 560 gram loaf raisin bread
6 eggs
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, melted
2 cups milk
2 cups thickened cream
2 cups sultanas
1 cup chopped walnuts, optional


Preheat the oven to 180 c. lightly grease 9 x 13 baking dish.

slice all the bread except the 2 end crusts, into 1-inch cubes. If you can't get a 560 gram loaf, you need 12 cups bread cubes, loosely packed.

spread the cubes across 2 large baking trays. Lightly toast the cubes for 7-8 minutes, until dry and very lightly browned. remove from the oven and let the bread cool completely.

in a large bowl, using an electric mixer, beat together the
eggs, sugars, cinnamon, mixed spice, and salt.

add the vanilla, butter, milk and cream and beat until well combined.

pour the toasted bread, nuts and sultanas into the liquid mixture. stir until the bread cubes absorb most of the liquid.

lightly mash the bread down with your hands, if necessary, to make sure all the bread cubes are soaked with the liquid.

pour the bread mixture into the dish and cover tightly with foil.

cook for 60 minutes then remove foil and cook for another 20- 30  minutes.The pudding is done when it is golden brown and springy to touch. there should be no liquid showing when you
place a small cut into the centre of the pudding.

serve warm with baileys Cream Sauce .



BAILEYS CREAM SAUCE

3 tablespoons butter
2 cups thickened cream
3/4 cup sugar
1 tablespoon cornflour
1 egg
1/4 teaspoon mixed spice
small pinch salt

1 - 2 tablespoon baileys irish cream,
1 teaspoon vanilla extract


melt the butter in a small saucepan over medium heat. Add the
cream and whisk to combine.

in a small bowl, stir together the sugar, cornflour, mixed spice and salt.

whisk the egg into the cream then whisk in the sugar mix.

whisk continuously until the sauce boils and thickens enough to coat a spoon.

remove from the heat and stir in the baileys and vanilla.

Serve warm over the pudding.

Saturday, 2 December 2017





CHOCOLATE PEPPERMINT COOKIES


226 grams (1 cup) butter, softened
1 cup sugar
3/4 cup icing sugar
250 gram (8 ounces) dark choc chips, melted*
1/2 cup oil
2 large eggs
4 1/2 to 5 cups plain flour
3/4 cup  cocoa
1/2 teaspoon salt
1/2 teaspoon bicarb soda
1/2 teaspoon cream of tartar


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

in a large bowl, using an electric mixer, beat the butter, sugar and icing sugar together until pale and fluffy.


beat in the melted chocolate then the oil until well combined.

add the eggs, one at a time until well combined

add 4 ½ cups of the flour, along with the cocoa, salt, bicarb soda, and cream of tartar, and mix until combined. if the dough seems sticky, add the remaining flour, 2 tablespoons at a time, until it can be handled easily.(I needed an extra 2 tablespoons)

roll about 2 tablespoon-sized pieces dough into balls and place them on the  baking trays.

dip the bottom of a small drinking glass into sugar, then use it to lightly flatten the balls.

cook for 7 to 10 minutes, or until set around the edges but still  soft.

cool completely.

ice

ICING

1 1/2 cups sour cream
113 grams (1/2 cup) butter, softened
4 cups icing sugar
175 grams (6 ounces) dark choc chips, melted*
3/4 cup  cocoa
1 teaspoon peppermint extract
2 to 4 tablespoons milk (as needed)
peppermint crisp, crushed

place the sour cream and butter in a medium mixing bowl
and using an electric mixer, beat until smooth.

add the icing sugar, a cup at a time, until combined.

beat in the melted chocolate, cocoa powder and peppermint extract until smooth and fluffy.

thin if needed with milk.(I didn't)

spread about 1 ½ tablespoons of icing onto each cookie, then top with a pinch of peppermint crisp.

*melt the chocolate in a microwave safe jug in 20 second bursts, stirring after each. stir till smooth.







CHOCOLATE COCONUT FUDGE

113 grams (8 tablespoons) butter
1/2 cup milk
1/2 cup  white sugar
1/2 cup brown sugar, firmly packed
1/2 cup cocoa powder
2 cups icing sugar

1 cup dessicated coconut for rolling. 

lightly grease a small baking tray with butter.

mix butter, milk,  brown and white sugars, in a heavy saucepan. on medium heat, bring to a boil then stir continuously for 6  minutes.

remove from heat and cool slightly, then pour into a medium sized bowl and add the cocoa and icing sugar. Beat with an electric mixer until fudge is smooth and thick.

spoon onto tray and spread out. When cool enough to touch, use a spatula to help roll mixture into log form. cut the logs in half (easier to roll) and roll in the coconut.

wrap them in plastic wrap, keeping the log shape and refrigerate till set.

slice to serve.

Saturday, 25 November 2017





ROLO ROCKY ROAD

400 grams dark cooking chocolate
100 grams milk cooking chocolate
65 grams crushed nuts
60 grams mini marshmallows
1 packet cadbury white chocolate finger biscuits, chopped
250 grams rolo chocolate, broken into squares

extra crushed nuts and marshmallows

grease and line a small baking dish.


in a heat proof bowl over a pot of simmering water (don't let
the bowl touch the water), melt both the cooking chocolates.

add the marshmallows, biscuits and nuts. stir  until well
combined.

stir in 1/2 of the rolo pieces.

pour into the baking dish and press the rest of the rolo, high side up into the top.

sprinkle with some more marshmallows and nuts. press the
marshmallows in lightly.

refrigerate till set.  cut or break into pieces to serve.

Tuesday, 21 November 2017




EASY AS BANANA AND PASSIONFRUIT CREAM PIE

250 grams morning coffee/milk arrowroot biscuits
180 grams butter, melted
2 x 600 ml thickened cream
2 x 100 gram packets cottees vanilla instant pudding
4 tablespoons nestles banana quik
1-2 large bananas, sliced

300mls thickened cream, whipped
fresh or canned passionfruit
sliced banana

grease and line bottom of 23 cm (9 inch) springform tin.

place biscuits in a processor and blitz to crumbs.  add melted butter and pulse to combine.

press crumbs into base and up 3/4 of the sides of springform tin.  line base with bananas.  refrigerate till crumb is set.

place the cream and quik into a large bowl and sprinkle with the instant pudding. using an electric mixer, beat until thick.

spoon over the banana base, spreading to the edges.

refrigerate till set.

cover top with the whipped cream and the passionfruit.
decorate with the banana.


Saturday, 18 November 2017







GARLIC BUTTER DINNER ROLLS

2 1/2 - 3 cups plain flour
1 heaped teaspoon bread improver
2 tablespoons cold butter

1 cup luke warm water
2 teaspoons instant dried yeast
3 tablesppons sugar
1 egg, lightly beaten

BUTTER TOPPING
3 tablespoons melted butter
2 teapoons minced garlic

grated parmesan cheese

place the flour, salt and bread improver into a bowl. rub in
the butter until fully combined.

in a jug, mix the water, yeast and sugar. leave for 5 minutes
until it turns cloudy. stir in the egg.

stir the yeast mixture into the flour mixture then bring
together by hand.  if too wet, add a little more flour.

tip onto a floured board and knead until smooth. if the dough
sticks to the board, add a little more flour.

place dough into a greased bowl, cover with plastic wrap or a
tea towel and place in a warm spot until doubled in size.

punch the dough down and shape into 12 balls.  place on a
baking tray, cover and place in a warm spot for another 1/2 - 1 hour, till doubled in size.

heat oven to 180c (350f) .

FOR THE TOPPING...mix together and brush over the rolls.

place rolls in the oven and cook for approx 20 minutes until
golden.

remove from oven and brush with  leftover topping.  sprinkle with grated parmesan cheese.

serve warm.


my son doesn't like the cheese on top so he wanted poppy seeds.




LEMON PARMESAN CHICKEN

4 skin on chicken breasts
1 tablespoon smoked paprika
salt and pepper to taste
2 tablespoons butter

1 tablespoon butter
3 teaspoons minced garlic
1 cup chicken stock
1 oxo chicken stock cube
1 cup thickened cream
1/4 cup grated parmesan cheese
1/2 teaspoon oregano
juice of 1 large lemon
120 grams baby spinach (2 packed cups)

preheat oven to 180 c (350f)

cut the chicken breast in half widthways.  place the paprika
and salt and pepper into a bowl and coat the chicken pieces.

in a large ovenproof frypan, on medium high heat,using 2
tablespoons of butter, brown the chicken on all sides until
golden. remove the chicken from the pan and put aside. drain
and wipe the pan clean.

in the other tablespoon of butter, saute the garlic until
fragrant.

add the stock, stock cube, cream, oregano, cheese and lemon
juice. bring to boil then reduce heat.

add the spinach and stir unti just wilted. add the chicken, skin side up.

place into oven and cook until chicken is cooked through.
approx. 30 minutes.

place pan back onto cooktop over medium heat and stir in 3 tablespoons cornflour mixed in 1 1/2 tablespoon water. stir till thickened and boiling.  remove from heat.

serve sprinkled with parmesan cheese.






ORANGE SCROLLS

DOUGH
125 mls + 1 tablespoon warm buttermilk (1/2 cup + 1 tbls)
1 1/4 teaspoons instant yeast
1/4 cup sugar
1 egg, lightly beaten
3 tablespoons butter, soft
2 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
1 1/4 teaspoons salt
finely grated rind 1 orange

FILLING
3 tablespoons butter, soft
1/3 cup sugar
2 tablespoons brown sugar
finely grated rind 1 orange
2 teaspoons ground cinnamon


place the buttermilk, egg, sugar, butter, rind, flour, salt,  yeast and bread improver, in this order, (or as recommended for your bread machine) into bread machine.  set machine to dough setting. if dough hasn't doubled in size when the machine has finished, just leave it in the machine until it has. mine took 1/2 hour longer.

ALTERNATIVELY... mix the buttermilk with a tablespoon of the sugar and the yeast together and leave for 5 minutes. place into bowl of electric mixer and add the rest of the sugar, egg, rind and butter and beat until smooth.
add the flour and mix till a dough forms.  change beaters to dough hook and knead for 10 minutes. cover bowl with plastic, place in a warm spot and let dough rise until doubled in size.

when ready, punch dough down and turn onto a floured board.  knead a couple of times. 

roll dough into a 30 x 20 cm. (12 x 8 inch) rectangle.

FOR THE FILLING..place the sugars and orange rind into a bowl and using your fingers rub it together.  add the cinnamon and stir to combine.

spread the butter over the dough then sprinkle with the sugar mix.  press lightly into the dough.

roll the dough into a tight log, starting on the long side,
and cut into 12 equal pieces. place into a large  baking dish and cover with a teatowel.  let rise until doubled.

heat oven to 180 c (350f) and cook for 15- 20 minutes or until golden and cooked through.

remove from oven and glaze while warm.



GLAZE

2 cups icing sugar
2 tablespoons butter, soft
orange juice
ground cinnamon

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

spread over scrolls.

serve warm with butter. (tho they're good cold too)

Wednesday, 15 November 2017





CHAI LATTE CREAM COOKIES

2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
226 grams butter, softened (1 cup)
1/2 cup sugar
1/2 cup instant chai latte powder
1 large egg
2 teaspoons vanilla

1/4 cup sugar for rolling

preheat the oven to 190c . line 2 large baking trays with baking paper.

using an electric mixer, beat the butter, sugar and instant chai together until creamy.

add the vanilla and egg. beat until well combined.  slowly add the flour, salt and baking powder and beat until well combined.

place the 1/4 cup of sugar in a small bowl. roll  1/2 inch balls of dough and place them in the sugar, rolling to coat. place on the baking tray about an inch apart.

using the bottom of a glass, lightly flatten the balls. dip the bottom of the glass in the sugar so the balls don't stick to it.

cook for approximately 8 minutes or until just lightly brown.

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

sandwich together with icing when cold.




ICING

113 grams butter, soft (1/2 cup)
3 1/2 cups icing sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon chai latte powder
2 - 3 tablespoons  milk
3/4 teaspoon vanilla

2 tablespoons icing sugar to dust
1/4 teaspoon cinnamon to dust

using an electric mixer, beat the butter until smooth, slowly add icing sugar and beat  until combined.

add the vanilla, cinnamon and chai latte powder and beat until well combined. add enough milk to make a paste thick enough to pipe or spoon on to biscuits.

pipe or spoon equal amounts of icing onto half the biscuits bottom side up.  top with the other half of the biscuits, top side up.

mix the icing sugar and cinnamon together and dust over biscuits to serve.






CINNAMON SCROLL COOKIES

226 grams butter, soft (1 cup)
1 cup sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
3 cups plain flour
2 teaspoons baking pwder
1/2 teaspoon salt

1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoons butter, melted

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

beat in the egg then the milk and vanilla until well combined.

on low speed, beat in the flour, salt and baking powder until well combined. use hands to bring last bits together if needed.

divide the dough into equals halves. place each piece between 2 sheets of baking paper and roll out to a 23 X 18 cm (9 x 7 inch) rectangle.
remove top sheet of paper.

mix the sugar and cinnamon together.

spread each rectangle evenly with the melted butter then sprinkle each all over with the cinnamon sugar.

starting on the long side, roll up as tight as you can, peeling off the bottom sheet of baking paper as you go.  smooth out any cracks with your fingers.

wrap each log in plastic wrap and refrigerate for at least 2 hours to harden.

heat oven to 180 c (350f) and line 2 large baking trays with baking paper.

using a sharp knife cut each log into 1.25 cm (1/2 inch) thick slices.

place on baking trays leaving a couple of inches between each slice.

cook 12 - 15 minutes or until just lightly browned on the sides.

cool on trays for 5 minutes then cool completely on wire racks.

ice when cold.

ICING

2 cups icing sugar
1 teaspoon vanilla
milk
cinnamon

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

drop some icing into the middle of each cookie.

sprinkle with a little cinnamon.

allow the icing to set before serving.



Wednesday, 8 November 2017








LEMON AND RICOTTA OLIVE OIL CAKE

1 cup extra virgin olive oil
80 grams ricotta cheese, (1/3 cup)
2 cups plain flour
5 eggs
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon bicarb soda
finely grated rind 1 lemon
pinch salt

greas sides and line bottom of 23 cm (9 inch) springform tin.

using an electric mixer, beat the eggs, zest and sugar for 2
minutes.

pour in the olive oil and beat until well combined.

add the ricotta cheese and salt and beat until well combined.

add the flour, baking powder and bicarb soda and  mix on low
speed until well combined.

pour into spring form tin.

cook  for approx. 50 minutes to 1 hour or until golden on top and a skewer inserted in the center comes out almost clean.

cool in tin for 5 minutes then remove to a wire rack and

allow to cool completely.

ice.

ICING

3 cups icing sugar
2 tablespoons butter
lemon juice

dessicated coconut, optional

mix the icing sugar and butter with enough lemon juice to make a spreadable paste.

spread over cake and sprinkle with the coconut.






MILLION DOLLAR SPAGHETTI

500 gm pkt spaghetti, cooked al dente (1 pound)
500 gms mince steak  (1 pound)
1 onion, diced
2 teaspoons minced garlic
6 cups spaghetti sauce*
250 grams cream cheese, soft  (8 oz)
1 cup shredded colby cheese
1 cup shredded mozzarella cheese
1/2 cup thickened cream
salt and pepper to taste

1 cup shredded tasty cheese

Preheat the oven to 180 c (350f) lightly grease a large baking dish.

in a large frypan brown the mince steak.  drain, remove from
pan and put aside.

in the same pan, saute the onions and  garlic until onion is translucent.

return meat to pan and stir in 1 cup of spaghetti sauce and
salt and pepper.

add  the remaining 5 cups of sauce to the spaghetti and stir to combine.

mix the cream cheese, cream, colby and mozzarella cheese in a bowl.

place half of the spaghetti mix on the bottom of the baking  dish.

cover with the cream cheese mixture.  top with the remaining
spaghetti mixture.

cover with the meat sauce and top with the tasty cheese.

cover the baking dish with foil and bake for 30 minutes.

uncover and cook  until cheese is melted and bubbly.

*I used napolitana sauce.


Saturday, 4 November 2017




APPLE FRITTER CAKE

FILLING
1 x 800 gram can pie apples (28 oz)
1 tablespoon lemon juice
1 cup brown sugar, packed
2 tablespoons white sugar
1 teaspoon vanilla
2 tablespoons butter
2 teaspoons cinnamon
4 tablespoons cornflour
1/4 teaspoon  salt

place all of the ingredients in a large saucepan, and bring
to the boil, stirring until thickened. put aside to cool.

DOUGH
1 teaspoon dry yeast
1/4 cup warm water
226 grams sour cream (8 oz)
3 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon bicarb soda
1 egg
3 cups plain flour

preheat oven to 180 c (350f. line the base of 23 cm (9inch)
springform tin with baking paper and grease sides.

in a medium size bowl, dissolve the yeast in the warm water.

in a small saucepan, mix the sour cream, sugar, butter and
salt.  heat until warmed through and the butter is melted. 

remove from heat and whisk in the bicarb soda.

add the sour cream mix and the egg to the yeast mixture and
stir until well combined. 

stir in the flour – the dough will be soft.   turn the dough
onto a lightly floured board and knead  until smooth.

cover the dough with a bowl turned upside down, for 5
minutes.


To assemble: roll out the dough into a large rectangle approx
30 cm x 40 cm.(12 x 16 inches) and spread cooled filling evenly on top.  cut into 16 pieces.

place pieces into the tin. doesn't have to be in any order, just scatter them around the tin

cook for approx  1 hour  or until nicely browned and the centre is solid to touch.

remove from oven and cool for about 20 minutes then glaze.

GLAZE
1 cup icing sugar
1 teaspoon vanilla
milk

In a small bowl, whisk together the icing sugar and vanilla
with enough milk to make a thin, pourable paste.

drizzle over cake.

serve with cream or ice cream.



Wednesday, 1 November 2017




FRIED APPLE WRAPS....with caramel sauce

1 packet mission snack wraps
800 gram can pie apples
1 tablespoon cinnamon
1 tablespoon sugar

butter

canola oil

extra sugar


mix the apple with the cinnamon and sugar. put aside.

spread 8 - 10 wraps with butter.  place 1 heaped tablespoon
mix onto wrap and roll up, tucking in the sides as you go.
secure with toothpicks.

fill a frypan with about 1/2 inch oil and heat on medium
heat.

place 2 wraps at a time, seam side down into the oil and cook
until bottom  is golden. flip and cook top until golden.

drain on paper towel. place on a plate and sprinkle with
sugar.

serve with caramel sauce and whipped cream.

CARAMEL SAUCE

1 cup sugar
1/4 cup water
1/2 cup heavy cream, warm
2 tablespoons unsalted butter at room temperature
1/2 teaspoon sea salt

Combine the sugar and water in a small pot over medium-high
heat.

Cook without stirring until the mixtures turns a deep amber
color, about 8 to 10 minutes.

When the caramel is ready (deep amber) slowly whisk in the
warm cream. Simmer for about 2 minutes.

Remove from the heat and whisk in the butter and salt until
well combined.

Let it cool for a few minutes before transferring to a bowl
or jar. Serve warm.

sauce recipe from "lemon blossoms".



FRIED WRAPS..with egg, bacon, cheese and onion

2 eggs
1 tablespoon thickened cream
1 small onion, diced
2 rashers shortcut bacon,diced
shredded tasty cheese
2 wraps (I used helgas)
salt and pepper to taste

canola oil

whisk the egg and cream together until well combined.

in a non stick frypan, lightly scramble the eggs then remove
and put aside. cool completely.

in the same frypan, saute the bacon and onion until onion is
translucent. remove and cool completely.

spread the wraps, to the edges with butter. divide the eggs,
bacon and onion between the 2 wraps.

sprinkle with some tasty cheese and salt and pepper.

roll up the wraps, tucking in the sides as you go.  secure
with toothpicks if needed.

fill a frypan with about 1/2 inch of oil and heat on medium
heat.

fry the wraps, seam side down until golden,  turn over and
cook other side until golden. turn on the sides until golden.

drain on paper towel.

serve with sauce of choice.



Monday, 30 October 2017





PINEAPPLE CHICKEN

(using pineapple softdrink and canned pineapple)



1 kilo skinless chicken breasts, sliced or cubed (2 lb)
1 red capsicum, sliced
1 green capsicum, sliced
1 onion, cut into 8ths
1 carrot, julienned
150 grams snow peas (5 oz)
1 teaspoon minced garlic
4 tablespoons olive oil

1 x 375 ml can pineapple flavoured softdrink (12.68 fluid oz)
1/2 teaspoon ground ginger
2 chicken stock cubes
3 tablespoons soy sauce

1 x 439 gram can dole pineapple chunks (15.48 oz)
3 tablespoons cornflour
salt and pepper to taste


drain the pineapple but keep the juice, put aside.

in a large frypan, saute the chicken in 2 tablespoons of
olive oil until just cooked through.  drain, remove from
frypan and put aside.

in the same frypan, add the other 2 tablespoons of olive oil
and saute the vegetables until just tender.

add the soft drink, ginger, stock cubes and soy sauce,
stirring to combine.

add the chicken and bring to the boil. add the pineapple
chunks. simmer for 5 minutes, stirring occasionally.

mix the pineapple juice and the cornflour together until
smooth.  stir into the chicken. stir until thickened and
boiling.

add salt and pepper and serve over boiled rice.



Saturday, 28 October 2017





LEMON SLICE



base
2 cups plain flour
1 cup icing sugar
pinch salt
226 grams (1 cup) butter, soft


filling
4 eggs
2 cups sugar
4 tablespoons plain flour
4 tablespoons lemon juice
finely grated rind 1 lemon
1 teaspoon baking powder

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

base
using a food processor, place all the ingredients into the
bowl and pulse until the mix comes together and is crumbly.

press mix into base of baking dish.

cook for 20 minutes. remove from oven and cool for 10
minutes.

filling
put the eggs, sugar, juice and rind into the  bowl of the
food processor and blitz until smooth.

add the baking powder and pulse once.

carefully pour onto the base then cook for approx. 25 minutes
until golden and firm to touch.

cool completely in baking dish.

remove from dish, sprinkle with icing sugar and cut into squares to
serve.


Wednesday, 25 October 2017





VANILLA CONFETTI FUDGE CAKE

1 cup water
226 grams (1 cup) butter, melted
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 3/4 cups plain flour
1 tablespoon vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
3/4 cup bright coloured sprinkles

preheat oven to 180c (350f). line bottom and grease and flour

sides of 23 cm (9 inch) springform tin.

place the sugar, baking powder, bicarb soda, salt and flour
into a large bowl and using an electric mixer, beat in the
water and melted butter.

add the vanilla, eggs and cream and beat until well combined.

stir in the sprinkles.

pour into tin and cook for approx. 1 hour or until a skewer
comes out clean.

cool in tin for 10 minutes then remove sides of tin invert
onto a wire rack and remove bottom of tin. turn top up again
and cool completely on rack.

ice and decorate as desired. I used whipped white chocolate
ganache

WHIPPED WHITE CHOCOLATE GANACHE

200 grams white cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the
chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until creamy.

beat in the icing sugar until well combined.

spread or pipe over cake.


Thursday, 19 October 2017





BERRY CREAMY LATTICE BISCUITS

1 packet arnotts lattice biscuits

250 grams strawberries, diced
2 tablespoons lemon juice
2 tablespoons brown sugar

250 grams cream cheese, soft
finely grated rind 2 lemons
3 tablespoons icing sugar

1 punnet blueberries
300 mls thickened cream, whipped
grated chocolate

place the strawberries, lemon juice and sugar into a bowl and
stir to coat. cover and refrigerate for 1 hour.

mix the cream cheese, icing sugar and rind together until
well combined.  cover and refrigerate for 1 hour.

drain the strawberries.

spread lattice biscuits with about 2 teaspoons of cream
cheese.

sprinkle with some strawberries and some blueberries.

pipe or spoon on some whipped cream and sprinkle with some
grated chocolate.

if you like the biscuits crunchy serve straight away other
wise let sit in the fridge for 1/2 hour or so.

Monday, 16 October 2017





CHIPOTLE CHICKEN


1 kilo skinless chicken breast

1/2 cup chipotle sauce
1 cup sour cream
1/2 cup tomato ketchup
1 tablespoon brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin

1 small red capsicum, sliced
1 small green capsicum, sliced
1 onion, sliced
4 teaspoons minced garlic
2 tablespoons olive oil

salt and pepper to taste.

cut the chicken into pieces and place into a bowl.

mix the chipotle sauce, sour cream, ketchup, sugar, paprika
and cumin together.

tip half the sauce into the chicken and stir to coat. 
refrigerate 1/2 hour.

in a deep frypan, saute the onion, capsicum  and garlic in
the olive oil until the onion is translucent and the capsicum
is just tender.  remove from pan and put aside.

in the same frypan, saute the chicken until just cooked. 

stir in the rest of the sauce and bring to the boil.  add the
vegetables.  simmer for 10 minutes.

add the salt and pepper.

serve with rice.

Sunday, 15 October 2017





CITRUS CRUMB CAKE


CRUMB

113 grams (1/2 cup) butter, melted
1 1/14 cups plain flour
1 pkt orange jelly crystals
1/4 cup brown sugar, packed

CAKE

113 grams (1/2 cup) butter, soft
3/4 cup white sugar
3 eggs
2/3 cup sour cream
finely grated zest 2 lemons
1 1/4 cups self raising flour
1/4 teaspoon bicarb soda


preheat oven to 180 c. (350 f)  line bottom and grease sides
of 23cm (9 inch) springform tin.

FOR THE CRUMB...mix all the ingredients together until well
combined and put aside.

FOR THE CAKE... using an electric mixer, beat the butter and
sugar together until pale and creamy.

add eggs one at a time, beating well after each addition.

add the sour cream and grated rind and beat until well
combined.

add the flour and bicarb soda and beat until well combined.

pour into tin, leveling to sides.

top with the crumb , leveling to sides.

cook for approx. 40 - 45 minutes or until a skewer comes out
clean.

cool in tin, on a wire rack, for 15 minutes then remove
sides.  cool completely.








CHOCOLATE FUDGE CAKE

1 cup strong black coffee
226 grams (1 cup) butter
3/4 cup cocoa
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 cups plain flour
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream

preheat oven to 180c (350f). line bottom and grease sides of

23 cm (9 inch) springform tin.

in the microwave or on the stove, melt the coffee, butter and

cocoa together. cool.

place the sugar, baking powder, bicarb soda, salt and flour

into a large bowl and using an electric mixer, beat in the

coffee mix.

add the vanilla, eggs and cream and beat until well combined.

pour into tin and cook for approx. 1 hour or until a skewer

comes out clean.

cool in tin for 10 minutes then remove sides of tin invert

onto a wire rack and remove bottom of tin. turn top up again

and cool completely on rack.

ice and decorate as desired. I used whipped chocolate ganache

and maltesers.

WHIPPED GANACHE

200 grams dark cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the

chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until it changes

colour.  beat in the icing sugar until well combined.

spread or pipe over cake.



Wednesday, 11 October 2017






PINEAPPLE CAKE DONUTS.....2 ingredients

1 pkt greens moist vanilla cake mix
250 mls pineapple soft drink


preheat oven to 180 c. grease and flour donut tin. If you don't have a donut tin, line 1 or 2,  x 12 hole standard size muffin tins with paper patty pans. (depends on cake pkt size)

put the icing mix from the packet aside.

mix the cake mix and soft drink together until well combined.

fill each donut hole with batter or alternatively 3/4 fill the paper patty pans.

cook for approx. 15 minutes or until golden and a skewer comes out clean.

cool in tin for a minute then remove to wire rack to cool completely.

ice.

ICING

icing packet
icing sugar
pineapple soft drink
sprinkles to decorate


tip the contents of the icing packet into a jug and make up
to 1 1/2 cups with icing sugar.

mix with enough soft drink to make a spreadable paste.

ice each donut and decorate with the sprinkles.

NOTE:  this recipe has been adapted to suit the Australian cake packet measurements.

ALTERNATIVELY for my international friends, use betty crocker moist vanilla cake mix (16.25 oz) and a 12 oz. can of soft drink. to ice just use the 1 1/2 cups icing sugar etc.



Sunday, 8 October 2017





PARADISE CAKE

2 eggs
5 egg yolks, lightly beaten
250 grams icing sugar
130 grams flour
130 grams cornflour
250 grams butter, soft
1 teaspoon vanilla
1 pinch salt
1 teaspoon baking powder

FILLING
300 mls thickened cream
3 tablespoon icing sugar or to taste
2 teaspoons vanilla or to taste


preheat oven to 180 c.  grease and flour sides and line
bottom of 22-23 cm cake tin. I used a spring form tin.

using an electric mixer, beat the butter, icing sugar and
vanilla until pale and creamy.

add the yolks and beat well then the eggs, one at a time,

eating well after each addition.

at low speed add the flours, baking powder and salt until well combined.

pour into tin and cook for approx. 50 minutes until golden
and a skewer comes out clean.

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

FILLING

with an electric mixer, beat the ingredients together until
thick.

cut cake in half  widthways and fill with the cream.

dust with icing sugar to serve.







Wednesday, 4 October 2017







NAKED GINGER COOKIES

115 grams butter
1/4 cup golden syrup

2 cups self raising flour
1 tablespoon ground ginger
1 teaspoon bicarb soda
3/4 cup caster sugar
45 grams uncrystallised ginger pieces, finely chopped
1 egg, beaten


extra caster sugar

preheat oven to 170 c. line 3 baking trays with baking paper.

in a microwave proof dish, melt the butter and golden syrup
together, on low in the microwave. alternatively in a pot on
the stove on low heat. cool.

when the butter mix is ready, place the rest of the
ingredients into a bowl. stir in the butter mix until well
combined. knead with hands until dough forms a soft  ball.

roll the dough into walnut sized balls and roll each ball into the extra caster sugar.

place 12 balls to a tray, allowing a little room to spread,
and cook for 10 -12 minutes or until golden.

cool completely on trays.

store in airtight container.



Saturday, 30 September 2017





QUICK AND EASY BUTTER CAKE

250 grams butter, soft
2 1/2 cups sugar
5 eggs
1/2 cup milk
1/4 cup thickened cream
2 teaspoons vanilla
3 cups self raising flour


preheat oven to 170c. line bottom and grease sides of a 12
cup square or round cake tin.

using an electric mixer, beat the butter until pale and
creamy.

gradually beat in the sugar.

beat in eggs one at a time, beating well after each addition.

beat in the flour, alternating with the cream and milk,
finishing with the flour.

spoon into tin and level top.

cook for approx. 1 hour or until golden on top and a skewer
comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.

lightly dust with icing sugar to serve.





CREAMY CHICKEN, BACON AND MUSHROOM CASSEROLE


4 skinless chicken breasts, diced
8 rashers short cut bacon, diced
4 carrots, sliced
2 onions, sliced
1/2 green capsicum, diced
1/2 red capsicum, diced
200 grams mushrooms, sliced
2 cups chicken stock
2 chicken stock cubes
1 teaspoon garlic salt
1 teaspoon garlic powder
1/8 teaspoon saffron powder (I used imitation)
100 mls thickened cream
salt and pepper to taste
3 tablespoons olive oil

2 tablespoons cornflour
2 tablespoons water

in a large deep frypan, saute chicken until cooked through
but not brown. drain and put aside.

in the same frypan, heat the olive oil and saute the carrots,
onion and capsicum until the onion is translucent.

add the bacon and saute for another 3 minutes then add the
stock, stock cubes, garlic salt and garlic powder. stir till
well combined then add the chicken.

bring to boil, uncovered then simmer until carrot is just
tender. stir occasionally.

add the mushrooms and cook another 5 minutes. add the saffron
and stir to combine then add the cream.

mix the cornflour with the water and stir into the casserole
until boiling and thickened.

serve with mashed potato and other vegetables if desired.