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  • Home made Lemon JUBES

    2 tabs Gelatine
    1 cup Water
    2 cups Sugar
    Colouring
    Flavouring
    1 cup Icing Sugar + 1/4 cup Cornflour OR Sugar to roll (optional)

    1.Soak Gelatine in 1/2 cup Cold Water
    2. Dissolve Sugar in 1/2 cup Water in large saucepan
    3. Add Gelatine mixture to the syrup and boil for 5 minutes
    4. Remove from the heat and add flavouring and colouring
    5. Pour into wet moulds
    6. Stand overnight. Cut into squares and roll in mixture Icing Sugar or Sugar
    NOTE: This will boil over if left unattended. PLEASE WATCH THE MIXTURE AT ALL TIMES WHEN ON THE STOVE.

  • Pumpkin Cream Cheese Swirl MUFFINS

    Wow ! This is a great way to use up pumpkins. YUMMY !!

    1 3/4 cups Plain flour
    1 tablespoon Cinnamon
    1 teaspoon baking soda
    1/2 teaspoon salt
    15oz mashed pumpkin
    1 cup Caster sugar
    1/2 cup packed brown sugar
    2 large eggs
    1/2 cup vegetable oil
    1 tablespoon vanilla

    Cream Cheese Swirl:

    8 oz cream cheese
    1/4 cup Caster sugar
    1 large egg yolk
    2 teaspoons vanilla

    Instructions

    1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
    2. In a medium bowl, whisk flour, cinnamon, baking soda and salt until well combined. Set aside.
    3. In large bowl, whisk together pumpkin, sugar and brown sugar.
    4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
    5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
    6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth but cooks up nicely.
    7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

  • Pumpkin Soup #2

    There are a lot of pumpkin soup recipes around. Here is another, I bought some of those beautiful pumpkins from the guy on Hall Road Gordonvale. The best pumpkins ever.

    1kg pumpkin peeled and diced
    3 cups chicken stock
    3 large onions diced
    1 cup cream
    Salt, pepper, chopped parsley and nutmeg.
    12. Allow to cool a little, then blend in blender.
    3. Stir in Salt, Pepper, Cream and Nutmeg to taste.
    4. Reheat Soup DO NOT BOIL
    5. Serve sprinkled with parsley.

  • Garlic Corn Fritters

    1 cup SR Flour
    1 tab Chicken Stock Powder
    2 Eggs
    1/2 cup Milk
    420gm Corn kernels
    1/4 cup chives
    oil

    1. Place flour, stock powder in large bowl. Make well in centre.
    2. Use fork, mix in eggs and milk.
    3. Add corn and chives. Stir until well combined.
    4. Heat some oil in frypan, drop 1/4 cups of mixture into pan. Cook 1-2 min each side, until golden.
    5. serve with salad.

    These can be served with a salsa.
    1 Avocado diced
    1 Red Onion diced
    2 Tomatoes diced
    1 tab Lemon Juice

    Combine all ingredients and spoon onto fritters.

  • Milo Bikkies

    I found a bottle of Milo in the back of the pantry cupboard this morning. Now we have Milo Bikkies, and they are yummy !

    3/4 cup caster sugar
    125 g butter softened to room temperature
    1 egg
    1/2 cup Milo (or malted milk powder)
    1 1/2 cups self raising flour
    150 g white chocolate melted, optional
    sprinkles optional

    1.Preheat oven to 160 degrees celsius (fan forced) and line two flat baking trays with baking paper. Set aside.
    2.Cream the caster sugar and butter until pale.
    3.Add the egg and beat to combine.
    4.Add the Milo and self raising flour and mix to combine.
    5.Roll the mixture into tablespoon-sized balls and place onto the prepared trays allow for spreading.
    6.Bake for 15 minutes. Allow to cool
    7.When biscuits are completely cool, decorate with a small amount of melted white chocolate and sprinkles.

  • BBQ Mince and Beans

    1 tab olive oil
    2 onions chopped
    2 cloves garlic chopped
    4 carrots peeled and sliced
    2 celery sticks sliced
    500gm beef mince
    1 can baked beans
    2 tabs worcestershire sauce
    300ml beef stock
    100ml black coffee
    1 tablespoon black treacle
    1 tablespoon smoked paprika
    salt and pepper to taste

    1. Heat the slow cooker. Grease the inside
    2. Add mince, onions, garlic, carrot, celery and baked beans.
    3. Pour over the beef stock, coffee and worcesterchire sauce.
    4. Add treacle, smoked paprika, and season with salt and pepper.
    5. Mix together and cook in slow cooker on high for approx 3 hours then reduce to low until cooked.
    6. If you want to thicken once cooked, simply add some cornflour mixed with some water, add to mixture to desired thickness
    7. We will have ours with a nice green salad or maybe some green vegetables

  • Broccoli Cheddar and Red Pepper & Spinach and Feta Quiches

    Crustless quiches are easy, simply slice some potato very thinly and place in the quiche dish as you would a crust and bake for 10-15 minutes until fork tender. Remove from oven and allow to cool slightly.

    GF Red Pepper, Spinach and Feta Quiche
    1 cup half milk and cream
    5 eggs
    1/2 teas salt
    1/2 teas pepper
    1/2 teas dry mustard
    1/2 cup roasted red pepper
    1/4 cup crumbled feta
    2 cups fresh spinach chopped

    1. Preheat oven to 375deg
    2. Bake prepared potato crust until fork tender. Cool
    3. Whisk together eggs, milk, cream, salt, pepper, dry mustard.
    4. Layer spinach on cooled crust, then add a layer of crumbled feta. Pour over the milk mixture.
    5. Bake for 45-50 minutes until the top starts to brown slightly.

    Broccoli Cheddar Quiche

    6 eggs
    1 cup half milk half cream
    1 teas garlic minced
    1/2 teas salt
    1/2 teas cayenne pepper
    1 cup cheddar cheese grated
    3 cups broccoli florets chopped

    1. Preheat oven to 180 deg C
    2. Bake crust until fork tender
    3. In mixing bowl, whick eggs, milk, garlic, salt, and cayene pepper. Then stir in the cheese
    4. Arrange chopped broccoli florets across the bottom of the crust
    5. Pour the egg mixture over the broccoli
    6. Bake for 40-45 minutes

  • Chicken Shawarma

    For our regular Friday night meal, I made Chicken Shawarma with Indian Yellow Jasmine Rice. This is a fantastic recipe.

    1 kg chicken breasts
    1/2 cup water

    Spice Mix
    1 1/2 teas ground cumin
    1 teas ground sumac
    1/2 teas chilli powder
    1/2 teas sweet paprika
    1/4 teas garlic powder
    1/4 teas salt
    1/4 teas pepper
    1/4 teas ground turmeric
    1/4 teas cinnamon
    1/2 teas ground cloves

    Tahini Sauce
    1/4 cup tahini
    2 teas fresh lemon juice
    2 tabs water
    2 teas minced garlic
    sea salt

    1. Cook the chicken in the water. I did mine in the slow cooker
    2. Once cooked, slice the chicken against the grain, into small pieces
    3. Mix together all of the spices and set aside
    4. Preheat large frypan and add 1 tab oil. (Frypan should be big enough to have ONE layer of chicken)
    5. Add chicken, and place an even layer of spice mix on top of the chicken, and cook until crisp
    6. Combine all of the sauce ingredients and mix in mixer until combined and set aside
    7. Carefully turn the chicken ensuring that each piece is covered in spice
    8. Add a little more oil of required
    9. Once cooked remove from pan.
    10. Serve with Tahini Sauce.

    I served ours with some Indian Yellow Jasmine Rice
    2 cups Jasmine Rice
    3 cups chicken broth
    2 tabs butter
    4 cloves garlic minced
    1 teas turmeric
    1/2 teas cumin
    1-2 bay leaves
    dash of cinnamon
    salt
    1. Wash the rice under cool water
    2. In saucepan add butter, garlic, turmeric, cumin and cinnamon and cook for approx 2 mins or until garlic is tender
    3. Add the washed rice and stir to coat completely, allow to cook for 2 mins (adds flavour)
    4. Add the broth and bay leaves
    5. Bring to boil, place lid on, and reduce heat to simmer for approx 20 mins or until rice is tender.

  • BBQ Sauce

    I had to make use of my bottles.
    Recipe in Sauce,Jams,Preserves

  • Blueberry Jam

    Have a look at the blueberries, a great price at the moment, time for some jam !
    800gm blueberries
    500gm sugar
    2 teaspoons vanilla
    1 tab lemon juice

    1. Place a small tester plate in the freezer.
    2. Sterelise 2 x 500ml jars.
    3. Place blueberries, sugar, vanilla, and lemon into large saucepan, over medium heat.
    4. Crush blueberries with potato masher, just a little.
    5. Bring to the boil, then reduce heat to simmer and cook for approx 30 min.
    6. Skim off any excess scum and discard.
    7. Test the jam on the cold tester plate. When jam forms a skin and ripples when you push it. It is ready.
    8. Let jam sit for 10 mins off heat. Then ladle into bottles and seal.

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