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  • Creamy Christmas Caramel Fudge

    This is an adaptation of the old fashioned Caramel Fudge. Making the fudge in the microwave reduces the time taken and also there is not the usual big mess when cooking fudge.  The end result, however, is very much the same.   Enjoy !

    • 2 x 395g cans NESTLÉ Sweetened condensed milk
    • 2 cups firmly packed brown sugar
    • 250g butter, chopped
    • 1/3 cup liquid glucose
    • 1/4 cup golden syrup
    • 400g good-quality white cooking chocolate, chopped
    1. Grease a slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
    2. Place condensed milk, sugar, butter, glucose and golden syrup in a large heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.
    3. Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
    4. Place bowl on a board. Stand until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.
    5. Fudge is also great made in the slow cooker.

  • Satay Beef

    Prepare the Satay paste before hand.  I usually have some home made Red Thai Curry paste on hand but you can use the bought pastes.  Allow approximately 40 minutes from start to finish for this flavoursome dish.

    Satay Beef

    • 1 tablespoon peanut oil
    • 500gm rump steak sliced
    • 1 red onion sliced thinly
    • 1 red capsicum seeded and sliced thinly
    • 1 1/2 cups of water
    • 1/2 cup crunchy peanut paste
    • 40gm satay sauce paste
    • 2 tablespoons kecap manis
    • 2 teaspoons lime juice
    • shredded schallots to garnish
    • coriander leaves
    • peanuts
    1. Heat half of the oil in a wok on high
    2. Stir fry the beef in batches , 2-3 minutes until browned Set aside.
    3. Heat remaining oil in wok.
    4. Stir onion, capsicum for 2-3 minutes until onion is soft.
    5. Combine water, peanut paste, satay paste, kecap manis, lime juice.
    6. Add mixture to the wok and being to boil.
    7. Return beef to the wok and simmer for 4-5 minutes or until beef is cooked.
    8. Serve beef with steamed/boiled rice with a garnish of shallots, coriander, and peanuts.
    Satay Paste
    • 195gm Thai Red Curry Paste
    • 200m Crunchy Peanut Butter
    • 1 Tablespoon Brown Sugar
    1. Combine all ingredients in a food processor and blend until well combined. Should the mixture appear to be dry, add a little cooking oil to help with the blending.

    Thai Red Curry Paste

    Blend all ingredients together in a blender until a smooth, paste-like consistency is reached.

  • A nice quick Chicken Curry

    Chicken is so versatile and a great staple to have on hand.  It can be quickly made up into a special evening meal after a long day at work.

    Chicken Curry

    • 2 tablespoons olive oil
    • 1 medium onion chopped
    • 3 cloves garlic crushed/3 teaspoons crushed garlic
    • 500gm chopped chicken breast
    • 2 tablespoons garam masala
    • 1 tablespoon ground cumin
    • 1 tablespoon ground tumeric
    • 400gm can diced tomatoes
    • 1/4 cup chicken stock
    • rice
    • coriander to garnish
    1. Heat oil in a medium saucepan
    2. Cook onion and garlic, stirring until onion is soft and fragrant.
    3. Add chicken and spices, and cook until the chicken is browned all over.
    4. Stir in the tomatoes and the stock.  Bring to boil
    5. Simmer covered for 20 minutes until the chicken is cooked through.
    6. Steam or boil some rice to serve and garnish with fresh coriander leaves.

     

  • The easiest Mango Dessert

    We are always looking for something to do with the excess mangoes.  If you have a dryer, it is time to make some dried mangoes.  Also mango ice-cream, there is a very easy recipe on this site.

    Here is a very simple Mango Dessert.

    • 1 large mango
    • 1 tablespoon cinnamon sugar
    • 1 lime halved.
    1. Score the mango cheeks into cubes
    2. Sprinkle both cheeks with cinnamon sugar
    3. Pan fry or place on the BBQ until golden
    4. Transfer to a plate and sprinkle with the lime juice
    5. Garnish with Lime wedges.

  • Mango Smoothie

    Still taking advantage of the sensational seasonal mango.  A wonderful smoothie to start the day.

    • 2 large ripe mangoes
    • 400gm coconut milk
    • 3/4 cup yoghurt
    • 6 large mint leaves

    Blend all together with several ice cubes.

  • Mango Salad with Citrus Vinaigrette

    This is another recipe taking advantage of the wonderful mango season.  The early mangoes in Australia are from the Northern Territory followed by those from Far North Queensland.  Mangoes are great regardless of where they come from.

     

    • 125gm English spinach leaves
    • 1 avocado sliced
    • 1 large mango sliced
    • 1 Spanish onion sliced
    • 1/2 cup macadamia halves, toasted
    1. Lightly toast macadamia halves
    2. Place all ingredients in a serving bowl and toss lightly.

    This salad is best served with a citrus vinaigrette.

    • 2 tablespoons orange juice fresh
    • 1 teaspoon dijon mustard
    • 2 tabs apple cider vinegar
    • 2 tabs honey
    • 2 tabs extra virgin olive oil

    Combine all ingredients.

  • Chickpea Mango Salad – Mango season is here

    Mango season is upon us.  There are a great variety of mangoes available, for these recipes, you can choose the mango that you prefer.

     

    • 1 x 400gm can chickpeas drained
    • 2 x mangoes
    • 4 tablespoons chopped coriander
    • 2 limes squeezed

     

    Mix all together in a bowl.

  • Thai Beef Salad -Best main or side.

    • 750gm rump/sirloin steak
    • fresh ground pepper
    • 1 cup mint leaves
    • 1 large Spanish onion sliced thinly
    • 2 red chillies, deseeded and finely sliced
    • 1 large lime/1/2 lemon juiced
    • 2 tablespoons fish sauce
    • 1 teaspoon sugar
    • lettuce leaves, whole or halved
    • 10 cherry tomatoes
    • extra mint leaves to garnish
    1. Season the steak with pepper under grill for 5 minutes on both sides to preferred taste.
    2. Cut into very thin slices and place in bowl.
    3. In another bowl, combine mint leaves, onions, chillies, lime/lemon juice, fish sauce and sugar. Mix well.
    4. Add mixture to the steak slices, tossing until all meat is covered.
    5. Place the lettuce leaves on serving tray, arrange steak mixture on top.
    6. Garnish with cherry tomatoes and extra mint leaves.

     

  • Another Christmas Centrepiece

    Puff pastry is great for parties.  There are so many things that you can do with it.  It is reasonably priced and ready to go.

    • 1kg small cheerios (little red sausages)
    • 1 packet of puff pastry.
    • Sauce, cheese, jam or your choice of flavour if using.
    1. Break off individual sausages.
    2. Thaw some puff pastry and at this point, you can add some flavour to the puff pastry, spread a layer of cheese, pickles, chilli jam or tomato paste.
    3. Cut into rectangles large enough to ALMOST wrap the little sausages.  We want to see their top and bottoms.
    4. Once these are done, place some paper on the baking tray and place the little sausages in a circle resembling a wreath. Make sure that they will join in the circle as they cook.
    5. The dish is cooked when the pastry is slightly browned and flaky.
    6. Decorate with a sprig of rosemary and a bunch of herbs in the centre wrapped in some Christmas ribbon.

  • Christmas Trifle – NO BAKE

    Christmas is a time for a trifle, no matter where you are celebrating.  We celebrate in the middle of summer and it usually very hot and spent inside in the airconditioned rooms.  A white Christmas is something that everyone needs to experience once.  It is just magical.

    To make you trifle, you will need to make your jelly beforehand.  It is a good idea for this time of year to make green and red jelly for the dish.

    • 2 green and 2 red packets of jelly (made up beforehand)
    • 1 or 2 litres of thick custard (depending on the size of your dish)
    • 3  x 600ml thickened cream
    • crushed nuts
    • selection of tinned and fresh fruit (if using tinned fruit, drain before use)
    • 1 large packet of Savolardi Italian sponge biscuits (any sponge biscuits will do)
    • Approx 1 cup of Marsala to flavour the biscuits.  (can use Baileys, Sherry or your selected liquor)
    • Strawberries and Blueberries to decorate
    1. Place your Savolardi biscuits in the bottom of your serving dish and sprinkle with Marsala or your chosen liquor.
    2. Allow this to be absorbed by the biscuit.
    3. Layer all of the red jelly thickly across the biscuit.
    4. Then we need a thick layer of the custard.
    5. Place the fruit on top of the custard, it will sink into the mixture.
    6. Layer all of the green jelly thickly across the mixture.
    7. Slightly thicken the thickened cream to a firm consistency and layer across the top of the custard mixture.
    8. Decorate the top with crushed nuts, strawberries and blueberries to form a Christmas star.

     

     

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