MyMumSaid

Home
Breakfasts
Mains
Preserves & Jams
General Hints
Just gotta try

Latest recipes

  • An excellent Christmas Table Centrepiece

    Puff Pastry / Croissant Christmas Tree

    You can make these sweet or savoury.  Personally, the savoury one is the one for me, but here are a few different recipes for the filling.  You can use however many sheets of puff pastry as you want, depending on the height of the tree that you are after.

    • Sweet Nutella Style
      2 sheets of puff pastry
      Nutella
      1 egg, slightly beaten
      Almond meal (optional)
      Icing sugar

    Savoury Garlic and Cheese

    • 2 sheets of puff pastry
    • Minced Garlic
    • Grated Cheese
    • Sweet Chilli Sauce
    • Preferred Herbs
    • Sesame Seeds

    Savoury Ham and Cheese

    • Shredded Ham
    • Minced Garlic
    • Grated Cheese
    • Sweet Pickles
    • Preferred Herbs
    • Sesame Seeds

    There are so many options:

    • Spinach and Cheese
    • Garlic and Cheese
    • Ham Cheese and Pineapple
    • Cheese and Onion
    • Vegemite and Cheese
    • Cheese with Apricot Jam

    Always remember to add some herbs and spices for that extra little flavour.

    Use the Method below to make your trees.

    1. Preheat oven 180 degrees.
    2. Put the 2 puff pastry (still frozen) on top of each other,
    3. Cut the sides to form a tree
    4. Use the leftover pastry to make star shapes with a cookie cutter.
    5. Leave the top sheet aside. Spread nutella on the other and sprinkle with some almond meal.
    6. Cover with the other sheet. Cut each sides (see picture), brush with beaten egg and twirl each of the branches.
    7. Bake for 20 minutes or until golden and puffed.
    8. Sprinkle with icing sugar.

    This is another example of what you can do using croissants.

  • Easy Mini Quiches-Perfect for Christmas

    Bacon and Egg quiches, muffins, pies and pies are always a big hit.  These mini quiches are an excellent finger food or addition to the dinner plate.  These are another one that you can add different flavours and spices to alter the taste and give an assortment of quiches.

    • 3 eggs
    • 4 rashers of bacon, diced
    • 1 small onion or 1/2 large – diced (red is good if you want more colour)
    • 2 tablespoons of tasty cheese, grated
    • salt and pepper, to taste
    • dash of thickened cream, optional
    • a sprinkle of fresh or dried parsley, optional
    • 3-4 pre-made frozen puff pastry squares

     

    1. Preheat your oven to 180 degrees C.
    2. Lightly grease 2 pattycake pans (12 cups) with cooking spray or butter.
    3. In a bowl, mix the eggs, bacon, onion, cheese, salt, pepper, cream and parsley (optional) with a fork until mixed together well.
    4. Using an egg ring, glass or pastry cutter, cut circles out of the defrosted puff pastry and place into the greased patty cake trays (you can use muffin trays but the patty cake ones fit better).
    5. Spoon the mixture into the pastry.
    6. Bake in the oven for 15 – 20 minutes or until golden brown.

  • Party Thai Mince Balls

    These chicken mince balls can be served as finger food with tootshpick either aside or placed into each ball.  You can offer a selection of dipping sauces as a side for them.

    • 1 kg chicken mince
    • 1 cup (125g) dry bread crumbs
    • 4 spring onions, sliced
    • 1 tablespoon ground coriander seed
    • 1 cup chopped fresh coriander
    • 1/4 cup (65ml) sweet chilli sauce
    • 2 tablespoons fresh lemon juice
    • oil for frying

     

    1. In a large bowl, mix together the chicken and bread crumbs.
    2. Add the spring onions, ground coriander, fresh coriander, chilli sauce and lemon juice; mix well.
    3. Using damp hands, form mixture into evenly shaped balls that are small enough to eat with your fingers.
    4. Heat oil in a large frypan over medium heat. Fry the chicken balls in batches until well browned all over.
    5. Serve with a Thai Sweet Chilli Dipping Sauce.

  • Classic Corn Relish Dip

    An old-school recipe that has carried through the families.  Everyone has their own version of this party staple.  Yet another recipe that is super adjustable.  You can experiment with different cheeses, pickles, sauces and vegeteable additives.  This type of recipe is loads of fun.

    • 2 bottles of corn relish
    • 600ml carton of sour cream
    • 1/2 teaspoon Tabasco sauce PLUS extra to your liking
    • 1 cup Grated cheese
    • 1/2 cup Chopped Chives

    Instructions

    1. Place all ingredients in a medium-size saucepan.
    2. Cook over slow heat as it will bubble and spurt.
    3. Cook until cheese has melted and the mixture is smooth
    4. Add extra tabasco sauce as required
    5. (Optional) Top with a spoonful or two of extra corn relish and a sprinkling of parsley to garnish.

    This is very nice served with sliced vegetables.  Can be healthier made with yoghurt or light sour cream.

  • Cheese Logs for Christmas

    Yet another recipe that can be changed to suit your taste buds with different cheeses, vegetables, pickles and spices.  It would be easy to make a sweet one with chopped dried fruit and nuts as well.  Let me see what I can come up with.

    Savoury Cheese Log

    • 250g cream cheese
    • 250g cheddar cheese, grated
    • 1 stick celery, finely diced
    • 1/4 red capsicum, finely diced
    • 3 gherkins, finely diced
    • 1/4 red onion, finely diced
    • paprika (Keep these to a minimum)
    • curry powder (Keep these to a minimum)
    1. Mix together the cream cheese, cheddar cheese, celery, pepper, gherkins and onion.
    2. Form into logs and roll in equal amounts of paprika and curry powder.
    3. I roll mine in Plastic then in Christmas Paper and can give as gifts.

    Serve with olives, grapes, and crackers on a Cheese Board

  • Time to start Christmas Cooking

    Not long now ’til Christmas, finally, the borders will be open (maybe) and we will all be able to catch up with family and friends.  2020 has been such a trying year, but we have got through it and let’s hope that 2011 will be better for us all.

    Here is something that you can start in preparation for the holiday season.  Place on a Christmas serving Stand to enhance the Christmas Joy.

    Banana Oat Balls
    this is one that the kids can help with.
    Ingredients:
    • 2 cups quick oats
    • 1 large banana (riper the better)
    • 3 tablespoon honey
    • ¼ cup sesame seeds
    1. Mash the ripe banana in a bowl.
    2. Place the sesame seeds into a small bowl and set aside.
    3. Place oats in a medium-sized bowl, mix in the mashed banana.
    4. Add honey and mix well, firstly with a spoon, then use hands to make sure the mixture was well combined.
    5. Roll about 1 tablespoon of mixture into a ball and then roll into sesame seeds.
    6. Continue until all the mixture is used.
    7. Place in the fridge to set for at least 30 minutes.
    8. Keep in the fridge in an airtight container, or place in the freezer until Christmas.

    Cherry Ripe Balls

    • 200 g glace cherries
    • 4 cups desiccated coconut
    • 395 g sweetened condensed milk
    • 4-5 drops pink food colouring
    • 250 g dark chocolate
    • 2 tbs coconut oil optional
    • 55 g Cherry Ripe bar optional for decoration, cut into small chunks
    1. Puree glace cherries in food processor.
    2. Place cherries into a large bowl.
    3. Add desiccated coconut and sweetened condensed milk, mix until well combined and sticky.
    4. Add pink food colouring and mix until evenly through.
    5. Roll heaped teaspoon-sized balls ofmixture and place on a baking tray.
    6. Place the tray into the freezer for 30 minutes to firm up.
    7. Place chocolate melts and coconut oil into the microwave.
    8. Cook on 50% power in 30 second bursts until just melted (stirring each time with a dry metal spoon).
    9. Using two forks, dip each of the coconut balls into the melted chocolate mixture, allowing any excess to drip off.
    10. Place back onto the baking tray and top with a small Cherry Ripe square.
    11. Repeat until all balls are done.
    12. Keep refrigerated in an airtight container for up to 5 days or place in freezer until Christmas

    These can be made with some Cherry Liquor as well. (Do not make too moist)

     

  • Good Morning Shake

    This is one that I taught Jack to make when he was little, and I think he is still making it, adding his own touches.

    It is great for those mornings when you are running late. It will mix while you are getting ready for the day.

    Just start with a glass of milk and you can add any or all of the following

    Milo, Malted Milk, Banana, Strawberries, Any of the frozen fruits, Oats, Honey, Coffee, Coffee extract, Vanilla, Baileys Irish Cream, Ice Cream, Thickened Cream.

    You can sprinkle with drinking chocolate.

    The list is never ending.  No, for those who ask, I have tried with Vegemite ..YET!

     

  • Strawberry Jam

    Strawberries are in peak season now and are a great price, therefore the jam will be extra delicious.  Time to make some jam. Strawberry Jam is one of the simpliest to make and is full of flavour.

    Recipe :

    • 3 kg strawberries, halved and hulled (wipe over with paper towel first)
    • 3 kg sugar
    • juice of 1/2 lemon
    1. Wash and sterilize jars
    2. Place strawberries in a large saucepan and mix sugar through.  Allow to sit for 2 hours to soften the fruit.
    3. Add juice of lemon and cook over medium heat stirring constantly until fruit is soft.
    4. Remove 1/3 of the fruit and set aside.
    5. Cook remaining fruit until remaining fruit is mostly dissolved and jam coats the back of the spoon.  (takes a few hours)
    6. Divide the fruit between jars and fill to the top with jam.
    7. Seal

     

  • Home Made Tomato Sauce – a regularly used recipe.

    Home Made Tomato Sauce is perfect for those of us who have food sensitivities.  When tomatoes are in full season, like now, I collect tomatoes, even buy a box or two from the roadside or markets, and make my own mix and store them in the pantry for future use.  The following recipe is a proven one, however, I tend to reduce the sugar to 1 cup as it tends to be a little sweet. (depending what you are wanting to use for ) Great for spaghetti sauce, and pizza bases.

    Recipe :

    • 2 1/2 kg Tomatoes – chopped coarsely
    • 2 large Onions – chopped coarsely
    • 10 whole Cloves
    • 10 Allspice Berries
    • 1 tablespoon sweet Paprika
    • 1 clove Garlic
    • 1/2 Cinnamon stick
    • 2 tablespoons Salt
    • 1 1/2 cups Sugar
    • 2 cups white Malt Vinegar
    1. In large saucepan – place tomatoes, onions, cloves, berries, paprika, garlic, cinnamon, and salt. Bring to boil over medium heat.  Simmer uncovered for 1 hour or until tomato is super tender
    2. Add sugar and vinegar.  Simmer uncovered for a further one hour and 15 minutes or until mixture reduces, thickens and is of saucy consistency.  Season to taste.
    3. Strain through coarse sieve into large bowl, pressing through to extract as much as possible.
    4. Pour hot mixture into bottles.  Seal and store in cool dark place.  Place in fridge once opened.

  • The most popular Dried Apricot Jam

    Dried Apricot Jam is rich and full of flavour.  It is very quick to make.  You do not need pectin, if you happen to run out of jam, this can be whipped up in a few minutes.  I usually add some almonds to mine to give it a different texture.

    Recipe :

    • 1kg Dried Apricots (I cut mine in quarters)
    • 2 Cinnamon Sticks
    • 3 Cloves
    • 6 Cardomon Pods
    • 1.25 kg Caster Sugar
    • 1/4 cup Lemon Juice
    1. Cut Apricots in quarters and place in large bowl,  Cover with 2 lts of water and soak overnight.
    2. Place testing plate in Freezer.
    3. Place spices in a piece of cheesecloth and tie securely.
    4. Place apricots and soaking liquid in large saucepan, add spices and bring to boil.  Reduce to low and simmer 15mins.
    5. Add sugar and lemon juice and return to slow boil.  Remove scum with slotted spoon.
    6. After 25 mins, test. Place a spoonful on chilled plate.  Push mixture, if wrinkles and skin forms, it is ready if not, clean and return plate to freezer
    7. Cook jam for further 10 minute intervals, testing after each, until set.
    8. Remove spices and pour jam into sterilised jars.

     

     

MyMumSaid

At MyMumSaid we are passionate about craft and cooking with tried and proven recipes

    Search
    Social
    Editors Pick
    You Missed

    MyMumSaid

    Leading & Trusted News Agency magazine that provides analysis and commentary on global news, politics, business, finance, science, and technology

    Tags

    Balls beef biscuits cake cheese chicken Christmas dessert egg jam main mains savoury sides sweets vegetables

    Latest Posts

    Copyright © 2025 | All Rights Reserved. Designed by Anant Sites.