For 2-3 people
1/2 cup Chia seeds
1 1/4 cup milk
1 tab cocoa powder
1/4 cup honey
1/2 teas vanilla
pinch salt
1/8 teas cinnamon ground
Place all ingredients in blender and blend until smooth
Pour into bowls and place in fridge until ready to eat.
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Jaffles – everybody loves a Jaffle
I have just bought myself a new jaffle maker from my store. Let the fun times begin !
You can use any type of bread, white, multigrain,raisin or wholemeal.
Spread the bread with butter and some sesame seeds.
Here are a few ideas for fillings:
Edam cheese grated, sliced tomato, cooked bacon
Soft philly cheese with canned or fresh asparagus and tuna
Tasty cheese with mustard and ham
Soft philly cheese with spinach and grated parmesan cheese
Tasty cheese slices with sliced tomato, sliced zucchini and worcestershire sauce
Sliced cheese of your choice with sliced mushrooms, ham and tomato
Extra tasty cheese with red kidney beans and taco sauce
Soft philly cheese with brandy soaked sultanas, cinnamon and some sugar to taste
Soft philly cheese with timmed pie apricots, or peaches, or apples just add some cinnamon
Cooked bacon, baked beans, sliced avocado, a drizzle of chilli sauce
Tasty cheese, tuna, drained corn, onion, mayonnaise and parsley
Crunchy peanut paste, hoisin sauce, shredded chicken, and thinly sliced shallots
Cheese, cooked bacon, maple syrup and wholegrain mustard
There are so many combinations that you can come up with
Add some in the contents if you would like to share
What to do
Preheat the jaffle maker them make up your chosen filling, add to your chosen bread and cook until golden.
Jaffles are excellent to use up those leftovers from the previous evening meal. Great for lunches and even for that main meal on the second evening.
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Vegetable Rolls
1 cup cooked brown rice
1/2 cup corn kernels
1/2 cup frozen peas thawed
1/2 grated carrot
1 finely chopped onion
1 finely chopped celery stick
1 red capsicum finely chopped
1 eggs, beaten
1 cup tasty cheese grated
1 tab fruit chutney
1/2 teas chilli powder
2 sheets puff pastry thaawed
1 egg lightly beaten for glazing
What to do
Combine rice, vegetables, eggs, cheese, chutney and chilli and mix well
Spoon mixture onto the edge of each of the three sheets of pastry, roll up and cut into 3
Place rolls onto lightly floured tray and brush with glazing egg
Bake at 210c for 30 mins or until golden brown
This mixture will make 9 jumbo rolls
These are very nice with some home made bbq or tomato sauce.
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Coleslaw – from Flo’s cookbook
1/2 regular cabbage
2 tabs oil
1 tab French mustard
1 clove garlic
1 teas salt
Pepper, celery and shallots to taste
1 cup yoghurt
What to do
Finely chop cabbage and place in bowl
Mix together oil, mustard,garlic and salt
Chop pepper,celery and shallots and add to cabbage mix through
Add yoghurt and mix well
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Potato and Carrot Pie – from Peter Russell-Clarke
2 cups potato grated
1 cup carrot grated
3 spring onions chopped finely
1 egg beaten lightly
1 tab oil
1/4 cup parsley finely chopped
1/4 cup bread crumbs
2 cups tasty cheese grated
What to do
Combine all ingredients and mix thoroughly
Spoon into lightly buttered 20cm flan tin
Bake 190c for 35-40 ming
Serve hot.
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Quiche Sensational – Flo loved quiches !
Flo loved to cook and experiment with food. Here is a snippet from her old cookbook that I have inherited.
Sensational Quiche two types
4 eggs
1/2 cup SR flour
1 cup milk
1/2 cup cream
3 tabs melted butter
1 1/2 cups grated tasty cheese
1 1/2-2 cups chopped assorted filling of cooked vegetables
(capsicum,carrot,celery,zucchini,mushrooms,bacon,ham)
What to do
Combine eggs, flour, milk, cream and butter in food processor
Stir in cheese and filling
Pour into 24cm quiche dish
Bake at 180c for 40 mins
Flo has written that she used the following for something different
1 carrot,1 potato,2 zucchini,1 tab butter,1 onion,sour cream,4 eggs,1/2 cup parmesan cheese,1 tab SR flour
We also see that she has written her Impossible Pie our for us
1/3 cup PL flour
1 1/2 cup milk
3 eggs
2 bacon rashers chopped
3 shallots chopped
1 cup grated cheese
1 x 130gm corn kernels drained
2 tab chopped parsley
pepper
What to do
Make as the quiche above.
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Clinker Slice
A bit of naughty, comfort food for these cooler months
250gm Clinkers crushed in food processor
250gm Plain Sweet Biscuits crushed in food processor
125gm butter
300gm sweetened condensed milk
250gm milk chocolate
What to do
Grease and line 18x28cm slice tin with baking paper and set aside
Melt butter and condensed milk in microwave, usually 3-4 minutes
Stir the crushed clinkers and biscuits through the butter and condensed milk mixture
Place mixture on the prepared tray, press down firmly and place in the fridge
Melt the chocolate in microwave for approx 3-4 minutes, stir every 30 seconds to ensure even melting
Once melted pour over the slice and return to the fridge
Is ok after about 2 hours, but is best left overnight
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Tomato & Pepper Relish
1kg ripe tomatoes skinned and chopped
1kg red peppers cored seeded and sliced lengthways
500gm onions chopped
2 red chillies seeded and chopped finely
2 cups red wine vinegar
3/4 cup brown sugar
1/4 cup mustard seeds
2 tabs celery seeds
2 tabs paprika
2 teas salt
2 teas pepper
What to do
Place all ingredients in a large saucepan and bring to boil. Simmer for approx 30 mins until thickens and is pulpy. Stir frequently during cooking
Place in sterilised bottles and seal
Place in dark place to cool and store
Can be kept unopened for up to 3 months
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Pumpkins
Did you know that you can boil pumpkin, cool, mash, place in zip lock bags and freeze. Best done in meal size bags and simply take out as required.
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Meat Vegetable Ramen Noodles from family member #4
So far I have made this with Chicken, Beef Cubes and Beef Mince. Each and every one has been simply beautiful ! Thanks #4 for this recipe, it is one of those ‘keepers’ !
2 pkts of Instant Noodles and discard the seasonings
1 tab Oil
2 cloves Garlic crushed
1/2 Onion sliced
200 gm of Meat of your choice
315 ml Water and more if required
1 Carrot cut into matchsticks
1 small Capsicum sliced
2 cups shredded Cabbage red or white
1 Chilli cut into very small pieces
SAUCE
1 tab Dark Soy Sauce
1 tab Oyster Sauce
2 tsp Hoisin SauceMix the sauce ingredients and set aside
Heat Oil in large frypan, add Onion and Garlic, cook until starting to golden
Add Meat and cook until outsides are cooked
Add Sauce and cook for 1 minute until the meat has caramelised
Add prepared Vegetables and cook for 1 minute
Now push the Chicken mixture aside leaving enough room for 2 x noodle cakes. Add water and place the noodles in the water
Leave noodles simmering around the edges and when one side is cooked, turn and complete same on other.
Leave for 30 seconds, then untangle and toss through the meat and vegetable mix
Add cabbage last of all and toss for 1 minute until all is coated with the mixture
Serve garnished with green onions/shallots.
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