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  • Rice and Chicken

    This sure is a tasty, easy to make and healthy evening meal, with plenty for lunch the next day.
    Thanks #4 for this one !

    2 cups Chicken Stock
    2 Chicken fillets
    1 1/2 cups Black Rice
    2 tabs Lemon Juice
    1/4 cup Olive Oil
    1 tab Wholegrain Mustard
    2 bunches Asparagus with woody ends removed
    100 gm Snow Peas, shredded
    3 Shallots / Green Onions chopped
    1/4 cup Parsley coarsely chopped
    1/4 cup Pine Nuts that have been toasted

    Place chicken stock and fillets in large saucepan, boil, reduce heat and simmer for 10 mins uncovered. Set aside to sit for 15 mins until cool, then shred.
    Cook the rice as per instructions. Drain. Refresh with water and drain. Set aside in colander.
    Halve asparagus lengthways, cut into 6 cm lengths. Cook in saucepan of water for 1 minute, until almost tender. Drain. Refresh with cold water. Drain and pat dry.
    Whisk lemon juice, oil and mustard in large bowl. Season with salt and pepper. Add rice, chicken, asparagus, snow peas, green onions and parsley and toss gently.
    Sprinkle with pine nuts and serve.

  • Flo’s famous Chocolate Cheesecake

    This was one of the favorites made by our mum, Flo.  Flo, born in Belfast, came to Aust when she was a child.  She still had to British influence in all of her cooking, loved to cook and has passed so many proven recipes down to us all.

    Cheese Mixture

    70 gm Butter
    1/4 cup Caster Sugar
    1 tab Plain Flour
    250 gm Philly Cheese
    1 Egg
    Vanilla

    Chocolate Mixture

    140 gm Dark Cooking Chocolate
    2 Eggs
    1/2 cup Plain Flour
    1/4 teas Salt
    95 gm Butter
    1/2 cup Caster Sugar
    1/4 teas Baking Powder
    1/2 cup Walnuts (optional)
    FIRST
    Melt Chocolate and Butter and allow to cool
    Add beaten Eggs, then Sugar and beat well
    Add other ingredients and beat well
    SECOND
    Cream Butter, Philly Cheese and Sugar together
    Add Vanilla, Flour, Egg and beat well

    Spread 3/4 of Chocolate Mixture on bottom of greased lined lamington tray.
    Top with Cheese Mixture.
    Place spoonfuls of remaining Chocolate Mixture on top.
    Mix lightly with fork to get marble effect.
    Bake 35 – 40 mins in 180 deg oven (moderate)
    Cut into squares once cooled.

    Make a couple of these and keep them in the freezer for when someone pops in.

  • Boiled Fruit Cake an old fashioned Aussie special.

    Last time I made a fruit cake, it seemed a little dry. I have adjusted the ingredients a bit and this is what I have come up with.
    3 cups mixed fruit
    1 cup caster sugar
    1 cup water
    2 teas mixed spice
    160gm butter
    2 eggs
    1 cup SR flour
    1 cup PL flour
    1 teas baking soda
    2 teas hot water
    3/4 cup rum

    Place mixed fruit, sugar, water, spice, 1/4 cup rum and butter in a sauce pan.
    Bring for for 10 mins.
    Remove from stove and allow to cool.
    Once cooled, add beaten egg.
    Fold in flours.
    Add dissolved baking soda.
    Add remaining rum.
    Do not over mix, just fold together.
    Bake in slow – moderate oven for 1 1/2 hours.

  • Snickers Slice

    • 12 pitted dates (60gm)
    • 1/4 cup peanut paste (78gms)
    • 2 tabs raw peanuts (22gm)
    • 100gm chocolate of your choice
    1. Slice a small slit in the end of each date and remove the stones
    2. Place a small amount of peanut paste and some raw peanuts into each of the dates
    3. Melt the chocolate in a microwave safe jug, melting in 30 second increments
    4. Once the chocolate is smooth, dip each of the dates into the chocolate
    5. When covered in chocolate, place onto a lined tray and into the fridge until the chocolate is set.

  • Caramel Balls

    • 1/2 cup pine nuts (90gms)
    • 10 dates pitted (Medjool) (50gms)
    • 1/2 teas vanilla or vanilla extract
    • 1/4 teas dessicated coconut (22gms)
    1. Place pinenuts into food processor and process until fine.
    2. Add dates and vanilla.  Process until well combined.
    3. Place the coconut on a flat rounded plate.
    4. Roll the teaspoon into balls and roll into coconut.
    5. Complete same with all mixture.
    6. Stir in airtight container.  Will keep for up to 2 weeks.

    These no bake items are quick and easy and make a wonderful display.

  • Chilli Oil

    Chilli Mix

    • 1/4 cup chilli flakes
    • 1 tab ground chilli
    • 1/2 teas salt
      2 tabs sesame seeds toasted
    • 1 tsp soy sauce

    Oil

    • 1 cup cooking oil
    • 1 teas peppercorn
    • 1 teas fennel seeds
    • 1 star anise
    • 1 cinnamon stick
    • 2 bay leaves
    • 1 black cardamom
    • 3 slices ginger
    • 2 green onions
    1. Mix all of chilli mix ingredients into large pyrex jug.
    2. In saucepan, place all oil ingredients. Cook on SLOW until onions slightly brown
    3. Place a strainer over pyrex jug containing chilli mix and pour saucepan ingredients into this. Discard what is caught in the seive.
    4. Leave uncovered to cool, then move to preferred bottle.
    5. Wait for at least 12 hours for flavours to combine.

    This is a take on a similar recipe from Red House Spice.  Makes a beautiful oil mix.

     

     

  • Nuts and Bolts

    • 805 gm packet Nutra-grain
    • 750 gm Nobby’s Salted peanuts
    • 2 cups Peanut Oil
    • 3 packets French Onion Soup
    • 6 teaspoons curry powder
    1. Place Nutra-grain and nuts in a large bowl and mix well. Set aside.
    2. Place soup mix, curry powder and oil in smaller bowl. Whisk until mixed well.
    3. Mix the soup mix into the dry mix and mix well.
    4. Spoon mixture on trays and spread out.
    5. Bake in oven @ 150deg, mixing every 10 minutes.
    6. Be very careful, they burn easily.

  • Old Maid Cake

    This recipe is from W.M.U Cookbook (Presbyterian Womens Missionary Union) costing 2/- Eleventh Edition.

    We would never get away with naming a recipe “Old Maid Cake”, someone might be offended.

    • Half lb flour
    • 1/4 lb butter
    • 6 oz soft sugar (icing sugar)
    • 1/4 lb mixed peel
    • 2 oz almonds
    • 1/4 lb sultanas
    • 1/2 teas baking powder
    • 1/2 teacupful milk
    • 3 eggs
    1. Beat butter and sugar to a cream
    2. Add beaten egg yolks mixed with milk
    3. Add flour and baking powder
    4. Add fruit
    5. Add whites of eggs beaten
    6. Bake in quick oven

  • Fritters

    So today is overcast and very much an indoor day. We decided to have fritters for lunch.  These fritters are divine !  Corn, Carrot, Zucchini and Sweet Chilli Sauce

    • 1 medium zucchini roughly grated
    • 420gm can of corn kernels drained
    • 1 medium carrot roughly grated
    • 1/4 cup chopped garlic chives ( I used fresh from the garden)
    • 1 cup SR Flour
    • 2 tabs Chicken Stock Powder
    • 3 Eggs beaten
    • 1/2 cup Milk
    • 2 large spoons of sweet chilli sauce (as much as you want)
    • Oil for frying

    Wrap grated zucchini in paper towel to remove as much liquid as you can

    Place in large bowl, add drained corn, grated carrot and chopped chives

    Stir well to combine

    Add flour and stock powder. Mix well to combine thoroughly

    Combine beaten eggs and milk and pour over vegetable mixture

    Add the Sweet Chilli sauce (I used my home made one)

    Once again, make sure all is mixed very well and evenly combined

    Heat some oil in the frypan and place a large spoon of mixture for each fritter

    Cook over medium heat for approx 2 mins on each side

    They should be golden brown

    Keep adding small amounts of oil to each pan of fritters

    Enjoy with a fresh green salad or a salsa

  • Rum Balls

    • 2 cups Sultanas
    • 20 Weetbix
    • 1 cup Coconut
    • 6 tabs Cocoa
    • 2 tins Condensed Milk
    • 1 cup Bundy Rum
    • extra Coconut for rolling
    1. Place Sultanas and Rum in container and leave overnight.
    2. Mix all ingredients together (not the extra coconut)
    3. Cover in fridge for 1/2 hour
    4. Shape and Roll in Coconut

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