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  • Apricot and Almond Balls

    At last we are settling into our own home.  And now it is also time to start prep for Christmas . I love Christmas !

    Today I made these Apricot Balls and added some almonds for something a little different. They are wonderful.

    • 500gm dried Apricots
    • 1 can of Condensed Milk
    • 2 1/2 cups of dessicated Coconut
    • 75gm roasted and diced Almonds
    • A little extra coconut for rolling.
    1. Chop the apricots in a blender and place in bowl.
    2. Add all remaining ingredients and mix well.
    3. Roll into balls and then roll in extra coconut.
    4. Easy to make and easy to eat.

     

     

  • Savoury Vegetable Muffins

    • 250gm grated zucchini
    • 120gm grated carrot
    • 30gm frozen peas
    • 30gm frozen corn
    • 125gm grated cheddar cheese
    • 1/2 cup milk
    • 1/4 cup plain greek yoghurt
    • 1/4 cup olive oil
    • 2 eggs
    • 250gm plain flour
    • 3 teas baking powder
    1. Preheat oven to 180c
    2. Place zucchini and carrot into clean teatowel and wrap, then squeeze all of the juice out
    3. Place zucchini, carrots, peas and corn in large bowl, add cheese, milk, yoghurt, olive oil and egg.  Stir until combined
    4. In separate bowl, mix flour and baking powder together then slowly add to wet ingredients.  Fold gently, mix LESS
    5. Spray muffin tray with oil or grease with butter
    6. Spoon mixture equally between all holes
    7. Bake 20-25 mins

  • Savoury Cheese Muffins

    • 50gm Butter
    • 2 Garlic Cloves crushed
    • 200gm grated cheddar cheese
    • 300gm plain flour
    • 1 1/2 teas bicarb soda
    • 1/2 teas salt
    • 1 egg whisked
    • 1 cup milk
    • 60gm sour cream
    • 85ml vegetable oil
    • 1/4 cup fresh parsley finely hopped
    • 1 clove garlic
    1. Preheat oven to 180 deg
    2. Place butter and garlic in microwave proof bowl and melt in 30 sec bursts.  Mix
    3. Brush muffin tin with butter and garlic mix. Reserve some for tops
    4. Whisk dry ingredients in lge bowl
    5. Whisk wet ingredients in separate bowl
    6. Pour wet over dry and mix 8 times only.   Do not overmix.
    7. Add cheese mix as little as possible no more than 7 big stir (secret to muffins is to mix LESS)
    8. Divide between muffin holes
    9. Bake 22-25 mins until golden and crusty on top
    10. Place cooked muffins on cooling rack and brush with remaining butter and garlic mixture (may need to zap in microwave again)

  • Thai Red Salmon Curry

    • 1 1/2 cups brown basmati rice
    • 1 tab coconut oil
    • 600 gm salmon with skin off
    • 2 tabs Thai red curry paste
    • 3 cm piece ginger grated finely
    • 400ml coconut milk
    • 1 cup chicken stock
    • 1 tab fish sauce
    • 1/2 teas caster sugar
    • 2 baby pak choy quartered
    • 1/2 bunch Thai basil, leaves picked off
    • 1/2 small red onion sliced thinly
    • 1 lime cut into cheeks
    1. Cook rice as per instructions.
    2. Heat oil in large frypan on high.
    3. Cook salmon for 4 mins until golden brown and place on plate.
    4. Reduce heat to medium add paste and ginger, cook for 2 mins until fragment.
    5. Add milk and stock, simmer for 3 mins until slightly thickened.
    6. Stir in fish sauce and sugar.
    7. Add pak choy and salmon to pan.
    8. Cook for 2 mins, until pak choy has wilted and salmon is cooked through.
    9. Scatter curry with Thai basil, chilli and onion.
    10. Serve with lime cheeks.

  • Beef Chilli Con Carne

    • 2kg beef chuck steak trimmed and cubed
    • 2 large onions chopped
    • 35gm chilli seasoning
    • 3 teas ground coriander
    • 1/3 cup tomato paste
    • 2 x 400gm cans red kidney beans drained and rinsed
    • 400gm can crushed tomatoes
    • 1 cup fresh coriander and extra to garnish
    • Steamed rice, sour cream, smashed avocado and tortilla strips to serve
    1. Place the beef, onions, seasonings, ground coriander, paste, kidney beans and tomatoes into Flo’s Slow Cooker.
    2. Stir to combine and cover with lid
    3. Cook on low for approx 7 hours or until beef is tender. Stir in coriander.
    4. Serve with steamed rice, sour cream, smashed avocado and tortilla strips.
    5. Garnish with the remaining coriander.

  • Rum and Raisin Pudding

    Thanks Terri for this recipe, I have adapted a little, of course !

    • 350gm raisin bread cut into 3 cm cubes
    • 3/4 cup raisins
    • 4 eggs
    • 1 cup thickened cream
    • 3 cups milk
    • 3 tabs dark rum
    • 1 tsp ground cinnamon
    • ice cream to serve

    Grease the bowl of a 5.5 lt slow cooker

    Add bread and raisins and mix well

    whisk eggs, cream, milk and rum and pour over the bread mix making sure all is covered in mixture

    sprinkle the cinnamon over the top

    Cover the bowl with a clean tea towel, place lid on top

    Cook in Flo’s Breville slow cooker for approx 4 hours

    Once cooked allow to sit for 15 mins

    Serve with ice cream

  • Lemon Cheesecake

    • 2 cups sweet biscuit crumbs (usually 1 pkt)
    • 1/2 teas cinnamon
    • 1/2 teas nutmeg
    • 125gm butter
    • 250gm cream cheese
    • 1 x can condensed milk
    • 1/2 cup lemon juice

     

    1. Place biscuit crumbs in bowl , add cinnamon and nutmeg and mix well
    2. Melt butter  then add to crumb mixture, combine well
    3. Press mixture into greased pie dish or springform tin and stand in fridge until set
    4. Beat cream cheese until smooth
    5. Add condensed milk and then lemon juice
    6. Pour wet mixture over prepared shell and chill until firm.

    GF Crumb Base

    • 1 1/2 cups Crushed GF Cornflakes
    • 1/2 cup desiccated Coconut
    • 125gm Butter melted
    • 1 tab Caster Sugar
    • 1 tab Milk
    1. Place cornflakes and coconut in bowl
    2. Mic butter, sugar and milk in saucepan and stir over LOW heat until butter is melted, mix well
    3. Add to cornflakes and mix well
    4. Press into greased springform pan

  • Spicy Chicken Laksa

    • 400gm boneless chicken sliced
    • 1 teas Chinese five spice
    • 1 cup reduced salt chicken stock

    Laksa Paste

    • 1 red chilli chopped
    • 1 x 3 cm piece fresh ginger chopped
    • 2 garlic cloves finely chopped
    • 1 teas turmeric
    • 4 shallots chopped
    • 2 teas peanut paste
    • 3-4 kaffer lime leaves sliced
    • 1/4 cup chopped coriander
    • 1 tab soy sauce
    • 1 tab fish sauce
    • 1 tab sesame oil

     

    • 300gm green beans trimmed and halved
    • 3 cups peeled diced pumpkin
    • 1 x 270 ml can light coconut milk
    • 300gm rice noodles
    • Lime wedges to serve
    1. Coat chicken with Chinese five spice and season with cracked pepper (optional).
    2. Spray a frypan with some cooking oil and add chicken.
    3. Cook until golden brown and set chicken aside.
    4. Make Laksa paste while chicken is cooking.
    5. Place all ingredients in processor and blend until smooth.
    6. If too dry, add 1-2 teas water to make smooth paste.
    7. Place chicken stock and 3 cups water into large saucepan.
    8. Add paste to stock saucepan with green beans, pumpkin and coconut milk.
    9. Bring to boil and simmer for 5 mins.
    10. Add reserved spiced chicken and rice noodles. Heat for 5 mins
    11. Serve with lime wedges.

     

  • The quiet times !

    I bought some memory wire and beaded up some bracelets.  Love them !

  • Dutch Ginger Biscuits

    • 250gm Butter softened
    • 1/4 cup firmly packed light Brown Sugar
    • 1 Egg
    • 2 cups Plain Flour sifted
    • 1 teas ground Ginger
    • 1/3 cup finely chopped Glace’ Ginger
    • Extra Glace’ Ginger to place on top of each biscuit
    1. Preheat oven to 180 deg. Grease oven tray and line with baking paper.
    2. Beat Butter, Sugar and Egg in small bowl with electric mixer until combined.
    3. Stir in sifted Flour and ground Ginger.
    4. Stir in Glace Ginger
    5. Roll level tablespoons of dough into balls, place on tray 3 cm apart and flatted with fork.
    6. Place some extra Ginger on top of each biscuit.  If you are a Ginger lover like us.
    7. Bake biscuits approx 15 mins and cool on trays.

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