1 cup wholemeal SR flour
1/2 cup brown sugar
1/2 cup oat bran
1/2 tsp cinnamon
1/4 cup chopped pecans
2 large green apples
1 egg
2/3 cup milk
60 g butter, melted
Set oven to 220 deg and grease 12 muffin pans.
Sift flour into a bowl, add sugar, oat bran, cinnamon and pecans. Peel then grate the apples and stir them into the bowl.
Mix egg, milk and melted butter in a jug. Add to bowl all at once and stir with a fork. Stir until just mixed. It should look lumpy.
Almost fill the pans with batter and bake 15-20 min.
Monday, July 26, 2010
Sunday, July 25, 2010
Kid's chocolate cookies
1/2 cup brown sugar
1 egg
1/3 cup oil
2 Tbl cocoa powder
1/2 cup SR flour
1/2 cup plain flour
1/3 cup choc bits
60g white chocolate, chopped
Set oven to 180 deg, lightly grease two biscuit trays.
Put sugar, egg and oil in a mixing bowl, mix well with a fork. Sift cocoa and flours into bowl, add chocolates and mix through gently.
Knead lightly with hands to make a soft dough, make balls by rolling one Tbl of dough.
Put balls on tray 4 cm apart and bake one tray at a time for 12 min. Cool on rack.
1 egg
1/3 cup oil
2 Tbl cocoa powder
1/2 cup SR flour
1/2 cup plain flour
1/3 cup choc bits
60g white chocolate, chopped
Set oven to 180 deg, lightly grease two biscuit trays.
Put sugar, egg and oil in a mixing bowl, mix well with a fork. Sift cocoa and flours into bowl, add chocolates and mix through gently.
Knead lightly with hands to make a soft dough, make balls by rolling one Tbl of dough.
Put balls on tray 4 cm apart and bake one tray at a time for 12 min. Cool on rack.
Saturday, July 24, 2010
Mum's Christmas Cake
10 oz butter
10 oz brown sugar
6 eggs
1 lb raisins
1 1/2 lb currants and sultanas
1/2 lb lemon peel
1/2 lb almonds
3/4 lb flour
1/4 tsp carb soda
grated lemon or orange rind
vanilla essence
half glass whisky or wine
Soak fruit overnight in alcohol.
Mix butter and sugar, add eggs and then the rest of the ingredients.
Bake 4 hrs at 150 deg
10 oz brown sugar
6 eggs
1 lb raisins
1 1/2 lb currants and sultanas
1/2 lb lemon peel
1/2 lb almonds
3/4 lb flour
1/4 tsp carb soda
grated lemon or orange rind
vanilla essence
half glass whisky or wine
Soak fruit overnight in alcohol.
Mix butter and sugar, add eggs and then the rest of the ingredients.
Bake 4 hrs at 150 deg
Carrot pilaf with nuts
2 Tbl olive oil
30g butter
1 large onion
1 1/2 cups long grain rice
2 medium carrots, grated
1 cinnamon stick
8 cardamom pods
1 Tbl shredded ginger
2 strips lemon peel
1/2 cup dry white wine
2 1/2 cups vegetable stock
1/2 cup almond slivers, browned
1/4 cup pistachio nuts
1/3 cup grated Parmesan
Heat oil and butter in heavy based saucepan and add onion. Cook gently 10 min and stir occasionally.
Add rice and stir to coat. Mix in carrot, cinnamon, cardamom, ginger and lemon and pour over the white wine. Cook rapidly for 2 min and then add stock and boil. Cover the pan tightly. Cook over low heat 20 min.
Take off heat, set aside, don't lift the lid for 10 min more. Fluff rice with a fork and add nuts and cheese.
30g butter
1 large onion
1 1/2 cups long grain rice
2 medium carrots, grated
1 cinnamon stick
8 cardamom pods
1 Tbl shredded ginger
2 strips lemon peel
1/2 cup dry white wine
2 1/2 cups vegetable stock
1/2 cup almond slivers, browned
1/4 cup pistachio nuts
1/3 cup grated Parmesan
Heat oil and butter in heavy based saucepan and add onion. Cook gently 10 min and stir occasionally.
Add rice and stir to coat. Mix in carrot, cinnamon, cardamom, ginger and lemon and pour over the white wine. Cook rapidly for 2 min and then add stock and boil. Cover the pan tightly. Cook over low heat 20 min.
Take off heat, set aside, don't lift the lid for 10 min more. Fluff rice with a fork and add nuts and cheese.
Tuesday, July 20, 2010
Moroccan Braised Chickpeas
1 1/2 cups dried chickpeas (soaked overnight in cold water)
2 Tbl olive oil
2 onions, cut in wedges
2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 Tbl ground coriander
1 tsp ground cinnamon
300 ml vegetable stock
2 carrots, sliced
1/2 cup dried apricots, halved
1/2 cup raisins
1/4 cup flaked almonds
2 Tbl fresh coriander, chopped
2 Tbl fresh parsley, chopped
salt and pepper
Place chickpeas (after soaking) in a pan with lots of cold water and boil rapidly for 10 min. then place in a casserole dish covered with lukewarm water and cover.
Place in unheated oven and then set to 200 deg and cook for 1 hr, then reduce heat to 160 deg for another hour.
Meanwhile, place olive oil and onions in a fry pan and cook for 6 min or until softened. Add spices and cook 2-3 min, stir in next 5 ingredients and bring to the boil.
Drain chickpeas, add spicy vegetable mixture and stir, cover and return to oven for 30 min.
Season and lightly stir in half the herbs, sprinkle with remainder and serve.
2 Tbl olive oil
2 onions, cut in wedges
2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 Tbl ground coriander
1 tsp ground cinnamon
300 ml vegetable stock
2 carrots, sliced
1/2 cup dried apricots, halved
1/2 cup raisins
1/4 cup flaked almonds
2 Tbl fresh coriander, chopped
2 Tbl fresh parsley, chopped
salt and pepper
Place chickpeas (after soaking) in a pan with lots of cold water and boil rapidly for 10 min. then place in a casserole dish covered with lukewarm water and cover.
Place in unheated oven and then set to 200 deg and cook for 1 hr, then reduce heat to 160 deg for another hour.
Meanwhile, place olive oil and onions in a fry pan and cook for 6 min or until softened. Add spices and cook 2-3 min, stir in next 5 ingredients and bring to the boil.
Drain chickpeas, add spicy vegetable mixture and stir, cover and return to oven for 30 min.
Season and lightly stir in half the herbs, sprinkle with remainder and serve.
Egg and Lentil Curry
1/2 cup green lentils
3 cups vegetable stock
6 eggs
2 Tbl oil
3 cloves
1/4 tsp black peppercorns
1 onion,3 finely chopped
2 green chillies, finely chopped
2 cloves garlic, crushed
2.5 cm piece of ginger, peeled and chopped
2 Tbl curry paste
400 g can chopped tomatoes
1/2 tsp sugar
1/2 tsp garam marsala
Wash lentils, place in a large saucepan with the stock and cover, simmer for 15 min then drain and set aside.
Boil eggs for 10 min, set aside to cool slightly. When cool enough to handle, peel and cut lengthwise.
Heat oil in a large fry pan and fry the cloves and peppercorns for about 2 min. add onion, chillies, garlic and ginger. 5-6 min
Stir in curry paste and fry another 2 min.
Add tomatoes and sugar and stir in 3/4 cup water. Simmer 5 min. Add boiled eggs, drained lentils and garam marsala, cover and simmer further 10 min. Garnish with coriander.
3 cups vegetable stock
6 eggs
2 Tbl oil
3 cloves
1/4 tsp black peppercorns
1 onion,3 finely chopped
2 green chillies, finely chopped
2 cloves garlic, crushed
2.5 cm piece of ginger, peeled and chopped
2 Tbl curry paste
400 g can chopped tomatoes
1/2 tsp sugar
1/2 tsp garam marsala
Wash lentils, place in a large saucepan with the stock and cover, simmer for 15 min then drain and set aside.
Boil eggs for 10 min, set aside to cool slightly. When cool enough to handle, peel and cut lengthwise.
Heat oil in a large fry pan and fry the cloves and peppercorns for about 2 min. add onion, chillies, garlic and ginger. 5-6 min
Stir in curry paste and fry another 2 min.
Add tomatoes and sugar and stir in 3/4 cup water. Simmer 5 min. Add boiled eggs, drained lentils and garam marsala, cover and simmer further 10 min. Garnish with coriander.
Sunday, July 18, 2010
Potato and Onion Soup
1 Tbl olive oil
1 Tbl butter
1 large onion, peeled and chopped
4 cloves garlic, peeled
1 kg potatoes, peeled and roughly chopped
4 1/2 cups vegetable stock
1/2 cup sour cream
salt and pepper
Place oil and butter in a large saucepan over medium heat. When butter is melted, add onion and garlic and cook until softened but not coloured. Add potatoes and stock and bring to the boil. Simmer until potatoes are tender.
Puree mixture adding sour cream slowly. Season to taste.
1 Tbl butter
1 large onion, peeled and chopped
4 cloves garlic, peeled
1 kg potatoes, peeled and roughly chopped
4 1/2 cups vegetable stock
1/2 cup sour cream
salt and pepper
Place oil and butter in a large saucepan over medium heat. When butter is melted, add onion and garlic and cook until softened but not coloured. Add potatoes and stock and bring to the boil. Simmer until potatoes are tender.
Puree mixture adding sour cream slowly. Season to taste.
Monday, July 12, 2010
Rosti
750g potatoes
60g butter, melted
Place unpeeled potatoes in cold water, cover and boil, reduce heat and boil uncovered 10 min. Allow to cool completely.
Peel and grate potatoes and place in a large bowl with butter and salt and pepper and toss.
Heat frypan (18-20cm), add potato mixture and press firmly. Cook 15 min.
60g butter, melted
Place unpeeled potatoes in cold water, cover and boil, reduce heat and boil uncovered 10 min. Allow to cool completely.
Peel and grate potatoes and place in a large bowl with butter and salt and pepper and toss.
Heat frypan (18-20cm), add potato mixture and press firmly. Cook 15 min.
Lentil and Vegetable Stew
250g brown lentils
2 potatoes, peeled and diced
250g zucchini, sliced
1 large leek, trimmed and sliced
1 celery stalk
juice of 1 lemon
1 onion, finely chopped
oil
2 crushed garlic cloves
salt and pepper
2 Tbl parsley
Soak lentils overnight.
Bring lentils to the boil, then simmer until soft. Add potatoes, zucchini, leeks and celery. Cook until tender.
Fry onion and garlic in oil until soft and brown, add to the lentils together with parsley and lemon juice.
Simmer and add salt and pepper.
2 potatoes, peeled and diced
250g zucchini, sliced
1 large leek, trimmed and sliced
1 celery stalk
juice of 1 lemon
1 onion, finely chopped
oil
2 crushed garlic cloves
salt and pepper
2 Tbl parsley
Soak lentils overnight.
Bring lentils to the boil, then simmer until soft. Add potatoes, zucchini, leeks and celery. Cook until tender.
Fry onion and garlic in oil until soft and brown, add to the lentils together with parsley and lemon juice.
Simmer and add salt and pepper.
Scones
Cheese Scones
6 oz SR flour
1 oz soft butter
2 oz tasty cheese
pinch salt
1 egg
milk
Rub to consistency of breadcrumbs and mix to medium soft with egg and some milk.
Roll out gently to 1 inch thickness, cut to shape, bake in hot oven (210 deg) for ~12 min.
Plain Scones
300 g (2 cups) self-raising flour, sifted
55 g (1/4 cup) caster sugar
125 mL (1/2 cup) thick cream
125 mL (1/2 cup) lemonade
40 mL (2 tbs) milk
Method
Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2 cm. Use a 6 cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned.
6 oz SR flour
1 oz soft butter
2 oz tasty cheese
pinch salt
1 egg
milk
Fruit Scones
8oz SR flour
1oz sugar
2oz soft butter
2oz fruit
Rub to consistency of breadcrumbs and mix to medium soft with egg and some milk.
Roll out gently to 1 inch thickness, cut to shape, bake in hot oven (210 deg) for ~12 min.
Plain Scones
300 g (2 cups) self-raising flour, sifted
55 g (1/4 cup) caster sugar
125 mL (1/2 cup) thick cream
125 mL (1/2 cup) lemonade
40 mL (2 tbs) milk
Method
Preheat the oven to 220°C. Lightly grease a baking tray.
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2 cm. Use a 6 cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned.
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