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Post by The Jail Bird on Dec 17, 2008 1:06:01 GMT 12
Nice one there. I have over 1500 recipes and one day I most likely start posting them all on over here.
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Post by spirit21 on Jan 23, 2009 7:24:56 GMT 12
Ambrosia 1 tin drained boysenberries 300ml bottle of cream (beaten, not whipped) 1 pottle of plain natural yoghurt.or any flavoured yoghurt 1 packet of marshmallows cut into bite sized pieces
Mix all ingredients and refrigerate - perfect dessert for those summer evenings.
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Post by mace on Jan 24, 2009 17:19:42 GMT 12
I love ambrosia, delicious. I sometimes cut up mars or moro bars into little bits, just as an extra treat.
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Post by spirit21 on Apr 19, 2009 14:42:03 GMT 12
Shazza asked me for this,,, so seen I had to type it up it's here now.. ;D ;D
Caramel Crunch
1 cup flour.. 1/2 cup coconut..1/2cup brown sugar. 1 cup corn flakes 1/2 cup chopped peanuts.. 1. tsp BP.. 5 ozs butter.. 1/2 tsp salt.
Melt butter. & pour over other ingreds. combined well. Press into sallow tin... bake 20.to 30 min in mod oven.. In saucepan 2.1/2 ozs butter 2tbsp milk. 2 tbsp brown sugar. boil slowly 2 mins.. remove from stove & add 1. 1/2 cups icing sugar.
Mix well & spread over cake. cut, when cooled. or used marg instead butter..
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Post by spirit21 on Aug 25, 2009 13:18:24 GMT 12
Lemon Curd Juice of 3 Large lemons , or 4 med. 180 grms sugar 80 grms Butter 3 eggs Beaten together. Combine Juice, sugar, & butter, in bowl or jug & microwave on high 3 mins whisk in eggs & microwave for 1 min on high. stir well. mic again 1 min. whisk until thick.. cool & store in fridge.
sister left this for me I thought.. now wants it sent back.. so seen had to type it up added it here....lol
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Post by spirit21 on Aug 28, 2009 16:40:19 GMT 12
Borrowed from SC
lol
Beetroot and chocolate cake Serves 10 ¾ cup canola or rice bran oil ¾ cup tightly-packed brown sugar 2 large eggs 300g (2 medium) beetroot, peeled and finely grated ½ cup currants 1¼ cups plain flour ½ cup walnut pieces ¼ cup cocoa 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1. Heat oven to 160°C. Grease a 20cm ring tin and dust with flour. 2. Combine oil, sugar and eggs in a bowl and beat until pale. Stir in grated beetroot, currants, sifted flour and remaining dry ingredients. 3. Spoon mixture into prepared tin and bake for 30 to 40 minutes or until a skewer inserted comes out clean but moist. Cool in tin for 10 minutes before removing to a wire rack to cool completely. Ice with chocolate icing once cold.
Chocolate icing:
1 cup coarsely chopped dark chocolate, or melts ½ cup cream ¼ cup strong coffee 1. Place all ingredients in a bowl and over a saucepan of gently simmering water or microwave in short bursts to melt. Stir until smooth, cool a little, then drizzle over cake.
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Post by spirit21 on Sept 26, 2009 8:36:18 GMT 12
Chicken & Mushroom Bake
* Preparation time: 25 minutes * Cooking time: 1 hour * Serves 4
Ingredients
* 250g mushrooms, sliced * 1 leek, finely sliced * 4 Tegel boneless skinless chicken breasts (about 800g) * 1/2 tsp paprika * 420g can Wattie's Condensed Creamy Mushroom Soup * 1 Tblsp chopped fresh thyme or 1 tsp dried * 1/4 cup lite sour cream * Hasselback Potatoes * 4 medium potatoes * 2-3 tsp oil
Measurement Conversions Placeholder can. Placeholder can. Method
1. Preheat oven to 190ºC.
2. Place mushrooms and leeks in the base of a medium sized lasagne style dish, then place Tegel boneless skinless chicken breasts in a single layer on vegetables and sprinkle with paprika.
3. Combine Wattie’s Condensed Creamy Mushroom Soup with 3/4 of a can of water and thyme, mix well and pour over the chicken.
4. Bake for about 1 hour or until the chicken is golden and thoroughly cooked through. Stir in sour cream to serve.
5. To make hasselback potatoes: Cut potatoes in halves, cut in each potato 1/4cm slices stopping 1/2cm from the potato base, 2 rulers either side of the potato, prevents slicing through to the base. Arrange on a baking paper lined oven tray and brush with oil.
6. Cook alongside Chicken and Mushroom Bake for about 45-50 minutes, or until the potatoes are golden and tender.
or top with filo pastry
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Post by spirit21 on Nov 13, 2010 11:43:52 GMT 12
Pork & Prune Pie 2 Onions 450 grms Pork cubed • 2 cloves garlic, finely chopped • 2 cups apple juice or water • 150g pitted prunes • ½ block savoury short crust pastry rolled out • 4 tbsp milk • ½ block flaky crust pastry rolled out
Method: To prepare the filling, toss the pork in the flour with half a tsp salt and a few grinds of pepper.
Fry in the oil until lightly brown then transfer to a casserole dish. Add the onion, garlic and apple to the pan and cook for 3 minutes. Then add the apple juice (or water) and the prunes to the pan, scrape the brownings from the bottom of the pan and tip it all into the casserole dish. Cover the dish and bake in the oven for 1 hour. After baking, check seasoning and allow mixture to cool. Refrigerate until you wish to make the pie.
To prepare the pie, pre-heat an oven to 200°C and lightly grease a pie dish. Line the bottom with the savoury short crust pastry then place the cold filling into the casing. Brush the edges with half the milk, then place the flaky pastry on top. Press the pastry lid firmly onto the pastry bottom and trim off any extra. Make a hole in the centre of the lid to let steam escape and brush the top of the pie with the remaining milk.
Bake at 200°C for 40 minutes.
Serves 5.
I only used the pastry for the top... Use grape juice, but seasoned welll salt pepper & black sauce & paprika
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Post by spirit21 on Dec 21, 2010 18:37:24 GMT 12
This is in women thread posted by the boss
COFFEE MOUSSE
1 tsp. coffee in 1 cup boiling water..
1 pkt. Marshmallows
500ml. cream
Divide marshmallows in coffee water. Leave to partly set.
Whip cream and fold into marshmallow mixture.
* it doesn't matter if marshmallows have not all melted.
i chopped marshmallows with scissors & 1/2 it a bit. made coffee stronger second time i made it
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Post by shazza69 on Dec 21, 2010 18:54:16 GMT 12
This is in women thread posted by the boss COFFEE MOUSSE 1 tsp. coffee in 1 cup boiling water.. 1 pkt. Marshmallows 500ml. cream Divide marshmallows in coffee water. Leave to partly set. Whip cream and fold into marshmallow mixture. * it doesn't matter if marshmallows have not all melted. i chopped marshmallows with scissors & 1/2 it a bit. made coffee stronger second time i made it ;D ;D ;D
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Post by shazza69 on Jan 3, 2011 13:09:31 GMT 12
This is in women thread posted by the boss COFFEE MOUSSE 1 tsp. coffee in 1 cup boiling water.. 1 pkt. Marshmallows 500ml. cream Divide marshmallows in coffee water. Leave to partly set. Whip cream and fold into marshmallow mixture. * it doesn't matter if marshmallows have not all melted. i chopped marshmallows with scissors & 1/2 it a bit. made coffee stronger second time i made it ;D ;D ;D half made now ;D ;D
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Post by spirit21 on Jan 3, 2011 16:00:31 GMT 12
yum
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Post by spirit21 on Jan 7, 2011 7:31:23 GMT 12
Easy tiramisu Ingredients
* 250 g mascarpone * 1 teaspoon vanilla extract * 3 tablespoons Marsala brandy or Tia Maria * 150 ml strong Coffee or espresso, cooled to room temperature * 150 ml Single Cream * 4 tablespoons icing sugar * 16 savoiardi biscuits sponge fingers * Frozen bar of 70% Chocolate * cocoa powder
Measurement Conversion Calculator Method
1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix. 2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits. 3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse. 4. Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.
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Post by spirit21 on Jan 8, 2011 11:48:24 GMT 12
Mushroom & Kumara 8 medium Meadows Portobello Mushrooms 3 tablespoons olive oil 1 medium-large kumara, peeled & diced into 1 cm cubes, about 2 cups 4 spring onions, chopped salt & freshly ground black pepper 1 cup grated Mozzarella cheese 3 rashers rindless streaky bacon, chopped 2 tablespoons chopped parsley optional Hollandaise to serve Preheat oven to 200°C. Spray a roasting tin with non-stick baking spray. Lay mushrooms stalk side up on the prepared tray. In a large non-stick pan, heat the oil and stir fry the kumara cubes for 4 – 5 minutes, until softened. Add the spring onions and cook a further minute or two. Spoon this mixture into the mushroom cups, season with salt & freshly ground black pepper and sprinkle with Mozzarella and chopped bacon. Bake approximately 20 minutes until the cheese is melted and crisp. Serve sprinkled with chopped parsley from your Herb Station and if desired, accompany with a drizzle of hollandaise sauce. Add bacon for a real brunch treat. or look here www.freshinthekitchen.co.nz/recipes_show.asp?id=46
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Post by caronz on Jan 8, 2011 15:08:08 GMT 12
Thats a great website spirit... given me inspiration there
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