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Post by spirit21 on Jun 22, 2011 22:18:25 GMT 12
From Google NZ Beeteoot cake Ingredients:
500g (about 7 small) raw beetroot 2 thumb sized pieces of fresh ginger, finely chopped 3 large eggs, separated 1/2 C honey 2/3 C olive oil 1 tsp vanilla essence 2 heaped tsp baking powder 2/3 C polenta Zest and juice of 1 orange 1/4 tsp salt 1/2 tsp allspice 1/2 tsp cinnamon 1/2 C chopped walnuts 1 C flour
Method:
Boil the beetroots until soft, then drain and allow to cool a little. Rub the skins off then mash in a food processor or with a potato masher until smooth.
Preheat oven to 180C. Grease a 25cm round cake tin and line with baking paper; or dust the greased tin with a little flour.
Put the beetroot puree, ginger, egg yolks, honey, olive oil and vanilla essence in a bowl and whisk together, then add the remaining ingredients except for the egg whites.
In a separate bowl, whisk the egg whites until stiff and fold into the beetroot mixture.
Pour into prepared cake tin and bake for about 45-50 minutes or until a thin-bladed knife or skewer inserted into the centre of the cake comes out clean and the cake is spongy to touch. Allow to cool then ice with Cream Cheese Icing.
Cream Cheese Icing
Ingredients:
125 g cream cheese (at room temperature) 25 g butter 1 1/2 C icing sugar, sifted 1 tsp vanilla essence 1 tsp lemon juice
Method:
Mix cream cheese and butter together. Add remaining ingredients and mix until light and creamy. Ice when cake is cool.
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3boyz&1gal
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Post by 3boyz&1gal on Jun 23, 2011 14:35:49 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. here it is!!
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3boyz&1gal
Ships Captain
ZambukaMarine Combat Division
Where there is a will, there is a way....
Posts: 5,859
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Post by 3boyz&1gal on Jun 23, 2011 14:37:30 GMT 12
rather similar. I've never heard of polenta.
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3boyz&1gal
Ships Captain
ZambukaMarine Combat Division
Where there is a will, there is a way....
Posts: 5,859
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Post by 3boyz&1gal on Jun 23, 2011 14:39:28 GMT 12
According to my dictionary, polenta= porridge made of maize meal etc. so there you go, I learnt something today
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Post by spirit21 on Jun 23, 2011 15:03:23 GMT 12
rather similar. I've never heard of polenta. now wonders where this polenta is, yes I knew what it consisted of..lol
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Post by spirit21 on Jun 23, 2011 15:30:26 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 Yiks pays to read yah recipes ..lol & Here I typed up another version for 3boyz1gal Not
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Post by spirit21 on Jul 27, 2011 15:20:03 GMT 12
Italian Pork Cannelloni this is what making now . 27/7/2011 Preparation time: 15 minutes Cooking time: 45 minutes Serves: 4 (makes 8 Cannelloni)
Ingredients
1 onion, finely chopped 2 cloves garlic, crushed 1/2 x 350g bag Wattie's Frozen Free Flow Spinach, defrosted 400g 100% New Zealand Pork Mince 1/4 cup chopped parsley 1 Tbsp tomato paste 2-4 fresh lasagne sheets 400g can Wattie's Pesto Style Tomatoes 1/2 cup grated cheese
Method
1. Preheat oven to 190°C. Cook the onion and garlic in a dash of oil in a saucepan until onion has softened. Remove from heat and set aside to cool.
2. Drain the excess water from the defrosted Wattie’s Free Flow Spinach through a sieve and put into a mixing bowl with the onion and garlic, 100% New Zealand Pork Mince , chopped parsley and tomato paste. Season well with salt and ground black pepper. Mix to combine.
3. Pour 1⁄3 can of Wattie’s Pesto Style Tomatoes into a lasagne style dish (2 litre capacity).
4. Cut lasagne sheets into approximately 12x18cm pieces. Put 1⁄8 of the meat filling along one end of the pasta sheet and roll up. Place seam side down into the lasagne dish. Continue assembling and place in a single layer in the dish. Pour over the remaining Pesto Style Tomatoes. Sprinkle over grated cheese. Cover dish with foil.
5. Bake for 30 minutes. Remove foil and continue cooking for a further 10-15 minutes until meat and pasta are cooked and top is golden. Serve with a crisp salad on the side.
Note: Fresh lasagne sheets come in different sized sheets, depending on the brand. The large sheets can be cut into 4 or the smaller sheets in half.
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Post by spirit21 on Jul 14, 2013 10:03:08 GMT 12
Made this last night. own version though had leftover sausages
Sauages & Pasta
Brett Mcgergor From Master chief
Ingredients
2 tbsp olive oil 6 Alpine Pork Sausages, sliced 3cm thick 1 onion, finely chopped 3 cloves garlic, finely chopped 2 red capsicum, cored, seeded and sliced 1 yellow capsicum, cored, seeded and sliced 1/2 cup black olives Salt Freshly ground black pepper 400 g 400g can Select Diced Tomatoes in Juice 400 g 400g Select Penne, boiled in plenty of well salted water 2 tbsp chopped parsley Freshly grated parmesan for serving
Preparation: 10 minutes Cooking: 30 minutes Serves 4 Method
Heat the oil in a large frying pan over moderate heat. Add the sausages, onion, garlic, capsicums and olives. Fry briskly, browning slowly for about 15 minutes until the sausages are cooked and the vegetables soft.
Add the tomatoes and mix well. Simmer for 4 minutes, taste and season.
Toss the mixture with the hot penne and serve sprinkled with pasta and plenty of parmesan.
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Post by spirit21 on Aug 14, 2013 13:03:40 GMT 12
Joy's Slice
150 g Butter 2 tbsp Golden syrup ½ cup White sugar 2 tbsp Brown sugar ¾ cup Self raising flour 1½ cups Rolled oats, instant ¾ cup Threaded coconut ¼ cup Dried cranberries 2 tbsp Pumpkin seeds 1 tsp Mixed spice Icing 90 g Butter, softened 1½ cups Icing sugar 1 tsp Ground ginger 1 tbsp Water, boiling (extra 1tbsp if needed) 2 tbsp Threaded coconut - Preheat oven to 175 degC. Heat butter, golden syrup, white sugar and brown sugar in a medium saucepan until melted, then simmer 1 minute until syrupy and golden. In a large bowl, combine flour, oats, coconut, cranberries, pumpkin seeds and spice. Pour over warm syrup. Mix well. Press into a 17cm x 27cm slice tin, smooth the top firmly with a spatula. Bake for 15-18 minutes until golden and just toasted at the sides. Let cool completely, then ice and sprinkle with thread coconut. Cut into squares or slim fingers to serve. For icing: Mix all ingredients together and enough boiling water to make a smooth spreadable icing.
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Post by spirit21 on Oct 11, 2013 20:11:15 GMT 12
Made this last night. own version though had leftover sausages Sauages & Pasta Brett Mcgergor From Master chief Ingredients 2 tbsp olive oil 6 Alpine Pork Sausages, sliced 3cm thick 1 onion, finely chopped 3 cloves garlic, finely chopped 2 red capsicum, cored, seeded and sliced 1 yellow capsicum, cored, seeded and sliced 1/2 cup black olives Salt Freshly ground black pepper 400 g 400g can Select Diced Tomatoes in Juice 400 g 400g Select Penne, boiled in plenty of well salted water 2 tbsp chopped parsley Freshly grated parmesan for serving Preparation: 10 minutes Cooking: 30 minutes Serves 4 Method Heat the oil in a large frying pan over moderate heat. Add the sausages, onion, garlic, capsicums and olives. Fry briskly, browning slowly for about 15 minutes until the sausages are cooked and the vegetables soft. Add the tomatoes and mix well. Simmer for 4 minutes, taste and season. Toss the mixture with the hot penne and serve sprinkled with pasta and plenty of parmesan. this now in feed 4 for $15 but sure u make it cheaper. was yum
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Post by spirit21 on Oct 29, 2013 9:30:26 GMT 12
This is the Pie I had other day. yum
Portobello Hotel's lamb shank pie Makes 1 family-sized pie or 6 individual pies
Ingredients
3 litres water 3 lamb fore-shanks 2 cans (420g each) diced tomatoes 1 Tbsp crushed garlic 3 sprigs rosemary ¼ cup balsamic vinegar 3 cups of red wine (merlot) 1 Tbsp cornflour dissolved in 4 Tbsp cold water salt and pepper to taste ready roll savoury pastry
Egg wash
1 egg ¼ cup milk
Method
Bring the water to boil in a large pot. Put in the shanks and simmer for 1 to 2 hours. The liquid should have reduced by at least a quarter.
Transfer the shanks to a large ovenproof dish and add tomatoes, balsamic vinegar, wine, garlic, rosemary, salt and pepper and 1 litres of the liquid the shanks were cooked in. Cover with aluminium foil and cook in the oven for 14 hours at 120degC.
Remove from oven, strip the meat from the bones and remove bones. Transfer the mixture to a saucepan, bring to a simmer and add the cornflour to thicken to the desired consistency (you may like to add extra cornflour).
The filling can be used to make either individual pies or a family-sized one. Spray small ramekins or a large pie dish with cooking spray and line with pastry. Fill with the meat mixture and cover with a pastry lid. Brush with egg wash and cook for 15 minutes at 200degC or until golden.
Serve with pumpkin and kumara mash topped with a tomato and rosemary sauce.
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Post by spirit21 on Jan 5, 2014 20:14:52 GMT 12
this is on recipe finder.
Family chicken sausage rolls
Ingredients
500g chicken mince ½ cup grated carrot ¼ cup chopped garlic chives 1 cup cooked rice 50g feta, crumbled 1 egg, beaten salt and pepper 4 sheets puff pastry, thawed milk for glazing 2 teaspoons black sesame seeds. Method
Preheat oven 200°C/ 180°C (fan forced) and line 2 baking trays with baking paper.
Combine the mince, carrot, chives, rice, fetta and egg and mix well. Season with salt and pepper and divide mixture into four.
Lay one sheet of puff pastry onto a flat work surface and arrange chicken filling along one side of the pastry. Roll up to enclose chicken and cut into three portions; place onto baking tray and repeat with remaining pastry and filling.
Score the top of each sausage roll lightly 4 or 5 times and brush with milk; sprinkle over black sesame seeds and bake 30 minutes or until pastry is golden and chicken is cooked through.
Serve hot with tomato sauce and green salad.
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Post by Granpa on Nov 19, 2014 23:31:38 GMT 12
Egg & Vege Loaf
(Makes 1 small loaf) 6 eggs (whisked) 1/2 cup grated cheese 1/2 zuchinni grated 1/2 carrot grated 1 garlic clove grated 4 slices rindless bacon chopped 1/4 red onion chopped 1 tbs melted butter Mix all ingredients together in bread Tin and bake on 180 in oven for 25 minutes!
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Post by Granpa on Nov 19, 2014 23:34:25 GMT 12
kITTY LITTER CAKE If you're wondering what dish your going to bring to the in-laws for Thanksgiving. Here you go. This is too funny...Read entire recipe before looking at photos!! What a hoot! This is for all you cooks out there looking for something a little different. WANT TO HAVE FUN AT A PARTY? PREPARE THIS RECIPE! COMPLETELY EDIBLE, BUT YOUR FRIENDS MAY NOT THINK SO! CAT LITTER CAKE RECIPE CAT LITTER CAKE INGREDIENTS 1 box spice or German chocolate cake mix 1 box of white cake mix 1 package white sandwich cookies 1 large package vanilla instant pudding mix A few drops green food coloring 12 small Tootsie Rolls or equivalent SERVING "DISHES AND UTENSILS" 1 NEW cat-litter box 1 NEW cat-litter box liner 1 NEW pooper scooper Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture. Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!
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Post by spirit21 on May 3, 2015 16:04:42 GMT 12
this sounds yum from ODT Smoked salmon kedgeree Serves 6
Ingredients
400g hot-smoked salmon 2 Tbsp vegetable oil 1 medium onion, halved, thinly sliced into thin half circles 2 cloves garlic, crushed 2 tsps mild curry powder 1 tsp turmeric ½ tsp ground cumin 300g basmati rice, approx. one and a half cups 750mls fish stock (I use Campbells) ½ cup coconut cream or coconut milk (I use light) 3-4 Tbsp chopped fresh flat leaf parsley zest of one lemon 3 Tbsp lemon juice salt to taste 4 hard boiled eggs, peeled and cut into quarters lengthways lemon wedges to serve extra parsley to garnish
Method
Remove skin and bone from the salmon and minimally flake with a fork or your fingers. You want chunky pieces. Set aside.
In a large heavy-based saucepan, heat 1 Tbsp of the oil over gentle heat.
Add the onion and garlic and saute for 5 to 6 minutes until the onion is softened but not browned. Add the remaining Tbsp of oil, the curry powder, turmeric and cumin and cook, stirring for a minute or two. Tip in the rice and stir until each grain is coated with the oil, about 2 minutes. Raise the heat to medium-high. Pour in the fish stock and bring to the boil, stirring occasionally. Reduce the heat to very low, cover with a tight-fitting lid and cook for about 14-18 minutes. Do not lift the lid during this time.
The rice should be tender and all the stock absorbed. Replace the lid and cook for a few minutes longer if necessary.
To stop the rice from continuing to cook in the heat of the saucepan, tip it into a large bowl. Fluff up the rice with a fork. Add the coconut cream or milk, parsley, lemon zest and lemon juice then gently fold in the smoked salmon.
Taste for seasoning adding salt if necessary.
To serve
Spoon on to a large flattish serving dish and top with quartered eggs and lemon wedges. Scatter with extra chopped parsley and garnish with parsley sprigs.
I usually serve kedgeree for lunch or a light dinner with a side of mango chutney and a salad. Although delicious hot, I think the flavours are at their best when warm or at room temperature.
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