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Post by spirit21 on May 3, 2015 16:17:08 GMT 12
Like sound of theses
Banana muffin surprise
Ingredients
Add 3 cups flour Add 2 cups sugar Add 2 tsp baking powder Add 1 tsp baking soda Add 1 tsp salt Add 2 eggs (lightly beaten) Add 3/4 cup milk Add 2 t vanilla essence Add 1 cup melted butter Add 3 bananas, mashed Add 1 cup of muesli Add 1 cup chopped walnuts Add 1 cup of desiccated coconut. Preparation
Preheat oven to 180C Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Mix in the eggs, milk, vanilla, and butter. Mix in bananas, muesli, walnuts, and coconut. Line muffin pan with muffin papers. Fill cups 2/3 full with mixture. Bake for 25 minutes, or until a toothpick inserted into the middle comes out clean.
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Post by spirit21 on May 3, 2015 16:19:03 GMT 12
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Post by spirit21 on Jul 28, 2015 7:57:34 GMT 12
Pinch from the Radio facebook. I made Bliss Balls....YUMBO - you can put pretty much anything in them! I chucked all these ingredients in the food processor blended to my preferred consistency then rolled into balls and tossed through desiccated coconut. Took me 10mins! K x I used... 1 sm packet Raw Almonds 1/2 sm packet Sunflower Seeds 12 or so Pitted Dates A few dried apricots 1/4 c of sultanas 2 tbsp Cocoa Powder Zest of 1 Orange Juice from the Orange 1 pinch Sea Salt 1/4 tsp Cinnamon Extra Coconut for rolling
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Post by spirit21 on Nov 4, 2015 15:14:23 GMT 12
Otago Museum Cafe's pork and fennel sausage rolls serves 4
2 tsp brown mustard seeds 1 tsp cumin seeds 2 onions, finely chopped ½ bulb fennel, diced 200g bacon, finely chopped 1kg pork mince 4 cups fresh breadcrumbs 1 cup chopped parsley zest of 2 oranges 4 eggs, lightly beaten 400g savoury pastry sesame and poppy seeds to sprinkle
Method
Toast spices in a dry frypan for 1-2 minutes over medium heat. Grind them finely and set them aside.
Cook onion, fennel, bacon and pork mince in a little oil, and add toasted spices. Mix this well with crumbs, parsley, orange zest and eggs.
To assemble, shape the mix into two 40cm-long sausages. Roll out the pastry and encase the sausages in it. Cut into four equal pieces, brush the tops with egg wash and sprinkle with the seeds.
Bake at 200degC for 20 minutes or until golden.
Serve with plum sauce and a salad made with mesclun, grated carrot, sliced red onion, grated cheese, cucumber and tomato slices, and pesto dressing.
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Post by spirit21 on May 30, 2016 12:49:08 GMT 12
Easy Tiramisu
Author: Kitchen Nostalgia
Serves: 4-6
Ingredients
1 cup whipping cream
1 cup Mascarpone cheese
2-3 Tbs sugar, to taste
1 tsp vanilla extract
1 Tbs amaretto or rum
1 cup strong cold coffee
about 7 oz (200 g) ladyfingers (savoiardi)
cocoa, for dusting
Method
Whip cream, sugar and vanilla. Add Mascarpone cheese and amaretto or rum.
Pour coffee into a shallow dish. Dip enough ladyfingers in coffee to cover the base of a 6×9 inch (15×24 cm; 4 cups volume) square dish. Add a part of the cream mixture and level out. Repeat layers 1 or 2 times, ending with the cream.
Cover and refrigerate for at least 2 hours. Dust with cocoa before serving.
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Post by spirit21 on Sept 4, 2016 13:15:12 GMT 12
Salmon salmon fillets or steaks ½ cup rice vinegar 3 Tbsp honey 4 cloves garlic, minced 1 fresh red chilli, finely diced 1 Tbsp fish sauce 1 Tbsp soy sauce 1 tsp dark soy sauce 3 stalks of lemon grass, crushed and sliced thinly (optional) 3 Tbsp peanut oil fresh coriander, chopped for garnishing
Method
To make the marinade, place rice vinegar, honey, garlic, chill, fish sauce, soy sauce and lemon grass in a saucepan over medium-high heat. Stir as you bring the sauce to a boil. Reduce to medium heat and allow to simmer uncovered for 10 minutes. The sauce will gradually begin to thicken. When marinade has thickened, place in the refrigerator or freezer to cool to at least room temperature.
Once the marinade is cool, place the salmon steaks into a shallow dish and spoon over the marinade reserving some for later and place in the fridge to marinate for at least 25 minutes.
Heat the oil in a non-stick frying pan on a medium high heat. Pat the salmon dry before adding them to the pan. Allow salmon to fry undisturbed for at least 2 minutes before turning. Cook for 2 to 4 minutes per side, depending on the thickness of the flesh, and how you like your salmon cooked. You’ll know the salmon is cooked when the inner flesh is no longer transparent and the outside is just beginning to flake.
Meanwhile reheat the left over marinade and spoon a little over each fillet and garnish with the fresh coriander.
Serve with a fresh green salad and potatoes.
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Post by spirit21 on Sept 4, 2016 13:19:07 GMT 12
Chocolate and Coffee Macaroon Tart Ingredients
Add 2 egg whites Add ¼ cup caster sugar Add 50 grams hazelnuts, finely ground Add ¾ cup desiccated coconut Add ¾ cup icing sugar, sifted Add ½ teaspoon ground ginger Chocolate mousse: Add ½ cup water Add 1 teaspoon vanilla extract Add 1 tablespoon brown sugar Add 2 tablespoons vegetable oil Add pinch sea salt Add 200 grams dark chocolate, 62% cocoa, finely chopped Add 50 grams butter, diced Add 1 tablespoon liqueur (I used a coffee liqueur) Add ¾ cup cream, softly whipped To assemble: Add 50 grams dark chocolate, shaved with a sharp knife (optional) Add 24 cm springform cake tin, greased and base and sides lined with baking paper Add all ingredients
Preparation
Preheat the oven to 170°C. Whisk the egg whites and caster sugar until thick and glossy. Combine the hazelnuts, coconut, icing sugar and ginger then fold into the egg whites. Spoon into the tin and smooth the top. Bake for 20 minutes until firm to the touch and a pale golden. Cool completely.
Mousse:
Put the water, vanilla, sugar, oil and salt in a small saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and immediately add the chocolate and butter. Leave for 1 minute then whisk until smooth and shiny. Stir in the liqueur then tip into a large bowl and leave to cool. Fold in half of the cream then gently but thoroughly fold in the remaining cream, stopping as soon as it is combined. Don’t over mix or the chocolate will go grainy. Pour the mousse over the base and very gently shake the tin to settle it in an even layer. Decorate the edges with extra shaved chocolate if desired then chill for several hours until firm.
To serve:
Remove the sides of the tin and carefully peel off the baking paper. Remove the tart from the base and transfer to a serving plate. Serve well chilled straight from the refrigerator.
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Post by spirit21 on Dec 7, 2016 12:13:03 GMT 12
Peanut Butter Buckeyes
You will need: 6 ounces semisweet chocolate, melted 1 cup creamy peanut butter 4 tablespoons unsalted butter, melted 2 cups confectioners’ sugar
Combine the peanut butter, butter, and sugar. Form into tablespoon-size balls; place on a parchment-lined baking sheet. Freeze for 10 minutes. Partially dip each ball in the chocolate, return to the baking sheet, and refrigerate until firm, 25 to 35 minutes.
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Post by spirit21 on Mar 1, 2017 14:23:40 GMT 12
Creamy Mustard Tarragon Pork
3 Tbsp oil 400g pork rump steak 100ml cream 100ml chicken stock 1 tsp Dijon mustard 1 tsp wholegrain mustard Salt and pepper to season 4 potatoes 2 cloves garlic, peeled and crushed 1 Tbsp butter 250g whole green beans, steamed ½ tsp dried tarragon Preheat oven to 180ºC.
Carefully slice through centre of pork steak horizontally and cut to make 8 pieces. Heat 1 Tbsp oil in a frying pan to a medium heat. Brown pieces of pork on both sides then put straight into an ovenproof dish.
Deglaze pan with cream and stock. Add mustards, tarragon and season with salt and pepper. Bring to the boil then pour over the pork. Place straight into the oven for 15-20 minutes or until the pork is cooked through.
To make the smashed potatoes: Boil potatoes for 8 minutes. Drain. Cool for 10 minutes. Mash roughly. Heat 2 Tbsp oil in a frying pan. Add butter, garlic and potatoes and fry until golden and crispy on each side.
Serve pork with smashed potatoes and steamed beans.
Tip: As an alternative to cream and stock you could try 220 ml crème fraiche. Tips How to boil potatoes 10 minutes + 25 minutes Serves 4
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Post by spirit21 on Apr 6, 2017 15:46:37 GMT 12
smoked fish filo pot pies 1 leek, white and pale green part only, cut in half lengthways and thinly sliced 1 carrot, peeled and diced 0.5cm ¼ teaspoon salt 2 Tbsp butter 2 Tbsp standard flour 1 Tbsp chopped thyme leaves ½ cup milk ¾ cup chicken or vegetable stock ½ cup sour cream 1 egg, lightly beaten ¼ cup chopped parsley leaves and stalks zest of 1 lemon 500g boneless, skinless smoked fish (e.g. kahawai) 8-10 sheets filo pastry for small (or 465 sheets for large) 2 Tbsp olive oil (for brushing)
Asparagus salad 1 bunch asparagus (about 12 spears), ends trimmed and sliced 2-3cm ½ telegraph cucumber 1 punnet cherry tomatoes 1 Tbsp olive oil 1 Tbsp lemon juice 120-150g rocket leaves
Method Preheat oven to 180degC. Grease 8-10 small or 4-5 large oven-proof ramekins or coffee mugs with butter or oil.
1. Heat a drizzle of olive oil in a medium-sized pot on medium heat. Add leek, carrot and salt and cook for 5-6 minutes, until tender but not coloured. If leek starts to colour, add a tablespoon of water and reduce heat.
2. Stir in butter, flour and thyme and cook (stirring constantly) for 1 minute. Stir in milk and stock, reduce to low-medium heat and simmer for about 2 minutes, until sauce is thick and smooth, stirring often. Remove from heat and stir in sour cream, egg, parsley and lemon zest. Season with salt and pepper.
3. Flake smoked fish into small pieces, add to pot and fold gently to combine. Divide mixture among greased ramekins/mugs, filling about three-quarters full.
4. Lay 1 sheet of filo pastry on a clean, dry bench and brush lightly with oil. Gently scrunch up pastry and place on top of first ramekin/mug, oiled side facing up. Repeat this step with remaining filo pastry. Place all ramekins/mugs on to an oven tray.
5. Bake, in middle of oven, for 15-20 minutes until pastry is golden and crisp.
6. While pot pies are baking, bring a small pot of salted water to the boil. Cook asparagus for 2-3 minutes, until bright green and tender, then drain and refresh under cold water. Dice cucumber and cut cherry tomatoes in half. Add all to a medium-sized bowl with remaining salad ingredients. Toss to coat and season with salt and pepper.
To serve Place 1-2 smoked fish filo pot pies on to each plate and serve asparagus salad on the side.
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Post by spirit21 on Apr 6, 2017 15:49:25 GMT 12
Kumara dhal 400g gold or orange kumara, peeled and diced 1.5cm 1 brown onion, finely diced ¼-½ cup korma paste (¼ cup store-bought or ½ cup home-made) ½ cup split red lentils 2 400g cans chopped tomatoes 1 cup water 1 cup coconut milk 120-150g baby spinach leaves
Radish pear pickle 4 radishes 1 pear 1 Tbsp lemon juice 1 Tbsp extra virgin olive oil 1 Tbsp chopped coriander leaves and stalks
To serve steamed brown rice ¼ cup chopped coriander leaves and stalks ¼ cup toasted sliced almonds
Method Preheat oven to 220degC. Line an oven tray with baking paper.
1. Start by preparing the rice and korma paste (if making your own).
2. Toss kumara on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 12-15 minutes, until tender.
3. While kumara is roasting, heat a drizzle of oil in a medium-sized pot on medium heat and cook onion for 3-4 minutes, until softened but not coloured. Add korma paste and lentils and cook for 1 minute. Add chopped tomatoes, water and coconut milk and bring to a simmer. Reduce heat to low and simmer for 15-18 minutes until lentils are tender, stirring often to prevent sticking. Add a little more water if mixture becomes too thick. Add cooked kumara and baby spinach, season to taste with salt and pepper and stir to combine.
4. While dhal simmers, prepare radish pear pickle. Grate radish and pear or cut both into thin matchsticks. Place in a medium-sized bowl and stir through remaining pickle ingredients. Season to taste with salt and pepper. If necessary, drain excess liquid from radish pear pickle before serving.
To serve, spoon rice into each bowl and top with kumara dhal. Garnish with radish pear pickle, coriander and almonds.
Tip: Toast almonds in a small, dry fry-pan on medium heat for 1-2 minutes, until golden. Shake pan regularly to avoid burning.
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Post by spirit21 on May 30, 2017 16:29:31 GMT 12
Portuguese custard tarts
Ingredients: •1 whole egg (large) •2 egg yolks (large) •115g golden caster sugar •2 tbsp cornflour •400ml full fat milk •2 tsp vanilla extract •1 sheet ready rolled puff pastry
Method:
Lightly grease a 12 hole muffin tin and pre-heat oven to 200C.
Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
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Post by spirit21 on Jun 13, 2017 14:05:46 GMT 12
Classic Fish Pie
Ingredients:
4 medium potatoes 3 tbs butter 1 small onion 1 clove garlic crushed 3 tbsp plain flour, sifted 2 cups milk 1 tbsp wholegrain mustard salt and pepper 310g salmon or smoked fish 1 carrot, grated ½ cup peas 1 good handful of baby spinach, optional Grated cheese to top, optional
Method:
Preheat the oven to 200°C..
Cook the potatoes and mash together with a splash of milk, parsley, salt and pepper (to taste) and a little butter.
In a saucepan melt butter over a medium heat, then add diced onion and garlic. Blend in flour and cook for 3 minutes, stirring constantly.
Slowly add in milk until the sauce thickens, then mix in mustard and season to taste.
Stir in the fish and vegetables, then place in an ovenproof dish.
Dot and spread the mashed potatoes evenly over the top and add grated cheese if using.
Bake in the oven for 35 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato sauce, baked beans, steamed veg or a green salad.
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Post by spirit21 on Aug 15, 2017 16:34:29 GMT 12
Raw coconut bounty slice
ngredients:
2 cups desiccated coconut 1/2 cup raw cashews 2 tablespoons honey 1/2 teaspoon concentrated natural vanilla extract pinch of salt
chocolate
4 tablespoons coconut oil 4 tablespoons cacao or cocoa 2 tablespoons honey
Method:
Line a square 20cm tin with baking paper over hanging the sides.
Place the ingredients into your processor and blend at high speed until the mixture is smooth and sticking together. Press the mixture firmly into the lined tin and place in the fridge while you make your chocolate.
Place the chocolate ingredients into your processor and blend at low to medium speed until the mixture is well combined and looking delicious and chocolatey.
Pour the mixture evenly over your slice and return to the fridge to set.
Cut into slices and enjoy The healthy version of the coconut bounty bar. It is super simple to make with only a few ingredients and the coconut fills you up keeping you satisfied for longer. You could also add a few drops of mint essence if you wanted to make it minty, however, I like to keep it nice and simple and let the coconut flavours really come through. Store it in the fridge and enjoy.
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Post by spirit21 on Aug 29, 2017 19:44:14 GMT 12
Lemon coconut bliss balls
ingredients:
1 cup sunflower seeds, processed into meal/flour (can use nut meal) ¾ cup desiccated coconut (can use pumpkin or extra sunflower if sensitive) 1 medium Lemon – zest and juice 2 tablespoons maple syrup ½ teaspoon vanilla extract
Method:
Place all ingredients in a bowl and mix well. The mixture should be easily rolled into balls. Adjust texture with lemon juice honey if needed. Roll in extra coconut if desired then store in the fridge.
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