|
Post by spirit21 on Aug 3, 2019 11:09:56 GMT 12
Pineapple muesli slice
Makes 40-44 slices
Ingredients 50g butter, chopped 3 Tbsp honey 425g can crushed pineapple in juice, well drained 3 Tbsp lime juice 140g crystallised ginger, chopped 120g dried apricots, the NZ variety, chopped 120g dried pineapple pieces, chopped 1 large egg, size 7, lightly beaten 100g pumpkin seeds 100g sunflower seeds 100g dessicated coconut 140g whole grain oats 100g standard flour 1 tsp ground cinnamon ½ tsp ground nutmeg
Method Place the butter, honey, crushed pineapple and lime juice in a large saucepan over low heat and stir until melted and mixed.
Add the ginger, apricots and dried pineapple. Slowly bring to the boil.
Cover with lid and very gently simmer for 5 minutes. Remove from the heat and cool well before stirring in the beaten egg.
Preheat the oven to 180 o C bake
Line a slice tin with non stick baking paper. Slice tins seem to vary greatly in size. Mine is 20 cm x 33cm but something approximately this size will do. Combine the pumpkin seeds, sunflower seeds, coconut, wholegrain oats, flour, cinnamon and nutmeg in a medium sized bowl and mix well.
Tip the dry ingredients into the saucepan containing the fruits and stir to mix. This is quite a stiff mixture. Tip into the lined slice tin.
Spread out evenly over base of the tin with the back of a spoon or wet hands (mixture does not stick to wet hands). It is important the mixture is pressed down firmly into the tin.
Bake in the preheated oven for 30-35 minutes until set and lightly golden.
Do not overcook.
Remove from the oven and allow to cool completely in the tin. Leave overnight before slicing, if time permits. Using the baking paper edges, lift the slice from the tin and place on a chopping board. Cut into squares or oblongs as desired.
|
|
|
Post by spirit21 on Aug 3, 2019 11:12:20 GMT 12
leek and blue cheese slice
Serves 4 for lunch
Ingredients 200g lean bacon rashers, rind trimmed, diced 2 Tbsp olive oil 2 medium-sized leeks, washed, halved lengthways and finely sliced (250g prepared leeks) 1½ Tbsp fresh rosemary leaves, finely chopped 5 large eggs (size 7) 1 cup milk, blue top ⅓ cup sour cream (I use light) 100g self-raising flour 100g blue vein cheese, chopped into small pieces} 50g freshly grated Parmesan cheese
To taste salt and freshly ground black pepper
Method Heat the oven to 190degC on bake.
Lightly spray the inside of an eight-cup capacity ovenproof dish and line with non-stick baking paper, allowing an overhang on all sides.
Spraying the dish first ensures that the paper fits snugly. I use 26cm x 18cm x 6cm dish.
Heat a frying pan over medium heat. Add 2 tsp of the oil and when hot add the bacon and cook for seven or eight minutes until crisp. Transfer to a plate lined with a paper towel and leave to cool a little.
Heat the remaining oil in the frypan over a low heat and add the leeks and rosemary. Cook slowly and gently, stirring frequently for seven to eight minutes until softened, but not coloured.
Tip the leeks into the lined ovenproof dish and scatter the bacon evenly over the top.
Combine eggs, milk, sour cream and self-raising flour. I usually do this in a food processor. When well mixed and completely smooth, add the chopped blue cheese and pulse to just mix all together.
The mixing can be done with an electric beater, but the cheese must be cut into quite small pieces before being added to the egg mixture. Season to taste, but don't add too much salt as both bacon and blue cheese are salty.
Gently and evenly pour the mixture over the leeks and bacon in the ovenproof dish. Sprinkle the grated Parmesan over the top. Bake for 40-45 minutes until puffed, golden and firm to the touch. Allow to cool in the dish for about 20 minutes before lifting from the ovenproof dish (holding the baking paper sides) and on to a serving platter.
Gently pull the baking paper out from under the slice. Cut and serve while still warm.
If you prefer, make the slice ahead of time, cover and refrigerate for up to four days. Remove the slice from the fridge an hour or so before serving to return to room temperature.
|
|
|
Post by spirit21 on Aug 3, 2019 11:13:45 GMT 12
Beef and mushrooms in red wine
Serves 6
Ingredients 1.2kg chuck or blade steak, trimmed of excess fat and cut into 4cm pieces 200g lean bacon, rind removed, diced 1 medium red onion, finely chopped 3 cloves garlic, crushed 1/4 cup standard flour 1 Tbsp sweet smoked paprika 1 1/2 cups red wine 1/3 cup beef stock 1 400g can tomatoes chopped in puree 2 Tbsp finely chopped fresh rosemary leaves 200g Portobello mushrooms, wiped and sliced 100g New Zealand dried apricots, halved
Method Heat the oven to 160degC, bake.
Place beef, bacon, onion and garlic in a large lidded casserole dish (9-10 cup capacity). Sprinkle the flour and the smoked paprika over the top and toss to combine and stir well.
Mix the red wine, beef stock and tomatoes together and pour over the meat. Scatter over the rosemary and stir gently to mix everything together.
Cover with a tight-fitting lid and place in the heated oven and cook for about four hours until the meat is meltingly tender.
Add the mushrooms and dried apricots and stir through. Cover and return to the oven for final 40 minutes' cooking.
With very slow-cooked oven casseroles, it is not possible to successfully roast vegetables alongside - the low temperatures do not do justice to roast vegetables. So as a side I would serve couscous, rice, maybe mashed potatoes or a mixed root mash and accompany with seasonal vegetables or a salad.
As with most stews, this is at its best when made a day or two ahead of time to give flavours time to develop. Refrigerate and reheat when needed.
|
|
|
Post by spirit21 on Aug 3, 2019 18:39:24 GMT 12
Rosie's Go-To simple stuffed chicken
4 boneless and skinless chicken breasts 200g cream cheese 2 tablespoons capers 1 red onion, chopped 8 streaky bacon rashers 500g cherry tomatoes Mashed potato, to serve Green beans, to serve 2 tablespoons chopped parsley, to serve.
Preheat the oven to 200°C (180°C fan forced). Lightly grease a large roasting pan. With a sharp knife, carefully slice a slit into the side of each chicken breast to create a pocket. Make sure you don’t cut all the way through. Place the cream cheese, capers and half the red onion in a bowl. Season with salt and pepper and mix well to combine. Spoon the cream cheese mixture into the chicken pockets. Snugly wrap the stuffed chicken breasts with the bacon rashers. You should manage to wrap each rasher around the chicken breast twice, and the ends of the bacon should end up underneath the breast. Place the chicken in the roasting pan and bake in the oven for 15 minutes. Add the tomatoes to the pan and cook for a further 15 minutes, until the chicken reads 75°C on a meat thermometer or the juices of the chicken run clear and not pink.
Cook’s Tips: Use a couple of toothpicks to secure the bacon in place if necessary – just remember to remove before slicing and serving. To Serve: Serve the chicken breasts with mashed potatoes and green beans sautéed with the other half of the red onion. Garnish with the chopped parsley.
|
|
|
Post by spirit21 on Sept 6, 2019 20:52:00 GMT 12
Homemade Lemon Jam Homemade lemon jam in a jar accompanied by flowers
★★★★
Zesty, refreshing and fragrant lemon jam with three simple ingredients.
4 lemons 2 tbsp lemon juice 3/4 cup sugar 2 cups water 2 cups extra water to boil lemons zest
Instructions
Grate 3 lemons into a small bowl. Squeeze one of them to have 2 tablespoon lemon juice. Put the other two aside. We are not using them. Chop one lemon or slice it thinly into strips or rings. Put the zest and chopped lemon pieces in a pot. Pour 1 cup water over them. Bring it to boil over medium high heat and let it simmer for 10 minutes. Strain and repeat this step one more time. The bitterness of lemon zest will be removed this way. Add sugar, lemon juice and 2 cups water over strained lemon zest in pot. Bring it to boil over medium low heat and let it simmer for about 30 minutes. It will be runny at this step but gets thicker as it cools down. Keep it in a jar.
Notes
These ingredients make about 200 g jam, so double or triple the ingredients if you want a larger amount.
|
|
|
Post by spirit21 on Oct 12, 2019 13:48:37 GMT 12
Cookie dough brownie or 'Brookie'
Makes about 12
Ingredients
Brownie layer ½ cup butter, melted 1 cup sugar 1 tsp vanilla extract 2 eggs ⅓ cup cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ⅛ tsp salt
Cookie layer ½ cup butter, softened ½ cup light brown sugar ¼ cup sugar ½ tsp vanilla extract 1 egg 1¼ cups all-purpose flour ½ tsp baking soda ½ tsp salt 1 cup semi-sweet chocolate chips ½ cup chopped walnuts, optional
Method
Brownie layer Preheat oven to 180degC. Grease a 22cm-33cm baking pan.
In a small bowl, whisk together ½ cup flour, ¼ tsp baking powder, and ⅛ tsp salt; set aside.
In a large bowl, combine ½ cup melted butter, 1 cup white sugar, and 1 tsp of vanilla extract; stir mixture until it is well combined.
Add 2 eggs and beat well. Stir in the cocoa powder until it is well combined.
Add the flour mixture, stirring well until all ingredients are thoroughly combined. Pour the brownie batter into the prepared pan.
Cookie layer
In a medium bowl, whisk together 1¼ cups flour, ½ tsp baking soda, and ½ tsp salt; set aside.
In a large bowl, beat together ½ cup softened butter, the light brown sugar, ¼ cup white sugar, and ½ tsp vanilla extract; continue beating until mixture is creamy. Add 1 egg; beat about 2 more minutes until the mixture is light and creamy.
Gradually stir the flour mixture into the butter mixture until the dough is combined. Stir in the chocolate chips and chopped nuts. Carefully spread the cookie dough over the brownie layer in the baking pan.
Bake in the preheated oven, about 20 to 25 minutes, or until a wooden toothpick inserted into the centre of the brookies comes out clean.
Cool completely; cut into bars.
|
|
|
Post by spirit21 on Nov 26, 2019 17:55:46 GMT 12
Ingredients For the Oreo Crust:
25 regular Oreo cookies, crushed into fine crumbs (I used a food processor) 3 tablespoons melted butter
For the Cheesecake:
8 ounces cream cheese, room temperature 1/2 cup confectioners' sugar, sifted 1 teaspoon vanilla extract 8 ounces frozen whipped topping (Cool Whip or TruWhip), thawed according to package directions
For the Topping:
21 ounce can of cherry pie filling
Report this ad Instructions
Line an 8x8 inch baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. The extra foil will create handles that you can use to lift the No Bake Oreo Cheesecake from the pan. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Add crumb mixture into the bottom of prepared pan and press into an even layer. In a large bowl with an electric mixer, beat cream cheese for about 2 minutes. Gradually add in confectioners' sugar and continue beating until smooth. Beat in vanilla until combined. Use a rubber spatula to fold in the whipped topping until completely incorporated. Spoon filling onto crust and spread into an even layer. Cover and refrigerate for at least 3 hours. When you are ready to serve, remove cheesecake from pan using the foil overhang and cut into squares. Before serving, top with cherry pie filling.
|
|
|
Post by spirit21 on Dec 7, 2019 6:56:37 GMT 12
Throw together Pavv This no fuss, fail proof pavlova will make anyone look like a star in the kitchen. Throw all the ingredients into a bowl all at once and beat! It's that simple.
Note - do not use eggs that are too fresh and make sure they are at room temperature.
Ingredients:
4 egg whites
1 ½ cups caster sugar
1 tbsp cornflour
1 tsp vinegar
1 tsp vanilla extract
1 tbsp hot water
Method:
• Preheat oven to 140°C (285°F) and grease and line a baking tray.
• Place all the ingredients into a medium sized bowl and beat with an electric beater on high speed until thick and glossy (about 10 minutes). • Spoon mixture onto prepared tray and bake for 30 minutes. • After 30 minutes reduce oven temperature to 130°C (265°F) and bake for a further 30 minutes. • Turn oven off and allow to cool in oven for at least an hour.
• Top with whipped cream and berries.
Serves: 6 Prep Time: 15 minutes Cooking Time: 1 hour
|
|
|
Post by spirit21 on Dec 9, 2019 19:01:21 GMT 12
Baked herb Camembert
Camembert or Brie cheese 1 round (about 200-250g) fresh rosemary and/or thyme leaves 1 tablespoon drizzle of extra-virgin olive oil freshly cracked black pepper Bake 10 15 mins in oven To serve
bread or crackers
To serve, place Camembert, a small bowl of chutney and bread/crackers on the table and let everyone help themselves – spread a bit of chutney and gooey Camembert on your bread or cracker, and eat!
|
|
|
Post by spirit21 on Dec 9, 2019 19:05:43 GMT 12
Ingredients
tuna 185g can, in spring water, drained mayonnaise 3 tablespoons Dijon mustard ½-1 teaspoon lemon Zest and juice of ½ red onion 2-3 tablespoons, finely diced capers 1-2 tablespoons, roughly chopped (or green or black olives) marinated red capsicum 1, diced (from deli) marinated artichoke 1, diced (from deli) green capsicum ½, cored, diced flat-leaf parsley ¼ cup, chopped
To serve
French stick 1 butter , for spreading tomato sliced basil leaves small handful (optional) shaved Parmesan , or grated cheese (optional)
Method
Drain tuna and mash with mayonnaise, Dijon mustard, lemon zest and juice. Mix in red onion, capers or olives, marinated capsicum and artichoke, fresh capsicum and parsley. Season with salt and freshly cracked black pepper. Cut French stick into two or three lengths and split in half. Spread each piece with butter. Spread with tuna mixture and top with sliced tomato and basil (if using). If you like, you can top with a bit of shaved parmesan or grated cheese and grill for a few minutes until golden.
|
|
|
Post by spirit21 on Dec 9, 2019 19:08:59 GMT 12
Finger lickin’ chicken buttermilk or yoghurt ¼ cup (for dairy-free mix together ¼ cup coconut milk with 1 teaspoon lemon juice) chicken drumsticks 8 flour 1 cup (gluten-free if required) celery salt 2 teaspoons (check label if eating gluten-free) smoked paprika 1 teaspoon caster sugar 1 teaspoon mixed dried herbs 1 teaspoon spray cooking oil
Chipotle mayonnaise
mayonnaise ¾ cup smoked chipotle chilli 1, minced (or use ½ teaspoon smoked paprika and 1 chopped red chilli) parsley 1 tablespoon, finely chopped lemon juice 2 tablespoons
Method
Place buttermilk in resealable bag and add chicken, mix well and marinate in fridge for at least 30 minutes or overnight.
Preheat oven to 185°C. Line a roasting dish or tray with baking paper. Mix flour, celery salt, paprika, sugar and herbs in bowl. Shake off excess liquid from chicken and coat in flour mix. Lay on tray, spray with oil and bake for 15 minutes, then turn drums and cook for further 15-20 minutes or until golden and cooked. Mix chipotle mayonnaise ingredients in a jar. Serve drumsticks cold with mayo.
|
|
|
Post by spirit21 on Dec 19, 2019 20:43:33 GMT 12
Ice cream Crunchie bar Christmas cake Ingredients 2 Cadbury Crunchie bars, roughly chopped 325 g Christmas fruit pudding, broken up 2 cups Raspberries, fresh or frozen 4 Ltr Vanilla ice cream 5 Apricots 2 punnets Strawberries 1 punnet Fresh raspberries Sweet Christmas syrup ¾ cup Water ¾ cup Brown sugar 1 Orange, zest only ¼ tsp Mixed spice ½ tsp Vanilla essence Directions
Grease one 20cm round cake tin and line the base and sides with baking paper. In a large bowl place chopped Crunchie bars, fruit pudding and raspberries. Gently mix together. Scoop ice cream and quickly press down into cake tin to make the base layer about 2cm deep. Sprinkle over half of the Crunchie bar, pudding and raspberries. Quickly scoop a second layer of ice cream and press down firmly then sprinkle the remaining goodies in. Finally scoop the remaining ice cream and press down to fill the cake tin. Level the top and freeze the cake, uncovered, overnight. Make the syrup by placing water, sugar, zest, spice and vanilla in a saucepan. Stir over medium heat for 5 minutes then bring to the boil. Reduce heat to low, add apricots, simmer for 1 minute, then remove from heat. Get all the fruit and syrup ready to assemble before serving. Remove cake from tin and place on pre chilled cake stand or serving plate. Top with strawberries, raspberries and apricots, dust with icing sugar. Drizzle generously with syrup.
|
|
|
Post by spirit21 on Dec 19, 2019 20:45:56 GMT 12
Strawberry tiramisu
Creamy and delicious with a hint of marsala, this light Italian coffee-flavoured dessert is perfect for a last-minute quick assembly. You can make individual ones or a larger one to serve a crowd. When you dip the sponge fingers into the coffee, do not soak or your tiramisu will be soggy. Ingredients 1 cup Strong coffee ¼ cup Marsala, or Kahlua 3 Egg yolks ¼ cup Sugar 250 g Mascarpone 1 packet Sponge fingers 1 punnet Strawberries, hulled, roughly sliced 0 Cocoa, for dusting Directions
Combine the coffee and marsala in a flattish bowl. Allow to cool. Place the egg yolks and sugar into a bowl over simmering water. Whisk until the sugar has dissolved and the mixture is light and pale. Remove and cool. Fold in the mascarpone. Dip the sponge fingers briefly into the coffee and place into the base of your serving dishes. Top with a spoon of the mascarpone mixture. Add some strawberries, more sponge fingers and mascarpone, layering until all used. Refrigerate until ready to serve. Just before serving, dust generously with cocoa.
|
|
|
Post by spirit21 on Dec 19, 2019 20:47:58 GMT 12
Chicken salad with Moroccan dressing For the salad 3 Chicken breasts, poached, chicken shredded and cut into bite-sized chunks 6 handfuls Baby spinach, or rocket leaves 2 Avocados, just ripe, flesh cut into bite-sized chunks ¼ Rock melon, cut into bite-sized chunks, or use 2 cups halved grapes ½ cup Almonds, chopped or sliced, lightly roasted ½ cup Coriander leaves, to garnish For the Moroccan dressing 1 Garlic clove, crushed 1 Lemon, finely grated zest only ¼ cup Neutral oil 2 Tbsp Lemon juice 1 Tbsp Fresh ginger, finely grated 2 tsp Ground cumin 1 tsp Soft brown sugar 1 tsp Salt 1 pinch Chilli flakes Directions
To make the Moroccan dressing, combine all ingredients in a jar and shake to combine. To make the salad, combine chicken with dressing in a large serving bowl and toss to coat. Add all remaining ingredients, reserving a few nuts and herbs, and toss to combine. Serve garnished with reserved nuts and herbs.
|
|
|
Post by spirit21 on Dec 19, 2019 20:52:31 GMT 12
Greek love cake ( SERVES 8 ) f you don’t have a processor, stage two can be done in a bowl using your fingers, as the Greeks would do! This is just the most delicious cake to serve after dinner with a small coffee and a good spoon of thick Greek yoghurt. If you’re keen, toast and grind your almonds fresh, the taste will be even better. Ingredients 2 cups Ground almonds 1 cup Brown sugar ¼ cup Raw sugar 80 g Softened butter 2 Eggs ¾ cup Greek yoghurt, plus extra to serve 1 tsp Cinnamon ½ tsp Ground nutmeg ½ cup Pistachios, roughly chopped Directions
Preheat oven to 170C. Line a 20cm cake tin with baking paper. Into a food processor place the almonds, brown sugar, raw sugar and butter, blitzing until it resembles fine breadcrumbs. Press half the mixture into the base of your tin. To the remaining mixture add the eggs, yoghurt, cinnamon and nutmeg and blend to combine. Pour over the base and sprinkle with pistachios. Bake in the oven for 35 minutes. Remove and leave to cool completely before slicing. Serve with extra Greek yoghurt.
|
|