It has been so long since I wrote on my blog, I know very slack. It is almost Christmas and I think the last time I blogged was July,eek! The year has gone nowhere and now the kids are counting down the days and opening up their Advent Calendars. I have seen so many gorgeous recipes lately, but one stands out as a simple and delicious morsel that I had to just give it away. This sweet little slice comes from an old family friend and with a little Christmas tweaking it's perfect for this time of year.
Peppermint and Cranberry Bubble Slice
200g Block Peppermint chocolate, chopped
180g Block Dark chocolate, chopped
50g Copha
5 Cups Rice bubbles
3 x 35g Peppermint Crisp chocolate bars, roughly chopped
85-100g dried cranberries
1. Grease a 3cm deep, 18x28cm slice pan. Line base and sides with baking paper.
2. Place peppermint chocolate, dark chocolate and copha in a saucepan over medium heat. Cook, stirring for 3-4 minutes or until melted and smooth.
3. Place rice bubbles,cranberries and peppermint crisp in a large heatproof bowl. Add chocolate mixture. Stir to combine. Spoon mixture into prepared pan, pressing down with the back of a spoon to level. Cover. Refrigerate for 2 hours or until set.
4. Cut into squares, serve.
It is easier to cut this into nice little squares if you get it out of the fridge after the two hours, or they easily cut into diamonds after being well set.
Christmas is a great time to get together with family and friends, and this little number is easy to create and take along to any Chrissy function.
Enjoy!
Tuesday, December 6, 2011
Sunday, July 31, 2011
Lemon Blueberry Muffins
I know, another recipe so soon, what is wrong with me. It's called having sick kids and having to stay at home. I am totally avoiding the huge pile of ironing that is calling me and the sound of the ringing washing machine that is telling me that the washing is ready to hang out. It is so much more fun cooking and listening to the radio and winning movie tickets. Yes my 7 year old thinks I am gold at the moment. I am not a real muffin fan, but these are well, yummy and almost a little bit healthier than the average muffin. They are sort of healthier, but I wouldn't get too carried away with eating more that one, even though you might want to. I picked this recipe up at the back of a book that I finished reading last week. The main character in the story kept making these for breakfast, so I guess the Author thought it only right to give the reader something to do once the book is finished and to satisfy the palate.
Makes 12 regular-sized muffins.
125g cream cheese
1 teaspoon lemon juice
Zest of 1/2 lemon
1 teaspoon vanilla extract
2 cups plain flour
3/4 cup caster sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/cup milk
1/4 cup canola oil
1 cup fresh blueberries
Preheat oven to 180. Line a muffin tray with muffin cases.
In blender,(I used my hand-held) mix cream cheese, lemon juice, lemon zest and vanilla till smooth. In seperate bowl, combine flour, sugar, baking powder and baking soda. Slowly add the dry ingredients to the cream cheese mix in the blender. (The mix goes very dry, but don't worry) Add eggs, milk and canola oil. With a spoon, fold in blueberries. Fill muffin cups. Bake for 30 - 35 minutes.
NB: I used olive oil instead of the canola as it was all I had at the time. The muffins turned out really good, with a crisp outer edge and soft on the inside. The recipe said to cook them for 35, but mine were ready at about 30 minutes, but it can depend on your oven.
I also made a cream cheese frosting. I used the left over cream cheese tub about 125g, added about 2 tablespoons of icing sugar, one tablespoon of sour cream and a lovely squeeze of lemon to your liking. Blend all together with a mixer and ice when cooled. Another tip that I can give you is to make sure your eggs are at room temp and the milk, it just gives the muffins a softer finish.
These are really easy to make for a morning tea, or just to indulge because you can!
Enjoy!
Makes 12 regular-sized muffins.
125g cream cheese
1 teaspoon lemon juice
Zest of 1/2 lemon
1 teaspoon vanilla extract
2 cups plain flour
3/4 cup caster sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/cup milk
1/4 cup canola oil
1 cup fresh blueberries
Preheat oven to 180. Line a muffin tray with muffin cases.
In blender,(I used my hand-held) mix cream cheese, lemon juice, lemon zest and vanilla till smooth. In seperate bowl, combine flour, sugar, baking powder and baking soda. Slowly add the dry ingredients to the cream cheese mix in the blender. (The mix goes very dry, but don't worry) Add eggs, milk and canola oil. With a spoon, fold in blueberries. Fill muffin cups. Bake for 30 - 35 minutes.
NB: I used olive oil instead of the canola as it was all I had at the time. The muffins turned out really good, with a crisp outer edge and soft on the inside. The recipe said to cook them for 35, but mine were ready at about 30 minutes, but it can depend on your oven.
I also made a cream cheese frosting. I used the left over cream cheese tub about 125g, added about 2 tablespoons of icing sugar, one tablespoon of sour cream and a lovely squeeze of lemon to your liking. Blend all together with a mixer and ice when cooled. Another tip that I can give you is to make sure your eggs are at room temp and the milk, it just gives the muffins a softer finish.
These are really easy to make for a morning tea, or just to indulge because you can!
Enjoy!
Saturday, July 30, 2011
Chick-peas and Eggplant in Minted Cream
This curry is adapted from the recipe book Classic Curries, by Lisa Dyer. This has to be one of my favourite recipe books and one of my favourite vegetarian curries in this book, besides the Pumpkin Korma which I may add at a later date. I know it has been forever since I posted on my blog, but life just catches up with you and it's hard sometimes to just sit down and write. I think when you have sick kids, the world just stops and it takes a little while to catch up. Winter time denotes a yummy curry that you can soak up with some garlic naan if it suits. My kids love this one, even with the eggplant which isn't always kid-friendly. I think the eggplant soaks up the flavour of the curry and nicely disguises the sometimes bitter taste of this vegetable.
Serves 4
4-6 finger eggplants
2 medium size zucchini
6 Tbsp oil or ghee
1 large onion, peeled, quarted and sliced
2 garlic cloves, peeled and crushed
1-2 fresh chillies, deseeded and chopped, or use 2 tsp minced chilli from a jar
2 tsp ground coriander
2 tsp cumin seeds
1 tsp ground turmeric
1 tsp ground garam masala
425g tin chopped tomatoes
300mls vegetable stock or water
salt and pepper
425g can chick-peas, drained and rinsed
2 tbsp chopped fresh mint
150ml double cream
Plain or pilau rice, or parathas, to serve
Trim the leaf off the eggplant and slice. Trim and slice the zucchini. Heat the oil or ghee in a saucepan and gently fry the eggplant, zucchini, onion, garlic and chillies for about 5 minutes, stirring frequently and adding a little more oil to the pan, if necessary. Stir in the spices and cook for 30 seconds. Add the tomatoes, stock or water and salt and pepper to taste and cook for 10 minutes. Add the chick-peas to the pan and continue cooking for a further 5 minutes. Stir in the mint and cream and reheat gently. Tast and adjust the seasoning, if necessary. Serve with plain or pilau rice, or with parathas if preferred.
NB You can easily omit the chillies if you would rather a milder curry. I just added one small green one, deseeded in the latest curry and it was just the right amount of heat for the kids.
Enjoy
Serves 4
4-6 finger eggplants
2 medium size zucchini
6 Tbsp oil or ghee
1 large onion, peeled, quarted and sliced
2 garlic cloves, peeled and crushed
1-2 fresh chillies, deseeded and chopped, or use 2 tsp minced chilli from a jar
2 tsp ground coriander
2 tsp cumin seeds
1 tsp ground turmeric
1 tsp ground garam masala
425g tin chopped tomatoes
300mls vegetable stock or water
salt and pepper
425g can chick-peas, drained and rinsed
2 tbsp chopped fresh mint
150ml double cream
Plain or pilau rice, or parathas, to serve
Trim the leaf off the eggplant and slice. Trim and slice the zucchini. Heat the oil or ghee in a saucepan and gently fry the eggplant, zucchini, onion, garlic and chillies for about 5 minutes, stirring frequently and adding a little more oil to the pan, if necessary. Stir in the spices and cook for 30 seconds. Add the tomatoes, stock or water and salt and pepper to taste and cook for 10 minutes. Add the chick-peas to the pan and continue cooking for a further 5 minutes. Stir in the mint and cream and reheat gently. Tast and adjust the seasoning, if necessary. Serve with plain or pilau rice, or with parathas if preferred.
NB You can easily omit the chillies if you would rather a milder curry. I just added one small green one, deseeded in the latest curry and it was just the right amount of heat for the kids.
Enjoy
Sunday, June 26, 2011
Vanilla Slice
Oh my goodnesss this has to be the easiest and most delicious vanilla slice that I have ever made. I think it's always great to eat a homemade vanilla slice, with that little bit of love and care that has gone into it. You are the one that gets to lick out the bowl at the end, which has to be the best reward for home cooking. Our church had an international food fair this weekend, where you could sample food from a wide variety of different cultures that makes up our church community. On the 'Serbian' stall was one homemade vanilla slice that even surpasses this particular recipe, it was a combonation of custard and cream with, yes, homemade pastry which just made it fantastic. The lovely creator of this vanilla slice was not forth coming with the recipe, so here is what I think is the next best vanilla slice that I have tasted.
This recipe is adapted from the Family Circle Recipe Encyclopedia.
Passionfruit Vanilla Slice
Preparation time: 35 mins
Total cooking time: 20-25 mins
Makes 12 generous squares.
2 Sheets ready-rolled puff pastry
Custard
1/2 cup custard powder
1/2 cup caster sugar
2 cups cream
3 cups milk
1 tsp vanilla extract
Icing
1/4 cup passionfruit pulp
25g unsalted butter
1 1/2 cups icing sugar
Preheat oven to moderately hot 210c. Line two oven trays with baking paper. Place pastry sheets on prepared trays and prick all over with a fork. Bake for 10-15 minutes or unitl golden and crisp. Cool on wire racks.
To make custard, blend the custard powder, sugar and cream in heavy-based pan. Gradually add milk; stir over medium heat until custard boils and thickens. Remove from heat, stir in vanilla extract. Cover surface of custard with plastic wrap to prevent skin from forming. Cool completely.
Spread one sheet of pastry evenly with custard. Top with remaining pastry sheet, upside down.
To make icing, combine pulp, butter and icing sugar in heatproof bowl. Stand bowl over pan of simmering water, stir until icing is smooth and glossy; remove from heat. Spread evenly over pastry sheet with a flat-bladed knife. Refrigerate for several hours or until pastry softens slightly. Cut into squares with a serrated knife.
A couple of tricks when making this slice is to use a deep square cake tin to place the cooked pastry sheet in and then put your custard on top and so forth. This just keeps everything together and makes it easy to cut later. You can also line your tin with plastic wrap to gently lift the slice out when it is set. Enjoy, but don't make too often or your waist line won't thank you!!!
This recipe is adapted from the Family Circle Recipe Encyclopedia.
Passionfruit Vanilla Slice
Preparation time: 35 mins
Total cooking time: 20-25 mins
Makes 12 generous squares.
2 Sheets ready-rolled puff pastry
Custard
1/2 cup custard powder
1/2 cup caster sugar
2 cups cream
3 cups milk
1 tsp vanilla extract
Icing
1/4 cup passionfruit pulp
25g unsalted butter
1 1/2 cups icing sugar
Preheat oven to moderately hot 210c. Line two oven trays with baking paper. Place pastry sheets on prepared trays and prick all over with a fork. Bake for 10-15 minutes or unitl golden and crisp. Cool on wire racks.
To make custard, blend the custard powder, sugar and cream in heavy-based pan. Gradually add milk; stir over medium heat until custard boils and thickens. Remove from heat, stir in vanilla extract. Cover surface of custard with plastic wrap to prevent skin from forming. Cool completely.
Spread one sheet of pastry evenly with custard. Top with remaining pastry sheet, upside down.
To make icing, combine pulp, butter and icing sugar in heatproof bowl. Stand bowl over pan of simmering water, stir until icing is smooth and glossy; remove from heat. Spread evenly over pastry sheet with a flat-bladed knife. Refrigerate for several hours or until pastry softens slightly. Cut into squares with a serrated knife.
A couple of tricks when making this slice is to use a deep square cake tin to place the cooked pastry sheet in and then put your custard on top and so forth. This just keeps everything together and makes it easy to cut later. You can also line your tin with plastic wrap to gently lift the slice out when it is set. Enjoy, but don't make too often or your waist line won't thank you!!!
Wednesday, June 8, 2011
Cashew Butter Chicken
This has to be the easiest chicken curry recipe ever. It is so straight forward to cook and is very tasty. I first recieved this recipe from a dear friend who could give any great cook a run for their money.. I have tweaked the recipe to suit my palate which is hot and spicy, but it can be altered according to your own taste buds. This is my seven year old's favourite meal, which he gets every now and then due to the high fat content, but what's a chicken curry if it's not creamy and decadent.
3-4 medium chicken breasts, skin off, cut into 3cm pieces
2 medium onions, diced
80-100g ghee or butter
2-3 cloves garlic, crushed
2-3 tablespoons tandoori paste (sharwoods brand)
1 large tablespoon ground coriander
3/4 tsp ground nutmeg
1 cup roasted and ground cashews
500-600mls cream
3 tablespoons coconut cream
Heat a heavy based saucepan on medium heat and add the ghee or butter. Add the onions and garlic and cook until soft and starting to brown. Add the tandoori paste, coriander and nutmeg and cook until fragrant. Place the chicken in the onion mixture and cook for 2-3 minutes, stirring. Add the cream, cashews and coconut cream to the chicken and bring to the boil. Turn the mixture down to low and cover. Stir frequently to avoid the mixture sticking and burning and cook for 35-40 minutes. Serve with some steamed jasmine rice or a pilau rice.
This would also be great with the paneer cheese for a vegetarian option if you so desire.
Have fun!
3-4 medium chicken breasts, skin off, cut into 3cm pieces
2 medium onions, diced
80-100g ghee or butter
2-3 cloves garlic, crushed
2-3 tablespoons tandoori paste (sharwoods brand)
1 large tablespoon ground coriander
3/4 tsp ground nutmeg
1 cup roasted and ground cashews
500-600mls cream
3 tablespoons coconut cream
Heat a heavy based saucepan on medium heat and add the ghee or butter. Add the onions and garlic and cook until soft and starting to brown. Add the tandoori paste, coriander and nutmeg and cook until fragrant. Place the chicken in the onion mixture and cook for 2-3 minutes, stirring. Add the cream, cashews and coconut cream to the chicken and bring to the boil. Turn the mixture down to low and cover. Stir frequently to avoid the mixture sticking and burning and cook for 35-40 minutes. Serve with some steamed jasmine rice or a pilau rice.
This would also be great with the paneer cheese for a vegetarian option if you so desire.
Have fun!
Wednesday, May 11, 2011
Herbed Risottto
With the weather cooling down it's so nice to have some warm comfort food and this recipe fits the bill entirely.. This is taken from a recipe book that a work friend gave hubby and I for an engagement present. It's by far the yummiest risotto that I have tasted and it's so easy to make. What really gives this risotto a big tick is the fresh tomato that goes in at the end. Along with the fresh herbs and of course parmesan cheese and cream that makes it a real winner. The rosemary and basil that is used in this dish gives it a distinct flavour and it makes you want more and more ( and you know you shouldn't). I have tweaked the recipe slightly to suit my own taste buds, so enjoy!!
2 Tbsp unsalted butter
1 onion diced
190g Aborio rice
700ml hot chicken or vegie stock (I use the Massel stock cubes, but you could just as easily buy the liquid stock)
salt and pepper to taste
500g mushrooms, sliced
1 tbsp olive oil
2 large tomatoes, skinned and diced
100ml double cream
1.5 tbsp parmesan cheese or romano cheese
2 Tbsp fresh basil finely chopped
1 Tbsp fresh rosemary finely chopped
Melt the butter in a large saucepan and saute the onion until tender. Add the rice, stir to coat. Cook for 1 minute, stirring constantly. Add the chicken stock, salt and pepper. Cook,(on lowest heat setting) covered until the rice is tender on the outside and chewy inside.(about 15-20 mins) While the rice is cooking, saute the mushrooms in olive oil. When the rice is done, fold in the mushrooms, tomato, cream, basil, rosemary and cheese.
What makes this risotto so great, is that you don't have to stand over the pan stirring it. You pop the lid on and prepare the rest of the ingredients and it actually only takes about 35 minutes from start to eating. Enjoy with some crusty garlic bread of your liking.
2 Tbsp unsalted butter
1 onion diced
190g Aborio rice
700ml hot chicken or vegie stock (I use the Massel stock cubes, but you could just as easily buy the liquid stock)
salt and pepper to taste
500g mushrooms, sliced
1 tbsp olive oil
2 large tomatoes, skinned and diced
100ml double cream
1.5 tbsp parmesan cheese or romano cheese
2 Tbsp fresh basil finely chopped
1 Tbsp fresh rosemary finely chopped
Melt the butter in a large saucepan and saute the onion until tender. Add the rice, stir to coat. Cook for 1 minute, stirring constantly. Add the chicken stock, salt and pepper. Cook,(on lowest heat setting) covered until the rice is tender on the outside and chewy inside.(about 15-20 mins) While the rice is cooking, saute the mushrooms in olive oil. When the rice is done, fold in the mushrooms, tomato, cream, basil, rosemary and cheese.
What makes this risotto so great, is that you don't have to stand over the pan stirring it. You pop the lid on and prepare the rest of the ingredients and it actually only takes about 35 minutes from start to eating. Enjoy with some crusty garlic bread of your liking.
Wednesday, April 27, 2011
Friday Shami Paneer
With the Royal Wedding tomorrow, my mind began to wander back almost ten years when hubby and I were in the 'Mother Country'. We spent 18 months teaching some very lovely little British kids and traveled the world while we were about it. We were staying in London when the Queen's mother passed away and saw how the Brits came out in droves, so I can only imagine what a Royal wedding will do to the locals. This lovely paneer recipe was actually picked up in a Sainsbury's(a local London grocery store) weekly recipe ideas book. Hubby and I ate this particular one on many occasions and really enjoyed it. This is quite a mild curry and is so easy to prepare. If you've never tried paneer before it's a great introduction to this particular cheese.
Prep 20 minutes.
Serves 4
Put 1 medium onion, 2 garlic cloves and 15g fresh ginger in a food processor and blend until finely chopped. (Alternatively, you can grate or finely chop) Heat 2 tbsp veg oil or ghee in a frying pan and cook the onion mixture with a generous pinch of saffron threads until golden. Add 1-2 tsp curry powder and cook until fragrant. Cube the paneer into 2.5cm pieces and fry with the onion mixture. Meanwhile use the same food processor to whiz 150ml of single cream, 1-2 skinned tomatoes, and a half teaspoon of salt. Add to the pan with 4 Tbsp of water and 1 Tbsp sultanas (optional). Simmer gently for 5 minutes. Stir in 1 tsp garam masala just before serving. Serve with some basmati rice and garnish with toasted almonds.
This is a very delicate curry that even the kids will enjoy as it's not too hot. Have fun!!
NB: You can find Paneer Cheese in the deli section of the supermarket, it's a Lemnos brand and hangs out with the feta cheese.
Prep 20 minutes.
Serves 4
Put 1 medium onion, 2 garlic cloves and 15g fresh ginger in a food processor and blend until finely chopped. (Alternatively, you can grate or finely chop) Heat 2 tbsp veg oil or ghee in a frying pan and cook the onion mixture with a generous pinch of saffron threads until golden. Add 1-2 tsp curry powder and cook until fragrant. Cube the paneer into 2.5cm pieces and fry with the onion mixture. Meanwhile use the same food processor to whiz 150ml of single cream, 1-2 skinned tomatoes, and a half teaspoon of salt. Add to the pan with 4 Tbsp of water and 1 Tbsp sultanas (optional). Simmer gently for 5 minutes. Stir in 1 tsp garam masala just before serving. Serve with some basmati rice and garnish with toasted almonds.
This is a very delicate curry that even the kids will enjoy as it's not too hot. Have fun!!
NB: You can find Paneer Cheese in the deli section of the supermarket, it's a Lemnos brand and hangs out with the feta cheese.
Saturday, April 2, 2011
Curried Lentil Soup
This is for all my dear vegetarian friends. This recipe is so tasty and so easy to prepare you almost feel a little bit guilty.... Not really! I am on this cleansing diet at the moment and lentils is one legume(?) that is very good for you in many ways. To prepare for this make sure you add some Tikka paste (Sharwoods) to your grocery list and some light coconut cream. This soup keeps for up to a week in the fridge and is great for a quick lunch or dinner. I added some brown rice to add texture and bulk for a more filling dish. Enjoy!!
1 tablespoon canola or vegetable oil
1 brown onion, finely chopped
1/3 cup tiakka masala curry paste
270ml can light coconut cream
400g can diced tomatoes
2 x 400g cans brown lentils, drained, rinsed
3 cups vegetable stock or chicken stock. (I just used 1 massel stock cube and added the water)
1/3 cup flat-leaf parsley leaves, chopped
pappadums, to serve (optional)
1 Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring often, for 3 minutes or until tender. Stir in curry paste. Cook stirring, for 1 to 2 minutes or until aromatic.
2 Stir in coconut cream. Cook for 1 minutes. Add tomatoes, lentils and stock. Stir to combine. Reduce heat to medium. Cover. Bring to a gentle simmer.
3 Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, for 5 minutes or until hot. Season with salt and pepper. Ladle soup into bowls. Stir through parsley.
Enjoy!!
1 tablespoon canola or vegetable oil
1 brown onion, finely chopped
1/3 cup tiakka masala curry paste
270ml can light coconut cream
400g can diced tomatoes
2 x 400g cans brown lentils, drained, rinsed
3 cups vegetable stock or chicken stock. (I just used 1 massel stock cube and added the water)
1/3 cup flat-leaf parsley leaves, chopped
pappadums, to serve (optional)
1 Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring often, for 3 minutes or until tender. Stir in curry paste. Cook stirring, for 1 to 2 minutes or until aromatic.
2 Stir in coconut cream. Cook for 1 minutes. Add tomatoes, lentils and stock. Stir to combine. Reduce heat to medium. Cover. Bring to a gentle simmer.
3 Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, for 5 minutes or until hot. Season with salt and pepper. Ladle soup into bowls. Stir through parsley.
Enjoy!!
Tuesday, March 15, 2011
My Favourite Chocolate Cake
I thought it time to post another recipe. It's been so busy with the kids that I rarely get time to just sit infront of the computer. By the time you get the little cherubs in bed at night all you feel like doing is vegetating(if that is even a word). This cake is great!!!! My wonderful sister gave me the recipe when we were living in Weipa(I needed lots of chocolate cake there) and I have never looked back. The beauty of this little wonder is that you can put all the ingredients in together and wizz away and it's done. There are a couple of little things I do in preparation just to end up with a moist chocolately cake that will melt in your mouth.
Before you start make sure your eggs are at room temperature. This is easily done by placing them in a cup of warm to hot water and leave them until you need them or alternatively leave them out of the fridge well before hand. Also make sure your butter is soft, sift the flour,salt, bi-carb and baking powder together and leave the sour cream out for 10-15 minutes before you make the cake. When making the Vienna Icing, keep the measurements accurate and this will give you a creamy result. I have in the past been a little slack with the measurements and for some reason the icing curdles a little and doesn't look great. Although still very edible.
Well enough ramble, here it is...
Chocolate Cake
2 cups sifted plain flour
3 Tbsp cocoa
1/2 tsp baking powder
1 1/4 tsp bicarb soda
1/2 tsp salt
2 cups caster sugar
80g unsalted butter, softened
3/4 sour cream
2 eggs
1 cup water
Mix all ingredients together for 2 minutes with electric beaters. Scrape down sides of bowl, then beat for a further 2 minutes. Pour batter into a greased and floured large cake tin lined with baking paper. 23-25cm
Bake for 50-60 minutes at 160c. Test with a skewer. Cool in tin 10 minutes before turning out on cake rack to cool. Ice with Vienna Icing when cool.
Icing
8 Tbsp icing sugar, sifted
3 Tbsp softened unsalted butter
3 Tbsp cocoa
2 Tbsp milk
1 tsp vanilla essence
Beat all ingredients together with electric beaters until light and fluffy.
This cake is just great with toasted walnuts and whipped cream to serve.
Enjoy!!!
Before you start make sure your eggs are at room temperature. This is easily done by placing them in a cup of warm to hot water and leave them until you need them or alternatively leave them out of the fridge well before hand. Also make sure your butter is soft, sift the flour,salt, bi-carb and baking powder together and leave the sour cream out for 10-15 minutes before you make the cake. When making the Vienna Icing, keep the measurements accurate and this will give you a creamy result. I have in the past been a little slack with the measurements and for some reason the icing curdles a little and doesn't look great. Although still very edible.
Well enough ramble, here it is...
Chocolate Cake
2 cups sifted plain flour
3 Tbsp cocoa
1/2 tsp baking powder
1 1/4 tsp bicarb soda
1/2 tsp salt
2 cups caster sugar
80g unsalted butter, softened
3/4 sour cream
2 eggs
1 cup water
Mix all ingredients together for 2 minutes with electric beaters. Scrape down sides of bowl, then beat for a further 2 minutes. Pour batter into a greased and floured large cake tin lined with baking paper. 23-25cm
Bake for 50-60 minutes at 160c. Test with a skewer. Cool in tin 10 minutes before turning out on cake rack to cool. Ice with Vienna Icing when cool.
Icing
8 Tbsp icing sugar, sifted
3 Tbsp softened unsalted butter
3 Tbsp cocoa
2 Tbsp milk
1 tsp vanilla essence
Beat all ingredients together with electric beaters until light and fluffy.
This cake is just great with toasted walnuts and whipped cream to serve.
Enjoy!!!
Sunday, March 6, 2011
Fresh Rice Paper Wraps
This recipe is fantastic for kids. My good friend who is a fabulous cook gave me this idea and I have used it ever since. My children love these fresh wraps and you can change the ingredients so easily to suit certain taste buds. You can serve these with a lovely fried rice or just on their own. My kids love helping with the production line of these wraps and they enjoy eating them even more.
Ingredients
1 packet of rice paper wraps (from the asian section of the supermarket)
1 ripe avocado
1 red capsicum
1 cucumber
1 carrot
1 packet of marinated tofu or 1/4 barbequed chicken, skin off.
Cut all your indredients to size (about 10cm long and 1-2cm wide)
The thinner you make your pieces of vegetables the more you can fit in the wrap and get your little darlings to eat!!
Have a bowl of warm to med hot water and dip one sheet of rice paper and leave for a few seconds. Place on a flat surface and place your ingredients across the middle of the wrap. Fold the closest edge to you over the vegetables and meat, bring each side in then wrap firmly. Repeat this process until you have the desired amount.
Of course you can use whatever vegetables you like. I love snow peas and thin slivers of egg as well. You can use a lovely dipping sauce to add extra flavour, our preferred ones being sweet chilli or sweet n sour.
You can also make these ahead of time and keep in an airtight container in the fridge. Have fun and enjoy!!
Ingredients
1 packet of rice paper wraps (from the asian section of the supermarket)
1 ripe avocado
1 red capsicum
1 cucumber
1 carrot
1 packet of marinated tofu or 1/4 barbequed chicken, skin off.
Cut all your indredients to size (about 10cm long and 1-2cm wide)
The thinner you make your pieces of vegetables the more you can fit in the wrap and get your little darlings to eat!!
Have a bowl of warm to med hot water and dip one sheet of rice paper and leave for a few seconds. Place on a flat surface and place your ingredients across the middle of the wrap. Fold the closest edge to you over the vegetables and meat, bring each side in then wrap firmly. Repeat this process until you have the desired amount.
Of course you can use whatever vegetables you like. I love snow peas and thin slivers of egg as well. You can use a lovely dipping sauce to add extra flavour, our preferred ones being sweet chilli or sweet n sour.
You can also make these ahead of time and keep in an airtight container in the fridge. Have fun and enjoy!!
Sunday, February 27, 2011
Raspberry Mousse
This has to be the easiest dessert I have ever made and you may well have all the ingredients in the cupboard already. This recipe is one that I have adapted from the all time kiddies favourite tv show.... wait for it, yes, Play School. This dessert is not only absolutely yummy, it is great for the budget too.
Ingredients.
1 packet of frozen Raspberries 375g
500ml Vanilla Yoghurt
300ml Whipping cream
100g box of mini meringues vanilla or rainbow
125g Slivered Almonds, toasted (optional)
Whip the cream until soft peaks form, then fold into the yoghurt. Break up the meringues using a rolling pin and fold through the yoghurt and cream mixture. Fold the raspberries through the mixture,(you can thaw the raspberries first, but I find they don't take long if you fold them through frozen) and your done.
This dessert looks great served out in some parfait glasses topped with the slivered almonds, but will go down just as easily in bowls.
This could also be considered a raspberry fool, but I think the kids like the mousse idea better.
Enjoy!!
Ingredients.
1 packet of frozen Raspberries 375g
500ml Vanilla Yoghurt
300ml Whipping cream
100g box of mini meringues vanilla or rainbow
125g Slivered Almonds, toasted (optional)
Whip the cream until soft peaks form, then fold into the yoghurt. Break up the meringues using a rolling pin and fold through the yoghurt and cream mixture. Fold the raspberries through the mixture,(you can thaw the raspberries first, but I find they don't take long if you fold them through frozen) and your done.
This dessert looks great served out in some parfait glasses topped with the slivered almonds, but will go down just as easily in bowls.
This could also be considered a raspberry fool, but I think the kids like the mousse idea better.
Enjoy!!
Sunday, February 20, 2011
Sausage Rolls
Wow, it has taken me so long just to get the next recipe posted... It is so hot outside today that sitting infront of the aircon is really the only option, (or shopping, which you can only do for so long with a three year old). Now people, this recipe is one that I have shared with many and have never had a small child or a grown man reject it. These little numbers are so like the 'real thing', that they even trick the most unsuspecting meat eater. They are so great that they only take 15-20 minutes to cook and even less time to prepare. The best way to achieve the texture of a meat sausage roll is to whack most of the ingredients in a food processor, if you can't do this, then cutting everything up very finely will do the job.
Preheat oven to 250c. Line a tray with baking paper and get out of the freezer two frozen store bought puff pastry sheets.
In a bowl add 1 cup of fresh breadcrumbs. (this is about 2 slices of bread, whizzed in the processor)
1/2 cup of rolled oats.
1 1/4 cups of grated cheese (tasty)
In the food processor add:
3 eggs, 1/2 cup walnuts, 2 Tbsp soy sauce, 1/3 cup milk, one small onion. Blend these ingredients until nicely processed and mix them with the ingredients in the bowl.
Cut your two pastry sheets in half and portion the mixture evenly along the pastry sheets. Roll the sheets into long sausages and you should get about 5 small rolls in each sheet. I usually prick each roll twice with a fork before cooking, but it's not necessary. Cook in the pre-heated oven for at least 15 minutes or until golden brown. You can get them out at around 10 - 12 mins if you want to freeze them...
Preheat oven to 250c. Line a tray with baking paper and get out of the freezer two frozen store bought puff pastry sheets.
In a bowl add 1 cup of fresh breadcrumbs. (this is about 2 slices of bread, whizzed in the processor)
1/2 cup of rolled oats.
1 1/4 cups of grated cheese (tasty)
In the food processor add:
3 eggs, 1/2 cup walnuts, 2 Tbsp soy sauce, 1/3 cup milk, one small onion. Blend these ingredients until nicely processed and mix them with the ingredients in the bowl.
Cut your two pastry sheets in half and portion the mixture evenly along the pastry sheets. Roll the sheets into long sausages and you should get about 5 small rolls in each sheet. I usually prick each roll twice with a fork before cooking, but it's not necessary. Cook in the pre-heated oven for at least 15 minutes or until golden brown. You can get them out at around 10 - 12 mins if you want to freeze them...
Sunday, February 13, 2011
The easiest Spag Bol
I love cooking food that not only the adults eat and think it's delicious, but the kids actually eat it too. It's great to be able to help other mum's who find it increasingly overwhelming to keep cooking food for their kids that is interesting, easy, tasty and healthy. I hope this blog will keep others inspired to keep cooking and keep having fun doing it. One thing my three little cherubs love to do is help in the Kitchen. If your anything like me, the alarms bells are ringing and your thinking , get real Karen... But it's amazing how the kids actually eat what they have helped prepare. This is the first recipe to get this blog going and it's vegetarian and really yummy. My kids love it and it is also really versatile... enjoy!
Spagetti Bol
1 Med Onion
1 small red capsicum
1-2 cloves garlic
1 Zuchini
3-4 med mushrooms
1 tin of diced tomatoes
1 tin Sanitarium Nutmeat
1 tin tomato soup
1 tsp dried basil
Start by finely dicing the onion and saute in a pan using 1-2 tbsp olive oil or rice bran oil. Crush the garlic and add the dried basil and fry until golden brown. Dice the capsicum and add to the onion mixture. Finely dice the rest of the vegetables and add to the mix. You can now place the lid on the pan and let it cook for about 10-15 minutes or until soft. Add the can of diced tomatoes. Take off the heat and blend with a bamix or such device until the vegies are smoother but not pureed. The next step is crucial if you want your family to believe it is spag bol... Grate your nutmeat and add to the mix and then the tomato soup. At this stage I check for seasoning and add salt or a splash of tomato sauce. Boil your spagetti, grate some cheese and your done. My kids don't even mind some fresh parsley out of the garden added in, which gives it a lovely fresh taste.
If you have left overs you can add a tin of red kidney beans and then have nachos or some call it haystacks the next night... This is great for the budget too! Have fun!!
Spagetti Bol
1 Med Onion
1 small red capsicum
1-2 cloves garlic
1 Zuchini
3-4 med mushrooms
1 tin of diced tomatoes
1 tin Sanitarium Nutmeat
1 tin tomato soup
1 tsp dried basil
Start by finely dicing the onion and saute in a pan using 1-2 tbsp olive oil or rice bran oil. Crush the garlic and add the dried basil and fry until golden brown. Dice the capsicum and add to the onion mixture. Finely dice the rest of the vegetables and add to the mix. You can now place the lid on the pan and let it cook for about 10-15 minutes or until soft. Add the can of diced tomatoes. Take off the heat and blend with a bamix or such device until the vegies are smoother but not pureed. The next step is crucial if you want your family to believe it is spag bol... Grate your nutmeat and add to the mix and then the tomato soup. At this stage I check for seasoning and add salt or a splash of tomato sauce. Boil your spagetti, grate some cheese and your done. My kids don't even mind some fresh parsley out of the garden added in, which gives it a lovely fresh taste.
If you have left overs you can add a tin of red kidney beans and then have nachos or some call it haystacks the next night... This is great for the budget too! Have fun!!
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