tag:blogger.com,1999:blog-12243383403026320962024-03-13T03:40:39.789-07:00Cooking in my KitchenI like to cook for fun, Play cooking I call it not the mundane of whats for tea, but the fun and interest of creating something delightful that you want to cook again and again slightly changing and experimenting as you go, keeping that special recipe to share with family and friends.
Cooking in my kitchen can be fun and that's what I would like to share with you.Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-1224338340302632096.post-58261356935191124172013-11-14T15:41:00.002-08:002013-11-14T15:41:35.281-08:00Apricot Chicken For Derek.<br />
<br />
I large tin Apicot nectar<br />
Ipac Wollworths homebrand French Onion Soup.<br />
5 small carrots peeled<br />
1/2 bunch celery<br />
2 onions<br />
1 kilo Chicken thighs<br />
4 medium potatoes peeled<br />
salt and pepper<br />
<br />
Large baking dish and a hot oven<br />
<br />
Cut the vegetables up to large finger size,<br />
cut the chicken thighs into about 3 peices per thigh,<br />
mix together in baking tray,<br />
<br />
sprinkle french onion soup mix over everything, and a sprinkle of salt and pepper<br />
pour slowly the Apricot nectar over everything.<br />
<br />
cook in over 1 hour covered and half hour uncovered until juices are nice than thick gravy looking,<br />
enjoy .Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-65593686913904190982013-06-15T19:15:00.001-07:002013-06-15T20:45:08.158-07:00Sweet Red Capsicum and Tomato RelishIngredients<div>2 kilos ripe Red Capsicums , </div><div>2 kilos ripe red Tomatoes,</div><div>1/2 kilo chopped onions - I used the frozen ones and give then a further chop in the blender</div><div>2 cups brown vinegar </div><div>1 cup white sugar</div><div>1 cup brown sugar</div><div>2 teaspoons salt</div><div>Sprinkle of pepper and a sprinkle of chilli flakes</div><div>1 tablespoon dry mustard</div><div>1 heaped tablespoon plain flour </div><div>5 clean large jars with lids</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAlHPzkE_pAab_-0pXSEWjCNSk1uCM6EV_mckNVO5PvYkAe9joshGu5TrPXaI2vSESaE1-iqFVFftuaDQ_EVtgc_kP8aC-bS3PX-GgRMhyphenhyphenwTyuFVOaa_bokIme3jsdEsB_mbHyyMDeVW3/s640/blogger-image-191118556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAlHPzkE_pAab_-0pXSEWjCNSk1uCM6EV_mckNVO5PvYkAe9joshGu5TrPXaI2vSESaE1-iqFVFftuaDQ_EVtgc_kP8aC-bS3PX-GgRMhyphenhyphenwTyuFVOaa_bokIme3jsdEsB_mbHyyMDeVW3/s640/blogger-image-191118556.jpg"></a></div><br></div><div><br></div><div>I've been making relish for years now just the basic one but I wanted something a little bit special something with a bit of tang and taste, so I created this recipe.</div><div><br></div><div>This is a recipe you make slowly when you have some free time on your hands and not in a rush.</div><div><br></div><div><br></div><div>1). Chop the tomatoes , capsicum and onions up finely and put in a big pot add the salt and mix well, then put the lid on and leave for two hours to marinate.</div><div><br></div><div>2) after the two hours - in a medium saucepan bring the vinegar and 2cups of sugars to a gentle boil for 5 minutes.</div><div><br></div><div>3) mix into the tomato mixture and slowly bring all this to the boil stirring often so the mixture doesn't burn. </div><div> </div><div>4) boil on high for 5 minutes stirring then turn down heat to a simmer and slowly cook for 3/4 hour stirring often so doesn't stick to base of pan.</div><div><br></div><div>5) by now your mixture should be a nice dark red relish colour and almost ready to put in clean hard you have ready. If your mixture looks very watery I sometimes strain 1 or 2cups of liquid off, I think it depends on what kind of tomatoes you use also.</div><div><br></div><div>6) add the flour and mustard together by making a smooth paste with cold water at first then a bit of the tomato juice mixture and stir into your relish,this will help to thicken it nicely</div><div> turn up heat and cook on high for 5 minutes stirring constantly , take off heat let cool slightly and spoon into nice clean jars, seal and put in cupboard , when a jar is open keep it in the fridge it lasts for ages.</div><div><br></div><div>Enjoy :) <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXuHCYfx2moOsUrtfsJYdb9YM0oDIE2r5rpm0EdmeHnRnYle5vZ2SkzK0z3g_-FkVhKIj18cbgud0yY4APtjYJLTc4_P633PLFi9pD_G86I1vxFVJnDJMfhyphenhyphenDV4HovfmDPHhQ169NM8wH/s640/blogger-image--1515965793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXuHCYfx2moOsUrtfsJYdb9YM0oDIE2r5rpm0EdmeHnRnYle5vZ2SkzK0z3g_-FkVhKIj18cbgud0yY4APtjYJLTc4_P633PLFi9pD_G86I1vxFVJnDJMfhyphenhyphenDV4HovfmDPHhQ169NM8wH/s640/blogger-image--1515965793.jpg"></a></div></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-35892872576485023392013-03-08T03:01:00.003-08:002013-03-08T03:01:45.390-08:00Donna Hay style Bacon and Egg Pies<i>Nothing yummier than a nice warm Bacon and Egg pie from Breakfast on the weekend and then again cold later in the same day or day after,</i><br />
<i><br /></i>
<i>My friend Jen and I made Donna Hay Bacon and Egg Pies a while back they were delish as expected , so since then I have done a little research and come up with my own version that works a treat to suit me well. </i><br />
<i><br /></i>
<i>You will need.</i><br />
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIw_0MA-EUzwL0KEdGCz5ydQ3hAktfS8UyyqbCGBpksE5s8UTAHtBv_I3j7cHH1XK8ciwqCj0lgsH2FjbxEr9L4HqDqlPs5zz2fadI4URofC4pbvecPXMbmnLX0g51HlJi8glMl72yWGI/s1600/c10412c87bff11e28efa22000a1fbd9c_7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIw_0MA-EUzwL0KEdGCz5ydQ3hAktfS8UyyqbCGBpksE5s8UTAHtBv_I3j7cHH1XK8ciwqCj0lgsH2FjbxEr9L4HqDqlPs5zz2fadI4URofC4pbvecPXMbmnLX0g51HlJi8glMl72yWGI/s200/c10412c87bff11e28efa22000a1fbd9c_7.jpg" width="200" /></a>A nice warm over 160 to 180</i><br />
<i>1 12 pan muffin tray</i><br />
<br />
<i>About 4 sheets puff pastry ( I use the reduced fat ones )</i><br />
<i>500g Middle bacon</i><br />
<i>6 big or 8 small eggs</i><br />
<i>1 small container cottage cheese (I use chive and onion)</i><br />
<i>1/2 small container philly cheese</i><br />
<i>small handfull your favorite grated cheese</i><br />
<i>small pinch or salt and large pinch of pepper</i><br />
<i>cooking spray</i><br />
<i><br /></i>
<i>Preheat the over, spray the muffin tray, </i><br />
<i>Mix together the eggs, salt & pepper, all three cheese's </i><br />
<i>I use my mixing bowl on medium to blend everything well</i><br />
<i>Dice the bacon up into small 1cm strips and add to egg mix.</i><br />
<i>Using either a scone cutter or a glass about the same size as the muffin lid</i><br />
<i>Cut out 24 round pastry bases</i><br />
<i>using the first 12 place in muffin trays and add a large tablespoon scoop of egg bacon mix</i><br />
<i>Put in over when all filled and cook until golden brown checking regularly as to not burn. </i><br />
<i><br /></i>
<br />
<br />
<br />
<i><br /></i>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-67848222225701611482013-01-09T01:59:00.000-08:002013-01-09T01:59:08.823-08:00Mandy's Apple Cake <!--[if gte mso 9]><xml>
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<br />
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<u><span style="font-size: 18.0pt;">Mandy's Apple Cake </span></u></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 16.0pt;">Many was a lady I worked with in Tasmania, she made me a yummy Apple cake and then ever so kindly gave me this recipe as I liked it so much,</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 16.0pt;"> I made this last night and it is very yummy, I had a bowl of Cherry's left over from Christmas that needed to be used , so I cored them and cut up cooked with a splash of lemonade and when simmered down to sticky cherry's mixed in with my tin of Apples </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqUI7s48UeC4Dqlp_xKR-dCkuiJJzU-B_tisB2D7cOolN-OAxLyb8QMwvFJmF3g5-0K49yOJ9Bxn_9Wp-eOLcEehgJSxk2Yf_HblzUMi55XPRjddv0iY7hLTy9nld0RXF6ekaADSwG4Gq/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqUI7s48UeC4Dqlp_xKR-dCkuiJJzU-B_tisB2D7cOolN-OAxLyb8QMwvFJmF3g5-0K49yOJ9Bxn_9Wp-eOLcEehgJSxk2Yf_HblzUMi55XPRjddv0iY7hLTy9nld0RXF6ekaADSwG4Gq/s320/photo.jpg" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-size: 15.0pt; line-height: 150%;"><span style="mso-tab-count: 1;"> </span>Base &
Crumble<span style="mso-tab-count: 3;"> </span></span></b></div>
<ul>
<li><span style="font-family: "Wingdings 2"; mso-bidi-font-family: "Wingdings 2"; mso-fareast-font-family: "Wingdings 2";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>125g
melted butter<span style="mso-tab-count: 4;"> </span></li>
<li><span style="font-family: "Wingdings 2"; mso-bidi-font-family: "Wingdings 2"; mso-fareast-font-family: "Wingdings 2";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>½
cup sugar</li>
<li><span style="font-family: "Wingdings 2"; mso-bidi-font-family: "Wingdings 2"; mso-fareast-font-family: "Wingdings 2";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>1
teaspoon Vanilla </li>
<li><span style="font-family: "Wingdings 2"; mso-bidi-font-family: "Wingdings 2"; mso-fareast-font-family: "Wingdings 2";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>1 ½
cups S.R Flour</li>
<li><span style="font-family: "Wingdings 2"; mso-bidi-font-family: "Wingdings 2"; mso-fareast-font-family: "Wingdings 2";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>1
beaten egg</li>
</ul>
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<span style="mso-tab-count: 1;"> </span><b><span style="font-size: 15.0pt; line-height: 150%;">Fruit Filling</span></b></div>
<ul>
<li><span style="font-size: 13.0pt; line-height: 150%;">1 tin Pie apples or 6 just stewed
apples in quarters</span></li>
<li><span style="font-size: 13.0pt; line-height: 150%;">Optional - a sprinkling or fresh
raspberries or blackberries on top of the apples.</span></li>
<li><span style="font-size: 13.0pt; line-height: 150%;">Or Cherrys :) </span></li>
</ul>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="mso-tab-count: 1;"> </span><b><span style="font-size: 14.0pt; line-height: 150%;">Method</span></b></div>
<ul>
<li><span style="font-family: "Wingdings 2"; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: "Wingdings 2"; mso-fareast-font-family: "Wingdings 2";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-size: 13.0pt; line-height: 150%;">Press ¾ into a round tin</span></li>
<li><span style="font-size: 13.0pt; line-height: 150%;">Add the fruit</span></li>
<li><span style="font-size: 13.0pt; line-height: 150%;">Mix ½ cup S.R Flour with remaining
mixture and crumble on top</span></li>
<li><span style="font-size: 13.0pt; line-height: 150%;">Bake in a Moderate oven 35 – 40
minutes</span></li>
<li><span style="font-family: "Wingdings 2"; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: "Wingdings 2"; mso-fareast-font-family: "Wingdings 2";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 13.0pt; line-height: 150%;">Best made the day before and left
covered when cool in the fridge, makes it nice and moist.</span></li>
<li><span style="font-size: 13.0pt; line-height: 150%;">Serve with cream or custard</span></li>
</ul>
Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-91299503947896021012012-12-23T18:32:00.002-08:002012-12-25T02:23:13.493-08:00White Christmas TrufflesIt's that Time of year again, where all Truffles must be hidden or they will be eaten before Christmas day even gets here :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGO5_URelbBxU8PU-i1CjyBZ-eRI_YmBWCn46KMyEOCHBa9TlMiiYfzNHk9kZrfTQHq8sB0QEkYMDmf7FlsYONfABE0tFNLEuaFFft4hk4_LIini8IsF1C96EQREIuZ1GSfA-iMvKsYsc/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGO5_URelbBxU8PU-i1CjyBZ-eRI_YmBWCn46KMyEOCHBa9TlMiiYfzNHk9kZrfTQHq8sB0QEkYMDmf7FlsYONfABE0tFNLEuaFFft4hk4_LIini8IsF1C96EQREIuZ1GSfA-iMvKsYsc/s320/043.JPG" width="320" /></a></div><div style="text-align: center;"><br />
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mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-fareast-language:EN-US;}</style><![endif]--></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 24.0pt; line-height: 115%;">White Christmas Slice and Truffles</span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt; line-height: 115%;">You need:</span></b></div><div class="MsoNormal"><span style="font-size: 16.0pt; line-height: 115%;"> 2 cups ricebubbles. <span style="mso-tab-count: 4;"> </span></span></div><div class="MsoNormal"><span style="font-size: 16.0pt; line-height: 115%;"><span style="mso-tab-count: 4;"> </span>2/3cup coconut. </span></div><div class="MsoNormal"><span style="font-size: 16.0pt; line-height: 115%;">1 1/2 cupskim milk powder<span style="mso-tab-count: 2;">. </span><span style="mso-spacerun: yes;"></span> </span></div><div class="MsoNormal"><span style="font-size: 16.0pt; line-height: 115%;">200g white chocolate, melted.</span></div><div class="MsoNormal"><span style="font-size: 16.0pt; line-height: 115%;">200g glacecherries, chopped. <span style="mso-tab-count: 1;"><br />
</span></span></div><div class="MsoNormal"><span style="font-size: 16.0pt; line-height: 115%;">2 cup mixed fruit</span></div><div class="MsoNormal"><span style="font-size: 16.0pt; line-height: 115%;">400g tubdiet vanilla yoghurt </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt; line-height: 115%;">Method:</span></b></div><div class="MsoNormal"><span style="font-size: 18.0pt; line-height: 115%;">Line a 20 x30cm tin with foil.</span></div><div class="MsoNormal"><span style="font-size: 18.0pt; line-height: 115%;">Combine ricebubbles, coconut, milk powder, dried fruit and cherries, mix well.</span></div><div class="MsoNormal"><span style="font-size: 18.0pt; line-height: 115%;">Stir inmelted chocolate and yoghurt, mixing well.</span></div><div class="MsoNormal"><span style="font-size: 18.0pt; line-height: 115%;">Press intotin and freeze until set. ** Cut into fingers and store in an air rightcontainer in the fridge.</span></div><div class="MsoNormal"><span style="font-size: 18.0pt; line-height: 115%;">** if youare making Truffles like I do<span style="mso-spacerun: yes;"> </span>take outof freezer after ¾ hour roll into teaspoon size balls and place in air tightcontainer when finished I return to freezer for 2 hours. </span></div><div class="MsoNormal"><span style="font-size: 18.0pt; line-height: 115%;">This is agreat recipe for kids to make as its fun and a bit messy.</span></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-65469591803049451542012-12-18T19:40:00.002-08:002012-12-18T19:40:45.670-08:00Apricot an Orange Truffles <div style="text-align: center;">
YUMMM </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLdAAuA-CfWbtU1mfahxzjlw-SmtMMjbJ0umtFabPDcHspOqcsSKuPDQ5uF9p45D-Ux7GpPhM6pryEeJdnCR9YqkCSMR3H2C6n1YVJ2dDh86RuCPCiI1KSr9DUQjXneHQBvyQfcoSNfv9/s1600/8db62076498911e2ad1922000a1cbd31_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLdAAuA-CfWbtU1mfahxzjlw-SmtMMjbJ0umtFabPDcHspOqcsSKuPDQ5uF9p45D-Ux7GpPhM6pryEeJdnCR9YqkCSMR3H2C6n1YVJ2dDh86RuCPCiI1KSr9DUQjXneHQBvyQfcoSNfv9/s320/8db62076498911e2ad1922000a1cbd31_7.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
1/2 cup Coconut</div>
<div style="text-align: center;">
10 Apricot halves well chopped up</div>
<div style="text-align: center;">
1 tin light condensed Milk</div>
<div style="text-align: center;">
1 packet white Tim Tams (Crushed) </div>
<div style="text-align: center;">
1 packet Orange cream biscuits (Crushed)</div>
<div style="text-align: center;">
Coconut to roll finished truffles in.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix in a large bowl, set in fridge for about 3/4 hour , roll into large teaspoon balls, roll in coconut to set , leave in fridge until Christmas day if you can !</div>
<br />Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-54478917221942833352012-12-15T15:14:00.000-08:002012-12-15T15:14:16.089-08:00Thai Fish Cakes <!--[if gte mso 9]><xml>
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<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18.0pt; line-height: 115%;">Thai Fish Cakes </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: orange;"><span style="font-size: small;"><span style="line-height: 115%;">Mild</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">1 tsp.
Canola spread,</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">1 tsp.
crushed garlic</span></div>
<span style="font-size: 14.0pt; line-height: 115%;">1 tsp.
minced ginger</span> <br />
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">½ tsp.
chilli (more if you like hot) </span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuNCV0uFFUCNbjYC6WGNKnyKj6VuQM6fHpbfpFJNYxzdbdLzuEDjZqpqFL90kun1s79JwgukIdFpCaKeL1ymg55bJVF0xy_QNTYCGoKaesZ-XQxjdSGU8lRU8ppKPc2_o63QnPrVG0oYU/s1600/006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuNCV0uFFUCNbjYC6WGNKnyKj6VuQM6fHpbfpFJNYxzdbdLzuEDjZqpqFL90kun1s79JwgukIdFpCaKeL1ymg55bJVF0xy_QNTYCGoKaesZ-XQxjdSGU8lRU8ppKPc2_o63QnPrVG0oYU/s320/006.JPG" width="320" /></a><span style="font-size: 14.0pt; line-height: 115%;">I cooked
potato cold, diced extra small </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">1/3 diced
capsicum</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">1 egg</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">50g grated
cheese</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">450g firm white
fish (mince the fish) </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">I used Nile
Perch from Woolworths as it’s only about $6.50 for a nice big piece of fish,
but I am sure even tinned salmon or tuna would work for this recipe well too.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">These are
really easy to make I made them in the morning and put in the fridge till lunch
time to make sure the flavours had blended well, They are also great cold with
salad as I had them the next day for tea.</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">So it’s just
like making hamburgers make sure everything is cut up small, I used a processor
for the fish and then mixed all the ingredients in by hand, it’s a bit gooey
but fun too.</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3TdqVZUUNVuhunSA2MYbkA9qW_1qB98pZ35KdFSnREB2WUD9KP2PLzPGetM_VzqlAFU80P6QESKjJ9A5yuY83AWcin2cOSVSWSELnn2fCp8LuJus0imjiudLlKVN9a59dsjnNaChpJa7/s1600/008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3TdqVZUUNVuhunSA2MYbkA9qW_1qB98pZ35KdFSnREB2WUD9KP2PLzPGetM_VzqlAFU80P6QESKjJ9A5yuY83AWcin2cOSVSWSELnn2fCp8LuJus0imjiudLlKVN9a59dsjnNaChpJa7/s320/008.JPG" width="320" /></a><span style="font-size: 14.0pt; line-height: 115%;"> </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">I used an
ice cream scoop to make the cake size balls flattened in my hand and then put
on a plate in the fridge when ready, if you keep your hands nice and cold wash
under the tap between each fish cake your hands don’t stick much </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 115%;">Spray your
frypan with cooking oil and cook on a medium to hot heat turn when nice and
brown , eat hot or cold yummo.</span></div>
Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com2tag:blogger.com,1999:blog-1224338340302632096.post-64659381388307861072012-08-18T20:08:00.000-07:002012-08-18T20:08:10.064-07:00Lemon Coconut Cakeor from my friend Estelle's Blog whom gave me the recipe where it's called<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Easy "lime/lemon/peach/coconut/anything
really" cake </span></b></div>
<div class="MsoNormal" style="color: cyan; line-height: normal;">
<span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">http://pookishome.blogspot.com.au/2011/06/easy-limelemonpeachcoconutanything_15.html</span></div>
<div class="MsoNormal" style="color: cyan; line-height: normal;">
<br /></div>
<div class="MsoNormal" style="color: cyan; line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> I made the Lemon Coconut version and it is yummo </span><b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Easy "lime/lemon/peach/coconut/anything
really" cake </span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbwwCVpeYbiJyTYrQaJV-LiffiSjPkTKyl5gi18LOl2hrf8-gxg82bn2W4g-rFGtFACoLTFg8W8E0ro8QDakgjTbB_kQGsXLBxkF2Y5P1ol-_gcENy-QDiWosscYL1hEwT7JlrGEqQ9Gk/s1600/IMG_4836.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbwwCVpeYbiJyTYrQaJV-LiffiSjPkTKyl5gi18LOl2hrf8-gxg82bn2W4g-rFGtFACoLTFg8W8E0ro8QDakgjTbB_kQGsXLBxkF2Y5P1ol-_gcENy-QDiWosscYL1hEwT7JlrGEqQ9Gk/s320/IMG_4836.JPG" width="320" /></a><span style="color: blue; font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />
<b><br />Ingredients </b>
<br />
1 cup SR
flour<br />
half cup
caster sugar<br />
half cup
of plain vanilla yoghurt<br />
2 eggs<br />
splash of
vanilla<br />
1 TBS
melted butter<br />
&
here's the fun part, add which ever you like, here are some ideas:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: blue; font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />
juice and
rind of 1 lemon
or 1 lime or 1 orange or half cup
of chopped tinned peaches<br />
or<br />
half a
cup of choc chips<br />
or<br />
half a
cup of coconut.<br />
<br />
<b>Method</b><br />
*now melt
the butter and set aside.<br />
*mix
flour, sugar, eggs, yoghurt and vanilla together either by hand or with a
mixer.<br />
*stir in
the melted butter.<br />
*add your
flavour of choice and fold gently.<br />
*cook on
150c in a loaf tin for around 40 mins or until golden brown.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1lmtbAAv7ISLjV9tbjPq12e2TLGg4rEMiym1-5bMBEeTFhI-m79xTtuA8PxVrJPkwCAn9899ffGuXFWJ27Pm_-8DcO7rSo6USmXHS49c1y3uV2AnI13Dk8cun_gY4lEVy6LdrU7Wi2c/s1600/cake.jpg"><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-no-proof: yes; text-decoration: none; text-underline: none;"><span style="mso-ignore: vglayout;"><br /></span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<br /></div>
Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-33170034197472018272012-08-10T01:32:00.000-07:002012-08-10T01:32:01.968-07:00Raspberry & White Chocolate MuffinsThis is a Donna Hay recipe found online and in my recipe book :)<br />
she added lemon zest I didn't , Thanks Donna for such a great recipe<br />
http://www.donnahay.com.au/recipes/raspberry-and-white-chocolate-muffins <br />
<br />
<span class="brdcrms" id="crumbstemplate"></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCqqUAgcbesMAlMDRj8x2L7rBfKXrNvGVFkS8d0JR3NUdZRgr8TbUQBGY7-nz8haRgHfuOc_EIw5szSqYhkdLFoimG4dquSRgrhey1zBpIelYgTETx1CK4ZWA2xBQ09TeN_DcYnzBl6Fs/s1600/home+and+around+066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCqqUAgcbesMAlMDRj8x2L7rBfKXrNvGVFkS8d0JR3NUdZRgr8TbUQBGY7-nz8haRgHfuOc_EIw5szSqYhkdLFoimG4dquSRgrhey1zBpIelYgTETx1CK4ZWA2xBQ09TeN_DcYnzBl6Fs/s320/home+and+around+066.JPG" width="320" /></a></div>
<br />
<span class="brdcrms" id="crumbstemplate"></span>
<br />
<div class="f1" id="Print_Proddesc" style="margin-top: -9px;">
<ul>
<li><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>2 cups (300g) plain (all-purpose) flour</li>
<li><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>2 teaspoons baking powder</li>
<li><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>¾ cup (165g) caster (superfine) sugar</li>
<li><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>1 cup (240g) sour cream</li>
<li><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>2 eggs</li>
<li><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>⅓ cup (80ml) vegetable oil</li>
<li><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>1½ cups (225g) frozen raspberries</li>
<li><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>1 cup (175g) chopped white chocolate</li>
</ul>
<span class="rec">Preheat oven to 180ºC (355ºF).</span><br />
<span class="rec">Get your muffin tray ready I used a 12 tray with muffin cases</span><br />
<br />
<span class="rec"> Sift the flour and baking powder into a
bowl. Add the sugar and stir to combine.</span><br />
<span class="rec"> In a separate bowl, combine the
sour cream, eggs, and oil and whisk together. </span><br />
<span class="rec">Stir through
the flour mixture until just combined</span><br />
<span class="rec">Carefully fold in the raspberries
and chocolate and spoon into the lined muffin try</span><br />
<br />
<span class="rec"> Bake for 40 minutes or
until cooked when tested with a skewer. Makes 6 extra large or 12 normal size</span> ( i find they dont over rise so if you want big full muffins only make 6<br />
<br />
Just a little extra in my book it says can change to Banana and Cinnamon Muffins too,<br />
add 1 teaspoon ground cinnamon at the flour stage and replace the Raspberry's with 1 cup chopped Banana omit the white chocolate bits ,I will try this next week I think and let you know.</div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-66176348249701376942012-07-16T23:40:00.002-07:002012-07-16T23:43:54.480-07:00EASY TOMATO RELISH<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwx2bDt2eKOKZVBBJPoK_vi4GusIIpMUcOvhm8QcY-BLlJrKQO-7FCEwG9rgS9Jz5lHsl2RMCBLAtbk3Pr7Aof2nPMwGUZieVMJVL5IRyinc6q2w0jYEB222HtapOJk8bOYcO-P9B2ATc/s1600/Tomato+Relish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwx2bDt2eKOKZVBBJPoK_vi4GusIIpMUcOvhm8QcY-BLlJrKQO-7FCEwG9rgS9Jz5lHsl2RMCBLAtbk3Pr7Aof2nPMwGUZieVMJVL5IRyinc6q2w0jYEB222HtapOJk8bOYcO-P9B2ATc/s320/Tomato+Relish.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><i></i></span></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>EASY TOMATO RELISH
</i></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i><u>Ingredients </u></i></span>
</div>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>1.5 kg tomatoes
</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>500 g onion (buy the frozen
chopped so much easier)
</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>2 teaspoons salt</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>2 ½ cups brown vinegar</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>2 cups sugar</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>1 tablespoon mustard
</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>1 tablespoon plain flour</i></span></div>
</li>
</ul>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i><u>Method</u></i></span></div>
<ol>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>Prepare tomatoes, cut onions, Mix
in large bowl or saucepan and sprinkle with salt. (may be left
overnight)
</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>Place 2 cups vinegar in pan, add
sugar and bring to the boil and cook 5 minutes.</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>Add tomatoes and onion, bring to
the boil again cook for 20 minutes, stir frequently.</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>Blend mustard and flour with
remaining vinegar, Add to tomato mixture, stir until boiling and
cook another 5 minutes.</i></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;"><i>Bottle while still warm, seal and
label.</i></span></div>
</li>
</ol>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-90716840294745115792012-05-24T23:39:00.000-07:002012-05-27T17:08:13.788-07:00PEAR & RASPBERRY BREAD<br />
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="color: #b80047;">PEAR
& RASPBERRY BREAD</span></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #b80047;"><b>INGREDIENTS
</b></span>
</div>
<ul>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">2
Tb Raspberry's ( Fresh, Frozen or Tinned ) </span>
</div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">1
½ cups SR Flour</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">½
tsp Bicarb Soda</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">1
Egg</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">4
reasonably sized Pears, peeled cored and diced or 1 tin 825g Pears
chopped up well. </span>
</div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">(
you don’t want big lumps of pear) </span>
</div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">1/3
cup Raw Sugar</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">½
cup canola oil or 1225g butter soft</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Cinnamon
Sugar to dust. </span>
</div>
</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcCxH0z_1uZbLraKHffnBwk3iPZYZFnxZCW2AJB0hZGUYWUf6I3mlinqHJGdXA8J3YxxMiz3zP-xkXn-UlbnVTlj1flXd_AAWQ-2IztrjZBRa-F3kXbtRK5eBVtu4EoVIFOhWZURzBd_T/s1600/IMG_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcCxH0z_1uZbLraKHffnBwk3iPZYZFnxZCW2AJB0hZGUYWUf6I3mlinqHJGdXA8J3YxxMiz3zP-xkXn-UlbnVTlj1flXd_AAWQ-2IztrjZBRa-F3kXbtRK5eBVtu4EoVIFOhWZURzBd_T/s320/IMG_0001.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwghQZdEdE6Z-uemXYx3W-SXvHpEkiRexcvIWa_J3U2YAOORLh-zyGOreOLP1Lsq6QMBjdZ1_Yda1Ad6TtTftOe5R2RIx2l9B8VLD79tkRK-0eKBJ2LPqRpuQu0zphsqbZNU_2JblA1Trm/s1600/IMG_4254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwghQZdEdE6Z-uemXYx3W-SXvHpEkiRexcvIWa_J3U2YAOORLh-zyGOreOLP1Lsq6QMBjdZ1_Yda1Ad6TtTftOe5R2RIx2l9B8VLD79tkRK-0eKBJ2LPqRpuQu0zphsqbZNU_2JblA1Trm/s200/IMG_4254.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTky17nzShWp2aazN9FmVYpaYx6-v7bs2PwGoEBzvyzkhbJCTtJTvGhvZHbXQ-kM9JxPt5IrWXCmgRmbqMxKFEtdSoC1a5tQmudGdnK446dtu6KkrmvHnelFPMWcbDzg7S21XPpOnu6KtB/s1600/IMG_4253.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTky17nzShWp2aazN9FmVYpaYx6-v7bs2PwGoEBzvyzkhbJCTtJTvGhvZHbXQ-kM9JxPt5IrWXCmgRmbqMxKFEtdSoC1a5tQmudGdnK446dtu6KkrmvHnelFPMWcbDzg7S21XPpOnu6KtB/s200/IMG_4253.JPG" width="200" /></a><br />
<div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #b80047;"><b>METHOD</b></span></div>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
<ul>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Preheat
over to 180 degrees.</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Make
sure you have lined your loaf pan with baking paper. </span>
</div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Process
the raspberry's to make them like a lumpy puree. </span>
</div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Mix
together the butter, sugar, egg then add the Pears and give a good
whisk to mix well.</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Slowly
stir flour and Bicarb in till mixed completely trying not to over
mix.</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Gently
add the mixture into the loaf pan form a even top by spreading last
of mixture with a fork.</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Sprinkle
a nice dusting of cinnamon Sugar on top. </span>
</div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Bake
for 1 hour or until skewer comes out clean.</span></div>
</li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Cool
on rack and slice when cooled </span>
</div>
<div align="CENTER" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Enjoy
:) </span></div>
<div align="CENTER" style="font-weight: normal; margin-bottom: 0cm;">
<br /></div>
<div align="CENTER" style="font-weight: normal; margin-bottom: 0cm;">
<span style="color: #b80047;">Now it's out of the oven and almost cold I had a slice of the end, Hmm a couple things didn't work well, the seal on the oven I used isn't quite good and I think that stopped it rising as much as it should, also I used the flour that was here and I should have used a good quality one like I do when making normal bread, so I suggest if you make this use the best flour you can , now in the making stage I will next time blend the pear in completely as I don't like it how it looks in the slice, does taste nice though, so if you make this please come and let me know what your think or what you would change :)</span><br />
<br />
<span style="color: #b80047;">Edit --- 3 days after making this Bread and all I can say is Yum, it improves with age so if you can make it and leave it in your fridge overnight its heaps nicer and is defiantly going to be a new favourite in my kitchen, I'm going to see what it turns out like as Muffins next :) </span>
</div>
</li>
</ul>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-73570603419276685302012-04-23T01:22:00.000-07:002012-05-26T21:30:49.505-07:00Quick Easy Yummy Pizza's<span style="font-size: large;"><i>I love a good slice of Pizza, but it's hard to get them just right unless of course you make your own.</i></span><br />
<span style="font-size: large;"><i>I want that yummy pizza taste but to also know it's semi healthy and has just the right ingredients on it to suit my taste buds,</i></span><br />
<span style="font-size: large;"><i> So I make these quick Pizza's in no time at all and always taste great,</i></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FnbxRdRFsn390RDMlyKu4gZhxdmhabPOf1MEn5nUGC1dBFZ-veI9bKozG_qkyqzULCyG-2kGlYh6Kw6rMETLYHmDkcwfkHwdTBeSUn0ut_2KKjNaoVZsP-bQGAStNfrpn9_LxzHEVWDb/s1600/IMG_4048%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FnbxRdRFsn390RDMlyKu4gZhxdmhabPOf1MEn5nUGC1dBFZ-veI9bKozG_qkyqzULCyG-2kGlYh6Kw6rMETLYHmDkcwfkHwdTBeSUn0ut_2KKjNaoVZsP-bQGAStNfrpn9_LxzHEVWDb/s320/IMG_4048%5B1%5D.JPG" width="320" /></a></i></span></div>
<span style="font-size: large;"><i><br /></i></span><br />
<span style="font-size: large;"><i>I use Pitta breads as my base, nice and healthy and crispy too as I don't like this crust Pizza</i></span><br />
<span style="font-size: large;"><i>depending on what my topping is , I use either BBQ Sauce mixed with a little Leggo's Pizza sauce or just use the Leggo's on it's own, very tasty not to expensive once you have some in the pantry.</i></span><br />
<span style="font-size: large;"><i><br /></i></span><br />
<span style="font-size: large;"><i>Then the fun starts what to put on top, I don't do spicy food so mine are plain simple but still yum, </i></span><br />
<span style="font-size: large;"><i>A little thin sliced onion,</i></span><br />
<span style="font-size: large;"><i>Capsicum in red or yellow</i></span><br />
<span style="font-size: large;"><i>Chicken thinly sliced or diced,</i></span><br />
<span style="font-size: large;"><i>Mushroom sliced thinly and covered all over the Pizza if you like (I do ) and then add your favourite cheese,</i></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubq0Bx_w0mitVmg7LLH-w-ndptHh0hDr8-HfZwTi5jNfrFh2s0yWX1N0eYYKJKNbRA2HoT4qpeq-lereldRlx8SyEDqM2MU1EedNR88kcOxFvUd1H37YgVLgzjZX4ZTgpOeOluX1wX0XB/s1600/268.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubq0Bx_w0mitVmg7LLH-w-ndptHh0hDr8-HfZwTi5jNfrFh2s0yWX1N0eYYKJKNbRA2HoT4qpeq-lereldRlx8SyEDqM2MU1EedNR88kcOxFvUd1H37YgVLgzjZX4ZTgpOeOluX1wX0XB/s320/268.jpg" width="320" /></a><span style="font-size: large;"><i><br /></i></span><br />
<span style="font-size: large;"><i>also if I don't have chicken I use ham from the deli or bacon diced. </i></span><br />
<span style="font-size: large;"><i><br /></i></span><br />
<span style="font-size: large;"><i><br /></i></span><br />
<span style="font-size: large;"><i><br /></i></span>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-57530861386437873492011-12-23T16:47:00.000-08:002011-12-23T16:47:00.273-08:00Truffles - Choc Mint Fudge<div style="font-family: Georgia,"Times New Roman",serif;"><i>I'm not doing Christmas cooking this year but I did make no cook Truffles with a twist on last years and I think these are my best yet ! </i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-CGCR4ywDs54/TvUgsqQwvxI/AAAAAAAAAqs/tBlpaDgm2FA/s1600/IMG_1727.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="http://2.bp.blogspot.com/-CGCR4ywDs54/TvUgsqQwvxI/AAAAAAAAAqs/tBlpaDgm2FA/s320/IMG_1727.JPG" width="320" /></a><i>For something a bit different I used, </i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i> <br />
<span style="font-size: small;"><b>1 Packet Chocolate Ripple Biscuits,</b></span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><b>1 Block Cadbury Mint Bubbly Chocolate,</b></span></i></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><b>1 tin Light Condensed Milk, </b></span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><b>1/2 cup Moist Coconut flakes,</b></span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"><b>1 large tablespoon Cocoa, </b></span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Directions almost the same as last years</b></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Crush the biscuits in a food processor until it is fine .</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Combine in a large bowl, the crush biscuits, 1/2 cup of coconuts and1 tablespoon of cocoa,add chopped up chocolate</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Mix the ingredients well.</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Then slowly stir in the can of sweetened condensed milk into the mixture. </i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>When mixed well put in fridge for 30 minutes, then get a teaspoon and roll balls to put in coconut to coat. </i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Place the 1/4 cups of coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Roll the ball into the coconut. I like to then roll again just a tiny bit to set the coconut on properly. </i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Store in refrigerator until your ready to eat.</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i> </i></div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-ci0FkrFWECI/TvUgyi3ZWqI/AAAAAAAAAq0/EPexD2cLc3s/s1600/IMG_1731.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="http://4.bp.blogspot.com/-ci0FkrFWECI/TvUgyi3ZWqI/AAAAAAAAAq0/EPexD2cLc3s/s320/IMG_1731.JPG" width="320" /></a><i><span style="font-size: large;"><span style="font-size: small;">It worked a treat, very moist mixture to roll up into truffles and of course a little extra cocnut to roll the balls in, No drying out at all and tastes like a fudgie ball of yumminess, </span><b> </b></span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> <i><br />
</i></div><div style="font-family: Georgia,"Times New Roman",serif;"> <i><br />
</i></div><div style="font-family: Georgia,"Times New Roman",serif;"> <i><br />
</i></div><div style="font-family: Georgia,"Times New Roman",serif;"> <i><br />
</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><br />
</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><br />
</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><br />
</i></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-63661017616913925312011-07-11T20:54:00.000-07:002011-07-23T02:42:47.911-07:00Lasagne or Cannelloni<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlqmSXTcbzvXqCx32pDSeEiTtfZbWfa2bAoyv_YYSxpG07t6nr7YJsyqojCu-EXiw_Bv4h92orowdNQClZ-_3Jhw-5gYA5gMZ8TrOzdWg_IXn4TUySGhNnd5Zt67fT_GL-VlMpJNcViTE/s1600/iphone+June+-+July+2011+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><em><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlqmSXTcbzvXqCx32pDSeEiTtfZbWfa2bAoyv_YYSxpG07t6nr7YJsyqojCu-EXiw_Bv4h92orowdNQClZ-_3Jhw-5gYA5gMZ8TrOzdWg_IXn4TUySGhNnd5Zt67fT_GL-VlMpJNcViTE/s320/iphone+June+-+July+2011+%25283%2529.JPG" width="320" /></em></span></a></div><span style="font-family: Georgia, "Times New Roman", serif;"><em>This is my very favorite Lasagne recipe I found the idea in a weight watchers magazine years ago and converted it into what suited me, now its a well loved recipe in my kitchen. </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<em></em></span><br />
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;"><em>Meat and Vegetable Ingredients</em></span></u></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 jar cheap store pasta sauce , with this sauce you use it to coat the bottom of your pasta pan, my friend Jen taught me this trick and it worked perfectly, if you add a thin layer of sauce onto the bottom of the pan and then a layer of pasta, the sauce is soaked up so you get a good serve of the great home made Pasta sause with your Lasahne and it doesnt stick to the bottom of the tray, also making serving easier, what ever left over jar sauce you have add later to your mixture as directed, sounds time consuming but works perfectly.</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<em></em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 jar tomato based relish or chutney, I used a vegatble relish with capsicum and eggplant also and its delish. </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 Pac Turkey mince - gently cook in a frypan till brown, then put into large mixing bowl waiting for other ingredients. </em></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCepAhFDlCTeWctP5LfuVBOxykf7aamokt3_MKxCGBDlXaW9vS0l_MCECycZxepp8ksvfCCo9LLOnFhDC2AyENSwdr5PNoRberk2Jmv8QlgtxluDE20-2Zo048RHE0_cUyTMslLNA89pvY/s1600/iphone+June+-+July+2011+%252833%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><em><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCepAhFDlCTeWctP5LfuVBOxykf7aamokt3_MKxCGBDlXaW9vS0l_MCECycZxepp8ksvfCCo9LLOnFhDC2AyENSwdr5PNoRberk2Jmv8QlgtxluDE20-2Zo048RHE0_cUyTMslLNA89pvY/s200/iphone+June+-+July+2011+%252833%2529.JPG" width="165" /></em></span></a><span style="font-family: Georgia, "Times New Roman", serif;"><em>2 large onions diced - saute in frypan with celery.</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>teaspoon crushed garlic.</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 pac sliced mushrooms (dice small) add garlic and saute in frypan</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1/2 a bunch celery - finely chop mix with the onions and saute in frypan</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 large bunch Silverbeet or spinach - finely chop and saute til soft in a frypan</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1/4 a pumkin, - cut up microwaved and mashed.</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<em></em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Add all these ingredients into the one bowl when cooked and mix well, add your left over store brought sauce now also mix really well together and set aside ready to layer.</em></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sbAsK1WPnUVBnksLSNN4PlDfZbe7Bzn1t2C6sSFVcalchD5m4QVav7k7StlGarf3ilg0irAuZnTM24fJJwjdXfJX4CP3NJXaHJgKS_FRq8lV1kSALyPWPk6yQA8Sw8zNYPa3dAbBGFRE/s1600/iphone+June+-+July+2011+%252836%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sbAsK1WPnUVBnksLSNN4PlDfZbe7Bzn1t2C6sSFVcalchD5m4QVav7k7StlGarf3ilg0irAuZnTM24fJJwjdXfJX4CP3NJXaHJgKS_FRq8lV1kSALyPWPk6yQA8Sw8zNYPa3dAbBGFRE/s200/iphone+June+-+July+2011+%252836%2529.JPG" width="149" /></a><span style="font-family: Georgia, "Times New Roman", serif;"><em> </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>CHEESE MIXTURE</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 pac Philly cheese light.</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 pac Cottage Cheese.</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>2 cups grated cheese any flavour you like </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>and a little left to sprinkle on top.</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<em></em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Mix the 3 cheese together really well, </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>I get them out early to have at room temperature. that way they mix easier, </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<em></em></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5Z-d3gU9tE9kMRNU_sKRsiLcI-f7TEqWwYgwZmiBpLd34KRe7T-_2L-AmIThEXUoeTd6bKO-243-teRZFxqx_v2LtfAcILBf6gczQ0Hrr1nwXCbZswMyBp1-8RPFqN1cwqPTDUjHOzdB/s1600/iphone+June+-+July+2011+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><em><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5Z-d3gU9tE9kMRNU_sKRsiLcI-f7TEqWwYgwZmiBpLd34KRe7T-_2L-AmIThEXUoeTd6bKO-243-teRZFxqx_v2LtfAcILBf6gczQ0Hrr1nwXCbZswMyBp1-8RPFqN1cwqPTDUjHOzdB/s200/iphone+June+-+July+2011+%25282%2529.JPG" width="183" /></em></span></a><span style="font-family: Georgia, "Times New Roman", serif;"><em>Now enjoy layering your creation and bake in a moderate oven for around 30 minutes until golden brown and smelling wonderful. </em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>** The lovely Jen, whose kitchen we were cooking this in at the time, also decided this mixture would make a yummy Cannelloni so she promptly layered a tray with sauce and started stuffing cannelloni shells then added a layer of cheese ready for the oven, another wonderful pasta dish made also</em></span>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-30046773195959067472011-05-10T03:32:00.000-07:002011-05-10T03:42:08.941-07:00Raspberry Coconut Slice<div align="CENTER" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm;"><span style="font-size: small;"><i><b>Raspberry Coconut Slice</b></i></span></div><div style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm; text-align: left;"><span style="font-size: small;"><i>From Direne and Katie, my friends shared this recipe with me a few years ago, at first I struggled to make it thought 3 different steps was a pain but you know what it's so easy to make if your organized, The base is a bit sticky and best rolled into place with an extra bit of baking paper, the little bit of effort needed is well worth it for a yummy Slice. </i></span></div><div align="CENTER" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm;"><span style="font-size: small;"><i><br />
</i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm;"><span style="font-size: small;"><i> <u><span style="font-weight: normal;">Base</span></u></i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm;"><span style="font-size: small;"><i>90 grams softened butter, ¾ cup Plain Flour, 1 Egg, </i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm;"><span style="font-size: small;"><i>¼ cup sugar, 2 Table spoons Cornflour,</i></span></div><ul style="font-family: Times,"Times New Roman",serif;"><li><div align="LEFT" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-size: small;"><i>Cream butter, Sugar and egg together, sift flours into creamed mixture then spread evenly over a lined (Baking Paper) tray. </i></span></div></li>
<li><div align="LEFT" style="line-height: 150%; margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFROtQKqPwMkG9vfI_t7I8aNGcHHL0ekSHBa_G6YBIhyOiBULq7AGeB7RrJBA9q7r1GXb-LHH7LkcdyWpGDbgVllUQmSWzJL3WXvYRpxC7YWICJn-VQs4eWVoAOltJyip1ukPqO9u76Q/s1600/IMG_1878.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFROtQKqPwMkG9vfI_t7I8aNGcHHL0ekSHBa_G6YBIhyOiBULq7AGeB7RrJBA9q7r1GXb-LHH7LkcdyWpGDbgVllUQmSWzJL3WXvYRpxC7YWICJn-VQs4eWVoAOltJyip1ukPqO9u76Q/s320/IMG_1878.JPG" width="320" /></a></i></span></div><span style="font-size: small;"><i>It is very gooey, so use another sheet of baking tray on top to smooth the batter out properly, it is much easier this way. </i></span></div></li>
</ul><div align="LEFT" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm; text-indent: 1.25cm;"><span style="font-size: small;"><i><u>Jam Middle</u></i></span></div><ul style="font-family: Times,"Times New Roman",serif;"><li><div align="LEFT" style="line-height: 150%; margin-bottom: 0cm; text-decoration: none;"><span style="font-size: small;"><i>3 heaped tablespoons good quality Raspberry jam</i></span></div></li>
</ul><div align="LEFT" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm;"><span style="font-size: small;"><i><span style="text-decoration: none;"> </span><u>Topping</u></i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm; text-decoration: none;"><span style="font-size: small;"><i>2 Table spoons Softened butter, 1 ½ cup Coconut, 2 Table spoons Sugar, </i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm; text-decoration: none;"><span style="font-size: small;"><i>2 Table spoons S.R Flour, 1 egg, ½ teaspoon Vanilla essence,</i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; line-height: 150%; margin-bottom: 0cm; text-decoration: none;"><span style="font-size: small;"><i><br />
</i></span></div><ul style="font-family: Times,"Times New Roman",serif;"><li><div align="LEFT" style="line-height: 150%; margin-bottom: 0cm; text-decoration: none;"><span style="font-size: small;"><i>Cream butter, sugar, vanilla essence and egg together fold in flour and Coconut, </i></span></div></li>
<li><div align="LEFT" style="line-height: 150%; margin-bottom: 0cm; text-decoration: none;"><span style="font-size: small;"><i>Sprinkle evenly over Jam layer. </i></span></div></li>
<li><div align="LEFT" style="line-height: 150%; margin-bottom: 0cm; text-decoration: none;"><span style="font-size: small;"><i>Bake on Medium over until Golden brown and smelling wonderful, </i></span></div></li>
<li><div align="LEFT" style="line-height: 150%; margin-bottom: 0cm; text-decoration: none;"><span style="font-size: small;"><i>Let cool in tin completely before cutting into slices. </i></span></div></li>
</ul>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-61913217040340484872011-04-24T21:29:00.000-07:002011-04-24T21:29:37.924-07:00Vegetable and Bacon Quiches<div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAfpQzlx32l_pj4n_elJ6j6HbbNSYK5bZFjv-KtDCfn8p6omBSqe_Av_6yfZw350a2fSwL7hgOaUlF9WdNZPszOTmLfq4qLrr_sKnegDBZbAY2okfYlbo0pEB3IlFIOdF_8CM4DP-pODU/s1600/IMG_1871.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAfpQzlx32l_pj4n_elJ6j6HbbNSYK5bZFjv-KtDCfn8p6omBSqe_Av_6yfZw350a2fSwL7hgOaUlF9WdNZPszOTmLfq4qLrr_sKnegDBZbAY2okfYlbo0pEB3IlFIOdF_8CM4DP-pODU/s320/IMG_1871.JPG" width="320" /></a><i><span style="font-size: small;"><b>Vegetable and Bacon Quiches</b><br />
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2 sheets frozen ready rolled shortcrust pastry, partially thawed,<br />
125g tin corn drained ,<br />
1 medium Zucchini grated and drained (squished in paper towel to remove extra moisture)<br />
3 small small spring onions,<br />
3 rindless shortcut Bacon rashers finely chopped or 100g sliced leg ham finely chopped,<br />
1 cup reduced fat grated cheese<br />
2 Eggs<br />
¾ cup cream.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0tD-vyzsU1WSnBFKKrhX9WPEljfZeTnTmtzzDKo9gkH3uparJKBzQePlz5i5YKsRhJfgZdoklCGD1a9NIJIFKyRP2ldNT1Gzu-WFHWXWy0XvXmj-rBkd0Thn302yxjEPnZVaBc923fo1/s1600/IMG_1865.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0tD-vyzsU1WSnBFKKrhX9WPEljfZeTnTmtzzDKo9gkH3uparJKBzQePlz5i5YKsRhJfgZdoklCGD1a9NIJIFKyRP2ldNT1Gzu-WFHWXWy0XvXmj-rBkd0Thn302yxjEPnZVaBc923fo1/s200/IMG_1865.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3aehYmjlGbNVZhrTZcigORTcRKxK8gS6BwR52L95v_lUocPTlCLDntXcUvRyjzez9TeH1XV_Laj94FuQmkbj9fyR8rPIs9QHjYG-scDyfh-HYd862BhdsdL15IVjRCK1373RLzzsokt8/s1600/IMG_1867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3aehYmjlGbNVZhrTZcigORTcRKxK8gS6BwR52L95v_lUocPTlCLDntXcUvRyjzez9TeH1XV_Laj94FuQmkbj9fyR8rPIs9QHjYG-scDyfh-HYd862BhdsdL15IVjRCK1373RLzzsokt8/s200/IMG_1867.JPG" width="200" /></a></div><div style="font-family: Times,"Times New Roman",serif;"><br />
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</div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1. Prepare oven to 200*C /1808C fan-forced. Grease a muffin tray, cut pastry sheets in circles using a upside down glass, and sit each circle into a muffin hole, you should get 12 to a sheet of Pastry.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><br />
2. Prick pastry bases with a fork, Bake for 10 minutes or until lightly golden, remove from oven,<br />
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3. Meanwhile combine corn, zucchini, Spring onion, bacon and cheese in a bowl, whisk egg and cream in a jug, season with salt and pepper, then mix all together in the one bowl.<br />
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4. Divide corn mixture between pastry cases, allowing for enough for 24 Quiches, Bake for 20 to 25 minutes or until golden and puffed, stand in pans for 5 minutes as it makes it much easier to get them out of the muffin tray, serve hot or cold.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
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</div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-56401772931147555822011-04-22T20:17:00.000-07:002011-04-22T20:17:17.474-07:00Hot Cross Buns<div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><span style="color: #660000;">Happy Easter to you </span></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><br />
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</i></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAhIWHripvLybnUTP_udXAZsaDzptYc1ZASaQtOStvsqYwOXh_iIesTFmhS63zaPamPe94LYSlZneHL_dUvHZEHKgjVGJI_W3HokKzMlQ6hHkXHBtrW_cY0YVpOOFBUJyLSZ-YzrPUZoZ/s1600/IMG_1861.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAhIWHripvLybnUTP_udXAZsaDzptYc1ZASaQtOStvsqYwOXh_iIesTFmhS63zaPamPe94LYSlZneHL_dUvHZEHKgjVGJI_W3HokKzMlQ6hHkXHBtrW_cY0YVpOOFBUJyLSZ-YzrPUZoZ/s320/IMG_1861.JPG" width="320" /></a></i><i><span style="font-family: Times,"Times New Roman",serif;">This recipe comes from Donna Hay, I found it on facebook and decided to give it ago like all Donna's recipes it is easy to follow and not complicated, the only two things I would do differently is say don't start the milk, yeast & sugar section until your ready to add it o all the other ingredients, and next time I make these, which will probably be tomorrow I will be adding another 2 teaspoons cinnamon, just to get rid of the "Yeasty taste. </span></i></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><br />
</div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><br />
</div><ul style="font-family: Times,"Times New Roman",serif;"><li><span style="font-size: small;"><i><span> </span>2 tablespoons dried yeast*</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>¼ cup (55g) caster (superfine) sugar</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>1½ cups (375ml) warm milk</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>4¼ cups (635g) plain (all-purpose) flour</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>2 teaspoons mixed spice</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>2 teaspoons ground cinnamon</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>50g butter, melted</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>1 egg</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>¼ cup (55g) caster (superfine) sugar, extra</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>1½ cups (240g) sultanas</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>⅓ cup (55g) candied mixed peel, optional</i></span></li>
</ul><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i><strong>crosses</strong></i></span></div><ul style="font-family: Times,"Times New Roman",serif;"><li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>½ cup (75g) plain (all-purpose) flour</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>⅓ cup (80ml) water</i></span></li>
</ul><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i><strong>glaze</strong></i></span></div><ul style="font-family: Times,"Times New Roman",serif;"><li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>2 teaspoons sugar</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>1 teaspoon powdered gelatine</i></span></li>
<li><span style="font-size: small;"><i><span><img alt="" src="http://www.donnahay.com.au/images/recipe-images/bullet-1.gif" /> </span>¼ cup (60ml) water</i></span></li>
</ul><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i>Combine the yeast, sugar and milk in a bowl. Set aside for 5-10 minutes or until bubbles form on the surface. <br />
Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl. Mix with a butter knife until a sticky dough forms. Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.</i></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i> Lightly knead the dough again, divide into 12 pieces and roll into balls. Place in a 23cm-square cake tin lined with non-stick baking paper. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.</i></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i> Preheat oven to 200ºC (390ºF). To make the crosses, combine the flour and water to make a smooth paste. Place in a piping bag** and pipe crosses onto the buns. Bake for 30–35 minutes or until well browned and springy to touch.</i></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i> To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved. Brush warm buns with the glaze and serve with butter. Makes 12.</i></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i> <em><br />
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</div><div class="separator" style="clear: both; font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8wl-WULT_oFpei8rSdZkSdeLKXjwyERFei7F0SzOmmZXRS27LXenLYT_Mq0P97MNDXZN_dtLYmgwu5jc-6XHN_PbFm1zhEYgMabuvGj2X9FWHPbyWgooRhgVioOm0lf676Z66kvNqu4u/s1600/IMG_1855.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8wl-WULT_oFpei8rSdZkSdeLKXjwyERFei7F0SzOmmZXRS27LXenLYT_Mq0P97MNDXZN_dtLYmgwu5jc-6XHN_PbFm1zhEYgMabuvGj2X9FWHPbyWgooRhgVioOm0lf676Z66kvNqu4u/s200/IMG_1855.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJDDmExXDhfETHLMhYaq6HdARC6CJhF6p0O8vTxIA7VTCwXZ4NK-SUVJq_8pYL8LrSaIb8hcXgfsltD6nYyB5Zd_WEiJm3Yn8TvZwO4Yv8cdmUZhjxfVoz7kUMbZ9XNgNrWWW1s77N5DD/s1600/IMG_1859.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJDDmExXDhfETHLMhYaq6HdARC6CJhF6p0O8vTxIA7VTCwXZ4NK-SUVJq_8pYL8LrSaIb8hcXgfsltD6nYyB5Zd_WEiJm3Yn8TvZwO4Yv8cdmUZhjxfVoz7kUMbZ9XNgNrWWW1s77N5DD/s200/IMG_1859.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakYxT1fzB9J9lmunNYGpDP0OS60XXMghtwDFDC7kEtE7yYFZGXaztGHgIiHYTE-SO-bAine_IWQtvybi1FeKuZZq-CscNQAtuq56krFlF_cYZJC2YkU2z1bJYJkYyhyt1znWZAtMdBmxe/s1600/IMG_1858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakYxT1fzB9J9lmunNYGpDP0OS60XXMghtwDFDC7kEtE7yYFZGXaztGHgIiHYTE-SO-bAine_IWQtvybi1FeKuZZq-CscNQAtuq56krFlF_cYZJC2YkU2z1bJYJkYyhyt1znWZAtMdBmxe/s200/IMG_1858.JPG" width="200" /></a></i></span></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><span style="font-family: Times,"Times New Roman",serif; font-size: small;"><i><em>* You will need this amount of yeast because of the amount of sugar in the recipe.</em></i></span><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i> <em>** To make a piping bag, fill a ziplock bag with the cross mixture and snip off one corner.</em></i></span></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com2tag:blogger.com,1999:blog-1224338340302632096.post-40729983191940628972011-04-17T23:59:00.000-07:002011-04-18T15:38:47.364-07:00Savory Sausage Rolls<div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xrrA_XWnq_f18UR5GbaqhSbSlEUcOvU6I_jiPwavV-ZGBBoNo85UxkEuvQz2-Ucusf8ChLM3kz3nzdCftEoZdA4zdKAnpc8GcBDGXF-qMDzVAT4KeXYleFrgDKYmiYEBHLHdFXlDPbO7/s1600/IMG_1786.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xrrA_XWnq_f18UR5GbaqhSbSlEUcOvU6I_jiPwavV-ZGBBoNo85UxkEuvQz2-Ucusf8ChLM3kz3nzdCftEoZdA4zdKAnpc8GcBDGXF-qMDzVAT4KeXYleFrgDKYmiYEBHLHdFXlDPbO7/s320/IMG_1786.JPG" width="320" /></a><b><i><span style="font-size: small;">Savory Sausage Rolls</span></i></b></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">2 slices bread ( I used the crusts from a 2 day old loaf of bread)</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1 medium carrot (grated)</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1 pack sausage meat.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1 onion thinly chopped.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"> <i><span style="font-size: small;">2 tablespoons tomato chutney or 2 diced tomatoes</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">4 sheets puff pastry.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">2 tablespoons milk.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">2 teaspoons poppy seeds </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
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</div><div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOKx4EpSs2gYtc3A0nARySCRwg8BitQas28R6Ny8vrOZxm7Ka048USnSiHQPUBb1LRWXRcS2ax3j_J9XDHr60e2xdE7UNgTFiIy89y38MWFke2QogpKAj9CTJgmrUtzrzaN4GvRA9whZz/s1600/IMG_1761.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOKx4EpSs2gYtc3A0nARySCRwg8BitQas28R6Ny8vrOZxm7Ka048USnSiHQPUBb1LRWXRcS2ax3j_J9XDHr60e2xdE7UNgTFiIy89y38MWFke2QogpKAj9CTJgmrUtzrzaN4GvRA9whZz/s200/IMG_1761.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9xIrWi4X4iwGjlExyoGpUtg1L7cTxwnntldXdIQeuA2SqELIIRyiAlfYsN74mgLra9WMOEikzLE2qhW5Bxzau2XFLSJW-5chI2oFUL862Jf25lVyxhscy_gDe0X5382w5feXjh5jqmIi/s1600/IMG_1764.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9xIrWi4X4iwGjlExyoGpUtg1L7cTxwnntldXdIQeuA2SqELIIRyiAlfYsN74mgLra9WMOEikzLE2qhW5Bxzau2XFLSJW-5chI2oFUL862Jf25lVyxhscy_gDe0X5382w5feXjh5jqmIi/s200/IMG_1764.JPG" width="200" /></a><i><span style="font-size: small;"> </span></i><br />
<i><span style="font-size: small;">Rub the bread in your hand into a large bowl turning it into crumbs, add the sausage meat, </span></i><br />
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</div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">In a pan gently fry the onion, grated carrot and cut up tomato, just cook until they blend well together and are all soft, then mix into the sausage mince.</span></i><br />
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</div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Cut pastry sheets in half,</span></i><br />
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</div><div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSuw7sZjNtRE1ZvszPdE7y3V3Rnhj3m9h2EraeUZ-yCkYYVJSHIbmfxvryLbSY9E3DCGypQuyiOzdt_WLlLAmYcSyCCapr1G5Pwqqc6N9fHqWmJkEdb91x6SBjV3D_UQcoam28V3riY_m/s1600/IMG_1765.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: small;"><i> </i></span><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSuw7sZjNtRE1ZvszPdE7y3V3Rnhj3m9h2EraeUZ-yCkYYVJSHIbmfxvryLbSY9E3DCGypQuyiOzdt_WLlLAmYcSyCCapr1G5Pwqqc6N9fHqWmJkEdb91x6SBjV3D_UQcoam28V3riY_m/s200/IMG_1765.JPG" width="200" /></a><i><span style="font-size: small;">Make 8 equal portions of filling, roll into sausage shape and place of edges of pastry brush other side with milk and roll up, </span></i><br />
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<i><span style="font-size: small;">Cut into 3 equal sizes place on lined trays folded edge side down, prick with a fork twice, </span></i><br />
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<i><span style="font-size: small;">Place on cooking tray so the folded over part is on the bottom and then brush with milk and sprinkle with poppy seeds, </span></i><br />
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</div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Cook on high 20-25 minutes until golden brown turn for even coverage, </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Eat when cool, they taste light, fluffy and yum. </span></i><br />
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<i><span style="font-size: small;">* I brought one packet of Poppy Seeds about 6 makings of sausage rolls ago and I still have plenty they keep well in a sealed container , I find I don't sprinkle the seeds on til in the baking tray ready for the oven, otherwise you end up with poppy seeds turning up days after on your bench top! </span></i></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-23588205396092099282011-03-29T21:03:00.000-07:002011-03-29T21:11:36.713-07:00Apple Crumble Muffins<div style="font-family: Times,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYLiGmPog8bUmmVQkvy9NkCtcQvJvzqXDx3ERLBol2rBlh5mVdrC3I6xj2iFSbHN1TxTJqmntHFmy0WmL7866_Ogj-1T3nt0FIrKu_nSd5rg0wcq6c4oy-42lSVdnHZ7mAjjk1X8VEWet/s1600/IMG_1554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYLiGmPog8bUmmVQkvy9NkCtcQvJvzqXDx3ERLBol2rBlh5mVdrC3I6xj2iFSbHN1TxTJqmntHFmy0WmL7866_Ogj-1T3nt0FIrKu_nSd5rg0wcq6c4oy-42lSVdnHZ7mAjjk1X8VEWet/s400/IMG_1554.JPG" width="400" /></a></div><br />
<span style="font-size: small;"><i>I've had this recipe since my daughter was in high school and she brought them home from cooking class and since then I make these a few times a year because they are so easy and tasty. </i></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i><br />
</i></span></div><div style="font-family: Times,"Times New Roman",serif;"></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0.05cm; margin-left: 1cm; margin-top: 0.05cm;"><span style="font-size: small;"><i><b>APPLE CRUMBLE MUFFINS</b></i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>Makes about 20 </i></span><br />
<span style="font-size: small;"><i> </i></span> </div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1sMXsdbfus0RMREs1hB5_V2iiZbX5ovA1qXlVa8TaajK3Q9Om9EkpstbHfXXdGs1iuRbeFCQzeD69cmDQcDuJ25pvfwI3-kB3xTcw1tFWK27v1KfG9nRV1ScrQ6oMXfIGt9BoTSOtvJF/s1600/IMG_1563.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1sMXsdbfus0RMREs1hB5_V2iiZbX5ovA1qXlVa8TaajK3Q9Om9EkpstbHfXXdGs1iuRbeFCQzeD69cmDQcDuJ25pvfwI3-kB3xTcw1tFWK27v1KfG9nRV1ScrQ6oMXfIGt9BoTSOtvJF/s320/IMG_1563.JPG" width="320" /></a><span style="font-size: small;"><i><b>INGREDIENTS</b></i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>300g (2 cups) self-raising flour</i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i> 150g (1 cup) plain flour</i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>2 teaspoons ground cinnamon</i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i> 1 teaspoon bicarbonate of soda </i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>2 cups small pieces chopped apple<br />
1 cup brown sugar firmly packed </i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>2 eggs, lightly beaten</i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>375ml (1½ cups) milk<br />
190ml (¾ cup) oil</i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i></i></span><br />
<span style="font-size: small;"><i></i></span><br />
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<b> </b></i></span><br />
<span style="font-size: small;"><i><b>Topping</b></i></span><br />
<span style="font-size: small;"><i><b> </b>¼ cup brown sugar, </i></span><span style="font-size: small;"><i>¼ cup plain flour, </i></span><span style="font-size: small;"><i>30g butter chopped </i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i><br />
</i></span> </div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i><b>*Combine sugar and flour in bowl, rub in butter. Teaspoon over muffins when in tray ready to bake.</b></i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvtJT-WNXt3v0O0-KlONeBGXQH0rNyqmdWWGihtBflo1pDgwFARGhhPyECPGXA3nc6UbkdOWwuDEwtnMzxuG5prAQsmhCHIPpp5X8JX850IdthIQ7AgJ7us8BZ-z-Hzo19T6sg0L9ZqSa/s1600/IMG_1543.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvtJT-WNXt3v0O0-KlONeBGXQH0rNyqmdWWGihtBflo1pDgwFARGhhPyECPGXA3nc6UbkdOWwuDEwtnMzxuG5prAQsmhCHIPpp5X8JX850IdthIQ7AgJ7us8BZ-z-Hzo19T6sg0L9ZqSa/s200/IMG_1543.JPG" width="200" /></a><span style="font-size: small;"><i> </i></span> </div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>Grease muffin tray, Sift dry ingredients into bowl, stir in apple and sugar, </i></span> </div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>then combined eggs, milk and oil; do not over-mix, batter should be lumpy.</i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>Spoon mixture into pans. </i></span></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><b><span style="font-size: small;"><i>*Sprinkle muffins with topping. If like me you forget to do this part sometimes don't worry they are still very nice :) </i></span></b></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><b><span style="font-size: small;"><i> </i></span></b> </div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>Bake at 200°C for about 20 minutes or until browned and firm. </i></span> </div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm; margin-left: 1cm;"><span style="font-size: small;"><i>Stand 2 minutes, remove from pan; cool on wire rack. <br />
</i></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><i></i></span></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com1tag:blogger.com,1999:blog-1224338340302632096.post-8280752006251300332011-03-29T20:35:00.000-07:002011-03-29T20:46:30.852-07:00Chocolate Pavlova with fresh Raspberrys<div style="font-family: Times,"Times New Roman",serif; text-align: center;"><i>I saw this recipe a while ago and thought gosh that looks like it should come with a warning</i><br />
<i> saying </i><br />
<br />
<i><b>DECADENT & DANGEROUS</b></i><br />
<i><b> </b> yes it most defiantly should.</i></div><div style="font-family: Times,"Times New Roman",serif;"><i><br />
</i></div><div style="font-family: Times,"Times New Roman",serif;"><i><br />
</i></div><div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8saCApxF4lOfRbDgLBGBfTGi1jk39odz3vCGbESjdj4OVeK-DZQWW2btnV9yx-_w2F_Me-plpiusaEmxbAnnHVqBaZ17c96273ghKxtGG_Ww6P_Qg5Sgdbfj_k1scSlyH-dWbCG0Tg68/s1600/IMG_1535.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8saCApxF4lOfRbDgLBGBfTGi1jk39odz3vCGbESjdj4OVeK-DZQWW2btnV9yx-_w2F_Me-plpiusaEmxbAnnHVqBaZ17c96273ghKxtGG_Ww6P_Qg5Sgdbfj_k1scSlyH-dWbCG0Tg68/s320/IMG_1535.JPG" width="320" /></a><i>My partner and I were down the East Coast of Tasmania a couple weekends ago when we found a little road side Berry Farm selling Chocolate Pavlova and fresh Berry's, so as only we should we shared a slice and yum my mind was made up I had to try to make this myself , and you know what it isn't that hard if your organized first, but thats the key to any fun cooking get everything ready first. </i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;"><i>So I brought a punnet of Raspberry's and a block of Cadburys Old Gold Dark Chocolate and set myself up to make a beautiful looking Pav ...</i></div><div style="font-family: Times,"Times New Roman",serif;"><i><br />
</i></div><div style="font-family: Times,"Times New Roman",serif;"><i> I used a recipe from Womens Weekly website but changed a couple ingredients when decorating to suit myself. </i></div><div style="font-family: Times,"Times New Roman",serif;"><i style="font-family: Times,"Times New Roman",serif;"> <b>I found at first I was a little disappointed with the texture of this Pavlova, </b></i><br />
<b><i style="font-family: Times,"Times New Roman",serif;">I cooked it during the day, decorated a couple of hours when cool and we ate for desert that night, But what I should have done is allow at least 8-8 hours resting time because wow the next day was such a happy taste bud surprise I would say an improvement of 100% on quality in taste and texture. </i></b></div><div style="font-family: Times,"Times New Roman",serif;"><b><i style="font-family: Times,"Times New Roman",serif;"> </i></b></div><div id="article_subheading" style="font-family: Times,"Times New Roman",serif;"><i>INGREDIENTS</i></div><div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNd8gDnaKM1pn_55qUwWXu1o5cSAhyXuntd3G5VAEv6HBck3U1vmNa_TUTz-eEmKney5nsiWNXAgzB0GA8iHGM_5-gtO_fz7NffzjXgx6O6eNJ2K6i3jWIOueznTXLqSWvshXuhkpBFGrT/s1600/IMG_1525.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNd8gDnaKM1pn_55qUwWXu1o5cSAhyXuntd3G5VAEv6HBck3U1vmNa_TUTz-eEmKney5nsiWNXAgzB0GA8iHGM_5-gtO_fz7NffzjXgx6O6eNJ2K6i3jWIOueznTXLqSWvshXuhkpBFGrT/s200/IMG_1525.JPG" width="200" /></a><i><br />
6 egg whites<br />
1½ cups (330g) caster sugar<br />
¼ cup (25g) cocoa powder, sifted<br />
1 teaspoon balsamic vinegar<br />
50g dark chocolate, chopped finely (Lindt) <b>* Cadburys Old Gold</b><br />
2 cups (500g) mascarpone * <b>I used plain Whipped Cream instead</b><br />
¼ cup (60ml) milk, approximately<br />
240g fresh raspberries (or strawberries)<br />
dark chocolate curls, extra ( Shaved Chocolate using a vegetable peeler works well )</i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div id="article_subheading" style="font-family: Times,"Times New Roman",serif;"><i>METHOD</i></div><i style="font-family: Times,"Times New Roman",serif;"><br />
Preheat the oven to 160°C/140°C fan-forced. Line a large oven tray with non-stick baking paper; mark a 22cm circle on paper. Grease and dust with cornflour, shake away excess.<br />
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Beat egg whites in a large bowl with an electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions. <br />
When sugar is dissolved, gently fold in sifted cocoa, vinegar and chopped chocolate. <br />
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Spoon mixture onto prepared tray inside circle, smooth the sides and top of pavlova. <br />
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Place pavlova in oven and immediately reduce the temperature to 120°C/100°C fan-forced. Bake for about 1¼ to 1½ hours or until dry to touch. Turn oven off and cool pavlova in the oven with the door ajar. <br />
<b>* I decorated with plain vanilla whipped Cream and Old Gold Chocolate Shavings with my Raspberries.</b><br />
Just before serving, place pavlova onto serving plate. Place mascarpone in a bowl, gently whisk in enough milk to form a soft consistency. (Mascarpone varies in texture so add gradually and only if needed.) Spoon mascarpone mixture on top of pavlova and sprinkle with berries. Decorate with extra chocolate, if desired.<br />
Not suitable to freeze or microwave.</i><br />
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</i></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-85999218498424790642011-03-21T01:42:00.000-07:002011-03-29T20:53:40.624-07:00Orange Macaroon Cake<div class="separator" style="clear: both; text-align: center;"></div><i> </i><br />
<div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqauHhKa-tVZ7URAyGvq83ZxrNls0Vw0MAMGLhN4wnS-HBaHgAEl8Pb73N6SBLmeaoDXUx1LG5kpWGfe-c6EjpPgL4nk7TYTfmlxjWxpPq9QmqYptT5aBetzlkM2vYyBJNsqJ0s_HYK9fP/s1600/cake+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqauHhKa-tVZ7URAyGvq83ZxrNls0Vw0MAMGLhN4wnS-HBaHgAEl8Pb73N6SBLmeaoDXUx1LG5kpWGfe-c6EjpPgL4nk7TYTfmlxjWxpPq9QmqYptT5aBetzlkM2vYyBJNsqJ0s_HYK9fP/s320/cake+021.JPG" width="320" /></a></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><br />
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</i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">This is a new recipe I found today online. - http://womansday.ninemsn.com.au/readersrecipes/8207600/orange-macaroon-cake </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"> </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"> I wanted to make something nice for us and was craving a taste of Orange and Coconut in the style of a Cake. </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><br />
</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">I must admit mine didn't turn out as well as the picture, It was a little flat.</span></i><br />
<i><span style="font-size: small;">Mmaybe I needed a hotter oven, still the smell is perfect and we are looking forward to taste testing after tea. </span></i><br />
<i><span style="font-size: small;">* Tastes so moist and yum defiantly try it again. </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><br />
</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><b>Orange Macaroon Cake</b></span></i><br />
</div><div id="article_subheading" style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">INGREDIENTS</span></i></div><i><span style="font-size: small;"><br style="font-family: Times,"Times New Roman",serif;" /></span></i><br />
<div id="abstract" style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilX0HkhsKPes6fQ5eKQzYQR2f25FKIh6iWCaC9_KLa0_ySysqkPPZAzHLnYmITGepDOYwh_HGHHfccA6qSPTYoUa4zsAvU0ekKKWL_5oUmUS9rmVIznQau5S5URoPvYQatlFuowyW1Wck/s1600/cake+030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilX0HkhsKPes6fQ5eKQzYQR2f25FKIh6iWCaC9_KLa0_ySysqkPPZAzHLnYmITGepDOYwh_HGHHfccA6qSPTYoUa4zsAvU0ekKKWL_5oUmUS9rmVIznQau5S5URoPvYQatlFuowyW1Wck/s200/cake+030.JPG" width="200" /></a><i><span style="font-size: small;">60g butter, chopped, at room temperature<br />
½ cup caster sugar, plus <br />
½ cup extra<br />
2 teaspoons grated orange zest<br />
2 eggs, separated<br />
1 cup self-raising flour, sifted<br />
1/3 cup orange juice<br />
½ cup desiccated coconut</span></i></div><div id="abstract" style="font-family: Times,"Times New Roman",serif;"></div><i><br />
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<div id="abstract" style="font-family: Times,"Times New Roman",serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-95dbSTCPecJF63eoFY3ltoDs-UCB85r4-CTl1Qmv2ypVFUpcqdUJvpa2hLkvGfmY59O6whcqnwRuA36QuU7gr3nKnPV_GPJhScaistDZPAeJNDMMHUlXKookIsu5o3FzuA3tR6onAPnR/s1600/cake+031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-95dbSTCPecJF63eoFY3ltoDs-UCB85r4-CTl1Qmv2ypVFUpcqdUJvpa2hLkvGfmY59O6whcqnwRuA36QuU7gr3nKnPV_GPJhScaistDZPAeJNDMMHUlXKookIsu5o3FzuA3tR6onAPnR/s320/cake+031.JPG" width="320" /></a></i><br />
<div id="article_subheading"><i><b><span style="font-size: small;">Method </span></b></i></div><i><span style="font-size: small;"> </span></i><br />
<ol><li><i><span style="font-size: small;"> Preheat oven to moderate, 180°C. Lightly grease and line a 20cm cake pan with baking paper, extending 1cm above rim.<br />
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<li><i><span style="font-size: small;"> In a bowl, using an electric mixer, beat butter, sugar and zest together until light and fluffy. Beat in egg-yolks. Fold in flour and juice. Spoon mixture evenly into pan.<br />
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<li><i><span style="font-size: small;"> In a second bowl, beat egg-whites until soft peaks form. Add extra sugar, 1 tablespoon at a time, beating between additions until thick and glossy. Gently fold coconut through.<br />
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<li><i><span style="font-size: small;"> Spread meringue over cake mixture in pan. Bake for 35-40 minutes, until cooked when tested. Allow to cool completely in pan. Store in an airtight container.</span></i></li>
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</b></span><span style="font-size: small;"> </span></i></div><div style="font-family: Times,"Times New Roman",serif;"></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-63138153735569962942011-03-13T17:50:00.000-07:002011-03-13T17:51:27.371-07:00Apple or Pear Crumble<div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQa04x0IoaEu_JGGJwh-ZFsa0m-XyAFOJccXXJQBVWdwhcqWGGyYshER63mtCBuSukGlE4BpMjKfD_etAFhmbEoiDpa6ya65e-sKXaf9HrbFJtlJ7Z_5FiF_YNDNPrj8zrAGd0_MN3P8I/s1600/pears+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQa04x0IoaEu_JGGJwh-ZFsa0m-XyAFOJccXXJQBVWdwhcqWGGyYshER63mtCBuSukGlE4BpMjKfD_etAFhmbEoiDpa6ya65e-sKXaf9HrbFJtlJ7Z_5FiF_YNDNPrj8zrAGd0_MN3P8I/s320/pears+009.JPG" width="320" /></a><i><span style="font-size: small;">This is a big favorite in my house, a easy recipe that can be made in many different combination's, the main one being Apple because they are easy to come by here. </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Some of the combination's I have made include</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"> Apple and Blackberry,</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"> Apple and Rhubarb, </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Pear and Peaches, </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Today I just made Pear crumble from some beautiful just ripe pears we brought while out going for a drive on the weekend. </span></i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">First you need to stew the fruit, just enough to make it soft but not soggy , old recipes say to add sugar to the fruit but for me there is enough natural sugar in the fruit so I just add water and gently bring them to the boil. drain and let cool.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;"></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;"><u>Apples</u></span></i></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;">6 to 8 Apples or Pears lightly cooked,</span></i></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;"> (I sometimes use 1 large tin pie apples)</span></i></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;"><u>Topping</u></span></i></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpnF8AIZ94oTHCn7YlDJirYsCr-5OCwpqWRukXUzqvOAXaKSoKw_fbpb1D02gbkuVP7K3-IgzNKb0hnDto3jds1l1SFU3svkykbkWwEe_0xL0aVq5VPmtqUgfjaZYcxt7StPNaZEzFVm1/s1600/p+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpnF8AIZ94oTHCn7YlDJirYsCr-5OCwpqWRukXUzqvOAXaKSoKw_fbpb1D02gbkuVP7K3-IgzNKb0hnDto3jds1l1SFU3svkykbkWwEe_0xL0aVq5VPmtqUgfjaZYcxt7StPNaZEzFVm1/s320/p+002.JPG" width="320" /></a><i><span style="font-size: small;">2 Tb butter </span></i> </div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;">¾ c S.R. flour</span></i></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;">½ c Brown sugar</span></i></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;">Mix together with a fork or fingers to for a nice crumble mix, then sprinkle over Fruit in a pie dish or single ramekins,</span></i></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;"> cook on medium heat til golden brown, eat hot or cold yum. </span></i></div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><br />
</div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;">I like mine with a scoop of Vanilla Ice Cream ;) </span></i> </div><div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><i><span style="font-size: small;"><br />
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</span></i></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-61059202535222786382011-02-21T22:47:00.000-08:002011-02-21T22:48:53.933-08:00Linzer Hazelnut Tart<div style="font-family: Times,"Times New Roman",serif;"><br />
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</i></span> </div><div align="CENTER" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i>Linzer Hazelnut Tart </i></span> </div><div align="CENTER" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i><br />
</i></span> </div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiW86nEYZNfyVnOzNwfYjZJHxBc-9UDk_mW0OuxinylvI1LhBh45gpZLwCoRzx9psi7vTSAbpWDy72OqLLHd77_gGshoU8907TBVdUuHwum5cpQ6-biygRcXcO8Jc-r4GKX1of6xF12Nj9/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiW86nEYZNfyVnOzNwfYjZJHxBc-9UDk_mW0OuxinylvI1LhBh45gpZLwCoRzx9psi7vTSAbpWDy72OqLLHd77_gGshoU8907TBVdUuHwum5cpQ6-biygRcXcO8Jc-r4GKX1of6xF12Nj9/s320/017.JPG" width="320" /></a></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i><br />
</i></span> </div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i>SERVES 6-8 </i></span> </div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i>PREPARATION 30 min (plus chilling)</i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i>COOK 40 min</i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i><br />
</i></span> </div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i><b>Ingredients</b></i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>1 cup Hazelnuts (Or use Hazelnut meal ) , </i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i> 1 2/3 cups plain flour,</i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>2 teaspoons mixed spice, </i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTThdq-eqblhzqgLWvBwm4Ahw3ACZYot8wTGA5W_xQxgAWwexRfFKzW0N_fKQMhiGUq2DjocdrsApY0ybF-jX3OBt3ADS6yTEI-W4EOv4nU1QVqGOO7ha6TcxFm_YBMZKIg-vnpHF9qzaX/s1600/023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTThdq-eqblhzqgLWvBwm4Ahw3ACZYot8wTGA5W_xQxgAWwexRfFKzW0N_fKQMhiGUq2DjocdrsApY0ybF-jX3OBt3ADS6yTEI-W4EOv4nU1QVqGOO7ha6TcxFm_YBMZKIg-vnpHF9qzaX/s320/023.JPG" width="320" /></a><span style="font-size: small;"><i> ½ cup Castor sugar,</i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>grated zest of 1 Orange, </i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i> 150 g butter chopped</i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>2 egg yolks, </i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i> 1 ½ cups Raspberry Jam </i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i> </i></span> </div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>Icing sugar and cream to serve</i></span></div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i><br />
</i></span> </div><div align="LEFT" style="font-family: Times,"Times New Roman",serif; margin-bottom: 0cm;"><span style="font-size: small;"><i><b>Directions</b></i></span></div><ol style="font-family: Times,"Times New Roman",serif;"><li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>Roast hazelnuts in a moderate over, 180*C for 10 minutes, cool then rub together in a tea towel to remove skins, Process hazelnuts in a food processor until ground or chop by hand very fine for same result, Place in a bowl and add sifted flour, spice, sugar and zest.</i></span></div></li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>Add butter and rub in using fingertips, until mixture becomes together then add egg yolk and mix to a dough using your hands, Turn out onto a well floured surface shape mixture into a ball, wrap with cling wrap and chill in fridge for 1 hour.</i></span></div></li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>Preheat oven to moderate 180*C, lightly grease a 23cm loose bottom flan pan. </i></span> </div><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>Roll ¾ dough between two sheets of baking paper until 3mm thick, Ease into Pan, Trim edges (pasty is very short or crumbly so just press crumbs back into pan) Chill 10 minutes.</i></span></div></li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>Meanwhile lightly kneed remaining pastry and trimmings together, Roll between 2 sheets of baking paper to a 10cm x 25cm rectangle, chill for 10minutes, with a fluted pastry cutter if you have one or a knife, cut into 10 strips each 1.5cm wide.</i></span></div></li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>Spread jam over pastry case, arrange 5 strips across the tart, then the remaining strips across to form a lattice pattern.</i></span></div></li>
<li><div align="LEFT" style="font-weight: normal; margin-bottom: 0cm;"><span style="font-size: small;"><i>Bake for 35-40 minutes until golden, cool in pan for 10 minutes, dust with icing sugar and serve in wedges with cream.</i></span></div></li>
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</i></span></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0tag:blogger.com,1999:blog-1224338340302632096.post-26384657298860663982011-02-13T23:21:00.000-08:002011-02-13T23:23:02.841-08:00Creamy Garlic Prawns (restaurant style)<div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"> Sometimes a special occasion needs a special food and this is mine. The aromatic smell of Butter, Garlic and Cream with beautiful fresh Prawns is to hard to resist :)</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><br />
</span></i></div><div class="separator" style="clear: both; font-family: Times,"Times New Roman",serif; text-align: center;"><i><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0xF8gOmgf4VMg-lyl3IzdcpYXEEVytrh-NnAIKSWQGxtgrIZHwiNd4pKV3G6cnVHWdjHJSojuidIs_CUfp8TOxeYfj7iMayjtCBEMy7yCc8Df0A7j9HMJ1gmpcFRKbgqHOA0l3Zlpgon/s1600/Garlic+Prawns+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0xF8gOmgf4VMg-lyl3IzdcpYXEEVytrh-NnAIKSWQGxtgrIZHwiNd4pKV3G6cnVHWdjHJSojuidIs_CUfp8TOxeYfj7iMayjtCBEMy7yCc8Df0A7j9HMJ1gmpcFRKbgqHOA0l3Zlpgon/s320/Garlic+Prawns+008.JPG" width="320" /></a></span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><br />
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</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><b>Creamy Garlic Prawns</b></span></i></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Ingredients</span></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><br />
</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">750 g uncooked prawns</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1 large clove garlic</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1 cup chicken stock</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">115g butter</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1 tablespoon plain flour</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1/2 cup cream</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1/2 teaspoon dry mustard powder</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">1 tablespoon chopped parsley</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">*2 tablespoons white wine add this for a little extra punch.</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;"><br />
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</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Method</span><i><span style="font-size: small;"><br />
Heat butter and crushed garlic in saucepan,</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Add the flour and stir until combined, remove from heat,</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Gradually add chicken stock, cream and wine stir until combined,</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Return pan to heat and stir until sauce thickens and boils,</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">add mustard and season with salt and pepper,</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Bring the sauce to the boil and add prawns,</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">cook for 5 minutes until the prawns are cooked properly</span></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: small;">Add the parsley and stir to combine, serve and enjoy<br />
</span></i></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com2tag:blogger.com,1999:blog-1224338340302632096.post-90192320609554958492011-01-20T23:13:00.000-08:002011-01-20T23:16:37.983-08:00Caramel Slice<div style="font-family: Times,"Times New Roman",serif;"><i>Ohh How I love a well made Caramel Slice,</i></div><br />
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<div style="font-family: Times,"Times New Roman",serif;"><i> The hint of Chocolate on the top the Gooey Caramel section that just Oozes smooth sugar fix in your mouth, followed but that crunchy crumbly base that holds it all together and that's just the first bite! </i><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQve-G5HABi0QF3bTcwmbfcspqln4D2Upw7Nztrv8iY0HUNTM-9xEjsOQaZsMc7M4P3RcctX0K5n6YgNXz4jGHAKv72jRBpk4glqJG_a3wG89NbJX5_xBcN4Zksmr_gfkf1CXirF1w2IZ/s1600/Caramel+Slice+006+-+Copy.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQve-G5HABi0QF3bTcwmbfcspqln4D2Upw7Nztrv8iY0HUNTM-9xEjsOQaZsMc7M4P3RcctX0K5n6YgNXz4jGHAKv72jRBpk4glqJG_a3wG89NbJX5_xBcN4Zksmr_gfkf1CXirF1w2IZ/s200/Caramel+Slice+006+-+Copy.JPG" width="200" /></a></div><div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8dFDS7-XxP3GYrrNfh4566WE7wkOzSRlxcKFg4boU7ncwbnpwGoijZ15kv0RWLfQpOo4lyMUrgoEd_L5Zrk6G7RwV4Vf66nWs8pMTHoV0ndNrvyAOWZGWpgQHdGKMqtfR45TuPolQuld/s1600/Caramel+Slice+011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8dFDS7-XxP3GYrrNfh4566WE7wkOzSRlxcKFg4boU7ncwbnpwGoijZ15kv0RWLfQpOo4lyMUrgoEd_L5Zrk6G7RwV4Vf66nWs8pMTHoV0ndNrvyAOWZGWpgQHdGKMqtfR45TuPolQuld/s400/Caramel+Slice+011.JPG" width="400" /></a><i></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><br />
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</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>I have never made Caramel Slice but often thought I would well today was the day with the help of my awesome friend Jen ( we often cook together) we both made our first Caramel Slice and all I can say is YUM . </i></div><div style="font-family: Times,"Times New Roman",serif;"><i><br />
</i></div><div style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHbk87cMXE5uW1_uI2JvzFOWfPOu1WeLZVjKrbZ0l_iO7GtlUQvI-248prS1Ty8kf-8us02Zn2wEuA4gMO2jX0-jA_3WToqf0J_PfA2AiFtYkkU8Ej9DeMeR5CFvvzCCLal1e34qRInfM/s1600/Caramel+Slice+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHbk87cMXE5uW1_uI2JvzFOWfPOu1WeLZVjKrbZ0l_iO7GtlUQvI-248prS1Ty8kf-8us02Zn2wEuA4gMO2jX0-jA_3WToqf0J_PfA2AiFtYkkU8Ej9DeMeR5CFvvzCCLal1e34qRInfM/s200/Caramel+Slice+009.JPG" width="200" /></a><i><br />
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I found this recipe on a blog I was reading one day and saved it from there, we changed the Caramel stage just slightly by adding half a tin of ready made Caramel to the mix in the saucepan. </i></div><div style="font-family: Times,"Times New Roman",serif;"><i> Enjoy this recipe and the smell that comes from your oven as you cook it :) </i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;"><i>we made about 20 pieces of slice. </i></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;"><i><b><i>Base</i></b></i></div><div style="font-family: Times,"Times New Roman",serif;"><i>85g butter, melted</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>2/3 cup self raising flour</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>1/2 cup brown sugar</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>2/3 cup dessicated coconut</i></div><div style="font-family: Times,"Times New Roman",serif;"><i><b><i>Caramel Layer </i></b></i></div><div style="font-family: Times,"Times New Roman",serif;"><i><i>(warning you must stir this all the time or you will get Lumps)</i></i></div><div style="font-family: Times,"Times New Roman",serif;"><i>400g (1 can) condensed milk & 1/2 tin Caramel</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>2 gloriously big tablespoons of golden syrup</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>1 tablespoon of butter</i></div><div style="font-family: Times,"Times New Roman",serif;"><i><b><i>Chocolate Layer</i></b></i></div><div style="font-family: Times,"Times New Roman",serif;"><i>125g best quality dark chocolate (you can use milk chocolate, but I find it way too sweet)</i></div><ol style="font-family: Times,"Times New Roman",serif;"><li><i>Line a slice tin with non-stick baking paper, being sure to leave excess paper overhanging to be able to lift the finished slice when baked. Preheat oven to 180C.</i></li>
<li><i>In a medium bowl, combine all base ingredients and press into prepared tin and bake for 15 minutes or until risen and golden brown. Allow to cool.</i></li>
<li><i>In a small saucepan, combine the caramel layer ingredients and cook over medium heat for around 10 minutes or until a light golden brown colour. Don’t forget to constantly stir with a whisk or spatula as you cook, or else it will get lumpy.</i></li>
<li><i>Pour the caramel filling over cooked base and return to oven. Bake until the caramel layer is just set – this should take 10 – 15 minutes or so. When done, remove from oven and allow to cool completely.</i></li>
<li><i>Melt chocolate in a double boiler or microwave and spread evenly over</i></li>
<li><i>Put in fridge for half hour then cut into ready to eat size slices. </i></li>
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</i></div>Simhttp://www.blogger.com/profile/10800210856901291240noreply@blogger.com0