FA Family Recipes

Potato Gratin with Cauliflower Cream

2011-12-29T15:23:00.000+11:00

recipe from Curtis Stone Christmas Magic with Coles freebie cookbook.

Serves 8
Preparation 25 Min's
Cooking 2 Hour's

My decision to cook this for Christmas day, was that I could save myself having to prepare 2 dishes...Roast potatoes and the Cauliflower Gratin....but alas, it didn't go down well, they weren't too happy with my change, but tough luck I was the cook and I loved it that's all that mattered.!!! I think it was better reheated on boxing day with a little sprinkle of cheese for a nice crust.

Ingredients

2 tbsp salted butter
1 medium brown onion, diced
3 cloves of garlic, roughly chopped
5 sprigs thyme
2 cups cauliflower florets
2 cups thickened cream
2 cups full fat milk
100g Camembert cheese, cut into large pieces
1.3 kg brushed potatoes, peeled and sliced into 1/4cm discs

Method

Preheat oven to 180 C
Heat butter in a large saucepan over medium heat and sweat onions, garlic and thyme for 5 Min's stirring often, without colouring the vegetables. Add Cauliflower and cook for 6 Min's stirring often.
Add the cream and milk and bring to the simmer.
Add the cheese and stir. Once cheese has melted remove the pan from the heat and discard the thyme stalks.
Season with salt and pepper to taste and transfer to a blender. Carefully puree the cauliflower cream in batches until the mixture is smooth and creamy, being careful not to overfill the blender as the steam will cause the liquid to overflow. Return the pureed sauce to the saucepan.
Add the sliced potatoes to the pan of cauliflower cream and stir well to coat.
Pour 1 cup of the cauliflower cream into a 2 litre baking dish and arrange the potatoes in an even layer over the cream. Pour another cup of cream over the potatoes and repeat layering until the baking dish is full.
Cover the baking dish with foil and place on a baking tray. Bake for 1 1/2 hrs or until a knife can easily be inserted into the potatoes.
Remove the gratin from the oven and increase the temperature to 200C. Remove the foil and bake for an additional 15 Min's or until the top is golden brown and bubbling. Let stand at room temperature for 5 minutes before serving.

I did steps till 9 on Christmas Eve and then only had to reheat and brown the top on Christmas day. Super easy!!

Green bean salad with roasted cherry tomato vinaigrette

2011-12-29T15:09:00.000+11:00

recipe from Curtis Stone Christmas Magic with Coles freebie cookbook.

Serves 8
Preparation 15 Min's
Cooking 15 Min's

Vinaigrette

200g Cherry or grape tomatoes, halved
1 tbsp Olive Oil
2 tsp Lemon zest
2 tbsp finely chopped shallots
1/4 cup red wine vinegar
1/2 cup olive oil

Salad

450g green beans, ends trimmed
600g cherry tomatoes halved
1/4 cup chopped basil

Preheat oven to 210
To make the vinaigrette, toss tomatoes with olive oil on a baking tray and season with salt and pepper. Roast for 10-12mins, or until golden brown. Remove and cool completely.
Once cool, roughly chop tomatoes into a paste and place in a medium mixing bowl with any leftover tomato juice. Add lemon zest, shallots, vinegar and olive oil and whisk well (I threw the lot into a blender and whizzed it up). Season to taste.
To make the salad, blanch beans in a pan of boiling salted water for 1-2mins, or until tender but crisp. Transfer to a bowl of ice water to cool completely. Strain and pat dry.
Place beans in to serving platter and toss over the halved raw tomatoes. Gently toss with the fresh basil and the vinaigrette.

Baked ham with brown-sugar glaze

2011-12-29T14:41:00.000+11:00

1/2 cup Orange Juice
1/4 cup Brandy
3/4 cup brown sugar
2 tsp ground ginger
2 tsp Dijon Mustard

Half Leg Ham.

Preheat Oven/BBQ to 150.
Combine orange juice, brandy, sugar, ginger and mustard in a small saucepan. Stir on low heat until sugar dissolves. Simmer for 5 Min's or until syrupy.
Meanwhile, cut rind from around shank of ham, 10cm from knuckle. Using your fingers and starting at base of ham, carefully remove skin. Score fat in a 1cm diamond pattern. Taking care not to cut all the way through to the ham meat.
Line a large baking dish with foil (we used the foil throw away tray in the BBQ) Place ham in pan and brush over with glaze. Bake for 1 hour brushing with glaze every 20mins, until golden. Slice ham and serve drizzled with remaining glaze.

Huevos Rancheros

2011-12-29T14:16:00.000+11:00

My version of this is perfect when catering to a crowd for breakfast, and this years Christmas Breakfast was just that. 14 for Breakfast and getting eggs for that many done is no mean feat. But with this recipe, I made up the Tomato Beans on Christmas Eve, so it was just spoon ladles full in to small ramekins, and then crack an egg into each one pop in the oven...and sit back enjoy the family while the toaster cooked toast and then sit together and eat. Perfect. Al did have the idea though of turning upside down the pot, so as not to be eating the red hot from the oven mix, so there were a few upturned pots as well.

Cooked for 14.

Ingredients

1 Brown Onion finally chopped,
1 Elephant sized clove of Garlic sliced
Drizzle of Olive oil
2 Chorizo Sausages chopped
1 Tablespoon Sweet Paprika
1 Teaspoon chopped Chilli (optional)
Salt, Pepper and a sprinkle of Sugar
4 Cans Chopped Tomatoes
2 Cans Borlotti Beans, rinsed and drained

Saute the Onion, Garlic and Chorizo in the drizzle of olive oil, till translucent and the Chorizo has leeched out it's colour and flavour.
Sprinkle in the Paprika and Chilli and saute for a little more.
Add the Tomatoes and season with the salt, pepper and sugar.
Simmer 30 Min's add the beans and simmer for further 20 Min's.
Turn off and set aside till ready to serve.
Ladle into ramekins, crack an egg into each ramekin and bake in the oven for about 15mins or till eggs are opaque.
Serve with toast soldiers or as per our Christmas Day and Al's version, upend over your toast.

Christmas - Fruit Mince Pies

2011-12-14T20:39:00.000+11:00

Well this is one of those childhood memories, growing up with English Grandparents, it was just something my Nanna did every year usually in the school holiday days before Christmas, as my mum and dad worked we spent those few days with either of our Grandparents, and each Nanna did different things with us. But Dad's mum Nanna Jackson did her baking with us, and after sharing memories recently with family, my sister didn't enjoy these cooking days with Nanna. But for me they are some of my favourites. I recently managed to get Nanna's recipe from one of Dad's sisters but sadly its all hard work style pastry with suet in it. So each year I have tried different versions of pastry, but this year I wasn't going to do them with all that has been going on. But Bianca has insisted and well I though I want them to be more flaky like Nanna's so I have decided to share my version.....having eaten one....they are pretty close to Nanna's just a quicker more modern version shortcrust pastry has done the trick.

Ingredients

Robertson's Fruit Mince - Large Jar

500g plain flour
160g Icing Sugar
250g COLD chopped butter
4 Egg Yolks
2 Tablespoons COLD Water

Method

This is a Nanna Step - Put on the Christmas Music, then Pop the lid on the jar of Fruit Mince and it has to be Robertson's only, take a sherry glass and fill to the brim with Sherry then take a sip and pour the rest into the jar and stir. (She did this no matter what time of day and unlike the large jars of mince Nanna only ever purchased the smaller ones, and I am sure that's so she could pop more lids and pour more sherry glasses; But I use Brandy and pour straight from the bottle till the jar is full although I did chuckle and think perhaps I should have a swig just to be more Like Her.) Set aside.
Process the flour, icing sugar and butter in a food processor with a dough blade, till mixture resembles breadcrumbs.
Whisk the egg yolks and water until combined, then with food processor running, pour into the flour mixture.
Process until the mixture begins to form large clumps, stopping machine before mixture forms into a ball.
Turn out onto a floured work surface (I love my Cesarstone bench for this as it's nice and cold) and knead gently to bring together. Form into a ball, wrap in glad wrap and pop in the fridge for at least 2 hours. Overnight is good too.
Take from the fridge and cut into 2 pieces and then roll out each piece.
Then using cookie cutters cut larger rounds for the bottom and small crimped rounds for the tops.
Pop them bottoms onto the pie trays add one spoonful of the reserved Robertson's spiked fruit mince, then using your finger and a little water wipe around the edge of each pie, to help stick the lid. Pop on the lids, then brush each one with a little beaten egg white, dust with caster sugar and pop into a moderate oven for about 25 Min's or until golden.

You Should be able to get at least 3 dozen from this Mix I did just!!!

Christmas Shortbread - Amie's Nana's

2011-12-14T19:36:00.000+11:00

This year I decided to try this recipe of Amie's Nanna's and although my recipe is my grandads, you can choose, this one is light and fluffy, my recipe is the chewy crunchy sort...both are nice, but I think I will be making more of this one.

Ingredients

500grams Butter or Marg
1 1/4 cups icing sugar
4 Cups Flour
1 Cup of Cornflour

Method

Cream butter and sugar apparently the longer the better.
Add sifted flours, you may not need to use all of the flour. (I did use all the flour and a little extra)
Knead together and roll out, cut into any shape you like prick the tops with a fork.( I did the pop into my tray and then I popped it in the freezer which has an express freeze for 10 mins before baking)
Bake on a cold tray lined with baking paper 130 -140 degrees for about 30mins.

Amie Say's

Now Nana said I would have to make this a few time before I perfected it and she was right...... this is the 3rd year I have tried to make it and it has finally turned out. Still not as good as Nana's but it is up there this year ;o)

Well I think it is way up there Amie, we loved it.....little mouthfuls of heaven....that just melt away!!!

Thanks Amie

Christmas Shortbread Sonia's Tradition

2011-12-14T09:00:00.009+11:00

Ingredients

250g Butter
1 1/2 cups caster sugar
2 1/4 cups plain flour
1/3 cup rice flour
grated rind of 1 lemon, 1 orange & 1 lime
extra caster sugar for sprinkling.

Method

1. Preheat oven to 160c

2. Beat butter & sugar till light and creamy.

3. Stir in flours, & rind; mix till combined.

4. Turn onto lightly floured surface, knead till smooth.

5. Wrap in plastic - refrigerate till firm.

6. Divide dough into half and roll each into a 20cm round, pinch edges and place onto a lined bake tray mark into 8 wedges & prick each wedge with a fork.

OR Alternate steps 5 & 6. push into slice/lamington tray and smooth. Pop into fridge 15mins. Then cut into fingers, prick with fork. Sprinkle with sugar and bake for 35mins or until golden. Cut while hot and cool in tin/tray

OR as I did back in 2007 roll out and use the egg rings, remembering to prick them and bake in the rings to keep the perfect shape for popping into the tins.

perfect for gift giving once tied with a pretty bow and tag.

Honey-Lemon prawn stir-fry

2011-08-03T11:45:00.000+10:00

Recipe - Woman's Weekly

This was a yummy and very filling dinner, although the kids opted for a chicken base not a prawn base, but with all ingredients ready not hard to split and cook two meals.

Ingredients

2/3 cup White rice
2 teaspoons sesame seeds
1.2kg uncooked king prawns, shelled deveined, tails intact (halve and do 600g chicken if your cooking like me half chicken/half prawn two dishes!! (actually I think it would be nicer without the tails - next time, it looks pretty but eating was a little messy)
2 small brown onions, halved, cut into wedges.
600g Wombok, sliced thinly
2 small carrots, cut into matchsticks
4 tablespoons lemon juice
2 tablespoons honey
4cm piece fresh ginger, grated
4 green onions, sliced thinly.

Method

Cook rice - We like to cook in the microwave, double the quantity of rice and use this measurement for water and then 16 Min's on high (eg 1 cup rice 2 cups water). Drain.
Meanwhile, toast sesame seeds, in heated wok; remove from wok and set aside.
Cook prawns in heated wok and remove.
Stir-fry brown onion, in heated pan, until tender, return prawns to wok with Wombok, carrot, lemon juice, honey and ginger, stir-fry until hot.
Serve with rice and sprinkled sesame seeds and green onions. We also topped ours with bean sprouts!!!

ENJOY!!!

Weekend Breakfast Beans

2011-07-31T09:45:00.000+10:00

Since being told to eat more fibre in my diet, we have been cooking loads more fibre filled dishes and this one is great it is a Woman's Weekly Recipe and hubby and I love it!!! This Recipe serves 2

Ingredients

1small brown onion, chopped finely
1 clove garlic, crushed
2 shortcut bacon rashers, chopped finely
400g can diced tomatoes
1 tablespoon tomato paste
1 tablespoon wholegrain mustard
400g can white beans, rinsed and drained
2 tablespoons coarsely chopped fresh flat-leaf parsley

Method
Cook onion, garlic and bacon in heated medium saucepan until the onion softens (I like to go over a little here so that the bacon gets some colour). Add undrained tomatoes, paste and mustard, cook stirring, until hot and fragrant. Add beans, cook stirring until beans are warmed through. Sitr in parsley and Serve with a nice slice of rye bread toasted.

Best part is to take your plate with a hot cup of your favourite breaky beverage find a sunny spot and enjoy!!!

Red Velvet Cheesecake

2011-07-19T16:06:00.000+10:00

With my Birthday coming up, the family had asked what I wanted and how did I want to celebrate.....I pondered on it, and said the usual oh I don't know and nothing much, then it was perhaps let's go out, no OK I settled on an idea let's have a family dinner at home on the Saturday night and on my actual birthday the Sunday we would have this amazing cake with coffee and friends.

Fascinated in the current resurrection of the popular Red Velvet Cake it was a must to cook. Although having researched the history of Red Velvet Cake it appears that it is a false quote to claim that it is a scientific reaction that causes the Red colour, which is why most recipes have large quantities of Red Food Colouring. With a passion for wanting a perfect Red Velvet Cake, the blog hop was on and this was when I stumbled across Willow Bird Baking blog and the original recipe was taken from there.

I am so proud of my family and the huge effort of working through all the processes of this cake and working it in to an amazing birthday celebration. We will be cooking it again that's for sure!!!

We loved it and found this version exceptionally rich and one that you only needed a small slice of, which was perfect for my family and friends coffee and cake date, one cake fed many.!!!

Ingredients
Crust

32 Oreos Biscuits, finely processed into crumbs
6 tablespoons unsalted butter, melted and cooled

Ganache

3/4 cup cream
250g Dark chocolate, finely chopped

Red Velvet Cake

50g Nuttelex
1 egg
1 tablespoon cocoa
1/4 teaspoon salt
3/4 cups sugar
1/2 teaspoon vanilla
1/2 cup buttermilk
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 tablespoon white vinegar
1 tablespoon red food coloring ( we used the wilton paste variety)

Cheesecake Filling

3 x 250g packages cream cheese, at room temperature
1 cup Caster sugar
1½ tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs

Decorations

1/3 cup cream cheese, at room temperature
2 tablespoons butter, at room temperature
1 cup Icing sugar, sifted
white chocolate for drizzling

Method

Being one of many processes this was an easy way of dividing up the tasks and working in with work and lifestyle for the family.

Bianca baked the red velvet cake on Thursday her day off and popped it into the freezer once cool.

Dylan Worked on the Cheesecake on Saturday before finishing off the decorations and putting together with Brian and my Mum on Sunday Morning.

Red Velvet Cake

Preheat oven to 180*

Line the bottom and the sides of an 9-inch springform round cake pan with baking paper.

Cream the Nuttelex, sugar, and egg.

Make a paste of the cocoa and coloring and add to the Nuttelex mixture.

Add salt and vanilla.

Add buttermilk alternately with the flour, beginning and ending with flour.

Mix vinegar and soda right before using and add to mixture by folding in.

Pour batter into the cake pan and bake at 180 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool completely, Wrap in baking paper, and freeze for 30 minutes or until firm. Or in our case until needed

Cheesecake

Grease/butter a 9-inch springform pan and place it on a baking tray.
Combine the Oreo crumbs and melted butter in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan, all the way up the sides or as far as you can - be sure it is a thin layer.
Bring the cream to a simmer in a saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1 – 1.5 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating. Or in our case we covered popped it in the fridge and then brought back to room temperature before piping the decorations.
Preheat the oven to 180*
In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.
Pour the filling over the cold ganache in the crust. Place the springform tin on a baking tray just in case you have a leak - it is very unlikely, but it's best with baking in springform tins. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.

Decorative Topping

Whip reserved room temperature ganache to create a fluffy texture perfect for piping.
In a separate bowl, mix together cream cheese, butter, and icing sugar to make a small amount of cream cheese frosting for decorating.

READY TO ASSEMBLE

Remove Red Velvet Cake from freezer.
Wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides.Carefully remove the springform. Transfer the cake to a serving platter.
Place cake layer on top of cheesecake (right side up). Decorate top of cake with drizzled white chocolate, piped cream cheese frosting and whipped ganache.

Sit back and enjoy the excitement as everyone enjoys such an amazing treat!!!

Birthday Dinner - Dessert Chocolate, Caramel & Hazelnut Tarts with Vanilla Cream and Raspberries

2011-07-19T11:26:00.000+10:00

Cooked by Bianca
Recipe from Home Beautiful.

Needs some tweaking, or the cook was struggling, but it was still delicious. But it is one, that I want to cook again, so it makes it onto the Blog today!!!

Ingredients
Tart Base

100g Butter, Chopped
¾ Cup Plain Flour
¼ Cup Rice Flour
2 Tbsp Brown Sugar
2 Tbsp Cocoa
¼ Cup Cold Water

Caramel & Hazelnut Filling

395g can sweetened condensed milk
50g butter
¼ cup golden syrup
½ cup chopped roasted hazelnuts

Chocolate Topping

¼ cup thickened cream
2 tbsp hazelnut spread (we used Nutella)
80g dark chocolate, chopped

Method

To make base, preheat oven to 200°C. Process butter, flour, sugar and cocoa in a food processor until combined. Add water to processor and process until mixture forms a ball. Knead on a lightly floured surface until smooth. Wrap pastry in plastic wrap and refrigerate for 20 minutes.
Roll pastry out on a floured surface until 3mm thick. Use an 11cm-round cookie cutter to cut out 6 rounds. Gently press rounds into a jumbo 6 hole muffin tin. Line tart shells with baking paper and fill the bases with baking beans or rice. Bake for 10 minutes, reduce temperature to 180°C, remove paper and beans and bake for a further 10 minutes. Cool slightly.
To make filling, combine condensed milk, butter and golden syrup in a saucepan and cook gently over a medium heat for 10–12 minutes, stirring constantly until mixture darkens and thickens. Stir through nuts then remove from heat. Divide mixture among tart cases and bake for a further 6–8 minutes until caramel is almost set. Allow to cool.
To make topping, place cream, hazelnut spread and chocolate in a heatproof bowl and heat in the microwave on medium for 3–4 minutes. Whisk until smooth. Allow to stand at room temperature for 1 hour, until thickened. Spoon chocolate mixture on top of each tart and serve.

Add a few drops of vanilla essence to some whipping cream before whipping and a sprinkle of icing sugar, then whip till firm. Make a quenelle of Cream and place beside tart and top with a few raspberries.

Birthday Dinner - Main Roast pork with pistachio stuffing & hasselback potatoes

2011-07-18T18:38:00.000+10:00

They really spoilt me with this one, in our Master chef style family judging though we did think it needed some greens and a gravy - but oh boy it was delicious and the pears and apple and extra slice of pork left over made for a great birthday night dinner too.

Recipe Source

Preparation Time 30 - 35 minutes
Cooking Time 160 minutes
Serves 10

Ingredients

2.2kg boned rolled loin of pork, string removed
60ml (1/4 cup) olive oil
11/2 tbs sea salt flakes
5 small pears, halved length ways
5 small red apples, halved cross ways
10 Clean potatoes, halved length ways (just because we like it 20 small pieces of sweet potatoes)
20 Eshallots, peeled
20g (1/4 cup) shredded Parmesan
20g (1/4 cup) fresh breadcrumbs parsley,

Lemon & pistachio stuffing

140g (2/3 cup) couscous
160ml (2/3 cup) boiling water
1/4 cup pistachio kernels, coarsely chopped
1/4 cup chopped fresh continental parsley
1 tbs finely grated lemon rind

Method

Preheat oven to 230°C. To make the parsley, lemon & pistachio stuffing, place the couscous in a heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes or until the liquid has absorbed. Use a fork to separate the grains. Stir in the pistachio, parsley and lemon rind. Season with pepper.
Place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind cross ways, into the fat layer, at 2cm intervals. Turn the pork over. Cut a horizontal slit in the thick end of the pork (don't cut all the way through).
Open the pork to sit flat. Place the stuffing mixture along the centre. Starting from the thick end, roll up the pork firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork cross ways at 2cm intervals.
Place the pork, rind-side up, in a large roasting pan. Drizzle over 1 tablespoon of oil, then rub the salt into the cuts. Roast on the top oven shelf for 35 minutes or until the rind crackles.
Reduce oven temperature to 200°C. Line 2 baking trays with non-stick baking paper. Place the pear and apple on 1 tray. Drizzle over 1 tablespoon of oil and season with salt and pepper. Roast on the shelf under the pork for 30 minutes. Transfer the pear and apple to a plate. We cooked the sweet potato in the oven with the apple and pear at the same time.
Meanwhile, place the potato, cut-side down, on a chopping board. Cut thin, evenly spaced slits at 5mm intervals, about two-thirds deep, in the top of each potato.
Arrange the potato, flat-side down, and shallots on the remaining baking tray. Drizzle the remaining oil over the potato. Roast on the shelf under the pork for 50 minutes or until the pork is cooked through and the potato is tender and golden. Transfer the pork and shallots to a serving platter. Cover loosely with foil and set aside to rest.
Combine the Parmesan and breadcrumbs in a bowl. Use a pastry brush to brush the tops of the potatoes with any pan juices. Sprinkle with the Parmesan mixture. Bake for a further 5 minutes or until golden. Serve with the pork and shallots.

Certainly think it would be best served with some green beans or broccolini, and a little gravy too!!

Birthday Dinner - Entree Ginger Garlic Prawns with Asian Greens and Sweet Chilli Sauce

2011-07-18T18:00:00.000+10:00

Recipe by Dylan Bowers in honour of my 43rd birthday.

Julienne of Carrots, Celery and Snow peas, mixed through small amount of sweet chilli sauce. Make a nice little pile on the plate.

Green Prawns head removed, deveined and split down the back. Marinated in Garlic and Ginger and some Olive oil, then in a hot pan place some melted butter and throw in the prawns and toss.

Place 3/4 prawns on the pile of Veggies on the plate and drizzle around the plate with some Sweet Chilli Sauce.

This was just Yummy and the perfect start to a spoiling meal.

Chocolate Cake in a Mug

2011-06-18T12:42:00.000+10:00

This is a recipe I was given a while back, so not too sure of it's origin, there are a few around the web, I noticed a few versions, similar some had coffee added, another recommends adding a spoonful of peanutbutter - I think it's something you could play with.....so playing I did...Last night we had a wonderful healthy Asian Salmon en Pappiot and after watch MasterChef cooking up a wonderful sponge dessert we decided we needed something to spoil us too....so I have added some frozen raspberries too...oh divine

2 tablespoons flour
2 tablespoons sugar
1 tablespoons cocoa
1/2 teaspoon baking powder
1/2 a pinch of salt
1/2 an egg
2 tablespoons milk
1/2 tablespoons oil
1 tablespoon chocolate chips
a few drops of vanilla extract
1 large microwave safe coffee mug

extra - frozen raspeberries.

Mix all dry ingredients into a Mug and stir, Mix all the wet ingredients into a jug (makes about 1/4 cup of wet add to the dry and stir very well, you don't want any flour bits at the bottom of the cup, sprinkle over the choc drops and then push them in with a knife - I like a few to be on the top still, so the 1 tablespoon measure is very approximate :)

I have never made this as a single serve so haven't had an issue with the 1/2egg measure LOL

For 3 of us we like the Raspberry option, so here I sprinkle those in.

Then it's 1 minute 30 seconds on the microwave per cup, Do the cups individually, watching at around the 1 minute mark to make sure it's not going to overflow. Check on your cake if it is springy to the touch it's done,

let it sit - usually for the 1minute 30 of the next one in the oven in my case, before popping on a half scoop of icecream, sprinkle with a little extra drinking chocolate if you like and another raspberry....enjoy!!!

Asian Style Salmon en Papillote

2011-06-17T19:58:00.000+10:00

Recently when the Masterchef challenge was on it reminded me of this dish and its a family favourite that's been a while since I last cooked...so it was requested, and here is how I do it...it obviously came from somewhere, but for the life of me I don't recall, and well as I do it now just from memory - there aren't really any measurements but I will keep a note as I cook, just so I can share with you all.

Here is a link on how to fold it properly, that I have used.....but sometimes just scrunching the ends is just as good ;)

OK here goes for round 2 - blogger wasn't helpful. there isn't a recipe as such, I have just estimated what I have done as I have gone along.

This is a real taste and test as you go, to be sure that you get the right sweet, salty and sour perfect.

1 bunch of Bok Choy, washed and leaves separated

4 pieces of Salmon

1/2 Red Onion finely diced

1 clove Garlic finely diced

1 small piece of ginger finely diced ( 1 teaspoon from the jar kind )

1 chilli finely diced ( 1 teaspoon from the jar kind - :) yep it's whats on hand tonight)

1/4 cup soy sauce

1 tablespoon rice wine vinegar

juice of one lime ( sometime more sometimes less)

1 disc of palm sugar chopped ( or if you don't have it 2 tablespoons brown sugar will work)

Simmer all but the bok choy and salmon in a small saucepan just till the onion and garlic are softened and the sugar dissolved - yep taste it now to be sure that it's just got that sweet, sour, salty flavour right - adjust with either the sugar or lime here) set aside.

Take 4 sheets of baking paper and fold them in half

Place a selection of the bok choy leaves on one side near the fold

Place the Salmon on top, drizzle about 2 table spoons of the onion syrup mix over the salmon - as pictured below

Then fold the paper over and starting on the left with the fold at the back, work from left to right just folding and bending as you go - the link above explains this better...but you get half circles like below, slide onto a baking tray and then pop in a moderately hot oven for 10 - 15 minutes. The time it takes to steam some rice in the microwave

1 cup rice 2 cups water in a large uncovered bowl for 16 minutes on high - perfect rice every time. Let the rice stand for a few minutes before serving.

Dish up and enjoy - let me know if you like it.

Tip - If you have a bunch of coriander - I didn't tonight - I like to chop some and sprinkle over the salmon before serving just for that fresh touch.

Christmas Turkey with all the trimmings, Stuffings and Relishes

2011-06-08T17:49:00.001+10:00

I spent 1 hour compiling this recipe post yesterday and then blogger through a hissy fit and lost the lot, not even a draft copy totally devastated...but here we go, perhaps with less story this time...promise you yesterdays was worth reading....LOL

Sarah Sun a Facebook follower, requested that I share my Christmas Turkey Recipe, and I realised that I had started this last Christmas well the recipe for the Stuffing balls, so I thought perhaps its almost time for Christmas in July let's share the lot in one post.

Christmas is special in our family, and my sister and I now take turns in hosting the Christmas Day lunch, but for the last few years I have always brought the Stuffing balls to her home too. I can thank Coles and their free magazines for a lot of these recipes, from the simple PROSCIUTTO-WRAPPED TURKEY which is a family favourite all year not just at Christmas, which are accompanied by CRANBERRY RELISH in the 2007 magazine and I think the same year in the TASTE best ever freebie came the CRANBERRY STUFFING BALLS. Then more recently in 2009 I decided on my turn to cook that I would try and debone and stuff a turkey breast using ROLLED TURKEY BREAST WITH PISTACHIO AND CRANBERRY STUFFING Recipe by Bill Granger from bill's food, served with my new favourite CRANBERRY CHERRY & ALMOND RELISH

PROSCIUTTO-WRAPPED TURKEY

Serves 8

Prep 30 mins

Cooking 1 1/4 hours

Ingredients

1Kg Steggles Turkey Breast Roast, thawed
5 slices prosciutto

Preheat oven to 200C. Remove the plastic from the foil container and cover the turkey breast roll with a piece of foil. Place in the oven, cook for 45 minutes. Remove from the oven and remove the piece of foil. Carefully invert the turkey roll into a large baking pan, and discard the original foil container.
Drape the prosciutto over the turkey, and use toothpicks to secure each end (I have never used the toothpicks). Return to the oven for 30 minutes.

CRANBERRY RELISH

Ingredients

250g jar whole berry cranberry sauce
finely grated rind of 1 orange
2 teaspoons chopped fresh thyme

Combine the cranberry sauce, orange rind and thyme; set aside. Serve with the Turkey!!

Pictured above Cranberry Relish and just under the spinach leaf is one of the Stuffing Balls.

CRANBERRY STUFFING BALLS

Prep 20 mins

Cooking 25 mins

Makes 16

Ingredients

4 slices prosciutto
1 tablespoon olive oil
1/2 small red onion, finely chopped
2 garlic cloves, crushed
2 1/2 cups stale white breadcrumbs
75g dried cranberries
1 egg, lightly beaten
1 tablespoon chopped fresh sage
50g butter, melted

1. Preheat oven to 200c. Line a baking tray with baking paper. Cut each prosciutto slice length ways into four pieces.

2. Heat oil in a non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Transfer to bowl. Add breadcrumbs, cranberries, egg, sage and butter. Season with salt and pepper. Mix well to combine.

3. Shape tablespoons of mixture into 16 balls. Wrap one slice of prosciutto around each ball. Place on prepared tray. Bake for 15 to 20 mins or until browned and heated through. Serve.

ROLLED TURKEY BREAST WITH PISTACHIO AND CRANBERRY STUFFING

Recipe by Bill Granger from bill's food

Turkey Ingredients

1 x 1-1.5kg boneless Turkey breast with skin (I could only get a breast on the bone - so with my Dad's help we soon learnt how to debone it - well worth the hard work.)
1 tablespoon melted Butter

Pistachio and cranberry stuffing Ingredients

40 g Butter
1 Onion chopped
100 g chopped pancetta rind removed
1 crushed Garlic Clove
120 g fresh white breadcrumbs
1 tablespoon chopped fresh Sage
100 g craisins (sweetened dried cranberries)
50 g roughly chopped Pistachios
sea salt
Ground black Pepper

Turkey Method

Preheat the oven to 190°C (375°F/Gas 5). Put the turkey breast, skin-side-down, on a board.

Spoon the cooled stuffing down the middle of the breast and then roll up the turkey to enclose the stuffing.

Tie the turkey with kitchen string every 2 cm (about an inch) to secure and then place in a large roasting tin.

Brush the entire surface of the turkey with melted butter.

Roast for 40 minutes, or until golden brown and the juices run clear when you poke a skewer into the thickest part of the breast.

Cover loosely with foil and leave to rest for 15 minutes before carving.

Pistachio and cranberry stuffing Method
Heat the butter in a large frying pan over medium heat.
Add the onion and cook, stirring occasionally, for 3–4 minutes until softened.
Add the pancetta and cook, stirring occasionally, for 5 minutes until cooked through.
Add the garlic and cook for another minute.
Tip everything into a large bowl.
Add the breadcrumbs, sage, craisins and pistachios, season well and stir together.
Leave to cool completely before using.

Link to previously posted
CRANBERRY CHERRY & ALMOND RELISH

Then I guess I should share this wonderful ham recipe with you too....enjoy and happy Christmas be it July or December!!!

Ricotta Gnocchi with two sauces.

2011-06-08T16:39:00.000+10:00

It's no secret, that I often get asked if I am Italian, but alas no there is no little Italian mumma inside me, beyond the part of me that loves pasta and has created a pasta addicted daughter. So have we cooked pasta before yes, its a staple once a week dish here, in many varieties, and Gnocchi has always been the potato version - often fresh from the deli, or the shelf variety and on occasion fresh from our hands...but having tried this ricotta Gnocchi I doubt I would ever make or buy potato gnocchi again. Recently I watched a TV programme where the presenter raved about the pillowy softness of gnocchi...I didn't get it till eating this version of pasta...yep little fluffy pillows of goodness...OH MY my mouth is drooling as I type.

This is another recipe from the Donna Hay a cooks guide

and Donna's little blurb from beneath them is perfect,

(yep they have to be cheats as anything this simple just can't be true but I have eaten them and well it's true and some little pillows from heaven)

savour these soft and pillowy morsels with an array of delicious toppings. Prepared simply or baked in a rich tomato-based sauce, these CHEAT'S dumplings are irresistible

BASIC RICOTTA GNOCCHI

Ingredients

500g ricotta

1/2 cup finely grated Parmesan

2 eggs, lightly beaten

1 cup plain flour

sea salt and cracked black pepper.

Place the ricotta, Parmesan, eggs, flour, salt and pepper in a bowl and mix well to combine.
Turn the mixture out onto a lightly floured surface and roll into 4 x 15cm ropes

I have even cooked this one for a 12 hour crop and keeping Linda's Celiac disease in mind, used a gluten free flour - admittedly they weren't as light and fluffy as all my describing says...but they were still just as good.

Baked Gnocchi

1 x quantity basic ricotta gnocchi (see above)

1 cup grated mozzarella

tomato sauce

1 tablespoon olive oil

3 garlic cloves, sliced

2 x 400g cans chopped tomatoes

1 cup chicken stock

2 tablespoons brown sugar

400g can borlotti beans, drained

2 tablespoons chopped basil leaves

sea salt and cracked black pepper

To make the tomato sauce, heat a medium saucepan over medium heat. Add the oil and garlic and cook for 1-2 minutes. Add the tomatoes, stock and sugar and cook for 5-6minutes. Add the beans, basil, salt and pepper and stir well to combine. Set aside.

Follow the basic gnocchi recipe. Place the cooked gnocchi in a 1 litre ovenproof dish. Spoon over the tomato sauce and top with mozzarella. Cook under a preheated hot grill for 3-4 minutes or until the cheese is melted and golden. Serves 4

I popped it in the oven for the time it took to warm and cook my frozen loaf of garlic bread and it was perfect. And I doubled the recipe for a bigger serve, and added a few rashers of bacon to the the garlic step just to please the meat eater in my house as well.

CREAMY MUSHROOM GNOCCHI

1 x quantity basic ricotta gnocchi

150g goats cheese crumbled

shaved Parmesan, to serve

cracked black pepper, to serve

creamy mushroom sauce

1 tablespoon olive oil

1 small brown onion, chopped

300g button mushrooms, sliced

1 1/4 cups single cream

1/2 cup chicken stock

1 tablespoon thyme leaves

sea salt and cracked black pepper

To make the creamy mushroom sauce, heat a medium non-stick frying pan over medium heat. Add the oil and onion and cook for 3 minutes or until the onion is softened. Stir in the mushrooms and cook for 5 minutes or until tender. Add the cream, stock, thyme, salt and pepper and simmer for 10 minutes or until the sauce is thickened. Set aside and keep warm.

Follow the basic gnocchi recipe, adding the goat's cheese to the mixture. Spoon the mushroom sauce over the cooked gnocchi and top with parmesan and pepper to serve

Cookies & Cream slice

2011-06-08T16:25:00.000+10:00

Recipe Cooked by Dylan at Forest High School.....oh this was YUM!!! We will be making it again.

Ingredients

350g Oreo biscuits (with filling)
150g unsalted butter (melted)
2tsp powdered gelatine
400g cream cheese
300ml Thickened cream
1tsp vanilla extract
½ cup (110g) caster sugar
200g white chocolate (melted, cool slightly)
Melted dark chocolate to drizzle

Method

1. Line a 4cm deep 18cm x 25cm lamington pan with baking paper.

2. Place 250g of the biscuits in a food processor until fine crumbs. Add melted butter process to combine, then press into the base of the pan. Chill for 20mins.

3. Sprinkle the gelatine over ¼ cup. Place cup in a saucepan of gently simmering water and stir the gelatine until dissolved.

4. Place the cream cheese, cream, vanilla extract and caster sugar in the bowl of an elective mixer and beat until smooth. Stir in the gelatine mixture and the melted white chocolate.

5. Roughly chop the remaining biscuits and stir through, then pour the cream cheese mixture over the chilled base, Return to the fridge to set overnight.

6. Drizzle with the melted dark chocolate, then return the slice to the fridge for 15 minutes until set.

7. Slice in the pan and serve

Chocolate Cake

2011-06-06T00:00:00.001+10:00

Having been a chocolate cake fan from way back, when the family gave me my lastest cookbook Donna Hay A Cooks Guide the chocolate cake recipe on page 79 was straight to the top of the list of things to cook when my new stove was installed. With Bianca's Birthday being the first of the birthdays to happen only days after the stove installation, straight to cooking I went. Since then I have been lucky enough to have been asked to bake a birthday cake for a joint birthday party and of course I reached for this one as well. On both occasions I happy to report that all that tasted raved about it, so if your looking for a really good special occasions ( i say this as it is rather too rich for everyday baking) then cook it go on I dare you too - it's fool proof and success rate is 100% high.

Ingredients
250g butter
1 1/3 cups brown sugar
3 eggs
2 cups plain flour
1 1/2 teaspoons baking powder
1/3 cup cocoa, sifted
1 cup sour cream
250g dark chocolate, melted
chocolate glaze
150g dark chocolate, chopped
1/3 cup single cream

Method

Preheat oven to 160 C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the eggs and beat well. Sift the flour, baking powder and cocoa over the butter mixture, add the sour cream and chocolate and mix until just combined. Pour the mixture into a lightly greased 22cm round cake tin lined with non-stick baking paper and bake for 60-70 minutes or until just set. Allow to cool in the tin. ( this is a must )
While the cake is baking, make the chocolate glaze. Place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Allow glaze to stand for 10 minutes to thicken slightly before spreading over the cake. Serves 8-10.

It's that simple, to decorate i have just popped a handful of frozen raspberries in the centre and this way was Delicious the raspberries cut through the richness of the cake wonderfully. Alternatively I have also choc dipped some strawberries and piled them in the centre and then poked in some shards of toffee and sprinkled with praline dust....mmmm both just needed a nice dollop of double cream and good cup of coffee to enjoy it completely.... Let me know what you think and your results, they will come back for more and beg for you to cook it again!!!

Tomato soup with Cashew and coconut Sambal

2011-06-05T16:20:00.000+10:00

Well growing up, I had a thing about textures and soups and casseroles, not sure if it was that we had dogs and mum cooked the dog food in a pressure cooker or what but well needless to say I was a fussy child and didn't eat much when it came to soups or casseroles, but as I have grown up I have learnt to enjoy them, as long as I cook them...yep definitely a deeper issue there but we are not going into it...where I was headed with this post was that one of the soups I loved and still do is canned tomato soup....but let me tell you having cooked this little recipe, not sure if I can ever manage to eat tomato soup from a can ever again, this recipe is simple quick and well let's just say delicious, having eaten a bowl for lunch I just new I had to share it with you today!!!

Recipe from Bill Graingers cookbook Bill's Basics

Ingredients
2kg plum tomatoes, halved
1 red capsicum, halved and deseeded
6 garlic cloves, peeled
1 small carrot, diced
60ml olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
a pinch of dried chilli flakes (optional) (I added it, and it made for a nice warming glow)
250ml (1cup) chicken or vegetable stock
125ml (1/2 cup) coconut milk

to serve cashew and coconut sambal (see below)

MethodPreheat the oven to 200 C. Put the tomatoes, capsicum, garlic and carrot in a large casserole dish, drizzle with olive oil, sprinkle with the spices and season with sea salt and ground black pepper. cover with a lid or foil and bake for 1 hour. Uncover and bake for a further 30 minutes, or until the vegetables are well cooked.

Transfer the vegetables to a food processor or blender and mix until smooth.

Return the mixture to the casserole dish or a large heavy-based saucepan and add the stock and coconut milk. Stir well and cook over medium heat until warmed through. Ladle into serving bowls and serve topped with a little cashew and coconut sambal.

Cashew and Coconut Sambal
50g (1/3 cup) cashew nuts
50g (1/3 cup) flaked coconut
a large handful of coriander leaves

Put the cashews, coconut, coriander leaves, a pinch of salt and 60ml(1/4 cup) water in a blender or food processor and process until roughly chopped.

I dare you not to enjoy this one, and whats more perfect is the high dose boost of vitamin C and well, on a wet cold winters day, just the colour alone is bound to warm you up and make you feel good...well it did for me!!!

Mid-loin pork chops with orange, fennel and rosemary.

2011-06-04T15:36:00.000+10:00

This is one of my new favourites on my book shelf

Ingredients

2 tablespoons fennel seeds

1 tablespoon black peppercorns

2 tablespoons orange zest

3 sprigs rosemary, leaves picked and finely chopped

4 organic rindless pork loin chops

salt flakes and freshly ground black pepper

3 tablespoons olive oil

2 oranges, juiced

600ml beef stock

100g butter, chopped

mashed potato, to serve (we also added our garlic lemon beans)

Method

Preheat oven to 180C. Combine fennel seeds, peppercorns, orange zest and rosemary leaves in a mortar and pestle and grind to a fine powder. Press fennel mixture into chops and set aside to rest for 30 minutes.

Season chops with salt. Heat olive oil in a heavy-based ovenproof frying pan over high heat. Add chops and brown for 4 minutes on each side. Add orange juic and stock. Cover with foil and bake for 10 minutes. Transfer chops to another dish and keep warm. Boil juices in pan over high heat for 2 minutes or until sauce is reduced. Check seasoning, add butter and stir to combine. Serve chops with sauce spooned over. Serve with creamy mashed potato SERVES 4

MasterChef Veal Osso Bucco with Cannellini Beans

2011-06-03T13:05:00.000+10:00

Being an avid cooking household it's no surprise that we are hooked on any cooking shows and Masterchef of course is a daily vigil in our home. When they shared their Osso Bucco Recipe Brian was busting to get into the kitchen and cook it.

Image Source

Ingredients

1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces) (well clearly we only got four large ones)
1 cup plain flour
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
Zest of 1 lemon
400g tin crushed tomato
2 cups veal stock
100g dried cannellini beans, soaked overnight (OK cheatsville here we used a can, well you can't cook on a whim if there is overnight prep)

To finish
Freshly cracked white pepper and sea salt
½ bunch parsley leaves, roughly chopped
Zest of 1 lemon
1 loaf crusty bread, thickly sliced ( oh the hot buttery bake at home rolls worked a treat to mop up all that Delicious sauce)

Method
1. Preheat oven to 180⁰C.
2. Season meat with salt and white pepper and toss in flout to coat, shaking off excess. Heat oil in a frying pan, add meat and pan fry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook10 minutes.
3. Add tomato paste and cook for 1-2 minutes and deglaze with wine.
4. Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.
5. Remove lid, cook for 45 minutes until sauce has thickened. (This is where time extended due to picking up of working teenage son, and the sauce thickened it so stewy and Delicious (salivating just remembering it)
6. Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
7. Serve with crusty bread.

oops yep got in a scoffed before I remembered to snap, and yep I mopped all that sauce up with a yummy bread roll....mmmmm I dare you not to Cook it and ENJOY IT!!!

Pirate Punch

2011-05-04T09:54:00.000+10:00

Recipe Source Marie Claire food+drink Michelle Cranston
Serves 8
Ingredients
2 Cups peach nectar ( I managed to get a pear and grape juice)
200ml dark rum
1/4 cup lime juice
3 White peaches peeled and finely sliced (I use a tin in natural juice)
75ml ginger syrup*
1 Cup chopped fresh pineapple pieces
1 litre ginger beer or ginger wine
fresh lime and mint to garnish.

Place all ingredients except the garnishes into a large serving or punch bowl and stir well. Garnish with thinly sliced lime and torn mint leaves,

EASY FREEZY Basic Vanilla Cookies + variations

2011-04-07T19:40:00.000+10:00

"Easy freezy. Enjoy an oven-fresh cookie for afternoon tea, and freeze some dough for later."

Source: "Super Food Ideas Magazine December 2009/January 2010"

Ingredients

150grams butter, softened
3/4 cup caster sugar
1/2 teaspoon vanilla extract
1 egg, lightly beaten
2 cups plain flour

Method

Preheat Oven to 180C/160C fan-forced. Line 2 baking trays with baking paper.

Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg. Beat to combine. Sift flour over butter mixture. Stir to combine. Place dough on a lightly floured surface. Roll dough into two 15cm long logs. Wrap each log in plastic wrap. Twist ends to seal. Freeze for 2 hours or until firm. (Not having my electric mixer accessable during the reno, I threw it all in my food processor and it worked a treat)

Remove logs from freezer. Set aside for 5 minutes. Trim ends. Slice into 1cm-thick rounds. Place rounds, 3cm apart, on prepared baking trays. Bake for 16 to 18 minutes, swapping trays after 10 minutes, or until light golden. Cool on trays for 5 minutes. Transfer to wire rack to cool. Serve.

VARIATIONS

TRIPLE-CHOC COOKIES
Makes 40

Add 1/4 cup cocoa powder, sifted, 1/4 cup dark choc chips and 1/4 cup white choc chips after adding flour in step 2. Roll into two 20cm-long logs.

WHITE CHOCOLATE MACADAMIA COOKIES

Makes 40

Add 1/2 cup finely chopped macadamia nuts and 1/2 cup white choc chips with flour in step 2. Roll into two 20cm-long logs.

RAINBOW CHOC-CHIP COOKIES

Makes 40

Add 150g tub rainbow choc chips with flour in step 2. Roll into two 20cm-long logs.

STORAGE TIPS

To freeze - You can freeze dough logs at end of step 2 for up to 2 months.

To thaw - Remove logs from freezer. Set aside for 5 minutes to soften slightly.

To Bake - Follow step 3 of Basic Vanilla cookies. Store cookies in an airtight container for up to 1 week.

I baked, all the flavours in one sitting, just doing half of one batch as vanilla and the other roll as the white choc and macadamia. With three batches I had 6 rolls, I baked only 4 and have 2 left in the freezer for that drop in visitor or late night treat. I managed to almost fill my large cookie jar.

I did find that the longer they were out of the freezer the easier they were to cut, however.

Southern-Fried @ Home

2011-04-05T14:33:00.000+10:00

A couple of weeks back Kylie emailed me and asked for my fake KFC Chicken recipe, and for the life of me I couldn't put my fingers on it, it's been so long since I cooked it. But with the house renovations happening and the cleaning and culling I have come accross this one which I think sounds delicious, I know it's too late for Kylies Birthday Boys dinner, but I thought I would share, think it might be something I try once the new stove is up and funcitoning (that might even be tomorrow)!!!

Servings: 4

Preparation Time: 5 minutes
Cooking: 40 minutes
Source

Ingredients
1 whole Chicken
4 extra drumsticks
1/2 cup plain wholemeal flour
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 egg
1/4 cup low-fat milk
1 tablespoon lemon juice
1. Preheat oven to 200C/180C Fan Forced. Lightly grease a baking tray. Cut chicken into 4 pieces, removing major bones and skin; Pat pieces dry on paper towels.

2. Place flour, spices and 1 teaspoon salt in a plastic food storage bag; shake to combine. Whisk egg with milk and juice in a shallow dish.

3. Dip chicken in egg mixture, then into flour mixture to coat; shake off excess. Place on prepared tray. Bake for 30-35 minutes, turning over halfway through cooking. untill tender and golden.

Serve with Easy Salsa
1 punnet grape tomatoes, halved lengthwise
1 lebanese cucumber, halved, seeded, diced
1/4 small onion, finely diced
1/4 cup chopped parsley or coriander
1 tablespoon red or white wine vingegar
Pinch sugar.

Combined all ingredients; season to taste with salt and pepper.
: Recipes+ Issue 12 september/october 2006

12 Hour Treats - HAZELNUT SLICE, LATTICE SLICE & GROG LOG

2011-02-26T15:01:00.000+11:00

Well I promised the girls, recipes from the 12 hour....it's taken me a while but here we are.

No Bake Hazelnut Slice

With the forecast for the 12 hour crop 42degrees I figured it was time for a little no-bake treats, this is one of my Sisters recipes - simple easy and quick, but most of all YUMMY!!!

Microwave 125g unsalted butter, 3/4 cup condensed milk & 2 tablespoons Golden Syrup for 2 mins - or heat on the stove till well combined and caramel like. Process 250g Milk arrowroot biscuits, till breadcrumbs and mix in 1 cup of flaked almonds with the above caramel, pour into a lined Tupperware slice container and set in the fridge for about 1 hour. Melt 250g of Dairy Milk Hazelnut chocolate and pour over slice, set, slice and serve.

No Bake Lattice Slice
Another family treat, we love to have at my sisters - its always requested that if Robyn is coming she bring it with her....a little more fiddling but no baking, and of course just delicious!

Ingredients

2 packets of Lattice Biscuits
250g Cream Cheese
250g Unsalted Butter
3/4 cup Caster Sugar
1/2 cup Boiling Water
1 Sachet of Gelatin
2 Tsp Vanilla Essence
2 Tsp Lemon Juice

Line the large Tupperware slice container with one packet of biscuit's you may need to cut some to cover the entire bottom of the container.
Cream together the cream cheese, butter and caster sugar.
Dissolve the Gelatin in the boiling water and allow to cool.
Add the cooled Gelatin to the creamed mixture with the Vanilla and Lemon Juice.
Pour and spread over the layer of biscuits. Then cut and place the second packet on top of the creamed mixture - put the Tupperware lid on and refrigerate till set.
Cut into half biscuit size slices and serve - stand back and watch it disappear before your very eyes - well it does in our family!!!

Grog Log or Chocolate Ripple Log

I have grown up knowing this as Grog Log, it was Mum's last minute dinner party quick fix - although it is always best made the day before. And it wasn't till many years later that I realised there was actually a recipe called Chocolate Ripple Log

Ingredients

1 large bottle thickened cream (I used 2 for the one pictured)
1 packet Arnott’s Choc Ripple biscuits or two depending on the size your making the one pictured is two
Grog - Marsala, Kahlua or even port(omit this if your wanting a child friendly version)
Chocolate Flake
Raspberries or seasonal berries to decorate

Method

In a bowl whip the cream using an electric beater until stiff.
Pour a little Grog into a shallow bowl.

Spread a little cream onto the base of a serving plate, then quickly working with one biscuit at a time, dunk into grog and then spread a little of the cream onto the biscuit, stand in the cream on the serving plate, repeat and then sandwich with another biscuit. Continue repeating this step untill all biscuits have been used and form a cake.
Spread remaining cream over cake to cover entirely. Cover loosely with foil, then place in refrigerator for a minimum of 6 hours to set.
Just before serving, sprinkle cake with broken pieces of flake and decorate with seasonal berries.

TIPS:-

To create a beautiful stripy pattern, slice on an angle.

Peanut Brittle- Sprinkle chopped peanut brittle over chilled cake.

Peppermint - Sprinkle chopped Choc Peppermint bar over chilled cake.

Raspberry coulis is also a nice accompaniment

Cranberry, Cherry & Almond Relish

2010-12-07T15:12:00.000+11:00

recipe from 2009 Coles Free Magazine

Makes 2 cups
Serves 8
Preparation 5 Mins
Cooking 5 Mins

Ingredients

1 Cup Craisins
3/4 Cup frozen Cherries
3/4 Cup Caster Sugar
2 tbsp Apple Cider Vinegar
1/4 Tsp ground cumin
1/4 Tsp ground cloves
1/4 cup slivered almonds, toasted

Method

Combine all ingredients in a medium saucepan. Stir on medium heat for 5 Mins, until fruit has softened and liquid is syrupy. Cool and store in an airtight container, refrigerated, for up to 5 days.
Serve this relish with turkey.

Christmas Gift Idea - ROCKY ROAD

2010-12-07T12:44:00.000+11:00

There are many rocky road recipes out there, and my staple was one with marshmallows and sultanas and nuts and then I Turkish Delight Rocky Road from the Wonderful Donna Hay Christmas recipes which was wonderful but oh so expensive to make for gifts - but i did do it this one with Turkish delights a few years back that I loved but it was costly to make so it was always for a special treat.

So in preparation for the 12 hour crop and to get some Chrissy gift giving started - the cakes were about to be baked, if i am spending time in the kitchen best make a day of it. So I headed to the shop to get the ingredients for my easy as recipe with red frogs that everyone loves, browsing the isles I remember that Corrie posted her recipe (white chocolate rocky road) with Raspberries lollies in it so I gave it a go mixing her recipe with mine and WOW talk about yummo.

so here it is as I made it this week.

Ingredients

250g block Cadbury dairy milk cooking chocolate
190g block Cadbury Bar Of Plenty Chocolate Roast Hazelnut & Honey
100g bag Betta Mallow Bakes
180g bag Coles raspberries lollies - cut these in half with a pair of kitchen scissors
half a 300g box of Authentic Turkish Delight {optional} - cut these in half with a pair of kitchen scissors, then drop back into the box, so that they get coated in the icing sugar to stop the cut edge sticking to each other
Shredded Coconut for sprinkling.

Now all of those made a really nice batch but for my gift giving I added half a box of RT Authentic Turkish Delight, and can't resist buying it when it's on special anyway and it was last week only $7.99

so the cost of a single batch is approximately $15 - when you think from the double batch, I have 4 gifts, served it up for afternoon tea at my Christmas Crop and still had some for the family to raid not bad in my stakes of Christmas gift giving...that's pretty good cost effective gift giving.

Method

Break chocolate into chunks and place into a glass bowl set over simmering water or melt in a microwave proof bowl until melted. {having no microwave i do the water method and I have time to chop the other bits while its melting.
Cut your Turkish delight and raspberry lollies into pieces -

there are about 7 almonds thrown in as I was decorating my Christmas cake and they were left over - not part of the recipe but shows you can add more.

Once chocolate is melted mix through all your other ingredients.
Line a slice tray with baking paper and spread mixture into this tray.
Sprinkle with a light sprinkling of shredded coconut.
Set aside in the fridge to set and then cut and wrap in cellophane bags for gifts - and try not to eat it all first.!!!!

Mississippi Mud Cookies

2010-11-25T10:19:00.000+11:00

Bianca was in a baking mode, and wanted some chunky chocolate biscuits, and I had found this one on a blog hop ....and after eating one hot from the oven you will love these cookies! Divine!!!

Ingredients

1 cup semisweet chocolate chips
1/2 cup butter, soft
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate chips
3 Mini marshmallows per cookie ( we didn't have mini's so just chopped up some big ones.)

Method

Microwave semisweet chips until smooth, stirring every 30 seconds (app. 1 minute)
Beat butter and sugar until creamy; add eggs beating after each one until blended. Beat in melted chocolate and vanilla.
Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and milk chocolate chips.
Drop by heaping tablespoonfuls onto parchment paper lined baking sheets.
Press 3 marshmallows into each portion of dough.
Bake at 350* for 10-12 minutes or until they are set. Remove to cool on rack. (app. 3 dozen)

Christmas - Rocky Road Trees

2010-11-23T09:22:00.000+11:00

Amie asked me if I had the old forum recips for these neat Christmas chocolate Rocky Road Trees....I did have the recipe but not the one I think she was after....so sadly no pictures...till Amie creates for us.

You need a cone shaped mould which can be made at home by stapling cardboard together in a cone shape or even using a kid’s party hat, and lining it with plastic wrap. Once made, this can store up to 6 weeks in the fridge.

Ingredients

1 cup of milk cooking chocolate chips
1 cup of marshmallows, roughly chopped
1 cup of lollies of your choice (anything easy to cut up, we love red frogs).
1 cup of white chocolate chips ( we prefer Dark Chocolate chips)
Hundreds and thousands, mini M&Ms, Smarties or other small lollies for decoration

Method

1. Melt the milk chocolate chips in a bowl over a pot of boiling water or in the microwave. Cut up the marshmallow and sweets of your choice and place these in the now melted chocolate. Stir lightly to mix and then pour it all into the mould. Secure the mould by standing it in a glass or a jug or a piece of polystyrene, and put it in the fridge for 20 minutes or until firm.

2. Meanwhile melt the white chocolate in a bowl or in the microwave. Remove the now hard rocky road Christmas tree from the mould and even out the base with a knife if needed.

3. Randomly and unevenly pipe or pour the white chocolate on the top quarter of the tree to resemble snow. Place the lollies in the chocolate to look like decorations.

Christmas Gift Idea - Turkish Delight Rocky Road

2010-11-14T15:14:00.000+11:00

Makes 30 squares
INGREDIENTS

800g good quality Milk chocolate
200g good quality dark chocolate
100g macadamia nuts roughly chopped
300g good quality Turkish delight, chopped
150g marshmallows
½ cup flaked coconut, toasted

METHOD

Grease and line a 20 x 30cm slice tin with baking paper.
Melt both chocolates, separately, over low heat in double boilers.
Pour ½ of the Milk chocolate in the base of the prepared pan. Sprinkle over the macadamia nuts and half the Turkish delight and marshmallows. Pour over the dark chocolate. Sprinkle over the coconut and remaining Turkish delight and marshmallows. Pour over the remaining Milk chocolate. Refrigerate for 4 hours or until set. Turn out and cut into small squares.

November Recipe Scrap

2010-11-02T11:57:00.004+11:00

This month we have 1 layout and 1 card featuring the gorgeous double sided patterned papers from Echo Park which you will find in the online store

Here's a sneak peek

MATERIALS

Layout -
3 x Photos - 3" square
1 x cardstock
PP (A) 8" x 8"
PP (B) 10 x 3.5"
PP (C) 10 x 3/4"
1 x Circle - 6" diameter
1 x Circle 4" diameter
(I have used paper doilies for my circles)
Embellishments and title - your choice.
I have used mini alpha stickers, felt hearts, and Heidi Swapp stickers
and Bella Chipboard alphas for my title

Card -
Cardstock 9" x 6"
Scraps from above pp's
PP (A) 4" x 4"
PP (B) 5.5" x 1.5"
PP (C) punch 2" circle
Extra's - stamps or mini alphas for sentiment
6" ribbon, pp or other trim.

INSTRUCTIONS

Layout -

1. Trim all papers. For PP (C) scallop one edge. Ink all edges.

2. Place PP (C|A) on right side of layout2.5" from top and 1.5" from bottom, flush with right side of cardstock.

3. Palce 6" circle over Left top corner of PP (A) approx 1.5" from top and 1/2" from Left side

4. Mat photos in a row across PP (B)

5. Place PP (B) with photos on right side of layout across PP (A) and 6' circle approx 5.5" from top and 3' from the bottom

6. Place scalloped PP (C) directly under PP (B) but don't stick down yet.

7. Place 4' circle under PP (C) towards right side of layout so that only 1/2 circle is showing.

8. Title goes on 4" circle.

9. Place embellishments at bottom right and top left corners of photo strip

10. Journal on 6" circle.

11. Further embellish to make layout your own.

12. Upload to the gallery for all of us to admire.

Card -

1. Trim cardstock 9" x 6" and fold in half to create landscape card

2. Trim and ink all pp's

3. Place PP (A) on right side of layout approx 1/4" in from edges

4. Place PP (B) across card approx 2" from top and flush to right hand side. Don't stick down yet

5. Puch or cut 2' circle and place slightly under top of PP (B) overlapping left side of PP (A)

6. Stamp, write ro use stickers to create your sentiment on the circle.

7. Place ribbon or other trim under pp (B)

8. Upload your creation the gallery

Pink Grapefruit, Bean and Cashew Salad with Lime Dressing

2010-10-13T18:23:00.000+11:00

Heading off to Melbourne for a Ange's Birthday Party and called before leaving, this is her please bring this recipe with you post.....
One I made when she last visited here.....sorry no pictures maybe after we make it Melbourne.

Another family favourite Recipe by Bill Granger from Everyday

Serves 4

Ingredients

1 large ruby grapefruit
400G green beens, topped but not tailed
3 tablespoons cashew nuts
Large handful fresh corianer leaves
3 spring onions, sliced on the diagonal
Lime Dressing - see below

Method

Peel the grapefruit by slicing off both ends. Stand the end of the fruit on a board and, following the curve of the grapefruit, slice off all the peel and pith with a sharp knife. Slice out segments of the grapefruit by cutting between the membrane.
Blanch the beans in boiling water for 1-2 minutes until just tender. Refresh in cold water.
Heat a frying pan over high heat and cook the cashews, stirring, for 2-3 minutes until lightly roasted. Roughly chop the nuts and set aside. Toss the grapefruit, beans, coriander and spring onions with the dressing. Arrange on a large serving plate and sprinkle with roasted cashews before serving.

Lime Dressing

30ml Fish Sauce
30ml Lime Juice
1 Tablespoon soft brown sugar
1 Small red chilli, finely chopped.

Stir together all the ingredients until the sugar has dissolved.

12 hour crop - Pumpkin Salad

2010-10-10T15:56:00.001+11:00

Well this is my version of a couple of different salads that we love, and I have often served as accompnament to one of our BBQ'ed dinners.

Ingredients

1/3 pumpkin, peeled, deseeded, cut into small cubes.
olive oil cooking spray
2 x Bags of spinach leaves or baby lettuce leaves or a mix of both.
1/2 cup pine nuts, toasted
1/2 cup shaved parmesan cheese
2 tablespoons balsamic vinegar or in my case a big slurp

Method

Preheat oven to 230°C. Line a baking dish with baking paper. Place pumpkin in a single layer in baking dish. Spray with oil. Season with salt and pepper. Turn pumpkin. Repeat with oil and salt and pepper. Roast for 20 minutes, turning once, until tender. Set aside.

Place pine nuts on a lined bake tray and roast for 3 minutes or until golden ( and don't forget them)

Place spinach/lettuce mix, pumpkin, parmesan and pine nuts on a salad platter. Drizzle with the balsamic, toss gently to combine.
Serve with any cut of meat or even on its own.

Lemon Friands with lemon curd & Lemon Date Slice

2010-10-10T14:53:00.001+11:00

Well with a 12 hour crop afternoon tea, dessert and an influx of lemons of my tree due to our giving it a trim and making it espaliered, means time to cook with lemons....

Lemon Friands with lemon curd

Man size portion the day later for morning tea.....mmmm

yes it looked much prettier last night but I forgot to snap a picture.

Ingredients

180g unsalted butter, plus extra to grease
250g icing sugar plus extra to dust
80g plain flour
125g almond meal
2 lemons, zested
5 egg whites
1 tbs lemon juice
1 tsp vanilla extract
Blueberries and thick cream, optional, to serve

Lemon curd

4 lemons, washed, dried
4 eggs
340g caster sugar
250g unsalted butter
1 tbs cornflour

Method

Preheat oven to 180°C
Lightly grease the pans with a little butter. (Friand tins are good, just be careful not too overfill, I only had enough mix for 10)
Place butter in a pan over low heat. When it has melted, cook it for 3-4 minutes until you start to see flecks of brown appear. Set aside to cool.
Sift the icing sugar and flour into a bowl and stir in the almond meal and lemon zest.
In a clean bowl, whisk the egg whites until frothy (do not over whisk as you just need to loosen not aerate them). Add to the dry ingredients along with the melted butter, lemon juice and vanilla. Use a metal spoon to combine, then fill the moulds three-quarters full and place on a baking tray. Bake in the oven for 25 minutes until light golden (a skewer inserted into the centre should come out clean).
Meanwhile, to make the lemon curd, finely grate the lemons zest. Use your hand to roll the lemons over a flat surface several times (this helps extract all the juice), then juice them.
Place all the ingredients in a heavy-based saucepan and stir to combine. Cook over low heat, stirring constantly to prevent it catching, for 10 minutes or until thick. (I did find it took almost 20mins and I added another spoon of cornflour slurry - but my lemons were very juicy - I also felt I couldn't waste the 4 egg yolks, so added them and another 1/4 cup of sugar to mine....worked a treat & I got two large jars of Curd - perfect for lots of other uses, the favourite around here will be on toast). Pour into a bowl and cover the surface with plastic wrap to prevent a skin from forming. If you wish to keep for longer, pour into a sterilised jar and seal while still hot. Keep refrigerated.
Remove friands from oven and set aside for 5 minutes to cool before turning out.

To serve, allow the friands to cool completely, then dust with icing sugar and serve with a generous dollop of lemon curd, some fresh blueberries and thick cream, if desired.

Lemon Date Slice

This is a super easy family favourite

Ingredients

1 cup self raising flour
1/2 cup sugar
1 cup coconut
2 teaspoons lemon rind
1 cup chopped dates
125g melted butter
1 egg beaten

Method

Combine all indgredients and put into a greased slice tin @ 190* for 20 mins allow to cook in the tin.

Glaze with a lemon glaze by combining 1 cup icing sugar with 1 teaspoon butter melted and enough lemon juice to make it runny then pour over slice while still warm.

Cut into slices and try to keep it in a airtight container....but I know that's hard around here.

Enjoying mine with a nice Mocha this afternoon......ahhh gotta love a sunday!!!

Cosmopolitan Champagne

2010-10-08T20:26:00.000+11:00

In celebration of Girls Night In and think pink month for breast cancer awareness our 12 hour crop tomorrow and tonight as a treat we have enjoyed a glass of Cosmo Bubbles....oh so YUM!!

Recipe from www.taste.com

Preparation Time 5 minutes
Cooking Time 10 minutes

Ingredients (serves 6)

250ml (1 cup) cranberry juice
2 tbs Cointreau liqueur
2 tbs fresh lime juice
6 sugar cubes
1 x 750ml btl chilled pink Champagne or sparkling wine

Method

Place cranberry juice in a medium saucepan and bring to the boil over high heat. Cook, uncovered, for 10 minutes or until reduced by two-thirds. Remove from heat and set aside for 30 minutes to cool.
Combine the cranberry juice, Cointreau and lime juice in a small jug. Place a sugar cube in each serving glass. Pour the cranberry mixture over the sugar. I doubled this mixture and put into a bottle so it was on hand for tonight and tomorrows crop. I think this would also make a nice premixed gift pack...for christmas just another idea!!!

Top with Champagne or sparkling wine and serve immediately.

Chicken with Preserved Lemons

2010-09-02T10:48:00.000+10:00

Image Source

A few months back, with a profusly fruiting lemon tree, I decided I would make some preserved lemons....and wow, amazing...such a simple thing to do, but does it pack flavour into your dishes....so we have been looking for great recipes to use our jars of preserved Lemons and this is one of them....YUM...!!!!

Just quickly making your own Preserved lemons, is easy simply quarter yourlemons and packing them tightly in sterilised jars with salt, lemon juice and flavourings such as cinnamon or cloves. The jars are left in a cool, dry place for 30 days for the rind and pith to soften.

To then prepare them for cooking, remove and discard the flesh, rinse well before slicing/dicing and adding to your dish.

Be sure to refrigerate your jars after opeing.

Chicken with preserved lemon

Photo by Sonia Cooked by Masterchef Brian :)
Recipe from http://www.taste.com.au/

Ingredients
(serves 4)

2 brown onions, diced
2 preserved lemons, flesh discarded, rind chopped
1 teaspoon coriander seeds, crushed
2cm piece ginger, peeled, finely grated
1/4 cup olive oil
8 chicken pieces, on the bone
pinch of saffron
cooked pasta, to serve

The How To

Combine onion, lemon rind, coriander, ginger and 2 tablespoons oil in a large, shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 1 hour.
Heat remaining 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Remove chicken from marinade, scraping away onion. Cook chicken, turning occasionally, for 10 minutes or until golden. Transfer chicken to a plate and wipe pan clean.
Reduce heat to medium-low. Add marinade to pan. Cook, stirring occasionally, for 4 to 6 minutes or until onion is tender. Return chicken to pan. Add 1/2 cup cold water. Increase heat to medium. Cook, covered, for 15 minutes. Add saffron. Cook, uncovered, for 15 minutes or until chicken is cooked through and sauce reduced. Season with pepper. Serve with pasta.

Mulligatawny Soup

2010-09-01T11:42:00.001+10:00

Image Source www.flicker.com

Ok - this is a favourite in our house, a soup that is requested by the kids has to be good in my books.and was for dinner last night....so yum and oh so warming.

It was also a major favourite at Retreat 14. I always get mixed reactions when dishing up this soup to people who have never had it before ...it's the “Mulliga-what?” reaction, I love it, really its just a curried chicken soup. It’s pronounced mull-eh-gah-TAH-nee, and once you have tried it, you chicken soup world will have been rocked to a new level.

This soup, was brought back to England from the colonies in India. It is spicy but not too hot.

Ingredients
(Serves 4)

2 tbsp butter or oil
1 small onion, finely chopped
1 tsp grated ginger
1 tbsp curry powder
1 tbsp flour
2 tbsp desiccated coconut
1/4 cup white rice
4 cups chicken stock
1 tbsp tomato paste
1/2 small banana, sliced
1 apple, quartered and sliced
1 chicken fillet, cut into small strips
juice of 1/2 lemon
1 tbsp mango chutney.

The HOW TO:-

Melt butter or oil in a saucepan and fry the onion, ginger and curry powder over medium heat until the onion is tender.
Add the flour and cook for a minute more.
Stir in the coconut, rice, stock and tomato paste and bring to the boil. Simmer for about 15 mins.
Add the banana, apple and chicken fillet and simmer gently for a further 5 mins.
Add Lemon juice and chutney, adjust seasoning and serve.

We love this with warm baked at home rolls, or as a luxury, the local indian take-aways Naan breads.

RETREAT 14 Recipe Scrap 3 cooked by Michelle Winston

2010-08-11T19:43:00.001+10:00

you will need:-

1 x (13cm x 18cm) landscape photo or photos to fit this same area.
1 x piece cardstock or pattern paper (mine is Kraft)
4 x different pattern papers - scraps are fine as long as you have these sizes:

PP1 - 13cm H x 8cm L

PP2 - 10cm H x 20cm L

PP3 - 5cm H x 21cm L

PP4 - 3cm H x 11cm L

1 x piece of felt at least 2cm H x 9cm L (can be a pre-made felt embellie if same size)
1 x bulldog clip or special pin (Recipe1Photo)
1 x small chipboard embellishment (mine is a heart)
1 x circular journal spot - average size (Recipe2 Photo)
1 x large brad
1 x set small alpha stickers or dymo labels
1 x set large alpha stickers (eg. Thickers)
1 x Black Pen
1 x embroidery need and thread (optional)
Other embellishments as you like.

let’s create:-

Place PP1approx 4.5cm from the bottom of the cardstock (CS), and 4.5cm from the left hand side (LHS) of the CS. Adhere to CS.
Place PP2 on top of PP1, so that PP2 is 3cm from the bottom of the CS, and 8.5cm from the LHS of the CS. Adhere to page.
Place PP3 on top of PP2, so that PP3 is 5cm from the bottom of the CS, and 5.5cm from the LHS of the CS. Adhere to page.
Place PP4 on top of PP3, so that PP4 is 4cm from the bottom of the CS, and 6.5cm from the LHS of the CS. Adhere to page.

Congratulations. You have now created your photo matt !

Place your photo(s) on the matt so that it sits approx 6.5cm from the bottom of the CS, and 10cm from the LHS of the CS. (Multiple photos will have to be arranged as best they suit).
Place your title, using a combination of small and large alphas / dymo labels, so that it sits along the bottom of the photo and photo matt. Place as you like & adhere when happy.
Adhere your journal spot and the large brad on the bottom right hand corner of the photo(s). Add any other embellishments you might like.
Cut a line of scallops from your felt, approx 2cm x 9cm, and attach to the top left hand corner of the cardstock, and approx 1.5cm from the LHS of the CS. Use the bulldog clip / pin and small embellishments to decorate.
Using your pen, doodle borders around the cardstock and pattern papers.

Add hand or machine stitching for further embellishment (optional).

RETREAT 14 Recipe Scrap 2 cooked by Kylene

2010-08-11T19:39:00.001+10:00

you will need:-

3 x portrait style wallet size photos
1 x Background cardstock
5 x coordinating patterned papers (2 x double sided patterned papers would be perfect)
PP ‘A’ - 5” x 11”
PP ‘B’ – 9” x 6”
PP ‘C’ – 10.5” x 4.5”
PP ‘D’ – 12” x 1” or you could use ribbon
PP ‘E’ – Bracket end pp approx 2” x 11.5”
½ x 6” circle shaped journal tag
Small journal tag and other embellishments to suit.
Alpha’s for title.

let’s create:-

Trim all patterned papers as above. Ink, distress, sand, doodle, corner round edges, or don’t – whatever takes your fancy.
Place PP ‘A’ vertically approx 1” from Right side of layout with approx ½” from top and bottom.
Place PP ‘B’ horizontally on right side of layout, approx 2.5” from bottom and 3.5” from top of layout. Right edge should be flush with right edge of cardstock. Don’t stick top down yet.
Slip large journal tag slightly under top of PP ‘B’ to overlap PP ‘A’
Place PP ‘C’ horizontally over centre of PP ‘B’ with right edge flush to right side of layout.
Place PP ‘D’ or ribbon across page approx 1cm from bottom edge of PP ‘C’
Place Bracket edge or other pp strip ‘E’ vertically on angle on Right side of layout overlapping all other patterned papers.
Randomly position 3 photos next to each other starting from left side of PP ‘C’. Bottom of photos will slightly overlap PP ‘D’ or ribbon.
Position journal tag and other embellishments at bottom right corner of 3rd photo to overlap bracket and other patterned papers.
Title on large journal tag above photos.
Finish of your layout to suit, and hang so everyone can admire your creation.

Materials Kye has used – Scenic Route Paper Co double sided patterned papers and chipboard embellishments / Carolees Creations alpha stickers / Jenni Bowlin bracket pp / Theresa Collins journal tag / Black Uniball Signo pen / ink / buttons / thread

RETREAT 14 Recipe Scrap 1

2010-08-11T19:30:00.001+10:00

you will need:-

3 x 4x6 Landscape photos (this layout lends itself to a timeline sequence of photos)
White cardstock
3 sheets/scraps of co-ordinating double sided patterned paper- BO-BUNNY SMALL PRINTS IS GOOD FOR THIS
Sheet of mini alpha stickers
Pack of chipboard alphas
Assortment of buttons
Embroidery Thread, background stamps and ink

let’s create:-

Trim ink or sand the edges of your photos and place in a vertical stack down the LHS of the page, with your focal photo in the centre. Don’t adhere the edges yet, just the centres.
Cut one 2” strip from each of the co-ordinating papers, and cut these strips into 2” squares. You will need 12 squares. Again sand or ink the edges if you choose.
Using the squares create a haphazard frame around your photos tucking the squares under the edges of your photos and sticking as you go.
Stitching bonus – if you choose to stitch – poke the holes and stitch a frame over your squares and around our photos – alternatively you could faux stitch by drawing in a row of stitches or lines.
Use the chipboard alphas and stickers to make your title and place it to the RHS of your layout overlapping, your focal photo, paper squares and stitched lines.
You could say that your layout is now complete if you are happy with it…but as a fussy fiddler, I now take my stamps to the page…
Using a background stamp such as the Fancy Pants Circles stamp some random circles, on and off the page edges. Remember: To use your “visual triangle” when placing embellishments to create a visual journey through your layout.
Also stamp a journal block half on the bottom RHS – and then add your journaling in your own handwriting. The 5 W’s (Who, What, Why, Where & When).
Complete the layout with some buttons sprinkled and stitched around – making it your own with your own little flair.

You can see more of this Recipe and others like it over in the Recipe Gallery

Chocolate Chip Cookies

2010-07-15T01:50:00.000+10:00

Be warned this recipe makes approx. 90 biscuits, so if you don't want quite that many, you'll have to alter the quantities, but they do store and freeze well I have been told, but well, when you want a batch of cookies...it's the perfect mix. However for tonight's batch I decided to go with the Nigella suggestion of using the icecream scoop to make them all uniform and make for quick and easy preparing...and well they are larger cookiie and we managed to get 34 from the batch. And well my helpers and I each decided you only need one and then it's a little too much for a late night snack with a cuppa - but well they smelt so good.

INGREDIENTS

500g butter (not margarine)
1.1/4 cups castor sugar
400g can sweetened condensed milk
5 cups self-raising flour
3 x packets Cadbury milk choc bits

Preheat oven to 180deg. celcius. Grease and line baking trays.
In a very large bowl cream butter, sugar and sweetened condensed milk together using an electric mixer until light and creamy in texture.
Add sifted flour, choc bits and mix until well combined. Using 1 tablespoon of mixture roll into balls. Place onto the prepared trays and flatten slightly with a fork, leaving plenty of room for spreading.
Bake 14-16 minutes or until light golden. Allow to stand on the trays 5 minutes before transfering to a wire rack to cool.

I love how they started out as little icecream scoops, and then flatten to perfect large cookies....such a neat tip. I am now on the hunt for a smaller scoop...as the large cookie is great, but I do think we need smaller ones.

Nigella's Totally Chocolate Chocolate Chip Cookies

2010-07-15T01:47:00.001+10:00

Serving Size : Makes 12

I used to have a great recipe for double choc chip cookies, and for the life of me can't find it...with my birthday coming up and lots of visitors due over the next week, I thought an afternoon of baking was in order...so here we have the first recipe care of Nigella Lawson - The Domestic Goddess and a new favourite of mine. I love the tip of using the icecream scoop - don't they just look like icecream - and then they are all perfect when they come out.....I was good and didn't have one of these - so will taste tomorrow --- oops that's today, but the house smells good going to bed. And yes we got exactly 12 per batch...we did however on doubling the recipe - omit 1/3 of the chocolate chips.

INGREDIENTS
125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips

METHOD

Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.

Afghani Lamb & Spinach Curry

2010-06-16T21:15:00.001+10:00

Serves 4
Prep & Cook time 2 hours 30 mins

Ingredients
1 1/2tablespoon vegetable oil
1kg Lamb Shoulder, diced
1 Lge brown onion, chopped
4 Cloves garlic, crushed
2 teaspoons tumeric
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
400g can tomatoes
2 cups beef stock
150g baby spinach
1 tablespoon finely grated lemon rind
1/3 cup toasted slivered almonds

Heat half the oil and brown the lamb. set aside.
Add remainder of oil to the pan and fry off the onions, garlic and spices.
Return the lamb to the pan, with tomatoes and stock, simmer covered for 1 hour 45 mins.
Uncover and simmer for further 15 mins till the sauce thickens and the lamb is tender (I actually took the meat from the pan and boiled the sauce for a bit to thicken it and then still made a small cornflour water mix to make it a little thicker)
Add spinach & lemon rind stir over heat until spinach wilts.
Season to taste with salt and pepper.
Sprinkle over almonds and serve with Afghani bread (not knowing what afghani bread was, we had it with garlic toasted turkish and it was perfect to mop up the sauce...although family agreed we needed some rice next time.)

ROASTED PUMPKIN, SPINACH & FETA SLICE

2010-06-08T10:08:00.001+10:00

Sorry no photo till it's cooked again, LOL it was all eaten before i got to snap it.
Serves 8
Preparation 15 Minutes
Cooking 55 Minutes

Ingredients

750 g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
2 Zucchini, cut into chunks
1 large redonion, cut into thin wedges
2 tablespoons olive oil
80g baby spinach
90g feta, crumbled
8 eggs
1/2 cup cream or milk
salad, crusty bread to serve.

Preheat oven to very hot, 220 Degrees.
Line a large baking dish with foil.
Lightly grease an 18x28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out.
Bake for 15-20minutes, or until vegetables are golden and tender.
Remove from oven. Toss with spinach. Place vegetables in slab pan and spread out.
Sprinkle evenly with feta.
In a large bowl, whisk together eggs and mil and season to taste. Pour over vegetable mixture.
Bake for 30-35mins, until set. Set aside for 10 minutes.
Serve with salad and crusty bread.

TOP TIP - you could also try leftover baked vegies, or broccoli, capsicum and mushrooms.

Well - working from my cupboard tonight - the kids prefer sweet potato to pumpkin, didn't have baby spinach but had a packet of frozen spinach so substituted both those (used the whole packet of frozen spinach.) I used the milk not the cream and we had a salad and not the bread....very filling and very yummy. I did line my baking tray with the paper, and cooked the vegies, and then I removed them from the tray and the paper, and then sprayed the same tray with a little spray oil....didn't see the sense in lining tray with foil and I used the same tray making less dishes. It was divine.

Chicken with Wine and Herbs

2010-06-01T18:27:00.002+10:00

from the good taste collection - Lite & Luscious

1.5kg chicken thighs (about , skin and visible fat removed) I have just used boneless thighs and breasts and not had them in the pot the whole time as it is what I have had on hand - still good.
100g bacon picnic slices chopped
16 eschalots or small pickling onions, peeled
1 medium brown onion, chopped ( didn't have the eschalots so added an extra couple of onions just quartered)
2 garlic cloves,
chopped 2tbs plain flour
375ml(1 1/2cups) dry red wine
125ml (1/2cup) chicken stock
1 large carrot, sliced
1/2tsp dried thyme leaves
200g button mushrooms, stems trimmed
2tsp chopped fresh marjoram or oregano
salt & ground black pepper to taste
prepared couscous, to serve

1. Preheat oven to 180. Heat a large non-stick sauspean over medium-low heat. Add 1/2 the chicken and cook for 3 mins each side or until browned. Remove from pan. Repeat with the remaining chicken.
2. Add the bacon to the pan and cook, stirring occasionally, ofr 2 minutes. Reduce heat to low and add the eschalots and onions. Cook, stirring for 5 minutes or until the onion softens. Add the garlic and flour and cook, stirring, for 1 minute. Increase heat to medium-high and add the wine, stock, carrot, bay leaves and thyme. Stir until mixture is boiling.
3. Place the chicken in a large flameproof casserole dish and add the wine mixture. Cover and cook in preheated oven for 1 hour.
4. Remove casserole from the oven and stir in the mushrooms and marjoram or oregano. Cover, return to the oven and cook for a further 15 minutes. ( i took out my chicken here as it wasn't on the bone)
5. Remove from the oven and use tongs to transfer chicken pieces to a plate. Cover with foil and set aside. Bring the casserole liquid to a boil over medium-high heat and boil, uncovered, stirring occasionally for 10 minutes or until reduced by 1/3. Taste and season with salt and pepper if necessary. I have added topped and tailed fresh green beans here too.

6. Return the chicken to the liquid and simmer until just heated through. Serve with couscous.

Chicken & Sweet Corn Soup

2010-06-01T14:41:00.000+10:00

image source

Its winter and it's soup time, sadly i didn't end up with a photo share, but we had this for dinner last night. But I made my own stock, from the carcass of a BBQ chicken that I had purchased during the day for sandwiches, just popped the chicken in a pot with loads of vegies on hand, no peeling and very little chopping, filled it too the top with water, added salt, pepper, head of garlic and a bouquet garni...then bring to the boil and simmer for about 3 to 4 hours.....then follow below.

Chicken and sweet corn soup
Preparation Time 5 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
1 litre chicken stock
1 tablespoon soy sauce
1 teaspoon finely grated ginger
310g can corn kernels
310g can creamed corn
3 small chicken breast fillets, thinly sliced
3 green onions, chopped

Method

Place the chicken stock in a large saucepan with the soy sauce, ginger, corn kernels and creamed corn. Cook over medium heat and simmer for 5 minutes. Add the chicken and green onions and cook for 3-4 minutes or until chicken is cooked through. Serve sprinkled with extra chopped green onion.

Todays Recipe Scrap

2010-05-18T10:19:00.004+10:00

INGREDIENTS

I have done mine on a round diecut, if you dont have one you could always use a dinner plate ot cut a cicrcle and attach to a 12x12.

round diecut
7x9 cardstock
6x2 pp or c/s
6x1 pp or cs
5x1 pp or c/s
2x0.5 pp or c/s

2x 6x 4 landscape photos

sticker
mini alphas
small piece or ribbon to make into a bow

1. place the 7x9 (9 going up) onto the left side so the corners just reach edge of circle 9approx 2 inches in form left)
2. place (dont stick yet) the photos so they are central on the 7x9 c/s
3. take the 6x2 9 ( i have a punched side on mine) and place it on the left side of photos, slide it under the photos on a slight angle so only some pokes out.
4. the 6x1 goes over the top of the last piece of paper, so its slightly over the paper and photos (hope that makes sense?).
5. the 5x1 (i have also a punched border) slides under the bottom right corner of photo and so some pokes out the end of photo.
6. the 2x 0.5 goes over the top of that paper and photo corner.
7. place the sticker on top of these 1 (so they all overlap slightly).
8. use mini alphas to put your title down right side direct in the circle
9. place a small ribbon bow under the title
10. I have finished of with the date in mini alphas below the ribbon.

Please leave a comment if this is just to confusing!!! Not the best at doing these (giving instructions) so if something doesnt sound right let me know and i can try reword.

Dont forget to share in the Forever ALways Gallery, will pop mine in there.

Thanks Belinda

Stir-Fried Rice Noodles with Chicken & Snake Beans

2010-05-12T19:31:00.002+10:00

Another family favourite Recipe by Bill Granger from Feed Me Now
Bill says"This is the replacement take-away meal. I guarantee you can make this faster than you could order and pick something up" and we agree
Serves 4
Ingredients

450g flat rice noodles (fresh or dried)
2 tablespoons mild-flavoured oil, such as sunflower
600g chicken mince
4 garlic cloves, crushed
200g snake beans or green beans, topped and cut into 3cm lengths
60ml sweet chilli sauce
60ml fish sauce
60ml dark soy sauce
60ml light soy sauce
1 tablespoon sugar
handful Thai basil leaves(or sweet basil leaves)

Prepare the flat rice noodles according to the packet instructions

Place a wok or frying pan over a high heat and add the oil. Add the chicken mince and brown well, stirring frequently, then add the garlic and beans, Cook stirring for 2 minutes.

Add all of the sauces along with the sugar and stir well. Add the prepared rice noodles and toss to combine. Remove from the heat, stir through the basil and serve in warm bowls.

Sadly no picture - we had this one for dinner last night, and each time we cook it we play with it a little with the veggies we have on hand.

Last night was no exception - no snake beans, so a few green beans, some julienne of carrots, and capsicum....an it was delicious

Paula's & Sonia's Impossible Pies

2010-05-07T07:51:00.000+10:00

Picture coming later - when we eat dinner....lunch was divine.

Paula's Recipe This is the recipe I used today...LOL, with extras of roasted pumpkin...but I tend to use whatever is on hand...

Ingredients

1/2 cup plain flour
2 cups milk
4 eggs
90g butter, melted
1 cup grated tasty cheese
2 rashers rindless bacon, chopped (or 1/2 cup chopped ham)
1 tomato, chopped
2 tbs chopped fresh parsley

seasoning to taste

Sift flour into a bowl. In a large jug, whisk milk with eggs & butter. Pour the milk mixture over the flour & whisk to combine.
Add half the cheese & all the remaining ingrediant to the milk mixture. Combine well.
Spoon mixture into a greased, deep 25cm pie plate.
Sprinkle top with the remaining cheese. Bake in moderate oven (180) for 35 to 40 minutes. Serve in wedges with salad.

and My mum's variation... OMIT THE BACON AND TOMATO FROM PAULA'S RECIPE AND INCLUDE. 1 (200 g) can salmon, drained and flaked 1 small white onion, finely chopped 1/4 cup chopped parsley

or Mum's Sweet version.

Swap the cheese, bacon, tomato, parsley and seasoning for

1 cup sugar

1 cup coconut

1 teaspoon vanilla extract

blogged and found a couple of variations ....

Passionfruit - only 1 cup of milk and remove the vanilla and add pulp from 4 passionfruits

Citrus - only 1 cup of milk and remove the vanilla and add rind and juice of 1 lemon and 1 orange.
Well we baked today - and I put the left over roast vegies from last night into it and it was very YUMMY - and I also made the citrus version which was delicious.

Pete Evans' roast Pumpkin with bacon and Fetta

2010-05-06T19:11:00.001+10:00

WOW - what a dinner, just divine....of course I did the Sonia twist it up, and put in some Sweet Potato, one because the kids aren't too fussed on pumpkin, two because i wanted to cook an impossible pie tomorrow, so figured that I could add the extra roast veggies to it then... yes I will share that one tomorrow.

Now back to the recipe at hand.

Serves 8 .

Prep and Cook time 1 hour 15 minutes

Ingredients

1.5kg piece Queensland blue or jarrahdale pumpkin
1 1/2 tablespoons olive oil
3 cloves garlic, bruised (yep had to add more but that's just me and a passion for roast garlic)
1 teaspoon dried chilli flakes
1 teaspoon ground coriander
1/3 cup raisins {only had sultanas on hand}
1/4 cup red wine vinegar
2 small red onions, cut into thin wedges
4 rashers bacon, sliced thinly
200g fetta cheese
2 tablespoons extra-virgin olive oil
1/2 cup flat -leaf parsley leaves {none on hand but coriander was and it worked}

Method

Preheat oven to 180 Celsius
Remove seeds from pumpkin, then chop unpeeled pumpkin coarsely, or cut into wedges. In a large shallow baking dish lined with baking paper, {nope don't need to well the pot scrubber works} combine pumpkin with oil, garlic, chilli, coriander and freshly ground black pepper. Roast for 30 minutes, turning pumpkin once during cooking.
Combine raisins and vinegar in a bowl. Stand for 30 minutes.
Add onion and bacon to pumpkin, roast a further 10 minutes. Crumble fetta over the pumpkin; roast for a another 10 minutes.
Remove baking dish from oven; cool 10 minutes. Combine oil with raisin mixture; drizzle over the pumpkin mixture with parsley.

I purchased a butterflied piece of lamb and seasoned with salt and pepper {OK well hubby did this bit} and seared it on the BBQ, then popped into the oven and glazed with a little home made mint sauce and had it roasting in the oven the whole time the veggies were cooking and served them both together...it was just delic......

Let me know if you like it if you try it - I love comments on my dishes ....

Spaghetti with Zucchini and Parley Pesto

2010-05-05T11:31:00.001+10:00

***Excuse the bad photography tonight, lighting poor

Serves 4

Prep and Cook Time 25 minutes

Another quick and easy from the AWW Winter Favourites Special 2010

Ingredients

1 1/2 cups loosely packed flat leaf parsley leaves
1 green onion(green shallot) chopped
1 clove garlic, peeled
1/4 cup pine nuts, toasted
2/3 cup extra virgin olive oil
1/4 cup finely grated Parmesan cheese
500g spaghetti
3 large zucchini grated coarsely

Method.

Using a blender or food processor, blend parsley, onion, garlic and pine nuts until chopped finely, Gradually pour in 1/2 cup of olive oil; blend until smooth. Stir in Parmesan and season to taste with salt and freshly ground pepper.

Cook spaghetti in a large saucepan or boiling salted water, uncovered, until al dente; drain, return to pan.

Heat remaining olive oil in a large frying pan; cook zucchini, stirring until soft.

Combine pasta with the zucchini mixture and parsley pesto; toss gently. Serve with extra Parmesan, if desired.

We also had a Rocket, Parmesan and ~~Lemon~~ should have been a lime, but i grabbed the wrong thing....it was a little tart, but mixed through the pasta it was divine. Salad with it.

Layout - Cooking up a cluster

2010-05-05T11:01:00.000+10:00

Ingredients

Photos

5x7 portrait {mine is trimmed a little narrower}
2 x 2x3 portrait photos

Papers

A. Background Cardstock or plain Patterned Paper
B. 1 x rounded end journal block like the Making Memories {Note}worthy II Collection Spiral Journaling Book - Addie
C. Just over 2/3rds of a scalloped Circle Die Cut paper like the Collage Press Die Cut Papers Scallop Root Beer 12x12 paper
D. Shaped Journal block like the Bella Sarah-Jane Narratives
E. 8 x ½ inch scrap of pp – I have used the packaging strip from a JBS die cut alphas

Embellishments

2 Jumbo Silk Flowers
1 medium flower
1 tiny flower
pin
beads
2 x tiny tags Like the making memories ones
Monogram Card 2x2 1/2 {Jenni Bowlin Die Cut Alphas - a letter that matches your layout}
file tab
9inch piece of ribbon or ric rac
Tiny alpha stickers
Chipboard Alphas
stapler & staples

Instructions

Attach Paper B vertically to Paper A background – approximately 4 inches from RHS edge and 1 ½ inches from the Bottom edge.
Attach Paper C horizontally to Paper A background – approximately 4 inches from Bottom edge, overlapping Paper B.
Adhere Paper D horizontally to Paper C approximately 2 ½ inches up from the edge of paper C and just in from the edge of the circle. This is a good place to put your title after we have placed your photos first.
Adhere photos in a row along the edge of Paper C – overlapping on a slight tilt, with the 2 smaller photos on the right and the larger on the left approximately 2 ½ inches from the RHS edge of layout. Photos will overlap Paper D.
Adhere Paper E horizontally overlapping photo edges.
Staple the piece of ribbon or ric-rac horizontally, slightly overlapping this and at a slight angle.
Now we are going to create a cluster of layered flowers, the placement of this cluster is over the join of PP, Large photo and to the RHS of layout. Start with one of the largest flowers, then layer on the second largest flower just off centre so you see more of the bottom one. Next layer is your medium flower.
Then take your Monogram and attach your file tab to the RHS of this with a staple, layer to the RHS of the medium flower.
Take your smallest flower, pin, beads and little tags and create a pin cluster (as seen on most of my layouts…. I have threaded a couple of beads onto the pin, then pushed through flower and flipped back through flower and then added a few more beads. I have tied my tags to the pin in the middle of the beads. Stick this to the LHS edge of your monogram, almost centre of your medium flower.
Now use the space on Paper D to use your little sticker and chipboard to place the first 2 words of your 4 word title.
Use the space on Paper B to put the 4th word of your title and just in front of this and on Paper E use the sticker to put the 3rd word.
Now's the time to make it your own!!!

You can see more of this Recipe and others like it over in the Recipe Gallery

Roast Chicken with Potato, Tomato and capsicum

2010-05-04T19:25:00.000+10:00

Recipe from the AWW Winter Favourites special 2010

WOW - this is the perfect one pot dinner, although I did serve it with some garlic lemon beans, but it could also be just as easy eaten with a nice slice of crusty bread to mop up those wonderful pan juices.

Serves 4. Prop and cook time 40 minutes

Ingredients

4 Chicken breast fillets
4 thin slices rind less bacon
500g cherry tomatoes
2 medium red capsicums, cut into thick strips
250g chat potatoes, sliced thinly
2 cloves garlic, sliced
1/4 cup extra-virgin olive oil
1/3 cup fresh flat leaf parsley

1. Preheat oven to 240 C

2. wrap each chicken breast in a piece of bacon.

3. combine the tomatoes, capsicum, potato, garlic, oil and salt and pepper in a large shallow baking dish; mix well. Push the vegetables to the sides of the dish, place the chicken in the centre of the dish, turn to coat in the oil from the dish.

4.Bake, uncovered, for about 25Min's or until chicken is just cooked through. Add parsley to vegetables. Remove chicken from pan; slice chicken thickly.

5. Serve chicken with roasted vegetables and the pan juices.

** I did cook an extra couple of breasts so that we had some for sandwiches for lunches. I also found that is was almost 40Min's cooking but that is in my old stove....

Sonia's Christmas Cake

2010-04-30T17:00:00.001+10:00

Perfect timing for Christmas in July events....

.get your Christmas Cake cooked now.!!!

RICH CHRISTMAS FRUIT CAKE

I have been baking this for over 10 years and never had a disaster, I usually do a double batch and manage to make a round, a square and about 16 sml loaves. In 2008 I baked them in the papercraft tins, It only made 8 sml cakes, with my round and loaf tins - the round is saved for Christmas day, the loaf tin is what I serve in the lead up to christmas day.

Ingredients

500g sultanas
250g raisins
250g dates chopped
125g currents
125g pitted prunes chopped
100g glace aprictos chopped
100g glace cherries halved
2 tblspns grated orange rind
1/2cup brandy
1/2 cup water
250g butter
1 1/2 cups brown sugar
1/3 cup treacle
5 eggs
2 cups plain flour
2 tspn mixed spice
decorate with whole blanched almonds and pecans

Method

Mix fruit, rind, brandy, & water, cover & store overnight or for up to 1 month (stir occasionally)
Preheat oven 150 degrees, Grease and triple line tin (mixture does both round (23cm) tin and loaf tin.
Beat butter, sugar, & treacle until creamy, add eggs one at a time, beating well.
Stir into fruit mixture. Add flour & spice, mix until combined.
Spoon into tins, tap tins on bench, smooth then decorate.
BAKE 3 -3 1/2 hours.
While hot drizzle with brandy cool in tin wrapped in a towel. When cold remove from tin wrap in gladwrap and store for up to 3 mths.

Indian Style Salmon Curry with Tomato & Lime

2010-04-29T11:15:00.000+10:00

Well having just got a phone call from Janet who is craving my 12 hour dinners - and this one in particular....so this recipe share is for them, and I know whilst they eat they will remember us.

Recipe by Bill Granger from Feed Me Now

Image Source till I cook again and snap my own photograph.

Serves 4

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground tumeric
1/2 teaspoon cayenne pepper
400g tin chopped tomatoes
10-15 fresh curry leaves
sea salt
250ml chicken or fish stock
1 teaspoon caster sugar
Juice of 1 lime
900g skinless salmon fillet
freshly ground black pepper

to serve

watercress or coriander
leaves
finely sliced white onion
steamed rice

Method

Heat the olive oil in a large heavy-based pan over a medium-low heat.

Add the onion and cook stirring occasionally, for the 5 minutes or until translucent. Add the ground coriander, cumin and tumeric, and cook, stirring for another 2 minutes or until fragrant.

Add the cayenne, tomatoes, curry leaves and 1 teaspoon salt, then pour in the stock. Cook, stirring frequently, for 10 minutes. Add the sugar and lime juice and cook for 1-2 minutes.

Meanwhile, cut the salmon into 3cm cubes. Add to the pan and simmer for 2-3 minutes, then remove from the heat. Set aside for 5 minutes to allow the salmon to finish cooking in the residual heat. Season with salt and pepper to taste.

Garnish with watercress or coriander leaves and finely sliced white onion. Serve with steamed rice.

***I like to serve this with a fresh tomato and onion relish, and a salad of baby spinach, red onion and cucumbers. Also a nice yoghurt and mint raita.

Paulas Perfect Brownies

2010-04-26T17:53:00.000+10:00

This is a recipe shared by Paula - which apparently comes from a Donna Hay Cookbook we love how simple it is to cook...just throw it all in the Kenwood Chef

1Melt 250g butter and process with 1 1/3 cups sifted plain flour, 2 1/4 cups caster sugar, 3/4 cup sifted cocoa, 4 eggs, 1/4 tblspoon baking powder until smooth. Pour into a lined 20cm square cake tin. Bake 170 degrees for 50mins.

***variations - Paula does it in her mixmaster as the recipe is to big for the bowl of her food processor and the best part is the mix through some choc drops - we sprinkle some on the top and also extra treat some raspberries too...as seen in the photograph for the birthday girls treat today.

Mojitos

2010-04-26T17:50:00.000+10:00

Ingredients

10 fresh mint leaves
1/2 lime, cut into 4 wedges
2 tablespoons caster
sugar
1 cup ice cubes
45ml white rum
125ml soda water

Method

Place mint leaves and 1 lime wedge into a glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
Fill the glass almost to the top with ice. Pour the rum over the ice and fill the glass with soda water. Garnish with the remaining lime wedge.

Lemon Meringue Pie

2010-04-25T16:35:00.000+10:00

Ingredients

PASTRY
1 Cup plain flour
2 tablespoons caster sugar
75g butter
1 egg yolk
2 teaspoons milk

FILLING
2 1/2 tablespoons cornflour
1/2 cup caster sugar
150ml water
juice and grated rind of 2 lemons
3 eggs separated
1/3 cup caster sugar extra

METHOD

PASTRY - Sift flour and sugar together in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add egg yolk and milk and knead lightly. Wrap and chill for 10 to 15 minutes. (i grate my butter into the flour, it helps to mix it in.- be sure to put flour from the bowl on the grater and onto the butter as you are grating.) - although today I just threw it all in my food processor - I find making pastry so much quicker in my Kenwood Chef.

FILLING - Place cornflour and sugar into a 1 litre casserole dish. Gradually add water, stirring. Add lemon rind, Cook on HIGH for 2 -3 minutes until boiling, Add Egg yolks and lemon juice Cook on Medium - high for a further 2 - 3 mins, Set aside.

Preheat oven to 180.

Roll out pastry to fit a 20cm pie plate. Prick base. Bake for 10 - 12 minutes.

Beat egg whites until soft peaks form. Gradually beat in extra caster sugar, one tablespoonful at a time.

Place lemon filling into cooked pastry case and top with meringue.

Bake for 10 - 12 minutes, until meringue is golden in colour.

Anzac Slice

2010-04-23T07:53:00.000+10:00

Another Anzac Recipe for you this one comes from one of my favourite supermarket grab magazines

Super Food Ideas - April 2009, Page 72 Recipe by Claire Brookman

Makes 24 pieces

Ingredients

1 1/4 cups plain flour
1 1/4 cups rolled oats
1 cup firmly packed brown sugar
1 cup shredded coconut
150g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water

Method

Preheat oven to 180°C/160°C fan-forced.
Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.
Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.
Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth.
Combine bicarbonate of soda and boiling water in a jug.
Remove butter mixture from heat.
Stir in bicarbonate of soda mixture.
Add to flour mixture. Stir to combine.
Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan.
Bake for 25 to 30 minutes or until golden.
Cool in pan. Cut into squares. Serve.

Lamb Shanks braised with cinnamon, garlic and thyme.

2010-04-15T14:17:00.000+10:00

Recipe by Karen Martini from Where the heart is

Serves 4

This dish has strong Middle Eastern overtones, with a heady scent of cinnamon and cumin and slight heat from the chilli. Karen suggests serving this dish with a fresh, leafy sald. It's the perfect do-ahead dish for a small dinner party. (we just has fresh bake at home rolls with ours - so so filling)

Ingredients

4 lamb shanks, knuckles removed
Salt flakes and freshly ground pepper
1/3 cup (80ml) olive oil
4 sticks celery, finely sliced
80g pancetta, sliced
4 golden shallots, peeled and cut in half
10 cloves of garlic cut into quarters
6 sprigs of thyme
1 teaspoon cumin seeds
2 cinnamon sticks
2 small red chillies split
2 large green chillies split
1 medium sweet potato, peeled and cut into 3cm pieces
3 Desiree potatoes, peeled and cut into 3cm pieces
2 parsnips, peeled and sliced
2 carrots, peeled and sliced
2 tablespoons tomato paste
4 cups (1litre) chicken stock

Method

Preheat oven to 160 degrees Celsius.
Season shanks with salt and pepper.
Heat oil in a large, heavy-based ovenproof casserole dish over high heat.
Add the shanks and cook for a few minutes, until browned.
Remove shanks from dish.
Add celery, pancetta {I used diced bacon}, golden shallots {I used one large brown onion sliced}, garlic {seems a lot but no after taste so use it}, thyme, cumin {I only had ground} and cinnamon {the best part of the dish the smell was amazing} and stir well.
Add Chillies {working from my cupboard I only had the diced in the jar in the fridge so added about 2 teaspoons – and it was a nice warmth not too spicy}, remaining vegetables {ok no parsnips in my fridge so it was 4 carrots, and I had small chats so added 8 and only cut them in half} and tomato paste and stir again.

Return shanks to the dish, pour on the stock and simmer for 2 minutes, check seasoning and adjust if necessary. Cover dish and bake for 2 ½ hours or until the meat is very tender and falling off the bone. Serve Immediately.

{I decided I wanted some fresh beans – so dished up the shanks with large portions of the vegies, and then popped the remaining vegies and sauce back on the stove and tossed in my beans for about 2 minutes – the sauce reduced to a nice thick one and the beans were cooked to our liking – still crunch, then ladled over the sauce and beans. This was a simple easy to cook and delicious meal we will definitely be having this one again.}

CWA ANZAC Biscuits

2010-04-14T17:00:00.000+10:00

It's almost here ANZAC Day, the shops have started to stock the delicious ANZAC Cookies, we usually purchase them at Woolworths as that is where Betty (MIL) purchased them from always. After she stopped baking them fresh.

This year armed with my CWA Cook book, a gift from Amie's MIL from their visit last year, I decided that I would make us a special batch. What a delicious aroma and I think I will be baking them at anytime of the year from now on, so why don't you mix up a batch for this ANZAC Day.

Degree of difficulty

Low

Ingredients

1 vup 1 cup of self-raising flour
1 cup of flour
1 cup of sugar (white)
1 cup of rolled oats
1 cup of desiccated coconut
125 gm of melted butter
2 tbsp of golden syrup
4 tbsp of boiling water
1 tsp of bi-carb soda
Pre-heated oven at 180 degrees Celsius
Method

Begin by mixing all of the dry ingredients (except for the bi carb soda) in a large bowl.
In a separate bowl mixing all of the wet ingredients, adding the bi-carb soda to this wet mixture last.
Combine the two mixtures to make the biscuit dough.
Use a large tablespoon to place the biscuit dough on a greased baking tray.
Bake for 10 minutes at 180 degrees Celsius or until golden brown.

Serving suggestions
Enjoy with a nice cup of tea. - that's what i just did.

Leftover potential
High, if kept in an air-tight container.

Recipe Scrap with Belinda Boyce - 3 Photos

2010-04-12T12:59:00.000+10:00

Ingredients

12x12 c/s
4x8 c/s or pp (mine is c/s)
6x 11.5 pp 8 x1 pp or c/s (mine is c/s)
scrap piece pp 2 x 0.5
1 set brackets ( i have used small ones from thickers)
30cm ribbon
journal spot
3x chipboard embellishments ( i have stars)
1 x button 1x heart alphas
3 photos (portrait) i have trimmed mine to 4.5x3.5 but you could use 6x4
and overlap them a little bit

Method

Stick the 4x 8 paper just in and up form the left hand side corner, long side going up.

Place the patterned paper 6 x 11.5 so it's in just from each side and up 2 or so inches form bottom so it sits over the first paper. Don't stick the top piece down just yet.

Place the 8x1 just under step 2 paper so it's central on the LO, the long side going across. You can now stick the top piece down now.

Place photos across the large piece of patterned paper.

Place ribbon along bottom of photo.

Just in from the right hand side along bottom of the patterned paper I have clustered together the scrap piece of patterned paper, journal spot to the right of it, then going left the heart and button.

Place chipboard pieces in corner (going upwards) of small strip of paper

Place title up the top in the middle

Add the brackets to either end of photos

You can see more of this Recipe and others like it over in the Recipe Gallery

Double Trouble - KaiserCraft Carnival Christmas Collection

2010-04-12T09:29:00.000+10:00

This recipe sees you make 2 single pages that can be a double.

Materials - Using the KaiserCraft Carnival Christmas Collection

5" x 7" portrait photo
Three 2”x3” portrait photos & Five 3”x2” landscape photos Or your could use just Two 4x6 landscapes
Two 12" x 12" cardstock or patterned paper for background
Two 1.5”x12” strips (A) patterned paper
Two 5" x 7" (B) patterned Paper
Two 5" x 7" (C) patterned Paper
Two 5" x 7" (D) patterned Paper
Large number
Medium alpha stickers
Large ampersand (&)
Large chipboard word
Tiny alpha stickers
2 Die Cut Embellies (file tab & journal spot, set of brackets)
2 large Buttons

Instructions

Construct the base of each page identically.
Place A horizontally across the page 2 ½ inches up from the bottom.
Place B over A horizontally 1inch up from bottom and in from RHS of page.
Place C over A & B vertically ½ inch up from bottom and 1 inch in from LHS of page.
Place D 2 inches down from top of page and in from RHS of page.

Left page photo & embellishment placement

Place 5”x7” photo vertically 3 ½ inches from LHS and 1 ¼ inch up from bottom
Place one landscape 2x3 inch photo on the RHS of this matching the bottom line and flush to the RHS of the page.
Place one portrait 2x3 inch photo above this flush with paper A and RHS of page. OPTIONAL – 4x6 photos….cut approximately 2inches from one of your photos and place flush to RHS of page and level with 5x7 photo.
Place large number on Paper C just overlapping 5x7 photo.
Place medium alpha sticker subtitle next to number and running along the bottom of paper C under photo.
Place die cut embellishment (photo tab) above number on to the photo – this is a great place to add your date.
Place die cut embellishment (journal spot) overlapping main photo and smaller ones.
Place 2 large buttons in the gap between photos and above the journal spot.

Right page photo & embellishment placement

Rotate page to the right one turn – so that your border is now running up and down on the RHS of page.
Place one portrait 2x3 photo overlapping Paper D, 1 ¼ inch up from bottom of page & flush with LHS of page. Continue placing photos two of the landscape 2x3 photos running in a line and using a ¼ inch gap between.
Place one landscape 2x3 photo ¼ inch up from this row of photos and flush with LHS of page. Continue again in a line placing the last landscape 2x3 and then the portrait 2x3 also using a ¼ inch gap between. OPTIONAL – 4x6 photos….place remainder of cut photo flush to LHS of page and 2nd photo next to this leaving a ¼ inch gap.
Place large chipboard title between the die cut brackets above your photos on to paper D.
Place tiny word subtitle above photos.
Place large ampersand centre of photos and on the edge of paper C, then place medium sticker words above and below this.
Embellish to suit and you are finished!!!

You can see more of this Recipe and others like it over in the Recipe Gallery

Bills Gooey Chocolate Cake with raspberries

2010-04-12T05:30:00.000+10:00

Recipe by Bill Granger from Feed Me Now
Serves 8

Ingredients
Topping
100g good quality chocolate {I used the 80%
Lindt}
100g raspberry jam
125ml cream

Cake
30g good quality cocoa powder
60ml milk
1/2 teaspoon
natural vanilla extract
90g raspberry jam
115g butter, softened
65g caster sugar
2 medium eggs
125g plain flour
1 1/2 teaspoons baking powder
pinch of sea salt
80g raspberries, plus extra to serve

Method
Preheat the oven to 180 degrees Celsius. Generously grease a 22cm round cake tin.
For the topping, put the chocolate, jam and cream into a small pan over medium heat. Stir until smooth, then pour into the prepared tin.

In a bowl, mix the cocoa powder with 125ml boiling water, stirring until smooth, then add the milk, vanilla and jam, whisking to combine.

In a large bowl, cream the butter and sugar together until light and fluffy, then add the eggs, one at a time, mixing well after each. Sift the flour, baking powder and salt into a separate bowl. Using a large spoon, fold the dry ingredients and cocoa mix into the creamed mixture, alternating the two, {I was really worried at this stage it looked a bit like a mess and not as fluffy as i thought - but i soldiered on} the fold the raspberries through.

Pour the mixture into the cake tin, ensuring you spread it right to the edges and cover the topping completely. Bake for 30-35 minutes or until firm.
Leave the cake to cool in the tine for 15 minutes (if not serving straight away you can refrigerate the cake in the tin, but you will need to warm it in the oven before turning it out.) {believe this tip - don't try and do it any other way - LMAO - I had baked the day before and left in the tin in the fridge overnight and then let sit on the sideboard for about 30 minutes before trying to take it out of the tin, but nope, into the oven for about 10 minutes and then let sit upside down on the cake plate for a bit till it came out - yes i panicked again}

Turn the cake out onto a plate. You may need to scrape some of the sauce out of the tin and spread it over the top of the cake. {yes I did} Serve warm or cold with fresh raspberries. {and a dollop of creme fraiche}

Aunty Di's Marble Cake

2010-04-11T17:08:00.001+10:00

Ingredients

2 cups caster sugar
3 cups SR Flour
4 Dessertspoon custard powder
250g butter/melted
1 tsp vanilla
4 eggs
1 3/4cups milk

Method

This is one of those toss it all in the bowl kind of cakes....all in the bowl except butter
beat until well blended then slowly add melted butter
separate into thirds - to one third add pink food colouring, to another 3rd add 1 tablespoon of cocoa.
Pour into large baking tray and swirl through all thirds. bake in a moderate oven for 1 hour.

Tips -

this makes the best cupcakes, It makes many - so good to wrap and freeze
then straight from the freezer use Betty Crockers Instant icing, for very quick and easy to make treats.

Recipe to Distressing with Sonia Bowers

2010-04-11T16:52:00.000+10:00

None of us wants to grow old, let alone talk about aging – but give me a neat clean piece of cardstock and the first thing I want to do is age it. Aging is taking new things and making them look older - this style of scrapbooking doesn’t have to be used only on heritage photos – but can also give more modern looking pictures that well loved, much handled look. So give up on the age defying lotions and start vintaging up your creations.

As with most distressing supplies you need to look no further than your basic supplies – or the toolbox, or even the hardware store. Sandpaper is the first basic supply you will need – it can be used to tone down the colour of things that are too bright – patterned paper and stickers – Sandpaper also creates a texture that is appealing. Paint and inks would be your next supplies – again these can be used to tone down the colour.

As to the techniques that you can combine with the above supplies – Crumpling, inking, tearing, rolling, sanding, whitewashing, scraping, are just a few – lets get started on learning some of these.

Techniques focus on

Crumpling- as the name suggests simply crumple (screw up) then gently uncrumple continue doing this till desired effect is created – this can be enhanced by wetting the cardstock with a spray bottle first.

Inking/Dry brushing - these can both have the same or similar effect – resemble a sanded finish. Inking – rubbing the inkpad across the crumpled paper – leaves the ink sitting on the ridges of the cardstock. Dry brushing – lightly brushing a brush with little paint on it across the ridges of the cardstock.

Tearing - Direction is the key here as the direction that you tear will affect the way your paper tearing looks. When you hold your paper with one hand, and pull towards you, you will see that each side of your paper has a different torn look. One side will have a “feathered edge”, and the other side will have a Straight edge and the “inside” of the paper will not be visible. Both versions of paper tearing are perfectly acceptable and each can bring a unique look to your pages.

Rolling - run a little water across the torn edge, to soften the paper slightly. Then go back to preschool (remember the play dough sausage rolling action) and do the same action on the edge of the paper.

Scraping – such a technical name – is basically running your fingernail OR the edge of a pair of scissors or ruler along the edge of the cardstock. To add to the distress combine your inking with this technique. Most of you may possibly have the now discontinued Heidi Swapp distresser which makes this technique very simple

Sanding - Select a piece of fine or medium-grade sandpaper, keeping in mind that delicate papers probably won’t benefit from the abrasive grit found on the coarser grades. Once you have selected your sandpaper you can use it as firmly or as lightly as you want. Begin with papers and card and then when you’re feeling a bit more confident, why not try sanding photos! Yes, you heard right, your photos! Instead of cropping a photograph, try sanding everything in the shot except the focal point. This will draw the viewer’s eye into your subject without the distraction of the background. Alternatively, sand the edges of the photograph to create a unique frame. (This would have to be one of my favourite techniques mixed with the scraping)

White washing – just as with furniture, brush a watered solution (ink consistency) of paint onto your cardstock – layering up till the colour you require is achieved.

Walnut ink comes in a granula form - dissolves in water and can be applied either by toothbrush, paintbrush, total immersion, or mist spray bottle – of all these I prefer the mist spray – I seem to have more control over the depth of colour I choose. - Or use the darker tones of the very trendy Glimmer Mist to get similar effects.

Recycle – recycle a cardboard box – use the corrugation and add to the page for a more rustic look include the staples from the box. Using the simple techniques discussed above, basic tools and creativity, you’ll easily be able to create that vintage/aged look you have been longing for!

In this layout I have used crumpling, sanding, scraping, tearing, rolling and glimmermist to creat a very dirty aged and hopefully dusty looking layout.

Materials with click and shop links. Bazzill Basics Paper Dotted Swiss Pepper, BasicGrey Ambrosia - Clementine 12x12 patterned paper, Black Market Paper Society Cover Compacts Ebony & Alabaster 6x6 printed paper, Collage Press 12x12 Collage Diecut Rings, Teresa Collins Designs Journal It Collection 12x12 Double Sided Papers , CherryArte Impressions Calendar Stamps, Black Ink, Sepia Ink, Vake Designs Unmounted rubber stamps, Glimmer Mist, American Crafts Rubons, Dymo Labeller, Heidi Swapp Chipboard Alphabet Sheets Lemonade Stand , Staples & embroidery thread.

Recipe to perfect Word/Shape Bling with Michelle Winston

2010-04-11T16:35:00.000+10:00

Bling words and shapes are quite "in" at the moment, not to mention, that they look fab on your projects. But how many have you ruined, because when you peeled it off, you lost the shape ???
Well, ruin no more ! Here's a very simple tutorial on how to apply that bling successfully !

Supplies:

Bling Shape or word
Invisible or Magic sticky tape (very
important)
Step 1: Remove bling from packaging.
Step 2: Place strips of sticky tape over the top of your bling. Make sure all parts are covered ! Step 3: Carefully lift your bling off the backing sheet. You will find that some bling works better than others.
Step 4: Apply the bling to your project, pressing down firmly. Step 5: Carefully remove the tape. In Step 5, you can see the reason for using good quality invisible / magic tape...you don't want sticky tape ripping paper on your projects !
Good luck and Happy Scrapping,

Print your own Journal Spots with Amie Taylor

2010-04-11T14:48:00.000+10:00

Ingredients

1 6 x 8 portrait orientated photo or 2 4 x 6 landscape photos
1 Piece of Cardstock
1 Piece of patterned paper
1 Piece of scrap patterned paper mine was 6 inches x 6
inches
assorted embellishments eg buttons, flowers, stickers, brads,
decorative tape.... whatever is going to suit your photos and patterned
paper.
Alphabets for title.
You can print this file
directly to your patterned paper for the print
your own journal spots. Or use others that you have on hand.

Step 1 Cut your full piece of patterned paper to a 21cm x 21cm square and stick onto the middle of your cardstock.

Step 2 Place your photo or photos in the centre of the pp toward the top so it overlaps onto the cardstock

Step 3 If you are using the shapes I have provided I want you to print them off and the 3 that are the same stick them down the left hand side of the photo one after the other, but stay inside your pp if that makes sense. The other one needs to be folded in half and stuck on the bottom right hand side (this will look like a file tab)

Step 4 If you are not using the shapes you can use journal spots or something similar in these spots.

Step 5 Now in the center of the bracket shapes I have placed embellishment of buttons and big brads. Place what every embellishment you would like in these shapes.... or you could put journalling in them if you have used a plain paper.

Step 6 Place your title on the bottom of the photo and pp so it overlaps it all.

Step 7 Add any other embellishments to your page to make it your own.

You can see more of this Recipe and others like it over in the Recipe Gallery

Wire ribbon roses on a layout with Amie Taylor

2010-04-11T13:56:00.000+10:00

Ingredients

1 Sheet of Cardstock
5 different coordination pieces of pp, these will all be cut to different sizes so if you have scraps you may be able to use them.
Wire edge ribbon - if you don't have this big flowers or another embellishment will do.
Large Button or Large Brad
Other embellishments to suit your page
Alphas for title
Journalling spot.
6 x 4 Portrait orientated photo.

Step 1. Get your 5 different patterned papers and cut them to these sizes

A 7.5 inches x 10.5inches
B 8.5 inches x 8.5 inches
C 8inches x 3.5 inches
D 8.5 inches x 3 inches
E 4.5 inches x 12 inches

Distress any or all edges of the pp.

Step 2. Now the way you place your PP on the page isup to you.... it is alot of pp so I just sort of let it fall on the page and it looked good. I straightend it all up though LOL. Staple it all down and stick your photo on top in the middle of it all

Step 3. If you are using the wire edge ribbon, you will need to pull the wire on only 1 edge of the ribbon gathering itall up and then gather it around and around until it looks like a flower LOL my instructions suck but if you can master it they look great on presents and your LAYOUTS I am just trying to find a tutorial to explain it better.

Step 4. Stick your flower down on the bottom left hand corner of the photo and the pp. Embellish with a button or whatever you would like to use.

Step 5. Put your title in either the top left of the LO or the bottom right which every looks the best for you depending on the pp you have used. Place your journalling spot on the top right hand side about 2 inches from the top, do your journalling and your finished.

Do whatever else takes your fancy to make the LO your own, can't wait to see your creations I am off to finish mine NOW

You can see more of this Recipe and others like it over in the Recipe Gallery

Chocolate Mint Brownie Slice

2010-04-11T13:35:00.000+10:00

Preparation time: 15 mins

Cooking time: 30 mins

Recipe provided by: New Idea

You can't go wrong with this tasty brownie slice with a twist

Ingredients

½ x 250g packet plain sweet biscuits, chopped
75g unsalted butter, melted
250g block peppermint chocolate, broken into squares

Filling:
150g unsalted butter, chopped
250g dark cooking chocolate, chopped
1½ cups brown sugar
3 eggs, lightly beaten
1 cup plain flour

Icing:
1/4 cup icing sugar mixture
2 tsps hot water
Peppermint essence and green food colouring, to taste

Method

1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.

2. Process biscuits until mixture resembles fine crumbs. Add butter. Process until combined. Press over base of prepared pan.

3. To make filling, melt butter and chocolate in a heatproof bowl over a pan of simmering water. Remove. Using a wooden spoon, stir in sugar and eggs. Add flour. Mix well.

4. Pour filling over base. Scatter with chocolate squares and push in.

5. Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Transfer to a wire rack. Cool in pan.

6. To make icing, blend icing sugar and water in a bowl until smooth. Add essence and colouring to taste.

7. Drizzle icing over brownie. Allow to set. Remove from pan.

Sonia Says:
TRIED AND LOVED IT......as choc mint slice biscuits are
my hubby's favourite - you know the kind that your sure he snorts the packet
it's gone that quick....well this slice was just perfect for his birthday.
Definately not the thing for daily digestion but as a birthday treat it's
perfect and I will be scrapping this recipe to keep it as a new family
tradition.....it was loved that much.

QUICK CHICKEN CURRY

2010-04-11T13:19:00.000+10:00

Quick Chicken Curry

( this is a family fav – the kids love it, cheers Sonia)

A tasty family dish in under 30 minutes?

Your dream’s come true with this quick recipe.

Add rice and banana to complete the meal.

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

Ingredients

2 Skinless Chicken Breast Fillets
2 Skinless Chicken thigh Fillets
4 Teaspoons Vegetable Oil
2 Onions, peeled & quartered
8 Teaspoons Curry Paste
1/3 cup blanched almonds
4 Teaspoons peanut butter
425g can Tomatoes
1/3 Cup low-fat natural yoghurs
Coriander or Mint Sprigs to garnish

Method

Cut the chicken fillets into quarters.

Heat oil in a non-stick or heavy-based frying pan over a medium heat.

Add chicken and cook until sealed, stirring frequently. Cover and set aside.

Place onions, curry paste, almonds and peanut butter in a food processor or blender. Mix to a chunky textured paste, stopping to scrape down sides when necessary.

Cook chicken and onion mixture on a low heat stirring continuously, for 2 minutes.

Add tomatoes; increase heat to medium-high and bring to the boil, stirring continuously.

Reduce heat to low, cover pan and simmer for 10 to 15 minutes, until chicken is tender.

Stir in yoghurt, heat through gently and serve, garnished with coriander or mint sprigs.

VARIATION In place of the chicken, 500g trim lamb or lean beef, cut into strips or cubes, may be used for an equally delicious and quick meal.

Bill's Sausages

2010-04-11T13:10:00.000+10:00

Baked Italian Sausages, with Potatoes and Rosemary.
Recipe by Bill Granger from bill's food

Requiring little preparation, simply assemble the ingredients in a pot and bake for 30-40 minutes.
Serves 4

Ingredients
6 italian sausages
800 g kipfler potatoes scrubbed and sliced
1½
teaspoons Paprika
1 Rosemary stalk
4 Garlic Cloves unpeeled
sea salt
freshly ground Black pepper
2 Slices ciabatta bread
50 ml Extra
Virgin Olive Oil
1 handful continental parsley

Method
Preheat the oven to 200 C.
Slice the sausages into 4cm pieces and place in a large roasting pan.
Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
Tear the ciabatta into bite size pieces and add to the roasting tray.
Drizzle over the oil and gently toss to combine.
Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
Top with continental parsley and serve with a green salad.

Served at many 12 hour crops, and retreats this is a sure fire simple easy no fuss dinner, perfect for those nights when the scrapping urge takes over.

Lemonade Scones

2010-04-11T12:57:00.000+10:00

Lemonade Scones

Ingredients

2 ½ cups Self Raising Flour
½ cup dollop cream
Splash of vanilla extract
1 cup lemonade
Extra flour for kneading
A little water
Raw sugar for sprinkling

Method

Combine together using a knife

Knead together into a rectangle shape

Cut into squares

Pop into greased tin

Dampen the tops and sprinkle with sugar

Bake in a moderate oven approx 20 mins

I have served this with the remainder of the dollop cream and some home made jam.

This recipe was from better homes and gardens programme, and baked at all retreats and most 12 hour crops.