 |
| actual photo of my caramel slice |
1 cup self raising flour
1 cup brown sugar
1 cup desiccated coconut
125g butter, melted
2 cans of 395g Nestle Sweetened Condensed Milk
4 tbsp golden syrup
60g butter
1 block (or 2 pending how choclaty you like) good quality cooking chocolate (or any choc really.. dairy milk or dark??) what ever you fancy
Preheat oven to 180. Line lamington pan (18cm x 28cm approx).
Combine first 4 ingredients, stir to combine. Press into prepared pan and bake for 10 mins.
Combine condensed milk, golden syrup and butter in pan. Stir (all the time cause it will burn and make lumpy brown chunks. I use a hand whisk) over medium heat until bubbling, then reduce heat, stir constantly for about 10 ish mins or until it gets thick like traditional custard?? Just don't give up when it's too runny.. Hang in there. Pour over biscuit base that you just made and bake for a further 5 minutes.. Check it to make sure it doesn't get tooooo brown on top. Just till it looks a bit delicious. Set aside to cool slightly.
Melt chocolate in the microwave or how ever you do it best. Pour your melted chocolate over slightly warm caramel and spread with a knife. Put in the fridge until choc about to set...... then before it has set fully, take it out of the fridge and with a sharp knife slice through the choc topping only (this will prevent from choc cracking when all is set and ready to slice up). Mmmmmmm one of my all time favs!
 |
| actual photo of my pikelets |
My Pikelets Recipe (best ever, even if I do say so myself!)
1 cup self raising flour
1 pinch bicarb soda
2 tbsp caster sugar3/4 cup milk approx
1 egg
Sift dry ingredients into bowl. Add sugar, egg and milk. Hand whisk till smooth. My measuring jug is 1lt or 4 cups so I actually mix the ingredients straight into the jug. Or maybe pour mixture into a pouring jug to pour straight into pan. Otherwise us a ladle from the bowl. Eat warm with loads of butter and jam... mmmm or freeze for school snacks.
 |
| actual photo of my onion chutney |
Red Onion Chutney
1 tbsp olive oil4 red onions, halved and thinly sliced
1/2 cup caster sugar
1/2 cup red wine vinegar
Heat oil in pan, add onions and cook stirring for about 10-12 mins or until soft. Remove pan from heat. Add sugar, vinegar and 1/2 cold water. Stir to combine. Reduce heat and return pan to heat. Cook, stirring every now and then for about 20 mins or until it thickens up and caramelises. Set aside for 5 mins to cool. Put in sterilised jars or air tight container. Great on top of brie cheese and biscuits or on ham sandwich etc etc..
 |
| actual photo of my muffins |
1 1/4 cup plain flour
2 tsp bi carbonated soda
1 3/4 cup bran
12 cup oil (vegetable)
1 egg
1 tsp cinnamon
1/2 cup castor sugar
1/2 packet of dried dates (cover with boiling water for a few minutes to soften) chop them up a bit1 1/2 cup milk
Set oven at 180 degrees. Combine all in bowl (no need to whist or beat, just stir). 1/2 to 3/4 fill muffin tins back for 15 - 17 mins or until skewer comes out clean.
Compulsory to eat warm with butter. Great to freeze too!
My Mumma's Xmas Seasoning
loaf of bread (pending size of dish)
150 - 200grams butter
1 large diced onion
1 tsp salt
1 tsp sugar
1 tbsp dried thyme
1 large tomato
Melt butter in pan, add onion. Cook until clear. Add sugar and salt, simmer.
Add thyme to breadcrumbs, then add butter mixture. Taste it! Does it need more salt or thyme???? Add it pending your taste. Put in oven proof dish with sliced tomato's on top for presentation. Then blow a kiss to my Mumma x
My Aunty Shell's Choc Chip Cookies
250g butter
1 cup castor sugar
2 eggs
3 cups self raising four
2 cup choc chips
Method: Cream butter and sugar, add eggs one at a time, fold through sifted flour then add choc chips. Mixture may seem a little dry but that's ok. Teaspoon balls on baking tray at 180 degrees for 16 - 18 minutes. Sooo easy.
Chocolate and Walnut Fudge
Abbys Cookies In a Jar
Basic Crepes
Joycie's Thai Soup
2 tbsp oil
4 rashes bacon / chopped
2 onions / chopped
4 garlic cloves / chopped
1 tsp freshly grated ginger
1 tbsp curry powder
1 large carton chicken stock (I think about 4 cups)
1 cup water
1 cup coconut milk (lite if you wish)
2 tbp fresh coriander
1/4 cup tomato paste
1 red capsicum finely chopped
1 carrot finely chopped
2 sticks of celery finely chopped
1/4 cup red lentils
Heat oil in large pot, add onions & bacon Cook for a few mins until onions clear. Add garlic, ginger, curry powder for 1 minute. Add stock & tom paste. Boil, then add veggies & lentils. Cover and simmer for 20 mins till soft. Blend. Stir in coconut milk and serve.
I have made this quite a few times and it is ALWAYS a winner! Too much left over?? Freeze in portion controlled freezer bags.
No comments:
Post a Comment