Recipe alphabet #2

[~Jodie~]

Can we start it again ?

:d: @ Yummy Food


Apricot Nut Slice

Base
3/4 Cup plain flour
1/4 Cup SR Flour
1 Tablespoon Sugar
90g (30oz) Butter
1 egg yolk

Topping
1/3 cup apricot jam
1 egg white
1/3 cup sugar
2 teaspoons cocoa
1/3 cup coconut
185g (6oz) roasted, unsalted peanuts

Topping
Place egg white in bowl mix lightly with fork, mix in sugar, sifted cocoa, coconut and peanuts, mix well.

Base
Sift flours and sugar into basin, rub in butter, mix to stiff dough with egg yolk. (This dough can also be made in a food processor) Press dough evenly oover base of well-greased 28cm x 18cm (11in x 7in) lamington tin, bake in moderate oven 10 min. Remove from oven, spread evenly with jam. then topping, brush top lightly with water. Bake in oven for 20min. Allow to cool in tin before cutting into slices or squares.

[Patricia]

Beef Bourguignon.

Ingredients

1 large carrot, diced & peeled
1/2 large stick of celery, diced
10 pickling onions, peeled
2-3 tablespoons olive oil
2 cloves of garlic, diced
100g pancetta
1 bay leaf
1 sprig of thyme
1kg chuck steak, cubed
1 tablespoon plain flour
3/4 bottle of good red wine
cold water to cover meat

Method

Peel and finely dice the carrot and dice the celery. Peel the pickling onions, but keep them whole.
Pour the olive oil into a pot. Add the vegetables and cook until they brown (about 10 minutes).
Add the pancetta and the garlic to the vegetables, along with the bay leaf and thyme. Stir through. Cook until the pancetta is brown.
Add the chuck steak. When the meat is brown, stir through the flour and cook for 3 minutes.
Add the red wine, and start scraping the bottom of the pot to distribute and dissolve the flavours back in.
Tip in just enough cold water to cover the meat. Turn the heat down low, put the lid on and cook for 2 1/2 hours.

Delicious!

[Jewly]

Chicken Satay Patties

Serving size: Serves 10 or more
Cooking time: Unspecified

INGREDIENTS

500g minced chicken
1/2 tsp curry powder
1/2 tsp dried coriander
1 Tbs salt-reduced soy sauce
4 chopped spring onions (green onions)
2 Tbs plain flour
1 clove garlic
2 slices of fresh ginger, finely chopped
2 Tbs smooth peanut butter
1 Tbs honey
1 egg
1 Tbs chopped parsley (optional)

METHOD

Mix all ingredients. Lightly grease a pan and heat. Place teaspoons of mixture onto hot pan and flatten to make small patties. Turn over when brown to cook the other side. Serve as a meal with a rice dish or in the school lunchbox.

Preparation time: 10 minutes
Freezing: suitable

[Jess]

DAHL

Soak 2 cups yellow split peas in the morning.
To 1 litre salted, boiling water, add: 1 tsp tumeric, 2 tsp coriander powder, & the drained split peas.

Cook for 1-1.5 hours uncovered (simmer), stirring occasionally.

Meanwhile, bake about 2 big handfuls of vegies in oven. Ideas we like include cauliflower, parsnip, carrot, pumpkin, potato, sweet potato, zucchini. Onion or leek can be added as a baked vege if you like the flavour - it's not traditionally added though.

After 1-1.5 hours, pea mixture will be soupy. Add baked vegies and 3-4 chopped tomatoes, or a tin, and stir to combine well.

I then warm the following in a little oil before adding to mixture:
1/2 tsp cayenne pepper
1 tsp cinnamon
1/2 tsp grated nutmeg
1.5 tsps powdered ginger
3 tsp cumin
2 tsp paprika.

Mix thoroughly. Add 2 tsp salt, 2 tsp sugar, and 3 tsp lemon juice.

Sprinkle with chopped coriander leaves and serve (can serve with rice).

Sounds fiddly, but really very easy.

[Doll]

DOUBLE CHOC MUFFINS

Buy a packet of butter cake mix.

Prepare according to directions on packet and then add 1/2 cup of good cocoa & a handful of dark choc bits & milk choc bits.

Place in to muffin moulds and bake in moderate oven until cooked.

EASY PEASY!!:y:

[purple_kitten]

Egg & Bacon Pie. :y:

INGREDIENTS.
2 sheets frozen puff pastry
6 eggs
6-8 bacon rashes chopped (depending on size)
mixed herbs
salt & pepper.
1 shallow round pie dish

METHOD.
Preheat oven @ 200 degrees C with or without fan.
Grease the dish with marg so pastry doesn't stick.
Place 1 sheet of pastry on bottom of dish.
Spread all diced bacon over pastry.
Break all eggs over the top and prick all yolks.
Sprinkle with mixed herbs, salt & pepper.
Lay 2nd sheet of pastry over the top so corners are in between the corners of the bottom sheet, press down to join. Prick a few small holes into the top sheet. Coat with milk/egg to assist with browning. With a knife run it around the edge of the pie plate so to remove the hanging pastry.
Bake for 30-40 minutes or until golden brown.

This is a very yummy pie that my mum passed down to me. It tastes great with a little tomato sauce. Can be eaten hot or cold.

[spicebead]

Hi, all recipes look yummy!!

[purple_kitten]

Fudge (chocolate) :>:

INGREDIENTS
400g tin sweetened condensed milk
500g chocolate melts (can use milk, white or dark)
2 teaspoons vanilla essence

METHOD
Place sweetened condensed milk & chocolate melts in a glass bowl. Sit it in a low heated saucepan of water. Stir until chocolate has melted and is all blended through smoothly. Remove from heat and add vanilla.
Pour into a grease proof paper lined slab tin (approx 19x28cm). Refrigerate. Once set cut into bite sized pieces and store in an airtight container in the fridge.

OPTIONS
Vanilla essence can be replaced with any flavour of alcohol. Eg: Rum.
Things that can be added once removed from heat to make it different are small marshmallows or nuts or liqorice bits etc. Just use your imagination. :y:

[Patricia]

Nanny's Ginger Fluff Sponge. (OMG....I LOOOOOOOOVE this!)

You need:
125gms butter
85 gms caster sugar
125 gms Golden Syrup
150 gms sifted self raising flour
1 tsp baking powder
1 tsp ground ginger
2 eggs
2 tbls milk
1 sheet grease proof paper
1 18cm cake tin

Method:
Lightly grease your cake tin and line the base with the grease proof paper.

Place all of the ingredients into a mixing bowl and beat well for 2-3 minutes.

Pour the the mix into your cake tin and level out at the top.

Bake in the oven for 30-35 minutes and allow to cool for a few moments in the tin.

Turn out onto a wire rack and allow to cool completely.

[~Jodie~]

:d: :d: :d: Yum Yum Patric, will give this one a go

[Barbara]

Hot Chocolate Fudge Pudding

Sponge
150g soft margarine/butter
150g self raising flour
150g golden syrup
3 eggs
25g cocoa powder

Chocolate Fudge sauce
100g dark chocolate
125ml condensed milk
4 tbsp double cream

* Lightly grease a 1.2 litre pudding bowl

* Place the ingredients for the sponge in a mixing bowl and beat until well combined & smooth

* spoon into the greased bowl and cover with a disc of baking paper and then put foil over the top of the bowl. Secure foil and steam for 1 and 1/2 hours or until the pudding is cooked and springy to touch.

* to make the sauce, break the chocolate into small pieces and place in a small pot with the condensed mil. Heat gently, stirring until the chocolate melts.

* remove the pot from the heat and stir in the double cream.

* To serve the pudding, turn it out upside down on a serving plate and pour the fudge sauce over the top.

* serve while hot :)

Serves approx 6

[Telori]

Fudge (chocolate) :>:

INGREDIENTS
400g tin sweetened condensed milk
500g chocolate melts (can use milk, white or dark)
2 teaspoons vanilla essence

METHOD
Place sweetened condensed milk & chocolate melts in a glass bowl. Sit it in a low heated saucepan of water. Stir until chocolate has melted and is all blended through smoothly. Remove from heat and add vanilla.
Pour into a grease proof paper lined slab tin (approx 19x28cm). Refrigerate. Once set cut into bite sized pieces and store in an airtight container in the fridge.

OPTIONS
Vanilla essence can be replaced with any flavour of alcohol. Eg: Rum.
Things that can be added once removed from heat to make it different are small marshmallows or nuts or liqorice bits etc. Just use your imagination. :y:

Just made this with white chocolate....:d: :d:

[Barbara]

Ice-Cream (Marshmallow)

Ingredients
85g dark chocolate broken into pieces
175g white marshmallows
150ml milk
300ml double cream

Method:

* Put the chocolate and marshmallows in a pan and pour in the milk.

* Warm over a very low heat until the chocolate amd marshmallows have melted.

* Remove from heat and leave the mixture to cool completely.

* Whisk the cream until thick then fold into the cold chocolate mixture with a metal spoon.

* Pour into a 450ml loaf tin & freeze for at least 2 hours until firm.

This keeps for about 1 month in the freezer & is delish :)

[helen01]

jelly
use packet directions:jump: :yes: :D LMAO :y: :clap:

[GINAinLA]

Key Lime Pie No Bake


1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin or Agar-agar
3/4 cup boiling water
Special Equipment: 10-inch deep pie plate or cake pan


Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)

[purple_kitten]

LEMON CHICKEN :dance3:

Ingredients
500g chicken breast fillets
1 egg white, lightly beaten
2 tsp cornflour
1/2 tsp salt
1/4 tsp grated ginger
3 tbsp oil

Lemon Sauce
2 tsp cornflour
2 tbsp water
6 tsp caster sugar
2 tbsp fresh lemon juice
3/4 cup chicken stock
2 tsp soy sauce
1 tsp dry sherry

Directions
1. Wash chicken under cold water and pat dry with absorbant paper. Cut the fillets on the diagonal into 1cm wide strips. Combine the egg white, cornflour, salt and ginger in a bowl and add the chicken mixing well. Cover and marinate in the fridge for 30 minutes.

2. Heat the oil in a wok or heavy based frying pan, swirling gently to coat the base and sides with oil. Drain the chicken from the marinade, add to the pan and stir fry over a moderately high heat until just cooked but not browned. Place chicken on a plate and keep warm while preparing the sauce. Remove excess oil from pan.

3. To make Lemon Sauce - mix cornflour with water to a smooth paste. Add to the wok or frying pan with all remaining sauce ingredients. Stir over a high heat and boil for 1 minute. Add the chicken, stirring to coat it with the sauce. Serve at once with any type of rice, noodles &/or stir fried vegies. :d:

[~Jodie~]

Moist Mandarine and Banana Cake

125g Cottage Cheese
1 cup Dates
peel from 1/2 a Mandarine
4 egg whites
3 Very ripe Bananas or 1 Banana and 2 Grated Apples
1 teaspoon Vanilla
2 tbsp Chopped walnuts
1 1/2 cups Wholemeal SR Flour
1 tsp Bicarb soda

Mash Bananas. Place dates and mandarine peel in a food processor (blender) and finely mince. Cream cottage cheese abd date mix until smooth. Beat in 1 egg white at a time. Add bananas and vanilla then walnuts. Sift flour and bicarb soda and fold through gently. Cook in a 20cm round tin @ 180' for 35-40 min.