BROWN RICE SALAD

Here’s another great offering from Katy.  She went on holiday to Queensland recently and got this recipe off a friend:-

INGREDIENTS:

1 cup cooked brown rice
Shallots
Red capsicum, chopped
1/3 cup currants
60g roasted cashews
Parsley chopped
2 Tbsp roasted sunflower seeds

Dressing
3/4 cup oil
4 Tbsp soy sauce
2 Tbsp lemon juice
1 clove garlic, crushed
Salt and pepper

METHOD:

Combine all ingredients in a bowl together and mix well.  Place dressing ingredients in a jar and shake well.
Pour over salad.

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GOOD OLD FASHIONED YORKSHIRE PUDDING

Here’s another scrumptious sounding Recipe from Hazel who says “If you want your Yorkshire Pudding to rise and have delicious crunchy edges, then try my Recipe”.    🙂

INGREDIENTS

2 cups of white plain flour
4 eggs
1 cup of milk
1 cup of water
1/2 teaspoon salt
cooking oil

METHOD

1. Turn oven to 240 degrees.
2. Put all ingredients except the oil, in a bowl together and whisk well. Leave to stand.
3. Pour enough oil in over proof lasagne/pie dish, to cover the bottom generously.
4. When oven has become hot, place dish in oven to heat up oil to a high temperature.
5. Remove dish (oil must be extremely hot!) from oven and pour mixture into dish. Immediately place back into oven.
6. Cook for twenty five minutes or until Yorkshire Pudding has risen and browned. (removing too early from oven will result in a soggy middle.)
**Serve with roast meat, various roasted and steamed vegetables and a generous amount of gravy!  🙂

MARSHMELLOW SMARTIE SURPRISE – PARTY FOOD

Here’s another great recipe from Hazel:-

Marshmellow- Smartie Suprise … (or as some children like to call them, Smartie Eye-ball Treats!)

Hazels party treat

An absolute favourite at childrens birthday parties!! Very colourful and very tasty!

INGREDIENTS

1 bag marshmellow
2 boxes of smarties
1/2 bar Cadburys dark or milk cooking chocolate
Mini colourful cupcake cases

METHOD

1. Melt the chocolate.
2. Place mini cupcake cases on a large platter.
3. Dip the bottom of each marshmellow in the melted chocolate and place in mini cupcake cases.
4. Spoon a little dob of melted chocolate on the top of the marshmellows.
5. Place a smartie on top of each marshmellow.
6. Refrigerate.

Simple and fun 🙂

SELF SAUCING BANANA PUDDING

Here’s another recipe from Katy.  This one sounds absolutely delicious too.

This is a great recipe for anyone wanting to use up those black bananas!  We seem to always have a couple in the fruit bowl.

INGREDIENTS

1.5 cups SR flour
1 tsp bicarb of soda
0.75 cup sugar
3 mashed bananas
0.5 cup oil
2 eggs

Sauce
0.75 cup dark brown sugar
0.25 cup golden syrup (we used honey)
1 cup boiling water

METHOD

Mash bananas, oil and eggs together in a 2-3 litre casserole dish.  Add sifted flour, bicarb and sugar and mix well.
Combine sugar, syrup and boiling water and stir until sugar is dissolved.
Pour syrup mix over the back of a spoon over the cake batter (it will look terrible but don’t worry the cake rises to the top and the syrup thickens on the bottom).
Bake at 180 degrees for about 50 minutes.

Make sure you have a dollop of ice cream at the ready!

STRAWBERRY SHORTCAKE

Today’s Recipe come from my very dear friend Jenny who is one of THE most talented people I know when it comes to stitching and sewing.  Have a look at her Jenny of Elefantz Blog and see for yourself.

She posted this Strawberry Shortcake Recipe on her Blog the other day, so I asked if I could borrow it to post here.  She very kindly agreed – thanks Jen (I borrowed your photo too – hope you don’t mind?!).

Doesn’t it look delicious?  I’m definitely going to be giving this one a try.

strawberry shortcake

INGREDIENTS

125g butter
1/2 cup (110g) caster sugar
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self raising flour
2 tablespoons strawberry jam
1 medium green apple (grated)
grated rind of 1 orange
250g (1 punnet) strawberries, sliced thinly
2 teaspoons sugar extra

METHOD

Grease a 20cm springform tin. Preheat oven to 180C (375F).

Beat butter, sugar and egg until light and fluffy.
Stir in sifted flours in 2 batches. Mix well.
Cover dough in plastic wrap and place in refrigerator for 15 minutes.
Press 1/2 the dough into the base of the greased springform tin. Spread the dough with jam.
Sprinkle the grated apple and the orange rind over the jam. Top with the sliced strawberries.
Use the remaining dough to cover the strawberries. Press down, and sprinkle with the extra sugar.
Bake for 50 minutes or until lightly browned.
Serve with cream or ice-cream for dessert, and eat the rest next day cold from the fridge – if it lasts that long!!

PUMPKIN AND GINGER SOUP

I decided to make Pumpkin Soup recently but had never been very happy with the recipes I’d tried at home.  I Googled Pumpkin Soup and came across the Healthy Eating Made Easy site, which had a Pumpkin and Ginger Soup Recipe (and lots of other great Recipes too – go and check it out).

Anyway, I made the Pumpkin & Ginger Soup and was asked for the Recipe the next day by one of the people who ate it, so I figured I was on to a winner.

Why not give it a try?  I think it’s really delicious and very easy to make.

Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift.  [Serves 4]

INGREDIENTS

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

2.5cm (1 inch) piece root ginger, peeled and grated

650g (4 cups) peeled and chopped pumpkin flesh

850ml (3 cups) vegetable stock

METHOD

Sweat the onions gently in the olive oil for 5 mins, add the onion, garlic, ginger and pumpkin and cook for 5 mins more. Add the water or stock and simmer for 15-20 mins, until the pumpkin is tender. Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.

HUNZA PIE

Today’s Recipe comes from my good friend Hazel.

HUNZA PIE

(A delicious vegetarian dish, that even the most serious meat eaters will enjoy!)

INGREDIENTS

2 cups cooked white rice
2 packets finely chopped spinich
1 tsp minced garlic
1 onion finely chopped
2 large carrots diced
8-10 sliced mushrooms
small packet of pine nuts
1/2 cup soy sauce
4 Tbsp sweet chilly sauce
3 Tbsp ABC sauce (optional)
black pepper
250g philly cheese (Philadelphia cream cheese)
250g ricotta cheese
grated cheese for top of pie
1 white or cheese sauce packet

METHOD

1. Cook rice and carrots separately and set aside.
2. Heat pan with oil and brown onion and garlic.
3. Add drained spinach and soy sauce -stir and cook for a few minutes.
4. Add sauces, pepper, mushrooms, carrots and pine nuts. Stir for short time before removing from heat.
5. Add rice to the vegetable mixture and stir well.
6. Make a white or cheese sauce and stir ricotta into the sauce.
7. Layer ingredients as follows, (in a large lasagne or baking dish); one layer of vegetable and rice mixture, followed by a layer of philly cheese, then another layer of the vegetable and rice mixture.
8. Pour the ricotta cheese sauce on top of pie and sprinkle with grated cheese.
9. Cook in moderate oven until top is browning. Approximately 40 minutes.
10. Serve with a mixed salad and garlic bread. ENJOY!

(Cut up left over pie into meal size pieces and freeze.)

So what are you waiting for?  Get cooking….

Fee 🙂