Thursday, April 29, 2010

Banana Muffins

I had four bananas going off getting way too ripe and I have friends coming for morning tea tomorrow.  So I decided to make some banana muffins.  I searched my favourite recipe website and found these.

I really wasn't in the mood to bake anything.  So I was super happy that these were extremely easy and they taste great!

Makes 12

Get This -

2 1/2 cups self-raising flour, sifted
1 cup brown sugar
80g butter, melted and cooled
2 eggs
2/3 cup milk
4 ripe bananas, mashed

Do This -

  1. Preheat oven to 200°C. Grease 12 hole muffin pan. Combine flour and sugar in a mixing bowl. Make a well in the centre.
  2. Using a fork, whisk butter, egg, milk, and bananas together in a jug. Add to flour mixture and fold together until just combined.
  3. Spoon into prepared pans and bake for 25 minutes or until a skewer inserted into the middle of a muffin comes out clean. Cool in the pans for 5 minutes.

Wednesday, April 7, 2010

Tomato & lamb casserole with pesto dumplings

 Serves 6

Get This -
  • 40g (1/4 cup) plain flour
  • 1.5kg mini lamb round roasts, cut into 3cm pieces
  • 3 tbs olive oil
  • 8 slices prosciutto, coarsely chopped
  • 1 large brown onion, halved, thinly sliced
  • 1 x 800g can diced tomatoes
  • 250ml (1 cup) chicken stock
  • 4 dried bay leaves
  • 1 x 500g pkt Woolworths Select Frozen Broad Beans, thawed, peeled

    Pesto dumplings

  • 190g (1 1/4 cups) self-raising flour
  • 70g chilled butter, chopped
  • 60ml (1/4 cup) milk
  • 1 tbs bought basil pesto

Do This -
  1. Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Add lamb and toss to coat. Shake off excess.
  2. Heat 1 tablespoon oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the lamb and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with 1 tablespoon of oil and remaining lamb, reheating dish between batches.
  3. Heat the remaining oil in dish. Add the prosciutto and onion and cook, stirring, for 2-3 minutes or until onion is soft.
  4. Return the lamb to the dish. Add the tomato, stock and bay leaves. Cover and bake in oven for 1 1/2 hours or until the lamb is tender.
  5. Meanwhile, to make pesto dumplings, place flour in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Pour in milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Add pesto and mix to create a swirled effect. Divide dough into 12 equal portions. Roll each portion into a ball.
  6. Increase oven temperature to 220°C. Add the broad beans to the lamb mixture and combine. Top with the dumplings. Bake, uncovered, for 10-15 minutes or until the dumplings are golden. Serve.

    (This recipe is from

Sunday, April 4, 2010

Liz's Gluten Free Lemon Tart

This recipe was given to me by Liz.  It is so quick and so easy that I think it might become a favourite recipe!  I love lemony desserts and this one is delicious.  AND it's wheat free.

Get This - 

Packet of Arnott's Rice Cookies
100g butter
2 eggs
tin of condensed milk
juice of 1 lemon

Do This - 

  1. Use a food processor to crush the biscuits and combine butter.
  2. Press into a pie dish & bake for about 10 minutes.
  3. Beat 2 eggs & mix with a tin of condensed milk and lemon juice.
  4. Pour into the flan & bake for about 10-15 minutes. Eat warm or cold.