Wednesday, December 23, 2015

Ambrosia Salad



serves 4 - 6

Get This - 

1 cup green grapes, cut in half
1 300g can mandarin segments, drained
1 425g can fruit cocktail, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup whipped cream or cool whip
1 250g carton sour cream


Do This -


  1. Mix the mandarin and grapes, fruit cocktail, and coconut in a large bowl.
  2. Fold in the whipped cream, sour cream and marshmallows.
  3. Chill for at least an hour.
  4. Stir again before serving.

Thursday, September 17, 2015

Gooey Choc/Caramel Banana Muffins



Makes 12

Get This -

1 cup self-raising flour
3/4 cup plain flour
1/4 cup caster sugar
60g butter, melted, cooled
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla essence
pinch of salt
1 cup mashed banana
3 mini Mars Bars, cut into 4 slices

Do This -

  1. Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
  2. Combine flours, salt and sugar in a large bowl. Make a well in the centre. Add butter, milk, egg and vanilla. Mix until just combined. Fold in banana.
  3. Spoon mixture evenly between paper cases. Press one Mars Bar slice into the middle of each muffin. 
  4. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Tuesday, September 15, 2015

Easy Lo Mein


Serves 4

Get This -

300g noodles (eg egg or hokkien)
1 tablespoon olive oil
2 cloves garlic, minced
2 cups mushrooms, sliced
1 red capsicum, sliced thinly
1 carrot, sliced thinly
1/2 cup snow peas
3 cups baby spinach

For the sauce:
2 tablespoons soy sauce, or more, to taste
1 teaspoon fish sauce
1 tablespoon lime juice
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon grated ginger
1/2 teaspoon chili flakes, or more, to taste


Do This -

  • In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and chili; set aside.
  • In a large pot of boiling water, cook egg noodles according to package instructions; drain well.
  • Heat olive oil in a wok over medium high heat. Add garlic, mushrooms, capsicum and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  • Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  • Serve immediately.

Recipe found here.

Tuesday, September 1, 2015

Chocolate Crackles (without Copha!)



makes 24


Get This -

3 cups Rice Bubbles
250g chocolate buttons
1 tablespoon Nutella
1 - 2 tablespoons coconut (to taste)


Do This -

  1. Pour the Rice Bubbles into a large mixing bowl. Add the coconut.
  2. Melt the chocolate buttons and Nutella in a saucepan over a low heat until it is smooth and silky.
  3. Pour the chocolate mixture over the Rice Bubbles.
  4. Mix well and spoon into patty papers.
  5. Cool in the fridge for around 10 minutes.

Monday, July 6, 2015

The Best Cheesy Muffins

Makes 12



Get This -

2 1/2 cups self-raising flour
1 medium carrot, grated
1 small onion, finely diced and lightly fried to take the rawness away
1 cup grated tasty cheese
small slice of favourite Kenilworth flavoured cheese, crumbled
1 tablespoon fresh parsley, chopped
1 cup milk
125g butter, melted and cooled
2 eggs


Do This -

Preheat oven to 200C or 180C fan-forced. Line 12 large muffin cups lightly with patty papers.
Sift flour into a large bowl and add carrot, onion and cheeses. Stir to combine and make a well in the centre.
Whisk eggs and milk a jug. Add egg mixture and melted butter to the bowl and fold together until just combined, do not overbeat.
Spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. Leave in the tin for 5 mins then lift out onto a wire rack to cool.

Wednesday, July 1, 2015

Cheesecake Brownies



Makes 16

Get This -

Melted butter, to grease
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature


Do This -

  1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
  3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
  4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
  5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Tuesday, June 23, 2015

Avocado Salsa



Get This -

avocado
red onion
cherry tomatoes
capsicum
canned corn
chilli
fresh coriander
lime juice
red wine vinegar
tabasco sauce
salt & pepper


Do This -

  1. Chop and mix ingredients together to taste.

Wednesday, May 20, 2015

Teriyaki Chicken & Hokkien Noodles



Serves 2

Get This -

1 chicken breast cut into strips
1 large clove of garlic, crushed
2 chillies, finely chopped
shallots, finely sliced
Teriyaki Sauce (click to go to the link to make your own)
broccolini
capsicum
pak choy or Asian green
hokkien noodles
lime juice
olive oil

Do This -

  • Make the Teriyaki sauce and let cool.
  • Add chicken, chillies, garlic, shallots to a bowl and cover with Teriyaki sauce. Refrigerate for a few hours.
  • Cover noodles with boiling water and let sit for 1 - 3 minutes. Drain and cover.
  • Add olive oil to a hot pan cook the chicken (reserve the liquid) for a few minutes or until it turns opaque.
  • Remove chicken and place in a bowl.
  • Stir fry vegetables for a few minutes.
  • Add the marinating liquid, chicken and noodles. Squeeze in half a lime.
  • Combine and simmer until chicken is well cooked.



Optional - add cashews on top.

Sunday, May 3, 2015

Cornflake Biscuits

Makes 14




Get This -

125g butter, at room temperature
 100g (1/2 cup) caster sugar
 1 egg
 150g (1 cup) self-raising flour
 Pinch salt
 60g (2 cups) cornflakes, crushed slightly



Do This -


  1. Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
  2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour and salt and mix until well combined.
  3. Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.
  4. Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones



Makes 15

Get This -

1 tablespoon butter
1⁄2 cup sugar
1⁄4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups self-raising flour


Do This-

Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour until just combined.
Turn on to floured board and cut into squares.
Place in tray on top shelf of very hot oven, 225-250°C for 15-20 minutes.

Friday, February 20, 2015

Easy Chilli Con Carne




Serves 4


Get This -

500g minced beef
can crushed tomatoes
can red kidney beans
1 onion sliced
small jar salsa - hot


Do This -


  1. Fry onions until soft and golden.
  2. Add mince and stir until browned.
  3. Stir through tomatoes, drained kidney beans and salsa.
  4. Simmer 20 minutes or until cooked through.


Serve with rice, tortillas or corn chips and top it off with sour cream and avocado.

Easy Fried Rice

Image from Taste.com.au



Serves 2


Get This -

1 cup cooked and cooled white long grain rice
2 eggs
2 teaspoons olive oil
2 bacon rashers, chopped
1 carrot, peeled and grated
1 shallot, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve
1 teaspoon fish sauce


Do This -


  1. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
  2. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg, soy sauce and fish sauce. Stir until heated through. Serve immediately.

(This recipe was found at Taste.com.au)

Monday, February 2, 2015

Cheesy Carrot & Apple Muffins

This recipe is adapted from "Cheesy Vegie Muffins" on on Taste.com.au



Get This -

1 1/2 cups self-raising flour
1 cup coarsely grated carrot
1 cup coarsely grated apple
1 cup coarsely grated cheddar
1/2 teaspoon cinnamon
1 teaspoon dried oregano
2 eggs, lightly whisked
125ml (1/2 cup) milk
80ml (1/3 cup) olive oil

Do This -

  1. Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Sift the flour into a large bowl. Add the carrot, apple and half the cheddar. Season with salt and pepper, and mix until well combined.
  3. Whisk the egg, milk, cinnamon, oregano and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
  4. Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 20 - 25 minutes or until golden.