Showing posts with label self-raising flour. Show all posts
Showing posts with label self-raising flour. Show all posts

Thursday, February 11, 2021

Bacon, Cheese and Zucchini Fritters



Get This -

1 grated zucchini 

1 cup grated cheese 

4 rashers of shortcut bacon, diced finely 

1 onion diced finely 

2 eggs

1/2 C milk

1 cup SR flour

Salt and pepper

Optional - diced red capsicum, grated carrot or sweet potato.

Do This -

Combine in a bowl and add a little bit of oil to a non stick frying pan. 

Cook in batches. I do four at a time. Flip when you see bubbles forming on top. Cook for another 5 mins.

Saturday, March 16, 2019

Zucchini Slice




Get This -

6 eggs
2 large zucchinis, grated
1 cup self-raising flour
1 onion, finely chopped
200g bacon, diced
1 cup grated cheddar cheese
1 tablespoon milk
1 tablespoon vegetable oil
salt & pepper to taste

Do This -
  1. Preheat oven to 170°C. Line a 20 x 30cm baking tray with baking paper.
  2. In a large bowl, whisk the eggs, add the flour and combine well.
  3. Add all other ingredients and mix.
  4. Pour the contents into the prepared tray and bake for 30 minutes or until brown.
  5. Allow to cool slightly, then slice.

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.

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
30g of your favourite Kenilworth flavoured cheese, crumbled
1 tablespoon fresh parsley, chopped
1 cup milk
125g butter, melted and cooled
2 eggs


Do This -

  1. Preheat oven to 200°C or 180°C fan-forced. Line 12 large muffin cups with patty papers.
  2. Sift flour into a large bowl and add carrot, onion, parsley and cheeses. Stir to combine and make a well in the centre.
  3. Whisk eggs and milk a jug. Add egg mixture and melted butter to the bowl and fold together until just combined, do not overbeat.
  4. 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.

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.

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.

Friday, September 14, 2012

Pikelets

Pikelets are great for a Sunday breakfast, or morning tea when someone drops in.
Some people like them with sugar sprinkled on top. *gag*
My kids like them with honey or syrup.
I quite like them with jam & cream.
But being a savoury person, my favourite topping is butter and grated Romano cheese!



makes 25

If you can remember "1", you will always remember this recipe!

Get This -

  • 1 cup (150g) self-raising flour
  • 1 tbs caster sugar
  • 1 cup (250ml) milk
  • 1 egg
  • 1 pinch of salt
  • Melted butter, to brush, plus extra knobs to serve


  • Do This -
    1. Sift flour and sugar together into a bowl with a pinch of salt.
    2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth.
    3. Heat a non-stick fry pan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
    4. Turn over and cook other side for 1 minute until golden.
    5. Allow to cool and serve with butter, and whatever else takes your fancy.