HOT STUFF

INGREDIENTS:

3 onionis finely sliced
1/2 small packet Rice Bubbles
sprinkle Chilli Oil
raw peanuts - roast and shell
1 pkt French Fries
1 tbls sugar
1/2 teas salt
1 tbls oil

METHOD:

Fry the sliced onions in oil until golden brown.
Then fry the Rice Bubbles in oil when onions are done.
Sprinkle the Rice Bubbles with the chilli oil. Be careful, it doesn't need much.
Add the French Fries, peanuts, sultanas, sugar and salt.
Mix well.
Let it cool down then store in an airtight container.
If you want it hotter, put in more chilli oil or some chilli powder.

It is very handy as a snack on its own or as a condiment on the table with main meals.
(I love it with Bami Goreng)

NASI GORENG

INGREDIENTS:

500gr rice
2 beef stock cubes
250gr diced pork
1/2 green pepper
1 teas curry
4 spring onions
1/2 teas cummin
4 diced bacon rashers
2 lge onions chopped
1/2 teas coriander
1 stick celery

METHOD:

Cook the rice.
Fry pork lightly, put aside.
Fry onions, green pepper, coriander, cummin, celery and spring onions and bacon on medium heat until onions and celery are soft.
Add pork and fry together for 3 mins.
Turn heat to low.
Gradually add rice and mix in well.

This is usually served with eggs, tomatoes, fish (tinned is fine) on the side.
Have Sambal Olek as a condiment with it.

(I find this very versatile, I am usually more heavy handed with the spices and add Cajun as well. I use whatever meat I have and veges. Is great as a main meal or side dish)

LEMON FREEZE

BASE INGREDIENTS:

2 cups crushed cornflakes
50gr unsalted butter, melted
3 tbls caster sugar

FILLING INGREDIENTS:

2 eggs, separated
395gr can sweetened condensed milk
3/4 cup thickened cream
1 teas finely grated lemon rind
1/2 cup lemon juice

METHOD:

Grease a 18 x 28cm rectangular slice pan.
Line base and sides with baking paper and extend the paper 2cm above the edges of the pan.
Place cornflakes, butter and 2 tbls of the sugar into a bowl.
Mix well.
Reserve 2 tbls of cornflake mixture.
Press remaining mix over base of prepared pan.

For the filling, beat egg yolks, condensed milk, cream, lemon and juice into a large bowl.
Mix with beater for about 3 mins or until thick.
Beat the egg whites in a small bowl till firm peaks form.
Add remaining sugar.
Beat until glossy.
Fold egg white mix into egg yolk mix.
Pour combined mix into the prepared crust.
Sprinkle with the remaining cornflake mix.
Freeze over night.

To serve, lift slice out of pan.
Place onto a board and cut into squares.
Serve with fruit.

Refreshing!

IMPOSSIBLE PIE (SWEET)

INGREDIENTS:

4 eggs
1/2 cup Plain Flour
1 cup sugar
2 teas vanilla
1/2 cup butter
2 cups milk
1 cup dessicated coconut

METHOD:

Blend all ingredients.
Pour mix into a 26cn greased pie plate.
Bake in a moderate oven (180 - 200C) for 1 hour or until centre is firm.
The flour settles to form a crust and the coconut forms a topping and in the middle is an egg custard filling.

AMAZING LASAGNE

THIS RECIPE MAKES TWO LARGE SLABS OF LASAGNE

TOMATO SAUCE INGREDIENTS:

2 large cans Italian style peeled tomatoes
4 x 220gr cans tomato paste sauce
2 teas salt
3 teas dried oregano

ONION INGREDIENTS:

2 cups onions minced
2 cloves garlic minced
1/3 cup olive oil

MINCE INGREDIENTS:

1 kg minced beef
2 teas salt

LASAGNE INGREDIENTS:

lasagnE noodles (fresh lasagne pasta is delicious)
340gr Ricotta or cottage cheese (at least)
150gr grated mozzarella cheese (at least)
230gr grated parmesan cheese (at least)

METHOD:

Start simmering the Tomato Sauce ingredients.
Saute the Onion ingredients until golden.
Then add the Mince ingredients.
Cook till beef loses it red colour.
Then add the lot to the Tomato Sauce.
Simmer for 2.5 hours, stirring occasionally.

Now build the lasagne in two 30 x 20 x 6.5cm dishes.
In the bottom of each dish, put a thin layer of sauce.
Then a layer of lasagne noodles (either fresh or dried).
Next a layer of cheese (lots of cheese).
Repeat twice more (sauce, noodles, cheese).
Then the final layer of cheese is covered once more in sauce.
Then add a dusting of parmesan cheese.

Bake at 180C for 40mins.
Remove and let stand for 10 mins.
The lasagne can then be cut for serving.

Lots of servings in this recipe.

RICE

The most common methods of cooking rice is either the rapid boil method or absorption method.

RAPID BOIL METHOD:

Bring a large saucepan of water to the boil.
Add rice and return to the boil.
Cook about 12 mins or until the rice is tender.
Drain well in a colander.
(Brown rice takes about 40 minutes.)

ABSORPTION METHOD:

Rinse rice well in a sieve, rubbing your fingers through it until the water runs clear. (This removes excess starch)
Turn the rice into a saucepan and level it out.
Fill the saucepan with water up to the level of the first bend in your pointer finger.
Put the saucepan onto boil.
Once it has hit boiling point, stir briefly with a fork. (Don't let too much steam escape)
Put the lid on and set aside off the heat for about 15 minutes.
The water should be all absorbed.
Fluff the rice up with a fork and it is ready to serve.

This method take a little practice but is easy to use.
Great for camping when you just bring it to the boil, wrap it in a blanket and put aside until you need it.

CRUSTLESS QUICHE LORRAINE (MICROWAVE)

INGREDIENTS:

3 eggs
1 cup cream
1/2 cup milk
1 tbls parsley
salt & pepper
80gr grated cheese
3 spring onions chopped
1 tbls onion
80gr chopped ham

METHOD:

In mixing bowl add together the eggs, cream and milk.
Mix well.
Stir in the remaining ingredients.
Pour into a greased microwave quiche dish.
Cover, close the vent on the lid.
Cook on HIGH 12-14 mins.
Let stand for 2 minutes before slicing and serving.

Serves 4

SCRAMBLED EGG AND SPAGHETTI

INGREDIENTS:

4 or 5 eggs
pinch salt
1 tbls water
1/2 can spaghetti

METHOD:

Beat eggs then add salt and water.
Pour into heated oiled saucepan.
Stir frequently.
When almost cooked but still wet add spaghetti.
Heat through.
Serve hot on toast.

IMPOSSIBLE QUICHE

BASE INGREDIENTS:

1 1/2 cups milk
3 eggs
1/2 cup Self Raising Flour
1/4 cup melted butter
1/4 teas salt
pinch pepper

Put all ingredients into blender for 3 mins or beat very well.
Pour into greased pie plate.

TOPPING INGREDIENTS:

Sprinkle on top of base.

chopped shallots
1 cup grated cheese
1/2 cup cooked bacon or cold meat
chopped tomato

Cook in moderate oven 200C for 45 mins.

CHEESE SAUCE

INGREDIENTS:

1 cup grated cheddar cheese
2 tlbs milk
1 teas French Mustard

METHOD:

Add all ingredients to a saucepan.
Stir over low heat until cheese is melted and smooth.

Pour over vegetables.

SUNSHINE TUNA

INGREDIENTS:

425gr can tuna/salmon drained
440gr can creamed corn
310gr can corn kernels undrained
5 heaped tbls (100gr) Sunshine Powdered Milk
1 cup choped shallots
1/2 teas white pepper

METHOD:

Combine all ingredients in a saucepan.
Stir gently until heated through.
Serve with rice and tossed salad.

Serves 4

TUNA AND MACARONI SLICE

BASE INGREDIENTS:

1 cup macaroni
2 tbls chopped parsley
salt and pepper
1 egg

Cook macaroni for 10 - 15 mins.
Drain and rinse.
Add parsley, salt & pepper and lightly beaten egg.
Mix well and spread over base of greased baking tray.

FILLING INGREDIENTS:

180gr (6oz) butter
1 onion
celery
1 small tin mushrooms
2 tbls plain flour
2 teas curry powder
1 cup milk
1/4 cup sour cream
1/4 cup mayonnaise
salt & pepper
1 can tuna/salmon (425gr)
shallots
1 egg

Saute onion, celery and mushrooms in butter.
Add flour and curry and cook till golden brown.
Gradually add milk.
Stir till it boils and thickens.
Reduce heat and simmer 3 mins uncovered.
Remove from heat and add lightly beaten egg and shallots.
Mix well and spoon evenly over macaroni.

TOPPING INGREDIENTS:

1/2 cup dry breadcrumbs
60gr (2 oz) cheese
30gr (1 oz) butter

Sprinkle topping over base.
Bake in oven 200C (moderate) for 30 mins.
Leave in dish for 5 mins before cutting.

Serves 6

OVERNIGHT MUFFINS

INGREDIENTS:

3/4 cup Plain Flour
1/2 teas bicarb soda
1/2 teas cinnamon
1/4 cup raw sugar
1/3 cup chopped dates or sultanas/apricot/currants
3/4 cup quick rolled oats
1/4 cup oil
2/3 cup buttermilk (I use milk with 1teas vinegar added if I am out of buttermilk)
1 beaten egg

METHOD:

Sift flour, bicarb soda and cinnamon into a mixing bowl.
Add in the sugar, dates (or whatever you have chosen to use).
Mix well and make a well in the middle.
Add the oil, buttermilk, egg and mix well.
Cover with gladwrap and put into the fridge over night.

Fill greased muffin pans and bake in 210C oven for 15 - 20 mins till golden.

Dust with icing sugar if you like.

Lovely served warm.

FOOLPROOF CHOCOLATE CAKE

INGREDIENTS:

4 tbls butter
1 small cup sugar
1 beaten egg
2 tbls melted Golden Syrup
2 cups Self Raising Flour
2 tbls cocoa
1 teas bicarb soda
1 cup milk
1 teas baking powder

METHOD:

Beat together till smooth : butter, sugar, egg, golden syrup.

Sift together flour and cocoa and add to mixture.
Dissolve bicarb soda in the milk and add.
Beat mixture until it is light.
Lastly add in and mix through baking powder.
Pour into greased cake tin.

Bake at 180C for 45 mins.

Ice and decorate when cooled.
This cakes keeps very well.

BOILED FRUIT CAKE 2

INGREDIENTS:

3 cups mixed fruit
1 cup sugar
1 cup water
125gr (1/4lb) butter
1 teas mixed spice
1 teas coffee
1 teas bicarb soda

Put the above ingredients into a saucepan and boil for a couple of minutes.

After it has cooled a little, add:

1 cup wholemeal Self Raising Flour
1 cup wholemeal Plain Flour
2 beaten eggs.

Mix till combined and pour into greased and lined cake tin.

Bake in 150C (300F) oven for 1.5 hours or until cooked.

BOILED FRUIT CAKE

INGREDIENTS:

2 cups milk
5 teas butter
500gr (1lb) mixed fruit
1 cup sugar
2 cups Self Raising Flour
1 teas cinnamon
1 teas mixed spice
pinch salt
2 teas bicarb soda
2 beaten eggs

METHOD:

In a mixing bowl, sift flour, cinnamon, mixed spice and salt.

Put into a saucepan, milk, butter, mixed fruit and sugar.
Bring to boil.
Once boiled stir in bicarb soda and when fizzing add the beaten eggs.

Pour boiled ingredients over the dry ingredients and mix well.

Pour into a well greased and lined cake tin.

Bake in a slow oven 170C for about 45mins or until skewer comes out clean.
Or you can steam for 2 hours or till cooked.

Turn out, cool and store well.

3 MINUTE SPONGE

INGREDIENTS:

1 cup Self Raising Flour
3/4 cup sugar
3 eggs
3 tbls melted butter
2 tbls milk
2 teas baking powder

METHOD:

Put flour and sugar into a mixing bowl.
Break in the 3 eggs.
Add melted butter and milk.
Beat 3 minutes then stir in baking powder.
Put in sandwich tins.

Bake 190C (375F) in over for 15 - 20 mins.

Tastes like butter cake.

CHEESECAKE LATTICE SLICE

INGREDIENTS:

2 pkts lattice biscuits (3 if there is filling left over)
250gr unsalted butter
250gr cream cheese
250gr castor sugar
1 dess gelatine dissolved in 1/2 cup hot water
1 teas vanilla

METHOD:

Mix all filling ingredients till thickened.
Lay lattice biscuits in tray sugar side down.
Spread filling over the top and lay more lattice biscuits on top (sugar side up)

This is best made the night before to soften the biscuits.
Place in fridge to set.
Dust with icing sugar and slice.

CARAMEL TART

INGREDIENTS:

CRUST:

6 oz crushed sweet biscuits
4 oz melted butter

Mix together and press into greased pie plate and chill.

FILLING:

1/3 cup custard powder
1 cup milk
1 cup cream
3/4 cup brown sugar
1 teas vanilla
2 oz butter

Mix the filling ingredients together in a saucepan.
Heat on stove and stir all the time until the mixture thickens.
Once thickened, pour into chilled pie plate and chill in the fridge.

Perfect with cream or ice cream.

BANANA CAKE

INGREDIENTS:

125gr (1/2 cup) butter
165gr (3/4 cup) sugar
185gr (1 /2 cups) Self Raising Flour
2 eggs
2 bananas
1 teas vanilla
1/2 teas bicarb soda
2 tbls milk

METHOD:

Cream butter and sugar.
Beat in eggs one at a time.
Mash bananas, then beat in with vanilla.
Sift flour and bicarb soda together, then fold into mixture half at a time, alternating with milk.
Bake in 180C (350F) oven for 30-40 mins.

Ice with lemon or passionfruit icing.
Decorate with banana slices which have been dipped in lemon juice.

PS The addition of walnuts to the mixture is a nice change.

CUP CAKES

INGREDIENTS:

1 cup cream
1 cup sugar
2 cups Self Raising Flour
2 eggs

METHOD:

Beat eggs, sugar and cream together till the mixture thickens.
Add flour with wooden spoon.

Put into cup cake tins.

Bake 180C (350F) for 10 mins.

Ice and and decorate.

DUTCH BUTTER CAKE

INGREDIENTS:

One Cake:

200gr butter
200gr sugar
200gr Self Raising Flour
4 eggs
1 teas vanilla sugar or essence
little grated lemon rind or a touch of essence

Two Cakes:

400gr butter
400gr sugar
400 Self Raising Flour
8 eggs
1.5 teas vanilla sugar or essence
little grated lemon rind or a touch of essence

(for two larger cakes, use 500gr of the first three ingredients and then 9 or 10 eggs and follow the recipe as usual)

These cakes have a tendency to fall in the middle, so Iuse ring cake tins.

Preheat oven to 180C (350F).

Cream butter and sugar.
Add eggs one by one and mix till fluffy.
Fold in sifted flour, vanilla and lemon.
Put in greased and bottom lined tin.
Bake for 1/2hr or until firm.

OR.....

You can do as I do and just put it all in the Kenwood Chef, mix and put in the baking pans. I also use raw sugar, it is up to you.

I mix until combined and put into cake tins. My family prefer the heavier textured cake to a lighter smooth one.

Ice is you wish, mine prefer no icing.

Lovely with a bit of cream.

This is a definite favourite in our family.

DUTCH APPLE PIE

Preheat oven to 180C (350F)

Ingredients:

Dough:

2 cups Self Raising Flour
1 cup Plain Flour
1 cup Sugar
250gr (8oz) chilled butter
2 Eggs

Filling:

1 can Pie Apple
3 Granny Smith Apples
1 cup mixed fruit
1 teas vanilla sugar or essence
1 tabs sugar
1 teas cinnamon
1 can crushed pineapple (425gr)

Method:

Mix dough ingredients with chopped butter until it forms a ball. I put it all in my Kenwood Chef/Thermomix and let it knead until it all forms a ball around the beaters.

It will be a bit sticky and this is preferred.

I divide the dough into half. Each half I then cut into 2/3 and 1/3. This might sound confusing. What I mean is that the mixture makes two pies. So for each half, you need to put 1/3 aside to use as the topping for the pie. Have some flour on hand to dust hands and fingers if the dough is sticky. (You can also make some extra dough if you want to the pie to be a bit higher)

Grease each pie plate well and using your fingers, press the (2/3) dough into the bottom and sides of the plate. You can roll out the dough but you will need to do this between two sheets of cling wrap as the dough is too sticky for a rolling pin and by adding more flour changes the flavour of the dough.

Filling:

Put all filling ingredients into a bowl and lightly mix.

Put evenly into the two pie crusts.

(If you do not like pineapple, leave out and instead buy the bigger (825gr) can of pie apple and use that instead to make up the missing bulk of the pineapple. Also we tend to use either currants or sultanas instead of the mixed fruit as my kids are not keen on the mixed peel. This recipe came from the Dutch side of the family)


For the topping, you can either break pieces off the (1/3) dough off and roll between your hands and place in criss-cross fashion over the top of your pie. I just tend to break off small pieces, roll it into a ball and then press it out thin with my fingers into small circles and place around the top of the pie, a bit like a patchwork to enclose the whole top of the pie. Therefore if the pie is a little juicy, it does not spill out when you turn the pie out. (You can serve the pie in the pan. Also, use a springform pan helps with removing the pie)

You can brush milk over the top of the pies if you wish. I just sprinkle them with cinnamon sugar.

Place in the oven for 30mins or until nicely golden.

Serve with whipped cream, ice cream or custard.

This is a family favourite!!!!