INGREDIENTS:
2 cups SR flour
200gr blueberries
3/4 cup caster sugar
2 eggs lightly beaten
1/3 cup light sour cream
1/4 cup oil
METHOD:
Mix all ingredients together well.
Bake in mod oven 180C for 25 mins.
Leave to cool in tin 5 mins before turning out.
Friday 30 October 2009
CARAMEL CHOCOLATE SQUARES
INGREDIENTS:
Base:
4 ozs butter
1/2 cup sugar
3/4 cup coconut
1 cup SR flour
Filling:
1 tin condensed milk
1 tbls butter
1 tbls golden syrup
Topping:
1 oz copha
200gr chocolate
METHOD:
Cream together butter and sugar, add flour then coconut and spread into tray.
Bake 180C for 20mins.
Stir filling ingredients over low heat till thick.
Pour over cooked base and return to oven for 3-5 mins.
Melt topping ingredients.
Cool and pour over caramel base.
Cut when set.
Leave to set at room temperature.
Base:
4 ozs butter
1/2 cup sugar
3/4 cup coconut
1 cup SR flour
Filling:
1 tin condensed milk
1 tbls butter
1 tbls golden syrup
Topping:
1 oz copha
200gr chocolate
METHOD:
Cream together butter and sugar, add flour then coconut and spread into tray.
Bake 180C for 20mins.
Stir filling ingredients over low heat till thick.
Pour over cooked base and return to oven for 3-5 mins.
Melt topping ingredients.
Cool and pour over caramel base.
Cut when set.
Leave to set at room temperature.
KOK - DUTCH RECIPE
INGREDIENTS:
1/2 cup brown sugar
1/2 cup treacle
2 cups SR flour
1 cup milk
pinch salt
1 tlbs mixed spice
METHOD:
Mix together and press into slice tray.
Cook mod oven 360F (180C)
Slice when cold.
1/2 cup brown sugar
1/2 cup treacle
2 cups SR flour
1 cup milk
pinch salt
1 tlbs mixed spice
METHOD:
Mix together and press into slice tray.
Cook mod oven 360F (180C)
Slice when cold.
JELLY CAKES
INGREDIENTS:
125gr butter
2 eggs
1/2 cup sugar
2 cups SR flour
1/2 cup milk
METHOD:
Blend all together and put into patty cake tin or papers.
Cook for 12 - 15 mins in a mod oven.]
When cooled, dip in jelly and then in coconut and allow to set.
PS You can do 1/2 batch recipe.
125gr butter
2 eggs
1/2 cup sugar
2 cups SR flour
1/2 cup milk
METHOD:
Blend all together and put into patty cake tin or papers.
Cook for 12 - 15 mins in a mod oven.]
When cooled, dip in jelly and then in coconut and allow to set.
PS You can do 1/2 batch recipe.
MUESLI BARS
INGREDIENTS:
100gr butter
3/4 cup brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teas mixed spice
2 cups rolled oats
1/2 cup coconut
3 cups cereal
1/2 cups dried fruit
1 teas vanilla
METHOD:
Boil first 4 ingredients together till the mix forms a soft ball when spoon dipped in cold water.
This takes about 8-10mins on the stove.
Lightly brown the rolled oats and coconut in a sponge roll tin till they are toasted.
Combine syrup, cereals and flavourings.
Press firmly into a sponge roll tin making it about 15ml thick.
Use a sharp serrated knife to cut into rectangles or squares.
Keep in the fridge.
100gr butter
3/4 cup brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teas mixed spice
2 cups rolled oats
1/2 cup coconut
3 cups cereal
1/2 cups dried fruit
1 teas vanilla
METHOD:
Boil first 4 ingredients together till the mix forms a soft ball when spoon dipped in cold water.
This takes about 8-10mins on the stove.
Lightly brown the rolled oats and coconut in a sponge roll tin till they are toasted.
Combine syrup, cereals and flavourings.
Press firmly into a sponge roll tin making it about 15ml thick.
Use a sharp serrated knife to cut into rectangles or squares.
Keep in the fridge.
ROCKY ROAD DELIGHT
INGREDIENTS:
250gr pkt marshmallows cup up
250gr pkt biscuits crushed
1/2 tin condensed milk
4 tbls butter
2 tbls cocoa
200gr chocolate
1 oz copha
METHOD:
Melt together condensed milk, butter, cocoa and add to dry ingredients and press into prepared tray.
Melt chocolate with copha and pour over top.
Cut when cold.
250gr pkt marshmallows cup up
250gr pkt biscuits crushed
1/2 tin condensed milk
4 tbls butter
2 tbls cocoa
200gr chocolate
1 oz copha
METHOD:
Melt together condensed milk, butter, cocoa and add to dry ingredients and press into prepared tray.
Melt chocolate with copha and pour over top.
Cut when cold.
BULK YO-YO'S
INGREDIENTS:
3 - 4 cup SR flour
500gr butter
1 cup icing sugar
1 1/4 cup custard powder
METHOD:
Sift flour, custard powder and icing sugar together.
Add butter and work to a stiff dough.
Roll into balls approximately 1 teas in each.
Place on greased oven tray.
Use a fork and flatten biscuits.
Bake till light fawn colour.
Cool and join together in pairs with butter icing.
3 - 4 cup SR flour
500gr butter
1 cup icing sugar
1 1/4 cup custard powder
METHOD:
Sift flour, custard powder and icing sugar together.
Add butter and work to a stiff dough.
Roll into balls approximately 1 teas in each.
Place on greased oven tray.
Use a fork and flatten biscuits.
Bake till light fawn colour.
Cool and join together in pairs with butter icing.
HEDGEHOG SLICE
INGREDIENTS:
Base:
200gr melted butter
1 cup sugar
2 tbls cocoa
1 cup walnuts (opt)
1/3 cup coconut
1 egg
350gr crushed biscuits
Topping:
200gr chocolate
30gr copha
METHOD:
Melt together butter, sugar, cocoa and walnuts.
Then add coconut and egg, followed by the crushed biscuits.
Spread into a greased lamington tray.
Put in fridge to set.
Melt the topping ingredients and ice the slice.
Cut into squares when set.
Base:
200gr melted butter
1 cup sugar
2 tbls cocoa
1 cup walnuts (opt)
1/3 cup coconut
1 egg
350gr crushed biscuits
Topping:
200gr chocolate
30gr copha
METHOD:
Melt together butter, sugar, cocoa and walnuts.
Then add coconut and egg, followed by the crushed biscuits.
Spread into a greased lamington tray.
Put in fridge to set.
Melt the topping ingredients and ice the slice.
Cut into squares when set.
BIG ANZAC BISCUITS
INGREDIENTS:
2 cups rolled oats
1 cup SR flour
1 cup sugar
1 tbls golden syrup
1 tbls water
250gr butter
1/2 teas bicarb soda
METHOD:
Melt butter, water and syrup and pour over dry ingredients.
Put small teaspoonfuls on trays.
Bake 180C 12 mins.
Leave to cool before removing.
Can halve the recipe.
2 cups rolled oats
1 cup SR flour
1 cup sugar
1 tbls golden syrup
1 tbls water
250gr butter
1/2 teas bicarb soda
METHOD:
Melt butter, water and syrup and pour over dry ingredients.
Put small teaspoonfuls on trays.
Bake 180C 12 mins.
Leave to cool before removing.
Can halve the recipe.
SWEET CORN FRITTERS
INGREDIENTS:
450gr can corn kernels
1 egg
50gr (2oz) plain flour
salt & pepper
1 tbls oil
grated rind 1/2 lemon
oil for frying
grated Parmesan cheese
METHOD:
Drain corn. Separate egg.
Sift flour and pinch of salt.
Make a well, put in yolk, oil and grated rind.
Beat til a smooth batter forms.
Beat whites till stiff.
Fold into batter with corn.
Heat oil in pan.
Drop spoonfuls of batter into the hot oil.
Fry about 5 mins each side or till golden.
Remove and drain on paper.
Keep warm while frying the rest.
Sprinkle grated cheese over.
Serve hot.
450gr can corn kernels
1 egg
50gr (2oz) plain flour
salt & pepper
1 tbls oil
grated rind 1/2 lemon
oil for frying
grated Parmesan cheese
METHOD:
Drain corn. Separate egg.
Sift flour and pinch of salt.
Make a well, put in yolk, oil and grated rind.
Beat til a smooth batter forms.
Beat whites till stiff.
Fold into batter with corn.
Heat oil in pan.
Drop spoonfuls of batter into the hot oil.
Fry about 5 mins each side or till golden.
Remove and drain on paper.
Keep warm while frying the rest.
Sprinkle grated cheese over.
Serve hot.
SAVOURY MINCE PIE
INGREDIENTS:
500gr mince
2 pinches of salt
2 pinches of pepper
1 lge onion
2 tbls plain flour
2 tomatoes
2 shortcrust pastry sheets
milk for glazing
METHOD:
Place mince, s & p, onion and 1/2 cup water in saucepan.
Allow to cook slowly till cooked.
Thicken with flour blended in a little water then cool.
Line greased pie dish with one sheet of pastry.
Fill with cooked mince mix and top with slices of tomat0.
Cover mince with remaining pastry sheet.
Moisten edges and seal the edges.
Make a small hole in the centre.
Brush with milk.
Bake mod to hot oven 200-220C for 30 mins.
Serve hot.
500gr mince
2 pinches of salt
2 pinches of pepper
1 lge onion
2 tbls plain flour
2 tomatoes
2 shortcrust pastry sheets
milk for glazing
METHOD:
Place mince, s & p, onion and 1/2 cup water in saucepan.
Allow to cook slowly till cooked.
Thicken with flour blended in a little water then cool.
Line greased pie dish with one sheet of pastry.
Fill with cooked mince mix and top with slices of tomat0.
Cover mince with remaining pastry sheet.
Moisten edges and seal the edges.
Make a small hole in the centre.
Brush with milk.
Bake mod to hot oven 200-220C for 30 mins.
Serve hot.
BEEF AND VEGETABLE MEDLEY
INGREDIENTS:
1 tbls oil
500gr mince
1 onion chopped
1 carrot diced
1/2 cup chopped celery
1/2 cup green pepper
1 teas salt
1 tbls flour
440gr tin tomato soup
METHOD:
Fry meat and onion 3 mins.
Add veges and cook 2 mins more.
Sprinkle with flour and mix well.
Add soup and salt.
Bring to boil.
Place in casserole, cover and bake in mod oven 1 hr.
Serve on toast or with rice.
1 tbls oil
500gr mince
1 onion chopped
1 carrot diced
1/2 cup chopped celery
1/2 cup green pepper
1 teas salt
1 tbls flour
440gr tin tomato soup
METHOD:
Fry meat and onion 3 mins.
Add veges and cook 2 mins more.
Sprinkle with flour and mix well.
Add soup and salt.
Bring to boil.
Place in casserole, cover and bake in mod oven 1 hr.
Serve on toast or with rice.
CRUNCHY TUNA PIE
INGREDIENTS:
3 cups crushed cornflakes
3 tbls (3ozs) melted butter
small can tuna
1/4 cup finely chopped onion
1/4 cup chopped celery
2 beaten eggs
1 teas mustard
1 teas salt
freshly ground black pepper
METHOD:
Mix cornflakes and butter.
Press in medium pie plate reserving 1/2 cup for topping.
Bake mod oven 10 mins.
combine rest of ingredients and pour into shell.
Sprinkle with remaining crumbs.
Bake 30 mins in mod oven.
Serve hot or cold.
3 cups crushed cornflakes
3 tbls (3ozs) melted butter
small can tuna
1/4 cup finely chopped onion
1/4 cup chopped celery
2 beaten eggs
1 teas mustard
1 teas salt
freshly ground black pepper
METHOD:
Mix cornflakes and butter.
Press in medium pie plate reserving 1/2 cup for topping.
Bake mod oven 10 mins.
combine rest of ingredients and pour into shell.
Sprinkle with remaining crumbs.
Bake 30 mins in mod oven.
Serve hot or cold.
SCALLOPED POTATOES
INGREDIENTS:
1 kg potatoes
90gr butter
nutmeg
salt and pepper
1 cup milk
60gr cheese finely sliced
METHOD:
Peel and finely slice potatoes.
Dry thoroughly.
Smear a shallow ovenproof dish with 30gr butter.
Carefully arrange potato slices in layers and season each layer.
Scald milk, add nutmeg, salt and pepper.
Arrange cheese over the top and pour on milk.
Add butter dots.
Bake in mod oven 180C for 40 - 45 mins.
1 kg potatoes
90gr butter
nutmeg
salt and pepper
1 cup milk
60gr cheese finely sliced
METHOD:
Peel and finely slice potatoes.
Dry thoroughly.
Smear a shallow ovenproof dish with 30gr butter.
Carefully arrange potato slices in layers and season each layer.
Scald milk, add nutmeg, salt and pepper.
Arrange cheese over the top and pour on milk.
Add butter dots.
Bake in mod oven 180C for 40 - 45 mins.
EASY SALMON CAKES
INGREDIENTS:
440gr tin salmon
1 med onion diced (opt)
1 pkt instant potato made up
METHOD:
Empty drained tin of salmon into made up potato and onio.
Cover and chill for 1 hour.
Pat into rissoles.
Dip into plain flour, then egg and then breadcrumbs.
Shallow fry.
440gr tin salmon
1 med onion diced (opt)
1 pkt instant potato made up
METHOD:
Empty drained tin of salmon into made up potato and onio.
Cover and chill for 1 hour.
Pat into rissoles.
Dip into plain flour, then egg and then breadcrumbs.
Shallow fry.
CHEESE AND CAULIFLOWER SLICE
INGREDIENTS:
2 sheets Puff Pastry
250gr tasty cheese
1 tbls sesame seeds
2 eggs
1/2 small cauliflower
1/4 teas nutmeg
1 tbls milk
salt
METHOD:
Steam cauliflower 12 mins.
Place 1 pastry sheet on baking tray.
Grate cheese.
Combine cauliflower, cheese and eggs.
Add nutmeg, salt and mix well.
Spread mix on pastry sheet.
Place second sheet on top, seal edges.
Brush with milk.
Sprinkle with sesame seeds.
Bake very hot oven 200C 30 mins.
2 sheets Puff Pastry
250gr tasty cheese
1 tbls sesame seeds
2 eggs
1/2 small cauliflower
1/4 teas nutmeg
1 tbls milk
salt
METHOD:
Steam cauliflower 12 mins.
Place 1 pastry sheet on baking tray.
Grate cheese.
Combine cauliflower, cheese and eggs.
Add nutmeg, salt and mix well.
Spread mix on pastry sheet.
Place second sheet on top, seal edges.
Brush with milk.
Sprinkle with sesame seeds.
Bake very hot oven 200C 30 mins.
FISH FINGER CASSEROLE
INGREDIENTS AND METHOD:
Put required number of fish fingers in the casserole.
Grate 1 cup of cheese and sprinkle over the top.
Add 3/4 - 1 cup milk.
Dot with butter and bake in mod oven 1/2 hr.
Put required number of fish fingers in the casserole.
Grate 1 cup of cheese and sprinkle over the top.
Add 3/4 - 1 cup milk.
Dot with butter and bake in mod oven 1/2 hr.
HEARTY BEEF & BACON CASSEROLE
INGREDIENTS:
1kg blade steak
1 clove garlic
1 cup flour
1/4 cup tomato sauce
1/2 cup water
2 onions
3 rashers bacon
1 tbls Worcestershire sauce
1/4 cup vinegar
METHOD:
Slice 1 onion, add garlic in and put in casserole.
Cube meat and put in casserole.
Sprinkle with flour.
Combine sauces and pour over meat.
Add water.
Slice other onion, place on meat and add bacon.
Cook hot oven 180C for 2 hrs.
Remove lid, cook a further 15 mins.
1kg blade steak
1 clove garlic
1 cup flour
1/4 cup tomato sauce
1/2 cup water
2 onions
3 rashers bacon
1 tbls Worcestershire sauce
1/4 cup vinegar
METHOD:
Slice 1 onion, add garlic in and put in casserole.
Cube meat and put in casserole.
Sprinkle with flour.
Combine sauces and pour over meat.
Add water.
Slice other onion, place on meat and add bacon.
Cook hot oven 180C for 2 hrs.
Remove lid, cook a further 15 mins.
SO EASY CHICKEN DRUMSTICKS
INGREDIENTS:
1pkt French Onion Soup
125ml tomato sauce
1 clove garlic crushed
10ml Worcestershire sauce
40ml golden syrup
8 chicken drumsticks
METHOD:
Make two incisions across each drumstick.
Combine all ingredients in a shallow dish.
Marinate overnight.
BBQ, grill or bake chicken, basting regularly with marinade till cooked through.
1pkt French Onion Soup
125ml tomato sauce
1 clove garlic crushed
10ml Worcestershire sauce
40ml golden syrup
8 chicken drumsticks
METHOD:
Make two incisions across each drumstick.
Combine all ingredients in a shallow dish.
Marinate overnight.
BBQ, grill or bake chicken, basting regularly with marinade till cooked through.
LEMON CHICKEN
INGREDIENTS:
1kg chicken pieces
2 teas lemon pepper
1/2 teas paprika
30ml soy sauce
125ml lemon juice
2 teas lemon rind, grated
40ml oil
40ml honey
30gr butter
METHOD:
Place chicken in a bowl with the lemon pepper, paprika, soy sauce, lemon juice, rind, oil and honey.
Marinate for at least 3 hrs.
Remove chicken, dot with butter and bake 190C for 35 - 40 mins brushing with marinade whilst cooking.
Can be served hot or cold.
1kg chicken pieces
2 teas lemon pepper
1/2 teas paprika
30ml soy sauce
125ml lemon juice
2 teas lemon rind, grated
40ml oil
40ml honey
30gr butter
METHOD:
Place chicken in a bowl with the lemon pepper, paprika, soy sauce, lemon juice, rind, oil and honey.
Marinate for at least 3 hrs.
Remove chicken, dot with butter and bake 190C for 35 - 40 mins brushing with marinade whilst cooking.
Can be served hot or cold.
CRUNCHY CHICKEN
INGREDIENTS:
1.5kg chicken pieces
1pt chicken noodle soup
60ml tomato sauce
60ml honey
60ml peanut butter
125ml water
METHOD:
Trim all fat from chicken and place in a shallow casserole dish.
Mix all remaining ingredients, pour over chicken.
Bake in oven at 180C for 1 1/4 hrs.
1.5kg chicken pieces
1pt chicken noodle soup
60ml tomato sauce
60ml honey
60ml peanut butter
125ml water
METHOD:
Trim all fat from chicken and place in a shallow casserole dish.
Mix all remaining ingredients, pour over chicken.
Bake in oven at 180C for 1 1/4 hrs.
YO-YO'S
INGREDIENTS:
170gr butter
55gr icing sugar
28gr custard powder
28gr cornflour
170g plain flour
Butter Icing:
1 cup icing sugar
2 tbls melted butter
METHOD:
Cream butter and sugar until light and fluffy.
Sift dry ingredients together, add to above and mix well.
Roll into balls, about the size of a 50c piece and flatten lightly with afork.
Cook in a mod oven for 15mins.
Cool and join with butter icing.
170gr butter
55gr icing sugar
28gr custard powder
28gr cornflour
170g plain flour
Butter Icing:
1 cup icing sugar
2 tbls melted butter
METHOD:
Cream butter and sugar until light and fluffy.
Sift dry ingredients together, add to above and mix well.
Roll into balls, about the size of a 50c piece and flatten lightly with afork.
Cook in a mod oven for 15mins.
Cool and join with butter icing.
EASY PASTIES
INGREDIENTS:
500gr mince
1/2 cup onion diced
1/2 cup carrots diced
1 cup potatoes diced
1/2 cup parsley
salt & pepper
1 - 2 teas chicken stock powder (opt)
5 sheets Puff Pastry
METHOD:
Combine mince, onion, carrots, parsley, potato, salt, pepper and stock.
Cut pastry diagonally down the middle.
Place filing in the middle on each side.
Crimp edges together and brush with beaten egg.
Bake hot oven 20mins till golden then reduce and bake a further 15 - 20 mins.
500gr mince
1/2 cup onion diced
1/2 cup carrots diced
1 cup potatoes diced
1/2 cup parsley
salt & pepper
1 - 2 teas chicken stock powder (opt)
5 sheets Puff Pastry
METHOD:
Combine mince, onion, carrots, parsley, potato, salt, pepper and stock.
Cut pastry diagonally down the middle.
Place filing in the middle on each side.
Crimp edges together and brush with beaten egg.
Bake hot oven 20mins till golden then reduce and bake a further 15 - 20 mins.
FRAN'S SPONGE
INGREDIENTS:
4 lge eggs
1/2 cup cornflour
pinch salt
1/2 level teas bi carb soda
1 small cup castor sugar
1/2 cup custard powder
1 rounded teas cream of tartar
METHOD:
Beat eggs and sugar, then fold in sifted dry ingredients.
Cook in 2 lge tins (8 - 8.5") with high sides, on 2nd shelf from the bottom of oven for 20 mins.
350F (180C)
4 lge eggs
1/2 cup cornflour
pinch salt
1/2 level teas bi carb soda
1 small cup castor sugar
1/2 cup custard powder
1 rounded teas cream of tartar
METHOD:
Beat eggs and sugar, then fold in sifted dry ingredients.
Cook in 2 lge tins (8 - 8.5") with high sides, on 2nd shelf from the bottom of oven for 20 mins.
350F (180C)
BAKED BEAN STEW
INGREDIENTS:
2 tbls tomato paste
coriander, cumin to taste
1 beef stock cube
500gr mince
1 onion chopped
1 tin baked beans
1 tin tomatoes or 3-4 large tomatoes chopped
2 tbls chutney
METHOD:
Brown mince and onion.
Add tomatoes, beans and chutney.
Cook until liquid is reduced.
Serve with toast or mashed spuds.
2 tbls tomato paste
coriander, cumin to taste
1 beef stock cube
500gr mince
1 onion chopped
1 tin baked beans
1 tin tomatoes or 3-4 large tomatoes chopped
2 tbls chutney
METHOD:
Brown mince and onion.
Add tomatoes, beans and chutney.
Cook until liquid is reduced.
Serve with toast or mashed spuds.
RICE PILAF
INGREDIENTS:
3 tbls butter
2 cups rice
4 cups hot chicken stock
salt & pepper
METHOD:
Melt butter, add rice and stir over mod heat 3 - 5 mins.
Add stock, salt & pepper and stir till it boils.
Cover tightly and cook on low heat 12 mins.
Remove and leave covered about 10 mins.
Fluff up and serve.
3 tbls butter
2 cups rice
4 cups hot chicken stock
salt & pepper
METHOD:
Melt butter, add rice and stir over mod heat 3 - 5 mins.
Add stock, salt & pepper and stir till it boils.
Cover tightly and cook on low heat 12 mins.
Remove and leave covered about 10 mins.
Fluff up and serve.
HERBED DRUMSTICKS WITH GARLIC
INGREDIENTS:
4 lge chicken drumsticks
1 chopped red or green pepper
2 sliced onions
3 cloves garlic crushed
chives, parsley, bay leaves, S & P
METHOD:
Peel skin back from chicken and make a couple of slits in each.
Cover with water in baking dish and add remaining ingredients.
Cook mod oven 45 mins, turning chicken occasionally.
Use slotted spoon to pile chicken and herbs on Rice Palaf. (recipe on this blog)
You can add sliced potatoes to make a one pan dish.
4 lge chicken drumsticks
1 chopped red or green pepper
2 sliced onions
3 cloves garlic crushed
chives, parsley, bay leaves, S & P
METHOD:
Peel skin back from chicken and make a couple of slits in each.
Cover with water in baking dish and add remaining ingredients.
Cook mod oven 45 mins, turning chicken occasionally.
Use slotted spoon to pile chicken and herbs on Rice Palaf. (recipe on this blog)
You can add sliced potatoes to make a one pan dish.
ITALIAN CASSEROLE
INGREDIENTS:
1 onion chopped
1 tbls butter
500gr mince
1 tin tomato soup
1 small tin creamed corn
125gr cooked noodles
1 cup grated cheese
METHOD:
Saute onion, then add meat and brown.
Sir in soup, corn, salt and pepper.
Add spices/herbs of choice to flavour or use Sambal.
Add meat to casserole alternatively with noodles and cheese.
Bake in mod oven 20 mins.
1 onion chopped
1 tbls butter
500gr mince
1 tin tomato soup
1 small tin creamed corn
125gr cooked noodles
1 cup grated cheese
METHOD:
Saute onion, then add meat and brown.
Sir in soup, corn, salt and pepper.
Add spices/herbs of choice to flavour or use Sambal.
Add meat to casserole alternatively with noodles and cheese.
Bake in mod oven 20 mins.
CURRIED TUNA & RICE
INGREDIENTS:
1 1/2 cups rice
chicken stock
1 onion
1 clove garlic
2 teas ginger
3 teas curry
1 tin corn & juice
1 big tin tuna in brine
METHOD:
Cook rice in enough chicken stock to cover for 10 - 15 mins until just tender.
Drain well.
In the same pot, fry copped onion, garlic and grated ginger in a small amount of butter until soft.
Add curry, corn, tuna and brine.
Cook until heated through.
Mix in rice and serve.
1 1/2 cups rice
chicken stock
1 onion
1 clove garlic
2 teas ginger
3 teas curry
1 tin corn & juice
1 big tin tuna in brine
METHOD:
Cook rice in enough chicken stock to cover for 10 - 15 mins until just tender.
Drain well.
In the same pot, fry copped onion, garlic and grated ginger in a small amount of butter until soft.
Add curry, corn, tuna and brine.
Cook until heated through.
Mix in rice and serve.
POTATO & BACON MORNAY
INGREDIENTS:
3 med potatoes cooked
1 sliced carrot cooked
60gr butter
1 onion chopped
3 rashers bacon chopped
3 tbls flour
2 1/4 cups milk
Salt & pepper
180gr grated cheddar cheese
1/4 cup day old bread crumbs
METHOD:
Mash potato and place in a casserole dish, put carrot on top.
Fry onion & bacon in 15 gr butter, add flour and cook a few minutes.
Gradually stir in milk, bring to the boil.
Add cheese, salt & pepper and stir till smooth.
Pour over vegetables, sprinkle with breadcrumbs and dot with butter.
Bake mod oven 30 mins.
3 med potatoes cooked
1 sliced carrot cooked
60gr butter
1 onion chopped
3 rashers bacon chopped
3 tbls flour
2 1/4 cups milk
Salt & pepper
180gr grated cheddar cheese
1/4 cup day old bread crumbs
METHOD:
Mash potato and place in a casserole dish, put carrot on top.
Fry onion & bacon in 15 gr butter, add flour and cook a few minutes.
Gradually stir in milk, bring to the boil.
Add cheese, salt & pepper and stir till smooth.
Pour over vegetables, sprinkle with breadcrumbs and dot with butter.
Bake mod oven 30 mins.
QUICK SAUSAGE CURRY
INGREDIENTS:
Sausages
Veges
Onions
1 dess curry
2 tins tomato soup/peeled tomatoes/puree or tomato paste with water & sugar
1 tbls oil
METHOD:
Boil sausages then skin and cut into pieces.
Cook onions, capsicum and celery in a little oil.
Add soup, vegetables, sausages and curry.
Cover and cook until all are tender.
Serve with rice or potatoes.
Sausages
Veges
Onions
1 dess curry
2 tins tomato soup/peeled tomatoes/puree or tomato paste with water & sugar
1 tbls oil
METHOD:
Boil sausages then skin and cut into pieces.
Cook onions, capsicum and celery in a little oil.
Add soup, vegetables, sausages and curry.
Cover and cook until all are tender.
Serve with rice or potatoes.
APPLE & SOUR CREAM SLICE
INGREDIENTS:
1 vanilla cake mix (home brand)
1 cup coconut
4 tbls melted butter
TOPPING:
450gr tin pie apples - sweeten to taste
300gr sour cream
METHOD:
Base:
Pour melted butter over cake mix and coconut and mix well.
Press into lamington tray.
Bake in preheated over 180C (375F) for 10 mins.
Topping:
Mix pie apples, sugar and sour cream together and pour on top of biscuit base.
Sprinkle with cinnamon and bake a further 20 minutes.
1 vanilla cake mix (home brand)
1 cup coconut
4 tbls melted butter
TOPPING:
450gr tin pie apples - sweeten to taste
300gr sour cream
METHOD:
Base:
Pour melted butter over cake mix and coconut and mix well.
Press into lamington tray.
Bake in preheated over 180C (375F) for 10 mins.
Topping:
Mix pie apples, sugar and sour cream together and pour on top of biscuit base.
Sprinkle with cinnamon and bake a further 20 minutes.
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