tor's recipe collection

beef soup - nono brodie

2011-05-02T13:23:00.004+12:00

good beef steak approx 3 pieces

lemon pepper

salt

1 onion

3 cloves garlic

soup veggies grated

water or stock

to taste: soy sauce, worcestershire sauce, vegemite

2 bay leaves

cook steak after seasoning on a hot skillet till rare. remove + slice reserving meat juices

add onion + garlic with a little oil to a large saucepan + saute till soft. add veggies, stirring so they don't stick to the bottom.

add meat water/stock, met juice + seasoning to taste. stir + taste, add bay leaves

simmer till thickened.

option: add barley to plump up

nanna brodie's chocolate cake

2011-05-02T13:20:00.003+12:00

ke1 cup sugar

4 oz butter

cream then add

1 tbsp golden syrup

2 eggs

beat then add

1 cup flour

1 tsp baking powder

mix then add

1 cup milk warmed with

1 tsp baking soda mixed in

mix and pour in lined tin

bake in oven 180˚C till cooked (about 40min)

fire first tortilla

2011-05-02T13:16:00.002+12:00

1 purple onion

1 clove garlic

1 chillie - seeds removed

1 chorizo sausage sliced

potato - microwaved in jacket

cheese + coriander to serve tortillas

sour cream

fry onion till soft then add garlic + chorizo

add chopped potatoes when chorizo is almost cooked (browned)

place mixture into tortilla + add cheese, coriander + sour cream to taste.

optional: you can also add some tomato salsa

high-rise ham + potato pie

2011-05-02T13:10:00.002+12:00

650gm potatoes, peeled (pink waxy type is best for this recipe)

2 x 400gm shortcrust pastry sheets

1 brown onion diced

1 cup grated cheddar cheese

250gm sliced ham

2 tbsp chopped thyme leaves

1/2 cup flat leaf parsley leaves

4 eggs

1 cup cream

preheat oven to 180˚C. line greased 22cm round spring-form pan with pastry.

cook potatoes in microwave till tender, slice thickly

mix onion, cheese, chopped ham, thyme + parsley

add 1/3 of potato top with ham mixture. repeat till finished

mix cream + eggs + pour in

top with remaining pastry, cut a cross in the middle. brush with egg or milk.

bake for 1 hour

chicken minestone

2011-05-02T13:07:00.003+12:00

30gm butter

500gm chicken thigh fillets

1 onion chopped

1 clove garlic crushed

2 bacon rashers

1 stick celery

1 carrot chopped

410gm can tomatoes

310gm can red kidney beans

3 cups chicken stock

1/3 cup small pasta

2 tbsp chopped fresh oregano

1 tbsp chopped fresh parsley

heat butter in pan, add chicken, onion, garlic + bacon. stir.

add celery + carrot. cook for 5 min

add tomatoes, kidney beans + stock. cook till veggies are soft, add herbs before serving.

pavlova

2011-04-30T15:50:00.003+12:00

6 egg white (at room temperature)

1 1/4 cup caster sugar

2 tsp cornflour

1 1/2 tsp white vinegar

1/2 tsp vanilla extract

heat oven 120˚C

brush 24cm dia tray with butter + dust with cornflour/icing sugar mix

whisk eggs till soft peaks form

add sugar till dissolved. test by rubbing mixture between fingers + its smooth

add cornflour, vinegar + vanilla

put in a circle on tray with raised sides

cook for 90 min. once cooked. leave door slightly ajar or keep door closed till completely cooled

ton's chocolate mousse

2011-04-30T15:46:00.002+12:00

125gm dark chocolate

1 tbsp brandy

4 eggs separated

1 cup cream

chop chocolate and melt in a double boiler or in a bowl over a saucepan making sure not to get any water into chocolate

remove from heat, cool slightly. gradually add brandy and egg yolks. beat until mixture is smooth and thick.

whip cream (do not over-whip). fold into chocolate.

beat eggs whites (again don't over-whip or it will be hard to fold in). fold into mixture half at a time. spoon mixture into individual cups or one bowl.

best chilled overnight. can served with fresh cream on top

nono's ox tail stew

2011-04-30T15:39:00.004+12:00

1 ox tail (smaller bones for less fat)

onions - 2 diced

a mix of veggies, spuds, carrots, beans etc

brown ox tail in heavy bottom pot

add onions. cook till soft. set aside.

add: 1 tbsp coriander seed (grounded)

salt + pepper

1 tbs mustard

worcestershire sauce (approx 1 tbsp)

3 cloves garlic

1 tbsp soy sauce

fry for 2 min

add ox tail and some beef stock. add veggies depending on how long they take to cook. thicken with gravy base.

cooking time can be up to 3hrs

pumpkin scone

2011-04-30T15:36:00.002+12:00

1 tbsp butter

1/2 cup sugar

1/4 tsp salt

1 egg

1 cup cold mashed pumpkin

2 cups self raising flour

Mix together butter, sugar + salt with electric mixer. add egg, then pumpkin. stir in flour.

turn onto a floured board and cut

place in tray top shelf in vey hot oven 225-250˚C for 15-20 min

tanya's veg risotto

2011-04-30T15:29:00.002+12:00

2 tlbs olive oil

2 cloves garlic - minced

1 medium onion

1 1/2 cup short grain rice

1/2 cup white wine

2 1/2 cps chicken stock

1 cup boiling water

200g green beans chopped

1 bunch asparagus chopped

1/2 cup basil

180gm baby bocconcini halved

40gm butter

1/2 cup parmesan cheese grated

in a large microwave safe container, place oil, garlic onion+. stir and cook uncovered for 2 min.

add rice, stir and cook for 3 min

add wine, stir and cook for 2 min

add stock + water, stir, cover and cook for 10 min

add beans stir cook for 5 min

add asparagus stir + cook for 3 min

add salt, pepper, tomatoes, bocconcini, parmesan, basil and butter. stir and stand for 5 min

michelle's pancakes

2011-04-30T15:27:00.001+12:00

1 cup oats soaked in milk

2 tlb melted butter

2 eggs

mix then add

2 cups self raising flour

1 tsp salt

1/4 cup sugar

beat then add milk for the right consistency

cook. eat.

lemon tapioca pudding

2011-04-30T15:24:00.002+12:00

1 cup seed tapioca

5 cups water

1 cup sugar

1 tbsp butter

2 tbsp golden syrup

1 lemon - juiced + rind grated

in a large saucepan, combine tapioca + water. bring to boil then reduce to low heat. stir frequently till tapioca becomes clear.

with a wooden spoon stir in sugar till dissolved then add remaining ingredients.

pour mixture into one or individual bowls. refrigerate till set. serve with cream

irish potato + leek soup

2011-04-30T15:19:00.003+12:00

2 tlbs olive oil (any oil is fine really)

2 cups chopped leeks

2 stalks celery diced

1 small onion diced

2 cloves garlic minced

4 medium potatotes chopped

4 cups veg stock

1 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

1 1/2 cups light cream (although full cream is nicer)

2 tbls fresh parsley, dill + tarragon

in a large saucepan, heat oil. add leeks, celery, onion + garlic. saute till soft.

stir in veg stock or water, potatoes, salt, pepper + thyme; bring to boil. simmer for 20-30 mins until potatoes are soft.

blend then add cream + herbs

spinach + spud quiche

2011-04-30T15:11:00.003+12:00

3 eggs

3/4 tsp salt

1 cup milk

1/2 cup self raising flour

2-3 potatoes - cooked

1 cup silver beet spinach (or bele) cooked

1 cup grated parmesan cheese

1 large onion

2 cloves garlic

1 tbsp butter

heat your butter in a saucepan, add onion + garlic till onion is lightly transparent, add silver beet until tender. set aside

put beaten eggs, salt, milk and self raising flour in a bowl. stir just enough to combine

add potato chunks, silver beet and 1/2 cup cheese. pour into greased flan. sprinkle the remaining cheese on the top and bake in oven on 180˚C for 30min

muesli slice

2011-04-30T15:06:00.003+12:00

125gm butter

1/4 cup honey

1/2 cup brown sugar

add together in a large heavy bottom saucepan until it makes a nice caramel (goes chewey when dropped into cold water)

then add

1 cup oats

1 cup macadamia

1 cup almonds (you can use any nuts)

1 cup self raising flour

1/4 cup linseed

1 cup shredded coconut

1/2 cup toasted sesame seeds

press into lined tin. put in fridge till set, then slice. store in airtight container

green bean salad

2011-04-30T15:02:00.002+12:00

250gm beans topped not tailed

30ml extra virgin olive oil

10ml red wine vinegar

1 ripe tomato

1/2 small red onion

flat leaf parsley leave (i also use coriander as parsley is not always available in fiji)

blanch the beans in boiling water (roughly for 1 or 2 minutes). drain and refresh under ice cold water. set aside.

place oil and vinegar in a salad bowl. whist to combine and season.

deseed tomato and cut into thin arc shaped slices

to serve: add beans, tomato, red onion + parsley in dressing and toss to combine.

note: don't dress until ready to serve as beans loose their colour

best banana cake recipe....so far

2011-04-27T08:30:00.005+12:00

found this recipe on technicolor kitchen - amazingly soft and easy to do

Banana cake with passion fruit icing

Preheat the oven to 180ºC; butter and flour a 15x25cm loaf pan or a 20cm round cake pan.

cake
cream

125g butter (at room temperature) and

150g packed light brown sugar until fluffy

add

2 eggs - one at a time

sift

225g self-rising flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg

over the butter mixture and mix in using a wooden spoon

add

1 cup mashed ripe banana

130g plain yogurt
60ml milk

(take care not to over mix)

Pour batter into prepared pan and bake for 50 minutes or until cooked through when tested with a skewer (time may very if using 20cm round cake pan).Remove from the oven and cool in the pan, on a rack, for 5 minutes. Unmold, transfer cake to rack and set aside to cool completely.

icing

245g icing sugar, sifted
1 tablespoon butter, softened
3 tablespoons passion fruit pulp, seeds included
place all the ingredients in a heatproof bowl and place it over, but not touching, a saucepan of barely simmering water. Mix continuously until the icing is thick enough to be poured over the cake. Pour it over the cake immediately, as the icing sets quickly – you can cover the cake completely with the icing or only the top.

Mediterranean Eggplant and Barley Salad

2010-11-11T10:50:00.001+13:00

Gourmet, September 2006

Makes 4 (main course) or 8 (side dish) servings

1 1/2 lb eggplant, cut into 1/2-inch cubes

3/4 lb zucchini, cut into 1/2-inch cubes

10 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon black pepper

1 cup chopped scallion (from 1 bunch)

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne (note: adjust to taste)

1 1/4 cups pearl barley (8 oz)

1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)

3/4 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 lb cherry tomatoes, quartered

1/3 cup Kalamata or other brine-cured black olives, pitted and halved

1/2 cup thinly sliced red onion, rinsed and drained if desired

1 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

chocolate mousse in minutes

2010-10-20T14:34:00.002+12:00

last months theme was tapas and one of the ladies made this delish chocolate mouse. the recipe is from Delicious Magazine - September 2004 Issue - my all time favourite magazine (on par with sailing magazine)

“the middle of the week is a very good time to try out this tasty treat. It's the perfect pick-me-up, especially if you're into chocolate, and let's face it, who isn't?”

ingredients

300g good-quality dark chocolate, roughly chopped

3 eggs

1/4 cup (55g) caster sugar

1 tbs good-quality cocoa powder, sifted

300ml thickened cream, plus extra whipped cream to serve

grated chocolate, to serve

method

place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). stir until melted. remove bowl from heat and set aside to cool slightly.

place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. fold in cooled chocolate and cocoa powder until combined.

in a separate bowl, whip cream until thickened (be careful not to over-beat). use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. spoon into 6 serving glasses and chill in fridge for at least 1 hour. remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

notes

add your favourite spirit. to keep it French, go for cognac (or another quality brandy) or grand marnier, adding 1 tablespoon to the melting chocolate.

for a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.

chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting.

for a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).

serves 6

raw apple cake

2010-06-24T16:39:00.002+12:00

for eight years now, shayne has been talking about an apple cake that his mum makes and how it's the best cake ever!

i've asked his mum a few times for the recipe but she had been unable to recall it or remember where she put the recipe.

a month ago, one of shayne's uncle came to fiji for a visit and we got talking about desserts after dinner and he mentioned an apple cake recipe that shayne's mum had given them eons ago!

i've just received it and can't wait for the weekend to get here so that i can have a go at making it....will post the pictures then but here is the recipe

raw apple cake

4 cups chopped apples

2 cups sugar

mix these ingredients until moist

add 2 slightly beaten eggs, mix well

add the following ingredients:

1/2 cup melted butter

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp vanilla

3 tblsp milk (mix well then add)

2 cups plain flour

mix well by hand (wooden spatula will do)

bake at 350°C about 30 to 45min depending on the oven

place the mix in a well greased pan

if you wish once baked, spread with butter and sprinkle with cinnamon sugar as soon as it's removed from the pan, whilst its still hot

thanks uncle grant : )

i'm back online

2009-12-29T10:04:00.002+13:00

apologies for the sabbatical (forced) but i have only just managed to open + view google blogger. long story!
anyway - am back on line and hope to do some posting soon

December Recipe Group

2009-12-21T11:50:00.002+13:00

sticky date pudding

85g softened butter
225g soft dates, pitted and coarsely chopped
100ml dark rum
175g self raising flour
150g soft brown sugar
2 large eggs

Pudding

300ml double cream
200g soft brown sugar
60g butter
50ml dark rum

1. Preheat the oven to 180°C.
2. Put the dates, rum and 100ml boiling water into a small pan and bring to the boil over a medium heat, then simmer for about 5 minutes, stirring occasionally, until the dates are very soft. Set aside to cool.
3. Mix + beat the flour, softened butter and the sugar together with an electric hand whisk for about 2 minutes, until creamy. Add the eggs, 1 at a time, mixing well after each addition.
4. Add date mixture a little at a time, mixing in each addition well before adding the next. Spoon into a pudding bowl. Cover well and steam for 2 hrs.
5. To make the toffee sauce: Put the cream, sugar and butter into a pan and bring to the boil. Cook for 3 minutes, then stir in the rum and cook for a further minute, until the sauce is smooth and thickened. Pour the sauce over the warm puddings and serve immediately with fresh cream or plain vanilla ice cream

Banana popsicle

2009-11-06T16:20:00.001+12:00

heard this recipe on the radio the other day:

6 firm peeled bananas
plate of honey
plate of chopped nuts
plate of shredded coconut
plate of cookie crumble
Popsicle sticks

cut banana in half
insert popsicle stick
brush banana with honey
roll in desired topping (nuts/coconuts/cookies)
arrange in a tray + freeze till firm
torika brodie | marketing + administration manager
seamech limited

watermelon + cucumber mint raita salad

2009-10-28T10:23:00.004+12:00

from october recipe group: tor

1 small garlic clove
2 medium cucumbers, divided
1 1/2 cups plain yogurt
2/3 cup chopped mint, divided
1 small watermelon, fruit cut into 1-inch chunks (6 cups)
2 tablespoons fresh lime juice
flaky sea salt

lime juice
mince + mash garlic to a paste with a pinch of salt + transfer to a bowl.
peel 1 cucumber,halve lengthwise + seed. coarsely grate it into bowl with garlic paste. stir in yogurt, 1/3 cup mint, + 3/4 teaspoon salt to make raita.
peel remaining cucumber + halve lengthwise. cut crosswise into 1/3-inch-thick slices.
toss sliced cucumber with watermelon, remaining 1/3 cup mint, and lime juice in a large bowl. sprinkle with salt to taste
Serve fruit with raita.

note:
raita can be made 3 hours ahead + chilled. you can also add 1 chopped chilli to raita.
original recipe from epicurious by Andrea Albin

warm peach upside-down cake

2009-10-28T10:21:00.004+12:00

from october recipe group: Alleen

cooking time: 25 minutes

Ingredients (serves 4)

olive oil cooking spray
415g can peach slices in natural juice, drained
2 tablespoons reduced-fat spread, melted
1/4 cup caster sugar (hmmm wonder if honey can be substituted for this?)
1/2 cup skim milk
1 egg
1 teaspoon vanilla essence
1 cup self-raising flour
150g light French vanilla Fruche and pure icing sugar, to serve

Method

Preheat oven to 180°C. Lightly spray base of four 1-cup capacity ramekins with oil. Line bases with baking paper. Arrange 2 to 3 peach slices over base of each ramekin. Finely chop remaining peaches.
Combine spread and sugar in a bowl. Whisk buttermilk, egg and vanilla together. Add to sugar mixture. Sift flour over batter and stir until well combined. Fold in chopped peaches.
Spoon batter over peach slices. Smooth surface. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
Use a knife to loosen cakes. Turn out onto serving plates. Dust with icing sugar. Serve warm with Fruche.

Source: Super Food Ideas - October 2006, pg 36 Recipe by Alison Roberts

semi- sundried tomatoes

2009-10-28T08:12:00.002+12:00

a couple of weeks ago, my mother-in-law gave me a huge bag of cherry tomatoes. after a week of eating tomatoes we hadn’t made a dent on it so I thought i’d try and make sundried tomatoes before they they go off (we had also been blessed with great weather). i cut the tomatoes in half and mixed in crushed garlic. spread them out on a tray (i used my grilling tray so that the juice from the tomatoes drained through the holes) and left it out in the sun to dry. it took me two days of drying to get it to how i like it. drizzled olive oil over the tomatoes, transferred it to a bottle and refrigerate.

roasted chicken in balsamic vinegar with morroccan couscous

2009-10-26T11:31:00.011+12:00

from october recipe group: jan

recipe to come

apple cake

2009-10-13T11:52:00.002+12:00

I found this recipe is on of my boxes – have no idea where I got it from hence I don’t know who to credit. If this belongs to you – THANK YOU

preheat oven to 425°F

topping:
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 lb granny smith apples, peeled, cored + cut into thin wedges

heat butter in ovenproof 10inch heavy skillet over moderate heat until foam subsides
stir in brown sugar and remove from heat
spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer

cake:
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking poder
1/2 tespoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
5 tablesppons cold unsalted butter, cut in pieces
1/2 cu well-shaken buttermilk

blend flour, sugar, baking powder and soda, salt + cinnamon in food processor. Add butter + pulse until mixture resembles coarse meal.
transfer to bowl + add buttermilk, stirring just until mixture is moistened
drop batter on top of apples + gently spread, leaving a 1-inch boarder around the edge of skillet (cake needs room to expand)
bake cake in the middle of the oven until golden brown + firm to touch for 20-30 min.
cool cake in skillet on a rack 3 minutes, then invert onto a platter.
replace any apples that stick to skillet on cake

Serve warm
Accompaniment; crème fraiche or sour cream (optional)

lime + coconut tart

2009-10-13T11:52:00.000+12:00

This recipe was given to me by a friend a couple of years ago – it is yummy

1 1/3 cup plain flour
1/4 cup icing sugar
165g butter (chopped)
2-3 tablespoon iced water
3/4 cup caster sugar
2 teaspoons finely grated lime rind
1/2 cup lime juice
1/2 cup coconut cream
1/3 cup flaked coconut (lightly toasted)

sift the flour + icing into a bowl. add the butter + rub in with your fingertips until the mixture is crumbly. add the water + mix with a knife until the mixture is evenly moistened. gather the dough together then roll out to fit a 23cm pie dis. refrigerate for 30 minutes.
preheat the oven to 180°C. Line the pasty shell with a sheet of baking paper, + fill with some dried beans or rice. bake for 15min, remove the paper and beans aside to cool completely.
place the sugar, rind, lime juice + coconut cream into a mixing bowl, + add the eggs. whisk together lightly, until just combined. pour into the pastry shell, then bake for 30 min, until the filing is just set. cool to room temperature, then sprinkle lightly with the coconut.

october recipe group

2009-10-13T09:21:00.000+12:00

just received notification that it will be on the 21st of this month and the theme is “Low-Fat”. It is my turn to do either salad or veggies.....hmmmm what to make

april: easter picnic

2009-10-08T12:59:00.001+12:00

palusami (baked)

2009-10-08T12:58:00.001+12:00

Taro leaves contain calcium oxalate and some varieties possess a considerable "bite", particularly the tips. If local knowledge is not available then you will need to experiment, but most of this "bite" is removed by cooking. Choose leaves with green or pink (not brown or purple) stalks if your taro is the Colocasia genus, but the leaves of all varieties of Xanthosoma can be used.

(Makes 6 or 7 parcels)

6 cloves garlic pounded
2 cans coconut cream/3 fresh coconuts
1 medium onion, chopped
1 bundle taro leaves - about 30 leaves (preferably young)
salt
aluminium foil

Grate the flesh from the coconuts. Using fine cheesecloth or coconut fibre, squeeze out the coconut cream. If you don't live near a tropical coast then buy 2 or 3 cans of coconut cream.
season coconut cream with salt + pounded garlic
line a small bowl with aluminium foil, take 4-6 washed fresh taro leaves and shape them into the bowl, with the largest on the outside. Into the centre put 1-2 teaspoons chopped onion and about one cup of coconut cream. Fold the leaves carefully without spilling the cream. wrap the alumium around the folded taro parcel.
Bake in a moderate oven (180-200 degrees C) for 1 hour

cabbage salad/ 2 minute maggi noodle salad

2009-08-24T15:18:00.001+12:00

4 tbsp rice vinegar
6 tbsp sugar
2 tsp salt
1 tsp pepper
1/2 cup olive oil
1/2 cup sesame seeds roasted
1/2 cup almond chopped + roasted
1/2 english cabbage white/red shredded

Mix all ingredients except the seed. Add seeds just before serving.

A variation to this is to add the raw 2 minute maggi noodles to the salad just before you add the seeds. The noodles to be crushed up into little pieces.

chocolate self saucing pud

2009-08-21T14:45:00.003+12:00

2 tbsp butter
1 cup self raising flour
3/4 cup sugar
2 tbsp cocoa
1/2 tsp salt
1/2 cup milk
1 tsp vanilla

sauce
1/2 cup brown sugar
1 tbsp cocoa
2 tbsp coconut
1 1/2 cup boiling water

in a bowl combine flour, cocoa, salt sugar. stir in milk, melted butter + vanilla. spoon batter into a ring mold or casserole dish.
combine brown sugar, cocoa + coconut in a bowl + sprinkle onto other mixture. pour hot water over top. cover with paper. cook in microwave on high for 6-7minutes

thanks mary for the recipe. great desert if you want something yummy. no fuss + easy as 123 : )

corn bread

2009-08-21T14:43:00.002+12:00

3 cups raw corn
1tbsp flour
1 1/2 tsp baking powder
2tbsp butter
1 tbsp sugar
1 tsp salt

mince corn
steam for hours

recipe from marita

cranberry pound cake

2009-07-30T08:18:00.002+12:00

1 cup softened butter
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup sour cream
1 1/2 cups Mariani Sweetened Dried Cranberries (love these)
2 1/2 cups flour
1/2 teaspoon baking powder

grease loaf pan. using an electric mixer, beat butter + sugar until light + fluffy. add eggs, vanilla, + sour cream. mix in mariani sweetened dried cranberries. combine flour + baking powder. gradually add to cranberry mixture. pour into pan. bake @350° for 1 hour + 15 minutes. cool before serving

ox tongue casserole

2009-05-16T09:46:00.002+12:00

1 fresh ox tongue
2 onions sliced
2 bay leaves
3 large sprigs parsley
1/2 lemon sliced
6 whole peppercorns
1 tsp salt

add all above ingredients in a pot + simmer till tongue is soft taking care not to let it get too soft (approximately for an hour)

sauce
1 tbsp butter
1 tsp flour
1/2 cup vinegar
1/4 cup red wine
1/2 cup sugar
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 cup blanched almonds
1 cup prunes (soaked in water for 3hrs)
1/2 cup seedless raisin/sultana
1/4 tsp mixed spice

method
prepare white sauce with butter, flour, vinegar and red wine.
add spices and fruit
slice cooked tongue
add slices to sauce and simmer for about 20 minutes

we served this with jamine brown rice, peas + bean. at first i though...ew..ox tongue but trust me - you couldn't tell. it's also one of those meals that you can only have once in a while as it is very rich. try it - you won't regret it

recipe group

2009-04-03T14:13:00.001+12:00

I belong to a local recipe group.....a bunch of awesome ladies meet once a month + exchange recipes. every month has a different theme + the host picks the theme. last month was italian.....was really nice. this month is my turn to host + I've chosen picnic with easter theme (god knows why I picked it - maybe because I was pregnant at the time and wasn't thinking straight).
anyway below is what I made for the italian theme recipe group. I found this recipe on the theitalianchef website + made a few modification to the original recipe

parmgiana di melanze
you impressed?...just wanted to be fancy but it is basically baked eggplants with tomatoes + mozzarella

salting eggplants before cooking is the key to success - otherwise you will end up with watery eggplants that fall apart when sliced (mine did but it was still yummy). it is also important to press each layer down firmly when you are assembling the ingredients for baking.

2-1/4lb large eggplants
olive oil for cooking
1 garlic clove finely chopped
1 can whole peeled tomatoes
1 large bottle reguletto pasta sauce
10 oz mozzarella cheese
2-3oz parmesan cheese, grated
6 large fresh basil leaves (torn)
salt + freshly grounded pepper

cut the eggplants into thick slices. sprinkle with salve + leave in a colander for a couple of hours (I tried doing it for overnight as the original recipe suggested but it was too dry). this is to draw out the excess water. rinse + pat dry with paper towels. heat enough olive oil for shallow-frying in a pan over medium-high heat + add the eggplant slices in a single layer. shallow fry on both sides for a couple of minutes or a until it starts to brown slightly. note: make sure the oil is hot otherwise the eggplants will just suck it all in. remove from pan + drain on paper towels.
in the meantime, add the garlic, whole peeled tomatoes + pasta sauce in a pan and simmer. when sauce is hot...add basil leaves + salt + pepper to taste.
preheat oven to 180 degrees.
when sauce is ready, arrange alternate layers of eggplant, tomato sauce, slices of mozzarella + parmesan in a greased baking dish. make sure to press down ingredients well so that you end up with compacted layers. finish off layer of sauce + a sprinkling of parmesan.
bake in the preheated oven for 40 minutes.
let it stand for a few minutes to allow it to set before serving. best served hot

Since recipe group, I've made this dish a few times at home serving it with mashed potatoes + steamed coral trout.

non-traditional tiramisu

2009-04-02T11:57:00.001+12:00

2 cups mascarpone cheese - or easier + less costly, use 2 parts whipped cream to 3 parts cream cheese. warm cheese for easier missing
sponge cake - enough to make 2 layers
1/4 cup whipped cream
1 cup sugar
4 eggs separated
1/2 shaved chocolate
1/2 cup espresso /strong coffee
1/2 cup kahlua or similar liqueur

separate eggs into 2 bowls
add sugar to yolks in a metal bowl or pan
place bowl into another pan with boiling water - make sure the bowl doesn't touch the water (this is to kill any bad stuff in the raw eggs)
whisk until fully blended + slightly cooked
whisk egg whites until they are frothy
add mascapone to whipped yokes + sugar. whisk until combined
add liquor (optional)
add egg whites to mixture
layer bottom of cake dish pan with sponge cake
soak layer with 1/2 coffee mixture
add 1/2 mascapone mixture
sprinkle top with 1/4 shaved chocolate
add another layer of cake + soak with the rest of the coffee
add another layer of mascapone + smooth it out
whip the cream until it forms peaks + pour on top of cake mixture
sprinkle remaining shaved chocolate
refridgerate for a minimum of 2hrs - preferably overnight