Sunday, September 28, 2008
Wednesday, September 24, 2008
And for the icing, I added some crushed pineapple to the soft cheese and dressed it with candied pineapple.
Butter (to grease tin)
1 Carrot (finely grated)
1 tin Crushed Pineapple.
1 1/2 cups S.R. Flour.
1 tsp. Bicarbonate of Soda.
1 tsp. Ground Cinnamon.
1/2 cup Brown Sugar.
3/4 cup Rice Bran Oil.
1/2 cup Golden Syrup.
1 tsp. Vanilla Essence.
250g Soft Cream Cheese.
1/2 cup Icing Sugar.
(A little of the juice and crushed
Pineapple, from above)
Candied Pineapple for decorating.
What to do....
Preheat oven to 170c.
Butter a 20cm cake tin.
Peel and grate carrot (set a side)
Sift flour, cinnamon and bicarb into
a large bowl.
Put sugar, oil, golden syrup, eggs
and vanilla in to another bowl.
Use a balloon whisk to combine.
Pour the oil mixture into the
Use a wooden spoon to stir gently
until well combined.
Stir in grated carrot and drained
pineapple (remember to save a little
for the icing)
Pour the mixture into the pan and
bake for 1 hour.
Allow to cool completely before
turning out of tin.
Tuesday, September 23, 2008
Monday, September 22, 2008
You will need....
4 large Potatoes. (cut smallish)
1 Onion. (diced)
A handful of peas. (I used minted frozen)
Large knob of butter.
Peel and cook the potatoes in water until almost done, but still firm.
Then drain them and just leave for a while.
In a fry pan, put the olive oil and butter, add the curry powder and turmeric, and cook off a little, add the diced onion and cook these until soft. Now add the potatoes, toss and turn until all is coated with the curried oil and onions. Last add the peas and a tablespoon of chopped parsley.
This can be eaten cold or hot, I served it with curried sausages for dinner tonight.
Thursday, September 18, 2008
Oh, these were so delicious but they didn't last long. Maybe something to do with son and grand daughter visiting. Made 14 and the next day there was 2. Great straight from the oven or slightly warmed in the microwave.
Basic recipe can be found under my labels.
To this I added..
1 cup diced fresh Strawberries.
1 cap of Strawberry essence.
And a few drops of red food colouring was folded in at the end just to give a swirl effect.
These were so good. If you have a good recipe, I say "Stick to it" Have been making these now for a long time, and never had a failure.
Saturday, September 13, 2008
This time I used chicken breast cut into odd shapes and washed it in egg, then dunked it into a mix of flour and Harissa spice.(About half and half) Cooked it in Rice Bran Oil and Butter for just a couple of minutes each side. Drained it on kitchen paper towel.
I served it with a dipping sauce of sour cream and Harissa spice. And on the side was a potato salad, pasta salad, and (the first of the season) cherry tomatoes and chopped spring onion. Also celery and carrot roses.
Everyone enjoyed it. Including the men who are painting our pool at the moment, they could smell it and wanted to know what I was cooking. So of course they had a few pieces, which left plenty for the family. My son said, he wasn't going back to K.F.C.. So I'll take that as a compliment.
Tuesday, September 9, 2008
so clever Violet from http://violets-homecooking.blogspot.com/
Vi used two sorts of chocolate in one slice. I used one chocolate for each of the two slices.
Putting smashed biscuits, sultanas and dark choc together for one, and white choc, glazed red cherries, smashed shortbread biscuits and flaked coconut for the other.
For these you will need...
1 bar dark cooking chocolate (melted)
1 pack of sweet tea biscuits (smashed up)
1 cup of sultanas.
Combine the biscuits and sultanas in a bowl, add the melted chocolate and stir well until all is covered. Place mixture into a tray and press down firmly. Put in the fridge for half an hour to set.
Then cut into slices.
For the white slices, you will need...
1 bar white cooking chocolate (melted)
1 pack glazed cherries. (roughly chopped)
1/2 cup flaked coconut (most for mixture and some for the top)
1 pack shortbread biscuits (smashed)
Same directions as before and adding the coconut to the top and squashing down a little just
before you put them in the fridge.
Wednesday, September 3, 2008
Monday, September 1, 2008
For the Thai Green Curry....
You will need....
2 Chicken breasts (skinned and chopped into large pieces.)
1 Onion (diced)
3 tbsp Green Curry paste (or a little less if wimpy like me)
1 tin Coconut cream.
Juice of 1 Lime.
1 tin Water Chestnuts (optional)
Dry fry the chicken pieces until all but done, toss in the onion and stir. When the onion is a little cooked, add the curry paste and stir again. Now add the lime juice, and then the coconut milk and stir. Let simmer for a few minutes. Or turn the heat off and let sit while you do the stir fry and rice. I added a tin of sliced water chestnuts at the end, just to bulk it out a little and give an added crunch to the dish.
Veg Stir fry......
Round long Beans.
Prepare your vegies by washing them and cutting into largish pieces.
Heat the wok and add a little oil. I used a garlic and chili infused
oil. Onions in first, then bok choy, green beans and garlic shoots.
Toss and turn until all have cooked but not sloppy and soft. Leave a little crunch to them.
You are done.
I served mine with Jasmin rice. Once plated up, dress with a little pickled ginger over the chicken and coriander.
This fed 4 hungry adults, 2 of which wanted more, but there was none.
The birds are singing and making eyes at each other, they will soon be nesting. My parrots are looking for nesting material too, so must get some together for them. They seem to like my *old mans beard*. Thankfully I have loads. So won't miss it.
This is just the best time of year in the garden, so many things are happening. And there's not enough hours in the day to get everything I wish done.
We are having our pool renovated at the moment too. We are going from a pale (boring) blue, to a bright and happy colour called WISTERIA. Which should look very good as we have the plant growing along the back fence of the pool area.
Would love to show you some pictures of the flowers I picked today,some I bought from the florist, some of my parrots, and a few others of the garden. Which I am very proud of.
That is a pic of my Tibouchina, fantastic isn't it? The parrot is a blue Princess parrot and the two together is a green Princess parrot and a female King parrot.
Spring has sprung The grass has riz I wonder where the boidies is The boids is on the wing! Don't be absoid! Da wings is on the boid!
Attributed by many to Spike Milligan of the BBC's "Goon Show"