Hodgetts Slice

I got this recipe from Jule from Whimisical Imaginings when Mum and I did a lampshade class up at Mt Mee...I wasn't leaving without the recipe as this slice is absolutely delicious!

Mix together
1 cup SR flour (140g)
1/2 cup sugar (110g)
1 cup coconut (70g)
2 heaped tablespoons cocoa

Melt together
4 oz (114g) butter
1 tsp vanilla essence
2 heaped tablespoons golden syrup

Add to dry ingredients and mix well. Press down into square tin, bake 15 - 20 mins in a moderate oven until cooked, don't overcook otherwise it will become more biscuity than slicey.  Ice while still warm with a slighlty runny vanilla icing, cool, then cut in to slices.

Yum, Yum, Yum !!!

Homemade Tomato Pasta Sauce

Ingredients
1 tbs olive oil
1 clove garlic, crushed
1 onion, sliced
1 tbs tomato paste
2 x 400g cans chopped peeled tomatoes
salt and ground black pepper
1 tsp sugar
1/2 cup chopped basil
1/3 cup chopped flat leaf parsley

Method
Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3-4 minutes until softened but not browned.  Add the tomato paste and cook, stirring constantly for 1 minute (this 'cooks off' the paste, giving it a richer more intense flavour).  Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.  Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.

Notes
Use this tomato sauce as a base for other flavoured sauces. Add red or white wine and some sprigs of rosemary to serve as a sauce with lamb shanks. Create a rich minestrone soup by adding beef stock and vegetables. Or simply add mince for spaghetti bolognaise.
Source:www.taste.com.au

Deb's Muesli Bars

I can't recall where I came across this recipe, but as it has my name in it, I thought I would try it. It holds together really well, and is great for the lunchboxes.

4 cups Muesli
1 cup dessicated coconut
1 cup dried apples or apricots
1/2 cup self raising flour
1 can condensed milk
2 eggs

Combine all dry ingredients. In a separate bowl, combine condensed milk and eggs, and stir dry ingredients into this mix and stir well. Spoon into a greased and lined slice pan, press down firmly. Bake 25 mins at 160 deg or until nicely golden. Cut while hot and leave in tin to cool.

Coconut Loaf

This recipe is from the Simple Savings website. I have made it a few times now, really easy, and yummy.
Coconut Loaf



1 cup dessicated coconut

1 cup SR flour

1/2 cup sugar

3/4 cup milk

Mix altogether and put in greased loaf tin, bake at 180 for around 45 mins.

Apricot Chicken Curry

One word for this - yum!!

500g chicken breast, sliced
1 large tin apricots
2 onions sliced
1 dessert spoon curry powder
1 pkt spring vegetable or french onion soup - either is very nice.

Put all ingredients in slow cooker, and cook on low for 6 hours or so.

Cherry Jam Recipe

I bought a large tub of cherries at the markets yesterday, so I have decided I will make some jam with them.  I wish I had thought of it while I was at the markets, as they were selling out whole boxes for $5!! Ah welll, doesn't matter, I certainly am not short of jam in my pantry! This is the recipe I am using, which originally comes from the taste.com.au website.

Cherry jam

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Cherry jam

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Makes

4 cups

Ingredients

• 1kg fresh cherries, pitted, halved
• 1/2 cup (125ml) lemon juice
• 1kg CSR jam sugar

Method

1. Thoroughly wash preserving jars and lids in hot, soapy water and rinse. Alternatively, sterilise by running through the dishwasher. Drain on a drying rack.
2. Place the cherries in a large saucepan. Use a potato masher or the back of a wooden spoon to crush cherries to release their juices. Add the lemon juice and place over low heat. Cook, stirring occasionally, for 5 minutes or until the cherries are tender. Add the sugar and cook, stirring, for 10-15 minutes or until sugar dissolves.
3. Increase heat to high and bring to a rolling boil. Cook for 4 minutes or until mixture is at setting point. (To test when jam is at setting point, place a small saucer in the freezer to chill. Spoon a little jam onto the saucer and return to the freezer for 2 minutes or until jam is cold. Touch with your finger to see if it is set and gel-like.) Remove from heat and set aside for 5 minutes.
4. Ladle hot jam into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place.