tag:blogger.com,1999:blog-42355243089511407492024-03-20T08:16:53.312+10:00Deb's Recipe BookHere I am going to list my recipes that I have tried, or am going to try, as well as family favourites. I am hoping this will make it easier for me to keep track of my recipes and categories, and give me something to hand down to my children.Unknownnoreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4235524308951140749.post-64487012840393312582017-06-15T11:22:00.006+10:002017-06-15T11:24:30.874+10:00Curried Tuna Slice<br />
<b><span class="e2ma-style"><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Curried Tuna Slice</span></span></b><br />
<br />
<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 9.0pt;"></span><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 9.0pt;">
<b><span class="e2ma-style">Ingredients:</span></b><br />
<span class="e2ma-style">1 sheet shortcrust pastry</span><br />
<span class="e2ma-style">425g tuna (drained and flaked)</span><br />
<span class="e2ma-style">1 tbsp butter</span><br />
<span class="e2ma-style">1 onion, finely diced</span><br />
<span class="e2ma-style">1 stalk celery, finely diced</span><br />
<span class="e2ma-style">2 tbsp butter, extra</span><br />
<span class="e2ma-style">2 tbsp plain flour</span><br />
<span class="e2ma-style">2 tsp curry powder</span><br />
<span class="e2ma-style">½ cup water</span><br />
<span class="e2ma-style">½ cup milk</span><br />
<span class="e2ma-style">2 eggs lightly beaten</span><br />
<span class="e2ma-style">2 tbsp grated cheddar cheese</span><br />
<br />
<b><span class="e2ma-style">Topping</span></b><br />
<span class="e2ma-style">Ingredients:</span><br />
<span class="e2ma-style">125g grated cheddar cheese</span><br />
<span class="e2ma-style">1-2 tsp curry powder</span><br />
<span class="e2ma-style">½ tsp paprika</span><br />
<br />
<span class="e2ma-style">Combine ingredients, and sprinkle over base before
cooking.</span><br />
<br />
<b><span class="e2ma-style">Method:</span></b><br />
<span class="e2ma-style">Pre-heat oven 200 degrees Celsius. Line the base of a
greased, foil lined lamington tray with the pastry. Spread drained and flaked
tuna evenly over pastry.</span></span><br />
<br />
<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 9.0pt;"><span class="e2ma-style">In a small saucepan melt butter and sauté onion and
celery for 1-2 minutes. Spread over tuna. Melt extra butter, add flour, and
curry powder. Stir until combined. Gradually add water, milk and eggs, stirring
constantly and bring to the boil. Remove from heat and fold in 2 tablespoons
grated cheese. Pour sauce over vegetables. </span></span><br />
<br />
<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 9.0pt;"><span class="e2ma-style">Sprinkle topping over slice.</span></span><br />
<br />
<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 9.0pt;"><span class="e2ma-style">Bake at
200 degrees for 10 minutes. Reduce to 180 degrees for 25-30 minutes or until
cooked.</span></span><br />
<br />
<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 9.0pt;"><span class="e2ma-style">Filling will be set and top is golden brown. Serve hot or cold as a
main meal or cut into 3cm squares to use as finger food.</span><br style="mso-special-character: line-break;" />
</span><br />
<i><span class="e2ma-style"><span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 10.5pt;">(Sharing this recipe from the Cheapskates Club Newsletter.)</span></span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-20329083751040545012013-11-15T23:38:00.001+10:002013-11-15T23:38:26.164+10:00Homemade Barbeque Sauce :: Stay at Home Mum<a href="http://www.stayathomemum.com.au/recipes/homemade-barbeque-sauce/#.UoYjdMqSAyw.blogger">Homemade Barbeque Sauce :: Stay at Home Mum</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-4311017108465682682012-08-28T10:48:00.000+10:002012-08-28T10:48:30.577+10:00Chorizo, Bacon and Mushroom creamy fettucine.Chorizo, Bacon and Mushroom creamy fettucine.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UmTpfuC_2yYpht4r3eRomUjh8RXi7yLJCxWzxFmrHQWgMxZbomxtzFUmU8bnEk_MErsIJX7PUR3iQtDNGHmGEzDg_MtUEcfcjof8JXs4nFRMhnSGwtqEmuIT2FZqdoTozB9eY5_lbKo/s1600/Chorizo,+bacon+and+mushroom+creamy+pasta.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UmTpfuC_2yYpht4r3eRomUjh8RXi7yLJCxWzxFmrHQWgMxZbomxtzFUmU8bnEk_MErsIJX7PUR3iQtDNGHmGEzDg_MtUEcfcjof8JXs4nFRMhnSGwtqEmuIT2FZqdoTozB9eY5_lbKo/s320/Chorizo,+bacon+and+mushroom+creamy+pasta.jpg" /></a><br />
<br />
1/2 chorizo sausage chopped in to cubes<br />
3 pieces shortcut bacon, diced<br />
1 cup diced mushrooms<br />
1 onion, diced<br />
1 clove garlic, chopped<br />
400 mls cream<br />
Some cornflour to thicken if desired<br />
400g fresh pasta<br />
1-2 tablespoons butter<br />
Parmesan cheese grated to serve<br />
<br />
Melt butter and fry the onion, garlic, chorizo and bacon until slightly caramelised. Add mushrooms and fry until soft. Add cream and simmer gently. Thicken with cornflour mixed in a little water to thicken. Cook pasta in boiling water until consistency you like. Serve with some parmesan sprinkled over the top with ground black pepper.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-86842709099474171822012-08-26T17:37:00.001+10:002012-08-26T17:37:14.312+10:00Cheesy Spinach Quiche<div style="color: #990000;">
<b><i>CHEESY SPINACH QUICHE</i></b></div>
<div style="color: #990000;">
</div>
This recipe is from Julie over at <a href="http://haybalesandsunflowers.blogspot.com.au/" target="_blank">Haybales and Sunflowers</a>. It has become a favourite here. I do put more cheese in it though, and mix the cheeses up with a little danish feta as well...yum<br />
<div style="color: #990000;">
</div>
2 cups plain flour <br />175gm soft butter <br />1 egg, lightly beaten <br />1 tblspn cold water <br />extra 20gm butter <br />1 clove garlic, crushed <br />1 bunch English spinach, trimmed, chopped<br />
<i>Filling:</i><br />
<div style="color: #990000;">
<i>1 1/4 cups grated cheese</i></div>
<div style="color: #990000;">
<i>5 eggs, lightly beaten</i></div>
<div style="color: #990000;">
<i>300ml thickened cream</i></div>
<div style="color: #990000;">
<i>1/2 cup milk</i></div>
<br />
<div style="color: #990000;">
<i>Grease a deep, 25cm flan tin.</i></div>
<div style="color: #990000;">
<i>Process flour and butter until combined. Add egg
and enough water to make ingredients cling together. Knead dough on a lightly
floured surface until smooth. cover; refrigerate for 30 minutes.</i></div>
<div style="color: #990000;">
<i>Roll pastry out between two sheets of baking
paper until large enough to line prepared tin; trim edge. Prick lightly with a
fork. Cover with paper, fill with dried beans or rice; place on an oven
tray.</i></div>
<div style="color: #990000;">
<i>Cook in a moderately hot oven, 190C, for 20
minutes, or until lightly browned; cool.</i></div>
<br />
<div style="color: #990000;">
<i>FILLING: Combine all ingredients in a large jug;
mix well.</i></div>
<div style="color: #990000;">
<i>Heat extra butter in a large pan. Add garlic and
spinach; cook, covered, until spinach is wilted. Drain well. Arrange spinach
mixture over pastry base; pour over Filling.</i></div>
<div style="color: #990000;">
<i>Cook in a moderate oven, 180C, for about 1 hour,
or until cooked, when tested.</i></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGfW59Q6Agfz4cZ8-GiVtnixpiVWjGOeHSVpMVlkNrqmBY1ZHHXnD5NWxHJvN4makvmJ458C53774a9iR6N-GTw6d8r9Fybz3df6ypdu8jx42UlE7TTuLR1dJLBcA4fu87OkJFZSNFCc/s1600/IMAG0279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_lp3t53="2" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGfW59Q6Agfz4cZ8-GiVtnixpiVWjGOeHSVpMVlkNrqmBY1ZHHXnD5NWxHJvN4makvmJ458C53774a9iR6N-GTw6d8r9Fybz3df6ypdu8jx42UlE7TTuLR1dJLBcA4fu87OkJFZSNFCc/s400/IMAG0279.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUk1DKicZZ2jEWyVN5FNi3o2kCn-aJ4fJzW5wOuf032up-4p1OEl-BQX1WIpWjF4Sxn3vqamFWGABsfiDyowgpuovN7BnVXOqhegG-cjyY2Vq0XTPIUcx-5bK5-Cz_84C6IPohUHv-w0/s1600/IMAG0280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_lp3t53="3" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUk1DKicZZ2jEWyVN5FNi3o2kCn-aJ4fJzW5wOuf032up-4p1OEl-BQX1WIpWjF4Sxn3vqamFWGABsfiDyowgpuovN7BnVXOqhegG-cjyY2Vq0XTPIUcx-5bK5-Cz_84C6IPohUHv-w0/s400/IMAG0280.jpg" width="400" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-19513099701688881902012-05-01T22:15:00.005+10:002012-05-01T22:17:44.474+10:00Creamy Mushroom ChickenThis is a quick and easy dinner meal, that is delicious. The combination of the chicken, mushrooms, bacon and cream makes this a creamy, hearty dish. Yum.<br />
<br />
<b><u>Ingredients</u></b><br />
1/2 kilo chicken - diced or sliced<br />
3 rashers short cut bacon, diced<br />
1 onion<br />
250g mushrooms sliced<br />
1 clove garlic<br />
1 tbspn wholegrain mustard<br />
3 tablespoons Worcestershire sauce<br />
300ml cream<br />
Butter and olive oil for frying<br />
Cornflour and water to thicken<br />
<br />
Put chicken and bacon in a hot pan with a tablespoon butter and olive oil, and fry until golden. Add onion and garlic and mustard and fry for 2 minutes, add worcestershire sauce and fry for a further 2 minutes. Add mushrooms and 2/3 cream, and stir over a medium heat for 2 minutes, add a teaspoon cornflour in 1/4 cup water to thicken, turn down heat and simmer gently for 15-20 minutes. Add remaining cream, and serve.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmsA6E6KWclWiLgd6rkVxNkND-Q7FPqXtNsRyhRX9t5Gne405rMAojU0Hs2YoJyv5wNdoyL0OUVe9Fiu9DqMO8I3LYnrOuVZasWS3wwwDLKd1uEjatOpiN28HHg3p0D1M0VEJczuPTuE/s1600/Creamy+Mushroom+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmsA6E6KWclWiLgd6rkVxNkND-Q7FPqXtNsRyhRX9t5Gne405rMAojU0Hs2YoJyv5wNdoyL0OUVe9Fiu9DqMO8I3LYnrOuVZasWS3wwwDLKd1uEjatOpiN28HHg3p0D1M0VEJczuPTuE/s320/Creamy+Mushroom+Chicken.jpg" width="320" /></a></div>
<br />
<div>
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-43034366817348026382012-03-26T11:51:00.000+10:002012-03-26T11:51:06.895+10:00Pikelets1 large egg<br />
1/4 cup sugar<br />
1/2 cup milk, add extra if needed<br />
1 cup self raising flour<br />
<br />
Whisk ingredients together until smooth. Pour spoonfuls in to a hot lightly greased frypan and cook in batches.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVpPN2ZWL8JuTlN0LVPizG-pcU1JFPtBLbFE1GC3daqS8MqqClK17j9N6XF_t4y2LtmFm_11VqNhyphenhyphenzxFpKOFKwYVdHeQS4lf7Qx3J_HUlkk9L-1CLHbJ5MZ8KhyphenhyphenhqPVw3xxpB4nUStU4/s1600/pikelets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVpPN2ZWL8JuTlN0LVPizG-pcU1JFPtBLbFE1GC3daqS8MqqClK17j9N6XF_t4y2LtmFm_11VqNhyphenhyphenzxFpKOFKwYVdHeQS4lf7Qx3J_HUlkk9L-1CLHbJ5MZ8KhyphenhyphenhqPVw3xxpB4nUStU4/s320/pikelets.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-14272763018340144132012-03-26T11:47:00.003+10:002012-03-26T11:52:54.155+10:00Chocolate Yogo20-40 g cocoa (depending on how rich the cocoa is) <br />
40g cornflour <br />
120g sugar <br />
800ml milk <br />
Sift dry ingredients and mix with 300mls of the milk. Heat remaining 500mls milk in saucepan until about to boil. Pour chocolate milk mix in to hot milk and whish briskly until quite thick. Pour in to container, cover with cling film resting on chocolate custard all over so no skin forms on top, and put in fridge overnight to set. Alternatively, put all ingredients in thermomix, cook 90 deg on speed 4 for 9 minutes, then put in container and refrigerate as above.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpa8jD9rMcCQgti3sBHRp2sIf8-NTREelT1VTPGPjPNOPK9uJX2WWnyNSGh8o7P_FfQKDpydPVM0yeD9FijMPX9PtpFA6bzRI9Qifg2yW3GKLfUMu2gZjUGHMh3uQtk2yoY748UJt-hRI/s1600/chocolate+yogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpa8jD9rMcCQgti3sBHRp2sIf8-NTREelT1VTPGPjPNOPK9uJX2WWnyNSGh8o7P_FfQKDpydPVM0yeD9FijMPX9PtpFA6bzRI9Qifg2yW3GKLfUMu2gZjUGHMh3uQtk2yoY748UJt-hRI/s320/chocolate+yogo.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-81318825669766957942012-03-25T16:51:00.002+10:002012-03-25T16:54:31.287+10:00Crispy Corn Fritters<u>Ingredients</u><br />
<br />
90g Ground Rice Flour or Plain Flour<br />
60g Plain Flour<br />
¼ Teaspoon Baking Powder<br />
½ Teaspoon Salt<br />
1 Teaspoon Ground Coriander<br />
½ Teaspoon Ground Cumin<br />
1 Egg, Lightly Beaten<br />
1 Teaspoon Lemon Juice<br />
350g Corn Kernels (cut from 3 large corn cobs)<br />
4 Spring Onions (finely sliced)<br />
3 Tablespoons Fresh Coriander Chopped<br />
60ml Vegetable Oil<br />
<br />
<div><u>Procedure</u><br />
<br />
Sift the ground rice, flour, baking powder, salt, coriander and cumin into a bowl. Add the egg, lemon juice, and 125ml water and beat to a smooth batter. Add the corn, spring onion and chopped coriander and stir to combine. Heat the oil in a large non-stick frying pan over a medium to high heat. When the oil is hot, add 2 tablespoons of mixture for each fritter. Flatten with the back of a spoon. Cook for about 2-3 minutes, or until golden brown, then turn and cook the other side. Best served with a tomato relished and dressed rocket salad. For gluten free option replace the 60g of plain flour with rice flour.<br />
<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-91152184782262596762012-01-07T14:07:00.000+10:002012-01-07T14:07:18.975+10:00Thermomix - Low Fat Moist Fruit CakeAdapted from Annette Sym's moist fruit cake recipe from Book 1<br />
500g mixed dried fruit<br />
1 teaspoon mixed spice<br />
230g water<br />
1 teaspoon bicarb soda<br />
250g raw pumkin, cooked and mashed<br />
3 egg white<br />
2 cups self raising flour<br />
<br />
Cook fruit, mixed spice and water for 8 mins, soft speed reverse for 8 mins. Pour in to separate bowl, add bicarb and let cool while the pumpkin cooks.<br />
Add 230g water to thermomix and add pumpkin, and cook at 100 degrees for 15 mins on soft speed. Strain water and mix speed 4 for 10 secs.<br />
Scoop pumpkin mix into dried fruit mix, add egg whites and stir well. Gently fold in flour, and cook in a cake tin on 180 deg for approx 1 hour.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-32289551304628388062012-01-07T13:39:00.000+10:002012-01-07T13:39:47.149+10:00Thermomix - Scrambled Eggs4 eggs<br />
1/4 cup cream<br />
salt and pepper and herbs to taste if required.<br />
<br />
Break eggs into thermomix, and mix speed 4 for 10 seconds.<br />
Then cook reverse speed 2, for 15 mins at 90 degrees.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4235524308951140749.post-3703697814685624012011-10-11T14:53:00.000+10:002011-10-11T14:53:28.352+10:00Hodgetts SliceI 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!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszDPOlVIeUygUbyq8jARoQlaHlUBlSXkRe6zg4IyQQ5HnAWmUXq3yFAhHEW8yfiP0WA4Mmk2kxA5pU-SaS5xlMG5zjG40jj35BqaC_4-Q1PY9rpSWMwJpqdGnnxnx3I7ftdPbdUxPRlA/s1600/Hodgetts+Slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszDPOlVIeUygUbyq8jARoQlaHlUBlSXkRe6zg4IyQQ5HnAWmUXq3yFAhHEW8yfiP0WA4Mmk2kxA5pU-SaS5xlMG5zjG40jj35BqaC_4-Q1PY9rpSWMwJpqdGnnxnx3I7ftdPbdUxPRlA/s320/Hodgetts+Slice.jpg" width="320" /></a></div><br />
Mix together <br />
1 cup SR flour (140g)<br />
1/2 cup sugar (110g)<br />
1 cup coconut (70g)<br />
2 heaped tablespoons cocoa<br />
<br />
Melt together<br />
4 oz (114g) butter<br />
1 tsp vanilla essence<br />
2 heaped tablespoons golden syrup<br />
<br />
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.<br />
<br />
Yum, Yum, Yum !!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-83177938553432983562011-06-14T17:43:00.003+10:002011-06-14T17:48:45.195+10:00Homemade Tomato Pasta Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgva40lKV8u96Jspcl0GGMrWVr6o_U7XKBn3Ok-a9QDVZAHQls1YB4Jp-ea4bK2rTcMDPMD5c59g8r6Kl5NG9SILuOgLo_mk20nwZtRAsb615E9SLLiXtYhGwIl_hwieNWeSsxGAQ9Hxuo/s1600/Homemade+pasta+sauce.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgva40lKV8u96Jspcl0GGMrWVr6o_U7XKBn3Ok-a9QDVZAHQls1YB4Jp-ea4bK2rTcMDPMD5c59g8r6Kl5NG9SILuOgLo_mk20nwZtRAsb615E9SLLiXtYhGwIl_hwieNWeSsxGAQ9Hxuo/s320/Homemade+pasta+sauce.jpg" t8="true" width="320" /></a></div><br />
<strong><u>Ingredients </u></strong><br />
1 tbs olive oil <br />
1 clove garlic, crushed <br />
1 onion, sliced <br />
1 tbs tomato paste <br />
2 x 400g cans chopped peeled tomatoes <br />
salt and ground black pepper <br />
1 tsp sugar <br />
1/2 cup chopped basil <br />
1/3 cup chopped flat leaf parsley<br />
<br />
<strong><u>Method</u></strong> <br />
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.<br />
<br />
<strong><u>Notes</u></strong><br />
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.<br />
<em>Source:www.taste.com.au</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-82463189084865991252011-05-23T17:09:00.000+10:002011-05-23T17:09:05.408+10:00Deb's Muesli BarsI 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.<br />
<br />
4 cups Muesli<br />
1 cup dessicated coconut<br />
1 cup dried apples or apricots<br />
1/2 cup self raising flour<br />
1 can condensed milk<br />
2 eggs<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">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.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-atBuCJ0UO9oWUdnBehltlYYldc9F9LdbWLGQSch6UNMhArNfwJFmVdNS7A3P6Jus3tkGJ6JQpCDmQyYlyt_M-BRxa1G6YPU7tRyQ4oLGwX1YMeL9zpkQ8tklIRrX-89UMqgxqzJc8I/s1600/IMGP7785+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-atBuCJ0UO9oWUdnBehltlYYldc9F9LdbWLGQSch6UNMhArNfwJFmVdNS7A3P6Jus3tkGJ6JQpCDmQyYlyt_M-BRxa1G6YPU7tRyQ4oLGwX1YMeL9zpkQ8tklIRrX-89UMqgxqzJc8I/s320/IMGP7785+%25282%2529.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-7715977277396548372011-03-09T18:58:00.001+10:002011-03-09T18:59:44.350+10:00Coconut Loaf<span style="font-family: Georgia, "Times New Roman", serif;">This recipe is from the Simple Savings website. I have made it a few times now, really easy, and yummy.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Coconut Loaf</u></strong></span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup dessicated coconut</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup SR flour</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup sugar</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup milk</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mix altogether and put in greased loaf tin, bake at 180 for around 45 mins.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-12415104399279639042011-03-02T13:27:00.000+10:002011-03-02T13:27:04.605+10:00Apricot Chicken Curry<span style="font-family: Georgia, "Times New Roman", serif;">One word for this - yum!!</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">500g chicken breast, sliced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 large tin apricots</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 onions sliced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 dessert spoon curry powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 pkt spring vegetable or french onion soup - either is very nice.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Put all ingredients in slow cooker, and cook on low for 6 hours or so.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-74133618436460960792011-01-31T13:31:00.000+10:002011-01-31T13:31:46.235+10:00Cherry Jam Recipe<div class="module-header"> <h1 class="heading"><span style="font-family: inherit; font-size: small; font-weight: normal;">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.</span> </h1><h1 class="heading" style="font-family: Georgia,"Times New Roman",serif;">Cherry jam </h1></div><div class="remove" id="modalPrintPopup" style="display: none;"> <a href="" id="closeModalPrintPopup"> <img alt="close" src="http://www.taste.com.au/css/images/lightbox-btn-close.gif" /> </a> <h2>Print recipe</h2><dl><dt><img alt="Cherry jam" class="image" src="http://www.taste.com.au/images/recipes/nb/2008/12/21071_s.jpg" title="Cherry jam" /></dt>
<dd><strong>Cherry jam</strong></dd></dl><h2 class="modal-subheading">Print your recipe with:</h2><ul id="modalPrintPopupOptions"><li><input checked="checked" id="printPicture" type="checkbox" /> Main picture</li>
<li><input id="printComments" type="checkbox" /> All ratings, reviews and comments <strong>(4)</strong></li>
<li><input id="printQuestions" type="checkbox" /> All questions <strong>(0)</strong></li>
</ul><a href="" id="printButton"><img alt="Print" src="http://www.taste.com.au/images/button-modal-recipe-print.gif" /></a> </div><div class="more" style="font-family: Georgia,"Times New Roman",serif;"><img alt="Cherry jam" class="image" src="http://www.taste.com.au/images/recipes/nb/2008/12/21071.jpg" title="Cherry jam" /></div><div class="photo-credits" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="fb-like-box" style="font-family: Georgia,"Times New Roman",serif;"> </div><div class="module-header" style="font-family: Georgia,"Times New Roman",serif;"> <h2 class="makes">Makes</h2></div><div class="module-content" style="font-family: Georgia,"Times New Roman",serif;"> 4 cups<br />
</div><div class="module recipe-ingredients" style="font-family: Georgia,"Times New Roman",serif;"> <div class="module-header"> <h2 class="ingredients">Ingredients </h2></div><div class="module-content"> <ul><li>1kg fresh cherries, pitted, halved </li>
<li>1/2 cup (125ml) lemon juice </li>
<li>1kg CSR jam sugar</li>
</ul></div><div class="module-footer remove" id="addToShoppingList"> </div></div><div class="module recipe-method" style="font-family: Georgia,"Times New Roman",serif;"> <div class="module-header"> <h2 class="method">Method</h2></div><div class="module-content"> <ol id="method"><li>Thoroughly wash preserving jars and lids in hot, soapy water and rinse. Alternatively, sterilise by running through the dishwasher. Drain on a drying rack. </li>
<li>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. </li>
<li>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. </li>
<li>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.</li>
</ol></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-45986107256042203722010-12-29T10:23:00.000+10:002010-12-29T10:23:17.863+10:00WafflesIngredients:<br />
1 3/4 cups plain flour<br />
1 1/2 tspn baking powder<br />
1/4 tspn salt<br />
1 1/2 cups milk<br />
1/2 cup sugar<br />
1/2 cup vegetable oil<br />
3 eggs, separated<br />
<br />
Method:<br />
Sift flour, and baking powder together, add salt and sugar and stir together.<br />
In a separate bowl, whisk milk, oil and egg yolks, then add flour mix and whisk until smooth.<br />
<br />
In another separate bowl, beat eggwhites until peaks form, and then fold gently through flour and milk mix. Cook in waffler maker as instructed.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-4427717287451509192010-11-04T20:21:00.000+10:002010-11-04T20:21:27.116+10:00Creamy Thai Curry<span style="font-family: Georgia, "Times New Roman", serif;">I made up a new recipe tonight. I was at a loss to what to make for dinner, I had some home grown potatoes, beans, carrots and cabbage, and not much meat in the freezer, so I just started with the chicken and made it up as I went along. It was really yummy, and I will definitely make it again.</span><br />
<br />
<strong><u><span style="color: #20124d; font-family: Georgia, "Times New Roman", serif; font-size: large;">Creamy Thai Curry</span></u></strong><br />
<br />
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Indgredients:</span></u></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 chicken breast fillets sliced </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 onion chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tspns crushed garlic</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 tbpns thai curry paste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cups beans chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup cream</span><br />
<br />
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Method:</span></u></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Fry chicken until slightly seared, add onion and garlic, and fry for a few minutes. Add thai curry paste and beans and fry for a further 5 minuites or so. Add cream (you can add more cream for more sauce, I only had 1/2 cup left tonight) and stir, reheat but don't boil. Serve with boiled potatoes, cabbage, carrots and peas, with a dob of butter on vegies, and season to taste with salt and pepper.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serves 4</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-42962814775081392482010-09-05T12:33:00.000+10:002010-09-05T12:33:34.709+10:00Onion Jam<span style="font-family: Georgia, "Times New Roman", serif;">This recipe is from the Better Homes and Gardens show, and looks very yummy. I will have to make some for Xmas pressies.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Onion Jam.</u></strong> </span><br />
<br />
<u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></u><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1.5 kg brown onions, very finely sliced. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoon veg oil </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">salt and pepper to season </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic finely sliced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoons dried chilli flakes</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 reaspoon ground nutmeg </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoon balsamic vinegar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon worcestorshire sauce</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup red wine </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup dark brown sugar </span><br />
<br />
<u><span style="font-family: Georgia, "Times New Roman", serif;">Method</span></u><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Heat a large pan over a medium heat, Add onion and veg oil & season generously with salt and pepper. then cook for 25 minutes, stirring often until onion is very soft and well browned. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add garlic, chilli & nutmeg and cook for 1 minute. Pour in vinegar and worcesteshire sauce, simmer until absorbed, then add the wine, a little at a time allowing it to evaporate before next addition. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add sugar and bring to boil. Once mixture thickens, remove from heat and spoon into sterilised jars. </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4235524308951140749.post-63191746699637648902010-07-07T12:09:00.002+10:002010-07-07T12:12:50.247+10:00Home made WoolwashI have made this wool wash, rather than buying it, and it works brilliantly. It leaves the woollens really soft and smelling lovely, and I also use it when I am wanting to freshen up sheets and doonas etc, and for sterilising these items while they wash. It's also great for towels. I have had this 1st batch for at least 6 months, and I freshened it up a week or so ago by adding some hot water to it, as it hard hardened up and was becoming hard to scoop out. It is now really good again, and should last many more uses before I need to make any more. This is the recipe:<br />
<br />
<br />
<u><span style="font-size: large;">Home Made Wool Wash</span></u><br />
<br />
200ml methylated spirits<br />
300g lux pure soap flakes or grated laundry soap<br />
100ml eucalyptus oil<br />
<br />
Mix all ingredients and store in a wide necked jar.<br />
<br />
Use 1- 2 tablespoons per wash. Mix with hot water and then add to warm wash.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05YmJoNU02LejCcTNnb7pLCEhdL2w2TB8hkXUGV68KzNTGvOpr_j3WRRvgkrJ-gX7ARzEfyJK2AWSahcbBnnTIbf2CGBmyZbtHlk2QORFW2XxjvQLdxeW2AVuMjmIwkTvHAL_ELfPu8Q/s1600/Woolwash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05YmJoNU02LejCcTNnb7pLCEhdL2w2TB8hkXUGV68KzNTGvOpr_j3WRRvgkrJ-gX7ARzEfyJK2AWSahcbBnnTIbf2CGBmyZbtHlk2QORFW2XxjvQLdxeW2AVuMjmIwkTvHAL_ELfPu8Q/s640/Woolwash.jpg" width="406" /></a></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-4235524308951140749.post-46330407723325992312010-06-08T22:21:00.002+10:002010-06-08T22:23:37.154+10:00Shepherds Pie<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">1 Quantity cooked roast meat - beef or lamb - minced up in food processor ( I usually buy about a 2 kilo roast and slice up enough for our roast meal, and use the rest the next day for this recipe, I would estimate about 400- 500g meat. </span></div><span style="font-family: Georgia, "Times New Roman", serif;">I onion chopped finely in food processor</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 large carrot chopped finely in food processor</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons tomato sauce</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup chicken stock</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup grated cheese</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">5 medium sized potatoes - I like to use a mix of potoatoes, pumpkin and sweet potato which I estimate up to about the same quantity as 5 potatoes.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;">Boil potatoes and mash and put aside.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Combine all other ingredients except cheese, and place into a greased pie dish. Cover in mashed potato. Sprinkle grated cheese over top.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Bake at 180 deg until golden, approx 30 - 40 mins.</span><br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqivCTA1W7yaUjACzKkalot2fXqnAgX-uy8utwlShga5UAEp3-SLn1L2zUvKn58Av9Rkyssius-vJhq9CFbx6RsJpS5IlUEvZnLANd4BmDvnOA2OCxytuqv2zyFCyS4fssRj-cHpO6to/s1600/IMGP5198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqivCTA1W7yaUjACzKkalot2fXqnAgX-uy8utwlShga5UAEp3-SLn1L2zUvKn58Av9Rkyssius-vJhq9CFbx6RsJpS5IlUEvZnLANd4BmDvnOA2OCxytuqv2zyFCyS4fssRj-cHpO6to/s200/IMGP5198.JPG" width="200" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4235524308951140749.post-6286332633527650042010-05-11T21:54:00.001+10:002010-05-11T21:54:54.271+10:00Cheesy tuna pasta bake<div style="font-family: Georgia,"Times New Roman",serif;">My own recipe for a lovely easy meal for a nice quick dinner. Yummy and tasty, serves 4 with leftovers for lunches the next day - yum!</div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1 Large tin tuna</div><div style="font-family: Georgia,"Times New Roman",serif;">2 cups dried pasta ( I used penne, but any type will do)</div><div style="font-family: Georgia,"Times New Roman",serif;">1 onion - chopped finely</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 capsicum - chopped finely</div><div style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups grated tasty cheese - parmesan would be good</div><div style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups milk</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons butter</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon flour</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup milk extra</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Method</b></div><div style="font-family: Georgia,"Times New Roman",serif;">Cook pasta according to directions, until just al dente and set aside.</div><div style="font-family: Georgia,"Times New Roman",serif;">Melt butter in saucepan, take off heat and stir in flour. Add milk and cheese, return to heat and stir until thickened. </div><span style="font-family: Georgia,"Times New Roman",serif;">Remove from heat, add pasta and all other ingredients and mix thoroughly. Scoop into casserole dish, sprinkle with a little extra grated cheese, and bake 180 degrees for about 40 mins or until nice and golden and bubbly. Serve with a lovely salad or vegies. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-47939328471226354952010-04-29T21:53:00.000+10:002010-04-29T21:53:02.816+10:00Spaghetti Bolognaise<div style="font-family: Georgia,"Times New Roman",serif;">It has taken me many years to get the perfect bolognaise sauce, and I have finally done it. Everyone loves this recipe, and it is a great, filling, family favourite. It is lovely and saucy, with no watery bits. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">500g mince</div><div style="font-family: Georgia,"Times New Roman",serif;">1 onion, finely chopped</div><div style="font-family: Georgia,"Times New Roman",serif;">2 cloves or 2 tspn garlic</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup chopped button mushrooms</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tspn beef stock powder</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tspn mixed herbs</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tin diced tomatoes</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tin tomato soup</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Method:</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">Brown mince, drain off excess liquid. Add onion and garlic and fry off for a couple of minutes. Add all other ingredients and simmer for about 15 minutes over a low heat with the lid on. Serve over pasta of your choice</span>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-79450694534941334592010-04-12T12:09:00.001+10:002010-04-12T22:59:41.354+10:00Pumpkin Soup<div style="font-family: Georgia,"Times New Roman",serif;">I wanted to use up some of the many pumpkins I have stored at the moment, so pumpkin soup was on the cards - yum.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1 pumpkin cut and peeled</div><div style="font-family: Georgia,"Times New Roman",serif;">1 onion diced</div><div style="font-family: Georgia,"Times New Roman",serif;">2 stalks celery sliced</div><div style="font-family: Georgia,"Times New Roman",serif;">1 capsicum diced</div><div style="font-family: Georgia,"Times New Roman",serif;">1 large or 2 small sweet potatoes peeled and diced</div><div style="font-family: Georgia,"Times New Roman",serif;">1 rasher bacon</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon butter</div><div style="font-family: Georgia,"Times New Roman",serif;">3 tablespoons flour</div><div style="font-family: Georgia,"Times New Roman",serif;">6 cups chicken stock</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 cup cream</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Method</b></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><span style="font-family: Georgia,"Times New Roman",serif;">Melt butter, add vegetables and bacon and saute for 5 minutes. Leave lid on to sweat vegetables, but stir occasionally. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1A7OuyZdmOVlKqF87n5rAX9An3vyiVBX2ETAkGaeYY5DoDrU1UWQy0TR1VR7EmjAKmBERXJzByxmIjvR2rpZHVxoSAFYvyosGTg6Bp7is22A_xWudBgoTawbIdhYxScza2PbXfsGhGMU/s1600/IMGP4990.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1A7OuyZdmOVlKqF87n5rAX9An3vyiVBX2ETAkGaeYY5DoDrU1UWQy0TR1VR7EmjAKmBERXJzByxmIjvR2rpZHVxoSAFYvyosGTg6Bp7is22A_xWudBgoTawbIdhYxScza2PbXfsGhGMU/s200/IMGP4990.JPG" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Add flour and mix until combined,</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sXKHqhUW6-e8J1TXJklne-PtlQgTtqyElXBtkrsJFuwFuuSIHurMMQ0FxyMtSEKA29OZKjHy5cLFiMvz5U4_-vhPRv42qdvHMuX6PUG2l9RSiWjiucKS8FmgAlbtk1tWVwDxCEI1zX4/s1600/IMGP4991.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sXKHqhUW6-e8J1TXJklne-PtlQgTtqyElXBtkrsJFuwFuuSIHurMMQ0FxyMtSEKA29OZKjHy5cLFiMvz5U4_-vhPRv42qdvHMuX6PUG2l9RSiWjiucKS8FmgAlbtk1tWVwDxCEI1zX4/s200/IMGP4991.JPG" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">then add chicken stock, and stir occasionally until boiling. Slow boil until vegetables are soft and mushy.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7_sgjun_byzJVoQdPP7vEGtbveY8s1P4y84jMihwWYeoa1TFnPs-p4KFggJ-q1-nsEsUilRRf-B8OgpXmGrEoM4mCTWfy_uPJFkU4kaDlqq4MUfru3DXGRFGhzaXgcMjiUU8K3kGD7s/s1600/IMGP4992.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7_sgjun_byzJVoQdPP7vEGtbveY8s1P4y84jMihwWYeoa1TFnPs-p4KFggJ-q1-nsEsUilRRf-B8OgpXmGrEoM4mCTWfy_uPJFkU4kaDlqq4MUfru3DXGRFGhzaXgcMjiUU8K3kGD7s/s200/IMGP4992.JPG" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Remove from heat. Mash first with a potato masher, and then pulp up with a hand blender. Add half cup cream and stir, then serve.</span> <span style="font-family: Georgia,"Times New Roman",serif;">Serve with home made bread and butter.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRwM6S57E1qggsWrFtoKBA0YSmYjT8z3r5O0EAdJLF-0SYjEVo_RqdEAKIbTaNLnkHED5t3t2WLigpfzaw-OULY4nE6cCqxwyoIjv8pwB0HstmXhpPuICgVVXKR3pmJVCftgRm3c095I/s1600/IMGP4994.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRwM6S57E1qggsWrFtoKBA0YSmYjT8z3r5O0EAdJLF-0SYjEVo_RqdEAKIbTaNLnkHED5t3t2WLigpfzaw-OULY4nE6cCqxwyoIjv8pwB0HstmXhpPuICgVVXKR3pmJVCftgRm3c095I/s200/IMGP4994.JPG" width="200" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4235524308951140749.post-35493529959456594392010-04-09T06:35:00.001+10:002011-01-31T13:33:17.812+10:00Condensed Milk<div style="font-family: Georgia,"Times New Roman",serif;">This is exactly the same as the bought tinned stuff - yummo - and a fraction of the cost.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup hot water</div><div style="font-family: Georgia,"Times New Roman",serif;">2 cups sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">2 cups powdered milk - skim or fullcream is fine</div><div style="font-family: Georgia,"Times New Roman",serif;">3 tsp butter</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_Z1r1bW4kx7zDWBTkUAb0xkw3cACm-6-t5-lHlvD2JdOb0Pj3XwFltTtlLdNn_TFPXI8G9vroP44TEcfZvYnUoRMxlkuTIG6U7CktEggWOhXWaA-wgVutCVrxV_v85KP1u4vczIG530/s1600/IMGP4631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_Z1r1bW4kx7zDWBTkUAb0xkw3cACm-6-t5-lHlvD2JdOb0Pj3XwFltTtlLdNn_TFPXI8G9vroP44TEcfZvYnUoRMxlkuTIG6U7CktEggWOhXWaA-wgVutCVrxV_v85KP1u4vczIG530/s200/IMGP4631.JPG" width="200" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Place sugar in a blender and dissolve with the hot water. Add other ingredients and mix for approx 2 minutes - that's it...easy.</div><div style="font-family: Georgia,"Times New Roman",serif;">Keep refrigerated. This makes the equivalent to 2 tins and can be used in any recipe that calls for it.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPbDE76R9cTgOo3Regz_D_wFZkhtUfooV1nU-CCBYQRYaWPx3G2hhv19fpAwoN0Gq6HXP1QOSBeOWY6FZgaHf17St6ImXsTlqp36hQfnwZZnlLIQAcAWgqGiVNi9hhLutLjltLXnGuYc/s1600/IMGP4632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPbDE76R9cTgOo3Regz_D_wFZkhtUfooV1nU-CCBYQRYaWPx3G2hhv19fpAwoN0Gq6HXP1QOSBeOWY6FZgaHf17St6ImXsTlqp36hQfnwZZnlLIQAcAWgqGiVNi9hhLutLjltLXnGuYc/s320/IMGP4632.JPG" /></a></div>Unknownnoreply@blogger.com1