Thursday, 12 July 2007

Date Loaf

Date Loaf

Place in a bowl:-

4 crushed weet bix
1 cup sugar
1 teaspoon bi carb soda
3 tablespoons melted butter or marg
1 cup chopped dates or prunes
(Walnuts can be added if desired)

Pour over this mix 1 cup of boiling water and allow to stand for 5 minutes.
Then add 1 – 2 beaten eggs. Mix well then add 1 cup of SR flour and mix well.

Bake in a loaf tin in a moderate oven for 40 – 50 minutes.
Great served with butter or lemon icing or just on it’s own.

Wednesday, 11 July 2007


... cause I am still deciding

Tuesday, 10 July 2007

its called "'LING" or "the dish"
for two people-
  • half a packet of thin spaghetti- the one thinner than what u would you use for spag bol
  • half a bunch of garlic
  • 12 birds eyes chillis
  • pepper
  • 1/2 cup extra virgin olive oil
  • 150grams thinely sliced proscuitto
  • 1/3 blocked shaved parmesean cheese
  • 2 large handfuls of rocket
  • optional extras- sprinkles of roasted pine nuts, adding flat leaf parsley and sprion onions and coriander to oil mix
    so you finely dice garlic and chillis, then soften in oil with pepper
    seperate meat by tearing into two piles, shave parmeasean.... cook pasta, seperate rocket into two bowls

    on top of rocket place pasta... then fork out the soften chillis and garlic, then add the meat and cheese then pour the hot oil over the lot.... add roasted pinenuts to the top...
    o yarm, now i have to have it NOW NOW NOW

Monday, 9 July 2007

Chili con Carne

  • 1 tblspn oil
  • 1.5kg lean chuck steak, cut into 2cm cubes (I just get the diced steak already done)
  • 1.5 tspn chilli powder
  • 2 tspns minced garlic (from a jar, is what I use)
  • 1.5 cups/375ml beef stock
  • 2 tblspns tomato paste
  • .5 cup/180 ml red wine
  • 400g can Mexican chilli beans
  1. Heat oil in a non-stick pan. Cook the meat in batches over a medium-high heat until well browned on all sides and drain on paper towels.
  2. Place meat and everything else (don't drain the beans) in the slow cooker. Cover and cook on low for 6-7 hours.
  3. When its ready, whack it in some bowls, top it with a dollop of sour cream and serve with potato wedges or corn chips.

    IT'S TO DIE FOR!!!

sent by Dearne, NSW

Thursday, 5 July 2007

Chocolate Chip Biscuits

Chocolate Chip Biscuits

  • 125g butter
  • ¾ cup sugar
  • 1 egg
  • 1 ¾ cup SR Flour
  • 1 packet dark choc chips

  1. Cream butter and sugar.
  2. Beat in egg.
  3. Add flour and mix well and then add in choc bits.
  4. Roll into balls and then flatten on greased trays. Makes around 30 (unless you accidentally consume part of the dough as I often do).
  5. Cook at 150 C until golden.
  6. Try using M&M’s (plain or peanut) as an alternative, or even sultanas (did I just mention fruit????? Chocolate all the way or you’re insane!).
  7. You can even add some cocoa powder to the dough to make them extra chocolatey if you wish!

Sent by Mel , they sound Devilishly Wicked ... Apple Isle !

Wednesday, 4 July 2007

Chocolate Caramel Squares

Chocolate Caramel Squares



  • 5 oz Butter
  • ¼ cup caster sugar
  • 1 cup plain flour
  • 60g ground rice

  • 3 oz butter
  • ¼ cup caster sugar
  • 150m condensed milk
  • 2 tbsp golden syrup

  • 125g plain chocolate
  • 3 tbsp milk


  1. Preheat oven to 180º
  2. Cream the butter and sugar until light and fluffy then add the flour and rice and stir until the mixture binds together.
  3. Kneed until smooth.Roll out into a square and press evenly into a shallow 20cm square tin, prick well.
  4. Bake for 25 minutes and then cool in the tin

  5. Place the filling ingredients in a pan and heat gently, stirring until dissolved
  6. Bring slowly to the boil then cook, stirring, for 5 minutes until golden
  7. Spread over the biscuit mixture and leave to set

  8. Please the chocolate and the milk in a small pan and heat gently until melted. Spread over the biscuits and leave to set
  9. Cut into squares to serve

I am linking this post back to Help Mum's Biggest Morning tea ..supporting a great cause.

Morning Tea Recipe Swap @ Help!Mum

    Tuesday, 3 July 2007

    Spinach pasta

    Spinach Pasta
    Pasta of your choice
    • 1 packet of frozen spinach
    • 200 grams of diced bacon
    • small bottle of cream
    • 1 cup grated cheese
    • 2 cloves garlic
    • small onion
    • 1 tblspoon olive oil
    1. Dice onion & garlic. Fry in olive oil in frying pan.
    2. Add bacon. Fry a little.
    3. Add spinach. Mix thoroughly with other ingredients. Fry until spinach is almost cooked.
    4. Turn heat down low & add cream. Heat thru until garlic flavour fills cream.
    5. Add grated cheese until mixture is thickened & cheese has melted through.
    6. Add to cooked pasta or spoon on top.
    7. Sprinkle with grated cheese or parmesan cheese. Can add salt to taste.

    sent by Zoe , Q

    Monday, 2 July 2007

    Sweedish Glogg

    Swedish Glögg
    Makes about 1 gallon

    1.5 litre bottle of inexpensive dry red wine1.5 litre bottle of inexpensive American port1 bottle of inexpensive brandy or aquavit10 inches of stick cinnamon1 Tablespoon cardamom seeds2 dozen whole clovesPeel of one orange1/2 cup raisins1 cup blanched almonds2 cups sugarGarnish with the peel of another orange
    NotesThere is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.
    Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (the look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like
    AssemblyPour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.
    Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Turn out the kitchen lights and watch it burn! This caramelization is crucial to developing complexity.
    Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight.
    To serve glögg, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils.
    You can easily tailor the recipe to your own tastes by changing the sweetness, potency, or other ingredients. Try brown sugar if you wish. Or Southern Comfort instead of brandy. The orange peel garnish, however, is essential to the fragrance. Drink while seated and give your car keys to a friend.

    Saturday, 30 June 2007

    Friday, 29 June 2007

    Ginger crunch biscuits

    Ginger crunch biscuits


    • 125gm butter
    • 1/4 cup castor sugar
    • 1 cup plain flour
    • 1tsp ground ginger
    • 1tsp baking powder


    • 4tblsps icing sugar
    • 2tblsps butter or marg
    • 1tsp ground ginger
    • 3tsps golden syrup
    1. Preheat oven 200c
    2. Cream 125gms butter or marg and 1/4 cup castor sugar together.
    3. Add {sifted together}1 cup plain floor,1tsp ground ginger, 1tsp baking powder, mix well.
    4. Press into a greased tin 28 x 18cms. Spread thinly.
    5. Bake in oven 200c for 15-20 mins.
    6. Place 4tblsps icing sugar, 2tblsps butter or marg, itsp ground ginger and 3tsps golden syrup in saucepan stir over gentle heat till butter melts mix well.
    7. Pour over biscuit base while both are still warm.
    8. Cut into squares.
    9. Enjoy !

    Sent by M Ward

    Thursday, 28 June 2007

    Prawn Curry

    Easy prawn curry
    Serves: 4
    Cooking time: 30 minutes


    • 1kg uncooked medium king prawns
    • 2 tablespoons vegetable oil
    • 1 large (200g) brown onion, chopped finely
    • 2 cloves garlic, crushed
    • 3 teaspoons finely grated fresh ginger
    • ¼ cup (75g) korma curry paste
    • 1 cup (250ml) fish stock
    • 1 cup (250ml) coconut milk
    • 1 teaspoon sugar
    • ½ cup loosely packed fresh coriander leaves


    1. Peel and de-vein the prawns, leaving the tails intact.
    2. Heat oil in a large saucepan, cook onion, garlic and ginger until onion is soft.
    3. Add the curry paste, cook, stirring, until fragrant.
    4. Add the prawns to the pan, cook, stirring, for about 1 minute.
    5. Add stock, coconut milk and sugar. Bring to the boil, then simmer, uncovered, for about 5 minutes or until prawns are just cooked and sauce has thickened slightly.
    6. Serve with coriander and steamed rice.
      Not suitable to freeze or microwave.

    sent by C & M NSW

    Need someone to try this with as M doesn't really like prawns.

    Wednesday, 27 June 2007

    Thai Chicken Salad in Crispy Wonton Cups

    Thai Chicken Salad in Crispy Wonton Cups

    Preparation Time: 40 minutes
    Cooking Time: 15 minutes

    • 2 chicken breast fillets
    • 40 wonton wrappers (I get them from the cold section near the pasta at Woolworths)
    • cooking oil spray
    • ¼ small chinese cabbage, shredded finely
    • 3 green onions, sliced thinly
    • 2 tablespoons sesame seeds, toasted

    • ½ Cup peanut oil
    • 2 tablespoon white vinegar
    • 1 tablespoon brown sugar
    • 1 tablespoon light soy sauce
    • 1 tasblespoon sesame oil
    • 1 clove garlic, crushed
      (Combine in screw topped jar, shake well)

    1. Poach chicken, covered in boiling water, in small frying pan. Reduce heat, simmer, uncovered for about 10 minutes or until cooked through. Drain chicken, stand 10 minutes, chop finely.
    2. Preheat oven to moderately hot (about 180 degrees). Lighly oil 12 hole mini muffin pans.
    3. Using 7.5 round cutter, cut one round from each wonton wrapper (I was lazy and just left them square). Push rounds carefully into holes of muffin pan. Spray lightly with oil
    4. Bake, uncovered for about 7 minutes or until brown (7 minutes goes quick so you have to watch them). Stand for 2 minutes and then turn onto wire rack to cool.
    5. Combine chicken in large bowl with cabbage, carrot, onion, sesame seeds and dressing.
    6. Divide among wonton cups, pressing down gently to fill.
    7. Serve immediately.

    send by Kerry CP, NSW - my good buddy.

    I have had these and they are delish

    Tuesday, 26 June 2007

    Rollo Trifle ... *caution*

    some of my good nice recipes contain substancial Alchohol (this is the real recipe title)

    • 1 pkt rollos (small cake rolls) cut into 4cm slices
    • 1 carton (300 mls) double cream
    • 1 x 700 ml Baileys (you only need 300 mls for the recipe, (may i suggest the rest and a large container of crushed Ice))
    • MidoriLime Jelly crystals
    • 2 or 3 or 4 flakes
    1. Make the jelly using only 1/2 the amount of water recomended on pack, then refridgerate to cool, when cool add 1 cup ( remaining liquid) to jelly and return to fridge to set.
    2. Mix Double cream & Baileys
    3. Drink Baileys on Ice (or to taste)
    4. when ready to serve place Jelly in bottom of parfait glass, about 1/3 and fill with Rollos then pour cream/baileys mix over and top with crumbled flakealternatives ...scroll down to number 5

    5. tell your guests that the sweets are ruined and make above in a mixing bowl for yourself

    6. I think ... it will go noice with the rest of the Bailey's on ice

    Ps I am not sure if they mean put Midori in the jelly ... (watch out the kids don't get it if you do) - I will check this one (no, not on my kids, I will ask the enabler - but I am sure alcohol doesn't set ? never tried)

    sent by Colin & Mandy H, NSW

    can't wait to test this ...

    Monday, 25 June 2007

    Spicy Sausages & Chippolatas in Prosciutto

    Spicy Sausages

    • 500gm -750gm slim pork or beef sausages
    • 3 tablespoons of tomato sauce
    • 2 teaspoons of worcestershire sauce
    • 2 teaspoons of white vinegar
    • 1 tablespoon of brown sugar
    • 1 teaspoon of mustard

    1. Split sausages almost through and place side by side in a baking dish.

    2. Mix together tomato and worcestershire sauces, mustard mixed with vinegar and brown sugar.

    3. Spoon a little of this mixture into split in each sausage.

    4. Bake in moderate hot oven for 20 -25mins or until cooked.

    (time depends on thickness of sausages)

    sent by Jacqueline T, NSW

    Chippolata Sausages in Prosciutto - a tasty variation for kids or anyone

    1. Enough prosciutto to wrap around as many chippolata sausages as you wish to eat.

    2. Bake in moderate hot oven for 10 -15mins or until cooked and prosciutto is crispy.

    (this is cheat but PT made this for us two weeks ago -so easy !)

    Sunday, 24 June 2007

    Fettuccine Carbonara

    Fettucine Carbonara

    Serves 4 entree size meals or 2 main courses.
    Degree of difficulty: Low
    Preparation time:5 minutes
    Cooking time: 10 minutes
    You need:
    • 1 tablespoon olive oil
    • ¼ of an onion
    • 1 clove of garlic
    • 2 rashes of bacon
    • 500ml cream
    • 250g dry fettuccine
    • 1 tablespoon of Parmesan cheese
    • 1 egg
    • Salt & Coarse black pepper to taste


    1. Put a large saucepan of salted water on the stove to boil for your pasta.
    2. Finely chop onion and garlic, remove the rind from the bacon and cut into small strips.
    3. Pour olive oil into a frying pan and heat, add garlic and onion . . . fry until translucent then add bacon strips and stir with a wooden spoon until bacon is cooked.
    4. Add 500ml of cream and reduce for 5 minutes (boil until thick).
    5. The salted water you put on the stove should now be boiling . . . throw in your fettuccine & give it a stir.
    6. By the time your pasta is cooked the carbonara sauce will be reduced so it coats the back of a wooden spoon.
    7. Drain pasta into a colander and add to sauce. Combine well over heat by mixing with a wooden spoon, once the pasta is coated fully by the sauce remove completely from the stove.
    8. Sprinkle pasta and sauce with Parmesan cheese and pepper, mix through.
    9. Finally crack a raw egg into your fettuccine carbonara...yes a raw egg and mix thoroughly.Your fettuccine carbonara is now ready to serve.
    10. Enjoy.

    sent by D & M Zink ~ thank you

    not yet tested. Sounds like a quick and easy delish.

    ps Spellcheck says fettuccine has two c's ,Parmesan a capital P -does not like carbonara *shrugs* does it matter ?

    Saturday, 23 June 2007

    Banana Coconut bread

    Banana and Coconut Bread
    • 125g butter, softened
    • 1 1/4 cups sugar
    • 2 large eggs
    • 2 ripe bananas, peeled and mashed
    • 1/2 cup milk
    • 1 1/4 cups plain flour
    • 1 cup dessicated coconut
    • 1 teaspoon baking powder
    • 1 teaspoon of cinnamon
    1. Preheat oven to 180 or 160 for fan forced
    2. Cream butter and sugar until light and fluffy then beat in eggs one at a time.
    3. Stir in bashed banana, the the milk, then fold in the dry ingredients.
    4. Mix until smooth.
    5. Pour into a 10 X 20 cm cake pan for about an hour.
    6. Cocktail stick should come out clean when tested.
    7. (drink the cocktail first)

    Sent by Geneine with the caution ~ Do not make this when you are home alone. I ate half of one yesterday while the kids were having a nap and now my husband has hidden the rest.

    ETA 25/6/07 tested and this one is a winner - I have eaten 1/3 and the babies like it too!

    Friday, 22 June 2007

    Swagman Rolls

    Swagman Rolls
    • Puff pastry or Filo for a lighter alternative (I like the filo)
    • 500g minced beef
    • 2 carrots finely chopped
    • 1 zucchini finely chopped
    • 1 clove garlic crushed
    • 1 onion finely chopped
    • 1/2 C tomato paste
    • 1 1/2 C water
    • 1 Tablespoon parmesan cheese
    • 1 egg
    • tomato puree (optional)
    1. Pre heat oven 220 degrees C
    2. chop onion, zucchini & carrot
    3. dry fry mince, add garlic and veges......stir fry for approx 3-5 minutes
    4. add tomato paste & water (may add a little tomato puree as well)
      simmer 15 mins
    5. use 1 sheet of puff or 2 of filo and sprinkle with a little parmesan cheese and glaze edges with egg white
    6. spread mixture over cheese and roll up or fold into a 'parcel'
      dust lightly with egg or a little milk
    7. place on a greased tray, bake for approx 30 minutes.

    Depending on the amount of filling added, makes approx 6 parcels.

    status not tested by me

    by Linda M

    Thursday, 21 June 2007

    Butterscotch Pudding

    Butterscotch Pudding
    • 1 cup self raising flour
    • ¾ cup caster sugar
    • ½ cup milk60g melted butter
    • icing sugar, for dusting
    • cream, ice cream, to serve, if desired
    • 1 ½ cups hot water
    • 2 tablespoons golden syrup
    • 30g butter

    1. Preheat oven to moderate, 180◦C. Lightly grease a 25cm square ovenproof dish.
    2. In a bowl, mix together flour, sugar, milk and butter. Pour mixture into the prepared dish.
    3. SAUCE. Place all ingredients in a small pan. Stir over low heat until combined. Carefully pour over the mixture in the dish.
    4. Bake for 30-35 minutes until golden.
    5. Dust with icing sugar. Serve warm with cream or ice cream, if desired.

    (We had ours with peach slices and custard – yummmo!!)

    status ... not tested

    submitted by Melinda M NSW