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