By Syeda Abida Qamar Naqvi
1:Rice Bubble 'LCM' Slice
110g Butter
½ cup Sugar
2 Tablespoons Honey
4 cups Rice Bubbles
½ cup coconut
1. Boil butter, sugar and honey gently for 2-3 minutes.
2. Combine Rice Bubbles and coconut in a bowl and stir in the sugar mixture.
3. Press into a lined slice tray
4. Refrigerate for 20 to 40 mins,
5. Cut into fingers and store in fridge.
2:Carrot Muffins
1 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup finely shredded carrots
1/2 cup pecans
1/2 cup dates or raisins
2 eggs
1/2 cup melted butter
1/4 cup milk
3:Cream Cheese Frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased muffin tins 2/3 full. Bake 15-25 minutes in preheated 200C oven.
Cream Cheese Frosting.
Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy. 5. Spread Frosting over top of muffins. Sprinkle with walnuts.
1 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup finely shredded carrots
1/2 cup pecans
1/2 cup dates or raisins
2 eggs
1/2 cup melted butter
1/4 cup milk
3:Cream Cheese Frosting
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased muffin tins 2/3 full. Bake 15-25 minutes in preheated 200C oven.
Cream Cheese Frosting.
Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy. 5. Spread Frosting over top of muffins. Sprinkle with walnuts.
500g ground beef
1 packet taco seasoning
2/3 cup water
puff pastry sheets
2 cups grated cheddar cheese
Brown ground beef and add taco seasoning and water.
Cook for 5-10 minutes; set aside.
Lay out pastry
Spread ground beef over pastry - leaving about 1 inch of pastry on one edge free of filling.
Top beef with grated cheese.
Roll up with the long edge closest to you.
Pinch seam to seal.
Slice the roll into 1-inch thick slices with a serrated knife.
Place rolls 2″ apart onto a cookie sheet that has been sprayed with cooking spray.
If any filling falls out just press it into the top of the rolls.
Bake at 180°C for 15 minutes until golden brown and puffy.
Serve with salsa, sour cream or guacamole for dipping.
These would also be great to use up any left over taco meat.To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.
To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.
4:Chocolate Yogo Recipe
40g cocoa powder
40g cornflour
120g sugar
800ml milk
Sift the dry ingredients together.
Mix dry ingredients with 300ml of the milk.
Heat the remaining 500ml of the milk in a saucepan until you hear it get hot - you know, that dangerous 'I'm about to boil over' sound!
Pour the chocolatey milk into the hot milk and whisk until the mixture thickens. By this I do mean WHISK, no stirring with a spoon or fork, otherwise you will get little lumps that won't please the kids!
Remove from heat and pour into a bowl that you can place cling wrap over securely. The plastic wrap must touch the surface of the pudding with no air trapped beneath, otherwise a skin will form.
40g cocoa powder
40g cornflour
120g sugar
800ml milk
Sift the dry ingredients together.
Mix dry ingredients with 300ml of the milk.
Heat the remaining 500ml of the milk in a saucepan until you hear it get hot - you know, that dangerous 'I'm about to boil over' sound!
Pour the chocolatey milk into the hot milk and whisk until the mixture thickens. By this I do mean WHISK, no stirring with a spoon or fork, otherwise you will get little lumps that won't please the kids!
Remove from heat and pour into a bowl that you can place cling wrap over securely. The plastic wrap must touch the surface of the pudding with no air trapped beneath, otherwise a skin will form.
5:Oriental Rice
1 1/4 cups chicken broth
2 tbsp. lite soy sauce
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 1/2 cups instant brown rice
1 tbsp. cornstarch
1/2 cup water
2 cups frozen vegetables (broccoli, red peppers, bamboo shoots, & mushrooms)
Bring broth, soy sauce, ginger and garlic powder to a boil.
Stir in rice. Reduce heat, cover. Simmer for 5 minutes.
Meanwhile, mix cornstarch with water.
Add to rice along with vegetables.
Bring to a boil to thicken.
Remove from heat and let stand 5 minutes.
2 tbsp. lite soy sauce
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 1/2 cups instant brown rice
1 tbsp. cornstarch
1/2 cup water
2 cups frozen vegetables (broccoli, red peppers, bamboo shoots, & mushrooms)
Bring broth, soy sauce, ginger and garlic powder to a boil.
Stir in rice. Reduce heat, cover. Simmer for 5 minutes.
Meanwhile, mix cornstarch with water.
Add to rice along with vegetables.
Bring to a boil to thicken.
Remove from heat and let stand 5 minutes.
6:My Favourite Vanilla Cupcake Recipe
350g softened unsalted butter
350g caster sugar
6 eggs
250ml milk
350g self-raising flour
2 tsp natural vanilla extract
Preheat oven to 180 degrees celsius . Line a 24 hole muffin tin with paper paper patty cases. Beat softened butter caster sugar in mixing bowl until pale and creamy. Add eggs, milk and vanilla extract. Stir to combine, then fold in sifted flour. Spoon into patty cases and bake for 15-20 minutes, or until golden and firm. Transfer to wire rack to cool.
350g softened unsalted butter
350g caster sugar
6 eggs
250ml milk
350g self-raising flour
2 tsp natural vanilla extract
Preheat oven to 180 degrees celsius . Line a 24 hole muffin tin with paper paper patty cases. Beat softened butter caster sugar in mixing bowl until pale and creamy. Add eggs, milk and vanilla extract. Stir to combine, then fold in sifted flour. Spoon into patty cases and bake for 15-20 minutes, or until golden and firm. Transfer to wire rack to cool.
7:Macadamia Nut Fudge
1 can sweetened condensed milk
225 gram chocolate
80 chopped macadamia nuts
Method:
Heat milk until warm
Add chocolate broken into pieces
Melt chocolate
Place in a shallow cake tin
Sprinkle nuts on top
Set in fridge
225 gram chocolate
80 chopped macadamia nuts
Method:
Heat milk until warm
Add chocolate broken into pieces
Melt chocolate
Place in a shallow cake tin
Sprinkle nuts on top
Set in fridge
8:Quick & Easy Beef And
Vegetable Nachos
500 gm (1 pound) beef mince (ground beef)
1 onion, chopped
2 cloves garlic, chopped finely
3 carrots chopped into small cubes
1 red capsicum (red pepper) chopped small
1/4 teaspoon ground chilli
1 tin diced tomatoes (about 500 gm or 1 pound size)
1 tin cream of tomato soup (about 500 gm or 1 pound size)
1 tin red kidney beans (about 500 gm or 1 pound size)
Salt and pepper to taste
1 large packet corn chips
Grated cheese to sprinkle on top
Sour cream (optional)
Place first six ingredients in a saucepan, cook for 15 minutes,
stirring frequently to split up any lumps of meat.
Add tomatoes and cook for 15 minutes without the lid on the pan.
Stir frequently.
Add tomato soup and drained beans.
Cook for 5 minutes until heated through.
To serve: Place a large handful of corn chips in each bowl, spoon beef and vegetable mixture on top. Add another large handful of corn chips and sprinkle on a handful of grated cheese. Top with sour cream if liked.
9:Chili Con Carne
500g (1lb) minced beef
1 small onion, chopped
2 cloves garlic, chopped
salt and pepper
1 can diced tomatoes
1 can red kidney beans
1 teaspoon Worcestershire sauce
1 tablespoon chili powder
Sauté onions over medium heat in non-stick pan or in a touch of oil. Add beef and garlic and brown well. Add salt and pepper while beef is cooking.
Drain off any excess fat after frying meat. Add canned tomatoes, kidney beans and seasonings. Mix well, cover and cook for 1 hour over medium low heat. Adjust seasonings to your taste.
1 small onion, chopped
2 cloves garlic, chopped
salt and pepper
1 can diced tomatoes
1 can red kidney beans
1 teaspoon Worcestershire sauce
1 tablespoon chili powder
Sauté onions over medium heat in non-stick pan or in a touch of oil. Add beef and garlic and brown well. Add salt and pepper while beef is cooking.
Drain off any excess fat after frying meat. Add canned tomatoes, kidney beans and seasonings. Mix well, cover and cook for 1 hour over medium low heat. Adjust seasonings to your taste.
10: Taco Chicken Wraps
6 Tortilla Wraps
300g chicken tenderloins
6 tblsp taco sauce
lettuce, shredded
2 tomatoes, diced
2 cups cheese, grated
1/2 packet taco seasoning
oil for frying
Sprinkle taco seasoning onto the chicken.
Heat oil in pan and saute chicken until cooked.
Add taco sauce and heat gently for a minute.
Place lettuce, tomatoes, chicken mixture and grated cheese in the centre of the top half of the tortilla.
Fold the bottom half up and then fold over the sides.
300g chicken tenderloins
6 tblsp taco sauce
lettuce, shredded
2 tomatoes, diced
2 cups cheese, grated
1/2 packet taco seasoning
oil for frying
Sprinkle taco seasoning onto the chicken.
Heat oil in pan and saute chicken until cooked.
Add taco sauce and heat gently for a minute.
Place lettuce, tomatoes, chicken mixture and grated cheese in the centre of the top half of the tortilla.
Fold the bottom half up and then fold over the sides.
11:Sweet and Sour Meatballs
500g (1lb) minced beef
1 egg
1/4 cup dry bread crumbs
1 onion, diced
1 cup packed brown sugar
3 Tabs plain flour
1 1/2 cups water
1/4 cup white vinegar
3 Tabs soy sauce
In a medium bowl, combine the beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball sized balls.
In a large pan gently brown the meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, vinegar and soy sauce. Mix well.
Add the meatballs and bring to the boil. Reduce the heat and simmer, stirring often for 30 minutes.
1 egg
1/4 cup dry bread crumbs
1 onion, diced
1 cup packed brown sugar
3 Tabs plain flour
1 1/2 cups water
1/4 cup white vinegar
3 Tabs soy sauce
In a medium bowl, combine the beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball sized balls.
In a large pan gently brown the meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, vinegar and soy sauce. Mix well.
Add the meatballs and bring to the boil. Reduce the heat and simmer, stirring often for 30 minutes.
12: Lattice Cheesecake Slice
Base & Top:
2 packets lattice-shaped biscuits
Filling:
115g cream cheese
115g butter
1/2 castor sugar
1 teaspoon vanilla essence
2 teaspoons lemon juice
2 teaspoons gelatine, dissolved in 1/4 cup hot water and cooled
Base:
Line a 28x18c slice tray with foil. Arrange 12 of the biscuits, sugar side down, in the tray to cover base. Set aside.
Filling:
Beat cream cheese, butter and sugar until well combined. Add vanilla, lemon juice, gelatine and water mixture.
Pour mixture over biscuits in tray... top with more lattice biscuits, sugar side up, and press down lightly. Chill until firm. Cut into sections.
Base & Top:
2 packets lattice-shaped biscuits
115g cream cheese
115g butter
1/2 castor sugar
1 teaspoon vanilla essence
2 teaspoons lemon juice
2 teaspoons gelatine, dissolved in 1/4 cup hot water and cooled
Base:
Line a 28x18c slice tray with foil. Arrange 12 of the biscuits, sugar side down, in the tray to cover base. Set aside.
Filling:
Beat cream cheese, butter and sugar until well combined. Add vanilla, lemon juice, gelatine and water mixture.
Pour mixture over biscuits in tray... top with more lattice biscuits, sugar side up, and press down lightly. Chill until firm. Cut into sections.
13: Marshmallow Slice
Base:
4 Weet-Bix
1 cup self-raising flour
1/2 cup brown sugar
125g copha (melted)
Topping:
3/4 cup water
1 cup sugar
1 tablespoon gelatine
Toasted coconut
To prepare base:
Combine crushed Weet-Bix, flour and sugar in a bowl. Add copha and stir until well mixed.
Press mixture into a 18x28cm slice tray. Bake in a slow oven, 150C for 20 minutes. Cool.
To prepare the topping:
Place water in a small saucepan. Add sugar and gelatine. Stir over low heat until dissolved. Boil for three minutes. Remove from heat. Cool.
Beat mixture until thick and white and spread over biscuit base. Decorate with toasted coconut.
Chill until set and cut into squares.
4 Weet-Bix
1 cup self-raising flour
1/2 cup brown sugar
125g copha (melted)
Topping:
3/4 cup water
1 cup sugar
1 tablespoon gelatine
Toasted coconut
To prepare base:
Combine crushed Weet-Bix, flour and sugar in a bowl. Add copha and stir until well mixed.
Press mixture into a 18x28cm slice tray. Bake in a slow oven, 150C for 20 minutes. Cool.
To prepare the topping:
Place water in a small saucepan. Add sugar and gelatine. Stir over low heat until dissolved. Boil for three minutes. Remove from heat. Cool.
Beat mixture until thick and white and spread over biscuit base. Decorate with toasted coconut.
Chill until set and cut into squares.
14: Pancake Sandwich
1 ½ cups of flour, sifted
2 ½ teaspoons of baking powder
3 tablespoons of sugar
3 tablespoons of melted butter
¾ teaspoon of salt
1 egg, beaten
¾ cup of room temperature milk (or more as needed)
Cream cheese
Strawberry jam
Combine all dry ingredients. Beat the egg, butter, and milk together. Add the egg mixture to the flour mix. Cook batter over medium heat in a frying pan. Once little bubbles form, then turn it over and cook on the other side.
Once pancakes are formed make cut outs with desired shapes. Spread cream cheese on one side and jam on the other to make sandwiches.
15: Beef and Vegetable Triangles
Ingredients (serves 16)
2 teaspoons olive oil
1 small brown onion, finely diced
350g lean beef mince
420g can Heinz Condensed Minestrone Soup
4 sheets frozen puff pastry, partially thawed
1 egg, beaten
2 tablespoons sesame seeds
salad greens, to serve
Method
Heat oil in a large, non-stick frying pan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned. Remove from heat. Allow to cool completely. Add soup and stir until well combined.
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cut 1 pastry sheet into 4 squares. Place 2 tablespoons of mince mixture into the centre of each square. Fold pastry over filling to form a triangle. Press pastry edges together with a fork to seal. Repeat with the remaining pastry squares and mince mixture.
Place triangles on prepared trays. Brush triangles with egg. Sprinkle with sesame seeds. Bake for 15 minutes or until golden and puffed. Serve with salad greens.
2 ½ teaspoons of baking powder
3 tablespoons of sugar
3 tablespoons of melted butter
¾ teaspoon of salt
1 egg, beaten
¾ cup of room temperature milk (or more as needed)
Cream cheese
Strawberry jam
Combine all dry ingredients. Beat the egg, butter, and milk together. Add the egg mixture to the flour mix. Cook batter over medium heat in a frying pan. Once little bubbles form, then turn it over and cook on the other side.
Once pancakes are formed make cut outs with desired shapes. Spread cream cheese on one side and jam on the other to make sandwiches.
15: Beef and Vegetable Triangles
2 teaspoons olive oil
1 small brown onion, finely diced
350g lean beef mince
420g can Heinz Condensed Minestrone Soup
4 sheets frozen puff pastry, partially thawed
1 egg, beaten
2 tablespoons sesame seeds
salad greens, to serve
Method
Heat oil in a large, non-stick frying pan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned. Remove from heat. Allow to cool completely. Add soup and stir until well combined.
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cut 1 pastry sheet into 4 squares. Place 2 tablespoons of mince mixture into the centre of each square. Fold pastry over filling to form a triangle. Press pastry edges together with a fork to seal. Repeat with the remaining pastry squares and mince mixture.
Place triangles on prepared trays. Brush triangles with egg. Sprinkle with sesame seeds. Bake for 15 minutes or until golden and puffed. Serve with salad greens.
16: Honey Chicken
Chicken
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying
Honey sauce
160ml (2/3 cup) chicken stock
125ml (1/2 cup) honey
2 tsp soy sauce
1 tsp finely grated fresh ginger
1 small red chilli, deseeded, thinly sliced
1 tbs cornflour
1 tbs water
Directions
Mix the batter ingredients together in a medium-sized bowl; it should be thick and smooth.
Allow the batter to sit, covered for at least 30 minutes.
Combine the chicken with the batter.
Heat a wok or large deep skillet until it is hot and add the oil for frying.
When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
You should do this in several batches.
Remove the chicken with a slotted spoon and drain on paper towels.
To make the honey sauce, combine the stock, honey, soy sauce, ginger and chilli in small saucepan over medium heat. Bring to the boil. Combine cornflour and water and add to the honey mixture. Cook, stirring, for 2 minutes or until sauce thickens slightly.
To serve drizzle chciken with the honey sauce and serve immediately.
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying
Honey sauce
160ml (2/3 cup) chicken stock
125ml (1/2 cup) honey
2 tsp soy sauce
1 tsp finely grated fresh ginger
1 small red chilli, deseeded, thinly sliced
1 tbs cornflour
1 tbs water
Directions
Mix the batter ingredients together in a medium-sized bowl; it should be thick and smooth.
Allow the batter to sit, covered for at least 30 minutes.
Combine the chicken with the batter.
Heat a wok or large deep skillet until it is hot and add the oil for frying.
When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
You should do this in several batches.
Remove the chicken with a slotted spoon and drain on paper towels.
To make the honey sauce, combine the stock, honey, soy sauce, ginger and chilli in small saucepan over medium heat. Bring to the boil. Combine cornflour and water and add to the honey mixture. Cook, stirring, for 2 minutes or until sauce thickens slightly.
To serve drizzle chciken with the honey sauce and serve immediately.
17: Mini Banana Muffins with Cream-Cheese Icing
Ingredients
1 1/2 cups (225g) self-raising flour
1/2 tsp bicarbonate of soda
1/2 cup (100g) brown sugar
1/2 cup (125ml) mashed ripe banana
1/3 cup (80ml) vegetable oil
1 egg, lightly whisked
3/4 cup (185ml) milk
Icing
125g light cream cheese, softened
2 tbs icing sugar mixture
1 tsp finely grated lemon rind
Method:
Preheat oven to 180°C. Grease a 12 x 1/3-cup capacity muffin pan. Combine flour, bicarbonate of soda and sugar in a bowl. Make a well in the centre. Whisk mashed banana, oil, egg and milk together in a jug. Pour into the well and gently stir until just combined.
Spoon mixture evenly among prepared muffin holes. Bake in oven for 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool.
Use an electric mixer to beat cream cheese, icing sugar and lemon rind in a small bowl until light and fluffy. Spread the top of each muffin with a little of the cream cheese mixture.
Notes & tips
These muffins can be frozen and put straight into a lunch box to defrost. Store in an airtight container in the freezer for up to 3 months.
1 1/2 cups (225g) self-raising flour
1/2 tsp bicarbonate of soda
1/2 cup (100g) brown sugar
1/2 cup (125ml) mashed ripe banana
1/3 cup (80ml) vegetable oil
1 egg, lightly whisked
3/4 cup (185ml) milk
Icing
125g light cream cheese, softened
2 tbs icing sugar mixture
1 tsp finely grated lemon rind
Method:
Preheat oven to 180°C. Grease a 12 x 1/3-cup capacity muffin pan. Combine flour, bicarbonate of soda and sugar in a bowl. Make a well in the centre. Whisk mashed banana, oil, egg and milk together in a jug. Pour into the well and gently stir until just combined.
Spoon mixture evenly among prepared muffin holes. Bake in oven for 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool.
Use an electric mixer to beat cream cheese, icing sugar and lemon rind in a small bowl until light and fluffy. Spread the top of each muffin with a little of the cream cheese mixture.
Notes & tips
These muffins can be frozen and put straight into a lunch box to defrost. Store in an airtight container in the freezer for up to 3 months.
18: Easy Fried Rice
Ingredients
2 tbs peanut oil
150g rindless bacon rashers, cut crossways into long thin strips
300g medium green prawns, peeled with tails left intact, deveined, chopped
1 small red capsicum, halved, deseeded, finely chopped
300g (2 cups) frozen peas (thawed following packet directions)
3 eggs, lightly whisked
600g (4 cups) cooked long-grain white rice, cooled (see tip below)
65g (1 cup) bean sprouts
2 tbs soy sauce
2 green shallots, trimmed, diagonally thinly sliced
Method:
Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.
Tip: You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.
2 tbs peanut oil
150g rindless bacon rashers, cut crossways into long thin strips
300g medium green prawns, peeled with tails left intact, deveined, chopped
1 small red capsicum, halved, deseeded, finely chopped
300g (2 cups) frozen peas (thawed following packet directions)
3 eggs, lightly whisked
600g (4 cups) cooked long-grain white rice, cooled (see tip below)
65g (1 cup) bean sprouts
2 tbs soy sauce
2 green shallots, trimmed, diagonally thinly sliced
Method:
Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.
Tip: You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.
19: Crockpot Pumpkin Soup
Ingredients:
1 fresh pumpkin(doesn't matter what type)
4-5 medium size potatoes(or for a sweeter soup, sweet potato)
2 beef, chicken or vegetable stock cubes
2 tablespoons dark brown sugar
1 tablespoon really to taste mixed Italian herbs
2 large garlic cloves
3 small onions, diced
Directions:
Roughly chop the pumpkin and place in the crock pot.
Chop potatoes up into cubes, dice onions, place in crock pot.
Put remaining ingredients in crock pot.
Turn crock pot to low and cook for 6 to 8 hours.
When the pumpkin and potatoes are very soft use either a blender or a hand held blender and blend until very smooth.
If it is thicker than you like then add a little water or milk and blend again to mix it through.
Serve with crusty bread and a dollop of sour cream.
This soup freezes very well, to reheat it after freezing simply put it back into the crock pot or reheat in a saucepan.
1 fresh pumpkin(doesn't matter what type)
4-5 medium size potatoes(or for a sweeter soup, sweet potato)
2 beef, chicken or vegetable stock cubes
2 tablespoons dark brown sugar
1 tablespoon really to taste mixed Italian herbs
2 large garlic cloves
3 small onions, diced
Directions:
Roughly chop the pumpkin and place in the crock pot.
Chop potatoes up into cubes, dice onions, place in crock pot.
Put remaining ingredients in crock pot.
Turn crock pot to low and cook for 6 to 8 hours.
When the pumpkin and potatoes are very soft use either a blender or a hand held blender and blend until very smooth.
If it is thicker than you like then add a little water or milk and blend again to mix it through.
Serve with crusty bread and a dollop of sour cream.
This soup freezes very well, to reheat it after freezing simply put it back into the crock pot or reheat in a saucepan.
Chocolate Crackle Cups with Marshmallows
20:Chocolate crackle cups recipe
Makes 20
Ingredients:
80g (2 1/4 cups) Rice Bubbles
65g (1 cup) shredded coconut
60g (1/3 cup) icing sugar mixture
30g (1/4 cup) cocoa powder, sifted
100g copha
40g pink and white marshmallows
100g white chocolate, chopped
Method:
1. Kids task: Place the Rice Bubbles, coconut, icing sugar and cocoa in a large bowl and stir to combine.
2. Place the copha in a small saucepan and stir over medium heat for 3 minutes or until it melts. Add to the Rice Bubble mixture and mix until well combined.
3. Kids' task: Place tablespoonsful of the mixture into 24 mini (30ml/ 1 1/2 tbs) muffin pans. Use a teaspoon to press the mixture towards the edges to make a well in the centre. Set aside in the fridge for 30 minutes to become firm.
4. Kids' task (with adult assistance): Meanwhile, use children?s scissors to cut the marshmallows into 1cm pieces.
5. Use a round-bladed knife to help loosen the chocolate crackle cups from the pans and place on a wire rack over a baking tray. Divide the marshmallow pieces among the chocolate crackle cups.
6. Place the chocolate in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Remove the bowl from the pan.
7. Kids' task: Use a fork to drizzle the chocolate over the marshmallow pieces. Set aside for 5 minutes for the chocolate to set.
21:Essy Chicken Chop:
Ingredients:
2 chicken thighs, deboned and pounded to medium thickness
Flour, for dusting
2 eggs,beaten
70 g breadcrumbs
Oil for cooking
Marinade:
Soy sauce
Worchestershire sauce
Black pepper
Mushroom sauce (optional):
1 onion, sliced into rings
50 g button mushrooms
1/2 cup chicken stock
2 tablespoon butter
Salt and pepper to taste
1 teaspoon cornstarch
Method:
1.Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
2.Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
3.Heat some oil in pan and fry the chicken thighs on both sides until brown.
4.For the mushroom sauce:
Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.
22: Chicken Curry
Ingredients :-
10 shallots
4 cloves garlic
2 stalks lemon grass/serai, smashed for flavour
1 cm ginger
1/2 tsp salt or to taste
sugar to taste
lots of pepper
1 tsp chili paste or 3 fresh chilies or (bird's eyes chillies more spicy)
1/2 tsp turmeric
500g chicken, chopped (or mutton, beef, cubed)
1 cup coconut milk
2 kaffir lime leaves
1 turmeric leaf
1/4 cup oil
1/2 cup pounded kerisik (dry roasted dessicated coconut that is golden brown and very fragrant)
Method :-
1) Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth.
2) Heat oil in wok and add blended mixture. Stir fry for 5 minutes or until paste separates from the oil.
3) Add chicken and stir fry for 5 minutes.
4) Add kaffir lime leaves and turmeric leaf and coconut milk and allow to simmer for about 45 minutes or until meat is tender, adding a bit more coconut milk as necessary to keep sauce from drying and burning.
5) Add the coconut kerisik when the meat is almost tender, like 10 minutes before finish.
You have to keep stirring frequently to avoid burning. When the meat is tender and the sauce is almost dry, remove from heat. Serve with any type of rice or bread.
OR
You can cook the rendang without using oil.
Heat the wok and add blended mixture with the chicken, add coconut milk (the coconut milk will bring out oil so you don't have to use oil).
Allow to simmer until the meat is tender adding a bit more coconut milk as necessary to keep sauce from drying and burning.
Add kaffir lime leaves and turmeric leaf.
Add the coconut kerisik when the meat is almost tender, like 10 minutes before finish.
Ingredients:
80g (2 1/4 cups) Rice Bubbles
65g (1 cup) shredded coconut
60g (1/3 cup) icing sugar mixture
30g (1/4 cup) cocoa powder, sifted
100g copha
40g pink and white marshmallows
100g white chocolate, chopped
Method:
1. Kids task: Place the Rice Bubbles, coconut, icing sugar and cocoa in a large bowl and stir to combine.
2. Place the copha in a small saucepan and stir over medium heat for 3 minutes or until it melts. Add to the Rice Bubble mixture and mix until well combined.
3. Kids' task: Place tablespoonsful of the mixture into 24 mini (30ml/ 1 1/2 tbs) muffin pans. Use a teaspoon to press the mixture towards the edges to make a well in the centre. Set aside in the fridge for 30 minutes to become firm.
4. Kids' task (with adult assistance): Meanwhile, use children?s scissors to cut the marshmallows into 1cm pieces.
5. Use a round-bladed knife to help loosen the chocolate crackle cups from the pans and place on a wire rack over a baking tray. Divide the marshmallow pieces among the chocolate crackle cups.
6. Place the chocolate in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Remove the bowl from the pan.
7. Kids' task: Use a fork to drizzle the chocolate over the marshmallow pieces. Set aside for 5 minutes for the chocolate to set.
21:Essy Chicken Chop:
2 chicken thighs, deboned and pounded to medium thickness
Flour, for dusting
2 eggs,beaten
70 g breadcrumbs
Oil for cooking
Marinade:
Soy sauce
Worchestershire sauce
Black pepper
Mushroom sauce (optional):
1 onion, sliced into rings
50 g button mushrooms
1/2 cup chicken stock
2 tablespoon butter
Salt and pepper to taste
1 teaspoon cornstarch
Method:
1.Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
2.Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
3.Heat some oil in pan and fry the chicken thighs on both sides until brown.
4.For the mushroom sauce:
Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.
22: Chicken Curry
10 shallots
4 cloves garlic
2 stalks lemon grass/serai, smashed for flavour
1 cm ginger
1/2 tsp salt or to taste
sugar to taste
lots of pepper
1 tsp chili paste or 3 fresh chilies or (bird's eyes chillies more spicy)
1/2 tsp turmeric
500g chicken, chopped (or mutton, beef, cubed)
1 cup coconut milk
2 kaffir lime leaves
1 turmeric leaf
1/4 cup oil
1/2 cup pounded kerisik (dry roasted dessicated coconut that is golden brown and very fragrant)
Method :-
1) Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth.
2) Heat oil in wok and add blended mixture. Stir fry for 5 minutes or until paste separates from the oil.
3) Add chicken and stir fry for 5 minutes.
4) Add kaffir lime leaves and turmeric leaf and coconut milk and allow to simmer for about 45 minutes or until meat is tender, adding a bit more coconut milk as necessary to keep sauce from drying and burning.
5) Add the coconut kerisik when the meat is almost tender, like 10 minutes before finish.
You have to keep stirring frequently to avoid burning. When the meat is tender and the sauce is almost dry, remove from heat. Serve with any type of rice or bread.
OR
You can cook the rendang without using oil.
Heat the wok and add blended mixture with the chicken, add coconut milk (the coconut milk will bring out oil so you don't have to use oil).
Allow to simmer until the meat is tender adding a bit more coconut milk as necessary to keep sauce from drying and burning.
Add kaffir lime leaves and turmeric leaf.
Add the coconut kerisik when the meat is almost tender, like 10 minutes before finish.
