kareN cookZ

Quick self crusting quiche

2010-11-13T15:09:00.001+13:00

This was passed onto me by my past supervisor "Mrs P" and is perfect when you want quick & easy!

4 eggs
1/2 cup flour
4oz melted butter
2 cup milk
1/4 tsp baking powder

Beat all together & then add:

1 small tin tuna (or salmon)
1 small sliced onion (I prefer red or a few spring onions chopped)
chopped parsley
1/4 cup grated cheese

Bake at 350oF for 40 minutes

Blueberry and Apricot Upside-down Cake

2010-02-14T23:35:00.000+13:00

This recipe comes from Annabelle White's Best Recipes - this is one of my favourite cook books as everything is easy but sensational. This is an easy cake & is so light & tasty!

Topping:

50g butter
3/4 cup brown sugar
1 400g can apricots, drained
1 punnet blueberries

Melt butter on low heat and sprinkle brown sugar on top, leave for a few minutes on low. Remove from heat. pour into your cake tin and arrange fruits.

NOTE: You can use any assortment of fruit & nuts.

Batter:

2 cups flour
1 tsp baking powder
1 tsp baking soda
pinch salt
125g soft butter
1 cup sugar
2 tsp vanilla essence
2 large eggs
1 cup buttermilk

Cream butter and sugar.
Add vanilla essence, then eggs one at a time. Beat well.
Add buttermilk, mix.
Sift in dry ingredients and mix well.
Pour over fruit evenly.
Bake 350oC for 40-45 minutes until the top springs back.
Run knife around the side immediately - turn over with plate

Helen's ice cream birthday cake

2010-01-28T11:26:00.000+13:00

Helen Williams another fabulous SU! demonstrator has just made the cutest cake for her son's birthday - it's a homemade ice cream cake with frozen cream. I love ice-cream birthday cakes! She kindly has shared the recipe & some fabulous pictures of the Stargate cake (another one of my favourite TV shows).

So do go check it out in it's glory - you can see the post HERE.

Recipe:
Whip 500ml of cream, fold in tin of condensed milk then fold in 2 king sized Crunches crushed with rolling pin. Put in to silicone mould and freeze.

You can put in any filling, I have sometimes put in marshmallows, block of chocolate broken into pieces.

Anabel's lemon cordial

2009-12-29T11:06:00.000+13:00

wow this was one of my favourite Christmas gifts - homemade lemon cordial & it tasted sensational.

4 cups (1 litre) water
5 cups sugar
4 lemons (rind & juice)
5 tsp citric acid
3 tsp tartaric acid
3 tsp epsom salts

Bring water, sugar & finely grated lemon rind to the boil.
Stir to dissolve sugar.
Remove from heat & add other ingredients. Stirring well until acids & epsom salts dissolve.
Allow to cool & then pour into glass jars.
To serve dilute with hot or cold water.

Lemon Yoghurt Cake

2009-07-03T22:12:00.004+12:00

This is the BIGGEST cake I've ever made. Recipe from a work colleague & I'm making it for my team Extravaganza tomorrow.

Mix the following until just combined:

3 cups sugar
4 eggs
juice & grated rind of 4 lemons
1-½ - 2 cups of flavourless oil e.g grapeseed - I used 1-½ C Rice Bran oil
1-¾ cup plain unsweetened yoghurt
4 cups self raising flour
pinch salt

Transfer to a greased 28-30cm tin & bake 160° C for 1-½ hours until springy to the touch. Cool before turning out.

Ice with cream cheese icing if desired - mix in a food processor (or serve with thickened cream).

75g soft butter
250g cream cheese (not spreadable)
juice & finely grated rind of 1 lemon
4 cup icing sugar

Slow cooked pork chops with peaches

2009-06-29T19:52:00.005+12:00

Coat slow cooker with non-stick spray & turn onto HIGH to preheat.

6 large pork chops ~1.2kg total
½ tsp paprika
½ tsp white pepper
2 Tbsp flour

Mix all together & lightly brown the chops in ~1 Tbsp oil. Then add the chops to slow cooker. Overlap if necessary.

Add 1 diced onion to hot pan & cook until softened. Sprinkle on top of the chops.

In a separate bowl mix:

½ cup brown sugar
2 Tbsp soy sauce
2 Tbsp tomato sauce
2 Tbsp white wine vinegar
1 tsp dried thyme
½ tsp salt
1 x 400g can sliced peaches in juice

Add all to the slow cooker, cover, turn the heat down to LOW & cook for 8 hours. Turn once. Thicken with cornflour before serving.

Banana & Chocolate Chip Muffins

2009-06-22T22:53:00.005+12:00

1 cup white flour
1 cup wholemeal flour
2 tsp baking powder
1/2 cup dark chocolate chips/buds
1/2 cup caster sugar
1/2 tsp salt

Mix all together in a large bowl.

100g melted butter
1 cup milk
1 egg
1tsp vanilla essence
2 mashed bananas

Mix together & then add to dry ingredients. Fold until just dampened, don't over mix.

Spray 12 medium sized muffin pans. Add approx. 1/4 cup of mixture to each pan.

Bake at 220°C for 12-15 minutes.

Brown Rice Salad

2009-02-02T15:22:00.005+13:00

My friend Cathy made this for a BBQ on Saturday night & it might possibly be the nicest rice salad I've ever tried!

1 cup uncooked brown rice
1-3/4 cup water
1/4 cup light soy sauce
1/2 medium onion - finely chopped
3 spring onions - finely chopped
1 red capsicum - chopped into tiny cubes
1/2 cup sultanas
1/2 cup roasted peanuts - coarsely chopped
1/2 cup each of roasted sunflower seeds, pumpkin seeds & sesame seeds

Dressing:
1/4 cup olive oil
2 Tbsp lemon juice
1 tsp lemon zest
1 clove crushed garlic
1 tsp grated fresh root ginger
1 tsp honey

Combine and process until smooth (or shake in a jar).

Method:

Place rice and unsalted water in a tightly covered pot.
Simmer 20-25 minutes until rice is tender and water absorbed.
Add soy sauce and finely chopped onion to hot cooked rice. Mix well.
Leave at least 2 hours or overnight.
Add remaining ingredients.
Just before serving, toss through the dressing.

Spaghetti with Tuna,Egg & Rocket

2008-12-20T21:17:00.004+13:00

400g spaghetti
185g can of tuna in oil (preferably olive oil)
3 Tbsp caper
zest of 1 lemon
1 red chilli, thinly sliced
2 spring onions, finely sliced
1 handful rocket leaves
4 eggs
S+P
extra virgin olive oil for "dribbling over" - if possible lemon infused

Add the eggs to a pot of cold water, bring to the boil & boil for 3 minutes. Place in cold water.
Cook spaghetti.
Whilst spaghetti & eggs cooking/cooling prepare, gather ingredients above.
Divide spaghetti evenly in 4 plates.
Top with rocket & other seasonings. Place a peeled roughly chopped egg on top & drizzle with extra virgin olive oil. If eggs are cooked just right they should be runny.

A great meal for after work!

Herbed Potato Salad

2008-12-09T22:10:00.002+13:00

from NZ Herald Viva section - very scrummy & just what we need with summer & BBQ time

500g waxy potatoes - depending on size halved or quartered - cook lightly & cool
3 gherkins finely diced
1 Tbsp capers
1 small red onion finely sliced
2 Tbsp fresh herbs finely chopped (dill, chervil or Italian parsely)

Mix the following ingredients separately

2 Tbsp creme fraiche
2 tsp wholegrain mustard
1 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
salt & pepper

Combine all gently & refrigerate before serving

Fruit Loaf

2008-11-08T08:33:00.003+13:00

1-1/2 cup water
1 cup sugar
25 g butter
3/4 tsp cinnamon
225g mixed fruit
3/4 tsp mixed spice
3/4 tsp ground cloves

Boil all of above for 10 minutes
When cold add:

2 cups flour
2 tsp baking powder

Bake in a loaf tin for 1 hour at 350oF

I love recipes like this - so easy!

Baked Chicken & Pumpkin

2008-10-27T08:16:00.002+13:00

4 cloves garlic, finely chopped
1 Tbsp coarsely ground coriander seeds (or 2 Tbsp ground coriander)
3/4 cup sultanas
zest of 1 lemon
16 skinned & boned chicken thighs
1 kg peeled, seeded, diced (3cm cubes) pumpkin
100ml white wine
500ml chicken stock
4 Tbsp olive oil
salt & freshly ground black pepper

Preheat oven to 190oC
Sprinkle the garlic, coriander seeds, sultanas & zest evenly over the base of a large roasting pan
Place the chicken thighs, side by side on top
Place pumpkin pieces around them
Pour over wine, stock, olive oil, & season with S+P
Bake 1 hour until the pumpkin is tender, everything is brown & the liquid has reduced.

Serve on white rice & sprinkle with chopped parsley.

Serves 8

Smoked Chicken Phyllo Pie

2008-09-26T21:44:00.006+12:00

This is sensational, easy & transports well. It came from www.foodinaminute.co.nz originally.

This is my take on their recipe:

1 large red onion diced
250 g button mushrooms, quartered
2 Tbsp sundried tomatoes, sliced
2 Tbsp chopped fresh marjoram (or another green herb)
1 smoked double chicken breast ~300 g, chopped into small bite sized pieces
250 g Creme Fraiche
12 sheets phyllo pastry
1-2 Tbsp oil, spray can of canola oil
sesame seeds for top of pie

Cook the onions in oil, until soft ~3-5 mins
Add mushrooms & cook for another 5 mins
Add marjoram, sun dried tomatoes & cool
Add Creme Fraiche, chicken & combine well
In a large flan dish, spray lightly with canola oil
Add 2 sheets of phyllo & lightly spray
Add another 2 sheets but alternate the way lying & spray
Repeat 2 more times (total sheets used =8)
Add chicken, creme fraiche mixture
Pull overhanging phyllo sheets in
Roll remaining 4 sheets of phyllo into individual balls & arrange on top of flan dish
Spray lightly & sprinkle with sesame seeds
Bake at 190oC for 40 minutes

Melanzane alla parmiggiana

2008-09-21T07:46:00.005+12:00

We made this in Italian Cooking last week & I assumed I wouldn't like it as it contained aubergines so I didn't take a picture of it - but it was sensational & I will be definitely making it again!

Slice eggplant in 1cm slices lengthwise. Cover with rock salt & allow to drain in a colander for a few hours. As the teacher had done this pre-class I'm assuming 2 would be sufficient.

Prepare tomato sauce:

Fry chopped garlic & onions in extra virgin olive oil, when soft add a decent dash of wine to stop them cooking further. Add 3 cans of good quality Italian tomatoes & reduce.

To prepare the dish:

Layer of tomato sauce
Layer of eggplant
Dot some broken up chunks of tasty cheese (mozzarella if one can afford it)
Repeat as above
Final layer of tomato sauce
Cover with breadcrumbs, more crumbled tasty cheese, handful of freshly grated parmesean, good handful or two of dried oregano. Then drizzle extra virgin olive oil on top.
Bake approx. 40 minutes in a moderate oven.

Pompino Lemon Chicken

2008-08-19T21:42:00.005+12:00

This is my slant on a recipe I got from www.viewauckland.co.nz

Slice schnitzels from skinned boned chicken breasts - I can get 3 pieces/breast
Place in the middle of each schnitzel 1 sundried tomato stuffed with goat's feta
Roll up & roll in flour
Add to a hot pan with olive oil, making sure the seal is face down to seal
Pan fry for 2-3 minutes each side until lightly brown

Then add to the pan ~1 cup white wine (half covered chicken rolls), freshly chopped parsley (Italian preferably), clove of crushed garlic, juice of 1-1/2 lemons
Cover & simmer for 5 minutes

Serve with natural (greek) yoghurt seasoned with 1/2 lemon & lemon pepper.

Scrumy - chicken is very succulent & the lemon flavour is not overstated.

Le lasagna - le bellismo!!

2008-08-18T22:07:00.008+12:00

WOW Italian cooking started tonight with a stand in tutor The Merchant of Venice - Antonio Gasperini & wow he's great. This lasagna is not like any I've made before.

Il soffritto (vegetables): Dice 1 large carrot, 1 large onion & 1 large celery stick. Cook in about 4 Tbsp extra virgin olive oil. When the veges are softish add a decent dash of red wine. Continue cooking for about 20-30 minutes. Add a few ladles/small can tomato paste.

Whilst this is cooking prepare the il ragu (AKA la Bolognese). Bring to a simmer 1 cup full fat milk with 3-4 bay leaves. Simmer gently for about 5 mins then add ~500g prime mince & ~500g pork mince. This removes acidity from the meat. Continue simmering gently for about 20-30 mins then add to il soffrito/vegetables. Continue cooking for ~ another half hour, add extra water if needed.

La napolitana (tomato) sauce: crush 2-3 cloves garlic with rock salt, add to 4 Tbsp hot olive oil, add a decent dash of red wine to stop cooking. Add 3 cans of crushed Italian peeled tomatoes.

La besciamella (bechamel) sauce: melt ~50g butter on a VERY GENTLE HEAT! Add approx. 1 tsp ground nutmeg & 1 tsp ground black pepper, remove from heat. Add 1 Tbsp of flour & whisk, continue adding 1 Tbsp amounts of flour until resembles a paste. Add a small amount of full fat milk & whisk over a gentle heat, slowly increase heat to Medium & should take approx. 1-1/2 L of milk to make sauce.

Season all sauces with salt & pepper at the finish of cooking - approx. 1-2tsp of rock salt to meat & tomato sauces & 1 tsp to the bechamel sauce plus black pepper.

Constructing the lasgana start off with tomato sauce then fresh pasta sheets then il ragu then bechamel (can add a bit of grated tasty cheese over bechamel). Last layer smother pasta with tomato sauce & then parmesean cheese & tasty cheese, big handful of oregano & a sprig of rosemary (provides perfume whilst cooking).

bake moderate oven ~12-15 minutes.

Quickie sauce for ravioli

2008-08-17T08:30:00.004+12:00

Shock horror turned up for the start of my Italian cooking class this week & NO TUTOR - tutor is still AWOL, I hope he hasn't been in an accident. The first night was supposed to be a demo & once you have your mind set on pasta seemed to hard to budge.

This is a quick & easy special sauce with a few deli ingredients.

Chop up some boneless chicken (to about the same size as the ravioli/tortellini). When the water is boiling for the ravioli cook the chicken in a frying pan, when cooked add a few Tbsp of pesto, sliced sundried tomatoes, chopped fresh Italian parsley & a dash of cream. Mix through cooked ravioli. Serve with parmesean.

Well tutor still MIA but a replacement has been found - so ciao for now.

Pork Satay and Peanut Sauce (Microwave)

2008-08-04T22:28:00.004+12:00

NOTE: This is an old recipe based on a 650-700W oven.

500g pork rump steak - cut into cubes

Marinade:

2 cloves garlic
1 small onion, grated
2 tsp brown sugar
3 tsp lemon juice
2 Tbsp dark soy sauce

Combine all the marinade ingredients in a bowl. Add cubed pieces & marinade for at least 30 minutes.
Thread meat on bamboo skewers.
Microwave on 3/4 (Medium) power for 10 minutes.

Peanut Sauce:

1 Tbsp oil
1/2 onion, finely chopped
1 clove garlic, crushed
1 tsp chilli powder
4 Tbsp peanut butter (extra crunchy if possible)
1 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp salt
1/2 cup water
1 tsp lemon juice

Place oil, onion & garlic in a microwave jug & microwave on FULL power for 3 minutes.
Add chilli powder, brown sugar, salt, peanut butter & water.
Microwave on FULL power for 3 minutes.
Add the lemon juice & serve with pork satay sticks.

Megan's Lemon Shortcake

2008-08-04T19:27:00.008+12:00

This is my scrapbooking consultant's yummy recipe. I love it as it's quick & easy to whip up for dessert or in my case afternoon tea at my Spring Mini Launch AKA Tart & Tangy - so thought this was an appropriate offering.

In a food processor pop in:

1 cup flour
100g butter
1/4 cup icing sugar

Mix until crumbly; don't wait for it to combine.
Press into a loose based flan tin.
Fan bake 180oC 15 mins.

Mix in a separate bowl:

1 cup castor sugar
3 Tbsp flour

Add:

Rind of 1-2 lemons; grated fine
1/3 cup lemon juice
3 beaten eggs

Pour over pre-cooked base in the oven (word of warning don't move the base or the lemon/egg mix will drip out) & fan bake at 180oC for another 15 mins.

Sprinkle with icing sugar to serve.

Fruity Chicken Curry

2008-07-31T22:02:00.003+12:00

1Tbsp oil
1 onion chopped
1 tsp ground cumin
1 tsp curry powder
2 Tbsp honey
1 can tomatoes (I like the savoury kind with capsicum & celery in it too)
1/4 cup chutney
1 Tbsp white vinegar
~ 8 chicken drumsticks
optional 2 chopped bananas

Heat oil & cook onions, cumin & curry powder. Cook until soft.
Add chicken & brown lightly.
Add remaining ingredients other than banana.
Heat until boiling.
Transfer to oven & bake ~1 hour in a moderate oven.
Add chopped bananas approximately 5 minutes before the end of cooking.

Donna's mum's swiss steak casserole

2008-07-07T18:48:00.003+12:00

Dissolve 1 Tbsp brown sugar in 2 Tbsp Worcestershire sauce in a casserole dish, add 1 can tomatoes.

Coat topside steak pieces in ~ 1/4 cup flour seasoned with 1 Tbsp dry mustard & S+P.

Chop 1 onion finely, & brown in a frying pan. Add seasoned steak pieces & fry until browned. Add onions & steak to casserole dish.

Bake 150oC/300oF 1 1/2 hours.

Butter Chicken

2008-06-24T14:57:00.004+12:00

This recipe tastes just like a restaurant & was on an Indian real estate agents flyer. It's very easy too.

500g-1 kg boneless, skinless chicken
1 medium onion
1 can Indian-style tomatoes (if you do substitute with a normal can doesn't taste as nice ?increase spices below) * These are Watties canned tomatoes already containing Indian spices
2-3 Tbsp butter
2 Tbsp crushed garlic
1 Tbsp crushed ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 Tbsp ground coriander
2 tsp chilli powder (to taste)
1/2 cup ground almonds
1 cup unsweetened yoghurt
150ml fresh cream (I normally omit this)
salt
1 tsp sugar
fresh coriander (if available) to garnish

Trim & cut the chicken into small cubes.
Chop the onion up finely.
Heat the butter until frothy.
Lightly fry onions until soft, then add spices. Cook over a medium heat for a few minutes.
Add chicken, stirring continuously until chicken turns white.
Add can of tomatoes & almonds.
Cover & simmer for 20 minutes (start cooking rice now).
Add yoghurt, cream, sugar & salt to taste.
Garnish with fresh coriander (worth buying. Nigella recommends that fresh unused coriander be frozen whole in a paper bag for those times of the year when unavailable).

Greta Anna's Creme Brulee (as requested)

2008-06-24T14:48:00.003+12:00

I've never made this but someone asked for the recipe.

Beat together until creamy & smooth 9 egg yolks with 6 Tbsp of caster sugar. Mix in 900mls of pure cream. Pour the mixture into a saucepan & beating with a rotary beater or a whisk over a medium heat, bring the custard just to boiling point when it will thicken (be careful it does not catch). Cool & add 2 tsp of vanilla.

Place in a large shallow oven-proof dish & when quite cold sprinkle evenly with brown sugar pushed through a strainer, use about 3-4 Tbsp.

Place under the griller to caramelise & crispen the sugar. Place in the refrigerator. Approx. 3/4 hour before serving place in the deep freeze and serve very cold. Naturally you must make sure the custard doesn't freeze. Serve with pureed berries.

Adrienne's very easy no egg CHOCOLATE CAKE

2008-06-15T19:10:00.004+12:00

This cake is a cinch, dark & moist. My mum & niece Amber were feeling a bit poorly this week & I had the day off work so I whipped up this chocolate cake - they seemed to be fine to me as they scoffed nearly 3/4 cake between the two of them. Glad it cheered them up!

1-1/2 cup flour
1 cup sugar
1/2 tsp salt
1 tsp baking soda
3 rounded Tbsp cocoa

Sift & mix dry ingredients. Then add the following:

1 cup water
1 tsp vanilla essence
3 oz oil (~1/3 cup)
1 Tbsp cider vinegar (I just use white vinegar)

Bake 180 oC ~40 minutes

ICING:

1 cup icing sugar
3 Tbsp cocoa
1 Tbsp butter/margarine
~2 Tbsp boiling water

ENJOY!!

Low-Cal Self Crusting Quiche

2008-06-12T11:00:00.002+12:00

this is from the The Best of Alison Holst and is so easy & tasty (& low cal!) I have modified it slightly from the original (i.e. she uses non-fat milk & 3 firm tomatoes). My slightly modified recipe follows:

1 (450 g) can of whole-kernel corn drained
3 spring onions chopped
6 sun dried tomatoes sliced into thin strips
1/2 cup SR flour
3/4 cup milk
2 eggs
2 Tbsp parmesean cheese
salt & pepper
paprika

Lightly oil a 20-23 cm flan dish (I spray)
Arrange the corn, spring onions & sun dried tomatoes in flan dish
In another bowl mix remaining ingredients (apart from the paprika)
Pour over corn etc
Sprinkle lightly with paprika
Bake at 220 oC for 20-30 minutes

Greta Anna's Carrot Cake

2008-06-09T23:02:00.003+12:00

This may possibly be the nicest carrot cake in the whole world - it's so moist! My friend Gillian just turned 50 recently & made us this cake for morning tea - now Gillian & Anne bought me The Greta Anna Recipes for my 30th - so she's been in our lives for awhile. The style of the recipe is unusual but easy to follow when baking.

Grate young fresh carrots to give one full cup & strain the juice from 400g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp each of salt & cinnamon & 3/4 cup sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup chopped walnuts. Bake in a moderate oven 350 oF (175 oC) for 30 to 40 minutes and cool before covering with topping.

To make cream cheese topping, place in a bowl 3 Tbsp butter, 3 Tbsp cream cheese, 1/2 tsp vanilla, 250g icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

Serves 8

Chicken & Spinach Pies

2008-03-12T21:32:00.002+13:00

I went to a fundraiser for the Botany Downs Kindergarden the other night with Allyson Gofton presenting - so thought it was kinda appropriate to actually make the following recipe which was in her first cookbook Food in a Minute 13 years ago!!

This is an absolute gem of a recipe. The chicken is so succulent and moist. The cream cheese and spinach works really well too.

4 boneless chicken thighs, skin removed
250g frozen chopped spinach, thawed, excess moisture removed really well
3 Tbsp cream cheese
1/4 tsp ground nutmeg, salt and white pepper
2 sheets frozen pre-rolled pastry, defrosted
milk to glaze

Mix spinach, cream cheese, nutmeg, S+P
Cut pastry sheets diagonally in 1/2
Place 1/4 of the spinach mixture on each pastry triangle and place chicken thigh on top
Bring the long ends down to cover the chicken and fold the thicker corner on top to completely encase the chicken. Pinch ends together.
Transfer to a greased (I prefer to use baking paper) oven tray and glaze with milk.
Bake 220 oC 30 minutes.

Slow Cooked Lamb Shanks

2008-02-23T11:18:00.002+13:00

Serves 6 - From River Rock Cafe Cookbook

6 small shanks
Plain flour
S&P
6 red onions, peeled and finely sliced
Handful chopped rosemary leaves
4 garlic cloves peeled and chopped
175 ml balsamic vinegar
300 ml red wine

Pre heat oven to 200oC (or you can cook on hob).

Dust shanks with seasoned flour

In heavy bottomed saucepan with lid heat oil and brown shanks on all sides then remove. Lower heat and add onions and cook for 10-15 mins until light brown. Add rosemary and garlic and cook for another couple of minutes. Raise heat and add vinegar and wine, reduce for a couple of minutes.

Return shanks to pan, reduce heat and cover with a piece of moistened greaseproof paper and lid. Cook in oven for 2 - 2 1/2 hrs or on top of stove.

Check shanks occasionally basting with juices add more wine if necessary. Serve with juices.

I tend to cook it a slightly lower temperature for longer. If juices too runny when lamb cooked, remove shanks and reduce. If possible I cool overnight and remove the set fat. If not possible soak up with kitchen towels.

Blueberry Chicken

2008-02-23T11:02:00.005+13:00

from Monavale Blueberries Ltd Cookbook

This has great flavour & colour (any left over chicken is awesome cold in a salad the next day). Enjoy :-)

1/4 cup red wine vinegar
1 tsp sugar
1 cup blueberries
2 cloves garlic
2 tsp Dijon mustard
1 tsp cumin
1 tsp garam masala
8 chicken portions

Place wine vinegar, sugar & blueberries in a bowl. Mash with a potato masher. Crush garlic; add to blueberry mixture with mustard, cumin & garam masala.
Remove the skin from the chicken & cut 2 or 3 slashes in the flesh. Spread with blueberry mixture. Marinate in the fridge for 1 to 2 hours.
Bake at 180oC for 30 mins or until juices run clear when pierced with a skewer.

Deli Sauce for Chicken Breasts

2008-02-17T17:35:00.005+13:00

Recipe by Rae McVinnie

1 small clove garlic, finely chopped
2 Tbsp extra virgin olive oil
zest & juice of one lemon (can add more juice if you like a sharper taste)
2 large gherkins, finely diced
6 sundried tomatoes, finely sliced
1/4 cup coarsely chopped parsley (I like Italian flat leaved variety best)
salt & freshly ground black pepper to taste

Mix all ingredients together.
Also delicious with lamb or steak, hot pasta or new potatoes as a warm salad with fish.

You can see why it's called deli sauce, but most of these ingredients are in my fridge.

Lemon & Basil Risotto

2008-02-17T17:00:00.005+13:00

From the absolutely wonderful Cuisine website. This is very tasty as is, great for your vegetarian friends too or served with chicken.

1 cup basil leaves
pinch sea salt & black pepper
2 tsp extra virgin olive oil

Crush the above 3 items in a mortar with a pestle until a emerald green oil is formed, set aside until required

2 cloves garlic, sliced
1 onion, sliced
2 Tbsp olive oil
300g arborio rice
250ml white wine
750ml chicken stock, warmed
zest & juice of 2 lemons

Gently cook the garlic, onion with some black pepper in the olive oil until onion is soft
Add the rice & saute a couple of minutes over a medium heat until the rice 'sings'
Add 1/3 of the wine & stir until absorbed, add next 1/3, repeat until all absorbed.
Add hot stock a ladle full at a time & stir well. Add next ladle when absorbed, keep adding until rice creamy. If insufficient stock add boiling water.
When rice creamy, add lemon juice & zest.
Add 1/2 basil oil & season the risotto with salt
Serve: drizzle over remaining basil oil, fresh basil leaves & grated parmesean.

Leftovers can be fried as little patties but I've never had any left overs to try this out :-)

Aunty Winnie's Apricot Slice

2008-02-02T08:00:00.002+13:00

Soak 1 cup dried apricots in boiling water until soft; drain well.
Cream 8 oz butter and 1 cup sugar
Beat in 2 eggs
Sift & add 3 cups flour, 2 tsp baking powder & a pinch of salt
Add drained apricots. Mix well
Put in a flat tin & bake 325oF/160oC for 30 minutes.

ICING: Boil 3 Tbsp milk & 3 Tbsp butter & 1-2 Tbsp sugar for ~2 minutes. Cool slightly and add lots of vanilla essence, touch of lemon juice & enough icing sugar to make a spreadable consistency. Ice slice whilst fairly warm, cut into squares when nearly cold.

ENJOY!!

Donna's Chocolate brownie

2008-02-02T07:54:00.001+13:00

Microwave 200g butter & 1 cup of cocoa - until the butter has melted.
Add 1 1/2 cup sugar, 4 eggs, 1 tsp vanilla, 3/4 cup flour, 1 heaped tsp baking powder.
Mix well & add 250g bag of Cadbury chocolate balls, mix again.
Pour into a lined greased roll tin.
Bake 150oC for 30-40 minutes.
Slice into small squares when cool, dust with icing sugar before serving if desired (& go on serve it with whipped cream - what's a few other calories between friends).

Upside Down Blueberry and Apricot Cake

2008-01-31T09:30:00.002+13:00

This recipe comes from Annabelle White's fantastic book : Best Recipes. I have modified it slightly - it always looks sensational with the bright blue/purple & apricot coloured topping.

I made this for my friend Jackie & a bag-a-lope for her birthday xoxo

Topping:

30g butter
3/4 cup brown sugar
handful of fresh blueberries
handful of dried apricots

Melt butter on low heat
Sprinkle on brown sugar
Leave for a few minutes on low heat so sugar melts
Remove any excess butter
Pour into a cake tin (I use a spring loaded one)
Arrange fruits in the sugar/butter mix

Batter:

2 cups flour
1 tsp baking powder
1 tsp baking soda
pinch salt
125g soft butter (I use unsalted)
1 cup sugar
2 tsp vanilla essence
2 large eggs
1 cup butter milk

Cream butter & sugar
Add vanilla essence
Add 1 egg at a time
Add butter milk
Stir in sifted dry ingredients
Pour/spoon batter over fruit/brown sugar topping gently
Bake for 45-50 mins at 350 oF

I serve with thickened cream - creme fraiche would be nice too - ENJOY :-)