CREAMY COLESLAW:
1 large head cabbage,shredded
2 small carrots,shredded
1/2 tsp celery seed
1 cup mayonaise
3 tbsp sugar/to taste
2 tbsp white vinegar
1/3 cup canola oil
1/4 tsp celery salt
1/8 tsp ground black pepper
1/2 tsp salt
1 tbsp lemon juice
1/3 cup cream
Combine cabbage & carrots in large bowl-toss in celery seeds.
Mix other ingredients in seperate bowl.
Pour mixture over the cabbage & mix thoroughly.
Cover & refrigerate until needed.
MEATBALLS:
1kg ground beef
1/2 breadcrumbs
1/3 cup water
1/4 grated parmesan
1 medium onion-chopped finely
garlic
salt
pepper
Mix all the ingredients together.
Mixture should be moist but not so that meatballs falls apart.
Shape meatballs into desired size.
Wet hands before shaping each meatball-easier to handle the mixture.**
Broil until browned on both sides then add to pasta sauce & simmer for 20min/
Panfry in heated oil.
BANANA BREAD:
1 cup sugar
1 egg
1/2 cup butter room temp
2 bananas mashed
2 tbsp milk
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
Preheat oven to 180C
Cream together butter,sugar & egg until fluffy
Add mashed bananas & milk into the mixture.
Add the dry ingredients-gradually-mix well.
Pour into greased loaf pan & bake for appx 1hour
Test the cake with a clean knife to see if cooked through(I use a chopstick:)
Serve warm with cream & jam.....or as is!!
LAMINGTONS:
ReplyDeleteCake Mixture:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 unsalted butter-room temp
3/4 cup white sugar
2 large eggs
1 tsp vanilla extract
Choc Frosting:
4 cups icing sugar
1/3 cup cocoa powder
3 tbsp unsalted butter
1/2 cup milk
2 cups of dessicated fine coconut (to coat)
Combine all the ingredients for cake mixture in a bowl.
Cream together until creamy texture & pour in square tin-bake in preheated oven at 180 C for appx 30min/until cake is baked through.
Remove from oven & cool on wire rack until ready to remove from cake tin.
Wrap cake in clingfilm & refrigerate overnight.(makes it easier to cut & coat with choc frosting)
Place the choc frosting mixture in a bowl over a simmering pot of water.
Stir the mixture until it becomes smooth & ready to pour.
On a seperate table top/worksheet have dessicated coconut ready.
Cut the cold cake into equal squares.
On a flat surface/pan pour choc frosting over the cake squares.
Roll choc squares in the coconut.
Place to the side to set properly.
*If choc frosting sets-simply reheat over the simmering water until the mixture is pouring consistency again.*
RED VELVET CAKE:
2 1/2 cups sifted flour
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup unsalted butter
1 1/2 cup white sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
2 tbsp red food colouring
1 tsp white vinegar
1 tsp baking soda
Cream Cheese Frosting:
1 1/2 cup heavy whipping cream
230g cream cheese-room temp
230g mascarpone cheese-room temp
3/4 tsp vanilla extract
1 cup icing sugar-sifted
Preheat oven to 180 C.
Grease two 23cm round pans with butter & line with baking paper.
Sift together flour,salt & cocoa powder.
Seperately cream together the butter,sugar & eggs until fluffy.
Add vanilla extract & whisk gently.
In a measuring cup mix together buttermilk & red food colouring.
Add into the butter mixture & whisk.
Add the flour mixture last & fold together.
In a small cup mix the vinegar & baking soda.Allow to fizz then add to cake mixture.
Quickly divide the cake mixture into the two baking pans evenly.
Bake for appx 25min or until baked through.
Remove from oven & allow to cool.
Wrap in clingfilm & freeze for 1 hour.
Mix together cream cheese & mascarpone.
Add vanilla & icing sugar.
Blend till smooth.
Whip the cream until it peaks.
With a spatual fold some of the cream into the cheese mixture to lighten it.
Gently add the rest of the cream.
Remove cake from freezer.
With a serrated knife halve the two cakes-now you should have 4 single layers of cake.
Cream the cake layer by layer.(layer one cream with mixture,cover with another layer & repeat until entire cake is layered.)
Frost the top & sides with cream mixture.
Garnish with coconut.*optional*
CHICKEN CHOW MEIN:
ReplyDelete3 1/2 cups cooked,cubed chicken breast
2 cans chicken soup
2 cups chop suey veg/mixed veg
1 cup sliced water chestnut*if available
3/4 cup cashew nuts-chopped
1 greenpepper-chopped
1 onion-chopped
1 tbsp tobasco/hot sauce
1 tbsp soya sauce
2 cups chow mein noodles
Preheat oven to 170C
Mix ingredients in bowl.
Spoon into lightly greased baking tray.
Sprinkle noodles on top.
Bake for appx 30min or until edges bubbles.
BBQ CHICKEN WINGS:
ReplyDelete20 chicken wings
3 cups ketchup
3/4 cup brown sugar
1/3 cup worcestershire sauce
2 1/2 tbsp vinegar
2 tsp hot sauce/tobasco
2 1/2 tsp salt
1 tsp pepper
In a large saucepan combine all the ingredients-EXCEPT the chicken.
Bring to the boil,reduce the heat & simmer on low for 15min.
Fire up the grill.
Dip chicken wings in bbq mixture & place on grill.
Turn chicken wings & baste with bbq sauce until cooked.
VEGGIE HAYSTAX:
ReplyDelete2 cups kidney beans-cooked
1 tsp salt
2 tbsp chilli powder
1 tsp black pepper
1 packet tortilla corn chips/similar
1 head iceberg lettuce-rinsed,dried,shredded
2 large tomatoes -chopped
1 greenpepper- chopped
1 onion -chopped
1 cup black olives-chopped
1 shredded carrot
1 cup shredded cheddar cheese
1/2 cup sour cream
1 cup salsa
Combine the kidney beans,salt,chilli powder & pepper in a saucepan.Cook on medium heat until heated through.
To assemble haystax put a handful of corn chips on a plate.
Follow with a spoonful of heated bean mixture.
Layer with other ingredients & top with salsa & sour cream.
BOOZY PEACHES & CREAM:
ReplyDelete3 peaches sliced *canned peaches optional*
brown sugar
1/2 tsp vanilla extract
cup heavy cream
4 tsp bourbon
Toss the peaches,1 tbsp brown sugar & vanilla extract together in a bowl.
Set aside until juicy (appx 30min)
Whip the cream until it thickens.
Beat in 4 tsp of brown sugar.
Add the bourbon & beat until peaks form.
Layer the peaches & cream in desert glasses.
Top with toasted pecans.
BOBOTIE:
ReplyDelete1kg minced lamb/beef
125ml milk
1 thick slice of white bread,crustless & soaked in milk
2 chopped onions
butter
salt
1 tbsp curry powder
1 chilli finely chopped
1/2 cup vinegar
1 tbsp lemon juice
1 tsp brown sugar
1 tbsp chutney
8-10 crushed almonds
3 eggs
1 clove of garlic,crushed
6 bay leaves
1 orange,sliced in wheels
1 lemon sliced in wheels
oil for cooking
Heat the oil in frying pan,add the garlic,onion & curry powder.
Cook on medium heat for 3min.
Add the minced meat.
Squeeze the milk from the bread slice & add to the mince.
Pour in the vinegar,lemon juice,sugar & chutney.
Fry for a minute or so & remove from heat.
Preheat oven at 160 C.
Take a pie dish & place 3 bay leaves,two orange wheels & two lemon wheels at the bottom.
Scoop the mince mixture into the dish.
Decorate the pie dish with the rest of the orange & lemon wheels by placing it on the side of the bowl,squeezed in beside the mince mixture.
Push the almonds into the mince.
Beat the eggs & milk together & pour over the mince.
Put 3 bay leaves on top.
Place the uncovered dish in the oven & bake for appx 30min.
Serve piping hot with yellow rice.
7 LAYER SALAD:
ReplyDelete1 large lettuce head,washed & dried
1 onion diced
1 greenpepper diced
1 can of sweet peas-drained
1 1/2 cup mayo/salad dressing
2 cups of grated cheddar cheese
2 cups of bacon bits
Layer the salad as you read the ingredients above-starting with the lettuce.
Make sure the mayo/salad dressing cover the peas.
Refrigerate & serve cold.
Mediteranean Chicken Couscous:
ReplyDeleteThis meal is to be cooked in the microwave using only one bowl-
1 1/4 cup chicken broth
1 packet couscous
1 cooked rotiserie chicken,chopped & deboned
1/4 cup fresh basil -*dried basil optional*
1 tub feta cheese-crumbled
handful of baby tomatoes-halved
1 1/2 tbsp lemon juice
1 tsp grated lemon rind
1/4 tsp pepper
Heat broth in microwave on HIGH until boling.
Pour in the couscous,stir
Cover for 5min to set.
Fluff couscous with a fork.
Stir in the chicken.
Add all the other ingredients.
Serve warm or cold.