tag:blogger.com,1999:blog-91828157688203440742012-02-14T21:27:18.306+10:00[tickling taste buds since....ohh forever!]Anoreply@blogger.comBlogger381100tag:blogger.com,1999:blog-9182815768820344074.post-49145295048627638612009-10-23T00:10:00.000+10:002009-10-23T00:10:12.073+10:00

Recipe found at Fig and Cherry INGREDIENTS: 1 cup plain flour sea salt and black pepper 4 lamb shanks, frenched 4 tablespoons olive oil 1 brown onion, diced 4 garlic cloves, finely chopped 2 cups full bodied red wine (such as Cabernet Sauvignon) 1 cup beef or chicken stock 2 bay leaves For the mash 4 large Desiree potatoes, diced 2 tablespoons butter 1/2 cup hot milk 1

Anoreply@blogger.com4tag:blogger.com,1999:blog-9182815768820344074.post-79522492753184416942009-01-11T21:18:00.003+10:002009-01-11T21:23:19.054+10:00

(WARNING - VERY DANGEROUS)Ingredients:4 tablespoons Self Raising Flour4 tablespoons Sugar2 tablespoons Cocoa1 Egg3 tablespoons Milk3 tablespoons Oil3 tablespoons Chocolate Chips (optional)Small splash of Vanilla Extract1 large coffee mugMethod:Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.Pour in the milk and oil and mix well. Add the chocolate chips (if using) and

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-33339959816907227802009-01-11T21:06:00.004+10:002009-01-11T21:12:25.620+10:00

Ingredients:1 Roast Chicken1 tin of Cream of Celery soup1 small Tub of Cream1 Onion (chopped_2 teaspoons of Curry Powder (add accordingly to hot how you like it)MethodSimply pull the chicken apart into shredded pieces and place in a casserole dish.Heat the soup in a saucepan, add the chopped onion and slowly mix through the cream. Finally add the curry powder to taste.Pour over the chicken in the

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-56315880856474090842009-01-11T15:29:00.004+10:002009-01-16T12:49:21.697+10:00

Ingredients750gr Potatoes1 B.B.Q Chicken6 Green Ecshallots1 Chicken Stock Cube (crumbled)1/3 Cup Water1/3 Cup Dry White Wine (I use red wine if I don't have white...either isokay as long as it's not sweet)1/2 Cup Cream (pure is better because lite thickened can separate when itboils sometimes)2 Teaspoons French Mustard ( can use the seeded one....or a bit of both ifyou like)1 Tablespoon

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-8062381861314296472008-12-29T21:13:00.001+10:002008-12-29T21:26:42.829+10:00

Pick fresh parsley from your garden, it doesn't matter if it's flat or curly, fresh is the important factor here.One mandolin and a super clean cutting surface (I use a glass chopping board), chop your washed and dried parsley to a very fine consistency, something similar to tobacco. Set aside.Beat 6 x 50 gram super fresh organic eggs with 2 decent sized teaspoon dollops of Gippsland Double Cream

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-40806632188221928592008-07-08T11:10:00.000+10:002008-07-08T11:13:32.273+10:00

Step 1: Fill a deep frying pan almost to the top with water. Bring to a simmer (when small bubbles break the surface). Using eggs at room temperature, crack 1 egg into a ramekin. Check for freshness (odourless, with a thick white and whole, rich-yellow yolk).Step 2: Add 2 tablespoons of white vinegar (don't add salt). Using a metal spoon, stir water to create a whirlpool. This

Anoreply@blogger.com2tag:blogger.com,1999:blog-9182815768820344074.post-79013777292642132342008-07-08T10:58:00.000+10:002008-07-08T11:03:15.857+10:00

There are a few variations, have fun making them up and trying them out!Two fingers of whisky, a teaspoonful of sugar, a teaspoonful of lemon, or more, to taste, add hot water, drink and sleep.Repeat as requiredExtras to add:Sprinkling of CinnamonSeveral ClovesHoney to taste

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-66393568354828492622008-07-08T10:38:00.000+10:002008-07-08T10:50:56.961+10:00

Ingredients:40g cocoa powder40g cornflour120g sugar800ml milkMethod:Sift the dry ingredients in to a bowl.Stir 300ml of the milk in to dry ingredients.Heat the remaining 500ml of the milk in a saucepan until almost boiling.Remove from heat and pour the chocolatey bowl mixture into the hot milk stirring with a whisk as you pour.Place saucepan back on to the stove and continue whisking until the

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-66290038549773170332008-07-08T10:10:00.001+10:002009-01-11T15:48:16.786+10:00

Ingredients:Chicken Breast, chopped in to bite size pieces (One breast per two people)Pesto (Black Swan "Light" Pesto,Chili & Pine Nut)Large Red OnionGarlic - 2 or 3 cloves crushedMushrooms - slicedCherry Tomatoes - halvedBaby Spinach - around about 3 cupsCream - small carton (Pure Cream otherwise it will curdle when it simmers)Pasta (Penne or Fettuccine)Macadamia Nut Oil (or Olive) - just enough

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-15662234207265891182008-05-01T12:41:00.000+10:002008-05-01T12:44:02.772+10:00

Ingredients:2 tomatoes chopped2 onions chopped1 egg beatensalt and pepper1+1/4 cups cheddar cheese grated2 teaspoons mixed HerbsMethod:Fry onion till soft not brown then add tomato then fry.Add egg cook till egg firms, add salt and pepper to tasteAdd mixed Herb's cheddar cheese add to mixture while still hot.Chill before serving.

Anoreply@blogger.com1tag:blogger.com,1999:blog-9182815768820344074.post-51069219549410983762008-05-01T11:36:00.000+10:002008-05-01T14:18:29.092+10:00

Ingredients:500 grams large peeled Green Prawns25 grams Butter2 Cups Cream4 Cloves Garlic finely chopped1 Chicken Stock Cube1 cup sliced Spring OnionsSalt and Pepper to taste.Method:Put Cream, crumbled chicken stock cube and half the diced garlic into a saucepan, bring to the boil then turn the heat low and simmer until cream thickens.Heat a frying with butter to high, add the other half of the

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-82488219994257740432008-05-01T10:57:00.000+10:002008-05-01T11:11:02.122+10:00

Pudding Ingredients: 1 cup SR flour 1/2 cup sugar 1 tablespoon cocoa (or more!) 1/2 cup milk 1 teaspoon vanilla 2 tablespoons butterSauce Ingredients: 1 tablespoon cocoa1/2 cup brown sugar 1 1/2 cup boiling water (or more)Method:Sift all dry ingredients in an oven ware dish. Add milk, vanilla and melted butter. Stir until smooth. Mix all together and pour over

Anoreply@blogger.com1tag:blogger.com,1999:blog-9182815768820344074.post-42775423201860249722008-04-09T15:23:00.000+10:002008-04-09T15:43:32.853+10:00

This recipe makes just over two litres (3.5 pints to those of you who prefer old money). Should a greater or lesser quantity be required adjust the volumes accordingly but keep the ratios the same.LiquidPimms - 50clLemonade - 150clGin - 15clFruit & VegApple - 1 slicedOrange - 1 slicedLemon - 1 slicedCelery - 2 sticks chopped finelyCucumber - 10 slices, quarteredMint - one stalkOther fruits -

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-63152293279631959072008-04-09T15:19:00.000+10:002008-04-09T15:21:43.588+10:00

Ingredients for Cake:4 Eggs1/2 Cup White Sugar1/2 Cup Plain Flour4 Teaspoons CocoaI Teaspoon Cornflour1/2 Teaspoon Cream of Tartar1/2 Teaspoon Bicarb SodaI Tablespoon Butter1 Tablespoon Warmed SyrupMethod for Cake:Pre-heat oven to 210 degrees (fan forced)Line a Slice Tin with Baking Paper; if not using Baking Paper, grease the tin then line with Grease Proof Paper, grease the paper and flour it

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-2940797211022534092008-04-09T15:14:00.000+10:002008-04-09T15:18:15.398+10:00

Ingredients:10 medium sized potatoes6 medium sized carrots2 Parsnips3 red onions (they look purple to me though!)a generous amount of olive oil1/2 - 2/3 cup of balsamic vinegarsaltPotatoes, carrots, parsnips peeled & quartered - par boiled for around 5 mins (until they are just starting to soften)Onions peeled and cut in half then each half quartered into wedges.Place the onion in the bottom of a

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-40600567613902598312008-04-09T15:00:00.000+10:002008-04-09T15:09:52.802+10:00

Ingredients:1/2 Block Fairy Margarine (or cooking margarine)3/4 Cup Sugar1 Egg1 Cup Self Raising Flour1 Teaspoon Salt1 Dessert Spoon Cocoa1 Cup Cornflakes1 Cup Unsalted Peanuts/Macedamia NutsMethod:Cream butter and sugar.Add egg and beat well.Stir in sifted (combined) flour, cocoa, salt.Fold in Cornflakes and peanuts.Drop spoonfulls (teaspoon) on to greased biscuit tray/s and bake in Moderate

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-9427262771044557002008-04-09T14:57:00.000+10:002008-04-09T15:00:27.652+10:00

Ingredients:1 Cup Sugar2 Eggs2/4 Block Fairy Margarine (or cooking margarine)I Cup cold mashed Pumpkin1 Packet Mixed Fruit2 Cups Self Raising FlourVanillaMethod:Beat sugar, butter and vanilla until creamed.Add eggs, then cold pumpkin, sifted flour and floured fruit.Mix together well using wooden spoon.Pour in to greased and floured cake tin - or cake tin lined with Baking Paper.Bake in Moderate

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-71952266242546261332008-04-09T14:32:00.000+10:002008-04-09T14:56:07.159+10:00

Ingredients:1/2 Block Fairy Margarine (or cooking margarine)1 Cup Sugar1 1/2 Cups Self Raising Flour2 Eggs1/2 Cup MilkVanillaMethod:Combine all ingredients in to a bowl and beat for 6 minutes.Pour in to well greased and floured cake tin (or one that is lined with Baking Paper)Bake in Moderate oven for about half an hour.NB: For Patty Cakes use 1 3/4 Cups Self Raising Flour

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-89596145907586597422008-04-09T13:58:00.000+10:002008-04-09T15:44:51.605+10:00

1.5kg small pickling onions peeled60g (1/4 cup) salt dissolved in each 600ml water1½ tablespoonsadded, to each 600ml vinegarPlace onions in a bowl, pour over sufficient brine to cover completely.Set aside for 12 hours. Pour off brine, pack onions into sterilised jars. Cover onions with Ezy sauce mixture.Sterilise at about 72 Celsius for ¾ hour using suitable sterilising equipment.Now the longer

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-24439206596187819572008-04-09T13:55:00.000+10:002008-04-09T13:56:42.483+10:00

1 bottle red wine½ cup strong earl grey tea4 Tbsp dark rum, brandy or grand marnier1 orange, quartered, each quarter stuck with a clove2 cinnamon sticks2 Tbsp brown sugar ( more to taste)Put all ingredients in a large saucepan, bring almost to the boil then turn down to the lowest possible heat before serving in glasses.

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-22661121754766832452008-04-09T13:43:00.000+10:002008-04-09T13:51:24.456+10:00

Ingredients50 g margarine100 g sugar3 eggs225 g plain flour, sifted1 teaspoon baking powder1/3 teaspoon bicarbonate of soda3 bananas - mashed50 g walnuts - chopped Choc bits (optional)Glazed cherries, halved (optional)MethodPreheat the oven to 180 deg CMix the margarine and sugar with a mixer until smooth.Gradually add the eggs while mixing.Add the flour, bicarbonate of soda and baking powder,

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-61845159683674171232007-04-26T17:05:00.000+10:002007-04-26T17:11:50.745+10:00

Serves 4Prep time 10 minutes Cooking time 2 hours 40 minutesIngredients:4 Lamb Shanks2 Tablespoons plain flour2 Tablespoon olive oil1 onion, finely chopped2 garlic cloves, crushed400g can diced tomatoes1/2 cup (125ml) white winesprig of rosemarymashed potato to serve1.Preheat oven to 160C. Dust shanks lightly with flour, shaking off excess.2.Heat oil in a large flameproof casserole dish on high.

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-14089363309269961112007-04-26T16:59:00.000+10:002007-04-26T17:03:21.145+10:00

ABORIOIs a white, short grain rice from Italy. It is almost round and contains much more starch than other rice. USES: Risotto, Soups, PuddingsBASMATIIs a long grain rice from India with a nutty flavour and aroma. When it is cooked it is fluffy and separates. USES: Best used for Indian cooking.BROWN RICEIs a medium grain rice retaining it's bran layers. This gives it it's distinctive texture

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-87937103794775533592007-04-26T16:51:00.000+10:002007-04-26T16:57:45.254+10:00

Boil whole new potatoes, cut in half, put on baking tray, press in from the top with the handle of a spoon to crush open the top, dribble some olive oil over and in the spud and back in the oven until a little crispy on top. Garlic oil is nice as well.

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-48599137899325180452007-04-26T16:44:00.000+10:002007-04-26T16:50:43.001+10:00

Base Ingredients:2 and a half cups self raising flour4 table spoons cocoa6 and a half cups coconut1 cup castor sugar12 table spoons butter2 eggs....largeBase Method:Blend all dry ingrediants while butter is melting - don't allow to boil.Beat eggs together well in a separate bowl.Blend eggs lightly into dry ingredients - then add melted butterMix it all together well.Lightly grease a lamington

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-66126207098337983642007-04-26T16:40:00.000+10:002007-04-26T16:43:14.719+10:00

Ingredients:SpaghettiButter (a good sized Dob)Onion (Medium sized - chopped)Bacon (2-4 Rashers, sliced into bite sized pieces)Eggs (2-4 Large)Extra Dob of Butter (a good rounded teaspoon)Cracked PepperMethod:Put the water on to boil the Spaghetti.Chop onion into small pieces.Take the rind and extra fat off the bacon and slice into bite-sized pieces.Heat Butter in a frying pan until it is melted

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-36239175203262949972007-04-26T16:30:00.000+10:002007-04-26T16:34:21.973+10:00

Serving size: Serves 10 or morePreparation time: Quick with advance preparationThis recipe can be prepared a day ahead. Add the lemonade just before serving.Makes 1½ litres (6 cups)Ingredients:¼ cup (60ml) orange juice¼ cup (55g) caster sugar1 cinnamon stick4 whole cloves2 medium (480g) oranges, peeled, sliced thinly750ml red wine (such as Shiraz)3 cups (750ml) lemonadeMETHOD+ Heat juice, sugar,

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-32251058514273997352007-04-26T16:23:00.000+10:002007-04-26T16:27:20.825+10:00

Ingredients:300ml cream1 tsp castor sugarVanilla essence1 pack Arnott’s Chocolate Ripple BiscuitsCrushed nuts, grated chocolate or strawberries to decorateMethod:Add sugar and a drop of vanilla essence to the cream and whip until very stiff.Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits

Anoreply@blogger.com1tag:blogger.com,1999:blog-9182815768820344074.post-64263683441265865002007-04-26T16:06:00.000+10:002007-04-26T16:20:51.286+10:00

Serves 6 - 8Filling Ingredients:6-7 Granny Smith Apples3/4 Cup Sugar1 Tablespoon Plain Flour1 Teaspoon CinnomonPinch SaltPinch Nutmeg30 grams Butter1 Egg-white (lightly beaten)Extra SugarFilling Method:Peel and core apples and cut into thin slices. Place in a bowl and toss apples gently with sugar, flour, cinnamon and nutmeg. Spoon into pastry case and dot with butter. Roll out remaining

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-66099903037632120142007-04-26T15:38:00.000+10:002007-04-26T16:06:29.599+10:00

Vegetarian dish, Served with main course - potato with green peas.Ingredients:Green Peas - 200 to 250 gmPotatoes - 2-4, mediumTomatoes - 2Garlic - 10 clovesGinger - 1 small pieceFresh Coriander leaves - ¼Green chillies - 1 or 2, as neededOnion - 1, mediumTurmeric - 1 TablespoonSalt - to tasteMethod:Cut the potatoes into small cubes.Grind onion, garlic, ginger, coriander leaves, tomato and green

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-16980357752935365432007-04-26T15:24:00.000+10:002007-04-26T15:38:07.417+10:00

Ingredients:1 head cauliflower4 potatoes1/4 cup oil1 teaspoon cumin seeds1 inch fresh ginger3 cloves garlic3/4 spoons turmeric1 teaspoon Red Chili Powder3 tomatoes1 teaspoon Garam Masala2 teaspoons Coriander PowderDirections :Cut cauliflower into floweretts. Cube potatoes & tomatoes. Heat oil and sauté cuminseeds for about a minute. Add chopped garlic and ginger, stir and add potatoes.Fry, add

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-8952213701819647342007-04-26T15:04:00.000+10:002007-04-26T15:24:27.661+10:00

150ml Red Wine8 Tablespoons Soy Sauce4 Tablespoons Red Wine Vinegar2 Big Tablespoons Tomato Paste4 Tablespoons Maple Syrup2 Heaped teaspoons Powdered Ginger2 Heaped teaspoons Mustard Powder6 Cloves of garlic - crushed.3 Teaspoons Tabasco SauceMix all together - pour over ribs - pop in pre-heated oven ( Moderate )

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-58726235761097980502007-04-02T23:15:00.000+10:002007-04-02T23:19:58.148+10:00

A scrumptious and simple recipe from another Web Goddess - Laurienna.Chili con Carne50 g (3 tbsps) of butter2 onions, finely chopped2 garlic cloves, chopped500g ( 1 lb) ground beef2 tsps chili powder4 tsps ground cumin65g ( I always put more than that, like half or more of the little cans ) tomato paste2 or 3 cans ( 400g each or 8oz )beans ( I put in at least 3 different ones: black beans,

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-66810989764873294252007-03-22T23:44:00.000+10:002007-04-02T23:17:21.326+10:00

This special recipe is from Candy and looks and sounds scrumpt-diddly-upmptious!For 4 persons, you need:-4 veal escalopes-4 ham slices-4 boiled eggs-herbs, whatever you want-cream (creme fraiche)-chicken stock (bouillon de poule, quoi)-tomatoes-fresh pasta-1 shallot-salt & papers-cognac (haha! I see your mouth suddenly watering! ;-)In two words: you take the veal, ham and eggs to make "veal

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-17216258185897275192006-09-24T15:25:00.000+10:002006-09-24T15:28:54.114+10:00

3 Teaspoons brown sugar2 Tablbespoons Soy Sauce4 Tablespoons high quality olive oil4 Tablespoons Balsamic VinegarMix altogether add to salad vegetables and toss around till it's all covered.Yummm!!

Anoreply@blogger.com2tag:blogger.com,1999:blog-9182815768820344074.post-15561089338557933022006-09-15T00:33:00.000+10:002007-04-26T16:30:01.161+10:00

Serves 6Ingredients:1 cup Pineapple Juice (sweetened)2 Tablespoons Sweet Chili Sauce½ cup Soy Sauce1 cup Peanut Paste½ teaspoon Garlic Powder½ teaspoon Onion PowderMethod:Add all liquids to saucepan and stir with a whisk over low to mediumheat. (Pineapple Juice, Chili & Soy Sauce.)Sprinkle in Garlic and Onion Powders – stir in with whisk.Add in Peanut paste – stir in with whisk.Keep stirring

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-83876223564879436502006-09-13T00:28:00.000+10:002006-09-13T00:29:55.759+10:00

Serves 2Onion (2 medium or 1 really big sucker)Carrots (2 medium or 1 really biggie)Sweet potato (1 smallish-medium sized)Parsnip (smallish one)2 big fat yummy lamb shanks2 really big Table Spoons of butter2 heaped Table Spoons brown sugar.2 cups of Stock (2 Beef stock cubes in 2 cups of warm water)1 cup of red wineSlice the onions and chop up the veges into good sized chunks (however you chunk

Anoreply@blogger.com0tag:blogger.com,1999:blog-9182815768820344074.post-23727496261407983142006-09-05T10:00:00.000+10:002006-09-05T10:04:53.398+10:00

Serves 4 - with left oversPastry Ingredients:2 ½ cups Self Raising Flour125gr Butter½ teaspoon Salt½ cup WaterFilling & Topping Ingredients:300gr Sausage Mince3 teaspoons Curry Powder300gr Topside Mince1 tablespoon Tomato Sauce1 Large onion (chopped roughly)1 tablespoon Worcestershire SauceI Carrot (grated)2 Beef Stock CubesSalt & Pepper3 tablespoons Plain Flour to thicken1 cup Water5 Large

Anoreply@blogger.com0