Strawberry Jam

3kg strawberries
3kg white sugar
Juice from 1/2 a lemon

** see below

Hull and half strawberries

Stir sugar through strawberries and leave for 1-2 hour while sugar softens the fruit

Add lemon juice then cook over medium heat, stirring constantly, until fruit is soft.
Remove 1/3 of fruit. Set aside.

Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon.

Divide reserved fruit between the steralised jars then fill with jam.

**Update

After a bit more experience I have changed how I make jam now :D

I use almost equal parts of sugar to strawberries but with slightly less sugar

Hull and half strawberries

On low heat in the oven warm the sugar through in a shallow tray

Place strawberries in saucepan on the stove with a couple of table spoons of water to stop them sticking and cook until the strawberries start to break down and soften.

Add lemon juice and sugar and continue to cook until setting point is reached.

Setting point is reach when temperature hits 220 on a candy thermometer, this is the easiest method and it's well worth the $10 to buy a candy thermometer.

or

You can place two saucers in the freezer before you start making the jam and to test for setting point place a teaspoon of the mixture onto a chilled saucer, return to freezer for 30 or so seconds, then if the surface 'wrinkles' when you push it with your finger your jam is ready.

Notes : I used 1.85kg strawberries and 1.85kg sugar

Butter Cookies

500g flour
1 tsp baking powder
2 eggs
200g sugar
Dash of vanilla
250g chilled butter

Combine all ingredients and mix to form a smooth dough.
Refrigerate for 30-40min
Roll out to a thickness of about 3mm and cut out shapes with cookie cutters.
Place on a greased baking tray and bake at 175 for 8-12 mins

Russian Fudge

3 cups sugar

1/2 cup milk

1/2 cup condensed milk

125g butter

1/8 teaspoon salt

1 tablespoon golden syrup

Place all ingredients in a very large microwave safe bowl

Microwave for 15 minutes stirring every 3 minutes

Allow to cool slightly

Then beat with an electric beater until thick

Poor into a lined tin to set

Add vanilla or nuts when beating at the end if you wish

Note : This boils over every time in my microwave even when I use the biggest bowl I have, it only ever boils over the once though.

Also I have noted that its a more creamier fudge if you under cook it but by only a minute or two, no more in case it does not set, suppose it depends on your microwave. If I cook in mine for the full 15mins it comes out as a more crumbly fudge and we prefer it more creamy.

Edmonds Cookery Book

Tomato Chutney

2 large red onions, finely chopped
4 garlic cloves, finely chopped
3 x 800g cans chopped Italian
Roma tomatoes
2 cups white sugar
2 1/2 cups apple cider vinegar
2 tablespoons curry powder
1 teaspoon chilli powder
1 cup sultanas
1 tablespoon salt


Place all ingredients, and freshly ground black pepper, into a large saucepan over medium-low heat.
Cook, stirring, for 10 minutes or until sugar has dissolved.
Bring to the boil.
Reduce heat to low.
Simmer, stirring occasionally, for 1 hour or until mixture thickens.
Spoon hot chutney into hot sterilised jars.
Cover jars with a clean tea towel.
Cool completely.
Top with lids and label.

Notes
Makes 10 x 1-cup capacity jars
Slightly less curry powder, chilli powder and vinegar

I used 1200grams fresh tomatoes, halved everything and ended up with 4 x 8oz jars

* Have since used 2.4kg tomatoes and the full ingredients*

Preserved Oranges

4 (about 800g) medium navel oranges, washed, dried
200g (2/3 cup) salt
250ml (1 cup) fresh lemon juice
250ml (1 cup) fresh orange juice

Cut oranges in half.
Cut each half into 3 equal wedges.
Place in a plastic bag in the freezer overnight.

Remove from freezer and place in the fridge for 4 hours to thaw slightly.
Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in warm, soapy water.
Rinse well.
Drain on a rack.

Place orange in a bowl.
Add salt and stir until orange is coated.
Place orange and any salt from bowl into the glass jar.
Add lemon and orange juice.
Seal and date jar.
Shake to combine.
Store in a cool place out of direct sunlight for 4 weeks, then use as required.

Notes
Preserved oranges are great in salads and desserts. Simply rinse under cold water and pat dry with paper towel. Cut the flesh and pith from rind and discard. Thinly slice rind and use as desired.

TASTE.COM.AU

Gingerbread men or cookies

125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate

Line 2 baking trays
Beat the butter and sugar in a bowl until pale and creamy.
Add the golden syrup and egg yolk and beat until combined.
Stir in the flour, ginger, mixed spice and bicarbonate of soda.
Turn onto a lightly floured surface and knead until smooth.
Press dough into a disc.
Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, place egg white in a clean, dry bowl.
Beat until soft peaks form.
Gradually add icing sugar and beat until stiff peaks form.
Divide icing among 3 bowls.
Cover 1 bowl with plastic wrap and place in the fridge.
Add red colouring to 1 bowl and stir until combined.
Add green colouring to remaining bowl and stir until combined.
Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes.
Place on trays about 3cm apart.
Repeat with any excess dough.
Bake in oven for 10 minutes or until brown.
Remove from oven.
Transfer to a rack to cool.
Place prepared icings in small plastic bags.
Cut a small hole in a corner of each bag.
Pipe icing over gingerbread men to decorate.
Finish with Smarties.

Notes
Allow 30 minutes resting time.

Recipe from Taste.com.au

Mothers Apple TART :D

½ Cup Sugar

1 ½ Cup Self Raising Four
125g Melted Butter
1 egg beaten
1 can Apples

(I used home stewed)

Turn oven 180 Degrees Celsius

Grease 20cm square dish
Mix together Sugar, Flour, Butter and Eggs
Crumble half of the mixture over the base of the greased dish
Dot the apples around on top of the mixture
Crumble the rest of the mixture over the top of the apples
Sprinkle with nutmeg and sugar
Bake for 20 Min

(I dont bother with the nutmeg)

Connor got an A+ for this in cooking class! :D

Thanks Mum via Ryan

Carrot Cake

1 cup plain flour 3/4 tea spoon bicarbonate soda 1 tea spoon baking powder 1/2 tea spoon cinnamon 1/3 tea spoon nutmeg 1/3 tea spoon salt 3/4 cup raw sugar 2 eggs 5 table spoons oil 1 cup grated carrot 400g crushed pineapple, drained 1/2 cup chopped walnuts

Grease and line cake tin
Heat oven 175c
Mix together all ingredients except the carrots, pineapple and walnuts
Fold in carrots, pineapple and walnuts
Bake 35-40mins

Cream Cheese Icing

250g cream cheese
1/4 cup melted butter
2 cups icing sugar
1/2 tsp vanilla

1 tsp lemon

Beat cream cheese and melted butter

Gradually add the icing sugar (I used more the recommended)

Add vanilla and lemon

Beat until smooth

Kraft Philadelphia

Peppermint Patties:

2 cups (260 grams) confectioners (powdered or icing) sugar

1 1/2 tablespoons (20 grams) unsalted butter, softened

1/4 teaspoon peppermint oil (do not use peppermint extract)

1/4 teaspoon pure vanilla extract

2 tablespoons (30 ml) evaporated milk

Chocolate Coating:

9 ounces (225 grams) semi sweet or bittersweet chocolate, coarsely chopped

1 tablespoon (12 grams) shortening

Peppermint Patties: Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners sugar (powdered or icing).

In the bowl of your electric mixer, or with a hand mixer, beat (on low speed) the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium-high and beat until very creamy (about 2-3 minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls (about 30 - 60 minutes).

Roll the batter into 1 inch (2.54 cm) balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1 1/2 inches (4 cm) in diameter and 1/3 inch (1 cm) thick. Cover and place in the refrigerator until the patties are firm (about one hour).

ChocolateCoating: Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. (You can use 2 forks or a chocolate dippingfork.) Let any excess chocolate drip back into the bowl and then place the patties back on the foil. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm (30 - 60 minutes). Store in the refrigerator in an airtight container (separate layers with parchment paper or wax paper) for up to one month.

Makes 25 - 30 patties.

The Joy of Baking

MUMS TOMATO SAUCE

two cloves of garlic
2 tbsp whole cloves
3.6kg whole juicy tomatoes, choped
1 onion, peeled and chipped
1kg sugar
2 tbsp salt
1/2 tsp cayenne pepper
2 cups malt vinegar

tie whole cloves into a small piece of muslin

into a large preserving pan put the cloves, tomatoes, onion, garlic, sugar, salt, cayenne pepper and vinegar, and stir well to mix. bring slowly to the boil stirring regularly until sugar dissolves and then bring to the boil <---this line makes me go, wtf, isn't is already boiling? boil rapidly for about 1 1/2 - 2 hours, stirring occasinally until mixture is thick and pulpy. remove from heat, remove any scum that has formed on top and allow the sauce to cool for about 20 mins. put the sauce through a mouli to remove any pips and skins or puree in a blender and sieve. return to a clean preserving pan and boil. if the sauce is thin, boil, stirring regularly until it is the thickness you desire. bottle the hot sauce into hot, dry, sterile bottles and then seal when cold. makes 6 200ml bottles.

EBB again....Thanks teacup!

Two Aunties' Tomato Soup

1.8kg tomatoes
50g sugar
2 tsp salt
2 onions chopped
280ml hot water
2 cloves garlic
Pinch of pepper

Boil until pulpy, then push through sieve (you can get the hand blender out first and give it a going over). To tomato liquid add 50g butter and then stir in 1 Tbsp flour mixed into 1/4c cold water. Boil gently for 5 minutes and serve.

If you could be bothered to peel and core the tomatoes first you wouldn't have to sieve.

Thanks again EBB

Lemon Cake

250g butter
2 tsp grated lemon rind (I add more)
2 ½ C castor sugar (or just white)
6 eggs (yep – that’s right!)
2 ¼ C flour
2 tsp baking powder
¾ C sour cream

Topping

½ C lemon juice

½ C white or castor sugar

Cream butter and sugar together and add lemon rind
Beat in eggs one at a time, then stir in sifted dry ingredients
Mix well then fold in sour cream
Bake in a deep cake tin – approx. 22cm for 1 ½ to 1 ¾ hrs (NOTE from Angela – I usually cook it on fan bake and set the timer for ¾ hr, then check to see if it’s done. I also usually use a ring tin, so it probably takes less time to cook)
When warm, pour over a mixture of ½ C lemon juice and ½ C white/castor sugar

MY FAVOURITE BIRTHDAY CAKE RECIPE

MOIST CHOCOLATE CAKE

(3) 2 c. sugar
(3) 2 c. flour
(1 & 1/2) 1 tsp. baking powder
(3) 2 tsp. baking soda
Dash salt
(3/4) 1/2 c. cocoa
(3/4) 1/2 c. vegetable oil
(1 & 1/2) 1 c. boiling water
(3) 2 eggs
(1 & 1/2) 1 c. milk
(1 & 1/2) 1 tsp. vanilla

Mix together, putting eggs and milk in last. Cocoa can be dissolved in boiling water before adding. Batter is very runny. Put in one 9 x 13 or two 8 inch pans. Bake at 350 degrees for 35 minutes or until done.
Thanks again EBB, another great recipe link

Pirates Treasure Chest Birthday Cake

COOKIE TIME COOKIES

225g butter
3/4C sugar
3/4C brown sugar
1tsp vanilla
2 eggs
2 1/2C flour
1/2tsp salt
1tsp baking soda
1C choc chips or buttons

Creams butter and sugars until light and fluffy.
Add vanilla and eggs one at a time.
Mix together dry ingredients, except choc and add to butter mix.
Stir in choc.
Place dessertspoon full blobs onto greases baking tray - allow plenty of room for spreading. (We usually have to do a couple of trays).
Bake 180C for 15 mins.

Master Chef Australia 2010 : Recipe Page Link

www.masterchef.com.au

BUTTER CHICKEN

SERVES: 4

PREPARATION: 20 MINS

COOKING: 40 MINS

140g ( cup) Greek-style yoghurt
3cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
2 tbs garam masala
1 lemon, juiced
2 tbs olive oil, plus extra, to grease
cup roughly chopped coriander, plus extra leaves, to serve
800g chicken thigh fillets, cut into 3cm-wide strips
2 tbs ghee (clarified butter)*
2 onions, thinly sliced
1 tsp ground turmeric
1 tbs tomato paste
2 long red chillies, seeded, finely chopped
260g (1 cup) passata (sieved puréed tomatoes)
300ml pouring cream
1 bunch mint, leaves picked, finely chopped

Basmati rice and pappadams, to serve

1. Combine yoghurt, ginger, garlic, 1 tbs garam masala, lemon juice, oil

and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2. Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3. Heat ghee in a large saucepan over medium heat. Add onions, turmeric, tomato paste, chillies and remaining garam masala, and cook, stirring, for

5 minutes or until onions are soft. Add passata and cook for 5 minutes or until thickened slightly. Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

* Ghee is available from supermarkets.

Master Chef Australia 2010 : Recipe published in the Daily Telegraph and The Sunday Times

"Jimmy's bravery in doing this creamy, rich curry for the kids' birthday party challenge saw his team win. Not too spicy, this recipe comes from a curry his mum used to make when he was a lad. Make sure you serve it with steamed rice or some Indian bread - and not on its own in a cup like Jimmy did!" Matt Preston

CARAMELISED ONION PIZZAS

MAKES: 4

PREPARATION: 15 MINS

COOKING: 40 MINS

100g butter, chopped
600g onions, thinly sliced
2 tbs brown sugar
1 tbs finely chopped lemon thyme, plus extra sprigs, to serve
4 x 23cm pita breads
2 x 180g tubs marinated feta*, drained, crumbled
160g (1 cup) kalamata olives, halved, pitted
Extra virgin olive oil, to drizzle

1. Preheat oven to 200C.

Melt butter in a frying pan over medium-high heat.

Add onions and stir for 5 minutes or until onions begin to soften.

Reduce heat to low, add the sugar and thyme,

cook, stirring, for a further 20 minutes or until onions caramelise.

2. Place pita breads on 2 oven trays lined with baking paper.

Divide onion mixture among breads and spread, leaving a 1cm border.

Scatter with feta and olives, and season with pepper.

3. Bake pizzas, swapping trays halfway, for 15 minutes or until golden.

Drizzle over extra virgin olive oil and scatter with thyme sprigs to serve.

Master Chef Australia 2010 : Recipe published in Daily Telegraph and Sunday Times

Easy Chicken and Field Mushroom Risotto

375ml pack Campbell’s Real Stock – Chicken
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas

375ml pack Campbell’s Real Stock – Chicken
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas

Chocolate Souffle

15 squares of dark chocolate (had to count them while video was paused)
Butter (presumably unsalted) at room temperature.
Sugar
4 egg whites
4 egg yolks

Melt the chocolate over a bain-marie

Butter the mould lightly finishing with brush strokes from bottom to top on the sides. Toss some sugar around the mould to coat.

Whip the egg whites with a good dash of sugar to soft peaks.

Mix the yolks through the melted chocolate until well combined.

Mix 1/3 of the whites through the chocolate mixture until well combined.

Gently fold in the remaining whites until combined. Be careful not to lose any air from the whites.

Spoon the mixture into the moulds

Take care not to splash any mixture on the sides or the souffle will stick when rising.

Bake in the oven for 8 - 10 mins at 200 C

Serve with a chocolate cream (grated choc mixed through whipped cream).

Thanks again Master Chef Australia 2010

Crème Brulee

600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup caster sugar
120g demerara sugar

Step 1: Preheat oven to 120°C.

Step 2: Place the cream, vanilla bean and seeds in a saucepan

over medium heat and bring to scalding point,

then remove from heat.

Remove vanilla bean and discard.

Step 3: Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.

Step 4: Pour hot cream over egg yolk mixture,

continuing to whisk until well combined.

Strain mixture into a jug,

evenly divide between 4 x 200ml ramekins.

Step 5: Carefully place ramekins in a deep roasting pan lined with a folded tea towel.

Pour boiling water into pan to come halfway up the sides of ramekins.

Cover pan loosely with foil.

Step 6: Bake in the oven for 40 minutes or until the custard has just set.

Remove ramekins from the water bath, and set aside to cool.

Step 7: Sprinkle demerara sugar evenly over the surface of the baked custards.

Run a kitchen blowtorch over the custards,

or place under a preheated grill until the sugar bubbles and caramelises.

Serve.

Serves 4

Thanks Master Chef Australia 2010

SNICKERDOODLES

1 cup cooking oil (canola)
1 cup brown sugar
2 large eggs
1 tsp vanilla essence
3 cups of flour
pinch of salt
2 tsp baking powder
cinnamon and white sugar mixed for rolling dough in ( about 3 table spoons of sugar and 2 tsp cinnamon)

heat oven to 180

Beat the brown sugar and oil until mixed
Add eggs and vanilla and mix
Add flour, baking powder and salt
Stir until just mixed and all the flour is combined
Roll into bouncy ball size balls and then roll balls in sugar/cinnamon mix until covered.

The dough is a bit like play dough.
Put on baking tray
Cook until cracked

Thanks Mrs Doris :o)

BUTTERCREAM ICING

125g of unsalted butter at room temp (can use ordinary butter if preferred)
1 tsp vanilla essence
1 1/2c icing sugar
2 Tbsp of milk at room temp.

Beat butter in a bowl until pale and flufy
Continue beating and gradually add vanilla essence and half the icing sugar
Gradually add the milk and the remaining icing until smooth.

If you want it chocolate flavoured I usually omit milk and dissolve 2tsp cocoa in 2TBsp of boiled hot water.

CAULIFLOWER SOUP

1 tbsp olive oil
1 chopped onion
1 scant tsp curry powder (optional)
1 head cauliflower, broken into pieces
2 med potatoes (peeled & chopped)
8 cups chicken stock
1.5 cups grated gruyere cheese (could substitute cheddar??)
8 slices baguette

note to self : I just used normal cheese and did not bother with the grilled cheese toast because I'm lazy :o)


Heat oil in large heavy pan on medium heat.

Cook onion for 5 mins until soft.

Add curry powder, stir and cook for 2 mins.

Add cauli & potatoes, stir to coat.

Add stock and bring to boil. Reduce heat and simmer for 20-25 mins until veggies are tender.

Season (also added a tsp of sugar).

Cool a little, then blend until smooth.

Stir in 1 cup gruyere and reheat gently.

Toast one side of baguette under grill, sprinkle remaining cheese on untoasted side, then grill again until melted & golden.

Ladle hot soup into bowls and add with grilled cheese toast.

NOTE : I just used normal cheese and did not bother with the grilled cheese toast because I'm lazy :o)

Thanks again EBB

PUMPKIN AND RICOTTA CANNELLONI

1 pumpkin (about a kilo with skin and seeds)peeled and chopped into cubes.
200g Ricotta
1 egg
fresh lasagne
italian herbs
salt and pepper
1 cup grated cheese
1 large bottle passata
i tin italian tomatoes

note to self : dont use passata and tin tomatoes, just cook your own tomato saucey stuff- tin tomato, tomato paste, onion and garlic. The passata is miles too strong.

Roast pumpkin for 20 mins.

Mash until almost smooth.

Mix in ricotta,egg, italian herbs and salt and pepper.

Pour half of the passata into a lasagne dish.

Cut lasagne sheets in half and put 2 tablespoons pumpkin mixture on each sheet and roll up.

Place in lasagne dish, cover with rest of passata and tinned tomatoes.

Sprinkle grated cheese on top and bake at 180 for 1/2 hour until cheese is golden and passata is bubbling!

Serve and enjoy!!

Thanks Bec :)

FORGOTTEN COOKIES

*DON'T THINK MUCH OF THESE, WON'T BOTHER TO COOK AGAIN*

2 egg whites
120g caster sugar
120g walnuts, roughly chopped
150g dark chocolate chopped
1 tsp vanilla extract

Heat the oven to 180 deg

- it must be completely hot not just up to temperature.
Line 2 baking sheets with foil

[ note: I did use foil & not baking paper as I wondered if it was a heat-retention requirement]
Whisk eggwhites with a good pinch of salt until stiff & dry.
Gradually whisk in sugar a little at a time to make a thick and glossy meringue.
Tip in the nuts, chocolate and vanilla and gently fold in
Spoon heaped teaspoonfuls of mixture (no larger)

spaced apart, onto the sheets. [they don't spread much]
Put in the oven and immediately turn it off.

Leave without disturbing overnight.
In the morning carefully peel the cookies from the foil

Store in an airtight container for 1 week.

- ha ha if they last that long!!

I just realised I forgot the vanilla extract.
Also I had 150g of whittakers dark almond, so I just used that and no extra choc or nuts.

Thanks Jacqui :o)

REINDEER POO (or polar bear poo)

2 packets oreo cookies
250g package cream cheese (softened)
White chocolate

Skewers

Crush cookies
Stir in softened cream cheese using the back of a large spoon to help mash the two together.
Roll the mixture into balls and place on baking paper
Pop in freezer for short amount of time
Melt chocolate as directed on the package
Put balls onto skewers and dip into melted choc and allow to set
You can sprinkle the tops with the crushed cookies for decoration if you wish
Refrigerate and enjoy!

Original Recipe From Bakerella.com

MUESLI BARS

125gm Butter
2/3cup brown sugar
1 Tbsp Honey
1 1/2 cup Rice bubbles (i usually do 2C)
1 cup roled oats (i add more for good luck)
1/2 cup flour
1/2-1cup chopped fruit/nuts etc

preheat oven to moderate
Combine butter, sugar and honey in a small pot
Stir over medium heat without boiling until butter is melted and sugar dissolved
Place remaining ingredients in a bowl
Poor in the butter mixture and stir to combine
Press into a pan and bake 1 hour or until golden
Cool in pan before cutting.

Thanks Kat for the recipe

SIMPLE CHEESECAKE

1 1/4 cups sweet biscuit crumbs

1/3 cup lemon juice
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
400g can sweetened condensed milk
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted

Combine biscuit crumbs and butter and press into the base of a 20cm springform pan; chill.
Beat PHILADELPHIA using an electric mixer until smooth.
Beat in condensed milk and gelatine mixture until smooth
Add lemon juice and beat until combined.
Pour mixture into prepared base and refrigerate 3 hours or overnight.

Recipe from Philadelphia Cream Cheese Website

Philadelphia Cream Cheese Home

EGGS : GOOD or BAD

Carefully lower your egg into fresh cold water (do not use salted water)


If the egg stays at the bottom - it is fresh.

If the egg is at an angle on the bottom - it is still fresh and good to eat.

If the egg stands on its pointed end at the bottom - it is still safe to eat but best used for baking and making hard-cooked eggs.

If the egg floats - it is stale and best discarded.


The final test: To make sure the egg is not spoiled, break it into a clean bowl and check to make sure it doesn't have a bad odor or appearance.

HOME MADE MUESLI

1/2 cup oil
big scoop of honey (I use one of those big black spoons that you use to stir stuff in the electric fry pan)
750g rolled oats (or half each of whole oats and rolled oats)

Put oil and honey in a microwave proof bowl
Melt for approx 1 min on high
Pour in half the oats and stir well
Then add the other half and stir again so they are evenly coated in oil/honey
Put in the microwave for 4 mins 30 secs on high
Stir well, especially in the middle so it doesn't burn
Return to the microwave for approx 2-3 mins on medium, depending on how well cooked it's getting.

Stir well, especially the middle then leave to cool
transferring to an air tight container.

Taken from Saving on Groceries Thread on EBB

CIABATTA DOUGH

Water 450 ml
Olive Oil 5 tbsp
Salt 2 tsp
White Flour 760 g
Yeast 2 1/5 tsp

Place all ingredients into bread machine and set on dough cycle
Remove from machine and shape into loaves or buns
Leave to rise
Bake for 20mins 220°C

(makes 2 loaves)

recipe from MADAM CHATSALOT

PUMPKIN SOUP

30grms Butter
2 Onions
2 Medium Potatoes
750grms Pumpkin
600ml Chicken Stock
1 cup Milk
Salt and Peper
1 cup Cream (optional)
Chives or Parsley (optional)

Chop onions, peel and dice potatoes and pumpkin
Heat butter and saute onion until golden brown
Add potatoes, pumpkin, stock and milk
Cover and simmer gently for about 30 mins or until veges are soft
Sieve or puree in processor or blender and add salt and pepper
Add cream
Serve garnished with chopped chives or parsley


recipe from LADY FLO BJELKE-PETERSEN'S CLASSIC COUNTRY COLLECTION

PLAIN SCONES

2cups Self Raising Flour
1/2 tspn Salt
2 Tblespn Butter
1 cup Milk
Extra Flour for Rolling

Sift flour and salt into bowl
Melt butter and pour into flour
Add milk, gradually stirring with a knif until you have a moist dough
Turn onto floured board.
Knead lightly and then press out
Cut to size and place on floured tray
Bake in a hot oven 220°C for 10-15mins

NOTE: I double the recipe and heat the milk

recipe from LADY FLO BJELKE-PETERSEN'S CLASSIC COUNTRY COLLECTION

LEMON BUTTER

I doubled this recipe

4 Lemons

125gms Butter
2 Cups Sugar
4 Eggs Beaten

Squeeze lemons and strain the juice
Melt butter in a double boiler
Stir in sugar and lemon juice until sugar is dissolved
Add eggs, whisking quickly

Place over boiling water and cook, stirring until mixture thickens
Pour into sterilised jars

I did not use a double boiler

recipe from EDMONDS COOKERY BOOK

BEST BROWNIES EVER

141 grams unsalted butter
1 1/4 cups (280 grams) sugar
3/4 cup plus 2 tablespoons (82 grams ) cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams ) flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat oven to 325°C
Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl
Set the bowl in a wide skillet of barely simmering water
Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test
Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
[Note, this step works just fine in the microwave]

Stir in the vanilla with a wooden spoon
Add the eggs one at a time, stirring vigorously after each one
When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer
Beat vigorously for 40 strokes with the wooden spoon or a rubber spatula
Stir in the nuts, if using
Spread evenly in the lined pan

Bake 20 to 25 minutes, until a toothpick plunged into the center emerges slightly moist
Let cool completely on a rack
(I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Best Brownies Ever

HOT CROSS BUNS

This recipe is made in the breadmaker

3tsp surebake yeast
450g strong flour
3tbsp brown sugar
6tbsp butter
2tbsp milk powder
1/2 tsp salt
3tsp allspice
1 egg
200ml water

3/4 c of sultana's at beep

Place in breadmaker on dough cycle
Take out and shape into buns
Leave to rise

Crosses

1/2 c flour
2 tbsp oli
+ water to mix

Combine and pipe onto buns
Cook on 200°C for 15 to 25min

Glaze

3tbsp milk
3 tbsp of caster sugar

Combine and brush on buns while hot

(I was lazy and did not do the crosses on the buns pictured)

CINNAMON PINWHEELS

This is a breadmaker recipe

7g yeast (2 1/2t)
530g flour (3 1/2 C)
40g sugar (2T)
2.5g salt (1/2t)
1 egg
40g butter/marg (2T)
250ml water

Put all ingredients into the breadmaker and turn on the dough cycle
When finished, roll out the dough on a floured board into a large rectangle

Filling

1T or so of softened butter/marg
125g (1/2C) brown sugar
1 1/2T cinnamon

Spread the dough with butter
Sprinkle with brown sugar/cinnamon mix
With one of the long edges facing you, roll the dough up.
Pinch the edges together to seal.
With a sharp knife cut the roll into 2.5cm slices
Place in a large pan lined with baking paper cut sides down so you can see the pinwheel pattern.
Make sure there's a bit of space between them to rise, otherwise you end up with a mega doughy cakey thing which you can't separate.
Cover with clean tea towel or gladwrap and leave in a warm place for an hour or so till they've almost doubled in size.

Heat oven to 180°C and bake for 15 - 20 mins or until just golden brown.

Glaze

1C icing sugar,
1/2 t vanilla
1-2 milk

Mix until thin enough to drizzle.
Glaze rolls when just out of oven and remove from pan while still warm.

YUM!

You can also freeze any baked but unglazed extras, then defrost, warm in the oven and glaze.

PEANUT CHICKEN RICE

Oil
Chicken
1 onion chopped
3 cloves garlic crushed1 can tinned toms
1/4 cup crunchy peanut butter - I use a couple of huge spoonfuls give or take
1/2 tea spn chilli
1/2 tea spn currie
1 large pinch thyme
3 cups chicken stock
1 1/2 cups rice - it suggests basmati or jasmine. I use my usual rice.

Heat the oil and cook the chicken.
Add onion and garlic and cook until soft. If you use the precrushed garlic add after onion starts to soften or it burns!
Mix in tomatoes, peanut butter chili powder and thyme and mix well.
Add chicken stock and bring to the boil.
Add the rice and mix well and bring back to the boil.
Cover and reduce heat.
Cook for 20 mins on low.

It says to check to make sure all liquid is absorbed. I find it has a tendency to catch so I have more stock to add as needed.

SULTANA CAKE

450g sultanas
225g butter
3 eggs
1 ¼ cups sugar
350g flour
1 teaspn baking powder
lemon, vanilla and almond essence

Cover sultanas with water and boil five minutes. Drain, add butter while still hot, stir. Beat eggs and sugar together with essences and add to sultanas. Beat together and mix well. Add flour and baking powder. Bake 1 hour at 160.