About Me

This is where we will share our favourite recipes. The cooks in the family are Leanne, Gemma and Lucas. Tony and Sean are the testers.

Wednesday, 9 October 2013

One Pot Brownies

 One Pot Brownies

180g unsalted butter
3/4 cup cocoa
1 1/2 cups castor sugar
dash of vanilla essence
3/4 teaspoon baking powder, sifted
3/4 cup plain flour, sifted
pinch of salt
120g dark chocolate, roughly chopped
4 eggs, beaten

Oven 180C

In a saucepan, melt butter. 
Remove from heat, then add cocoa and mix with a wooden spoon.
Add sugar and then eggs, sift flour and all remaining ingredients.
When well combined spread into a slice tin lined with baking paper.
Bake for about 20-25 minutes
Judge it's readiness by it's appearance - the edges will just slightly start to crack.

this is an Amanda Blair recipe if you are a South Aussie you will know who she is other wise most probably not.

Everybody loves this one.

Plum & Vanilla Cake

Plum & Vanilla Cake

90g (3/4 cup) plain flour
100g unsalted butter, chopped into small pieces
90g (1/3 cup) caster sugar

180g unsalted butter, softened
250g (1 cup) caster sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
185g (1 1/2 cups) plain flour
2 teaspoon baking powder
825g can seeded plums

Pre-heat oven to 180C fan-forced
24cm greased spring form cake tin.
Place the flour, butter and sugar into a bowl and rub with your fingertips until crumbly.

Cream the butter and sugar together in a bowl until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
Sift the flour and the baking powder into a bowl.
Fold into butter mixture.
Spread into tin.
Top with halved plums with cut side up.
Sprinkle with topping.
Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 10 minutes.

A Tony favourite.

Lucas' favourite slice

Lucas' Favourite Slice
225grqms butter
1 cup sugar
1 egg
150 grams apricots chopped
1 packet fruit medley
150 grams dates chopped
3/4 cup chopped almonds
1 packet biscuits, crushed.
300 grams dark chocolate

Melt butter and sugar together in a saucepan.
Let cool.
Add apricots,fruit medley,dates & almonds to butter mixture.
Cook on the stove for 10 minutes stirring all the time.

Add the biscuits

Line a slice tin with glad bake and sprinkle with coconut, press mixture into pan and let cool.
Cover with melted chocolate.
Cut into squares.

Sugar Free Mayo

Chop 1/4 red onion in small bowl processor.
Add 2 cloves of minced garlic.
Set aside

Put 2 room temperature eggs in food processor and process on high.
Add approx a teaspoon of rice brand oil let it mix
Do this 3 times when well combined gradually  drizzle oil in very slowly until mixture thickens.
Once thick enough add 2 teaspoons seed mustard, pinch of salt, 1/2 teaspoon celery seeds, minced onion and garlic.
Process again
Add the juice of 1 lemon
Process again.

Thursday, 21 July 2011

Apricot sour cream cake

Apricot soar cream cake
Apricot Sour Cream Cake
125g butter, softened
3/4 cup (165g) caster sugar
1 teaspoon vanilla extract
2 eggs
1 1/3 cups (320g) sour cream
400g can apricot halves, drained and chopped
2 1/4  cups ( 335g) self-raising flour, sifted
1/2 teaspoon bicarbonate of soda, sifted
1 cup (200g) white Choc Bits
Preheat oven to 180C (160C fan-forced)
Grease a 24cm bundt or baba pan.

Beat butter, sugar and vanilla in a small bowl with an electric mixer until pale and fluffy.
Add the eggs, one at a time, beating until combined after each addition.
Fold in 1 cup (240g) of the sour cream and all of the apricots, then the sifted flour and soda.
The batter will be quite thick.
Spoon mixture into the prepared pan; smooth the top.

Bake for about 40 minutes, or until golden and springy to touch and comes away from the sides of the pan.
Turn onto a wire rack to cool completely before icing.

Combine the remaining sour cream and chocolate in a bowl.
Microwave on high for 1 minute or until melted, stirring halfway through cooking time.
allow to cool a little and thicken.
Drizzle the warm icing over the cooled cake.

Un-iced cake can be frozen.
Recipe from the Aust Womens Weekly

Wednesday, 6 July 2011

Chicken Pie

Chicken Pie

Preheat oven 180C fan forced.
800g chicken thigh cut into large cubes
150g bacon cut into large pieces
1leek sliced white part only
1-2 carrots sliced
1-2 celery sticks sliced
200g mushrooms
3 tablespoons plain flour
1 cup chicken stock
1/2 cup pouring cream
1/2cup chopped parsley
1 375 g sheet butter puff pastry
1 egg

Heat 1 tablespoon of olive oil in a large heavy based frypan.
Put all ingredients in pan and cook for 1-2 minutes.
Add flour and stir for 1 minute
Slowly add stock and cream and parsley
Simmer for 2-3 minutes
Season with salt and pepper
Pour filling into a 6 cup capacity pie dish
Roll out pastry, place on top and trim edges
Brush with beaten egg
Bake for 40 minutes or until heated through and golden brown

All but Tony like this one.