Slow Cooker Recipe: Lamb Shank Stew/Soup

This can be made as a stew, or by adding more stock, made into a soup

Ingredients
2-3 Lamb Shanks
1 Large Onion, peeled and diced
500g dry soup mix (soaked overnight or at least for half a day)
1/2c tomato paste OR 1 can chopped tomatoes
1/4c Worcestershire sauce
3-4c diced vegetables (carrots, potatoes, parsnips, turnips, corn, celery, capsicum etc)
3L of stock (beef, vegetable or chicken - choice is yours, I used chicken)
1tbl dried mixed herbs
salt and pepper to taste

Method
Seriously it can't be any easier than this....

Throw all ingredients into the slow cooker.
Cover and cook for around 6 hours of high, or 10 hours on low.
Afterwards, take the shanks out and remove the meat, placing back into the cooker.
Serve!

Recipe courtesy of of 'Michelle' :)

Cornflake Cookies

Cornflake Cookies

You have to be suspicious of anyone who doesn't like these crowd pleasers

 

INGREDIENTS

125g butter, chopped, at room temperature
½ cup caster sugar
1 egg
½ teaspoon vanilla extract
1 cup self-raising flour, sifted
2 cups cornflakes
½ cup sultanas
¼ milk choc chips

METHOD

1. Preheat oven to moderate, 180°C. Lightly grease and line 2 large oven trays.
2. In a bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla.
3. Fold flour, 1 cup cornflakes, sultanas and choc chips through mixture.
4. Roll tablespoonfuls of mixture into balls and roll into remaining lightly crushed cornflakes. Arrange on trays about 4cm apart.
5. Bake for 15-20 minutes until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely. 

Recipe from Womans Day

Peanut Butter Cookies

Peanutbutter Cookies

These cookies are a huge hit with anyone who loves Peanut Butter, but with so many young children allergic to peanuts you might like to check with your host if you're bringing these for an event/afternoon tea.

Ingredients

1/2	cup	sugar
1/2	cup	brown sugar	(packed down in 1/2 cup)
2	whole	eggs
2	cups	peanut butter
1/2	tablespoon	flour, all-purpose	(optional, used to thicken)
1/2	tablespoon	cinnamon
1	dash	cocoa powder	(optional)

Directions

(Makes approx. 56 cookies)
Preheat Oven to 325°F.
Mix (using a spoon) sugar and brown sugar together in medium size bowl.
Mix in both eggs.
Mix in peanut butter. Mix in flour.
Sprinkle cinnamon on top of entire mixture, and stir in.
Place 1" balls of cookie dough on 2-3 trays covered with foil (shiny side up).
Put in oven and bake for 13 minutes.
When done, take cookie trays out of the oven.
Sprinkle a dash of cocoa powder on top of each cookie while they are still hot.
Let cookies cool for about 5 minutes, and enjoy!

Recipe from Recipe Land

Broccoli Salad

Broccoli Salad


This recipe is a combination of different recipes I have seen online for a salad of this kind.  I added some ingredients and left some out based on my own tastes and come up with this recipe.  It's awesome, filling and brightly coloured.  I would recommend serving it just warm.

Ingredients:
Broccoli
Mayonnaise
1tbl olive oil
1/4 red onion
2 garlic cloves
2tbl white wine vinegar
1 tsp sugar
pepper
salt
bacon/salami
pinenuts




Method:
Chop the broccoli up into tiny pieces. I used about two heads of broccoli to serve two people.
Blanch the broccoli in boiling water for no more than 60 seconds, take out and immediately rinse under cold water.

Use a bamix/shredder to finely churn up the garlic and onion.  Mix in with the oil and vinegar.
Place in a large salad bowl and add chopped up salami or cooked bacon (I didn't put a measurement next to it because really it's optional. You could put just a little bit in for flavour or put quite a bit in - the choice is yours).  Throw in about 3 tbl of mayo, the sugar, pepper, salt and about 3tbl of pine nuts.
Add the broccoli whilst it's still warm because it will make it easier to mix everything together.

As an addition you might like to sprinkle some shaved cheese over the top before serving. I recommend a very tart vintage cheddar. Mercy Valley is an excellent brand for crumbling over dishes.

Lemon Butter

After realising I didn't have any lemon butter in the fridge I saved myself a trip to the supermarket by using some lemons from our tree outside and making this extremely easy but tasty recipe:

Ingredients:

90 gm (3 ounces) butter.  Don't attempt to use margarine
1 and 1/4 cups of caster sugar
3 eggs
Juice and finely grated rind of 3 lemons
 

Method:

Melt butter in a large heat-proof bowl in the microwave.

Beat together the sugar, eggs, lemon rind and juice. Stir this into the melted butter.

Cook on high for about 3 and 1/2 minutes, stirring every 30 seconds.  Stir quite briskly as it thickens.

Pour into warmed jars, seal and refrigerate.  This makes about 2 cups of lemon butter.  It keeps well in the fridge for 2 - 3 weeks.



Recipe from Cheap n Easy Recipes

Lemon Cupcakes with Home Made Lemon Butter

Most awesome fresh recipe ever!




100g unsalted butter, softened
185g caster sugar
1 tsp vanilla bean extract
2 eggs
200g self-raising flour
1/2 cup (125ml) milk
Finely Grated Rind of one large lemon

1. Preheat oven to 180°C (160C fan-forced). Line muffin pans with paper cases of your choice.

2. Beat butter, sugar and vanilla bean paste with electric mixer until pale. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Add Lemon Rind.

3. Spoon some mixture into paper cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Decorate as desired.

I used my home made lemon butter over the top of the lemon cupcake and whipped cream.

DELICIOUS!!!!

Recipe from Taste.com.au