Split pea and Ham Soup

INGREDIENTS

200g split peas soaked overnight

1kg ham hock

2 onions roughly chopped

2 carrots roughly chopped

2 large potatoes cut into chunks

1 stick of celery

2 bay leaves

2l chicken stock

300g frozen peas

METHOD

1. Cover the ham hock and being to the boil. Discard the water.

2. Put all ingredients except frozen peas in the saucepan and being to the boil.

3. Summer for approx. 2 hours

4. Remove ham hock, cutting off ham into chunks

5. Add frozen peas, simmer five minutes then purée 

6. Add ham and serve 

Family Mince and Rice Bake

Ingredients

1 large onion, chopped
1tbl Paprika
500g mince
1c uncooked rice
2 packets cup of soup tomato flavour
750ml water
2tsp wocerstershire sauce
Cheese


Method

1. Cook onion for a few moments, then add mince, cooking until brown
2. Add paprika and rice and stir
3. Add remaining ingredients (except cheese) and stir
4. Transfer all to an oven dish and bake at 180c for 45 minutes
5. Sprinkle with Cheese and cook for another 15 minutes until golden on top


*Check halfway through cooking - if it looks too dry, add a bit more water.

Swedish Meatballs and Noodles

Swedish Meatballs and Noodles
1 pack of meatballs, cooked and kept warm
1 pack of spiral pasta
2tbl flour
3tbl butter
1/2c cream
1c beef stock
salt/pepper/paprika
2tbl soy sauce
mustard to taste (optional)

1. Put the pasta on to cook
2. Melt butter in a saucepan
3. Add flour and cook until combined
4. Add remaining ingredients and cook until thick
5. Combine the drained pasta, meatballs and sauce together and serve.

(I paraphrased this recipe but the link can be found here)

Cashew, Parmasan and Basil Dip

An email from mum after she brought this around for afternoon tea.

Grate 10 g Parmesan cheese.  Set Aside.
Crush 1 small garlic clove.
Add 100g raw cashews and process to desired texture.
Add  parmesan cheese,
15 -30g grape seed oil, ( you could use olive, or macadamia etc)
1 tsp white vinegar (I used apple cider Vinegar)
A good handful of basil, ( or more)
Salt to taste
And process

Upside Down Apple Cake

Ingredients
4 eggs separated
1c caster sugar
zest of 1 lemon
80ml olive oil
80ml fruit juice (any kind)
1c plain flour
(for gluten free half cup of rice flour and half cup of almond meal)
3/4tsp baking powder (gluten free)
4 apples peeled, cored and cut into slices
Juice of half a lemon
4tbl brown sugar

Method
1. Preheat the oven to 180c, Line and collar a round cake tin (springform if you have it works best)
2. Mix your apples, lemon juice and brown sugar together, and place on the bottom of the cake tin
3. Beat egg yolks with 1/2c caster sugar until very pale.
4. SLOWLY add oil and juice (slowly or it will curdle)
5. Add in flour and baking powder, beating one minute or until smooth. Set aside
6. Whisk egg whites until soft peaks form (not stiff or the cake will be tough)
7. Add 1/2c caster sugar slowly until incorporated
8. Fold into cake mixture 1/3 at a time GENTLY
9. Cook for 40-45 minutes

Leave in the pan for an hour before turning out.

THE Best Minestrone Soup Ever

Ingredients:

4 rashes of bacon, sliced into small squares
2 carrots peeled and sliced
2 stalks celery peeled and sliced
1 large potato cut into cubes
2 garlic cloves crushed or finely chopped
1 red onion finely chopped
1 can condensed tomato soup
1 tbl basil
2 bay leaves
1L Beef Stock Liquid
1c cooked rollini pasta
Salt
Pepper

Method:

1. With the exception of the pasta, throw all ingredients into a deep saucepan and bring to the boil
2. Turn down and simmer for around half an hour, or until the potato is cooked (but not falling apart)
3. Add the cooked pasta and simmer for a further 4 minutes
4. Remove the bay leaves and serve immediately with hot crusty bread.

Beef Porcupine Balls

A favourite!

Ingredients

1kg minced beef
1/2c uncooked rice
1/2c water
1 chopped onion
1 tsp salt
pinch garlic powder
pinch pepper
1-2 can tomato soup
1c water
2tsp wostershire sauce


1. Mix beef, rice, water, onion and seasonings and make into golf size balls
2. Stir together in another bowl, the soup, water and wostershire sauce and pour over the balls in an oven proof dish
3. Bake at 180c for around 45 mins covered in foil
4. Uncover and bake for a further 15 minutes.

Serve with Mash Potato!

Gluten Free Jam Slice

Cut into wedges, or into square slices

Ingredients:

• 1 cup almond meal flour 
• 1/2 cup brown rice flour
• 1/2 cup white rice flour
• (NOTE: For those not cooking gluten free, use 2 cups plain flour)
• 1 cup caster sugar
• 125g butter, chilled, cubed
• 3 eggs
• 1 teaspoon vanilla essence
• 3/4 cup raspberry jam
• 2 cups desiccated coconut

Method:

1. Preheat oven to 180C. Line a 3cm deep lamington pan.
2. Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.
3. Press dough into base of prepared pan. Bake for 15 to 20 minutes, or until light golden. Spread jam over warm base.
4. Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam. Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces.
   
   
   *Note: The dough may be a little 'wet' due to the almond flour. You may like to add extra rice flour if you do not want an easily breakable or soft base.
   
   

   

   The base should not crumble, so make sure you pack it into the pan well

Gluten Free Peanutbutter Chocolate Brownies

If you like really chewy and slightly crispy sides, cook for a little longer.

Ingredients

• 150g dark chocolate, chopped
• 100g butter, chopped
• 1c caster sugar
• 1/4c almond meal
• 1/4c of mixed brown and white rice flour 
• (NOTE: For those not cooking gluten free, use half a cup of plain flour instead)
• 2 tbs cocoa powder
• 2 eggs
• 3/4c Peanut Butter (gluten free - do check the ingredients as some brands contain maize)

Method

1. Preheat oven to 160°C. Line a 15x25 slice pan with non stick pape.
2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and mixture is smooth.
3. Combine the sugar, flours and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely

Gluten Free Lemon Slice

Very tangy but sweet slice perfect for afternoon tea

Ingredients

• 1/2 cup sweetened condensed milk
• 100g butter
• 1 pack rice biscuits(the sweet variety that are gluten free- or if you don't need to cook gluten free, use a pack of Marie biscuits)
• 1 cup desiccated coconut
• 1 lemon, rind finely grated 
• 2 cups pure icing sugar
• 40g softened butter
• 2 1/2 tbl lemon juice

Method:

1. Grease and line a15cm x 25cm tin . Place condensed milk and 100g butter in a small saucepan over medium heat. Cook, stirring, until butter melts.
2. Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
3. Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
4. Make lemon icing: Place icing sugar mixture, remaining butter and 2 1/2 tablespoons lemon juice in a bowl. Beat until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces.

Pretty Awesome Carrot Cake

Pretty Awesome Carrot Cake

If you have a husband who just loves carrot cake, then try this recipe. I think it will hit the right spot.


2c  sugar
4 eggs
200ml olive oil
250g (about 2) shredded carrots
2c plain flour
1 tbsp baking powder
1tbl cinnamon
1tbl nutmeg
1/2c chopped walnuts


1. Preheat your oven to 180c
2. Mix together the sugar, eggs, olive oil and carrot on medium until well combined
3. Add slowly the remaining ingredients and mix until well combined
4. Bake for around 50 minutes or until a skewer comes out clean


Ice with your favourite vanilla, chocolate or cream cheese frosting.

Vol Au Vent Cases

MUCH easier than you think it is. Trust me.

What are you going to need?
A pack of Puff Pastry
1 egg

How do we do it?
You might already have various size round scone or biscuit cutters, but if you don't, then you can use a glass, or an egg ring which is what I used.

1. Preheat your oven to 200 celcius.  (Make sure it's reached this temp before putting in the Vol Au Vents for maximum height)

2. Cut out as many twice as many circles as you want Vol Au Vents.

3. Put half of them on a baking tray and brush them with egg.

4. Cut a small ring out of the left over circles. Take the inside away and use the narrow ring you are left with to put on TOP of the circles already on your tray.

5. Brush again with egg.

6. Bake for approx. 12 minutes or until they have puffed up and are golden brown.

7. When you remove them from the oven, you will need to gently either pull out the centre, or push it down into the middle.

Ready to fill!  (Or you can cool them and use them later)

Dump Cake - The crowd pleaser

Don't let the name put you off. This cake could yet be the best crowd pleaser you've tried yet.  And with just three ingredients, not only is it quick and easy, but you'll be drooling by the time you pull it from the oven.  

Unfortunately I didn't get the opportunity to take a photo before it was devoured, so I'll add one next time I cook it.  But it's served warm, with cream or icecream and it has a brownie, fudgy, chewy type consistency to it.

Nigella's Ice Cream Sundae

Ingredients:
1 can condensed milk (sweetened)
100g dark choc chips
100g smooth peanut butter
crushed salted peanuts
icecream (Vanilla, Chocolate or Toffee goes well with this recipe)


Method:
1. Heat together the condensed milk, choc chips and peanut butter until melted and smooth
2. Add some hot water to make a smooth easily pourable consistency.
3. Scoop icecream into Sundae glasses and pour the fudge over the top
4. Sprinkle with crushed peanuts

To really indulge, add a wafer straw or cherry on top!

Hamburger Salad

Ingredients:

• Hamburgers, cut up into bite sized pieces (about 6)
• Lettuce
• Avacado
• half yellow Capsicum
• 1 bunch Asparagus
• Shredded cheese
• three radishes
• half can of corn pieces
• Half a red onion
• Left over roasted pumpkin (about 3/4 cup)

Dressing:

• 3/4c Mayo
• 2 1/2tbl Tomato Sauce
• Juice of half a lemon
• 2tsp Wostershire Sauce

Method:

Cut and toss all the salad ingredients together.
Mix the dressing together and mix into the salad to your liking.
(I usually put just a little on the salad then put the bowl on the table so people can add more)
Serve! YUM!

*My husband likes this salad in a wrap for lunch the next day

Calamari Salad

Marinade Calamari in the following for half an hour

• 750g calamari hoods
• 2 tablespoons sweet chilli sauce
• 2 tablespoons fish sauce
• 1 teaspoon reduced-salt soy sauce
• 2 tablespoons lime juice
• 3cm piece ginger, peeled, finely grated
• 1/4 cup coriander leaves, finely chopped 

 Cook in a frypan for no more than 5 minutes.
Serve on top of a salad with your choice of salad and the following dressing


1/3c olive oil
50ml red wine vinegar
2tsp sugar
Fry in frypan until sugar is dissolved.

4 minute Dessert

60g butter or margarine

100g caster sugar

100g self raising flour

1 medium egg, beaten

2 tablespoons milk

2 tablespoons of jam or golden syrup

1.		In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the mixture. Sift in the flour, and fold in gently.
2.		Put 2 tablespoons of raspberry jam or golden syrup in bottom of microwave-safe bowl. Pour in the mixture.
3.		Cover, and cook for 3 minutes on full power, or until the pudding appears set when gently shaken and the top is sticky. Serve hot with custard or cream.

Caramelised Onions

Frying up onions is easy to go with a BBQ, hot dogs or a savory meal, however to make them a little tastier with just a little more effort - try caramelising them.

Ingredients

• 2 tbs olive oil
• 3 large red or brown onions, sliced
• 2 tbs brown sugar
• 1-2 tbs balsamic vinegar

Method

1. Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.
2. When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.

 Source: Taste.com.au

Martha Stewart's Chocolate Crackle Cookies

Chocolate Crackles? Not quite. These Cookies from the Martha Stewart's Cookies Cookbook are nothing like the ricebubble filled pattypans.  These have a crunch on the outside and a delectable soft centre.  The 'crackle' is the how the cookie cracks on the top whilst cooking.

I can't post the recipe due to copyright but here is the link where you can see/buy the book.

Magnolias Vanilla Cupcakes

Chocolate Icing used for this picture

Magnolias Vanilla Cupcakes is the best recipe for cupcakes that I am yet to come across.  They are light and airy, have plenty of flavour and are easy to cook.

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• ICING:
• Vanilla Buttercream (recipe follows) or Chocolate Buttercream
  
  

1. 

   Lime Icing was used for this batch

   Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Source