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

Coraline Button Cookies

Button Cookies inspired by the movie 'Coraline', these are made with a Peanut Butter Mixture.

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!

***The recipe suggests putting cocoa on top of the cookies, which I have not.

For more Coraline cooking ideas check out Stranger than Fiction where I got the idea in the first place.

Custard Blueberry Dessert

This recipe came from a Coles free recipe book. I'm putting it up because it LOOKS impressive, but it was rather plain and disappointing!

1. Whip 300ml cream then add 400ml custard.

2. Layer the cream and custard mixture with Sponge Biscuits in a loaf pan

3. sprinkle blueberries on the top

4. Freezw

You need to take out of the freezer about 20 mins before serving. But I think this recipe needs more flavour, and the sponge biscuits kind of dry out in the freezer. Ugh. I wouldn't try it again