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