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Wednesday, October 29, 2008

Wholemeal Oat Biscuits Recipe

I love biscuits that have rolled oats in them. This is a recipe that was given to me many years ago by a lady I met through the Lions Club. She made these for a morning tea we had and I asked her for the recipe. They are simple to make and a great one to put in with the packed lunches.


1 cup wholemeal plain flour
3 cups rolled oats
60g butter (do not use margarine)
1/3 cup brown sugar - lightly packed
1/4 cup golden syrup
1/4 cup milk (can use hi-lo)


Preheat oven to moderate 175 - 180C
Sift flour into a large bowl.
Place rolled oats in a blender and blend for 10 - 15 seconds. Add to flour.
Rub butter into flour until it resembles course breadcrumbs.
Add sugar.
Heat golden syrup and milk together in a small saucepan until well combined. Cool slightly.
Gradually add this to the flour mixture and mix together to a firm dough.
Divide into two lots to make rolling easier.
Roll out each lot with a rolling pin to about a thickness of 3mm (1/8 inch).
Cut out with a round cutter and place on lightly greased oven trays.
Prick biscuits with a fork and bake in a moderate oven for about 10 minutes or until golden brown.
Makes about 30 biscuits.

Wednesday, October 22, 2008

American Style Barbecue Sauce Recipe

I have been to the states 4 times now and one of my favourite dishes over there is american style barbecue ribs or barbecue beef. One of my friends over there does a great beef cooked in a delicious sauce. I asked for the recipe and have to admit that one of the ingredients she used, I cannot find here in australia. I have tried to adapt it without this ingredient and hopefully any american citizens reading this will forgive me if it isn't the same as the recipe you use. That ingredient is called liquid smoke and the one she used was a hickory flavoured one. I will keep searching for it but until then I am sure you will love this sauce anyway.


3 teaspoons hickory flavoured liquid smoke (if available)
1 cup tomato sauce (ketchup)
6 tablespoons worcestershire sauce
4 tablespoons butter
3 tablespoons white vinegar
1 tablespoon french mustard
3 tablespoons finely minced white onion
1/2 teaspoon tabasco sauce
1/2 cup brown sugar
1 tablespoon white sugar
1 teaspoon salt


Put all ingredients into a large saucepan and mix together well.
Place over a very low heat and cook for about 15 minutes, stirring occasionally.
Store in airtight container in the refigerator
It will keep well for several months in there.
This can be used as a sauce to pour over meats or as a marinade to brush on meat before cooking.

Wednesday, October 15, 2008

Creamy Asparagus Soup Recipe

I love home made asparagus soup and this recipe was one that my mum used to make for us. My dad loved it and I acquired the taste for it during my childhood and still love it as much today as I did then. It is super easy to make and once you have tried a home made asparagus soup, you will never buy it prepackaged again.


1 bunch fresh asparagus ( I use only australian)
2 x 340g cans of green asparagus spears
2 tablespoons water
1 brown onion - finely chopped
1 stick of celery - finely chopped
15g butter
1 cup good chicken stock
1 x 300ml carton cream


Place asparagus in microwave dish and and the water. Cook on high for about 3 minutes or until just tender. Drain off liquid and roughly chop.
In small frypan, place butter and melt on stove top. Add the onion and celery and saute until onions are transparent and soft. Transfer to a large saucepan.
Add the chicken stock and undrained cans of asparagus and bring to the boil then simmer for around 15 minutes.
Let cool down slightly then transfer to a blender and puree till smooth.
Return to saucepan and add the cream and chopped asparagus to the pureed soup.
Heat through and serve with some lovely crusty bread or dinner rolls.

Orange Marmalade Cake Recipe

My mum used to make this cake often and it is one of those recipes that is not only lovely and moist by also very easy to make. I am sure that she had to given to her by one of the ladies from her church homemaker's group. It is great to serve for an afternoon tea party.


2 1/2 cups SR four
185g butter (don't use margarine)
3 eggs - separated
3/4 cup sugar
2 teaspoons grated orange rind
1/2 cup marmalade
1/3 cup mixed peel
1/2 cup milk
1/4 cup orange juice (fresh, squeezed is best)

Preheat oven to 160C in fan forced oven.
Grease and line a 20cm square cake tin.
Cream the butter and sugar. Add egg yolks, grated orange rind and mix until light and fluffy.
Stir in the marmalade and mixed peel.
Add sifted flour, alternatively with the milk and orange juice.
Beat egg whites until firm peaks form, then fold gently into cake mixture.
Pour into cake tin and bake for about 35 minutes. Cake will spring back when lightly touched in the centre when cooked.
Turn out onto a wire rack to cool then spread with orange frosting.


2 teaspoon grated orange rind
1 cup icing sugar - sifted
1 tablespoon orange juice
2 tablespoons butter

Cream butter, orange rind. Gradually beat in the sifted icing sugar and orange juice.

Sunday, October 12, 2008

Moist Chocolate Carrot Cake Recipe

I have been making this delicious cake for many years now and every time I make it I am always asked for the recipe. If you like the traditional carrot cake, then you will love this version of it. It is very moist and very easy to make.


1 cup SR flour
2 tablespoons cocoa powder ( always use a good one)
1/2 teaspoon bicarb soda
1/2 cup castor sugar
1 granny smith apple - peeled and grated
2 eggs
1 cup finely grated carrot
3/4 cup chopped pecan or walnuts
1/2 cup good oil (I use peanut oil)

Preheat oven to 180C.
Grease and line a deep 20cm round cake tin.
Sift flour, cocoa, bicarb soda and sugar into a mixing bowl.
Add the apple, carrot, nuts, lightly beaten eggs and oil.
Mix well with an electric mixer.
Pour into the prepared cake tin and bake for around 25 minutes. Test with a skewer and if it comes out clean or cake springs back when lightly touched, it is cooked.
Remove from oven and let stand for about 5 minutes before turning out onto a wire rack to cool.
When cool, ice with frosting and some extra nuts on top for decoration.
Recipe for frosting as follows:


60g cream cheese (can use light)
1 1/2 cups icing sugar
45g butter (do not use margarine)

Beat the softened cream cheese and butter together in a small mixing bowl with electric mixer.
Gradually add the sifted icing sugar to get a nice soft and fluffy mixture.
Spread over cooled cake and top with a few extra nuts.

Monday, October 6, 2008

Easy Chicken with Creamy Mushroom and Mustard Sauce Recipe

I often like to make recipes up as I go along, just to see how they turn out. I discovered that often the easiest way of cooking, tastes just as good as using long, complicated recipes.
One night when I was having guests over for dinner and was running late, I decided to just cook my chicken breasts as normal and then finish it off by adding some mushrooms, onion and cream to the finished product. It turned out great and my guests complimented me on my great recipe. Try this way and I am sure you will agree with me that it tastes great and is just so simple to cook.


2 large chicken breasts (to serve 2)
1 small brown onion - chopped
1/3 carton whipping cream
2 teaspoons seeded mustard
sea salt and black pepper to taste


Slice chicken breasts into about 4 - 5 slices each breast. I usually slice mine diagonally.
Toss in some flour that has been lightly seasoned with the salt and pepper.
Place about a tablespoon of butter in large pan or wok and when hot, add the chicken slices.
Brown on each side quickly and then reduce heat to low- medium and cook through for about 5 minutes.
Add the onion and cook another 2 minutes or until onion is transparent. Then add the mustard, cream and a little more salt and cracked black pepper if needed.
Gently cook on low heat until chicken is cooked through and mixture is a nice thick sauce.
Serve with some lovely coloured steamed vegetables such as broccoli, carrots or brussel spouts and some steamed rice.