Can't Find It - Search Wendy's For A Specific Recipe Here

Sunday, October 24, 2010

Raspberry Coconut Slice Recipe

My mum used to make the best ever coconut slice and was one of my dad's favourite recipes. I always think of dad whevever I make this. I can remember that often when mum made this, he would be waiting around for it to cool down enough so he could grab a piece of it to eat.
I have tasted lots of versions of this simple recipe but I believe that this one is the best around.
Whenever you are making cakes or slices, only ever use butter in your cooking as it gives it a much nicer taste and it just makes them so much better than using margarines. If you have to use a lower fat one, you can find butter that is lower in fat and still does not have oil added to it. I sometimes use one that also is lower in salt.

1/2 cup caster sugar
90g butter
1 egg
2/3 cup plain flour
1/2 cup SR flour
1/2 cup raspberry jam
2 eggs
1/2 cup caster sugar
2 cups coconut

Preheat oven to moderate. 180C for normal oven or 170C for fan forced.
Lightly grease a 19cm x 29cm lamington tin.
Cream butter, egg and sugar together in a mixing bowl, using an electric mixer until light and fluffy. Sift both flours together and fold into mixture in 2 lots.
Spread the mixture into the lamington tin then top with the raspberry jam. Spread this out gently and evenly over.
Spread topping over the jam and bake for around 35 minutes or until a light golden brown on top.
Make your topping by beating the eggs lightly with a fork in a small mixing bowl. Add the sugar and coconut and beat together.
Remove from oven and when cooled, cut up into squares.
You can substitute raspberry jam with apricot jam for a variation.

Weekender Biscuits Recipe

I love biscuits that are easy to make, taste great and not a lot of ingredients in them. These little cookies are always very popular with the littlies and great ones for them to make, with your supervision.

125g butter (do not use margarine)
1 egg
1/3 cup sugar
2/3 cup sultanas
1 cup SR flour
2 cups cornflakes - lightly crushed

Preheat oven to a moderate temperature. Around 180C or 170C for fan forced oven.
Lightly grease 2 oven trays.
Cream the butter and sugar in a mixing bowl until light and fluffy.
Add the egg and beat well.
Fold in sifted flour and sultanas and mix well.
Drop teaspoons of mixture into cornflakes and roll lightly through.
Place on oven trays, allowing for biscuits to spread.
Bake for approx 20 minutes or until golden brown and cooked through.
Should make about 30 biscuits.

Sunday, October 10, 2010

Carrot and Apple Slice Recipe

This recipe was given to me by a friend who likes to take shortcuts whenever possible. In this recipe she has used a packet carrot cake mix so I have used it as well. Normally I would never use packet cake mix but as her slice was really delicious, I have conceded this time.

1 packet carrot and walnut cake mix
175g butter - melted (do not use margarine)
1 cup desiccated coconut
300ml tub sour cream
2 eggs - lightly beaten
1 tablespoon icing sugar
400g tin pie apples
extra icing sugar to serve

Preheat oven to 180C or 170C in a fan forced oven.
Grease a 19cm x 30cm lamington pan, lined with baking paper on bottom and sides.
Ignore the cake mix instructions on packet and follow as below.
Empty cake mix and the walnuts into a large mixing bowl. Add the coconut and butter to the mix and stir with a wooden spoon to combine. Press mixture evenly over the base of the lamington pan.
Cook for 25 minutes or lightly browned. Remove from oven and allow to cool in the pan.
In a medium size mixing bowl, place sour cream, eggs and icing sugar and whisk well to combine.
Place pie apples over the cool slice base and pour the sour cream mixture over them.
Return to oven and cook for a further 30 minutes or slice is firm to touch. Remove from oven and allow to cool down in pan.
Refrigerate slice until it is cold.
Remove from pan and cut into squares.
Serve with some dusted icing sugar on top and some whipped cream on the side (optional).

Saturday, October 9, 2010

Mini Ricotta, Basil and Tomato Quiches Recipe

Quiches are one of those wonderful recipes that can be adapted to suit all taste buds.
I have tasted the genuine ones in Paris and I loved these little quiches that we ate at a wonderful little quaint restaurant in the 6th Arrondissement. I have tried to copy them and with the help from the waitress I have come up with these lovely little delights. I have changed them to suit a busy lifestyle. Over there, they made their own pastry but here I have just used frozen puff pastry.

3 sheets frozen puff pastry ( I use the one with butter)
1/4 cup finely grated parmesan cheese
1/4 cup freshly grated tasty cheddar cheese
300g ricotta cheese
2 green spring onions - finely sliced
2 tablespoons fresh basil - finely chopped (can use basil in the tube)
4 eggs
1/3 cup fresh cream
12 grape or cherry tomatoes - halved
sea salt and freshly ground black pepper to taste

Preheat oven to 180C.
Lightly spray a large 12 hole muffin pan with some olive oil spray.
Using a 10.5cm round cutter, cut out 12 rounds from the pastry and line each muffin hole with it.
Beat the eggs together with beater till just starting to become fluffy. Do not beat too much. Add basil, cream, cheeses, onions and ricotta to eggs and mix through until combined. Add a little salt and pepper to taste.
Pour equal amounts into each pastry case and top 2 halves of tomatoes into each quiche with the cut side facing up.
Cook in oven for 30 minutes or until golden brown and you can see they are set.
Remove and allow to cool for several minutes before turning out onto a wire rack to cool down.
Serve with a lovely tossed salad and some fresh crusty bread. These taste just as good hot or cold.
You can store in an airtight container for several days in the refrigerator.

Sunday, October 3, 2010

Raspberry Cocktail Recipe

Whenever summer comes around, I am always thinking up new cocktail recipes to try out at our next barbecue. There are always wonderful fruits and berries available then and they make really great cocktails.
This recipe was given to me by a hostess who always comes up with really great cocktails. It has raspberries in it but you could easily substiture strawberries if you prefer. It is alcoholic so not suitable for the littlies.

1/4 cup water
14 cup sugar
1/2 cup frozen or fresh raspberries
2 tablespoons orange liqueur
750ml bottle of chilled sparkling white wine
fresh orange rind and extra raspberries to decorate

Combine water and sugar in a saucpan. Stir over a low heat until sugar is dissolved. Bring to the boil then add the raspberries. Return to boil then once it has just boiled remove from the stove. Let the mixture cool slightly.
Using a hand held blender, blend the mixture until smooth. Strain the liquid through a fine sieve to remove seeds. Add liqueur and stir through.
Cover and refrigerate until well chilled.
To serve, place 1 tablespoon of the mixture into flutes and slowly top up with the sparkling wine.
Decorate with orange rind and the extra raspberries.