tag:blogger.com,1999:blog-32395170592476507422024-02-07T20:00:15.365-08:00Wendy's Free Recipes Online Recipes Free Food RecipesFree online recipes, Wendy's food recipes - These are home cooking recipes collected over many years and passed down from my mother Peggy and some of her closest friends. As they are no longer alive a lot of loving thoughts are with me when I am making them.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.comBlogger277125tag:blogger.com,1999:blog-3239517059247650742.post-83068260329471298692012-03-24T20:02:00.002-07:002012-03-24T20:08:59.923-07:00Bean Salad RecipeMy sister-in-law Angela always makes this delicious bean salad whenever we are having barbecues and everyone loves it. I finally got the recipe from her and it is just so easy to make and one that will have you going back for another serve.<br /><br />INGREDIENTS:<br />Large tin of 4 bean mix<br />1/4 cup oil<br />1/4 cup sugar<br />1/4 cup white vinegar<br />1/4 of a white onion - finely chopped or sliced<br />squeeze of basil in the tube (approx 1 teaspoon)<br />sea salt and freshly ground black pepper to taste<br /><br />METHOD:<br />Mix all together in large bowl and marinate overnight in the refrigerator.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com2tag:blogger.com,1999:blog-3239517059247650742.post-78255993357699336582012-01-01T17:27:00.000-08:002012-01-01T17:40:21.504-08:00Russian Salad Dressing RecipeI love making various dressings and this one was given to me by a lovely lady I met at a luncheon I attended. She said that she uses it with Cos lettuce instead of using a Caesar dressing.<br />I made it and I have to admit that I like it just as much as the normal way.<br /><br />INGREDIENTS:<br />1/2 cup chopped shallots or spring onions<br />1 tablespoons chopped capers<br />1 tablespoon Dijon mustard<br />1/2 tablespoons sweet paprika<br />1 cup Miracle Whip mayonnaise<br />1/4 cup tomato sauce<br />1 dessertspoon celery seeds<br />1/2 cup white onion<br />1 cup water<br />1/4 teaspoon black pepper<br />1/4 teaspoon chilli flakes<br />sprinkle of ground nutmeg and ginger<br /><br />METHOD:<br />Place all ingredients into a blender and blend until smooth.<br />Pour over lettuce.<br />Great for over seafood as well.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-42381701958209643362011-12-28T18:04:00.000-08:002011-12-28T18:21:43.221-08:00Diabetic Fruit CakeThis recipe was given to me by Sharon, a friend of mine who goes to the same wednesday morning coffee group. I was sceptical at first when I saw the ingredients as to how it would all come together. After making it myself I was amazed at just how good it tastes. It is better than most other fruit cake recipes and it is quite healthy for you as well.<br />I only use mixed fruit made up fresh at my local health food shop and it is far superior to what you get in a packet at the supermarkets. You can halve the ingredients as it does make a big cake.<br /><br />INGREDIENTS:<br />1 kilo good mixed fruit<br />2 cups 100% fruit juice such as orange or pineapple<br />2 cups SR flour<br />1 teaspoon mixed spice<br />1 teaspoon ground ginger<br />1 teaspoon cinnamon<br />1/2 teaspoon vanilla essence<br />almonds (optional)<br />3 tablespoons sherry (optional)<br /><br />METHOD:<br />Place fruit in a large mixing bowl and pour over fruit juice with 3 tablespoon sherry (optional)<br />Cover with plastic wrap and leave overnight in the refrigerator.<br />Sift dry spices and flour into bowl. Add almonds if required.<br />Mix by hand with a wooden spoon until just combined.<br />Place in a square ( 8 inch) cake tin that has been lined with baking paper.<br />Cook in a fan forced oven at 160C for approx 75 minutes then turn oven down to 150C and cook a further 15 minutes or until cake is cooked, making sure it doesn't burn on the top.<br />Note: If you are halving the mixture you will need to cook it for less time. Approx 50 minutes at 160C then a further 10 minutes at 150C.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-40982741673516933812011-11-18T17:59:00.000-08:002011-11-18T18:15:16.897-08:00Gluten- free Rock CakesI have always loved the little rock cakes my mum used to make for us and so I have adapted her recipe to make it into gluten- free.<br />If you can tolerate Spelt flour then swap the 1/2 cup plain flour for this and they are even tastier.<br />My version of rock cakes contain 'Carmen's Deluxe Muesli' and this is what makes them so special.<br />Once you have tried these you will never settle for plain rock cakes again.<br /><br />INGREDIENTS:<br />1 cup brown rice flour<br />1/2 cup gluten-free plain flour ( use Spelt flour if you can tolerate it)<br />1/2 cup Carmen's Deluxe Muesli<br />2 teaspoons gluten-free baking powder<br />50g butter - chopped<br />3/4 cup sultanas<br />1/4 cup mixed peel<br />1/4 teaspoon ground cinnamon<br />1/4 cup sugar<br />2 eggs - lightly beaten<br />1/3 cup milk ( I use hi-lo)<br />some demerara or raw sugar to top cakes<br /><br />METHOD:<br />Preheat oven to 190C or 180C if fan forced.<br />Sift flours, baking powder and cinnamon into a large mixing bowl and rub in the butter.<br />Add the muesli, sultanas, mixed peel, sugar, eggs and milk. Mix together until you have a nice moist dough.<br />Place heaped tablespoons of mixture onto trays that have been lined with baking paper. Leave approx 4cm apart to allow for spreading. Sprinkle the demerara sugar on top of cakes and bake for about 15 minutes or until they are lightly browned. Remove when cooked and cool on a wire rack.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com2tag:blogger.com,1999:blog-3239517059247650742.post-60474251250995235512011-09-20T01:26:00.000-07:002011-09-20T01:33:53.021-07:00Tropicana Smoothie RecipeJust a quick and easy smoothie to make as a snack or for when you don't feel like making a traditional breakfast. A great pick me up that tastes wonderful.<br /><br />INGREDIENTS:<br />1/4 cup low fat milk<br />1/2 cup strawberry yoghurt<br />1/4 cup crushed ice or ice blocks<br />1/2 cup pineapple chunks<br />1 banana, peeled and chopped<br />1/2 teaspoon liquid honey<br /><br />METHOD:<br />Put all ingredients into a blender and blend for about 20 seconds. Can also use a hand held blender. Just place ingredients into long jug or milkshake container and blend for 20 - 30 seconds or until thick and creamy.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com1tag:blogger.com,1999:blog-3239517059247650742.post-47341050947114880502011-07-21T22:36:00.000-07:002011-07-21T23:07:47.546-07:00Gluten Free Chicken Nuggets with Sweet & Sour Dipping Sauce RecipeI have never been a fan of chicken nuggets that are served up at fast food outlets. If you make your own they taste just like chicken should.<br />This recipe was given to me by one of my girlfriends and as I am gluten intolerant, I have played around with it some to make it completely gluten free. I have made it both ways and you cannot tell the difference.<br />They are really delicious, especially when dipped in this simple sweet and sour dipping sauce.<br /><br />CHICKEN NUGGETS INGREDIENTS:<br />650g chicken thigh fillets<br />3/4 cup gluten free mayonnaise<br />2 cups gluten free cornflake crumbs<br />1/4 cup gluten free breadcrumbs<br />2 teaspoons sweet paprika powder<br />1 1/2 teaspoons garlic powder<br />1 teaspoon dried mixed herbs<br />1 teaspoon fresh ground black pepper<br />pinch sea salt<br />2 tablespoons peanut oil<br /><br />METHOD:<br />Preheat oven to 220C in fan forced oven.<br />Line a large baking tray with baking paper.<br />In a shallow dish, place crumbs, garlic powder, salt, pepper, mixed herbs and paprika and combine well.<br />Cut chicken thighs into chunks and place them in a large mixing bowl with the mayonnaise. Mix through so they are coated well. Take chicken out, one at a time, removing excess mayonnaise on side to dish. Dip them into the crumb mixture and coat really well.<br />On top of the stove, heat a large heavy based frypan with 2 tablespoons peanut oil. Drop the nuggets into the pan and quickly brown for a couple of minutes on both sides. Be careful when turning that you don't remove the coating. You may need to do this in a couple of batches.<br />Remove from pan, arrange them on the baking tray and place in your heated oven. Turn the temperature down to 200C and bake for approx 15 minutes or until cooked through.<br />Remove and place on paper towels to drain off any oil.<br /><br />SWEET & SOUR DIPPING SAUCE:<br />1/3 cup rice wine vinegar<br />4 tablespoons brown sugar<br />1 1/2 tablespoons gluten free tomato sauce (ketchup)<br />1 teaspoon gluten free soy sauce<br />1 1/2 teaspoons gluten free cornflour<br />4 teaspoons water<br /><br />METHOD:<br />Combine vinegar, sugar, tomato sauce and soy sauce in a small saucepan. Place over low heat and bring to the boil.<br />In the meantime, blend cornflour with the water, a little at a time. When blended, add to the sauce mixture and continue stirring until it thickens and gets a glossy look to it.<br />Serve either hot or cold with the chicken nuggets.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-26661313782360761822011-05-11T18:24:00.000-07:002011-05-13T13:29:08.080-07:00Lemon Butter RecipeLemon butter or lemon curd as some people like to call it is one of those recipes that everyone has tasted at some time in their life. It was always a favourite in my family when I was growing up and I continue to make it exactly the same way as my mum made it.<br />You may have a similar version but if not then you will love this recipe. It is great on toast or muffins or just on freshly sliced bread with some butter.<br />I never use margarine in my cooking unless I am making a diabetic recipe and then I usually use the low fat butter/oil blended spread. Nothing really compares to using real butter in cooking and even the texture in cakes and desserts is different with butter and tastes better.<br /><br />INGREDIENTS:<br />4 eggs (I use free range)<br />3/4 cup sugar<br />1/2 cup lemon juice - strained<br />2 teaspoons finely grated lemon rind<br />125g butter - chopped<br /><br />METHOD:<br />Place sugar and eggs into a heatproof bowl.<br />Place bowl over a pan of barely simmering water and continue to whisk constantly until all the sugar has dissolved.<br />Add butter, lemon juice and rind to this and continue to whisk for approx 20 minutes or until the mixture is smooth. Make sure that all the butter has dissolved. Do not let the mixture boil or it will curdle. When the mixture has thickened enough to coat a spoon, it is ready.<br />Remove from heat and pour the mixture into hot sterilised jars and seal them immediately.<br />This should make 2 cups of lemon butter.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com2tag:blogger.com,1999:blog-3239517059247650742.post-4481461577644254762011-04-17T20:55:00.000-07:002011-04-17T21:10:21.990-07:00Herb Crusted Chicken RecipeThis is one of those recipes that is very easy to make and so much nicer than any fast food varieties. I love the flavour of the parmesan in this dish and the crusting keeps the moisture in the chicken.<br />This is wonderful, sliced when cooked and used in a caesar salad. I am always asked for the recipe when I make it this way.<br /><br />INGREDIENTS:<br />8 chicken thighs<br />1 large egg (or 2 small) lightly beaten<br />1 cup dried breadcrumbs<br />50g finely grated parmesan cheese<br />1 tsp finely chopped parsley leaves<br />1/4 tsp sweet paprika<br />sea salt and freshly ground black pepper to taste<br />2 small lemons cut into wedges<br />Olive oil- enough for shallow frying ( can use peanut or canola oil)<br /><br />METHOD:<br />Lightly beat the egg in a shallow bowl.<br />In another shallow bowl, combine the breadcrumbs, cheese, paprika and parsley and season with the salt and pepper.<br />Dip the chicken thighs in the egg first and then the breadcrumb mix.<br />Heat oil in a large frying pan over a medium-high heat and shallow fry on both sides until cooked through and a lovely golden brown. Remove from pan and drain on paper towels.<br />Serve with a fresh tomato or caesar salad.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-89784478398625791262011-03-22T20:30:00.000-07:002011-03-22T20:52:48.115-07:00Baked Rice Custard RecipeMy dad loved baked rice pudding and I can remember my mum often making it for us. It was never a favourite of mine when I was growing up but I have found myself making this time and time again, especially in the winter months. It is like comfort food to me and brings back many happy memories of the wonderful times mum and I spent in the kitchen, cooking together. This is one of those puddings that no one seems to make much anymore and when you do, you wonder why it isn't on more menu's. So easy to make and always turns out just right when you make it in this time tested way.<br /><br />INGREDIENTS:<br />1/3 cup white rice, just cooked but not soft<br />1/2 cup sultanas<br />2 cups milk<br />1/2 cup cream<br />1/3 cup sugar<br />3 eggs<br />1 teaspoon vanilla essence<br />sprinkle of nutmeg<br /><br />METHOD:<br />Preheat oven to 180C fan forced oven.<br />Either lightly grease with butter or spray a 1.5L oven proof dish.<br />Place this bowl in a large roasting pan.<br />Lightly whisk eggs in a large mixing bowl with the milk, cream, sugar and vanilla essence. Pour this over the rice and mix through.<br />Pour the custard and rice mix in the oven proof dish and place in the roasting pan.<br />Pour boiling water in roasting pan to come halfway up the side of the dish. Sprinkle some nutmeg on the top of the custard and bake for about 35 minutes.<br />Test if cooked by inserting a clean knife into the centre of the pudding and if it comes out clean the custard is cooked. If not cook for another 10 - 15 minutes.<br />Remove from oven and allow to stand for 20 - 30 minutes before serving.<br />Serve hot or cold with either some double cream or a little vanilla ice cream.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-12999298953412734052011-03-02T18:24:00.000-08:002011-03-02T18:42:58.191-08:00Italian Ice Cream RecipeWhen summer comes around, I am always on the look out for wonderful ice cream or sorbet recipes. A lovely italian lady gave me her recipe for ice cream that she says is always a family favourite. The secret to great ice cream is to use only the very best of ingredients and you will get a superb ice cream.<br />This is really easy to make and if you have an ice cream maker it is easier still to make. Just follow your instructions on the maker. If you don't have one it just takes a little longer to make.<br /><br />INGREDIENTS:<br />6 egg yolks (I use Free Range)<br />1/2 cup caster sugar<br />2 cups cream<br />1 1/2 cups coffee beans<br /><br />METHOD:<br />Beat egg yolks with the sugar until light and pale in colour.<br />Scald the cream with the coffee beans in it and then pour over the yolk mixture, stirring until well combined.<br />Pour back into the saucepan and stir gently over a low heat until it thickens and coats the back of a spoon. Let it cool down, leaving the coffee beans in it. When cool, strain it into a chilled ice cream tray, discarding coffee beans. Cover with plastic wrap and freeze until starting to set around the edges.<br />Take out of freezer and transfer to a chilled mixing bowl and mix with electric beater until smooth. Pour back into the freezer tray, cover with wrap again and freeze until firm.<br />Serve with some lovely fresh summer berries and whipped cream. Can top with a small amaretti biscuit for extra treat.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-53154557680128973502011-01-29T19:41:00.000-08:002011-01-29T20:06:37.085-08:00Mums Pavlova RecipeWhenever Australia Day comes around, it would not be the same without making my mums pavlova. I have tried so many versions of pavlova but always come back to this recipe as it is just the best one around.<br />Pavlova is an Australian Icon almost and is always a favourite over here. This is simple to make and if you follow the recipe exactly, you will always have success with making one.<br /><br />INGREDIENTS:<br />4 large egg whites (I use free range)<br />pinch of salt<br />1 cup caster sugar<br />1 dessertspoon cornflour<br />3/4 teaspoon white vinegar<br />3/4 teaspoon vanilla essence<br />1 x 300ml carton whipping cream<br />strawberries (or kiwi fruit, bananas and passionfruit together)<br /><br />METHOD:<br />Preheat oven to 150C or 130C for fan forced.<br />Draw a 20cm circle with a pencil on a sheet of baking paper and place pencil side down onto a large baking tray.<br />In a large mixing bowl, whip the egg whites and salt together with an electric mixer on medium-high until soft peaks form.<br />Turn mixer up onto high and gradually add the cup of caster sugar, beating all the time until glossy and stiff.<br />Sift the cornflour into mixture and add the vanilla and vinegar to it. Mix through on low speed until just combined. Do not overmix.<br />Using a large spoon or spatula, spread out onto the baking sheet within the circle drawn on the baking paper. Make sure you have it in an even mound, keeping the top fairly flat. You can slightly indent the middle if you prefer to hold the cream and fruit better. (I usually just keep it flat on top).<br />Place tray in oven and reduce your heat to 120C or 100C for fan forced oven.<br />Cook for 1 hour, making sure that you don't open the oven door as you don't want to change the temperature while cooking.<br />After 1 hour, turn off oven and leave pavlova in until completely cold, or for several hours if possible. This helps to eliminate the amout of breaking away from the side of shell. It is normal to get a little of this happening so don't be alarmed by it.<br />To serve, whip the cream with a teaspoon of pure icing sugar and when thoroughly whipped, pour onto top of pavlova and decorate with either strawberries with a little icing sugar sifted over top or my favourite is slicing banana and kiwi fruit over it and topping with some passionfruit pulp. You could use lovely summer berries as well. Whatever way they look delicious and taste the same.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-56329470481531988032011-01-27T19:40:00.000-08:002011-01-27T19:53:28.532-08:00Crispy Quinoa Cookies RecipeThis is another yummy gluten-free recipe that was given to me by a friend who also has coeliacs disease. They only take about 15 minutes in the oven to bake so are a quick and easy recipe to follow. Be warned, not only gluten sufferers will want these once you have made them. My husband David can't wait for them to get out of the oven before he is wanting one.<br /><br />INGREDIENTS:<br />1/2 cup honey<br />1/2 cup raw sugar ( I use organic palm sugar)<br />1/2 cup butter<br />1/2 cup crunchy peanut paste (check label)<br />1/2 teaspoon vanilla essence<br />1 cup rice flour<br />3/4 cup quinoa flakes<br />1/4 teaspoon salt (optional)<br />1/2 cup raw peanuts (optional)<br />1/2 teaspoon gluten-free baking powder<br /><br />METHOD:<br />Preheat oven to 175C or 160 fan forced.<br />Beat honey, sugar, butter, peanut butter and vanilla in a medium size mixing bowl with electric mixer until nice and creamy.<br />Sift rice flour, baking powder and salt together and combine with quinoa flakes in a separate bowl. Add to honey mixture and beat together until well blended. Add peanuts if desired to the mixture.<br />Drop teaspoons of mixture onto non-greased baking sheet, 2 inches apart to allow for spreading.<br />Bake for approx 12 - 15 minutes or until light golden brown.<br />Remove from oven and allow to stand on tray for a minute or two and then remove and place on a wire rack to cool down.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-10159953291804695692011-01-25T17:32:00.000-08:002011-01-25T17:42:20.176-08:00Quick Peach Chutney RecipeI love home made chutneys, pickles and sauces and am always on the lookout for new recipes.<br />A friend served this delicious chutney up with roast rack of pork and I loved it and it is just so easy to make. This would also be great served with cold pork, ham or chicken or as a barbecue relish.<br /><br />INGREDIENTS:<br />1 large can (800g) peach halves in syrup<br />1 tablespoon oil such as sunflower or light olive oil<br />1 onion, peeled and finely chopped<br />1 crushed clove fresh garlic<br />1/4 cup raisins<br />1/4 cup caster sugar<br />1/4 cup apple cider vinegar<br />1 star anise<br />1 cinnamon quill<br /><br />METHOD:<br />Drain peaches, reserving the syrup. Coarsely chop peaches.<br />Heat the oil in a saucepan. Add the garlic and onion and cook, stirring occasionally until soft.<br />Add peaches to pan, the reserved syrup and other remaining ingredients. Bring to boil and then simmer, uncovered for approx 45 minutes or slightly thickened.<br />Discard the star anise and cinnamon quill. Cool down and then cover and refrigerate until time to use.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-84554663392114620942011-01-22T19:36:00.000-08:002011-01-22T19:49:41.143-08:00American Baked Beans RecipeWhenever we went to a barbecue at a friend of mine, she would always make this great baked beans recipe. Pam used to live in the states and says it is a family favourite over there. She would just put in the amounts she thought were right and didn't ever measure them out. I asked her to give me the recipe and so she did with the instruction to taste as I went along to make sure if it would either need more or less sugar.<br />I love this very simple and great tasting way of having beans and it is a must with a barbecue or doing spare ribs.<br />I have made mine a gluten free recipe by using gluten free ingredients but you can always used the normal sauces etc if you prefer.<br /><br />INGREDIENTS:<br />1 extra large can of baked beans ( I use Heinz)<br />4 large rashes bacon<br />2 tomatoes cubed<br />1 large chopped onion<br />1/4 cup gluten free tomato sauce<br />1/2 cup gluten free barbecue sauce<br />2 tablespoon brown sugar<br /><br />METHOD:<br />Mix all ingredients together and place in a large baking or casserole dish<br />Bake in a moderate over for approx 1 hour. Check and if it needs it, continue cooking for another half an hour.<br />You want the dish to be nice and set but not dried out.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com1tag:blogger.com,1999:blog-3239517059247650742.post-31458416383410540092011-01-08T18:58:00.000-08:002011-01-25T18:02:14.170-08:00Gluten- Free Buckwheat Pancakes RecipeI have been diagnosed with Coeliac (celiac) disease and have to now follow a gluten-free diet.<br />I was quite upset, thinking that this was going to be a huge change to my eating. Much to my surprise, all I have to eliminate is anything that contains gluten. This means no wheat, oats, bran, rye or malt in my diet.<br />These pancakes do taste a little different to ones made with wheat flour but it is all a matter of tastes when cooking this way. You can always play around with any recipe to get it more to your own liking.<br /><br />INGREDIENTS:<br />1/2 cup buckwheat flour<br />1/2 cup gluten-free SR flour<br />1 teaspoon gluten-free baking powder<br />1 cup (250ml) either rice, cows or lite soy milk (I use half buttermilk and half hi-lo)<br />1 free range egg<br />1 tablespoon melted butter<br />1 dessertspoon organic palm sugar (can substitute splenda or stevia)<br />maple syrup and extra butter for serving<br /><br />METHOD:<br />Sift flours and baking powder into a medium size mixing bowl. Add milk, sugar and egg to flours.<br />Melt butter on hot griddle or frypan and add to mixture.<br />Using an electric mixer, mix until any lumps have been removed. Cover with plastic wrap and let sit for about 20 minutes.<br />Over a medium heat, add tablespoons of mixture to the pan (about 4 at a time). After about 2 minutes when bubbles appear, flip them over and repeat cooking time on other side. When golden brown remove from pan and repeat process till all mixture has been used.<br />Place on plates and top with a little butter and maple syrup.<br />For a more filling treat cook 4 peeled, cored and quartered red apples in 100ml water, 1 tablespoon maple syrup and 1/2 teasonn cinnamon until cooked through on low heat. Takes around 15 minutes. Top on the pancakes instead of maple syrup and butter and add a little whipped cream or ice cream on the side. These are quite delicious done with just the apples.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-4651427791374746332010-11-22T19:04:00.000-08:002010-11-22T19:52:13.627-08:00Sweet Potato Pie RecipeWhen I was in the states I discovered that americans love their sweet potato pies. I tried a few different versions of this famous pie and loved them all. They serve it up for Thanksgiving and Christmas.<br />I got this recipe off my friend in Seattle. I have made it several times for friends here and they all loved it. I am sure that once you try it, you will become a fan of this great american traditional pie. You can always substitue the sweet potato for pumpkin if preferred. I would recommend that you use either butternut or jap pumpkin as they are sweeter.<br />It is easy to make. I have made it using my own shortcrust pastry recipe and also just using the bought frozen ones from the supermarket. Either way, the pie will taste really yummy.<br />You can always halve this recipe if you only want to make 1 pie but advise making the 2 pies as they will disappear very quickly.<br /><br />INGREDIENTS:<br />3 large sweet potatoes - about 1 kilo (2 1/2 lbs)<br />1 1/2 cups sugar<br />125g butter (1/2 cup)<br />4 eggs<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />1 teaspoon vanilla essence<br />1 x 375ml can evaporated milk(12 ounces)<br />2 x 22 - 24cm (9 inch) shortcrust pie cases<br /><br />METHOD:<br />Preheat oven to and a baking tray to 180C (375) or 170C if fan forced oven.<br />Place potatoes unpeeled in a large pot of water and boil until cooked. Remove and cool slightly by running under cold water. Remove skins from them.<br />Place potatoes in a large mixing bowl on electric mixer and beat until smooth.<br />Add butter and sugar and beat well. Beat in eggs, one at a time. Mix in spices, vanilla essence and milk.<br />Pour into unbaked pasty cases and place on a baking tray, nearer to the middle of your oven.<br />Bake for approximately 1 hour, then test if cooked. Insert a clean knife into pies and if it comes out clean then you know they are cooked. If not, continue cooking for another 5 -10 minutes and check again.<br />Remove from oven and let them cool down on a wire rack.<br />The pies will rise up similar to cooking a souffle but will subside as cooling.<br />Serve with whipped cream or ice cream.<br />They are suitable to freeze for up to 3 months.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-42164782745147845332010-11-18T19:20:00.000-08:002010-11-18T19:36:47.110-08:00Spiced Roast ChickenA friend served this up at a luncheon I went to at her house. It was so delicious I asked her for the recipe to test it out on David. He loved it as much as I had and so I now want to share it with you. This is one of the best recipes I have made and know that you will love it once you have made it for yourself. It is one of those recipes that you will make again and again.<br />It calls for fresh herbs but when I made it, I didn't have them so just used dried instead. It was still delicious so you could use either and still love it.<br /><br />INGREDIENTS:<br />12 chicken portions with skin on (drumsticks and thighs are best)<br />1 tablespoon cumin seeds - roughly ground (or dried)<br />1/2 bunch fresh thyme - chopped (or 1 large teaspoon dried thyme)<br />4 cloves fresh garlic - finely chopped (can use bottled)<br />2 teaspoons Dijon mustard<br />zest and juice of 1 lemon<br />60ml good olive oil<br />1 teaspoon freshly ground black pepper<br /><br />METHOD:<br />Preheat oven to 200C.<br />Score the skins of chicken and place in a large baking dish.<br />Mix all ingredients together in a small bowl and pour over chicken pieces, making sure that you rub it into the skin really well.<br />Roast in oven for approx 1 hour or until the chicken is lovely and golden and the skin crisp.<br />Serve with homemade potato salad and some crusty bread.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-74569874649733934512010-11-07T20:21:00.000-08:002010-11-07T20:40:33.565-08:00Broccoli SaladMy sister-in-law Angela dished this yummy salad up at a barbecue at her place. She was given it by a family member in Canada. Everyone at the party loved it and so I asked her for the recipe to add to my site. She didn't give me the exact quantities of each ingredient in it so I made a salad up myself and have hopefully got it right. It tasted great so I am happy with my results. I found that it tasted even better the following day and that is because the sultanas had a chance to swell overnight.<br />You can always play around with salads and either add or take away, depending on personal taste. I know that once you make this wonderful dish, you will want to make it again and again.<br /><br />INGREDIENTS:<br />1 large broccoli or 2 small<br />3/4 cup sultanas<br />1/2 medium size red onion (could use a white salad onion)<br />1/4 cup sunflower seeds<br />1 cup grapes (if out of season use 1 - 2 kiwi fruit instead)<br />1/2 cup Miracle Whip mayonnaise<br />3 - 4 rashers of lean bacon<br /><br />METHOD:<br />Fry or grill bacon till nice and crisp. Remove from heat and dice while still warm. Set aside to cool down.<br />Wash broccoli thoroughly and cut into small florets. Place in a large mixing bowl.<br />Finely slice the onion and add to bowl.<br />Toss in the sultanas and grapes, or if using kiwi fruit, peel and dice, then add to bowl.<br />Add the sunflower seeds, bacon and mayonnaise and give a really good stir so it is well combined.<br />Cover with plastic wrap and place in the refrigerator. Leave for at least 5 hours or preferably overnight.<br />Serve with meat, chicken or fish. Especially great with a barbecue.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-59278627188115756332010-10-24T23:51:00.000-07:002010-10-25T00:07:27.560-07:00Raspberry Coconut Slice RecipeMy 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.<br />I have tasted lots of versions of this simple recipe but I believe that this one is the best around.<br />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.<br /><br />INGREDIENTS:<br />1/2 cup caster sugar<br />90g butter<br />1 egg<br />2/3 cup plain flour<br />1/2 cup SR flour<br />1/2 cup raspberry jam<br />TOPPING:<br />2 eggs<br />1/2 cup caster sugar<br />2 cups coconut<br /><br />METHOD:<br />Preheat oven to moderate. 180C for normal oven or 170C for fan forced.<br />Lightly grease a 19cm x 29cm lamington tin.<br />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.<br />Spread the mixture into the lamington tin then top with the raspberry jam. Spread this out gently and evenly over.<br />Spread topping over the jam and bake for around 35 minutes or until a light golden brown on top.<br />Topping:<br />Make your topping by beating the eggs lightly with a fork in a small mixing bowl. Add the sugar and coconut and beat together.<br />Remove from oven and when cooled, cut up into squares.<br />You can substitute raspberry jam with apricot jam for a variation.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-58228229049718094242010-10-24T19:25:00.000-07:002010-10-24T21:01:43.806-07:00Weekender Biscuits RecipeI 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.<br /><br />INGREDIENTS:<br />125g butter (do not use margarine)<br />1 egg<br />1/3 cup sugar<br />2/3 cup sultanas<br />1 cup SR flour<br />2 cups cornflakes - lightly crushed<br /><br />METHOD:<br />Preheat oven to a moderate temperature. Around 180C or 170C for fan forced oven.<br />Lightly grease 2 oven trays.<br />Cream the butter and sugar in a mixing bowl until light and fluffy.<br />Add the egg and beat well.<br />Fold in sifted flour and sultanas and mix well.<br />Drop teaspoons of mixture into cornflakes and roll lightly through.<br />Place on oven trays, allowing for biscuits to spread.<br />Bake for approx 20 minutes or until golden brown and cooked through.<br />Should make about 30 biscuits.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-3322527801653899342010-10-10T19:48:00.000-07:002010-10-10T20:01:45.049-07:00Carrot and Apple Slice RecipeThis 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.<br /><br />INGREDIENTS:<br />1 packet carrot and walnut cake mix<br />175g butter - melted (do not use margarine)<br />1 cup desiccated coconut<br />300ml tub sour cream<br />2 eggs - lightly beaten<br />1 tablespoon icing sugar<br />400g tin pie apples<br />extra icing sugar to serve<br /><br />METHOD:<br />Preheat oven to 180C or 170C in a fan forced oven.<br />Grease a 19cm x 30cm lamington pan, lined with baking paper on bottom and sides.<br />Ignore the cake mix instructions on packet and follow as below.<br />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.<br />Cook for 25 minutes or lightly browned. Remove from oven and allow to cool in the pan.<br />In a medium size mixing bowl, place sour cream, eggs and icing sugar and whisk well to combine.<br />Place pie apples over the cool slice base and pour the sour cream mixture over them.<br />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.<br />Refrigerate slice until it is cold.<br />Remove from pan and cut into squares.<br />Serve with some dusted icing sugar on top and some whipped cream on the side (optional).Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-85692233062904630552010-10-09T22:51:00.000-07:002010-10-09T23:10:40.518-07:00Mini Ricotta, Basil and Tomato Quiches RecipeQuiches are one of those wonderful recipes that can be adapted to suit all taste buds.<br />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.<br /><br />INGREDIENTS:<br />3 sheets frozen puff pastry ( I use the one with butter)<br />1/4 cup finely grated parmesan cheese<br />1/4 cup freshly grated tasty cheddar cheese<br />300g ricotta cheese<br />2 green spring onions - finely sliced<br />2 tablespoons fresh basil - finely chopped (can use basil in the tube)<br />4 eggs<br />1/3 cup fresh cream<br />12 grape or cherry tomatoes - halved<br />sea salt and freshly ground black pepper to taste<br /><br />METHOD:<br />Preheat oven to 180C.<br />Lightly spray a large 12 hole muffin pan with some olive oil spray.<br />Using a 10.5cm round cutter, cut out 12 rounds from the pastry and line each muffin hole with it.<br />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.<br />Pour equal amounts into each pastry case and top 2 halves of tomatoes into each quiche with the cut side facing up.<br />Cook in oven for 30 minutes or until golden brown and you can see they are set.<br />Remove and allow to cool for several minutes before turning out onto a wire rack to cool down.<br />Serve with a lovely tossed salad and some fresh crusty bread. These taste just as good hot or cold.<br />You can store in an airtight container for several days in the refrigerator.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-75898209318631727012010-10-03T22:27:00.000-07:002010-10-03T22:38:34.458-07:00Raspberry Cocktail RecipeWhenever 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.<br />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.<br /><br />INGREDIENTS:<br />1/4 cup water<br />14 cup sugar<br />1/2 cup frozen or fresh raspberries<br />2 tablespoons orange liqueur<br />750ml bottle of chilled sparkling white wine<br />fresh orange rind and extra raspberries to decorate<br /><br />METHOD:<br />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.<br />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.<br />Cover and refrigerate until well chilled.<br />To serve, place 1 tablespoon of the mixture into flutes and slowly top up with the sparkling wine.<br />Decorate with orange rind and the extra raspberries.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-37153018834443678252010-09-30T19:31:00.000-07:002010-09-30T19:40:24.137-07:00Creamy Mustard Dressing RecipeI always prefer homemade sauces and dressings and this is one of those ones that is very simple to make. Once you have tried this you will never go back to buying one from the supermarket. This is so much nicer and will become one of the family favourites.<br />It is not suitable to store for long periods and I only recommend that you keep it for a couple of days in the refrigerator in an airtight jar or container.<br /><br />INGREDIENTS:<br />1/2 cup buttermilk<br />1 tablespoon honey<br />2 teaspoons brown vinegar<br />1 teaspoon Djion seeded mustard (can substitute a mild english one)<br />pinch of sea salt and freshly ground black pepper (optional)<br /><br />METHOD:<br />Combine all ingredients in a screw-top jar and secure lid thoroughly.<br />Shake together until well combined.<br />Drizzle over your favourite chargrilled vegetables, pumpkin, pasta or potato salad.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0tag:blogger.com,1999:blog-3239517059247650742.post-38696833415329808132010-09-19T19:17:00.000-07:002010-10-09T19:04:02.682-07:00Roast Pumpkin and Spinach Salad with Maple Syrup RecipeI love anything with pumpkin in it so when a girlfriend made this wonderful salad, I just had to get the recipe from her to make it myself. It has been given the thumbs up from David, hereby known as the recipe taster. It is so easy to make and you will be a hit with your friends when you serve it up at your next barbecue.<br />This recipe uses Maple syrup but you could easily substitute that for honey if prefered. Either way, it is a delightful salad and one that goes great with chicken or beef.<br /><br />INGREDIENTS:<br />750g jap or kent pumpkin - peeled and cubed into 2cm pieces<br />2 tablespoons pure maple syrup<br />100g baby spinach leaves - thoroughly washed and dried<br />1 tablespoon light tasting olive oil<br />1/4 spanish (red) onion - thinly sliced<br />1/2 cup walnuts - halved<br />sea salt and freshly ground black pepper to taste<br /><br />Dijon Dressing:<br />1 tablespoon white wine vinegar<br />2 tablespoons light tasting olive oil<br />2 - 3 teaspoons Dijon mustard<br />1 teaspoon pure maple syrup<br />sea salt and freshly ground black pepper to taste<br /><br />METHOD:<br />For salad, place pumpkin, syrup and olive oil in a large bowl and lightly season with the salt and pepper. Toss through to combine all ingredients.<br />Lay pumpkin in a single layer on an oven tray that has been lined with baking paper.<br />Cook in a hot oven of 240C for 20 minutes or until cooked through. Remove from oven and set aside to cool.<br />To make dressing, place vinegar, oil, mustard and syrup in a small bowl or jug. Lightly season with salt and pepper and beat well with a whisk.<br />To serve, place the still warm salad in a nice serving bowl and add the spinach and walnuts to it. Drizzle some of the dressing over salad and toss through to combine.<br />Serve with some lovely fresh crusty sourdough bread.Wendyhttp://www.blogger.com/profile/17612257156819121606noreply@blogger.com0