This is a recipe that a girlfriend served up as dessert one night and although it is really an afternoon tea cake, it went down really well with her guests at dinner. She served it with vanilla icecream and a bowl of whipped cream on the side. I have made this exactly as the recipe says and I have also made it with half sugar and half splenda and that was just as tasty. I haven't made it entirely sugar free yet but will try that as well and let you know how it works out.
PREPARATION:
1 1/2 cups SR flour
3/4 cups caster sugar
1/2 cup dessicated coconut
3/4 cup light sour cream
2 eggs, lightly beaten
1 teaspoon vanilla essence
425 g can mangoes, drained and chopped (can use fresh or frozen)
1/2 cup slivered almonds
1/4 cup shredded coconut
Preheat oven to moderate. Lightly grease and line a 22 cm round cake tin. Sift flour into a large bowl and then stir in sugar and dessicated coconut. In a jug, whisk together sour cream, eggs and vanilla essence. Lightly fold into flour mixture together with the mangoes. Pour into cake tin, smoothing the top. Sprinkle with the shredded coconut and almonds. Bake for around 45 - 50 minutes or until springs back when lightly touched. Let cool in the tin for about 5 minutes before turning onto a wire rack to cool completely. Cut into wedges to serve. Serve with either or both ice cream and cream. Store in an airtight container.
Wednesday, February 27, 2008
Tuesday, February 26, 2008
Summer Punch
I can still remember this punch recipe that my mum always made whenever we were having kids around from our youth group, especially whenever it was a pool party. It has always been a family favourite and you will love it too as it has no alcohol in it so safe for anyone to drink.
PREPARATION:
3 cups strong black tea
3/4 cup lemon juice
2 cups pineapple juice
1 cup orange juice
1 cup sugar
2 lt lemonade
1 lt dry ginger ale
750 ml apple juice
200 ml grape juice
fresh mint sprigs
Just before you are ready to serve add lots of ice. This makes approx 5 litres so if you are having a large party just double the amount.
PREPARATION:
3 cups strong black tea
3/4 cup lemon juice
2 cups pineapple juice
1 cup orange juice
1 cup sugar
2 lt lemonade
1 lt dry ginger ale
750 ml apple juice
200 ml grape juice
fresh mint sprigs
Just before you are ready to serve add lots of ice. This makes approx 5 litres so if you are having a large party just double the amount.
Queensland Punch
This is an easy alcohol free punch that is ideal for teenager's parties or for when you just want to serve a refreshing summer drink. I always make this is large quantities whenever having a large party with lots of young ones attending. I use Golden Circle brand juices and fruit salad but you can use any others.
PREPARATION:
1 x 850 ml can of pineapple juice
1 x 850 ml can sunshine punch
1 x 450 g can of fruit salad
1 lt bottle of lemonade
juice of 3 lemons
Combine all ingredients together except the lemonade. Add orange and lemon slices and some sprigs of fresh mint. Just before serving, add lots of ice and the lemonade. You can also add a bottle of dry ginger ale to give it a slightly different taste.
PREPARATION:
1 x 850 ml can of pineapple juice
1 x 850 ml can sunshine punch
1 x 450 g can of fruit salad
1 lt bottle of lemonade
juice of 3 lemons
Combine all ingredients together except the lemonade. Add orange and lemon slices and some sprigs of fresh mint. Just before serving, add lots of ice and the lemonade. You can also add a bottle of dry ginger ale to give it a slightly different taste.
Sunday, February 24, 2008
Meatballs Italian Style
If you talk to italians, they all have their own secret recipe for these all time classic meatballs. Most say it is in the sauce that you simmer them in but some say it is in the meatballs themselves. This recipe was given to me by a friend of mine who had seen it on a television show and decided to make them. Of all the ones I have been given I think they are so delicious that you will keep making them again and again once you have tried this recipe. When using either fresh or dried herbs, I always think it is a matter of choice how much you add to a recipe.
PREPARATION:
250 g good minced steak
250 g minced pork
small pkt pine nuts
1 red onion (or brown will do)
2 eggs
1 carton (approx 200 - 250 g) ricotta cheese
zest of 1 lemon
2/3 cup fresh breadcrumbs
small amount each of fennel, rosemary and basil (fresh is best)
parmesan cheese- grated
1/2 teaspoon sea salt
cracked black pepper- to taste
Tomato sauce - recipe below
Put all ingredients into a very large basin and using your hands, mix thoroughly through. When all ingredients are blended together, make small balls about the size of a large walnut and drop into hot oil in a large frypan. Shallow fry is the best way to go with these and don't over crowd the pan when cooking. Cook for a few minutes then turn over. Don't overcook them. Take out and place on paper towels to drain off any oil then place in tomato sauce mixture and cook on top of stove in a large saucepan for approx 20 minutes or until the sauce flavours really seep into the meatballs.
Tomato Sauce:
2 cans of really good crushed tomatoes or homemade sauce
1 dessertspoon brown sugar
1/4 - 1/2 cup red wine
1/4 cup wine vinegar
Boil these all together on top of stove and let reduce, add some water and continue this way, adding small amounts of water until you have been cooking about 3/4 hour.
PREPARATION:
250 g good minced steak
250 g minced pork
small pkt pine nuts
1 red onion (or brown will do)
2 eggs
1 carton (approx 200 - 250 g) ricotta cheese
zest of 1 lemon
2/3 cup fresh breadcrumbs
small amount each of fennel, rosemary and basil (fresh is best)
parmesan cheese- grated
1/2 teaspoon sea salt
cracked black pepper- to taste
Tomato sauce - recipe below
Put all ingredients into a very large basin and using your hands, mix thoroughly through. When all ingredients are blended together, make small balls about the size of a large walnut and drop into hot oil in a large frypan. Shallow fry is the best way to go with these and don't over crowd the pan when cooking. Cook for a few minutes then turn over. Don't overcook them. Take out and place on paper towels to drain off any oil then place in tomato sauce mixture and cook on top of stove in a large saucepan for approx 20 minutes or until the sauce flavours really seep into the meatballs.
Tomato Sauce:
2 cans of really good crushed tomatoes or homemade sauce
1 dessertspoon brown sugar
1/4 - 1/2 cup red wine
1/4 cup wine vinegar
Boil these all together on top of stove and let reduce, add some water and continue this way, adding small amounts of water until you have been cooking about 3/4 hour.
Saturday, February 23, 2008
Healthy Wholemeal Apple Muffins
Muffins are such a favourite in Australia and everyone has their own prefered recipe for them. They are really just cup cakes that are a heavier mixture and made larger. I often either substitute sugar for Splenda or else use half sugar and half Splenda. Splenda is the best one I have used of all the sugar substitutes and as it has no Aspartame in it, is definitely a healthy choice.
PREPARATION:
1 cup SR flour
1 cup wholemeal SR flour
2 cups grated cooking apples ( I use Granny Smiths)
2 eggs
1/2 cup brown sugar
2 - 3 teaspoons ground cinnamon
1/4 teaspoon bicarb soda
1/2 cup vegetable or peanut oil (macadamia or walnut oil is lovely to use)
1 teaspoon vanilla essence
Preheat your oven to 200 C. Either use muffin patty cups or a 12 hole muffin pan. Sift dry ingredients into a large bowl. Stir in the grated apples and sugar. In smaller bowl or jug, whisk together the eggs, oil and vanilla essence. Add this to the mixture and mix together until just combined. Don't over-mix as this will make your muffins tough. Spoon into cases and bake for approx 20 - 25 minutes or until golden and spring back when touched or skewer comes out clean when testing with that. These taste great either served hot or else split in half and served cold with some fresh butter on them. I love them hot with the butter melting on them. You can also substitute the apples and cinnamon for 1 large ripe banana and some chopped walnuts.
PREPARATION:
1 cup SR flour
1 cup wholemeal SR flour
2 cups grated cooking apples ( I use Granny Smiths)
2 eggs
1/2 cup brown sugar
2 - 3 teaspoons ground cinnamon
1/4 teaspoon bicarb soda
1/2 cup vegetable or peanut oil (macadamia or walnut oil is lovely to use)
1 teaspoon vanilla essence
Preheat your oven to 200 C. Either use muffin patty cups or a 12 hole muffin pan. Sift dry ingredients into a large bowl. Stir in the grated apples and sugar. In smaller bowl or jug, whisk together the eggs, oil and vanilla essence. Add this to the mixture and mix together until just combined. Don't over-mix as this will make your muffins tough. Spoon into cases and bake for approx 20 - 25 minutes or until golden and spring back when touched or skewer comes out clean when testing with that. These taste great either served hot or else split in half and served cold with some fresh butter on them. I love them hot with the butter melting on them. You can also substitute the apples and cinnamon for 1 large ripe banana and some chopped walnuts.
Thursday, February 21, 2008
Arthritic Almond Oatmeal Cakes
This recipe was given to me about 30 years ago by a lady who suffered very badly with Arthritis and she said that these cakes were arthritis friendly and she loved them. She got the recipe from someone from the Arthritis Foundation who recommended them to her. They have no eggs in the recipe so quite economical. I made them and really loved them and I am sure that you will too when you have tried them. The good news about them is that they are very healthy for you and just so simple to make. Keep them in an airtight container in the pantry and they will keep for several days. You can always replace the butter with a cholesterol lowering margarine instead if you are watching your cholesterol levels.
PREPARATION:
100 g butter
2/3 cup brown sugar
4 - 5 heaped tablespoons water
1/2 teaspoon almond essence
3/4 cup SR flour - I use half white and half wholemeal flour
1 teaspoon salt
3/4 cup quick oats (porridge)
60 g finely chopped blanched almonds
Cream butter and sugar then add water and essence and beat until smooth Sift dry ingredients together and add to the mixture. Add the oats and almonds then drop teaspoon of mixture onto a greased slide and bade in a moderate oven for about 14 - 15 minutes.
PREPARATION:
100 g butter
2/3 cup brown sugar
4 - 5 heaped tablespoons water
1/2 teaspoon almond essence
3/4 cup SR flour - I use half white and half wholemeal flour
1 teaspoon salt
3/4 cup quick oats (porridge)
60 g finely chopped blanched almonds
Cream butter and sugar then add water and essence and beat until smooth Sift dry ingredients together and add to the mixture. Add the oats and almonds then drop teaspoon of mixture onto a greased slide and bade in a moderate oven for about 14 - 15 minutes.
Wednesday, February 20, 2008
Lasagna Recipe
This lasagna recipe was given to me by a lovely italian lady about 25 years ago. She always made her own pasta so if you have a pasta machine it is so much nicer to make your own lasagna sheets. If you do not possess one, then make sure you use really good packaged ones. I often use the fresh ones that you can find in the refrigerator section of the supermarket. I find them quite easy to work with. I never make the bechemel sauce as real italian recipes will not have it in there. I love the fresh tomato taste that hasn't been overshadowed by the rich white sauce. I also get the butcher to mince up either topside or rump steak for me when I make this dish.
PREPARATION:
500 - 750 g really good mince steak
1 large onion - finely chopped
2 - 3 thick slices of ham- chopped
2 cans of organic chopped tomatoes or bottled home made italian sauce
sea salt
black pepper
1 1/2 cups mozzarella cheese
grated parmesan cheese
olive oil
Place the tomatoes in a medium size saucepan and stir over heat until starting to boil. Add some salt and place lid on and reduce heat so it just simmers. Keep adding some water to it when it thickens and replace lid again. Keep doing this for approx 1 hour or more until it is cooked to your liking. While this is cooking, heat some olive oil in large frypan or wok and add the onions and saute until just becoming transparent. Add the mince and turn the heat up to quite high and cook through for several minutes. When browned all over, add the ham and stir through. Add the tomato sauce to the meat and continue to cook some more. Add some cracked pepper and a little sea salt if needed. Using a large lasagna pan, put a layer of meat sauce on the bottom of the pan then place a row of lasagna sheets over this. Spoon another layer of meat sauce over pasta then a handful of mozzarella cheese. Repeat layers until you end with pasta. Spoon a little more of the sauce over the top to stop the pasta from drying out when cooking and then som more cheese over this. Spread the parmesan cheese over the top of this and either place a lid (if available) or foil gently over the top and cook oven at about 180 - 190 degrees for about 30 minutes. Remove the foil and continue in oven about another 5 - 8 minutes just to slightly brown the top of lasagna. Serve with some lovely crusty italian bread and a tossed green salad.
PREPARATION:
500 - 750 g really good mince steak
1 large onion - finely chopped
2 - 3 thick slices of ham- chopped
2 cans of organic chopped tomatoes or bottled home made italian sauce
sea salt
black pepper
1 1/2 cups mozzarella cheese
grated parmesan cheese
olive oil
Place the tomatoes in a medium size saucepan and stir over heat until starting to boil. Add some salt and place lid on and reduce heat so it just simmers. Keep adding some water to it when it thickens and replace lid again. Keep doing this for approx 1 hour or more until it is cooked to your liking. While this is cooking, heat some olive oil in large frypan or wok and add the onions and saute until just becoming transparent. Add the mince and turn the heat up to quite high and cook through for several minutes. When browned all over, add the ham and stir through. Add the tomato sauce to the meat and continue to cook some more. Add some cracked pepper and a little sea salt if needed. Using a large lasagna pan, put a layer of meat sauce on the bottom of the pan then place a row of lasagna sheets over this. Spoon another layer of meat sauce over pasta then a handful of mozzarella cheese. Repeat layers until you end with pasta. Spoon a little more of the sauce over the top to stop the pasta from drying out when cooking and then som more cheese over this. Spread the parmesan cheese over the top of this and either place a lid (if available) or foil gently over the top and cook oven at about 180 - 190 degrees for about 30 minutes. Remove the foil and continue in oven about another 5 - 8 minutes just to slightly brown the top of lasagna. Serve with some lovely crusty italian bread and a tossed green salad.
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