Citrus Sponge Fingers

I tasted this recipe at a morning tea I went to recently and it was so yummy that naturally, I had to ask the hostess for the recipe for my recipe site. I am sure that once you have tried this one, you will be wanting to make it again and again.

INGREDIENTS:

Filling:
1 can condensed milk ( can use the light one)
300 ml carton of thickened or whipping cream
juice 1/2 lemon
3 teaspoons gelatine
2 tablespoons just-boiled water
1 pkt sponge finger biscuits

Jelly Topping:
85 g packet orange-flavoured jelly (jello)
1 cup boiling water
2 oranges, segmented

PREPARATION:

Grease and line an 18 x 28 cm slice tin. Trim the ends of the biscuits and cut in half lengthways. Place biscuits in the base of tin, cut-side down. In a large bow, beat together condensed milk, cream and lemon juice. In a small bowl or jug, whisk gelatine vigorously into the water until dissolved. Cool slightly then beat into the milk mixture. Let mixture stand for about 10 minutes until thickened. Pour over the biscuit base and chill in refrigerator or 1 - 2 hours or set firm.
For topping, combine jelly crystals and water in bowl or large jug and stir well until dissolved then cool to room temperature. Arrange orange segments over your filling then carefully pour over the jelly. Chill for 2 - 3 hours or until set. Use a warm knife to cut into squares and then serve.

Thai Beef Salad

This is one of my all time favourite summer recipes and I make it often for David and myself when we want something really healthy and also great if you are watching your weight as there is no fat in it apart from a light spray of olive oil for cooking the steak. Once again, I always only use the very best ingredients in the market. I would much rather have a small serve of a really tender, beautiful steak than a huge piece that is so tough you can hardly digest it.

INGREDIENTS:

500 g trimmed rump steak
1/2 thinly sliced red onion (spanish)
2 lebanese cucumbers - peeled, halved and chopped
1 punnet cherry or grape tomatoes
1 bunch fresh coriander- chopped
small bunch fresh mint - chopped
iceberg lettuce

PREPARATION:

Heat barbecue or hot plate over high heat. Spray some olive oil spray on it and place the steak on top. Cook for several minutes on each side, turning only once. Do not overcook as this will dry the steak out and make it tough. Take off hot plate and let sit while you are making your salad and dressing. Combine the onion, cucumbers, tomatoes, coriander and mint in a large bowl. Cut your steak into very thin slices and add to the salad. Pour over half the dressing (recipe below) and toss through. Put the remaining dressing in a small jug to have on the table if your guests require more on their salad. I prefer my dressing without the fish sauce, but if you like it in other asian cooking, you will love it in here.

DRESSING:
1/3 cup sweet chilli sauce
1/2 cup lime juice
2 large teaspoons brown sugar
(optional) 1 large teaspoon fish sauce

In a small jar or bowl, mix all ingredients together to blend well.

Salmon Dip

This was given to me by Judy, who has shared lots of her favourite recipes with me. I love serving simple things like dips, pates to start off either a cocktail party or casual barbecue. Sometimes I just serve them with crackers and dipping breads and other times I like to serve them with lots of fresh vegetable sticks or florets. This is an especially lovely dip and once you have made it, I am sure it will become one of your favourites as well. Make sure that you don't compromise by using cheaper generic brands when making this or any other of my recipes. They never taste as good as using the best ingredients.

INGREDIENTS:

415 g can red salmon (use a good brand)
60 g light cream cheese
1/4 cup thickened cream
3 spring onions, chopped
juice of 1 lemon
1 tablespoon chopped fresh dill

Using an electric blender, blend salmon, cheese, cream and lemon juice long enough to puree. Pour into a bowl and add onions and dill and mix in well. Serve with dip toasts.

Basic Meatloaf Recipe Italian Style

Everyone usually has their own variation of this time tested easy meatloaf recipe. I have several simple meatloaf recipes that I make and this is the best meatloaf recipe if you like it a little bit different.

INGREDIENTS:

1 tablespoon olive oil
2 brown onions - chopped
1 kg good minced steak (I love topside or rump)
3/4 cup good pasta sauce
2 1/2 cups fresh white breadcrumbs
1 - 2 cloves garlic or bottled crushed garlic
2 eggs
1/2 cup shredded parmesan cheese
finely grated rind of 1 small lemon
40 g melted butter

PREPARATION:

Preheat oven to 200 C. Grease a deep loaf tin and line with baking paper or unwaxed lunch wrap paper. Heat oil in a large frypan or wok and add the onions and garlic. Cook for several minutes or until onion is transparent. Combine the mince, sauce, 1 cup of the breadcrumbs, lemon rind, eggs and half the onion mixture in a large bowl. Season with salt and pepper and mix well. Using your hands is the best way to really combine the ingredients. Spoon this into the loaf tin then combine the remaining breadcrumbs, onion mixture, parmesand and butter in a bowl. Spoon over the meatloaf and bake for 30 minutes. Cover top loosely with alfoil to prevent over-browning and then coook for a further 20 minutes or until cooked through. Cool for 10 minutes in the tin then lift out onto a plate to serve. Serve with a nice tossed salad and some crunchy italian bread.

Sangria Punch

This is one of those recipes that you keep making again and again when you are having a summer barbecue or party. Most hostesses will have their own variation but I love this one as it is simple to make and delicious.

INGREDIENTS:

1 bottle merlot or cab merlot
250 mls dry ginger ale
juice of 1 orange
juice of 1 lemon
60 mls brandy
250 mls lemonade
slices of orange, lemon and lime
slices of peaches soaked in brandy and a little sugar

PREPARATION:

Pre-chill ingredients overnight for best results.
Place all ingredients in punchbowl. Adds lots of ice and serve.

Corn Relish Dip

Whenever we are having a party that requires some nibblies with drinks before the meal, we always make this simple dip. There is nothing to it but it certainly tastes great and so much better than pre-packaged dips from the supermarket. I always use a really good brand of corn relish as I have tried the generic ones and they do not taste anywhere near as good as the better brands.

PREPARATION:

1 can Nestles reduced cream
1 bottle of corn relish

Blend the two together until they are well combined. Place in a bowl in the refridgerator until ready to serve. Serve with either fresh vegetables or crackers.

Hummingbird Cake

This recipe has been a family favourite for a long time. Most people have their own variation of this time tested cake and this is mine. I like to serve it with either a lemon and cream cheese frosting or else with some shredded coconut and brown sugar baked on top of the cake.

PREPARATION:

1 3/4 cups SR flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mixed spice
1 cup brown sugar
1/4 fresh pineapple, cored and diced (can use canned)
2 ripe bananas, mashed
1/2 cup desiccated coconut
1/2 cup pecans or walnuts
1 cup sunflower or vegetable oil
2 eggs, lightly beaten

Preheat oven to moderate or 180 C. Grease and line a 23 cm square cake tin. Sift flour and spices together into a large bowl. Stir in the sugar, pineapple, bananas, coconut and nuts. Fold in the oil and eggs and mix until well combined. Spread mixture into cake tin and bake for around 35 - 40 minutes or until a skewer comes out clean when inserted into cake. Cool in the pan for about 5 minutes then turn out onto a wire rack to completely cool. Either dust with a little icing sugar or ice with a lemon and cream cheese frosting.
To make frosting, beat some icing sugar and cream cheese together with an electric mixer. Gradually add some lemon juice until you get a nice fluffy consistency. Spread over cooled cake.