Hash Brown Pancake Recipe

When I was on holidays in the states my girlfriend in Chicago made these interesting pancakes. I make something similar to this but my mum used to call them 'Mock Kingfish', even though they only contained grated potatoes, eggs and seasoning.
Anyway this recipe is slightly different in that she used hash browns instead of potatoes in them. I tried them and really enjoyed them so have decided to add this version to my recipes. She served them with applesauce where as my mums recipe, you just poured tomato sauce (ketchup) over them to serve.

INGREDIENT'S:

1 cup SR flour
1 cup milk
3 large or 4 med eggs
3 tablespoons butter - melted
3 tablespoons sugar
1/2 teaspoon salt
some chopped fresh parsley
1 small brown onion - finely chopped
2 1/2 cups hash browns (can buy frozen)
1/4 teaspoon bi-carb soda

METHOD:

In a large bowl combine everything apart from the hash browns and mix toghether with your hands or a large wooden spoon.
Add the hash browns and mix through with your hands until well combined.
Let the batter sit for several minutes. Meanwhile, heat a frypan on medium heat and add some butter to it. Just enough to stop batter sticking to base.
Put heaped tablespoons of batter in pan and cook for about 1 1/2 to 2 minutes then turn over and do the other side.
Serve with applesauce.

White Christmas Recipe

Another one of those all time favourite christmas recipes that everyone loves. I am sure that you have a recipe for this, but just in case you haven't this is one that is easy and I love.

INGREDIENTS:

2 cups rice bubbles
1 cup desiccated coconut
1 cup full cream milk powder
1 cup icing sugar
1/2 cup dried mix fruit
1/4 cup chopped red glace' cherries
1/4 cup chopped green glace' cherries
1/2 cup white cooking chocolate bits
250g copha - chopped

METHOD:

Grease and line a 19cm x 29cm slice tin, taking baking paper up both sides as well.
Combine rice bubbles, coconut, milk powder, icing sugar, fruit and chocolate in a large bowl. Mix well together.
Melt copha in a small pan over low heat. Add to the rice bubble mixture and stir until well combined.
Press mix into the prepared tin, making sure you smooth it over with a spatula or large flat spoon.
Cover with plastic wrap and refrigerate for several hours till firm before cutting up into small squares.
This can be stored for 5 - 6 days in an airtight container in the fridge.

Christmas Pudding Truffles Recipe

I love christmas cooking and remembering recipes that my mum used to make for us over the christmas period. I think my sister Mandy actually gave us this recipe as I can remember her always making them at christmas time. These are a delicious way to make little mini puddings, although they are made out of fruit cake and not a pudding recipe. Once you have served these up you will keep making them as everyone loves them. They also look delicious. The recipe uses rum but I make them using either brandy or sherry and they are equally as good. It is all a matter of preference really.

INGREDIENTS:

1 x 800g dark fruit cake - crumbled (I buy the Woolies home brand)
2 tablespoons brandy (or other alcohol)
1 x 180g white cooking chocolate - melted
some glaze cherries - chopped (for decoration)
few spearmint leave lollies - chopped (for decoration)

METHOD:

Place crumbled cake into a large bowl and stir in the brandy. Using your hands, mix all together well.
Roll level tablespoons of mixture into small balls and place on some trays, lined with baking paper.
Using a fork or skewer, dip the balls into the chocolate mixture, then drain off any excess chocolate.
Spoon warm white melted chocolate over the top of the balls, then decorate with the a piece of the cherry in the centre of each and a piece of mint leave on either side to give it a christmas look.
These are best left in the refrigerator in an airtight container until ready to serve. They will keep for 5 - 6 days this way.

Brandy Butter Recipe

I love christmas time and all the wonderful things that we make to have a really enjoyable christmas. One of my favourite recipes is the traditional christmas pudding with either brandy sauce or brandy butter. I will share the sauce recipe as well but this is such an easy butter to make and a great alternative to the traditonal sauce. Just pour a little cream on top when you have this over your pudding and you will love the taste.

INGREDIENTS:

1 cup icing sugar - sifted
250g softened butter (do not use margarine)
1 teaspoon vanilla essence
1 tablespoon brandy (can use whiskey)

METHOD:

Place all ingredients into a bowl and beat with an electric mixer for around 8 - 10 minutes or until mixture is a lovely cream consistency.
Serve over the christmas pudding.

Lentil and Sweet Potato Curry Recipe

One of the ladies I work with brought her lunch in and when she was heating it up in the microwave, it smelt delicious. I asked her for the recipe and she told me it was a vegetarian curry. It is also suitable for anyone who is either diabetic or on a weight reduction plan. I made it up and have to say it is really tasty as well as being healthy.

INGREDIENTS:

1 1/4 cups basmati rice (to make 4 cups cooked)
2 tablespoon rogan josh curry paste
3/4 cup red lentils
2 bay leaves
1 brown onion - chopped
1 tablespoon fresh ginger - peeled and grated
460g sweet potato - peeled and cut into 2cm cubes
2 1/2 cups chicken stock - can use cubes or liquid stock
1/4 cup coriander leaves
sea salt and black pepper to taste

METHOD:

Heat a large saucepan and add the curry paste.
Cook for about a minute, stirring all the time, until fragrant.
Add lentils, bay leaves, onion, sweet potato, ginger and stock. Bring to the boil and lower heat.
Cover saucepan and let simmer for about 20 minutes. You may need to stir occasionally. When potato is cooked, season with the salt and pepper.
Place cooked rice onto individual small round bowls and turn upside down on to plates. Spoon the curry next to rice. Add a couple of sprigs of coriander leaves on top of the rice for decoration.
I like to serve some nice coloured steamed vegetables such as broccoli, carrots or green beans with it to give it a nice finish.

Carrot Dip Recipe

I love dips, especially if they are home made ones. I am always on the lookout for dips that are not only delicious but also use as much organic ingredients as possible. This dip is one of my favourites and when I tasted it at a cocktail party I went to, I had to ask the hostess for the recipe. She also served a delicious beetroot one which I will share with you as well.

INGREDIENTS:

650g carrots (I used organic)
1 tablespoon tahini
1 clove garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
2 tablespoons virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons natural greek-style yoghurt

METHOD:

Peel, top and tail the carrots, then slice and steam or microwave until tender but not overcooked.
Cool the carrots then place in a food processor or blender with all other ingredients except the olive oil.
Mix ingredients until smooth then add the oil, a little at a time until it thickens up.
Season to taste and serve with corn chip.
By using blue organic corn chips you will get a lovely colour combination that not only looks good but tastes great as well.

Raspberry Coconut Slice Recipe

I am sure that everyone has made this recipe and has a special one to make. My mum used to make this for as long as I can remember so she probably got the recipe from her mum. My dad used to love this so mum often would make it to put in the lunch box for dad. It is very easy to make and you could always exchange the raspberry jam for another one. I have also used apricot for it and that was really nice as well.

INGREDIENTS:

Base:
3/4 cup plain flour
1/4 cup SR flour
2 tablespoons sugar
90g (3 oz) butter
1 egg - slightly beaten
1/2 cup raspberry jam

Topping:
1 egg
2 tablespoons sugar
1 1/4 cups dessicated coconut

METHOD:

Base:
Combine the sifted dry ingredients in a bow.
Rub in the butter.
Add the slightly beaten egg and mix to form a soft dough.
Press dough over the base of a well greased 28 x 18cm slice tin.
Spread evenly with the jam, then the topping (see below).
Bake in a moderate oven 175C for approx 25 - 30 minutes or until golden brown.
Let stand for 5 minutes until turning out on a wire rack to cool.
Cut when cold.
Topping:
Beat egg and sugar together with a fork then mix in the coconut.