A friend who used to do quite a bit of entertaining used to come up with some wonderful recipes, especially finger foods, including delightful chocolate recipes. She shared several of her favourite ones with me and this is one of them. This is just so easy to make and they taste divine. Next time you are having guests over for dinner, try these and I know they will love you for it.
INGREDIENTS:
270g dark cooking chocolate
230g macadamia nuts
1/2 cup shredded coconut
METHOD:
Roughly chop nuts. Add to bowl with the coconut.
Melt chocolate in saucepan over the top of a pan of simmering water. Do not allow any water or steam to come into contact with the chocolate or it will ruin it.
Pour melted choclate over nuts and coconut and mix together until well combined.
Place heaped teaspoons of mixture onto a try lined with baking paper.
Place in the refrigerator until set.
Can store in an airtight container for several days in the fridge.
Saturday, January 3, 2009
Thursday, January 1, 2009
Potato Scones Recipe
About 38 years ago a farmers wife gave me this recipe. She used to make them often at breakfast time for when the shearers came for the shearing season and they were always a big hit. I loved them so had to get the recipe so I could make them for myself. I am sure you will love these as much as I do once you have tried them. They are very easy to make and taste yummy with a small dob of butter on top while still hot.
INGREDIENT'S:
30g butter (do not use margarine)
125g (4 oz) SR flour
250g potatoes - cooked and mashed
1/2 teaspoon salt
ground black pepper
small amount of milk
extra butter for frying
METHOD:
Sift flour and salt into a bowl. Add the pepper.
Rub the butter into flour with finger tips.
Add the mashed potatoes with enough mild to make a stiff dough.
Turn out onto floured surface and roll out to about 1/4 inch thick.
Cut into rounds with a scone cutter.
Place extra butter in heavy based pan and cook for approximately three minutes on each side.
Serve hot, topped with a small glob of butter.
INGREDIENT'S:
30g butter (do not use margarine)
125g (4 oz) SR flour
250g potatoes - cooked and mashed
1/2 teaspoon salt
ground black pepper
small amount of milk
extra butter for frying
METHOD:
Sift flour and salt into a bowl. Add the pepper.
Rub the butter into flour with finger tips.
Add the mashed potatoes with enough mild to make a stiff dough.
Turn out onto floured surface and roll out to about 1/4 inch thick.
Cut into rounds with a scone cutter.
Place extra butter in heavy based pan and cook for approximately three minutes on each side.
Serve hot, topped with a small glob of butter.
Wednesday, December 31, 2008
Sweet and Sour Sauce Recipe
Nowadays we mainly buy bottled sauces when we are making certain recipes. I have to admit that I am also guilty of doing that but when I take the trouble to make my own, it tastes completely different and so much nicer. This recipe was one that my mum always made whenever she was making either sweet and sour fish, chicken or pork. It is easy to make and you usually find that you will have most of these ingredients on hand in the pantry and fridge.
INGREDIENTS:
1 small carrot - peeled and diced
6 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
2 tablespoons vinegar
1 tablespoon sugar (small)
1 tablespoon sherry or water
1 dessertspoon cornflour
1 small tin pineapple pieces (can use unsweetened)
1 small onion - chopped
small amount of chopped cabbage (optional)
METHOD:
Place all ingredients apart from cornflour, in a medium size saucepan and bring to the boil. Simmer for a few minutes.
Mix cornflour with a little cold water until smooth and add to saucepan. Stir in until it thickens then simmer for another minute or two.
Remove from heat and pour over cooked meat or fish and serve with either steamed or fried rice.
INGREDIENTS:
1 small carrot - peeled and diced
6 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
2 tablespoons vinegar
1 tablespoon sugar (small)
1 tablespoon sherry or water
1 dessertspoon cornflour
1 small tin pineapple pieces (can use unsweetened)
1 small onion - chopped
small amount of chopped cabbage (optional)
METHOD:
Place all ingredients apart from cornflour, in a medium size saucepan and bring to the boil. Simmer for a few minutes.
Mix cornflour with a little cold water until smooth and add to saucepan. Stir in until it thickens then simmer for another minute or two.
Remove from heat and pour over cooked meat or fish and serve with either steamed or fried rice.
Spicy Mustard Recipe
I love home made dressings, sauces, pickles and chutneys and am always looking for new recipes to make. I came across quite a few in my mum's old recipe file and decided to make some of them to see if they were as good as I remembered. This is one that I cannot remember mum actually making it but I am sure that if she had, my dad would have loved it, as he loved all things spicy and hot.
I loved this mustard and I am sure you will enjoy it as much as me if you make it for yourself.
INGREDIENTS:
150g dry mustard seeds
1 medium brown onion - chopped
1 teaspoon salt
2 cloves garlic - crushed
2 teaspoons ground black pepper
2 teaspoons tabasco sauce
2 tablespoons golden syrup
1 bay leaf
1 cup white wine
1 chicken stock
1 tablespoon curry powder
METHOD:
Combine all ingredients in a saucepan and cover with water.
Leave to soak for about 1 hour then drain water, then add fresh water to cover.
Leave another 2 hours then simmer on top of stove for an hour, stirring frequently to stop mixture sticking. Add more water as required. Can use a mix of water and wine for this.
Remove from heat and let cool.
Place in blender or processor and roughly chop but do not puree.
Pour into steralised glass bottles and store in a cool pantry for a week before opening to use.
This is great to use on cold meats as well as stirfry veges.
I loved this mustard and I am sure you will enjoy it as much as me if you make it for yourself.
INGREDIENTS:
150g dry mustard seeds
1 medium brown onion - chopped
1 teaspoon salt
2 cloves garlic - crushed
2 teaspoons ground black pepper
2 teaspoons tabasco sauce
2 tablespoons golden syrup
1 bay leaf
1 cup white wine
1 chicken stock
1 tablespoon curry powder
METHOD:
Combine all ingredients in a saucepan and cover with water.
Leave to soak for about 1 hour then drain water, then add fresh water to cover.
Leave another 2 hours then simmer on top of stove for an hour, stirring frequently to stop mixture sticking. Add more water as required. Can use a mix of water and wine for this.
Remove from heat and let cool.
Place in blender or processor and roughly chop but do not puree.
Pour into steralised glass bottles and store in a cool pantry for a week before opening to use.
This is great to use on cold meats as well as stirfry veges.
Wednesday, December 24, 2008
Bishops Cake Recipe
I love christmas time and getting to try out new and old favourite recipes to share with family and friends.
Tarnya, a girl I work with, brought me in this yummy cake to give me for christmas. She also gave me the recipe for it so I could share it with you.
I have to say that it is quite rich but at the same time, one that you want to reach out and take another piece as it is so delectable. It certainly got the thumbs up in our household so try it for yourself and I am sure you will agree with me just how lovely it is.
INGREDIENTS:
2 eggs
1 cup sugar
375g glace fruits: pineapple, pears, peaches, apricots
1 cup plain flour
1 teaspoon baking powder
125g red and green glace cherries
500g nuts: almonds, brazil, pecan, walnuts and hazelnuts
375g raisins
1/2 cup Grand Marnier, Curacao or Brandy
METHOD:
Beat sugar and eggs together.
Sieve flour and baking powder together in a large bowl.
Cut fruit the size of a cherry and add with the cherries to the dry ingredients, coating the fruit well with the flour.
Sir in the egg mix and nuts and mix thoroughly.
Pour mixture into cake tins and bake at 150C for 1 1/4 hours.
Pour alcohol over cakes while still hot.
Let cakes cool completely before taking out of tins.
Wrap in alfoil and refrigerate until ready to serve.
Cut into small chunky slices.
Tarnya, a girl I work with, brought me in this yummy cake to give me for christmas. She also gave me the recipe for it so I could share it with you.
I have to say that it is quite rich but at the same time, one that you want to reach out and take another piece as it is so delectable. It certainly got the thumbs up in our household so try it for yourself and I am sure you will agree with me just how lovely it is.
INGREDIENTS:
2 eggs
1 cup sugar
375g glace fruits: pineapple, pears, peaches, apricots
1 cup plain flour
1 teaspoon baking powder
125g red and green glace cherries
500g nuts: almonds, brazil, pecan, walnuts and hazelnuts
375g raisins
1/2 cup Grand Marnier, Curacao or Brandy
METHOD:
Beat sugar and eggs together.
Sieve flour and baking powder together in a large bowl.
Cut fruit the size of a cherry and add with the cherries to the dry ingredients, coating the fruit well with the flour.
Sir in the egg mix and nuts and mix thoroughly.
Pour mixture into cake tins and bake at 150C for 1 1/4 hours.
Pour alcohol over cakes while still hot.
Let cakes cool completely before taking out of tins.
Wrap in alfoil and refrigerate until ready to serve.
Cut into small chunky slices.
Tuesday, December 23, 2008
Tartare Sauce Recipe
I came across this in my mums recipe folder and thought I would put it on my site as it is such an easy and quick recipe to make. Mum used to cook a lot of fish when we were growing up as dad had a great boat and used to always be out catching fish. Our favourite was jewfish and then king george whiting which were always available in the indian ocean near our home in the south west of western australia. When using tartare sauce on fish, never use too much as you don't want to overpower the flavour of beautiful fresh fish when cooked.
INGREDIENTS:
4 tablespoons good mayonnaise
1 - 1.5 gherkins - finely chopped
approx 10 capers
1/2 teaspoon grated white salad onion or 1 spring onion - finely sliced
little finely chopped fresh parsley
1 teaspoon gherkin juice
METHOD:
Mix all ingredients together in a small jug and serve on the side with freshly cooked fish or seafood.
INGREDIENTS:
4 tablespoons good mayonnaise
1 - 1.5 gherkins - finely chopped
approx 10 capers
1/2 teaspoon grated white salad onion or 1 spring onion - finely sliced
little finely chopped fresh parsley
1 teaspoon gherkin juice
METHOD:
Mix all ingredients together in a small jug and serve on the side with freshly cooked fish or seafood.
Monday, December 22, 2008
Seafood Cocktail Sauce Recipe
My husband David and myself love cruising and have recently returned home from one. We flew over to Melbourne and cruised back around the bottom half of Australia to Perth on the Sun Princess. What a truly awesome ship and definitely one of our favourite liners to cruise on. Everyone from the crew to the amenities onboard and of course, the wonderful food. David developed a love of the prawn cocktails they served and so I am going to share my own seafood cocktail sauce recipe that you can make for when you want to serve them at your dinner parties. Prawn cocktails seem to come and go in fashion and whenever you have one, you wonder why they are not always in vogue as they are so easy to make and always taste great.
This recipe was one my mum used to make many years ago and I haven't change a thing about it as I think it is a great one.
INGREDIENTS:
1 dessertspoon fresh cream
4 tablespoons mayonnaise
1 teaspoon vinegar
3 - 4 tablespoons tomato sauce (ketchup)
2 - 3 tablespoons worchestershire sauce
1 teaspoon grated onion (optional)
few drops tabasco sauce
METHOD:
Mix all ingredients together in a jug or small bowl.
Put some lettuce leaves in small glass bowls. Lay a row of fresh medium size prawns over then pour enough sauce over to just cover prawns. Pipe a small dash of whipped cream on top of sauce and garnish with a sprig of parsley and a small wedge of lemon on the side.
You can use a combination of shell fish if prefered. Lobster or scampi also are great.
This recipe was one my mum used to make many years ago and I haven't change a thing about it as I think it is a great one.
INGREDIENTS:
1 dessertspoon fresh cream
4 tablespoons mayonnaise
1 teaspoon vinegar
3 - 4 tablespoons tomato sauce (ketchup)
2 - 3 tablespoons worchestershire sauce
1 teaspoon grated onion (optional)
few drops tabasco sauce
METHOD:
Mix all ingredients together in a jug or small bowl.
Put some lettuce leaves in small glass bowls. Lay a row of fresh medium size prawns over then pour enough sauce over to just cover prawns. Pipe a small dash of whipped cream on top of sauce and garnish with a sprig of parsley and a small wedge of lemon on the side.
You can use a combination of shell fish if prefered. Lobster or scampi also are great.
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