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.
Saturday, February 23, 2008
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.
Tuesday, February 19, 2008
Chocolate Nut Brownies
I cannot remember who gave me this chocolate chip cookie recipe but I think it was Aunty Joy. I know it wasn't mum as then I would remember her making them for us. They are another one of those yummy slices that you just love the taste of.
PREPARATION:
125 g butter
1 small cup SR flour
1 cup sugar
1/2 cup chopped nuts (I use pecans or walnuts)
1 teaspoon vanilla essence
1/2 teaspoon salt
2 eggs
1/3 cup cocoa
Sift flour, salt and cocoa together. Melt butter in small saucepan then let cool. Beat eggs until thick and creamy. Add the sugar gradually then stir in the butter and dry ingredients. Lastly add the nuts and vanilla essence. Spread in a greased and papered slice tin. Cook in moderate oven for 30 minutes.
Spread a little chocolate icing over the top while still hot as this will keep it thin and give it a nice glazed shine. Cool in tin then cut into squares. These are great in lunch boxes or for an afternoon tea party.
PREPARATION:
125 g butter
1 small cup SR flour
1 cup sugar
1/2 cup chopped nuts (I use pecans or walnuts)
1 teaspoon vanilla essence
1/2 teaspoon salt
2 eggs
1/3 cup cocoa
Sift flour, salt and cocoa together. Melt butter in small saucepan then let cool. Beat eggs until thick and creamy. Add the sugar gradually then stir in the butter and dry ingredients. Lastly add the nuts and vanilla essence. Spread in a greased and papered slice tin. Cook in moderate oven for 30 minutes.
Spread a little chocolate icing over the top while still hot as this will keep it thin and give it a nice glazed shine. Cool in tin then cut into squares. These are great in lunch boxes or for an afternoon tea party.
Shortbread Walnut Dreams
This ia another shortbread cookie recipe given to me by Aunty Joy who is one of the best home cooks that I have known. Especially when it comes to sweets things. Try these and you will keep making them over and over as they are delicious.
PREPARATION:
500 g butter - at room temperature
500 g SR flour
250 g icing sugar
250 g chopped walnuts
Cream butter and sugar well. Work in the sifted flour and then add walnuts. Roll into little balls and press down with a fork on a greased oven slide. Bakin in hot oven for approx 10 minutes. You can always halve the recipe if you want less shortbreads. However as they are so yummy you probably won't want to do this.
PREPARATION:
500 g butter - at room temperature
500 g SR flour
250 g icing sugar
250 g chopped walnuts
Cream butter and sugar well. Work in the sifted flour and then add walnuts. Roll into little balls and press down with a fork on a greased oven slide. Bakin in hot oven for approx 10 minutes. You can always halve the recipe if you want less shortbreads. However as they are so yummy you probably won't want to do this.
Sunday, February 17, 2008
Cream Puffs
My dad didn't do a lot of cooking when I was growing up but the one thing that he always used to make was cream puffs. He always mixed it by hand and they would turn out beautifully. I have made them both by hand as well as using an electric mixer and I have to say that they have both turned out really well. You can always turn these into chocolate eclairs if you wish and they will be just as good. For chocolate eclairs just form them into log shapes and add very thick custard to the centres and then add the cream. Coat with melted chocolate and you have wonderful chocolate eclairs. I sometimes ice them with coffee icing instead of the melted chocolate so alternative ones are also great. If I am doing them for a party, I make much smaller cream puffs and eclairs and be warned, make plenty as you will have the guests coming back for more.
PREPARATION:
1 cup SR flour
1 cup water
2 tablespoons butter
4 eggs
Boil water and butter together in a large saucepan. stir in the sifted flour until the mixture leaves the sides of the pan. Allow to cool for several minutes and then add eggs, 1 at a time, beating thoroughly after each addition. Drop in large teaspoons on a hot greased slide which you have sprinkled a few drops of cold water on. This helps with the rising as it creates steam. Bake in a hot oven 15 - 20 minutes or until golden on top and the centre is starting to dry out a little. When cold, scoop out any remainly soft centre and fill with whipped cream then sift some icing sugar over the top. I always add a teaspoon of icing sugar to the cream before I whip it as I prefer a slightly sweet taste to the cream to balance the very bland pastry taste.
PREPARATION:
1 cup SR flour
1 cup water
2 tablespoons butter
4 eggs
Boil water and butter together in a large saucepan. stir in the sifted flour until the mixture leaves the sides of the pan. Allow to cool for several minutes and then add eggs, 1 at a time, beating thoroughly after each addition. Drop in large teaspoons on a hot greased slide which you have sprinkled a few drops of cold water on. This helps with the rising as it creates steam. Bake in a hot oven 15 - 20 minutes or until golden on top and the centre is starting to dry out a little. When cold, scoop out any remainly soft centre and fill with whipped cream then sift some icing sugar over the top. I always add a teaspoon of icing sugar to the cream before I whip it as I prefer a slightly sweet taste to the cream to balance the very bland pastry taste.
Saturday, February 16, 2008
Judy's Lemon Pudding
This ia another one of Judy's recipes that she gave to me about 20 years ago. She made it at one of her famous dinner parties and I just had to have it for my own file. Once you have made this you will keep going back to it again and again. It is truly delicious and such a light and fluffy dessert.
PREPARATION:
1 tablespoon butter - at room temperature
2 tablespoons SR flour
1 cup milk
3/4 cup sugar
2 eggs - separated
1 lemon
Finely grate the lemon rind and then squeeze the juice into a cup. Cream butter and sugar with electric mixer. Add flour then lemon juice and grated rind. Add egg yolks and milk and lastly fold in the stiffly beaten egg whites. I usually fold them in with a wooden spoon or a knife. Never beat with electric mixer as it will overbeat it. Pour into a greased dish and place this in a baking pan of cold water so it reaches approx half way up the side of your dish. Place in oven and bake slowly for about 1 hour. Serve with whipped cream and/or vanilla ice cream. This recipe will serve four.
PREPARATION:
1 tablespoon butter - at room temperature
2 tablespoons SR flour
1 cup milk
3/4 cup sugar
2 eggs - separated
1 lemon
Finely grate the lemon rind and then squeeze the juice into a cup. Cream butter and sugar with electric mixer. Add flour then lemon juice and grated rind. Add egg yolks and milk and lastly fold in the stiffly beaten egg whites. I usually fold them in with a wooden spoon or a knife. Never beat with electric mixer as it will overbeat it. Pour into a greased dish and place this in a baking pan of cold water so it reaches approx half way up the side of your dish. Place in oven and bake slowly for about 1 hour. Serve with whipped cream and/or vanilla ice cream. This recipe will serve four.
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