Have you ever bought ginger kisses from the supermarket and wanted to make them for yourself. The recipe is just so simple and easy to make and you get a lot more for your money out of making them yourself as well as being so much nicer than the shop bought ones.
I have made the cream filling plain, with coffee and with some preserved ginger in it and I have to say that they are all equally as yummy. The ones from the shops have the plain filling so try experiementing to see which one you prefer.
INGREDIENTS:
125g flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
115g butter ( better than margarine in cooking) softened at room temperature
85g caster sugar
1 egg - at room temperature
2 teaspoons golden syrup (can use honey)
1/2 teaspoon bi-carb soda
1 tablespoon hot water
FILLING:
30g butter
120g pure icing sugar
1/2 teaspoon vanilla essence
2 tablespoons boiling water
METHOD:
Preheat oven to 180C or 170C for fan forced oven.
Cream butter and sugar together until light and fluffy. Beat in egg until combined then add the golden syrup( or honey).
Sift flour, baking powder and spices together and fold into mixture until just combined.
Dissolve bi-carb soda in the hot water and add to mixture and stir through.
Line two oven trays with baking paper and put small teaspoonful of the mixture on them.
Bake for approx 10 minutes or until cooked. Remove from oven and cool on cake racks.
To make filling, beat softened butter and icing sugar together with an electric beater. Add the vanilla essence and continue beating until fluffy. Add boiling water, a little amount at a time and continue beating during this process. When light and creamy put aside and when kisses are cooled down sandwich two together with small amount of filling.
You can add a little amount of hot percolate coffee instead of water or add some instant coffee (about 1 teaspoon) to the boiling water. Instead you may like to add a little amount of preserved ginger ( about 1 tablespoon) which has been finely chopped to the mixture with the water. This is a lovely alternative.
Sunday, August 22, 2010
Wednesday, August 4, 2010
Pumpkin, Chicken and Spinach Risotto Recipe
Risotto is one of those recipes that I don't make very often but whenever I do, I wonder why I don't make them more. If you don't eat meat then you could always leave the chicken out and add some pine nuts or cashews to give it a little extra taste.
This is very simple to make and only takes around 30 - 35 minutes to cook.
INGREDIENTS:
1 litre of good chicken stock (ideally, make your own)
500g chicken thigh fillets
1 brown onion - peeled and finely chopped
1 tablespoon olive oil
2 cloves fresh garlic - crushed
1 1/2 cups arborio rice
1 kg butternut pumpkin (butternut squash) peeled and diced into bite size cubes
150g baby spinach
3 - 4 tablespoons fresh parmesan cheese - finely grated
METHOD:
Dice chicken into bite size cubes.
Heat oil in a large saucepan or frypan and add the chicken. Cook until the chicken is nice and golden brown then remove it from the pan.
Add onion to the pan and cook for approx 5 minutes or until softened.
Add garlic, pumpkin and rice and cook for about 1 minute.
Pour the chicken stock in, bring to boil, then stir through. Place lid on pan and simmer for about 20 minutes or until the rice is just cooked. Stir occasionally.
Remove from heat and stir in the spinach, parmesan cheese and chicken.
Cover again with lid and let stand for another 5 minutes to make sure the chicken is heated through.
Serve with a small side dish of extra shaved parmesan cheese and some fresh crusty bread and butter.
This is very simple to make and only takes around 30 - 35 minutes to cook.
INGREDIENTS:
1 litre of good chicken stock (ideally, make your own)
500g chicken thigh fillets
1 brown onion - peeled and finely chopped
1 tablespoon olive oil
2 cloves fresh garlic - crushed
1 1/2 cups arborio rice
1 kg butternut pumpkin (butternut squash) peeled and diced into bite size cubes
150g baby spinach
3 - 4 tablespoons fresh parmesan cheese - finely grated
METHOD:
Dice chicken into bite size cubes.
Heat oil in a large saucepan or frypan and add the chicken. Cook until the chicken is nice and golden brown then remove it from the pan.
Add onion to the pan and cook for approx 5 minutes or until softened.
Add garlic, pumpkin and rice and cook for about 1 minute.
Pour the chicken stock in, bring to boil, then stir through. Place lid on pan and simmer for about 20 minutes or until the rice is just cooked. Stir occasionally.
Remove from heat and stir in the spinach, parmesan cheese and chicken.
Cover again with lid and let stand for another 5 minutes to make sure the chicken is heated through.
Serve with a small side dish of extra shaved parmesan cheese and some fresh crusty bread and butter.
Wednesday, July 28, 2010
Baked Onion Rings Recipe
Do you love the onion rings from the Fast Food outlets? If you do you will love this recipe for baked onion rings as it is so much better than any available on the market.
This calls for dipping the onion rings into a milk mixture and then into a pancake mix.
I always make my own pancakes but you can substitute a bought mix if you prefer. Just make sure it is not a sweet one.
PANCAKE RECIPE:
I use a very basic one for this.
1 1/2 cups SR flour
1 cup buttermilk
1 small egg (optional)
1/4 teaspoon bi-carb soda (cooking soda)
1 tablespoon melted butter
If you don't have any buttermilk in the fridge use normal milk with 1/2 teaspoon vinegar or lemon juice added to it to turn slightly sour.
Sift flour and bi-carb together and then add all other ingredients and blend throroughly together.
Set aside and allow to stand while making up the rest of the recipe for onion rings.
INGREDIENTS: ( for onion rings)
6 white onions - peeled and sliced
2 large or 3 medium size eggs - beaten
1 cup milk
sea salt and fresh ground black pepper to taste
2 cups homemade pancake mix or bought mixture
Oil for deep frying ( I use peanut oil)
METHOD:
Separate the sliced onions into rings.
Blend milk, eggs, salt and pepper in a bowl. Soak the onions in this for 30 minutes.
In a separate bowl, prepare the pancake mixture.
In either an electric deep fryer or a large heavy based frypan, heat the oil to recommended heat for deep frying. Do not let the oil smoke or it may be too hot. Test by dropping just 1 onion ring into the oil and check it is the right temperature.
Take onion rings out of milk mixture and dip into the pancake mix. Drop into hot oil and fry until golden brown. You will need to do this in batches as if too many at once will reduce the heat and they will not cook properly. Transfer them onto paper towels to drain off excess oil.
Pack the rings firmly but not too hard into a loaf pan and bake at 200C for approx 15 minutes then remove from oven and turn out onto a serving plate.
Serve with some dipping sauces such as sweet chili or any of your favourites.
This calls for dipping the onion rings into a milk mixture and then into a pancake mix.
I always make my own pancakes but you can substitute a bought mix if you prefer. Just make sure it is not a sweet one.
PANCAKE RECIPE:
I use a very basic one for this.
1 1/2 cups SR flour
1 cup buttermilk
1 small egg (optional)
1/4 teaspoon bi-carb soda (cooking soda)
1 tablespoon melted butter
If you don't have any buttermilk in the fridge use normal milk with 1/2 teaspoon vinegar or lemon juice added to it to turn slightly sour.
Sift flour and bi-carb together and then add all other ingredients and blend throroughly together.
Set aside and allow to stand while making up the rest of the recipe for onion rings.
INGREDIENTS: ( for onion rings)
6 white onions - peeled and sliced
2 large or 3 medium size eggs - beaten
1 cup milk
sea salt and fresh ground black pepper to taste
2 cups homemade pancake mix or bought mixture
Oil for deep frying ( I use peanut oil)
METHOD:
Separate the sliced onions into rings.
Blend milk, eggs, salt and pepper in a bowl. Soak the onions in this for 30 minutes.
In a separate bowl, prepare the pancake mixture.
In either an electric deep fryer or a large heavy based frypan, heat the oil to recommended heat for deep frying. Do not let the oil smoke or it may be too hot. Test by dropping just 1 onion ring into the oil and check it is the right temperature.
Take onion rings out of milk mixture and dip into the pancake mix. Drop into hot oil and fry until golden brown. You will need to do this in batches as if too many at once will reduce the heat and they will not cook properly. Transfer them onto paper towels to drain off excess oil.
Pack the rings firmly but not too hard into a loaf pan and bake at 200C for approx 15 minutes then remove from oven and turn out onto a serving plate.
Serve with some dipping sauces such as sweet chili or any of your favourites.
Thursday, July 22, 2010
Mexican Pizza Recipe
When I was in the states I was taken to a Mexican restaurant and my friend ordered this amazing pizza using tortillas. I loved it so much that I wished I had the recipe for it. On telling another friend over there about it, she promptly got out this recipe she had made many times and said that most people had a similar one to hers. Bobby made it up for me and I have to admit that it was just as good, if not better than the one I had tasted at the restaurant.
Once you try this I am sure that the whole family will love it. It takes a little time to make them up but well worth the effort. Just get the family members to help making them.
INGREDIENTS:
500g mince steak (ground beef)
1/2 teaspoon salt
fresh ground black pepper to taste
1/4 teaspoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
2 tablespoons water
8 flour tortillas
1 cup of either vegetable shortening or peanut oil
1 can refried beans (optional)
2/3 cup mild salsa
1 cup grated cheese
1 cup tasty cheese - grated (if in the USA use Monterey Jack)
1 ripe diced tomato
1/4 cup sliced black olives (optional)
1/4 cup green onion - chopped
METHOD:
Brown mince steak in a large pan over medium heat in a small dash of oil to stop from sticking. Drain off any excess fat or oil from pan.
Add salt, dried onions, paprika, pepper, chili powder and water and let the mixture just simmer over a medium heat for about 10 minutes. stirring often.
Heat shortening or oil in a separate pan over a medium to high heat. Don't let the oil smoke or it will be too hot. Fry each tortilla for about 40 seconds on each side or until a nice goldne brown and then remove and drain on paper towels.
If using the refried beans, heat them in a small saucepan on top of the stove.
Preheat your oven to 190C or 200F.
To make up the pizzas, spread 1/3 of the refried beans on top of one tortilla. Spread 1/4 of the meat over this and then another tortilla. Place 2 tablespoons of salsa on top of tortilla, then spread tomatoes on top of this. Divide the cheese, onions and olives and spread them over the top.
Place the pizzas in the oven and cook for about 10 minutes so the cheese is melted.
Once you try this I am sure that the whole family will love it. It takes a little time to make them up but well worth the effort. Just get the family members to help making them.
INGREDIENTS:
500g mince steak (ground beef)
1/2 teaspoon salt
fresh ground black pepper to taste
1/4 teaspoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
2 tablespoons water
8 flour tortillas
1 cup of either vegetable shortening or peanut oil
1 can refried beans (optional)
2/3 cup mild salsa
1 cup grated cheese
1 cup tasty cheese - grated (if in the USA use Monterey Jack)
1 ripe diced tomato
1/4 cup sliced black olives (optional)
1/4 cup green onion - chopped
METHOD:
Brown mince steak in a large pan over medium heat in a small dash of oil to stop from sticking. Drain off any excess fat or oil from pan.
Add salt, dried onions, paprika, pepper, chili powder and water and let the mixture just simmer over a medium heat for about 10 minutes. stirring often.
Heat shortening or oil in a separate pan over a medium to high heat. Don't let the oil smoke or it will be too hot. Fry each tortilla for about 40 seconds on each side or until a nice goldne brown and then remove and drain on paper towels.
If using the refried beans, heat them in a small saucepan on top of the stove.
Preheat your oven to 190C or 200F.
To make up the pizzas, spread 1/3 of the refried beans on top of one tortilla. Spread 1/4 of the meat over this and then another tortilla. Place 2 tablespoons of salsa on top of tortilla, then spread tomatoes on top of this. Divide the cheese, onions and olives and spread them over the top.
Place the pizzas in the oven and cook for about 10 minutes so the cheese is melted.
Monday, July 19, 2010
Chicken Biryani Recipe
When the weather gets colder I always turn to food that is both satisfying and comforting. I especially love all in one recipes such as soups, stews and rice dishes.
This is a quick and easy way to make a really tasty Indian Biryani Chicken dish. It cuts out all the preparation of doing it the traditional way and the end result is very pleasing to eat and so tasty.
I always use the milder sauce mixes when cooking curries or hot food as David doesn't like his food too hot. You can always use a hotter one if you prefer.
INGREDIENTS:
1 tablespoon peanut or vegetable oil
1 420g jar of Biryani Sauce ( I use Sharwoods coconut & curry leaf )
500g chicken thigh fillets
1 cup water
1 cup basmati rice
METHOD:
Dice the chicken into cubes about 3cm.
Rinse the rice through a colander until the water runs clear.
Heat oil in a large pan and sprinkle the spice mix from sauce bottle and stir through. Cook about 1 minute, just so it releases the spice aroma. Add the sacue from the bottle and cook for another minute.
Add your chicken and stir through. Sprinkle the rice over chicken then add the cup of water. Mix thoroughly making sure that the rice is fully covered by the liquid.
Bring to the boil then place lid on pan and reduce heat to just simmering. Do not remove lid once you have done this. Cook for about 20 - 25 minutes then remove from heat. Allow to continue steaming for another 10 - 12 minutes.
Serve with some roasted cashews on top and with some warm Naan bread.
This is a quick and easy way to make a really tasty Indian Biryani Chicken dish. It cuts out all the preparation of doing it the traditional way and the end result is very pleasing to eat and so tasty.
I always use the milder sauce mixes when cooking curries or hot food as David doesn't like his food too hot. You can always use a hotter one if you prefer.
INGREDIENTS:
1 tablespoon peanut or vegetable oil
1 420g jar of Biryani Sauce ( I use Sharwoods coconut & curry leaf )
500g chicken thigh fillets
1 cup water
1 cup basmati rice
METHOD:
Dice the chicken into cubes about 3cm.
Rinse the rice through a colander until the water runs clear.
Heat oil in a large pan and sprinkle the spice mix from sauce bottle and stir through. Cook about 1 minute, just so it releases the spice aroma. Add the sacue from the bottle and cook for another minute.
Add your chicken and stir through. Sprinkle the rice over chicken then add the cup of water. Mix thoroughly making sure that the rice is fully covered by the liquid.
Bring to the boil then place lid on pan and reduce heat to just simmering. Do not remove lid once you have done this. Cook for about 20 - 25 minutes then remove from heat. Allow to continue steaming for another 10 - 12 minutes.
Serve with some roasted cashews on top and with some warm Naan bread.
Sunday, July 11, 2010
Creamed Vegetable Soup Recipe
I'm sure that by now you know how much I love soup in the winter months. I have been going back through all the recipes I have collected over the years and ones from my mum's recipe folder.
I love that this recipe calls for the vegies to be roasted first. It is a lovely thick and creamy soup and one that is really easy to make. This is a great one for making for sunday lunch.
INGREDIENTS:
1 large carrot - peeled and roughly chopped
2 medium or 1 very large parsnip - peeled and roughly chopped
about 350g or half a butternut pumpkin - peeled and chopped
1 tablespoon good olive oil ( I use a light tasting one)
1 tablespoon butter
1 brown onion - chopped
1 - 2 cloves fresh garlic (depending on your preference)
4 cups good chicken stock
1/3 cup cream
extra cream to serve
sea salt and cracked black pepper to taste
METHOD:
Preheat oven to 180C.
Place pumpkin, parsnip and carrot in a roasting dish and drizzle with the oil. Lightly season with some sea salt and fresh cracked black pepper. Cover with some foil and roast for approx 40 minutes or until cooked. Take foil off and roast for a further 10 - 15 minutes or until browning up in colour. Remove from oven.
Place butter in a large stockpot and heat on stove. Add the onions and garlic and cook over a medium heat until just soft. Add the roasted vegies and stock. Continue cooking until soup mixture boils then reduce heat till it is just simmering. Cook for about 20 minutes and then remove from stove.
Allow to cool down slightly and then add the cream. Puree soup using either a bamix (hand held blender) or a blender. Make sure you do not fill the blender too high, but rather do it in several batches.
Serve with some lovely crusty bread or rolls. You can always make croutons instead if you prefer and drizzle a little cream around each serving bowl with a little sprig of parsley on top.
I love that this recipe calls for the vegies to be roasted first. It is a lovely thick and creamy soup and one that is really easy to make. This is a great one for making for sunday lunch.
INGREDIENTS:
1 large carrot - peeled and roughly chopped
2 medium or 1 very large parsnip - peeled and roughly chopped
about 350g or half a butternut pumpkin - peeled and chopped
1 tablespoon good olive oil ( I use a light tasting one)
1 tablespoon butter
1 brown onion - chopped
1 - 2 cloves fresh garlic (depending on your preference)
4 cups good chicken stock
1/3 cup cream
extra cream to serve
sea salt and cracked black pepper to taste
METHOD:
Preheat oven to 180C.
Place pumpkin, parsnip and carrot in a roasting dish and drizzle with the oil. Lightly season with some sea salt and fresh cracked black pepper. Cover with some foil and roast for approx 40 minutes or until cooked. Take foil off and roast for a further 10 - 15 minutes or until browning up in colour. Remove from oven.
Place butter in a large stockpot and heat on stove. Add the onions and garlic and cook over a medium heat until just soft. Add the roasted vegies and stock. Continue cooking until soup mixture boils then reduce heat till it is just simmering. Cook for about 20 minutes and then remove from stove.
Allow to cool down slightly and then add the cream. Puree soup using either a bamix (hand held blender) or a blender. Make sure you do not fill the blender too high, but rather do it in several batches.
Serve with some lovely crusty bread or rolls. You can always make croutons instead if you prefer and drizzle a little cream around each serving bowl with a little sprig of parsley on top.
Saturday, July 10, 2010
Raisin and Walnut Fudge Squares Recipe
This delightful recipe is definitely not one for the dieters but it is delicious. It is a great one to serve with coffee after a dinner party.
I actually got this recipe when over in the UK. I got talking to the owner of a wonderful little coffee shop where it was served and she actually was good enough to give me the recipe. Thank you so much Diana for allowing me to share it here.
INGREDIENTS:
125g butter (do not use margarine)
1/2 cup sugar
1/2 cup plain flour
2 eggs - well beaten
1/3 cup seedless raisins
2/3 cup chopped walnuts
50g unsweetened chocolate
1 teaspoon vanilla essence
METHOD:
Preheat oven to 170C
Beat butter until light and creamy. Gradually add the sugar making sure to beat well after each addition.
Melt chocolate in a small bowl over a saucepan of boiling simmering water. Or use double boiler saucepan. When melted, add to the creamed mix. Mix together and then add the well beaten eggs and mix until combined.
Sift flour and stir through the creamed mixture until just combined. Do not overbeat.
Lastly, add the vanilla, raisins and walnuts and stir through.
Pour into a slice baking pan that has been lightly greased and lined with baking paper.
Bake for approx 30 minutes or until cooked through.
Let cool before turning out. When cool cut into squares.
I actually got this recipe when over in the UK. I got talking to the owner of a wonderful little coffee shop where it was served and she actually was good enough to give me the recipe. Thank you so much Diana for allowing me to share it here.
INGREDIENTS:
125g butter (do not use margarine)
1/2 cup sugar
1/2 cup plain flour
2 eggs - well beaten
1/3 cup seedless raisins
2/3 cup chopped walnuts
50g unsweetened chocolate
1 teaspoon vanilla essence
METHOD:
Preheat oven to 170C
Beat butter until light and creamy. Gradually add the sugar making sure to beat well after each addition.
Melt chocolate in a small bowl over a saucepan of boiling simmering water. Or use double boiler saucepan. When melted, add to the creamed mix. Mix together and then add the well beaten eggs and mix until combined.
Sift flour and stir through the creamed mixture until just combined. Do not overbeat.
Lastly, add the vanilla, raisins and walnuts and stir through.
Pour into a slice baking pan that has been lightly greased and lined with baking paper.
Bake for approx 30 minutes or until cooked through.
Let cool before turning out. When cool cut into squares.
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