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POTATO GEMS

It's Mashed Potato Time (Photo credit: Wikipedia)

 

Ingredients

3 cups of mashed potatoes
2 eggs
1/3 cup Sour Cream
1  cup grated Cheese
2 tablespoons grated Parmesan Cheese
2 tablespoons chopped Chives or Parsley
Salt and black Pepper

 

 

Directions

1. Preheat oven to 200 degrees Celsius
2. Grease non stick muffin pan with butter or oil
3. In a  mixing bowl whisk the eggs.
4. Mix in sour cream.
5. Stir in both cheeses and the chives.
6. Add mashed potato and mix through well.
7. Spoon into pan  slightly below the tops.
8. Bake 25- 35 minutes until they pull away from the side of the pan and golden in colour
9. Remove from oven leaving in the pan to cool for approx five minutes.

COB LOAF DIP

This is always a hit... I have never seen one last long anywhere.

Ingredients:

1 Cob bread loaf
500 g packet cream cheese
300 ml light cream
3 rashers bacon, cooked & chopped
chopped spring onions, to taste
2 cups grated cheese
Cut the top of the loaf  off neatly (keeping this).
Pull out the bread inside the loaf, breaking into pieces (keeping this).
Bake these in the oven until they are golden brown.

Method:

Preheat the oven to 180 degrees 
Mix the cream cheese with the light cream until smooth.
Mix in bacon, spring onions & grated cheese.
Spoon mixture into the hollowed cob loaf and place the top back on top.
Wrap the loaf in aluminum foil
Bake for one to one and half hours.
Serve this on a nice tray adding the pieces of bread to the side for dipping in.

PEANUT CHICKEN CURRY

I love Chicken Curry and this is one made from scratch and so yummy ... most of the ingredients are probably already in your cupboard.

English: Chicken Curry (Photo credit: Wikipedia)

PEANUT CHICKEN CURRY

Ingredients:

2 Tablespoons vegetable oil
4 skinless, boneless chicken breast halves, cut into chunks
1/2 Cup Cornflour
3 Cloves garlic, finely chopped
1 large Onion, cut into chunks
salt and pepper to taste
1/2 cup cooking sherry
2 cubes beef stock
1/2 cup smooth peanut butter
3 Tablespoons Curry Powder
1/2 teaspoon ground ginger
water to cover
1 cup of coconut milk

Method:

1.  Heat oil in a large, deep frying pan over medium high heat. 
2.  Toss chicken in cornflour and place in frying pan with garlic, onion, salt and pepper. 
3.  Stir, lightly brown chicken all over and softening up the onions. 
4.  Add the Sherry, beef stock and let this liquid reduce a little.

5.  Stir in peanut butter, curry powder and ginger and enough water to cover. 
6.  Reduce heat to low and simmer for approximately 30 minutes. 
7.  Stir in Coconut Milk and cook for a further 5 minutes
Serve with Rice or Vegetables

I add vegetables to this curry as well.  I fry up sweet potato to add to this and beans because I usually have plenty, just a tiny bit more liquid to the whole recipe if you add too many other things.

  Don't over use the cornflour or it thickens too much.

Related articles

• Ginger Chicken Stir-fry Recipe
• Chicken Satay Recipe
• Completely Couponed Coconut Mango Chicken Crockpot Curry!
• Speedy Chicken Stir-fry Recipe

MAKING MARSHMALLOW

coconut marshmallow. (Photo credit: Wikipedia)

Ingredients

1 1/2 cups caster sugar
2 tablespoons gelatine
1 teaspoon vanilla extract
2 cups desiccated coconut
Food colouring or toasted coconut
Dishes for coconut coating

Method

1. Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends. Combine sugar and 2/3 cup hot water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and syrup is clear.

2. Using a fork, combine gelatine and 2/3 cup cold water in a jug. Pour into hot syrup. Cook, stirring, for 2 to 3 minutes or until gelatine has dissolved and mixture is clear. Pour into bowl of an electric mixer. Set aside to cool to room temperature (about 30 minutes)

3.  Using an electric mixer, beat sugar and gelatine mixture on high for 6 to 10 minutes or until very thick. Add vanilla and beat for 1 minute. Spread into prepared pan. Smooth top. Set aside, at room temperature, for 1 hour or until set. Lift onto a board. Using a wet knife, cut marshmallow into 24 squares.

4. Place 1/2 cup coconut in each snap-lock bag. Add 8 to 10 drops food colouring. Seal and rub colour into coconut. Place 1 marshmallow at a time in each bag and gently toss in coconut to coat. Remove to a wire rack. Set marshmallows aside until surfaces feel dry (about 1 hour). Serve.

TOASTING COCONUT is easy - take a heavy frying pan and place coconut on dry pan and toss as it heats up and starts to colour.  Turn out of hot pan because the heat will continue to toast coconut.

HOMEMADE DISHWASHER TABLETS

These are easy to make because Kathy and I made these.

Images @ Eminpee Fotography

Ingredients:

1 Cup Borax

1 Cup Washing Soda

1/4 Cup Epsom Salt

Lemon Juice

Method:

1.  First mix all the powders together making sure to mix up well.

2.  Put 1 cup of the powder into a separate bowl and  pour in a little lemon juice.

For one cup of powder use approx 4 tablespoons of lemon juice.
You don't want the mixture to be dry but neither do you the mixture soaking wet. Approximately 4 tablespoons made mixture wet and sticky and workable.The lemon juice foams on contact with the powders.

3.  Mix all well. Using gloves on place hand fulls on ice cube trays

4.  Pack down nicely [It is handy to have a supply of ice cube trays on hand]

5.  Repeat process several times to use all of the mixture.

6.  Set trays in a warm dry place overnight to set and turn out and bag.

I have never had a dishwasher but if I did I would definitely do this because.   I helped my friend Kathy make these and it is her recipe.  I loved adding this quirky recipe to the Family Recipe Book.

BROWNIES with YUMMY ICING ON TOP

Brownies with chocolate chunks. (Photo credit: Wikipedia)

BROWNIES INGREDIENTS:

1 cup butter, cubed
3/4 cup baking cocoa
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped nuts, optional

FROSTING INGREDIENTS:

 4 ounces cream cheese, softened
1-1/2 cups cold 2% milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1/8 teaspoon almond extract
1-1/2 cups whipped topping
 Chocolate curls optional decorations

METHOD:

1. In a small saucepan, melt butter; stir in cocoa until smooth. Remove from the heat. In a large bowl, beat the eggs, sugar and vanilla for 1 minute. Gradually add flour and salt. Stir in cocoa mixture. Fold in chocolate chips and, if desired, nuts.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Add pudding mix and remaining milk; beat for 2 minutes or until thickened. Stir in extract; fold in whipped topping. Spread over cooled brownies. Refrigerate until set.
4. Makes approximately 30 Brownies.
   
   Recipe originally published as "Snowcapped Brownies" in 'Country Woman's Association' Christmas Annual 2009, p57

CREPES

A sweet crêpe served with strawberries and whipped cream (Photo credit: Wikipedia)

 Ingredients:

• 30 grams butter melted 
• 150 grams plain flour
• 325 ml milk
• 1 large egg 

 Method:

1. Melt the butter and let cool a little.
2. Pour the flour into a bowl, whisk in the egg and milk and finally, just
   before making the crêpes, the melted butter.
3. Heat a crêpe pan or the nearest equivalent 
4. Spoon 2–3 tablespoons of batter into the pan then quickly lift it up and
   the batter forms a quick, thin pancake on the base of the pan. 
5. This will cook in a quickly so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
6. Continue and make as many as required.
7. Leftover batter stores well in fridge for 36hours

EASY TUNA PASTA

Looking through the windows in Urunga

This RECIPE is from an old friend Graeme Anderson .. 

Ingredients:

I can Chicken Soup
2 Onions chopped and cooked
Half a bag of pasta spirals cooked
I Can of Tuna drained
Chopped Parsley n Chives
Teaspoon of cracked black pepper
2 cups grated Cheese
4 boiled eggs peeled and chopped

Method:

Combine all ingredients accept grated cheese in a large bowl and mix in well
Place into a greased large baking dish and cover with cheese and a little parsley and Paprika and bake in a moderate oven until the top is cooked and looks nice.

This is a cheap meal that will feel a lot of people at reasonably short notice as it is normal to have:
Eggs
Pasta
Onions
Can of soup for emergencies
Cheese
Tuna is always a good standby for recipes like these! 
In water or brine as I have used both and both are just as fine for this simple recipe.

Images @ Melopopzdropz Flickr