One of the best things about coming home has been experiencing actual SEASONS again. Tropical weather, and swimming every day, is fantastic but it does start to feel a bit like Groundhog Day after 5 years. We were extremely lucky to come home to one of the best summers in years in Wellington, but now the cooler weather is here I am really enjoying making real "puddings" and eating them in comfort rather than 35 degree heat!
I made this pudding a couple of weeks ago, it is delicious with a big scoop of Tip Top vanilla!
Caramel & Date Pudding
60g butter
1/2 cup milk
3/4 cup firmly packed brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup chopped pitted dried dates
1/2 cup chopped walnuts (optional)
For the sauce:
40g butter, melted
1/2 cup milk
1/2 cup firmly packed brown sugar
1 1/4 cups hot water
Preheat oven to 160 deg fan-forced. Grease an oven proof dish (around 8 cup capacity).
Combine first measure of butter and milk in a saucepan and stir over a medium heat until butter is melted. Remove pan from heat and stir in first measure of sugar, flour and baking powder until well combined. Add dates and walnuts, if using. Spoon mixture into prepared oven dish and smooth the surface.
To make the sauce, combine remaining butter, milk and sugar with hot water in a heatproof jug (or a bowl if you don't have a jug big enough!) Carefully pour the sauce over pudding by pouring it over the back of a spoon.
Bake for 35 minutes or until sauce is bubbling. Serve immediately with ice cream.
If (!) you have left overs, it'll keep well in the fridge for a couple of days. Just zap in the microwave, 30 seconds on high to reheat. It won't be as saucy as the first time but it'll still taste amazing!
Wednesday, May 15, 2013
Tuesday, May 14, 2013
Lemon Yoghurt Cake
A couple of people recently suggested I start a food blog ... so I thought I'd resurrect the one I started way back when...
To get back in the swing of things, here's my famous-in-Lower-Hutt Lemon Yoghurt Cake.
125gm butter, softened
2 t grated lemon rind
1 c sugar
3 eggs
1 c plain flour
1 1/2 t baking powder
1/2 c greek yoghurt
juice of half a (large) lemon
1/4 c lemon juice
1/4 c sugar
Beat butter, lemon rind, sugar and eggs together until light and fluffy.
Sift flour and baking powder together. Mix yoghurt and lemon juice in another bowl. Alternately fold flour and yoghurt into egg mixture, mixing until smooth.
Pour mixture into a greased, lined 20cm round cake tin. I use a springform one as it makes things easier once it's out of the oven.
Bake at 160 C (fan forced) for 45 mins or until cake springs back when lightly touched. Leave in tin for 5 - 10 minutes before turning out onto wire rack.
While cake is baking, combine lemon juice and sugar in a small saucepan. Stir over medium heat until sugar is dissolved. Pour syrup over warm cake (put it on a plate first else it'll end up all over your bench!!)
To get back in the swing of things, here's my famous-in-Lower-Hutt Lemon Yoghurt Cake.
125gm butter, softened
2 t grated lemon rind
1 c sugar
3 eggs
1 c plain flour
1 1/2 t baking powder
1/2 c greek yoghurt
juice of half a (large) lemon
1/4 c lemon juice
1/4 c sugar
Beat butter, lemon rind, sugar and eggs together until light and fluffy.
Sift flour and baking powder together. Mix yoghurt and lemon juice in another bowl. Alternately fold flour and yoghurt into egg mixture, mixing until smooth.
Pour mixture into a greased, lined 20cm round cake tin. I use a springform one as it makes things easier once it's out of the oven.
Bake at 160 C (fan forced) for 45 mins or until cake springs back when lightly touched. Leave in tin for 5 - 10 minutes before turning out onto wire rack.
While cake is baking, combine lemon juice and sugar in a small saucepan. Stir over medium heat until sugar is dissolved. Pour syrup over warm cake (put it on a plate first else it'll end up all over your bench!!)
Tuesday, April 23, 2013
ANZAC biscuits
I love making these every April, especially when I have the boys to help. Got to love making new family traditions! This recipe is from my Mum who got it from an old Australian Women's Weekly. These biscuits and lovely and chewy, unlike the original Edmonds recipe which makes a more crunchy, oaty biscuit.
1 c rolled oats
1 c plain flour
1 c brown sugar, very firmly packed
1/2 c dessicated coconut
125gm butter
2 T golden syrup, be generous
1 T boiling water
1/2 t baking soda
Preheat oven to 160 C (fan forced). Mix dry ingredients together in a bowl.
Melt butter, syrup and water in a saucepan over medium heat. Stir in soda and pour the resulting frothy mixture into the dry ingredients. Mix well with a wooden spoon.
Drop teaspoonsful onto lined cookie trays with plenty of room for spreading (they should double in size and will be quite flat). Bake in a moderately slow (160 C) oven for 15 minutes or until edges are brown.
Makes 25 - 30 biscuits.
1 c rolled oats
1 c plain flour
1 c brown sugar, very firmly packed
1/2 c dessicated coconut
125gm butter
2 T golden syrup, be generous
1 T boiling water
1/2 t baking soda
Preheat oven to 160 C (fan forced). Mix dry ingredients together in a bowl.
Melt butter, syrup and water in a saucepan over medium heat. Stir in soda and pour the resulting frothy mixture into the dry ingredients. Mix well with a wooden spoon.
Drop teaspoonsful onto lined cookie trays with plenty of room for spreading (they should double in size and will be quite flat). Bake in a moderately slow (160 C) oven for 15 minutes or until edges are brown.
Makes 25 - 30 biscuits.
Monday, August 8, 2011
Easy pasta bake
A very easy post-swim tea for the kids (and us!) last night..
Cook half a 500gm bag of pasta to package directions.
Meanwhile drain two tins of tuna in water (or one large one). Grate about 1 1/2 cups of cheese and one carrot, set aside.
In a saucepan, make a basic white sauce:
1 tablespoon plain flour
1 tablespoon butter (or spread)
1 - 2 cups of your usual milk
Over a medium heat, make a roux with the flour and butter. Slowly add milk, a small amount at a time, stirring to incorporate into the flour and butter. Get rid of all lumps before adding next bit of milk. I usually use more milk than recipes suggest, only because I'm lazy! But it works if you add SLOWLY and keep stirring. When you have as much white sauce as you need, take it off the heat and add half the grated cheese. Add the flaked tuna to the cheese sauce. You can add some cooked mixed veges at this stage if you like.
Layer the cooked pasta at the bottom of an oven proof dish. Put the tuna and cheese sauce mixture on top of the pasta.
Next mix 1 cup panko breadcrumbs, grated carrot and remaining grated cheese. Sprinkle on top of the tuna in a thick layer. Bake at 180C for 10 minutes and then move to the top of the oven and grill for 5 - 10 mins until crumbs are golden and cheese is sizzling.
Cook half a 500gm bag of pasta to package directions.
Meanwhile drain two tins of tuna in water (or one large one). Grate about 1 1/2 cups of cheese and one carrot, set aside.
In a saucepan, make a basic white sauce:
1 tablespoon plain flour
1 tablespoon butter (or spread)
1 - 2 cups of your usual milk
Over a medium heat, make a roux with the flour and butter. Slowly add milk, a small amount at a time, stirring to incorporate into the flour and butter. Get rid of all lumps before adding next bit of milk. I usually use more milk than recipes suggest, only because I'm lazy! But it works if you add SLOWLY and keep stirring. When you have as much white sauce as you need, take it off the heat and add half the grated cheese. Add the flaked tuna to the cheese sauce. You can add some cooked mixed veges at this stage if you like.
Layer the cooked pasta at the bottom of an oven proof dish. Put the tuna and cheese sauce mixture on top of the pasta.
Next mix 1 cup panko breadcrumbs, grated carrot and remaining grated cheese. Sprinkle on top of the tuna in a thick layer. Bake at 180C for 10 minutes and then move to the top of the oven and grill for 5 - 10 mins until crumbs are golden and cheese is sizzling.
Sunday, February 20, 2011
Chinese Lemon Chicken
I used to buy those Lee Kum Kee sachets to make lemon chicken (or fish!) but one afternoon I didn't have any but REALLY wanted lemon chicken... I found a recipe online (thanks google!) and then came up with this ;)
The original recipe includes a batter, since that is how lemon chicken seems to be served in restaurants. I think it's better without it (and faster!) but I'll include both options anyway.
Ingredients:
Around 1kg chicken (!) although I usually just use two large breasts which is more than enough for our family of 4 if we have rice and veggies too.
Batter:
2 large eggs
1/4 cup corn flour
1/2 t baking powder
pinch white pepper
oil for frying
Sauce:
1/4 cup sugar (or less, to your taste)
1 1/2 t cornflour
1 cup chicken stock
2 T lemon juice
3/4 t salt
3 slices lemon, no peel
2 T oil (rice bran or similar)
Place cut chicken in a bowl, cover with 2 T soy sauce and marinate in fridge for 30 minutes.
Mix together eggs, cornflour, baking powder and pepper to make batter OR simply coat chicken lightly with sifted cornflour and white pepper. Coat meat with batter, if using, and fry in batched until chicken is cooked and crispy.
Combine sugar, stock, cornflour, lemon juice and salt. Mix well and add lemon slices.
Heat 2 T oil in a wok and stir mixture until well mixed and sauce becomes clear.
Remove lemon slices and pour sauce over chicken. Serve with stir fried veggies or steamed greens and steamed rice.
The original recipe includes a batter, since that is how lemon chicken seems to be served in restaurants. I think it's better without it (and faster!) but I'll include both options anyway.
Ingredients:
Around 1kg chicken (!) although I usually just use two large breasts which is more than enough for our family of 4 if we have rice and veggies too.
Batter:
2 large eggs
1/4 cup corn flour
1/2 t baking powder
pinch white pepper
oil for frying
Sauce:
1/4 cup sugar (or less, to your taste)
1 1/2 t cornflour
1 cup chicken stock
2 T lemon juice
3/4 t salt
3 slices lemon, no peel
2 T oil (rice bran or similar)
Place cut chicken in a bowl, cover with 2 T soy sauce and marinate in fridge for 30 minutes.
Mix together eggs, cornflour, baking powder and pepper to make batter OR simply coat chicken lightly with sifted cornflour and white pepper. Coat meat with batter, if using, and fry in batched until chicken is cooked and crispy.
Combine sugar, stock, cornflour, lemon juice and salt. Mix well and add lemon slices.
Heat 2 T oil in a wok and stir mixture until well mixed and sauce becomes clear.
Remove lemon slices and pour sauce over chicken. Serve with stir fried veggies or steamed greens and steamed rice.
Friday, November 5, 2010
Dairy and Wheat Free Peanut Butter Chocolate Chip Cookies
My sister has been dairy and wheat free for a few years now. At various times I have been dairy free myself to help with the boys' reflux issues so these cookies were a real treat! You could replace the peanut butter with more spread and chocolate chips if you need this recipe to be nut free too.
Makes 24
125gm dairy free spread
1 cup brown sugar
1/2 cup crunchy peanut butter
1 egg, beaten
1 cup rice flour (you can substitute 1/3 cup ground almonds/ 2/3 rice flour if you don't have enough flour)
1 tsp baking powder
1/3 cup finely chopped dark chocolate - or more if you like
1/4 cup chopped peanuts (optional)
Preheat oven to 180, prepare two cookie sheets
Beat marg and sugar. Beat in peanut butter, then egg.
Sift in rice flour and baking powder. Mix till well combined. You can add choc chips at this point if you like OR
Bake for 8 minutes. Combine topping ingredients in a bowl and sprinkle evenly over biscuits. Bake for a further 2-3 mins.
Makes 24
125gm dairy free spread
1 cup brown sugar
1/2 cup crunchy peanut butter
1 egg, beaten
1 cup rice flour (you can substitute 1/3 cup ground almonds/ 2/3 rice flour if you don't have enough flour)
1 tsp baking powder
1/3 cup finely chopped dark chocolate - or more if you like
1/4 cup chopped peanuts (optional)
Preheat oven to 180, prepare two cookie sheets
Beat marg and sugar. Beat in peanut butter, then egg.
Sift in rice flour and baking powder. Mix till well combined. You can add choc chips at this point if you like OR
Bake for 8 minutes. Combine topping ingredients in a bowl and sprinkle evenly over biscuits. Bake for a further 2-3 mins.
Monday, August 23, 2010
Lactation Cookies
Someone needs to come up with a better name for these!
I've seen different variations of this recipe on more than one parenting website. Basically the idea is that they are packed full of ingredients to encourage milk supply and if you choose the right recipe they are also full of yummy things to keep you smiling while you're stuck on the couch breastfeeding a tiny, greedy milk-monster.
Makes 6 dozen slightly-larger-than-bite-sized cookies
250g butter (or dairy free spread if you're avoiding dairy)
1 cup sugar
1 cup brown sugar
2 tablespoons LSA (ground sunflower, linseed and almond mix)
2 large eggs
1 teaspoon vanilla
2 cups flour (rice flour works well if you are wheat free, otherwise plain flour is fine)
1 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats, thick cut if you can get them
1 cup or more chocolate chips
2 tablespoons of brewers yeast (be generous. In Singapore you buy this at Brown Rice Paradise and I've also found it in the organic section in NTUC Fairprice).
Preheat oven to 190C, grease and line as many cookie sheets as will fit in your oven (I usually have two going at a time with this recipe).
Cream butter and sugar. Add eggs one at a time and continue to mix well. Add vanilla and LSA mix. Keep beating! Add remaining dry ingredients EXCEPT oats and chocolate chips. Using a wooden spoon, mix in the oats and chocolate chips.
Drop tablespoonsful of the mixture onto baking sheets and flatten with a fork. Bake for around 10 minutes.
You can add chopped dried fruit, almonds, extra chocolate .. anything really! to make these a tasty treat. I served these to Mr B plenty of times and he enjoyed them too (and no, they never caused him to lactate!!!)
I've seen different variations of this recipe on more than one parenting website. Basically the idea is that they are packed full of ingredients to encourage milk supply and if you choose the right recipe they are also full of yummy things to keep you smiling while you're stuck on the couch breastfeeding a tiny, greedy milk-monster.
Makes 6 dozen slightly-larger-than-bite-sized cookies
250g butter (or dairy free spread if you're avoiding dairy)
1 cup sugar
1 cup brown sugar
2 tablespoons LSA (ground sunflower, linseed and almond mix)
2 large eggs
1 teaspoon vanilla
2 cups flour (rice flour works well if you are wheat free, otherwise plain flour is fine)
1 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats, thick cut if you can get them
1 cup or more chocolate chips
2 tablespoons of brewers yeast (be generous. In Singapore you buy this at Brown Rice Paradise and I've also found it in the organic section in NTUC Fairprice).
Preheat oven to 190C, grease and line as many cookie sheets as will fit in your oven (I usually have two going at a time with this recipe).
Cream butter and sugar. Add eggs one at a time and continue to mix well. Add vanilla and LSA mix. Keep beating! Add remaining dry ingredients EXCEPT oats and chocolate chips. Using a wooden spoon, mix in the oats and chocolate chips.
Drop tablespoonsful of the mixture onto baking sheets and flatten with a fork. Bake for around 10 minutes.
You can add chopped dried fruit, almonds, extra chocolate .. anything really! to make these a tasty treat. I served these to Mr B plenty of times and he enjoyed them too (and no, they never caused him to lactate!!!)
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