Tuesday, April 7, 2015

Savoury Scones

3c SR Flour
1c Sour Cream
1c Lemonade
3/4c Grated Cheese
1/2c Diced Bacon (2-3 rashers middle bacon)
1 Small Onion Diced
2 tbs either Finely Chopped Parsley or Green Kale
1/2c Milk for Glazing

1) Place flour into a bowl and create a well in the centre.  Pour in the sour cream and lemonade.  Using a butter knife combine the ingredients.  Try not to over work as that may result in tough scones which don't rise.

2) Pour the mixture onto a floured bench top and push together to form a loose dough.  Knead in the bacon, onion and parsley.  Once reasonably well kneaded and spread throughout the dough knead through the cheese.

3) Flatten dough out to roughly 2-3cm thick.  Using a cutter or floured glass cut out scones and place on a non-stick tray covered with baking paper.  Place scones side by side to help them rise evenly.  Glaze with milk.  Bake 15-20 minutes until nicely browned and cooked through.

Sunday, May 18, 2014

Bolognaise Sauce (thermomix style)

2tbs sun dried tomato
2 med onions (quartered)
herbs to taste (This time I used sage, rosemary, chilli, garlic and thyme) 
30g olive oil
1kg mince
2 cans diced tomato
1 can water 1 tbs beef stock concentrate (RECIPE HERE)
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With thermomix already running on speed 5 drop in your chosen herbs.  blend 5 seconds, stop and scrape the herbs down.  If they are still not to your desired consistency repeat. 
Add sun dried tomato the onopns.  Chop on speed 5 for 5 seconds.  Add the olive oil and sauté for 4 minutes. 

Break up the mince and add to the jug with the diced tomato, 1 can water (add 1/2 first, if the sauce still needs more liquid add the rest of the water) and
beef stock concentrate.  Cook on varoma for 10 minutes, speed 2 on reverse. 

Makes approximately 2 litres of bolognaise sauce suitable for lasagne or spaghetti Bol etc...

**You can use fresh tomatoes instead of tinned.  Substitute 3 tomatoes for each tin suggested in the recipe. 

**Mince other vegetables before starting (such as carrots, zucchini, pumpkin) to add in the last minute of the saute step for nutritious hidden veggies.

Paulene's Lamb Chop Obsession

This is taken from the Slow Cooker Recipes 4 Families page.  Unfortunatly it's a closed page so if something happens and I leave the page or it's moved etc etc etc I wont be able to find the recipe so am popping it in here with credit :)  Facebook Page: http://www.facebook.com/groups/SlowCookerRecipes4Families

Lamb chops (the cut of your choice) or a lamb roast
1 can of condensed cream of mushroom soup
1 pkt dry french onion soup mix
2 tbsp worcestireshire sauce
2 tbsp mint sauce
1 small diced onion

Place lamb in slow cooker bowl
Add onion
Combine all other ingredients and pour over chops
Cook on low for 6hrs approx or up to 8hrs for roast

Monday, May 12, 2014

THE BEST Banana Bread EVER!!!!!

Yup, seriously yummy, seriously easy and a big winner in our house :)  Best thing is it is suitable for freezing.  We slice and butter it, wrap in baking paper and then freeze in individual portions.  The kids take it straight from the freezer and it is defrosted beautifully in time for morning tea!  And toasted, spread whilst warm with real butter which melts on contact... and if you're feeling like you need a little bit more temptation add a sprinkle of cinnamon sugar on top of the melted butter - OMG D.I.V.I.N.E!!!!!!!

3 med Bananas (or 2 large bananas)
2tb Golden Syrup
1/4c Brown Sugar
1 Egg
1c SR Flour
1/4 tsp Baking Powder

Cinnamon Sugar for Sprinkling on top of bread.

1.  Break bananas into 4-5 pieces.  Place lid on TM and process on speed 4 for 2 seconds or until the bananas are slightly broken down. Add golden syrup, sugar and egg to Thermomix.  4 seconds speed 5, then scrape down and process a further 4 seconds.

2. Add flour and baking powder.  Mix for 5 seconds on reverse sp 4, scrape down and blend a further 4-5 seconds or until combined. 

3. Pour into a greased and lined loaf tin, sprinkle with cinnamon sugar.  Bake in moderate oven for 25-30 minutes or until an inserted skewer comes out clean.

Sunday, May 4, 2014

Corned Beef in Ginger Beer

Super simple, very tasty!  Slightly sweet tangy meat that is scrumptiously tender!

  • Cut of Corned Beef/Silverside
  • 1.25 ltr Ginger Beer
  • 1 Onion quartered
  • 3 cloves Garlic minced

Place beef in slow cooker. Cover with ginger beer. Add in onion and garlic. Cook on Med for 7-8 hours.

Potato Bake

  • Melted butter to grease
  • 300 ml cream
  • 125 ml (1/2 cup) milk
  • 2 tbs plain flour can use 1 single serve pack of dutch rice curry or cream of chicken soup if wanting more flavour
  • 1.25 kg potatoes peeled, thinly sliced
  • 2 large brown onions halved, thinly sliced
  • 2 slices middle bacon diced
  • 3/4 cup grated cheese

Preheat oven to 180°C.

1. Brush a 2.5L (10-cup) capacity ovenproof dish with melted butter to lightly grease. Combine the cream and milk with flour, whisk to remove any lumps.

2. Arrange half the potato slices over the base of the prepared dish. Sprinkle with half the onion and bacon. Season with salt and pepper. Pour over half the cream mixture. Continue layering with the remaining potato slices, onion, bacon, salt and pepper and cream mixture.

3. Cover with foil and place on a baking tray. Bake in oven for 1 hour or until potato is tender. Scatter prosciutto over the potato bake and sprinkle with cheese. Bake, uncovered, for a further 25-30 minutes or until golden brown and the potato is very tender.

Set aside for 15 minutes to cool. Serve.

Curried Cauliflower

Easy Microwave recipe.  Can be  done on the stove if preferred.  Perfect side to corned beef, you can double the sauce easily ;)

  • 1/2 head cauliflower
  • 1/3 cup cream
  • 1 pkt cream of chicken soup 4 ltr packet
  • 1.5 Cup water
  • 1.5 tbs curry powder
  • 1 cup grated cheese
1. Cut cauliflower into florets, place in microwaveable container (I use a pyrex casserole bowl) and cook 8 mins on high

2. Drain liquid - it can be reserved to use in the sauce. Return cauliflower to the casserole bowl.

3. Combine remaining ingredients except cheese in a microwaveable jug. Cook on high 3 minutes and stir. Return to microwave, cook further 2 mins.. it should be thickening now. If not thickened cook at 1 min intervals and continue to stir and check.

4. Pour sauce over the cauliflower and sprinkle with cheese. Microwave on high 4 mins or until the cheese is melted.

***** Cream and water measurements are rough estimates - I now do this by feel rather than exact science...