Most of my menu planning and recipes are now being used via the 'Plan to Eat' Website. I've found it much more user friendly and a great place to share in interact. Feel free to come on over and add me - my user name there is treenab.
www.plantoeat.com
Friday, January 14, 2011
Wednesday, September 8, 2010
Pancakes
I've worked on this recipe for a while, tweaking here and there until I've got what I think is a beautiful thick, fluffy pancake/pikelet. Even my mum wanted this recipe!!! The kids LOVE to help making them and seeing them rise as they cook. Lovely hot with sugar and lemon juice or cool with jam and cream. Even lovely the next day - if they last!!!
3c SR Flour (3c plain flour with 6tsp baking powder)
1/2 tsp Bi-Carb Soda (baking soda)
3c Milk
3tbs sugar
3tsp Lemon Juice (or juice of 1 lemon - does not need to be exact)
2 eggs
3tbs butter
1) In large mixing bowl sift flour and bi-carb soda. Melt butter and set aside.
2) In a separate jug combine milk, sugar and lemon juice. The juice may give the milk a curdled appearance - this is ok. Whisk through the egg and combine with dry ingredients in the bowl.
3) Whisk until all obvious lumps are removed. Add butter and whisk thoroughly - the mixture will start to smooth out and become glossy - it will start to thicken as the bi-carb starts to react with the lemon juice. If you think the mixture is too thick you can add extra milk until the consistency suits you.
4) Pour small amounts of batter onto pre-heated and greased hot plate (I use an icecream scoop - perfect size or us!!) and when bubbles appear turn over - finish cooking and enjoy!!!
* try with a little added nutmeg and cinnamon for a spicy twist :)
** Store in the fridge in an airtight container - separate with baking paper if layering.
*** Suitable for freezing :) Thaw at room temperature.
Makes approx 36 medium pancakes
3c SR Flour (3c plain flour with 6tsp baking powder)
1/2 tsp Bi-Carb Soda (baking soda)
3c Milk
3tbs sugar
3tsp Lemon Juice (or juice of 1 lemon - does not need to be exact)
2 eggs
3tbs butter
1) In large mixing bowl sift flour and bi-carb soda. Melt butter and set aside.
2) In a separate jug combine milk, sugar and lemon juice. The juice may give the milk a curdled appearance - this is ok. Whisk through the egg and combine with dry ingredients in the bowl.
3) Whisk until all obvious lumps are removed. Add butter and whisk thoroughly - the mixture will start to smooth out and become glossy - it will start to thicken as the bi-carb starts to react with the lemon juice. If you think the mixture is too thick you can add extra milk until the consistency suits you.
4) Pour small amounts of batter onto pre-heated and greased hot plate (I use an icecream scoop - perfect size or us!!) and when bubbles appear turn over - finish cooking and enjoy!!!
* try with a little added nutmeg and cinnamon for a spicy twist :)
** Store in the fridge in an airtight container - separate with baking paper if layering.
*** Suitable for freezing :) Thaw at room temperature.
Makes approx 36 medium pancakes
Saturday, February 21, 2009
Lattice Biscuit Slice
This is not exactly a cheesecake, however some call it that, nor is it a traditional vanilla slice - whatever you prefer to call it it's the easiest, yummiest and most indulgent slice to make and keep in the freezer ;) Yep that's right, store in the freezer if you wish and cut when required - easy peasy - and did I say yummy?!?!
1 pkt Arnots Lattice Biscuits
600ml jar thickened cream
1 pkt vanilla pudding mix
1. Line large square cake dish or slice tray with foil or glad bake (or the likes) then line with half the packet of Lattice Biscuits.
2. Combine cream and packet of pudding mix with electric beaters until light, fluffy and combined.
3. Cover biscuits with pudding mixture and top with remaining biscuits. refridgerate for at least 1 hour whilst cream mixture sets, biscuits will soften to a soft pastry texture if left overnight - yummo!!
* If you wish you can ice with butter icing and for a twist before you add the pudding mix spread the first layer of biscuits with raspberry/strawberry jam .
* Best eaten fresh, however you can freeze with good results.
* You can add a dash of lemon juice or essence to flavour pudding mix if you wish, alternately buy a different flavoured pud for a different flavour!!!
* To reduce the sugar load you can use Sao biscuits instead of lattice biscuits
ENJOY!!!!!
1 pkt Arnots Lattice Biscuits
600ml jar thickened cream
1 pkt vanilla pudding mix
1. Line large square cake dish or slice tray with foil or glad bake (or the likes) then line with half the packet of Lattice Biscuits.
2. Combine cream and packet of pudding mix with electric beaters until light, fluffy and combined.
3. Cover biscuits with pudding mixture and top with remaining biscuits. refridgerate for at least 1 hour whilst cream mixture sets, biscuits will soften to a soft pastry texture if left overnight - yummo!!
* If you wish you can ice with butter icing and for a twist before you add the pudding mix spread the first layer of biscuits with raspberry/strawberry jam .
* Best eaten fresh, however you can freeze with good results.
* You can add a dash of lemon juice or essence to flavour pudding mix if you wish, alternately buy a different flavoured pud for a different flavour!!!
* To reduce the sugar load you can use Sao biscuits instead of lattice biscuits
ENJOY!!!!!
Saturday, January 31, 2009
Grandma's Savory "Scones"
These "scones" are the children's grandmother's quick easy recipe that she always whips up on a minutes notice. The kids love them, Nathan loves them and they're sooooo easy to make!!!! Personally I think they're more like a mini muffin - but who am I to question my mother in law ;)
1 Cup SR Flour
1 Med-Large Onion Diced
3 heaped Tbs Bacon
1 Pinch Salt
1 Cup Grated Cheese
1 Cup Milk
Combine all ingredients together. Mixture will be rather sloppy and batter like.
Spoon into patty cake or mini muffin tins.
Bake at 220C until golden brown - approx 12-15 mins.
Lovely served warm split in half and buttered.
Tuesday, January 27, 2009
Menu Plan ~ January 28th - Feb 3rd 09
Wed ~ BBQ - Moroccan Chicken Fillets, Sausages and Homemade Hamburgers + Salad
Thur ~ Tuscan Chicken with Steamed Vegetables
Fri ~ Fish Cakes and Salad
Sat ~ BBQ - Sausages, Home Made Burgers + Curry Rice Salad
Sun ~ Roast Chicken with Garlic Potatoes and Steamed Veggies
Mon ~ Shepherds Pie and Steamed Veggies
Tue ~ Sweet Aromatic Chicken (drumsticks with added veggies) with Glass Noodles
Snacks - Best Big, Fat, Chewy Chocolate Chip Cookie, Spiced Apple Rings and Simple Lattice Cheesecake Slice
Thur ~ Tuscan Chicken with Steamed Vegetables
Fri ~ Fish Cakes and Salad
Sat ~ BBQ - Sausages, Home Made Burgers + Curry Rice Salad
Sun ~ Roast Chicken with Garlic Potatoes and Steamed Veggies
Mon ~ Shepherds Pie and Steamed Veggies
Tue ~ Sweet Aromatic Chicken (drumsticks with added veggies) with Glass Noodles
Snacks - Best Big, Fat, Chewy Chocolate Chip Cookie, Spiced Apple Rings and Simple Lattice Cheesecake Slice
Monday, January 26, 2009
Lactation Cookies - with my personal twist
These are great to boost maternal lactation - grab a cookie with a nice drink as you relax and feed baby :) Warning - these are very more-ish!!
1 cup butter or margarine (room temp)
1 cup white sugar
1 cup brown sugar
4 tablespoons water
2 tablespoons linseed meal (if can't find blend whole linseed with water into paste)
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 cups oats, thick cut if you can get them
375g pack chocolate chips (Approx 1 cup - I use mixture of equal parts white, milk and dark)
2 tablespoons brewer's yeast (or 5 x 5g sachets)
Preheat oven to 200c (180c fan forced).
Mix together linseed meal and water (or blend 2tbs linseed seed with water into paste). Set aside. This thickens and becomes quite gloopy - don't be alarmed!!
Cream butter and sugar. Add eggs one at a time, mix well. Stir linseed mixture and yeast add with
vanilla to the butter mix. Beat until blended.
Sift together dry flour, baking powder and cinnamon. Add to butter mixture.
Stir in oats, then chocolate chips.
Use icecream scoop for large cookies or drop tablespoons of mixture for small - med cookies. Use either a non stick baking sheet, or lined tray as mix is quite wet and has tendency to stick.
Bake approximately 15 mins for large cookies or 12 minutes for smaller.
* Only brewers yeast can be used - do not use baking yeast, it does not have the lactation properties as brewers yeast. Brewers yeast can be found in the homebrew section of your supermarket.
*Full quantity mix make approx 60 small - med cookies or 24 large - you can halve quantities and freeze mixture
*Add 1 cup of your choice of nuts for something a little different
*Can be made into a nice slice - press mixture into a slice tray, bake 20 - 25 mins. Top with melted chocolate or chocolate icing if you wish. Tip - slice whilst still warm as mix becomes quite brittle when cooled - think Anzac biscuits.
* it is the linseed, oats and brewers yeast that increase lactation.
1 cup butter or margarine (room temp)
1 cup white sugar
1 cup brown sugar
4 tablespoons water
2 tablespoons linseed meal (if can't find blend whole linseed with water into paste)
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 cups oats, thick cut if you can get them
375g pack chocolate chips (Approx 1 cup - I use mixture of equal parts white, milk and dark)
2 tablespoons brewer's yeast (or 5 x 5g sachets)
Preheat oven to 200c (180c fan forced).
Mix together linseed meal and water (or blend 2tbs linseed seed with water into paste). Set aside. This thickens and becomes quite gloopy - don't be alarmed!!
Cream butter and sugar. Add eggs one at a time, mix well. Stir linseed mixture and yeast add with
vanilla to the butter mix. Beat until blended.
Sift together dry flour, baking powder and cinnamon. Add to butter mixture.
Stir in oats, then chocolate chips.
Use icecream scoop for large cookies or drop tablespoons of mixture for small - med cookies. Use either a non stick baking sheet, or lined tray as mix is quite wet and has tendency to stick.
Bake approximately 15 mins for large cookies or 12 minutes for smaller.
~~~~~~~~~~
* Only brewers yeast can be used - do not use baking yeast, it does not have the lactation properties as brewers yeast. Brewers yeast can be found in the homebrew section of your supermarket.
*Full quantity mix make approx 60 small - med cookies or 24 large - you can halve quantities and freeze mixture
*Add 1 cup of your choice of nuts for something a little different
*Can be made into a nice slice - press mixture into a slice tray, bake 20 - 25 mins. Top with melted chocolate or chocolate icing if you wish. Tip - slice whilst still warm as mix becomes quite brittle when cooled - think Anzac biscuits.
* it is the linseed, oats and brewers yeast that increase lactation.
~~~~~~~~~~
Tuesday, January 13, 2009
Super Bake-Anything Base Mix
This is a really basic mix that can be used to make multiple things. It's handy to have prepared in the pantry for unexpected guests or even the days you want a quick easy snack for the kids to bake themselves. Makes the bestest pizza dough!!!
In a large airtight container, mix:
2 kg packet SR flour
2 tbs + 1 tsp salt
1/3 cup + 1 tbs + 1 tsp sugar.
SCONES:
In bowl, add two cups baking mix. Rub in 2 tbs butter until mixture looks like breadcrumbs. Stir in 3/4 to 1 cup of milk, until moist but not too sticky. Don't overmix. Roll lightly and cut into shapes with biscuit cutter. Place on lightly floured baking sheet. Bake 10-12 minutes until golden.
Variation: pizza dough - Make as to above recipe then roll out to desired thickness and top, bake 20-25 mins at 220* C
SCROLLS:
Complete mixture as for scones. Roll out with rolling pin until 1 cm thick. Spread with softened butter, 1/2 cup brown sugar and a little cinnamon. Roll up tightly from long edge. Cut scrolls into 2 cm slices. Bake on baking tray 10-12 minutes.
Variations: Use your favourite jam or make pizza scrolls using tomato paste, ham & cheese.
PIKELETS/PANCAKES/WAFFLES:
To two cups of mix, add one egg, 1+ cups of milk, 1 tbs oil. Beat together until thick but slightly runny. Makes small pikelets, large pancakes or waffles.
QUICKBREAD:
Add 2 1/2 cups of baking mix. Stir until just moistened. Pour into a greased loaf pan. Bake 40-45 minutes.
Variation: BANANA BREAD: Mash two bananas, use only 3/4 cup milk. Add 1 tsp vanilla if desired. Very nice toasted!
In a large airtight container, mix:
2 kg packet SR flour
2 tbs + 1 tsp salt
1/3 cup + 1 tbs + 1 tsp sugar.
SCONES:
In bowl, add two cups baking mix. Rub in 2 tbs butter until mixture looks like breadcrumbs. Stir in 3/4 to 1 cup of milk, until moist but not too sticky. Don't overmix. Roll lightly and cut into shapes with biscuit cutter. Place on lightly floured baking sheet. Bake 10-12 minutes until golden.
Variation: pizza dough - Make as to above recipe then roll out to desired thickness and top, bake 20-25 mins at 220* C
SCROLLS:
Complete mixture as for scones. Roll out with rolling pin until 1 cm thick. Spread with softened butter, 1/2 cup brown sugar and a little cinnamon. Roll up tightly from long edge. Cut scrolls into 2 cm slices. Bake on baking tray 10-12 minutes.
Variations: Use your favourite jam or make pizza scrolls using tomato paste, ham & cheese.
PIKELETS/PANCAKES/WAFFLES:
To two cups of mix, add one egg, 1+ cups of milk, 1 tbs oil. Beat together until thick but slightly runny. Makes small pikelets, large pancakes or waffles.
QUICKBREAD:
Add 2 1/2 cups of baking mix. Stir until just moistened. Pour into a greased loaf pan. Bake 40-45 minutes.
Variation: BANANA BREAD: Mash two bananas, use only 3/4 cup milk. Add 1 tsp vanilla if desired. Very nice toasted!
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