This is really a dessert cake, quite moist and lovely served warm with whipped cream - but we love it any time!
What I love most about this cake is that you can replace the peaches which pretty much any fruit making it perfect for any season (I have never actually made it with peaches!) today I used feijoas, a few months ago I used plums and berries or apples are also lovely and I am itching to try raw chopped rhubarb. I think you are best to use a tart fruit as it contrasts beautifully with the sweet cake and topping.
3 cups chopped fresh peaches
100g butter, softened
2 cups brown sugar, loosely packed
2 eggs
250g sour cream (I usually use light sour cream and that is fine, you could also replace with thick yogurt)
1 tsp vanilla essence
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
topping:
1/2 cup brown sugar
2 tsp cinnamon
In a food processor cream butter and sugar, add eggs, sour cram and vanilla and mix. Add flour, baking soda, salt and cinnamon and pulse until just combined. Add peaches and pulse the machine just a couple of times to lightly mix in peaches - don't overprocess. (I don't have a food processor so I cream butter & sugar with a hand mixer, then mix in the dry ingredients, then fold through the fruit with a wooden spoon). Pour the batter into a well greased and lined 23cm springform tin. For the topping mix the sugar and cinnamon together and sprinkle evenly over the cake. Bake at 180 degrees C for 1 1/4 hours and cool in the tin.
Sunday, May 16, 2010
Monday, May 10, 2010
Peanut Butter Choc Chip Cookies
100g butter, softened
3/4 cup crunchy peanut butter
1/2 cup caster sugar
1/4 cup dark muscovado sugar (or use brown sugar, whatever you have)
1 egg
1 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
2/3 cup chocolate chips (optional)
Beat the butter, peanut butter, sugars, egg and vanilla in a large bowl until creamy (about a minute). Add the flour, baking powder, baking soda, salt and choc chips and mix until all combined. Roll into golf ball sized balls - note that it is a crumbly dough so you need to squeeze it together a bit to shape into a ball, the heat from your hands melts the butter & PB enough to meld everything together. Pop on a baking paper lined tray, gently flatten with a fork - again its quite a crumbly dough so if you are over enthusiastic you will squish it and it'll fall apart. Bake at 180 degrees C for 8 minutes for a crispy outer & soft inner, longer if you like them crispier.
Makes approx 24
3/4 cup crunchy peanut butter
1/2 cup caster sugar
1/4 cup dark muscovado sugar (or use brown sugar, whatever you have)
1 egg
1 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
2/3 cup chocolate chips (optional)
Beat the butter, peanut butter, sugars, egg and vanilla in a large bowl until creamy (about a minute). Add the flour, baking powder, baking soda, salt and choc chips and mix until all combined. Roll into golf ball sized balls - note that it is a crumbly dough so you need to squeeze it together a bit to shape into a ball, the heat from your hands melts the butter & PB enough to meld everything together. Pop on a baking paper lined tray, gently flatten with a fork - again its quite a crumbly dough so if you are over enthusiastic you will squish it and it'll fall apart. Bake at 180 degrees C for 8 minutes for a crispy outer & soft inner, longer if you like them crispier.
Makes approx 24
Sunday, May 9, 2010
Mustard Beef Stroganoff
I tried to take a photo of this but no matter how I tried I couldn't make it look pretty and attractive, and we were hungry and the other half though I was a bit weird
500g beef rump, cut into strips
2 medium onions, sliced
oil spray
250g sliced button mushrooms if you like them, we don't - blurk fungis!
3 Tbs wholegrain mustard
150g sour cream (I use low fat)
1/2 cup beef stock
1/2 cup white wine
salt and freshly ground black pepper
Brown the beef in the oil in a hot non stick frypan, just seal and brown don't cook through as that will happen later. Remove from the pan. Saute onions in the pan until caramelised a golden brown. Add the mushrooms if using - yuck! Season with freshly ground black pepper., Add the wine and stock and simmer until reduced a bit (not long, maybe 5 mins). Lower heat and add the beef and any meat juices back to the pan and stir in mustard and sour cream. Simmer until the sauce has reduced a bit and beef is cooked through (another 5 mins - ish). Serve over rice, noodles or our favourite, mashed potatoes.
500g beef rump, cut into strips
2 medium onions, sliced
oil spray
250g sliced button mushrooms if you like them, we don't - blurk fungis!
3 Tbs wholegrain mustard
150g sour cream (I use low fat)
1/2 cup beef stock
1/2 cup white wine
salt and freshly ground black pepper
Brown the beef in the oil in a hot non stick frypan, just seal and brown don't cook through as that will happen later. Remove from the pan. Saute onions in the pan until caramelised a golden brown. Add the mushrooms if using - yuck! Season with freshly ground black pepper., Add the wine and stock and simmer until reduced a bit (not long, maybe 5 mins). Lower heat and add the beef and any meat juices back to the pan and stir in mustard and sour cream. Simmer until the sauce has reduced a bit and beef is cooked through (another 5 mins - ish). Serve over rice, noodles or our favourite, mashed potatoes.
Friday, May 7, 2010
Quick Cinnamon Cookies
1 1/4 cups flour
150g butter, softened
1/3 cup caster sugar
1/2 tsp baking powder
1 tsp cinnamon
Mix all ingredients together in a food processor until everything clumps together in a ball. Or if like me you don't have a food processor rub everything together with your fingers until it holds together. On a floured board roll out to a square about half a cm thick. This is quite a crumbly dough but it should hold together enough to gently roll out. Cut into shapes, at this point you can sprinkle with nuts, choc chips, cinnamon sugar etc. Bake @ 180 degrees C for 15-20 mins. Cool on a wired rack
Nana's Steamed Pudding
This is my great nana's recipe, perfect winter comfort food!
140g brown sugar
140g butter
2 eggs
2 Tbs milk
140g self raising flour
sultanas
Cream butter and sugar. Add eggs and beat. Mix in milk, add flour and mix, add sultanas. Pour batter into a greased pudding basin, seal and cook for 1 1/2 hours in a pot of simmering water.
140g brown sugar
140g butter
2 eggs
2 Tbs milk
140g self raising flour
sultanas
Cream butter and sugar. Add eggs and beat. Mix in milk, add flour and mix, add sultanas. Pour batter into a greased pudding basin, seal and cook for 1 1/2 hours in a pot of simmering water.
Caramel Fingers
125g butter
1 egg
1 tsp baking powder
1/2 cup sugar
2 cups flour
1/2 tsp salt
Rub butter into dry ingredients and press into a sponge tin. Bake for 10-15 minutes @ 180 degrees. While base is baking prepare the filling:
1/2 tin condensed milk
1 Tbs butter
2 Tbs sugar
Melt filling in a small saucepan. pour over base and return to the oven for 10-15 minutes until golden.
1 egg
1 tsp baking powder
1/2 cup sugar
2 cups flour
1/2 tsp salt
Rub butter into dry ingredients and press into a sponge tin. Bake for 10-15 minutes @ 180 degrees. While base is baking prepare the filling:
1/2 tin condensed milk
1 Tbs butter
2 Tbs sugar
Melt filling in a small saucepan. pour over base and return to the oven for 10-15 minutes until golden.
Cinnamon Tea Cake
3/4 cup caster sugar
50g butter, softened
1 egg
1 1/2 cup self raising flour
3/4 cup milk
topping:
1 Tbs softened butter
2 Tbs sugar
1/2 tsp cinnamon
Mixthe caster sugar and butter together in a bowl with a wooden spoon. There won't be enough liquid to cream so mix as well as you can. Beat in the egg. Sift the flour and fold into the butter mixture alternating with the milk. Spoon the batter into a well greased and floured loose bottomed cake tin. Bake @ 180 degrees C for 40 minutes. While the cake is still hot, spread top with butter and sprinkle over cinnamon sugar. Allow the cake to stand in the tin for 5 minutes then cool on a wired rack.
50g butter, softened
1 egg
1 1/2 cup self raising flour
3/4 cup milk
topping:
1 Tbs softened butter
2 Tbs sugar
1/2 tsp cinnamon
Mixthe caster sugar and butter together in a bowl with a wooden spoon. There won't be enough liquid to cream so mix as well as you can. Beat in the egg. Sift the flour and fold into the butter mixture alternating with the milk. Spoon the batter into a well greased and floured loose bottomed cake tin. Bake @ 180 degrees C for 40 minutes. While the cake is still hot, spread top with butter and sprinkle over cinnamon sugar. Allow the cake to stand in the tin for 5 minutes then cool on a wired rack.
Ginger Cake
1 1/2 cups plain flour
1 cup self raising flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp mixed spice
pinch salt
1 cup sugar
2 eggs
1 cup milk
125g butter
1 cup golden syrup
Sift flours, baking soda, ginger, cinnamon, spice and salt into a bowl. Add sugar, beaten eggs and milk, mix well. Put butter, golden syrup into saucepan, stir over low heat until butter has melted. Stir into flour mixture, mix until well combined. Grease a deep 20cm square tin and line with baking paper. Pour cake batter evenly into a tin. Bake @ 180 degrees C for 60-75 minutes or until cooked when tested with a skewer. Leave in the tin 10 minutes before turning out onto a wire rack to cool. When cold ice with lemon icing.
Lemon Icing
1 cup icing sugar
2 tsp lemon juice
2 tsp softened butter
Beat until smooth.
1 cup self raising flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp mixed spice
pinch salt
1 cup sugar
2 eggs
1 cup milk
125g butter
1 cup golden syrup
Sift flours, baking soda, ginger, cinnamon, spice and salt into a bowl. Add sugar, beaten eggs and milk, mix well. Put butter, golden syrup into saucepan, stir over low heat until butter has melted. Stir into flour mixture, mix until well combined. Grease a deep 20cm square tin and line with baking paper. Pour cake batter evenly into a tin. Bake @ 180 degrees C for 60-75 minutes or until cooked when tested with a skewer. Leave in the tin 10 minutes before turning out onto a wire rack to cool. When cold ice with lemon icing.
Lemon Icing
1 cup icing sugar
2 tsp lemon juice
2 tsp softened butter
Beat until smooth.
Peach Roll Ups
4 Tbs butter
1/2 cup fresh orange juice
2 cups self raising flour
85g butter
1/4 cup brown sugar
can of peaches, drained
1 tsp orange zest
1/2 cup sugar
1/4 tsp salt
1/2 cup milk
1 tsp cinnamon
Mix butter, juice, zest & sugar in a saucepan and simmer for 5 minutes then pour half in a greased 22 cm square baking dish. Sift flour and salt in a bowl, rub in butter and add milk and mix. Roll out into a rectangle. Brush with melted butter and sprinkle with sugar and cinnamon. Spread out peaches over the top and roll up. Cut into 9 slices and place in the dish. Pour over the remaining syrup. Bake at 200 degrees C for 25-30 minutes
1/2 cup fresh orange juice
2 cups self raising flour
85g butter
1/4 cup brown sugar
can of peaches, drained
1 tsp orange zest
1/2 cup sugar
1/4 tsp salt
1/2 cup milk
1 tsp cinnamon
Mix butter, juice, zest & sugar in a saucepan and simmer for 5 minutes then pour half in a greased 22 cm square baking dish. Sift flour and salt in a bowl, rub in butter and add milk and mix. Roll out into a rectangle. Brush with melted butter and sprinkle with sugar and cinnamon. Spread out peaches over the top and roll up. Cut into 9 slices and place in the dish. Pour over the remaining syrup. Bake at 200 degrees C for 25-30 minutes
Thursday, May 6, 2010
The Best Ever Chocolate Fudge Self Saucing Pudding
This is my other half's favourite - he is not much of a dessert eater but he'd eat all of this given half the chance!
batter:
3/4 cup sugar
1 egg
1 cup flour
1/4 cup cocoa
1 tsp vanilla extract
sauce:
1/2 cup packed brown sugar
1/4 cup cocoa
1 1/4 cup hot water
Preheat oven to 180°C. Combine sugar, egg, flour, cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9-inch square baking pan. Stir together the brown sugar and cocoa; sprinkle mixture evenly over batter. Pour hot water gently over top; do not stir. Bake for 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes.
batter:
3/4 cup sugar
1 egg
1 cup flour
1/4 cup cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup butter, melted1 tsp vanilla extract
sauce:
1/2 cup packed brown sugar
1/4 cup cocoa
1 1/4 cup hot water
Preheat oven to 180°C. Combine sugar, egg, flour, cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9-inch square baking pan. Stir together the brown sugar and cocoa; sprinkle mixture evenly over batter. Pour hot water gently over top; do not stir. Bake for 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes.
Cinnamon Star Biscuits
I think this recipe originally came from a Better Homes & Gardens magazine about 20 years ago, my mum first made these for Christmas so they always remind me of that time of year.
185g ground almonds, toasted
90g ground hazelnuts, toasted
2 Tbs plain flour
1 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 egg whites
icing sugar
Stir together nuts, flour, cinnamon and nutmeg. In a small bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff. Fold the nut mixture into the beaten egg whites. Cover and let stand for 30 minutes so nuts absorb moisture. On a surface lightly sprinkled with icing sugar, roll out dough 5 mm thick. Cut with a 3.5-5 cm star shaped cutter. Place on baking tray lined with baking paper. Bake @ 160 degrees C for 10-15 minutes. Cool on a wire rack
185g ground almonds, toasted
90g ground hazelnuts, toasted
2 Tbs plain flour
1 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 egg whites
icing sugar
Stir together nuts, flour, cinnamon and nutmeg. In a small bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff. Fold the nut mixture into the beaten egg whites. Cover and let stand for 30 minutes so nuts absorb moisture. On a surface lightly sprinkled with icing sugar, roll out dough 5 mm thick. Cut with a 3.5-5 cm star shaped cutter. Place on baking tray lined with baking paper. Bake @ 160 degrees C for 10-15 minutes. Cool on a wire rack
Nana's Muesli
For as long as I can remember, breakfast at my grandparent's house has always been this muesli. Over the years I have tried out other recipes that are healthier but nothing compares with the taste of nana's muesli - I would rather have a little bit less of something that tastes amazing than a big bowl of something very ordinary.
2 cups rolled oats
1 cup unprocessed bran
1 cup shredded coconut
100g pumpkin seeds
1/2 cup skim milk powder
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup honey
60g butter
1/4 cup oil
Combine all ingredients in a large shallow dish. Bake uncovered in a slow oven for 1 hour stirring every 15 minutes. Store in an airtight container.
Serve with fruit and thick greek yogurt.
You could also add dried fruit and/or nuts to this to change the flavour but I don't usually bother. Add the nuts in the last 15 minutes in the oven so they don't burn, add dried fruit after cooking.
2 cups rolled oats
1 cup unprocessed bran
1 cup shredded coconut
100g pumpkin seeds
1/2 cup skim milk powder
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup honey
60g butter
1/4 cup oil
Combine all ingredients in a large shallow dish. Bake uncovered in a slow oven for 1 hour stirring every 15 minutes. Store in an airtight container.
Serve with fruit and thick greek yogurt.
You could also add dried fruit and/or nuts to this to change the flavour but I don't usually bother. Add the nuts in the last 15 minutes in the oven so they don't burn, add dried fruit after cooking.
Lemon Gin Cake
Another of my nana's wonderful recipes. This is beautifully moist and a favourite in our family (any excuse for a bit of alcohol!)
200g butter, softened
1 1/2 cup caster sugar
zest of 2 lemons
4 eggs
3 cups flour
2 tsp baking powder
3/4 tsp salt
1 cup milk (room temperature, not straight from the fridge)
topping:
1/2 cup caster sugar
juice of 2 lemons
4 Tbs gin
Preheat oven to 160 degrees C (fanbake, a bit hotter if you don't have fan bake). Line the base of a 24 cm springform cake tin with baking paper, brush sides with melted butter and dust lightly with flour.
Cream butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time. Sift the flour, baking powder and salt together and fold carefully into the egg mixture. Add the milk and stir gently. Pile the batter into the prepared tin and bake for 50-60 minutes or until cake shrinks from the sides of the tin.
While the cake is baking, prepare the topping. Stir the sugar, lemon juice and gin together. When the cake is removed from the oven, pour the topping over the hot cake and allow to cool.
Serve with yogurt cream (1/2 cup whipped cream & 1/2 cup thick greek yogurt folded together)
200g butter, softened
1 1/2 cup caster sugar
zest of 2 lemons
4 eggs
3 cups flour
2 tsp baking powder
3/4 tsp salt
1 cup milk (room temperature, not straight from the fridge)
topping:
1/2 cup caster sugar
juice of 2 lemons
4 Tbs gin
Preheat oven to 160 degrees C (fanbake, a bit hotter if you don't have fan bake). Line the base of a 24 cm springform cake tin with baking paper, brush sides with melted butter and dust lightly with flour.
Cream butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time. Sift the flour, baking powder and salt together and fold carefully into the egg mixture. Add the milk and stir gently. Pile the batter into the prepared tin and bake for 50-60 minutes or until cake shrinks from the sides of the tin.
While the cake is baking, prepare the topping. Stir the sugar, lemon juice and gin together. When the cake is removed from the oven, pour the topping over the hot cake and allow to cool.
Serve with yogurt cream (1/2 cup whipped cream & 1/2 cup thick greek yogurt folded together)
Raspberry Yogurt Cake
125g low fat spread or reduced fat butter
3/4 cup firmly packed brown sugar
2 eggs
1 1/4 wholemeal self raising flour
1/2 cup low fat natural yogurt
100g frozen raspberries
Preheat oven to 180 degrees C. Line the base and sides of a 14 x 21cm loaf pan with baking paper. Beat the spread and sugar until light and fluffy, add eggs one at a time and mix.. Sift in flour and yogurt and mix until just combined then fold in raspberries. Bake approximately 1 hour. Stand cake 10 minutes before turning out onto a wire rack. Ice with cream cheese icing.
80g light cream cheese, softened
1/3 cup icing sugar
1 tsp lemon juice
Whisk together in a small bowl until smooth
3/4 cup firmly packed brown sugar
2 eggs
1 1/4 wholemeal self raising flour
1/2 cup low fat natural yogurt
100g frozen raspberries
Preheat oven to 180 degrees C. Line the base and sides of a 14 x 21cm loaf pan with baking paper. Beat the spread and sugar until light and fluffy, add eggs one at a time and mix.. Sift in flour and yogurt and mix until just combined then fold in raspberries. Bake approximately 1 hour. Stand cake 10 minutes before turning out onto a wire rack. Ice with cream cheese icing.
80g light cream cheese, softened
1/3 cup icing sugar
1 tsp lemon juice
Whisk together in a small bowl until smooth
Butterscotch Apples
1 cup flour
2 tsp baking powder
1/4-1/2 tsp nutmeg or ginger
1/2 tsp salt
2-3 granny smith apples, peeled, cored and cut into 2cm cubes
1/2 cup milk
1 cup brown sugar
1/2 tsp cinnamon
2 Tbs butter
2 cups water
Sift together flour, baking powder, nutmeg/ginger & salt. Toss in the apple. Add milk and mix with a butter knife to blend. Spread into a 23cm square baking dish. Heat remaining ingredients in a saucepan and bring to the boil. Pour carefully over the batter. Bake uncovered @ 180 degrees C for 45-60 minutes until topping is firm in the centre and golden brown.
2 tsp baking powder
1/4-1/2 tsp nutmeg or ginger
1/2 tsp salt
2-3 granny smith apples, peeled, cored and cut into 2cm cubes
1/2 cup milk
1 cup brown sugar
1/2 tsp cinnamon
2 Tbs butter
2 cups water
Sift together flour, baking powder, nutmeg/ginger & salt. Toss in the apple. Add milk and mix with a butter knife to blend. Spread into a 23cm square baking dish. Heat remaining ingredients in a saucepan and bring to the boil. Pour carefully over the batter. Bake uncovered @ 180 degrees C for 45-60 minutes until topping is firm in the centre and golden brown.
Cheats Roast Chicken
A very quick, inexpensive and easy way to use up cooked chicken.
2 cups shredded cooked chicken
1 onion, finely diced
1 clove garlic, finely diced
2 Tbs butter
1/2 tsp dried oregano
1/2 tsp dried thyme
1 cup fresh breadcrumbs
1 packet of powdered chicken gravy made in a jug according to directions on the packet
Place the chicken in a shallow oven dish and pour over gravy. Saute onion and garlic in the butter. Remove from heat and stir in the herbs and breadcrumbs. Spread the topping evenly over chicken. Cover and refrigerate or freeze (defrost before reheating). Reheat uncovered at 180 degrees C until top is crisp and dish heated through - approximately 30-40 minutes.
2 cups shredded cooked chicken
1 onion, finely diced
1 clove garlic, finely diced
2 Tbs butter
1/2 tsp dried oregano
1/2 tsp dried thyme
1 cup fresh breadcrumbs
1 packet of powdered chicken gravy made in a jug according to directions on the packet
Place the chicken in a shallow oven dish and pour over gravy. Saute onion and garlic in the butter. Remove from heat and stir in the herbs and breadcrumbs. Spread the topping evenly over chicken. Cover and refrigerate or freeze (defrost before reheating). Reheat uncovered at 180 degrees C until top is crisp and dish heated through - approximately 30-40 minutes.
Indian Pilau
Another of my mum's recipes, this goes beautifully with the Indian Lamb. There is no getting around it, it's not a quick recipe and its not low fat but it is delicious! It also freezes well so you can make this big lot and freeze half for another time.
Stock:
400g chicken pieces (drumsticks, thighs, etc)
4 cardamon pods
10 peppercorns
2 tsp salt
2 bay leaves
1 onion stuck with 3 cloves
Add all to a saucepan and cover with water. Simmer together for approxinately 2 hours. Cool slightly, strain and measure 800 mls. Remove meat from the bones and set aside.
2 1/2 cup basmati rice
5 Tbs ghee (or clarified butter)
1 finely sliced onion
1/4 tsp saffron
2 tsp salt
2 cloves garlic, finely chopped
1/2 tsp grated fresh ginger
1/2 tsp garam masala
1/2 tsp ground cardamon
3 Tbs rosewater (I never have this in the house so don't use it and its fine without it)
1/4 cup sultanas
1 cup cooked peas
1/4 cup sliced almonds, toasted
Heat ghee in a large saucepan and fry onion until golden. Add saffron, garlic & ginger and fry for 1 minute stirring continuosly. Add rice and fry for 5 minutes over a moderate heat, stirring with a slotted spoon. Add the hot stock, garam masala, cardamon, salt, rosewater, sultanas and chicken. Stir well. Cover pan tightly and cook over a very low heat for 20 minutes. Stand uncovered for 5 minutes. Fluff up rice with a fork and add cooked peas and almonds before serving
Stock:
400g chicken pieces (drumsticks, thighs, etc)
4 cardamon pods
10 peppercorns
2 tsp salt
2 bay leaves
1 onion stuck with 3 cloves
Add all to a saucepan and cover with water. Simmer together for approxinately 2 hours. Cool slightly, strain and measure 800 mls. Remove meat from the bones and set aside.
2 1/2 cup basmati rice
5 Tbs ghee (or clarified butter)
1 finely sliced onion
1/4 tsp saffron
2 tsp salt
2 cloves garlic, finely chopped
1/2 tsp grated fresh ginger
1/2 tsp garam masala
1/2 tsp ground cardamon
3 Tbs rosewater (I never have this in the house so don't use it and its fine without it)
1/4 cup sultanas
1 cup cooked peas
1/4 cup sliced almonds, toasted
Heat ghee in a large saucepan and fry onion until golden. Add saffron, garlic & ginger and fry for 1 minute stirring continuosly. Add rice and fry for 5 minutes over a moderate heat, stirring with a slotted spoon. Add the hot stock, garam masala, cardamon, salt, rosewater, sultanas and chicken. Stir well. Cover pan tightly and cook over a very low heat for 20 minutes. Stand uncovered for 5 minutes. Fluff up rice with a fork and add cooked peas and almonds before serving
Indian Lamb Kebabs
My mum has been making these forever! They are really popular at family barbecues, you can make kebabs as in the original recipe or use the marinade on lamb chops which is much cheaper if feeding a crowd.
The list of ingredients sounds a bit daunting but it really is worth it and it is quicker than you think to throw together.
1.5kg boned leg of lamb, cut into 2.5 cm cubes
1 tsp salt
1 1/2 tsp grated fresh ginger
1 tsp black pepper
1 tsp tumeric
1 tsp coriander
1 tsp cumin
1 tsp crushed dried curry leaves (I've never found these at the supermarket so I leave them out)
1 tsp dried oregano
1 Tbs soy sauce
1 Tbs sesame oil
2 Tbs peanut oil (if you don't have this just use a plain vegetable oil)
1 Tbs lemon juice
Combine all marinade ingredients in a bowl and mix thoroughly. Add the lamb, stir and cover the bowl and refrigerate for at least 3hrs - it is much better left to marinate for a couple of days so this is definitely a plan ahead meal! Thread onto skewers and bbq.
Serve with Pilau
The list of ingredients sounds a bit daunting but it really is worth it and it is quicker than you think to throw together.
1.5kg boned leg of lamb, cut into 2.5 cm cubes
1 tsp salt
1 1/2 tsp grated fresh ginger
1 tsp black pepper
1 tsp tumeric
1 tsp coriander
1 tsp cumin
1 tsp crushed dried curry leaves (I've never found these at the supermarket so I leave them out)
1 tsp dried oregano
1 Tbs soy sauce
1 Tbs sesame oil
2 Tbs peanut oil (if you don't have this just use a plain vegetable oil)
1 Tbs lemon juice
Combine all marinade ingredients in a bowl and mix thoroughly. Add the lamb, stir and cover the bowl and refrigerate for at least 3hrs - it is much better left to marinate for a couple of days so this is definitely a plan ahead meal! Thread onto skewers and bbq.
Serve with Pilau
Zucchini Burgers
My mum has been making these for years, I think it was originally an Australian Women's Weekly recipe. It is a great way to get vegetables into reluctant vege eaters.
500g lean beef mince
1 small onion, finely chopped
3 small zucchini, grated
1 Tbs soy sauce
1 tsp grated fresh ginger
1 egg yolk
Combine all and shape into 6 patties. Panfry or bbq and serve with salads or in a bun with lettuce etc
500g lean beef mince
1 small onion, finely chopped
3 small zucchini, grated
1 Tbs soy sauce
1 tsp grated fresh ginger
1 egg yolk
Combine all and shape into 6 patties. Panfry or bbq and serve with salads or in a bun with lettuce etc
Baked Chicken with Thyme and Garlic
Serves 4
4-8 skinless chicken thighs
2 Tbs flour
2 tsp paprika
1 tsp cracked black pepper
spray oil
4 cloves of garlic
1 couple of decennt sprigs of fresh thyme (make sure you fish out the woody stalks before serving!)
1 1/2 cups chicken stock
1/2 cup white wine
Toss chicken in flour, paprika and pepper. Brown chicken in oil. Transfer to an ovenproof dish and add the rest of the ingredients. Bake uncovered for 40 minutes or until chicken is cooked.
Delicious served with mashed potatoes to soak up the juices and steamed green veges.
4-8 skinless chicken thighs
2 Tbs flour
2 tsp paprika
1 tsp cracked black pepper
spray oil
4 cloves of garlic
1 couple of decennt sprigs of fresh thyme (make sure you fish out the woody stalks before serving!)
1 1/2 cups chicken stock
1/2 cup white wine
Toss chicken in flour, paprika and pepper. Brown chicken in oil. Transfer to an ovenproof dish and add the rest of the ingredients. Bake uncovered for 40 minutes or until chicken is cooked.
Delicious served with mashed potatoes to soak up the juices and steamed green veges.
Nana's Ginger Chicken
My nana has been making this dish for as long as I can remember, as has my mother. I have adapted it a bit to make it low fat but the taste is still the same. The recipe easily doubles (or even triples) and everyone loves it so it is a great dish to make for a crowd.
Serves 4
4-8 skinless chicken thighs (4 big ones or 8 small) - you can use drumsticks, breast, wings or a mix of all.
2 Tbs plain flour
spray oil
2 cloves garlic, finely chopped
1 Tbs brown sugar
1/2 tsp salt (use less if your soy or stock is quite salty)
1 Tbs grated fresh ginger
1 1/2 Tbs soy sauce
1/2 tsp paprika
1 cup chicken stock
Spring onions, chopped
Flour chicken and brown with garlic and oil. Add remaining ingredients and stir to combine. Transfer to an oven safe dish and bake @ 180 degrees C for 30-45 minutes. 5 mins before serving sprinkle over the spring onions.
If you are doubling the recipe or using large pieces of chicken you may need to cover the dish with foil to so it doesn't dry out.
We serve this with steamed green veges and white rice
Serves 4
4-8 skinless chicken thighs (4 big ones or 8 small) - you can use drumsticks, breast, wings or a mix of all.
2 Tbs plain flour
spray oil
2 cloves garlic, finely chopped
1 Tbs brown sugar
1/2 tsp salt (use less if your soy or stock is quite salty)
1 Tbs grated fresh ginger
1 1/2 Tbs soy sauce
1/2 tsp paprika
1 cup chicken stock
Spring onions, chopped
Flour chicken and brown with garlic and oil. Add remaining ingredients and stir to combine. Transfer to an oven safe dish and bake @ 180 degrees C for 30-45 minutes. 5 mins before serving sprinkle over the spring onions.
If you are doubling the recipe or using large pieces of chicken you may need to cover the dish with foil to so it doesn't dry out.
We serve this with steamed green veges and white rice
Sweet & Spicy Chicken
Serves 4
4 skinless chicken breast fillets, sliced into strips
4 Tbs honey
2 Tbs teriyaki sauce
1 Tbs wholegrain mustard
2-3 garlic cloves, crushed
1/2-1 chilli, finely chopped
Combine honey, teriyaki, mustard, garlic and chilli and marinate the chicken for at least an hour. Great either on the barbecue or as a stirfry.
4 skinless chicken breast fillets, sliced into strips
4 Tbs honey
2 Tbs teriyaki sauce
1 Tbs wholegrain mustard
2-3 garlic cloves, crushed
1/2-1 chilli, finely chopped
Combine honey, teriyaki, mustard, garlic and chilli and marinate the chicken for at least an hour. Great either on the barbecue or as a stirfry.
Super Quick Warm Smoked Chicken Salad
This is I think a weight watchers recipe from a few years ago. It is very quick to throw together, healthy and fresh and looks quite impressive in a big bowl.
200g cherry tomatoes, halved (or use a similar weight of diced tomatoes)
1 small red onion, very thinly sliced
50g baby spinach leaves
200g smoked chicken breast, thinly sliced (a more budget friendly option would be shredded cooked chicken but the smoked chicken is nicer if the budget can stretch)
100g cooked green beans, cut into 2cm lengths
240g penne pasta
Dressing:
3 Tbs low fat sourcream
1 Tbs low fat mayonnaise
1 Tbs lemon juice
salt & pepper to taste
Combine tomatoes, onion, spinach, chicken and beans in a large boil. Cook pasta in a pot of salted boiling water. Drain and add to the chicken. Combine dressing ingredients in a small jug and toss through the pasta.
It is that easy! Also the dressing is a really yummy low fat coleslaw dressing too.
200g cherry tomatoes, halved (or use a similar weight of diced tomatoes)
1 small red onion, very thinly sliced
50g baby spinach leaves
200g smoked chicken breast, thinly sliced (a more budget friendly option would be shredded cooked chicken but the smoked chicken is nicer if the budget can stretch)
100g cooked green beans, cut into 2cm lengths
240g penne pasta
Dressing:
3 Tbs low fat sourcream
1 Tbs low fat mayonnaise
1 Tbs lemon juice
salt & pepper to taste
Combine tomatoes, onion, spinach, chicken and beans in a large boil. Cook pasta in a pot of salted boiling water. Drain and add to the chicken. Combine dressing ingredients in a small jug and toss through the pasta.
It is that easy! Also the dressing is a really yummy low fat coleslaw dressing too.
Brown Rice Salad
serves 4
1 cup brown rice
2 cups chicken stock
2 Tbs peanut oil
1/2 cup fresh orange juice
2 tsp sweet chilli sauce
1 tsp grated fresh ginger (if you freeze ginger in a little snaplock bag it will grate really easily and it will last for ages)
2 tsp garam masala
1/2 Tbs cider vinegar
1 grated carrot
Cook the rice in the stock using the absorption method for about 25 minutes. Combine the rice with all ingredients and serve either hot or cold.
You can add extra bits and pieces to this - a handful of blanched chopped green beans is nice, you could also add a handful of toasted nuts and/or sultanas.
1 cup brown rice
2 cups chicken stock
2 Tbs peanut oil
1/2 cup fresh orange juice
2 tsp sweet chilli sauce
1 tsp grated fresh ginger (if you freeze ginger in a little snaplock bag it will grate really easily and it will last for ages)
2 tsp garam masala
1/2 Tbs cider vinegar
1 grated carrot
Cook the rice in the stock using the absorption method for about 25 minutes. Combine the rice with all ingredients and serve either hot or cold.
You can add extra bits and pieces to this - a handful of blanched chopped green beans is nice, you could also add a handful of toasted nuts and/or sultanas.
Couscous Salad
Serves 4
oil spray
1 clove garlic, finely chopped
1/2 Tbs cumin
1/2 tsp ground coriander
1/2 tsp paprika
2 cups chicken or vegetable stock
pinch of saffron
1 cup couscous
zest and juice of 1 lemon
1/2-1 chilli, finely chopped
4 Tbs toasted pinenuts
1 red capsicum, diced
roast pumpkin, diced
Saute garlic, cumin, coriander & paprika for 1 minute. Add the stock and saffron & bring to boil. Pour in the couscous and give a quick stir. Cover pan tightly and set aside for 5 minutes. Before serving fluff up couscous with a fork and gently fold through the remaining ingredients.
This is fantastically versatile, add other roast veges (chunks of roasted eggplant, zucchini and/or kumara are lovely) you can also stir through a spoon of relish or tomato/basil pesto to change the flavour a bit.
Can be served warm or cold and will keep in an airtight container in the fridge for a couple of days.
oil spray
1 clove garlic, finely chopped
1/2 Tbs cumin
1/2 tsp ground coriander
1/2 tsp paprika
2 cups chicken or vegetable stock
pinch of saffron
1 cup couscous
zest and juice of 1 lemon
1/2-1 chilli, finely chopped
4 Tbs toasted pinenuts
1 red capsicum, diced
roast pumpkin, diced
Saute garlic, cumin, coriander & paprika for 1 minute. Add the stock and saffron & bring to boil. Pour in the couscous and give a quick stir. Cover pan tightly and set aside for 5 minutes. Before serving fluff up couscous with a fork and gently fold through the remaining ingredients.
This is fantastically versatile, add other roast veges (chunks of roasted eggplant, zucchini and/or kumara are lovely) you can also stir through a spoon of relish or tomato/basil pesto to change the flavour a bit.
Can be served warm or cold and will keep in an airtight container in the fridge for a couple of days.
Cappucino Cupcakes
2 Cups plain flour
3 tsp finely ground coffee
2 tsp cinnamon
1 tsp baking powder
1 Cup brown sugar
2 eggs
1 1/3 Cup sour cream
1/2 tsp baking soda
pinch salt
2 Tbs instant coffee dissolved in 2 tsp warm water
1/2 Cup oil
2 tsp vanilla essence
In a small bowl mix together flour, ground coffee, cinnamon, baking powder, baking soda & salt. In a large bowl beat sugar, oil and eggs until smooth. Beat in instant coffee and vanilla. Alternately beat in flour mix and sour cream, beating until smoooth. Half fill lined cupcake trays with the mix. Bake @ 175 degrees C for 20-25 mins. When cool ice with White Chocolate ganache and sprinkle with chocolate hail.
White Chocolate Ganache
200ml cream
Heat cream on a low heat in a small saucepan. When hot remove from heat and mix in white chocolate and stir. The heat from the cream will melt the chocolate, when the cream & chocolate is combined cool until thick.
Pink Lemonade Cupcakes
3/4 Cup caster sugar
100g butter, softened
2 eggs
2 tsp vanilla essence
1 1/2 Cup plain flour
2 tsp baking powdere1/2 Cup lemonade
few drops red food colouring
Cream butter and sugar until pale and most of the sugar has dissolved. Beat in eggs one at a time. Stir in vanilla . Add the dry ingredients and beat until combined. Stir in the lemonade and red food colouring (enough to make quite a vivid pink - once it is baked it will look lighter. Half fill lined cupcake trays with the mix. Bake @ 175 degrees C for 20-25 mins. When cool ice with lemon buttercream.
Lemon Buttercream
3 Cups icing sugar
100g butter, softened
2 Tbs lemon juice
pinch of salt
few drops of food colouring - I used yellow
Beat the butter until pale and fluffy, add the icing a third at a time beating for 2mins between each addition. Add lemon juice, salt & colour and beat, add more icing sugar if it's not thick enough or more lemon juice if it is too thin.
Welcome to How Not to be a domestic goddess in the kitchen
This spin off from my main blog is a way for me to organise my recipes a bit better than my current system which consists of a few different notebooks and a box of loose papers that I can never find when I need them! So this is a very selfish endeavour for me more than anyone else but you are of course more than welcome to dip into my recipes if anything takes your fancy!
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