Category: Recipes

Easy Chocolate slice

 

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A lovely friend passed this recipe on to me after I sampled some at her house for morning tea one day. This would have to be one of the easiest slices I have made and one of the most popular amongst young and old!!! I whipped some up tonight for a morning tea I am hosting tomorrow.

INGREDIENTS

1 1/4 cups SR flour

2 tablespoons cocoa

3/4 cup coconut ( I substitute rolled oats if I am low on coconut)

1/2 cup sugar

125g butter, melted

1 egg, lightly beaten

METHOD

Preheat a moderate oven

Mix all ingredients together (how easy is that!)

Press into lined slice tin

Bake for 10-15 minutes (10 if you like your slice soft and cakey)

Ice with chocolate icing ( 1 1/2 cups icing sugar, 3 tablespoons cocoa sifted and 1-2 tablespoons milk mixed altogether to get a smooth but not runny consistency). Spread over cooled slice and decorate with coconut, sprinkles, grated chocolate or just leave plain its up to you.

I keep slice in the fridge in an airtight container for about 1 week. You could probably keep it there longer if it lasts that long in your household.

 

  A lovely friend passed this recipe on to me after I sampled some at her house for morning tea one day. This would...

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Omelette Time, Courtesy Of The Dadda!!

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We love eggs at our house and what better way to put them to good use then to make a yummy omelette. That’s exactly what the Dadda of our household did this morning!

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I’m sure a lot of you know how to make an omelette but for those who don’t here is how the Dadda of our family makes us omelette.

You just need basic ingredients.
3 eggs
1/4 cup grated tasty cheese
1/2 cup your choice in filling (eg tomato, corn, mushrooms and baby spinach leaves is what the Dadda used today).

Whisk eggs in a bowl until well combined.
Fry off the firmer fillings (tomatoes, corn and mushrooms) over a medium heat for 2-3 minutes in a dry round 26cm non-stick frying pan. Remove vegetables from pan and set aside.
Wipe pan clean with absorbent paper. Return pan to heat, pour in whisked eggs and watch for mixture to firm on base (it won’t take long). On 1 half of the egg mixture evenly place cheese and all other fillings, add some salt and pepper if desired. Carefully fold the plain egg half over the loaded base as visible in the picture above. Depending on how you like the consistency of the contents you may remove omelette from pan or continue to cook a little longer. It’s all about experimenting.
If you want to pretty the presentation up a bit sprinkle some parsley over the top, we only had the dried variety this morning so that’s what we used.

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The end result is usually an empty plate. What a great start to the day!!!

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We love eggs at our house and what better way to put them to good use then to make a yummy omelette. That's exactly what...

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OATY CHOC CHIP COOKIES

This is an extremely versatile recipe. Just add what ever mix in’s you like, today I used craisins and white chocolate in one batch for the kids and Pistachio & pecan nuts and dark chocolate in the other batch for adults.I actually doubled the basic mixture quantities, separated the mixture into 2 bowls and added the appropriate mix in’s to each bowl. You can size the cookies to suit your appetite.Cooking times will vary on sizing of cookies and whether or not you like a chewy or crunchy cookie.
Oaty Choc Chip Cookies

INGREDIENTS

125g butter, softened
1/2 cup castor sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups rolled oats
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt
175g dark chocolate, chopped
150g any nuts you desire (I usually use pecan nuts)

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METHOD

Preheat oven to 170 degrees celsius. Line 3 baking trays with baking paper. Using electric beaters, beat butter, sugars and vanilla until pale and thick. Beat in egg until just combined. Using a wooden spoon fold in oats. Sift flour, baking powder, Soda and 1/2 teaspoon salt over the mixture, then fold in. when almost incorporated, fold in the chocolate and nuts. Using an ice-cream scoop, scoop balls of dough (about 1 heaped tablespoon) onto the prepared trays 4cm apart. Flatten slight, then bake (in 2 batches)for about 10 mins or until golden. The cookies will feel soft, but will crisp as they cool.
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ENJOY

This is an extremely versatile recipe. Just add what ever mix in's you like, today I used craisins and white chocolate i...

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Potato salad

This recipe would be an all round favourite in our family. It is a returning contributer to our christmas lunch every year. It’s also a great salad to take to any BBQ. We keep any leftovers in the fridge for about 2-3 days.

INGREDIENTS

3 large potatoes (900g), chopped coarsely (about 2-3cm pieces)

2 bacon choppers, chopped

3 hard boiled eggs, quartered

1 trimmed celery stick (75g), chopped finely

1/4 cup mayonnaise (we use norganic soya mayonnaise)

1/4 cup sour cream

2 tablespoons French dressing

1 teaspoon seeded mustard

METHOD

Boil, steam or microwave potato until just tender; drain. Rinse potato under cold water to stop further cooking; drain.

Meanwhile, cook bacon in medium dry frying pan or until crisp; drain on paper towel.

Combine potato, bacon, egg, celery, onion and pickle in large bowl; mix gently. Stir in combined mayonnaise, cream, dressing and mustard; toss gently to combine.

Serves 4

I usually double the quantities to make sure we get to enjoy leftovers. Hope you enjoy as much as my family does.image

This recipe would be an all round favourite in our family. It is a returning contributer to our christmas lunch every ye...

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My Nanna Mac’s Moist Chocolate Cake

This recipe is very close to my heart, it was passed onto me from my sweet, kind hearted, late Nanna Mac. I have special memories of eating all the yummy food she used to bake in her combustion oven.

The beauty of this recipe is that you combine all the ingredients in the bowl together, it’s easy and delicious!!!

INGREDIENTS
1 1/3 cups Self-Raising flour
1/2 cup cocoa
1/4 teaspoon bicarbonate soda
1 1/2 cups caster sugar
1 cup milk
125g butter softened
1 teaspoon vanilla essence
2 eggs lightly beaten

METHOD
Grease and line a 20cm square cake tin (I usually use a round 25cm spring based tin and I double the mixture to achieve cake as I have pictured also cooking time will be about double the time and lower temp 5-10 degrees).
Sift flour, cocoa and soda into bowl. Add sugar, milk, butter, essence and eggs. Beat altogether for 3-5 mins or until combined. Bake in a moderate oven for about 45 minutes, cake is cooked when skewer inserted comes out just clean. Stand cake 5 mins before turning out onto wire rack to cool.
I usually ice with dark chocolate ganache but you can use what ever icing you like or just dust with icing sugar. It all depends on the occasion.
Enjoy!!!

The cake pictured below I made my brother for his birthday. I iced it with ganache curled some chocolate and added some Ferrero rochers.

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This recipe is very close to my heart, it was passed onto me from my sweet, kind hearted, late Nanna Mac. I have special...

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Butter Cake Recipe

This is the  butter cake recipe I use in all my cakes I bake for the kids Birthday’s.

INGREDIENTS

125g (4oz) butter

1/2 teaspoon vanilla

1/2 cup caster sugar

2 eggs

1 1/2 cups self-raising flour

1/3 cup milk

METHOD

Have butter at room temperature, beat butter with vanilla until light and creamy, add sugar, beat until light and fluffy; add eggs one at a time, beating well after each addition. Stir in half the sifted flour with half the milk, stir until combined. Add remaining milk and flour, stir in lightly, then beat lightly until mixture is smooth. Spread into greased tin,  (I always spray my tin with baking spray and then line with baking paper). Bake in a moderate oven approx 35 mins (everyone’s ovens vary slightly so just keep an eye on the baking process). Cake is baked when a skewer/knife inserted comes out clean.

For a mixture with these quantities you can use a  20cm (8in) cake tin. Depending on the size of the cake I am making I sometimes double or triple the mixture.

HAPPY BAKING

 

This is the  butter cake recipe I use in all my cakes I bake for the kids Birthday's. INGREDIENTS 125g (4...

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Easy Cupcake Recipe

The thing I love most about this recipe is that everything goes in the bowl together and gets mixed together.

INGREDIENTS
1 1/2cups self-raising flour
2/3 cup caster sugar
125g butter, softened (I cut butter into 2cm cubes with a knife and zap in microwave for about 20-30secs)
3 eggs
1/4 cup milk
1 teaspoon vanilla essence

METHOD
Line a 12 hole muffin tin with patty papers.
Sift dry ingredients into bowl of electric mixer, add butter, eggs, milk and essence. Beat on medium speed for about 3 minutes or until mixture is smooth and slightly lighter in colour.
Drop about 2 tablespoons of mixture into prepared cases (obviously you want to make sure you distribute the mixture evenly amongst the 12 cases so just keep an eye on things also remember to only fill cases 1/2 to 2/3 full or they will overflow during baking.
Bake in moderate oven about 20 mins or until lightly browned.
Cool in pans.
Ice with your choice of Vienna cream or cut little lids off and fill with whipped cream and Jam placing little lid back on top of filling.

The thing I love most about this recipe is that everything goes in the bowl together and gets mixed together. INGREDIENT...

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Vienna Cream Icing Recipe

This would have to be my most preferred icing for Birthday Cakes and cupcakes. It spreads and pipes really well. I even freeze leftovers for the next time I bake a quick batch of cupcakes for kids lunches.

INGREDIENTS
125g (4oz) butter
1 1/2 cups icing sugar (I use coles brand soft icing mixture)
2 tablespoons milk

METHOD
Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly,add milk gradually, then gradually beat in remaining icing sugar, mixture should be smooth and easy to spead with a spatula.

VARIATIONS
Chocolate Vienna Cream
Make up basic recipe as above and add 2 tablespoons sifted cocoa to the icing sugar.

Coloured Vienna Cream
Just add your selected colour of food colouring one drop at a time to white vienna cream and beat in with electric mixer until you obtain your desired colour of icing.

This would have to be my most preferred icing for Birthday Cakes and cupcakes. It spreads and pipes really well. I even...

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