tag:blogger.com,1999:blog-280570712008-07-24T17:43:46.940+10:00Amanda and Debbienoreply@blogger.comBlogger133125tag:blogger.com,1999:blog-28057071.post-33335274989476615132008-07-18T17:52:00.006+10:002008-07-19T14:42:06.484+10:00

These beef and vegetable patties have a flavoursome browned crust and moist interior. We serve them in bread rolls with salad and sauce, or with steamed vegetables. We tried using raw vegetables in the rissole mixture but found that the onion and carrot were still slightly crunchy after the rissoles were cooked. So we prefer to pan-fry the vegetables to soften them before combining them with

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-85403701106127223192008-07-11T16:17:00.005+10:002008-07-11T21:20:48.574+10:00

These bran-flavoured muffins contain crunchy pecan pieces and sweet, moist raisins. They are nice served hot, warm, or at room temperature. We like to eat them for breakfast or pack them in lunchboxes. We line the muffin holes with squares of non-stick baking paper. The paper extends above the sides of the muffin holes and supports the muffins as they rise. Makes 7 muffins. 135g (3/4 cup)

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-66550418422163639082008-07-10T09:14:00.005+10:002008-07-11T21:21:32.153+10:00

These small veggie cakes are loosely based on our zucchini slice and have a similar moist, soft texture. The grated zucchini and egg base contains chunks of pumpkin and feta cheese and tasty pieces of sundried tomato. The cakes are great for lunchboxes and reheat well. We serve them cold, warm or hot—on their own, or with a relish. You will need about 200g pumpkin to yield the 160g of peeled,

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-37730235171790089552008-06-26T13:54:00.006+10:002008-06-30T20:56:09.958+10:00

Chunks of date, chocolate and almond are bound together by a delicate meringue in this rich torte. The torte is topped with a generous layer of whipped cream and sprinkled with grated chocolate. We bake the torte 8-24 hours in advance, and then top it with cream a few hours before serving so that the cream softens the torte slightly. The almonds in this recipe are roasted and cooled before

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-4575864822118237212008-05-04T12:47:00.007+10:002008-05-08T14:34:54.011+10:00

These light, moist carrot and pineapple cupcakes are topped with a creamy cream cheese icing. We store the iced cupcakes in the refrigerator but allow them to stand at room temperature for a few minutes before serving. You will need 1/4 cup canned crushed pineapple for this recipe. Remaining pineapple can be frozen for later use if desired. Makes 10 cupcakes. 100g (2/3 cup) plain flour 130g

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-10170655965908476332008-04-28T17:32:00.003+10:002008-05-25T20:29:43.033+10:00

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Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-27440847533448769462008-04-18T16:01:00.007+10:002008-04-18T20:26:51.106+10:00

We like to serve this banana bread warm, fresh from the oven or reheated in a toaster or microwave, with butter. The caster sugar in this recipe can be replaced with an equal weight of brown sugar (2/3 cup, very firmly packed), if desired. Mash the banana well as large chunks of banana will sink to the bottom of the bread when it is baking. 160g (1 1/3 cups) walnut or pecan pieces 85g butter,

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-38065942940961963302008-03-24T12:21:00.005+11:002008-03-24T20:40:49.000+11:00

Pumpkin and Butter Bean Soup topped with diced fried bacon. Butter beans thicken this spicy pumpkin soup and impart a creamy consistency. We purchased 1kg of butternut pumpkin to yield the 750g of peeled, deseeded pumpkin used in this recipe. Serves 4-5. 20ml (1 tablespoon) oil 1 1/2 medium onions, peeled and finely diced 3 medium cloves garlic, peeled and crushed 1 teaspoon ground cumin

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-37835580303039529862008-03-13T19:53:00.008+11:002008-06-20T13:49:59.131+10:00

A rich, creamy sauce oozes from between layers of tender potato slices in this cheese-topped potato bake. We like to use desiree potatoes in this recipe; they retain their shape and have a nice flavour. 300ml (1 cup plus 2 1/2 tablespoons) cream (35 to 40 percent fat) 166ml (2/3 cup) milk 1 medium garlic clove, peeled and crushed 1kg potatoes (about six medium-large desiree potatoes) 3/4

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-72790212187447631592008-02-06T17:57:00.001+11:002008-03-30T09:14:17.341+11:00

These pancakes are light, fluffy and tender. We like to serve them with butter and golden syrup, or berry compote and whipped cream. The recipe specifies full cream milk because we felt it gave a better result than reduced fat milk. Makes about ten 11cm diameter pancakes. 375ml (1 1/2 cups) full cream milk 2 teaspoons (10ml) lemon juice 35g (2 tablespoons) sugar 225g (1 1/2 cups) self-raising

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-71155307230242788112008-01-21T16:32:00.002+11:002008-03-31T09:10:35.635+11:00

These soft, moist almond-flavoured cakes are topped with blueberries, but any type of berry could be used. We like to serve friands warm or at room temperature, on their own or with cream or ice cream. Makes 6 friands. 100g butter 4 large egg whites (we use eggs with a minimum weight of 59g) 45g (1/4 cup plus 2 1/2 teaspoons) plain flour 140g (1 cup) pure icing sugar 85g (2/3 cup, lightly

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-59074168241146180572007-12-22T10:56:00.003+11:002008-06-30T14:19:40.871+10:00

This melt-in-the-mouth pavlova has a soft, marshmallowy centre and a thin, crisp and fragile outer shell. Serve it topped with a generous amount of whipped cream and fruit. We like to use passionfruit and soft fruits such as berries, mango, kiwifruit and cherries. Start this recipe at least 3 1/2 hours, and up to one day, before serving time. Measure out the cream of tartar and caster sugar

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-10613042963387678282007-12-09T08:54:00.001+11:002008-03-30T12:30:26.666+11:00

Slices of salty, squeaky haloumi cheese are pan fried until golden brown and served on a bed of avocado, tomato, green onion and baby spinach. The amount of haloumi cheese can be increased to make a more substantial meal. Serves 3 as a light meal. 75g baby spinach leaves 1 large avocado, peeled and sliced 180g cherry tomatoes, halved 24g (1/4 cup) finely chopped green onions (green shallots) 1

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-26243557248595487702007-12-02T10:14:00.001+11:002008-03-30T12:33:42.481+11:00

This lasagne consists of layers of rich meat sauce, creamy cheese sauce and tender pasta topped with a layer of golden melted cheese. We think it tastes even better reheated the next day. The cheese sauce can be prepared while the meat sauce is simmering. Serves 8. Meat Sauce 1 tablespoon (20ml) oil 1 large (about 200g) onion, peeled and finely chopped 100g shortcut bacon, finely chopped 750g

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-14837151979912168022007-11-24T12:50:00.003+11:002008-03-31T09:22:10.549+11:00

These chocolate-packed cookies are crisp on the edges, softer and chewier in the middle. We use milk chocolate chips, but dark or white chocolate chips (or a combination of these) could be used. Margarine can be used in place of the butter; cookies made with margarine tend to be softer than those made with butter. Makes about 36 cookies. 125g butter, softened (if using unsalted butter, add 1/

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-67141448390487288902007-11-15T17:26:00.002+11:002008-03-30T16:40:26.026+11:00

This easy no-bake slice is very sweet and rich so cut it into small pieces to serve. For Christmas gifts, package squares of White Christmas in clear cellophane bags and tie with ribbon. 250g Copha 140g (1 cup) pure icing sugar 180g (1 cup) sultanas 100g (slightly rounded 1/2 cup) chopped glace cherries 100g (2/3 cup) finely chopped dried apricots 85g (1 cup) desiccated coconut 106g (1 cup)

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-85858051047590941592007-11-09T14:08:00.001+11:002008-03-30T16:47:48.612+11:00

This steamed Christmas pudding is flavoured with a hint of spice and packed with dried and glace fruits. We use raisins, sultanas, dried dates and glace cherries, but any combination of dried and glace fruits could be used. Although the pudding can be served on the day it is made, we prefer to make it in advance as it becomes more moist and flavoursome over time. We serve the pudding hot with

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-4767833534930458132007-11-04T16:46:00.001+11:002008-03-30T16:52:55.333+11:00

This salad consists of cabbage, carrot, capsicum and green onion in a tangy, mayonnaise-based dressing. Because the vegetables soften and release moisture once dressed, we prefer to dress the salad just before serving. Coleslaw is a great accompaniment to barbequed meats or roast chicken. When purchasing cabbage for this recipe, remember to allow for the removal of the core and any tough outer

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-44694304574892795142007-11-04T11:29:00.002+11:002008-03-31T09:57:40.277+11:00

These soft apricot and coconut balls contain crushed peanuts, chunks of fluffy marshmallow, and finely chopped white chocolate. For optimum flavour, we remove the apricot balls from the fridge about 15 minutes before serving. Makes about 36 balls (3 centimetre diameter). 125g Nice biscuits 125g dried apricots 60g white marshmallows, finely chopped (use a knife or kitchen scissors) 30g (2 1/2

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-60867216051682441042007-11-01T19:46:00.001+11:002008-03-30T17:01:20.756+11:00

We roast the sweet potato, walnuts and garlic used in this recipe. The roasted garlic is used to make a garlic and chive vinaigrette, which is tossed with the roasted sweet potato, crisp walnuts and some mixed salad leaves. The salad is finished with crumbled feta and a drizzle of vinaigrette. Serves 6 as a side dish. 550g (about 1 large) sweet potato 3 medium garlic cloves, unpeeled 3

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-63750791750321978352007-10-23T21:02:00.007+10:002008-03-30T17:44:25.232+11:00

Makes 2 pizzas (about 30cm diameter). Pizza Dough 7g (1 sachet) dry yeast 2 teaspoons (8g) sugar 180ml (2/3 cup plus 3 teaspoons) lukewarm water 40ml (2 tablespoons) oil 350g (2 1/3 cups) strong flour (pizza/bread flour) 1 1/2 teaspoons salt Stir yeast, sugar and 2 tablespoons (40ml) of the water together in a small bowl until combined. Set mixture aside in a warm place for about 20 minutes.

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-12460391181177171722007-10-23T21:02:00.006+10:002008-03-30T17:31:22.966+11:00

Makes 2 pizzas (about 30cm diameter). Pizza Dough We use this recipe for the pizza dough. Pizza Sauce We use this recipe for the pizza sauce. Topping 40g butter or 2 tablespoons oil 240g mushrooms, sliced 100g semi-dried tomatoes, chopped 140g feta About 2 cups (about 260g) grated cheese (we use a combination of mozzarella and tasty cheddar cheese). Make pizza dough and sauce. Heat butter

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-31585196409126429322007-10-09T19:51:00.001+10:002008-03-30T18:43:27.622+11:00

Honeycomb, peppermint and cherry coconut ice creams are created using three types of chocolate bar and store-bought vanilla ice cream. The process of softening and mixing eliminates some of the air from the ice cream, making it denser. Although this recipe needs to be started at least one day before serving, the amount of preparation time required is very minimal. We sometimes decorate the

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-8125127334985471142007-09-25T09:31:00.001+10:002008-03-30T18:49:24.017+11:00

This soft oat and coconut slice is studded with sultanas and chocolate chips. It doesn't need to be refrigerated so it's great for lunchboxes. 125g butter 1 tablespoon (20ml) golden syrup 150g (1 cup) self-raising flour 85g (1 cup) desiccated coconut 112g (1/2 cup) caster sugar 92g (1 cup) rolled oats 135g (3/4 cup) sultanas 125g (2/3 cup) milk or dark chocolate chips 1 large egg (we use eggs

Amanda and Debbienoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-74497809930423986612007-08-12T23:15:00.001+10:002008-03-31T08:58:57.397+11:00

Above Photo: Oven roasted tomatoes drizzled with oil and sprinkled with finely chopped parsley. These soft, moist slow-roasted tomatoes are flavoured with garlic and herbs. They can be used as part of an antipasto platter; in salads, sauces or sandwiches; or on pizza. If we will be using them in a smooth sauce, we remove the skins after the cooked tomatoes have cooled. 40ml (2 tablespoons) oil

Amanda and Debbienoreply@blogger.com