To make it easy to share our recipes, let's post them all here.
That yummy cake you made for someone's birthday, that gourmet menu you set for a dinner party, the great sandwich you made for lunch or even a quick snack. If loved it then we will too! :penguin:

Top idea. Here's a savoury one: tex-mex comfort food recipe that we make once a week; I got hooked on it when we were in the US!

Quesadillas
- White tortilla bread (or any kind of thin wrap - wholemeal or organic if you prefer)
- Shredded tasty cheese
- Refried beans
- 1 avocado
- 1/2 teaspoon of crushed garlic (or more if you need to ward off a cold/have a vampire problem)
- Tabasco sauce
- Finely chopped fresh chilli, seeds removed
- Lemon or lime juice to taste
- Rocket/baby spinach leaves
- Light sour cream

Make the guacamole first; scoop out the av and mash with a fork. Mix in the garlic, Tabasco, chilli and lemon/lime juice to taste. Set aside. Lay out a tortilla and top with cheese. Spread another tortilla with refried beans. Put tortillas together and pop into a pre-heated, non-stick frypan. Dry-fry until cripsy on one side and cheese is melting, then flip and do the other. Repeat until you have one quesadilla for each person. Cut into big strips and serve the quesadillas with guacamole, sour cream and rocket/baby spinach leaves.

You can also do a little side of salsa: diced tomato, cucumber, red onion and a light vinegar dressing.

OK, one of the best recipes for a nice romantic dessert is chocolate fondue...

I make milk and white chocolate fondue with fruit (BF complaining I havent done this for a while!!!).

First you need 1 standard pack of both white and milk chocolate melts, vanilla essence and brandy (for the milk chocolate of you want - I just put vanilla in the white and leave the milk - who has brandy??? And i wont buy it for one dessert), and a cup of cream (250ml's). You heat both seperately in a bowl over boiling water on the stove (if you dont have a fondue thingy). Then you stir and melt, when melted, add half a cup of cream to each bowl and mix, then the vanilla essence to the white and brandy to the milk if you want it (I just put a couple of drops of VE in the white chocolate- as much as you like to taste - it's up to you - same with the brandy). Then tranfer to another bowl, pouring both at the same time, without mixing so that you have half white and half milk that are slightly mixing in the middle.

Then you add your cut fruit of choice, dip it in the choclate and eat (I've used strawberry, banana and apples- since we both like those). It can get messy which is half the fun, and it is VERY rich and yummy. It doesn't feel so nutritionally bad with fruit either, and because you only have the one bowl, you have to sit very close to eat it!

My favourite easy recipe, though I don't make it too much cos it's a major carb overload.

Roasted Sweet Potato Pasta

1 orange sweet potato, cut into cubes
1 pkt fettucine
1 bag baby spinach (not sure what weight that is)
3 tomatos, cubed
1 pkt fetta cheese, cubed
a few handfuls of shredded parmesan cheese
lemon juice

Preheat the oven to 180, toss the cubed sweet potato with some olive oil, put it in to roast. Should take about half an hour. Halfway through, add the tomato in to roast. When the fettucine is cooked, toss through sweet potato, tomato, baby spinach and fetta cubes. Stir through parmesan and add the juice of one lemon. Serves four (or two greedy pigs...it's easy to be greedy with this one).

I like to add craploads of cracked black pepper, and sometimes I add toasted pine nuts. Yummy!

I cook these when we do a big bacon, mushroom & tomato type breakfast. They are always a hit & you can make the batter beforehand if you don't like to prep first thing in the morning.

Corn Cakes
1 cup Plain flour
1 teaspoon baking powder
1/2 cup grated cheese
2 teaspoons snipped chives
1 cup milk
2 eggs
440g can corn, drained

Mix the flour, baking powder, cheese, chives together in a bowl.
Whisk the milk & eggs in a separate bowl, then add to the dry ingrediants.
Mix in the corn & some salt & pepper.
Heat a fry pan high-med with a little oil & butter. The oil stops the butter burning.
Cook the corn cakes as if they were pancakes adding more oil/butter as you go. Flip when golden brown.

This is soooooo scrummy!

Ingredients
2 tblsp olive oil
6 unpeeled garlic cloves
1 thyme sprig
half a sml butternut pumpkin (peeled & cubed)
500ml chicken or vegetable stock
1 tblsp butter
1 sml onion (finely chopped)
2/3 cup or Aborio rice
1/2 cup dry white wine
2 tblsp finely chopped parsley
60g (handful) crumbled fetta cheese
freshly grated parmesan cheese

Method
1. Turn oven onto 200 degrees. Put the olive oil in a roasting tin with the garlic, thyme and butternut pumpkin. Coat everything in the oil and season well. Roast in the oven for about 25 mins, turning everything over once. Take the garlic out of its papery skin but leave it whole, throw away the thyme.
2. Heat the stock in a saucepan until simmering, then leave over a low heat. Melt the butter in a large, deep heavy based fry pan, then gently cook the onion until it is soft, but not browned. Add the rice, reduce the heat to low and stir well to coat all the grains of rice in the butter.
3. Add the wine to the rice, turn up the heat to medium and cook, stirring the rice until all the liquid has been absorbed. Add the hot stock, a couple of ladles at a time, stirring continuously so that the rice cooks evenly and releases the starch.
4. Once all stock has been added, taste the rice to see if it is al dente. If the rice is not cooked and you have run out of stock, use water. Stop cooking rice as soon as it is soft. Stir in the butternut pumpkin, garlic, parsley and fetta, squashing the veges slightly as you stir.
Serve with parmesan cheese.
Serves 2.

Easy on the cheese in this one - I overdid it when I first tried it and it was quite strong. Next time I will not be putting the parmesan on top.

Serves 4
Ingredients
500g sweet potatoes, peeled, chopped
1 tablespoon olive oil
salt and pepper to taste
375g vegeroni fettuccine
1 avocado, diced
50g baby spinach leaves
100g grape tomatoes, halved
1/2 cup shaved parmesan cheese
Dressing
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste

Method
1 to make the dressing, combine all ingredients in a screw-top jar and shake well.
2 Combine sweet potato and oil in a medium baking dish, season with salt and pepper.
3 Cook in a moderate oven (180C) for about 25 minutes or until sweet potato is tender.
4 Meanwhile, cook pasta in a large saucepan of boiling, salted water for about 12 minutes or until just tender. Drain well.
5 Gently combine pasta, sweet potato, avocado, baby spinach leaves, tomatoes and dressing in a large bowl. Season with salt and pepper.
6 Serve salad topped with shaved parmesan cheese.

Serves 4
Ingredients
700 g lean beef mince
2 tblsp olive oil
1 large onion, diced
2 clove garlic, crushed
250 g field mushrooms, sliced
250 g button mushrooms, quartered
1 tblsp flour
2 tblsp dijon mustard
2 tblsp tomato paste
1 cup red wine
1 cup beef stock
2 tblsp fresh thyme leaves
4 sheets butter puff pastry
1 egg yolk

Method
1. In a heavy-based saucepan, heat oil. Add onion and garlic, cook for 2 minutes. Add sliced mushrooms, sauté until browned. Add mince and cook until well browned.
2. Sprinkle in flour, stir well then add mustard, tomato paste, and red wine and beef stock.
3. Reduce heat and cook for 20 minutes until thick. Add thyme leaves and divide mixture between four 1 1/2 cup capacity oven-proof dishes.
4. Top each one with puff pastry, brush with beaten egg yolk.
5. Place in a preheated oven of 200C for 10 minutes or until pastry is golden.

Serves: 4
Preparation Time: 5 mins
Cooking Time: 20 mins

Ingredients
4 medium to large potatoes
2 tablespoons oil
1 tablespoon tomato paste
½ teaspoon cumin
1 teaspoon paprika
½ teaspoon curry powder
1 pinch cayenne
1 teaspoon garlic salt
Freshly ground black pepper

Method
Scrub potatoes and cut into wedges about 1.5cm thick. Mix through oil and tomato paste and place in a baking dish.
Mix spices. Sprinkle over potatoes, turning to coat evenly.
Bake at 220°C for 20-25 minutes until golden and crunchy.

Gosh, what a "cook-a thon"! I want to make ALL these yummy receipes! Keep em coming girls. Will post some of mine soon too xo

Do you feel like a giggle? Guess what I wrote (and had to correct) instead of "cook-a-thon"??!!:whipcrack:

Do you feel like a giggle? Guess what I wrote (and had to correct) instead of "cook-a-thon"??!!:whipcrack:

:chuckle: I do! I do! One drunk uncle, coming right up!

:chuckle:Oh not tonite thanx, I have a headache! :chuckle:

Here's another one of our favourites; simple, fresh and delicious!

Grilled salmon with tomato & corn salsa
x4 salmon fillets
2 corn cobs, each cut in half
1 punnet grape or cherry tomatoes
2 small cucumbers
1 small red onion
1 avocado
1 small pkt pine nuts
3-4 tablespoons lemon or lime juice
1 tablespoon sweet chilli sauce
1 teaspoon extra virgin olive oil

Steam corn cobs until tender. Set aside to cool. Remove seeds from cucumber. Dice cucumber, red onion and avocado; halve tomatoes; cut corn off the cob. Mix all together with the pine nuts. Put lemon/lime juice, sweet chilli sauce and olive oil in a screw top jar and shake until well mixed. Stir through salsa and set aside. Grill salmon for 4-6 minutes or until cooked to your liking. Spoon salsa onto plates and top with salmon. Serves 4.

:chuckle:Oh not tonite thanx, I have a headache! :chuckle:

Certainly not tonight, can I say we are both "r--ted"??!! Quickly getting into the gutter here!:chuckle:

:chuckle: :shakehead: :chuckle:

ohmygoodness you lot are funny :chuckle:

Jaime that pie recipe looks great. i will have to try it this week.

Ozkat im going to try your Roasted Sweet Potato Pasta this weekend to take to a BBQ as an extra sort of thing instead of salad.

Does it have to be warm, can you let it cool down as use like a salad?

Precious star I've never eaten it cold, salad-style, because I think the fettucine would go clumpy and I like the way the fetta goes slightly melty when it's hot. However, you could take it cold and heat it up in the microwave before you serve it, it heats up very well.

Make sure to add extra lemon juice after you've heated it, it kinda revives it somehow.

My friend gave me this recipe and I made it over the weekend - yummy!!!

INGREDIENTS

250g short pasta, (like maccaroni)
40g butter
3 tablespoons plain flour
1½ cups milk
1 cup cream
salt and pinch of white pepper
1 small onion, finely chopped
1 cup grated gruyere or tasty cheese
425g tuna in brine or spring-water, drained
2 tablespoons chopped parsley
½ teaspoon grated nutmeg
juice of half a lemon
1 cup breadcrumbs
30g butter, melted
1/3 cup grated parmesan

METHOD

Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and set aside.

Preheat oven to 180°C or 160°C fan-forced. Lightly grease a 1.5 litre capacity dish.

Melt butter in a medium sized heavy based saucepan. Sprinkle over flour, and cook for about 1 minute or until the flour has lost its raw smell and smells a bit nutty. Gradually whisk in milk and cream. Bring to a boil, stirring until slightly thickened.

Remove from heat, season with salt and white pepper and stir though the onion, gruyere or tasty cheese, the drained tuna, pasta, parsley, nutmeg, and lemon juice.

Pour into prepared dish. Sprinkle with breadcrumbs and pour over melted butter. Sprinkle with the parmesan. Bake for 20 - 30 minutes or until golden. Allow to stand for 5 minutes before serving.

Here's a super easy summer dessert that you prepare days in advance.

Frozen Rockmelon
Cut a whole Rockmelon in half.
Scoop out the seeds & place in the freezer to chill.
Fill the hole with ice cream or sorbet & cover with clingwrap.
Refreeze.
Cut (not as easy as it sounds) into wedges to serve.

This is so yummy. We had it with a BBQ and salad last night.

Cut potatoes and sweet potato (optional) into 3mm slices (approx). Zap them in the microwave to soften them. Spread them out in an oven-safe dish.
Mix 250ml of cream with a packet of French Onion soup mix, and pour over the potatoes.
Sprinkle with grated cheese on the top and whack it in the oven for about half an hour os so until its cooked and the cream has thickened.
Tip: You can also add bacon bits in with the potatoes.

ooo they all sound delish! now just have to get started on trying out the recipes

i will post something later too

Here is a yummy cheescake that my mum "invented"! It is yum and has made an appearance (or a few!) as a birthday cake as well. Enjoy...

INGREDIENTS

250g softened Philadelphia Cream Cheese
100g mixed glace cherries, chopped
100g mixed peel
100g roasted and finely chopped almonds
coarsely grated chocolate (you choose how much!)
½ tsp mixed spice
1 tbsp sugar
3 tbsp cold percolated coffee
200mls warm percolated coffee
150ml thickened cream, whipped
1 pkt Malto Milk biscuits

METHOD

* THIS CHEESCAKE NEEDS TO BE ASSEMBLED ON A SERVING PLATE, SQUARE OR RECTANGULAR IS IDEAL.


Allow cream cheese to soften at room temperature before using.

In a medium bowl, mix cream cheese, mixed spice, cold coffee and sugar together until well combined. Add whipped cream, cherries, mixed peel and almonds, and fold through. If mixture is too stiff, particularly in cold weather, add a little extra coffee to allow for a spreadable consistency.

On serving dish, assemble a layer of Malto Milk biscuits making sure there are no gaps between. Drizzle with warm coffee and allow to soak in. Carefully blob spoonfuls of cream cheese mixture over biscuits and gently spread with spatula or back of a fork being careful not to leave hollows. Top with grated chocolate. Repeat with another layer of biscuits, coffee and cream cheese mixture. Cover with cling wrap and refrigerate overnight.

Mop up any coffee that has seeped onto serving plate and top cheesecake with grated chocolate just before serving.

Coffee or hazelnut liquor could be combined with cold coffee for a more adult taste.

This cheesecake also looks great assembled in martini glasses.

Hope you enjoy this next one. It is more suitable for cooler weather and a very rustic dish.


SPICY BEAN DISH


INGREDIENTS


1 large Onion chopped
1 clove garlic crushed
1 tbsp olive oil
2 small mild chorizo sausages, sliced finely (OR
5 lean short-cut rashes bacon, chopped)
2 long stalks celery, chopped on diagonal
2 large carrots, diced
1 300g tin red kidney beans, drained and rinsed
1 300g tin butter beans, drained and rinsed
200mls red wine
1 tin crushed tomatoes or Italian sugo
1 tsp chicken stock powder
½ tsp chilli paste OR small deseeded chilli chopped finely
2 tbsp tomato paste
1 tsp sugar
2 bay leaves
1 tsp dried oregano
1 tsp smoky paprika
chopped parsley to serve


METHOD

Put olive oil, chopped onion and garlic in a heavy-based saucepan (cast iron is ideal) and fry until just softened. Add Chorizo or bacon and cook for further few minutes. Lower heat and add tomato paste, paprika and chilli and stir for one minute. Pour in red wine and raise heat while stirring to allow liquid to partially evaporate.

Add carrots, celery and crushed tomatoes or sugo, stirring to combine. Now add stock powder, sugar, oregano and bay leaves. Finally, stir through both beans and simmer covered for 20 minutes on low heat until carrots and celery are cooked.

Bean dish should be quite firm, if too much liquid remains, remove lid and allow excess to evaporate. Allow to sit for a few minutes before serving.

Remove bay leaves, garnish with parsley and serve with crusty bread and a green salad.

Serves 4

Don’t toss leftovers as this tastes even better the next day!

For vegetarian alternative, omit chorizo or bacon and substitute chicken stock for vegetable stock.

I'm going out on a limb with this one.....everyone gets this blank look on their face when I tell them about it, but lo and behold quite a few of my friends ended up getting the recipe from me and now make it on a regular basis. Here's the kicker though - it's not a dessert. My family eats it when we have a BBQ, it's basically just another salad. I know some people bristle at eating sweet and savoury things together, but believe me it's sooooo good with meat and a green salad ( but especially good when eaten standing at the open fridge the next morning).

Mandarin Salad
1 tin mandarins segments, drained
1 tin crushed pineapple, drained
1 small tub sour cream
1 cup dessicated coconut
1 pkt pink & white marshmallows, chopped in half
- Mix it all together! Yummy!

On a side note, does anyone here watch Nigella? I love her but HOW IS SHE NOT DEAD OF A HEART ATTACK?

I've had this sort of thing, more pineapple with coconut & cream. Its really nice.

On a side note, does anyone here watch Nigella? I love her but HOW IS SHE NOT DEAD OF A HEART ATTACK?

Love Nigella. Makes food seem so sensual and her show is beautifully filmed. Probably one of the only food shows that actually uses film and not video, that's why it looks so good. And yes, agree, can't believe she has functioning arteries! Is nice to see her enjoy food so much though and have more recently seen that in her regular ABC's delicious. magazine columns have more of a focus on healthy eating. Also her Forever Summer cookbook has a better mix of healthy, fresh meals.

I like Bill Granger too, classics with a twist. Makes cooking look easy. Lots of breakkie recipes, my favourite meal of the day! But my most beloved cookbook is the good old Joy of Cooking. Covered in cake crumbs, butter smears and chilli flecks, it gets used more than anything else. Just goes to show some things never date.

I've had this sort of thing, more pineapple with coconut & cream. Its really nice.

Ohhh you've just reminded me!

When I was younger and we'd go to sizzler I'd get the pineapple pieces and put sour cream on top - sounds gross but oh so good1 :drunk:

Ohhh you've just reminded me!

When I was younger and we'd go to sizzler I'd get the pineapple pieces and put sour cream on top - sounds gross but oh so good1 :drunk:

Hahaha that reminds me, whenever I go to Sizzler (IgotheresometimesIdon'thateitthatmuchDON'TJUDGEME !) I always think people eat the weirdest combinations when they're there - you see people with a plate of potato bake, cold green peas, cottage cheese, celery, croutons, bolegnaise sauce, and pasta salad. But it was so cool when you were a little kid to have whatever combination of food you wanted!

We used to have a restaurant in Melb called the Swagman, I think the very first all you could eat buffet! We used to go there as kids and eat desert first!:vomit:

Hot Cross Buns:recipe adapted over the years from the Women's Weekly Cooking Class cookbook

Ingredients:
4 Cups of plain flour (or baker's flour now that it's a bit easier to find these days)
1 teaspoon salt
7g dried yeast
1 1/2 cups lukewarm milk
1 cup mixed dried fruit
60g butter
1/4 cup sugar
1 egg
at least 1 teaspoon mixed spice (more if you like it)
at least 1 teaspoon cinnamon

Combine yeast with 1tsp sugar and the milk, mix well and cover. Stand in warm place about 10-15mins til frothy.
Sift flour, salt, sugar and spices, rub in butter, add beaten egg, sultanas and yeast mixture. Knead well.
Place in large bowl, cover with clean cloth, stand in warm place about 40mins or until dough doubles in size. Punch dough down, turn onto floured surface, knead well until smooth and elastic.
Cut dough into 3 equal pieces and then cut those into 5 equal pieces. Knead each into a round shape. Put buns into greased lamington type tin or baking dish, stand in warmplace about 15mins til buns have risen again.
Crosses: Sift 1/2 cups plain flour and mix to paste with water. Fill into plastic sandwich bag and cut a small hole n the corner. Pipe crosses on top of buns.
Bake in hot (I think about 230-250) oven for 15-20mins. Remove from oven and immediately brush with glaze made from 2tblspns sugar and 1tblspn hot water. (Glaze makes buns really sticky and shiny on top, can be a bit of a pain when handling buns after cos you get sticky stuff all over you, but it tastes good!)

Stuck for a healthy vegetable side dish with dinner?

Try mixing:

Sweet potato
Pumpkin
Zucchini
Carrot
Cherry tomatoes
Garlic
1Tblsp olive oil
Seasoning (roast lamb/Tuscan/Italian herbs etc)

Whack it in a glad microwave steaming bag and cook until tender.

Nice as a side dish or vege snack on its own. You can also experiment with different seasonings.

Oooh that sounds yummy Jaime. I have a low-carb roast vegie standby that I use all the time:

Mix quarters of yellow button squash, brussells sprouts, thick wedges of red onion, a whole red capsicum cut into chunks, cauliflower florets, whole button mushrooms and a few cherry tomatoes in a baking dish. Amongst all the vegies, nestle whole peeled cloves of garlic. Sprinkle the whole thing generously with olive oil, and bake at a high temp (200) for about 20-30 mins. The garlic cooks and caremalises and you can eat it whole, same with the onion. I also sometimes crumble up some fetta and put it over the top, leaving some big chunks. If you use low-fat fetta, it doesn't melt too much so it kind of goes brown on the outside and soft on the inside. Mmmmm.....

That sounds delicious ozkat. I think as long as you steer away from too much white potato you should be right. But there are heaps of veges to experiment with and also good if you need to use them up quickly.

You're right jaime, those are my base ingredients but I'll basically chuck in whatever is in the fridge!! I love roasting vegies as it brings out their natural sugars. Oooh I'm hungry now!

Oooh that sounds yummy Jaime. I have a low-carb roast vegie standby that I use all the time:

Mix quarters of yellow button squash, brussells sprouts, thick wedges of red onion, a whole red capsicum cut into chunks, cauliflower florets, whole button mushrooms and a few cherry tomatoes in a baking dish. Amongst all the vegies, nestle whole peeled cloves of garlic. Sprinkle the whole thing generously with olive oil, and bake at a high temp (200) for about 20-30 mins. The garlic cooks and caremalises and you can eat it whole, same with the onion. I also sometimes crumble up some fetta and put it over the top, leaving some big chunks. If you use low-fat fetta, it doesn't melt too much so it kind of goes brown on the outside and soft on the inside. Mmmmm.....

wow that sounds really yummy:clapping: i'll give that one a whirl this week

crap , sorry Jaime meant to quote u , no offence ozcat

OK all you chocoholics, look what I found on the Cadbury site. Yumo! :p
http://www.cadbury.com.au/sites/cadbury/index.php?pageId=41

Oh...My...God

yum!

Oh Cadbury, stop...you had me at cookie dough...

OK all you chocoholics, look what I found on the Cadbury site. Yumo! :p
http://www.cadbury.com.au/sites/cadbury/index.php?pageId=41

Miss Medusa, how did your fingers get you to the cadbury site, mmmm?:ashamed:

By the way I put the web page in my favourites!:chuckle:

Miss Medusa, how did your fingers get you to the cadbury site, mmmm?:ashamed:

By the way I put the web page in my favourites!:chuckle:

:chuckle::chuckle: that is the first thing i did Luisa

Me too! Go back to it later for browsing :)

Oh Cadbury, stop...you had me at cookie dough...

Hehehe I love it!

Oh and guys, another great recipe site is the one for Kraft Philly cream cheese - so many pages of cheesecake recipes, mmmm!

Thank you for this! I have to make little cheesecakes for my soon-to-be sister-in-law's wedding, so will check out the Kraft site ASAP. If anyone has any good recipes of their own, please share them too!

This is for Jaime- and any other soup lovers.

Butternut and cauliflower soup.

This quite a delicate, sweet soup. The cauliflower replaces potato and lends it this delicate flavour. Basically it is 1 butternut pumpkin and half a large cauliflower. First I simmer onion, spring onion and garlic in olive oil. Then I boil a pot of water and add the pumpkin and cauliflower, then the onion, garlic from the pan once it is browned. I also add salt and pepper, plus a little paprika and chili. Sometimes I add dill as well. I simmer the whole lot like a normal soup, but at the very end I add quite a bit of milk and some Philadelphia cream cheese - this makes it very rich and creamy. And of course I serve it with more pepper and some Parmesan. Lovely!

Thanks Sapphire, that's great! Yum...

Speaking of Philly... does anyone know the trick to making cream cheese icing? I have followed several recipes to the T & they have all been to runny like a sauce & just run off my cakes! :mad: They taste great but look crapola. I have substituted philly for mascapone, no problem but it is very expensive. What am I doing wrong?

Speaking of Philly... does anyone know the trick to making cream cheese icing? I have followed several recipes to the T & they have all been to runny like a sauce & just run off my cakes! :mad: They taste great but look crapola. I have substituted philly for mascapone, no problem but it is very expensive. What am I doing wrong?

When in doubt I just add more icing sugar to thicken...don't know if that helps? I almost always vary recipes, they hardly ever seem to work out just right. Very annoying.

Yes I do that too, but it only makes the icing sweeter, does nothing for the consistancy?

Hmmmm....maybe you need more butter (nice, creamy thick butter) and icing sugar to start with? Also needs to be kept quite cool.

Otherwise I'm stumped, sorry! Gah.

Medusa what receipe are you playing with?

Speaking of Philly... does anyone know the trick to making cream cheese icing? I have followed several recipes to the T & they have all been to runny like a sauce & just run off my cakes! :mad: They taste great but look crapola. I have substituted philly for mascapone, no problem but it is very expensive. What am I doing wrong?


maybe use icing mixture - i think it has a thickner in it :confused: & r u using the philly in a slab or in the tub [spreadable]

Speaking of Philly... does anyone know the trick to making cream cheese icing? I have followed several recipes to the T & they have all been to runny like a sauce & just run off my cakes! :mad: They taste great but look crapola. I have substituted philly for mascapone, no problem but it is very expensive. What am I doing wrong?

First of all make sure you are buying the full fat slab version. You are likely to encounter problems with the low fat ones. I add about half to three quarters of a cup sifted icing sugar and a couple of teaspoons of lemon juice for a great stiff mix. Make sure you refrigerate asap. This mix is lovely on top of a carrot cake.

Thanx for the tips guys, I'll try them out. I think I need to give up the lite philly & add more butter. Trying to cut back the fat doesn't always work. :(

Another question for you all:
I have a french cookbook & I want to try making Crepes Souffles, which is basically crepes filled with a yummy mix & baked. :p the main ingrediant in the filling is Creme Patissiere. I looked it up it means Confectioner's Custard. Can anyone tell me what I could use as an alteraltive or where I can get this ingrediant? You whisk it with egg whites, orange juice/zest, Grand Marnier & sugar. Maybe Mascapone?

Thanx for the tips guys, I'll try them out. I think I need to give up the lite philly & add more butter. Trying to cut back the fat doesn't always work. :(

Another question for you all:
I have a french cookbook & I want to try making Crepes Souffles, which is basically crepes filled with a yummy mix & baked. :p the main ingrediant in the filling is Creme Patissiere. I looked it up it means Confectioner's Custard. Can anyone tell me what I could use as an alteraltive or where I can get this ingrediant? You whisk it with egg whites, orange juice/zest, Grand Marnier & sugar. Maybe Mascapone?

Medusa, firstly I would attempt your philly mix without the butter, adding the lemon juice makes such a difference.

One of hubby's tech cookery books has a recipe:

Creme Patissiere

500g caster sugar, 12 egg yolks, 125g plain flour, 1 litre milk infused with vanilla.

Bring milk to the boil and infuse with vanilla. Place the sugar, flour, egg yolks.in a pan and mix with a wooden spoon. Pour on the milk slowly, mixing well. Place on the stove and bring to the boil, constantly stirring. Allow to boil for 2 min before removing from heat.

Your Creme Patissiere is essentially egg custard. You also see it in donuts instead of jam and many italian pastries. I am sure you could use custartdpowder. Yes, you can bake Mascapone and could consider ricotta or chocolate pieces.

Oh cool! Thanx Luisa :kissing:

No probs, forgot to say that it makes 1 litre of creme patissiere. Good luck!

Lemon Butter

Hey RBB, located this recipe in an old Woman's Weekly cookbook.

"Lemon Butter can be made up to 4 weeks ahead and stored in the refrigerator. This recipe is unsuitable to freeze or microwave

Ingredients:

4 Eggs
3/4 cup sugar
2 tsp grated lemon rind
1/2 cup lemon juice
1/4 cup water
125g butter, chopped

Combine all ingredients in top half of a double saucepan or in a heatproof bowl. Stir constantly over simmering water until mixture thickly coats the back of a wooden spoon. Pour into hot sterilised jars, seal when cold. Makes about 3 cups."

Yum, looks great! And so easy too, good ol' Women's Weekly never fails. Thanks v. much LB, will give it a burl on the weekend.

RBB this is basic gnocchi recipe. You can substitute sweet potato or add herbs etc if you choose.

500gm desiree potatoes
1 egg
125gm plain flour
40gm (1/2 cup) finely grated parmesan
pinch of nutmeg

Cook potatoes in boiling salted water until tender. Drain and cool slightly, then peel and pass through ricer or mash until smooth. Combine potato and other ingredients in a large bowl, mix gently until just combined and season with sea salt and freshly ground pepper. ( Do not overwork or gnocchi will be tough )
On a lightly floured surface roll portions of dough to 1.5cm-thick lengths and cut into 2.5cm pieces.
Cook gnocchi in batches in boiling salted water until they float to the surface. Using a slotted spoon remove.

At this stage the gnocchi can be eaten immediately with your preferred sauce or dressing or cooled and kept for a later time.

Serves 6

Fantastic, thanks charismatic! Yes, I think some herbs would take it to the next level. Also going to try this one on the weekend, perfect weather for it at the mo.

Charismatic and Luisa B, thanks so much for posting the gnocci and lemon butter recipes; these are two things I have always wanted to make at home but have never had a recipe for :)

Luisa - sorry for the delay! This is a pretty vague recipe, just make it according to whatever taste you like really. It worked for me but it was very experimental!

Brown Onion Jam

1 1/2 - 2 bags brown onions
brown sugar - 200-400g
red wine vinegar - one bottle (I think about 375ml)
fresh thyme - large bunch
yellow mustard seeds - 1-2 tablespoons
water

Slice onions and place in large pot with some water (about a cup), cook until soft. Add thyme, mustard seeds, vinegar and sugar to taste. At this stage it will probably need some more water as well, just to increase the liquid. Simmer slowly until all cooked through and it has reached your preferred consistency, I think it took me a few hours. Pour into sterilised jars. It reduces down heaps, so you won't end up with very much from 2 bags of onions, maybe 5 jars. Lasts pretty well if you keep it in the fridge after opening.

Thanks annaflossy, a project for the weekend!

Luisa - sorry for the delay! This is a pretty vague recipe, just make it according to whatever taste you like really. It worked for me but it was very experimental!

Brown Onion Jam

1 1/2 - 2 bags brown onions
brown sugar - 200-400g
red wine vinegar - one bottle (I think about 375ml)
fresh thyme - large bunch
yellow mustard seeds - 1-2 tablespoons
water

Slice onions and place in large pot with some water (about a cup), cook until soft. Add thyme, mustard seeds, vinegar and sugar to taste. At this stage it will probably need some more water as well, just to increase the liquid. Simmer slowly until all cooked through and it has reached your preferred consistency, I think it took me a few hours. Pour into sterilised jars. It reduces down heaps, so you won't end up with very much from 2 bags of onions, maybe 5 jars. Lasts pretty well if you keep it in the fridge after opening.
Yummm.....that would go so well with cheeses. I sometimes make a blue cheese and caramelised brown onion tart - yummo.

This is a hybrid of two recipes - batter was great, finished product even better!

Mars Bar Cheesecake

250g oreo biscuits (or other plain chocolate biscuits)
125g butter, melted
750g cream cheese, softened
1 cup caster sugar
3 eggs
3/4 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Few squares of dark chocolate
2 tablespoons brown sugar
2 tablespoons butter
2 tablespoons thick cream
2 Mars Bars, finely chopped (or in chunks)

Preheat oven to 170 c, then grease & line a 24cm springform tin. Process/crush biscuits until fine, then add melted butter. Press mixture over base and side of tin, and refrigerate for 30 mins.

Make filling by beating cheese and sugar until smooth. Beat in eggs one at a time, then sour cream, then vanilla and lemon juice. Gently fold in chopped Mars Bars.

Make caramel sauce by combining the brown sugar, butter and cream over a low heat until thickened. Set aside to cool. Melt chocolate over low heat and set aside to cool.

Pour half the filling into the tin. Spoon drops of the caramel and chocolate sauces over the top and swirl to combine. Pour the rest of the filling in and repeat with the sauces.

Bake for around 50 minutes or until just set around the edges and with a slight wobble in the centre. Leave to cool in the oven with the door only slightly ajar (or it will crack). You could also bake in a water bath if desired.

Cool and serve with fresh fruit, or if you're feeling decadent, double cream :clapping:

Omigod RBB omigod.

Gluten Free Apple Cinnamon Muffins

Ingredients:
- 1 Cup of rice flour
- 1/3 Cup of caster sugar
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp of baking powder (gluten free)
- 2 eggs (or equiv with egg replacer)
- 2 1/2 Tbs oil (or melted margarine/butter)
- 2 apples, peeled and grated

Heat oven to 100C.
Mix together dry ingredients.
Add wet ingredients and mix quickly until well combined.
Put mixture in a cupcake tin and cook in oven for 20 minutes or until firm to touch.

Makes - 8 cupcakes
Fat - 2gs
Calories - 107 cals
Carbs - 75 carbs

These muffins are delicious and keep well - I find they taste yummier when cooled, or even the next day! I absolutely love these (which is why I've already eaten 3 today... shhh :redcheeks: )

Hey Luisa, could you please post your recipe for amatriciana sauce? I do a basic one but I'd love to know if you have any secrets!

I'm just eating my yummy vegetarian spagetti & thought its just too good to keep a secret. Its a one pot wonder too :clapping: I really love those.
You don't need specific measurements so just add how much you reckon you will need according to how many serves you are making. Its too easy to stuff up.

Spagetti Genovese
Chat potatoes, sliced thickly
Spagetti
Green beans, trimmed
Basil pesto

In a large pot boil the potatoes & spagetti til tender. Remove & drain the spagetti if the potatoes need more time. I like to slightly overcook the potatoes so that they begin to cumble.
Towards the end add the beans for 1 min.
Drain into a colander.
Return to the pot with some pesto & toss to combine.

Hey Luisa, could you please post your recipe for amatriciana sauce? I do a basic one but I'd love to know if you have any secrets!

This is one that I have been making for years. I am making up quantities of the ingredients!

I large onion, finely chopped
175g short cut rindless bacon chopped
2 cloves garlic finely chopped
2 tbsp tomato paste
1 tsp sambel olek or chilli paste (optional)
1 to 1 1/2 Star chicken stock cubes (they are from Italy and richer in flavour)
1 bottle tomato puree 700ml (sometimes sold as pasta sauce, tall glass bottle. I like the La Gina brand)
1 tsp sugar
1 tsp dried herbs (I use mixed herbs or you could use oregano and basil) I tend to use this in place of fresh herbs for the intensity of flavours.

Fry onion in a couple of teaspoons of extra virgin olive oil until translucent (not brown). Add garlic and fry for another minute before adding bacon. Cook this mixture for 3 or four mins stiring constantly. do not allow your ingredients to stick. Add tomato paste and stir for another minute. It is important to "cook out" tomato paste as it can really wreck your recipes. Take off the heat briefly and add tomato puree, chopped up stock cubes, sugar and herbs. Put back on heat until it starts boiling and then reduce flame to a simmer striing occasionally. I usually cook this for about 30 mins.

If you want to add some calamata olives, do this right before you switch off sauce as cooking these can give a bitter taste. You could use anchovies at the onion/garlic stage but make sure you adjust the stock cubes as it will be too salty.

Boil up some Italiana egg fettucini (there is a brand called Divella in an orange flat box that I can get from Colesin their imported food section) as these are a great marriage with this rich sauce. This sauce mixture will serve 4 people twice. Pop the other half in a tuppaware container where you can keep in fridge for a few days or freeze.

Let me know if you have any questions!

It's quite similar to mine only I put in a bit of paprika right at the beginning, and about half a cup of a dry-ish red wine!

It's yummy isnt it and so variable. A fave at our place!:hugs:

I am soooooooo not a recipe person (rather make it up as I go) but I :hearts: this

Spicy Garlic Lime Chicken

1/8 tsp. paprika
2 tbsp. butter
1/4 tsp. garlic powder (or 1/8 tsp of smushed up real garlic)
1 tbsp. oil
3/4 tsp. salt
2 tsp. garlic powder
1/4 tsp. cayenne
3 tbsp. lime juice
1/4 tsp. parsley
4 chicken breast

Mix the dry ingredients and season both sides of the chicken. Heat oil and butter in a nonstick pan and saute the chicken.When it's done, sprinkle with 2 tsp. garlic powder and lime juice. If using real garlic, just mix it all together. Cook 5 more minutes.

Sounds yummy Rosie!:clapping:

This recipe is really easy and only 3gms of fat. You can make it as a loaf or as muffins but be sure to line with paper as they are really sticky.

DATE LOAF
1.5 cups of chopped Dates
1/2 cup sugar
2 tablespoons margarine
1 cup of water
1 egg, whisked
1 cup self raising flour.

Preheat oven to 180 degrees
Place dates, sugar, marg & water in small saucepan. Bring to boil then simmer for 2min.
Let cool to room temp.
Add egg & mix well.
Stir thru sifted flour.
Cook loaf for 45min or muffins for 20min.

Thanks medusa , i will try this out for the kids

This recipe is really easy and only 3gms of fat. You can make it as a loaf or as muffins but be sure to line with paper as they are really sticky.

DATE LOAF
1.5 cups of chopped Dates
1/2 cup sugar
2 tablespoons margarine
1 cup of water
1 egg, whisked
1 cup self raising flour.

Preheat oven to 180 degrees
Place dates, sugar, marg & water in small saucepan. Bring to boil then simmer for 2min.
Let cool to room temp.
Add egg & mix well.
Stir thru sifted flour.
Cook loaf for 45min or muffins for 20min.

I'm baking this tonight for my book club meeting tomorrow!:redcheeks:WIll post back on Monday with the verdict!

OH and PS - after spending $8 on the dates - won't be making this one too regularly!!!! Medusa is there a cheap way to buy dates that I don't know of?

well i bought home brand & already chopped , i'm sure they weren't nearly that much

$8 sounds expensive. Did you buy fresh ones?
I just get the pitted dates from the fruit & nut section in the supermarket, any brand will do. You only need a small packet.

I am soooooooo not a recipe person (rather make it up as I go) but I :hearts: this

Spicy Garlic Lime Chicken

1/8 tsp. paprika
2 tbsp. butter
1/4 tsp. garlic powder (or 1/8 tsp of smushed up real garlic)
1 tbsp. oil
3/4 tsp. salt
2 tsp. garlic powder
1/4 tsp. cayenne
3 tbsp. lime juice
1/4 tsp. parsley
4 chicken breast

Mix the dry ingredients and season both sides of the chicken. Heat oil and butter in a nonstick pan and saute the chicken.When it's done, sprinkle with 2 tsp. garlic powder and lime juice. If using real garlic, just mix it all together. Cook 5 more minutes.

Mmmmmmmm that sounds so nice :clapping:

$8 sounds expensive. Did you buy fresh ones?
I just get the pitted dates from the fruit & nut section in the supermarket, any brand will do. You only need a small packet.

Yup my bad - that is where I went wrong. I did get fresh ones (tasted great though!)

And the muffins were a HUGE success, all the old birds at book club loved them - and I thought they were great too! Thanks for the fab recipe M xx

Easy Peasy Vanilla Slice so good

Ingredients:
300ml thicken cream
1 x packet cottees instant vanilla pudding mix
2 x packets of arnotts lattice biscuits

Method:
1. Line bottom of slice tray with 1 layer of biscuits.
2. Put cream in a bowl with pudding mix and using an electric wizzer mix until combined and all dreamy looking.
3. Wait for about 5 mins so that it heats up a bit and is easier to spread of the biscuits.
4. Spread over biscuits and then add a top layer of biscuits and to with passionfruit icing if desired, but i never do because so good on its own.
5. Refrigerate and then cut up in squares.

Variation:
Instead of using the lattice biscuits, pipe the cream and pudding mixture into profiteroles and the top them wiht melted chocolate. This is a great & easy dessert. Its well loved amongst my family and friends. Also i buy the profiteroles.

This is the most easiers morning tea or dessert recipe ever and my god it is so good. The texture and taste of the pudding mixture is life heaven

looks yumo!

Oh I make an awesome date loaf! I buy it in a box:redcheeks::chuckle: and then just add extra dates! I am a great cook when something comes in a packet or box with instructions!:redcheeks::chuckle:

Oh I make an awesome date loaf! I buy it in a box:redcheeks::chuckle: and then just add extra dates! I am a great cook when something comes in a packet or box with instructions!:redcheeks::chuckle:

:chuckle::chuckle::chuckle: I love doing that PCC. It's so much easier!

Sesame Pumpkin Wontons

500g Butternut Pumpkin peeled, diced
1 teaspoon Sesame Oil
1 shallot, finely chopped
1/4 cup drained Water Chesnuts, finely chopped
2 teaspoons fresh Ginger, grated
1 packet of Gow Gee/Wonton wrappers

Preheat oven 200 degrees
Line a baking tray with baking paper. Add pumpkin, drizzle with the oil, season with pepper & toss to coat.
Roast for 20min until tender.
Set aside to cool to room temp.
In a bowl combine the pumpkin, shallot, water chesnuts, ginger.
(Now for the wrapping, I like to do this production line style. You get better at it with practise.)
On a clean beanch/large chopping board lay out rows of wonton wrappers.
Top each wonton with 2 teaspoons of pumpkin
Brush the edges with water & fold over to seal the edges pressing them together. You can fold any style you like.
Put them onto a plate until you are ready to cook, careful not to put them on top of each other as they will stick.

I usually just steam these in a steamer lined with baking paper & serve with soy dipping sauce but you could make a soup or deep fry them for a crispy dumpling. They cook very quickly. If steaming or boiling the wonton skin will turn translucent when cooked. Don't overcook as it will fall apart. Serve immeadiantly.


Note: most supemarkets sell wonton wrappers in the fridge with the noodles/pasta. It doesn't make which variety you buy.

RBB's Pineapple & Coconut Cake

2 cups plain flour
2 teaspoons baking powder
3/4 cup shredded coconut
2 large eggs, lightly beaten
3/4 cup of milk
90 grams melted butter
450 grams fresh pineapple or tinned pineapple pieces
3/4 cup pineapple juice (or if using tinned, just use the natural juice)

Preheat oven to 180 degrees and grease & line a loaf tin. Sift flour and baking powder. Add coconut. Lightly combine eggs, milk and butter. Add to dry ingredients, then add juice. Mix lightly. Add fruit. Bake for 45 mins - 1 hour, depending on your oven.

Eat with a nice cuppa!

Should be lovely and moist from the pineapple juice, but you could also add some natural yoghurt to the batter.

Thanx RB:waving: I'll be trying this out next week.

Easy Muffin Frittata

6 eggs
1/2 cup cream (light or full)
100g bacon/salami
1/2 grated tasty cheese
1/2 cup peas
added grated carrot/onion or whatever is in the fridge

Mix the bacon/salami, peas, and cheese in a bowl. Use this mixture to half fill the muffin case. In another bowl mix whisk the eggs and cream. Add salt and pepper. Pour the egg mixture over to fill the muffic case. Slap it in the 180 preheated over for 20 minutes (of until brown etc) and serve with salad.

Perfect for dinner or lunch :) YUM

has anyone got a good recipe for lamb shanks? I'm doing a search on the net but I just thought I'd see if anyone had any reccommendations??:spin:

J, I have many lamb shank recipes but will not be home until late tonight. :shakehead:

Do you need the suggestions asap or in a day or so?

oh no its not urgent, i'm cooking it over the weekend.

Thanks Charismatic, look forward to seeing them! :waving:

OK J will do! :waving:

This recipe always gets raves when I make it.
I allow 2 Lamb Shanks per person. As they are quite large this can be an issue depending on the size of your pot, you could also use an Osso Bucco type cut.

Slow Cooked Lamb Shanks
Lamb Shanks
1/4 cup seasoned flour
1 onion, chopped
1 carrot, diced
2 red capsicums, diced
2 garlic cloves, crushed
3 cups beef stock
1.5 cups red wine
425g can chopped tomatoes
1 Tbsp fresh Thyme

Dust the shanks in the seasoned flour then brown in a hot frypan with a little olive oil.
Set aside into a large pot or slow cooker.
Saute onion, carrot, capsicum, garlic in pan til soft. Add to pot.
Add stock, wine, tomatoes, thyme to the pot & season with salt & pepper.
Bring to boil then simmer partially covered for at least 2hrs til the meat is falling off the bone.
Toward the end you can thicken the sauce by leaving the lid off or mixing in some cornflour.
Serve with mashed potato & veg.

There will be lots of sauce left over & I like to freeze this in potions to use for braising lamb chops in the frypan. :p

thanks Medusa!

what is seasoned flour??

Sorry, its just plain flour with salt & pepper. It just coats the meat so that when you sear it the seasoning help inject some extra flavour.

oh ok, that sounds simple.... I was thinking there may a special type of flour on the market I had never seen before!

home made pizza

wholemeal pizza base spread cream cheese on the base, sprinkle grated cheese, capscicums, tomatoes all over then add smoked salmon and brie on top finally garnish with oregano. cook for 15 to 20 minutes.

serve with salad on the side (lettuce, cucumber, red onion, kiwifruit) with a light oil based dressing.

season to your prefered flavour.

Jaime, sorry I have been tardy with the Lamb Shanks! :redcheeks:

Vegemite On Toast

* Put 2 slices of bread in the toaster
* When it pops up Spread it with Butter and then add vegemite!:chuckle:

Vegemite On Toast

* Put 2 slices of bread in the toaster
* When it pops up Spread it with Butter and then add vegemite!:chuckle:

My hands-down favourite recipe so far.

Vegemite On Toast

* Put 2 slices of bread in the toaster
* When it pops up Spread it with Butter and then add vegemite!:chuckle:

I hate vegimite!!! It's disgusting! :vomit:
It's all about the Nutella :sunnies:

Vegemite On Toast

* Put 2 slices of bread in the toaster
* When it pops up Spread it with Butter and then add vegemite!:chuckle:


Marmite! :whistle:

Marmite? I'm confused. Never heard of it? Is it a rip off of Vegimite?

Marmite! :whistle:

I draw the line at marmite. Just can't do it! Too sweet :shakehead:

I used like like Vegimite but my kids are so obsessed with it that I can't stand it anymore. Everyday I make them Vegimite toast & sanwiches & Saos etc. The smell makes me :vomit:

It is gross. And Dr.Hauschka Cleansing Cream also smells the same. Thankfully I got used to that smell. At first I was like "What the hell is wrong with this?" It nearly made me puke. It was gross :vomit:

And you two call yourselves Aussies!!! :chuckle:

Why do you think Australians are the only ones who eat Vegimite? We were all fed it as babies. There is no way you could convince an adult to eat it for the first time. I used to love it on toast or those really cool vegimite & chip sandwiches :chuckle:

An excellent point. I remember watching an American friend attempt to eat a meat pie. She gagged! :chuckle:

Did you tell her what was actually in it? :chuckle: I'd gag too.

But...it's just meat isn't it? ISN'T IT????? :chuckle:

Just kidding, yeah, often not the best filling. But that's why you smother it with tomato sauce. Dad joke alert: would you like some pie with that sauce?

I hate pies, it's all about the sausage rolls

Easy Peasy Trifle

1 Top Taste sponge roll (with jam)
1 pkt raspberry/strawberry/port wine jelly
1 pkt orange or pineapple jelly
generous splashes of liquor, eg Cassis, Amaretto, Cointreau, Grand Marnier etc
300g frozen mixed berries
4 tbsp custard powder
3-4 tbsp sugar (preferred sweetness)
1/2 tsp good quality vanilla essence
6 cups of milk
Double cream
Glace cherries or strawberries to decorate

Slice sponge roll into inch thick slices and arrange toward the base in a circle in a clear large (salad size) glass bowl. Fill base with extra sponge. Drizzle/splash (!!) favourite liquor over sponge. Arrange frozen berries over base and on top of sponge slices so they can be seen from the glass. Make up red jelly, pour in and allow to set. Orange/yellow jelly next, allow to set.

Make up custard (sorry milk measurement off the top of my head but it is a fair amount). In a measuring glass combine custard powder, sugar, vanilla essence and almost a cup of the milk. Mix until there are no lumps. Gently heat remaining milk and just when bubbles are starting to appear around the rim, pour in custard mixture. Do not allow milk to boil. Now whisk custard constantly until you feel it thickening (on a fairly low heat). Whisk over heat until thick and bubbles start to appear. You must allow bubbles to appear otherwise your custard will be powdery in taste. Allow to cool for a minute and pour over second jelly layer.

Refrigerate until set. Top with a full container of Double Cream and decorate with glace cherries, strawberries etc. Cover with cling wrap and refrigerate. This is best made the day before you intend to eat it.

Simple recipe but always goes down well and often requested!:glee:

Sounds gorgeous, thank you! :clapping:

You're welcome RB! It is very easy but does take the best part of a day to make when allowing for all the setting. And of course you need time for the yummy liquor to impart its flavour!:whistle:

Jaime, sorry I have been tardy with the Lamb Shanks! :redcheeks:

that's ok Charismatic! My sister-in-law brought me up a recipe so I have 2 pick from now :)

I made this on the weekend (as a side to a BBQ), and everyone loved it, even the boy who is adamant he hates couscous (ha!):

2/3 cup chicken stock
20g butter
2/3 cup couscous
2 tsp finely grated lemon rind
1 tblsp olive oil
800g chicken tenderloins (I used chicken breasts), chopped coarsely
1/3 cup sun-dried tomato pesto
2 tblsp lemon juice
250g baby rocket

Bring stock to the boil in medium saucepan; stir in butter, couscous and rind. Remove from heat; stand covered fluffing with fork occasionally until liquid is absorbed.

Meanwhile heat oil in wok or large frying pan; fry chicken until browned all over and cooked through.

Whisk pesto and lemon juice in a bowl. Add couscous , chicken and rocket; toss gently to combine.

serves 4
on the table in 20 mins

Sounds great Jaime. Had to chuckle about the couscous comment. My pardner's the same - "what's the point??" :chuckle:

:chuckle: I get "what's your obsession with damn couscous?"

I just really felt like sharing this amazing little recipe because its my late grandmothers and she is the best cook i've ever known.

Cheese and asparagus boats (i call them boats but she calls them parcels)

Ingredients:
1 x tin of asparagus drained for severl hours
Jar of kraft cream cheese spread (its on teh shelf with the vegemite and jams)
s & p
toothpicks
loaf of sliced white bread

Method:
1. Drain asparagus well for several hours
2. Pre-heat oven grill
3. Cut crusts off bread and spread generously with cream cheese
4. Lay 2 asparagus spears diagonally across bread
5. Season with s & p
6. Pick up the 2 corners without the asparagus on and meet them in the middle and secure with a tooth pikc
7. Grill until golden

These are so good but its hard to describe the actualy shape they are supposed to be.

What is couscous made from? I have never known

What is couscous made from? I have never known

my packet says Durum wheat semolina

I still have no idea what that is Jamie :chuckle::chuckle:
I just found some brown rice in my pantry that only takes 10 mins to cook and has the health tick on them. Didn't even know I had that? But that is great. It looks like I'll make some chicken/vegetables and rice for dinner.

brown rice is great. I think it has a lower GI and keeps you fuller for longer?

Yeah it does Jamie, as with most wholemeal foods. :spin:

basmati rice is lower in GI than most [but not all] brown rice ;)

Trash- cous cous is like really small 'bits' of pasta :waving:

Thanks fusspot.
Never heard of basmati rice, will check it out.

Basmati rice is often served with Indian food. It is a long grain white rice that does not stick together.

Oh really? Cos I eat curries and have never taken notice, too busy scoffing myself I guess.

Oven-baked Pumpkin & Chicken Risotto (from Good Taste mag)

Prep Time 10 mins; Cooking Time 40 mins.

Ingredients (serves 4)
1/2 (about 800g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
2 tbs olive oil
1 leek, pale section only, washed, dried, thinly sliced
2 garlic cloves, crushed
3 (about 500g) single chicken breast fillets, coarsely chopped
330g (1 1/2 cups) arborio rice
1L (4 cups) chicken stock
1/2 cup finely shredded fresh basil
1 tbs finely grated lemon rind
70g (1 cup) shredded parmesan
Finely shredded fresh basil, extra, to serve.

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Arrange the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, on the top shelf, for 10 minutes or until tender.

Meanwhile heat half the remaining oil in a flameproof ovenproof dish over medium heat. Add the leek and garlic, and cook, stirring, for 5 minutes or until soft. Add the chicken and cook, stirring, for 5 minutes or until browned slightly. Add the rice and stir to combine. Add the stock and bring to the boil.

Cover the dish and place in oven with the pumpkin and bake for a further 30 minutes or until the rice is tender. Remove the risotto and pumpkin from the oven. Add the pumpkin to the risotto with basil, lemon rind and 60g (3/4 cup) of the parmesan, and stir to combine. Divide among serving plates and sprinkle with the remaining parmesan and extra basil.

basmati is hard to screw up cooking as well & it cooks quite quickly

Steer clear of white and jasmine rice - they have a 876565868 GI! Basmati, Doongara and Brown Rice are the best options, and only 1/2 to 3/4 serving is more than enough.

Recently I had ran out of Aborio rice as I was about to make a rissoto so I made it with brown instead. It was delish. Not as starchy so it doesn't give off the creaminess but great nonetheless.

Medusa I used your lamb shanks recipe last night and it went down wonderfully! :hugs: I'm glad I know how to cook them now.

Oh great. Its always a hit. I must make it again myself.

Steer clear of white and jasmine rice - they have a 876565868 GI! Basmati, Doongara and Brown Rice are the best options, and only 1/2 to 3/4 serving is more than enough.

Thanks for the tip Loolabelle ;)

Thanks for the recipe RB. I have printed and will give it a try tonight. YUMMMM :glee:

SNACK TIME!!
What do people make/have for snacks during the day? It's 4.30, I need something.

SNACK TIME!!
What do people make/have for snacks during the day? It's 4.30, I need something.

What kinda things do you like Trash? I have ideas and recipes coming out of my woowaaa

Frozen oranges, grapes and watermelon are so lush in Summer!

I like anything sweet. Especially for snacks. I like them sweet but still healthy, if that's possible.

I like anything sweet. Especially for snacks. I like them sweet but still healthy, if that's possible.

Very possible! You could try strawberries with some dark chocolate drizzled on them, any fruit or fruit salad, I take banana bread I've made, or these peanut butter muesli bars i make to work...if you like tomato, because of its sweet nature that can keep the cravings satisfed, so something like multigrain toast or cripsbread with some cream cheese, tomato, cucumber and ham or something ( i also put alfalfa and fetta but not eveyone's cup of tea!!) Smoothies are great provided they're made with the right ingredients..popcorn (not sweet but I love it!) or a skim hot chocolate or something like that..

Ohhh popcorn! I love that too. That always makes a good snack.

I like WW cottage cheese on wholemeal crispbread with cucumber, tomato and avocado... mmmm - its really filling as well

Speaking of Philly... does anyone know the trick to making cream cheese icing? I have followed several recipes to the T & they have all been to runny like a sauce & just run off my cakes! :mad: They taste great but look crapola. I have substituted philly for mascapone, no problem but it is very expensive. What am I doing wrong?

M - even my mum says I make the best cream cheese icing if you're still interested!!!

What is couscous made from? I have never known

It's basically mini pasta

Loola , you sound like quite a cook!:worship:

RB, thanks for posting risotto receipe, sounds yum and best of all, no constant stirring on the stove!:kissing:

Loola , you sound like quite a cook!:worship:

RB, thanks for posting risotto receipe, sounds yum and best of all, no constant stirring on the stove!:kissing:

LB - I'm not kidding when I say I have recipes coming out of my woowaa! I LOVE cooking and food, and adore cooking for other people.

RB, thanks for posting risotto receipe, sounds yum and best of all, no constant stirring on the stove!:kissing:

My absolute pleasure! Let me know when you've given it a test run.

LB - I'm not kidding when I say I have recipes coming out of my woowaa! I LOVE cooking and food, and adore cooking for other people.

Dont say that too loud, you will have all of us on your doorstep!:chuckle:

Dont say that too loud, you will have all of us on your doorstep!:chuckle:

I'd love that! It's no fun just cooking for myself. I really want a roast but am wondering if thats really pathetic to do a roast for one - and how I'd swing that...hmmm...could just roast a breast...

I find roasts really hard for the three of us. Seems like we are forever eating the leftovers!

I find roasts really hard for the three of us. Seems like we are forever eating the leftovers!

And there definitely reaches a point when you're over leftovers!! Maybe doing a roast for one is just a tad loserish hehe.

M - even my mum says I make the best cream cheese icing if you're still interested!!!
Post away.

And there definitely reaches a point when you're over leftovers!! Maybe doing a roast for one is just a tad loserish hehe.

Loserish? No way! Just be prepared to be eating it day in and day out!:chuckle:

I read that some people don't recommend the reduced fat variety, but peole can never tell with mine, and are normally surprised!

In a bowl put 50g butter/margerine (I use the lite canola we will magically reduce your cholesterol type) and a tub of Philly Lite Cream cheese. Beat the bejesus out of it until it is nicely combined, and add a splash of vanilla extract (I love vanilla so I probably add a gulp hehe) and combine.

Add the icing sugar slowly - this is they key to getting consistency and no grainy particles. I'd allow between 1 1/2 - 2 cups I think - I add them a tablespoon at a time and beat - if you have a mixer - awesome, if you have a SUnbeam handmixer, get ready for some cramping but the outcome is so worth it!! Ensure each tablespoon in all nicely mixed in.

I find I usually use between 5-8 tablespoons depending on my taste and also on how big the spoonfuls are. Taste it after about 4 and then go from there.

A couple of teaspoons of lemon rind or lime rind (or both!) is nice, gives it a real cheese cake flavour, though my personal prefence is just as is.

Beat the bejesus out of it until it is nicely combined,
Now if only more cook books would use this sort of language :chuckle:

Thanx girl xxx

Now if only more cook books would use this sort of language :chuckle:

Thanx girl xxx

I'd love to do my own book! I make Nigella look tamr :chuckle:

I'd love to do my own book! I make Nigella look tamr :chuckle:

Would you sign my copy? :worship::penguin:

Would you sign my copy? :worship::penguin:

Of course ! :clapping: :chuckle:

And there definitely reaches a point when you're over leftovers!! Maybe doing a roast for one is just a tad loserish hehe.

I live by myself and every now and again i need to cook a roast for comfort food. So i just roast a chicken maryland and some vege, no wastage and no leftovers unless you do them on purpose which i do for the next nights dinner. Or roast a mini roast from Lennards or drumsticks. or buy a bbq chicken from red rooster and do your own veges....................... or go home to mum and get her to cook it !!!! lol

I live by myself and every now and again i need to cook a roast for comfort food. So i just roast a chicken maryland and some vege, no wastage and no leftovers unless you do them on purpose which i do for the next nights dinner. Or roast a mini roast from Lennards or drumsticks. or buy a bbq chicken from red rooster and do your own veges....................... or go home to mum and get her to cook it !!!! lol

Mum's in another state - don't think Australia Post would appreciate it!

Mum's in another state - don't think Australia Post would appreciate it!

Probably not sorry

I live by myself and every now and again i need to cook a roast for comfort food. So i just roast a chicken maryland and some vege, no wastage and no leftovers unless you do them on purpose which i do for the next nights dinner. Or roast a mini roast from Lennards or drumsticks. or buy a bbq chicken from red rooster and do your own veges....................... or go home to mum and get her to cook it !!!! lol

I love the mini-roasts from Lenards - they are so tasty!

All of you sound like such wonderful cooks! My Mum and brother are fabulous cooks. I think I just missed the boat on the cooking skills. The things I can cook I cook really well but most of the time anything new I try ends up being a complete disaster!

My partner is quite a good cook but between us we just never seem to find the time. Think I am going to have to have some lessons!!

I don't think I'm a good cook. I tend to stick to what I know and only occasionally venture out into the unknown. If I stuff it up I lose patience and get myself upset telling myself "I'm no good at anything" LOL! The more you do it the better you get.

I don't think I'm a good cook. I tend to stick to what I know and only occasionally venture out into the unknown. If I stuff it up I lose patience and get myself upset telling myself "I'm no good at anything" LOL! The more you do it the better you get.

Jaime, I have a sixth sense about these things and I would just like to say that I think you are a sensational cook! I can just tell by reading your posts!! I'm psycic or should that be psycho:chuckle:

All of you sound like such wonderful cooks! My Mum and brother are fabulous cooks. I think I just missed the boat on the cooking skills. The things I can cook I cook really well but most of the time anything new I try ends up being a complete disaster!

My partner is quite a good cook but between us we just never seem to find the time. Think I am going to have to have some lessons!!

haha i know I'm a good cook! I love it though as well, which helps. PCC i will have cupckaes for you come november!

I'm a good cook and i know it!!! he he he I cook almost everything except for fish and any kind of seafood and curries because i can't stand the smell of it.

*drool*

125g butter, chopped
125g dark chocolate, chopped
1 cup brown sugar
3 eggs, lightly beaten
1/3 cup plain flour, sifted
1/3 cup cocoa powder, sifted
1/4 tsp baking powder
250g packet of cream cheese, chopped and at room temperature
1/4 cup castor sugar
extra cocoa for dusting

1. Preheat oven to 180 deg. Lightly grease and line an 18 x 28cm slice pan.
2. Combine butter, chocolate and brown sugar in a medium saucepan. Stir over low heat until smooth and sugar has dissolved. Remove from heat. Cool slightly. Whisk in eggs
3. Sift in flour, cocoa and baking powder together. Fold into chocolate mixture. Pour into prepared pan.
4. In a small bowl using an electric mixer, beat cream cheese and castor sugar until smooth. Dollop cheese mixture over chocolate mixture and swirl in with a skewer.
5. Bake for 35-40 min, until cooked (test with skewer) - Should be firm but moist in the centre. Cool in pan. Cut into squares. Dust with cocoa if desired.

I'm not a fan of cheese cake, it's weird.

LB - I'm not kidding when I say I have recipes coming out of my woowaa! I LOVE cooking and food, and adore cooking for other people.

Right that's it. I am setting up camp on your doorstep next winter!

Right that's it. I am setting up camp on your doorstep next winter!

Hehe - Rosie I make the best Winter soups! Tonight I am attempting a Roast for one - got a chicken maryland - hrrmmm!

Jaime, that recipe looks great :waving:. Right up my Boy's alley. Must give it a burl.

I have already printed it out....:redcheeks:

:chuckle::chuckle:

I'm chasing a recipe for a four bean saladd. I bought the little mini cans of four bean mix and i want to make a salad and add these to it at work but i just don't have a clue what to put with it etc. Any recipes would be great or even tips.

You're welcome RB! It is very easy but does take the best part of a day to make when allowing for all the setting. And of course you need time for the yummy liquor to impart its flavour!:whistle:

I just love trifle Louisa. It would have to be the most requested dessert come xmas time around our house. Do you have it at certain celebrations also? I do similar and also decorate with toasted coconut along with the fruit..
And like you say it's better when the flavour has developed. I like it better the next day.( thats if it hasn't gone. ActuallyI tell a lie. I usually make double so I have some for myself also! One big mushy gooey, custardy pig out!!! mhhuahhuah!:strawberry::chilli::apple::yellow:

I just love trifle Louisa. It would have to be the most requested dessert come xmas time around our house. Do you have it at certain celebrations also? I do similar and also decorate with toasted coconut along with the fruit..
And like you say it's better when the flavour has developed. I like it better the next day.( thats if it hasn't gone. ActuallyI tell a lie. I usually make double so I have some for myself also! One big mushy gooey, custardy pig out!!! mhhuahhuah!:strawberry::chilli::apple::yellow:

Hi PerfumeAddict!:waving:

Mine never lasts either! It is a frequent request for our family get to gethers (I am making another for the weekend) and makes a great Christmas desert on a hot day. I don't make extra trifle but I do make extra custard.....:redcheeks:

Lemon Meringue Slice
270g Coconut Macaroon biscuits
125g butter, melted
400g can lite sweetened condensed milk
2 lemons, zested & juiced
2 eggs separated
1/2 cup caster sugar
1.5 cups dessiccated coconut

Grease & line a lamington pan approx 16x26cm
Process biscuits in a food processor to fine crumbs
Mix in the butter & press into the tin with hands
Refrigerate for 30min
Preheat oven 180 degrees
Combine the SC milk, lemon zest, 1/2 cup juice, egg yolks. Pour over the biscuit base.
Beat the egg whites to soft peaks add the sugar gradually until thick & glossy.
Fold the coconut into the egg whites then spread over the top of the lemon mix. (this is a bit tricky & I had to gently use my fingers to pull the egg white apart without upsetting the lemon. You could add extra egg whites for a fuller meringue)
Bake for 20min til golden.
Allow to cool in the tin before slicing.

Note: this is very coconutty so if you are not a big fan you could use plain biscuits like NICE for the base or you could omit the coconut in the meringue.

ohmygod I am SO making that!

*drool*

I wish I had this receipe on Saturday.( Hang on - second thoughts I wouldn't have had time to make it!!) My friend absolutely adores Lemon Meringue and we were invited ( short notice) to his place for a BBQ. I had no time to make anything so I purchased a pie from the cheesecake shop. I got a text the next day thanking me for the pie!!?! Hell I didn't make it. I am going to make this slice today and maybe I'll drop over some to the "Lemon Meringue Addict.'

Medusa is sounds so yummy!:p

Sounds yummy alright! Thanks M!:waving:

Hey, where do you buy coconut macaroon biscuits? Do you mean like the Italian amaretti biscuits?

Best Ever Banana Bread!

2 cups plain flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 180 degrees c and lightly grease a loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture, Beat the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.

Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning. You can add nuts as well, I tend not to only cos I eat a haldful of almonds for a snack and don't want to over do it.

This is best one I have found, and when you slice it and toast it is HEAVEN!!! I do lessen the sugar in mine and add honey instead, and also add some cinnamon for both flavour and it helps with BSL, plus some oats.

I am working on (LOL working on - god I'm a loser) a more modified one to try and replace most to all of the sugar, and try wholemeal flour and up the oat content. This one is so moist and yummy though, great any time of day or night, especially toasted!

I love banana bread! Thanks for that loola! Will have to try it out.

Best Ever Banana Bread!

I am working on (LOL working on - god I'm a loser) a more modified one to try and replace most to all of the sugar, and try wholemeal flour and up the oat content. This one is so moist and yummy though, great any time of day or night, especially toasted!

Hi Loolabelle!

I have read that including apple puree can do this but you would need to modify your wet ingredients.

Hi Loolabelle!

I have read that including apple puree can do this but you would need to modify your wet ingredients.

I think as it has the banana already which is somewhat similar it might be a bit much and there are only so many brown banana's i can store hehehe - and every recipe I've tried from my Diabetic books that use that technique I haven't liked too much.

I see, I am sure you will find your secret recipe concoction soon!

What about a smidge of honey? Or does that send diabetics into a rather unpleasant sugar spiral?

If you want to keep it moist you could also include low-fat natural yoghurt or light sour cream. I always add this to banana bread and the texture is delish, with a bit of a tang. Keeps for ages.

Ooooo adding yogurt would be lovley RB. Good thinking.

What about a smidge of honey? Or does that send diabetics into a rather unpleasant sugar spiral?

If you want to keep it moist you could also include low-fat natural yoghurt or light sour cream. I always add this to banana bread and the texture is delish, with a bit of a tang. Keeps for ages.

It's very moist as it is, thats wht I love! lotsa recipes i've tried can be dry. I atm use half honey half sugar instead of the full amount of sugar and works great. Moist isn't an issue, just getting more friendly ingredients for me!

Well I think a wholemeal version would be great Lolla.

Sure. But if you're trying to go a bit healthier/more diabetic-friendly, including wholemeal flour and oats will really suck the moisture out. Using yoghurt or sour cream would help retain it and in fact would be a good substitute for butter, as they cover off on both fats and moisture. Just a thought :waving:

Sure. But if you're trying to go a bit healthier/more diabetic-friendly, including wholemeal flour and oats will really suck the moisture out. Using yoghurt or sour cream would help retain it and in fact would be a good substitute for butter, as they cover off on both fats and moisture. Just a thought :waving:

It's pretty damn moist now - it's incredible! And the oats I added were great. I think I will try half wholemeal half plain and see what thats like. I use the 'healthy' margerine my dieticain told me to use lol. I have yoghurt issues :chuckle:

It's pretty damn moist now - it's incredible! And the oats I added were great. I think I will try half wholemeal half plain and see what thats like. I use the 'healthy' margerine my dieticain told me to use lol. I have yoghurt issues :chuckle:

'healthy' margerine? is that just any margerine with the heart tick on it? :chuckle: That's what I use :redcheeks: and sometimes that Nutterlex stuff.

I see, I am sure you will find your secret recipe concoction soon!

Yeah - when I got diagnosed my mum went a little crazy with things like apple sauce, which I never liked anyway - just can't do it!

'healthy' margerine? is that just any margerine with the heart tick on it? :.

:chuckle: You mean the one that PAYS to have the heart tick on it?

:chuckle: You mean the one that PAYS to have the heart tick on it?

Ohhhhh snap :chuckle::chuckle::chuckle::chuckle:
Well it fooled me anyway.

Ohhhhh snap :chuckle::chuckle::chuckle::chuckle:
Well it fooled me anyway.

You would think that THAT margarine would almost be identical to many others and yet it has a Heart Foundation tick of approval? Don't get me started!!:shakehead:

Sounds yummy alright! Thanks M!:waving:

Hey, where do you buy coconut macaroon biscuits? Do you mean like the Italian amaretti biscuits?
Yeah could do. I think mine were just Arnnotts ones?

You would think that THAT margarine would almost be identical to many others and yet it has a Heart Foundation tick of approval? Don't get me started!!:shakehead:

Well it's not like I know anything about food so I thought that would be a good place to start. Teach me your ways LB! Teach me!!!!

Yeah could do. I think mine were just Arnnotts ones?

Thanks M, never spotted the Arnott's variety, will take a closer look.

Well it's not like I know anything about food so I thought that would be a good place to start. Teach me your ways LB! Teach me!!!!

No way Trash, I would be too much of a bad influence! It takes me two hours to do my grocery shop (alone mind you) coz I am forever reading labels! I need a life!

I have the recipe for Simmone Logues Banana cake with passionfruit cream cheese icing. She is a Sydney cook & makes a mudcake like nana cake. We used to buy this all the time & then last year I stumbled on the recipe in a magazine interview. I was beside myself! So now instead of forking out $50 for my Dad & sister's fave birthday cake, I'll just whip it up.

Uh Oh Medusa! You shouldnt have been so forthcoming with that juicy piece of information! You know what I am going to say next....receipe please!!:worship:

Simmone Logues Banana cake with Passionfruit cream cheese icing

Cake
3 ripe bananas (300g), chopped
1/3 cup water (150ml)
400g plain flour
300g caster sugar
1 teaspoon bicarb soda
1 teaspoon baking powder
3 eggs, lightly whisked
300ml veg oil
20ml sour cream

Icing
500g cream cheese
1 lemon, juiced
150g icing sugar
250g butter, melted
6 passionfruit, pulp

Preheat oven 180 degrees
Mix the bananas & water in a saucepan & bring to boil, cook til soft.
Combine all the dry ingrediants in a mixing bowl
Gradually add the eggs, oil, sour cream. Mix to combine.
Mix in the banana
Pour into 26cm greased & lined cake tin
Bake for 45min or until an inserted skewer comes out clean
Turn cake onto a rack & cool.

To make the icing beat all the ingrediants together except the passionfruit, fold this thru.
Cut the cooled cake into 3 layers.
Ice between each layer & reassemble.
Liberally ice the whole cake.

You're my hero, you're my hero, your're my hero!

:worship: :clapping: :worship: :clapping: :worship:

Sounds divine, thanks M. Passionfruit icing, mmmmmmmm.......

Thanks Medusa. Omg the lemon meringue slice was gorgeous. My only problem was the meringue topping wasn't as much as I would have liked. I think I'll do what you said and add another egg white to make it go further. And as far as dropping off some for the friend.. ahh well... there isn't enough left to make it worthwhile. What between my mum who drops in to have a taste test( well she knew I was making this as she's got five chookies in her backyard - free eggs!!) and the kids, and their friends its pretty well much demolished!
Oh Louisa. I got some Woolworths home brand coconut macaroons. I did have to ask the shop assistant though, they were well hidden.

Oh Louisa. I got some Woolworths home brand coconut macaroons. I did have to ask the shop assistant though, they were well hidden.

Thanks PA. I was in Coles today and none to be seen. I must have looked like a bickie addict I was searching those shelves for dear life!:chuckle:

I NEEEEEEEEEED more banana bread.

If i put banana's in the fridge - they go browner quicker, yes?

Putting Bananas in the fridge will make the skin go black but not neccesarily the flesh. Put them in a hot spot in the sun.

Putting Bananas in the fridge will make the skin go black but not neccesarily the flesh. Put them in a hot spot in the sun.

Ahhh right - will try that. What about a microwave...?

Hang on - I don't have one :chuckle:

Brown paper bag can do the trick too. Traps the fruit gases so it ripens up quicksmart!

Brown paper bag can do the trick too. Traps the fruit gases so it ripens up quicksmart!

Brilliant! Thanks guys - I am having banana bread withdrawals. :whipcrack:

I make Soy Apple and Oat Muffins cos my bf is vegan.
Of course you can make this without using soy products, I put these in brackets.

2 medium green apples cut into cubes (i like to keep the skin on)
1 cup of rolled oats
1 cup of caster sugar
2 cups wholemeal flour
1 cup of soy milk
1 teaspoon of egg substitute powder (or one egg)
1 tbs of Nuttelex (or butter)

Place all dry ingredients together in bowl.
Add Nuttelex (or butter) and mix.
Add milk plus egg replacer (or egg) and mix till combined.
Scoop into muffin tins for 180 degrees for 20mins.

Quite simple really, but really tasty.

This recipe landed in my inbox this week. Maybe you all have it too but read on if you have the time. A little background story preceding.

Subject: Biscuit Recipe

Please forward when you finish reading!

A little background: Neiman-Marcus, if you don't know
already, is a VERY expensive shop; i.e. they sell a typical $8.00
t-shirt for
$50.00.

THIS IS A TRUE STORY

My daughter and I had just finished lunch at a Neiman-Marcus
Cafe in Dallas

Because both of us are such biscuit lovers, we decided to try the
"Neiman-Marcus cookie". It was so excellent that I asked if they
would give me the recipe.
The waitress said with a small frown, "I'm afraid not, but you can
BUY the recipe." I asked how much, and she responded; "Only two fifty
- it's a great deal!"

I agreed to that, and told her to add it to my bill.

Thirty days later, I got my VISA statement, and the Neiman-Marcus
charge was $285.00. I looked at it again, and I remembered I had only
spent
$9.95 for two sandwiches and about $20.00 for a scarf.
At the bottom of the statement, it said, "Cookie Recipe-$250.00". That
was outrageous!

I called Neiman's Accounting Department and told them the waitress
had said it was "two fifty", which clearly does not mean "two hundred
and fifty dollars" by any reasonable interpretation of the phrase.
Neiman-Marcus refused to budge. They would not refund my money
because, according to them; "What the waitress told you is not our problem.
You have already seen the recipe. We absolutely will not refund your
money."
I explained to the Accounting Department lady the criminal statutes
which govern fraud in the state of Texas. I threatened to report them
to the Better Business Bureau and the Texas Attorney General's office.

I was basically told: Do what you want. Don't bother thinking of
how you can get even, and don't bother trying to get any of your money
back"

I said, OK, you've got my $250, and now I'm going to have $250 worth
of fun."
I told her that I was going to see to it that every cookie lover in
the world with an e-mail account gets a $250 cookie recipe from
Neiman-Marcus... for free.
She replied, "I wish you wouldn't do that."
I said, "Well, perhaps you should have thought of that before you
RIPPED ME OFF!" and slammed down the phone.

So here it is!

Please pass it on to everyone you can possibly think of. I paid
$250 for this, and I don't want Neiman-Marcus to EVER make another
penny from this recipe!

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 (500 ml) cups butter
24 oz. (680 g) chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) (Bicarb) soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
18 oz (500 g) Hershey Bar (grated). (Cadbury chocolate for
Australians & South Africans)
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts (