tag:blogger.com,1999:blog-14610656236362088142024-03-13T11:48:02.697-07:00Big Bro and Little BroAnonymoushttp://www.blogger.com/profile/01637109163165441114noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1461065623636208814.post-33051505983684529842015-10-05T22:51:00.001-07:002015-10-06T00:06:12.265-07:00Thai Chicken Salad<span style="font-size: large;">This is a great kiwi version of Thai for those who only just like Thai (like me).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LZpI3Almhy6a7tVQMEnCyms01Y3BSc-G2BodC1a5rP5Zh8laR-WrbPL0CeIJsAhnTyIPKkxzb-XbSXum8fyyBrCQEdehAJ76Il_XiVm7l5P-B925ylfl24o7eQn2-1TH2VFrKehP188/s1600/12106806_10153228760149503_6939446474590933747_n.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LZpI3Almhy6a7tVQMEnCyms01Y3BSc-G2BodC1a5rP5Zh8laR-WrbPL0CeIJsAhnTyIPKkxzb-XbSXum8fyyBrCQEdehAJ76Il_XiVm7l5P-B925ylfl24o7eQn2-1TH2VFrKehP188/s640/12106806_10153228760149503_6939446474590933747_n.jpg" /></a></span><br />
<h4>
<span style="font-size: large;"> Chicken marinade</span></h4>
<span style="font-size: large;">1/4 C oil<br />1 Tb rice vinegar<br />1/4 C sugar <br />1 clove garlic, minced<br />Fresh coriander leaves chopped<br />1 lime, juiced<br />salt and pepper<br />4 boneless, skinless chicken breasts sliced into pieces<br /> Leave for as long as 4 hours. I only had time for about 1 hour. And the chicken was super tender.</span><br />
<span style="font-size: large;"><br /></span>
<h4>
<span style="font-size: large;">The Salad Dressing </span></h4>
<span style="font-size: large;">1/4 C rice vinegar<br />1/4 C sweet thai chili sauce (although I am a sooky and I only added 1/2 this so adjust to your taste)<br />1 tsp sesame oil<br />1/4 tsp sugar<br />Salt and pepper</span><br />
<h4>
<span style="font-size: large;"> Salad</span></h4>
<span style="font-size: large;">Red cabbage sliced finely<br />Celery sliced finely <br />Grated carrot<br />More coriander leaves chopped<br />Cucumber chopped into small pieces<br />Capsicum sliced thinly then cut into small pieces<br />Mango chopped ( I used tinned because its out of season)<br />Spring onion sliced thickly<br />Snow pea shoots<br /><br /> Dress the salad with the salad dressing and put onto serving plates<br /><br /> Cook the chicken in a hot frying pan <br /><br />Leave to cool slightly<br /><br />Slice and place on top of salad<br /><br />Drizzle with peanut sauce (I used <a href="http://www.desiam.com/thaisauce.html#slide3" target="_blank">de Siam Peanut and Coconut Satay Sauce</a>)<br /><br />You can make your own peanut sauce just google recipes, I split the last one I made and wasted my last bit of peanut butter. Let me know in the comments below if you have a fail proof delicous not too thick peanut sauce please and thank you.<br /><br /> You can also add cashews or peanuts, crispy fried noodles and a wedge of lime<br /><br />You can also add thai basil and/or mint leaves to the salad too.<br /><br /><br /> <br /> <br /> </span> Anonymoushttp://www.blogger.com/profile/01637109163165441114noreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-53563314916182056342014-10-31T00:51:00.001-07:002014-10-31T00:54:35.922-07:00Cooking Bucket List<b>Savoury Pinwheel Scones</b> (they won't be as good as Nana's but I can try)<br />
A teacher aide at school brought in a batch for us while I was acting principal for a day. I worked in the staffroom a metre away from the basket of warm scones tempting me with their delicious aroma. They had chow chow, cream cheese, onion etc on them. <br />
<br />
<a href="http://www.allysongofton.co.nz/recipe/Relish-and-bacon-pinwheel-scones/?r=3278">http://www.allysongofton.co.nz/recipe/Relish-and-bacon-pinwheel-scones/?r=3278</a><br />
<br />
<a href="http://www.nzwomansweekly.co.nz/food/recipes/savoury-pinwheel-scones/">http://www.nzwomansweekly.co.nz/food/recipes/savoury-pinwheel-scones/</a><br />
<br />
<b>Cheesecake</b><br />
Never made one, baked or otherwise.<br />
<br />
<b>Fondant iced cake </b>(Mack or Fin will get a special birthday cake one day)<br />
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<b><br /></b></div>
<div>
<b>Cooked salmon </b>(tasted some kind of salmon bake in white sauce on a conference, I was a wee bit dubious but starving and there was no other option so I served myself a hefty portion, sat on the ground outside in the sun- as you do on a conference and was very pleasantly surprised- hunger is the best seasoning.</div>
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<b><br /></b></div>
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<b>Preserve something</b></div>
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<b>Wontons from scratch</b></div>
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<b>Cauliflower pizza</b></div>
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<b><br /></b></div>
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<b><strike>Homemade Stock </strike>Winter 2014</b></div>
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Piece of cake <span style="background-color: white; color: #545454; font-family: Helvetica, arial, sans-serif; font-size: 16px; line-height: 25px;">={D</span></div>
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<b><br /></b></div>
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<b>French Onion Soup with cheesy bread</b></div>
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I remember making this in 3rd form, haven't had it since.</div>
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<b><br /></b></div>
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<b><strike>Chicken Noodle Soup </strike>Winter 2014</b></div>
<div>
Nailed this! Made it twice this winter with homemade chicken stock from a rotisserie chicken. Very happy with the results</div>
<div>
Should have written down the recipe because I mashed together what I found on Google and went by feel, I mean taste. They both had a buttery quality which made them decadent without any butter in sight. </div>
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Anonymoushttp://www.blogger.com/profile/01637109163165441114noreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-50976540474583962412014-10-31T00:21:00.003-07:002014-10-31T00:55:14.045-07:00BBQ MeatloafHow good does this look!! BBQ meatloaf. It is delicous. The BBQ sauce has an odd assortment of ingredients that you just have to trust like lemon juice, coffee....<br />
Thank you Claire for this recipe.<br />
<br />
The Facebook Group NZ Mummies in the Kitchen has brought us back together after all these years and we now have our families and share a love of cooking. <br />
<br />
<br />
<img height="240" src="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/1554392_10151960893959503_285728263_n.jpg" width="320" /><br />
<br />
<h2 style="background: rgb(255, 255, 255); border-bottom-color: rgb(133, 146, 131); border-bottom-style: solid; border-width: 0px 0px 1px; color: #fcfcfc; font-family: Helvetica, Arial, 'Liberation Sans', FreeSans, sans-serif; font-size: 23px; line-height: 1.1; margin: 10px 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">
<span class="cufon cufon-canvas" style="background: transparent; border: 0px; display: inline-block !important; font-size: 1px !important; height: 23px; line-height: 1px !important; margin: 0px; outline: 0px; padding: 0px; position: relative !important; vertical-align: middle !important; width: 112px;"><span class="cufon-alt" style="background: transparent; border: 0px; display: inline-block !important; height: 0px !important; margin: 0px; outline: 0px; overflow: hidden !important; padding: 0px; text-indent: -10000in !important; vertical-align: baseline; width: 0px !important;"></span></span></h2>
<div class="ingredients" style="background: rgb(255, 255, 255); border: 0px; color: #464e48; font-family: Helvetica, Arial, 'Liberation Sans', FreeSans, sans-serif; font-size: 13px; line-height: 19.5px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<ul style="background: transparent; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">500gm sausage meat</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">500gm mince</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup breadcrumbs</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 onions</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tsp curry powder</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">salt</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">pepper</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp chopped parsley</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 egg</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup milk</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 water</li>
</ul>
<ul style="background: transparent; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sauce</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup water</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup tomato sauce</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup worchester sauce</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tsp vinegar</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup brown sugar</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp instant coffee</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">30gms butter</li>
<li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp lemon juice</li>
</ul>
</div>
<h2 style="background: rgb(255, 255, 255); border-bottom-color: rgb(133, 146, 131); border-bottom-style: solid; border-width: 0px 0px 1px; color: #fcfcfc; font-family: Helvetica, Arial, 'Liberation Sans', FreeSans, sans-serif; font-size: 23px; line-height: 1.1; margin: 20px 0px 10px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">
<span class="cufon cufon-canvas" style="background: transparent; border: 0px; display: inline-block !important; font-size: 1px !important; height: 23px; line-height: 1px !important; margin: 0px; outline: 0px; padding: 0px; position: relative !important; vertical-align: middle !important; width: 99px;"><canvas height="23" style="height: 23px; left: -1px; position: relative !important; top: -2px; width: 111px;" width="111"></canvas><span class="cufon-alt" style="background: transparent; border: 0px; display: inline-block !important; height: 0px !important; margin: 0px; outline: 0px; overflow: hidden !important; padding: 0px; text-indent: -10000in !important; vertical-align: baseline; width: 0px !important;"></span></span></h2>
<div class="directions" style="background: rgb(255, 255, 255); border: 0px; color: #464e48; font-family: Helvetica, Arial, 'Liberation Sans', FreeSans, sans-serif; font-size: 13px; line-height: 19.5px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<ol style="background: transparent; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background: transparent; border: 0px; margin: 1em 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Combine all ingredients till well mixed and smooth.</li>
<li style="background: transparent; border: 0px; margin: 1em 0px; outline: 0px; padding: 0px; vertical-align: baseline;">With wet hands shape into a loaf in oven dish.</li>
<li style="background: transparent; border: 0px; margin: 1em 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cook for 30 mins at about 180c.</li>
<li style="background: transparent; border: 0px; margin: 1em 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pour over sauce and cook for another 45 mins, basting frequently</li>
</ol>
<span style="background-color: transparent;">Sauce</span><br />
<span style="background-color: transparent;">Combine all ingredients, bring to boil, simmer for 5 mins.</span></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-79596532736477226632014-10-29T15:04:00.001-07:002014-10-31T00:55:34.660-07:00Halloween Gingerbread Men<br />
We don't celebrate Halloween as a family.... well maybe the consumer in us as been tempted over the years and finally we have given in. <br />
<br />
I love that Fin used his dress up book to find a no cost costume...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgQKH99OkFZuAusPByq4aZsieNNdHsFjacEHlVq8dhBVpXVCjCho2pbalYd8Y7YhFOklaKqq1lLw6vG1uDE0AX-fFOuLNKylItjK3-IDgO5FycWLWRdr1MveXXhctWeKtDKIoTYSC0Rs/s1600/IMG_5058.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgQKH99OkFZuAusPByq4aZsieNNdHsFjacEHlVq8dhBVpXVCjCho2pbalYd8Y7YhFOklaKqq1lLw6vG1uDE0AX-fFOuLNKylItjK3-IDgO5FycWLWRdr1MveXXhctWeKtDKIoTYSC0Rs/s1600/IMG_5058.JPG" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhUf0i-zNNxchxcmV9eCg7j6ih0oTYYJkQuHbnkQgoqxaZ3SbuzEROM9jla4nmFhAg5qpkrSPgTtT9Wmlu27j-7B4YmRzX7887oyV_hsIZJGDOSWvkHE11Wl93h4XhMWODb6bAHc6KsY/s1600/IMG_5056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhUf0i-zNNxchxcmV9eCg7j6ih0oTYYJkQuHbnkQgoqxaZ3SbuzEROM9jla4nmFhAg5qpkrSPgTtT9Wmlu27j-7B4YmRzX7887oyV_hsIZJGDOSWvkHE11Wl93h4XhMWODb6bAHc6KsY/s1600/IMG_5056.JPG" height="320" width="240" /></a><br />
We had about 15 kids come trick or treating they were all teenagers with masks and stuff bought from the warehouse.<br />
<br />
<a href="http://www.foodinaminute.co.nz/Recipes/Gingerbread-Men">Food in a Minute Ginger Bread Men Recipe</a><br />
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I went as far as halloween themed nails. Daddy went all out and went to work as the joker.</div>
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We had Hells Pizza for tea with Eyeballs in Blood (Tropical Fizzy with lychees stuffed with grapes)</div>
<br />Anonymoushttp://www.blogger.com/profile/01637109163165441114noreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-80262689068025743902014-04-19T01:30:00.000-07:002014-10-31T00:55:54.486-07:00Tin o Salmon<img height="240" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/t1.0-9/1558450_10151948918554503_1995001218_n.jpg" width="320" /><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">H</span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">ere's my lunch. Salmon, lettuce, capers, celery, dill, EVOO, lemon juice, cracked pepper. I can't believe I used to just eat the salmon straight out of the tin for lunch. These quick few additions are so worth it. Happy lunching</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-66322922916773384252014-04-19T01:24:00.000-07:002014-04-19T01:24:09.097-07:00What to do with a few chick peas<img height="320" src="https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/t1.0-9/1620903_10151969277484503_644377562_n.jpg" width="240" /> Hummus, just google it. Don't need tahini<br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-54468937256372499212014-04-19T01:14:00.002-07:002014-10-31T00:56:49.112-07:00How to empty the fridge<img height="150" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/1660825_10151983014954503_94568041_n.jpg" width="200" /><img height="150" src="https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/t1.0-9/12709_10151983014989503_3918302_n.jpg" width="200" /><img height="200" src="https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/1901215_10151983015064503_311857481_n.jpg" width="150" /><br />
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Pinwheels </div>
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px; text-align: left;">Made a </span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px; text-align: left;">B& E pie. This is what I do with the leftover ready rolled sheet. Step 1- empty fridge in semi organised way onto pastry, I used whole grain mustard, tomato, capsicum, onion and bacon. Sometimes I use onion marmalade, spring onion, ham or salami... Step 2 roll, slice, lay slices on cooking paper, Then cook high heat 10 minutes. Next step- try to save some for lunch boxes- very difficult.</span></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-3690431060884981702014-04-19T00:33:00.002-07:002014-10-31T00:56:12.353-07:00Very old Rice Pud recipe<div style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px; margin-bottom: 6px; margin-top: 6px;">
Baked Rice Pudding - Recipe from Nana Mary Moore aged 100<br />
Serves 4<span class="text_exposed_show" style="display: inline;"><br />* 1 Litre Milk<br />* 1/2 Cup Rice<br />* 2 Tbs. Brown Sugar<br />* 1/2 Tsp. Vanilla Essence</span></div>
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Preheat oven.</div>
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Add all ingredients to a baking dish and place in the middle of a 150C/300F oven. Bake for 2 hours.</div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-43100226782641247912014-04-19T00:31:00.003-07:002014-04-19T00:31:25.246-07:00Special Occasion Milk<img height="240" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/1622641_10152014576219503_1174946075_n.jpg" width="320" />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-86471569332959933662014-04-19T00:31:00.000-07:002014-10-31T00:56:34.327-07:00Someone's Aunty Heather's Cheeseball<div style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px; margin-bottom: 6px; margin-top: 6px;">
Aunty Heather cheese ball</div>
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250g cream cheese (1 tub)<span class="text_exposed_show" style="display: inline;"><br />1 cup grated cheese<br />2 Tablespoon finely chopped onions (or spring onions)<br />2 Tablespoon finely chopped parsley<br />2 Tablespoon finely chopped gherkins<br />1 Tablespoon Worcestershire sauce<br />2 Tablespoon tomato sauce<br />1 dash tabasco sauce (optional)<br />1/4 cup finely chopped nuts</span></div>
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Soften cream cheese, stir in cheese, onion, parsley, Gherkins.<br />
Mix in sauces.<br />
Roll into ball (quite a sticky mixture)<br />
Chill 1/2 hr<br />
Roll in nuts<br />
Refrigerate</div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-58213734264832317432014-04-19T00:28:00.005-07:002014-10-31T01:21:34.382-07:00Quiches and Date and Walnut Loaf<span style="font-family: Arial, Helvetica, sans-serif;"><br />Grandma's Bottomless Quiche<br />Beat 4eggs, 2 cups milk, S&P. Add 2cups grated cheese (tasty is tastiest). Stir in 1/2cup bran flakes (baking bran not breakfast cereal) and 3/4cup flour. Weird mix but okay.<br /><br />Add whatever you got on hand - onion, courgettes, ham, bacon, toms, mushies, leek, salmon, tuna, asparagus, corn, spinach. Bake Mod oven til set and lightly brown on top. About 25mins.</span><br />
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<b>Roast Vege Quiche</b></div>
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Leftover roast veges- I used potatoes, red onion, and capsicum</div>
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Feta</div>
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Bacon or ham (optional)</div>
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Handful of grated tasty cheese</div>
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Cherry Tomatoes</div>
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6 eggs (depending on the size of dish being used, you only want just enough liqud to come up to veges)</div>
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Cream or milk</div>
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S&P</div>
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Savoury Short ready rolled pastry</div>
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I blind baked the pastry first with tinfoil and rice or about 8 minutes.</div>
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Then added veges and some fresh thyme sprigs on top.</div>
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Whisk together the eggs and cream and S&P</div>
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Bake for about 20 minutes on 190C keep an eye on the mixture to see if it is cooked. Leave to set for about 20 minutes before serving.</div>
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We deserved a cooked lunch after prepping the front garden ready for river stones and plants. </div>
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It's now all finished</div>
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We also had Date and Walnut Loaf which was delicous</div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; text-align: start;">2 Cups plain flour and 3tsps BP instead of SR Flour</span></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; text-align: start;">Tip- leave the date and butter mixture to cool to luke warm before adding flour. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-31984353661941831952014-04-19T00:22:00.002-07:002014-04-19T00:22:08.130-07:00Cobb Picnic Loaf<span style="font-size: large;">Picnic Loaf, slice off top and pick out the middle of a cobb loaf, spread with cottage cheese and chutney. Layer a jar of roasted veges (eggplant, red peppers...), champagne ham grated cheese and cooked kumara sliced in discs. Put top back on, wrap tight with glad wrap and chill overnight with something heavy on top. Slice in wedges- surprisingly delicious. I hate kumara and cottage cheese so thats saying something</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-60597900137160667742014-04-19T00:14:00.002-07:002014-04-19T00:14:39.375-07:00Copy Cat Tank Wrap<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;">I have this for lunch twice a week. It's my Copycat 'Tank' Lemon and Herb Wrap . I love their food and juices and managed to come up with a pretty tasty version. If I do say so myself. </span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;">Lemon and Herb Wrap</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;">Wholemeal Tortilla Wrap</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;">Lettuce- mixed leaves are nicer, but I only had iceberg this time </span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;">100g Cold</span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"> </span><span class="highlightNode" style="background-color: rgba(88, 144, 255, 0.14902); border-bottom-color: rgba(88, 144, 255, 0.298039); border-bottom-style: solid; border-bottom-width: 1px; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px; padding: 0px 1px;">Chicken</span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"> breast (I cheat with packet</span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"> </span><span class="highlightNode" style="background-color: rgba(88, 144, 255, 0.14902); border-bottom-color: rgba(88, 144, 255, 0.298039); border-bottom-style: solid; border-bottom-width: 1px; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px; padding: 0px 1px;">chicken</span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;">- pretty good)</span><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"><br />Small cold potato cubed (save one from dinner night before)<br />1T Pine Nuts<br />1T Grated Parmeson (I use packet stuff and keep in freezer)<br />1tsp Mrs Dash Lemon Pepper (trust me on this one- from New World)<br />Squeeze of lemon<br />1 T Basil Pesto (make it runny with EVOO if its a thick one)<br />1tsp Poppy Seeds (optional)<br />Mix it all up, put wrap on gladwrap then dump it all on the wrap, roll it up and wrap with gladwrap.</span><br />
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<a href="http://1.bp.blogspot.com/-1v0DFSpbBaM/U1IiUKVPlAI/AAAAAAAABUo/IM4RPkeY2Mc/s1600/1780803_10151970462119503_2100733821_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1v0DFSpbBaM/U1IiUKVPlAI/AAAAAAAABUo/IM4RPkeY2Mc/s1600/1780803_10151970462119503_2100733821_n.jpg" height="240" width="320" /></a></div>
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"><br /></span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-42599652001327819662014-04-19T00:12:00.002-07:002014-04-19T00:16:05.770-07:00Claire's Best Chicken<a href="http://www.justapinch.com/recipes/main-course/chicken/crockpot-cashew-chicken-2.html">Crockpot Cashew Chicken</a><br />
with Slaw<br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;">Make some 2 min noodles. I used the ones that have all the little seasoning and sauce packets in it. Drain some of the water and spoon some sauce from the crock pot through. I added a bit of the seasoning and tasted until I liked it. You want enough so there is a bit of dressing through the coleslaw. Let it cool a little before mixing through coleslaw. For the coleslaw I used cabbage, carrot, capsicum, courgette, spring onion and sesame seeds. I also sprinkled some crispy onion on top from the noodles.</span><br />
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<a href="http://2.bp.blogspot.com/-SfyObj86FR4/U1IirN40WvI/AAAAAAAABU0/NoSS3vJui58/s1600/1601099_10151938874929503_1173680561_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SfyObj86FR4/U1IirN40WvI/AAAAAAAABU0/NoSS3vJui58/s1600/1601099_10151938874929503_1173680561_n.jpg" height="240" width="320" /></a></div>
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"><br /></span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-43364807569009767442014-04-19T00:11:00.000-07:002014-04-19T00:11:49.505-07:00Potato Soup<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;">Dished this up for St Patrick's Day (a day early, ain't got time tomorrow). I've made Leek and Potato soup before that was bland. This time I roasted too many potatoes the night before cut up very small. Sweated leek, celery and onion in lots of butter for about 15 minutes in stock pot, added</span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"></span><span class="highlightNode" style="background-color: rgba(88, 144, 255, 0.14902); border-bottom-color: rgba(88, 144, 255, 0.298039); border-bottom-style: solid; border-bottom-width: 1px; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px; padding: 0px 1px;">chicken</span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"> stock and 2/3 potatoes. Simmered for 30 minutes. Blended, added the remaining potatoes. Dished up with crunchy bacon, tasty cheese and chives. Tasted beautiful- like a loaded jacket potato. Even my 6 year old boy polished his off. Can't wait for lunch tomorrow (soup always tastes better reheated).</span><br />
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"><br /></span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-53220953221259239562014-04-19T00:07:00.001-07:002014-04-19T00:07:13.318-07:00Good Old Fashioned Boiled Mince<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #141823; line-height: 19.31999969482422px;">There has to be a better sounding name. Perhaps we will call it Savoury Mince. It might not sound very Master Chef but it's a good nourishing winter staple. Beautiful on toast the next day or with some flaky pastry and sprinkle of cheese - ta da Kiwi favourite mince and cheese pie. But best of all yours will be be the best "Ladies a plate please" if you make little flaky pastry savouries with their lids just popping up like gentlemen tipping their top hats. So for Boiled, oops I mean Savoury Mince and sorry measurements are not too accurate, it's one of those things you just wing it. </span><br style="background-color: white; color: #141823; line-height: 19.31999969482422px;" /><span style="background-color: white; color: #141823; line-height: 19.31999969482422px;">In a pot cover 500gms mince with water. Add 1 or 2 onions finely chopped, white or red(depending on size and your family preference). Add diced or grated carrot. Season with S&P. Bring to the boil, (sorry it will look and smell a little 'grey' at this stage) I like to stir and break up mince so no lumps. Lower heat to simmer for 20ish mins. Sometime during that time I add a good splash or 2 of tomato sauce, a slug of worcesteshire and a teaspoon-ish of one of the Mites (Mar or Vege). Continue to simmer, At this stage I add maybe 1/2cup frozen peas, make sure it comes back to simmer. Now the secret ingredient - a packet of Maggi Oxtail Soup. (you know the dry stuff like onion soup for dip) Just stir that through for colour and flavour, this will also thicken a little. Then take off the heat and sprinkle in maybe 2 tblsp of flour to thicken. You can adjust this if it still seems a little runny. Careful with the flour, too much and it will be 'claggy' and not very appetising. Return to the heat for 4-5minutes to cook the flour and voila delicious Savoury Mince.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">You can add any veges really. Froz Mixed, grated courgette, corn, whatever you think your family will. Add frozen veges towards end of cooking. Anything you want to hide, cut up small and add at beginning it will go stealth in the boiling process.</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-20391473238383482392014-01-02T23:07:00.000-08:002014-01-02T23:07:01.093-08:00Winnie the Pooh<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">We are excited to start the <a href="http://growingbookbybook.com/" target="_blank">Family Dinner Book Club.</a></span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">The first book we are going to read is Winnie the Pooh. We have downloaded the app to read the book.</span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">What Fin already knows about Winnie the Pooh: </span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">Winnie the Pooh is a bear who loves honey.</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">Piglet is small, he is pink.</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">Fin has seen the movie Heffalump.</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">There is a rabbit he is bossy.</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">Eeyore is sad all the time, Tigger has a springy tail.</span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">Fin is going to be in charge of preparing dinner, setting the table and organising the activities on the special dinner nights. Fin is only 6!!</span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">Here is a photo of Fin, and Ted, enjoying the story.</span><br />
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-75668437513584523392013-08-24T15:18:00.001-07:002013-08-26T00:46:06.229-07:00Roast Pumpkin Dip<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #134f5c; font-size: large;">Oh my. This is scrummy scrummy scrummy. And there is no garlic! Sometimes you just can't be bothered with garlic (it doesn't agree with me sometimes).</span><br />
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<span style="color: #134f5c; font-size: large;">Grandad and Aunty Tracey are coming over for lunch so last night we had a roast- <a href="http://www.katerecipebox.com/2012/05/02/balsamic-and-onion-pot-roast/" target="_blank">Balsamic and Onion Pot Roast</a> which gives us loads of leftover meat and gravy to make Roast Beef Sandwiches with (Pour meat and gravy in a pot, warm through, warm up some rolls, meat, swiss cheese and green pepper). I purposefully roasted way too much pumpkin so we could have some dip too. I'm impressed myself with this one. And as usual I didn't really measure, so the next time I make it, it will taste different. It's one of those recipes that you have to taste as you make, and make it how you like it. </span><br />
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<span style="color: #134f5c; font-size: large;">About 1/4 of a crown pumpkin sliced</span></div>
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<span style="color: #134f5c; font-size: large;">Masterfoods Roast Vegetable Seasoning</span></div>
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<span style="color: #134f5c; font-size: large;">Extra Lite Olive Oil</span></div>
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<span style="color: #134f5c; font-size: large;">To roast pumpkin I precook in the microwave with about 1/4 C of water, covered in a microwave safe container for 10 minutes give or take, poke with a fork to see if it is almost cooked, if it is hard it won't go nice in the oven.</span></div>
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<span style="color: #134f5c; font-size: large;">One of these old Tupperware containers </span></div>
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<span style="color: #134f5c; font-size: large;">Then splash a bit of olive oil on and some of the seasoning and cook in a hot oven (240 C) until it starts to crisp and brown on the edges, turn once after about 12 minutes.</span></div>
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<span style="color: #134f5c; font-size: large;">Cut the skin off the roast pumpkin and put in a food processor with:</span></div>
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<span style="color: #134f5c; font-size: large;">1/2 C unsalted cashews</span></div>
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<span style="color: #134f5c; font-size: large;">1 tsp of dried coriander flakes</span></div>
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<span style="color: #134f5c; font-size: large;">1 tsp of cumin seeds (crush the coriander seeds in a pestle and mortar )</span></div>
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<span style="color: #134f5c; font-size: large;">S&P</span></div>
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<span style="color: #134f5c; font-size: large;">1/4 C olive oil</span></div>
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<span style="color: #134f5c; font-size: large;">As Jamie Oliver says Wazz it all up, use a food scraper to push it all back down a few times and taste. If it tastes yum- then ya done!</span></div>
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<span style="color: #134f5c; font-size: large;">I sprinkled a few more coriander flakes on top and a few pumpkin seeds for garnish.</span></div>
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<span style="color: #134f5c; font-size: large;">Enjoy with plain crackers, pita crisps or bagel crisps.</span></div>
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<span style="color: #134f5c; font-size: large;">Grandma said: "it tastes like the one you buy in the shop"</span></div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-28411171713583802502013-07-26T01:10:00.001-07:002013-07-26T01:10:24.188-07:00AmbrosiaWhen you feel like a sweet treat there is nothing like ambrosia. Super easy and so yummy<div>Ingredients:</div><div>Yoghurt (just a pottle of fresh n fruity)</div><div>Frozen berries</div><div>Some Banana cut into little pieces </div><div>Choc drops, buttons or choc chips...</div><div>Marshmallows cut into little pieces</div><div>Stir it up and enjoy. Delicious </div><div><br></div><div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-es5KFqNMgmg/UfIu7Y39UAI/AAAAAAAAA6A/uCFVdkVXOs8/s640/blogger-image-670177371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-es5KFqNMgmg/UfIu7Y39UAI/AAAAAAAAA6A/uCFVdkVXOs8/s640/blogger-image-670177371.jpg"></a></div></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-82730226356049334032013-07-22T01:02:00.003-07:002013-07-22T01:21:41.796-07:00Sante Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-L0v_WRw7SMM/UezkgCChQ-I/AAAAAAAAA5Y/80IvTZyoakk/s1600/sante+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-L0v_WRw7SMM/UezkgCChQ-I/AAAAAAAAA5Y/80IvTZyoakk/s320/sante+1.jpg" width="320" /></a></div>
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We decided to make sante biscuits for our afternoon tea during the school holidays. It had been a foggy day and the sun finally had some warmth to it. How nice it would be to have a milo and a cookie in the sun on a winter's day. </div>
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<a href="http://1.bp.blogspot.com/-it9-JcNoyPU/Uezkdmh_Z0I/AAAAAAAAA5Q/Ed4kFM_dKY8/s1600/sante+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-it9-JcNoyPU/Uezkdmh_Z0I/AAAAAAAAA5Q/Ed4kFM_dKY8/s320/sante+5.jpg" width="320" /></a></div>
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This recipe is tricky to follow, the measurements are in ounces which is a bit old fashioned even for me. Look how grubby the recipe is, must be good. </div>
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Here is the Edmonds Book version: <a href="http://www.food.com/recipe/sante-biscuits-cookies-393472">Sante Biscuits Recipe</a></div>
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We use choc drops.</div>
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<a href="http://3.bp.blogspot.com/-O2ZiND0gPhU/UezkiZZV8II/AAAAAAAAA5o/DceDTB-pCk8/s1600/sante+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-O2ZiND0gPhU/UezkiZZV8II/AAAAAAAAA5o/DceDTB-pCk8/s320/sante+4.jpg" width="320" /></a><br />
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Here's Fin shaping balls ready for the baking tray (look at that concentration). The tray has baking paper on it- no greasing trays with butter, no mess. And you can use the baking paper more than once.</div>
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Fin had an assortment of sizes but that's ok, its a crumbly mixture which is tricky to work with.</div>
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<a href="http://4.bp.blogspot.com/-kVglCME5LEk/UezkjWSZqdI/AAAAAAAAA5w/Pb0jrD-xa24/s1600/sante+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-kVglCME5LEk/UezkjWSZqdI/AAAAAAAAA5w/Pb0jrD-xa24/s320/sante+3.jpg" width="320" /></a></div>
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Once the biscuits were cool enough we headed outside to relax with our afternoon tea. Before I had a chance to sit down Mackenzie (2 months old) decided to have a bit of a squawk and Fin knocked my milo over. Oh well nevermind. </div>
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When I finally got to the cookie, Mmm mmm you did a great job- delicious. </div>
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-58006264701475663562013-07-19T02:20:00.002-07:002013-07-19T15:51:27.523-07:00Nana's Pikelets<div class="separator" style="clear: both; text-align: center;">
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First rule of choosing good recipes- The grubbier, the better!</div>
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If the page is sticky and brown and covered in ancient food, then it is a well used recipe that has been used many times.</div>
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The terrible handwriting in this pic belongs to me when I was maybe about 12. And yes Pikelets is spelt wrong too. My Nana was a wonderful cook, and the funny memories she gave my brothers and cousins and I about gravy on every meal (even pizza) and the long barely-holding-together ash on the end of her cigarette when she cooked... Well, something made her food taste divine. </div>
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dsp: (dessert spoon) - is just a spoon you would eat cereal or ice cream with.<br />
tsp of B. P: a teaspoon of baking powder<br />
I think the knob of butter is meant for the pan (electric frying pan is best)<br />
And as for the giant full stop and squiggly lines, I'm not sure.<br />
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The trick is to turn the pikelets when the bubbles are just starting to pop.<br />
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Serve straight away with marge and jam- even apricot jam for a change. Mmm what about whipped cream Oh naughty! <br />
Wrap leftovers in a clean teatowel.<br />
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-83803190191560207822013-07-19T02:07:00.001-07:002013-07-19T14:26:11.827-07:00Mild Lamb Koftas and Tabouli<div class="separator" style="clear: both; text-align: center;">
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Dad and I have very different tastes, I can't handle a pinch of chili, I can barely even handle garlic. My tongue and taste buds are a bit woosy.<br />
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Before you start soak the skewers in some cold water<br />
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<b>Lamb Koftas:</b><br />
Lamb mince<br />
1 tsp of cumin<br />
1 tsp of thyme<br />
Chili powder (I chicken out at this point and show the chili powder box to the bowl and maybe a couple of bits float over into the bowl)<br />
S & P<br />
You can add parsley, coriander, lemon zest, garlic (I haven't perfected this recipe yet)<br />
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Mix with your hands (clean hands aye), make a long sausage shape around a skewer, not too fat or they take too long to cook.<br />
Little splash of olive oil in a frying pan, fry for a few minutes, roll over, fry for a few minutes, roll over... until cooked through.<br />
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<b>Tabouli</b>:<br />
Couscous- use the instructions on the box<br />
Add cubed cucumber, tomato, mint leaves, lemon zest and lemon juice<br />
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<b>Yoghurt Dressing</b>:<br />
Greek yoghurt, lemon juice, lots of mint leaves.<br />
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Serve with pita pockets, grated carrot and shredded lettuce.<br />
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YUMMO<br />
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-26766848197285501882013-07-19T01:36:00.001-07:002013-07-19T01:37:28.411-07:00Perfect EggA quick snack, good source of protein, pretty cheap, and keeps you feeling fuller for longer. Eggs are pretty handy dandy in your fridge.<br />
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No one I know keeps eggs at room temperature because they last longer in the fridge. No one has ever said "Mmm I feel like an egg in 2 hours so I'll take it out of the fridge" So the 3 minute egg recipe won't work.<br />
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So, for 'fridgey' eggs here is a perfectly orangey yellow runny yolk perfect for dipping toast in.<br />
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Bring a pot of water to the boil, just enough water to cover the egg. If you are having a cup of tea at the same time just use the already boiled water from the kettle. Carefully place egg into pot- do not step away from the pot! Turn the heat down a little bit so the egg is just boiling but not full on boiling because you have just added a chilly cold eggy into a very hot spa pool. Put the microwave timer on for 5 minutes, pop ya toast down. 5 mins later- DONE and YUM.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-42277068200781123292013-07-18T02:00:00.001-07:002013-07-18T02:03:09.928-07:00Peanut Butter Muesli Bars<br />
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Combine ...<br />
1 cup rolled oats<br />
1 cup rice bubbles<br />
4 crushed weetbix<br />
1 cup coconut<br />
1/2cup fruit<br />
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Cook on high in microwage for 7 minutes ...<br />
3/4cup brown sugar<br />
1/2cup honey<br />
1/2cup peanut butter<br />
125gm butter<br />
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Combine and press into tin.<br />
Refrigerate.<br />
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Will try different variations of dried fruit, nuts and seeds: apricots, sultanas, craisins, almond flakes, pumpkin seeds<br />
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1461065623636208814.post-62422460397537961762013-07-18T01:45:00.003-07:002013-07-18T02:00:22.598-07:00Hearty Vege Soup<br />
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Start bacon hock first (simmer in separate pot of water, 1 bay leaf 4 cloves, 8 pepper corns for 2 hours, then cut up meat and add to soup).<br />
<br />
King Hearty Vege Soup Mix, some water from bacon hock pot (skim the fat), 2 cups of beef stock and some water.<br />
Add whatever is in the vege bin of the fridge:<br />
Grated potato and/or cubed potato<br />
Celery and some of the celery leaves<br />
Carrot<br />
Pumpkin<br />
Parsnip<br />
Courgette<br />
Leek that has been cooked in frying pan gently<br />
<br />
Simmer for 2 hours<br />
S & P to taste.<br />
Tastes even better reheated the next day.<br />
<br />
Easy to freeze. (Remember when freezing, use clean containers, don't fill all the way to the top to allow for expanding, leave lids off, leave on bench until room temperature before putting in the freezer).<br />
<br />
If the soup is too watery, grate a potato into it.<br />
When reheating from fridge it might have thickened up over night so add a splash of water. <br />
When reheating from the freezer: microwave it until piping hot, or microwave for a minute if it is stuck in container then simmer in a pot.<br />
<br />
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