CRANZACS (A Festive version of the traditional Anzac Biscuit)
Ingredients:
125g butter
2 tablespoon golden syrup
1/2 tsp bicard soda
2 tablespoons boiling water
1 cup rolled oats
1 cup plain flour
1 cup caster sugar
3/4 cup coconut
1/2 pkt Craisins (dried cranberries)
Melted Chocolate (milk or white) for drizzling
Method:
1. Combine butter and golden syrup in a medium pan. Stir over heat until butter is melted.
2. Stir in combined soda and water, then add to remaining ingredients. Mix well.
3. Drop rounded teaspoons of mixture about 4cm apart on greased oven trays & flatten slightly.
4. Bake in Slow Oven about 20 minutes or until lightly browned.
5. Cool on Trays
6. When cold drizzle with melted chocolate
Meg's Notes:
I was looking for something nice to give away as a gift, and Anzac biscuit have been one of my most baked and shared biscuits, so I thought about altering the recipe slightly and making Anzac biscuits into Cranzac biscuits! (Well, just adding cranberries to anzac biscuits...of course you are going to get Cranzacs! What I didn't do is check online to see if anyone else has made these before me...and guess what? - I'm not going to either! Mine were made on 15 Dec 2011. I like my version, they taste very special, and put into a lovely little biscuit tin, along with the recipe, made the perfect personalised gift.
Friday, December 23, 2011
Friday, September 9, 2011
Healthy Honey Muesli Slice
Ingredients:
1/4 cup sesame seeds
1 cup toasted muesli
3 cups Rice Bubbles
1/2 cup coconut
1/4 cup sunflower seeds
125g Butter
1/3 cup honey
1/3 cup peanut butter
1/2 cup raw sugar
Method:
1. Grease a 19cm x 29cm lamington pan
2. Toast sesame seeds on oven tray in moderate oven for about 5 minutes, cool to room temperature.
3.Combine muesli, rice bubbles, coconut, sunflower seeds and sesame seeds in a bowl.
4. Combine butter, honey, peanut butter and sugar in a saucepan, stir constantly over heat without boiling until butter is melted and sugar is dissolved.
5. Bring to the boil, reduce heat, simmer uncovered without stirring for 5 minutes.
6. Stir butter mixture into dry ingredients, mixing thoroughly.
7. Press into prepared pan.
8. Refridgerate until set before cuting
9. Cut into whatever size you like.
10. Store in airtight container.
Megs tips:
* Do NOT go anywhere while toasting the sesame seeds. They turn from perfectly toasted to nasty burnt up, bitter little things in the blink of an eye. Keep close watch on them!
* If you do not have toasted muesli, you can make your own using rolled oats (which you can toast briefly in the oven), sultanas, and any other kinds of dried fruits you like.
* Store in an airtight container - it will keep for some time (if you can resist eating it too quickly)!
1/4 cup sesame seeds
1 cup toasted muesli
3 cups Rice Bubbles
1/2 cup coconut
1/4 cup sunflower seeds
125g Butter
1/3 cup honey
1/3 cup peanut butter
1/2 cup raw sugar
Method:
1. Grease a 19cm x 29cm lamington pan
2. Toast sesame seeds on oven tray in moderate oven for about 5 minutes, cool to room temperature.
3.Combine muesli, rice bubbles, coconut, sunflower seeds and sesame seeds in a bowl.
4. Combine butter, honey, peanut butter and sugar in a saucepan, stir constantly over heat without boiling until butter is melted and sugar is dissolved.
5. Bring to the boil, reduce heat, simmer uncovered without stirring for 5 minutes.
6. Stir butter mixture into dry ingredients, mixing thoroughly.
7. Press into prepared pan.
8. Refridgerate until set before cuting
9. Cut into whatever size you like.
10. Store in airtight container.
Megs tips:
* Do NOT go anywhere while toasting the sesame seeds. They turn from perfectly toasted to nasty burnt up, bitter little things in the blink of an eye. Keep close watch on them!
* If you do not have toasted muesli, you can make your own using rolled oats (which you can toast briefly in the oven), sultanas, and any other kinds of dried fruits you like.
* Store in an airtight container - it will keep for some time (if you can resist eating it too quickly)!
Ginger Nuts
Ingredients:
4oz SR Flour
1/2 tsp bicarb soda
2 tsp ground ginger
2 tsp castor sugar
1 tsp cinnamon
3 tblsp golden syrup
2 oz butter
Method:
1. Sift together flour, bicarb soda, ginger, cinnamon and sugar
2. Melt butter and stir in golden syrup.
3. Stir into the dry ingredients and mix well.
4. Roll dough into small balls and place well apart on baking tray
5. Flatten slightly with a floured fork
6. Bake 15-20 minutes at 375 degrees F
7. Let cool on tray and store in an airtight container
Megs tips:
Make more than one batch of these at a time - they are so yummy you will go through this batch way to quick and be wanting more!
4oz SR Flour
1/2 tsp bicarb soda
2 tsp ground ginger
2 tsp castor sugar
1 tsp cinnamon
3 tblsp golden syrup
2 oz butter
Method:
1. Sift together flour, bicarb soda, ginger, cinnamon and sugar
2. Melt butter and stir in golden syrup.
3. Stir into the dry ingredients and mix well.
4. Roll dough into small balls and place well apart on baking tray
5. Flatten slightly with a floured fork
6. Bake 15-20 minutes at 375 degrees F
7. Let cool on tray and store in an airtight container
Megs tips:
Make more than one batch of these at a time - they are so yummy you will go through this batch way to quick and be wanting more!
Lemon Slice
Ingredients:
1/2 cup condensed milk
1 pkt Marie biscuits crushed
1 cup Coconut
125 Butter
1 tsp finely grated lemon rind
Method:
1. Place condensed milk and butter in saucepan.
2. Stir over gentle heat until melted
3. Stir in crushed biscuit, lemon rind and coconut
4. Mix thoroughly
5. Press into lightly greased and lined slice tin
6. Refridgerate for 1 hour
7. Spread Icing (recipe below) over slice, then sprinkle with coconut
8. Refridgerate until firm
9. Cut into slices
10. Serve and enjoy!
Icing:
1 3/4 cup icing sugar sifted
15g softened butter
3 tblsp lemon juice
Megs tips:
After service, put remainder into airtight container and back into the fridge so you are not tempted to eat it all in one go :)
1/2 cup condensed milk
1 pkt Marie biscuits crushed
1 cup Coconut
125 Butter
1 tsp finely grated lemon rind
Method:
1. Place condensed milk and butter in saucepan.
2. Stir over gentle heat until melted
3. Stir in crushed biscuit, lemon rind and coconut
4. Mix thoroughly
5. Press into lightly greased and lined slice tin
6. Refridgerate for 1 hour
7. Spread Icing (recipe below) over slice, then sprinkle with coconut
8. Refridgerate until firm
9. Cut into slices
10. Serve and enjoy!
Icing:
1 3/4 cup icing sugar sifted
15g softened butter
3 tblsp lemon juice
Megs tips:
After service, put remainder into airtight container and back into the fridge so you are not tempted to eat it all in one go :)
Friday, June 10, 2011
Beef Slow Cooker Chow Mein
Ingredients:
1 nice cut of steak
1 onion diced
1 carrot diced
2 stalks celery diced
4 cloves garlic
1 tsp tumeric
1 tsp coriander
1 tsp cumin
1 tsp chilli flakes
4 cups shredded wombok or cabbage
soy sauce to taste
4-5 cups chicken stock
2 cups of your favourite kind of rice (I used white long grain this time)
Method:
1. Put a good 2-3 tblsp of good quality olive oil in a frypan and bring to a nice sizzling heat. Reduce heat a little and lightly brown your steak on both sides, remove & set aside.
2. In same pan add chopped garlic gloves, tumeric, coriander, cumin & chilli flakes & stir around in olive oil (do not allow to burn at all).
3. Quickly add the onion and stir constantly for a minute or two.
4. Then add carrots & celery and stir again for 3-4 minutes.
5. Remove from stove and tip into your slow cooker.
6. Slice all of your steak into strips.
7. Pour about 1 tblsp oil into pan and bring to heat.
8. Brown steak strips, picking up all the lovely flavour from the spices previously in the pan.
9. Add steak to slow cooker & stir into vegies.
10. Place shredded wombok over the top of the meat & vegies.
11. Pour about 1-2 tblsp soy sauce and 3 cups of chicken stock over everything in the slow cooker.
12. Set slow cooker to High for about 4 hours. (check after 2 hours and give it a stir).
13. After 4 hours, add the Rice and about 2 more cups of stock (if needed).
14. Let cook for another 1-2 hours, checking on regularly and stirring when necessary.
15. Serve when liquid has been absorbed into rice and rice is cooked.
16. Serve in a bowl with a little drizzle of soy sauce to taste
Megs Notes:
Use 1 nice piece of steak - ask your local butcher for something that would be nice in a slow cooker. Can't remember the exact cut my butcher gave me, but it was a lovely marbled piece and was so tender after being cooked for so long.
1 nice cut of steak
1 onion diced
1 carrot diced
2 stalks celery diced
4 cloves garlic
1 tsp tumeric
1 tsp coriander
1 tsp cumin
1 tsp chilli flakes
4 cups shredded wombok or cabbage
soy sauce to taste
4-5 cups chicken stock
2 cups of your favourite kind of rice (I used white long grain this time)
Method:
1. Put a good 2-3 tblsp of good quality olive oil in a frypan and bring to a nice sizzling heat. Reduce heat a little and lightly brown your steak on both sides, remove & set aside.
2. In same pan add chopped garlic gloves, tumeric, coriander, cumin & chilli flakes & stir around in olive oil (do not allow to burn at all).
3. Quickly add the onion and stir constantly for a minute or two.
4. Then add carrots & celery and stir again for 3-4 minutes.
5. Remove from stove and tip into your slow cooker.
6. Slice all of your steak into strips.
7. Pour about 1 tblsp oil into pan and bring to heat.
8. Brown steak strips, picking up all the lovely flavour from the spices previously in the pan.
9. Add steak to slow cooker & stir into vegies.
10. Place shredded wombok over the top of the meat & vegies.
11. Pour about 1-2 tblsp soy sauce and 3 cups of chicken stock over everything in the slow cooker.
12. Set slow cooker to High for about 4 hours. (check after 2 hours and give it a stir).
13. After 4 hours, add the Rice and about 2 more cups of stock (if needed).
14. Let cook for another 1-2 hours, checking on regularly and stirring when necessary.
15. Serve when liquid has been absorbed into rice and rice is cooked.
16. Serve in a bowl with a little drizzle of soy sauce to taste
Megs Notes:
Use 1 nice piece of steak - ask your local butcher for something that would be nice in a slow cooker. Can't remember the exact cut my butcher gave me, but it was a lovely marbled piece and was so tender after being cooked for so long.
Cake - Eggless Apple Torte
Ingredients
Cake Ingredients:
1 1/2 cups Plain Flour
1/2 cup Oil
1 cup Sugar
1 tsp baking powder
1 tsp bi-carb soda
1/4 tsp salt
1 cup water (1/4 cup of this water can be substituted for lemon juice
1 cored apple cut in fine slices with apple skin left on.
Sprinkle ingredients:
1/4 cup Sugar (white or raw)
1 tsp Cinnamon
1 tsp Mixed Spice
1 tsp Allspice
Method:
1. Place all dry cake ingredients into a bowl
2. Add water and mix in, then add oil and mix well.
3. Get cake tin ready - Take half of your thinly sliced apple pieces and arrange around the bottom of the tin forming a circle. Place 2 pieces of apple in the centre to cover the hole left.
4. Pour cake batter over the apple
5. Take the remainding half of apple and arrange on the top of the cake in a circle, including the hole in the middle.
6. Make up your sprinkle mix with sugar & spices together and sprinkle all of this mix over the top of the apple.
7. Bake in Oven at 200 degrees for 30 minutes, then take out and place a couple of shave pieces of butter on top of the cake.
8. Reduce oven to 180 degrees and bake for a further 20-30 minutes.
9. Take out of oven and serve.
Megs Notes:
This is the first Eggless cake I've made (that I can remember! lol) and to be quite honest, I really didn't think it would turn out well. I was fully expecting a disaster! But I was pleasantly suprised. I have to be honest and say that the base recipe is one I found online, but I have made a few changes, including adding the apple and sugar 'n spice sprinkle on top, which I think really made this cake!
This Apple Torte is perfect served as soon as it comes out of the oven, hot with Vanilla Icecream on the top.
Is also lovely cold the next day with a nice cup of tea!
Cake Ingredients:
1 1/2 cups Plain Flour
1/2 cup Oil
1 cup Sugar
1 tsp baking powder
1 tsp bi-carb soda
1/4 tsp salt
1 cup water (1/4 cup of this water can be substituted for lemon juice
1 cored apple cut in fine slices with apple skin left on.
Sprinkle ingredients:
1/4 cup Sugar (white or raw)
1 tsp Cinnamon
1 tsp Mixed Spice
1 tsp Allspice
Method:
1. Place all dry cake ingredients into a bowl
2. Add water and mix in, then add oil and mix well.
3. Get cake tin ready - Take half of your thinly sliced apple pieces and arrange around the bottom of the tin forming a circle. Place 2 pieces of apple in the centre to cover the hole left.
4. Pour cake batter over the apple
5. Take the remainding half of apple and arrange on the top of the cake in a circle, including the hole in the middle.
6. Make up your sprinkle mix with sugar & spices together and sprinkle all of this mix over the top of the apple.
7. Bake in Oven at 200 degrees for 30 minutes, then take out and place a couple of shave pieces of butter on top of the cake.
8. Reduce oven to 180 degrees and bake for a further 20-30 minutes.
9. Take out of oven and serve.
Megs Notes:
This is the first Eggless cake I've made (that I can remember! lol) and to be quite honest, I really didn't think it would turn out well. I was fully expecting a disaster! But I was pleasantly suprised. I have to be honest and say that the base recipe is one I found online, but I have made a few changes, including adding the apple and sugar 'n spice sprinkle on top, which I think really made this cake!
This Apple Torte is perfect served as soon as it comes out of the oven, hot with Vanilla Icecream on the top.
Is also lovely cold the next day with a nice cup of tea!
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