Ingredients:
Biscuit Base:
125g Melted Butter
1 cup Self-Raising Flour
1 cup Dessicated coconut
1 cup Castor sugar
Topping:
1 Chilled can condensed milk
¼ cup Lemon juice
2 or 3 Passionfruit
Method:
Preheat oven to 170'C (130'C if fan forced).
Mix together all biscuit ingredients. Press into 11”x7” (28x19cm) bake tray. Bake 10-15 minutes until golden brown. Allow to cool.
Combine topping ingredients, spread over base. Bake 3-5 minutes – no more. Chill before serving.
If using FF oven use min. time for baking & even reduce temp a bit.
Friday, 26 October 2007
Wednesday, 24 October 2007
Red Capsicum Dip
Ingredients:
3 Diced red capsicums
1½ cups Brown vinegar
1½ cups Brown sugar
250g Light Philadelphia Cream Cheese
Method:
1. Simmer capsicum, vinegar and sugar together for about 30 minutes (lid off). Liquid will reduce by about 1/3rd.
2. Pour over cream cheese and serve.
3. Liquid can be stored in a tightly sealed jar and refrigerated.
3 Diced red capsicums
1½ cups Brown vinegar
1½ cups Brown sugar
250g Light Philadelphia Cream Cheese
Method:
1. Simmer capsicum, vinegar and sugar together for about 30 minutes (lid off). Liquid will reduce by about 1/3rd.
2. Pour over cream cheese and serve.
3. Liquid can be stored in a tightly sealed jar and refrigerated.
Wednesday, 10 October 2007
Curry Puffs
Ingredients:
250g (8 oz) Minced steak
Salt
Pepper
1 tblspn Soy sauce
1 tblspn Oil
1 tblspn Grated green ginger
1 Onion
1 tblspn Curry powder
1 Beef stock cube
1 tspn Cornflour
2 tblspn Water
375g (12 oz) Puff Pastry
Oil for deep frying
Method:
Combine minced steak, salt, pepper and soy sauce, mix well. Heat oil in pan, sauté peeled and finely chopped onion and green ginger until onion is transparent. Stir in curry powder, cook 1 minute. Add meat mixture to pan, stir until meat is well browned; drain off excess fat. Blend cornflour with water, add to meat mixture with crumbled stock cube, cook further 1 minute; allow to cool.
Roll out pastry very thinly on lightly floured surface, cut into rounds with 8cm cutter. Put a teaspoonful of mixture on to each round, glaze edges of pastry with water, fold in half, press edges together. Deep-fry in hot oil until golden. Drain on absorbent paper. Makes 24. These can be served with drinks, with ginger chutney for dipping. Heat 1 cup fruit chutney, 1 teaspoon grated green ginger and 1 teaspoon soy sauce.
250g (8 oz) Minced steak
Salt
Pepper
1 tblspn Soy sauce
1 tblspn Oil
1 tblspn Grated green ginger
1 Onion
1 tblspn Curry powder
1 Beef stock cube
1 tspn Cornflour
2 tblspn Water
375g (12 oz) Puff Pastry
Oil for deep frying
Method:
Combine minced steak, salt, pepper and soy sauce, mix well. Heat oil in pan, sauté peeled and finely chopped onion and green ginger until onion is transparent. Stir in curry powder, cook 1 minute. Add meat mixture to pan, stir until meat is well browned; drain off excess fat. Blend cornflour with water, add to meat mixture with crumbled stock cube, cook further 1 minute; allow to cool.
Roll out pastry very thinly on lightly floured surface, cut into rounds with 8cm cutter. Put a teaspoonful of mixture on to each round, glaze edges of pastry with water, fold in half, press edges together. Deep-fry in hot oil until golden. Drain on absorbent paper. Makes 24. These can be served with drinks, with ginger chutney for dipping. Heat 1 cup fruit chutney, 1 teaspoon grated green ginger and 1 teaspoon soy sauce.
Chocolate Nut Slice
Mum's modifications are in brackets
100g soft margarine (250G Butter)
3/4 cup plain flour (2 cups)
1 cup sugar (2 cups)
4 tbsp cocoa (6 tbsp)
1/2 cup chopped nuts (1 cup)
2 eggs (4 eggs)
Beat all ingredients together for 2 mins
Placed in a greased 11 x 7 lamington tin
Bake in moderate oven 30-40 mins
Cut and remove while still hot
100g soft margarine (250G Butter)
3/4 cup plain flour (2 cups)
1 cup sugar (2 cups)
4 tbsp cocoa (6 tbsp)
1/2 cup chopped nuts (1 cup)
2 eggs (4 eggs)
Beat all ingredients together for 2 mins
Placed in a greased 11 x 7 lamington tin
Bake in moderate oven 30-40 mins
Cut and remove while still hot
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