125g butter
125g sugar
mix through
2 eggs
mix through
200g SR flour
2tps jam
bake for 15min
Tuesday, January 25, 2011
Rogan Josh
dice 2 small onions, place into crok pot
4 cloves of garlic, mushed
6 spoons of oil (the recipie is titled Hot oil)
1 kg if diced caserol meat
4 diced roma tomatos
1 small handull of sliced mushrooms, because they were in the fridge. (not normal)
1 cup of yogurt
½ cup of coconut (fine dessicated)
2 tsp cumin
4 tsp paprika
1 tsp corriander
2 tsp cinnimon (should be 2 sticks)
2 tsp cardamon
1 tsp salt
1 tsp pepper
Stir a little bit making certain that the bottom of the pot has fluis in it. Probably did not need the water
3 hours of cooking on high, served with rice.
4 cloves of garlic, mushed
6 spoons of oil (the recipie is titled Hot oil)
1 kg if diced caserol meat
4 diced roma tomatos
1 small handull of sliced mushrooms, because they were in the fridge. (not normal)
1 cup of yogurt
½ cup of coconut (fine dessicated)
2 tsp cumin
4 tsp paprika
1 tsp corriander
2 tsp cinnimon (should be 2 sticks)
2 tsp cardamon
1 tsp salt
1 tsp pepper
Stir a little bit making certain that the bottom of the pot has fluis in it. Probably did not need the water
3 hours of cooking on high, served with rice.
Croissant
2 cups sugar
1/8 cup sugar
pinch of salt
mix together with stick
make divit in the center of the bowl and add 1 cup of milk (room temp)
disolve 1pkt of yeast into the milk.
Wait 10 min for yeast to properly disolve
Mix through with spatula to make certain nothing is stuck on the bowl.
When one sticky even lump place it onto gladwrap and cover in 2 layers. This is to stop the outside from drying out.
1/8 cup sugar
pinch of salt
mix together with stick
make divit in the center of the bowl and add 1 cup of milk (room temp)
disolve 1pkt of yeast into the milk.
Wait 10 min for yeast to properly disolve
Mix through with spatula to make certain nothing is stuck on the bowl.
When one sticky even lump place it onto gladwrap and cover in 2 layers. This is to stop the outside from drying out.
Irish Stew
The night before thow all ingredients into croc pot and leave in fridge with lid on.
1 sliced onion
1 potato peeled and sliced. this should dissapear on boiling, thickens the stew
2 potatoes, peeled and quartered.
½ teaspoon of worcestershire sause
4 carrots. Peeled and cut diagonally into 10mm slices.
Salt and pepper
3 tsp pearl barly
half of a ¼ cup or thickened cream. 30ml
¼ avacado (should be 2tsp vegetable oil or butter)
1kg diced beef
place on Low heat before work, when returned home make certain house has not burnt down and stirr crock pot.
1 sliced onion
1 potato peeled and sliced. this should dissapear on boiling, thickens the stew
2 potatoes, peeled and quartered.
½ teaspoon of worcestershire sause
4 carrots. Peeled and cut diagonally into 10mm slices.
Salt and pepper
3 tsp pearl barly
half of a ¼ cup or thickened cream. 30ml
¼ avacado (should be 2tsp vegetable oil or butter)
1kg diced beef
place on Low heat before work, when returned home make certain house has not burnt down and stirr crock pot.
Tuskan bread tomato soup
Ingredients:
Oil
1 red onion
salt & pepper
Turkish bread
1/2 cup mint and garlic
4 Tomatos
Basil (spice jar)
Curry powder
Garlic
Method:
Oil, covering base of croc pot
warm oil
add to pot a coursly sliced red onion, seasoned with salt and pepper
Cook turkush bread in oven, then dry out some slices. These will be added at the end.
Finly chop up half a cup of mint and garlic. (asked for Basil leaves)
add to pot, mix a bit.
Wait for a bit and prepare the tomatoes (4), these make the base of the soup.
Dry the tomatoes in the oven with the bread to be able to peal them.
Deseed the tomatos. (this means to peal the skin of them)
Chop tomatoes and add to pot
add teaspoon of dry basil and curry powder.
Cut another clove of garlic and rub on each side of the turkish tost.
Clean up mess
Wait till cooked, pour soup over tost and eat.
Serves 4, turned out pretty good. Looks more like a stew than a soup though. Mint was fine. Need a decent ammount of soup to get the tost soggy, but dont fill the bowl.
Oil
1 red onion
salt & pepper
Turkish bread
1/2 cup mint and garlic
4 Tomatos
Basil (spice jar)
Curry powder
Garlic
Method:
Oil, covering base of croc pot
warm oil
add to pot a coursly sliced red onion, seasoned with salt and pepper
Cook turkush bread in oven, then dry out some slices. These will be added at the end.
Finly chop up half a cup of mint and garlic. (asked for Basil leaves)
add to pot, mix a bit.
Wait for a bit and prepare the tomatoes (4), these make the base of the soup.
Dry the tomatoes in the oven with the bread to be able to peal them.
Deseed the tomatos. (this means to peal the skin of them)
Chop tomatoes and add to pot
add teaspoon of dry basil and curry powder.
Cut another clove of garlic and rub on each side of the turkish tost.
Clean up mess
Wait till cooked, pour soup over tost and eat.
Serves 4, turned out pretty good. Looks more like a stew than a soup though. Mint was fine. Need a decent ammount of soup to get the tost soggy, but dont fill the bowl.
Pumpkin Soup
Ingredients:
Lump of pumpkin from bottom of fridge (roughly diced after cutting of moldy bits and seeds)
1 large carrot (cut into disks)
1 large onion (roughly diced)
3 chicken stock cubes
3 cloves of garlic
3 teaspoons of Bonox
1 teaspoon nutmeg
1 teaspoon of sesame seed oil
salt & pepper
water from tap
½ cup sour cream (optional at the end)
Parsley, for garnish (optional at the end)
Method:
Put a thumbs worth of water in the bottom of a saucepan and turn the stove on medium to get things started.
Prepare ingredients as indicated, tossing them in the pot as you go.
Add water as required to keep a thumbs worth of veggies out of the soup.
When all the ingredients are added put the lid on the pot.
Wait for it to boil (preferably without boiling over)
Dial back the heat and wait some more. While waiting stir occasionally with a potato masher, mashing occasionally.
When there are not many lumpy bits left the soup is done.
Note: be careful of steam when mashing the soup, steam is hot.
Note: when making in crock pot veggies should mash themselves.
Lump of pumpkin from bottom of fridge (roughly diced after cutting of moldy bits and seeds)
1 large carrot (cut into disks)
1 large onion (roughly diced)
3 chicken stock cubes
3 cloves of garlic
3 teaspoons of Bonox
1 teaspoon nutmeg
1 teaspoon of sesame seed oil
salt & pepper
water from tap
½ cup sour cream (optional at the end)
Parsley, for garnish (optional at the end)
Method:
Put a thumbs worth of water in the bottom of a saucepan and turn the stove on medium to get things started.
Prepare ingredients as indicated, tossing them in the pot as you go.
Add water as required to keep a thumbs worth of veggies out of the soup.
When all the ingredients are added put the lid on the pot.
Wait for it to boil (preferably without boiling over)
Dial back the heat and wait some more. While waiting stir occasionally with a potato masher, mashing occasionally.
When there are not many lumpy bits left the soup is done.
Note: be careful of steam when mashing the soup, steam is hot.
Note: when making in crock pot veggies should mash themselves.
Quiche
Ingredients (serves 6)
2 sheets ready rolled shortcrust pastry
1 tablespoon olive oil
1 brown onion, finely chopped
4 rashers bacon, rind removed, finely chopped
1 cup grated tasty cheese
6 eggs
1 teaspoon plain flour
300ml cream
1/2 cup milk
Method:
Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.
Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.
2 sheets ready rolled shortcrust pastry
1 tablespoon olive oil
1 brown onion, finely chopped
4 rashers bacon, rind removed, finely chopped
1 cup grated tasty cheese
6 eggs
1 teaspoon plain flour
300ml cream
1/2 cup milk
Method:
Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.
Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.
Subscribe to:
Posts (Atom)