tag:blogger.com,1999:blog-85342663170820853702024-03-06T12:27:57.394+10:00LESLEY'S COOKING ON THE ROADRecipes that work for meStuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-8534266317082085370.post-9907790889696215322013-09-20T13:52:00.000+10:002013-09-20T13:52:05.068+10:00ASTHMA EASEWhile in Dubai, I had a mild asthma problem and our Indian tour agent recommended a mix that he said is an old Indian remedy that his mother has used for many years.<br />
<br />
3 spoons honey<br />
1/2 spoon black pepper powder<br />
1 spoon ginger syrup<br />
1/2 spoon cardamom powder<br />
pinch saffron<br />
<br />
Mix together and take by the spoonful.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-43889223635611572992011-10-03T06:34:00.000+10:002011-10-03T06:34:58.170+10:00CARROT AND PINEAPPLE CAKE<div align="left"></div><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">(Taken from the Dreampot website)<br />
Boiling time on stove: 30 minutes <br />
Cooking time in the DreamPot: 3 hours minimum <br />
If cooking in a standard convection oven allow another 1/4 cup of liquid (pineapple juice)</span></span><b><span style="font-size: small;">Ingredients: </span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">½ cup vegetable oil <br />
1 cup brown sugar <br />
3 eggs (room temperature) <br />
2 cups SR Flour <br />
1 teaspoon bicarb soda <br />
1 teaspoon cinnamon <br />
1 cup grated carrot <br />
¾ cup tinned crushed pineapple (well drained) <br />
½ cup crushed walnuts </span></span><b><span style="font-size: small;">Method: </span><span style="font-family: Calibri,Calibri; font-size: small;"><span style="font-family: Calibri,Calibri; font-size: small;">1. Grease the large loaf pan with cooking spray and line the base with baking paper. <br />
2. Place into a bowl oil, brown sugar, eggs and beat together until thick and combined. <br />
3. Sift together the flour, soda and cinnamon. Pour oil, sugar and egg mixture into sifted flour, and stir to combine. <br />
4. Mix through grated carrot, crushed pineapple and walnuts. <br />
5. Spoon the mixture into the large loaf pan. Cover the large loaf pan with a piece of baking paper and then with alfoil. Secure with an elastic band. <br />
6. Place 5 trivets (5 biscuit cutters or empty tuna cans) into the base of the large inner pot. Fill with hot water to cover in and around the trivets. <br />
7. Place the large loaf pan onto the trivets and fill with hot water to come half way up the side of the loaf pan. <br />
8. Bring to the boil on the stove. Cover with the stainless steel lid. <br />
9. Once boiling reduce the heat checking occasionally to ensure that a gentle boil is maintained for 30 minutes. <br />
10. Transfer into the DreamPot for the minimum cooking time. <br />
11. Allow to stand for 10 minutes before removing the cake from the large loaf pan. When cooled, ice with cream cheese icing. </span></span></b></b>Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-42146880497316394442011-10-02T15:20:00.000+10:002011-10-02T15:20:11.128+10:00PINEAPPLE DATE SLICEThis slice recipe was given to me by a lovely lady Kaye who served it up on many occasions for afternoon tea. Very seldom did she get to put any away.<br />
<br />
Ingredients:<br />
Slice: 2 cups SR Flour Topping: 400 g can crushed pineapple<br />
1/2 cup coconut 250 g dates (chopped)<br />
1 cup brown sugar 1/2 cup brown sugar<br />
175 gr butter (chopped) 1 tea orange rind (grated)<br />
1 tab orange juice<br />
4 tab coconut<br />
<br />
Preheat oven (180'c (less 10' if fan forced) Line a slice tray with baking paper. Combine sifted flour, coconut and sugar in a bowl. Rub in butter til mixture is crumbly. Press half mixture into the lined slice tray.saving the rest for later. Drain the pineapple and reserve 1/2 cup of syrup.<br />
Combine 1/2 cup of syrup, dates, sugar, orange rind and juice in a medium saucepan. Cook over low heat, stirring til mixture is thick. Remove from heat, stir in the crushed pineapple and leave to cool. Spread the filling over the base. Sprinkle the remaining mixture from the base over the filling, then sprinkle with coconut. Bake for 35 - 40 minutes. Cool before cutting into squares.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-45621288235482228542011-08-27T09:21:00.000+10:002011-08-27T09:21:44.641+10:00BEEF RENDANGThis recipe is one from a fellow forumite "Jayco Gypsy"<br />
Thanks Cathy<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">This is one of my favorite recipes. I have shared this elsewhere and thought some may enjoy it.<br />
It can be cooked in a camp oven, pressure cooker, microwave or stovetop.<br />
I haven’t tried this in a dreampot but I think it would be suitable.<br />
Serve with rice, pappadums veggies of choice. Makes great pies if there is any left overs.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">(Cathy suggests trying it in a Dream Pot - if you do remember to put about 1/4 less liquid as the evaporation process doesn't occur in a Dream Pot or other thermal cooker)<br />
<br />
600grm Shin beef (I use gravy beef)<br />
1 can coconut cream 425ml <br />
1 large onion sliced<br />
1 teaspoon sugar<br />
1 ½ teaspoons salt optional<br />
2 teaspoons lengkuas powder <em>(this is commonly known as galangal redily available at asian shops, I dry it out in the oven and it lasts longer)</em>2 teaspoons ground ginger<br />
½ teaspoon ground cumin <br />
4 cloves crushed garlic<br />
5 dried chillies or powder to taste (I use ½ teaspoon chilli powder)<br />
1 tablespoon ground coriander<br />
2 tablespoons lemongrass (substitute 2 tablespoons lemon pepper)<br />
Stock cube optional, add water if it becomes a little dry during cooking.<br />
Combine all ingredients in a saucepan bring to boil. #<br />
Reduce to simmer until cooked. <br />
Make the day before for full flavour.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><em><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Calibri;">(If cooking in the dream pot follow directions</span></span>to # and then boil for about 5 minutes and transfer to the thermal cooker for about 3 hours.)</em></div>Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com1tag:blogger.com,1999:blog-8534266317082085370.post-63455646327877555902011-08-16T10:25:00.002+10:002011-08-16T10:27:18.420+10:00LEMONADE SCONESI've seen this recipe around for some time and had forgotten about it. Thanks to Xina on one of the forums I enter regularly it was bought back to me.<br />
<br />
This recipe is from the About Seniors Newsletter. <br />
<br />
Ingredients:- 3 cups SR Flour.<br />
1 cup Cream.<br />
1 cup Lemonade.<br />
<br />
<br />
Method:- Preheat oven to 200 degrees. <br />
Put all ingredients in a bowl and mix with a knife.<br />
When the dough is ready the bowl will look clean and you will have a ball of very soft dough.<br />
Gently flatten on a board and cut into suitable sizes.<br />
Put onto a floured baking tray and paint tops with milk and egg wash.<br />
Place in pre-heated oven for 15 mins.<br />
Serve with butter or cream and home made fruit jam. Just delicious.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com1tag:blogger.com,1999:blog-8534266317082085370.post-69305699537755113452011-07-01T08:33:00.000+10:002011-07-01T08:33:35.682+10:00CHICKEN AND PASTA BAKEArriving in Rockhampton after a 4 hour drive to spend a couple of days with Tracy, I thought of a couple of options for dinner that night until she said she had it covered. This is fast, inexpensive and easy to do in a few minutes.<br />
<br />
500 grams of diced raw chicken thigh fillet<br />
2 zucchini diced <br />
1 cup red capsicum diced<br />
1/2 cup chopped shallots<br />
1 cup cauliflower or broccoli flowerettes<br />
1 x 300gr pack sour cream and chives pasta sauce<br />
1 1/2 cups water<br />
3/4 cup milk<br />
4 cups baby spinach leaves<br />
1/2 cup grated cheese<br />
2 tab parmesan cheese<br />
handful of basil leaves torn<br />
black pepper<br />
<br />
Preheat oven to 190' and fry chicken til lightly browned. Add zucchini, capsicum, shallots, cauli or broccoli, pasta mix, water, milk and pepper and cook for about 10 minutes.<br />
Add spinach, pour into baking dish, sprinkle with grated cheese and parmesan cheese and bake for about 20 mins. Scatter with basil leaves just before serving with a great tossed green salad.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-12351326525269348022011-06-30T15:12:00.000+10:002011-06-30T15:12:32.096+10:00GLUTEN FREE CHOCOLATE MUFFINS200 grams dark chocolate<br />
160 grams butter<br />
5 eggs (seperated)<br />
160 grams almond meal<br />
160 grams castor sugar<br />
1 tea orange zest<br />
1 tea orange juice<br />
<br />
Heat oven to 170'. Melt chocolate and butter, cool, and stir in almond meal, sugar, egg and orange juice and zest. In a clean dry glass or metal bowl whisk egg whites with remaining sugar and fold gently into mix.<br />
Spoon into muffin trays lined with muffin papers and bake for about 35 minutes.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-11192868140770084242011-06-10T15:53:00.000+10:002011-06-10T15:53:13.209+10:00"Bran Brack" Fruit CakeI was given this recipe by one of my dearest friends Sjaan who cooked it for one of our craft get-togethers. There is an option to change it and I tried both and like the one with the additions better.<br />
Great when on the road as the ingredient list is small.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqNlKljJa5zqQ2dNALaImhlbtl3gd-2dl07_vVnHUVZycqE2dAgQFfR92tGFZbc6sN21Wg0WbQnpHGT_Ebw49VUUMETw6RogZChbbD69X7a3W0mCCzzQBfhHN1ARQdLp5lYEdfWbao8M/s1600/SANY0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqNlKljJa5zqQ2dNALaImhlbtl3gd-2dl07_vVnHUVZycqE2dAgQFfR92tGFZbc6sN21Wg0WbQnpHGT_Ebw49VUUMETw6RogZChbbD69X7a3W0mCCzzQBfhHN1ARQdLp5lYEdfWbao8M/s320/SANY0001.JPG" t8="true" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">500 gr mixed fruit (home brand works well)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">300 ml carton of iced coffee</div>1 cup self raising flour. (If cooking this in a Dream Pot or other thermal cooker increase the flour to 1.25 cups.)<br />
Soak the fruit in the coffee overnight, mix in sifted flour, line a loaf tin and bake for 1 hour in a very moderate oven.<br />
The addition of 1 egg and 1/4 cup of rum or whiskey is a great idea and the cake is a little bit moister.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-47762596953034614092011-06-06T09:21:00.000+10:002011-06-06T09:21:07.484+10:00Damper (tried and true)<span style="color: black; font-family: 'Arial','sans-serif'; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">I got this recipe from someone on a forum I subscribe to they certainly recommend it and so do I</span><br />
<br />
<span style="color: black; font-family: 'Arial','sans-serif'; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">3 Cups of self raising flour,<br />
1 1/2 teaspoons of salt,<br />
4 ounces of butter,<br />
1/2 a cup of water,<br />
1/2 a cup of milk.<br />
<br />
Mix well, add the water last, I have found that the mixture should not be too dry.<br />
<br />
Spoon the mixture into a greased pie dish. Cut the the top of damper mixture with a sharp knife to a depth of about 1/2", I cut it into say 8 wedge pieces.<br />
<br />
Pre heat the camp oven, I use a 12" dia one now with a trivet in the bottom so the pie dish is raised about 1/2" above the bottom of the camp oven.<br />
<br />
I use an old electric fry pan as a base to put heat beads into and support the camp oven.<br />
<br />
For the 12" oven I use 6 heat beads under & 18 on top.<br />
<br />
Once the oven is quite hot, add the damper, it should take about 20 to 30 minutes to cook. Midway through the timing remove the lid of the oven & baste the top of the damper with some milk, this will help to brown the top of the damper.<br />
<br />
After say 20 minutes place a cooking metal skewer into the thickest area of the damper, it should not be moist at all. Another way to check if the damper when cooked through is to tap the top of it with your knuckles, it should soild hollow.</span>Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-67985531629901497432011-05-30T11:34:00.002+10:002011-05-30T11:34:40.169+10:00CORIANDAR CHILI RED CLAWThis recipe was originally designed for prawns but I found it works as well if not better for redclaw.<br />
<br />
12 green redclaw tails (nicer if you purge them first, freeze them to humanely kill them and cut in half while still frozen. I found with shellfish they have a habit of coming round if defrosted.)<br />
1 dess butter<br />
2 shallots chopped<br />
1/2 cup chopped coriandar leaves (leave a few to sprinkle on top)<br />
1/4 tea chili paste (adjust to taste)<br />
Grated rind of 1 lime.<br />
Asian salad to serve.<br />
<br />
Treat redclaw as above and de-vein them. Put butter in pan (or wok) and when hot add shallots, coriandar, chili and lime rind and cook for about 2 minutes.<br />
Add red claw tails and toss til tails are no longer transparent. Now is the time to be naughty and add the cream.<br />
Don't over cook this as the tails will go tough from too much cooking.<br />
Serve on a bed of Asian greens and drizzle the sauce over the top.<br />
To make this really decadent add about 1/2 cup of cream at the same time as you add the red claw and serve over rice.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-39055540966121794962011-04-06T12:50:00.000+10:002011-04-06T12:50:04.794+10:00Moist Carrot Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_ue3Yz81HdyXn2tPppZuaRhsYplfdIPihdzBcq_9Nfx7uC1ovnvLOR2H3tcPNTLpnAZdyN-VG6iXnBRH9-c7k3j3Gipn2aaeSwWQgN5-g7RNYZZgPQ8Q3rf49OahnZwZA5Nw77vCQXo/s1600/carrot+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_ue3Yz81HdyXn2tPppZuaRhsYplfdIPihdzBcq_9Nfx7uC1ovnvLOR2H3tcPNTLpnAZdyN-VG6iXnBRH9-c7k3j3Gipn2aaeSwWQgN5-g7RNYZZgPQ8Q3rf49OahnZwZA5Nw77vCQXo/s320/carrot+cake.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> Dream<span style="mso-tab-count: 2;"> </span>Oven</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> Pot</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> ¾ cup<span style="mso-tab-count: 2;"> </span>1 ¼ cup<span style="mso-tab-count: 2;"> </span>Rice Bran Oil</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> 1 cup<span style="mso-tab-count: 2;"> </span>1 ¼ cup<span style="mso-tab-count: 2;"> </span>Brown Sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> 1 ½ teas<span style="mso-tab-count: 1;"> </span>2 teas<span style="mso-tab-count: 2;"> </span>Vanilla</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> 1 teas <span style="mso-tab-count: 2;"> </span>1 ½ teas<span style="mso-tab-count: 1;"> </span>Mixed Spice</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> 3<span style="mso-tab-count: 2;"> </span>4<span style="mso-tab-count: 2;"> </span>Eggs</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Beat til frothy</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> 2 cups<span style="mso-tab-count: 2;"> </span>2 ½ cups<span style="mso-tab-count: 1;"> </span>Self Raising Flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> 2 cups<span style="mso-tab-count: 2;"> </span>2 cups<span style="mso-tab-count: 2;"> </span>Grated Carrot</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"> ½ cup<span style="mso-tab-count: 2;"> </span>½ cup<span style="mso-tab-count: 2;"> </span>Chopped Walnuts</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Fold into liquid til thoroughly mixed and pour into pan.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><i style="mso-bidi-font-style: normal;"><u>Dream Pot</u></i>:<span style="mso-spacerun: yes;"> </span>Line and grease rectangle pan, cover with baking paper giving room for rising.<span style="mso-spacerun: yes;"> </span>Place on small cans to lift pan off the bottom of the large inner pot.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Pour boiling water into pot to come about ½ way up the side of the pot.<span style="mso-spacerun: yes;"> </span>Boil gently for 30 minutes, transfer to Dream Pot and leave to stand for at least 3 hours. (I leave mine overnight)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Pour out and serve either plain or with a light spread of butter.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><em><u>Oven</u></em>:<span style="mso-spacerun: yes;"> </span>Pre heat oven to 170’ and bake for 50-60 minutes or until cooked.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><em><u>Icing:</u></em><span style="mso-spacerun: yes;"> </span>1/3 tub cream cheese, 1 ½ cups icing mixture sifted, 1 ½ teas lemon juice and milk to reach consistency if needed.</span></div><div class="separator" style="clear: both; text-align: center;"></div>Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-56327288765629910142011-03-27T16:52:00.001+10:002011-04-01T17:02:50.424+10:00Yummy Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTB_bKDY3x9EhrJpvPw2zqQS129HpAL4hGeQxZUbgOBXQsmm8BmUUqukLed9oVGT7HLEau-jB2crtGSs-XzQjBZmWBZnNXtDoWJKzY7RLVKu5GC88sM58vc6nmyDk8KS91dXgk9paswJU/s1600/SANY0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTB_bKDY3x9EhrJpvPw2zqQS129HpAL4hGeQxZUbgOBXQsmm8BmUUqukLed9oVGT7HLEau-jB2crtGSs-XzQjBZmWBZnNXtDoWJKzY7RLVKu5GC88sM58vc6nmyDk8KS91dXgk9paswJU/s400/SANY0001.JPG" width="400" /></a></div> 125 grams butter <br />
1 cup castor sugar <br />
2 eggs <br />
3-4 large bananas mashed <br />
2 cups plain flour <br />
1.5 teaspoons bi-carb soda <br />
1 teaspoon baking powder <br />
1/2 cup sour cream <br />
1 cup walnuts chopped <br />
<br />
Prepare rectangle pan suitable for Dream Pot or similar by lining base with baking paper and having extra baking paper and string to seal on top.<br />
Beat butter and sugar with electric mixer till light and creamy. Beat in eggs one at a time. Fold in banana using large spoon. Sift flour, baking powder and baking soda into mixture, add sour cream and nuts, then gently fold till combined. Set aside for 2 hours so baking soda can lighten density of mix and it darkens. Spoon into pan and cover with 2 layers of baking paper and seal by tying with string or twine. Place in Pot on top of small empty cans to keep off the base of the pot and pour boiling water into the pot til half way up the pan. Boil gently for about 20 minutes and transfer to Dream Pot or similar and leave for a further 3 hours minimum. Serve with butter. Can be frozen but why would you.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-80958643837170977692011-03-14T09:33:00.000+10:002011-03-14T09:33:36.808+10:00Savoury Scones3 cups S.R. Flour<br />
50 gr Butter<br />
3/4 cup Cheese<br />
1/2 cup diced Ham<br />
1 tab Dijon Mustard<br />
1 1/2 cups Milk<br />
<br />
<span style="font-family: Calibri;">Rub butter and flour, add cheese and ham and mustard and mix in milk.<span style="mso-spacerun: yes;"> </span>Roll out and knead lightly til smooth, press out and cut into squares or use a scone cutter to be just a little bit fancy and bake between 180 - 190' 12-15 minutes til cooked.</span>Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-1285456149814415372011-03-14T09:28:00.000+10:002011-03-14T09:28:50.682+10:00Great Dip Base3 Eggs<br />
3tab Sugar<br />
3 tab White Wine Vinegar<br />
225 gr Cream Cheese<br />
Pepper<br />
Beat eggs, sugar and vinegar and cook in double saucepan til thick. Cool.<br />
Beat in cream cheese til smooth then add pepper.<br />
<br />
Additions:<br />
1. 1/2 red capsicum diced finely and 1 bunch shallots finely chopped<br />
or<br />
2. 1 bunch coriander 1 tea thai curry paste<br />
or<br />
3. 1 can drained chopped salmon and 1 tea chopped dillStuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-56637259669529333512011-02-04T17:18:00.000+10:002011-02-04T17:18:10.751+10:00Lamb and Haloumi Pizza 2 trimmed lamb steaks <br />
1 tablespoon fresh lemon juice <br />
2 teaspoons paprika <br />
2 cloves garlic <br />
2 tablespoons fresh oregano <br />
Oil <br />
Pizza base <br />
1/4 cup pizza sauce <br />
1/2 cup mozzarella cheese <br />
1 small red capsicum <br />
200 grams haloumi cheese <br />
1 large ripe tomato <br />
200 grams greek style yogurt <br />
Preheat oven (Turbo or Baby Weber) to 240'C. Combine lamb, lemon juice, paprike, garlic and half oregano in ceramic bowl. Cover with glad wrap and set aside for 30 mins<br />
Spread pizza sauce evenly over bases, sprinkle with mozzarella, scatter capsicum and haloumi. Place in oven for about 5 minutes. Meanwhile heat non stick frying pan over med heat, drain lamb and reserve marinade. Add lamb to pan and cook for 3/4 mins. Add reserved marinade and cook. Sprinkle over pizza, drizzle with combined tomato and oregano seasoned with salt and pepper Place pizzas back in oven for about 10 minutes,then place on serving platters, Dollop with yoghurt. <br />
IDEAL FOR THE TURBO OVEN.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-12276614752397390552011-02-02T18:08:00.000+10:002011-02-02T18:08:32.425+10:00Basic Bolognaise Sauce and Spanish eggs in Bolognaise Sauce 1 tablespoon oil <br />
1 med onion <br />
1 clove garlic <br />
1 teaspoon dried oregano <br />
500 grams mince <br />
2 tablespoons tomato paste <br />
1/2 cup red wine <br />
400 grams can chopped tomatoes <br />
1 cup beef stock base <br />
1 teaspoon castor sugar Heat oil, cook onion and garlic, add organo, add mince with a little water and cook stirring to break up mince for 8-10 mins. Add tomato paste, add wine, tomato, stock and sugar. Bring to boil for 10 minutes place in dream pot for 2 hours. Season with salt and pepper,<br />
ALTERNATIVES:<br />
<strong>Spanish baked Eggs:</strong> Add 1 tea cumin, 1/4 tea chili, 1 tea smoked paprika 3 cups bolognaise mix, 4 eggs, chopped chives. Cook chili, add paprika and bolognaise and heat through. Spread into greased baking dish. Using a spoon, make 4 indentations in mix, crack 1 egg in each, season with salt and pepper, drizzle with a little oil and cheese and bake for 10-12 mins. Sprinkle with chopped chives.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0tag:blogger.com,1999:blog-8534266317082085370.post-4839881892549054302011-01-29T17:55:00.000+10:002011-01-29T17:55:35.899+10:00Sticky Lamb Shanks with Sweet Potato, Rosemary and Garlic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGc31RHwcROX8Mf8p2rXVySRGfJlE0efhBx-KR3iiENJIlq_RfSvswL6Gz8WeJJJYPaHzd9ITP7wukcP97uW1tdgxKZXITkR5CpIrilkJjKP2K3bUFXv2mQIKBRx6eLtHS7QJOxnOFEF0/s1600/sticky_lamb_shanks_braised_with_sweet_potato_rosemary_and_garlic_16cc3tc-16cc3v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGc31RHwcROX8Mf8p2rXVySRGfJlE0efhBx-KR3iiENJIlq_RfSvswL6Gz8WeJJJYPaHzd9ITP7wukcP97uW1tdgxKZXITkR5CpIrilkJjKP2K3bUFXv2mQIKBRx6eLtHS7QJOxnOFEF0/s1600/sticky_lamb_shanks_braised_with_sweet_potato_rosemary_and_garlic_16cc3tc-16cc3v2.jpg" /></a></div> 100 milliliters oil <br />
Salt and pepper <br />
1 med carrot peeled and cut into chunks <br />
4 shallots peeled and halved <br />
4 thyme sprigs <br />
1/2 cinnamon stick <br />
2 potatoes peeled and cut into chunks <br />
90 grams pearl barley <br />
1/12 tablespoon tomato paste <br />
6 1/3 cups chicken stock <br />
2 lamb shanks cut in half <br />
2 sticks celery sliced <br />
10 cloves garlic <br />
3 sprigs rosemary <br />
1 medium sweet potato peeled and cut into chunks <br />
1/4 teaspoon chili paste <br />
2 tablespoons honey <br />
Crusty Bread to Serve <br />
Preheat oven to 170'. Heat oil in heavy based pan and add lamb and brown all over. Season with salt and pepper, remove and set aside in greased Dream Pot or similar.<br />
Place pan on medium heat, add Celery, carrot, shallot, garlic, thyme, rosemary and cinnamon and cook, stirring for 15 minutes. Add to pot and add Remaining vegetables, barley, chilli, tomato paste, honey. Pour chicken stock into pan to absorb juices bring to boil and add to pot. <br />
Bring to simmer and cook for about 10 minutes on slow simmer, transfer to Dream Pot and leave for approx 4 hours.<br />
Serve with crusty bread and a big stick to fight off the neighbours when you lift the lid.Stuart and Lesley HAWKEhttp://www.blogger.com/profile/12547890191215114336noreply@blogger.com0