While 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.
3 spoons honey
1/2 spoon black pepper powder
1 spoon ginger syrup
1/2 spoon cardamom powder
pinch saffron
Mix together and take by the spoonful.
Friday, September 20, 2013
Monday, October 3, 2011
CARROT AND PINEAPPLE CAKE
(Taken from the Dreampot website)
Boiling time on stove: 30 minutes
Cooking time in the DreamPot: 3 hours minimum
If cooking in a standard convection oven allow another 1/4 cup of liquid (pineapple juice)Ingredients: ½ cup vegetable oil
1 cup brown sugar
3 eggs (room temperature)
2 cups SR Flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
1 cup grated carrot
¾ cup tinned crushed pineapple (well drained)
½ cup crushed walnuts Method: 1. Grease the large loaf pan with cooking spray and line the base with baking paper.
2. Place into a bowl oil, brown sugar, eggs and beat together until thick and combined.
3. Sift together the flour, soda and cinnamon. Pour oil, sugar and egg mixture into sifted flour, and stir to combine.
4. Mix through grated carrot, crushed pineapple and walnuts.
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.
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.
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.
8. Bring to the boil on the stove. Cover with the stainless steel lid.
9. Once boiling reduce the heat checking occasionally to ensure that a gentle boil is maintained for 30 minutes.
10. Transfer into the DreamPot for the minimum cooking time.
11. Allow to stand for 10 minutes before removing the cake from the large loaf pan. When cooled, ice with cream cheese icing.
Boiling time on stove: 30 minutes
Cooking time in the DreamPot: 3 hours minimum
If cooking in a standard convection oven allow another 1/4 cup of liquid (pineapple juice)Ingredients: ½ cup vegetable oil
1 cup brown sugar
3 eggs (room temperature)
2 cups SR Flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
1 cup grated carrot
¾ cup tinned crushed pineapple (well drained)
½ cup crushed walnuts Method: 1. Grease the large loaf pan with cooking spray and line the base with baking paper.
2. Place into a bowl oil, brown sugar, eggs and beat together until thick and combined.
3. Sift together the flour, soda and cinnamon. Pour oil, sugar and egg mixture into sifted flour, and stir to combine.
4. Mix through grated carrot, crushed pineapple and walnuts.
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.
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.
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.
8. Bring to the boil on the stove. Cover with the stainless steel lid.
9. Once boiling reduce the heat checking occasionally to ensure that a gentle boil is maintained for 30 minutes.
10. Transfer into the DreamPot for the minimum cooking time.
11. Allow to stand for 10 minutes before removing the cake from the large loaf pan. When cooled, ice with cream cheese icing.
Sunday, October 2, 2011
PINEAPPLE DATE SLICE
This 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.
Ingredients:
Slice: 2 cups SR Flour Topping: 400 g can crushed pineapple
1/2 cup coconut 250 g dates (chopped)
1 cup brown sugar 1/2 cup brown sugar
175 gr butter (chopped) 1 tea orange rind (grated)
1 tab orange juice
4 tab coconut
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.
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.
Ingredients:
Slice: 2 cups SR Flour Topping: 400 g can crushed pineapple
1/2 cup coconut 250 g dates (chopped)
1 cup brown sugar 1/2 cup brown sugar
175 gr butter (chopped) 1 tea orange rind (grated)
1 tab orange juice
4 tab coconut
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.
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.
Saturday, August 27, 2011
BEEF RENDANG
This recipe is one from a fellow forumite "Jayco Gypsy"
Thanks Cathy
Thanks Cathy
This is one of my favorite recipes. I have shared this elsewhere and thought some may enjoy it.
It can be cooked in a camp oven, pressure cooker, microwave or stovetop.
I haven’t tried this in a dreampot but I think it would be suitable.
Serve with rice, pappadums veggies of choice. Makes great pies if there is any left overs.
It can be cooked in a camp oven, pressure cooker, microwave or stovetop.
I haven’t tried this in a dreampot but I think it would be suitable.
Serve with rice, pappadums veggies of choice. Makes great pies if there is any left overs.
(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)
600grm Shin beef (I use gravy beef)
1 can coconut cream 425ml
1 large onion sliced
1 teaspoon sugar
1 ½ teaspoons salt optional
2 teaspoons lengkuas powder (this is commonly known as galangal redily available at asian shops, I dry it out in the oven and it lasts longer)2 teaspoons ground ginger
½ teaspoon ground cumin
4 cloves crushed garlic
5 dried chillies or powder to taste (I use ½ teaspoon chilli powder)
1 tablespoon ground coriander
2 tablespoons lemongrass (substitute 2 tablespoons lemon pepper)
Stock cube optional, add water if it becomes a little dry during cooking.
Combine all ingredients in a saucepan bring to boil. #
Reduce to simmer until cooked.
Make the day before for full flavour.
600grm Shin beef (I use gravy beef)
1 can coconut cream 425ml
1 large onion sliced
1 teaspoon sugar
1 ½ teaspoons salt optional
2 teaspoons lengkuas powder (this is commonly known as galangal redily available at asian shops, I dry it out in the oven and it lasts longer)2 teaspoons ground ginger
½ teaspoon ground cumin
4 cloves crushed garlic
5 dried chillies or powder to taste (I use ½ teaspoon chilli powder)
1 tablespoon ground coriander
2 tablespoons lemongrass (substitute 2 tablespoons lemon pepper)
Stock cube optional, add water if it becomes a little dry during cooking.
Combine all ingredients in a saucepan bring to boil. #
Reduce to simmer until cooked.
Make the day before for full flavour.
(If cooking in the dream pot follow directionsto # and then boil for about 5 minutes and transfer to the thermal cooker for about 3 hours.)
Tuesday, August 16, 2011
LEMONADE SCONES
I'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.
This recipe is from the About Seniors Newsletter.
Ingredients:- 3 cups SR Flour.
1 cup Cream.
1 cup Lemonade.
Method:- Preheat oven to 200 degrees.
Put all ingredients in a bowl and mix with a knife.
When the dough is ready the bowl will look clean and you will have a ball of very soft dough.
Gently flatten on a board and cut into suitable sizes.
Put onto a floured baking tray and paint tops with milk and egg wash.
Place in pre-heated oven for 15 mins.
Serve with butter or cream and home made fruit jam. Just delicious.
This recipe is from the About Seniors Newsletter.
Ingredients:- 3 cups SR Flour.
1 cup Cream.
1 cup Lemonade.
Method:- Preheat oven to 200 degrees.
Put all ingredients in a bowl and mix with a knife.
When the dough is ready the bowl will look clean and you will have a ball of very soft dough.
Gently flatten on a board and cut into suitable sizes.
Put onto a floured baking tray and paint tops with milk and egg wash.
Place in pre-heated oven for 15 mins.
Serve with butter or cream and home made fruit jam. Just delicious.
Friday, July 1, 2011
CHICKEN AND PASTA BAKE
Arriving 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.
500 grams of diced raw chicken thigh fillet
2 zucchini diced
1 cup red capsicum diced
1/2 cup chopped shallots
1 cup cauliflower or broccoli flowerettes
1 x 300gr pack sour cream and chives pasta sauce
1 1/2 cups water
3/4 cup milk
4 cups baby spinach leaves
1/2 cup grated cheese
2 tab parmesan cheese
handful of basil leaves torn
black pepper
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.
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.
500 grams of diced raw chicken thigh fillet
2 zucchini diced
1 cup red capsicum diced
1/2 cup chopped shallots
1 cup cauliflower or broccoli flowerettes
1 x 300gr pack sour cream and chives pasta sauce
1 1/2 cups water
3/4 cup milk
4 cups baby spinach leaves
1/2 cup grated cheese
2 tab parmesan cheese
handful of basil leaves torn
black pepper
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.
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.
Thursday, June 30, 2011
GLUTEN FREE CHOCOLATE MUFFINS
200 grams dark chocolate
160 grams butter
5 eggs (seperated)
160 grams almond meal
160 grams castor sugar
1 tea orange zest
1 tea orange juice
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.
Spoon into muffin trays lined with muffin papers and bake for about 35 minutes.
160 grams butter
5 eggs (seperated)
160 grams almond meal
160 grams castor sugar
1 tea orange zest
1 tea orange juice
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.
Spoon into muffin trays lined with muffin papers and bake for about 35 minutes.
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