Some favourite slice recipes... mmmm yum!
MARBLED CHOCOLATE CHEESECAKE SLICE
185g butter
1/4 cup cocoa
1 cup sugar
2 eggs
1 cup plain flour
250g cream cheese, softened
1/3 cup sugar, extra
1 teaspoon vanilla
1 egg, extra
Melt butter with cocoa. Remove from heat, add sugar, whisk in eggs. Stir in sifted flour, beat until smooth. Pour mixture into lined lamington tin (16 x 26cm). Beat cheese, vanilla and extra sugar together, stir in extra egg. Pour over chocolate mixture, swirl through with knife for marbled effect. Bake in 180C oven 40 mins, cool in tin, cut when cold (bet you can't wait that long though!). I don't swirl too much, just till I get a few choc stripes through the cheesecake mixture. There should be 2 distinct layers: choc cake on the bottom and cheesecake on the top. If you swirl too much, the two mixtures will blend together and you'll lose the desired effect.
**this slice is sooooo yummy! i have only made it once or twice as i'm sure it's not on the healthy list LOL
Chocolate Fudge Slice
4 oz butter (120g or 1/2 cup)
1 cup brown sugar
1 egg
2 Tab Cocoa
1 cup SR flour
1/2 cup coconut
vanilla
Melt butter, add sugar and egg, add vanilla and cocoa, then flour and coconut. Spread into greased, shallow tin, cook in moderate oven 25 min. Ice with Chocolate icing while hot (I just mix icing sugar, cocoa to the right "colour", a dash of vanilla, a couple of Tab of melted butter, and milk to consistency for the icing).
** this one is so quick and simple to make and everyone loves it
Passionfruit slice
makes 16
1 cup SR flour
1 cup desicated coconut
1/2 cup caster sugar
125gm melted butter
1/2 teaspoon vanilla essence
topping
395g can sweetened condensed milk
1/4 cup fresh lemon juice
2 passionfruit pulp ( I just use the tin pulp, about half the can)
pre heat oven at 180c
grease 3cm deep 20x30cm lamington tray
combine the flour, coconut, sugar, van ess. & butter in a bowl. Mix well and press inot tin.
Bake for 15 mins or until golden.
Make topping
reduce oven temp. to 140c mix topping ingredients together. Pour over base and bake for a further 10 minutes, or until golden around edges.
Allow to cool completely in pan before cutting into squares.
** one of my faves, i only make this one to take to morning teas as it's too rich to keep here where i would eat it all! LOL
all of these recipes from here
31.3.08
26.3.08
Indonesian Slow Cooker Chicken
tomorrow night's dinner (i will get it ready in the crock tonight)
Indonesian Slow Cooker Chicken with rice and an asian cabbage salad.
Indonesian Slow Cooker Chicken
from here
Serves 4
4 skinless chicken breasts
2 tablespoon soy sauce
3 cloves garlic -- crushed
1 tablespoon grated fresh ginger root
2 teaspoon sesame oil
1/2 teaspoon cayenne pepper
1/4 cup peanut butter
~ In a small bowl, combine soy sauce, garlic, ginger, sesame oil and cayenne pepper.
~ Place chicken in the slow cooker.
~ Spoon sauce mixture over the top of the chicken.
~ Cover & cook on low heat setting for 6 hours or until chicken is tender & fully cooked.
~ Remove chicken from slow cooker and stir peanut butter into juices until smooth.
~ Spoon sauce over chicken to serve.
Serve with steamed or stir-fried veggies, and rice.
the asian salad recipe is again to use up the vegies in the fridge (it's not likely the kids will eat it lol) and will be a cross between the thermomix recipe and the changs asian noodle salad recipe. i'll use
red cabbage
wombuk (chinese cabbage)
shallots (that would be spring onions to you Dani ;p)
red onion
and maybe noodles
and a dressing of
sesame oil
sweet soy sauce
white vinegar
normally i would try to have some vegies that might tempt the kids but i really don't want leftovers! so i'd rather that they just have chicken and rice!
Indonesian Slow Cooker Chicken with rice and an asian cabbage salad.
Indonesian Slow Cooker Chicken
from here
Serves 4
4 skinless chicken breasts
2 tablespoon soy sauce
3 cloves garlic -- crushed
1 tablespoon grated fresh ginger root
2 teaspoon sesame oil
1/2 teaspoon cayenne pepper
1/4 cup peanut butter
~ In a small bowl, combine soy sauce, garlic, ginger, sesame oil and cayenne pepper.
~ Place chicken in the slow cooker.
~ Spoon sauce mixture over the top of the chicken.
~ Cover & cook on low heat setting for 6 hours or until chicken is tender & fully cooked.
~ Remove chicken from slow cooker and stir peanut butter into juices until smooth.
~ Spoon sauce over chicken to serve.
Serve with steamed or stir-fried veggies, and rice.
the asian salad recipe is again to use up the vegies in the fridge (it's not likely the kids will eat it lol) and will be a cross between the thermomix recipe and the changs asian noodle salad recipe. i'll use
red cabbage
wombuk (chinese cabbage)
shallots (that would be spring onions to you Dani ;p)
red onion
and maybe noodles
and a dressing of
sesame oil
sweet soy sauce
white vinegar
normally i would try to have some vegies that might tempt the kids but i really don't want leftovers! so i'd rather that they just have chicken and rice!
THE best chocolate chip cookie recipe ever!
this is it - this is the recipe i've been looking for! if you like CHEWY cookies you'll love this one 
Quick Mix Chewy Choc-Chip Cookies
makes about 32, pre 20mins, cooking 12 mins per tray
3/4 cup (165g) firmly packed brown sugar
1/2 cup (110g) caster sugar
1 1/2 cups (225g) SR flour
1/2 cup (75g) plain flour
185g butter, melted
1 egg, beaten lightly
2 tspns vanilla essence
3/4 cup (140g) dark or milk chocolate chips (or varations, below)
1. preheat oven to 160'c / 140'c fan forced. grease and line trays with baking paper
2. combine sugars and flours in a large bowl
3. add the combined butter, egg and essence; mix to a soft dough. stir in teh chocolate (or variations)
4. place level tabs of dough about 6cm apart on prepared trays, flatten slightly. bake for about 12-15 minutes or until browned lightly. cool on trays.
variations: white chocolate and cherry - 1/2 cup (90g) white chocolate chips and 1/2 cup (100g)chopped red glace cherries
pecan and raisin - 1/2 cup (60g) chopped pecans and 1/2 cup (80g) chopped raisins from the AWW october 2007
Quick Mix Chewy Choc-Chip Cookies
makes about 32, pre 20mins, cooking 12 mins per tray
3/4 cup (165g) firmly packed brown sugar
1/2 cup (110g) caster sugar
1 1/2 cups (225g) SR flour
1/2 cup (75g) plain flour
185g butter, melted
1 egg, beaten lightly
2 tspns vanilla essence
3/4 cup (140g) dark or milk chocolate chips (or varations, below)
1. preheat oven to 160'c / 140'c fan forced. grease and line trays with baking paper
2. combine sugars and flours in a large bowl
3. add the combined butter, egg and essence; mix to a soft dough. stir in teh chocolate (or variations)
4. place level tabs of dough about 6cm apart on prepared trays, flatten slightly. bake for about 12-15 minutes or until browned lightly. cool on trays.
variations: white chocolate and cherry - 1/2 cup (90g) white chocolate chips and 1/2 cup (100g)chopped red glace cherries
pecan and raisin - 1/2 cup (60g) chopped pecans and 1/2 cup (80g) chopped raisins from the AWW october 2007
Introduction
crazy i know, but i decided to start another blog (like i don't spend enough time online already) - i'm hoping it might get me a bit more inspired with food.
i USED to be great with food, in the kitchen. pre-kids this was. now i just resent it (until i get in there usually). on the other hand i'm trying (TRYING) to save money by cooking as much as i can, and reducing the number of pre-prepared food we have in our lives to reduce preservatives etc etc.
we buy organic F&V, that started because i wanted them home delivered and didn't want to have to pick what i wanted (http://www.organicexpress.com.au/) and then became hooked on the taste and freshness of organic F&V. i now buy some from organic express and as many things as possible from Choku Bai Jo in North Lyneham, which is run by the same people who have a stall at the local farmers market (which is too hard for me to get to) and is super cheap. sometimes the produce has only been picked that day too!!
i try to menu plan, but get bored with it easily lol
i have a cookbook addiction which i have severely curbed - i can't afford them and i rarely use them for anything other than inspiration! last count i had nearly 70 books - have sold some since then but also acquired more *blush*
in the kitchen i love gadgets and atm my favourite is my thermomix which i talked dh into buying last year. i don't use it much for cooking whole meals (though he does) but more for preparation and i am addicted to my fruit porridge every morning which tastes like heaven with way more calories than it has LOL
i had to fill my empty freezer so during the past weekend (after i recovered from being sick last week) i made several snacks for the kids:
chocolate chip cookies with oats and rice bubbles in them (i couldn't find any recipes so just kind of invented one based on this one which i hadn't been all that excited by, and this one (cna't find it now, will add link later) which i also wasn't excited by LOL
fruit truffles based on the thermomix vitality truffles (i used almonds and added cocoa)
apple muffins
tonight i'm trying to use up what's in the fridge as we're going away for the weekend so i'm planning to make pasta with a sauce based on a weight watchers recipe - with bacon, and grated zucchinis and carrots in a tomato base:
low fat pasta sauce:
finely dice 1 onion, fresh garlic (i used 4 cloves!) & bacon with all fat removed
fry lightly in a pan
add in grated zucchini and carrot
fry lightly until softened
add in diced tomatoes (fresh or tinned) and herbs if desired. (i like a little salt too)
cook until ready LOL (depends how much time you have)
and serve over pasta eg: penne
i USED to be great with food, in the kitchen. pre-kids this was. now i just resent it (until i get in there usually). on the other hand i'm trying (TRYING) to save money by cooking as much as i can, and reducing the number of pre-prepared food we have in our lives to reduce preservatives etc etc.
we buy organic F&V, that started because i wanted them home delivered and didn't want to have to pick what i wanted (http://www.organicexpress.com.au/) and then became hooked on the taste and freshness of organic F&V. i now buy some from organic express and as many things as possible from Choku Bai Jo in North Lyneham, which is run by the same people who have a stall at the local farmers market (which is too hard for me to get to) and is super cheap. sometimes the produce has only been picked that day too!!
i try to menu plan, but get bored with it easily lol
i have a cookbook addiction which i have severely curbed - i can't afford them and i rarely use them for anything other than inspiration! last count i had nearly 70 books - have sold some since then but also acquired more *blush*
in the kitchen i love gadgets and atm my favourite is my thermomix which i talked dh into buying last year. i don't use it much for cooking whole meals (though he does) but more for preparation and i am addicted to my fruit porridge every morning which tastes like heaven with way more calories than it has LOL
i had to fill my empty freezer so during the past weekend (after i recovered from being sick last week) i made several snacks for the kids:
chocolate chip cookies with oats and rice bubbles in them (i couldn't find any recipes so just kind of invented one based on this one which i hadn't been all that excited by, and this one (cna't find it now, will add link later) which i also wasn't excited by LOL
fruit truffles based on the thermomix vitality truffles (i used almonds and added cocoa)
apple muffins
tonight i'm trying to use up what's in the fridge as we're going away for the weekend so i'm planning to make pasta with a sauce based on a weight watchers recipe - with bacon, and grated zucchinis and carrots in a tomato base:
low fat pasta sauce:
finely dice 1 onion, fresh garlic (i used 4 cloves!) & bacon with all fat removed
fry lightly in a pan
add in grated zucchini and carrot
fry lightly until softened
add in diced tomatoes (fresh or tinned) and herbs if desired. (i like a little salt too)
cook until ready LOL (depends how much time you have)
and serve over pasta eg: penne
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