1.5 cups of unsalted butter softened.
3 cups of raw sugar
3 cups of plain flour
2 tablespoons of lemon juice
3/4 cup of lemonade
1 jar of maraschino cherries, drained and juice reserved
maraschino cherries for serving.
2 cups of icing sugar
1 tablespoon of Lemon juice
3 tablespoons of milk
Our little apple tree has been very busy this year. We have a huge harvest of 80 apples.
I needed to find some recipes for my beautiful Red delicious Apples.
6 Wholemeal Cafe sliced bread (cut into cubes)
3 Red Delicious Apples (Peeled and cut into cubes)
1 Cup of Brown Sugar
2 Teaspoons corn flour
2 cups Almond Milk
1 teaspoon vanilla
1 teaspoon ground cinnamon
Maple syrup about 1/4 cup or less.
Whipped cream or Icing sugar
Preheat oven to 180 degrees
Cut the bread and apple in cubes and mix in a large bowl with sugar and corn flour.
In a separate bowl, whisk the eggs, milk, vanilla and cinnamon and pour egg mixture over the bread bowl
Give the ingredients a good stir and pour into a butter greased and lined deep baking tray.
Sprinkle the tray with maple syrup before placing in the oven.
Bake for 25 mins or until golden brown
Remove from the oven, cut a square slice and sprinkle with icing sugar and serve with cream.
Enjoy ! 🙂
300g Greek yoghurt OR whipped coconut milk (cream only)
1 tablespoon of icing sugar ( for coconut cream )
1 teaspoon vanilla
50g flaked almonds toasted
20g sunflower kernels toasted
10g chia seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
200g blueberries ( frozen thawed for a few minutes)
To make coconut cream : Whip the cream only part of the can of coconut milk with vanilla & icing sugar.
OR Greek yoghurt stir in vanilla only.
Toast the almonds and sunflower until golden in a fry pan stir in spices and chia seeds.
Layer cream OR yoghurt then the nut mixture with blueberries on top. Continue layering finishing with blueberries.
8 skinless chicken thigh fillets (whole)
4 tablespoons plain flour
sea salt and black pepper
250g chorizo sliced
250 mls white wine
2 tablespoons tomato paste
3 – 4 teaspoons paprika
500ml chicken stock – warmed
1 small onion cut into 8
3 cloves of garlic
4 X 20 cm pieces of celery sliced
1/4 cauliflower broken into pieces
3 bay leaf
1 tablespoon of parsley
400g tin of chickpeas
20 Spanish olives
Preheat oven to 140 degrees
Enjoy a nice winter meal 🙂
4th of July – Celebration Pie
This is a pie I have always wanted to make, I found a spiced version so here we go !
Preheat oven to 180°C. Spray a 4.5cm-deep, 23cm pie plate with oil. Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture just comes together.
Turn the dough onto a lightly floured sheet of baking paper and roll to a 4mm-thick disc. Line the base and side of the dish with pastry and trim any excess. Pinch edges to crimp. Place in the fridge for 15-20 minutes to rest.
Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice and bake for a further 10 minutes or until light golden. Set aside to cool completely.
Combine the pumpkin, maple syrup, cream, sugar, eggs, cinnamon, cloves, nutmeg and ginger in a bowl. Whisk until smooth. Pour over the pastry. Bake for 40-45 minutes or until just set. Set aside to cool completely.
Dust the pie with icing sugar. Cut into wedges and serve with double cream.
Recipe from Taste.com.au
300g Granita biscuits
150g Melted unsalted butter
1/4 cup water
3 teaspoons Gelatine powder
3/4 cup caster sugar
1/4 cup of water ( 2nd one)
1/3 cup Sour cherry Jam
200 g 70 % cocoa chocolate
In a food processor crush the biscuits, then slowly add the melted butter.
Press into a slice pan lined with baking paper ( leave enough paper over the edge of pan)
Leave to stand on the bench.
In a small glass jug blend the gelatine powder and 1/4 cup of water, place in a small pan of water to simmer and dissolve.
Meanwhile place 1/4 cup of water and caster sugar in a mixing bowl and whip for 4 mins
Slowly pour in the dissolved gelatine mixture and beat for another 6 mins.
Fold in the Sour cherry Jam
Pour over the biscuit base and smooth off the top.
Melt the chocolate in a bowl over a pan of water, pour over the marshmallow layer
smooth the top and refrigerate for 30 mins before cutting into slices.
Finely chop the onion add to a heated large pan with olive oil.
Cook over a medium to high heat, stirring as you go, until the onions start to caramelize season with salt and pepper. Add the sultanas and jam , then add the tomato sauce, worcestershire sauce and ginger wine. Give it all a good stir, then leave to gently simmer.
In a fry pan lightly fry the shanks until brown add the fresh rosemary for the last 5 minutes.
With tongs move the shanks to the pot add the chicken stock.
Simmer for 45 minutes to 1 hour. Turning every 10 minutes.
Serving 2 ( large )
Serve with cottage potato & vegetables.