Saturday, 18 February 2017

Prawn Cocktail


I love prawns and found that this was such an easy way to cook them and took just minutes to prepare cook and serve.  

I love this recipe it reminds me of my childhood, it's a very 70's dish that I feel deserves to be revived!  Great to have on a hot summers evening for a meal in itself or an entree for a quiet or rowdy dinner party.

500 gm raw prawns (less if its just for you or not)
lettuce
Cocktail Sauce

Cocktail Sauce 

1 cup egg mayonaise
3 tablespoons tomato sauce
juice of half a lemon
tabasco sauce to taste


Toss your prawns in salt, pepper and olive oil to coat.


Place on a baking sheet and bake in a pre heated 200C oven for 7 minutes or until pink and cooked but not rubbery.


Place all sauce ingredients in a bowl or jar and whisk together.  You can add more tabasco if you wish but remember that it will get more spicy as it sits.  This sauce can be made ahead and left in the fridge.


Shred your lettuce and place in a glass or bowl.


Remove roasted prawns from the oven.


Top the lettuce with prawns.


Drizzle over the cocktail sauce.  Serve.



Saturday, 11 February 2017

Gingerbread Cake with Lemon Mascarpone Cream


I love the smell that fills the house when gingerbread of any kind is cooking.  Cookies, Slice, Cake it makes my day.  Gingerbread cake should be made all year round, not just at Christmas, it is an easy satisfying cake to make and eat.

I gave the other half the option of this or a chocolate cake and well this was a no brainer, he jumped at this cake and enjoyed every slice.

I did double the mix to make 2 cakes however it is just as good with one cake cut and filled.  The following recipe is for one cake and the appropriate filling.

115 gm butter, room temperature
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 cup applesauce
1 1/2 cups plain flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon mixed spice
1/2 teaspoon grated nutmeg

Filling
1/2 tub mascarpone cheese
150 ml cream whipped
1 1/2 tablespoons lemon curd



Beat the butter and sugar until light and fluffy approx 8 minutes.



Mean while get your other ingredients together.  All dry ingredients and spices need to be whisked together.


To the butter mix add your vanilla, egg and applesauce, beat together. Remember to scrape down the sides of the bowl.  Gently mix through the dry ingredients.

Fill a pre lined cake tin I used a 20cm round spring form tin.


Bake in a pre heated 180 C oven for 50 to 55 minutes or until a skewer comes out clean.


Whisk together the mascarpone and cream until stiff peaks formed.  Add the lemon curd and whisk through.


Cut and fill your cooled cake/s and allow to set in the fridge for an hour before serving.


Saturday, 4 February 2017

Slow Cooker Butter Chicken Curry


I don't know about you, but, I love a good curry!   We had this at my Mum's place when we were visiting a month ago and Scott LOVED it!

It is a really nice and easy recipe and super tasty.  You can set the chicken to marinade the night before and then throw it all together the day you want it.


Mum bought me this great Tifin a couple of years ago, it is an Indian lunch box.  Cute isn't it!  This dinner gave me a chance to use my Mango Chutney that I had a final jar of in the preserves cupboard.

1 kg chicken, approx 6 thigh fillets
200 gm greek yoghurt
5 cm fresh ginger, grated
2 tablespoons lemon juice
1 teaspoon chilli powder
2 teaspoons garam masala
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
2 tablespoons tomato paste
1 2/3 cups tomato pasata
2/3 cup chicken stock
2 tablespoons honey
1 cinnamon stick
1/3 cup cream




In a mixing bowl place the lemon juice, chilli powder, ginger, half the garam masala and the yogurt together and mix.



Add the chicken to the yogurt mixture, mix until all coated and refrigerate for a minimum of 1 hour up to overnight if preferred.


Chop onion and crush garlic cloves.


In one fry pan saute the onion and garlic until softened.


In your second fry pan fry chicken in batches for 3 minutes on each side or until just browned.


Add the remaining garam masala and ground spices to the onions pan.  Cook, stirring until fragrant. 


Add the tomato paste and cook for 2 minutes.


Place all the chicken in the slow cooker once browned.



Divide the remaining between the onions pan and the chicken pan to de glaze.  Tomato puree, stock, honey and cinnamon. Once bubbling empty both pans into the slow cooker.


Give a quick stir.


Stick a piece of baking paper directly down on the chicken mix and place the lid on the slow cooker. Cook on low for 6 hours.


Remove the cinnamon stick and add the cream.  Allow to cook for another 15 minutes.


Serve with rice and Naan bread.

Saturday, 28 January 2017

Honey Joy's


While we were in Melbourne visiting my family over Christmas and New Year's a friend of my Mum's dropped over a cake and a container of Honey Joy's "for the kids" well, once I saw what was in the container they became "for the adults" and the kids didn't get a look in!

Even my 94 year old Nana was eating them!

Honey Joy's were a staple of my childhood.  They were at every school fete and bake sale.  Every cake stall at lunch time, along with toffees and chocolate crackles.  I had in fact not eaten one in over 30 years and well, now I will be making them regularly!

4 cups Cornflakes
1 tablespoon Honey
1/3 cup sugar
90gm butter


In a saucepan melt the butter, sugar and honey.


Lay out your patty pans on your cupcake pans.  The recipe said it made 24 😑 I found it only made 12 me sized honey joy's!


Get your cornflakes ready in a bowl


Bring your honey mixture to a simmer and cook stirring occasionally to ensure no burnt bottom.


Poor the honey mix over the cornflakes and mix together quickly.


Spoon into the patty pans and bake in pre heated 150C oven for 10 minutes.  Allow to cool before the hubby tries to eat them.



Saturday, 21 January 2017

Corn Fritters




I don't know about you, but, I love Brunch on a Sunday.  Scott and I try to go out for Sunday Brunch at least once a month to some of our favourite Cafe's around Newcastle.   I also do a Brunch at home once a Month when Jonathan is here.

Over the years I came to realise through my travels around the world, that we Australian's LOVE the Sunday Brunch and I do not see this same thing happen in other countries.  Sunday Brunch with friends is one of our favourite ways to gather and enjoy each others company, with or without kids. Kids are welcome in most places here and it is a fantastic way of teaching them their, "going out in public manners".

One of the great Brunch menu items in most cafe's is the Corn Fritters.  A little bacon on the side and a poached egg on top with a little Chilli Jam or Tomato Chilli Chutney and your away.


These fritters are also a great light lunch or even a side for a meal.  Great to take to work with a salad through the week.

Kids love them!

2 1/2 cups corn kernels, fresh or frozen/thawed
1 cup grated tasty cheese
1 cup plain flour
1 teaspoon baking powder
1/4 teaspoons of each salt and pepper
1 egg
3/4 cup milk


In a bowl place the corn, cheese, flour, baking powder, salt and pepper.


Toss together until everything is coated in the flour.


In a jug beat the egg and milk together.


Pour the wet into the dry ingredients.


Mix together until all combined. Now you do get better results if you let this mix rest in the fridge for an hour or you can make it up the night before.


In a hot frypan melt a generous dob of butter and fry approximately 1/4 cup of the mixture.


Remove from the frypan when cooked on both sides and place on a paper towel lined plate and sprinkle with a little salt.


Serve with a nice little bit of salad and a poached egg for a light lunch or bacon for a brunch.