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.

Saturday, 14 January 2017

Cinnamon French Toast

We don't generally eat a cooked breakfast,  I try to do one on a Sunday at least once a month,  we eat Pancakes, Waffles, Egg and Bacon and the boy's all time favourite is the Breakfast Burrito which we have more often than not.

I have until now never made French Toast.  I did have a moment and think... Scott is going to hate this!  Then I thought... Cover it in cinnamon sugar and maple syrup and well he may just eat it!

Let's say I gave him no choice, I just made if for brunch and served it.

This is a fantastic way to use up a loaf of bread that is a couple of days old.

3 to 4 eggs
1/4 cup caster sugar
1/4 teaspoon vanilla extract
1/2 cup milk
1 loaf 2 day old bread
maple syrup and cinnamon sugar to serve

In a flat dish place your eggs, sugar, vanilla and milk.


I have cinnamon sugar in this handy dandy little sprinkle jar as Scott tops his Cap with this in the mornings.

Slice your bread, I like about an inch think.

I trimmed the crusts off and cut each slice in half, this is my preference.

Dip in your egg mix quickly on each side until coated.

I use a hotplate, you can do this in a frypan.  Pre heat and brush with melted butter.

Fry on each side until golden.  This will only take a couple of minutes.

Serve sprinkled with the cinnamon sugar and drizzled in warm maple syrup.

P. S.  Scott LOVED this!

Saturday, 24 December 2016

Cream of Celery Soup

Wishing a Merry Christmas from my family to yours!  

I hope everyone is prepared for the festivities tomorrow.  Please enjoy a safe and happy Christmas and New Year.

I don't know about you, but I love to bring back old fashion recipes.  This one has been around for a gazillion years and you can even get it in a can, this usually gets added to casseroles etc and is not widely enjoyed in a meal on its own.

Celery is a great vegetable that is under rated on its own, you can add it to about everything from soups, stocks to stews and salads.  

This soup is fantastic and so easy to make.  It is great for one of those Meatless Monday meals you can make on a Sunday and just come home and reheat on a Monday.

1 bunch celery, chopped
1 leak, sliced
1 litre stock chicken or vegetable
1 cup cream
salt and pepper to taste

When you take the celery apart reserve the inner little leave for garnish.

Slice and rinse your leek clean.

Dice your celery, set 2 cups aside for later.

Place leek and all bar 2 cups of celery in your soup pot and with a tablespoon of oil, saute your veg for 5 minutes on a medium heat.

In a separate pan saute the remaining 2 cups of celery on a medium heat for 5 minutes.

Add the stock to the soup pot and bring to the boil, reducing to a simmer and cook for 20 to 30 minutes.

When the stock in the soup pot has come to the boil, ladle 3 ladles full of stock on the the 2 cups of celery and allow to simmer for 20 minutes.

With your stick blender or in a blender puree your soup.  It will be slightly chunky or course, this is good.

Add your salt and pepper to taste and the cream.  Add the separate celery back to the pot and stir to combine.  Heat for a further 5 minutes.  

Serve with a nice crusty bread or a toasted cheese sandwich.  Oh and don't forget to put the middle leaves on as a garnish!

Saturday, 17 December 2016

Chocolate Peppermint Bark

This is such a fantastic recipe and so easy to make with 3 ingredients.  I love the play of the bitter dark chocolate and the sweet white chocolate with the crunchy peppermint candy canes.  

It is such a quick thing to throw together and so nice to eat, even better as a gift or a small treat after dinner with a coffee.

I really should make this more often with different toppings as the family loves it.

This is the only time I use my expensive Callebaut Chocolate it is well worth paying a little extra for the decent chocolate.

My measurements here are purely for the amount I wanted to make, you can make more or less as you need it.

1 1/2 cup dark chocolate chips
1 1/2 cup white chocolate chips
4 to 6 large candy canes

Either in a double boiler or microwave melt your chocolate.  If you can temper your chocolate ... even better.

Spread on a lined baking sheet and set aside for an hour to harden.

Stick your candy canes either in a food processor and smoosh, yes that is the technical term.

After an hour when the dark chocolate is hardened you can repeat the same with the white chocolate and spread over the dark chocolate.

Sprinkle the candy canes over the top and using a bit of baking paper, gently press the candy canes down into the chocolate.  Allow to harden and stick it in the fridge.   When it is cold it is easy to break up.  Break into pieces and stick into an airtight container in the fridge.  

If it lasts that long!

Saturday, 10 December 2016

Spanish Rice

This went down a treat the other week at a family dinner with our friends.  Our wonderful godson Lawrence gave it a five year old's two thumbs up!  High praise.

This is a great dish to serve as a side dish with a meal or as a quick meal of its own.

It is a very easy meal and would lend itself to lots of tasty additions such as diced capsicum, mushrooms, bacon or small cubes of sweet potato or pumpkin.

1 cup long grain rice
1 onion, diced
1 tin chopped tomatoes
1 cup tomato pasata
2 cups chicken or vegetable stock
1 chicken or vegetable stock cube
1 tablespoon tomato paste
1 clove minced garlic
1 teaspoon cumin powder
1/2 to 1 teaspoon chili powder (to taste)
1 teaspoon paprika
salt and pepper to taste

Rinse the rice under running cold water to remove the starch.  

In 2 tablespoons of heated oil place the rice, onion and garlic and gently toast for 5 minutes, stirring to make sure the rice doesn't stick.

Stir through he tomato paste and cook for a further 2 minutes.

Add all the other ingredients.

Bring to a boil and reduce to lowest heat and allow to simmer for 30 to 40 minutes.

Stirring occasionally to ensure the rice doesn't stick, you may need to add a little more stock if it dries out too much.

Stir through parsley and a squeeze of lemon juice at the end and serve.

Saturday, 3 December 2016

Raspberry Snickerdoodle Cake

Doesn't everyone love cake?  And isn't cake better when it is still warm, fresh out of the oven?

This cake is best served this way with a nice cup of coffee or tea.  Great cake to make quickly when you have guests or even for a sneaky girls morning tea.

115 gm butter, room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups plain flour
1 teaspoon baking powder
1 cup sour cream


1/2 cup sugar
2 teaspoons cinnamon
1 cup raspberries

Pre heat oven to 180C.

Cream your butter and sugar until light and fluffy.

Add eggs one at a time beating for 2 minutes between.

In batches fold through the dry ingredients alternating with the sour cream, until combined.

In a lined 33 cm x 23 cm cake pan spread the cake batter.

Combine topping sugar and cinnamon.

Sprinkle sugar mix evenly over the cake batter.

Spread the raspberries evenly over the sugar topping.  Bake for 30 minutes or until skewer comes out clean.