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| Thanks so much for that recipe cuddles... I will try it today. I made a beautiful sponge yesterday and it rose up and was high and gloriouse...then someone stuck a pin in it...pffft this has happened with all my sponges they sink. SO today I venture out to try Cuddles sponge...my one aim is to make an unsunked sponge! |
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| gotta go out for the evening but good luck Leeanne |
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| sponge cake...i make one every week n never fails just be precise with quantities its one thing i do measure stuff rofl 4 eggs (room temp) 3/4 cup castor sugar van ess 1 level cup SR flour (i sift it 5 times...yep 5) 3 tablespoons boiling water 1 tablespoon butter put eggs in mix master on high slowly add sugar, and van ess beat till very light in colour about a full 10 minutes pour the boiling water over the butter to melt it ok now carefully sift the flour again directly into the egg mix trickle the melted butter/water down the inside of bowl using a metal spoon FOLD in the flour fold very gently dont worry too much if you see a bit of flour dont beat it or overmix then POUR into 2 greased and lined sponge tins i bake in a moderate oven for between 15---18 mins dont open the oven door before this time in mums fan forced oven i have it at 160deg all ovens can vary the sponge will shrink slightly away from the sides main thing is be gentle at all times if you want a chocolate sponge add 3-4 tablespoons of good cocoa to the flour before sifting BUT remove the same amount of s r flour so if using 3 tab spns cocoa remove 3 tab spns flour dont despair if your first one is 100% it will either be over mixing the flour...this makes it rubbery...or the oven setting so make a couple till you get it perfect and it may sound complicated but they really are easy peasy and you can do it blind fold once you get the knack main things...eggs room temp, beat eggs for minimum 10 mins till light n frothy you will actually see the air bubble....always use metal spoon and fold in the flour dont stir geesh i sound like a school ma'am once cold fill with whipped cream and jam is yummm often i fill with whipped cream and jelly too have fun Leeanne |
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| Never been one of my fortes, but why not just do a google? How about this: http://www.homehints.com.au/cooking+tips/228/how+t o/step+by+step+basic+sponge+cake |
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| yep try a baker Linda LOL |
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| Ok this is way way left of centre for a diet thread but does anyone have a good no fail...no sink sponge recipe.... | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| hi i tried something similar to what i read on a thread ( it was a spread recipe and i recall someone mentioning spreading it in lettuce, if some one could re write it id appreciate it:) ) i couldnt find it so.... i used a food processor half a carrot half a stick of celery half a tomato a little parsley 1/4 of chicken breast tea spoon of mayo tea spoon of mustard some cheese salt pepper mixed it all up and used it as a spread or you could use it as a dip. mel:) |
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| i came across this thread, seems to be yummy recipes :) |
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| This has to be one of the most popular recipes on this site and after the use of something similar on the shanks on master chef I thought I repost it yet again. Jem says...... I just wanted to add this one. Its called Labne and is good to spread on cruskits or rice crackers whatever you like. take a 1kg tub fat free greek yoghurt, mix in 2 tsp sea salt. then take 2 large clean chux cloths and line a small bowl. pour the yoghurt in and tie the cloths tightly at the top with string. Then hang it over the bowl overnight. I tie it to the shelf in the fridge hanging over the bowl. All the liquid will drain out of the yoghurt and you will be left with a philly like spread! you may need to leave it for 2 days if its not hard enough. Now you can eat this as is, or mix in some or all the following... *grated lime zest *grated lemon zest *tiny bit of minced chilli/sweet chilli(but this is full of sugar) *minced garlic (fresh is best of course) *cracked black pepper *finely choped coriander *some finely chopped pickles *finely chopped onion or caramelised onion is nice too My favourite way to have Labne is to mix in garlic, chilli, black pepper, lime zest and coriander. YUMMO! enjoy Jem |
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| I made this yesterday (doubled the recipe to freeze some of it) and hubby and I loved it but the kids didn't. Tonight I threw the left over soup into a pot with shredded potato, carrot, leek, turnip, parsnip, celery (basic soup veggies) and 3 pieces of browned osso bucco and a bit of water. It created a really thick soup/stew and was fantastic! This time the kids ate it. (still got plenty to freeze too) spicy tomato soup in a pot, lightly toast the following 1/2 teaspoon cumin 1/2 teaspoon dried fenugreek 1/2 teaspoon ground coriander 1/2 teaspoon tumeric 1/2 teaspoon black mustard seeds a pinch of chilli powder warm it till the spices start to smell good- stay close because you don't want the spices to burn. take the pot off the heat and add 1 sliced clove of garlic 1 tablespoon red lentils 1/2 teaspoon coconut essence 4 curry leaves 1 teaspoon oil stir off the heat for one minute to let residual heat help to amalgamate the flavours add 1 700 ml tomato passata and rinse out bottle with 2 cups of water, slowly bring to the simmer, for 20 minutes, strain, season, drink |
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| Glad you liked it Julgem :) It was the best thing I ate when on mushies. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Thanks minimisingme for the great recipe! I made it tonight but because I don't like corn I left that out and put a couple of sun dried tomatoes in. When cooked I blitzed it and it was so delicious! | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| We made these last night, its from the taste website, we subsituted most of the stuff for low fat instead of full fat, but also the potatoes came out abit hard, so we added another cup of stock, and simmered until the potatoes were soft, then put on high to get back to the right consistancy. We also made them in the little pie maker instead of a big one, we got heaps out of this mix it is really yummy aswell. We also made a peppered kangaroo batch of pies aswell :) Ingredients (serves 4) 2 tablespoons olive oil 2 leeks, trimmed, halved, washed, sliced 400g coliban potatoes, peeled, diced into 1cm cubes 1/4 cup plain flour 1 1/2 cups chicken stock 1 small barbecued chicken, skin and bones removed, meat shredded (see note) 1 cup grated tasty cheese 1 sheet frozen ready-rolled puff pastry, partially thawed Method Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured. Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper. Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve. Notes & tips You will need 2 cups of shredded chicken for this recipe. |
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| The recipe thread has been a bit neglected lately. I haven't got anything great or exciting to add but I'll tell you what I made tonight for the fam and it was a success. Instead of mashed potatoes I made mashed cauliflower. I steamed the cauli then whizzed it with my stick whizzy thingamajig. Served it with schnitzels, a bit of bolognese sauce left over from the weekend and peas. Bluddy beautiful!! I discovered the cauli thing when I went on Atkins and it became my favourite substitute for spuds, rice and pasta etc - very low carb. It's easy to eat for me now (as opposed to rice and pasta) and I like it alot! Looking forward to seeing some more tips and recipes - I'll put my thinking cap on! Oh and where's Linda?? She's always cooking up something new and yummy! Jan xxx |
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| I tried something new tonight and it was delicious, definitely doing it again, I just winged it and bought what I thought would match, here goes: Pita bread Leggos pizza sauce Reduced fat fetta light phili cream cheese basil (crushed in a tube) Olives red and green capsicum mushrooms Chicken shredded (I bought a cooked chook from coles) I mixed 2 tbls of philli with about a tbls of the basic and made in into a paste and put little dollops on the 3 pizzas I made. I then put very small cubes of the fetta on and popped in the oven at 200 degrees celcius. I thought I wouldn't like a pizza without cheese but this was delicious. Jen |
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| Chilli Con Carne Stolen from taste.com.au The shredded meat in this version is very tender and band friendly and makes a lovely change from the usual mince. It takes a little while to cook but it freezes well and we just had a friend for lunch and everyone loved it. Preparation Time 10 minutes Cooking Time 160 minutes Ingredients (serves 4) * 1 tbs olive oil * 1kg-piece gravy beef, cut into quarters * 2 brown onions, finely chopped * 2 garlic cloves, finely chopped * 1 large green capsicum, deseeded, finely chopped * 2 x 400g cans diced tomatoes * 500ml (2 cups) beef stock * 1/2 cup chopped fresh coriander * 2 tsp ground cumin * 2 tsp dried oregano * 1 tsp ground cloves * 1-2 tsp dried chilli flakes * 1 cinnamon stick * grated vintage cheddar, to serve * Finely chopped tomato, to serve * Finely chopped red onion, to serve * Mashed avocado, to serve * Sour cream, to serve (optional!) * Flour tortillas, to serve Method 1. Heat oil in a pan over medium-high heat. Add half the beef and cook for 3-4 minutes each side. Set aside. Repeat with remaining beef. Reduce heat to medium. Add onion, garlic and capsicum and cook, stirring, for 6-8 minutes. 2. Return beef to the pan with the tomato, stock, coriander, cumin, oregano, cloves, chilli and cinnamon. Bring to the boil. Reduce heat to low and cook, covered, for 2 hours. 3. Use tongs to transfer the beef to a plate. Use 2 forks to shred the meat. 4. Bring the tomato mixture to the boil. Cook, uncovered, for 10 minutes. Add beef and cook for 2 minutes. Remove from heat. Season with salt and pepper. 5. Divide chilli among serving bowls and top with cheddar, tomato, onion, avocado and sour cream. Serve with tortillas. Notes & tips * You can freeze this recipe at the end of step 4. Thaw overnight in the fridge. Reheat in a saucepan over low heat and continue from step 5 |
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| Buck, Sorry I didn't see your message on there. I looked in my pantry and don't have any of the packets. But it is a yellow one, so either continental or maggi. Tuna Potato bake. Hmmmmm. Well I do have a packet of Creamy Lemon Pepper Fish by Maggi. I used that the other night and it worked brilliantly. Or you can also use Fish Chowder, by Maggi. Cat |
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| The meatballs rossini on the masterchef site is great and easy too. I have made it with the rossini and with out and served it over pasta...both ways it was a great meal |
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| Hi all, I have just made the Pumkin and Sweet Potato Soup that Pyretta re-posted on 4.6.09 and it is delicious!! Would be lovely with some Lentils added at the simmer stage. Great for the extra protein too. Thanks to the original poster for this yummy recipe. TARA |
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| Darling, I did watch masterchef and yes the Labne is what he covered the shanks with before cooking them and then spooned it over the shanks as a type of cheese after cooking. Pyretta |
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| tried to bump it up think I failed haha Re:Recipes Reply to this message Reposting Jem's recipe.... I'm just bringing this recipe for Labne forward. I had never tasted it until I went to Dubai for a holiday over Easter. It really is delicious and can be teamed with so much for a yummy snack or side dish. One of my favourite combos is a teaspoon of Labne on a fresh (or dried) date topped with a walnut half. You could team this stuff with any fruit or nut and it's superb. Enjoy, Jan Jem says...... I just wanted to add this one. Its called Labne and is good to spread on cruskits or rice crackers whatever you like. take a 1kg tub fat free greek yoghurt, mix in 2 tsp sea salt. then take 2 large clean chux cloths and line a small bowl. pour the yoghurt in and tie the cloths tightly at the top with string. Then hang it over the bowl overnight. I tie it to the shelf in the fridge hanging over the bowl. All the liquid will drain out of the yoghurt and you will be left with a philly like spread! you may need to leave it for 2 days if its not hard enough. Now you can eat this as is, or mix in some or all the following... *grated lime zest *grated lemon zest *tiny bit of minced chilli/sweet chilli(but this is full of sugar) *minced garlic (fresh is best of course) *cracked black pepper *finely choped coriander *some finely chopped pickles *finely chopped onion or caramelised onion is nice too My favourite way to have Labne is to mix in garlic, chilli, black pepper, lime zest and coriander. YUMMO! enjoy Jem |
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| Just browsing the board if anyone saw masterchef last night this is similar to the lamb shank recipe cooked it had my mouth watering | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Wicadone, if you are talking about the soup, you can have it pretty soon after your op, while you are on liquids. Just make sure you puree the lumps out. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| OMG i am on opti, being banded on Monday 6th and my mouth is watering reading this recipe. I think in a few months if all goes well i shall be making this ;-) |
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| Yummmm - I'm gunna make it on the weekend. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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