Saturday, August 1, 2009
Friday, July 31, 2009
Tuesday, July 28, 2009
This recipe is great as a simple dessert or as a dessert for a small gathering. Everyone will love these gooey dumplings and the children made even want to help in the kitchen for this special recipe.
Prep Time: 15 minutes
Total Cooking Time: 30 minutes
1 cup self rising flour
1 1/2 oz cold butter, chopped
1 Tablespoon Milk
1 cup Sugar
1 1/2 oz Butter, extra
2 Tablespoons Golden Syrup (Lyle's is the best)
1/4 cup Lemon Juice
1. Sift the flour into the bowl with a pinch of salt. Using your fingertips, rub the chopped butter into the flour until it resembles fine crumbs. Make a well in the center. Using a flat bladed knife, like a butter knife, stir the combined egg and milk into the flour to form a soft dough.
2. To make the syrup, place 2 cups water in a large pan with the sugar butter, golden syrup and lemon juice. Stir over medium heat until the sugar has dissolved.
3. Bring to a boil, then gently drop dessertspoon fulls of the dough into the syrup. Reduce the heat to a simmer and cook, covered, for 20 minutes, or until knife inserted into dumpling comes out clean. Spoon onto serving plates, drizzle with syrup and serve immediately.
Every one needs comfort food at some point in their lives. Being able to make something deliciously sinful is only half the enjoyment. This recipe is great for a stay at home rainy family night or just because you need something to warm your insides.
Macaroni and Cheese Bake
Prep Time: 15 minutes
Total Cooking Time: 35 Minutes
80z Macaroni Noodles
3oz Butter or Margarine
3 Tablespoons All-Purpose Flour
1 onion, finely chopped
2 cups Milk
2 Teaspoons Wholegrain Mustard
5 1/2 oz Vintage Grated Cheddar Cheese
3 1/2 oz Grated Cheddar Cheese
1 oz Fresh Bread Crumbs (optional)
1. Cook pasta in a saucepan of boiling and salted water until just tender. Drain well.
2. Preheat the oven to 350 degrees F (180 degrees C) and grease a 6 cup (1.5 litre) ovenproof dish.
3. Melt the butter in a large frying pan over low heat, add the onion and cook for 5 minutes. Stir in flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Stir in mustard and three-quarters of the combined cheeses. Season to taste. Add pasta to the pan and mix well. Spoon the mixture into the baking dish.
4. Combine the bread crumbs and remaining cheese and scatter over the top. Bake for about 15 minutes, or until golden brown and bubbling.
Courtesy of: Comfort Food by Bay Books
Friday, June 5, 2009
It's summertime and it's time to get into the spirit of being outdoors. Bar-b-ques, cookouts and picnics are upon us. But who wants to stay in a hot kitchen for hours while everyone else enjoys the sun? I sure don't and I know a score of others who would rather not. Here is a fun recipe that can be done fast and on the grill as an appetizer to your outside dining.
Patio Chicken Quesadillas
1 to 2 large diced tomatoes
1 diced red onion
2 small to medium Jalapenos
olive oil (to taste)
Salt and pepper (to taste)
Lime Juice (to taste)
1. Mix all ingredients for salsa and set aside or refrigerate until needed.
1 to 2 packs flour tortillas (depends on how big the party is)
1 jar chipotle sauce
Queso Blanco (a great substitute is Monterey Jack Cheese)
2 to 5 lbs Boneless skinless Chicken Breasts (Marinaded in your favorite marinade)
1. Oil the outer side of tortilla. Spread the Chipotle sauce on the unoiled side of a tortilla. Add a generous amount of cheese.
2. Add the re-cooked, marinated chicken.
3. Place a tortilla on top and place the quesadilla n the grill.
4. As grill marks start to become apparent, flip the quesadilla over and cook the other side and let the cheese me.
5. Remove from the grill and cu into 6 to 8 triangles.
Serve hot and top with sour cream and salsa.
Great substitutions for chicken are beef and shrimp.