tag:blogger.com,1999:blog-305202992024-03-08T07:30:08.045+10:00The CookbookA place where our friends and family can share their favourite recipes and find inspiration in others.Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-30520299.post-79138533749091285462010-05-02T12:25:00.003+10:002010-05-02T12:28:29.180+10:00Banana Choc Chip Miffins<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eBqV5Y1JLJ0/S9zafqzqZ4I/AAAAAAAAADU/ciS-AosLvW8/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_eBqV5Y1JLJ0/S9zafqzqZ4I/AAAAAAAAADU/ciS-AosLvW8/s640/009.JPG" tt="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div> </div><div class="separator" style="clear: both; text-align: left;">Why miffins? Well, instead of admitting to a typo (me?! Never!!!), mini muffins are now known as <em>miffins</em> in our house! As a general rule, I am not a fan of baked banana goods. Give me a real, fresh banana anyday. But these muffins are chocolatey and banana-ery without having that typical banana bread taste. It may be the sour cream? I don't know, but I'm not complaining! It's a great way to use up those sad looking bananas that sit in our fruit bowl all on their own and just know they aren't going to be eaten. </div><div class="separator" style="clear: both; text-align: left;"></div><div> </div><div class="separator" style="clear: both; text-align: left;"><em>Ingredients</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul><li><div class="separator" style="clear: both; text-align: left;">1 3/4 cups plain flour, sifted</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons baking powder</div></li>
<li>2/3 cup caster sugar</li>
<li>1 cup sour cream</li>
<li>2 eggs</li>
<li>1/4 cup vegetable oil</li>
<li>2 small bananas mashed</li>
<li>3/4 cup chopped milk chocolate or milk chocolate chips</li>
</ul> <em>Method</em><br />
<ol><li>Preheat oven to 180 C. </li>
<li>Place flour, baking powder & sugar in a bowl. </li>
<li>In another bowl, whisk together sour cream, eggs & oil until combined. </li>
<li>Fold into the flour mixture with the banana & chocolate, stirring until just combined. </li>
<li>Spoon mixture into muffin tray, bake for 25 minutes or until golden brown. </li>
<li>Allow to stand in the tray for 5 mins. </li>
<li>Cool on a wire rack. </li>
</ol>Makes 12 muffins or 24 miffins<br />
<br />
<div> </div><div><em>My Notes</em></div><ul><li>Using 2 large bananas as opposed to the 2 small bananas as listed in the ingredients doesn't make a difference to this recipe. </li>
<li>I always add more choc chips of any colour, it wouldn't be right if I didn't! </li>
<li>If I have only a bit of sour cream left in the container, I add that in too. Doesn't seem to make any difference to the end result.</li>
<li>For me, these muffins stick to paper muffin pans so I generally use the silicon ones for these.</li>
</ul>Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-23554523546618664792010-04-08T13:01:00.000+10:002010-04-08T13:01:42.699+10:00Roast Chicken, Slow Cooker Style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdGxxMaxKULabvZyfTGN7M5On_N7quSCYh83iACrOoyL438NQIg_Ob6sUEXy9uUL7jGZNO3DYyqd46uI0N83YBzjdZLJmSydQC0Le4Rkw3PWwBPYl1Q00VzQAXRXjXY8TQ7hSJg/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdGxxMaxKULabvZyfTGN7M5On_N7quSCYh83iACrOoyL438NQIg_Ob6sUEXy9uUL7jGZNO3DYyqd46uI0N83YBzjdZLJmSydQC0Le4Rkw3PWwBPYl1Q00VzQAXRXjXY8TQ7hSJg/s640/017.JPG" width="640" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have been keen to try using my slow cooker for more than just casserole-y type dishes for a while now. And while I can cook a mean corned beef in it, my family can only eat so much corned beef (excluding Owen, he would eat <em>his</em> corned meat every single day)! So roasting a whole chook in my slow cooker was a challenge I have been meaning to try for a while. The cooking/prep part was fine, but the 'roasting' part just didn't sit right in my mind. To say I was skeptical would be an understatement. I am one of those people who isn't a fan of throwing raw meat in my slow cooker, so a whole chicken was a giant leap! I am more than happy with the outcome. The meat was juicy and tender but still firm. I will be making this a regular dinner for my family!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Ingredients</em></div><ul><li>1 1.4kg whole chicken (approx weight of a small chicken from <a href="http://www.coles.com.au/">Coles</a>)</li>
<li>1 large lemon</li>
<li>3 cloves of garlic</li>
<li>1/2 teaspoon + 1 pinch rosemary </li>
<li>45g butter</li>
<li>1 3/4 cup chicken stock</li>
<li>1 medium onion</li>
<li>2 carrots</li>
<li>2 celery sticks</li>
<li>salt and pepper</li>
<li>twine</li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Method</em></div><ol><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pat dry the chicken, inside and out.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Roughly chop the lemon and peel the garlic. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Combine the rosemary, garlic cloves and lemon. Fill the cavity of the chicken with the lemon mix. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tie the legs together and tuck the wings under the body (my chicken's wings were already tucked, thanks Coles!).</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Using the butter, brown the chicken in a frypan on all sides.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Roughly chop the onion, carrot and celery. Place these in the bottom of the slow cooker. These veges help the chicken to cook evenly and not stick to the bottom of the slow cooker.</li>
<li>Add the browned chicken, pan juices, chicken stock and salt and pepper to the slow cooker. Sprinkle the pinch of rosemary over the chicken.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eBqV5Y1JLJ0/S70_Sn6SSDI/AAAAAAAAAC0/nIq_dLi2xaE/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nt="true" src="http://4.bp.blogspot.com/_eBqV5Y1JLJ0/S70_Sn6SSDI/AAAAAAAAAC0/nIq_dLi2xaE/s400/003.JPG" width="400" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook on low for 6 hours. </li>
</ol><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>My Notes</em></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My slow cooker is a 3.5L, that's why I only used a small chicken. That chicken size fed the four of us dinner plus two lunch size leftovers! </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_eBqV5Y1JLJ0/S71F0lKgqhI/AAAAAAAAADE/fKZQwvJWkmo/s1600/Greens+gravy+granules.gif" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" nt="true" src="http://2.bp.blogspot.com/_eBqV5Y1JLJ0/S71F0lKgqhI/AAAAAAAAADE/fKZQwvJWkmo/s200/Greens+gravy+granules.gif" width="126" /></a>I served the chicken with roast veges and blanched green beans as the skin on the chicken stays soft and I felt that it required some different textures to complete the meal. I don't think I would serve it with 'soft' veges, such as mashed potato or potato bake. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After 5 hours in my slow cooker, I removed 3 cups of stock and still had a quarter of the slow cooker filled with stock. </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I used Greens <a href="http://www.greens.com.au/dir016/greenspublishing.nsf/Content/Product_ChickenGranules">Chicken Gravy Granules</a> for the first time as well. The verdict: Tasty and easy! I didn't even need Marc to stand at the stove, stirring the gravy while I dished out dinner! </li>
</ul>Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com3tag:blogger.com,1999:blog-30520299.post-67310076005067091972009-10-18T18:44:00.000+10:002009-10-18T18:44:46.275+10:00Chocolate Mud CakeYesterday afternoon I decided that Marc and I would need something nice for supper, for after the kids had gone to bed. What better than a chocolate mud cake then? One of my all time favourite web sites, Exclusively Food have a super easy recipe for <a href="http://www.exclusivelyfood.com.au/2006/07/chocolate-mud-cake-recipe.html">Chocolate Mud Cake with Chocolate Ganache Icing</a> on their web site, so I thought I would give it a try. Everything I have ever attempted out of their extensive repertoire has worked perfectly, so I was pretty sure this cake of theirs would follow suit.<br />
<br />
As always, the recipe was easy to follow with pictures throughout the instructions and some great comments by both the authors of the blog and their readers/testers.<br />
<br />
The recipe calls for buttermilk, which I didn't have, so I substituted this with 1 tablespoon vinegar plus enough milk to make 1 cup. But please keep in mind that you only need 1/2 cup of buttermilk for the recipe. I did forget this, and had poured almost all of the cup of milk into my egg/oil/vanilla mix before realising my error!<br />
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Because the cake took so long to cook, and I needed to feed the three boys dinner, the cake was put aside for the night (probably a good thing) before getting ganached today!<br />
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And here is my end result. I'm pretty impressed with it - even though I thought I had stuffed it up! It has great texture and flavour and is not over chocolatey (yes, that <i>is</i> a word in my vocabulary!), but chocolatey enough to not need to go back for a second slice (although I'm sure you could twist my arm!!). My two taste-testers were very happy with this one!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWoR0Sm0YZ8CM-DF4i1YbY3PtTdzi9PyOpEvAQuqgdhRM2lRJe7Bzwr9JtIQH8TYXXiMLBzLhJgFf6NstAs99lYHn_IOzd8uUsw7MheZBS6CwCK1IKNnuhIZp8-qDhlhQjCjZmA/s1600-h/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWoR0Sm0YZ8CM-DF4i1YbY3PtTdzi9PyOpEvAQuqgdhRM2lRJe7Bzwr9JtIQH8TYXXiMLBzLhJgFf6NstAs99lYHn_IOzd8uUsw7MheZBS6CwCK1IKNnuhIZp8-qDhlhQjCjZmA/s640/049.JPG" /></a><br />
</div> Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com0tag:blogger.com,1999:blog-30520299.post-72602582031636428882009-10-12T07:27:00.003+10:002009-10-12T07:34:31.880+10:00On a quest... so stay tuned!I need to find the motivation to try new recipes again. This little family of ours has all but slumped back into The Usual. And The Usual is not interesting enough for me! So. I am once again on the look out for more new meals to try, whether they be desserts (my favourite thing to make/bake!) or main meals or lunch box ideas for the little people. I have three willing taste testers, and a camera that needs something other than Harvey Boys to photograph! <br /><br />Instead of me creating a new blog solely for this purpose, I thought I'd just use The Cookbook - after all, it's been neglected for so long and it too needs to be needed for something other than looking back at recipes to double check quantities etc from once new recipes that have now become the norm at our house. <br /><br />So. Stay tuned... There will be something new I've tried on here soon!Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-62320609043156188412008-07-21T10:28:00.002+10:002008-07-21T10:32:43.393+10:00Chewy Apricot and Chocolate Cereal Bars<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CUsers%5CMarc%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Gungsuh; panose-1:2 3 6 0 0 1 1 1 1 1; mso-font-charset:129; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1342176593 1775729915 48 0 524447 0;} @font-face {font-family:"\@Gungsuh"; panose-1:2 3 6 0 0 1 1 1 1 1; mso-font-charset:129; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1342176593 1775729915 48 0 524447 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><u><span style="font-family:Calibri;"><o:p></o:p></span></u><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CUsers%5CMarc%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: arial;" class="MsoNormal">Ingredients
<br /></p><p style="font-family: arial;" class="MsoNormal">200g rice bubbles<o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">100g chopped dried apricots<o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">60g pecan nuts (optional)<o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">100g butter<o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">125g golden syrup<o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">85g plain or white cooking chocolate broken into pieces</p><p style="font-family: arial;" class="MsoNormal">
<br /></p><p style="font-family: arial;" class="MsoNormal">Method
<br /></p><p class="MsoNormal"><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: arial;" rel="File-List" href="file:///C:%5CUsers%5CMarc%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:595.3pt 841.9pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> </p><p style="font-family: arial;" class="MsoNormal">Combine the rice bubbles and apricots in a mixing bowl.<o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">Put the butter, golden syrup and chocolate in a small saucepan and heat gently until melted. <o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">Stir the wet mixture into the dry ingredients until well coated.<o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">Press the mix into a shallow slice tin (lined).<span style=""> </span>Refrigerate to set.<o:p></o:p></p> <p style="font-family: arial;" class="MsoNormal">Cut into desired bar size when firm.<o:p></o:p></p>
<br /><span style="font-family: Arial;"><o:p></o:p></span><p></p> Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com0tag:blogger.com,1999:blog-30520299.post-90499658246206761122008-06-28T13:32:00.003+10:002008-06-28T13:36:22.297+10:00Sultana Lunch Cake<span style="font-weight: bold;">Ingredients</span><br />350g sultanas<br />225g butter<br />1 cup sugar<br />3 eggs<br />3 1/2 cups plain flour<br />3 tsp baking powder<br />1/2 tsp salt<br />1/2 cup milk<br /><br /><span style="font-weight: bold;">Method</span><br />Preheat oven to 180.<br />Lightly grease a 20 cm cake tin and line the bottom.<br />Cover sultanas with water and boil for 10 minutes. Strain and cool.<br />Cream butter and sugar, then add eggs one at a time, beating well.<br />Add sultanas, sifted flour, baking powder and salt.<br />Stir in milk.<br />Pour into prepared tin and bake for 90 minutes, or until cooked.<br />(it only took 65 minutes in my oven at 140!)<br /><br />Here's the finished product :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErmLYM20vALzLJfndLSvkY_3UqUklupaHhsz4x46ryEevElIFZeXQgsDvaJDl24Kb0GldSATmtFT2jmeA6w9bZ0nfGSQQIsG_offBFJJ2MWKyMCe1oCm-IeTArSsY9mulexSkHw/s1600-h/023.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErmLYM20vALzLJfndLSvkY_3UqUklupaHhsz4x46ryEevElIFZeXQgsDvaJDl24Kb0GldSATmtFT2jmeA6w9bZ0nfGSQQIsG_offBFJJ2MWKyMCe1oCm-IeTArSsY9mulexSkHw/s400/023.jpg" alt="" id="BLOGGER_PHOTO_ID_5216770724472717826" border="0" /></a>Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-51704126659354735702007-04-27T21:00:00.000+10:002007-04-27T21:15:29.205+10:00Easy Potato Bake1 packet of potato and leek soup mix<br />1/2 cup grated cheese<br />1/4 cup finely grated parmesan cheese (I just use cheapie packet stuff you get in the pasta sauce aisle)<br />Approximately 5 or 6 potatoes. This all depends on size and how many people you are serving. I usually use 3 medium sized potatoes for the two of us.<br />3/4 cup milk<br /><br />Preheat your oven from anywhere between hot to moderate. It really depends on your oven. You're aiming for a good temperature to cook the potatoes through and then brown the cheese, without burning the top.<br /><br />Combine the milk and packet soup mix in a jug and set aside.<br />Peel and thinly slice the potatoes.<br />Layer about half the potatoes on your baking dish and pour over half the milk and soup mix.<br />Top with half of both cheeses.<br />Repeat the potato, milk and cheese process.<br />Cover the baking dish loosely with alfoil and bake for about half an hour or until the potatoes are soft.<br />Remove the alfoil and put the potato bake in the oven until golden brown.<br /><br />Allow a few minutes to cool before serving if you've got time - this gives the juices to cool and settle a bit, making it easier to dish out.Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com4tag:blogger.com,1999:blog-30520299.post-45148174482588108942007-02-13T10:00:00.000+10:002007-02-13T10:05:51.063+10:00Chocolate DecadenceHere's something very naughty, but very yummy that you could give a try for Valentine's Day :)<br /><br />INGREDIENTS<br />6 ounces semisweet chocolate, chopped<br />5 tablespoons butter, room temperature<br />2 eggs, room temperature<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon salt<br /><br />DIRECTIONS<br />Preheat oven to 425 degrees F (220 degrees C).<br />Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.<br /><br />In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.<br /><br />Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan. Butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully.<br /><br />Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool.<br /><br />Serve in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">ramekins</span> and garnish with whipped cream, berries (frozen work really well if that's all you can get) and for that <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">restaurant</span> look, a shake of icing sugar for good measure, and serve.<br /><br />Refrigerate unused portions - these left overs taste really good even a few days after!Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com0tag:blogger.com,1999:blog-30520299.post-82235322444390381752007-01-21T03:34:00.000+10:002007-01-21T03:38:37.861+10:00Pumpkin & Apple CurryThanks for updating the blog Meegs.<br /><br />Here's a new one from me:<br /><br />1 tbsp sunflower oil <br />1 large onion, roughly chopped <br />3 garlic cloves, chopped <br />500 g / 1.1 lb pumpkin or butternut squash, deseeded, peeled and cubed <br />800 g / 0.9 lb baking potatoes, cubed <br />1 medium cooking apple, peeled, cored and diced <br />2 tsp mild curry paste <br />1 tsp turmeric, plus extra to garnish <br />2.5 cm / 1 inch fresh ginger, finely chopped <br />2-3 bay leaves, torn into pieces <br />1 vegetable stock cube <br />50 g / 2oz raisins<br />4tbsp fromage frais, to serve<br />bread or rice to serve<br /><br /> METHOD<br />1. Heat the oil in a pan, add the onion and fry for 5 minutes until golden. Add garlic, pumpkin, sweet potatoes and apple. Stir in the curry paste, turmeric, ginger and bay leaves.<br />2.Add 500 ml / 1.05 pints water, the stock cube, raisins and plenty of seasoning. Bring to the boil, stirring, then cover and simmer for 15 minutes, stirring occasionally, until the vegetables are just tender.<br />3. Spoon into bowls and top with the fromage frais and a pinch of turmeric. Serve with flatbread and/or rice. <br /><br />Takes 45 mins. Serves 4-5.Michellehttp://www.blogger.com/profile/12736740562295787671noreply@blogger.com0tag:blogger.com,1999:blog-30520299.post-31098088541587890802007-01-10T15:14:00.000+10:002007-01-10T15:36:23.940+10:00Calling All Cookbook Contributors!<span style="color: rgb(51, 102, 102);">Happy New Year Everyone! </span><br /><br /><span style="color: rgb(51, 102, 102);">To welcome 2007, we have upgraded to the 'new and improved' Blogger, which means a few things have changed:</span><br /><ol style="color: rgb(51, 102, 102);"><li><span style="color: rgb(0, 153, 0);">You may not see your name listed under Contributors as per 2006</span>. This is because we all need to have a new Google account now. If you haven't already, you will need to log in as per normal and set up a Google account. Then you will be back on the list of Contributors to our blog. At this stage I am just assuming this is what will happen automatically and that it won't be any more difficult than that...<br /></li><li><span style="color: rgb(0, 153, 0);">Blogging your recipes will still be the same</span>, however we can now categorise our recipes, so please label your post in the box located below the text box.<br /></li><li><span style="color: rgb(0, 153, 0);">Categories (or Labels)</span> I've already set up include: Mains, Vegetarian, Treats, Chocolate, Pasta, Salads, Soups, Chicken, Fish, and Breads. You get the drift... Please add more in if we need them.<br /></li></ol><span style="color: rgb(51, 102, 102);"><span style="color: rgb(51, 102, 102);">And I think that's it! While I haven't had a good look around to see what else has changed yet, I'm sure you guys will have found more good stuff we can have a play around with in the new Blogger. Just make sure you post about it to let us all know :)</span> </span>Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-59323432337275276572007-01-10T13:49:00.000+10:002007-01-10T14:06:55.681+10:00Artichoke Dip<h2 style="font-family:arial;"><span style="font-size:100%;">Ingredients</span></h2> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Jar of Hellmann’s Mayonnaise – or similar good quality mayo</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">2 cans artichokes drained</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">¼ cup Parmesan cheese grated</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">1 tsp minced garlic</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Squirt lemon juice</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Corn chips for serving</span></p> <p class="MsoNormal" style="font-family:arial;"><!--[if !supportEmptyParas]--><span style="font-size:100%;"> </span><!--[endif]--></p> <h2 style="font-family:arial;"><span style="font-size:100%;">Method</span></h2> <p class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;font-family:arial;"><!--[if !supportLists]--><span style="font-size:100%;">1.<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span>Mix all ingredients</span><!--[endif]--></p> <p class="MsoNormal" style="margin-left: 18pt; text-indent: -18pt;font-family:arial;"><!--[if !supportLists]--><span style="font-size:100%;">2.<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span>Bake until golden brown and serve warm with the corn chips.<br /></span><!--[endif]--></p> <p class="MsoNormal" style="font-family:arial;"><!--[if !supportEmptyParas]--><span style="font-size:100%;"> </span><!--[endif]--></p> <h3 style="font-family:arial;"><span style="font-weight: normal; font-style: italic;font-size:100%;" >This is enough mixture to make two decent sized dips, just split it before baking</span><br /></h3><span style="font-family:arial;"> </span>Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-1166237539973393712006-12-16T12:39:00.000+10:002007-01-10T14:11:03.559+10:00smoked salmon on rostiThis is a great easy meal to serve when you have friends over for a leisurely breakfast. It's even better with a bottle of bubbly! Rosti are Swiss pan-fried potato cakes, and are best made from starchy potatoes.<br /><br />Ingredients:<br /><ul><li>4 medium potatoes, peeled</li><li>2 tablespoons vegetable oil</li><li>120g spreadable light cream cheese</li><li>1 tablespoon finely chopped fresh flat leaf parsley</li><li>1 tablespoon finely chopped fresh chives</li><li>1 tablespoon lemon juice</li><li>150 sliced smoked salmon</li></ul><br />Method:<br /><br />1. Coarsely grate potatoes; use hands to squeeze as much excess liquid as possible. Measure 1/4 cups of grated potato, placin each portion on a long sheet of baking paper.<br />2. Heat 2 teaspoons of oil in a large non stick frying pan; place two portions of the rated potato in the pan, flattening each with a spatula. Cook rosti over medium heat until browned, turn with the spatula to cook the other side. Drain on absorbent paper, make six more rosti with remaining oil and grated potato.<br />3. Combinie cream cheese, herbs and juice in a small bowl.<br />4. Divide rosti among serving plates, top with herbed cream cheese and smoked salmon.<br /><br />Serves 4.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30520299.post-1165922087908420072006-12-12T21:04:00.000+10:002007-01-10T14:00:02.503+10:00Balsamic Glazed SalmonServes 6<br /><br />Ingredients:<br />6 salmon fillets<br />4 cloves garlic, minced<br />1 tblsp white wine (or stock or water as substitutes)<br />1 tblsp honey<br />1/3 cup balsamic vinegar<br />4 tspn dijon mustard (you can use french as an alternative)<br />salt and pepper to taste<br />1 tblsp chopped fresh oregano<br /><br />Method:<br />1. Preheat oven to 200 degrees C. Line a baking tray with foil and spray with non-stick cooking spray.<br /><span style=";font-family:";font-size:12;" ></span> 2. Coat a small saucepan with non-stick spray and over a medium heat, cook and stir garlic until soft. Mix in wine, honey, vinegar, mustard, and salt and pepper. Simmer uncovered for approximately 3 minutes or until slightly thickened.<br />3. Arrange salmon on the foil lined tray and brush fillets with the glaze, leaving enough syrup for a final glaze at the end. Sprinkle with oregano.<br />4. Bake for about 20 - 25 minutes if you prefer your salmon to be cooked all the way through. 10 - 15 if you like some pinkness in the middle.<br />5. Brush fillets with the remianing glaze and season with salt and pepper.Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com0tag:blogger.com,1999:blog-30520299.post-1165921213405366392006-12-12T20:50:00.000+10:002007-01-10T14:09:27.905+10:00Greek SaladThis is actually one of Jodie's recipes that I've stolen and wanted to share!<br />And just a warning: these quantities make enough to feed a small army :)<br /><br />Ingredients:<br />1/2 cup red capsicum, cubed<br />1/2 cup green capsicum, cubed<br />1 cup salad onion, thinly sliced<br />1 1/2 cupes contintental cucumber, cubed<br />1/2 bunch celery, sliced<br />1 cup tomatoes, cubed (or left whole if using cherry or grape tomatoes)<br />1 large cos lettuce<br />1 cup reduced fat feta, cubed<br />1/2 cup spanish olives<br />1/3 cup no oil fat free Kraft french dressing<br />1 tsp crushed garlic<br />1 tsp french mustard<br /><br />Method:<br />Combine the french dressing, garlic and mustard in a small leak free container and shake vigorously.<br />Mix together all the salad ingredients but don't toss the dressing though until you're about to serve.Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-1163847444916905842006-11-18T20:45:00.000+10:002007-01-10T14:04:15.221+10:00Tomato Stacks<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1894/841/1600/Tomato%20Stacks.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 222px; height: 173px;" src="http://photos1.blogger.com/blogger/1894/841/320/Tomato%20Stacks.jpg" alt="" border="0" /></a><span style="font-size:85%;"><br /></span></div><span style="font-size:100%;">Ingredients:<br />500g vine ripened tomatoes<br />1/3 cup pine nuts<br />2 tablespoons basil pesto<br />100g feta, finely crumbled<br />olive oil for drizzling<br /><br />Method:<br />1. Pre-heat oven to 200<span style="">°C (or 180</span></span><span style=""><span style="font-size:100%;">°C for fan forced). Cut off tomatoes from the vine, leaving the calyx and some stem (the green bit that's stuck to the tomato).<br />2. Slice a small amount off the base of each tomato, this is so it won't fall over. Cut each tomato in thirds horizontally.<br />3. Combine the pine nuts, pesto and feta in a bowl. Arrange a spoonful of mixture between the tomato layers and press together firmly.<br />4. Place the tomatoes in a medium sized oven-proof dish and drizzle with the olive oil. Bake for 15-20 minutes.<br /></span><br /></span>Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com3tag:blogger.com,1999:blog-30520299.post-1163589763995959002006-11-15T21:07:00.000+10:002007-01-10T14:09:42.021+10:00Vegetarian ChilliThis is a recipe I've been meaning to blog for ages - it's an absolute beauty! Healthy, delicious and easy to make (if you can use a tin opener), it probably fits Del's call for a good slap together meal. Southern hemisphere dwellers may want to try it before the weather gets too hot...<br /><br /><strong>Ingredients</strong><br />1 tablespoon vegetable oil<br />225g chopped onions<br />2 medium green capsicum, seeded and chopped<br />3 medium garlic cloves, finely chopped<br />3 medium jalapeno peppers, seeded and finely chopped (leave the seeds in for a hotter chilli)<br />3 tablespoons chilli powder<br />1 teaspoon dried oregano leaves, crushed<br />1/2 teaspoon salt<br />4 x 400g tins of Italian style plum tomatoes, chopped<br />1 x 170g tin of tomato puree<br />1 x 565g tin red kidney beans, drained (bean lovers can add an extra tin)<br />1 x 425g tin pinto beans, drained<br />225g diced zucchini<br />Grated mature cheddar cheese, sour cream, chopped onion or spring onion, chopped tomatoes or chopped olives for serving on top of the chilli (yum)<br /><br /><strong>Method</strong><br />In a large heavy saucepan, heat the oil over medium heat. Add the onions, capsicum, garlic and jalapenos. Cook for about 10 minutes, or until the vegetables are softened, stirring occasionally.<br /><br />Stir in the chilli powder, oregano and salt. Add the tomatoes and their juice, tomato puree and beans. Simmer for 25 minutes, stirring occasionally. Add the zucchini and cook for 5 minutes, continuing to stir occasionally. Season with salt. Ladle into bowls and serve with toppings.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-30520299.post-1162085118049404812006-10-29T11:18:00.000+10:002006-10-29T11:25:18.060+10:00What's your favourite 'cook in a flash' meal?Hi everyone, I would love to read about all your favourite quick meals. You know the ones. You come home late, tired and grumpy (and starving) and the pantry is looking a bit on the lean side...<br />For me, I trot out the old student meal - two minute noodles cooked with frozen mixed veg (stir fry mixes are great) and any old other veg lying around in the bottom of the crisper. Drain, chuck some grated cheese on top and voila! - dinner in about 4 minutes (and very cheap too)...<br />So how about you, what's your favourite 'chuck together' meal?Del Hansenhttp://www.blogger.com/profile/18250764088839621493noreply@blogger.com2tag:blogger.com,1999:blog-30520299.post-1161243955001341382006-10-19T17:45:00.000+10:002007-01-10T14:10:07.377+10:00Spinach and Camembert Lasagne<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1894/841/1600/IMGP4449.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/1894/841/320/IMGP4449.0.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;font-size:100%;" ><span style="font-family:verdana;">Ingredients:</span><br /><br /></span><span style="font-size:100%;"><span style="font-family:verdana;">1 bunch english spinach<br />500g fresh ricotta cheese</span><br /><span style="font-family:verdana;">50g parmesan cheese, finely grated</span><br /><span style="font-family:verdana;">1/4 teaspoon ground nutmeg</span><br /><span style="font-family:verdana;">fresh lasagne pasta sheets</span><br /><span style="font-family:verdana;">125g semi-dried tomatoes, thinly sliced</span><br /><span style="font-family:verdana;">200g camembert cheese, thinly sliced</span><br /><span style="font-family:verdana;">2 tablespoons pine nuts</span></span><span style="color: rgb(0, 0, 0);font-family:verdana;font-size:85%;" ><br /><br /></span><span style="font-family:verdana;"><span style="font-weight: bold;">Method:</span><br /><br /></span><span style="font-family:verdana;">1. Preheat oven to 180°C. Grease your lasagne dish. Trim the stalks from the spinach and discard. Wash the leaves and shake off excess water, but don't dry them completely. Chop leaves.</span><br /><br /><span style="font-family:verdana;">2. Place ricotta in a bowl. Add parmesan, nutmeg and seasoning. Stir until well combined. Set aside one third of the mixture. Add spinach to the remaining ricotta mixture and mix until well combined.</span><br /><br /><span style="font-family:verdana;">3. Line the base of the lasagne dish with a sheet of pasta. Spread half the spinach mixture over the lasagne. Top with another lasagne sheet. Spread with the plain ricotta mixture and top with the semi-dried tomatoes. Add another layer of pasta and spread over the remaining spinach mixture. Top with a final layer of pasta.</span><br /><br /><span style="font-family:verdana;">4. Arrange camembert over lasagne and sprinkle with the pine nuts. Bake uncovered for 30 minutes. The top will puff up, but then settly when removed from the oven. Stand for 10 minutes.</span>Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-1159165562499177832006-09-25T16:19:00.000+10:002007-01-10T14:12:07.598+10:00Warm peach upside down cakesIngredients:<br />olive oil cooking spray<br />415 g can peach slices in natural juice, drained<br />2 tablespoons reduced fat spread, melted<br />1/4 cup caster sugar<br />1/2 cup buttermilk<br />1 egg<br />1 teaspoon vanilla essence<br />1 cup self raising flour<br />150g light French Vanilla fruche<br />pure icing sugar to serve<br /><br />Method:<br /><br />1. Preheat oven to 180 degrees. Lightly dpray base of four 1-cup capacity ramekins with oil. Line bases with baking paper. Arrange 2 to 3 peach slices over base of each ramekin. Finely chop remaining peaches.<br />2. Combine spread and sugar in a bowl. Whisk buttermilk, egg and vanilla together. Add to sugar mixture. Sift flour over batter and stir until well combined. Fold in chopped peaches.<br />3. Spoon batter over peach slices. Smooth surface. Bake for 20 - 25 minutes or until a skewer inserted into the centre comes out clean.<br />4. Use a knife to loosen cakes. Turn out onto serving plates. Dust with icing sugar. Serve warm with Fruche.<br /><br />Serves 4<br /><br />Variation: Try replacing canned peaches with fresh peaches when in season, or canned apricots or pears.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30520299.post-1159165165907691972006-09-25T11:40:00.000+10:002007-01-10T14:12:36.662+10:00Mexican bean tortillasFor my birthday, Meegan bought me an annual subscription to <a href="http://www.superfoodideas.com.au/">Super Food Ideas</a>! I love trying out new recipes each month. Here's two yummy recipes from the October magazine that I made for my mum and brother on Saturday night.<br /><br />Ingredients:<br />olive oil cooking spray<br />1 small brown onion, thinly sliced<br />2 garlic cloves, crushed<br />2 tomatoes<br />420g can red kidney beans, drained, rinsed<br />1 tablespoon taco seasoning<br />1/4 teaspoon chilli powder<br />4 flour tortillas<br />1/2 green capsicum<br />3/4 cup grated cheddar cheese<br />1 cucumber, diced<br />1/2 cup coriander leaves<br />1/4 cup chunky tomato salsa<br />1/4 cup low fat yoghurt<br />2 iceberg lettuce leaves, shredded<br /><br />Method:<br />1. Lightly spray a saucepan with oil. Heat over medium heat. Add onin and cook, stirring, for three minutes or until soft. Add garlic and cook for 1 minute. Finely chop 1 tomato. Add chopped tomato, beans, 1/4 cup cold water, taco seasoning and chilli powder to saucepan.<br />2. Bring to the boil. Reduce heat to medium low. Simmer, uncovered, for 10 minutes or until liquid has reduced and thickened. Using a potato masher, roughly mash.<br />3. Preheat oven to 200 degrees. Lay tortillas on a workbench. Spread with bean mixture. Top with capsicum. Roll up tortillas tightly to enclose filling. Tranfer to a lightly greased baking dish. Sprinkle with cheese. Bake for 15 - 20 minutes or until cheese is melted and tortillas warmed through.<br />4. Meanwhile, dice remaining tomato. Combine tomato and cucumber in a small bowl. Slice tortillas in half and place on plates. Top with coriander. Serve with salsa, yoghurt, lettuce and tomato salad.<br /><br />Serves 4Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-1157482315458336952006-09-06T04:43:00.000+10:002007-01-10T14:13:51.223+10:00Tomato and goat's cheese crumbleFirstly some trivia. The English don't appear to use cups as a measurement in cooking and instead weigh absolutely everything. This sometimes poses a bit of a problem for me, who in an attempt to avoid acquiring possessions while o/s, hasn't purchased kitchen scales!<br /><br />Now, I think this dish is truly delicious. But because one of the main ingredients is cheese, I tend to make it only for guests or a special occasion.<br /><br />I serve it with rocket + roasted pumkin + balsamic mixed together as a salad and some warm, crusty olive bread. Yumbo.<br /><br /><span style="font-weight: bold;">Tomato and goat's cheese crumble</span><br /><br />1kg / 2 1/4 lbs tomatoes (mixed varieties, including 1 punnet of cherry toms)<br />5 tablespoons olive oil<br />225g/8 ounces goat's cheese (firm or soft)<br />50g/2 ounces pine nuts<br />100g/4 ounces breadcrumbs<br />50g/2 ounces parmesan cheese, freshly grated<br />salt and pepper<br /><br /><ol><li>Pre-heat the oven to 375 F, 190 C/ gas mark 5. </li><li>Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pan, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally) until softened; remove from the heat and stir in cherry tomatoes. </li><li>Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size) and crumble half of the goat’s cheese on top; repeat the layers. </li><li>Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan. </li><li>Bake for 20-25 minutes, until golden.</li></ol>Cheers to Damien for introducing me to this recipe!Michellehttp://www.blogger.com/profile/12736740562295787671noreply@blogger.com1tag:blogger.com,1999:blog-30520299.post-1156066302778556292006-08-20T19:20:00.000+10:002006-08-20T19:31:42.790+10:00Lemon Meringue PuddingI made this one for guests on Friday night and it was a big hit. It uses a sponge base instead of the traditional pastry base.<br /><br /><strong>Ingredients - pudding</strong><br />200 g bought sponge cake<br />430ml cream<br />1 teaspoon of vanilla extract<br />1 teaspoon of finely grated lemon rind<br />80ml lemon juice<br />6 eggs<br />165 g caster sugar<br />280g jar of lemon butter<br /><br /><strong>Ingredients - meringue topping</strong><br />3 egg whites<br />165g caster sugar<br /><br /><strong>Method</strong><br />1. Preheat oven to moderately low. Lightly grease a round 2 litre ovenproof dish.<br />2. Cut sponge cake into 3 cm pieces. Place pieces randomly in prepared dish. Combine cream, extract, rind and juice in a small saucepan overlow heat, stirring until hot.<br />3. Whisk eggs and sugar in a large bowl until combined. Whisking constantly, pour hot cream mixture into egg mixture and then pour into dish over sponge cake. Bake, uncovered, in a moderately low oven for 45 minutes. Remove pudding from the oven and increase the oven temperature to moderate.<br />4. Cool pudding for 10 minutes, then, using rubber spatula, carefully spread lemon butter over the surface.<br />5. Make meringue topping. Spoon topping over pudding to completely cover surface. Bake, uncovered, in a moderate oven for about 15 minutes or until browned lightly.<br /><br /><strong>Method - meringue topping</strong><br />Beat egg whites in a small bowl with electric mixer until soft peaks form, add sugar, a tablespoon at a time, beating until sugar disovles between additions. <br /><br />Serve hot with cream or ice cream. Serves 8.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30520299.post-1155820299003096372006-08-17T23:09:00.000+10:002007-01-10T14:59:43.260+10:00Pho GaThis recipe is all the things I love - quick, easy, and tasty! "Pho Ga" is basically a Vietnamese soup with chicken and rice noodles.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/255/406/1600/Soup.jpg"><img src="http://photos1.blogger.com/blogger/255/406/400/Soup.jpg" alt="Pho Ga" title="Pho Ga" border="0" /></a><br /><div style="text-align: left;"><br />Here's what you'll need:<br /><ul><li>Chicken (100 - 200g per serve)</li><li>Garlic (1/2 - 1 clove per serve)</li><li>Ginger (about 1/2 as much as the garlic)</li><li>Peanut oil<br /></li><li>Chili flakes (optional, but good for some spice)</li><li>Chicken stock/broth (about 500ml per serve)</li><li>Rice noodles</li><li>Corriander (or "cilantro" for the Americans)</li><li>Mung beans ("bean sprouts")</li><li>Escallots (optional)</li></ul>And here's what you do:<br /><ol><li>Throw some water on to boil - enough to cook your desired quantity of noodles.</li><li>While you're waiting, cut the chicken into thin slices, crush the garlic, and crush (or chop into tiny pieces) the ginger. Ideally, if you have a mortar and pestle, you could use it to mash the ginger, garlic, and chili flakes into some sort of paste.</li><li>By now the water should be boiling, so turn it off, and put the rice noodles in, then cover it up. Let them sit there until the end of the preparation.</li><li>Throw some peanut oil into a large wok. Cook the chicken, garlic, ginger, and chili flakes for about a minute - enough so the outside of the chicken looks fairly cooked, but not cooked right through.</li><li>Add the chicken stock, and bring to the boil. Once it's boiling, the chicken will take about 8-10 minutes to cook through.</li><li>While you're waiting on the chicken to cook, wash your mung beans, seperate the corriander leaves from the stalks (chuck the stalks out), and cut up the eschallots.</li><li>When the chicken is just about cooked, pour in a little bit of fish sauce for flavour. Drain and serve the noodles, then spoon the chicken soup over the noodles and then garnish with the corriander, eschallots, and mung beans.</li><li>Eat, and enjoy!</li></ol>Note: Best served with lots of <a href="http://www.sweatnspice.com/363-10.htm" target="_blank">Tuong Ot Sriracha</a> on top!<br /></div></div>gerrodhttp://www.blogger.com/profile/06268549612958759264noreply@blogger.com3tag:blogger.com,1999:blog-30520299.post-1155392928225151842006-08-13T00:25:00.000+10:002007-01-10T15:00:13.732+10:00Lentil, broccoli and mushroom stewHaving noticed The Cookbook hadn’t been posted to for a little while, I thought I would get organised and finally post one I’ve been meaning to a for while now. And it looks like Meegs had the same idea!<br /><br />Here’s a super-easy one that’s fairly nutritious and something a bit different.<br /><br />25g butter<br />6 shallots, finely slices<br />1 clove garlic, chopped<br />100g mushrooms, sliced<br />125g green lentils<br />1 vegetable stock cube, made up with 600ml water<br />100ml white wine<br />1 red pepper, sliced<br />freshly ground black pepper<br />200g broccoli, small florets<br />2 tablespoons single cream<br /><br />1. Melt the butter over a moderate heat and fry the shallots with the garlic. Add the mushrooms and cook for 2-3 minutes.<br /><br />2. Add the lentils, vegetable stock and white wine. Season well.<br /><br />3. Bring to the boil and boil for 10 minutes. Reduce the heat, add the pepper, cover and simmer for 10 minutes. Add the broccoli and cook for a further 10-15 minutes. Stir occasionally, adding more water if necessary.<br /><br />4. Adjust the seasoning to taste, and stir in the single cream before serving.<br /><br />I served it with rice, but crusty bread would be just as good.Michellehttp://www.blogger.com/profile/12736740562295787671noreply@blogger.com3tag:blogger.com,1999:blog-30520299.post-1155383984681578932006-08-12T21:46:00.000+10:002006-08-12T22:07:28.706+10:00SconesHere's a super easy and fail-safe scone recipe from <a href="http://www.superfoodideas.com.au/">Super Food Ideas</a> that I've tried and tested a few times now.<br /><br /><span style="font-style: italic;">Ingredients</span>:<br />Plain flour for dusting<br />3 cups of self raising flour<br />80g butter, cubed<br />1 - 1 1/4 cups milk<br /><br /><span style="font-style: italic;">Method</span>:<br />1. Preheat oven to 200°C. Lightly dust a baking tray with flour, or line the tray with baking paper. Sift self raising flour into a large bowl.<br />2. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.<br />3. Make a well in the centre and add 1 cup of milk. Mix with a flat-bladed knife until the mixture forms a soft dough, you may need to add more milk to get to the right consistency. Turn on to a lightly floured surface and knead gently until smooth.<br />4. Pat the dough into a 2cm thick round. Using a 5cm round cutter, cut out aprrox 12 rounds. Press the dough back together and cut out remaining rounds. Place scones on to the baking tray, about 1 cm apart. Sprinkle the tops with a little plain flour.<br />5. Bake for 20 - 25 minutes or until golden and well risen.<br />6. Serve warm with jam and cream.Meegan @ The Harvey Circushttp://www.blogger.com/profile/06947105808438424209noreply@blogger.com1