Monthly Archives: March 2014

Drop Scones

This recipe would have to be over 70 years old, passed down from my mother and made for me as a child by her. That’s quite a few years ago, I can tell you.  Every now and then I see a variation of this recipe pop up and it brings back memories. We have made these for four generations, I hope you enjoy making these as much as we have over the years.

Ingredients

1 cups of self-raising flour
pinch of salt
3 table spoons of caster sugar
1 egg
1 handful of sultanas
1/2 to 3/4 cup of milk

Method

Heat up a frying pan with vegetable oil – medium heat
Mix all of the ingredients – should be the consistency of a thick batter
Using a serving spoon drop one portion of the batter into the frying pan at a time
When the scones start to form bubbles all the way around check underneath
If brown, flip over to the other side
They are cooked when brown and spongy
Put onto toweling to drain and cover to keep warm
Drop scones are best served with jam, honey, butter, maple syrup

Hints

If the oil is too hot they will darken but remain raw inside
Start off with the 1/2 cup of milk and add extra if required, the batter is better thick not runny
If you don’t like sultanas substitute with currants of leave out, but start with the half cup of milk
Drop Scones be eaten cold as well, great for a snack the next day or heated in the microwave
Experiment with any toppings you can think of, be creative

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Dark Chocolate Mousse

Dark Chocolate Mousse

Dark Chocolate Mousse

A friend gave me this recipe over 20 years ago and it is still my, “go to” recipe for Chocolate Mousse. I love the texture of this mousse and the flavor, just the right amount of chocolate. There are only three ingredients but there is a fair amount of beater work involved. If you have never seen this recipe before I urge you to try it. If you are a chocoholic you will love it.

Ingredients

125 grams of Dark Chocolate
1 Cup of Cream
4 Eggs

Method

Melt the chocolate in a saucepan over a saucepan of simmering water
Separate the eggs
Add the egg yolks to the warm melted chocolate
Beat the egg whites until stiff peaks form
Beat the cream until thick
Add the egg yolk chocolate mix to the cream and egg whites
Fold through the mixture gently
Pour into serving bowl or individual bowls and refrigerate to set

Hints

Substitute the dark chocolate for milk chocolate for a different taste
Fold chocolate shavings into the mix for that extra chocolate hit
Pour the mousse into small individual spring form pans
Use decorative wine glasses or goblets as serving ware
Experiment with garnishes for a unique presentation

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Spinach & Bacon Savory Muffins

These are my favorite savory muffins, they smell fantastic when you pull them from the oven and nothing beats breaking one in half and putting a dob of butter on, watching it melt and yum.. it’s gone! Try this recipe, you will not regret it.

Ingredients

1 onion, grated
5 rashers of bacon, chopped
½ bunch of shredded spinach leaves
2 ½ cups self-raising flour
1 lightly beaten egg
1 ¼ cups milk
⅓ cup extra light olive oil
½ cup grated tasty cheese

Method

Preheat oven to 200° C
Grease or line with paper a 6 hole texas (large) muffin pan
Heat oil a frying pan over medium heat, add onion and bacon stirring until the onion is soft. Stir in spinach and remove from heat. Set aside for a couple of minutes until spinach is wilted. Allow to cool
Sift flour into bowl
Combine egg, milk and oil into another bowl and mix well
Pour into flour
Stir gently until almost combined
Fold in bacon and onion mixture and cheese
Spoon into muffin holes
Bake for 18-20 minutes or until a skewer inserted into the center comes out clean

Hints

Experiment with different vegetable and cheese combinations it doesn’t have to be spinach & bacon
Bake in small hole muffin trays
Smaller muffins are ideal for parties
Great for lunch boxes
The spinach & bacon savory muffins can be frozen
Reheat in the microwave

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Mayonnaise

Mayonnaise

Mayonnaise

If you look around on the internet for mayonnaise recipes, you will be sure to find many. There are whole egg, yolk and condensed milk versions. This is a condensed milk version, it only consists of 4 ingredients so it’s easy to make. If you always keep a can of condensed milk and the basic ingredients in the cupboard you can whip up this mayonnaise in 5 minutes.

Ingredients

1 can of sweetened condensed milk
1/2 cup of brown vinegar
1/4 tsp on salt
1 tsp mustard powder

Method

Stir to combine

Hints

Experiment by varying the amounts of vinegar and mustard powder
Try adding sweet chili sauce to the mayo
Keep the mayonnaise covered in the refrigerator for about 3 days (can be kept longer, just check it first)

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Zucchini Slice

Zucchini Slice

Zucchini Slice

This is an old recipe …and has been around for so many years that most would have this recipe in their collection. Due to the recipes’ popularity there are also many variations. This recipe is a family favourite of ours.

Ingredients

  • 5 eggs beaten
  • 1 cup of self-raising flour
  • 1/2 cup of vegetable oil
  • 1 pinch of salt
  • 1 cup of grated zucchini (squeeze excess water out)
  • 1 cup of grated carrot
  • 3 rashers of bacon
  • 1 cup of grated cheese
  • 1 onion finely chopped

Method

Mix all of the ingredients together
Pour into a round or rectangle dish, lined with baking paper
Put into a pre-heated oven 180º C for 30-40 mins until golden brown
Test with a skewer inserted into the middle, if it comes out clean, it is cooked

Hints

Introduce a range of vegetables
You can use smaller dishes for individual serves
Zucchini Slices are great eaten hot or cold
Ideal for adult and children’s lunch boxes
Can be made in smaller muffin pans
Ideal for finger food

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Carmels’ Donuts

Fried Donuts coated in sugar

Carmels’ Donuts

These donuts are sweet and tasty and the sultanas definitely add to the flavor. The donuts are fried in vegetable oil and are usually small in size, however you can experiment whilst cooking. They are best eaten warm when freshly cooked however, they are also nice when cold and are easily reheated in the microwave. Enjoy this one!

Ingredients

3 cups of self-raising flour
pinch of salt
1/2 cup sugar
1/2 cup sultanas
2 eggs
1 1/2 cups of boiling water
1 tb melted butter

Method

Beat for 2 minutes adding all of the ingredients, add the butter last
The mixture will have the consistency of batter rather than a pastry
Ensure that the oil is hot by putting a tiny amount of the mixture in, it should sink then rise and the oil should be bubbling
Scoop up the mixture in a dessert spoon and push it off into the oil with another spoon in one swift action
The mixture will sink then rise and expand, turning into puffy little balls, slowly browning
When golden brown, remove with a slotted metal spoon
Drain the donuts on paper to remove excess oil

Coating

1/4 cup of caster sugar mixed with cinnamon, to taste
Roll the cooked donuts in the caster sugar and cinnamon mix after coming out of the fryer

Hints

The longer you keep the mixture before frying the better it is, keep it covered with cling wrap for about 2 hours in the refrigerator
Experiment with different spoon sizes for smaller or bigger donuts
Larger donuts will need to be cooked for longer as they will be more dense
Test the first couple of donuts, to ensure that they are cooked in the center
The frying can make the house smell of oil, as an alternative use an electric fryer outside or in the garage
Can be reheated the next day in the microwave
Sultanas can be eliminated from the recipe and replaced with another dried fruit
The amount of sultanas can also be varied

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Shane’s Cherry Ripe Slice

Cherry Slice

Cherry Slice

This recipe was given to us by Shane, thanks Shane! We love it and hope that you do too. It’s very simple to make, however you will most probably have to shop for the ingredients. It needs to be prepared the day before, which is handy if you know that you have guests coming over.

Ingredients

200g milk chocolate melted
200g dark chocolate melted
2 cups of desicated coconut
250g cherries, frozen pure´ed

Method

Melt the milk chocolate in a saucepan on top of a saucepan with boiling water
Pure´e the cherries whilst frozen and add the desiccated coconut
Line a rectangle dish with baking paper and spread the melted milk chocolate over the base of the dish
Spread the cherry and coconut mix over the chocolate
Melt the dark chocolate in a saucepan on the top of a saucepan with boiling water
Pour then spread the melted dark chocolate over the top of the cherry and coconut mixture
Put in the refrigerator and let it set overnight
Cut into slices and serve

Hints

Try using any berries that you may have in the freezer
Experiment with fresh or tinned cherries, pitted
Do not let the water or condensation from the bottom saucepan near the melting chocolate
Chocolate can be melted in the microwave, however only cook for short periods and stir in between as the chocolate will continue to melt after being removed from the microwave
Use an electric knife to cut the slices, it is easier and you are more likely to get a nice and neat shape to your cherry ripe slice

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