Monthly Archives: April 2014

Golden Syrup Dumplings

Golden Syrup Dumplings

Golden Syrup Dumplings

A Wonderful Winter Treat

I have had this recipe for Golden Syrup Dumplings for over 30 years.  I must confess though, that I have never made them.  This must change! The recipe looks easy enough and I have everything in the cupboard and fridge ready to go. I think it is a job for this weekend. I can imagine having them with my favorite ice-cream in the lounge with the heater turned up and a movie playing. Sounds good, doesn’t it, why don’t you give it a try.

Golden Syrup Dumplings Recipe

Ingredients

1 cup self raising flour
1 egg beaten
1 tablespoon butter
A dash of milk

For the Syrup

1 cup water
1 cup sugar
1 tablespoon butter
1 tablespoon golden syrup

Method

Rub the butter into flour and add beaten egg and milk.  Roll into small balls ready for dropping into the boiling syrup. Boil for 20 minutes until golden brown.

Add all of the ingredients for the syrup into a saucepan and bring to the boil. Drop the balls into the syrup as stated above and boil for 20 minutes.

The dumplings may also be put into a greased pie dish. Pour the syrup over the top and bake in a moderate oven for 20 minutes.

Hints

Serve with the syrup and add either thickened cream or ice-cream
Always supervise the boiling syrup, never leave on stove top unattended
Not suitable  for reheating or freezing

 

Photo origin: taste.com.au

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Chocolate Pudding – A recipe to warm to

Chocolate Pudding

Chocolate Pudding

Chocolate Pudding – Perfect for Cold Winter Evenings

Chocolate Pudding is a recipe that covers it all.  If you love chocolate and love dessert then this is for you.  This is all you need for those cold evenings. This recipe is easy and quick to make, and just beautiful with ice-cream. It is so easy to do that perhaps you could get the kids to start helping.  At least when they grow up and leave home they will never starve for dessert, with this one under their belt.

 

Chocolate Pudding Recipe

Ingredients

1 cup flour
2 teaspoons baking powder
pinch salt
¾ cup sugar
1 dessertspoon cocoa

Pudding Sauce

½ cup milk
2 tablespoons melted butter
¾ cup brown sugar
1 tablespoon cocoa
1¾ cups hot water

Method

Put into a bowl the flour, baking powder, salt sugar and dessertspoon of cocoa
Stir in milk and the melted butter
Pour the mixture into a lined, round baking dish
Cover the mixture with brown sugar, the tablespoon of cocoa and the hot water
Bake for half an hour at 350° C

Hints

You can use a round or square can tin if that’s all you have
Serve hot with cream or ice-cream
Great as left overs the next day hot or cold

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Chocolate Crackles – A Party Favorite

Chocolate Crackles

Chocolate Crackles

The Chocolate Crackles Story

Think “Chocolate Crackles”, think children’s parties! This recipe is an institution. I think every man and has dog has this recipe or has made these at some time or another. The ingredients are basic. It hardly even needs cooking! You mix it together, whack it in a patty pan. And Presto.

It has been years since I have made these, because once the kids grow up you never bother to make them again, sad but true. These are great of course for kid’s parties as I already mentioned as well as school markets, but I don’t need to tell you that , I bet you already know.

Chocolate Crackles Recipe

Makes 24

Ingredients

4 cups rice bubbles
1½ cups sifted icing sugar
1 cup desiccated coconut
250g copha
3 tablespoons cocoa

Method

Mix rice bubbles with the icing sugar, cocoa and coconut in a large mixing bowl using a wooden spoon or spatula.  Melt the copha in a saucepan over a low heat,  allow to cool slightly and stir into the rice bubbles mixture, mixing all ingredients together well.  Using a teaspoon, scoop 2 teaspoons of the mixture into a small patty pan, place each chocolate crackle on a scone tray and refrigerate until firm.

Hints

Use the large patty pans and make huge chocolate crackles
Make your own mold to have fun with shapes
Take them as a gift when visiting, most adults haven’t had these for years

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Melbourne Potatoes

Melbourne Potatoes

Melbourne Potatoes

I found this recipe amongst others in a pile that was about 40 years old. I don’t know where the name Melbourne Potatoes comes from and although I have done a search on Google I am unable to find any reference to “Melbourne Potatoes”. So it’s a mystery where this recipe came from, but it is simple and tasty, so it doesn’t matter, does it? This recipe is so easy that perhaps you can get the kids to help with this one.

Ingredients

500g potatoes, peeled and sliced
1 brown onion, sliced
1 tablespoon butter
1 cup of chicken stock
small bunch parsley, finely chopped

Method

Line a rectangle baking dish with non-stick baking paper
Lay the onion slices down, spreading them out over the bottom of the dish
Next lay the potato slices down in the same manner
Keep layering until the potato and onion slices are used
Sprinkle the parsley over the top of the dish
Pour the chicken stock over the top and add the butter
Cook in a very hot oven for 20-30 minutes
The tops of the potatoes should be golden brown and they should be tender when tested with a skewer

Hints

Add cheese to the top in the final 10 minutes of cooking
Any herbs can be added to the dish, try rosemary
Garlic can also be used to add to the flavor
Double the ingredients for a larger serving quantity but place in a 5 cup capacity baking dish

 

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Cheesy Mince Slice

This recipe was given to a magazine by a reader back in March 1990. The Cheesy Mince Slice sort of reminds me of a Zucchini Slice in a way and Lasagna. It is something that can be prepared ahead of time and is relatively simple and quick. This will do anytime of the year and can be served with vegetables or salad, it’s quite versatile really. See what you think and let me know!

Serves 6

Ingredients

500g minced beef
½ cup stale breadcrumbs
1 teaspoon dried mixed herbs
1 egg, lightly beaten
1 cup bottled bolognaise sauce
1 cup cooked rice
250g packet frozen spinach, thawed
30g butter, melted
1 clove garlic, crushed
½ cup grated fresh parmesan cheese
½ cup grated tasty cheese
1 tablespoon grated fresh parmesan cheese, extra

Method

Combine mince, breadcrumbs, herbs, egg and two thirds of the bolognaise sauce in a bowl. Combine rice, spinach, butter, garlic, parmesan cheese and tasty cheese in another bowl. Press half of the meat mixture into a lightly greased 23cm square slab pan, cover with spinach mixture, then top with remaining meat mixture. Spread remaining sauce over top, sprinkle with extra parmesan cheese. Bake in moderate oven for about 1 hour, or until cooked through. Cut slice into squares just before serving.

Hints

Prepare hours before needed, store in the refrigerator then pop in the oven an hour before needed
Line the baking dish with non-stick baking paper
Can be baked in a round baking dish
This meal be reheated for use the next day
Can be frozen either in large or individual portions
Use microwave rice sachets to minimize prep time
Experiment using different cheese varieties
You can sneak more vegetables in here for the kids

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Apple Pie

I clipped this recipe for Apple Pie out of a magazine in 1993, my how time flies! This is an old favorite and of course very well known. Even though everyone has their favorite Apple Pie recipe, they are all slightly different so try this one and see how you go. This recipe uses tinned apples and prepacked shortcrust pastry so it’s quicker than starting from scratch.

Ingredients

4 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten
Icing sugar and strawberries to decorate

Filling

2 x 450g cans pie apples
1/4 cup apricot jam
pinch ground cinnamon

Method

Lightly grease a 23cm pie dish
Using 1½ of the pastry sheets, line prepared dish.  Brush lightly with some of the egg
Cook in a hot oven 200° C (400°F) for about 15 minutes, or until cooked through; cool

Filling.

Combine all ingredients in a bowl
Spread Filling into pastry base. Cover with 1½ of the remaining pastry sheets
Press edges together firmly; cut a small slit in centre
Cut out 3 large, and as many small hearts as you need to cover edge of pie from remaining pastry sheet
Brush pie with remaining egg. Decorate with heart shapes
Cook in hot oven 200°C (400°F) for about 30 minutes, or until golden brown
Serve warm or cold, dusted with sifted icing sugar; decorated with strawberries

Hints

Serve hot with cream and or ice-cream
Can be frozen
Use baking paper to make it easier to remove the pie
If you keep the pastry and cans of apples on hand, you can make this anytime at short notice

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Layered Salmon Cheesecake

I got this recipe out of a magazine back in May,1986! What is more amazing is the fact that I still have it, however once it’s on here, it goes in the bin. The Layered Salmon Cheesecake is probably related to the Salmon Terrine, it’s unfortunate that you don’t see savory cheesecakes mentioned all that often. This would make a great Summer recipe, served cold with salad or in the cooler months served piping hot out of the oven with vegetables. This recipe would also be ideal for a cafe menu item. Anyway if you want to try something completely different, try this, you might be pleasantly surprised.

Serves 6

Ingredients

1 cup stale white breadcrumbs
440g tin red salmon, drained
300ml cream
250g packet cream cheese
2 eggs
1/2 cup mayonnaise
1 cup grated tasty cheese
4 green shallots, chopped

Method

Press breadcrumbs firmly over base of a greased 20cm springform pan. Flake salmon with fork, stir in quarter cup of the cream, press gently over breadcrumb base. Beat cream cheese in small bowl with electric mixer until smooth, beat in eggs, mayonnaise and remaining cream; stir in cheese and shallots. Pour over salmon mixture, stand on oven tray, bake in moderate oven 1 hour or until set and lightly browned. Stand 10 minutes before removing from tin and serving.

Hints

Not suitable for freezing or microwaving
Eat cold the next day on its own or with salad
Suitable for lunch boxes
Line the springform pan with baking paper to aid in the removal of the cheesecake
Invert the base of the springform pan before you clip it in for easy removal later
The Layered Salmon Cheesecake can be baked in a lined rectangle baking dish and cut into small portions
Experiment by adding different herbs, parsley would go well with the salmon

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Baked Meatballs and Tomato Sauce

I found this recipe on the same page as the Red Wine Lamb Shanks and thought to myself, “cant throw this out yet”. I haven’t made this Baked Meatballs and Tomato Sauce recipe yet but I think that I will in the next week or so. I will be halving the ingredients since we are a table of three. I will let you know how it goes and put up a photo to show you the results. This is also an old Donna Hay recipe so it should be good, I am looking forward to tasting this.

Ingredients

4 slices white bread
3/4 cup milk
500g pork mince
500g beef mince
2 eggs, lightly beaten
1/4 cup finely grated parmesan cheese
1/2 cup chopped flat leaf parsley leaves
5 garlic cloves, crushed
2 tablespoons olive oil
4 x 400g can diced tomatoes
finely grated parmesan cheese, extra, to serve

Method

Preheat oven to 200°C. Place the bread in a bowl and pour over the milk. Stand for 5 minutes to allow the milk to be absorbed. Tear the bread into pieces. Place bread in a large bowl with the pork mince, beef mince, eggs, parmesan, half the parley and 3 garlic cloves. Mix well to combine. Roll tablespoonsful of the mixture into balls, place in two baking dishes and drizzle with oil. Bake to 20-30 minutes or until browned. Add 2 cans of tomatoes and 1 garlic clove to each baking dish and stir to combine. Bake for a further 5-8 minutes or until the sauce is warmed through. Sprinkle with the remaining parley and parmesan to serve. Serves 8

Hints

Substitute the mince in the recipe for chicken or sausage mince for something different
Can be served with pasta, rice, mashed potatoes, salad or vegetables
The meatballs and sauce can be frozen in large or individual portion sizes
Hide some finely chopped vegetables in the sauce to make it child friendly

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Chocolate Truffles

Chocolate Truffles

Chocolate Truffles

These Chocolate Truffles are very popular at our family gatherings, but I must admit that I haven’t made them since Christmas. They did go down well though. I guess that I don’t make them as much as I used to, because let’s face it, they are fiddly when it comes to rolling the balls. I have tried wearing gloves and even wetting my hands, however they still end up a mess. Although, the end result I must say, is worth it.

Ingredients

1/2 lb Marie Biscuits (8 oz or 240 grams)
1 tin sweetened condensed milk
1 teaspoon vanilla essence
3/4 cup of desiccated coconut and an extra cup for rolling
1 tablespoon cocoa
1 tablespoon rum or imitation rum

Method

Pound the biscuits with a rolling pin until fine
Mix all of the dry ingredients together
Add the liquids to the mix and stir
Use a spoon to scoop up small portions and roll into balls
Roll the balls in extra desiccated coconut to coat
Put into the refrigerator to set

Hints

Place a bowl with warm water near by and wet your hands whilst rolling the balls
Substitute the rum with Sherry or Brandy
These chocolate truffles can also be rolled into logs instead of the traditional ball shape
If you are crafty style them in a box as a gift or wrap with cellophane
Handy to take to functions and parties as they transport easily

P.S. I made these again in April and they were beautiful, please give them a go!

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Cocktail Sauce

Bowl Of Cocktail Sauce

Cocktail Sauce

I last made this at Christmas to go with prawns, it was tasty and a beautiful accompaniment to the prawns. I have posted a whole egg mayonnaise recipe which is what I used to go into this sauce. If I didn’t have to make the mayonnaise before I made this, it would have been more quicker and easier to make. Doesn’t matter though, it was well worth the end product, this is the best cocktail sauce that I have made.

Ingredients

1/4 cup mayonnaise
1/4 cup tomato sauce
1/4 cup thickened cream
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce

Method

Combine all of the ingredients by hand with a spoon
Pop into a serving dish and refrigerate until cold

Hints

You can make a serving platter of prawns on a bed of salad with cocktail sauce on the side
Arrange some salad and the prawns in small serving dishes and top with cocktail sauce as an entree
Mix the cocktail sauce with a small can of tuna chunks or flakes and then spread onto bread for a tasty sandwich
Have as a side with salmon or tuna, balls or patties

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