4 celery sticks diced
1 onion diced
garlic, chopped
1 can tomatoes
1.5 cups water
250 mils vegetable stock
1 can butter beans
Saute vegetables, add tomatoes, stock and water. Cook till vegetables are tender. Add beans and warm through
Monday, May 5, 2008
Almond cake
125 grams ground almonds
125 grams butter
125 grams sugar
3 eggs
1 cup SR flour
2 drops almond essence and a bit of milk
Cream fat and sugar, add eggs one at a time. Add almonds and four, essence and enough milk to mix to dropping consistency.
Line a cake tin and put batter in. Bake 1 hour 375 degrees.
125 grams butter
125 grams sugar
3 eggs
1 cup SR flour
2 drops almond essence and a bit of milk
Cream fat and sugar, add eggs one at a time. Add almonds and four, essence and enough milk to mix to dropping consistency.
Line a cake tin and put batter in. Bake 1 hour 375 degrees.
Ambrosia Salad
2 tins drained mandarins (put some aside)
1 tin drained crushed pineapple
1 cup shredded coconut
250 grams sour cream
white marshmallows
Mix all the ingredients in a bowl. Decorate with mandarins.
1 tin drained crushed pineapple
1 cup shredded coconut
250 grams sour cream
white marshmallows
Mix all the ingredients in a bowl. Decorate with mandarins.
Armenian Squares
1.5 cups sugar
1/2 cup butter
1 egg and enough milk to make a 1 cup mixture
2 cups SR Flour
1 cup chopped walnuts
Mix flour, sugar and the butter. Spread 1/2 the mixture into a lamington tray. Add the egg and milk and walnuts to the rest of the mixture. Spread over the biscuit mix.
Bake 50/60 minutes 160 degrees.
(it's also yummy if you spread jam over the biscuit mix and subsitute 2 cups of dess. coconut to the topping)
1/2 cup butter
1 egg and enough milk to make a 1 cup mixture
2 cups SR Flour
1 cup chopped walnuts
Mix flour, sugar and the butter. Spread 1/2 the mixture into a lamington tray. Add the egg and milk and walnuts to the rest of the mixture. Spread over the biscuit mix.
Bake 50/60 minutes 160 degrees.
(it's also yummy if you spread jam over the biscuit mix and subsitute 2 cups of dess. coconut to the topping)
Friday, April 25, 2008
My super secret Mud Cake recipe
Another one given to me years ago by a client. She was given this recipe from a friend when she lived in the US in the 40's. If it sounds like your family's secret recipe, I will acknowledge it if you can prove it!
250gram butter
150 grams dark chocolate
2 cups of sugar
1 cup of hot coffee
1/2 cup whiskey
1 1/2 cups plain flour
1/4 cups Self raising flour
1/4 cup cocoa
2 eggs lightly beaten
Combine butter, chocolate, sugar, coffee, whiskey. Heat and stir till all melted. Cool.
Mix in the flours, cocoa and eggs.
Pour into pan
Mod to slow oven for 1 and 1/4 hours.
250gram butter
150 grams dark chocolate
2 cups of sugar
1 cup of hot coffee
1/2 cup whiskey
1 1/2 cups plain flour
1/4 cups Self raising flour
1/4 cup cocoa
2 eggs lightly beaten
Combine butter, chocolate, sugar, coffee, whiskey. Heat and stir till all melted. Cool.
Mix in the flours, cocoa and eggs.
Pour into pan
Mod to slow oven for 1 and 1/4 hours.
Sunday, April 13, 2008
Monday, March 3, 2008
Farmgirl's chocolate biscotti
Farmgirl Susan's Biscotti For Chocolate LoversMakes About 36 Pieces
2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
1/2 cup (1 stick/4 ounces) butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 to 2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder (make sure it's fresh!)
1 teaspoon salt
1 beaten egg white for glaze
Make it a Mochaccino!Adding 1 Tablespoon of instant espresso powder (I use Medaglia D'Oro brand) in with the dry ingredients does amazing things to this biscotti.
1. Heat oven to 350 degrees. Melt the butter and chocolate together (I put them in a Pyrex measuring cup and microwave them) and set aside.
2. Beat the eggs and sugar until lightened (I use an electric hand mixer and beat them for about two minutes.)
3. Add vanilla and chocolate mixture.
4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.
5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3-1/2 inches by 9 inches. Place logs on a large baking sheet and brush with egg white if desired. Bake for 25 minutes or until tops are set.
6. Reduce oven to 275 degrees. Let logs cool as long as you can (the cooler they are, the easier to cut), and then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from oven, carefully turn slices over, and bake for another 20 minutes. Cool on a wire rack. Store in an airtight container or freeze.
2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
1/2 cup (1 stick/4 ounces) butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 to 2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder (make sure it's fresh!)
1 teaspoon salt
1 beaten egg white for glaze
Make it a Mochaccino!Adding 1 Tablespoon of instant espresso powder (I use Medaglia D'Oro brand) in with the dry ingredients does amazing things to this biscotti.
1. Heat oven to 350 degrees. Melt the butter and chocolate together (I put them in a Pyrex measuring cup and microwave them) and set aside.
2. Beat the eggs and sugar until lightened (I use an electric hand mixer and beat them for about two minutes.)
3. Add vanilla and chocolate mixture.
4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.
5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3-1/2 inches by 9 inches. Place logs on a large baking sheet and brush with egg white if desired. Bake for 25 minutes or until tops are set.
6. Reduce oven to 275 degrees. Let logs cool as long as you can (the cooler they are, the easier to cut), and then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from oven, carefully turn slices over, and bake for another 20 minutes. Cool on a wire rack. Store in an airtight container or freeze.
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