Wednesday, November 20, 2013

Peanut Dipping Sauce

2/3 cup hoisin sauce
1/3 cup peanut butter
1/3 cup water
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce

Whisk together sauce ingredients in a bowl until smooth.


Sunday, April 7, 2013

Creamy Slow Cooker Hot Chocolate

1 1/2 cups thickened cream
395g can sweetened condensed milk
6 cups milk
1 teaspoon vanilla
2 cups of chocolate chips
Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. 

Stir again before serving. Garnish as desired.

Quick Scones

3 cups self-raising flour
1 cup milk
1 cup cream

Preheat oven to 200°C. Dust an oven tray with flour.

Put all ingredients into a bowl. Mix roughly but do not over mix.

Dust bench with flour. Pat dough on bench until approximately 3 – 5cm high.

Use a scone cutter dusted with flour to cut out scones.

Place scones on the oven tray. Bake for approximately 13 minutes.


Buttermilk Pancakes

1 1/4 cups plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/4 cup sugar
1/4 cup sunflower oil
1 egg
400mL buttermilk
Pinch of salt

Sift flour, bicarbonate of soda and baking powder into a mixing bowel.  Add sugar, egg, oil, buttermilk and a pinch of salt. Blend together with a hand mixer until smooth.

Melt some butter or margarine into a frying pan over a medium heat.

When pan is hot, pour batter into pan to form a circle about 10 - 15cm in diameter.

Pancake is ready to flip when bubbles form and pop on the upper surface. Underside should be golden-brown in colour.

Flip and cook the other side until brown. Continue with remaining batter.


Wednesday, January 23, 2013

Chicken Lasagne

Dried lasagne sheets
2 cups cottage cheese
420ml milk
2tsp chicken stock powder
1 red capsicum, diced
1 onion, chopped
1 cup of mushrooms, sliced
Cheddar cheese, grated
420g can cream of chicken soup
4 tablespoons of butter
3 large cooked chicken breasts, diced

Preheat oven to 180°C.

Melt butter in pan.  Sauté onions, capsicums and mushrooms until soft.  Stir in soup, milk and chicken stock powder to make a sauce.

Remove from heat and mix in the cottage cheese and diced chicken.

In a large lasagne dish layer pasta sheets, sauce mix, cheddar cheese and continue until done.

Bake until cheese is melted and golden.

Source: Unknown

Saturday, April 28, 2012

Baked Sweet and Sour Chicken Recipe

1kg boneless Chicken Breast or Thigh
 Salt & Pepper, to taste
1 cup Cornstarch
2 Eggs, beaten
1/4 cup Canola Oil

Sweet and Sour Sauce:
3/4 cup Sugar
4 tbs Tomato Sauce
1/2 cup White Vinegar
1 tbs Soy Sauce
1 tsp Garlic Salt

Preheat oven to 165 degrees C. 

Rinse chicken in water and then cut into cubes. Season with salt and pepper to taste. 

Dip chicken into the cornstarch to coat then dip into the eggs. Heat 1/4 cup oil in a large skillet and cook chicken until browned but not cooked through. Place the chicken in a 9x13 inch greased baking dish. 

Mix all of the sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.

Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. 


Overnight Oats

1/2 cup rolled oats (not quick cooking)  
1/2 cup plain Greek yogurt
2/3 cup milk
1 tablespoon chia seeds

Mix all the ingredients in a bowl or jar, cover with a lid or plastic wrap, and allow the mixture to sit in the refrigerator overnight. In the morning, stir in the desired mix-ins and enjoy.

My favourite mix in is stawberry jam and banana. Yum!

Serves: 1 large serve