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.

Source: http://www.epicurious.com/recipes/food/views/Spicy-Summer-Rolls-with-Peanut-Dipping-Sauce-51137600

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.

Source: http://www.bestrecipes.com.au/recipe/quick-scones-L4250.html

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.

Source: http://www.bestrecipes.com.au/recipe/buttermilk-pancakes-L31.html

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