Friday, 26 July 2013

Coconut Cookies

Coconut Cookies

Cooking time: 15-20 mins
Prep time: 20mins
Makes 25

125g butter
½ cup white sugar
¼ cup milk
1 ½ cups self raising flour
¼ cup custard powder
1/3 cup coconut

  1. Preheat oven 180°C. Grease and line 2 baking trays.
  2. Using a electric mixer, beat butter and sugar together until light and fluffy. Add milk and mix until well combined. Fold in flour, custard powder and coconut and mix to form a soft dough.
  3. Roll mixture into balls (use 2 tsps of mixture for each). Place onto prepared trays, flatten with a fork. Bake 15-20 minutes, until golden. Allow to cool 5 minutes on trays before transferring to a wire rack to cool.
  4. When cold, sandwich together with your favourite flavoured icing mixture.

    (or like me just have them the way they are; on their own!) :3

Enjoy! :)
TOQ <3

Vegetable and Sourdough Strata

YES that's not sourdough, cause believe it or not there was no sourdough at the bakery! >< Even at Woolworth's (Safeway) They didn't have any!!! (of course when we need it for a recipe its not there ><) Instead opted for baguette! :P  Not fussed, it was still yummy!! :3

Vegetable and Sourdough Strata (Recipe from 'Simply Heavenly Vol.2' )
Serves 4-6
Prep time: 15 minutes
Cooking time: 55-60 minutes

30g butter
1 red capsicum,cut into 2cm pieces
1 red onion, sliced
100g baby spinach
¼ cup roughly chopped basil
¼ cup roughly chopped parsley
Salt and freshly ground black pepper, to taste
5 slices of sourdough bread, each cut into 9 squares
125g block cream cheese cut into 1cm cubes
5 eggs
2 cups milk
1 tbsp Dijon mustard
½ cup grated tasty cheese

  1. Melt the butter in a large fry-pan and sauté capsicum and onion for 4-5 minutes or until soft. Add the spinach and cook until wilted, stir through herbs and season.
  2. Arrange half the bread in the base of greased 2 litre baking dish. Top with vegetable mixture and the cream cheese. Cover with remaining bread.
  3. Beat together the eggs,milk and mustard, then pour over the bread. Top with cheese and bake in a moderate oven 180°C for 45-50 minutes or until set.
Stand for 5 minutes before serving.

Strata can be assembled the night before and refrigerated until next morning. Allow to stand at room temperature for 30 minutes prior to baking.

ENJOY!  :)


Friday, 5 July 2013

Mushroom Soup

This soup was most delicious! Another great soup to make during this freezing winter season in Australia! Mushrooms are very healthy; really great for the immune system! Which makes perfect sense to make during this time of year!

Enjoy! :)

Succotash Soup!

Succotash Soup

(Source- ‘Step-By-Step 20 minute Cookbook 50 Delicious, Quick and Healthy Recipes’ By Steven Wheeler)
Serves 4
50g/2oz/4 tbsp butter
1 large onion, chopped
2 large carrots, peeled and cut into
   short batons
900ml/1 1/2 pints/3 ¾ cups milk
1 vegetable stock cube
2 medium-sized waxy potatoes,
   Peeled and diced
1 thyme sprig
225g/8oz/2 cups frozen sweet corn
225g/8oz/2 cups frozen butter beans
    Or broad beans
30ml/2 tbsp chopped fresh parsley,
    to garnish

1.      Heat the butter in large saucepan. Add the onion and carrots and cook over a gentle heat for 3-4 minutes, to soften without colouring.

2.      Add the milk, stock cube, potatoes, thyme, sweet corn an butter beans or broad beans. Simmer for 10 minutes until the potatoes are cooked through.
         Season to taste, ladle into soup plates and garnish with chopped fresh parsley.

Cook’s tip
Frozen sweet corn and butter beans are best for flavour and convenience in this soup, although the canned variety may also be used.