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.

HANDY TIP

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!  :)

TOQ<3

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! :)

 TOQ

Succotash Soup!

Succotash Soup

(Source- ‘Step-By-Step 20 minute Cookbook 50 Delicious, Quick and Healthy Recipes’ By Steven Wheeler)

Serves 4

Ingredients

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.

3.     

         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.

Enjoy!

Thursday Morning...

Feels so good starting up the day with a juice/smoothie, and today I made a Banana and berry smoothie. Haven't made a smoothie in a while.. mmmm was so delicious! Great way to use those over ripe bananas too!!

TOQ<3

Late Sunday Lunch - Leek and Noodle Frittata

I am most grateful for making this!!! One of the yummiest meals I've ever made!!! I want more!! (so did the rest of the owl folk! :P)

Leek & Noodle Frittata (Source: Coles Great Meal Ideas recipe card)

Prepare Time – 10 mins

Cooking Time – 25 mins

2 tsp of Canola oil (or whatever oil you prefer to use)

1 leek, finely chopped

2 rashers of bacon, finely chopped

1 packet of 2 minute noodles

2 cups boiling water

1 chicken stock cube

440g can Golden Circle* Crunchy cuts (beans, corn, capsicum), drained. ( It doesn't have to be in a can or this brand. I didn't have many vegetables in the fridge, so I just used 1 can of sweet corn kernels instead.)

8 eggs

1/3 cup of shredded cheese ( I used cheddar cheese instead)

¼ cup of chopped parsley

1. Heat oil in 30cm round non-stick frying pan. Add leek and bacon, cook, stirring occasionally over high heat until leek is softened.
2. Meanwhile combine noodles and water in medium heatproof bowl. Stand 2 minutes, add stock cube, mix well; drain noodles.
3. Add noodles and corn to the same frying pan; mix well. Preheat the grill.
4. Combine eggs, cheese and parsley in a small bowl or jug, pour into pan. Cook on a medium heat for 10 minutes. Frittata will be still soft on top.
5. Place frittata under the hot grill, grill for 5 minutes or until set. Stand in pan for 5 minutes before running a spatula around pan and turning onto a board. Cut into wedges to serve.

This is a great family dish! Healthy and so scrumptious!!

Enjoy!

TOQ<3

(very belated post!!) Sunday Dinner: Cottage Pie

CONFESSION ..This was my first time making and tasting cottage pie!!! YES I KNOW .. for a foodie like me.. geez wth! :P Anyway was great to FINALLY make the dish and I loved it!! Definately making a salad to go with it next time though! I just ran out of time! (quite a time consuming dish, but it was worth it!)It is a very hearty meal! Great dish to whip up in the colder months! :)

For the recipe click here! 

Enjoy!

TOQ<3