Baking Terms

Allumette: Any of various puff pastry items made in thin sticks or strips (French word for "matchstick").

Almond Paste; A mixture of finely ground almonds and sugar.

Angel Food Cake: A type of cake made of meringue (egg whites and sugar) and flour.

Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar into a meringue.

Baba: A type of yeast bread or cake that is soaked in syrup.

Babka: A type of sweet yeast bread or coffee cake.

Baked Alaska: A dessert consisting of ice cream on a sponge-cake base, covered with meringue and browned in the oven.

Baking Ammonia: A leavening ingredient that releases ammonia gas and carbon dioxide.

Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.

Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.

Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit.

Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs up greatly when fried.

Blanc Mange (bla mahnge): (1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin.

Bloom: A whitish coating on chocolate, caused by separated cocoa butter.

Blown Sugar: Pulled sugar that is made into thin-walled, hollow shapes by being blown up like a balloon.

Bombe: A type of frozen dessert made in a dome-shaped mold.

Boston Cream Pie: A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.



Bran; The hard outer covering of kernels of wheat and other grains.

Bran Flour: Flour to which bran flakes have been added.

Bread Flour: Strong flour, such as patent flour, used for breads.

Brioche: Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.

Brown Sugar: Regular granulated sucrose containing various impurities that give it a distinctive flavor.

Buttercream: An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.

Cake Flour: A fine, white flour made from soft wheat.

Caramelization: The browning of sugars caused by heat.

Cast Sugar: Sugar that is boiled to the hard crack stage and then poured into molds to harden.

Celsius Scale: The metric system of temperature measurement, with 0° C at the freezing point of water and 100° C at the boiling point of water.

Centi-; Prefix in the metric system meaning "one-hundredth."

Challah: A rich egg bread, often made as a braided loaf.

Charlotte: (1) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.

Chemical Leavener: A leavener such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions

Chiffon Cake: A light cake made by the chiffon method.

Chiffon Method: A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks, and oil.

Chiffon Pie: A pie with a light, fluffy filling containing egg whites and, usually, gelatin.

Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter.



Christmas Pudding: A dark, heavy, steamed pudding made of dried and candied fruits, spices, beef suet, and crumbs.

Clear Flour: A tan-colored wheat flour made from the outer portion of the endosperm.

Coagulation: The process by which proteins become firm, usually when heated.

Cobbler: A fruit dessert similar to a pie but without a bottom crust.

Cocoa: The dry powder that remains after cocoa butter is pressed out of chocolate liquor.

Cocoa Butter: A white or yellowish fat found in natural chocolate.

Compote: Fruit cooked in a sugar syrup.

Confectioners' Sugar: Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.

Coulis (koo lee): A fruit or vegetable puree, used as a sauce.

Couverture: Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping, molding, coating, and similar purposes.

Creaming: The process of beating fat and sugar together to blend them uniformly and to incorporate air.

Creaming Method: A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.

Creme Anglaise (krem awng glezz): A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.

Creme Brulee: A rich custard with a brittle top crust of caramelized sugar. French name means "burnt cream."

Creme Caramel: A custard baked in a mold lined with caramelized sugar, then unmolded.

Crepe (krep): A very thin French pancake, often served rolled around a filling.

Crepes Suzette: French pancakes served in a sweet sauce flavored with orange.

Croissant (krwah sawn): A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough.

Custard: A liquid that is thickened or set by the coagulation of egg protein.

Deci": Prefix in the metric system meaning "one-tenth."

Dessert Syrup; A flavored sugar syrup used to flavor and moisten cakes and other desserts.

Devil's-Food Cake: A chocolate cake made with a high percentage of baking soda, which gives the cake a reddish color.

Docking: Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.

Drained Weight: The weight of solid canned fruit after draining off the juice.

Dredge: To sprinkle thoroughly with sugar or another dry powder.

Drop Batter; A batter that is too thick to pour but will drop from a spoon in lumps.

Dutch Process Cocoa: Cocoa that has been processed with an alkali to reduce its acidity.

Eclair Paste: A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make eclairs, cream puffs, and similar products.

Emulsion: A uniform mixture of two or more unmixable substances.

Endosperm: The starchy inner portion of grain kernels.

Extraction; The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.

Fermentation: The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.

Foaming: The process of whipping eggs, with or without sugar, to incorporate air.

Fondant: A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.

Frangipane: A type of almond-flavored cream.

French Pastry: A variety of small fancy cakes and other pastries, usually in single-portion sizes.

Fritter; A deep-fried item made of or coated with a batter or dough.

Ganache (gah nahsh): A rich cream made of sweet chocolate and heavy cream.

Gateau (gah toe): French word for "cake."

Gaufre (go fr'): French word for "waffle."

Gelatinization: The process by which starch granules absorb water and swell in size.

Gelato: Italian ice cream

Genoise (zhen wahz): A sponge cake made with a batter containing melted butter.

Germ The plant embryo portion of a grain kernel.

Glace (glah say): (1) Glazed; coated with icing. (2) Frozen.

Glaze: (1) A shiny coating, such as a syrup, applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.

Gliadin): A protein in wheat flour that combines with another protein, glutenin, to form gluten.

Gluten: An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.

Glutenin: See Gliadin.

Gram: The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.

Granite (grab nee tay): A coarse, crystalline frozen dessert made of water, sugar, and fruit juice or another flavoring.

Gum Paste: A type of sugar paste or pastillage made with vegetable gum.

Hard Sauce: A flavored mixture of confectioners' sugar and butter; often served with steamed puddings.

Hard Wheat: Wheat high in protein.

Hearth Bread: A bread that is baked directly on the bottom of the oven, not in a pan.

Heavy Pack: A type of canned fruit or vegetable with very little added water or juice.

High-Ratio: (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes, such as shortening.

High-Ratio Method: See Two-Stage Method.

Homogenized Milk: Milk that has been processed so that the cream does not separate out.

Hydrogenation: A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.

Icing Comb: A plastic triangle with toothed or serrated edges; used for texturing icings.

Inversion: A chemical process in which a double sugar splits into two simple sugars.

Invert Sugar: A mixture of two simple sugars, dextrose and levulose, resulting from the breakdown of sucrose.

Italian Meringue; A meringue made by whipping a boiling syrup into egg whites.

Japonaise (zhah po net): A baked meringue flavored with nuts.

Kernel Paste: A nut paste, similar to almond paste, made of apricot kernels and sugar.

Kilo"; Prefix in the metric system meaning "one thousand."

Kirsch: A clear alcoholic beverage distilled from cherries.

Kugelhopf: A type of rich, sweet bread or coffee cake usually made in a tube-type pan.

Ladyfinger: A small, dry, finger-shaped sponge cake or cookie.

Lean Dough: A dough that is low in fat and sugar.

Leavening: The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.

Linzertorte: A tart made of raspberry jam and a short dough containing nuts and spices.

Liter: The basic unit of volume in the metric system; equal to slightly more than a quart.

Macaroon; A cookie made of eggs (usually whites) and almond paste or coconut.

Malt Syrup: A type of syrup containing maltose sugar, extracted from sprouted barley.

Marble: To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.

Marron: French word for "chestnut."

Marshmallow: A light confection, icing, or filling made of meringue and gelatin (or other stabilizers).

Marzipan: A paste or confection made of almonds and sugar and often used for decorative work.

Meal: Coarsely ground grain.

Melba Sauce: A sweet sauce made of pureed raspberries and sometimes red currants.

Meringue: A thick, white foam made of whipped egg whites and sugar.

Meringue Chantilly (shown tee yee): Baked meringue filled with whipped cream.

Meringue Glace: Baked meringue filled with ice cream.

Meter: The basic unit of length in the metric system; slightly longer than one yard.

Milli-: Prefix in the metric system meaning "one-thousandth."

Modeling Chocolate: A thick paste made of chocolate and glucose, which can be molded by hand into decorative shapes.

Molasses: A heavy brown syrup made from sugar cane.

Monosaccharide: A simple or single sugar such as glucose and fructose.

Mousse: A soft or creamy dessert that is made light by the addition of whipped cream, egg whites, or both.

Napoleon: A dessert made of layers of puff pastry filled with pastry cream.

Net Weight: The weight of the total contents of a can or package.

No-Time Dough: A bread dough made with a large quantity of yeast and given no fermentation time except for a short rest after mixing.

Nougat: A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection and flavoring.

Old Dough: A dough that is overfermented.

One-Stage Method: A cookie mixing method in which all ingredients are added to the bowl at once.

Othello: A small (single-portion size), spherical sponge cake filled with cream and iced with fondant.

Oven Spring; The rapid rise of yeast goods in the oven due to the production and expansion of trapped gases caused by the oven heat.

Pain d’Epice (pan day peece): A type of gingerbread. French name means "spice bread."

Palmier (palm yay): A small pastry or petit four sec made of rolled, sugared puff pastry cut into slices and baked.

Parfait; (1) A type of sundae served in a tall, thin glass. (2) A still-frozen dessert made of egg yolks, syrup, and heavy cream.

Paris-Brest: A dessert consisting of a ring of baked éclair paste filled with cream.

Pasteurized: Heat-treated to kill bacteria that might cause disease or spoilage.

Pastillage: A sugar paste used for decorative work, which becomes very hard when dry.

Pastry Cream: A thick custard sauce containing eggs and starch.

Pastry Flour: A weak flour used for pastries and cookies.

Pate a Choux (pot ah shoo): Eclair paste.

Pate Feuillete (pot foo va fay): French name for puff pastry.

Patent flour: A fine grade of wheat flour milled from the inner portions of the kernel.

Petit Four: A delicate cake or pastry small enough to be eaten in one or two bites.

Petit Four Glace: An iced or cream-filled petit four.

Petit Four Sec: An uniced or unfilled petit four ("sec" means "dry"), such as a small butter cookie or palmier.

Phyllo (fee lo): A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.

Piping Jelly: A transparent, sweet jelly used for decorating cakes.

Pithiviers (fee tee vyay): A cake made of puff pastry filled with almond cream.

Praline: A confection or flavoring made of nuts and caramelized sugar.

Profiterole: A small puff made of éclair paste. Often filled with ice cream and served with chocolate sauce.

Puff Pastry: A very light, flaky pastry made from a rolled-in dough and leavened by steam.

Pulled Sugar: Sugar that is boiled to the hard-crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly sheen.

Pullman Loaf: A long, rectangular loaf of bread.

Pumpernickel Flour: A coarse, flaky meal made from whole rye grains.

Punching: A method of expelling gases from fermented dough.

Puree: A food made into a smooth pulp, usually by being ground or forced through a sieve.

Retarding: Refrigerating a yeast dough to slow the fermentation.

Rich Dough: A dough high in fat, sugar, and/or eggs.

Rolled-in Dough: Dough in which a fat has been incorporated in many layers by using a rolling and folding procedure.

Rounding: A method of molding a piece of dough into a round ball with a smooth surface or skin.

Royal Icing: A form of icing made of confectioners' sugar and egg whites; used for decorating.

Rye Blend: A mixture of rye flour and hard wheat flour.

Sabayon: A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.

Sacristain (sak ree stan): A small pastry made of twisted strip of puff paste coated with nuts and sugar.

Saint-Honore: (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert, made of pastry cream and whipped egg whites.

Savarin; A type of yeast bread or cake that is soaked in syrup.

Scaling: Weighing, usually of ingredients or of dough's or batters.

Scone: A type of biscuit or biscuitlike bread.

Scone Flour; A mixture of flour and baking powder that is used when very small quantities of baking powder are needed.

Short; Having a high fat content, which makes the product (such as a cookie or pastry) very crumbly and tender.

Shortbread: A crisp cookie made of butter, sugar, and flour.

Shortening: (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white, tasteless, solid fat that has been formulated for baking or deep-frying.

Simple Syrup: A syrup consisting of sucrose and water in varying proportions.

Soft Wheat: Wheat low in protein.

Sorbet (sor bay): French word for "sherbet,"

Sorbetto; Italian word for "sherbet."

Soufflé: (1) A baked dish containing whipped egg whites, which cause the dish to rise during baking. (2) A still-frozen dessert made in a soufflé dish so that it resembles a baked soufflé.

Sourdough: (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.

Sponge: A batter or dough of yeast, flour, and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.

Sponge Cake: A type of cake made by whipping eggs and sugar to a foam, then folding in flour.

Sponge Method: A cake mixing method based on whipped eggs and sugar.

Spun Sugar: Boiled sugar made into long, thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.

Staling: The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.

Stollen: A type of sweet yeast bread with fruit.

Straight Flour: Flour made from the entire wheat kernel minus the bran and germ.

Streusel (stray sel): A crumbly topping for baked goods, consisting of fat, sugar, and flour rubbed together.

Strong Flour: Flour with a high protein content.

Strudel: (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.

Sucrose: The chemical name for regular granulated sugar and confectioners' sugar.

Swiss Roll: A thin sponge cake layer spread with a filling and rolled up.

Syrup Pack: A type of canned fruit containing sugar syrup.

Tempering: The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating, or molding.

Torte: German word for various types of cakes, usually layer cakes.

Tulipe: A thin, crisp cookie molded into a cup shape.

Tunneling: A condition of muffin products characterized by large, elongated holes; caused by overmixing.

Turntable: A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.

Two-Stage Method; A cake mixing method, beginning with the blending of flour and high-ratio shortening, followed by the addition of liquids. Also called the high-ratio method.

Vacherin (vah sher ran): A crisp meringue shell filled with cream, fruits, or other items.

Wash: (1) A liquid brushed onto the surface of a product, usually before baking. (2) To apply such a liquid.

Water Pack: A type of canned fruit or vegetable containing the water used to process the item.

Weak Flour: Flour with a low protein content.

Whole Wheat Flour: Flour made by grinding the entire wheat kernel, including the bran and germ.

Young Dough: dough that is underfermented.

Zabaglione: An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.

Zest: The colored outer portion of the peel of citrus fruits.

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Vegetarian sung choi bao

Vegetarian sung choi bao absolutely delicious
Preparation Time
10 minutes
Cooking Time
5 minutes
Ingredients (serves 4)
• 425g can young corn cuts, drained
• 280g can mushrooms, drained
• 230g can water chestnuts, drained
• 3 green shallots, trimmed, chopped
• 2 tsp olive oil
• 1 garlic clove, crushed
• 3 tsp soy sauce
• 1 tsp finely chopped fresh ginger
• 4 whole iceberg lettuce inner leaves, washed, dried
• Coriander leaves, to serve
Method
1. Place the corn, mushrooms, water chestnuts and green shallots in the bowl of a food processor. Process until roughly chopped.
2. Heat the oil in a wok or medium non-stick frying pan over medium-high heat. Add the vegetable mixture, garlic, soy sauce and ginger, and stir-fry for 2-3 minutes or until heated through.
3. Divide the mixture among the lettuce cups. Sprinkle with the coriander leaves and serve immediately.

Peppermint Creams

Peppermint Creams (from Super Food Ideas) Makes 50

2 eggwhites, at room temp
4 cups (600g) pure icing sugar, sifted
1/4 teaspoon of peppermint essence
400g good-quality dark cooking chocolate, melted

Place eggwhites in clean dry bowl, Using balloon whisk, whisk until frothy. Add icing sugar and peppermint essence. Using a wooden spoon, stir until mixture almost comes together. Using clean hands, bring mixture together to form a ball.

Turn mixture onto clean surface lightly dusted with icing sugar. Knead until smooth and not sticky. Work in extra icing sugar if necessary. Place mixture between 2 large sheets baking paper lightly dusted with icing sugar. Roll out until 1cm thick.

Line 2 large, flat baking trays with baking papers. Using a 3.5cm round cutter, cut out rounds of dough. Press leftover dough together and repeat. Place rounds on prepared trays. Set aside, uncovered overnight, turning once, to allow peppermint creams to dry out.

Half dip each peppermint cream in melted chocolate (make sure chocolate is not too hot or it will melt the peppermint mixture). Return peppermint creams to trays. Refriugerate until chocolate is set.

Store peppermint creams in an airtight container, layered between greaseproof paper, for up to 6 weeks.

White Christmas

White Christmas

1 1/2 cups rice bubbles
1 cup powdered milk
1 cup sugar
1 cup desiccated coconut
1/3 cup chopped red glace cherries
1/3 cup chopped green glace cherries
1/3 cup sultanas
250gm white vegetable shortening (COPHA)

1. Line the base and sides of a shallow 28 x 18cm tin with foil

2. Combine the rice bubbles, powdered milk, sugar, coconut and fruit in a large bowl. Make a well in the centre
3. Melt the shortening over low heat. Cool slightly then stir into dry ingredients
4. Spoon into the tin and smooth the surface. Chill for 30 mins or until set. Cut

Onion and Bacon Mini Quiche

Caramelized Onion and Bacon Mini Quiche

24 mini quiche 55 min 35 min prep

2 sheets ready rolled shortcrust pastry dough
2 teaspoons oil
1 large onion, finely chopped
125 g bacon, finely chopped
3 teaspoons coarse grain mustard
2 eggs
125 ml milk

Preheat oven to 200c.
Lightly grease 24 mini tart tins.Lay the pastry sheets on a work surface and cut pout 24 shapes to fit the tin. Line the tins with pastry.
Heat the oil in a large saucepan over low-med heat add the onion and cook for about 30 minutes, or until golden (do not rush this step). Transfer to a bowl to cool.
Add the bacon to the pan and cook until crisp.
Add to the onion mixture, stir in mustard and season with salt and pepper.
Spoon a small amount into tart case.
Beat the eggs with the milk and pour over the bacon and onion mixture.
Bake for 15-20 min or until puffed and golden.
Remove from tins while warm -- serve warm or cool.

Pumpkin & Camembert Muffins

Pumpkin & Camembert Muffins

1 cup cooked, mashed pumpkin
20g melted butter
1 tbsn sour cream
2 tbsn finely chopped chives
2 eggs, seperated
1 cup SR flour
125g camembert cheese, cut in 1.25cm squares
1/4 cup flaked almonds

--------------------------------------

Preheat oven to 180 degrees

Combine pumpkin, butter, sour cream, chives, yolks of eggs and SR flour in bowl. Mix until smooth.

Beat whites of eggs until soft peaks form, then fold into pumpkin mixture with metal spoon.

Place heaped spoonfuls into greased muffin tins, press in one square of cheese per muffin and flaked almonds into top of muffins.

Bake 15 mins.
Best served warm.

Curried Sausages

Curried Sausages
Boil fat sausages to get some of the fat out of them -5 min - and removes skin.

Fry a chopped onion in a little oil. When soft add a diced carrot and finely chopped celery stick. When softened slightly add 1T curry powder (or less if your don't want it too hot or it is a hot mix). Fry, stirring constantly about 1 min, until it becomes fragrant, careful not to burn at this stage.

Add a chicken stock cube and water to cover, toss in chopped sausages and diced potato. Cook about 20 min, adding frozen peas towards end. To thicken add a packet of cream of chicken cup-a-soup mix (and a little cornflour with water if it is still too thin.)


Curried Sausages 2
1kg snags
5 Tbsp oil
2-3 Tbsp flour
curry powder to taste (@2Tbsp)
5 cups milk
vegies

fry snags in oil, take out and cut into bite sized bits. add flour and cook a few minutes, more oil may be needed. gradually add milk, when thickened add curry powder and vegies. Add sausages.


Curried Sausages 3
1 1/2 lb thick sausages
1 tablespn butter
1 onion
1 clove garlic
1 1/2 level dessertspn of curry powder
3 level tablespns of plain flour
2 cups of stock
1 med. sized carrot
1 small cooking apple
1 teaspn tomato paste
1/2 cup peas
4 ozs. sultanas
salt & pepper to taste

Method:
Prick sausages well. Melt butter in large pan and brown sausages. Remove from pan and add finely chopped onion and garlic to pan with curry powder and fry 5 mins. Blend in flour, add stock and cook stirring until thickened. Return sausages with peeled and diced carrots and apple, tomato paste, peas and sultanas. Cover and simmer for about 40 mins. until the vegies are tender. Serve with boiled rice.

Crunchy Parmesan Chicken Salad

Crunchy Parmesan Chicken Salad

4 x chicken breasts, trimmed and sliced
2 cups finely grated parmesan cheese
1/4 cup (2.5 fl oz) olive oil
3 egg whites beaten lightly
2 TBS lemon juice
200g (7oz) baby spinach leaves
1 lebanese cucumber, sliced thinly
1/4 cup freshly chopped basil leaves
240g punnet yellow tear drop (cherry?) tomatoes cut in half
2 green onions, sliced thinly (scallions)
Sea salt and black pepper

Preheat oven/grill to 200C

Dip chicken in eggwhites then parmesan. Bake on baking trays under a pre-heated hot grill for 5-8 minutes until

golden and crunchy.

Toss, spinach, cucumber, tomatoes and green onions to combine, set aside.

In another bowl whisk the basil, lemon juice, oil and seasonings, set aside.

Serve salad on individual plated with chicken on top and then drizzled with oil.

Easy Peasy and the picture of this recipe looks really yummy.

Savoury Noodles with Cashew Nuts - WW

Savoury noodles with cashew nuts
6 ½ points

100gms plain egg noodles
8 spring onions, chopped
2 clove garlic, crushed
1 tablespoon finely chopped fresh ginger
4 cups chopped mixed vegetables, eg. carrots, snow peas, broccoli, microwaved until just tender
2 tablespoons sweet chilli sauce
2 tablespoons oyster sauce
200 grams of chicken, lamb or beef, sliced
10 cashew nuts roughly chopped

Cook noodles in simmering water until just tender. Drain & reserve. Coat a non-stick frypan with cooking spray & heat. Add spring onions, garlic & ginger & cook for 1 minute.

Add chicken & cook for 2 minutes or until it is cooked through.

Add vegetables, noodles & sauces & combine well. Add meat & heat through. Sprinkle with cashews & serve.

Fettucine Carbonara - WW

Fettucine Carbonara
6 ½ points

240 grams dried fettucine or tagliatelle
WW bacon 125 grams, finely shredded
1 clove garlic, crushed
WW sour cream, 250 ml
1 egg yolk, lightly beaten
1 tbsp chives, chopped
20 grams grated parmesan (2 tblsp)

Cook pasta in boiling salted water following packet instructions or until tender. Drain & return to the pan.

Meanwhile, cook bacon in a non-stick pan over medium heat for 3 minutes or until golden. Remove from pan, set aside. Reduce heat to low. Add garlic to pan, cook, stirring for 30 seconds. Add sour cream & cook 2 minutes or until heated through without boiling.

Remove from heat. Stir in egg yolk, parmesan, chives & half of the bacon. Season with salt & pepper.

Toss sauce through pasta. Scatter with remaining bacon.

Note: The heat of the pasta & sauce will cook the egg but I have omitted it from the recipe & it still tastes fine.

Chocolate Mudcake -WW

Chocolate Mudcake
Serves 16 - 2 1/2 pts per serve


2 cups plain flour
2 tsp baking powder
1/2 cup cocoa
1 1/2 cups sugar
200g reduced fat plain yoghurt
3 eggs lightly beaten
1 tsp vanilla essence
1 tsp baking powder, extra
300ml water, lukewarm

1. Preheat oven to 160. Coat a 20cm square tin with cooking oil spray & line the base with baking paper.
2. Sift dry ingredients (flour, baking powder & cocoa) together, combining with sugar. Mix yoghurt, eggs and essence in a bowl. In another bowl, combine extra baking powder and water before adding to yoghurt mixture. Add yoghurt mixture to dry ingredients.
3. Spoon mixture into tin. Bake for 35 mins or until cake springs back to touch. Turn cake out and serve with yoghurt if desired.

Pasta and bolognese bake - WW

Pasta and bolognese bake

POINTS® value | 6.5
Servings | 6
Preparation Time | 25 min
Cooking Time | 50 min
Level of Difficulty | Moderate

Ingredients

400 g dry pasta, (penne or other small pasta shape)
2 tsp Always Fresh Pure Olive Oil
2 clove garlic, crushed
400 g extra lean beef mince
1 tsp dried oregano
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
800 g canned tomatoes, chopped
1 cube stock cube, (beef) disolved in 125ml (1/2 cup) hot water
100 g reduced fat mozzarella cheese, shredded

Preheat oven to 180°C.
Cook pasta in a large saucepan of salted boiling water following packet instructions until just tender. Drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring for 2 minutes. Add beef and cook, stirring to break up any lumps, for 3-5 minutes or until brown.
Add oregano, thyme and rosemary. Taste and season with salt and pepper. Add tomatoes and stock and bring to the boil. Reduce heat to low and simmer for 5 minutes.
Spoon a small amount of tomato mixture into the bottom of a 3 litre capacity casserole dish (just enough to cover the surface). Top with half of the cooked penne. Layer with half of remaining tomato sauce and half of mozzarella cheese. Layer remaining penne on top. Spoon over remaining sauce and mozzarella cheese. Bake in oven until cheese is golden and bubbly, about 30 minutes.

Aussie Meat Pie - WW

Aussie Meat Pie
Serves 6
Points per serve 4


3 slices ww bacon, finely chopped
1 onion, finely chopped
1 garlic, finely chopped
1 ripe tomato, chopped
420g lean beef mince
2 tbs plan flour
1/4 cup tomato sauce
1 tbs worcestershire sauce
1 cup beef stock (from cube)
1/2 tsp dried mixed herbs
1 sheet frozen reduced fat puff pastry, just thawed, cut into six squares.

1. Oven to 210c
2. Coat large fry pan with oil spray, add bacon, onion, garlic and tomato and cook for 3 mins
3. Increase heat to high. Add beef and cook until browned.
4. Add flour, sauces, stock and herbs and bring to boil. Reduce heat to med and simmer for 5 mins or until mixture has thickened slightly. Set aside to cool.
5. Spoon meat into 6 x 1 cup ramekins evenly. Top each with a square of puff pastry and trim edges, then press down around edges to enclose mixture. Put two small slits in each pie to allow steam to escape. Bake for 12-15 mins or until pastry is golden.

LCM Bars

Makes 30 squares or 16 bars

60g butter
1 bag (400g) marshmallows
1/2 tsp vanilla essence
7 cups Rice Bubbles, or Ricies.

In large saucepan melt butter and marshmallows over a gentle heat, stirring constantly. When marshmallows have completely dissolved add vanilla and stir in the rice pops. Work quickly as the mixture becomes sticky.

When combined, turn the mixture into a greased sponge roll tin and press down very firmly using wet hands. To really compress the mix roll over it with a heavy can or bottle (again, wet the roller before attempting to roll the mixture) press edges in neatly with a knife and leave to cool. Finish with a scattering of coloured sprinkles, and then roller over them so they are pressed in. When cool, cut into 30 squares or 16 bars.

Rum Balls

Rum Balls

8 weet bix
2 tablespoons cocoa
1 tin condensed milk
1/2 cup coconut
Handful of sultanas
Rum to taste

Crush the weet bix with youor hands, then combine with the other ingredients mixing as you go, adding the rum last. Roll the mix into balls and roll in coconut. Store in an airtight container in the fridge.

Note: I make my rumballs really strong, but don't add too much rum, as they get stronger the longer they are in the fridge for. Also, it is better to make double batches, as single batches don't last long enough around here!!!

Baileys Irish Cream(1)

Baileys Irish Cream

makes 8 x 300mk bottles

200g milk chocolate
400gm can sweetened condensed milk
750ml evaporated milk
300ml thin cream
1 tablespoon instant coffee
3 teaspoons boiling water
750ml scotch whiskey

Place chocolate into a heatproof bowl or double saucepan. Stir over a saucepan of simeering water until choc melts (you can use a microwave for this step also). Try not to eat it. Remove from heat. Gradullay add the condensed milk, whisking as mixture thickens. Continue whisking until copletely blended. Transfer to a large mixing bowl and gradually add evaporated milk. Whisj until smooth. Add cream, coffee (dissolved in boiling water) and scotch whisky. Mix well then pour into sterilised bottles.
Stores in the fridge for up to 3 months.

"SAND ART" Brownies in a Jar

SAND ART" Brownies in a Jar

Add to a wide mouth preserving jar (750ml) in this order:

3/4 tsp salt
1/2 tsp Baking Powder
1/2 + 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup white choc (chopped)
1/2 cup nuts

This should pack nicely into the jar.

Include a decorative tag with these instructions for making these brownies:

Combine contents of jar with:
1 tsp vanilla
2/3 cup vegetable oil
3 eggs

Pour into a greased 9x9inch pan. Bake at 180 degrees Celsius for about 30 minutes.

there was a thread on this but I am hopeless at finding things on EB; I got this off EB ages ago and feel compelled to post it every year, the people who have made them are so impressed...one year I will make them myself . I think someone said last year that they used a 1L jar, the 750ml was too small.

Shortbread

Shortbread

2 cups Plain Flour
3/4 cup icing sugar
2 large Tablespoons rice flour (or cornflour or arrowroot)
250gm butter

Wizz all ingredients together in a kitchen wizz.

Press teaspoons of mixture into round shpes...or roll quickly in your hands and slighty flatten with a fork onto a bakepare lined baking tray

Bake in a moderate oven for 10-15 mins until slightly golden
Cool on a wire rack

Rudholf Noses

Rudholf Noses
rum balls
pktwhite choc melts
pkt jaffas

make rum ball things as per normal with the marie biscuits cocoa condensed milk coconut, roll in coconut.
then when they are all made and hard put white choc melt on bench (flat side down)
then melt some more white choc, l just put in a freezer bag and snip a small hole in corner for piping bag, squeeze a small amount of melted choc onto white bud, enough to stick rum ball so it stands alone, then another small blob of white melted choc then top with a jaffa, mmmmm these look really cute and a nice pressie too, put in fridge to set hard....
l put a few in a little white dish and wrap in cello and tie red ribbon on top, looks really nice....

CHILLI AND RED CAPSICUM RELISH

CHILLI AND RED CAPSICUM RELISH

4 large red capsicums, seeded
2 large onions, peeled
1 red chilli
2 cloves of garlic
2 cups white vinegar
1.5kg (approx) sugar

Put capsicums, onions, chilli and garlic with a little salt into a blender or food processor and blend until smooth.
Place puree into a large pan. Add vinegar and bring to boil, boil for 10-15mins or until the mixture is tender. Weigh the mixture and then add equal amounts of sugar. (EG: if the mixture is 1.2kgs then you add 1.2kgs of sugar) Stir the mixture until the sugar has dissolved and slowly bring to the boil. Brush down the sides of the pan so there are no undissolved sugar crystals left (this will effect the end result so best to do!) Remove any scum during the cooking (it's white and frothy looking stuff) Boil for 15 minutes, stirring often, then reduce heat and simmer for 30 minutes or until the relish is thick and pulpy.
Spoon immediately into sterile jars.

Leave for 1 month before using to allow the flavours to do their thing. Store in a cool dark place for up to 12 months. Refrigerate after opening.

MANGO AND STRAWBERRY CHUTNEY

MANGO AND STRAWBERRY CHUTNEY

3 x 250g punnets strawberries, hulls removed
1 mango, peeled and chopped
1 onion, finely chopped
1 1/4 cups red wine vinegar
2/3 cup brown sugar
1/2 teaspoon coriander seeds
pinch hot paprika
1/2 cup chopped fresh coriander

Place strawberries, mango and onion into a medium sized pan. Add red wine vinegar, sugar and spices.

Simmer for 15-20 minutes over a low heat or until mixture thickens, stirring often. Add coriander, stir to combine. Spoon into 4 x 1 cup sterilised jars. Cool, then chill until required.

Bailey's

Bailey's

3 eggs
white sugar
600ml thickened cream
1 can condensed milk
1 can evaporative milk
coconut essence
chocolate topping
1/2 bottle Scotch


mix eggs,cream,milk and sugar together , add essence and chocolate topping then scotch.

White Chocolate Peppermint Truffles

White Chocolate Peppermint Truffles

Preparation Time 30 minutes

Cooking Time 10 minutes

Makes 60

Ingredients
625g white chocolate melts
125ml (1/2 cup) thickened cream
2 35g Peppermint Crisp chocolate bars (Nestle brand), roughly chopped

Method
Combine 375g of chocolate with the cream in a medium heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. (See microwave tip 1.) Remove bowl from the pan and set aside for 5 minutes to cool slightly. Stir in the chocolate bars. Cover with plastic wrap and place in the fridge for 6 hours or until firm enough to roll into balls.
Line 2 trays with non-stick baking paper. Use a melon baller or a teaspoon to scoop out 1 1/2 tsp of the chocolate mixture and use your hands to roll into a ball. Place on a lined tray. Repeat with remaining truffle mixture. Place in the freezer for 10 minutes or until firm.
Place remaining chocolate in a medium bowl and place over the saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to gently stir for 4 minutes or until the chocolate melts and is smooth. (See microwave tip 2.) Remove from pan.
Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture. Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with the remaining truffles and melted chocolate. Set the coated truffles aside at room temperature for 5-10 minutes or until set.
Notes & tips
Microwave tip 1: Combine 375g of chocolate and the cream in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, on Medium-High/650watts/70% for 2-3 minutes or until smooth.
Microwave tip 2: Place remaining chocolate in a small, heatproof microwave-safe bowl. Heat, uncovered, on High/800watts/100%, in 1 minute bursts, stirring every minute with a metal spoon, for 3 minutes or until chocolate melts and is smooth.

Dark Chocolate Chip and Craisin Cookies

Dark Chocolate Chip and Craisin Cookies
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, at room temperature
1 cup white sugar
1 large egg
1 orange, zest of (about 2-3 teaspoons)
1/2 cup dried cranberries (you know, craisins)
1/2 cup dark chocolate chips
1. Preheat oven to 350F and line a couple of baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light.
4. Beat in the egg and orange zest.
5. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined.
6. Stir in the cranberries and chocolate chips.
7. Drop the dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto the prepared cookie sheets and bake for 9-12 minutes, until the edges are very lightly browned.
Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

Pecan Pie Cookies

Pecan Pie Cookies

Cookie:
1C. firmly packed brown sugar
3/4 C. Butter softened
1 egg
1 tsp. vanilla
2C. all purpose flour
1tsp. baking powder

Filling:

1C. chopped pecans
1/2 C. firmly packed brown sugar
1/4 C. heavy whipping cream
1 tsp. vanilla

Heat oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low, add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb, rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl, fill each cookie with 1 rounded teaspoon filling.

Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute, remove from cookie sheets.

Yield: 3 dozen cookies

CHRISTMAS PUDDING

CHRISTMAS PUDDING

Group 1
3/4 cup raisins
3/4 cup currants
3 tablespoons Rum/Sherry/Brandy (one of choice)
3/4 cup sultans
1/2 cup flaked almonds
1 teaspoon glycerine

Group 2
2/3 cup butter
1 teaspoon vanilla essence
Zest of 1 orange finely grated
1/2 teaspoon mixed spice
3 tablespoons flour
1/2 cup brown sugar
2 x 50g eggs
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup cake or biscuit crumbs

METHOD:

Combine all of group 1 and soak overnight in a bowl
Mix all of group 2 to form a paste. Now blend together with group 1.
Place a large pot of hot water on stove top and bring to rolling boil.
Soak tea towel in cold water. Wring out so tea towel is still wet.
Lay tea towel out on table and sprinkle generously with plain flour, in a 40 cm circle and rub flour into wet tea towel
Place mixture in aball in the centre of tea towel.
Pull tea towel over mixture, tucking evenly and knot tightly with string, leaving just a little space for expansion. (It's easier if you have someone to help do this)
Place pudding in boiling water making sure the water is kept at a slow boil with the lid on the pot.
Ensure the water does not boil over or run dry. Always add boiling water when topping up.
Cook for 3.5 to 4 hours
When cooked, lift out and hang pudding to cool, or it can be eaten immediately.

Make sure when you hang the pudding, the towel does not fold over. I normally twist my string right up to the top of the towel (if that makes sense). If you don't, the towel will grow mould, spoiling the pudding.

Bath Salts

Bath Salts

WASHING SODA ( in washing powder section, in clear bags, clear white crystals, sometimes sold in boxes)

FOOD DYE

FOOD ESSENCE or ESSENTIAL OILS

Crush soda, if crystals are large, you can do this in a plastic bag and rolling pin

in a glass bowl, mix soda with a few drops of colour and essence.....

Ive done your typical
Pink with rose oil
Purple with lavender
Green with apple, or lime
yellow/orange with lemon/orange essence
orange colour with mango essence

AND it makes great yummy smelling chocolate/lolly bath salts, with essence and colour, such as

COCONUT ICE coconut essence, colour 1/2 pink, and layer in a bottle

Chocolate essence, and brown food colour ( or mix other colours to get brown

neapolitan ice cream. vanilla essence with no colour, pink with strawberry essence, and the choc as above

Licorice. aniseed essence.

BOUNTY BAR coconut, as above, and choc as above

Cherry ripe. cherry essence, red colour. mix in with coconut salts.

TOP DECK vanilla, and choc layered

you can mix and match so many flavours/smells and colours. they look great in moconna jars, or the little shaped jars you get in $2.00 shop. a lot or recycled jars look great too. you could give, with a edible version you make too

Ferrero Rocher

Home-made Ferrero Rocher
You need:
400 grams milk chocolate melts
1 tblsp copha
1 small pkt hazelnuts or almonds
1 jar nutella
Approx 10 wafers
Crushed nuts

Method:
Melt chocolate and copha in glass jug.
Medium microwave (2-3 mins).
Rough crush wafers add to chocolate.
Place 1/2 teaspoon of chocolate mixture in each space of ice tray.
Place nut in each cover with nutella.
Fill with remainder of chocolate.
Sprinkle with crushed nuts on top.
Set in fridge 20 to 25 mins.

A couple of tips. Spray the ice cube trays with oil. Helps get them out. Make sure that the hazelnut sits in the middle or at least so the chocolate can get right down to the bottom to 'seal' the rocher.

Lemon Butter

Microwave Lemon Butter

This method can also be used to make Lime Butter, Orange Butter, Grapefruit Butter and Banana Butter! And it only takes a few minutes!

Degree of difficulty: Low

You need:
4 Eggs
3/4 Cup Sugar
1/2 Cup Lemon Juice
1/4 Cup Water
2 tsp finely grated Lemon Rind
125g Real Butter

Method:
Fill 2 glass jars with boiling water to sterilize.

Crack the eggs into a bowl and whisk well. Strain through a sieve into a microwave-safe bowl - glass is best. Add the sugar, Lemon Juice, Rind, Water and cubed Butter.

Microwave on High for 2 minutes. Whisk well, then microwave a further 2 minutes. Whisk again, and microwave for another 2 minutes.

The Lemon Butter should be done at this stage but if your microwave is low power and you think it needs more cooking, cook for 1 minute before checking and whisking again.

Pour into glass jars, put the lids on and store in the fridge.

Can be used on toast, pikelets or as a filling for pastry tarts.

Peanut Brittle

Peanut Brittle
1 cup raw peanuts
1 cup white sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon margarine
1 teaspoon vanilla
1 teaspoon baking soda.

Stir together peanuts, sugar, syrup and salt in microwave safe bowl
Cook 4 minutes on high
Stir well and cook 4 more minutes on high.
Stir in margarine and vanilla
Cook 2 minutes longer on high
Add baking soda and stir quickly until light and foamy
Immediately pour on lightly greased baking tray
Cool and break

Chocolate Truffles

Chocolate Truffles

1 can condensed milk
1 packet of choc ripple biscuits, crushed
1tbsp cocoa powder
coconut

I mix the first 3 together, and then add enough coconut to make a firm mix that rolls into balls. Then I roll in some extra coconut and put in the fridge.

Icecream Plum Pudding

Icecream plum pudding

375g or more of good quality fruit mince
1 litre of good quality icecream.

Soften icecream, mix fruit mince through. Put into a pudding basin or dolly varden tin, lined with glad wrap. Cover and freeze.

Your First Christmas Cake

Your First Christmas Cake

FIRST DAY

Put in glass or china bowl the following fruit.

270 grams Sultanas
270 grams currants
270 grams seeded raisins (chopped roughly with a knife into size of sultanas)
270 grams Australian Dried apricots (chopped roughly with a knife into size of sultanas)
60 grams of pitted prunes (chopped roughly with a knife into size of sultanas)
60 grams of mixed peel
40 grams of slivered almonds

Add 150ml of brandy and soak the fruit and brandy overnight


SECOND DAY

1. Preheat oven to 150
2. Sift together:
1 cup plain flour
1 teaspoon of baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice
¼ teaspoon ground nutmeg

3. Cream together with mixer until light and fluffy
250 grams brown sugar
270 grams of butter

4. Add
5 large beaten eggs and flour mixture alternately, then add soaked fruit
– mix well with large wooden spoon
5. Add
I tablespoon of Golden Syrup
1 Tablespoon of Marmalade
Grated rind and juice of 1 lemon

6. Mix really well with large wooden spoon

7. Turn mixture into prepared tin and scoop centre into a slight hollow to allow for rising.

8. Place whole blanched almonds in a circular pattern around the edges of the cake

9. Bake for 3 hours. Insert a fine skewer and if it does not come out clean cook for further 15 minutes at 110°

10. When cooked remove from oven and drizzle another 150ml of brand all over the cooked cake.

11. Let cool, then wrap cake in a layer of bake paper and then wrap in aluminium foil and store in airtight container until Christmas Day

Almond and White Choc Shortbread

Almond and White Choc Shortbread
125g butter, at room temperature
1/2 cup icing sugar
1/2 tsp almond essence
3/4 cup plain flour, sifted
1/4 cup ground almonds
1 tbs cornflour
Pinch of salt
100g white chocolate

Line 2 baking trays.

Beat butter, icing sugar and almond essence until pale and creamy.
Add the flour, ground almonds, cornflour and salt and mix with a spoon until almost combined. Use your hands to form a smooth dough. Cover and place in the fridge for 30 minutes or until firm.
Roll teaspoonsful into balls and pop onto trays. Flatten with your finger and pop back into the fridge for 15-20 minutes to chill.
Preheat oven to 160°C.
Bake in preheated oven, swapping the trays halfway through cooking, for 12-15 minutes or until a light golden colour. Remove and set aside on the trays to cool.

Drizzle with melted white chocolate.

White Choc Rocky Road

White Choc Rocky Road
1 packet white choc melts
1 packet raspberry lollies, halved
1 packet marshmallows (pink looks good), halved
3 or 4 cups ricebubbles
1/2 cup chopped macadamias (optional)

Melt chocolate. Mix everthing together and spread onto a lined tray. Refrigerate until set and break up to serve.

Cherry Marshmallow Fudge

Cherry Marshmallow Fudge
1 tablespoon water
90 g butter, chopped
250 g pink and white marshmallows
200 g dark cooking chocolate
1/4 cup chopped red glace cherries

Place the water, butter and marshmallows in a saucepan and heat over a very, very low heat, stirring regularly, until the marshmallows are melted.
Break the chocolate into squares and add to the pan. Remove from the heat. Stir until the chocolate is completely melted.
Stir through the cherries, then pour the mixture into a lined 16 cm square pan. Allow to cool, then refrigerate until set. Cut into small pieces when required. Store in an airtight container in the fridge. Makes approximately 50 pieces

Gingerbread

Gingerbread
1/2 c. butter 1 c sugar
1 egg, beaten
1 c. Golden syrup
2 1/2 c. flour 1 1/2 tsp. bicarb soda
1/2 tsp. salt 1 c. hot water
1 tsp. cinnamon 2 tsp. ginger

Combine all ingredients. Bake cake at 175
degrees. Bake cake and let cool. SO EASY!!

Peppermint Creams (1)

Peppermint Creams

1 egg white
300gms (12oz) Icing sugar
few drops of Peppermint Essence
few drops of green food dye
few drops of red food dye

In a large mixing bowl, whisk the egg white until it is light and frothy.
Sift the icing suagr into the small bowl. Then stir the icing sugar into the egg white, a little at a time.
Using your hands, roll the mixture into a ball. Make a small dip in the middle and put in the peppermint essence. Knead the essence into the ball carefully. Split the mixture into three balls. Knead red food colouring into one ball and green food colouring into another, leave the last ball white.
For each colour roll the mixture into small balls (about 1/2tspn each) and put them on a baking tray, flatten the balls with a fork and leave them overnight to set.

Gingerbread Men

Gingerbread Men...

125g (4oz) Butter
1/2 cup brown sugar, firmly packed
1 egg yolk
2 1/2 cups plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
2 1/2 tablespoons golden syrup

Cream butter and sugar until light and fluffy, add egg yolk, beat well. Gradually add sifted dry ingredients and syrup, mix well. knead lightly. Divide dough into 6 portions. Roll each portion between two sheets of greaseproof paper to 3mm (1/8 in) thickness.

Gently remove greaseproof paper from top. Cut out gingerbread figures with special cutter or cut around cardboard shape with a sharp knife. Remove any excess mixture around the cut-out figures.

Lift gingerbread figure by the bottom sheet of greaseproof paper, then turn on to lightly greased oven trays. Peel greaseproof paper away. Bake in moderate oven 10 minutes. Cool on trays. Makes approx 20.


Royal Icing
1 1/2 cups pure icing sugar
1 egg white
4 drops lemon juice
food colouring

Sift icing sugar. Beat egg white lightly in a small bowl, using a wooden spoon. Add icing sugar, one tablespoon at a time, beating well after each addition. When icing reaches piping consistency, beat in lemon juice and desired food colouring.

Spoon royal icing into small plastic baby snip off one corner to make a piping bag. Pipe on features and clothing.

Christmas Pudding & Brandy Sauce

Christmas Pudding
500 grams raisings
500 grams sultanas
250 grams currants
250 grams mixed peel

(alternatively to above I use 2.0 kg of good quality “A mix” Angas Park Mixed Fruit)

250 grams slivered almonds
1 cup rum (or port or sherry)
9 eggs
1 teaspoon of bicarb-soda
500 grams butter
500 grams brown sugar
375 grams plain flour
¾ cup breadcrumbs
1 heaped teaspoon cinnamon
1 heaped teaspoon nutmeg
1 teaspoon vanilla

1. Chop peel and almonds, add all fruit and mix together with rum ( Ideally leave overnight)
2. Cream butter and sugar and add cinnamon, vanilla, nutmeg, then beaten eggs – a little at a time
3. Combine flour, soda and breadcrumbs
• Combine Fruit mixture with butter/sugar/egg mixture and add flour mixture last – a bit at a time – mix for 15 minutes
• Put in Pyrex bowls, cover bowl with bake paper and Foil and seal tight with string OR use Aluminium pudding steamer with clip down lids ( I still cover therm in Bake paper OR floured pudding cloths tied tightly with string ( Dip cloth in boiling water, spread all over with plain flour ( work quickly) then centre mixture and tie into ball with string
• For all methods leave string long enough to lift out of large steaming saucepan
• Boil for 6 hours (Nanna Johns’ recipe)
o I usually make three or four smaller ones and boil for 2 hours, then another 2 hours on the day of eating. Water must be kept boiling all the time and cloth puddings should be covered in water. Puddings in bowls or steamers, water level about ¾ up bowls – keep adding boiling water as it boils away a lot.

Brandy Sauce

1 cup brandy
3 cups water
6 oz dark brown sugar
2 ounces butter
2 dessertspoons custard powder
½ teaspoon ground ginger
¼ teaspoon black pepper (optional)

Use custard powder (mixed into a paste with a little water) to thicken boiling sauce

Cool
Stir in half a bottle of whipped cream

Curry Chicken - Slow Cooker

Curry Chicken

Ingredients
1 kg chicken breast cut into large chunks
1 tin cream of chicken soup
½ cup mayonnaise
1 tbsp curry powder
½ cup bread crumbs
1 cup grated cheese
Vegies – mushrooms, carrots & capsicum

Method
1. Cut up and place vegetables on the bottom of the crockpot and cover with raw chicken pieces
2. Mix soup, mayonnaise and curry powder together and pour over chicken and vegies.
3. Cover with breadcrumbs
4. Cover with grated cheese
5. Cook on high for4-5hrs.
6. Put in the over for 15 mins or so at the end to make the top go crispy.

My crockpot is ceramic, so i just chuck it in the oven to make the cheese crispy. Doesn't seem to hurt it, but might not work with all kinds of crockpots.

Basically any casserole recipe works well in there. Last months good taste mag from Woolies had a great caserole on the cover with potato dumplings on the top. That was delish, and again, I just put it in the oven to do the dumplings

ASIAN CHICKEN - Slow Cooker

ASIAN CHICKEN

Ingredients:
• 8 chicken breast halves, skin removed
• canned whole baby corn
• sliced water chestnuts
• 1 large red capsicum, sliced
• 3/4 cup stir-fry or teriyaki sauce
• 1/2 cup chopped onion
• 4 strips fresh orange peel
• 1 teaspoon fresh grated ginger
• cashews or peanuts
Directions:
Mix all ingredients in slow cooker. Cover and cook on high for 4 hours or low for 7-9 hours. Carefully lift chicken out onto serving platter with slotted spoon. Top with sauce and veggies. Sprinkle with nuts.

** A friend tried this and said 3 hours was plenty so you might have to just check it and see how it goes. She also found the sauce really strong so it may need watering down a little.

Herb & Garlic Lamb Shanks (for two) - Slow Cooker

Herb & Garlic Lamb Shanks (for two)

Two lamb shanks (the meaty ones)
Container of Vegetable Real Stock (pre made)
Garlic
Herbs

Fill the slow cooker about 1/3 with the veggie stock. Score the outside of the lamb shanks and rub crushed garlic into them, sprinkle on some herbs and some salt, I just use mixed herbs from a jar, but fresh ones would be even better. Place the lamb shanks into the stock. Cook for either 8-9 hours on low or 4-5 hours on high.

Beef Stew and Dumplings - Slow Cooker

Beef Stew and Dumplings

1kg Diced beef
4 potatoes peeled and diced
2 carrots peeled and chopped/sliced
1 cup peas
1/2 - 1 onion diced
1 packet of french onion soup mix
1 1/4 cups of water

Put all ingredients in slow cooker and cook for 5 hours on HIGH. I give it the occassional stir.

Dumplings
2 cups SR Flour
salt and pepper
2 tablespoons of butter
milk

Sift Flour, salt and pepper.
Rub in butter with finger tips.
Add milk till dough is wet with a knife (should be wetter than scone dough)
Place spoonfuls on top of stew in slow cooker and allow to cook for approx 1/2 hour. (do not lift the lid or they won't rise)

I NEED A RECIPE

If you need a recipe please post a comment and I will do my best to find it for you.

Lemon Chicken

4 skinless chicken breasts
1/2 cup cornflour
3 tablespoons water
4 egg yolks
salt, pepper
6 shallots
oil for deep-frying

Lemon Sauce:
1/2 cup lemon juice
2 chicken stock cubes
2 tablespoons cornflour
2 tablespoons honey
2-1/2 tablespoons brown sugar
1 teaspoons grated green ginger
1-3/4 cups water

Sauce:
Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger and water in saucepan, stir over low heat until sauce boils and thickens.

1. Pound chicken breasts out lightly and slice into large pieces.
2. Put cornflour into bowl, gradually add water and lightly beaten egg yolks, add salt and pepper, mix well. Dip chicken breasts into this batter, drain well. Put a few pieces of chicken into deep hot oil, fry until lightly golden brown and cooked through. Drain on absorbent paper. Keep warm while cooking remaining chicken.
3. Arrange chicken on serving plate, sprinkle with chopped shallots and then spoon over hot sauce.
Serves 4.

Chicken Shepherds Pie (Low Fat version and suitable to freeze!)

Chicken Shepherds Pie (Low Fat version and suitable to freeze!)

Ingredients

Olive Oil Spray
1 large leek, sliced
3 cups diced vegetables (or fzn mixed vegetables!)
400g lean chicken mince
¼ cup plain flour
2 tablespoons tomato paste
2 cups prepared vegetable stock
1.2kgs potatos peeled, cooked and mashed with 2/3 cup skim milk
¼ cup of breadcrumbs
Chopped parsley and paprika to garnish

Method:

Preheat oven to a moderate 180C. Lightly grease a 10-12 cup casserole dish. Heat a large pan and spray with olive oil spray. Add the leek and diced vegetables and cook for 2-3mins. Add the mince amd cook until well browned adding a little water if needed to prevent catching. Sprinkle the flour over the surface and stir in the tomato paste. Gradually add the stock, mixing until well combined. Simmer for 5 mins stirring occasionally. Season to taste with pepper.

Transfer to prepared dish and top with mashed potato. Sprinkle with fresh breadcrumbs, parsley and paprika. Bake for 15-20 min or until golden bown. Serve with a mixed salad.

Sticky Chicken, low fat

6 chicken breast fillets, trimmed
2 tablespoons light soy sauce
2 tablespoons sweet chilli sauce
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon chinese five spice
olive oil cooking spray

1. Place chicken in ceramic dish in a single layer. Combine sauces, honey, garlis & five-spice. Pour over chicken. Turn to coat. Cover. Refrigerate for 30 mins.
2. Preheat oven to 200. Heat a frying pan over high heat. Spray with oil. Cook chicken, in batches, for 1 minute on each side or until golden. Transfer to baking tray. Brush with marinade. Bake for 6-8 minutes or until just cooked thru. Remove to plate & cover with foil. Stand 2 minutes before slicing.

The recipe say to serve with potato & asian green salad, but I mixed a little extra honey, sweet chilli & soy together & heateed thru & served on boiled rice with sauce poured over the top.

Garlic Butter and Brie Chicken

Garlic Butter and Brie Chicken

2 chicken breast fillets, trimmed
4 tablespoons garlic butter
30g brie cheese, sliced
1 cup cornflake crumbs or breadcrumbs

Turn oven on to around 200 degrees Celsius.

Line baking tray with baking paper.

Make approx 3 inch cut in thick side of chicken fillets to make a pocket, but don't cut right through.

Fill pockets with brie.

Pour breadcrumbs/cornflake crumbs onto a plate.

Roll chicken in crumbs until coated - it doesn't have to be perfect, a few missed bits won't hurt.

Place crumbed chicken onto baking paper on baking tray.

Put 4 teaspoons of garlic butter onto each chicken fillet, or more if you like.

Bake for 20 - 30 minutes, depending on the thickness of the fillets.

Lentil Vegetable Soup -SlowCooker

Lentil Vegetable Soup

2 cups brown or yellow lentils (i use red lentils they turn out better i feel) WASHED
4 cups water
2 Rashers bacon, rind removed and finely chopped
1 medium onion, peeled and finely chopped
1 carrot, peeled and thinly sliced
1 garlic clove, peeled and crushed
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
1 bayleaf
1 x 400g of peeled tomatoes, roughly chopped
2 tablespoons wine vinegar

1. Place all ingredients into the slow cooker. Cover and cook on low for 8-10 hrs
2. Remove bayleaf and serve very hot with croutons if desired.




I also add about 2 teaspoons of curry powder and double the bacon most of the kids love it

PEA & HAM SOUP - Slow Cooker

PEA & HAM SOUP

I put in Ham Hocks, as many as I can fit in, depends on the size of the Hocks. Usually 2 or 3.

I then pour in a 3/4's or a whole bag of green split pea's, depending on the size of your slow cooker, and if you want a thick soup. Fill the slow cooker with water to the top. I then add 2 or 3 teaspoons of powdered stock, and a bit of grinded mixed herbs (just out of those jars). Then let it cook away. I usually cook it overnight on low.

In the morning I take the Hocks out, pull all the meat off the bones, usually it's falling off. Then stir the soup and it's ready. It's sooo yummy. Nice and thick and full of meat.

Creamy Chicken - Slow Cooker

Creamy Chicken

2 or 3 chicken breats cut in half.
Sprinkle with a bit of salt pepper and paprika.
Mix half a cup of white wine, tin of cream of chicken soup and small tin of sliced mushies.
Pour over chicken then a bit more paprika on top.
Cook on Auto for 6 hours.
In the last half hour of cooking add half a carton of sour cream and turn to high.

Serve with rice and steamed veges.

Edited to add that this meal fed 2 families one night with left over enough for the next 2 nights. It even tastes great on a toasted sandwich in the breville!

APRICOT CHICKEN - Slow Cooker

APRICOT CHICKEN

500-600g chicken (either breasts or thighs)
1 tin apricot nectar (440ml)
2/3 of a packet of french onion soup
1 tablespoon curry powder
1 tin apricots drained (440ml)
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Chop up chicken into the size pieces you prefer (chunks or strips). Then throw everything into the slow cooker and stir so it is well mixed. Cook on low heat for about 8 hours.

Chocolate Honeycomb Slice

Chocolate honeycomb slice

Cooking time: Less than 60 minutes

INGREDIENTS

½ cup sweetened condensed milk
100g butter
200g plain sweet biscuits, finely crushed
3 x 50g Violet Crumble bars, chopped
200g milk chocolate, chopped
2 teaspoons vegetable oil
METHOD

1. Lightly grease an 18cm x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edge.

2. In a small saucepan, combine condensed milk and butter. Stir over a low heat for 2-3 minutes, until butter has melted and the mixture is well combined.

3. Transfer butter mixture to a large bowl. Stir in crushed biscuits and 2/3 of the chopped Violet Crumbles. Press firmly into prepared pan using a fork. Chill for 30 minutes, until firm.

4. Melt chocolate and oil in a heatproof bowl over a saucepan of simmering water. Pour over slice. Sprinkle with remaining Violet Crumble. Chill for 25 minutes, until firm.

5. Using a hot knife, cut in squares. Store in an airtight container in the fridge.

Ice-Cream Slice

Ice-cream slice

2 packets malt biscuits
1x600 mls cream
1xskim milk condensed milk
1x165g maltesers
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lay biscuits on greased tray, whip cream add condensed milk, add smashed up maltesers, put cream mixture on top of biscuits, then put another layer of biscuits on top, cover with glad wrap, freeze to 24hrs, enjoy*****


** I used peppermint crisp bars instead of malt teasers and added afew drops of green food colouring and some peppermint essence.