Wednesday, September 30, 2009
After Angela and David came to stay at Mum and Dad's place there were some scammy bananas left over. On the continual hunt for a fantastic banana bread recipe I decided to combine a couple of recipes plus add my own touches. Delicious result.
Probably not the best idea. Good distraction from the running that I am supposed to be doing. Why not play on the train tracks. I can see a good 1km in both directions. Was hoping a train could come so I could take a photo with the train. I guess I can go back each day and wait and hope!
Saturday, September 19, 2009
This quick and easy no-bake slice has a moist, coconutty base and a soft, sweet lemon icing. It is finished with a sprinkling of coconut. You'll need two lemons for this recipe.
250g (3/4 cup) sweetened condensed milk
250g packet Milk Arrowroot biscuits
85g (1 cup) desiccated coconut
Zest of one lemon
1 tablespoon (20ml) fresh lemon juice
250g (1 3/4 cups) icing sugar
2 tablespoons (40ml) fresh lemon juice
Zest of one lemon
1 1/2 tablespoons desiccated coconut, for sprinkling on top of slice
Grease an 20x20cm slice pan or baking dish and line with baking paper.
Place butter and condensed milk in a small saucepan over medium-low heat, stirring occasionally. Remove from heat when butter has melted and mixture is smooth. Be careful that the bottom doesn't stick.
Crush biscuits using a rolling pin. I like them to be a bit chunky still. Stir crushed biscuits, lemon zest and coconut together in a large bowl until well combined.
Stir lemon juice into condensed milk mixture.
Add wet ingredients to dry ingredients and stir until well combined. The mixture will appear quite wet at this stage.
Press mixture into the prepared pan. Refrigerate while preparing icing (see instructions below).
Spread lemon icing over slice and sprinkle with extra coconut.
Refrigerate slice until cold and firm then remove from the pan and cut into pieces. Store slice in an airtight container in the refrigerator or freezer.
Combine icing sugar, lemon zest and lemon juice in a small bowl. Stir until smooth.
I haven't had one of these for years. When we decided to have a party this weekend I remembered this delicious dip. Everyone loved it. It makes quite a substantial amount of dip. It is fantastic - try it.
1 round crusty cobb loaf
4 rashers of bacon, chopped
4 spring onions, chopped
2 teaspoons of light olive oil
1 x 400g can creamed corn
2 x 400g cans corn kernels
300mL sour cream
1 cup grated tasty and parmesan cheese
cracked black pepper
French stick warmed and cut into pieces, or crackers as extra dippers
Optional - extra fried bacon for garnish
Preheat the oven to 180C.
Fry chopped bacon until crispy. Add onion and spring onions with olive oil and fry until soft.
In the meantime slice the top off the cob loaf - this will be the lid to your 'bowl'. Pull out the soft bread from inside the loaf and pull apart into dipping sized chunks.
In a large bowl mix onion and bacon with all remaining ingredients. Season well with pepper.
Add dip mixture to the cobb loaf 'bowl', put on oven tray along with the 'lid' and chunks of bread. Bake in a moderate-to-hot oven for approximately 30 minutes or until dip is hot and bread is crunchy.
Garnish the top with some additional fried and drained bacon and chopped shallots.
Monday, September 14, 2009
Saturday, September 12, 2009
Thursday, September 10, 2009
Wednesday, September 9, 2009
Im glad this isn't me - or you either for that matter. Having a heart attack in Kalgoorlie is not my idea of fun.
Tuesday, September 8, 2009
Monday, September 7, 2009
Saturday, September 5, 2009
Friday, September 4, 2009
Wednesday, September 2, 2009
Honey is off to a new home in Sydney. I will miss her - she is the most darling little dog. Unfortunately she doesn't get along with Leo. She is too bossy for him and makes him depressed. Hopefully she is happy in her new home and isn't too traumatised by the move.
Sweet Shortcrust Pastry
100g icing sugar
zest of half a lemon
2 egg yolks
2 tbsp cold milk or water
Extra cream/milk and caster sugar for basting
3 apples, peeled, cored and chopped into small pieces
1 vanilla pod split and scraped
1 cinnamon stick
2 tsp brown sugar
Squeeze lemon juice
The pastry can be made in a food processor or by hand. Cream the butter, sugar, salt and lemon zest in a food processor. Add the flour, mix until combined then add the egg yolks. When it looks like coarse breadcrumbs add the milk or water. Keep processing until it comes together in a ball. Wrap in gladwrap, place in the fridge for at least 20 minutes.
Press the pastry into twelve small cupcake sized pans that have been sprayed with oil. Rest in the freezer for about twenty minutes. Blind bake at 180C for about 15 minutes or until pale golden. If they have puffed up press them down gently with a tea-towel whilst still warm.
For the filling combine all ingredients in a small saucepan. Heat over medium-low heat with a lid on until soft but not mushy, shaking occasionally to prevent burning at the bottom. Remove vanilla pods, cinnamon and the clove. Ideally the filling should be cooled before going into the shells.
Heap the cases full of pastry then cover with a remaining piece of pastry. Brush with cream and dust with sugar then put two small slits in the lid with a knife. Bake at 180C until the top is golden and the filling is warmed through.