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Archive for November, 2008

Preheat oven to 175degrees

Mix together

1 cup of melted butter (cooled)

1 cup of caster sugar

2 eggs

400ml sour light cream

1 teaspoon of vanilla

1 pinch of salt

Then sift through

2 cups plain flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 cup cocoa

Stir together

Add 1 bag of chocolate chips

3/4 fill your muffin tray

Bake for 20 minutes

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Apple Tea Cake

Preheat oven 180degrees

peel, core and thinly slice 2 large apples

squeeze the juice of one lime

sprinkle 1 tsp of cinnamon

put aside

in a small bowl –

1 table spoon of caster sugar, 1 teaspoon of cinnamon, 1 1/2 teaspoons of butter, 1 tablespoon of plain self rasing flour

rub together with your fingertips

put aside

in a large bowl place mix on high speed – 4 eggs, 1 cup of caster sugar until light and fluffy

add 1/2 cup of melted butter (cooled)

sift 1 cup of self raising flour and fold through

reserve 1/2 cup of this mixture

gently toss through the crumble and the apple pieces

fill cake tin with cake mix, lay the apple mixture on top, then drizzle over the reserved cake mixture

Bake for 50 minutes

Cool for 10 minutes before turning out onto a wire rack

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Potato Salmon Cakes

 

INGREDIENTS

2 Large Potatoes or 4 Small Potatoes – (Pontiac potatoes are preferable)

3 tablespoons Canola Oil

2 pre-cooked salmon fillets – or 1 large tin of drained pink salmon

Salt & Pepper

4 Spring Onions – Sliced Thinly

1 bunch Fresh Dill – Chopped

1 Egg (Lightly Beaten)

 

Method

Peel the potatoes and cut into large chunks – steam till soft

Mash your potatoes

Place the potatoes into a large bowl and add salmon, salt and pepper.

Add spring onions, dill and egg and mix well.

Form into 4 large patties.

If the mixture seems a bit loose and won’t form a well-packed cake, add some breadcrumbs until it binds well.

Heat a large frying and add oil.

Add salmon cakes and fry them until they are golden brown on each size and heated through.

You can keep them warming in the oven

Serve with Horseradish Sauce, wedge of lemon/lime, and fresh green salad

 

Horseradish Sauce

 

Whisk Together:

2 tablespoons Horseradish

4 tablespoons of Cream

1 teaspoon of mustard powder

Fresh Dill

 

 

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Beef and Guinness Stew

 

INGREDIENTS

½ cup Vegetable Oil

 

1.5kg Chuck (Roast, Cut Into Large Chunks)

 

Salt & Pepper

 

1 Large Onion (Peeled And Chopped)

 

6 Cloves Garlic (Peeled And Chopped)

 

1 Small Can Tomato Paste

 

1 can of Guinness

 

2 cups Beef Stock

 

METHOD

Preheat oven to 160degrees

 

Heat oil in a large, heavy-bottomed pot.

 

Add beef chunks, season with salt and pepper and brown them.

 

When they are very well browned, remove them with tongs and reserve in a bowl.

 

Add onions to the hot pot and sauté them until they are golden brown.

 

Add garlic and tomato paste and cook, stirring, for a few minutes.

 

Place browned beef back into the pot and add the Guinness and stock.

 

Season with salt and pepper and bring to a simmer.

 

Place a tight fitting lid on the pot and put it in the oven.

 

Stew slowly until the beef is very tender and the broth has thickened, about 1 hour. 

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Choke

Sam Rockwell always makes interesting career choices

He’s great in GOOD NIGHT AND GOOD LUCK, creepy in MATCHSTICK MEN, and easy to overlook in GALAXY QUEST

But CHOKE was a great opportunity for Rockwell to shine

It was a really quirky movie which made for a very satisfying night out

Worth seeing

* * * * (4 Stars)

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Rock’n’Rolla

The return to form for Guy Ritchie

Well, close

The best thing about Rock’n’rolla is the music

The soundtrack is just plain awesome

Gerard Butler is excellent, and it’s always nice to hear his natural accent

Thandie Newton was a bit of a non event

The plot was ok

I guess the return to form could also be considered a watered down version of the original

The lines weren’t as whitty, the characters weren’t as engaging

But it was a good night out, none-the-less

 

* * * 1/2 (3 and a half stars)

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3 blocks of cooking chocolate 
(I use Lindt 70%)
250g salted butter
1 1/2 cups caster sugar
2 tsp vanilla extract
4 large eggs
1/2 cup plain flour
1/2 cup SR flour
1 bag milk chocolate chips
1 bag dark chocolate chips
 
Preheat oven 150degrees
Melt chocolate and butter in a metal or glass bowl over a simmering pot of water until smooth and glossy.
Remove from heat and stir in sugar.
 
It is very important you let this cool for 1hr.
 
Stir in eggs and vanilla.
Fold in flour with a wooden spoon.
Then add the chocolate chips.
scoop into brownie pan – approx 20cm x 30cm – lined with baking paper.
 
Bake for 1hr.
Cool for at least 1hr so that the chocolate can solidify.
Cut into 3cm cubes after the brownies have cooled.
Makes approx 24.

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