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Archive for October, 2010

Pear and Raspberry Pudding

Preheat Oven 160c

 

Fruit mix

  • 4 large pears – peeled, cored, roughly chopped
  • 1 bag of frozen raspberries (or mixed berries)
  • 1/3 cup raw sugar
  • 1 teaspoon cinnamon
  • 50g melted butter

Mix all together in a large bowl then transfer to a baking dish

Pudding mix

  • 250g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 2 1/2 cups self-raising flour
  • 1 1/2 cups milk

Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.

Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.

Pour over the fruit mixture

Bake for 1 hour (until the pudding is golden and the pears are tender)

Serve with buttermilk icecream

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Tomato, Beef and Bean Stew

You will need:

  • 800g casserole beef
  • 1 carrot – diced
  • 1 long stalk of celery – chopped
  • 3/4 cup shredded leek
  • 800g tinned tomatoes
  • 2 cloves of crushed garlic
  • 1 tablespoon of paprika
  • 1 chopped red chilli
  • 1 stock cube – dissolved in 2 cups of boiling water
  • 400g tin of Four Bean Mix – drained

Method:

  • In a large saucepan, Bring the tomatoes to a boil
  • At the same time in a frying pan, brown the beef
  • Then add the beef to the tomatoes
  • Fry onion and garlic and paprika and chilli till soft then add to the saucepan
  • Fry the carrot and then when they begin to soften, add the celery and drained bean mix
  • Mix everything together into the large saucepan
  • Simmer for 2 hours on a med-low heat (or leave in slow cooker overnight)

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Summer Picnic Iced Tea

Now the the sun is shining, this is wonderful at a picnic…

2 cups lemonade

2 peach and mango tea bags

2 cups boiling water

2 cups pineapple juice, chilled

1 cup orange juice, chilled

125g strawberries, hulled, finely diced

(Alternatives: Frozen Raspberries, Shredded Mint, Passionfruit, Lychee, Mango Nectar)

Pour lemonade into a jug.

Cover and freeze for 2 to 3 hours or until semi-frozen.

Place tea bags in a heatproof jug.

Pour over boiling water.

Brew for 5 minutes.

Discard tea bags.

Allow tea to cool.

Pour tea into a large jug.

Add pineapple juice, orange juice, semi-frozen lemonade and strawberries.

Another nice twist…

Lime Zest

CAMPAGNE

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