I love cooking and thought it would be nice to share some of my favourite recipes.
Microwave Chocolate Cake (Tree's Recipe)
2 large eggs
125g butter
1 cup sugar
2 tablespoons cocoa
1/2 teaspoon baking soda
1 cup hot water
1 1/2 cups of self raising flour
1/4 teaspoon of salt
Put butter, sugar, cocoa, baking soda and water together in a large microwave proof bowl. Cook on full power for 3 1/2 - 4 mins, stopping once to stir. Stir again, then cool for 8 mins. Sift flour and salt. Beat eggs well add to mixture then add the flour and beat until smooth.
Pour mixture into a large microwave proof ring mould and cook uncovered on full power for 5 - 7 mins or until risen and just sticky to touch.
Stand uncovered for 15 mins. Ice when cold.
Banana Cake
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
FROSTING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Preheat oven to 275°. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.
Carrot Cake
3 cups carrots, grated
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon, ground
1 teaspoon salt
1/2 teaspoon nutmeg, ground
1 cup golden raisin (optional)
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan. Bake at 350 degrees F (175 degrees C) oven for 45 to 50 minutes. Cool cake on wire rack, and then refrigerate until completely cooled. To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.
Raisin Chew
235gms butter
2 Tbsp golden syrup
1 tsp baking soda
1 cup raisins
1 cup flour
1 cup flour
1 cup coconut
2 cups of rolled oats
1 cup sugar
Melt together the butter and golden syrup together. Add soda and raisins. Mix into all dry ingredients. Spread in a large tin and bake in a moderate oven 180°C for 30 mins.
Chocolate Milkshake Syrup
¼ cup cocoa
1 tbsp cornflour
½ cup sugar
1 cup hot water
1 tsp vanilla
Mix dry ingredients in a saucepan, stir in hot water. Bring to the boil, stirring steadily and boil for a min. Add vanilla essence and pop in a container in the fridge and use when required.
Passionfruit Honey
2 cups sugar
50gms butter
3 eggs beaten
8-10 passionfruit
Cook in a double boiler, stirring until mixture thickens.
Lemon Honey
4 lemons
125g butter
2 cups sugar
4 eggs beaten
Grate the zest of the lemon. Squeeze the lemon juice and strain. Melt the butter in a double boiler. Stir in the sugar and lemon juice until sugar is dissolved. Add eggs and lemon zest. Cook stirring all the time until mixture thickens. Pour into sterilised jars and store in the refrigerator. Makes about 4 x 250ml jars.
Courgette Date Muffins
¾ cup Bran ½ cup Wholemeal Flour
½ cup of Sugar ½ cup Plain Yoghurt
1 ½ tsps Cinnamon 1 tsp Baking Soda
1 Egg 1 cup Grated Courgette
1 tsp Baking Powder ¼ cup Vegetable Oil
½ cup Chopped Dates 1 tsp Grated Orange Rind
1. Mix all dry ingredients in a bowl.
2. Mix oil, egg and yoghurt together then add dates and rind.
3. Add the wet mixture to the dry and stir till just mixed.
4. Bake 20-25mins @ 200°C
This recipe works well with grated apple, carrot, pumpkin or mashed ripe banana to replace courgettes.
Quick Quiche (no pastry base)
3 eggs 1 ½ cups milk
½ cup self raising flour 1 tsp baking powder
¾ cup grated cheese pepper & salt
Choose your filling eg cooked bacon, mixed veges, spinach, asparagus, peas, corn, etc. Left-over mashed potato roughly chopped, it gives it a nice texture.
Gently fry a chopped onion and diced carrot until golden is yummy!
Beat 3 eggs in a large bowl. Stir in 1½ cups of milk, pepper & salt, ½ cup self raising flour, 1 tsp baking powder.
Beat until blended then stir in ¾ cup gated cheese and anything else you fancy.
Pour into a well-greased pie plate.
Garnish with sliced tomato and extra cheese then bake in a moderate oven (180°C) for 30 minutes.
Tabbouleh
225gms bulghur wheat
600mls boiling water
4 tablespoons lemon juice
2 tablespoons olive oil
8 tablespoons chopped parsley
8 tablespoons spring onions
4 tablespoons chopped mint
4 tomatoes peeled and chopped
Put the bulghur wheat into a bowl and cover with boiling water. Leave for 10 - 15 mins, until the water is absorbed. Add the other ingredients and mix well, season with salt and pepper.
Eggplant and Tomato bake
1 medium eggplant,
1 small can (about 8 ounces) tomatoes (I use fresh and blanch etc myself - much nicer when it's from your own garden!)
1/4 teaspoon dried leaf thyme
1/4 teaspoon garlic salt
1/2 cup grated Parmesan cheese and mozzerella
Heat oven to 190°. Peel eggplant; slice into 1-2 slices. Cook in boiling salted water just until tender. Drain. Combine tomatoes, thyme, and garlic salt. In a 1 litre casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese. Repeat layers, ending with cheese. Bake for 20 minutes.
Serves 4. It's a really yummy dish but found you have to watch eggplant when boiling cos it goes soggy if not careful!
Lamb Curry
Curry Powder:
1/8 - ½ tsp chilli powder depending on your taste
¾ tsp coriander powder
1 tsp tumeric powder
¾ tsp cumin powder
½ tsp cardamon power
¼ tsp cinnamon
Place together in a small bowl, and mix together with the back of a spoon (or use a mortar and pestel).
1 onion chopped in chunks
2 tbsp oil
300gms lamb cut into cubes
¼ cup warm water
½ cup tomato puree
½ tsp chicken stock powder
2 tbsp yoghurt
Salt & pepper
1-2 cloves garlic crushed
1 tsp grated fresh ginger
In a large saucepan heat oil, add the lamb and brown all over. Remove from the saucepan to a small bowl. Put the saucepan back on the heat, add the onion and 1 tsp of oil and cook until soft, add garlic and ginger. Sauté for a few minutes. Add the curry powder and stir well. Return the meat to the saucepan, stir well to prevent it sticking to the bottom. Mix the warm water and chicken stock and then add it to the saucepan along with the rest of the ingredients. Turn to the lowest heat and simmer for 30-40mins or until the meat is tender. Serve on a bed of fluffy rice and some Naan bread.
Naan Bread
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Honey Crackles
125 grams butter
1/2 cup of honey
2 tbsp of sugar
5 Cups of Rice Bubbles
Put your Rice bubbles into a large bowl.
Melt butter, sugar and honey in a saucepan until golden.
Take off heat and quickly pour this mix into the bowl of rice bubbles.
Spoon out onto baking paper or cup cake papers and refrigerate until hard...
Eat when ready... Kids love these things... Good for kids party or snacks in lunches.
Chocolate Crackles
4 cups Rice Bubbles
1 1/2 cups icing sugar
1 cup desiccated coconut
250g Cremalta, chopped
3 tbsp cocoa
In a large bowl, mix the Rice Bubbles, icing sugar, cocoa & coconut.
Slowly melt the cremalta in a saucepan over a low heat.
Allow to cool slightly.
Add to Rice Bubbles mixture, stirring until well combined.
Spoon mixture into paper patty cases and refrigerate until firm.
Cheese Puffs
1 ½ cups of flour
4 tsp baking powder
pinch salt
2 cups of grated cheese
2 eggs, beaten
6 Tbsp of milk
Sift flour, baking powder and salt. Add cheese, beaten egg and milk.
Grease a tray or muffin tin. Divided mix into about 12 blobs and cook for 5-10 minutes at 215°C.
Chocolate Chip Biscuits
125g butter
1/4 cup sugar
3 Tbsp sweetened condensed milk
1 tsp vanilla essence
1 1/2 cups flour
1 tsp baking powder
1/2 cup chocolate chips
Cream butter and sugar, add condensed milk and essence. Mix in dry ingredients.
Bake at 180°C for 20 minutes.
Hokey Pokey Biscuits
125g butter
50g sugar
2 tsp milk
2 tsp golden syrup
1 tsp baking soda
1 1/2 cups of flour
Cream the butter and sugar.
Warm milk and syrup, add baking soda.
Pour bubbly mixture in butter and sugar, and then add flour.
Roll into balls and press with a fork.
Bake on greased tray 15 to 20 minutes at 180°C.
Rich Fruit Cake by Margaret Fulton
2 1/4 cups raisins, roughly chopped
2 1/3 cups sultanas
1 2/3 cups currants
6 each dried apricots, nectarines and peaches, finely chopped
3/4 cup mixed peel
1/2 cup blanched almonds, chopped
1/2 cup glace cherries, halved
1/3 cup brandy
1/3 cup rum
250 g butter
1 cup brown sugar
5 eggs
finely grated rind of 1 lemon
2 tablespoons marmalade
2 1/2 cups plain flour
1 teaspoon mixed spice
1/2 teaspoon baking powder
2-3 tablespoons rum or brandy, extra
This rich, spicy cake made a few weeks or even a month or two before Christmas will age and mature, ripening to a truly festive cake.
Toss the dried fruit, mixed peel, almonds, cherries, brandy and rum together in a large bowl, separating the fruit pieces. Cover and set aside to soak overnight.
Preheat the oven to 150°C. Grease a 24cm square cake tin. Line the base and sides with 1 layer of brown paper and 2 layers of baking paper. Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon rind and marmalade.
Sift the flour, mixed spice and baking powder together. Add 2 tablespoons of the sifted mixture to the dried fruits and toss through to prevent the fruit sinking to the bottom of the cake. Mix the remaining flour into the creamed mixture. Fold in the fruit. At this point it is easier to mix using your hands.
Pour the mixture into the prepared pan. Level the top and drop the tin sharply onto the kitchen bench to settle the mixture. If your decoration is to be blanched almonds, arrange in a pattern around the top.
Bake for 2-3 hours, until a skewer inserted into the center of the cake comes out clean. Remove from the tin. Sprinkle the hot cake with extra rum or brandy. Wrap in a clean tea towel and leave on a cake rack until completely cold. Wrap the cake in baking paper and foil and store in a cool dark place until ready to use.
Brandy Butter Icing - for the fruit cake
180grams butter
4 1/2 cups of icing sugar
3 tablespoons brandy
1 teaspoon of vanilla essence
Cream butter, slowly add sugar, brandy and vanilla essence. Beat it so it's nice and fluffy and plop it all over the cake :)
Mustard Sauce for Corned Beef
1 egg
Pepper and salt
1/4 cup of sugar
1 cup of liquid the beef is boiled in
1 tablespoon of flour
1/4 cup of malt vinegar
1 teaspoon of mustard
Beat egg and sugar, add flour, mustard, pepper and salt, then stir in liquid gradually. Cook until the mixture is thick, I use the microwave :)
Kahlua
6 cups water
50grams of instant coffee
4 cups sugar
40oz bottle of vodka
Bottle of coffee cream liquior
Boil the water, instant coffee and sugar until all melted, once mixture is cool add the alcohol and bottle up.
Betty Boo - chocolate slice
100grams butter
3/4 cup brown sugar
1 teaspoon of vanilla
2 tablespoons of coconut
1 tablespoon of cocoa
1 cup of self raising flour
3 crushed weetbix
Melt butter add brown sugar, vanilla, coconut, cocoa, flour and the crushed weetbix. Place the mixture in a slice baking tray, pack into the tray and cook for 15 - 20mins at 180°C. Ice with chocolate icing while still hot.
Chocolate Self Saucing Pudding
60grams butter
1/2 cup of sugar
1 egg
1/2 cup of milk
1 cup of self raising flour
2 tablespoons of cocoa
1/2 cup of brown sugar
1 1/2 cups of boiling water
Cream butter and sugar. Add egg, beat well. Add milk and flour alternately. Pour mixture into a greased casserole dish. Mix cocoa and brown sugar together, sprinkle over the batter. Pour boiling water on top. Bake at 180°C for 35 - 40 mins.
Lemon Self Saucing Pudding
1 cup self raising flour
1/4 cup caster sugar for first part and 1/2 cup caster sugar for sauce.
1 egg
1/2 cup carnation evaporated milk
40g butter melted
1 lemon zest and juice
1 tablespoon cornflour
1 tablespoon custard powder
1 1/2 cups boiling water
Mix flour, 1/4 cup sugar, egg, butter, carnation and lemon zest. Put it into a 6 cup capacity oven proof dish.
Combine cornflour, custard powder and the extra sugar and sprinkle over the top of the pudding.
Combine lemon juice with 1 1/2 cups of boiling water and pour over pudding.
Bake for 30 - 40 mins. Dust with icing sugar and serve with cream or Ice Cream - yummy!!!
Bacon and corn fritters
1 cup self-rising flour
1 cup milk
2 eggs
1 can of creamed corn
1 cup cheese
2 tbsp oil
Salt and pepper to taste
4 bacon rashers chopped and cooked
In a large mixing bowl, stir together the all the ingredients to make a batter. Cook fritters in a large frying pan or skillet with oil over medium heat.
Cook until golden on each side - about 2 minutes. Remove the fritters from the pan and drain on paper towels as you cook them.
Chocolate Fudge
2 Cups Sugar
2 tablespoons of Cocoa
1/2 cup of milk
25gms butter
1/2 teaspoon of vanilla essence
Place the sugar and cocoa into a saucepan and mix to combine. Add the milk and butter. Heat gently until the sugar has dissolved and butter melted. Bring to the boil without stirring until it reaches the soft ball stage (when dropped in water). Remove from the heat. Add the vanilla and leave to stand for 5 mins. Beat with a wooden spoon until thick and pour into a well greased tin. Cut when cold.
Tea Loaf
1 cup of hot tea
1 cup of currants
1 tablespoon butter
1 cup of sugar
2 cups of flour
2 teaspoons of baking powder
Dissolve and the the tea, fruit, butter and sugar in a bowl. Sift in the flour and baking powder. Pour into a lined loaf tin and bake for 45mins at 180°C.
Sottish Oatcakes
205gms Medium oatmeal
3 tablespoons oatbran
pinch salt
1/4 teaspoon baking soda
2 tablespoons olive oil
approx 3/4 cup of water
Mix dry ingredients together make a well and add oil and as much water as necessary to make a firm dough - slightly sticky. Divide into 6 pieces and roll and cut into thin circles. Bake at 160°C for 30 mins. Serve with cheese.
Peanut Biscuits
1 egg
1 large cup flour
2 teaspoons cocoa
1/4 lb melted butter
1 lb roasted peanuts
1/2 teaspoon baking powder
1 cup sugar
2 teaspoons coconut
1 teaspoon vanilla essence
Place flour, baking powder, coca, coconut and peanuts into a bowl. Add sugar the melted butter, vanilla essence and a well beaten egg and mix well. Put teaspoonfull on a cold tray and bake 180°C until cooked.
Crunchy Batter
1 cup flour
3 teaspoons of oil
3/4 cup water
Mix in a large bowl. Leave in the fridge for 2 hours. Add one egg white beaten very stiff before use.
Chicken Liver Pate
500gms chicken livers
75gms of butter
3 bay leaves
1/4 teaspoon of allspice
3 onions
Salt and pepper
4 rashers of bacon
2 tablespoons brandy
1/8 cup cream
Place in a frying pan the livers, butter, bay leaves, allspice, onions, salt n pepper and bacon and fry together for about 15 mins till the livers are tender. Blend well in a blender. Add brandy and cream till the right consistency, not too thick. Place in a serving dish and refrigerate.
Crumble Topping for fruit pudding
1/2 cup rolled oats
1/4 cup flour
1/4 cup coconut
1/4 cup brown sugar
1/2 teaspoon ginger
4 tablespoons butter
Mix dry ingredients. Melt butter and mix. Sprinkle over Cooked fruit and bake at 180°C for 25-30 mins.
Rolled Oat Hotcakes
3/4 cup rolled oats
3/4 cup milk
1 egg
2 tablespoons sugar
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted butter
Mix the trolled oats and milk together and leave for 5 mins. Then add the egg, sugar flour, baking powder, salt and butter. Fry as you do for piklets and serve. Perfect for a Sunday morning breakfast.
Pot Biscuits
125gms butter
1 heaped cup sugar
1/2 tsp baking soda
1 dessertspoon golden syrup
1 1/2 cups flour
1 1/2 teaspoons vanilla
1 tablespoon milk
1/2 cup sultanas
Put the butter, sugar, baking soda and golden syrup in a saucepan and melt. Add the flour, vanilla, milk and sultanas and mix well. Cook at 180°C for 10 mins.
Lemon Squash Concentrate
1 cup sugar
1 cup water
1 teaspoon citric Acid
the juice of a large lemon
Add to a saucepan and heat till the sugar is dissolved.
Wedding Punch
2 litres apple and orange juice
2 litres pineapple juice
2 litres passion and orange soda
4 litres Lemonade
4 litres gingerale
1 1/2 cups lemon juice
4 cups cold tea
1/2 cup sugar
Mix all together, add ice and a fruit to serve.
Rolled Oat Biscuits
175gms butter
3/4 cup brown sugar
3/4 cup coconut
1 cup of flour
1 teaspoon baking powder
2 cups of rolled oats
Mix all the ingredients together except the butter. Melt the butter and pour over the mixture. Roll into balls and press down with a fork. Cook slowly at 125°C for 45 mins.
Sultana Cake
500gm Sultanas
Enough water to cover the sultanas while boiling
250gms of butter
3 eggs
1 cup sugar
3 cups flour
1 teaspoon baking powder
1/2 teaspoon each of vanilla, lemon and almond essence
Cover the sultanas with water and boil for 6 mins. Strain and mix in the butter. Beat the eggs and sugar then add sifter flour and baking powder and flavourings. Cook for 1 - 1 1/2 hours at 160°C.
Marmalade
1.5kgs barley ripe grapefruit
3 litres water
3 kgs sugar
Cut in quarters the cleaned grapefruit. Cut the central pith and seeds in a loosely tied cloth. Food process the rest and leave to stand in water for 12-24 hours, with the seeds and piths.Boil fairly fast in a large uncovered jam pan for about an hour. Remove the bag and add sugar and boil for 5-30 mins depending on the fruit, you will know when it is ready when you place a teaspoon of the mixture into a cold dry saucer and it forms a skin which wrinkles when touched. Spoon into hot boiled jars. Do not seal until the marmalade is cool and lightly set.
Plum Sauce
1.75kgs plums
1/4 cup balsamic vinegar
1.75 litres malt vinegar
3 cups brown sugar
50g garlic
2 teaspoons ground pepper
2 teaspoons ground cloves
2 teaspoons ground ginger
1 teaspoon ground mace
1/2 teaspoon cayenne pepper
1 tablespoon salt
Put all the ingredients into a preserving pan. Bring to the boil, stir frequently. Boil steadily until mixture is pulpy. Press through a coarse sieve. Return to the pan and boil for 2-3 mins. Pour into sterilised bottles and seal.
Tomato Sauce (Nana's Recipe)
5.5 kgs Ripe Tomatoes
1/3 cup of Allspice
4 cups of Vinegar
4 cups sugar
1/3 cup salt
Wash and cut the tomatoes into a big pan. Tie spice in a cheese cloth and place it in the pan. Add vinegar, sugar and salt and boil gently for 3 hours stir frequently. When cooked put through a mueli while hot and bottle. Leave and cork the next day.
Play Dough
2 cups flour
1 cup salt
4 teaspoons cream of tartar
2 tablespoons oil
2 cups water
Colouring
Cook all together in a pot until required consistency.
Finger Paint
Beat 3 cups of water with 1 cup of ice cold water, add boiling water (about a cup) until the mixture thickens and keep beating until it is free of lumps. To colour the mixture add a heaped teaspoon of tempera powder per cup of paste.
