RECIPES

Egg & Bacon Pie

 

What you need: -  2 sheets of puff pastry, or alternatively make your own puff pastry or roll from a block of puff pastry.   4 eggs,  4 rashers of bacon, onion and a pie plate 8 ".

TURN OVEN ONTO 200 Degrees Celcius

How do I put it together?    Line the pie plate with one piece of pastry, break eggs one at a time into a cup, then tip into pastry, chop onion and sprinkle over top of eggs, chop bacon into small pieces and sprinkle over onion.  Place the other piece of pastry on top and trim edges to pie plate outline.  Press edges down with a fork, prick a couple of holes in the top of the pastry.   Place in oven that has reached 200 degrees C cook approx 20 mins, pastry should be a golden brown colour.

ARE THERE OTHER METHODS THAT I CAN USE?

I like the eggs left whole, but if you prefer you could put the eggs into a jug or bowl, add the bacon and onion and mix together before putting into the pie shell.   You could also add some relish on the bottom or top of the pie, or tomato sauce before adding the top pastry sheet..  parsley chopped would also be good.

Lemon Slice and Hedgehog Slice

  Just for you Melanie : )

Lemon Slice

1 pkt of milk arrowroot biscuits (crush these)

1 can of condensed milk

1/4 lb butter

1/2 cup of coconut

rind of a lemon grated (reserve a little and the juice for the icing)

Mix together, should be nice and sticky.. press into a slab tin or smaller tin if you like the cake thicker.  Ice with lemon icing and sprinkle with coconut.   Refrigerate.

icing = icing sugar, lemon rind, lemon juice, a tad of butter, a small amount of boiling water, thick consistency.

HEDGEHOG CAKE

1 pkt of milk arrowroot biscuits (crushed)

1/4 pound of butter, 1 dessertspoons (heaped) of cocoa, a little milk and 1/3 cup of sugar, melted together.  Pour over biscuits and mix together.    ice with chocolate icing - icing sugar, tad of butter, small dessertspoon of cocoa and hot water.  Spread over biscuit mixture and refridgerate. 

Cream puffs (choux pastry) or (profiterales)

These are easy to make, but tricky too.. I always know now whether the mixture will work or not just by looking at it.

Boil together, 1 cup hot water and   2 ounces of butter.. when boiling add stirring at same time 1 cup SR flour a nicely heaped cupful. 

Let the mixture cool.

Using the K beater of your Kenwood Chef - beat adding three eggs until mixture is thick.  Place in teaspoon lots onto baking tray and cook in very hot oven about  400 Farenheit or 200 Celcius.  Try to leave in oven when cooked (with oven turned off of course - this dries their middles out).   Whip cream and fill centres or use a custard type cream.   They should be used nearly straight away, they don't keep in airtight containers as they will go soggy.  If I don't want to use them all I freeze them in freezer bags and just pop them out on the day of use and cream them then.  yummo!

Moist Carrot Cake with cinnamon frosting

1 1/4 cups plain flour

1/2 cup SR flour

1 cup firmly packed brown sugar

3/4 cup chopped walnuts

3 eggs lightly beaten

2 cups finely grated carrot

1 teaspoon soda (bi-carb)

1 teaspoon mixed spice

1/2 teaspoon cinnamon

1 cup banana mashed

1 cup vegetable oil

Grease 24 cm springform tin, line base with baking paper.  Sift dry ingredients add remaining ingredients and mix together.  Bake in mod to slow oven about 1 1/4 hours.  sTand 5 mins.

Cinnamon Frosting

125g cream cheese, 60g butter, 1 1/2 teaspoon cinnamon, 1 1/2 cups icing sugar

Beat softened cheese, butter and cinnamon until light and fluffy.  Gradually beat in icing sugar, then ice top of cake.  

One Egg Meringues

3/4 cup sugar

1 egg white

1/2 teaspoon cornflour

1/2 teaspoon brown vinegar

1/2 teaspoon vanilla essence

2 tablespoons boiling water

Place everything in a mixmaster bowl together, beat with whisk beaters for a long time, until thick and soft peaks form in the mixture.  Teaspoon onto baking tray and cook in oven 1 hour at 200 Farenheit or about 100 to 120 celcius.

Honeycomb Rocky Road Trees and Hazelnut Fudge Slice

Its a little hard to see the trees and slice to their best advantage.  I sort of guessed the quantities because I only wanted to make 3.  I didn't add the cherries or coconut to the mixture.  Only used the cherry for decoration on top.

HONEYCOMB ROCKY ROAD TREES

100g packet mixed glace cherries

375g pkt nestle white melts, melted

2 x 50g nestle violet crumble bars, chopped

100g white marshmallows, quartered

3/4 cup slivered almonds, toasted

3/4 cup shredded coconut

silver cachous, for decorating (I used coloured ones)

1.  Line 2 oven trays with baking paper.  Reserve 8 red glace cherries, halved, for tops of trees.

2.  In a large bowl, combine chocolate, violet crumble bars, marshmallows, almonds, coconut and remaining cherries.  Mix well.

3.  Mould mixture evenly into tree shapes on trays.  Top with reserved glace cherries.  Sprinkle with cachous.  I used some chocolate sprinkles as well, you could use coconut, etc..  Chill 20 minutes until firm.  Wrap in cellophane and tie with ribbon as a gift -- my idea to use as centrepieces on a plate filled with slices.

HAZELNUT FUDGE SHORTBREAD

250g butter, chopped

1/2 cup caster sugar

1 tsp vanilla essence

2 cups plain flour, sifted

1 cup rice flour, sifted

1 tspn water

400g can sweetened condensed milk

1/4 cup golden syrup

Extra 75g butter

1/4 cup brown sugar

125g hazelnuts, roasted, chopped roughly

500g white chocolate melts

1.  Preheat oven 180 C.  Line a 20 x 30cm lamington tin with baking paper.  Process butter, sugar, vanilla essence and sifted flours in a food processor (I did it by hand) until mixture resembles breadcrumbs.  With motor running add water and process until mixture begins to form a ball.  Knead on a floured surface until smooth.

2.  Use the side of a heavy-based flour-dusted glass or rolling pin and roll dough evenly into the base of a tin.  Bake for 15-20 mins.  Remove from oven and allow to cool.

3.  Place condensed milk, syrup, butter and brown sugar ina saucepan over a medium low heat and cook gently for 8-10 minutes or until it thickens. Do not allow to boil.  Stir through the nuts.

4.  Pour mixture over the shortbread base and bake for a further 10mins or until golden and set.  Remove from oven and allow to cool.  melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth.

5.  Use a flat bladed knife to spread chocolate over filling.  Stand to cool.  Cut into squares.

I made a mixture of icing sugar, a few melted chocolate buds and a little boiling water - I find that the full chocolate top is hard to cut up.   

It says to keep for up to one week in the fridge.  I am going to freeze mine and just remove as needed.

Chocolate Mallow Slice

Ingredients   (pictured on left of picture)

250g packet of plain sweet biscuits, finely crushed

3/4 cup marshmallows, chopped into small pieces

3/4 cup coconut

3/4 cup choc bits

1 can of condensed milk ( I used 400g can of skim condensed milk)

100g butter, chopped

1 teaspoon cocoa powder

a few drops of vanilla essence

150g milk chocolate chopped and melted

1.  Lightly grease a slice pan.  Line base and sides with baking paper.

2. Place crushed biscuits in a large bowl.  Add marshmallows (chopped), coconut and choc bits.

3.  Combine condensed milk, butter, cocoa and vanilla in a small saucepan.  Stir over a low heat until combined.

4.  Add the milk mixture to dry ingredients, mixing well.

5.  Press mixture into prepared pan.  Chill for 30 minutes, until firm.  (or if lazy like me -- spread straight away)

6.  Spread melted chocolate over the slice.  Chill for 15 minutes, until set.  Cut into squares using a hot knife.   I actually scoured the slice with a knife before setting it.

Weetbix Fudge Slice

  The Weetbix Fudge is pictured on the right of the plate.

Ingredients

7 weetbix (crush these)

1 cup coconut

5 tablespoons powdered milk

1/2 to 1 cup of sugar  (if a sweet tooth 1 cup, otherwise cut back)

4 tablespoons milk

vanilla

1/4 lb butter or margerine  (125g)

2 tablespoons cocoa

Melt butter.  Then crush weetbix, place in mixing bowl, then add other ingredients, lastly add the melted butter. The slice should be quite moist, if not moist enough - add a tad more milk. Press into a slice tin and refrigerate.  Cut into small squares.   No icing required.

I hadn't made this slice for years and had forgotten how sweet it is.  I think if I make it again I will cut back on the sugar to 1/2 cup.

Raspberry Jam

I used about 3lb of raspberries and added 2.2 lbs of sugar.  The recipe actually says 1lb or raspberries to 1 lb sugar.. but trying to cut back on sugar, the jam was still nice and sweet.

Place raspberries in boiler and bring to boil on stove hotplate, stir and add sugar, boil a further 5 - 10 mins, watching jam and reducing heat if required so as jam doesn't burn on bottom of pan.  Really the boiling depends on the quantity of jam you are making. 

Kiss Biscuits

125g (1/2 lb) butter

1 cup sugar

Cream the sugar and butter together until nice and fluffy, add 2 eggs and beat well.  Then add 2 and 1/2 cups of plain flour, 1/2 teaspoon of bi-carbonate soda, 1 teaspoon of cream of tartar.

Nice stiff mixture resembling shortcrust pastry - flour board and roll out about the same thickness as pastry.  Use your choice of cutters to cut out mixture, I used a round cutter.  Place onto baking trays and bake in a moderate oven(375F) or about (170 C).  Check mixture after about 7 mins, should stay pale colour.  Remove from oven and cool.  Then stick together with raspberry jam and ice the tops, the tops can be decorated with hundreds and thousands or as desired.  Store in airtight container.  Can freeze for a short term.