Sunday, 30 November 2008

Awards

The lovely Faery from Faery's Kitchen has been so sweet and given me these two lovely awards, The Butterfly Award & The Perfect Blend Of Friendship Award. Faery I'm really happy and touched by your kindness!! Thank you so much!! am passing the awards to

Donna from Is She Cooking Or What
Ruth from Ruth's Kitchen Experiments
Kali From Kali Cooks
Robin from Made With Love
Dani From Make No Little Meals
Jerri from Simply Sweet Home
Kitchen Flavours from Yummy Food
Dee from Choos & Chews

Monday, 24 November 2008

Two Fruits & Apple Muffins



For something that came about from leftovers & cleaning out the fruit bowl these muffins are surprisingly delicious and will certainly be made again!




2 1/2 cups self raising flour
90gr butter, chopped
1 cup sugar
1 cup butter milk (approx)
1 beaten egg
1/2 800gr tin of two fruits (diced peaches & pears)
2 apples, unpeeled & diced
approx 1/4 cup apple juice

pre heat oven to moderately hot, grease 12 hole muffin pan
place flour in bowl, rub in butter
stir in sugar, butter milk, egg, two fruits, apples and juice
mix untill just combined (don't over mix). divide mix between prepared muffin holes.
bake approx 25 to 30 minute's or untill done. leave muffins in tin to cool slightly before placing on a rack to cool.

Monday, 17 November 2008

Cinnamon Tea Cake















I love cinnamon tea cake but am usually guilty of using a packet mix.

Not too long ago I saw a recipe for one in Fresh Living magazine and decided to have a go making it from scratch, I finally got around to it over the weekend.

I'm sending it to Ruth for Bookmarked recipe's!

Ingredients (serves 8)

180g cubed butter, at room temperature
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/4 cups (185g) self-raising flour
1/4 cup (40g) plain flour
2 tsp ground cinnamon
1/2 cup (125ml) milk
1 tbs caster sugar, extra
1 tsp ground cinnamon
1 tbs melted butter

Method

  1. Preheat oven to 170°C. Grease and line a 20cm-round cake pan with baking paper. Beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
  2. Sift flours and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth surface. Bake for 1 hour or until skewer inserted into the centre comes out clean.
  3. Cool in pan for 15 minutes. Carefully turn out onto a wire rack. Mix extra sugar, cinnamon and melted butter together. Pour over cake and set aside to cool. Serve.

Sunday, 9 November 2008

Glazed Lemon & Coconut Muffins



Having two lemon trees in the garden its just as well we all love lemon dessert's and bake's in our family! these yummy glazed lemon & coconut muffins are a favourite & make a regular appearance!






2 1/2 cups self raising flour
90gr butter, chopped
1 cup sugar
1 cup butter milk (approx)
1 beaten egg
1/4 cup golden syrup
juice & rind of 2 lemons (or to taste)
1/3 cup dessicated coconut

pre heat oven to moderately hot, grease 12 hole muffin pan
place flour in bowl, rub in butter
stir in sugar, butter milk, egg, syrup, lemon (juice & rind) and coconut
mix untill just combined (don't over mix). divide mix between prepared muffin holes.
bake approx 20-25 minute's or untill done. stand muffins in pan for 5 minute's
turn onto a wire rack to cool!

to make glaze mix icing (confectioners) sugar with lemon juice & a small amount of hot water untill combined. drizzle over muffins.

Thursday, 6 November 2008

Coconut Chicken Curry



I'ts been soooo long since I blogged!
nothing fancy this time, just an average week night meal. this coconut chicken curry was delicious tho, so I thought I'd share!





Ingredients (serves 4)

  • 2 tablespoons vegetable oil
  • 750g chicken breast fillets, trimmed, cut into small chunks
  • 1 onion, cut into thin wedges
  • assorted vegie's (I used carrot, beans, red capsicum)
  • 1 teaspoon ground turmeric
  • 2 tablespoons red curry paste
  • 1 lemongrass stem, trimmed, bruised, thinly sliced
  • 1 small red chilli, deseeded, thinly sliced
  • 400ml can coconut milk
  • curry leaves
  • 1/2 lime, juiced
  • rice to serve

Method

  1. Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
  2. Reduce heat to medium-high. Add remaining oil to wok. Add onion and vegies . Cook, stirring often, for approx 2 minutes. Add turmeric, curry paste, curry leaves, lemongrass and chilli. Cook, stirring, for 2 minute's or until aromatic.
  3. Stir in coconut milk. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in 1 tablespoon lime juice. Serve with rice & lime wedges if liked!