Saturday, 22 September 2018

Chocolate banana muffins

I love muffins, so quick and easy to mix up and always delicious.  try these chocolate and banana muffins, you will love them!

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60g butter
2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
2 ripe bananas, mashed
1 cup (200g) Dark Choc Bits

Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.

Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.

Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.

Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.  enjoy :)

Dellene xo

Saturday, 23 January 2016

Pastry Topped Beef & Vegetables

It's summer here but I much prefer comforting winter foods and I love pastry of any kind! this dish combines both, I cooked mine on the stove top but I'm sure a slow cooker to stop heating the kitchen too much would be ok

1 kilo stewing beef  cut in cubes
2 onions chopped
2 carrots chopped
1 can diced tomato
1/2 cup beef stock
sprig rosemary finely chopped
puff pastry sheet
mash potato to serve

brown beef in batches & set aside. in same pan add onion & cook until softened, add carrot and cook about 10 minutes. put beef back in along with tomato, stock and rosemary. salt & pepper to taste. cook on low heat approx 2 hours or until beef is tender. just before it's ready heat pastry sheet until golden, serve on top of stew with mash potatoes.


Saturday, 9 January 2016

Chinese Style Chicken And Corn Soup

I love soup yes even in summer though I do try not to have it in excessive heat. this chicken & corn soup is on the table in no time at all and it's delicious. hope you try it

1 litre low sodium chicken stock (homemade or bought)
spring onions (small bunch) chopped
1 can creamed corn
approx 1 cup corn kernels  (fresh, frozen, canned, it is your call)
finely chopped parsley
1 small cup shredded cooked chicken
1 beaten egg
small piece ginger
dash soy sauce

heat some oil & butter in saucepan and gently fry spring onion and ginger add corn kernels and cream corn and stir until fragrant. put in stock and slowly bring to boil adding cooked chicken & soy sauce continue to simmer until hot. beat egg in small dish and while on low simmer add mixture to soup, remember to stir soup while you add egg,  mix  until small ribbons form. turn off heat, add parsley and serve!


Monday, 14 December 2015

Damper

Damper is an Australian bush bread and because it contains no yeast can be made up in no time at all. in under an hour (approx 45 minutes) you can have fresh baked bread and it's delicious warm with butter oh and I love jam on it :)

450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water


Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour (can glaze with milk if liked)  and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm with butter.


Monday, 23 November 2015

Red Beef Curry

I've said before how much I love curries and this Thai red beef one is a favourite.  you can of course buy the curry paste but it's fun to make your own (recipe follows)

500gr lean steak strips (mine were from rump)
1 onion sliced
1 red & 1 yellow capsicum sliced
small tin coconut milk
jasmine rice to serve

for paste
small red onion chopped
2 cloves garlic
1 tablespoon chopped lemon grass
2 teaspoons chopped coriander root
1 teaspoon galangal powder
2 teaspoons chili flakes (dried)
!/2 teaspoon shrimp paste
1 teaspoon lime zest
1 dried kaffir lime leaf
2 teaspoons hot paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
3 teaspoons peanut oil

blend ingredients into a smooth paste.

heat pan and add 1/4 cup curry paste, heat until fragrant. add meat and fry until browned slightly. add onion and continue to fry approx 5 minutes. put in both capsicums and cook until meat is tender and veg is cooked, stir in coconut milk and heat gently. serve with jasmine rice (its better if curry is a bit saucy)


Tuesday, 20 October 2015

Lemon Drizzle Cake

I love lemon in just about anything and this easy cake is a firm favourite,  quick to make and always delicious!

1 lemon , plus zest & juice  of 1 to garnish
250g unsalted butter, melted
2 cups (300g) self-raising flour
1  cups (220gr) caster sugar
4 eggs

glaze  juice and zest of extra lemon, 1/4 cup caster sugar

Preheat the oven to 170°C. Grease a 11cm x 24cm loaf pan.

Chop lemon (including skin) into small pieces. Discard any seeds. Process in a food processor until finely chopped. Add butter, flour, caster sugar and eggs, then process until mixture is light and smooth. Pour into pan. Bake for 40 minutes until the cake is golden and a skewer inserted in the centre comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack and cool completely.

for glaze, mix lemon juice and zest with sugar and a little water (if needed)  heat until sugar dissolves. pierce cake all over with a skewer and drizzle with warm syrup, let syrup soak in then serve slightly warm

 

Wednesday, 16 September 2015

Cheese & Onion Scones

Scones are so quick and easy to make and always good.  try these delicious cheese & onion scones for a savoury treat!

2 cups (300gr) SR flour
1/2 teaspoon salt
60gr butter
1/2 cup grated cheese of choice (I used a sharp tasty)
approx 1/4 cup chopped spring (green) onions
approx 3/4 cups milk & water (mixed)

sift flour and salt into basin. rub the butter in with your fingers (use a pastry cutter if liked) until mix resembles fine bread crumbs. make a well in the centre and add almost all liquid to form a soft dough (it will depend on your flour if you'll  need to add more or less liquid) add cheese and onion and mix into the dough.

place on floured surface and knead lightly, pat out until approx 3/4 to an inch thick.  cut into rounds (you should get 12)  place onto a greased baking tray edges slightly touching, glaze tops with milk or beaten egg and bake in hot oven about 12 minutes or until golden (bottoms should sound hollow when tapped)  serve warm with butter.

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Full Plate Thursday


Chocolate banana muffins

I love muffins, so quick and easy to mix up and always delicious.  try these chocolate and banana muffins, you will love them! linking to ...