Wednesday, 26 October 2011
Black & White Wednesday----Pumpkin Stack :)
I just loved this stack of pumpkins as soon as I saw them. I'm sending this photo to Susan fro The Well Seasoned Cook for her BWW event!
Tuesday, 25 October 2011
Carrot & Walnut Muffins :)
I wasn't sure about these when I first saw the recipe but they really are very good. they're not a very sweet muffin so if you've a sweet tooth you might like to add more sugar. I also sprinkled raw sugar on top to get a crunchy top which was nice.
2 cups self-raising flour, sifted
1/2 teaspoon bicarbonate of soda
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 carrots, peeled, grated
1 cup milk
2 eggs, lightly beaten
2 tablespoons canola oil
Preheat oven to 200°C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
Combine flour, bicarbonate of soda, sugar and cinnamon in a large bowl. Stir in walnut and carrot. Make a well in the centre.
Combine milk, egg and oil in a jug. Pour into well. Stir with a metal spoon until mixture is just combined.
Spoon batter into muffin holes until two-thirds full. Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve warm.
2 cups self-raising flour, sifted
1/2 teaspoon bicarbonate of soda
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 carrots, peeled, grated
1 cup milk
2 eggs, lightly beaten
2 tablespoons canola oil
Preheat oven to 200°C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
Combine flour, bicarbonate of soda, sugar and cinnamon in a large bowl. Stir in walnut and carrot. Make a well in the centre.
Combine milk, egg and oil in a jug. Pour into well. Stir with a metal spoon until mixture is just combined.
Spoon batter into muffin holes until two-thirds full. Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve warm.
Wednesday, 12 October 2011
Tuesday, 11 October 2011
Devilled Chicken :)
devilled chicken is simple to do and gives great results. if you like it a little more spicey you can add extra curry and or cayenne pepper. recipe from old Aussie recipes.
2 1/2 1b chicken pieces
2 tablespoons oil
1 large onion
1 teaspoon oil extra
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 cup tomato sauce
1 tablespoon brown sugar
1 teaspoon mustard
1 teaspoon curry
2 tablespoons vinegar
1 teaspoon soy sauce
Method
Saute chicken in hot oil then remove and arrange drained in a casserole dish. Saute onion and crushed garlic in little extra oil until onion is clear. Add lemon juice and rind and other ingredients, cover and bring to boil, then pour over chicken pieces. Bake in moderate oven for 1 1/2 hours approximately.
2 1/2 1b chicken pieces
2 tablespoons oil
1 large onion
1 teaspoon oil extra
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 cup tomato sauce
1 tablespoon brown sugar
1 teaspoon mustard
1 teaspoon curry
2 tablespoons vinegar
1 teaspoon soy sauce
Method
Saute chicken in hot oil then remove and arrange drained in a casserole dish. Saute onion and crushed garlic in little extra oil until onion is clear. Add lemon juice and rind and other ingredients, cover and bring to boil, then pour over chicken pieces. Bake in moderate oven for 1 1/2 hours approximately.
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