Log in

The Recipe Book

Recent Entries

You are viewing 7 entries, 10 into the past

March 21st, 2006

hedge_wytch @ 02:04 pm: Bread and Butter Pudding
3 slices of day old bread
2 eggs
2 cups of milk
1 tsp vanilla essence
2 dessertspoons sugar
cinnamon or nutmeg
1/2 cup sultanas or golden raisins

Butter the bread and spead with a thin layer of jam. Cut off crusts. Cut the bread into 4 and layer into a baking dish. Add sultanas

Mix together the milk, eggs, vanilla, and sugar, and pour over the bread. Allow to soak for half an hour.

Sprinkle over the cinnamon or nutmeg, and bake in a moderate oven for about 40 minutes or until set.

Serve warm with ice cream, cream or custard.

Variation: Ommit jam, and add 1 full cup sultanas or golden raisins instead.

Current Mood: chipperchipper
Current Music: the a/c

January 21st, 2006

_auntiesocial_ @ 03:10 pm: chocolate orange cake
Courtesy of Nigella Lawson's Feast book

2 small or 1 large thin skinned orange approx 14oz total weight
6 eggs
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
2 cups ground almonds
1 1/4 cup superfine sugar
1/2 cup unsweetened cocoa
orange peel for garnish if desired

Put orange/oranges in a pan with some cold water ,bring to a boil and cook for 2 hours or until soft.Drain.When cool,cut oranges in half and remove any big seeds.Then pulp everything,pith,peel and all in a food processor.

Once the orange is cold,preheat the oven to 350 degrees,butter and line an 8 inch pan

Add the eggs,baking powder,baking soda,almonds,sugar and cocoa to the orange in the food processor.Run until you have a cohesive mixture but can still see flecks of pureed orange.(there is a way to make without the food processor.Let me know if you want those directions.)

Pour into cake pan and bake for an hour.Check after 45 minutes.you may have to cover with aluminum foil to prevent the cake from burning before it is cooked through in the center.Oven temps vary so it is very important to check it. Leave to cool in the pan.Once it is cooled ,you may remove it and garnish with orange peel if desired.

January 17th, 2006

rock_starlette @ 09:49 pm: Fruit Salad
I have been watching the community, thinking I had joined, but then went to post the other day and realized I hadn't joined. So the last few days, LJ hasn't let me join. But YAY it let me just now. Anyway...

I was walking through the store the other day and decided I wanted to throw together a fruit salad. What I made was really simple and easy, and I'm sure others have done it before, but thought I'd post anyway, because I was so impressed with it. Here's what I did...

Chop the following into bite sized pieces:

1 large Braeburn apple
3 peaches

Mix together.
Cut a lime into sections and squeeze the juice out over the apple and peaches. Mix together and add a small amount of sugar.
Mix again.

It's REALLY good!!!

January 14th, 2006

_auntiesocial_ @ 08:29 am: Corn Casserole
Courtesy of Paula Deen:

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

We're trying this tonight as a side to a pork roast. We will be having a few house guests for a very very informal buffett dinner.I will let you know how it is.


January 11th, 2006

kayaalder @ 09:59 pm: French Onion Soup
Last weekend, I bought a large bag of onions as we had planned to grilled kabobs. However, the weather turned yucky so I baked the chicken instead. Well, the only thing I know to cook that takes LOTS of onions is French Onion Soup. It turned out quite tasty and was uber easy. Since I hadn't planned to fix this in advance, I had to use boullion cubes and used a thick slice of whole wheat bread instead of French and cheddar instead of Swiss - it was still pretty good :)

4 large onions, sliced very thin and separated into rings
1 TB flour
Beef stock, broth or beef boullion cubes and boiling water
Worchestershire sauce
Fresh black pepper

In a large skillet, saute the onion on medium high heat in just enough butter to keep from sticking. I like my onions carmelized so I cooked them about 20 - 25 minutes, stirring often. Once very soft and brown, add the flour then enough of your liquid until you have the desired mix of onion to broth. Add a dash of worchestershire and black pepper to taste. Let it come to a boil, then simmer for about 20 minutes.

Current Mood: fullfull

January 12th, 2006

hedge_wytch @ 10:53 am: Chocolate Slices
These are yummy for kids' lunch boxes, or for a little "something sweet" with a nice cuppa! And SO easy.

chocolate Slices


1 cup SR flour
1 cup raw sugar
1 cup dessicated coconut
3 crushed wheatbix (dunno if you can get weet-bix or vita-brits there? It's wheatflake cereal squashed into a brick shape?)
1 Tbsp cocoa
4 oz butter
1/2 tsp bicarbonate soda
Chocolate glace icing


Mix the dry ingredients. Melt butter (or margarine) and add to the former. Press into a swiss roll tin and bake for 1/2 an hour in a moderate oven. Make icing as soon as they are taken from the oven, then and cut into fingers.

For the glace icing:

Dribble hot water into cocoa and icing sugar and stir until smooth.

NOTE: If wheatbix are not readity available, I'll adjust the above when I make some (probably later today *g*) and add a cup measurement of crushed wheat flakes to the recipe. This is made using an Australian Standard cup, which is 250mL, rather than the usual 235 (or so) mL. What can I say, we like things big :P

Current Mood: busy

January 11th, 2006

hedge_wytch @ 01:23 pm: Conversion tables
Since we have people from all over, this may be one for the memories :)


Gas Mark Fahrenheit Celsius Description
1/4 225 110 Very cool/very slow
1/2 250 130 ---
1 275 140 cool
2 300 150 ---
3 325 170 very moderate
4 350 180 moderate
5 375 190 ---
6 400 200 moderately hot
7 425 220 hot
8 450 230 ---
9 475 240 very hot


1 oz = 30 grams
4 oz = 1/4 lb = 120g
8 oz = 1/2 lb = 250g
12 oz = 3/4 lb = 360g
16 oz = 1 lb = 500g
2 lb = 1 Kg

1/2 pint = 1 cup
3/4 pint = 1 1/2 cups
1 pint = 20 fl. oz = 2 cups
2 pints = 1 quart = 1 litre
3 pints = 1 1/2 litres
4 pints = 2 quarts = 2 litres
1 gallon = 4 quarts = 4 litres

1/8 inch = 3 mm
1 inch = 2.5 cm
2 inches = 5 cm

EDIT: DAMMIT! Is there any way to NOT have lj eat all of the careful formatting on posting?

Current Mood: chipperchipper
Powered by LiveJournal.com