Posted Thursday, November 13, 2008

This Jelly slice recipe is a no bake recipe. It is easy and tasty.

Jelly Slice Crust: 1 pkt Marie biscuits crushed. 185 g. butter melted Combine together press into bake pan. Lemon Layer: 1 can condensed milk Juice of 2 lemons 2 tsp gelatin dissolved in ¾ cup boiling water Topping: 1 pkt red jelly (made up to instructions on packet) Crush biscuits and combine with melted butter. Press into slice tray. Blend condensed milk with lemon juice and dissolved gelatin. Pour over base and set aside until it starts to set. Pour the cooled jelly carefully over slice. Chill until set then cut into squares.

Posted Sunday, June 22, 2008

Anzac Biscuits is an Australian old favorite recipe.

Anzac Biscuits 1 cup flour 1 cup sugar 1 cup oats 3/4 cup desiccated coconut 4 oz butter 1 1/2 tsp baking soda 2 tbsp boiling water 1 tbsp golden syrup (you can use Maple syrup but the taste may be different) Mix together dry ingredients; oats, flour, sugar & coconut. Melt butter & golden syrup. Mix baking soda with boiling water and add to melted butter & syrup. Stir well into dry ingredients & mix well. Put dessertspoon on greased tray and bake in 130c degree oven for 20-30 minutes or until it’s done.

Posted Monday, June 16, 2008

Golden syrup dumplings is special Australian dessert.

Golden Syrup Dumplings 1 tbsp butter 1 cup self raising flour 1 egg beaten 2-3 tbsp milk Syrup: 2 cups water 1/2 cup sugar 1 1/2 tbsp butter 1 tbsp golden syrup 1 tsp lemon juice Mix butter into flour. Add egg and milk to make soft dough. Place dough in pie dish in spoonfuls. Put sugar, syrup, butter and water in a pot and bring to the boil. Pour over the dough and cook in oven. Serve with custard sauce, cream or ice cream. This can also be cooked in the microwave for 7 mins. on high power, but the top will not brown. Adapted from cookery the Australian way Cook 190C for 20-30mins.

Posted Wednesday, June 11, 2008

This chicken paella recipe is very tasty and full with spices.

Chicken Paella 2 tsp smoked paprika 2 tsp ground turmeric 6 chicken thighs on the bone 2 tbsp olive oil 250g chorizo sausages, chopped 1 large onion, finely chopped 3 garlic cloves, chopped 3 ½ cups chicken stock 2 cups Arborio rice 400g can diced tomatoes 3/4 cup frozen peas Lemon wedges for garnish Mix paprika and one tsp. of turmeric together, rub the mixture into the chicken. Heat 1 tbsp of oil in a large pan over medium high heat then add sausages, onions and garlic. Stir occasionally until it is light golden then transfer to a bowl. Add the rest of the oil into the pan, cook chicken until its golden brown. Turn chicken skin side up then add 1 cup of chicken stock to the pan, reduce the heat to medium. Cover and cook until all liquid almost gone. Mix the restock with the remaining turmeric then add to the pan. Add rice and tomatoes cook until liquid almost gone then add peas and sausages mixture and remaining 1/2 cup of stock then let its simmer for 5 minutes or until all the chicken stock is just absorbed. Serve with lemon wedges.