Recently in Food and Recipes Category
Melting Moments
|
Ingredients |
Method |
|
Biscuits: 250g
butter, cubed, at room temperature 1/3 cup
icing sugar, sifted 1 tsp
vanilla essence 1 3/4 cups plain
flour 1/3 cup
cornflour Filling: 60g butter,
at room temperature 1 tsp
vanilla essence 1 orange,
rind finely grated 2/3 cup
icing sugar, sifted |
Preheat
oven to 160°C. Line a baking tray with non-stick baking paper. Beat
butter, icing sugar and vanilla essence in a medium bowl with electric
beaters until pale and creamy. Sift
together the flour and cornflour, add to the butter mixture and mix with the
beaters on low speed until just combined and a soft dough forms. Lightly
flour hands then roll the mixture into small balls. Place on the prepared
baking tray about 5cm apart. Use a fork that has been dipped in flour to
flatten each ball to about 3cm in diameter and 1 cm thick. Bake in
preheated oven for 15 minutes. Repeat
with the remaining mixture. Beat the
butter, vanilla essence and orange rind in a small bowl with electric beaters
until pale and creamy. Add the
icing sugar and beat until combined. To assemble
biscuits, spread the base of a biscuit with filling and then join with
another biscuit. Repeat with remaining biscuits and filling. |
|
Options
and Notes |
|
From http://www.taste.com.au/recipes/10246/melting+moments Makes
twenty completed biscuits |
|
Fresh
Ingredients Shopping List |
Pantry
Ingredients Shopping List |
Ingredients
in stock |
|
Butter |
|
Icing sugar Vanilla
essence Plain flour Corn flour |
Violet Crumble
Cheesecake Slice
|
Ingredients |
Method |
|
Biscuit
base: 250g pack
Arnotts Nice biscuits, crushed 125g
butter, melted |
Crush a
whole pack of Arnotts Nice biscuits to breadcrumb size Melt 125g
butter Mix butter
into biscuit crumbs Spread mix
onto a lined large baking tray Refrigerate
to set |
|
Filling: 2x 250g
packs cream cheese, room temperature 1 tsp
vanilla essence ½ cup
caster sugar 300mL
thickened cream 3tsp
gelatine powder 300g Violet
Crumble, roughly crushed |
Sprinkle
the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a
saucepan over simmering water and stir until the gelatine has dissolved. Set
aside to cool slightly. Use an
electric beater to beat the cream cheese, vanilla essence and sugar until
smooth. Use clean
electric beaters to beat the cream in a small bowl until soft peaks form.
Fold the cream into the cream cheese mixture with the gelatine and half the
Violet Crumble. Spoon the
cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours
or until set. Scatter with the remaining Violet Crumble to serve. |
|
Options
and Notes |
|
Adapted
from http://www.taste.com.au/recipes/13453/violet%20crumble%20cheesecake%20slice and http://www.taste.com.au/recipes/23428/kims+cheesecake |
|
Fresh
Ingredients Shopping List |
Pantry
Ingredients Shopping List |
Ingredients
in stock |
|
Butter 2x 250g
tubs cream cheese 300mL
thickened cream |
250g Nice
Biscuits Violet
crumble |
Caster
sugar Vanilla
essence Gelatine
powder |
So this was dinner tonight. And here's what I've been working on for a recipe template. The idea is it has the actual recipe, as well as a section for variations and notes, and finally a shopping list to make it easy for menu planning.
Not that I ever follow recipes like this directly, I tend to improvise somewhat and tend not to measure out things (except when baking cakes etc).
This is Alan's recipe for beef stew (he didn't include the paprika or sour cream so technically his isn't a stroganoff), with the variations added to make it a stroganoff. He also always does his in a big electric fry-pan. Until tonight that's always how I did mine too. But thought would try it tonight in the slow cooker - better surface so doesn't need as much stirring and easier cleanup.
Pretty much my favourite recipe of his. Just the other day marked ten years since his heart attack, and apparently he's still going strong...
Alan’s Beef
Stroganoff
|
Ingredients |
Method |
|
1kg chuck
steak, diced 500g bacon,
diced 1 onion,
diced 3 cloves
garlic, crushed 1 bag
mushrooms, sliced 1 tin diced
tomatoes 1 pack cream
of mushroom soup 4 tbsp
flour 2 tbsp mixed
herbs 2 tbsp
paprika 150g sour
cream 200mL red
wine 1L beef
stock |
Brown bacon
and add to slow cooker Brown onions
and garlic and add to slow cooker Brown
mushrooms and add to slow cooker Put flour,
soup packet mix, herbs and paprika into a plastic bag with no holes and
mix Add chuck
steak to bag and coat in the mix Brown the
steak and add to slow cooker Deglaze the
pan with some red wine and add to slow cooker with a goodly amount of
wine Add the
remainder of the flour mix to the slow cooker Add tin of
tomatoes to slow cooker Cover with
stock Cook on high
for four hours or low all day At the end,
add the sour cream to lighten the stew Serve with rice and/or peas and corn |
|
Options and
Notes |
|
Red wine is
optional, as are several of the ingredients, including the bacon and the
tomatoes. Use garlic to your
taste. It doesn’t
matter too much what order you brown the ingredients You can do
this in an electric fry pan too – brown everything then turn the heat down to
simmer, stirring every so often |
|
Fresh Ingredients Shopping
List |
Pantry Ingredients Shopping
List |
Ingredients in
stock |
|
1kg chuck
steak 500g packet
bacon Onion Garlic Mushrooms Sour
cream |
Tin diced
tomatoes Cream of
mushroom soup Red wine
(eg |
Flour Mixed
herbs Paprika Beef
stock |