tag:blogger.com,1999:blog-14417834122704312092024-03-06T09:11:52.805+11:00The balloon whisk and pyrex dishThe blog where I post experiments in cooking, be they vegetarian, or meatatarian.
There's also some recipes that I've been making for forever, but are worth posting in here.
There are no photos, because I never remember to take them until its too late.
THIS BLOG IS COPYRIGHTED BY INFOXICATINGLADY. ALL REPRODUCTIONS SHOULD BE CREDITED APPROPRIATELY WITH PRIOR PERMISSION ONLYUnknownnoreply@blogger.comBlogger87125tag:blogger.com,1999:blog-1441783412270431209.post-23858634264729669272014-12-14T13:49:00.001+11:002014-12-14T17:03:55.485+11:00Pancakes!<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I've managed to get all the way through to my late 30s without making pancakes. It's been a great combination of hubby being really good at them, and me being lazy. </span></div>
<div>
The conversations have always gone "Mum, can we have pancakes?"</div>
<div>
"Not unless Dad is making them... You know I always burn them!"</div>
<div>
But today? I got conned into it. </div>
<div>
I used hubby's recipe. Difference is, I used coconut oil in the pan instead of butter.<br />
<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9x8q2vqQcoyn8fzbLIXUdMy2HYGN0i_hgiILbq1gBEaakdzYubNtHCc2ELXbpy9VRMogIUy1u0jsYCs3Sl-bEhlQemnBUN0VAYNcXVjNgrLNCAMPbxwiNwGvquz9l9nogm12BW1ny1Cbr/s640/blogger-image-793520924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9x8q2vqQcoyn8fzbLIXUdMy2HYGN0i_hgiILbq1gBEaakdzYubNtHCc2ELXbpy9VRMogIUy1u0jsYCs3Sl-bEhlQemnBUN0VAYNcXVjNgrLNCAMPbxwiNwGvquz9l9nogm12BW1ny1Cbr/s640/blogger-image-793520924.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Perfect colour, and no burning.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b><u>Simple sweet pancakes</u></b> (makes a double batch)</div>
</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<ul>
<li>2 cups SR. flour.</li>
<li>2 eggs</li>
<li>3 cups milk</li>
<li>Sugar to taste</li>
<li>A pinch of salt</li>
</ul>
<br />
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<ol>
<li>Mix eggs and milk together.</li>
<li>Pour into flour in a large bowl, slowly incorporating with a whisk. Stir in the salt and sugar. Set aside.</li>
<li><br /></li>
<li>Heat a large cast iron pan/skittle. Melt 1 teaspoon of coconut oil in the pan, making sure to cover the entire bottom of the pan.</li>
<li>Add the batter in 1 cup (a ladle) at a time.</li>
<li>When you see bubbles through the batter, it's time to flip them. (As we've already discussed, I'm lazy. I use a spatula) Cook for a further minute or two in the other side, and serve up.</li>
<li>Repeat until all batter is used (coconut oil and batter)</li>
</ol>
<br />
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
I made 12 pancakes from this. The girls like them with maple syrup. I like them with lemon juice and caster (superfine) sugar.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Just remember to eat them while they're hot!</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RNfqgB2kbF3G85N3ZCuAXRCwULlFpnJqi8MtPDg6wDYiiUd2dMF8CvrrTNTlg8Lmg9aJeQGhhLA1BARnWlqJyLSIPWeDRv4WTG5tU1cSN0ajDhSywvTHbzH-kWAEXLw_tumqx0Uggs7G/s640/blogger-image-562290682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RNfqgB2kbF3G85N3ZCuAXRCwULlFpnJqi8MtPDg6wDYiiUd2dMF8CvrrTNTlg8Lmg9aJeQGhhLA1BARnWlqJyLSIPWeDRv4WTG5tU1cSN0ajDhSywvTHbzH-kWAEXLw_tumqx0Uggs7G/s640/blogger-image-562290682.jpg" /></a></div>
<br />
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-81887599329879161332014-05-15T19:21:00.001+10:002014-05-15T19:21:32.695+10:00Cheesey pastaHave I ever mentioned the favourite food of my three girls? As in, the one food they would eat with <i>every</i> meal. No joke. Breakfast, lunch, dinner. Second breakfasts, eleveses, morning tea, luncheon, afternoon tea, supper, pre dinner snacks... Seriously, every meal.<div>It's my go to dish. </div><div>It's quick, easy, 3 food groups in each serve. What more could a mum ask for?</div><div><br></div><div>So, you cook the pasta as you normally would. I'm using penne tonight, mostly because I have it. I've also used spirali, fusili, farfalle, and in a bind, broken up spaghetti. Around one minute before it's cooked, add in a serve each of frozen peas and frozen corn kernels per person. By the time it's boiling again, the pasta should be done. Strain, and stir through enough grated cheese (I'm using tasty cheddar, like usual).</div><div>Tonight, it's going with rissoles.</div><div><br></div><div>Enjoy, and remember its a quick, easy side dish.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-63254291879729737922014-01-17T13:10:00.001+11:002014-01-17T13:12:11.750+11:00Kitchen gardensI have what can only be called a kitchen garden.<br />
I have carrots (round), capsicums (peppers for those in the US), chilis, tomatoes (4 different heirloom varieties), beetroot, rainbow beets, lettuces, purple beans, onions etc. I also have an apple tree, a nectarine (white fleshed) tree, a decorative plum tree and an apricot tree in the back yard. I believe there's also a peach tree, but the birds and dogs got to it before I really got to see the fruit. Oh, and we have a mulberry tree and a chestnut tree, and in pots, I also have strawberries, marjoram, sage and horseradish. I did have tarragon, but its been so hot and dry out here that it died :( . Add to that, we have chickens (3 ISA browns and 2 leghorns. Interestingly, the leghorns are better layers - we were informed by a friend at the DPI that ISA browns are better layers), so we're always in supply of fresh eggs (though again, in this heat, they're struggling. They're not eating as much, and they're walking around with their wings out, trying to cool down).<br />
I also happen to know the school has a kitchen garden, though I have no idea what happens to the veg that are grown.<br />
I'm very tempted to ask the school if they want a cooking club after school one afternoon a week, so that some of the food can be used.<br />
Thoughts?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-63508845361485426872013-12-27T20:32:00.001+11:002013-12-27T20:32:55.065+11:00Christmas Spirits of 2013We (usually) host Christmas dinner. I don't mind. Logistically, its easier for my mother in law, my brother in law and the brother in laws partner to travel out to us than it is for the Infoxicated Man, myself and the three girls to travel in to Sydney for a meal (and the respective faffing around).<br />
Of course, since its the in laws, I require alcohol. It honestly does help to be drunk.<br />
Each year, I search for a new, summer-y cocktail. This year, I found one with watermelon, Cointreau and rose wine (you could also use moscato rosa, a slightly more sparkling wine)<br />
And here it is, and the variation, after the kids scoffed all the watermelon...<br />
<br />
<br />
<ul>
<li>3 cubes watermelon, frozen</li>
<li>20mL (just over half a shot) Cointreau</li>
<li>rose wine</li>
<li>champagne flute</li>
</ul>
<br />
<br />
<br />
<ol>
<li>Place watermelon in the champagne flute</li>
<li>pour over the Cointreau</li>
<li>top with rose, and serve</li>
</ol>
<div>
<br /></div>
<div>
Of course, as I said above, the kids ate all the (frozen) watermelon, so I needed to find something else...</div>
<div>
And I did.</div>
<div>
I have frozen raspberries from Christmas desserts.</div>
<div>
They work really well, though they defrost much too quickly</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-47672782421300534402013-05-27T20:27:00.000+10:002013-05-27T20:27:08.847+10:00Sponge CakeThere's something strange about how I test an oven. I can tell how an oven cooks by how it cooks a sponge cake. And its always the same sponge cake recipe.<br />
And since we've just moved house, I was required to test the oven.<br />
So, here's the recipe... (adapted from the Presbyterian Women's Missionary Union Cookbook - a recipe book that my mother got as a teenager at school)<br />
<br />
4 eggs<br />
250g caster sugar<br />
250g self raising flour<br />
1 tablespoon (approximately 20mL) boiling water<br />
<br />
Preheat oven to 180C<br />
Lightly grease and line a 20cm round cake tin<br />
<br />
Separate eggs, retaining yolks in a small bowl.<br />
Beat egg whites until stiff.<br />
Slowly add caster sugar and continue beating until dissolved.<br />
Mix in egg yolks, one at a time.<br />
Fold in flour and boiling water until just incorporated.<br />
<br />
Pour gently into cake tin, and bake for 45 minutes.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-27925146869416426382013-02-21T22:02:00.001+11:002013-02-21T22:02:36.976+11:00Chocolate coconut muffinsI've written before about <a href="http://theballonwhiskandthepyrexdish.blogspot.com.au/2012/02/muffins-fruit-muffins.html">the muffins I make</a>, so I figured I'd explain about how I ended up making chocolate coconut muffins.<br />
See, I was going to make my normal double choc muffins, until I realised that I didn't have enough vegetable oil, and I had no chocolate chips. I did, however, have butter. And coconut. So here it is.<br />
<br />
2 cups self raising flour (or plain flour and a tablespoon of bicarbonate soda)<br />
1/2 cup cocoa<br />
1 cup sugar<br />
1 cup desiccated coconut<br />
<br />
1/2 cup melted butter<br />
1 cup milk<br />
1 egg.<br />
<br />
<br />
<ol>
<li>Combine all dry ingredients</li>
<li>Stir in the melted butter</li>
<li>Combine egg and milk, then stir through the flour mixture</li>
</ol>
<div>
Measure out into muffin cases (I usually use cup cake cases and a cupcake tin) and bake in moderate (180C/350F) oven for 25 minutes until just cooked.</div>
<div>
Cool in the tin.</div>
<div>
<br /></div>
<div>
I have no idea how long these are meant to last. I made a batch yesterday, and there are only 5 left tonight.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-41477873208118222952012-11-08T20:19:00.000+11:002012-11-08T20:19:21.985+11:00Spaghetti with prawns in a tomato and bacon sauceWow. I haven't written anything in a while, but I had to blog <a href="https://www.facebook.com/photo.php?fbid=10152229269575507&l=ffeb907188">tonights dinner</a>.<br />
The Infoxicated Man is at band tonight, Miss K is at school camp, so the only people I had to please were myself, Miss B and Miss M.<br />
<br />So, here goes.<br />
<br />
<br />
Pasta to serve (I cooked leftovers for Miss B for school tomorrow)<br />
1kg prawns from the freezer<br />
Small onion, diced<br />
4 cloves garlic, minced<br />
1 tin tomatoes (whole. Dice them yourself. Tins of diced tend to be more fluid filled, and almost slimy)<br />
2 rashers bacon, rind removed (cook it separately to eat yourself later ;) ) and diced.<br />
<br />
Cook of the bacon, onion, garlic and a splash of olive oil in a frying pan.<br />
Add the tin of tomatoes that you chopped in the tin with your knife.<br />
Simmer, then throw in the defrosted prawns until they're warm.<br />
Stir the whole lot through the pasta and serve with garlic bread.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-67717066223774867762012-08-18T17:04:00.000+10:002012-08-18T17:04:05.724+10:00Cheesey muffinsSo, I'm sure I've found the easiest cheese muffin recipe ever.<br />
It took 40 minutes to make, maybe 45 considering the extras I put in, total.<br />
<br />
<br />
<ul>
<li>2 cups SR flour</li>
<li>2 cups full cream milk</li>
<li>2 cups grated cheese</li>
<li>any other flavours you may wish to add (I added 2 cups of diced onions and bacon mix, fried off, and 2 heaped teaspoons mustard powder) </li>
</ul>
<br />
<ol>
<li>Preheat oven to 180C/350F fan forced (200C/390F)</li>
<li>Grease and line muffin tins well - this mixture sticks </li>
<li>Combine all ingredients in a bowl (I used a fork)</li>
<li>Spoon into muffin tins</li>
<li>Bake for approximately 30 minutes, or until golden on top.</li>
</ol>
Allow to cool, and enjoy! <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-28444920746892828942012-06-28T19:05:00.000+10:002012-06-28T19:05:16.946+10:00Chocolate porridgeHave I ever mentioned that I love chocolate? I mean, my kids love it more, but chocolate is one of the 5 essential food groups in my house (along with cheese, pasta, sausages and chicken... I can make an unbelievable amount of foods with cheese, pasta, sausages and chicken, with one or two other ingredients). But this. This is a recipe I threw together one morning because Goose (the 9 year old) decided she didn't like porridge. Apparently, the oats have little to no flavour. So here it is.<br />
<br />
<br />
<ul>
<li><span style="background-color: white;">1 mug instant oats</span></li>
<li><span style="background-color: white;">1 heaped tablespoon caster sugar</span></li>
<li><span style="background-color: white;">1 heaped tablespoon cocoa powder (as dark as you can get it)</span></li>
<li><span style="background-color: white;">2 mugs milk</span></li>
</ul>
<div>
<ol>
<li>Stir all the ingredients together in a large microwave-able jug.</li>
<li>Mix in the milk.</li>
<li>Microwave on high for 1 minute, stir.</li>
<li>Microwave for a further minute, stir.</li>
<li>Divide into 4 bowls, serve with cream or milk as preferred.</li>
</ol>
<div>
<br /></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-13668394958388736792012-06-24T22:15:00.000+10:002017-02-27T17:06:12.767+11:00Snickerdoodles - The Infoxicated VersionThe girls school has a strict "no nuts" policy, and that pretty much means no muesli bars, too (just in case), so I end up baking almost every weekend, just to make sure I adhere to the policy (well, that and I like to try new recipes, and I like knowing with the kids are eating). I'm always after a new recipe, and this weeks was snickerdoodles.
For the non USAnians among my readers, snickerdoodles are a very sweet, chewy, cinnamon coated cookie (biscuit), similar in mouth feel to a very chewy shortbread. Think of a crispy outside, chewy inside, cinnamon donut flavoured cookie, and you've got it.
Today, I went looking for a recipe, and it turns out that <a href="http://www.randomhouse.com.au/books/australian-womens-weekly/aww-bake-9781863967891.aspx">The Australian Woman's Weekly BAKE!</a> has the recipe in it. I (of course) don't have the book (though I'm told it's very very good), but some kind soul had copied the recipe out for someone and placed it online. I also didn't have all the right ingredients, so I adapted it slightly... Actually, I used a known substitution. I didn't have brown sugar, but I know I can use 1.5 cups caster sugar per cup brown sugar, so I did the maths, and we've ended up using 3/4 cup caster sugar in place of the 1/2 cup brown sugar.
Anyway, here's the recipe :
<br />
<br />
<br />
<ul>
<li>250g softened butter</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 cup firmly packed brown sugar (this is where I used 3/4 cup caster sugar)</li>
<li>1 cup caster sugar</li>
<li>2 3/4 cups plain (all purpose) flour</li>
<li>1 teaspoon bi-carb soda</li>
<li>1/2 teaspoon nutmeg</li>
<li>2 eggs</li>
</ul>
<div>
<br /></div>
<div>
<ul>
<li>1 tablespoon caster sugar</li>
<li>2 teaspoons cinnamon</li>
</ul>
<div>
<br /></div>
</div>
<div>
<ol>
<li>Beat butter, extract and sugars in a large bowl until creamy. Beat eggs in one at a time.</li>
<li>Sift the flours, nutmeg and bicarb soda into a separate bowl, then add slowly to the butter/sugar/egg mixture.</li>
<li>Refrigerate covered for 30 minutes.</li>
<li>Preheat oven to 180C/350F (160C/320F fan forced)</li>
<li>Mix extra sugar and cinnamon together in a small bowl</li>
<li>Roll level tablespoons of mixture into balls</li>
<li>Roll balls in cinnamon sugar and place on ungreased (I lined mine) baking trays, approximately 7cm(2 3/4in) apart</li>
<li>Bake for approximately 12 minutes</li>
<li>Cool on trays.</li>
</ol>
<div>
<br /></div>
</div>
<div>
I have to admit, I forgot the eggs, and they still turned out wonderfully - more shortbread like in texture. They just weren't as easy to handle when rolling into balls, too "short", to use the bakers term.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-66156417885365179342012-04-01T19:17:00.000+10:002012-04-01T19:17:17.047+10:00Garlic crushed white beansSo for those of you who don't know, I'm trying (unsuccessfully) to lose some weight. This is my alternative to mashed potatoes, and it works!<br />
<br />
<br />
2 (400g) tins white (butter) beans<br />
3 cloves garlic, minced<br />
2 tablespoons olive oil<br />
<br />
<br />
Drain the tins of beans well, and tip into a small saucepan with the oil.<br />
Heat over a medium heat until warm, and then add the garlic.<br />
Mash well until smooth.<br />
<br />
Serve in place of mashed potatoes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-32151924350173674412012-04-01T19:05:00.000+10:002012-04-01T19:05:35.137+10:00Cheats steak dianneThis one is a favourite - quick, easy and fairly cheap. For all my chef and professional cook friends out there, I know it isn't real steak dianne, but when your kids are after steak, and you need *something* to spark it up, this works well, and its similar enough in taste that they generally don't know the difference.<br />
<br />
First off, get your frying pan (I'm using my 30cm cast iron pan again) roaring hot. As hot as it gets without melting is good.<br />
While its heating, salt your meat on one side. This helps with <a href="http://www.answers.com/topic/dextrinization">dextrinisation</a> of the steak, an essential part for sauce making.<br />
Place the salted side of the steak down, allowing it to colour well. You want some lovely dark brown bits on it. Salt the side that is up while that's happening.<br />
<b style="text-decoration: underline;">Please note:</b> Do <i>not</i> pepper your steak until after you have cooked it. Pepper burns and bitters very easily.<br />
Flip your steak over. Brown it again on the other side. Place it on a plate so it can rest while you make the sauce<br />
<br />
Get a good measure of butter. I use around 1 tablespoon per steak. Throw it into the same frying pan along with a clove of garlic (minced) per steak. Pour in 5 tablespoons of worcestershire sauce per steak. Allow all the floavours to get to know each other. Place the steak back into the sauce and remove from heat.<br />
<br />
When the steak has reheated, plate it up, put in another tablespoon of butter per steak, melt it in the hot sauce and pour over the steak.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-24063604221654844092012-03-01T18:41:00.000+11:002012-03-01T18:41:13.453+11:00Salsa di formaggio bluSo, I'm looking through teh fridge to work out what delight I can invent tonight to go with my bowl of fettucine pasta, and I realise I have blue cheese (It's a Tasmanian Heritage blue. Not sure what type of blue, but it's lovely and creamy, very reminiscent of a gorgonzola).<br />
I was already making an alfredo sauce for the girls ravioli, so I think "Hmmm. I may add some chunks of blue cheese to this, and maybe some chives, and I have a great pasta sauce!"<br />
<br />
So, here are the basic recipes. Alfredo sauce and blue cheese sauce (though doesn't it sound so much better in Italian? <span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif; font-size: x-small; font-style: italic;">salsa di</span><span style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif; font-size: x-small; font-style: italic;"> </span><span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif; font-size: x-small; font-style: italic;">formaggio</span><span style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif; font-size: x-small; font-style: italic;"> </span><span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;"><i style="font-size: small;">blu </i>)</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;"><br />
</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;">100 g butter</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;">2 large cloves garlic, minced or crushed</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;">1 cup fresh cream</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;"><br />
</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;">Melt the butter over a low heat.</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;">Add the cream and stir well.</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;">Remove from heat and add garlic. (The residual heat cooks out the garlic)</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;">Stir through parmesan to taste</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;"><br />
</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;"><br />
</span><br />
<span class="hps" style="background-color: whitesmoke; color: #333333; font-family: arial, sans-serif;">To turn it into a blue cheese sauce, add a decent amount of blue cheese and a teaspoon of finely chopped chives.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-52488141191491855582012-02-15T23:11:00.000+11:002012-02-15T23:11:43.904+11:00Muffins! Fruit muffins!I've been looking at ways to get the kids to eat more fruit, so when I found a simple fruit muffin recipe, I figured I'd give it a go.<br />
I found the recipe too dry, so I've ended up adding in an extra 1/2 cup milk, and I really do think they benefit from a spice and/or herb.<br />
<br />
<br />
<ul><li>2 1/2 cups self raising flour</li>
<li>1 cup caster sugar</li>
<li>1 teaspoon baking soda</li>
<li>1/2 cup vegetable oil (I use canola)</li>
<li>1 cup milk</li>
<li>1 egg</li>
<li>1 cup fruit</li>
</ul><div>Mix the dry ingredients together in a large bowl, leaving a well in the middle.</div><div>Mix the wet ingredients in a small bowl. </div><div>Combine the wet and dry ingredients until only just mixed.</div><div>Fold the fruit in.</div><div><br />
</div><div>Cook in preheated moderate (180C/350F) oven in muffin trays for 20 minutes, or until a skewer comes out clean.</div><div><br />
</div><div><br />
</div><div>If you want chocolate muffins, use 1/2 cup cocoa in place of 1/2 cup of self raising flour, and the fruit for choc chips.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-71493639863439727492012-01-16T20:09:00.000+11:002012-01-16T20:09:38.457+11:00A light soupI have to admit, I'm not a huge fan of soups, especially in summer. But, today, when the InfoxicatedMan said he wanted chicken for tonights dinner, I cringed. I had to ask a friend, <a href="http://www.quentincaudron.com/">Quentin</a>, what he could suggest. And he suggested something light, with chili and green onions. And from there, I thought "Hmm... I could do with a Thai inspired soup..."<br />
So, here's my take. And please note, the chicken was leftovers from a roast I did, stuffed with 2 lemons and garlic. It doesn't have measurements.<br />
<br />
1 chicken (approximately), pre-cooked and still on the bone<br />
Green onions, whole<br />
2 stalks lemon grass (you will need to bash this to help release the flavours)<br />
3 garlic cloves, crushed<br />
1 tablespoon finely minced ginger<br />
2 birds-eye (small red) chilis, seeds removed<br />
3 generous tablespoons fish sauce<br />
water to cover<br />
1 wombok<br />
snow peas<br />
<br />
Throw all ingredients into a large saucepan, bring to boil, simmer for at least an hour.<br />
Drain the broth into a large bowl, and strip the chicken off the bone. Place chicken and broth back into the saucepan with 2 cups of good chicken stock.<br />
Add a generous handful of snow peas and some shredded <a href="http://aww.ninemsn.com.au/food/cookingtips/785367/wombok">wombok</a>, and stir through well.<br />
<br />
And here it is <span style="font-size: xx-small;">(OMG! A photo!)</span><br />
<span style="font-size: xx-small;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWeFf2GtrDilhz8LVjtCB5n6KMEcdOJlhmQRWEBKfPP86JV6Xzg7-9cPM4ff3Z_XK91phFZvCaSyOqQKlCNGua8j69Q-CXcEJmRzdLQU9S0xn3ihGBkuUBlDacloHsBc5Ow8t7lUc8D7W/s1600/100_0839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWeFf2GtrDilhz8LVjtCB5n6KMEcdOJlhmQRWEBKfPP86JV6Xzg7-9cPM4ff3Z_XK91phFZvCaSyOqQKlCNGua8j69Q-CXcEJmRzdLQU9S0xn3ihGBkuUBlDacloHsBc5Ow8t7lUc8D7W/s320/100_0839.JPG" width="320" /></a></div><span style="font-size: xx-small;"><br />
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-40238106762713018502011-11-04T19:29:00.000+11:002011-11-04T19:29:00.764+11:00A revisit...A while back, I posted a recipe for <a href="http://theballonwhiskandthepyrexdish.blogspot.com/2010/04/russian-friendship-tea.html">Russian Friendship Tea</a>. Since then, I've looked for instant tea, and the only type I can find is instant iced tea (such as <a href="http://www.nestea.com/productsInstant.jsp">Nestea</a>).<br />
I'm thinking I may buy some so I can try it. I'm thinking combining the amount for the instant tea and instant lemonade mix, and using the Nestea stuff.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-68327179774603047242011-11-02T00:50:00.000+11:002011-11-02T00:50:14.086+11:00Salmon cakes<span class="Apple-style-span" style="font-size: x-small;">Many years ago, I cooked a family recipe for fish cakes. It had onions, garlic, eggs, bread (cubed and soaked in milk), and ground coriander (spice), then crumbed (flour, then egg, then breadcrumbs) and shallow fried.</span><br />
<span class="Apple-style-span" style="font-size: x-small;">As much as I like the simplicity of that recipe, I wanted something <i>different</i>. I wanted something I could eat without needing to crumb and fry, if I had to. So I developed this recipe.</span><br />
<br />
<br />
<ul><li>1kg potatoes, peeled, cubed and steamed and then mashed</li>
<li>400g tinned red salmon</li>
<li>3 spring onions, diced finely</li>
<li>2 tablespoons finely chopped coriander (herb, aka cilantro)</li>
<li>Bread crumbs</li>
</ul><div><ol><li>Combine the first 4 ingredients, adding a dash of milk if too dry and they won't hold together well</li>
<li>Crumb lightly</li>
<li>Fry until golden</li>
</ol><div><span class="Apple-style-span" style="font-size: x-small;">You can eat this without crumbing and frying, as a simple spread for a sandwich.</span></div></div><div><span class="Apple-style-span" style="font-size: x-small;">I make these salmon cakes and serve them as a fish burger.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-82535932600017234322011-10-22T12:28:00.000+11:002011-10-22T12:28:28.430+11:00A lazy Saturday...A few weeks back, I put down some <i><a href="http://en.wikipedia.org/wiki/Limoncello">limoncello</a> </i>starter. That is, I bought vodka and a few lemons, peeled the lemons and soaked them in the vodka (seriously, a jar filled with peels and vodka just covering it) for 4 or so weeks. Today, I finished making it, as per my <a href="http://theballonwhiskandthepyrexdish.blogspot.com/2010/07/limoncello-mandarincello-and-non.html">mandarincello recipe</a>. And just in time - I'm almost out of cider ;)<br />
<br />
But, while I was at it, I figured I may as well make some creamed rice. My friend, <a href="http://www.facebook.com/julia.zeltzer">Julia</a> sent me the <a href="http://www.donnahay.com.au/">Donna Hay</a> recipe, which I've since adapted slightly. So, here's my version.<br />
<br />
<br />
<br />
<ul><li>1 cup arborio rice</li>
<li>4 cups full cream milk</li>
<li>1/2 cup raw sugar</li>
<li>1 teaspoon vanilla bean paste</li>
</ul><br />
<br />
<br />
<ol><li>Place all ingredients in a large saucepan.</li>
<li>Bring to boil</li>
<li>Reduce to simmer for 20 minutes, stirring occasionally </li>
</ol><div>Enjoy hot or cold</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-57244538881971846432011-10-14T17:49:00.000+11:002011-10-14T17:49:18.191+11:00Chicken "cacciatore"<span class="Apple-style-span" style="font-size: x-small;">So, <i>cacciatore</i> apparently means <i>hunter</i> in Italian, so this is Hunter's Chicken. </span><br />
<span class="Apple-style-span" style="font-size: x-small;">Actually, it isn't so much cacciatore, but it is my version of it.</span><br />
<span class="Apple-style-span" style="font-size: x-small;">It's what I call a "meat plus wet" recipe - That is, meat, plus liquid (a tin of soup, some wine, some stock or similar) over heat or in the oven for an hour or so makes dinner. Of course, the longer you leave it, the better it tastes.</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: x-small;">So, this recipe is for 4 adults, but since its me and the girls at home tonight, I'll still be making the same amount.</span><br />
<br />
<br />
<ul><li>1 large onion - sliced</li>
<li>1 clove of garlic - minced</li>
<li>4 chicken marylands</li>
<li>2 tins (410 g each) of whole tomatoes</li>
<li>black olives to season (that's your salt, peoples)</li>
</ul><br />
<br />
<br />
<ol><li>Cook down the onions in a large, heavy based saucepan until transparent. Add the garlic and cook for a few minutes.</li>
<li>Push the onion garlic mixture aside, and brown the chicken.</li>
<li>Pour in the tomatoes, and a few olives to season.</li>
<li>Simmer for at least 1 hour, or as long as you desire.</li>
</ol><br />
<br />
<span class="Apple-style-span" style="font-size: x-small;">Serve with creamy polenta or mashed potatoes.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-51633311409929058352011-08-25T10:30:00.000+10:002011-08-25T10:30:40.926+10:00Anniversary dinnerFor those of you who've been living under a rock, it was my wedding anniversary yesterday.<br />
So, last night, I decided to make mustard crusted rack of lamb, hasselback potatoes and roasted asparagus. This is significant for a reason - the dinner at our wedding reception was mustard crusted rack of lamb. Off the top of my head, I cannot remember what the sides for it were, but I do remember the lamb. And last nights was pretty damned close, if slightly over cooked.<br />
<br />
<b><u>Hasselback potatoes</u></b><br />
<br />
<ul><li>garlic - 1 clove per person</li>
<li>butter - 1 tablespoon for 2 people</li>
<li>salt and pepper to taste</li>
<li>1 large potato per person</li>
</ul><br />
<br />
<ol><li>Make a garlic butter from softened butter and minced garlic. Season well</li>
<li>Peel each potato. Cut in half lengthways. </li>
<li>Place flattened side of the potato on the chopping board. Along the length of the potato, cut into the potato to around 3mm from the base, around 3mm apart.</li>
<li>Rub the garlic butter into the top of the potatoes, attempting to get the butter into cuts.</li>
<li>Bake for ~45 minutes in a moderate (180C or 350F) oven.</li>
</ol><br />
<br />
<b><u>Mustard crusted rack of lamb</u></b><br />
<br />
<ul><li>1 lamb rack - 4 bones for on each - per person</li>
<li>1 tablespoon of English mustard per rack</li>
<li>bread crumbs</li>
<li>Olive oil for cooking</li>
<li>Salt and pepper to season</li>
</ul><ol><li>For each person, prepare a 4 rib rack of lamb. These should be <a href="http://www.youtube.com/watch?v=DmepufstVf8">Frenched</a>. Season well, and brown fat side first in a large oven proof frying pan (I used my trustworthy cast iron frying pan).</li>
<li>Remove the racks from the frying pan, rub English mustard over the now browned fat. Pat breadcumbs onto the mustard.</li>
<li>Return to pan, and place on the top shelf of the oven.</li>
<li>Cook until the potatoes are also done</li>
</ol><div><u><b>Baked asparagus</b></u></div><div><ul><li>4 fresh asparagus spears per person</li>
<li>oil</li>
<li>salt to taste</li>
</ul><div><ol><li>Place asparagus into an oven proof dish or frying pan (again, I used my trustworthy cast iron frying pan - this time, the medium sized one)</li>
<li>Coat well with olive oil (I used a lemon infused one) and season</li>
<li>Place on bottom shelf of oven for the last ten minutes of cooking time</li>
</ol></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-79173269719474305522011-06-13T18:25:00.000+10:002011-06-13T18:25:28.906+10:00Chocolate spoons<span class="Apple-style-span" style="font-size: x-small;">I keep seeing <a href="http://www.giftybaskets.com/acatalog/GM102-ChocolateSpoons.jpg">chocolate spoon</a> images, so I figured I'd try making some. I looked around for recipes both I and my kids would like, and found nothing all of us would enjoy. So, I decided to play around a bit.</span><br />
<br />
<br />
<ul><li>Good quality chocolate (I used white, dark and milk)</li>
<li>mini patty cases</li>
<li>cocoa and caster sugar (for the milk chocolate)</li>
<li>zip lock bags</li>
<li>any other flavourings you may enjoy and some extra for decoration</li>
<li>Plastic spoons</li>
</ul><div><ol><li>Break the chocolate into small pieces. Place broken chocolate into zip lock bags with the flavourings and seal tightly (I placed 1 heaped tablespoon cocoa and 1 heaped tab of caster sugar with the milk choc, some chopped sugar free ginger and vanilla seeds in the white choc, and some crushed peppermint lollies in the dark choc)</li>
<li>Place sealed bags in a large heat proof bowl, and pour over boiling water</li>
<li>When melted, snip a corner off the bag, and pipe into the mini patty cases</li>
<li>decorate as appropriate (mini marshmallows, crushed up caramels)</li>
<li>Place spoon upright in almost set chocolate.</li>
</ol><div><span class="Apple-style-span" style="font-size: x-small;">When the chocolates have set completely, place in an airtight container.</span></div></div><div><span class="Apple-style-span" style="font-size: x-small;">To use, pour boiling milk over the chocolate spoons, and stir vigourously.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-11636342765197095622011-05-05T20:06:00.000+10:002011-05-05T20:06:03.333+10:00Muesli sliceWe Aussies would be tempted to call this a muesli bar - and in fact, the flavours I used are inspired by a well know commercial flavour of muesli bar. I also know that Americans would call it a granola bar.<br />
This one is super easy, because I used store bought muesli.<br />
<br />
<br />
<ul><li>4 cups muesli </li>
<li>1 tin (395mL) sweetened condensed milk</li>
<li>1 cup chocolate chips</li>
<li>1 cup glace cherries, chopped </li>
<li>coconut essence</li>
</ul><div><ol><li>Preheat oven to 180C (fan forced)</li>
<li>lightly grease a slice tin (23cm by 23cm)</li>
<li>In a large bowl, mix together all ingredients</li>
<li>tip in to the slice tin, and level out</li>
<li>bake for approximately 30 minute, or until golden on the top.</li>
<li>Allow to cool in tin, turn out, and cut in to 16 squares.</li>
</ol><div>I'm going to try with other fruit combinations in the next few weeks. I'm thinking dried cranberries and white chocolate would work well. </div></div><div>Does anyone else have any other suggestions?</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-51689532172183470882011-04-16T12:14:00.001+10:002011-04-16T12:15:20.788+10:005 can soupSo, yesterday, I decided that because it was getting cold (it's Autumn here in Australia, and this particular town gets snow from late Autumn through to late Spring).<br />
I googled for a soup recipe (I also have a pumpkin soup cooking), and came across <a href="http://www.ehow.com/how_5567926_make-easy-can-soup.html">seven can soup</a>. I decided to change it slightly, and am making a five can soup.<br />
<br />
<br />
<ul><li><span class="Apple-style-span" style="font-size: large;">1 can butter beans</span></li>
<li><span class="Apple-style-span" style="font-size: large;">1 can tomatoes (whole)</span></li>
<li><span class="Apple-style-span" style="font-size: large;">3 cans of soup</span></li>
</ul><div><ol><li><span class="Apple-style-span" style="font-size: large;">Pour each of the soup cans into the slow cooker.</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Pour in the tomato soup.</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Rinse the butter beans, and refill the can with water. Pour in to the slow cooker.</span></li>
</ol><div>Cook on low for several hours. After 3 hours, taste for seasoning. If it is too salty, add in some halved, new potatoes.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-42386859818538232732011-03-21T22:03:00.001+11:002011-04-16T13:04:38.657+10:00Mini spinach frittatasSo, the other day, I had a Brain Storm.<br />
See, the InfoxicatedMan has recently started a job where he will be spending a fair bit of time away from home. Including overnights. And he gets up fairly early each morning, too - He has to be at work before 7, so he leaves home at around 6.<br />
And that got me thinking. Normally, he makes a coffee and has that and a cigarette for breakfast. Morning tea, lunch and afternoon snack tend to be one-hand food, too. Last night, the request was made for chicken legs for lunch. (I baked them as I was making <a href="http://theballonwhiskandthepyrexdish.blogspot.com/2009/02/beef-stroganoff.html">beef stroganoff</a>.) I also thought to ask, what if I could find a recipe for a simple, nutritious, protein rich breakfast. Would he eat it?<br />
So, I went looking. And found <a href="http://www.sugarlaws.com/mini-spinach-frittatas">egg muffins</a>.<br />
But, being me, I thought I'd change it slightly.<br />
<br />
<br />
<br />
<ul><li><span class="Apple-style-span" style="font-size: large;">1 bunch fresh spinach</span></li>
<li><span class="Apple-style-span" style="font-size: large;">4 large eggs</span></li>
<li><span class="Apple-style-span" style="font-size: large;">150mL cream</span></li>
<li><span class="Apple-style-span" style="font-size: large;">100g cottage cheese</span></li>
</ul><div><ol><li><span class="Apple-style-span" style="font-size: large;">Preheat oven to 180C (350F)</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Chop spinach roughly, removing the stalk</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Rinse well</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Wilt in heavy based pan with lid. Remove from pan, and allow to cool</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Beat cream until soft ribbons form</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Chop cooled spinach, and add to eggs. Mix thoroughly</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Stir in cottage cheese</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Fold in cream</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Cook in greased cupcake tins for approximately 15 minutes, or until no longer wobbly</span></li>
<li><span class="Apple-style-span" style="font-size: large;">Allow to cool to room temp, and place in a container</span></li>
</ol><div><br />
</div></div><div>These should freeze well, and are great to eat hot, cold, or room temp</div><div>I'm also thinking chorizo and semidried tomatoes, pear and blue cheese, and fennel and camembert.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1441783412270431209.post-26722216549373444282011-01-26T16:41:00.000+11:002011-01-26T16:41:13.753+11:00Home made KFC style chicken<span style="font-size: x-small;">Several years back, we lived in the <s>lovely</s> interesting town of </span><a href="http://en.wikipedia.org/wiki/Lismore,_New_South_Wales"><span style="font-size: x-small;">Lismore</span></a><span style="font-size: x-small;">. It's a uni town. That is, if not for the uni (</span><a href="http://en.wikipedia.org/wiki/Southern_Cross_University"><span style="font-size: x-small;">Southern Cross</span></a><span style="font-size: x-small;">), the town pretty much wouldn't exist. Like many uni towns, there were several fast food outlets. 4 Subways, a KFC, 2 Maccas, a Red Rooster...</span><br />
<span style="font-size: x-small;">Anyways, we lived across the road from KFC. And some nights, we'd feel like cooking just wasn't an option. So, we'd go across the road and grab KFC. Of course, we always felt sick after it, so we figured we'd play around with some seasoning, and here's what we came up with.</span><br />
<br />
<ul><li>1kg of chicken breast (diced, so its like popcorn chicken)</li>
<li>Flour</li>
<li><a href="http://www.masterfoods.com.au/Products/ProductDetail/tabid/83/ProductId/1733/Seasoning-All-Purpose---Seasoned-Salt.aspx">Masterfoods Season All</a></li>
<li>Paprika</li>
<li>Mustard powder</li>
<li>Egg wash</li>
<li>Hot oil (180C is good. Use the deep fryer you have. It's easiest) </li>
</ul><br />
<ol><li>Mix the flour with the season all - try 2 parts flour to one part season all. Add in a few tablespoons of paprika and mustard. Mix them thoroughly.</li>
<li>Dip the chicken bits in the egg wash. </li>
<li>Dust liberally with the seasoned flour.</li>
<li>Fry until golden. </li>
<li>Continue in batches.</li>
<li>Re-fry the chicken until a dark golden colour.</li>
</ol><br />
<span style="font-size: x-small;">Serve with fries, mustard (I suggest American, or honey mustard) and tomato sauce.</span>Unknownnoreply@blogger.com0