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17757-IMG 06 Sep 2011 6:36pm #121
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

totara:

Sorry I can't help with your question on preserving manderins but someone else may be able to help.

17757-IMG 04 Dec 2011 12:54pm #122
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

Cornflake Topping for Stewed Fruit:

2 Tblspns Brown Sugar, 2 Tblspns Butter.

Melt the butter in the microwave and then add the Brown Sugar, stir well. Mix in enough cornflakes, 3/4 cups and mix well together to cover.

Sprinkle over stewed fruit and serve with Ice Cream, if wished.

17757-IMG 11 Feb 2012 6:18pm #123
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

Kumara in Pineapple Juice:

2 - 4 kumara depending on size. 25 - 50 grams butter, 1 - 2 Tblspns brown sugar, 225 grams crushed pineapple and syrup, 1 Tblspn vinegar. salt and pepper.

Melt butter in a small saucepan with pineapple and syrup, vinegar and 1/4 tspn salt. Peel kumara and slice. Layer kumara and pinapple sauce in casserle dish. Season with pepper if wished. Cover and bake 180 oC for about 1 hour, untill kumara is tender.

17757-IMG 01 Jun 2012 2:54pm #124
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

Easy Coronation Chicken - Serves 9

100 gr mayonnaise, 75 gr mango chutney, 1 tspn curry powder, 1 dsspn lime zest, 4 Tblspns fresh lime juice, 1/2 tspn salt. 500 gr cooked chicken breast, cubed.

In a large bowl, whisk together the mayonaisse, chutney, curry powder, lime zest and juice and salt. Add chicken and toss with the dressing untill well coated. Cover and refridgerate.

Comment: You may like to add some or all of these, if wished: sultana's, nuts, spring onion, pineapple.

17757-IMG 16 Jun 2012 12:40pm #125
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

Home Made Peanut Butter:

Place 3 cups of peanuts ( with or without skins ) into an ovendish or microwave dish. Toast @ 150 oC?/ Medium microwave temp, stirring often, untill peanuts are only just begginning to change colour. Leave untill cool. Place 2 cups of peanuts in a food processor bowl and whizz untill a smooth paste has formed. Add remaining 1 cup of peanuts and pulse to chop the nuts, just a little for super crunchy peanut butter, or untill smooth for a smooth peanut butter. Add salt to taste. Makes about 1 1/2 cups.

17757-IMG 26 Jun 2012 12:37pm #126
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

Chicken Rolls Filling.

1 1/2 cups chopped cooked chicken, 1/2 cup sour cream, 3 Tblspn mayonaise, 1/4 cup chopped celery ( optional ), 1/2 cup grated cheese, 2 Tblpns chpped spring onions, 1 Tblspn finely chopped parsley, salt and pepper. Mix well. Remove crusts from 10-12 slices of thin bread and flatten slightly with rolling pin. Place about 1 Tblspn of chicken mixture in centre of bread, roll up from one corner to diagonially oppisite corner and secure with toothpick.

25959-CIMG1513 28 Jun 2012 5:56pm #127
offline winelover

Member since 25 Jul 2008

Member from Bryndwr

Posts: 575

Chocolate Self Saucing Pudding... A healthy version

On the Goodmorning show today they cooked a version of this. I substituted the butter with pureed Apple and used the liquid from the apple in the water that went over the top, This worked perfectly,, so you can choose a butter or a healthy option.. just needs to be served with Weightwatchers Icecream

9005-joy_2 28 Jun 2012 8:44pm #128
offline Joybel

Member since 02 Nov 2006

Member from Linwood

Posts: 30329


Totara google "preserving mandarins" There are mainly American canning
recipes but we do the water bath method here. Countdown is overflowing with them just no. here is a simple recipe from google
Mandarins

Types:
Satsumas: Very sweet, seedless, medium sized, free skinned

Clementines: Small, very orange, few seeds, very sweet

Canning: To extend the season of mandarins, they can be preserved as well. Peel, separate the segments, pack in jars with a sugar syrup (I add a touch of rose water) and be sure to process in a simmering hot water bath (30 minutes for pints, 35 minutes for quarts).

Blank 04 Jul 2012 1:33pm #129
offline JKAY

Member since 07 Jul 2010

Member from Manurewa

Posts: 3

Would anyone please have a recipe for Cornish Pasties, I tried one recently but thought it could be improved on. Thanks.

17757-IMG 04 Jul 2012 4:04pm #130
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

Hi JKAY.

I presume you have a favourite shortcrust pastry recipe, so will just give you the ingrdients for the filling:

350 grams lean chuck steak, finely diced, 1 small onion peeled and finely chopped, 1 potato peeled and finely diced, 1 heaped cup of butternut pumkin or swede peeled and cubed, about 1 Tblpsn ( more or less, depending on your tastes ) of beef or vegetable stock powder, 2 Tblspns of chopped flat leaf parsley, salt and pepper, beaten egg or milk to brush pastry. Make slits in pastie to let out steam.

Enough for 8 pasties. Bake in oven @ 180 oC for 15 mins, turn heat down to 160 oC for 45 min/1 hour, untill pastry is golden brown and filling is cooked.

Rump Steak would be a good meat to use, also.

17757-IMG 22 Aug 2012 9:46am #131
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

Easy Peasy Coconut Loaf;

In a bowl, mix together 1.5cups flour, 1.5 tspn Baking Powder, 1.5 cups coconut, 1 cup sugar, 1.5 cups milk, 1 tspn vanilla ess..

Mix well altogether aand pour into loaf tin. Bake @ 160-170 for an hour or so.

Comment: No butter or eggs, needed.

17757-IMG 22 Aug 2012 12:08pm #132
offline B J B

Member since 16 Oct 2007

Member from Ohope

Posts: 8640

Coconut Loaf#2

1 1/2 cups wholemeal flour, 1 1/2 tspns BP, 1 1/2 cups milk 1 1/2 cups coconut, 1/2 cup raw sugar, 1 tspn van ess.

Mix dry ingredients, add milk and Van ess., bake in lined loaf tin for 45-1hour @ 180 oC.


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