- #1730141BJB August 20, 2019 at 6:08 pm
Apple Crumble ( with Plain and Oat Topping )
1 kg granny smith apples peeled and cut into small cubes
1/2 cup caster sugar
2.5 tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1.5 cups flour
1/2 cup caster sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 cup oats
250 g butter unsalted
Preheat oven to 180°C. Mix the filling ingredients into a bowl and mix well to combine. Transfer the filling to a large dish – large enough to leave room for the crumble topping.
Put the the flour, sugar, cinnamon, oats and butter for the crumble topping in a large bowl and mix until combined together. No need to over-mix!
Spread the crumble mixture over the filling in the dish. Bake for 40–45 minutes, or until the crumble is toasted and the apples are soft.
Serve with cream, ice cream or yoghurt.#1730186BJB August 21, 2019 at 12:28 pm
This is a handy recipe to have, well worth making for a change.
1 medium onion chopped
1 large carrot grated
Brown the sausages, and put in casserole dish with onion and carrot.
Mix to a paste
2 Tblsp flour
4 Tblsp tomato sauce
1 dessertsp sugar
1 tsp curry powder
2 cups boiling water
Pour over sausages and vegetables and cook.
I would think for an 1 – 1 1/4 hour. 🙂#1730777BJB August 27, 2019 at 2:13 pm
Breakfast Oat Pancakes
Makes:6 | Prep: 15 mins
¾ cup Traditional Rolled Oats
½ cup plain flour
1 teaspoon baking powder
¼ teaspoon salt
1 egg + 1 egg white
¾ cup milk
25g butter, melted, plus extra for cooking
Seasonal fresh fruit and maple syrup, to serve
Sift flour, baking powder and salt, and make a well in the middle. Mix the egg, milk and melted butter, and pour into the well. Add rolled oats and stir to combine. Leave to sit for 5 minutes. Beat egg white until just stiff and fold through batter.
Heat a large frying pan over medium heat. Melt a little butter and allow to sizzle, then drop in tablespoonfuls of pancake mixture. Cook until bubbles appear, then flip. Cook the other side until golden. Remove pancakes to a warmed plate and repeat with the remaining mixture. Serve with fresh fruit and syrup.#1732611BJB September 20, 2019 at 12:26 pm
Serve with roast lamb or pork to add a great flavour to the meal.
1kg small roasting potatoes, washed
1 Tbsp vegetable oil
1 lemon, sliced into thick slices
4 cloves garlic, peeled and sliced
2-3 sprigs of thyme
freshly ground black pepper, to taste
TASTY WARM POTATO’S
Preheat oven to 200°C.
Leave golf-ball size potatoes whole, slice larger potatoes into halves or quarters.
Place potatoes in a heavy-based saucepan. Add enough cold water to cover, bring to the boil, reduce heat and simmer for 5-6 minutes. Drain and allow to dry.
Place a roasting dish in preheated oven to heat. Remove from oven, add oil and potatoes, lemon slices, garlic and thyme and gently toss to mix.
Roast in preheated oven for 35-40 minutes, turning occasionally, until the lemons are starting to caramelise and the potatoes are golden brown and tender when pierced with a knife.
Sprinkle with salt and pepper and serve.#1732623BJB September 20, 2019 at 2:12 pm
Easy squash pasta salad – makes a delicious lunch or side for dinner.
500gm squash or pumpkin
1 tsp dried sage
250gm dried pasta (1 pack, cooked to instructions. Try bowties or penne!)
1/2 bunch fresh parsley
1/3 cup dried cranberries
3/4 cup shredded parmesan or grated cheese
to taste salt & pepper
Peel and cube the squash, into smaller 1cm cubes. Need help with this? Ask our team to pre cut your squash for you – they’re lots easier to manage in halves and quarters!
Heat 2 Tbsp of olive oil in a large pot or skillet over medium heat. Once the oil is hot, add the cubed squash, sage, salt & pepper (a generous sprinkle). Saute until the squash tender (about 10-15 min). They will looks slightly translucent and will start to smash a little like a cooked potato. Taste a cube or two to make sure they’re cooked through. Turn the heat off.
While the squash is cooking, cook the pasta. Bring a pot of water to a boil and add a generous sprinkle of salt to the pasta water for flavor. Cook the pasta according to the package directions (boil for 7-10 minutes or until al dente). Drain the pasta.
Once the squash is tender and the pasta is drained, add the pasta, cranberries, and chopped parsley to the pot. Stir to combine.
Drizzle the last 2 Tbsp of olive oil over everything and add salt and pepper to taste. Lastly, stir in the shredded parmesan. Serve warm!#1732759BJB September 22, 2019 at 6:26 pm
SMOKED FISH PIE:
1x 310g Smoked Fish Fillets, drained 4medium size potatoes, roasted or boiled 1 tspGarlic parsley, chopped 1 mediumOnion 1/2 cupcheese, grated
3 tbspbutter 3 tbspplain flour, sifted 2 cupsmilk 1 tbspwholegrain mustard salt and pepper
Preheat oven to 180°C. Next, cook the potatoes and mash together with a splash of milk, parsley, salt and pepper (to taste) and a little butter.
In a saucepan melt butter over a medium heat, then add diced onion and garlic. Blend in flour and cook for 3 minutes, stirring constantly.
Slowly add in milk until the sauce thickens, then mix in mustard and season to taste.
Stir in Smoked Fish Fillets and place mixture in an ovenproof dish. Top with potato mash then with grated cheese. Bake for 35 minutes.#1732791BJB September 23, 2019 at 2:22 pm
NGREDIENTS 400 grams Potatoes Peeled and sliced length ways thinly 2 tbsp Butter 400 grams Pumpkin Thinly sliced 1 Can Crushed Tomatoes 1/2 cup Parmesan Cheese grated 1 tsp Salt And Pepper To Taste 1 tsp Mixed Herbs 1 Grated Zucchini METHOD Preheat the oven to 180 degrees. Lightly grease a 1.5 litres rectangular baking tray. Melt the butter in the microwave and add the herbs to the butter. Place all the vegetables in a bowl and pour the butter mixture over the veggies. Stir well so all the veggies are coated. Layer the vegetables in the baking tray (you can do one veggie at a time if you like or just layer them any way). Pour over the canned tomatoes and season well. Cover with foil and bake in the oven for 45 minutes. Remove the foil, add the cheese and bake for a further 15 minutes or until golden and the vegetables are well cooked.
QUICK EASY VEGETABLE BAKE.
🙂#1732864BJB September 24, 2019 at 7:46 am
MEAT LOAF with OATS:
lbs ground beef
1 cup ketchup or 1 cup salsa
cup Quaker Oats
cup chopped onion
large egg, beaten
tablespoon soy sauce or 1 tablespoon Worcestershire sauce
salt and pepper
Preheat oven to 350°F.
mix all ingreds, put in loaf pan and bake 1 hour.
drain off fat.#1732899BJB September 24, 2019 at 2:17 pm
Rhubarb bread and butter pudding
1 bunch rhubarb, trimmed
1/2 cup (110g) brown sugar
10 slices white bread, crusts removed, buttered
1/2 cup (110g) caster sugar
1 cup (250ml) milk
1 cup (250ml) cream
1 teaspoon vanilla extract
icing sugar, to dust
Rhubarb bread and butter pudding
Cut rhubarb into 8cm lengths. Place in a small frying pan with brown sugar and 2 tablespoons water and cook on low heat for 3-5 minutes, until just tender. Remove pan from heat.
Preheat oven to 180 °C/160 °C fan-forced. Grease a 6-cup ovenproof dish.
Cut each slice of bread into four triangles. Place in prepared dish, overlapping. Place rhubarb between each layer of bread. Whisk together eggs, caster sugar, milk, cream and vanilla. Pour over bread and set aside to soak for 15 minutes.
Bake for 45 minutes, until set and golden. Dust with icing sugar to serve.#1732998BJB September 25, 2019 at 12:34 pm
1 tbsp olive oil
8 quality sausages, pork or beef
1 onion, halved & sliced
1 fresh pear, cored & sliced
¼ cup tomato sauce
2 tbsp cornflour
2 tbsp Worcestershire sauce
½ tsp curry powder
½ tsp ground cumin
½ tsp coriander
1 Tbsp brown sugar
¼ cup raisins
Heat the oil in a large frying pan & cook the sausages for 4-5 minutes over a low to medium heat until browned. Add the onions & pear, then cook for a further 2 minutes – drain off any excess oil.
In a jug combine the tomato sauce, cornflour, Worcestershire sauce, spices & brown sugar with 2 cups of water, then whisk to mix well.
Add the raisins to the jug, then pour the sauce mix into the pan & mix well. Cover & simmer gently for 8-10 minutes, stirring occasionally until the sausages are cooked & the sauce thickens.
Serve the sausages over couscous & garnish with fresh thyme. Add seasonal greens.
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