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Fruit loaf PDF Print E-mail

200g of Glace Pineapple & Cherries
125g Margarine
85g (1/3C) Fructose/ Castor Sugar
2 eggs (egg like/ replacer equivalent)
1 1/3C Self Raising Flour
1/3C Soy Milk
Sherry

Cut up glace fruit & marinate in sherry overnight (at a min). Sherry should be just covering the fruit. The longer you can marinate the better - I like to marinate the fruit for about 3 days, so that the fruit soaks up as much of the sherry.

Preheat oven at 150- 160 C

Mix margarine & sugar until combined, add half the egg mixture mix, then add the rest - blending well into the mixture.

Mix in fruit & sherry mix, gradually add the flour & milk into the mix.

Put the mixture into a greased pan & bake in moderately slow oven for 80min.

If the cake lasts long enough, cover & allow to cook in pan 

 
Prawn Fried Rice PDF Print E-mail

2 Cups uncooked rice
1 Brown  Onion
5 Spring Onions
1/2 Red Capsicum (Red Pepper)
1/2 Green Capsicum (Green Pepper)
1 Stick of Celery
15 Green Beans
12 Snow Peas
400g Tin of Corn Kernals
12 Green Prawns
1 Tbls Ketjap Manis
3 Tbls Soy Sauce (season to your own tastes)
3 Tbls Sesame Oil
Snow Pea Sprouts Chopped up to garnish

Cook the rice, so that it's on the verge of being ready, it should still be a little under cooked (slightly hard still) & set aside overnight in the fridge.

Finely chop, onion, capsicum (peppers), celery.
Beans & spring onion should be chopped up, bit not as finely as the other veg.
Cut snow peas into thirds.
Chop up green prawns.
Drain tin of corn kernals

Heat some of the sesame oil into the wok add onions (spring & brown) cook for a few min - add more oil as needed
Then add celery cook for a min.
Then capsicum, beans, snow peas
Then prawns, add rice & corn, when the prawns have started turning pink (you don't want to over cook them) You might need to add more oil to stop rice from sticking - depends on your pan
Season with Ketjap Manis & Soy Sauce - mix it all through evenly

Top with chopped snow pea sprouts & serve 

 
Three Fruit Marmalade PDF Print E-mail

4 Large Oranges
2 Medium Lemons
1 Medium Grapefruit
5 Cups Water
6 Cups (1.5kg) Sugar (approx)

Cut unpeeled fruit into thin slices. Set aside all seeds - tie in a peice of muslin. Combine the fruit, muslin bag & water in a bowl - cover and leave overnight - the longer it sits the more flavour.

Transfer mixture to a large pot, bring it to the boil, simmer, covered, for about an hour - until rind is soft. Discard muslin bag.

Measure the fruit  mixture & return to pot, add 3/4 Cup sugar to each cup of fruit mixture, usually 6 Cups of sugar - we like ours a little tart. Stir over heat, without boiling, until sugar is disolved. Bring to boil, boil uncovered, without stirring, for about 40 min. or unti the marmalade jells when tested - if needed add Geletin to help set.

Pour into hot steralised jars & seal.

Makes approx. 7 Cups

 
Worchestersire Sauce PDF Print E-mail

3 Cups Vinegar (can be brown or white)
1/2 Cup Treacle
1/2 Cup Plum Jam (home-made is best especially with chunks of plum)
1 Onion Chopped
1-2 Cloves of garlic crushed/ finely grated
1/4 teaspoon Chilli powder
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

Combine all ingredients in large saucepan. Stir over heat until mixture boils, simmer, uncovered, for  1 hour, stirring occasionally.

You can pour the mixture into hot sertilised jars & seal (you can strain if you wish we don't).

Will make about 2 cups - we make this in bulk - 4 times as much.

 
Sweet and Sour Pork PDF Print E-mail
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