Recipes

Q & E
I tried this one last night for the first time.
Another quick and easy...
It tasted just like the restaurants - I was thrilled and proud of myself.

I halved the amount for 2 people.

Creamy Garlic Prawns (added scallops)

750g green prawns
2 cloves garlic
1 cup chicken stock
2 tbspn white wine
115g butter
1 tablespoon flour
1/2 cup cream
1/2 tspn dry mustard
1 tblspn chopped parsely
- add scallops for different variation.

Method
Heat butter and crushed garlic in a saucepan.
Add the flour and stir until combined. Remove from heat.
Gradually add chicken stock, cream and wine and stir until combined.
Return the pan to the heat and stir until the sauce thickens and boils.
Add mustard and season with salt and pepper.
Bring the sauce to the boil and add the prawns.
If using scallops add them 1 min later.
Cook for 5 min or until the prawns are cooked.
Add the parsely and stir until combined.
Serve on rice.
Enjoy.

Q & E

BEST EVER BANANA BREAD

INGREDIENTS

2 bananas
2 tablespoons golden syryp
¾ cup sugar
1 egg
1 cup self-raising flour
pinch of salt



METHOD


Heat oven to 180°C (160°C fan forced).

Grease and line the base of a loaf pan.

In a medium bowl, mash bananas then add golden syryp. Add sugar and stir in.
Add egg, sifted flour and salt and lightly mix until combined.

Pour into loaf pan and cook for 30 minutes or until a skewer is inserted into the middle comes out clean.

Allow to cool in tin for 10 minutes, then turn onto wire rack to cool.

Enjoy it warm straight from the oven or lightly grill it and then enjoy with butter melting on top.

Tip: you can also make variations to this by throwing in a handful of chopped dates just before pouring into tin to bake , adding sultanas, or adding choc chips to make a choc banana bread.

GADO-GADO SAUCE
(Q&E Peanut Butter Sauce)

Can be used for dipping beef or chicken Satey sticks, or served with cucumbers on bib lettuce as a dipping sauce or as a Thai salad dressing.

1/2 Cup peanut butter
3/4 Cup hot water
3/4 tsp crushed red chili peppers
1 Tbls molasses
1 Tbls soy sauce
2 cloves garlic finely minced
1/2 tsp lemon juice

Combine peanut butter & hot water in small sauce pan. Add Chili pepper, molasses, soy, garlic & lemon juice.

Simmer 5 minutes. Makes 4 to 6 servings.

ANGEL PIE
(Chocolate Rum in Meringue Shell)

2 egg whites
⅛ tsp salt
⅛ tsp cream of tartar
½ Cup sugar
1 Cup chopped pecans
½ tsp vanilla
4 oz German chocolate, melted
¼ cup dark rum
1 tsp vanilla
1 Cup whipped cream

In small bowl, beat egg whites until foamy. Add salt and cream of tartar. Gradually add sugar and continue beating until very stiff peaks form. Fold in pecans and vanilla. Spoon into lightly buttered 8” pie plate. Build up sides at least 1/2” above edge of plate. Bake at 300° 35 minutes, or until baked and dry. Cool on wire rack.

Filling: Blend melted chocolate, rum & vanilla together. Fully whip cream till stiff. Gently fold in chocolate mix into whipped cream until no streaks remain. Pile into meringue shell & chill at least 4 hours.

CHOCOLATE FUDGE PIE

½ Cup butter
3 squares baking chocolate
4 eggs
3 Tbls honey
1 ½ Cups sugar
¼ tsp salt
1 tsp vanilla
1 (9”) unbaked pastry shell

In top of double boiler or over low heat, melt butter and chocolate.

Meanwhile beat eggs until light. Beat in honey, sugar, salt and vanilla. Add slightly cooled chocolate mixture. Mix thoroughly and turn into pastry shell.

Bake at 350° 25 to 30 minutes or until top is crust and filing is set but still soft inside do not over bake. The pie should be custard-like so it will not be too stiff when cool. It is best served lukewarm - can be served cooled. Serve topped with a scoop of ice cream or whip cream.

PINEAPPLE PIE

1/3 Cup sugar
1 Tbls cornstarch
1 Cup crushed pineapple
(un-drained)
1 8 oz pkg cream cheese (softened)
½ Cup sugar
1/2 tsp salt
2 eggs
½ cup milk
½ tsp vanilla
1 9” unbaked pie shell
¼ cup chopped pecans

Blend 1/3 cup sugar with cornstarch in saucepan; add pineapple. Cook stirring constantly, until mixture is thick and clear. Cool.

Place cream cheese in bowl and beat in ½ cup sugar and salt. Add the eggs one at a time beating well after each addition, blend in milk and vanilla.

PUFF PASTRY - JAM POPPITS & NAPOLEONS

Puff Pastry:
1 Cup butter
1 ½ Cups all purpose flour
½ Cup sour cream

Sugar Glaze:
3 Tbls sugar
1 Tbls water

Jam Poppits:
Jam (raspberry, apricot, etc)

Napoleons:
1 Cup confectioners sugar-sifted
1 Tbls milk
1 oz semi-sweet chocolate melted
1 pkg. instant pudding prepared or other cream fillings (see below)

Cut butter into flour with pastry blender until completely mixed. Stir in sour cream until thoroughly blended. Divide dough into 2 parts; wrap each and refrigerate 8 hours or overnight. Roll out pastry on well floured cloth covered board as required by recipes below. REFRIGERATE SCRAPS BEFORE RE-ROLLING.


JAM POPPITS:

Roll 1 part pastry to 1/16”; cut into 2” shapes. Cut a small hole in center of half of the shapes. Brush with Sugar Glaze (3 Tbls sugar mixed with 1 Tbls water) and place on plain shapes. Fill hole with jam (about ½ tsp). Prepare second part pastry in same manner. Bake 20 to 25 minutes on un-greased baking sheet at 350°.


NAPOLEONS:

Roll pastry into a 10”x12” rectangle. Cut into (15) 2”x4” rectangles. Brush with Sugar Glaze (3 Tbls sugar mixed with 1 Tbls water). Bake at 350° for15 to 18 min until lightly browned. Roll second part of pastry in same manner and bake and cool.

Mix confectioner sugar with milk and spread on 10 of the (30) rectangles. Drizzle semi-sweet chocolate on frosted rectangles. Prepare instant pudding (as per box directions) or alternative cream fillings below. Build 10 Napoleons: Pastry Rectangle, filling, pastry rectangle, filling topped with the frosted pastry rectangle. A thin layer of raspberry jam CAN be between the rectangle and pudding/custard filling on one or both layers.

Alternate fillings to Vanilla Instant Pudding:

CUSTARD: mix in saucepan; ½ cup sugar, ½ tsp salt & 4 Tbls flour, stir in 2 cups milk; cook over medium heat, stirring until it boils + 1 minute. Remove from heat. Slowly stir in slightly over half of mixture into well beaten 2 eggs (4 yolks). Blend egg mixture into hot mixture in saucepan and bring just to boiling point. Cool and blend in 2 tsp vanilla.

OR

WHIPCREAM: Fold stiffly beaten whipped cream into sweetened finely cut-up fruit. Use 3/4 cup fruit, 1/4 sugar & 3/4 cup whip cream.

I actually had some leftover Peppermint Bark from another recipe (Paula Deen) that I used in this recipe:

Peppermint Bark Brownies (Emeril Lagasse)
1 cup butter, plus more for greasing dish
4 squares unsweetened baking chocolate, chopped
2 cups sugar
1 cup all-purpose flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped peppermint bark, recipe follows

Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.
In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla and stir to blend. Stir in the peppermint bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick. It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.

Transfer to a cooling rack and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.) Cut the brownies into 2 1/2-inch squares and serve at room temperature.


Peppermint Bark:
12 ounces good quality white chocolate, chopped
24 hard peppermint candies
Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the chocolate.

Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to combine.

Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.

When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts. Serve at room temperature.

This is best refrigerated if kept for any length of time.

I used semisweet chocolate (couldn't find bittersweet) and Nestle's choc morsels with good results. Be careful when taking the cookie sheet out of the oven--the parchment paper slid off the sheet and a few cookies fell off! Or use cookie sheets that have raised edges, like jellyroll pans.

Black Forest Cookies (Martha Stewart)
Makes 36
1 cup all-purpose flour, spooned and leveled
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/4 cup packed dark-brown sugar
2 large eggs
1 package (about 12 ounces) semisweet chocolate chunks
1 1/2 cups dried cherries
Directions
Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Baked meat balls with mushrooms

1 pound ground meat
1/2 cup dry old fashioned oats ( could sub crushed saltine crackers)
1 small can of mushrooms, drained and chopped fine
1 can reduced fat cream of mushroom soup
1 can water
1/2 tsp Mrs Dash Garlic and Herb salt substitute (sub salt and garlic powder and herbs of choice)

Mix meat, oats, chopped mushrooms, seasoning. Shape into golf ball size meat balls. Brown in an oven proof skillet, drain fat, add soup and water, Bake uncovered 40 min at 400* F

Serve over rice or noodles

OLD-FASHIONED MEAT LOAF
1 pound (1/2 kilo) ground beef/mince
1/2 (1/4 kilo) pound ground pork
1/2 cup crushed saltines (Premium is closest, like Salada's)
1/4 cup milk
1 egg, slightly beaten
l large onion, finely chopped
1 clove garlic, minced
2 tbsp Worcestershire
2 tbsp ketchup (tomato sauce)
1/2 tsp salt
1 tsp dry mustard
1/4 tsp pepper

In a large bowl, thoroughly mix all ingredients. Shape into 8x4 inch loaf. Drizzle with additional ketchup. Bake at 350F (175C) for 1 1/4 to 1 1/2 hours until done.

MY VARIATIONS
I add 2-3 finely grated carrots, 2-3 grated potatoes, grated zucchini, splash of breadcrumbs, an extra egg. I also use liquid mustard instead of dry, if I'm out of garlic I use garlic salt. I measure nothing!! Including the meat, whatever size the package comes in, that's what I use. The best side effect of adding the extras is that I can usually make 2 loaves instead of one which means another night of not cooking!!!!

Veggie Pie

(Use enough veg for the number of people to be served)
Potatoes
Pumpkin (I use butternut, personal preference)
Carrots
Leeks
Bacon, cut into 1cm dice (do not use if wanting a true vegetarian meal)
Onion, cut into 1cm dice
Cheese, grated (optional)
Puff pastry

Chop hard veggies into large dice. Steam or microwave till just tender. Retain some cooking water.
Cut leek in half length ways. Rinse well to remove all grit. Slice into half rings.
Combine with semi-cooked veg and place in casserole dish. Sprinkle with a little of the reserved cooking water to keep veggies moist.
Meanwhile, fry bacon and onion (if not using bacon, use a little vegetable oil) in a frypan till onion is transparent. Drain fat and spread over the top of veggies.
Sprinkle on grated cheese if using.
Top with puff pastry and cook in oven till pastry is golden brown.

Noodle Kugel
(Great Aunt Marge’s recipe)

1 large pkg Extra Wide Noodles
water
salt
4 eggs
¼ # butter (softened)
4 oz cream cheese
(softened)
1 tsp sugar
black pepper (to taste)or Dessert options below

As a Side Dish (German):
Boil noodles in salted water – drain. Add eggs, butter, cream cheese, sugar and pepper to warm noodles – mixing well. Bake at 350° for 1 hour.

As a Dessert (Jewish):
Increase sugar UP TO 1/3 cup (TO TASTE), delete pepper & add raisins (plumped in wine or conac).

Spatzles
(spouses grand-mother's recipe)

3 eggs
2 cups flour sifted with
½ tsp salt
1 Cup milk
3 Tbs. melted butter

Beat eggs and flour together. Gradually add milk till dough has just enough consistency to be cut.

Break off small pieces with a spoon and drop into rapidly boiling salted water. Cover a moment. Lower heat and cook 2 or 3 minutes uncovered. Drain and mix with melted butter.

Can be served with sauerkraut or mixed with fesh cooked green beans.

This is from a 40 year old Church cookbook (it had been passed down from someone's grand-mother back then). Who knows how old it truly is or where it came from.

PRESERVING A HUSBAND

Be careful in your selection; do not choose too young and take only such varieties as have been reared in a good moral atmosphere. When once decided upon and selected, let tht part reamin forever settled and give your entire thought to preparation for domestic use. Some insist on keeping them in hot water, even poor varieties may be made sweet, tender and good by garnishing them with patience, well seasoning with smiles and flavoring with kisses to taste. Then wrap well in a mantle of charity, keep warm with a steady fire of devotion, and serve with peaches and cream. When thus prepared they will keep for years.

Crab Strata

6 slices bread
prepared mustard
1/2 to 1 lb. fresh crabmeat(or 1 7 oz. can, drained and squeezed dry)
1/4 cup thin sliced celery
1 tablespoon sliced green onion
4 oz. sharp or extra sharp cheddar, sliced
5 eggs
1/4 teaspoon salt (or to taste)I don't use the salt
2 1/2 cups milk
paprika

Lightly spread one side of bread with mustard. Cut slices in thirds. Arrange 1/2 of bread, mustard side up, in a buttered or sprayed 8x8 inch baking dish. Combine crab, celery, and onion; sprinkle over bread in dish. Top with cheese, then remaining bread, mustard side down. Beat eggs, blend in milk and salt. Pour over bread; sprinkle with paprika. Cover, chill 4-24 hours. Bake at 325° 1 1/4 hours (uncover after 1/2 hour), or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Serves 6.

Chicken Parmesan

4 boneless, skinless chicken breasts
2 eggs, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper
1 cup Italian bread crumbs
1/2 cup oil
3 cups tomato sauce 1/4 teaspoon basil
1/8 teaspoon garlic powder
1 tablespoon margarine
1/4 to 1/2 cup parmesan cheese
8 ounces shredded mozarella
Pound breasts until 1/4" thick (I usually omit this) Combine eggs, salt and pepper. Dip chicken into eggs, then crumbs. Quickly brown in oil. Remove to shallow baking dish. Pour oil from pan. Stir in tomato sauce, basil, and garlic powder. Heat to boiling, reduce heat, simmer 10 minutes. Stir in margarine. Pour over chicken, sprinkle with parmesan cheese. Cover; bake at 350° for 30 minutes. Uncover and place mozarella over chicken. Bake 10-15 minutes longer. Serves 4

The following is a meal for that very special evening – you know the kind – with wine, candles, soft music in the background – an evening of indulgence.

You may want to start with appetizers (anti-pasta), or go direct to a mix green salad with balsamic vinegar or a Caesar Salad served with herb/garlic bread and a light red wine (Claret or Pinot Noir). The main course should be served with white wine (Pinot Gris or Semillon), and dessert or fruit & cheese accompanied with a Port or Madeira and chocolate truffles. The perfect mood music is Angel or Pepe Romero’s Andaluza Suite and/or Concierto de Aranjuez. Now for the main course:



POLLO ANDALUZA

2 (3#) frying chickens
2 6 oz cans frozen orange juice concentrate (thawed)
3 garlic cloves finely minced
¼ Cup chopped parsley
½ Cup golden raisins
1 Cup dry Sherry
3 Tbls olive oil
6 Tbls butter
¾ cup flour
2 tsp salt
2 tsp paprika
½ Cup slivered almonds
Black beans & hot cooked rice

Cut frying chickens into serving pieces. In large bowl, combine chicken, orange juice, garlic and parsley. Cover & refrigerate overnight. In small bowl, combine raisins and Sherry. Set aside.

Sift together flour, salt & paprika; dredge chicken pieces in seasoned flour. Heat oil & butter together in skillet; brown chicken and set aside.

Add marinade and raisin mixture to skillet. Heat through. Return chicken to pan. Cover and simmer 45 minute or until chicken is tender.

Garnish with slivered almonds. Serve with black beans and rice.

Makes 6 servings.



Leave the dessert plates on the table (they will be there manaña), blow out the candles, put on Ravel’s Bolero (turn up the volume) and pick up the last of the truffles as you head to the boudoir. Have some Madeira, my dear you really have nothing to fear…

HUNTER'S STEW (SAUERKRAUT SOUP)

1 lb. cubed beef stew meat
1 lb. pork spareribs
1 lb. pork chops
1 lb. smoked pork butt
1 c. water
4 lb. sauerkraut, rinsed and drained
1 c. water
4 lb. finely chopped cabbage
2 apples, peeled, cored and sliced (optional)
1/4 lb. bacon
2 qt. beef stock
1/2 c. onion, chopped
2 Tbsp. all-purpose flour
Salt and pepper to taste
1 c. sour cream (optional)

Brown the beef, spareribs and chops in a large heavy pot. Put the browned meats and the pork butt into another pot. Add 1 cup water, cover and simmer until tender. Remove the chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
Meanwhile, pour off all the fat from the first pot, add sauerkraut and 1 cup of water. Stir in the cabbage and apple. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.
In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Stir into sauerkraut mixture.
When removing the meats from the second pan, cut off fat and bones. Cut the meat into small pieces. Add to sauerkraut mixture.
Skim the fat off the meat juices and add to sauerkraut mixture. Salt, pepper to taste. Bring to a boil and simmer 5 minutes or until desired thickness. Sour cream can be either mixed in or a dollop can top each serving. To keep sour cream from curdling, mix a little of the hot broth to the sour cream. Keep doing this until somewhat thin, then add to soup and stir in. Serve hot.
Makes 8-10 servings.

STUFFED PORK CHOPS

4 center-cut pork chops, 1 inch thick
4 Tbsp. chopped onion
1/6 c. butter or margarine, melted
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. poultry seasoning
2 c. dry bread cubes
Broth or water to moisten

Preheat oven to 350 F.
With a small knife, cut a slit to the bone on the side of the chops to make a pocket.
Saute onion in butter until clear. Take off heat and mix in salt, pepper and poultry seasoning. Add onion mixture to bread cubes and mix. Add enough broth just to moisten. Stuff chops with mixture.
Secure pocket of each chop with toothpicks or string. Brown chops in skillet over medium-high heat. Place chops in shallow baking pan and bake for 40 minutes or until done.

Note: If any stuffing is left over, it can be placed between the chops and baked at the same time. If the loose stuffing begins to look too dry, drizzle a little butter over.

TORTELLINI SALAD

Package of cheese tortellini cooked and cooled, any of the following may be used according to taste. All vegetable pieces should be simular in size to the tortellini.

cucumber
black olives
celery
bell pepper, any or all colors can be used
grape tomatoes
red onion, smaller pieces
shredded carrots

mix tortellini and vegetables with Italian dressing to taste, refrigerate. Serve cold

GRILLED ASPARAGUS

Wash & remove bottom ends of asparagus

With grill on low place on grill where the asparagus won't fall through. Turning often so asparagus won't burn grill until tender. Asparagus may be brushed with oil or butter, but it is not necessary.
Asparagus will have a wonderful nutty taste cooked this way.

Quick and Easy

Puffs

Frozen puff pastry sheets
Ham, small dice or thinly shredded
Tasty cheese, grated

Preheat oven to 200C.
Thaw pastry sheets. Cut into squares (4 for larger size or 9 for bite-size). Put a small amount of ham and cheese into the centre of each square. Bring the corners up together and pinch and twist to secure. Place squares on greased biscuit trays and bake for 10 mins or until pastry is puffed and golden. Serve with dipping sauce of choice.

Alternative filling suggestions:
Chopped gherkin can be added
Cooked chicken could replace ham
Finely chopped semi-dried tomatoes can be added
Spinach and ricotta cheese

or for a sweet variety:
Place a dollop of thick-set custard into the centre of each square. Top with a little jam/jelly. Secure corners as above. When cooked, drizzle tops with a little icing.

This was posted on Easy on 4-10-08 by Shiela from MI:

KEY LIME PIE
Ingredients
•1 cup graham cracker crumbs
•3 tablespoons white sugar More...



•5 tablespoons butter, melted
•1/2 cup key lime juice
•3 eggs
•1 pinch salt
•1 pinch cream of tartar
•1 (14 ounce) can sweetened condensed milk
•1 cup heavy whipping cream
•1 lime, sliced
Cooking Instructions
Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Australian name / Alternative name

Bicarbonate of soda / Baking soda
Capsicum / Red or green (bell) pepper
Chickpeas / Garbanzo beans
Choc bits / Chocolate chips
Chocolate melts / Chocolate buttons
Cornflour / Cornstarch
Fresh coriander / Cilantro
Cream / Single cream
Dark chocolate / Plain-bittersweet chocolate
Eggplant / Aubergine
Fruit mince / Mincemeat
Golden syrup / Light corn syrup (Disagree with this one)
Hazelnut / Filbrert
Icing sugar / Confectioners' sugar
Madeira cake / Pound cake
Mince / Ground beef
Plain flour / All-purpose flour
Prawns / Shrimp
Rice Bubbles / Rice Krispies
Rockmelon / Cantaloupe
Rocket / Arugula
Sambal oelek / Chilli paste
Snow pea / Mange tout
Spring onion / Scallion
Thick cream / Double-heavy cream
Tomato paste (Aus/US) / Tomato puree (UK)
Zucchini / Courgette

Found that on the BHG site, thought it might be useful....

COFFEE FLAN - Submitted by Tulio from Cali-Colombia
Tulio’s wife has published a microwave cookbook, and this is one of her recipes (the original Spanish version follows, in case I lost something in translation!)

INGREDIENTS
1 flan mold, carmelized
6 eggs
1 cup fresh milk
4 teaspoons of instant coffee
5 tablespoons of powdered milk
1 can of condensed milk

PREPARATION
In a medium-size bowl, beat the eggs with an electric mixer. Heat the fresh milk in the microwave on HIGH for one minute. Add the powdered coffee and powdered milk to the hot milk. Then slowly add the hot milk and condensed milk to the eggs, mixing well. Pour the mixture into a flan mold. Place in microwave and cook at low (30%) for 25 minutes, Let it cool, unmold and serve.

Original recipe – in Spanish:

FLAN DE CAFÉ

INGREDIENTES
1 molde de hueco caramelizado
1 lata de leche condensada
1 taza de leche caliente (ALTO 1 minuto) agregue el café y la leche en polvo.
4 cucharaditas de café en polvo
6 huevos
5 cucharadas leche en polvo

PREPARACION
En una coca mezcle con batidora eléctrica los huevos, vierta en forma de chorrito la leche batiendo con la batidora, añada el café en polvo, agregue la leche condensada batiendo hasta mezclar los ingredientes, vierta la mezcla al molde de hueco, lleve al Micro en LENTO (30%) 25 minutos, deje enfriar, desmolde, prepare la víspera.

CHEESE FREEZE

30 graham crackers
1 stick butter (1/4 lb)
1 pkg Lemon Jello
1 cup boiling water
1 8 oz. pkg cream cheese
1 cup sugar
1 can crushed pineapple, drained
2 envelopes Dream Whip
1 cup cold milk
2 tbs confectioner sugar
1 1/2 tsp vanilla

Crush graham crackers fine, melt butter, and line 10" x 15" pan with crackers & butter, saving some crackers to sprinkle on top; bake 8 minutes at 350°.

Mix lemon jello with boiling water (or with boiled reserve from draining crushed pineapple), stir till mixed & set aside to cool.

Mix cream cheese & sugar, cream well; add well drained pineapple, add cooled jello (not set).

Beat milk & dream whip with confectioner sugar & vanilla; beat well.

Fold dream whip into cheese combination; mix well. Pour into cooled graham cracker shell; sprinkle top with remaining crackers and refrigerate for at least 5 hours.

RHUBARB CRUMB PIE

2 cups chopped rhubarb
2 tblspns flour
1 egg- beaten
1 cup sugar
1 tspn vanilla

Combine above ingredients. Place in unbaked pie shell.

TOPPING

3/4 cup flour
1/2 cup brown sugar
1/2 cup butter (1 stick)

Blend into coarse crumbs. Sprinkle over rhubarb mixture.

Bake at 425 deg for 15 minutes - reduce heat to 350 deg and continue baking for 30 minutes more.

I hope you enjoy this as much as we do!

Danstell From Australia posted this on Easy page 3 on 27 May, 2008.

Rapid No-Baking Cookies
2 cups sugar
1/2 cup cocoa
1/4 lb. unsalted butter
1/2 cup milk
1/2 cup peanut butter
1/2 tsp. salt
1 Tbsp. vanilla extract
3 cups quick oatmeal
Combine first 6 ingredients in a large heavy saucepan over medium high heat. Bring to a soft boil. Remove from heat. Stir in vanilla, then oats. Drop by tablespoonfuls on waxed paper and let harden.

Apple sauce my way

5-6 medium yellow apples, peeled, cored and sliced
1/3 cup Sugar or less to taste (Australian sugar is less sweet than the Canadian one)
1 tbl Drambuie (Scottish malt whiskies and spiced honey liqueur)
¼ tsp Ground Cinnamon
Water to avoid scorching

Bring to boil apples and water then reduce to medium heat. Add Drambuie, sugar and cinnamon. Cook uncover, stirring occasionally until apples is tender (10 to 20 minutes) Mash the apples or let cool down and puree using blender or food processor.
Delicious served hot over ice cream.

Sugarless apple sauce to serve with meat:
5-6 Granny Smith apples or green apples, peeled, cored and sliced or chopped
¾ cup Champagne or sparkling wine instead of water,
½ tsp Finely grated lemon rind
1 tbl chopped thyme
45g (1 ½ oz) chopped butter

Bring champagne to boil for 1 minute.
Add apple and lemon rind, cover and simmer until the apple is tender.
Stir the thyme and leave to cool for 5 minutes.
Transfer mixture to a food processor adding butter gradually until puree.
Salt and pepper can be added to taste.
Enjoy!

Wow Danstell, love your ideas...I'm off to buy the Drambuie now...

SALSA - Oh boy! I don't have a recipe, but here is how I make it.

8 large tomatoes (diced)
2 large onions (diced)
6 large cloves of garlic (diced)
"bunch" of cilantro (diced)
jalapeno pepper (diced)
lime juice from about 3 or 4 limes. (depending on how big they are.)
salt/pepper

This amount will last about 15 minutes at my house. The new "scoops" tortilla chips work well with this.

ENJOY!

I had some of this slice at a party recently and it was so yummy I asked for the recipe!! I haven't made it yet, but the ingredients are on my shopping list...

FRUIT SALAD SLICE
1 tin condensed milk
2 lemons juiced
1 tin tropical fruit salad
2 tablespoons custard powder
1 packet scotch finger biscuits
whipped cream

Place fruit salad in a pot and add custard powder, bring to the boil, stirring until the mixture thickens and boil for a few minutes. Remove from heat and allow to cool completely.
In a bowl, mix lemon juice with condensed milk until it thickens.
Line a slice tin with the biscuits, spread fruit mixture oer it, then spread milk mixture over the top.
Coer with whipped cream and decorate with nuts or grated chocoolate.

and it's healthy too, Suzy

Viv's (Elise) Date Scones

2 cups self-raising flour
Pinch salt
Tablespoon margarine
1 Cup milk
Couple handfulls of dates, which I soak in the milk before making scones.

Preheat oven to approx. 450F.

Rub margarine into flour.
Add dates and milk and mix together.
Knead on floured board and Cut out scones using cutter.
Bake in hot oven for 10 - 15 mins until they
have risen and are not doughy in the middle.
Serve with butter or jam and cream, etc.

EASY TO MAKE MEAT LOAF

500G finely minced steak
500G sausage mince
2 Rasher bacon
1 onion
1 cup tomato skinned (I use a can of Ardmona Rich
& Thick chopped Tomatoes, with Basil and Garlic.)
1 cup Uncle Toby's oats
1 egg
1 teaspoon salt, little pepper
1/4 teaspoon mustard
1 teaspoon worcestorshire sauce

Combine minced steak with sausage mince, add finely chopped bacon and onion, tomato and oats.
Mix mustard with egg and sauce. Beat well.
Add to meat mixture with salt and pepper.
Mix well. Put in loaf tin and cover with foil.
Cook 1 and a half hours in moderate oven.
Pour off fat when cooked.
Can be eaten hot or cold.

CURRY-MANGO SHRIMP

1/2 cup mango chutney
3 Tbs. fresh lime juice
grated lime peel*
1 Tbs. olive oil
1 Tbs. grated fresh ginger
1/2 tsp. curry powder (more, if you’re a curry addict)
1 lb. peeled and deveined large shrimp
3 10-inch metal skewers

Combine first 6 ingredients; place half of mixture in a quart-size Ziploc bag and add shrimp. Close bag, moosh all ingredients around real good and let stand 15 minutes. (Place bag in refrigerator if not ready to cook after 15 minutes). When ready to grill, thread shrimp evenly onto skewers.

Grill shrimp, covered with grill lid, over medium-high heat (350 to 400 degrees) 3 minutes on each side or until shrimp turn pink. Brush with reserved chutney mixture and serve. Makes 2 to 3 servings.

* - lime peel was not included in original recipe, but since I don’t like to waste anything and I love citrus peel, I add the peel to the mix.

I like this recipe so much that I make 1/2 recipe of the filling and keep it in a plastic container in the fridge to spread on bread for a quick, toaster oven treat! It is the pastor's wife's recipe from our church's cookbook...

Cheese Bread

1 loaf French Bread
3-4 cloves garlic, crushed and
minced
2 c. Cheddar Cheese, grated
Parsley leaves, optional
6-8 green onions, chopped
2 c. mayonnaise
2 c. Monterey Jack Cheese, grated

Cover broiling pan with foil.
Mix green onions, garlic, mayonnaise, and
cheeses together.
Spread cheese mixture over bread (which has been
sliced lengthwise).
Place both sliced French loaves on the pan.
Broil bread for about 5-10 min. until bubbly and brown.
Garnish with parsley leaves.
Serves 8-10.

BEEF BRISKET (BARBECUE &/OR BURRITOS)

6 lb brisket of beef
1 lg onion sliced 1/2" thick
1 bay leaf
16 whole cloves
1 clove garlic cut in 1/2
8 pepper corns

Put meat in crock pot; cover with boiling water. Add the rest of the ingredients. Cook for 6-8 hours on high. Drain/strain liquid. Scrape excess fat from brisket. Refrigerate beef several hours or overnight. Refrigerate au jus.

Depending on how many you intend to serve, it can be made into either BBQ BEEF or 1/2 used as shredded beef for burritos, tacos, enchiladas.

BARBECUE BEEF:

Slice meat across grain into very thin slices. Place meat slies together and stand on edge in shallow baking pan. Pour BBQ Sauce:

2 Tbls brown sugar
1 Tbls dry mustard
2 Cups catsup
1/4 Cup Worcestershire sauce

mixed together over low heat.

Heat in 350° oven, about 40 minuts, basting occasionally with sauce in bottom of pan.

Makes 10-12 servings.

BURRITOS

1 pkg lg flour tortillas
Burrito Seasoning pkgs (# pkgs equivalent to #lb of brisket being used)
Frioles (refried beans) - a can for each 2-3# of brisket being used)
Grated Jack or Colby Jack cheese (amount 1/4+ cup for 2 burritos).
Optional - chopped onion, fresh cilantro, chopped tomato, chopped black olives

Remove top layer of grease from refrigerated au-jus stir and pour in LARGE sauce pan 1 cup of au-jus per # of burrito seasoning packets being used. Add meat & burrito seasoning. [3 lbs of original brisket, 3 cups of au jus & 3 seasoning packets - will make about a dozen burritos.] Heat to low boil & simmer, breaking up beef with a fork (about 10-15 minutes) then stir in frioles - mix well. Remove from heat.

To serve immediately -

Heat tortilla on griddle till bubble starts or browning starts - do not over-heat. Move tortilla to plate, sprinkle optionals on tortilla then spoon burrito mixture on tortilla cover with cheese, fold ends in & flaps over. Turn over into a baking dish or on cookie sheet, cover with cheese and put in oven at 250° till ready to serve, with salsa.

Burritos for later:

Put unheated tortilla on a plate, sprinkle with cheese & optionals then burrito mixture, more cheese. Fold ends in and flaps over. Wrap in foil & freeze.

When ready to use remove from foil put on micro-safe plate and nuke for 1.5 minute flap side up flip over & nuke 2-3 minutes until warmed through.