Archive for the ‘ Snacks ’ Category

Chocolate Oaty Cookies

Thursday, August 5th, 2010

Choc Oaty cookiesIngredients

  • 200g butter
  • 1 lightly packed cup brown sugar
  • 1/2 cup caster sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 2/3 cup flour
  • 1/2 tsp baking soda
  • 2 Tbs milk
  • 3 cups rolled oats
  • 1 1/2 cups raisins
  • 1 cup chocolate chips

Instructions

  1. Cream butter and sugars well
  2. Add in egg and vanilla and beat.
  3. Sift flour and baking soda and mix into creamed mixture with milk.
  4. Add combined oats, raisins and chocolate chips.
  5. Mix thoroughly.
  6. Put small (about 2cm round) spoonfuls onto greased trays.
  7. Neaten and flatten with a fork dipped in water.
  8. Bake at 180C for 12 – 15 minutes.
  9. Cool on trays for 5 minutes at least as these come out very crumbly.
  10. Move to a cooling rack once they stick together.

Notes

The recipe makes a large batch (60-70) of crunchy, chewy and very yummy biscuits.

Your Rating:

Kettle Corn – Salty Sweet Popcorn

Sunday, June 6th, 2010

Ingredients

  • 1/4 Cup oil (vegetable works)
  • 1/4 cup White sugar
  • 1/2 cup corn kernels
  • 1/4t Salt (to taste)

Instructions

  1. Heat oil in a good sized pot with a lid until hot.
  2. Stir in sugar and popcorn kernels
  3. Keep the pot moving back and forth as the kernels pop. It may even help to take it off the stove and give it a few good shakes to make sure the sugar is not burning.
  4. When the kernel popping slows to every 2-3 seconds take it off the heat
  5. Pour the popcorn into a bowl.
  6. Wait for popcorn to cool stirring occasionally.
  7. Once cold break up any lumps, and salt to taste

Variations

Brown sugar makes a more caramel type corn

Your Rating:

Spinach & Cheese bites

Saturday, November 21st, 2009

Summary: Years ago a recipe book by Peg Bracken titled I Hate To Cook Book introduced budding home cooks to the secret shortcuts most cooks use but don’t tell. Among many gems was the suggestion that if the presentation looks posh, guests will decide the dish is posh. “Knee-deep in baby brown orchids” was her recommendation for serving a dish that was basically canned tuna and macaroni cheese. Spinach and cheese pie is today’s version of Bracken’s dish; bake it in a big old pie dish, but cut it into perfect little squares, set them over scattered salad leaves casually arranged on a large white plate and wait for the compliments. Add orchids if available. Or gild the lily by placing a caper berry on each square.

Ingredients

  • 1 envelope of bunched spinach
  • 250g cottage cheese 2 cups of grated cheese; cheddar and parmesan are ideal but add any ends of cheese to the mix
  • 3 eggs, lightly whisked
  • 1 Tbsp tomato paste
  • 1 Tbsp finely chopped parsley

Instructions

  1. Salt and pepper to taste
  2. Preheat oven to 200 degrees Celsius.
  3. Lightly oil a large baking tin (approx 18cm x 28cm).
  4. Wash the spinach thoroughly ensuring no grit remains.
  5. Chop stalks into tiny pieces, tear leaves into rough pieces and put everything into a saucepan over high heat.
  6. There should be enough water on the leaves to steam-cook them.
  7. Remove and drain as soon as the leaves wilt.
  8. Leave to cool while you mix all other ingredients in a bowl.
  9. Add spinach and mix again.
  10. Bake in the hot oven for 25-30 minutes. The top should be golden brown and the pie a bit wobbly in the middle.
  11. Remove and cool to warm – or cold – cut into small squares and serve.

Diet type: Vegetarian

Meal type: cocktail

Thanks to @elpie for this one

Your Rating:

« Older Entries | Newer Entries »

Top of page