Archive for the ‘ Snacks ’ Category

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:
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

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:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Lemon Loaf Recipe

Monday, October 26th, 2009

This is a great lemon loaf for every day lunch boxes, morning teas, and similar. Does not do overly well in fan bake oven apparently. This was submitted by Vanessa Liddell :)

Ingredients:

  • 100g Butter
  • 1 Cup Caster Sugar
  • 2 Eggs
  • 1 Cup Self-Raising Flour
  • ½ Cup Flour
  • ½ Tsp Salt
  • ½ Cup Milk
  • Rind off one Lemon

Topping

  • ¼ Cup Caster Sugar
  • Juice of one Lemon

Instructions

  1. Add butter and sugar together and beat until creamy.
  2. Add eggs one at a time, beating quite well between each one.
  3. Add sifted flour (normally I use Self-Raising flour and add 1 heaped teaspoon of baking
    powder).
  4. Add salt, milk and rind of one lemon
  5. Put into a greased loaf tin with a lining in the bottom,
  6. place in a hot oven at 180 degrees for 45 minutes.

Topping:

  1. Mix Caster Sugar and lemon together until dissolved (I
    usually put in more juice from another half lemon).
  2. Pour over cake when you take it out of the oven (should be quite hot).

Cooking time (duration): 1 Hour

Number of servings: As many as you need

Meal type: Snack

Your Rating:
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
Loading ... Loading ...

« Older Entries

Top of page