The Start Menu » Snacks

Chewy Ginger Cookies

admin — Thu, 05 Aug 2010 10:01:01 +0000

Ingredients

150g butter, softened
1 cup sugar
1 egg
¼ cup molasses or Golden Syrup
2 tsp. baking soda
2 cups flour
½ tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. salt
extra sugar for rolling

Instructions

Preheat oven to 350°F (200°C).
Cream the butter and the sugar.
Add the egg and stir in the molasses/golden syrup.
sift in the baking soda, flour, spices and salt
Shape into small (2 cm diameter) balls and roll in granulated sugar.
Place on greased cookie sheet. Do not flatten balls.
Bake for about 11 minutes.

Chocolate Oaty Cookies

admin — Thu, 05 Aug 2010 09:50:19 +0000

Ingredients

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

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

Kettle Corn – Salty Sweet Popcorn

admin — Sun, 06 Jun 2010 09:27:32 +0000

Ingredients

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

Instructions

Heat oil in a good sized pot with a lid until hot.
Stir in sugar and popcorn kernels
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.
When the kernel popping slows to every 2-3 seconds take it off the heat
Pour the popcorn into a bowl.
Wait for popcorn to cool stirring occasionally.
Once cold break up any lumps, and salt to taste

Variations

Brown sugar makes a more caramel type corn

Spinach & Cheese bites

admin — Sat, 21 Nov 2009 04:33:32 +0000

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

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

Lemon Loaf Recipe

admin — Mon, 26 Oct 2009 03:12:37 +0000

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

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

Topping:

Mix Caster Sugar and lemon together until dissolved (I
usually put in more juice from another half lemon).
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

Jonos Lunch (quick easy pasta)

admin — Tue, 06 Oct 2009 09:58:44 +0000

Summary: This recipe originates as something derived from my boss ‘jono’ who used to bring in pasta for lunch most days. This is a quick easy recipe the kids love to eat both hot and cold. It goes along side most other dishes, and is easily customizable.

Ingredients

1 Packet of Pasta (500gm packet)
1 tin of chopped tomatoes (440gm)
1 Tablespoon of sugar (optional)
1 teaspoon Cumin
1/2 cup Grated cheese/Parmesan

Instructions

Cook the packet of pasta boiling it.
When cooked, mix in the can of chopped tomatoes, sugar, and cumin.
Sprinkle cheese over the top.
Microwave for 3-5 minutes until heated through, and cheese is melted.

This meal is primarily pasta with a vague tomato/cheese/herb taste.

Also tastes great with Chilli if you like it hot, and/or Meatballs or chunks of meat,

The sugar isn’t needed if you use pre-flavoured tomatoes of any kind.

Cooking time (duration): 2

Diet type: Vegetarian

Diet (other): Reduced fat

Number of servings (yield): 4

Meal type: lunch

My rating: 4.0 stars

Old Fashioned Ginger Bread Loaf

admin — Thu, 24 Sep 2009 01:19:07 +0000

Great treat for family and kids

Summary: Light tasty ginger loaf great for any occasion. Quick and easy to make with very little effort. Always seems to come out perfect

Ingredients

50g butter
1 tablespoon Chelsea Golden Syrup
1 egg
1/2 cup Soft Brown Sugar
1 cup flour
1 teaspoon baking powder
2 teaspoons ginger spice
1 teaspoon mixed spice
1 teaspoon baking soda
3/4 cup milk

Instructions

In a large microwave-proof bowl or saucepan, melt the butter and golden syrup together.
Add egg and sugar, mix well, then add all other dry ingredients except the soda.
Mix the soda with the milk and stir in.
Pour into a baking paper-lined loaf tin and cook at 190 degree C for 30 to 40 minutes.
Cool on a wire rack, slice and butter when cool.

Cooking time (duration): 1 hour

Number of servings (yield): 8

Meal type: snack

Culinary tradition: English

My rating: 5.0 stars