Brindabella Women's Group
Social an creative opportunities for women at home with young children
Fabulous Food
We all love a good recipe, so here we have compiled a list of our members favourites! If you have a great recipe to share, why not E-mail it to us at brindabellawg@yahoo.com.au
- Kyms Savoury Muffins
- Linda's Fudge Squares
- Lemonade Scones
- Flourless Hazelnut Chocolate cake
- Banana Cake
- Cold Rolls (BWG Session 17.11.09)
- No-Bake Slices (BWG Session 27.7.10)
- Vegan Recipes from BWG Cook Off
- Macaroons With Kym (BWG Session 19.10.10)
- More macaroon recipes can be found at http://www.lifestylefood.com.au/recipes/collections/macaron.aspx
Ingredients:
1 ½ cups Self Raising Flour
1 cup grated cheese (well packed)
1 cup chopped cooked bacon
1 onion finely diced and fried
200g tomato paste
4 tbsp sugar
1 tbsp powdered chicken stock
2 tsp crushed garlic (or to taste)
¼ cup oil
½ cup milk
1 egg
The ingredients above are all approximate measures only. Vary the amounts to your own taste. The tomato paste is about 1/3 of a large jar - there is no need to weigh it. I often put in more cheese and bacon than above.
Method
- Pre-heat the oven to 180 degrees Celsius.
- Combine the flour, cheese, bacon, onion, sugar, chicken stock and garlic in a large bowl and mix together.
- Combine the tomato paste, oil, milk and egg in another bowl and beat together with a fork.
- Add the liquid ingredients to the dry ones and mix together thoroughly with a wooden spoon.
- The mixture should be the thickness of a usual muffin mix - not as runny as a cake mix, but still moist.
- Spoon into a muffin tin, mini muffin tin, mini quiche tin or in doubled patty pans.
- Cook in preheated oven until top springs back when lightly pressed. This will take approx the times below, depending on the size of the tin used.
|
Tin |
Approx. Time |
|
Mini Muffin |
11 mins |
|
Mini Quiche |
15 mins |
|
Patty Pans |
18 mins |
|
Muffin |
20 mins |
- Cool slightly before removing from tin. (they will be quite soft when warm due to the melted cheese, but will harden when cooled)
- Eat warm or cold.
I have used many variations including:
- ham and spring onion to avoid frying bacon and onion
- crab and sun dried tomato (leave out tomato paste)
- Chilli and Corn (leave out tomato paste and use creamed corn and corn kernels)
- Green and red capsicum (with powdered vegetable stock)
- Curry paste and corriander
These are wonderfully quick and easy scones and great for making with kids. The bubbles in the lemonade make them really light - just make sure you don't "overwork" the mixture and squash out the air.
Ingredients:
1 cup thickened cream
1 cup lemonade
3 cups self raising flour
1 pinch salt
Jam and cream to serve
Method
- Preheat oven to 230'C
- Place all ingredients in a bowl and mix lightly until combined.
- Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then use a round cutter or the top of a glass to cut out the scones.
- Place on a greased baking tray and brush tops with a little milk.
- Bake for 10-15 mins or until the top of the scones are brown.
- Serve with jam and cream.
*Note: while you can use light thickened cream for the scone mixture, you need the full fat version to put on top - Light cream will not whip no matter how hard you try!
Linda is the chef extraordinaire who caters for the morning and afternoon teas at the Isabella Plains Early Childhood School. She has kindly shared this fabulous recipe with us which I can assure you is a winner and best of all it only takes 7 minutes to cook!
Makes 18 pieces
Ingredients
175g butter
1 tablespoon golden syrup
¾ cup caster sugar
1 tablespoon cocoa powder
1 ½ cups plain flour
1 ½ teaspoons baking powder
¾ cup desiccated coconutMethod
Method
- Put butter, golden syrup, sugar, cocoa in a big bowl.
- Cook on medium power for 3 minutes (microwave).
- Take out and stir really well.
- Add sifted flour, baking powder and coconut. Stir well.
- Press evenly into a glass casserole dish 20cm square.
- Cook on medium for 4 minutes (microwave).
- Ice with chocolate icing while still warm.
- Leave until cold and then serve.
The chocolate icing is: Sift one cup of icing sugar and 1 tablespoon of cocoa and mix with 2 tablespoons of hot water.
Flourless Hazelnut Chocolate Cake
(Adele Khoo, 2007)
Ingredients
1/3 cup cocoa powder
1/3 cup hot water
150g dark choc (we use 70% cocoa chocolate) melted
150g butter melted
1 1/3 cup firmly packed brown sugar
1 cup hazelnut meal
4 eggs separated
1 tab cocoa powder extra
Method
- Preheat oven to 180 / 160 fan forced.
- Grease a deep 19cm square pan. Line the base and sides with baking paper.
- Blend the cocoa and hot water in a large bowl until smooth.
- Stir in chocolate, butter, sugar, hazelnut meal and egg yolks.
- Beat egg whites in a small bowl with an electric mixer until soft peaks form.
- Fold into the chocolate mixture in 2 batches.
- Pour mixture into the prepared tin and bake for 1 hour or until firm. Stand the cake for 15
- minutes then turn onto a wire rack, top side up to cool.
- Dust with extra cocoa powder, sifted.
A simple banana cake recipe that is a pleasure to eat! (this recipe is from http://www.bananacakerecipe.com.au)
Ingredients:
¼ cup milk
1 teaspoon lemon juice
250g (8oz) bananas (2 bananas used for this recipe)
1 cup sugar
2 cups self raising flour
2 eggs
60 g (2 oz) butter
Method:
Combine milk and lemon juice. Peel and mash bananas, put into bowl of electric mixer. Add sugar, sifted flour, lightly beaten eggs, softened butter and combined milk and lemon juice. Beat on low speed until combined, then beat on medium speed 2 minutes. Turn mixture into greased 23 cm x 12 cm (9 in x 5 in) loaf tin which has the base lined with greased greaseproof paper. Bake in low to moderate oven approx 1 ¾ hours or until cooked when tested. Cool in tin 10 minutes before turning out on wire rack to complete cooling.