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jdurovic Mississippi Mud Cake

Member
250g butter chopped into pieces
150g dark chocolate chopped into pieces
2 cups sugar (I use caster)
1 cup hot water
1 tbspn dry instant coffee
1/3 cup whisky (i use frangelico or hot water)
11/2 cups plain flour
Location: VIC 1/4 cup self raising flour
Registered: 7/8/2008 1/4 cup cocoa
Posts: 2810 2 eggs lightly beaten
7/10/2008 06:31
grease 23cm square tin and line base with strip of baking paper. Preheat oven to
160C/325F.

Combine butter, chocolate, sugar, water, coffee and whisky in saucepan and stir over
low heat until mixture is smooth. Cool to lukewarm.

Sift flours and cocoa in large bowl and gradually add chocolate mixture. Then stir in
eggs.

Bake for about 60 minutes and check with a inserted toothpick until it comes out clean.

Let stand for 10 minutes before turning onto wire cake rack to cool.

I just sprinkle icing sugar over the cake to finish.

ENJOY
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shellybits Raspberry & White Chocolate Muffins
Member
Ingredients
2 1/2 cups self raising flour
100g butter, chopped
1 cup each: Caster Sugar, milk
1 egg, lightly beaten
1 cup fresh or frozen raspberries
1/2 cup white choc bits
Icing Sugar for dusting

Location: SA Method
Registered: 7/10/2008 Preheat the oven to 190ºC. Lightly grease or oil spray a 12 muffin tin.
Posts: 9 Place the flour in a large bowl. Using your fingertips, rub the butter into the flour, until
7/11/2008 00:13 well combined.
Add the sugar, milk, egg, raspberries and white chocolate. Mix until just moistened.
Spoon into the muffin cups.
Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool. Dust
with icing sugar before serving.

Enjoy
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eurotripchick Beef and Red Wine Casserole - for 2
Member
300g Chuck steak (it started at about 500g, but was reduced once i cut the fat off)
350g buttom mushrooms
1 1/2 - 2 cups red wine
2 small onions cut into quarters
200g bacon
About 1/4 cup flour
Thyme to season
Location: VIC Crushed garlic
Registered: 1/21/2008
Posts: 3263 Cook bacon in a little olive oil a fry pan slowly to let fat drip off. Take bacon out but
7/11/2008 06:19 leave fat in there. Add onion and brown and remove also. Cook garlic for a min and then
add meat and stir in flour. (Alternatively you can pre-coat the meat). Stir in red wine and
thyme and let it boil until the sauce thickens a bit. At this point i transferred meat, bacon
and onion to tagine and put in oven for about an hour, stirring after 30 mins. Ensure you
have enough liquid in the base - you can always add some red wine or water if it is
drying out. After one hour add in the mushrooms whole or halved and cook for about
another 30 mins. Serve with mashed potato.
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MissZ Euro, add a little piece of dark chocolate in your sauce, it may sound
Miss Zoe Staff Member strange but believe me, it makes a difference in the colour of the

sauce, the texture and the taste.

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Location: VIC
Registered: 12/9/2007
Posts: 8895
7/11/2008 06:32

Quote
eurotripchick
Member
MissZ wrote:
Euro, add a little piece of dark chocolate in your sauce, it may
sound strange but believe me, it makes a difference in the

colour of the sauce, the texture and the taste.

Location: VIC
Registered: 1/21/2008 Hmmm, interesting, thanks but unfortunately am still on my chocolate ban so will have to
Posts: 3263 keep it in mind for when i am off it!
7/11/2008 18:05 __________________
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jewelbox Apricot Chicken (for slow cooker)
Member
This recipe served 5 people, you can have more or less chicken depending on your
family size.

1.5 kilo chicken breasts, or thighs

2 or 3 tins of Apricot Nectar (405 mls) size. Two should do the trick but i used three
cause my lot like lots of sauce

1 onion ( sliced in to onion rings) this is optional

Location: VIC
Registered: 1/21/2008 1 packet french onion soup (if you want a richer flavour you can use 2).
Posts: 5005
7/21/2008 06:05 Flour

Method

Coat chicken in flour and brown in fry pan (browning is optional but apparently its nicer
if you do it first)

Arrange chicken in slow cooker and place onion on top

Cover with combined apricot nectar and soup mix..(I usually mix it together in a jug and
whisk till combined.)

Cook 6 - 8 hours on low.

Eat and enjoy.

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Rocket
Member OK, I'm doing this one from memory so not exact quantities. Some of the ingedients can
be swapped and things can be added like bacon etc.

Rockets Low Fat Potato & Leek Frittata

This recipe will feed 4 people and you can easily adjust it to suit mor or less.

Ingredients:
4-5 large potatoes
6 eggs
Location: VIC 1 cup low fat milk
Registered: 1/16/2008 2 tablespons low fat ricotta cheese (can use low fat cream)
Posts: 664 2 leeks
7/29/2008 21:38 2 small shallots (or 1 brown onion)
1-2 cloves of garlic (not essential, but we love it)
salt & pepper
Bacon - optional

Method:
Halve the potatoes and put them in salty boiling water and boil until almost cooked (soft
enough to poke a knife in). Once cooked drain and set aside.

Finely chop the shallots, thinly slice the leeks and crush or finely slice the garlic. Take a
large high sided non stick frypan preferably with a lid, spray with canola (or other low fat
oil) and heat. When hot add the ingredints, stir regularly and cook until soft (about
5mins). You would also add the diced bacon at this stage if you were cooking with it.

Slice the potatoes into round discs about 2cm thick and add to the pan. Cook for
another few minutes. Whilst this is cooking combine the eggs and ricotta with salt and
pepper to taste and mix. Add this to the frypan, turn down the heat and put the lid on if
you have one.

Let it cook for about 8-10 minutes, but make sure it does not burn!

At this stage you can either stick it under a hot griller to cook the top. Or if you can't, just
flip it over - I find the easiest way to do this is by placing a large plate over the top and
flipping it over then sliding it back in the frypan - this should hold it together. It will need
another 4-6 minutes in the frypan or 6-10 minutes under the griller.

Flip it out onto a plate, cut into pieces and serve. I serve it with a salad.
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Deb
Member
Rocket, I made your frittata last night, with some minor modifications. It turned out
very well, indeed.

I added a layer of sliced mushrooms which I had pre-cooked a little with the sliced
leeks. I also happened to have some fresh spinach, so I finely chopped that and added
a layer of that, too.

One last thing - I sprinkled some freshly grated parmesan and other cheese on top
before putting it under the grill, for the final minutes. A low-fat version would not include
Location: VIC that, though.
Registered: 1/18/2008
Posts: 256 Served with fresh crispy salad.
7/30/2008 21:17
All in all, very yummy indeed. Thanks for reminding me that I haven't made frittata for
ages and it was time for another.

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eurotripchick Apple, walnut and sultana scrolls
Member
1 3/4 cup plain flour
1 teaspoon bread improver
3 teaspoons caster sugar
1/2 teaspoon each of allspice, nutmeg, cinnamon and mixed spice (you can increase
decrease these quantities based on what you have at home)
1 teaspoon salt
3 teaspoons (approx 8g) of dry yeast
Location: VIC
Registered: 1/21/2008 Mix all together and then add in
Posts: 3263 3 teaspoons melted butter
8/1/2008 07:08 3/4 cup warm water

Kneed on a floured surface to make a dough. Add in about 1/3 cup sultanas if you wish.

Put the dough in a bowl to rise for about 45 mins. If it is summer it should do it itself
relatively easily. In winter, place the bowl on a smaller bowl of boiling water. Cover with
glad wrap and a tea towel to keep the heat in.

Once the dough has risen to about double the size, roll it out to a rectangle shape. Add
about 3/4 finely chopped apple and crushed walnut over the top and spread it out - don't
over do it. Roll it into a log and cut into about 1inch thick pieces. Pop them into the oven
for about 25 mins and 180degrees and yummy!

If you really like some or all of the spices you can add extra on top of the apples..

Sprinkle with icing sugar and enjoy warm

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Rocket
Member
Deb wrote:

Rocket, I made your frittata last night, with some minor modifications. It
turned out very well, indeed.

I added a layer of sliced mushrooms which I had pre-cooked a little with the
sliced leeks. I also happened to have some fresh spinach, so I finely chopped
that and added a layer of that, too.
Location: VIC
Registered: 1/16/2008 One last thing - I sprinkled some freshly grated parmesan and other cheese on
Posts: 664 top before putting it under the grill, for the final minutes. A low-fat version would
8/1/2008 07:15 not include that, though.

Served with fresh crispy salad.

All in all, very yummy indeed. Thanks for reminding me that I haven't made
frittata for ages and it was time for another.

Hi Deb,

I'm so pleased you tried it and I think your changes sound like great
improvements! I actually wanted to add mushrooms to mine, but we didn't have

any nor did we have any spinach. I especially love Parmesan cheese
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jewelbox One Cup Quiche
Member
1 Cup Grated Cheese
1 Cup Bacon Pieces
1 Cup Milk
1 Cup Self Raising Flour
1 Small Onion chopped
5 Eggs

Method

Location: VIC Mix All Together

Registered: 1/21/2008
Posts: 5005 Pour into 24cm flan dish
9/3/2008 08:32
Bake 180 degrees celcius for 50 minutes Top should be golden and mix set in
the centre so keep checking it, remember all ovens vary in tempretures and
cooking times.
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blonde007 Apricot Chicken.
Member
Serves 4.

2 cups (460g) solid-pack canned apricots

4 skinless chicken breasts
1 large onon, chopped copink dressly
ground black pepper, to taste
Location: VIC 2 sage leaves, finely chopped or 1/2 teaspoon dried sage
Registered: 2/8/2008 1 sprig thyme, chopped
Posts: 1037 1 tablespoon fruit chutney
9/9/2008 23:15 1 tablespoon cornflour (cornstarch)
2 tablespoons water
1 tablespoon finely chopped chives or mint, for garnish (although I didn''t
bother with this)

Time 40 mins

Method

Reserve 4 apricot halves for garnish (I didn''t do this either). Purée remaining
apricots in blender or food processor.

Arrange chicken fillets in a single layer in a casserole dish. Sprinkle over

onion, pepper & herbs.

Combine chutney & apricot purée & pour over chicken. Bake in pre-heated
180 degree oven for 30 minutes.

Mix cornflour & water into a smooth paste.

Remove dish from oven. Use slotted spoon to lift out chicken. Cover chicken
& keep warm.

Drain sauce from dish into a saucepan. Add cornflour paste to sauce & heat,
stirring constantly, until it thickens. Cook a further 2 minutes.

Arrange a chicken breast on each plate & spoon over sauce. Garnish with
apricot halves & chopped chives serve.

When I made this I doubled everything as I was cooking for more than 4 & it turned out
fine. As we were all suffering from the flu when I made this we didn''t need anything
else with it as we weren''t hungry but I''m sure it can be served with rice or a salad.

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eurotripchick Rockot Krumpli (that is my attempt at a phonetic spelling)
Member
6 biggish new potatoes
6 hard boiled eggs
3-400 grams polish sausage (keilbasse i think is the spelling) You can probably use an
alternative like chorizo, but the sausage has to be dried, not fresh and mushy
carton sour cream

Peel and boil the potatoes in salt water. You must add salt to the water to keep the
Location: VIC potatoes in tact as we aren't mashing them! At the same time, hard boil the eggs. Cut up
Registered: 1/21/2008 the sausage into very thin slices.
Posts: 3263
9/22/2008 06:28 I use a largish rectangle dish for this but the quantities of ingredients you use here will
depend on the dish of course.

Cut very thin slices of the potato and line the bottom of the tray. Only use half the potato
as you need the other half for another layer. Cover the potato with all the sausage and
spread it out over the entire dish. Slice the egg and do the same. The final layer is the
rest of the potato, again thinly sliced.

Mix the sour cream with a spoon to make it a bit runny and spread over the top of the
potato. Put into a hot over for 15-20 mins until the sour cream melts and starts to go

brown on top. Serve straight away. Yummy

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MissZ
Miss Zoe Staff Member The raviloli I made last night are very easy to make, not time

consuming.

My first tip for the busy lady, buy the dough already made.
For 2 persons, you will need 125g of cream.
Little cubes of Gruyere (swiss cheese).
Nutmeg spice.
Chopped parlsey.
Location: VIC
Registered: 12/9/2007
Posts: 8895
Place the cubes of cheese, the parsley and the nutmeg in your ravioli.
10/22/2008 21:54
Boil the cream, and then throw the ravioli in it, the ravioli is cooked
when all the cream is absorbed.
Make sure it is all absorbed, salt and pepper when they are cooked.

Bon appetit...
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jewelbox Ice Cream Slice
Member
1 packet of Malt o Milk Biscuits
1 tin condensed milk
600 ml thickened cream
100gms choc honeycomb Chopped into small pieces

Line a tray with baking paper

Put half the biscuits on the bottom of the tray

Location: VIC
Registered: 1/21/2008 Whip condensed milk and cream till thick
Posts: 5005
10/26/2008 07:24 Fold in Choc Honeycomb

Pour mix onto biscuits

Top with remaining biscuits

Put in freezer for about 2 hours till set

Cut into bars

Before eating you can give it a light dusting of coco if you want (optional)

* Instead of choc honeycomb you can use other stuff, grated chocolate, mixed dried
fruit...Just experiment to see what works and what you like.
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