I love this dip – not heat required and all the ingredients are already in my cupboard!
Ingredients:
½ Cup tomato sauce
½ Cup Worcestershire sauce
¼ Cup chutney
3 Tsp Crushed garlic
1 Tbsp Mustard (Don’t use hot if kids are eating)
2 Tbsp white vinegar
Method:
Mix all ingredients together.
Place in serving bowl and serve!
Saturday, October 3, 2009
Sweet & Sour sauce
Another party trick I use to impress my guests. I make some oven baked treats (try chicken nuggets, fish fingers, mini sausage rolls etc) and place a couple of “dips” for dunking. Makes a platter a simple party favourite in no time!
Ingredients:
2 Tsp Soya sauce
3 Tsp Corn flour (Maizena)
4 Tbsp water
3 tsp tomato sauce
4 Tbsp Vinegar (white)
½ Cup chicken stock
4 Tbsp Sugar
½ tsp ground ginger
Method:
Mix Corn flour with water in a cup. Place all ingredients including Corn flour mix into a small pot. Bring to a gentle boil for 2 minutes, stirring continuously. It will thicken to a dip consistency. Add salt to taste.
Serve hot or cold.
Ingredients:
2 Tsp Soya sauce
3 Tsp Corn flour (Maizena)
4 Tbsp water
3 tsp tomato sauce
4 Tbsp Vinegar (white)
½ Cup chicken stock
4 Tbsp Sugar
½ tsp ground ginger
Method:
Mix Corn flour with water in a cup. Place all ingredients including Corn flour mix into a small pot. Bring to a gentle boil for 2 minutes, stirring continuously. It will thicken to a dip consistency. Add salt to taste.
Serve hot or cold.
Friday, October 2, 2009
Butter Icing:
Great for all cakes – easy to make and way tastier than water icing!
Ingredients:
50g Margarine
125 icing sugar
Food colouring (Any colour you like)
Vermicelli for decorating
Method:
Cream margarine.
Slowly add sifted icing sugar, mixing continuously.
Add the food colouring to desired colour.
Ice cakes using a wet knife. Decorate with vermicelli.
Serve!
Ingredients:
50g Margarine
125 icing sugar
Food colouring (Any colour you like)
Vermicelli for decorating
Method:
Cream margarine.
Slowly add sifted icing sugar, mixing continuously.
Add the food colouring to desired colour.
Ice cakes using a wet knife. Decorate with vermicelli.
Serve!
Fairy Cakes
I just love this recipe. It makes moist little cakes in a flash so you don’t have to find a home industry store when having guest with kids over!
Ingredients:
430ml Flour
125g Margarine
200ml Sugar
Pinch of salt
2 Eggs
10ml Baking powder
60 –70ml Milk
1 tsp Vanilla Essence
Method:
Preheat oven to 220 C.
Cream the Margarine and Sugar together. Beat in the eggs. Add the vanilla essence. Add all other dry ingredients. Lastly add the milk. Beat for 2 – 3 minutes with electric mixer. Spoon into greased muffin tin.
Bake for 10 – 15 minutes.
Once cooled, cakes can be iced as desired.
Handy tip: To test if cakes are done – stab with a clean knife. If knife comes out clean, cakes are ready. If knife is sticky, leave for 5 more minutes and test again!
Ingredients:
430ml Flour
125g Margarine
200ml Sugar
Pinch of salt
2 Eggs
10ml Baking powder
60 –70ml Milk
1 tsp Vanilla Essence
Method:
Preheat oven to 220 C.
Cream the Margarine and Sugar together. Beat in the eggs. Add the vanilla essence. Add all other dry ingredients. Lastly add the milk. Beat for 2 – 3 minutes with electric mixer. Spoon into greased muffin tin.
Bake for 10 – 15 minutes.
Once cooled, cakes can be iced as desired.
Handy tip: To test if cakes are done – stab with a clean knife. If knife comes out clean, cakes are ready. If knife is sticky, leave for 5 more minutes and test again!
Chicken a’ la King
This is the simplest recipe. No more difficult to make than buying a packet mix but half the price. It certainly makes you feel good to have “Made it from scratch” in only 20 minutes, and in only 1 pot!
Ingredients:
1 Tsp Olive oil
1 Medium Onion
1 Green Pepper
1 Punnet Mushrooms (250g)
4 – 5 Fillets of Chicken
Milk
1 Packet Creamy Mushroom soup
½ Cup Rice
¼ Cup sweetcorn
¼ Cup peas
Method:
Chicken:
Fry diced onion, green pepper and mushroom in an 18cm frying pan. Cut the chicken fillets into pieces and add. Once browned, remove from pan and place in a dish. Put the mushroom soup into the pan and slowly add milk whilst mixing to make a roux. Keep adding milk until you get the right consistency. Add back the ingredients in the bowl. Give it a quick stir and its good to go.
Rice:
Place ½ cup rice, ¼ cup of sweetcorn and ¼ cup of peas, with a pinch of salt in a pot. Add boiling water to cover. Leave to boil until water has been absorbed by the rice.
Serve with a side of Garden peas!
Not sure what a roux is?
A paste…add the milk in small quantities while continuously stirring, a paste will form.
Handy Tip: Cut the chicken fillets using a pair of kitchen scissors, it is easier than cutting it with a knife.
Ingredients:
1 Tsp Olive oil
1 Medium Onion
1 Green Pepper
1 Punnet Mushrooms (250g)
4 – 5 Fillets of Chicken
Milk
1 Packet Creamy Mushroom soup
½ Cup Rice
¼ Cup sweetcorn
¼ Cup peas
Method:
Chicken:
Fry diced onion, green pepper and mushroom in an 18cm frying pan. Cut the chicken fillets into pieces and add. Once browned, remove from pan and place in a dish. Put the mushroom soup into the pan and slowly add milk whilst mixing to make a roux. Keep adding milk until you get the right consistency. Add back the ingredients in the bowl. Give it a quick stir and its good to go.
Rice:
Place ½ cup rice, ¼ cup of sweetcorn and ¼ cup of peas, with a pinch of salt in a pot. Add boiling water to cover. Leave to boil until water has been absorbed by the rice.
Serve with a side of Garden peas!
Not sure what a roux is?
A paste…add the milk in small quantities while continuously stirring, a paste will form.
Handy Tip: Cut the chicken fillets using a pair of kitchen scissors, it is easier than cutting it with a knife.
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