Thursday, May 24, 2007

Pine Nut Butter

If you are thinking of a nice juicy steak or chop or other rich red meat tonight, then you might want pine nut butter on the top. Of course you can also put this on a great pile of bbq vegies or range of baked root vegies. It is just yummy.

¼ cup toasted pinenuts
1 tablespoon chopped fresh mint
1 spring onion, chopped
125gm butter, softened


Use the food processor or blender to finely chop the pine nuts, mint and spring onion. Add butter and freshly ground black pepper – mix until just combined. Place the mixture in the centre of a piece of baking paper, and roll into a log about 3cm in diameter. Place into fridge until firm.

Wednesday, May 23, 2007

Vegie Delights

I am a big fan of the Sanitarium website and regularly get their suggestions for great vegie meals and thought that you might enjoy checking out this site. Includes menus and ideas. We have used their frozen schnitzels and burgers!!

Also thought I would let you know that Sara Lee makes great individual vegetable lasagne's. I have not seen the family size (see below), only the single serves, which are readily available in Woolies. They make a great stand by for my vegetarian, when the rest of us want to eat meat. Most days this is what he would prefer to eat.

Of course MLR loves the meat lasagna - really does not matter for her as long as it is meat.

Aunty A

Tuesday, May 22, 2007


Just so you know, if interested, Vegeta make a range of stock powders that are gluten free. The title is linked to the Vegeta site.

Fantastic news.

The other day I went looking looking for my usual Massel stock liquid, which I buy on a regular basis and now don't seem to be able to find. Do let me know if you spy some!

Saturday, May 12, 2007

Stir Fried Haloumi!!

Ever wondered what happens when you stir fry haloumi?

Wonder no more, here is the vegetarian/haloumi stir fry made for AJR the other day (could really be called cheese moush).

It was stir fried in Portuguese chicken sauce (Woolworth's select brand). AJR has asked for it again, so it can't be too bad.

The rest of us had stir fried chicken with the Portuguese sauce.

Thursday, May 10, 2007

Lattice Biscuit Slice Recipe

Happy birthday TC!!!! More to come in the mail.

I have two recipes for this, and they are different, the first one is runnier and the lack of lemon is noticeable. I do not like this one as much as the one my mother in law gave me (see below).

1. Lattice Biscuit Slice
12-24 servings
20 min 20 min prep
250g cream cheese
250g unsalted butter
1 cup caster sugar
40g gelatin dissolved in
1.2 cup of boiling water
2 200g packets lattice biscuits

Line a lamington tin (11"x8") with foil. Place lattice biscuits FACE DOWN on the bottom of tin Blend all other ingredients in a food processor or with a mixer (DON'T MELT THE BUTTER).
Pour over biscuits.
Top with lattice biscuits (face up).
Refrigerate till set.
Cut into desired sizes either whole squares or strips.
Store in an air-tight container (if they last that long).
If the mix is too runny, set in refrigerator for 5 minutes then pour over biscuits.

The recipe below is the one my mother in law introduced me to, it is a tradition every Christmas along with my father in law's shortbread. Remember it has a gazillion calories.

2. Lattice Biscuit Slice

125g butter or margarine
125g cream cheese
½ cup caster sugar
1 tsp lemon juice
1 tsp vanilla essence
1 tbs hot water
1 tsp gelatin
1 pack of Arnott’s Lattice

Beat together butter and cream cheese until smooth. Then add sugar and beat well. Add lemon juice and vanilla and mix in.

Pour hot water into a heatproof bowl, add the gelatin quickly and stir briskly until dissolved. Leave to one side to cool slightly.

Add dissolved gelatin to cream cheese mixture. Beat again.

Line a square baking tin (approx. 20cm x 20cm) with foil and make a base using half the Lattice biscuits. You can bend the foil up to fit the biscuits, as I can never find a cake tin that fits the biscuits exactly.

Spread with cheese mixture then cover with a layer of the remaining Lattice biscuits.

Place in the freezer for half an hour to set. Chop into small slices to serve. Slice can be made the day before required. This recipe doubles easily, ensuring that you don't have half a packet of cream cheese beckoning you from the fridge. Lattice slice also freezes well and is a great standby for the drop in visitor.

Sunday, May 06, 2007

Ricotta Hotcakes

1 1/3 cups ricotta
¾ cup milk
4 eggs, separated
1 cup GF plain flour
1 tspn baking powder
pinch of salt
50g butter

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold eggwhites through batter in two batches with a large metal spoon.
Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than 3 per batch) Cook over a low to medium heat for 2 minutes or until the hotcakes have golden undersides. I set the electric frypan to 150c. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and keep warm. Dust with icing sugar, add maple syrup, lemon sugar, honey or soft fruit as desired. Serves 6-8. They were delicious and some of the best I have cooked.

Sorry no picture as they were eaten too quickly!

Saturday, May 05, 2007

Soft polenta with mushrooms

This is for you JC - another delicious meal for a Coeliac/Vegetarian

1¾ cups (435ml) milk
1¾ cups (435ml) vegetable stock
¼ tsp salt
2/3 cup (110g) polenta
80g (1 cup) finely grated Parmesan
2 tbs extra virgin olive oil
6 garlic cloves, thinly sliced width ways
4 shallots, thinly sliced width ways
100g butter
200g king brown mushrooms, thickly sliced
200g chestnut mushrooms
200g Swiss brown mushrooms
½ cup (125ml) dry white wine
6 sprigs thyme
¼ cup coarsely chopped flat-leaf parsley

Combine milk, vegetable stock and salt in a medium heavy-based saucepan over medium heat. Bring to boil, then while whisking, add polenta in a slow, steady stream until incorporated. Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through ½ cup (50g) Parmesan. Remove from heat and keep in a warm place until required.

Meanwhile, heat oil in a large casserole pan over medium-high heat. Add garlic and shallots, and cook, stirring occasionally, for 3-4 minutes or until soft. Increase heat to high. Add butter, mushrooms, wine, thyme and cook, covered, for 4 minutes. Reduce heat to low and cook, uncovered, for 5-6 minutes or until mushrooms soften.

You could use the polenta recipe any place you would use potatoes. The flavour was fantastic.

The remaining juice from the mushrooms is a great vegetable stock base.

Please note that I used rosemary instead of thyme and was a good substitute, just don't use too much.

Thursday, May 03, 2007

Fast Bean Taco's

1 onion finely sliced
1 clove garlic chopped
1 can refried beans
1 pkt corn chips (plain gf)
1 pkt taco seasoning (gf)

Cook onion and garlic in a little olive oil and then add the can of refried beans, plus half a can of water and the taco seasoning. Cook for 5-10 minutes until all the ingredients are combined and the liquid is reduced a little.

Cook the corn chips in the oven 180 c until warmed through, be careful not to burn them.

On a platter or individual plates pile the corn chips, add the refried beans, shredded lettuce, grated cheese, sour cream and serve.

Serves 4.

Tuesday, May 01, 2007

Magic Muffins

Check out this link to some wonderful looking savoury muffins, they look so yummy.

Might have to make them myself.