Cheese Puff Drop Scones for Dummies

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

I usually make cheese scones but decided to retry this recipe for Cheese Puff Drop Scones… and they really are to die for!  So very light and tasty, made and ready to eat faster than scones, and far less mess, too!  I made a double mix (made 16 big ones), but the recipe – as given – will make 8 to 10.

Cheese Puff Drop Scones are a quick way to extend a meal, or have a robust snack in minutes, and unless you really over-mix, you just can’t go wrong.  Easy-peasy!

Cheese Puff Drop Scones, ready to serve with lashings of butter.

Cheese Puff Drop Scones, on greased and floured tray, ready for the oven.

Cheese Puff Drop Scones, just out of the oven, on tea towel.

Cheese Puff Drop Scones right out of the oven.

Cheese Puff Drop Scones, ready to serve with lots of butter.

Ingredients:

1 egg
1/2 cup Milk
1 cup Plain Flour
2 teaspoons baking powder
1 pinch salt
2 cups Grated Cheese – I used tasty but any strong harder cheese is fine – try 1/2 a cup of Parmesan!

Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy (I added fresh chopped parsley). A little grated onion (no more than 1/ a small one) is fine to add, too.

Method:

Preheat  oven to 200C (400F).

Whisk together egg & milk in a medium sized bowl. Add to that the flour, baking powder, salt & cheese (I also added a pinch of curry powder). Mix lightly but well until just combined.

Prepare a baking tray with non stick oil spray, dust with a little flour, and dollop tablespoons of the mixture evenly spaced onto the tray.

Bake in a hot oven 200C (400F) for 10 minutes or until just golden brown and sounds hollow to tap.

Place a clean tea towel on an cooling rack, place Cheese Puff Drop Scones on this, and cover for a few minutes – IF you can…..  I bet you’ll be eating them hot, with lashings of butter – and the smell is divine, too!   Enjoy!

NOTE: I doubled the recipe for these photos – again I had a hungry hoard to feed!

Cheese Puff Drop Scones for Dummies
Author: 
Recipe type: lunches, baking, snacks
Cuisine: traditional
Prep time: 
Cook time: 
Total time: 
Serves: 8 large
 
Cheese Puff Drop Scones for Dummies - light, quick, tasty and easy-peasy. Anyone can make these for a meal in minutes.
Ingredients
  • 1 egg
  • ½ cup Milk
  • 1 cup Plain Flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 cups Grated Cheese – I used tasty but any strong harder cheese is fine – try ½ a cup of Parmesan!
  • Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy (I added fresh chopped parsley). A little grated onion (no more than 1/ a small one) is fine to add, too.
Method
  1. Preheat  oven to 200C (400F).
  2. Whisk together egg & milk in a medium sized bowl. Add to that the flour, baking powder, salt & cheese (I also added a pinch of curry powder). Mix lightly but well until just combined.
  3. Prepare a baking tray with non stick oil spray, dust with a little flour, and dollop tablespoons of the mixture evenly spaced onto the tray.
  4. Bake in a hot oven 200C (400F) for 10 minutes or until just golden brown and sounds hollow to tap.
  5. Place a clean tea towel on an cooling rack, place Cheese Puff Drop Scones on this, and cover for a few minutes - IF you can.....  I bet you’ll be eating them hot, with lashings of butter – and the smell is divine, too!   Enjoy!
  6. NOTE: I doubled the recipe for these photos – again I had a hungry hoard to feed!

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

TURKISH PIZZA or Lahmacun – tasty, makes great picnic food, too

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Called Lahmacun in Turkey, TURKISH PIZZA or Lamhmacun is a variant of a yeast dough with meat and cheese pizza found in the Mediterranean region, with less tomato and more spices.  Beautifully fragrant from the oven, this is enhanced traditionally by a squeeze of half a lemon over the meat mixture.

Tradition also shows in the shape – instead of the circles of an Italian Pizza, the Turkish Pizza or Lahmacun is a long oval in shape.

Make for dinner, for lunch or make in the morning and take wrapped in foil for portable but different picnic food.  If you have a breadmaker appliance, the dough is quickly done, but as it’s a one-knead, one-rise dough recipe it’s also easy to make by hand.   The recipe, as given, made 4 large oval Turkish Pizza or Lahmacun, and half to one per serve was fine.

Again, very few pics as the “hungry hoards” weren’t interested in waiting!  Not with that cumin-y, lemony odour wafting around!   I couldn’t get one of the two trays, I was lucky to get a pic of one plate!   Yes, they all disappeared VERY fast…..!

One of the two trays with large pizzas, ready for the oven

Half a large oval Turkish Pizza or Lahmucan ready to serve

Dough:

1.25 cups water

1 teaspoon salt

2 Tablespoon oil or melted butter

1 teaspoon sugar

3.25 cups high grade flour

2 Tablespoons Surebake yeast or ½ envelope of dried yeast.

 

Filling:

250 gm lean lamb mince  (beef can also be used, but lamb is best)

1 large onion, peeled and chopped

1 teaspoon ground cumin

1.5 teaspoon ground allspice

1 teaspoon dried mint

.25 cup fresh mint leaves

2 diced tomatoes

1 teaspoon worchestershire sauce (optional)

1.25 cups grated cheddar cheese

1 egg beaten with a little water for glaze.

To Serve: squeeze of I/2 lemon on the hot pizzas.

Method:

  • Make dough in breadmaking machine, or mix by hand in large bowl, knead by hand on floured bench, and leave in a greased bowl, with a cover of plastic wrap, until doubled in size.
  • Process onion, lamb, spices and sauce, and dried mint, process until paste-like, then add fresh mint and diced tomatoes, process until shredded.
  • Divide dough into six pieces (don’t “punch it down”), roll into ball, knead a little, roll out into oval shapes (roughly 20 cm x 10 cm, or to fit your oven sheets).
  • Baste edges with egg wash, spread filling down the middle of oval.  Bring edges in to not quite cover filling,  pinch the ends of the ovals (as shown), baste with egg wash, sprinkle with grated cheese.
  • Place onto hot trays and bake in preheated oven at 220 degrees C (fan oven) or 240 degrees C in regular oven for about 15 minutes or until golden.
  • Best eaten straight from oven, but can be reheated next day.  They make great, easy-to-carry, picnic food, and for this purpose, make 8 – 10 smaller ones.

TURKISH PIZZA or Lahmacun
Author: 
Recipe type: lunch, picnic, dinner. snack
Cuisine: Middle East
Prep time: 
Cook time: 
Total time: 
 
TURKISH PIZZA or Lamhmacun is a variant of a yeast dough with meat and cheese pizza found in the Mediterranean region, with less tomato and more spices. Beautifully fragrant from the oven, this is enhanced traditionally by a squeeze of half a lemon over the meat mixture.
Ingredients
  • Dough:
  • 1.25 cups water
  • 1 teaspoon salt
  • 2 Tablespoon oil or melted butter
  • 1 teaspoon sugar
  • 3.25 cups high grade flour
  • 2 Tablespoons Surebake yeast or ½ envelope of dried yeast.
  • Filling:
  • 250 gm lean lamb mince (beef can also be used, but lamb is best)
  • 1 large onion, peeled and chopped
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground allspice
  • 1 teaspoon dried mint
  • .25 cup fresh mint leaves, chopped
  • 2 diced tomatoes
  • 1 teaspoon worchestershire sauce (optional)
  • 1.25 cups grated cheddar cheese
  • 1 egg beaten with a little water for glaze.
  • To Serve: squeeze of I/2 lemon on the hot pizzas.
Method
  1. * Make dough in breadmaking machine, or mix by hand in large bowl, knead by hand on floured bench, and leave in a greased bowl, with a cover of plastic wrap, until doubled in size.
  2. * Process onion, lamb, spices and sauce, and dried mint, process until paste-like, then add fresh mint and diced tomatoes, process until shredded.
  3. * Divide dough into six pieces (don’t “punch it down”), roll into ball, knead a little, roll out into oval shapes (roughly 20 cm x 10 cm, or to fit your oven sheets).
  4. * Baste edges with egg wash, spread filling down the middle of oval. Bring edges in to not quite cover filling, pinch the ends of the ovals (as shown), baste with egg wash, sprinkle with grated cheese.
  5. * Place onto hot trays and bake in preheated oven at 220 degrees C (fan oven) or 240 degrees C in regular oven for about 15 minutes or until golden.
  6. * Best eaten straight from oven, but can be reheated next day. They make great, easy-to-carry, picnic food, and for this purpose, make 8 – 10 smaller ones.

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Well-tried CROCKPOT BREAD

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Well-tried CROCKPOT BREAD

I’m not claiming this well-tried CROCKPOT BREAD is my own recipe, but I do know I’ve made it many times, and it has worked every time!  I’ve tweaked it, and there are many variations you can make.  And yes, you really CAN make an excellent loaf of wholemeal bread in a crockpot or slow cooker!

I apologise to the original poster who must have come from one of the many, many forums or blogs I’ve followed over the years.  The date-stamp on the original pic of the finished loaf on the green plate is 1st December, 2010!  I had made it, and posted the recipe and pic to a friend.  The second was taken 15th November 2011, so I’ve been using, and tweaking, the recipe for a long time.

Crockpot Bread cooked, cooled, cut and ready to eat

Crockpot Bread ready to eat, and full of goodness

I copied it at the time for my own use, long before I realised the ethics of attributing recipes when one is writing a food blog.   I always do this now, even when I have tweaked the recipe a long way from the original.

Anyway, I’ve noticed there have been a lot of male subscribers over recent weeks (even allowing for those who use a joint “husband-and-wife” email), so I’m going to post this recipe as it works!  And men (especially those without partners) might not be so open to asking “how to…”, so I’m including ALL the notes I took from the original post somewhere, to answer questions they may have.  Hi, guys!

Trust me – making a GOOD loaf of bread in a crockpot is not only possible, it stays moist for longer than the average supermarket bread, too.   No oven (unless you want to grill the top for browning), just the crockpot.

OH!  And only ONE KNEAD, no extra time rising, too!

Crockpot Bread – after kneading (only one knead needed!)

I really recommend adding that extra cup of yummy seeds, etc – it gives you more texture, fibre, flavour and goodness.  Small amounts can be bought at Bin Inn and similar “bulk bins” stores.

Crockpot Bread cooking in the crockpot

This would also be a great project for a rainy day in school holidays, when the kids aren’t co-operating.  Teach them how, then let them do the kneading, then watch the rising and cooking through the lid!   Enjoy!

Crockpot Bread cooking in the crockpot - closeup view

Crockpot Bread cooking in the crockpot – closeup view

Crockpot Bread – browning top under the oven grill

Ingredients:
15g dried yeast (3 teaspoons plain dried yeast, usually 1 envelope)
1 Tablespoon oil ( I use Canola)
4 teaspoons sugar
2 1/2 cups warm water
1 teaspoon salt
2 cups wholemeal flour
4 cups white high grade flour

Optional ingredients – not entirely necessary, but Yuuuum!

(Whatever you choose, really, but no more than 1 cup in total)

2 Tbsp Oatmeal
2 Tbsp Kibbled wheat
2 Tbsp Sunflower seeds
2 Tbsp Pumpkin seeds
1 Tbsp Sesame seeds
1 Tbsp Linseed seeds (could be ground a little so the body absorbs the benefits)

Method:
1. Place yeast in a small bowl with ½ tsp of the measured sugar.
2. Pour over ¼ cup of warm water and leave to soak for 5 to 10 minutes.
3. Place remaining water in a large bowl.
4. Mix in yeast mixture, remaining sugar, salt and wholemeal flour.
5. Mix to combine with a wooden spoon.
6. Mix in enough H.G. flour to make a stiff dough.
7. Turn onto floured board and knead the dough until smooth and elastic, working in more flour if necessary. The dough is ready when it springs back after you poke your finger into it (about 8-10 minutes). You can use a large breadmaker for kneading.
8. Preheat the crockpot for 5 minutes, on HIGH.

  1. Oil the slow cooker bowl and place dough in.I cut a round of baking paper to fit the bottom of the crockpot, then oil, as it makes removal so much easier)
    10. Cover and cook on high for 2 hours. The bread is cooked when it sounds hollow when tapped. It is very important not to lift the lid till the 2 hours is up.
  2. Regarding 10 – if it gets too much condensation on the glass lid, then VERY quickly wipe the inside with a teatowel, and replace lid.
  3. Turn onto a cooling rack.
  4. If you’d like a browned crust, simply put it under the grill for a minute or so – but watch it!
  5. It’s sooo good to eat right away, but you can also let it stand till the next day then cut the whole loaf with an electric knife (it will be easier to cut) and then freeze what you wish in a zip lock bags and only take out what you want to eat for the next day, as you need to.

It really works! It also works using a bread making machine on the dough mixing setting. See other notes, below.

Well-tried CROCKPOT BREAD
Author: 
Recipe type: bread
Cook time: 
Total time: 
 
A well-textured, one knead, no-rise, loaf of wholemeal bread cooked in the crockpot (slow cooker).
Ingredients
  • 15g dried yeast (3 teaspoons plain dried yeast, usually 1 envelope)
  • 1 Tablespoon oil ( I use Canola)
  • 4 teaspoons sugar
  • 2½ cups warm water
  • 1 teaspoon salt
  • 2 cups wholemeal flour
  • 4 cups white high grade flour
  • Optional ingredients - not entirely necessary, but Yuuuum!
  • (Whatever you choose, really, but no more than 1 cup in total)
  • 2 Tbsp Oatmeal
  • 2 Tbsp Kibbled wheat
  • 2 Tbsp Sunflower seeds
  • 2 Tbsp Pumpkin seeds
  • 1 Tbsp Sesame seeds
  • 1 Tbsp Linseed seeds (could be ground a little so the body absorbs the benefits)
Method
  1. Method:
  2. Place yeast in a small bowl with ½ tsp of the measured sugar.
  3. Pour over ¼ cup of warm water and leave to soak for 5 to 10 minutes.
  4. Place remaining water in a large bowl.
  5. Mix in yeast mixture, remaining sugar, salt and wholemeal flour.
  6. Mix to combine with a wooden spoon.
  7. Mix in enough H.G. flour to make a stiff dough.
  8. Turn onto floured board and knead the dough until smooth and elastic, working in more flour if necessary. The dough is ready when it springs back after you poke your finger into it (about 8-10 minutes). You can use a large breadmaker for kneading.
  9. Preheat the crockpot for 5 minutes, on HIGH.
  10. Oil the slow cooker bowl and place dough in.I cut a round of baking paper to fit the bottom of the crockpot, then oil, as it makes removal so much easier)
  11. Cover and cook on high for 2 hours. The bread is cooked when it sounds hollow when tapped. It is very important not to lift the lid till the 2 hours is up.
  12. Regarding 10 – if it gets too much condensation on the glass lid, then VERY quickly wipe the inside with a teatowel, and replace lid.
  13. Turn onto a cooling rack.
  14. If you’d like a browned crust, simply put it under the grill for a minute or so – but watch it!
  15. It’s sooo good to eat right away, but you can also let it stand till the next day then cut the whole loaf with an electric knife (it will be easier to cut) and then freeze what you wish in a zip lock bags and only take out what you want to eat for the next day, as you need to.
  16. It really works! It also works using a bread making machine on the dough mixing setting. See other notes, below.

 

Notes on the page where the recipe was originally posted:

(again, my apologies to the original poster – who also made adaptations, as I have – for not taking note – but the recipe works so well, and deserves sharing).

This recipe comes from one of Robyn Martins baking books (…said the original poster..). I have made so many now that I add all sorts of whole grains and seeds, usually totals a cup full and it still makes a great loaf. Remember to flatten out the loaf as you put it into the hot bowl and then DO NOT TOUCH!  Don’t lift the lid at all. You will see it rise through the glass, it may drop a little in the middle, but can not be helped. Best to put exactly the 15grams or three teaspoon of yeast and no more. The outcome is really much like a vogel bread.

Yes you do need to have it hot when you put in the dough, press it all around so it rises evenly, only a single rising while it cooks, put the lid on and do not touch it again because you do not want any cold air to come in till it is properly cooked.

The other thing is that it will get brown on the sides but the top will not get brown, so all you need to do when you take it out is put it under the grill for a few minutes to brown the top and it will look as if it was baked in the conventional oven. 

No do not use surebake, just use the ordinary plain dried yeast. I would use your newer one as mine is only a few years old. It might be a bit of trial and error, perhaps you can check it after 1 hr 45 mins and see what the side look like. As for the extra seeds and grains just mix in with the flour. If you use the bread maker to mix the dough, then you need to put the warm water, yeast and sugar in the bowl first and let stand for about 5 to 10 mins while you measure out all the dry ingredients and then pour all the mixed dry ingredients into the mixing bowl, then select the dough setting and let mix. It pays to watch till all the flour is worked into the liquid. Do not let to stand to rise in the bowl but take out when the mixing cycle is finished. The dough is ready when you push a finger in the dough and it spring back, it is okay to be very slightly sticky just use a little flour on the outside and then just press into the slow cooker bowl which should already be on high and sprayed with oil.

The optional additional grains and seeds can be anything you like. I now also add in Quinoa, Chai seeds, hulled millet, whole buck wheat, but not more than a cup of any mixture of seeds or grains. I have found that one can add the cup of extra seeds quite successfully. 

Other people’s Q & A:

I’m a bit wary of pre-heating the slow cooker, as you are not supposed to have it on with the cooker empty. But if I didn’t pre-heat it, then the bread would stick inside the bowl. So I made a compromise, and pre-heated it for a minimum amount of time. I pre-heated it for 5 minutes.

My crockpot gets condensation on the lid in the last hour so l take it off and quickly wipe the lid and put it back on l sometimes have to do it 2 or 3 times and now l have found my crockpot has a cooler spot so will have to turn it round part way through cooking 
l knead my bread for 5 to 6 mins until it is elasticity and springs back when l push finger into it
 

i knead for about 8-10 mins

How many teaspoons of yeast is 15g?

I didn’t weigh mine, just used 3 level teaspoons as I do in the breadmaker.

Made a 1/2 size recipe today, only have a small slow cooker. Wow! Most impressed. I put a piece of baking paper in the base before putting dough in to cook. ( thought it would be just my luck it would stick) and bread just fell out of dish, so easy. Used Surebake as was only yeast I had on hand, rose really well, no sinking at all. Rose about half way up dish, so made a good size loaf.

Had no seeds so just used wheat germ and oat bran. yum Yum. Must have been good, it’s the first time hubby has said good things about my homemade bread, he usually makes references to “bricks” ha ha. 

Only problem was it didnt last long LOL. Will not bother with shop bread again now, this is so easy and economical and even better i know what is going into it. 

Many thanks for the recipe, who would have thought of using the slow cooker to bake bread. Was going to buy a new breadmaker but wont bother now, this cooks in half the time and no hole in the bottom, even better. 
Next loaf going on in the morning. Going to try it as a base recipe for a spicy fruit loaf as well.

 

Variations:

Fruit bread turned out really well, just added a handful of raisins, 2 tsp cinnamon. 1 tsp 5 spice, pinch cloves and used basic recipe.
Cheese and onion bread, yum yum 

finely chopped onion 3/4 cup, lightly cooked first and 1/2 cup parmesan cheese – great with casserole the other night. 

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

SMOKED SALMON CHICKPEA PATTIES

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Smoked Salmon Chickpea Patties

These very simple-to-make and very tasty Smoked Salmon Chickpea Patties are gluten-free, healthy, and delicious!  Mash any leftovers onto a good sourdough or ciabatta bread and add some chopped tomato, shredded lettuce and aioli for a superb sandwich!

If you’d like to be economical with your smoked salmon, try doing it yourself – use the method I gave for Tea Smoking food in your kitchen !  It’s real easy!

Smoked salmon chickpea patties with Turkish leek and aubergine side

Smoked salmon chickpea patties with Turkish leek and aubergine side

 

SMOKED SALMON CHICKPEA PATTIES
Author: 
Recipe type: Lunches, main, picnic, vegetarian, gluten-free, snacks,
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
These very simple-to-make and very tasty Smoked Salmon Chickpea Patties are gluten-free, healthy, and delicious! Mash any leftovers onto a good sourdough or ciabatta bread and add some chopped tomato, shredded lettuce and aioli for a superb sandwich!
Ingredients
  • 200g cooked smoked salmon (divide into 2, chop ½ into dice and reserve)
  • 400 g can plain chickpeas, drained (see note on liquid AF below)
  • 2 spring onions, roughly chopped
  • 2 teaspoons minced ginger (fresh, or prepared paste)
  • 2 teaspoons chopped coriander (fresh, or prepared paste)
  • 2 tablespoons chopped parsley (fresh, or prepared paste)
  • ½ -1 teaspoon garlic (fresh, or prepared paste)
  • Zest and juice of 1 lime
  • 1 egg (or use 2 tablespoons AF – Aqua Faba – from chickpea can)
  • ½ teaspoon each salt and pepper (or to taste)
  • Breadcrumbs for crumbing
  • Small amount of oil for cooking
Method
  1. Into a food processor bowl, put everything but the salmon, crumbs, and the oil.
  2. Wizz until well mixed
  3. Add half the salmon (reserve the diced half) and wizz a little, but do not break up too much.
  4. Remove from the machine, remove blade, add the diced salmon and mix through with a knife.
  5. Divide the mixture into 6-8 balls, press into breadcrumbs. Refrigerate until needed.
  6. Heat a little oil in a frying pan. Gently fry in oil, about 4 minutes each side, until brown. Serve with side dish or salad, and your favourite sauce or aoili

The exotic side dish shown on the plate with this recipe is Aubergine and Leek Turkish-Style  – a great complementary dish.

Autumn’s culinary note:

AQUA FABA or AF is the viscous liquid you drain from a can of chickpeas.  I used to throw this away….. until I discovered the joys of AF or Aqua Faba  – literally “Bean Water”, but many translate it as “fabulous water”!  Now, vegans can have meringues and pavlovas (Yes! Truly!), and use the water from cans as an egg substitute in many dishes.

I’m too much of a novice at this, so I’m pointing you in the direction of a wonderful Facebook page –  “Vegan Meringues – Hits and Misses” –  where you can join (but read their minimal rules!), and access excellent recipes on files, and learn many tricks.  They also have vegan and non-vegan groups (perhaps that saves arguments?), and seem very helpful.

I’m experimenting for friends with diet issues and disabilities, and will share some in the future.  I certainly value the amazing recipe in the alphabetical files from Bryanna Clark Grogan on how to make homemade AQUAFABA in the slow cookerThis allows me to turn 4 cups of raw chickpeas (I paid approximately $NZ 6.35 for that) into about 10 of cooked, plus the wonderful 3 cups of Aqua Faba that produced as well, so I have plenty to experiment with!

Just as well I LOVE chickpeas in soups and casseroles at this time of the year (a reminder it’s June, the beginning of Winter down here in New Zealand), and have heaps of recipes old and new to cook up!  But I have frozen some of the crockpot largesse, according to the recipe from the link in the resource above.  I thoroughly recommend joining the FB group, if just for that!  But there is soooo much more to explore…… !

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

SWEETCORN CHEESE TOASTIES

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

A variant of SOUTHLAND CHEESE ROLLS, these SWEETCORN CHEESE TOASTIES are also an old favourite for many a Southland, New Zealand, shearer for a tasty, sustaining but quick snack that the sheep farmer’s wife could make in bulk and serve up quickly.

It is served as a slice of toast with a hot, slightly puffed, golden-grilled topping. Great with soup on a cold day, too, for a quick and sustaining lunch.

 Sweetcorn cheese toasties - served with soup for a quick tasty winter meal


Sweetcorn cheese toasties – served with soup for a quick tasty winter meal

Sweetcorn cheese toasties - mixture prepared ready to spread on toast

Sweetcorn cheese toasties – mixture prepared ready to spread on toast

 

 Sweetcorn cheese toasties - mixture spread on toast ready to grill


Sweetcorn cheese toasties – mixture spread on toast ready to grill

Sweetcorn-cheese-toasties-grilled-and-ready-to-eat

Sweetcorn-cheese-toasties-grilled-and-ready-to-eat

 

 

 

 

 

SWEETCORN CHEESE TOASTIES
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
These SWEETCORN CHEESE TOASTIES are also an old favourite for many a Southland, New Zealand, shearer for a tasty, sustaining but quick snack that the sheep farmer’s wife could make in bulk and serve up quickly. It is served as a slice of toast with a hot, slightly puffed, golden-grilled topping. Great with soup on a cold day, too, for a quick and sustaining lunch.
Ingredients
  • 1 can creamed corn (around 440 gm)
  • 1 pkt maggi onion soup mix
  • 1 egg
  • 1 finely chopped medium tomato (optional, but traditional!)
  • 3-4 rashers bacon - chopped small
  • 2-3 cups Colby cheese, grated
  • Optional extras: some chopped chives or spring onions, parsley, finely sliced mushrooms, etc.
Method
  1. Gently heat the can of creamed corn in a pot or in the microwave with the packet of onion soup mix.
  2. Cook gently until thickening a little, add cheese.
  3. Cool a little, add beaten egg and all other ingredients, mix quickly to blend.
  4. This mixture will spread onto one whole TOAST sliced loaf of bread.
  5. Toast one side of bread, spread with mixture, then grill in the middle of a hot oven until bubbling and golden on top.
  6. Mixture will keep, covered, in fridge for a few days if not all used at once.
  7. It can also be frozen on toast, between layers of plastic, then put straight onto trays into a hot oven intil grilled for a quick snack.

 

 

 

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Lazy Lady Lunch Quiche

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

So quick and easy, this crustless quiche makes it’s own base.  Nearly everyone has a version of this dish – this is mine!

My kids used to call it “Seagull Pie” – because their mother used to “seagull” through the fridge for all the leftovers to make it, when times were tough – but it’s still a quick, tasty dish, with the ingredients only limited by your imagination, the contents of your fridge, or your bank balance!

Lazy Lady Lunch Quiche
Author: 
Recipe type: Lunches, Picnics, vegetarian, children's meals, mains
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
So quick and easy, this crustless quiche makes it's own base. Nearly everyone has a version of this dish – this is mine! Make with vegetables only for a vegetarian option.
Ingredients
  • ¾ cup flour
  • 1 teaspoon baking powder
  • salt and pepper to taste
  • 1 cup grated cheese
  • 4-6 eggs
  • ½ cup milk
  • 1 onion (finely chopped)
  • 1 tablespoon good cooking oil
  • 1 dessertspoon seedy mustard (if desired)
  • 1 - 1.5 cups of available cooked vegetables and meats as desired and available. **
  • About ½ cup chopped parsley or other fresh herbs, as desired.
  • FOR VEGETARIAN OPTION: use cooked vegetables only. Adding a little Blue cheese with kumera (sweet potato) is a nice touch.
Method
  1. Grease a quiche dish, preheat oven to 350 F/180 C.
  2. Put all dry ingredients into bowl.
  3. Beat together eggs, milk, mustard (if using) and oil, pour onto dry ingredients and mix very lightly.
  4. Add vegetables, meats and herbs, and mix lightly again.
  5. Pour mixture into quiche dish, bake at 350 F/180 C for about 30 minutes, until golden.
  6. Serve warm, in slices, with salad if desired. Also nice served cold.
  7. ** Smoked salmon scraps make a luxury dish for a ladies lunch, or finely diced roast chicken, sausages, bacon.... and any cooked veges (boiled or roasted), chopped up, are fine

Lazy Lady Lunch Quiche ready to bake

Lazy Lady Lunch Quiche ready to bake

Lazy Lady Lunch Quiche just out of the oven...MMmmmmmm!

Lazy Lady Lunch Quiche just out of the oven…MMmmmmmm!

Lazy Lady Lunch Quiche sliced, ready for a tasty quick lunch

Lazy Lady Lunch Quiche sliced, ready for a tasty quick lunch

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

SCRUMBLE Muesli CAKE

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

This cake’s name was originally “Muesli Cake” but one of my children called it “Scrumble Cake” and the name stuck.

It’s healthy, moist, keeps a long time, and is full of delicious bits and pieces.

This cake is quite dense, so sustains active people – great for lunch boxes, picnics and camping trips, too – even a breakfast on-the-run!

Fruit soaking in apple juice

Fruit soaking in apple juice

 

 

 

cooling on wire rack

cooling on wire rack

 

 

 

 

 

 

Scrumble cake - full of fruit!

Scrumble cake – full of fruit!

 

 

 

 

 

 

 

 

 

 

SCRUMBLE Muesli CAKE
Author: 
Recipe type: baking, cakes, family, vegetarian, breakfast, picnic
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Healthy moist family cake, full of fruit, keeps well.
Ingredients
  • 1½ cups muesli
  • 1½ cups sultanas
  • 1½ cups wholemeal flour
  • ½ cup raw sugar
  • 1 cup apple juice
  • 2 Tablespoons malt extract **
  • 3 teaspoons baking powder
  • 2 cooking apples (peeled, cored, grated)
  • 8 (or more) walnut halves
Method
  1. Place muesli, sugar, sultanas, malt, and apple juice in mixing bowl, leave to soak for 30 minutes.
  2. Add grated apple and flour, mix thoroughly.
  3. Turn into greased and paper-lined 20 cm (8") round tin, arrange walnut halves on top.
  4. Bake in moderate oven (150 C, 275 F) for 1.75 - 2 hours or until skewer inserted comes out clean.
  5. Note: cover with foil for first hour to save top scorching
  6. Leave in tin for at least 15 minutes, then turn out onto wire rack to cool. .
  7. Autumn’s Culinary Tip: ** The malt extract ** - you could, at a pinch, use golden syrup or molasses, but the flavour and texture would be different. I recommend getting malt extract from a health food shop. It’s great for kids in winter

 

 

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

CHOGS – a meat and veges dish children love!

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

 (And a wonderful way to get them to eat lots of veges, too….)  Serves 4

Chogs-A

Some of the simple basic ingredients

31 Chogs, ready for the sauce. I made one meal for the family, and a small dish for a neighbour to enjoy

31 Chogs, ready for the sauce. I made one meal for the family, and a small dish for a neighbour to enjoy

Having trouble getting your toddlers to eat meat and vegetables?

This easy-to-make dish gets them every time, and you can also fill it full of “illicit” vegetables, and they’ll eat them happily… and ask for more!  And, wear disposable gloves if you don’t like sticky hands – or get the kids to make the meatballs! – throw it all in the oven, then relax while they do their homework, and later watch them gobble down all the foods they say they hate…..  They love the grains of rice sticking out of the meatballs, like hedgehog spines, hence the name, and they’ll luuuurve the tomatoey meaty gravy……

The name, CHOGS, is the “baby talk” name my kids gave the dish years ago, and it stuck.  I promise, this will become a family favourite, because it’s so quick, so hearty, oh… and I didn’t mention…… it FREEZES well, too!   And easily doubles for a great family buffet dish……

No need for potatoes (there’s rice in the Chogs), just some greens or a salad – failing that, some good old bread and butter, and the kids will be happy as!

CHOGS – a meat-and-veges dish children love!
Author: 
Recipe type: meat dinner, mains, beef, children, meatballs, lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A wonderful way to get kids to eat lots of veges with their meat - everybody loves meatballs!
Ingredients
  • 530 gm (1 lb 1oz – or close enough) Standard mince – don’t buy premium, it needs a fair amount of fat to make the sauce nice and rich…..
  • ½ cup long grain rice (uncooked, unwashed)
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ½ grated white onion (adults prefer them finely chopped, but kids can tell… best you grate them!)
  • 1 stalk grated celery
  • 1 small – medium grated carrot (as much as you think you’ll get away with!)
  • Up to ¼ cup finely chopped fresh parsley
  • 1 oxo stock cube (or one teaspoon beef stock powder)
  • One lightly whipped size 6 – 7 egg
  • Optional Extras:
  • A little finely chopped bacon – say a tablespoon
  • A couple of crushed garlic cloves, if your kids won’t mind….
  • Grated rind of one lemon
  • Any other vegetables you can grate and add in…..!
  • To cover – Mix together:
  • Standard size can of condensed tomato soup
  • 1 can of water (rinse out the rest of the soup with it…)
  • 1 teaspoon worchestershire sauce
Method
  1. In a large bowl, add all ingredients except the last three (covering) ingredients. Mix gently but well.
  2. Make into small balls, about 1 inch (25 mm) in size).
  3. Preheat oven to 150 degrees C (300 Degrees F).
  4. Oil a lasagne-style ovenproof dish, lay in meatballs. in a single layer.
  5. Gently pour the soup, water and worchestershire sauce over the meatballs.
  6. Place into oven and bake approximately 30 – 40 minutes, until lightly browned on top, bubbling and a meaty brown sauce has thickened around the Chog meatballs, and the rice is poking through like hedgehog spines, indicating the rice is fully cooked.
  7. Serve with cooked greens such as broccoli or peas, or a salad, and pan, brown bacon, drain on some crusty bread for the yummy gravy.
  8. AUTUMN’S CULINARY TIPS:
  9. Double the Mixture, and cook (single layer, again) in a large roasting dish for a family buffet dinner.
  10. As above, double the mixture, and cook in a large roasting dish. Serve half for a normal family meal, leave the other half to cool. When cold, place that remaining half into a large ziplock bag, lay the bag flat into your lasagne-style dish with the meatballs and it’s sauce in a single layer, and freeze. When frozen, remove dish, and label bag. There’s a quick, easy meal for you to thaw, place into the oiled lasagne dish, and reheat until bubbling, on “one of THOSE days”......
  11. Chogs can also be made with minced boned chicken thighs (breast meat is too fine) – but use an oldfashioned mincer, not a kitchen whizz as that appliance will just turn chicken into a paste and make for very dry meatballs. Turkey would be another option.
  12. You could cook Chogs in a rectangular electric frypan/skillet, at a pinch. But cook them gently, and don’t stir often or they may fall apart, and not have the “spines”. The whole idea of doing them in the oven is to “prep ‘em and leave ‘em till they done”! No standing over stuff, fiddling, is my motto, if you can get away with it!

Sauced up, ready for the oven

Sauced up, ready for the oven

Out of the oven, ready to serve

Out of the oven, ready to serve

A perfect toddler sized meal – full of unseen veges, too!

A perfect toddler sized meal – full of unseen veges, too!

AUTUMN’S CULINARY TIPS:

  1. DON’T LIKE MESSY HANDS? Get a box of cheap disposable gloves from a chain store, and keep them in the kitchen! Ideal for saving hands from mess when making meatballs – although kids will love to help you with this chore!

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print