Saturday, 28 February 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 1


SPARKLING FRUIT APPETIZERS
Each of these makes 6 servings: 

HAWAIIAN 7-UP:
Mix 1 7-ounce bottle 7-Up with 3
cups pineapple juice and garnish
glasses with pineapple chunks and
maraschino cherries.

TROPIC TREAT:
Mix 3 7-ounce bottles 7-Up with 1
undiluted 6-ounce can frozen orange
juice and garnish glasses with slices
of fresh orange.

APPLE FIZZ:
Mix 1 7-ounce bottle 7-Up with 3
cups apple juice and garnish glasses
with apple slices dipped in lemon
juice (to prevent discoloration).

GRAPE COOLER:
Mix 3 7-ounce bottles 7-Up with 1
undiluted 6-ounce can frozen grape
juice and garnish glasses with small
bunches of fresh grapes.

EXOTIC SAUCE FOR FRUIT
  • 1 cup orange juice 
  • 1/2 teaspoon allspice
  • I/2 cup honey Va teaspoon salt
  • 1/4 teaspoon cinnamon 
  • 2 7-oz. bottles 7-Up

Simmer all ingredients except 7-Up for five minutes
and cool. Stir in chilled 7-Up. Makes about 3 1/2 cups
sauce for serving over fresh fruits—sliced bananas,
pineapple chunks, melon balls, seeded grapes, sliced
peaches, halved cherries, and cut-up apples or pears.
Serve fruit in hollowed pineapple halves or compote
dishes.

HIBACHI TIDBITS
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon soy sauce
  • Vi tablespoon peppercorns, crushed
  • 1 teaspoon salt
  • 1/8 teaspoon monosodium glutamate
  • Vi cup salad oil
  • 1 7-ounce bottle 7-Up

Thoroughly mix seasonings and blend in
salad oil. Stir in 7-Up. Makes 1 Vi cups
marinade, enough for about 12 skewerfuls
of tidbits. Arrange shrimps, meat cubes,
green pepper pieces, cherry tomatoes,
small onions, and mushrooms on skewers.
Soak in marinade an hour or so, then broil,
using marinade as a basting sauce.

ST. LOUIS BLUES SWIZZLE
  • 1 46-ounce can pineapple juice
  • 3 cups grapefruit juice
  • 3 pints cranberry juice cocktail
  • 6 7-ounce bottles 7-Up
  • 2 trays 7-Up "ice" cubes

Chill ingredients. Make "ice" cubes by
freezing additional 7-Up in refrigerator
cube trays. Mix pineapple, grapefruit and
cranberry juices in a chilled punch bowl.
At serving time, slowly pour in 6 bottles
7-Up and add "ice" cubes. Makes 5 quarts
or about 40 punch cup servings.

Friday, 20 February 2015

※ Butterscotch Mousse with Chocolate & Honeycomb


INGREDIENTS
  • 1 large egg, lightly beaten.
  • 1 cup of butterscotch chips or morsels.
  • 1 cup of whipped cream.
  • 3 tablespoons of butter.
  • 3 tablespoons of water.
  • 1 tablespoon of instant coffee granules
  • 1 crunchie or violet crumble smashed into small pieces

METHOD


In a saucepan, combine the butterscotch, butter, coffee granules and water.
Cook over a low heat until the butterscotch and butter melt.
Slowly stir the hot mixture into egg.
Cook for about one minute over a medium heat, stirring constantly.
Remove from heat allow to cool.
Fold in the whipped cream.
Cover and refrigerate.
Garnish with smashed honeycomb just before serving or honeycomb goes soggy and disintegrates.

Monday, 16 February 2015

※ Home Made BigMac's (Take 2)

I gave them another go, this time I used sesame seed buns this version is a winner.
So good, will make these again for sure.


Friday, 6 February 2015

※ Home Made Miniature BigMac's

Please excuse the iPhone photo, this was a quick throw together on a week night.





We love making home made takeaway in our household. 
Always wanted to attempt the Big Mac Burger 
but slider size. 










Ingredients needed.
Serves 2 (and a toddler) 

  • 1/4 cup shredded iceberg lettuce.
  • 8 bread and butter pickles 
  • Finely diced onion (about 1/4 of a small onion or less)
  • Small hamburger buns (purchased an 8 pack from Woolies for $4)
  • 500gsm of really good quality ground beef.(I went with the leanest available at my local butcher)
  • Secret Sauce -  you could have a go at making it, but I just bought 3 mini tubs from my local McDonald's for 50c each (they now sell them in Australia for a limited time.)
  • Salt and pepper to season meat to taste before cooking.
  • 4 slices aged cheddar cheese - cut in half (so is enough for 8 sliders)

Split bun in haf and lay out on a cutting board
Shred lettuce as fine as you can and distribute evenly between the 8 rolls (bottom half)
Shape mince in patties even shapes and sizes and salt and pepper to taste.
Cut up onion into fine diced size.  Spread special sauce on top lid of bun
You can grill or toast the buns but I wanted to keep them fresh
Grill or BBQ patties to level you desire then place on top of lettuce, sprinkle with chopped onion to taste. Add slice pickle, then sliced cheese and voila you are done!