Wednesday, 22 June 2016

※ Buttermilk Nut Bread


BUTTERMILK NUT BREAD (Makes one 9 X 4-inch loaf)

INGREDIENTS
  • 1 1/ 4 cups sifted all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 cup whole-wheat flour
  • 1 cup chopped walnut meats
  • 2 eggs, well beaten
  • V2 cup sugar
  • 2 tablespoons butter, melted
  • 1/3 cup molasses
  • 1 cup Borden's Buttermilk

METHOD
Sift together flour, salt, soda and baking powder. Add whole-wheat flour
and walnuts; mix well. 

Combine eggs, sugar, melted butter, molasses and buttermilk; blend well. 

Add to dry ingredients; beat until smooth. Pour into a buttered 9 x 4 x 3-inch loaf pan. 

Bake in moderate oven (350°F.) 50 to 60 minutes.

Saturday, 18 June 2016

※ Dutch Chocolate Mocha Pudding

DUTCH CHOCOLATE MOCHA PUDDING (Makes four 1/2-cup servings)
INGREDIENTS

  • 2 tablespoons cornstarch
  • 1/3 cup sugar
  • 1 teaspoon Borden's Instant
  • Rich Roast Coffee
  • 2 cups Borden's Dutch
  • Chocolate Drink
  • Borden's Heavy Cream, whipped and sweetened, if desired

METHOD

Combine cornstarch, sugar and instant coffee in a 1-quart saucepan. Gradually
stir in chocolate drink, keeping mixture smooth. Cook over medium heat,
stirring constantly, until mixture comes to a boil. Pour into individual serving
dishes. Chill. Garnish with whipped cream just before serving.




Monday, 13 June 2016

※ My New Winter Obsession- Cauliflower cheese

Cauliflower cheese baked in the oven, sauce made in the Thermomix.


INGREDIENTS
  • 30g of butter
  • 15g (or 2 tablespoons) of gluten free plain flour
  • 250g of milk
  • 100g of grated tasty cheese
  • 25g of grated Parmesan cheese
  • 1 tsp chicken stock powder*
  • 1 cauliflower head broken into florets
METHOD
  1. Place 2cm cubes pieces of the tasty and Parmesan cheese into your Thermomix bowl and blitz for 10 seconds on speed 10 or until finely grated.
  2. Add the butter, plain flour, milk, stock powder your Thermomix bowl and cook for 7 minutes at 80 degrees on speed 4.
  3. While the sauce is cooking I steam the cauliflower for the time the sauce cooks. Then drain and place into a baking dish.
  4. Pour sauce over cauliflower and bake until slightly browned I cooked for 35 - 40 minutes at fan forced 160 degrees.

* I use Massel stock powder and the chicken stock powder is actually vegetarian and vegan.


Wednesday, 8 June 2016

※ Roasted Herb Corn - The Chiffon Tailgate Party Cookbook




Haven't posted a vintage recipe book pic in ages...

Came across this from The Chiffon Tailgate Party Cookbook (1980)


ROASTED HERB CORN
  • l/4 cup Chiffon Margarine
  • 1 teaspoon dried crumbled parsley
  • 3/4 tsp crumbled rosemary leaves
  • 1/2  teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon salt
  • 6 ears corn
Mix Chiffon and seasonings. Spread evenly over corn. Wrap tightly in heavy
duty foil. Place corn on grill 4 to 6 inches from hot coals. 

Roast, turning corn frequently 15 to 25 minutes. If desired, serve with additional melted
Chiffon. 


Makes 6 servings.

Tip Wrapped corn can be baked at 400° for 30 to 35 minutes, turning once during baking.

Monday, 6 June 2016

※ Shop Local Geelong


Brand new batch of the "Shop Local Geelong" purses will be hitting the pop up for sale tomorrow. 
Limited run, so get in quick! ///

Have you been to the @geelongcreatives Pop-up shop?
 

Don't forget it's a Pop-up shop,  which means it's temporary so make sure you get in before it goes!

ADDRESS: 6 Rutland Street Newtown.

Support the wonderful artisans of your town - Geelong! #supportlocal #smallbusiness #geelong #oneteamonedream #goodvibes #geelongcreatives #madeingtown #picoftheday #regram #shopsmall #shoplocal