Margaret’s Cheese Topped Scones
These are delightfully fluffy scones with yummy cheese on top that can be enjoyed as-s. Perfect for taking to get-togethers.
| Margaret’s Cheese Topped Scones |
Recipe type: Baking
Author:
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 15
Ingredients
- 3 C self raising flour
- 1⁄2 t salt
- 45g butter or margarine
- 1 C milk
Instructions
- Sift flour and salt into bowl.
- Rub in butter.
- Pour nearly all the milk in at once and mix to a soft dough;
- Add remainder of milk, if necessary.
- Place dough on a floured surface and knead lightly.
- Pat out to ¾ inch thickness and cut into rounds.
- Place in scone tin (low sides).
- Put teaspoon of cheese topping onto each scone.
- Bake in very hot oven 10 – 15 mins until golden brown.
Notes
Cheese Topping:
90g (3 oz) butter
Pinch each salt and pepper
90g tasty cheese
1/2 teaspoon dry mustard
Melt butter in saucepan; allow to cool slightly. Add grated cheese, pepper, salt and mustard. Mix thoroughly.
Jenny’s Vietnamese Chicken Salad
A very yummy Vietnamese Chicken Salad – great for taking to parties
| Jenny’s Vietnamese Chicken Salad |
Recipe type: Salads
Author:
Prep time: 30 mins
Total time: 30 mins
Serves: 4
Ingredients
- 100g snow peas, trimmed
- 4 C shredded cooked chicken
- 4 C finely shredded chinese cabbage (wombok)
- 6 garlic chives, chopped finely
- 1 medium red onion (170g) thinly sliced
- 1⁄2 C coarsely chopped fresh mint
- 1⁄2 C fresh coriander leaves
Instructions
- Thinly slice onion
- Shred cabbage
- Chop chives, mint, tear coriander
- Cover snow peas with boiling water, drain immediately, then cover with cold water, drain and slice very thinly
- Shred chicken
- Combine dressing, mix all together, sprinkle fresh coriander and crushed raw peanuts on top (or slivered almonds or dried shallots) for garnish.
- Chill
- Eat
- Enjoy!
Notes
Dressing
1 teaspoon sambal oelek
1/3 cup lime juice substitute Fountain “Thai Chicken Salad Dressing” and add extra lime to taste
1/3 cup fish sauce
2 teaspoons sugar
1 tablespoon sesame oil
Creamy Garlic Prawns
| Creamy Garlic Prawns |
Recipe type: Main
Author:
Prep time: 5 mins
Total time: 5 mins
Serves: 2
I found this recipe to be quick and easy and ever so yummy
Ingredients
- 750g uncooked prawns
- 4 garlic cloves
- 1 C chicken stock
- 2 T white wine
- 115g butter
- 1 T flour
- 1⁄2 teaspoon mustard
- 1⁄2 C cream
- 1 T parsley
Instructions
- Heat butter and crushed garlic cloves in saucepan, add flour and stir to combine.
- Remove from heat.
- Gradually add 1 cup chicken stock, cream and white wine. Stir to combine.
- Return pan to the heat and stir until the sauce thickens and boils.
- Add mustard and season with salt and pepper.
- Bring sauce to boil and add prawns.
- Cook for 5 minutes until prawns are cooked.
- Add chopped parsley.
- Serve with Rice.
Notes
I cook the Prawns separate and use this stock instead of chicken stock.
The dish is a bit rich because of the butter and cream,but it is as good as you will get at a first class restaurant.
Mirdza’s Beef Burgundy
A delicious meal for a cold day.
| Mirdza’s Beef Burgundy |
Recipe type: Main
Author:
Cook time: 2 hours
Total time: 2 hours
Serves: 4
A delicious meal for a cold day.
Ingredients
- 1 1⁄2 kg steak (stewing or chuck)
- 90g butter or margarine
- 2 clove garlic
- 2 T brandy
- 250g mushrooms, fresh
- 2 onions
- 2 C red wine
- 1 C port
- 1 C water
- 1⁄2 C tomato paste
- 2 bay leaves
- 2 T cornflour
- 1 Pinch salt
- 1 can mushrooms
Instructions
- Cut steak in to large cubes. Heat butter in a large saucepan and add garlic and onions and after a short time add steak a little at a time until well browned all over. Add the brandy and mushrooms and let cook for a few minutes.
- Add wine, port, half water and bay leaf and bring to boil. Reduce heat, cover and simmer for 1 hour. Add tin champignons and simmer for approx ½ hour. Stir in blended cornflour and stir continuously until mixture thickens. Add salt according to taste
Notes
Tip It tastes better if made day before. If you don’t want to use port use extra red wine.
No Bakes
My sister brought this recipe home when she was in Girl Scouts, and it’s been a family favourite amongst us women ever since. Because only a few minutes of cooking are involved, this is a great recipe for celebrating life’s ups, and for bringing us comfort when we need the ‘hug’ that only chocolate can give. Because it has oats in it, this recipe is high fibre, so you can even say it’s good for you. Also, you can substitute Splenda for the sugar, also greatly reducing the calorie impact of going on a ‘No Bake binge.
| No Bakes |
Recipe type: Dessert
Author:
Prep time: 30 mins
Total time: 30 mins
No Bakes are chocolate and peanut butter biscuits (cookies) that are made on the stove stop rather than in the oven.
Ingredients
- 2 c sugar or splenda
- 1⁄2 c cocoa
- 1⁄2 c milk
- 1⁄4 c butter or margarine
- 1⁄2 c peanut butter (smooth)
- 1 t vanilla
- 3 c oatmeal (quick)
- 1 c coconut or chopped nuts (optional)
Instructions
- In a heavy pot add the sugar (or Splenda), cocoa, milk and butter or margarine.
- Bring to a rolling boil and boil for 1 minute, stirring constantly.
- Remove from heat, add peanut butter, stir until well mixed. Add the vanilla, oatmeal, and if desired, the optional ingredients and stir until mixed. This needs to be done fairly quickly before the mixture ‘sets’.
- Drop by heaping tablespoon full onto waxed paper covered sheet pan. Alternatively, you can spread the mixture out onto the sheet of wax, then a few minutes later, slice with a knife.
- These can be eaten while still warm.
Notes
It helps if all ingredients are measured out before starting cooking as the last part of the recipe really does require you to be quite quick about getting the ingredients in, mixed and onto the sheet of baking or waxed paper.
Mirdza’s Black Forest Cheesecake
| Mirdza’s Black Forest Cheesecake |
Recipe type: Dessert
Author:
Prep time: 30 mins
Total time: 30 mins
Serves: 8-10
A scrumptious Cheesecake with chocolate, black cherries, and other goodies
Ingredients
- 12 oz chocolate ripple biscuits, finely crushed
- 3 T butter, melted
- 1 cn black cherries, pitted
- 1 T gelatine in 2t hot water
- 500 g cream cheese
- 1 c castor sugar
- 100 g chocolate, cooking block, melted over hot water
- 300 mg cream, thickened
- 12 chocolate curls and maraschino cherries
- 1 T kirsch liqueur
- 2 t kirsch liqueur, for topping
Instructions
- Combine biscuits and butter. Press firmly over the base of a 23cm (9″) spring form tin and chill until firm.
- Combine black cherries, syrup from can and liquer. Add 1 tablespoon gelatine to 2 tablespoons hot water and stir until dissolved; blend into cherries. Chill until mixture resembles the consistency of egg whites, then pour over biscuit crust and allow it to set.
- Beat together cream cheese and sugar until smooth, beat in the chocolate. Sprinkle 1 tablespoon gelatine over 2 tablespoons hot water and stir until dissolved; mix with the kirsch and cream. Spoon over the cherry layer and chill until firm. Wrap a hot wet towel around outside of spring form pan, leave a minute or two and then unclip the springs.
- Remove cheesecake, put on a serving platter. Serve decorated with whipped cream, chocolate curls and maraschino cherries.
