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Pussefoote
Member 5 MINUTE CHOCOLATE 'MUG' CAKE
Really yummy with icecream ... great idea for unexpected guests if the bickie
barrel is empty .. ENJOY!
A soup mug is the perfect size.

4 tablespoons SR flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
Location: WA 3 tablespoons milk
Registered: 7/4/2008 3 tablespoons oil
Posts: 4161 3 tablespoons chocolate chips (optional)
11/11/2008 05:46 A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world. Because
now we are all only 5 minutes away from chocolate cake at any time of
the day or night!

More info on the net - google 'Chocolate Mug Cake'

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eurotripchick
Member
Falafel balls
INGREDIENTS
400g can chickpeas, drained
4 spring onions, finely chopped
2 crushed garlic cloves or 2 tsp crushed garlic
1/3 cup chopped parsley
2 tbsp chopped mint
Location: VIC
1/2 tsp dried chilli or cayenne pepper (this doesn't add too much spice so
Registered: 1/21/2008
Posts: 3263
you're safe if you don't like spicy)
11/21/2008 21:05 1 tsp salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp bicarbonate of soda
2 tbsp plain flour
Bit of olive oil
To make
Put all ingredients in a food processor and pulse until all combined - don't
overmix or it will be too wet. I tend to mix it in the processor and then mix
it with a sppon to make sure it is all combined as it can get a bit stuck in
the processor. Put in the fridge for about an hour.

Roll into balls about 1tbsp in size - you should get about 12 balls. Put
them on an oven tray (silicone or use baking paper - they stick to foil) and
brush with a little oil. Bake for 15 mins on 180 and turn halfway through.

I have never deep fried them but that is how they are normally cooked so
i don't see why you couodn't if you want them crispier.

Serve with tzatziki, hommus, pita, tomato, red onion and cucumber.
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lyndylou Found this Salad, which appealed to my tastes:-
Princess Cop
Asian-style Chicken Salad (serves 4)

4 cups water
1 brown onion, halves
2 single chicken breast fillets
1 carrot, peeled, cut into matchsticks (be good with my julienne peeeler)
150g snow peas, trimmed, thinly sliced
Location: QLD 1/2 wombok (chinese cabbage) finely shredded
Registered: 1/16/2008 1 red capsicum, deseeded, thinly sliced
Posts: 7043 3 green shallots, ends trimmed, thinkly sliced diagonally
11/24/2008 23:27 1/2 cup fresh coriander leaves
2 tbs fresh lime juice
1 tbs fish sauce
2 tsp brown sugar
1 fresh red chilli, deseeded, chopped

Place water, ionion and chicken in a saucepan over medium heat. Bring to the boil.
Reduce heat to low and cook, covered for 10 mins or until cooked. Drain chicken and
discard onion.

Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute
or until bright green and tender crips. Refresh under cold running water.

Shred chicken. Place chicken, carrot, snowpeas, capsicum, wombok, shallot and
coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Mix and
then pour over salad and combine.
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Always keep your words soft and sweet, just in case you have to eat them
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lyndylou Wombok Salad By Eurotripchick
Princess Cop
1/2 Chinese Cabbage (Wombok) chopped thinly
1 bunch spring onions cut thinly
slivered almonds
1 packet Changs brand fried noodles - original or onion flavour

Dressing:
1/4 cup white vinegar
Location: QLD 1/4 cup castor sugar
Registered: 1/16/2008 1-2 tbsp soy sauce
Posts: 7043 1/4 cup olive oil
12/11/2008 06:12
Put all dressing ingredients together in a small frypan over a low heat and mix until
sugar is dissolved.

Put all salad ingredients in a bowl except the fried noodles and pour over dressing. Add
noodles just before serving as they go soggy. I find that one packet of noodles can last
2-3 salads. The salad is great because you get different levels of crunchiness.

I serve with chicken that has marinated in sweet chilli and soy sauce for a few hours
cooked on the BBQ
__________________
Always keep your words soft and sweet, just in case you have to eat them
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lyndylou Shredded Vegetable and Fruit Salad by Jewelbox
Princess Cop
2 Carrots grated
2 stalks Celery sliced thin
2 Apples grated
6 Radishes grated or thinly sliced
1 cup raisins
1/2 dates chopped
1/2 cup dried apricots chopped
Location: QLD 1/2 cup sliced almonds
Registered: 1/16/2008
Posts: 7043 1 cup plain or vanilla yoghurt
12/11/2008 06:13 A pinch of salt
1/2 cup lemon juice
1/4 cup honey
1 tablespoon oil

Combine all vegetable and fruit in a large bowl

In another bowl combine all the other ingredients, mix well
Pour dressing over salad and toss to combine
Chill before serving.

To serve line a salad bowl with lettuce leaves and spoon mix onto lettuce or if you want
to put on individual plates, spoon onto lettuce leaf and place on plates.
__________________
Always keep your words soft and sweet, just in case you have to eat them
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lyndylou Spinach, pine nut, fetta and pumpkin salad by Eurotripchick
Princess Cop
Baby Spinach
Pumpkin
Crumbled Fetta
Pinenuts
Balsamic glaze (you can buy in a bottle or make your own if you know
how)
Location: QLD Cut up pumpkin into flat squares and roast in oven until soft.
Registered: 1/16/2008
Posts: 7043 Place baby spinach in a bowl. Throw fetta and pumpkin on top. Roast
12/11/2008 06:14 pinenuts in a frying pan for 1-2 minutes. Be careful not to let it burn.
Sprinkle over top.
Drizzle balsamic glaze over the top and you’ll have a yummy salad.
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Always keep your words soft and sweet, just in case you have to eat them
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sofia CHEESE AND YOGURT CAKE WITH LEMON ZEST
Miss Zoe Staff Member Ingredients
1/2 pound (250 g) unsalted white cheese (I used part skim milk cheese. If you
are in Azerbaijan, use kesmik/tvoroq)
1/2 cup (4 oz/113 g) butter, melted
5 eggs, at room temperature
a pinch of vanilla powder
3/4 cup all-purpose flour
1 1/4 cup granulated sugar
1 cup plain yogurt
copink dressly grated zest of one lemon
Location: confectioners’ sugar, for dusting
Registered: 12/21/2007 1. Preheat the oven to 350˚F (180˚C).
Posts: 8570 2. In a large mixing bowl, copink dressly crumble (break up into small pieces) cheese
2/18/2009 19:29 using your hands. Add butter, eggs, vanilla powder and flour. Using a mixer, beat at
medium speed until well blended. It should take you only a minute or less.

3. In a separate bowl, combine sugar and yogurt and beat with a mixer until well
blended. Add lemon zest and mix.

4. Gradually add the yogurt mixture (step 3) to the cheese mixture (step 2) and mix. The
batter will be quite thin, and this is how it should be.
5. Lightly coat a 8 1/2 (21 cm) x 4 1/2-inch (11 cm) loaf pan with cooking spray. Pour the
batter onto the prepared pan and place the pan on the middle rack of the oven. Bake for
about 50 minutes, or until the cake is lightly golden on top and spongy when lightly
pressed, and a skewer inserted in the center comes out clean. You will notice the cake
will only rise a little - this is normal. Remove the cake from the oven. Allow to cool in the
pan, then carefully turn out onto a wire rack. Cool completely before serving. Dust the
top of the cake with confectioners’ sugar and sprinkle with lemon zest, if desired. Enjoy
your cake with a cup of hot tea!

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Pussefoote
Member TRIPLE GINGER COOKIES
Little cookies spiked with lemon and three kinds of ginger. Cracked and sugar-crusted
on the outside, dense and moist within, these chewy, tender ginger gems invigorate the
senses with every bite. Helped, no doubt, by the lively combination of freshly grated
ginger, powdered ginger, AND minced crystallized ginger. Texturally they are far from
being ginger snaps, but calling them ginger puffs wouldn't accurately describe them
either. They pair nicely with cold, blustery afternoons.
These types of cookies are good for parties, the perfect grab-and-go sweet, because
they deliver a single bite of spicy deliciousness without being too much, too sugary, too
Location: WA big, too fussy. And the smell that emanates from the oven while they are baking is
Registered: 7/4/2008 enough to make you swoon.
Posts: 4161
5/2/2009 05:29 Feel free to use all-purpose flour if that is what you have on hand, but best results are
using spelt flour or whole wheat pastry flour.

1/2+ cup large-grain sugar

2 cups spelt flour OR whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon star anise, very finely ground
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup unsulphured molasses
2/3 cup fine grain natural cane sugar, sifted
1 1/2 tablespoons fresh ginger, peeled and grated
1 large egg, well beaten
1 cup crystallized ginger, VERY finely minced
(as if you were trying to turn it into a paste, some ginger
is moister than than others, so you'll have varying results.)
2 lemons, zest only

Preheat the oven to 350F degree - racks in the top and bottom 1/3 of the oven. Line a
couple of baking sheets with unbleached parchment paper or baking paper. Place the
large-grain sugar in a small bowl and set aside.

In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and
salt.

Heat the butter in a pan until it is just barely melted. Stir in the molasses, natural cane
sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot
to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add the
crystallized ginger (make sure it isn't too clumpy), and lemon zest. Stir until just
combined.

For tiny cookies, barely bite-sized, scoop out the dough in exact, level tablespoons.
Then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into
a ball shape. From there, grab a small handful of the big sugar you set aside earlier and
roll each ball between your palms to heavily coat the outside of each dough ball. Place
dough balls a few inches apart on prepared baking sheets. Bake for 7-10 minutes or
until cookies puff up, darken a bit, get fragrant and crack.

Makes about 4 dozen or so.

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Pussefoote
Member GINGER CHICKEN
Stir-fried chicken with ginger and scallions is a traditional Chinese dish. As simple as
the ingredients sound, this is not an easy dish to cook well. This dish needs good wok
skills.
It's good for something quick and simple with steamed rice (a 30-minute meal). Always
marinate the chicken meat with potato flour or corn starch. (This is one of the many
secrets of Chinese cooking, this process will make the meat extra tender and smooth -
potato flour is preferred by Chinese chefs as a tenderizing agent due to the gelatinous
texture. A wee bit of baking soda will do even more wonders to tenderize the meat.
Location: WA
Registered: 7/4/2008 Recipe
Posts: 4161
5/2/2009 05:34 Ingredients:

1 chicken breast (deboned, skinned and cut lengthwise into 2-inch chicken strips)
4 stalks of scallions (cut into 2-inch sections)
2 inches fresh ginger root (sliced into pieces)
3 tablespoons cooking oil (one tablespoon for marinating chicken)
1/2 tablespoon of potato flour or corn flour
1/8 teaspoon sesame oil
1/4 teaspoon of sugar
2 tablespoons oyster sauce
1/2 tablespoon Shaoxing cooking wine
1 dash of white pepper powder
Salt to taste

Method:

Marinate the chicken strips with potato flour or corn flour and add one tablespoon of oil
to seal in the juice of the chicken.
Set aside for 15-20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets
very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the
scallions and stir until thoroughly hot.
Add in the chicken strips and continue to stir well.
Just when the chicken strips start to cook, add in the oyster sauce, sesame oil, cooking
wine, white pepper, sugar, and toss the wok a few times. Remove from heat and serve
hot with steamed white rice.

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Trexxann BEER BATTERED FISH
Member
6 fish fillets
oil for shallow frying
BATTER
1 cup flour
pinch salt
1 cup water or beer
2 tblspns melted butter, margarine, or oil
1 clove garlic, crushed
Location: VIC 1 tsp grated fresh ginger root, or 1/2 tsp ground ginger
Registered: 10/12/2008 2 egg whites
Posts: 137
5/15/2009 11:10 Sift the flour and salt into a bowl. Make a hole in the centre of the flour until you have a
smooth batter. Pat fish fillets dry with absorbent paper and dip into the batter. Fry in hot
oil until golden brown and fish is tender - about 5 minutes. Drain well on absorbent
paper.

I always use fresh ginger. It's one of those recipes where I find you really need to get
the measurements right.

Enjoy!
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MiniS
Member IN-YOUR-DREAMS MERINGUE CAKE

6 large egg whites

Large pinch of cream of tartar
1 heaped cup castor sugar
[3 tablespoons flaked almonds - optional]

Preheat oven to 220C. Butter a 21cm spring form tin well.

Beat egg whites and cream of tartar until foamy. Add sugar, a spoonful at a time,
beating well after each spoonful (10-15 mins). Spread meringue in buttered tin and
Location: sprinkle almonds on top. Place in oven & shut door quickly (but don’t bang shut). Turn
Registered: 1/24/2009 oven off & go to work or to bed. Leave 10-12 hours. When you remove cake it will be
Posts: 1445 cooked, cooled & ready to serve with whipped cream & fruit.
6/14/2009 16:19

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Deb
Member Just dropping in to say that I made Jewel's One Cup Quiche a couple of nights ago - I
used smoked chicken instead of bacon but changed nothing else. It was awesome!
Thank you, Jewel. I'll be making that again and again, for sure. Easy peasy, served
with a salad and it was enough for four people comfortably.

Next attempt will be MiniS's meringue cake.

Location: VIC __________________

Registered: 1/18/2008
Posts: 256 The water is your friend. You don't have to fight with water, just share the
6/21/2009 09:53 same spirit as the water, and it will help you move.

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jewelbox
Member Glad you liked it Deb.

Location: VIC __________________

Registered: 1/21/2008 It's hard to soar like an Eagle when you are surrounded by Turkeys
Posts: 5005
7/2/2009 17:15

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MiniS
Member SPICED KIDNEY CASSEROLE

12 lambs' kidneys
900g (2 lb) potatoes
1 large onion
10 black peppercorns
6 juniper berries
6 allspice berries
pinch sea salt
1 clove garlic
Location: 850 ml (3 3/4) cups stock
Registered: 1/24/2009 2/3 cup (150 ml) yogurt
Posts: 1445
7/12/2009 15:41 I added: Mushrooms (I used one large field mushroom sliced)
Bacon (one large rasher, cubed and fried)

1. Heat the oven to 150°C (or whatever temperature will cook very slowly).
2. Cut the kidneys in half lengthwise and snip out the cores.
3. Scrub and dice the potatoes.
4. Quarter and thinly slice the onion.
5. Crush the peppercorns, spices, salt and garlic together using a pestle and mortar.
Mix them with the stock.
6. Layer the kidneys, onions and potatoes (mushrooms and bacon if using them) in a
flameproof casserole or dutch oven and pour in the spiced stock.
7. Put the pan on top of the stove on a moderate heat and bring the contents to the boil.
(I skipped this and put it straight in the oven, so it took a bit longer)
8. Cover the pan and put it into the oven for 1 hour 30 minutes to 2 hours.
9. Stir in the yogurt just before serving.

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eurotripchick Brown Rice Salad
Member
2-3 onions, halved and sliced
150g dried currants
red wine vinegar
mint and flat leaf parsley (generous amounts of both)
150g pinenuts
juice from 2 lemons
1 cup brown rice
Location: VIC
Registered: 1/21/2008 Start by cooking rice as brown rice takes longer than normal rice. Then slowly
Posts: 3263 caramelise onions - cook them in some oil over a low heat for about 30 minutes.
7/12/2009 16:05
Put raisins in a pot and cover about halfway with the vinegar and bring to boil for a
couple minutes - strain and reserve extra vinegar. Add currants and vinegar to onions
when the onions are cooked.

Mix the mint, parsley and lemon juice with the rice. Toast the pinenuts.

You can then either mix in half the onion/currant and pinenuts and put the rest on top or
mix it all in - depends on how you want to present it.

This is best served the day after being made to let the flavour develop.

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