Monday, July 17, 2006
Dairy-Free Toad in the Hole
Yes, I tried it tonight, and it was DELICIOUS!!! A few weeks ago I tried making it for the first time - I used a recipe and made it exactly according the the directions. This time I wanted Briahna to be able to eat it - so instead of milk I used soy milk and it was Gooooo o o o d!!! :D
Tuesday, July 11, 2006
Dee's Most Delicious Pavlova Recipe
I get many requests from friends for this recipe - so here it is in all it's simplicity!
Makes 1 large pavlova or 2 smaller ones:
6 Egg Whites (#7 eggs - large)
2 cups Castor Sugar
2 tsp Malt Vinegar
1 tsp Vanilla Essence
1. Beat egg whites with a pinch of salt until stiff enough to form a peak.
2. Add castor sugar gradually until the mixture is shiny and then add vinegar and essence.
3. Pile onto a non-stick baking sheet (3 1/2 inches), on tray, and bake at 150'C (300'F) for approximately 1 - 1 1/2 hours for 2 small and 2 hours for a large one.
4. Remove from sheet and cool on rack.
TIP
If you don't have a non-stick baking sheet, use waxed paper as follows:-
Cut paper to twice the size of the oven tray and sprinkle dull side with water and then fold over so the waxy dry side is now on the outside. Pile the egg white mixture onto this and cook as above but leave it on the tray for about two minutes before removing the paper.
Makes 1 large pavlova or 2 smaller ones:
6 Egg Whites (#7 eggs - large)
2 cups Castor Sugar
2 tsp Malt Vinegar
1 tsp Vanilla Essence
1. Beat egg whites with a pinch of salt until stiff enough to form a peak.
2. Add castor sugar gradually until the mixture is shiny and then add vinegar and essence.
3. Pile onto a non-stick baking sheet (3 1/2 inches), on tray, and bake at 150'C (300'F) for approximately 1 - 1 1/2 hours for 2 small and 2 hours for a large one.
4. Remove from sheet and cool on rack.
TIP
If you don't have a non-stick baking sheet, use waxed paper as follows:-
Cut paper to twice the size of the oven tray and sprinkle dull side with water and then fold over so the waxy dry side is now on the outside. Pile the egg white mixture onto this and cook as above but leave it on the tray for about two minutes before removing the paper.
Monday, July 10, 2006
Bohemian Sausage Casserole
For 5-6 Servings:
10 pork sausages, sliced
1 can tomato soup
2 x cans chopped tomatoes
3 cloves garlic, crushed and peeled
1 onion, peeled and finely chopped
1/2 cup red lentils
1 cup bacon or chicken stock
1 tsp salt
1 tsp pepper
2 tsp dried rosemary
1. Cook the sausages in a non-stick frying pan until well browned on both sides. Transfer to a large casserole dish.
2. Add the tomato soup, tomatoes, garlic, onion, red lentils, stock, salt and pepper. Cover and cook for 45 minutes in a moderate oven. Throw in the rosemary, taste and season with additional salt and pepper if needed.
Serve on large plates with winter vegetables, like broccoli and brussel sprouts.
This recipe works well in a crockpot on low setting. :)
10 pork sausages, sliced
1 can tomato soup
2 x cans chopped tomatoes
3 cloves garlic, crushed and peeled
1 onion, peeled and finely chopped
1/2 cup red lentils
1 cup bacon or chicken stock
1 tsp salt
1 tsp pepper
2 tsp dried rosemary
1. Cook the sausages in a non-stick frying pan until well browned on both sides. Transfer to a large casserole dish.
2. Add the tomato soup, tomatoes, garlic, onion, red lentils, stock, salt and pepper. Cover and cook for 45 minutes in a moderate oven. Throw in the rosemary, taste and season with additional salt and pepper if needed.
Serve on large plates with winter vegetables, like broccoli and brussel sprouts.
This recipe works well in a crockpot on low setting. :)
Thursday, July 06, 2006
Dairy Free Lasagne
Yes, I have altered my favourite lasagne dish to be dairy-free! It was extra delicious - surprise, surprise!!! Instead of making a white sauce with cows milk, I used Coconut Cream and added a teaspoon of Turmeric to make it a little cheesy looking. Gotta work on those visuals to make food at least a little appetising.
So here it is, off the top of my head, cos' thats how I make lasagne.
For 5-6 servings:
Meat Sauce
1 tbsp olive oil
1 large chopped onion
2 cloves garlic, minced
500gm minced beef
1 can tomato pasta sauce
1 can chopped whole peeled tomatoes
2-3 tsp mixed dried herbs
* Brown onions and garlic together, then add mince and cook for 10-15 minutes, stirring so meat doesn't stick to pot. Add the rest of ingredients and cook another 15 minutes or so.
White Sauce
1 can Coconut Cream
1 can water with 2 tbsp cornflour added
1 tsp turmeric
* Heat all the ingredients together in a pot for about 15-20 minutes, until thickened, stirring every now and then.
Lasagne Pasta
At least 1 bag of dried Lasagne (I like the wide lasagne, Diamond makes)
* Cook the pasta in a large stock pot filled with water, a tsp of salt and a tbsp of olive oil.
When all the above ingredients are cooked, place in layers into a oven dish and cook for 20-30 minutes in a moderate oven.
So here it is, off the top of my head, cos' thats how I make lasagne.
For 5-6 servings:
Meat Sauce
1 tbsp olive oil
1 large chopped onion
2 cloves garlic, minced
500gm minced beef
1 can tomato pasta sauce
1 can chopped whole peeled tomatoes
2-3 tsp mixed dried herbs
* Brown onions and garlic together, then add mince and cook for 10-15 minutes, stirring so meat doesn't stick to pot. Add the rest of ingredients and cook another 15 minutes or so.
White Sauce
1 can Coconut Cream
1 can water with 2 tbsp cornflour added
1 tsp turmeric
* Heat all the ingredients together in a pot for about 15-20 minutes, until thickened, stirring every now and then.
Lasagne Pasta
At least 1 bag of dried Lasagne (I like the wide lasagne, Diamond makes)
* Cook the pasta in a large stock pot filled with water, a tsp of salt and a tbsp of olive oil.
When all the above ingredients are cooked, place in layers into a oven dish and cook for 20-30 minutes in a moderate oven.
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