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 Post subject: Re: tell us your recipe's
PostPosted: Sat Oct 19, 2013 1:38 pm 
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Location: APF, Glenorie NSW
Petite Poulet wrote:
Thank you, kindly 52.gif Yas

Always a pleasure PP

another couple

French onion dip

Sour cream 500g
French onion soup mix


mix the two ingredients together and put into fridge until guests arrive


Corn Relish dip

500g of sour cream
jar of corn relish

mix both ingredients together then put into fridge until guests arrive.


Fan forced oven tip
I have found out that by adding a little extra water or any other liquid it stops the oven from drying out cakes to much.

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Yas
Loving chickens always
One Sussex Cockerel and 15 Sussex pullets

Proudly I only use APF


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 Post subject: Re: tell us your recipe's
PostPosted: Sat Oct 19, 2013 8:36 pm 
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Y.barnesy wrote:
Fan forced oven tip
I have found out that by adding a little extra water or any other liquid it stops the oven from drying out cakes to much.


Thank you, kindly 52.gif for the recipes and great tip, Yas!

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"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Sat Oct 19, 2013 8:37 pm 
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Olde English Matrimonial Slice

INGREDIENTS:
355g self raising plain flour
250g cold butter, cut into small cubes
295g rolled oats
235g soft brown sugar
355g jam blackberry, raspberry or strawberry

METHOD:

· Preheat oven to 170C.

· Sift the flour into a mixing bowl. Add the cold butter cubes and, using the tips of your fingers, work it into the flour until you have a crumble-like texture. Stir in the oats, sugar and, if you are using them, the broken-up Weetbix. Press about half the mixture into an 28cm x 18cm baking tin at least 4cm deep. Spread the jam over the base. (Warming the jam slightly will make it easier to spread evenly). Top with the remaining mixture so it completely covers the jam. Press down lightly.

· Bake for half an hour or until the mixture is browned.

· Cool in the tin before cutting into squares.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Mon Oct 21, 2013 5:18 am 
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Joined: Sat Aug 10, 2013 7:18 am
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Location: APF, Glenorie NSW
There are many great recipes in this wonderful topic

I do have a couple more but they are crissy type being a fruit cake and another shortbread recipe

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Cheers
Yas
Loving chickens always
One Sussex Cockerel and 15 Sussex pullets

Proudly I only use APF


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 Post subject: Re: tell us your recipe's
PostPosted: Mon Oct 21, 2013 5:46 pm 
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Yummy, Chrissy cake and even more yummy shortbread!

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Tue Oct 22, 2013 5:45 am 
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Location: APF, Glenorie NSW
Petite Poulet wrote:
Yummy, Chrissy cake and even more yummy shortbread!
The shortbread is a really crumbly type and there has been joke with the cake since it does not have nuts in it I will find the recipe's

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Yas
Loving chickens always
One Sussex Cockerel and 15 Sussex pullets

Proudly I only use APF


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 Post subject: Re: tell us your recipe's
PostPosted: Sat Nov 02, 2013 8:27 pm 
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Salmon and Sesame Rice Balls

Ingredients:
2 cups sushi rice
2 cups cold water
1/3 cup sushi seasoning
2 tsp sesame seeds
2 tbs sushi seasoning, extra
2 nori sheets, cut into 1cm-wide strips

Filling:
1/2 x 210g can pink salmon drained, flaked
1/2 tsp wasabi paste
1 green shallot, end trimmed, chopped

Dipping sauce:
2 tbs light soy sauce
1/4-1/2 tsp wasabi paste, to taste

Method:
Step 1: Place rice in a sieve and rinse under cold running water until water runs clear. Set aside to drain in the sieve for 1 hour.
Step 2: Place the rice in a saucepan. Add the cold water and bring to the boil over high heat. Cover, reduce heat to low and cook for 15 minutes without lifting the lid. Remove from heat, lift lid and cover pan with a clean tea towel. Replace lid and set aside for 10 minutes.
Step 3: Transfer rice to a non-aluminium dish and drizzle with the sushi seasoning (vinegar). Use a flat spatula to gently fold the sushi seasoning through the rice, without damaging the grains, until all clumps are removed and the grains separate and appear glossy. Fan the rice while folding it to speed the cooling time. Cover the dish with a damp tea towel.
Step 4: To make the filling, place the salmon, wasabi and green shallot in the bowl of a small food processor and process to a smooth paste (or use a hand blender).
Step 5: Place the sesame seeds in a small saucepan and toss over medium heat for 1-2 minutes or until light brown. Transfer to a small bowl to cool.
Step 6: Half-fill a bowl with cold water and add extra sushi seasoning. Dip your hands and a 60ml (1/4-cup) measuring cup in the bowl and shake off excess water. Use the cup to scoop out a portion of rice (loosely packed). Place the rice in the palm of one hand and use your fingers to shape it into a bowl shape, about 1cm thick. Place a teaspoonful of filling in the centre, then lightly press the rice mixture around the filling and use your hands to form it into a ball. Place a nori strip around the centre, wetting the end so it sticks. Place on a tray and sprinkle lightly with toasted sesame seeds. Repeat with remaining sushi rice, salmon filling, nori strips and toasted sesame seeds.
Step 7: To make the dipping sauce, combine the soy sauce and wasabi paste in a small bowl. Serve with the rice balls.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Sat Nov 02, 2013 8:34 pm 
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Basic Japanese Rice Ball Recipe


Make 8 Rice Balls

Ingredients:
4 cups steamed sushi rice
salt to taste
black sesame seeds
strips of dried nori seaweed

Fillings:
ume (pickled plum) /salmon (small chunks) / katsuobushi (dried bonito flakes) seasoned with soy sauce

Method:
Put about a half cup of steamed rice in a rice bowl. Wet your hands in water so that the rice won't stick. Rub some salt on your hands. Place the steamed rice on your hand and put your favourite filling, such as ume or salmon or dried bonito flakes on the rice. Push the filling into the rice lightly. Form the rice into a round, or a triangle, by pressing lightly into a mould or roll the rice ball on your hands a few times, pressing lightly. Wrap the rice ball with a strip of nori or sprinkle some sesame seeds on them.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Sat Nov 02, 2013 8:39 pm 
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Gyoza Japanese Dumplings

Ingredients:
400g lean pork mince
1 cup finely shredded cabbage
1 teaspoon sesame oil
1 tablespoon soy sauce
3cm piece ginger, peeled, grated
2 garlic cloves, crushed
30 gow gee wrappers
1 tablespoon vegetable oil
sliced green onions, to serve

Dipping sauce:
1/3 cup teriyaki sauce
1 teaspoon sesame oil

Method:
Step 1: Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.

Step 2: Heat half the vegetable oil in a large frypan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings.

Step 3: Make dipping sauce. Place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and onion.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Sat Nov 02, 2013 8:43 pm 
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Mochi

Ingredients:
1 cup sweetened red bean paste
1 cup sweet rice flour
1 teaspoon green tea powder
1 cup water
1/4 cup white sugar
1/2 cup cornstarch, for rolling out the dough

Method:
Wrap red bean paste in aluminium foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.

Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.

Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the centre.

Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking.

Repeat until all the mochi and red bean paste is used.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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