April 29th, 2008 by alice
Tags: Pasta, Salad, Tuna
INGREDIENTS
- 1 (8 ounce)packagebow tie pasta, cooked and drained
- 2 (6 ounce)canstuna in water, drained and flaked
- salt and pepper
- 1/3cuponions, chopped
- 1/3cupgreen peppers, chopped
- 2hard-boiled eggs, chopped
- 1/2cupcelery, chopped
- 1/4cupsweet pickle relish (optional)
- 1/2cupranch dressing
- 1/4cupmayonnaise
DIRECTIONS
- In a large bowl, toss pasta, celery, green pepper, onion, eggs, salt and pepper, tuna and relish wirh Ranch dressing and mayonnaise.
- Chill.
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April 29th, 2008 by alice
Tags: Banana, Cake, Caramel, Chocolate, Chunk
INGREDIENTS
- 2cupsplain flour
- 1teaspooncinnamon
- 1/2teaspoon gratedfresh nutmeg
- 1/4teaspoonground cloves
- 1teaspoonsalt
- 1teaspoonbaking soda
- 3largeeggs
- 1 1/4cupssunflower oil
- 1 3/4cupscaster sugar
- 1tablespoon purevanilla essence
- 3/4cup coarsely chopped toastedpecan nuts
- 3ounces goodchocolate, broken into chip size pieces(I favour Green and Blacks)
- 3 ripebananas, peeled and diced
-
CARAMEL TOPPING
- 1 1/4cups of firmly packed softlight brown sugar
- 1tablespoonmilk
- 1tablespoondouble cream
- 4tablespoonsunsalted butter, cut into pieces
DIRECTIONS
- Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
- Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
- Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
- In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
- Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!
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April 29th, 2008 by alice
Tags: Butter, Cookies, Jam, Peanut
INGREDIENTS
- 1/2cupplain flour
- 1/2teaspoonbaking powder
- 3/4cupcreamy peanut butter
- 3dropsvanilla essence
- 1/4cupunsalted butter, at room temperature
- 3/4cupcaster sugar
- 1/4cup softlight brown sugar, packed
- 1largeegg
- strawberry jam
-
FOR THE FROSTING
- 1/4cupicing sugar, plus
- 2tablespoonsicing sugar
- 1 1/2tablespoonsmilk
- 1/4cupcreamy peanut butter
DIRECTIONS
- Pre-heat the oven to 180*C/350*F.Sift together the flour and baking powder and set aside.
- Blend together the peanut butter and the butter with you electric hand mixer, until fluffy and well combined.Add the caster sugar and the brown sugar and beat until smooth.Beat in the egg and vanilla.Stir in the flour mixture to combine.
- Shape TBS of the dough into balls and place 2 inches apart on an ungreased baking sheet.Press down a bit with your fingertips and then with your thumb, gently dent the centre of each cookie.Spoon about ½ tsp of the jam into these dents. Bake for about 12 minutes or until lightly golden and done.Remove from the oven and pan to cool on a wire rack.
- Beat together the ¼ cup of peanut butter and the icing sugar.Beat in the milk a little at a time until it reaches a good consistency for piping.Place into a plastic sandwich bag and squish it all down into one corner.Snip ofa tiny bit of the corner of the bag and pipe the frosting onto the cookies.Enjoy!
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April 29th, 2008 by alice
Tags: Basil, Creatomato, Gardens, Olive, Soup
INGREDIENTS
- 2ouncesbutter
- 1 dicedred onion
- 2cupsdry white wine
- 3cups canneddiced tomatoes
- 2cupsheavy cream
- 1ounce choppedfresh basil
- salt(to taste)
- black pepper(to taste)
DIRECTIONS
- In a heavy 2 quart sauce pan melt butter and saute red onions until tender, 5 minutes.
- Add white wine and reduce by 3/4.
- Add tomatoes and heavy cream and bring to a simmer and reduce by 1/2.
- Puree soup in a food processor.
- Stir in chopped basil, salt and pepper.
- Garnish with chopped fresh basil and tomatoes.
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April 29th, 2008 by alice
Tags: , Easy
INGREDIENTS
- 16sliceswhole wheat bread
- 8pineapple rings
- 2 (180 g)canstuna, drained
- 200g gratedcheese
DIRECTIONS
- on a baking tray place 1 slice of bread.
- top with tuna, pineapple and cheese.
- put another slice of bread on top.
- bake in oven until cheese is melted.
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