Hi,

Was wondering if anyone has a great recipe for pork ribs that's not already posted on the forum please?  Can be using any cooking method.

In anticipation,   

Julie.

I made a half batch of this today to have over chicken breasts (instead of fish). 

Really lovely flavour.  Have quite a bit left over.  Would be good sprinkled over lots of things, even over pizzas for the last 2 mins of cooking.

It was a perfect day for something like this.  

I made half of the chicken salad part of the recipe and the full amount of the dressing as I thought if it was anything like the Vietnamese Dressing of Tenina’s then it would be very good.  It is.  

I did reduce the palm sugar to 30g as my oranges were quite sweet anyway, used a deseeded, long red chilli (still had a good bite) and only added a good shake of fish sauce.  

I made the dressing first and didn’t clean the bowl before continuing with the recipe.

The only thing that I will change next time;  is to use the flesh from a cooked chicken, whether it’s one I’ve made or a bbq one from the store.

The left over dressing will be used up for sure, it’s delicious!  

Made these gorgeous little biscuits this morning and they are really lovely.  So quick and easy to make and hard stopping at just 1.

I reduced the sugar by 10g and after cooling I found them to be the perfect sweetness for us. 

I experimented with how to cut them; did some like the recipe says and also I rolled out some of the dough, refrigerated it for the 10 mins, then cut out with a cookie cutter.  Didn't take much longer to do and I prefer the end result.  Of course it doesn't affect how they taste which is what really matters here, just a personal like.

Loved the subtle flavour of lavender and the texture of the little nut pieces; they weren't blitzed to powder. 

I bought one of these this morning from Woolies as bending down to clean the shower cubicle really kills my back..  I've just used it and it's great!  So quick and easy to use, won't be putting the job off now. 

The little video shows it in action, it's called a Vileda Bath Magic.

http://www.vileda.com.au/au/products/show/2475

http://www.youtube.com/watch?v=XLdfPbZW5N8

I decided to make these today as I’d made a similar dessert on the weekend called Rhubarb Strawberry Ripple where rhubarb & strawberries were cooked down and then was swirled through a creamy custard.  I had some of the cooked fruit left over so thought I would use it up in this dessert.

I made only half of the lemon custard which was enough for 2 like this, plus another with about  a ½ inch less custard in the glass.

The custard tasted like lemon curd and was a nice contrast to the other one I made on the weekend, so it didn’t seem like we were eating the same dessert again.

So easy to make, thoroughly enjoyed by both of us.  Look forward to making the raspberry & rhubarb version at another time.

RICH BEEF PIE WITH CHEESY MASH
Will serve 4-6, or divide between 2 dishes,  one to freeze for another time

1kg chuck steak, trimmed, cut into 2.5 cm pieces
1 large brown onion, chopped
3 carrots, cut into 2cm slices
2 celery sticks, trimmed, cut into 1cm slices
2 garlic cloves, crushed
1 tbsp sweet paprika
½ tsp caraway seeds
2 tbsp plain flour
420g can Heinz Big Red condensed tomato soup
¾ cup beef stock
extra veg like green beans or broccoli florets, steamed
 
Heat a little oil in pc over medium-high heat.  Cook the beef, in batches until browned all over. Transfer to a plate with a slotted spoon.
 
Turn down heat slightly, add a little more oil to pan if needed and add onion. Cook, stirring, for about 3 mins or until softened.  
Add carrot and celery.  Cook, stirring, for 2-3 minutes or until vegetables just start to turn golden.  
Add garlic, paprika and caraway seeds. Cook, stirring for 1 minute.  Add flour.  Cook, stirring, to coat vegetables.
 
Add stock and then soup, stirring to combine.  Return meat and any juices.
Lock lid and bring to high pressure over high heat.  Once stabilised cook 30 mins. Make potatoes..
  
Release pressure using nrm. Preheat oven to 220 C/200 C fan-forced
 
Cheesy Mash
4-5 large potatoes, peeled and cut into quarters or eighths
½ cup grated taste cheese
couple knobs butter
ground white pepper

Cook potatoes in your usual way until tender. Drain and mash until smooth.  Add butter and cheese and combine.  Season with pepper.
 
Remove lid from pc, add extra cooked veg and stir through.  Spoon beef mixture into 2 baking dishes.  Dollop mash on top and gently spread over the top.
Place one of the dishes into oven for 25 to 30 minutes or until top is golden, (or you could place under a hot grill for just a few mins until top is golden).

The other dish, leave to cool, then cover well and place in freezer for another time.

I noticed this on the shelf with the long life milks a couple of weeks ago.  I really don't like the taste of long life milk so never buy it  but I was intrigued enough to try this one. 

I was very surprised to find it tasted like normal milk with none of the usual taint I detect in other long life milks.  So at my next grocery shop I bought a couple to keep in the fridge for if we ever run out of milk (which we've done twice recently and so why I was interested in trying this one).
It also froths really well for cappuccinos.

Thought I'd pass this on. 

http://devondale.com.au/our-products/milk/baristas-own/