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Topics - ~[fruity]~
1
« on: January 16, 2013, 11:51:00 pm »
Was thinking of cooking up a chinese feast tonight, and would love some suggestions.
2
« on: December 20, 2012, 10:20:58 am »
initally as a 2 4 6 recipe but so much better doubled
so.....
4 oz sugar (120g)
8 oz butter (240 g)
12 oz good (360g ++ ) plain flour
Throw all in TMX, turbo until fine bread crumbs. Divide into 3 paper lined small round tins, firm down, finger press the edges decoratively, score into 8 pieces, prick with a fork and bake approx 30 minutes in 160o oven or until lightly browned. Sprinkle with extra castor sugar once removed from the oven.
3
« on: November 14, 2012, 02:57:25 am »
Started separating eggs to age for Macarrons and ended up with about 5 ish eggs, some the yolks broke in the white, there are I am guessing about 5 eggs in total, what can I make with them?
4
« on: November 12, 2012, 12:41:12 am »
Cos I am sure I did. My eldest son had a big tumble off his brand new BMX on Saturday, knocked himself out for 2+ minutes, then at the insistence of his mates, got up and road for 4 km, then walked 1km. When we went to pick him up, it was obvious he was in a lot of pain, showed me his ankle, I got DH to drop us both up to the local hospital where he was immobilised on the bed with towels holding his neck stable. A Xray was taken and it was found that he has broken his tibea with a piece of floating bone off the inner ankle. Due to a bump on it yesterday, we took him to the next bigger hospital where his neck is still tender and he is now in a hard collar until a MRI today clears (or not) his neck today, with a new back slab on his ankle, with a wait and see approach on his ankle waiting for the bone piece to relocate where it should be, or he will need surgery next week to screw that back into place. 
5
« on: November 06, 2012, 04:59:49 am »
After losing this recipe every year and then spending hours and hours searching for it, I have immortalized it on FB, and now sharing it here. My famous 2in1Christmas Cake / Pudding recipe, You need an 8 cup pudding steamer and a 23cm round spring form pan (and a cardboard box) 300g unsalted butter (or nuttlex for diary free) 2/3 cup honey 1 1/4 cup soft brown sugar 2/3 cup apricot nectar 1 cup Boronia Marsala 1.5 kg dried fruit (I usually use fruit medley, currents, dried cranberries, cherries and sultanas) 440 g crushed pineapple drained 1/2 tsp bicarb soda 5 eggs lightly beaten 3 1/2 cups plain flour 1 tbs mixed spice EXTRA FOR THE CAKE extra 1 cup plain flour 1 pkt cherries 1/2 cup (+++++) Boronia Marsala EXTRA FOR THE PUDDING 1 cup bottled fruit mince 1 cup chopped pitted prunes 3/4 cup fresh white breadcrumbs Place the butter, honey, brown sugar, apricot nectar, Boronia, fruit and pineapple in a large pot. Stir over low heat until the butter melts and sugar dissolves. Bring to the boil, reduce heat and simmer, uncovered for 10 mins. Remove from the heat and let stand till cool (overnight if you can). Add the bicarb and mix well. Add eggs a little at a time, mixing well after each addition, add flour and spice and stir well. Remove 4 cups of this mix and set aside. TO MAKE CAKE: Preheat oven to 160o, line the base of a spring form pan with double paper. Add extra flour and cherries to mix, spoon into prepared tine, sprinkle top with water, smooth with a wetted spoon, making and indent in the centre of the cake. Tap cake tin on bench to settle mixture. Place in box (remove sticky tape) or double wrap with brown paper and sit on a folded newspaper in oven if no box. Bake for 3 - 3.5 hours (or less if you like it boggy) Remove from oven and while still hot, pierce several times with skewer and pour extra Boronia over. Cover with foil and wrap in a towel. Allow to cool in tin, when cold remove from tin. TO MAKE THE PUDDING: Grease an 8 cup pudding basin and line base with baking paper (a large ceramic bowl with a lip works well), to the reserved 4 cups of fruit mix, add fruit mince, prunes and breadcrumbs. Mix well, and get all members of the house to mix in a clockwise direction and make a wish at the same time, (you never know, they may just come true  ) spoon mixture into prepared basin, cut a piece of baking paper and place over the top of the pudding, cover with foil, pleating the top, and then the pudding basin lid (or double paper and foil tied with string and a string handle) Place in a large pan on a trivet (or a cake cooling rake that fits pan) add enough water to come 2/3 of the way up the basin, cover with a tight fitting lid and bring to the boil, cook the pudding for 4 hours but do not let it boil dry (I add marbles to bottom of pan, when you can hear them add more water). Remove from water and allow to cook, refrigerate until required. On Christmas day remove from fridge early in the day (or the night before) and reheat same as above for 1.5 hours. ENJOY!!!!
6
« on: October 30, 2012, 11:32:07 pm »
I ordered some cocoa butter for a recipe, that I have now forgotten and have a lump of cocoa butter waiting to be turned into something good............. what?
What do you suggest I make?
7
« on: October 20, 2012, 08:36:43 am »
What would you MUST plant re fruit trees if you had the room?
Our orchard is expanding and would love some input.
We have apples / cherries / peach / nectarines / cherry plums / white and black mulberries / lemon / a sad apricot / an avocado / a blood plum ummmmmm ... a fejioa, I think that's it.
Almonds wont grow here, not sure re quince, only make a little bit of quince paste each year. My soils are a mix of good rich dark loam, and dry light sand.
8
« on: October 20, 2012, 07:09:18 am »
This is a really forgiving easy recipe that is my go to when in a hurry to make something
1 cup SR flour
1 cup raw sugar
1 cup oat bran (or wheat germ)
1 cup dried fruit
1 cup Low fat milk or apricot nectar or coconut milk, or orange juice or or or or or or anything really
Mix all together, place in a paper lined loaf pan and bake 180 ish for 50 ish minutes. It is lovely served warm, or cool spread with butter / marg, or toasted for breakfast.
My fav fruit combos are fruit medlay, or cherries and cranberries. Or Cranberries and white choc buds (when I was eating dairy)
9
« on: October 14, 2012, 12:25:33 pm »
As I sit here trying hard to catch up on overlooked paper work, the family snooze, I have the scanner on and am thinking it ***MUST*** be a full moon.
Car chases
Drug fueled street fights
Bashings
Dispute over drugs......... (why would you call 000?)
and more?
What are you doing?
10
« on: October 01, 2012, 10:00:15 am »
I am finding it easier to order / search for vegan foods than try and explain dairy free, and would love to see a vegan section. Though when ordering pizza I ask for vegan with egg and salami 
11
« on: October 01, 2012, 02:56:38 am »
As a little bit of a facebook addict, how many others use it? 
12
« on: September 26, 2012, 01:08:50 am »
Good ole' leave it to the last minute....
we are taking the kids to my SIL tonight for a sleep over in preparation for my op (removal of plate and screws) tomorrow. And I have offered dessert.... I normally do a killa cheesecake (even though DD and I can't eat it) but don't have cheesecake stuff on hand.... what can I make that is super yummy and dairy free???
TIA
fruity
13
« on: September 01, 2012, 01:20:08 pm »
I will be cooking DH a huge stack of pancakes, and a few coconut milk pancakes, and hopefully one or more of the 5 kids will help me..... Prolly in the form of eating them
14
« on: August 16, 2012, 06:50:13 am »
2 packets Marie biscuits 1 cup sugar 250 g butter 4 tablespoons cocoa 2 tsp vanilla essence 2 eggs Crush biscuits 1 pack at a time speed 5, 5 - 8 seconds, remove after 1 pack and set aside in bowl, repeat for second pack. Place butter, sugar, cocoa and vanilla in  , heat 80 speed 3 - 4 for 5 mins, let cool. When cool, blitz speed 5 5 seconds, add eggs, blitz again speed 4 for 10 seconds. Pour over biscuits, mix thoroughly, spread into baking paper lined pan. Chill. For icing combine approx 70 g butter with approximately 200 g icing sugar and 1 tablespoon cocoa, mix on speed 4 temp 60 until smooth (I usually do icing by look), spread over hedgehog, sprinkle with 100s and 1000s you can also add a handful of sultanas to the crushed biscuits.
15
« on: August 09, 2012, 04:00:46 am »
I've got a real hankering for a peanuty chocolatey slice similar to a queen of slices slice. But.... It has to be dairy free as miss 16months is Ana to all dairy. How would you accept this challenge?
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