Archive for the ‘Recipes’ Category

Boysenberry Cheese Slices

Posted: May 18, 2011 in Recipes

Boysenberry Cheese Slices
Alternatively loganberries can be used, but I find boysenberries have a stronger flavour

3oz Butter or Margarine
4 ½ oz white sugar
4 ½ Tablespoons Self Raising Flour
4 ½ Tablespoons Plain Flower
1 ½ Eggs (and yes I know that’s a pain in the ass)
Pinch salt

Cream butter & sugar, then add egg and beat. The sift flours and salt into mixture and mix together
Use a greased lamington tin, or if using a slice tin make sure that it is quite deep, about 8cm (if your tin is too shallow you will not fit all the layers in) Bake at 180 degrees for approx 15 minutes.
Then allow to cool.

Cheese Filling
8oz Cream cheese (1 regular size pack)
1 regular tin condensed milk
1/3 cup lemon juice
1 teaspoon vanilla

Beat the cheese for 15 minutes, add condensed milk and continue beating for 10 minutes. Add lemon juice & vanilla, and keep beating until thick.
Spread over cooled base and stick in fridge for about an hour

Boysenberry Filling
1 regular tin of canned boysenberries
1 tablespoon white sugar
2-3 teaspoons cornflour

Mix together and cook in a saucepan until thick, once thick, pour over slice and stick back in the fridge to cool.

Final Layer
When it is all cooled down top the whole thing with whipped cream, it will need to be reasonably thick or the colour from the Boysenberries will come through. Then I sprinkle a little nutmeg over the cream.

Once complete the whole slice will need to be put in a freezer for 2 hours, then kept in the fridge, if not it will be too runny.
It is best served the day after making as it has had time to stiffen, and the flavour also improves

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Lemon Meringue Pie

Posted: May 18, 2011 in Recipes

Lemon Meringue Pie
62 grams butter/margarine
125 grams Plain Flour + ½ Teaspoon Baking Powder
1 Egg Yolk only (save white for later)
A little milk

Rub butter through flour with your fingers, then add egg yolk, and enough milk to make a stiff dough (usually about a tablespoon).
Roll out flat, and place in pie dish.
Bake at 175 degrees for 15 minutes
Or alternatively, you could bugger off to Coles and get a couple of premade pastries, and get some little tart ones while your there….

2 regular tins condensed milk
4 egg yolks (save whites)
1 teaspoon grated lemon peel
1 cup lemon juice

Mix in a bowl by hand, then leave in the fridge for about an hour to stiffen up a little, it will still be runny though.

Take your 5 egg whites, and beat them with a mixer until they are stiff, they should stick to a spoon, then gradually add 7 tablespoons of white sugar as you continue to beat. Beat until really thick and is at the desired consistency.

Pour the lemon mixture into your pie pastry, and put meringue straight on top.
Put the pie under a grill to brown the meringue, be careful, it will burn quite quickly if you don’t watch it.

Please Note:
The amount of filling in this recipe is usually enough to make about 10 little tarts as well, depending on the size of your pie.

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Wixxy’s Xmas Rehab Pudding

Posted: May 18, 2011 in Recipes

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Wixxy’s Xmas Pudding (makes 2)
230g raisins
230g currants
230g chopped prunes
125g mixed peel
125g slivered unsalted almonds
1 grated carrot
Juice & Rind of 1 Lemon & 1 Orange
3 Cups Sherry
250g butter/margarine
250g Brown Sugar
1 Tablespoon Golden Syrup
4 eggs
125g Plain Flour
1 Teaspoon Mixed Spice
1 Cup breadcrumbs
1 Teaspoon Bi Carb Soda
¾ cup of Milk
Single Malt Whiskey

Put all the fruit, peel, almonds, carrot, lemon & orange juice into a big bowl. Pour Sherry into bowl with these ingredients and leave to soak for 24hrs.

Using Electric Beater cream butter & sugar, add eggs & Golden Syrup. Then add in flour & mixed spice. Beat until smooth.

Mix Bi Carb Soda in milk, then add to mixture with breadcrumbs and spoon mix in with fruit mixture.

Place mix into 2 steamer bowls and seal with aluminium foil.

Steam for 4 hours each bowl.

When steamed and while hot, uncover top of pudding and pour a mix of malt whiskey and brandy over pudding to taste (I normally use about 1/3 cup per pudding), then reseal and allow to cool.
Once cooled wrap in a pudding cloth, or tea towel (not an old crappy one).

P.S. If you ain’t gonna serve with brandy in the custard, go and buy a readymade pudding at Coles you girls blouse…

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