Vegetable and Chickpea Curry


I borrowed the Heart Foundation book "Deliciously Healthy" out of the library and found this vegetarian delight.  I adapted it and have copied my version here.  I accidentally added a few too many chilli flakes and it was a bit too hot for my kids, so if you're feeding little ones, be careful!  I love a good curry and this one was a real comfort food, despite being low in calories and not even serving rice with it!

Ingredients (serves 4-5 at 250-300 calories)
olive oil spray
1 brown onion, diced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon chilli flakes
1/2 teaspoon dried turmeric
2 teaspoons ground coriander
2 teaspoons Moroccan spice
2 potatoes, cubed
2 carrots, cubed
2 zucchini, cubed
425g can chopped tomatoes
250ml salt-reduced vegetable stock
400g can chickpeas, rinsed and drained
50g baby spinash, washed & chopped
1 cup frozen peas

Method
Heat the oil in a large pan, add the onion and ginger and cook over a medium heat for 5 minutes or until soft.  Add the garlic, chilli and spices and cook for 1 minute.

Add the potatoes and carrots and coat in the spices.  Stir in the zucchini, tomatoes and stock and simmer.  Reduce the heat and cook uncovered for 20 minutes or until the vegetables are tender and the curry has thickened slightly.  Add the chickpeas and stir.

Add the peas and spinach; cook until the spinach wilts and the chickpeas are soft.

Serve (add rice if desired).

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Marinated Lamb Kebabs


Early evening barbecues on the deck...that's what Summer in Brisbane is all about!  This week, to celebrate the upcoming Australia Day, I'll be bringing you Barbecue Week on the blog!

All my favourite recipes for those relaxing afternoons, catching the breeze, husband armed with tongs, kids playing in the dusk light - perfection!

To kick it off, I'm sharing a delicious recipe we enjoyed on the weekend.  I've previously talked about my affection for kebabs (like these or these) and how the kids love eating food off sticks!  I took a bit of a shortcut with this one and used a McCormick Marinade in a Bag - it was so easy and such a delicious flavour!  I really enjoy lamb, but don't have it often - mainly because of the price - but this was a perfect way to appreciate it.

Low calorie, low carb and maximum flavour - this is one barbecue winner!

Ingredients (serves 4)
500g lamb, diced
1 McCormick's Marinade in a Bag
1 zucchini
1/2 punnet cherry tomatoes
1/2 red capsicum
grilled corn cobs, to serve

Method
Open marinade bag and put lamb in.  Leave in fridge for 30 minutes, or up to 24 hours.

Soak 12 bamboo skewers in water for about 20 minutes (this prevents them from burning).

Chop vegetables.  Thread onto skewers along with lamb.

Cook on a barbecue over medium heat until cooked through.  Serve with corn cobs, grilled on the barbecue.

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Spectrum 32070 Euro Kitchen Organizer, Chrome


Features
  • Helps you organize lids, plates and baking sheets with ease
  • Fits on shelves inside cupboards
  • Sturdy steel construction
  • Chrome Finish
  • Dimensions: 13-1/20-inch l by 4-1/20-inch w by 4-1/4-inch h

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Clear up precious cupboard space with the Euro Kitchen Organizer. This rack organizes your lids, plates and baking sheets with ease. Made of sturdy steel, its clean design will add a modern touch to your home. With 8 roomy sections, this organizer keeps your cooking essentials upright for easier selection when you need them. Chrome Finish. Dimensions: 13-1/20-inch L by 4-1/20-inch W by 4-1/4-inch H


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5 Tier Pan Organizer


Features
  • This Cabinet Pan Holder conserves space, while keeping pans separated and at hand.
  • Holds up to 5 pans.
  • Durable steel wire.
  • 11.75" x 10" x 9.25"

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No more messy cabinets! Store your pans of various sizes in a neat and organized way, without scratching them. This Cabinet Pan Holder conserves space, while keeping pans separated and at hand. Holds up to 5 pans. Durable steel wire. 11.75" x 10" x 9.25". Pans not included.


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Apricot & Vanilla Bean Jam


I can only finish of Edible Gifts Week with one recipe - this delicious jam!  Apricot Jam is a bit of a "thing" in my family - my Grandma makes the BEST one ever, but my mum, aunty and sister have also made pretty amazing renditions along the way.  This one is a Women's Weekly recipe - and I've already have a few rave reviews from people who've received these as gifts for Christmas.  It's easy and tastes amazing - what better Christmas gift?!?

Ingredients
1kg fresh apricots, halved and seeded
1 vanilla bean, halved lengthways
1 cup water
1 kg white sugar

Method
Combine apricots, vanilla beam and water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until mixture is pulpy.

Add sugar to pan; stir over high heat, without boiling, until sugar dissolves.

Bring to the boil; boil, uncovered, without stirring, about 35 minutes or until jam jells when tested.

Discard vanilla bean. Pour hit jam into hot sterilised jars; seal immediately. Label and date jars when cold.

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Stovetop Pizza


I spotted this recipe from the fabulous "4 Ingredients" team and thought it was a great idea!  It only uses one dish, so there's not much washing up.  Unfortunately the pan I used wasn't the right choice, so mine stuck and kind of fell apart as I was taking it out.  It still tasted amazing (and I was happy I'd taken a photo of it before cooking!) and I'd definitely try it out again with different toppings.  Here, I used salami, red onion, capsicum, herbs, mushroom and low-fat feta - but be creative and work out your own creations!

Ingredients
1 cup self-raising flour
2/3 cup water
2 tablespoons olive oil
4 tablespoons pizza sauce
100g mozzarella cheese

Method
In a 20cm/8-inched non-stick frying pan, mix together the flour, oil and water with a spatula.

The dough will appear very sticky, simply work it around the bottom of the pan to form a nice dough. 

Spoon the pizza sauce onto the dough and spread to cover. Break the cheese into pieces and sprinkle over, then season with sea salt and pepper. 

Cover with a lid and cook on a medium heat for 10 minutes.

Carefully slide the pizza out onto a board. Let it sit for 2 minutes to cool before cutting it into wedges to serve.

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Tomato Relish


Another Monday and it's only 8 days until Christmas!  I hope you're enjoying all the Christmas recipes so far.  We've already done Ham Week and Christmas Treats Week, so now I'm launching into Edible Gifts.  Hopefully this will give you some great ideas of unique gifts for family and friends that come from the kitchen - mainly jams & preserves.  I have a special friend doing a guest post for me this week, so can't wait to share her delicious recipe.

So, kicking off today is Tomato Relish!  This recipe is a bit of a combination between one from Jamie Oliver and one from Julie Goodwin. This was my first attempt at relish and i was so happy with the result! It is just divine - perfect with cheese or as an accompaniment with quiche, sausages, steak or savoury scones.

Ingredients (makes about 4 cups)
1 tablespoon olive oil
2 tablespoons curry powder
500g onions, sliced thinly
2kg ripe red tomatoes, chopped
1 teaspoon sea salt
1 cup red wine vinegar
375g brown sugar
2 tablespoons whole grain mustard

Method
Heat olive oil in a large pot over medium-high heat, then add curry powder. Stir for a minute, until fragrant. Add the onions and cook for a further minute, then add tomatoes and bring to the boil.

Add the rest of the ingredients. Lower the heat and simmer uncovered for 1 hour, or until reduced to a thick, spreadable consistency.

Spoon into sterilised jars and seal. Once open, keep in the fridge for up to 6 months.

It's not hard to fill some jars with edible goods for a practical, delicious and always-appreciated gift!

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Gluten-Free & Dairy-Free Banana & Cranberry Bread


Ingredients
125g Nuttelex spread
3/4 cup caster sugar
2 eggs, lightly beaten
1 cup mashed ripe banana
1/2 cup dried cranberries, chopped
3/4 cup gluten-free self-raising flour
1/4 cup gluten-free plain flour
1/4 cup rice flour
1/2 teaspoon bicarbonate of soda

Method
Preheat oven to 180°C/ 160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing 2cm overhang at long ends.

Using an electric mixer, beat spread and sugar for 1 minute or until pale and creamy. Add eggs, 1 at a time, beating well until just combined.

Add banana and cranberries. Stir to combine. Sift flours and bicarbonate of soda over mixture. Stir until just combined. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

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Chocolate Wreath Biscuits


I borrowed a fabulous little book out of the library recent called "200 Christmas Recipes" and made this tasty little treat.  So you're not deceived, they're just individual biscuits, not one big wreath - I just arranged them like that on the plate!  If you want to go nut-free you could always decorate them with chopped-up candy canes, silver balls or sprinkles.  I actually found this mixture a bit on the soft side, so I'd add more flour next time.  I also have a great spin-off recipe for what to do with the inside rounds of the biscuits (to save re-rolling and cutting), so stay tuned for that!

Ingredients
250g plain flour
25g cocoa powder
250g butter, diced
140g icing sugar
2 egg yolks
2 teaspoons vanilla extract
125g white chocolate
1/2 cup pistachios, chopped
1/2 cup dried cranberries, chopped

Method
Put the flour, cocoa powder and butter in a bowl and rub in with fingertips until the mixture resembles fine breadcrumbs. Add the sugar, egg yolks and vanilla and mix to a smooth dough. Wrap and chill for 30 minutes.

Roll out the dough between two sheets of baking paper. Cut rounds using an 8.5 cm fluted biscuit cutter and a 3cm cutter for the centres.

Place on a lined baking tray and bake at 180 degrees Celsius for 15 minutes. Cool.

Melt the white chocolate (microwave is easiest!). Spread white chocolate over biscuits then scatter with pistachios and cranberries. Leave to set for about an hour before using.

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Imperial Over the Door 24 Pocket Hanging Shoe Organizer


Features
  • Hangs over any standard door or closet rod
  • No Tools required to hang, hooks provided
  • Clear front to see what you have stored
  • Great for shoes, hats, accessories and more
  • Made with Sturdy, Easy to Clean Material and Size: 57.90"x19.70"

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Imperial 24 Pocket Shoe Organizer, made with sturdy non woven material. Great for shoes, hats, accessories, and much more. The pouches wipe clean in seconds and are see-through so you can quickly find what you're looking for. Easy to hang design, no tools needed. Hangs over any standard door or closet rod with the hooks provided.


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Leftover Christmas Ham & Noodle Frittata


Here's our final ham recipe for the week - hopefully you've gotten lots of inspiration to cut down on food wastage this Christmas and use up those leftovers!  Ham Week has been a blast and today I'm finishing with a family favourite.  I like this one as a Sunday night dinner - great for cleaning out the fridge and pantry and a sure-fire winner with the kids.

Ingredients (serves 6 at 295 calories per serve)
76g packet chicken-flavoured 2 minute noodles
1 1/2 cups frozen peas, corn & carrot mix
200g broccoli or cauliflower
6 eggs, lightly whisked
200g leg ham, chopped
100g tasty cheese, grated
10g butter

Method
1/3 fill a medium saucepan with water and bring to the boil. Add noodles, flavour sachet, frozen veges and broccoli/cauli. Cook for 2 minutes and drain.

Place in a large bowl and add eggs and cheese, stirring to combine.

Melt butter in a 22cm non-stick, oven-proof frying pan over medium heat. Swirl pan to cover base with butter. Add egg mixture to pan and spread out evenly.

Reduce heat to low. Cook, without stirring, for 10 minutes or until base is brown and almost set.

Place pan under oven-grill and cook for 5 minutes or until browned. Stand in pan for 5 minutes. Slice and serve with salad.

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Cabinet Door Lid Rack


Features
  • Steel wire construction with white vinyl coating makes this a sturdy organizing option.
  • Vinyl coating wont scratch your pan lids like plain wire would.
  • Holds up to 6 lids at once.
  • Mount to the inside of your cabinet.
  • Great option for helping you keep your kitchen cabinets organized.

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The Cabinet Door Lid Rack features sturdy steel wire construction. The white vinyl coating wont scratch your pan lids. The coating also grips your pot and pan lids keeping them securely in place when you open or close your cabinet. This generously sized cabinet organizer will accommodate up to six cookware lids of all different sizes. Wire Mounted Lid Rack Features Steel wire construction with white vinyl coating makes this a sturdy organizing option. Vinyl coating wont scratch your pan lids like plain wire would. Holds up to 6 lids at once. Mount to the inside of your cabinet. Great option for helping you keep your kitchen cabinets organized.


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Chocolate Freckle Slice


I've been eyeing off this Women's Weekly recipe for a while now, and finally got around to making it.  As I expected, it was pretty delicious!  It's a perfect treat for kids and adults and super easy to do.  You'll love this one!

Ingredients
185g butter, softened
220g jar chocolate hazelnut spread
1/3 cup (75g) firmly packed brown sugar
1 3/4 cups (250g) plain flour
200g packet freckles

Method
Preheat oven to 160 deg C (140 C fan-forced). Grease and line a slice tin.

Beat butter, spread and sugar in a small bowl with an electric mixer until combined. Stir in sifted flour in two batches.

Press dough into pan, smooth surface with a spatula. Bake for 25 minutes.
Remove pan from oven and immediately press freckles firmly into slice in rows about 1.5cm apart. 

Cool slice in pan and cut when cold.
But did Liam & Robbie rate it? Check out the Family Show Taste Test here...

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Cinnamon Afternoon Tea Cake



Here's a recipe from Stay at Home Mum, which is perfect for an afternoon tea (as the name suggests!)  It freezes well, so is a handy one to keep in the freezer.

Ingredients
1 tablespoon of butter
½ cup sugar
1 egg, beaten
½ cup milk
Few drops of vanilla essence
Pinch of salt
1 cup of plain flour
1 teaspoon baking powder
1 teaspoon of ground cinnamon
1 teaspoon sugar
1 teaspoon desiccated coconut
Butter to spread over the top of cake

Method
Preheat oven to 180 degrees. Cream the butter and sugar together in a bowl, the beaten egg, milk, vanilla essence and pinch of salt, mix until all combined. Sift in flour and baking powder and mix well.

Pour batter into a round greased cake tin and cook in oven for 25 to 30 minutes, until the skewer comes out clean. Take out of oven and turn over, cover the top with butter. Combine ground cinnamon, sugar and coconut and sprinkle over mixture.

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Lentil Bolognese


Cheap, easy, healthy, family-friendly, tasty - yep, ticks all the boxes!  A twist on your usual bol :-)

Ingredients
olive oil spray
1 medium brown onion, chopped
1 clove garlic, crushed
1 tablespoon tomato paste
1/2 head broccoli, finely chopped
1 zucchini, finely chopped
400g tin lentils
400g tin crushed tomatoes
1 tablespoon dried herbs
1/2 cup beef stock

Method
Heat a medium saucepan over moderate heat.  Spray with olive oil.  Add onion and garlic, and cook until soft and lightly browned.

Add tomato paste and stir to combine.  Stir in broccoli and zucchini, then add lentils, tomatoes, herbs and stock.

Stir well and bring to the boil, then simmer for about 30 minutes.  Serve on its own or with rice, pasta or cous cous.

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Rev-A-Shelf Sink Front Tip-Out Hinge - 1 pair


Features
  • Chrome finish
  • Adjustable opening of 45-90 degrees
  • 2-13/16in high
  • Screws included

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Self-closing hinge is concealed when front is closed


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12" High Tray Divider Organizer, Chrome


Features
  • 3/4" Wide
  • 20" Deep
  • 12" High
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The Tray Dividers are perfect for organizing larger trays like: cookie sheets, bakeware, pizza pans, muffin pans, cutting boards, splatter guards, serving trays, etc., into smaller compartments for easier access.The dividers come standard with mounting clips, for upper pantry or base cabinet applications. Priced each.


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Kris Krinkles


Today's Christmas recipe (can you believe we're up to #22 already?!?) is a guest post from my dear friend, Jess.  She gives us a jar of these biscuits every Christmas, and I always look forward to receiving them and eating them!  I love also that they come with a great story - thanks Jess! :-)

"This is the easiest recipe and came from a magazine my mum had about 35 years ago! They have such a lovely story these cookies- mum started making them when my eldest brother went to school for his teacher and it progressed from there until she was doing them for all three of our teachers, neighbours, family and friends every year and they all still talk about them! She has moved to a whole new town and workplace and now bakes them again every year for her colleagues and they love them. Now I'm carrying on the tradition for my friends and hopefully my kids' teachers!"

Ingredients
250g butter
1 cup sugar
2 teaspoons vanilla essence or rum
2 1/2 cups plain flour
3/4 cup glace cherries, chopped
1/2 cup pecans or walnuts, chopped
1/2 cup desiccated coconut

Method
Cream butter and sugar in a bowl until light and fluffy.  Add vanilla/rum.

Stir in flour, cherries and nuts.

Form into 2 logs then roll in coconut, scattered on some foil (see pictures below).  Wrap in the foil and chill overnight.

Cut into cookies and bake at 190 degrees for 12 minutes or until just gold - watch carefully as they burn quickly!




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Gozleme


This recipe is from the fabulous Kidspot Website - I made it on a Saturday night as a bit of a treat meal and we really enjoyed it!  The spinach & feta filling was our favourite - although the mince one was delicious too.  They're quite filling and so we had plenty of leftovers for the next day, but it would also be great as a finger food/entree option with guests.  For something a bit different and fun, I would definitely recommend it!

Ingredients
Dough
400g Greek style plain yoghurt
500g self-raising flour
4 tbsp olive oil

Spinach filling
100g baby spinach
200g feta cheese

Mince filling
2 tbsp olive oil
500g lamb mince
2 cloves garlic, crushed
1 tin tomato puree
2 tbsp tomato paste
1 tsp cumin
1 tsp chilli flakes

Method
Mince filling
In a frying pan, fry the lamb mince and make sure you break it into small lumps with a wooden spoon.

Add the garlic as it is browning and stir well.

Add the tomato paste and cook for 1 minute, then add the cumin, tomato puree and chilliflakes and stir.  Cook for a further 2 mins and set aside.

Feta and spinach filling
Pour boiling water over the spinach and then drain. Crumble feta up and stir through spinach.

Dough
Combine the yoghurt with the self-raising flour and knead on a floured board for 2-3 mins.

Cut into 8 portions. Cover with a damp tea towel until ready to use.

Cooking
Roll each dough ball into a 25cm round and place a quarter of one filling on one half. Fold dough round in half and press together the edges.

Heat a skillet, frying pan ot barbeque hotplate to medium heat and brush each Gozleme with olive oil. Cook on each side until golden "eyes" appear.  Repeat for remaining dough and filling.

Serve with lemon wedges.

0 comments:

Key Lime Pie


I have a guest blogger joining me today - my sister, Angela - also known as Jimmy.  She's a great cook and is always up for trying new things - like this Key Lime Pie (or KLP as we affectionately call it!) - she whipped up for a family dinner.  It was scrumptious!  Anyway, here she is...

"A fresh, easy and super tasty dessert.  I first came across Key Lime Pie in season 3 of 'Dexter' - when Dexter visits an old family friend in hospital, and her final wish is for the perfect piece of Key Lime Pie - a very American dessert!

After some recipe searching on Taste.com.au I found this recipe. The few times I've baked it, it's been a big hit. A great summer dessert - perfect for when the lime tree is full!"

Ingredients (serves 6)
250g ‘Nice’ biscuits
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes

Method
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.

Process biscuits until fine crumbs. Add butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.

Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.

Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices and whipped cream.




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Grayline 40710, Jumbo Kitchen Helper Shelf, White


Features
  • Creates extra storage space virtually anywhere
  • Ideal for use in closets or pantries
  • White color coordinates well with a variety of colors and finishes
  • Sturdy PE coated steel construction

List Price: $0.00
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Product Description
Helps you keep an orderly arrangement of assorted canned and bottled items in the kitchen or pantry. It adds extra space to crowded work areas, shelves, closets, or any place extra space is needed.


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InterDesign Linus Binz D5.5, Clear


Features
  • Perfect solution for maximizing small spaces
  • Made of sturdy clear resipreme plastic
  • Great for use in kitchen, pantry, office, utility room, hobby/craft room and more
  • Ribbing detail prevents sliding
  • Contents easy to access and see

List Price: $11.99
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Product Description
Create customized storage with Linus Binz by InterDesign. With Linus Binz by InterDesign, you'll be able to create customized, modular storage in your cabinets quickly and easily. Modular storage bins keep all cabinet contents organized and easily accessible, even items typically stored in the back.


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Play Dough #2 (no cream of tartar)


A couple of weeks ago, I promised Little Miss we would play with play dough - then realised we had none on hand.  That's not really a problem, considering it's so easy make (I've previously shared a recipe here) - but this time, I realised I had no cream of tartar!  So I did a little search and found this recipe - it turned out great - crisis averted!

Ingredients
1 cup plain flour
1/4 cup salt
3 tsp of vinegar or lemon juice
2 Tablespoons of oil
1/2 cup of boiling water
Food colouring

Method
Mix the dry ingredients together.

Combine boiling water with vinegar, oil and food colouring.

Pour into the dry ingredients and mix until it forms a playdough texture.


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Baby Shower Cake

Just wanting to share some pics of a Baby Shower Cake I made for my dear sister Tamara recently (who just had a gorgeous baby girl, yippee!!!)

I put together a few ideas I'd seen online and was thrilled with the result!  I just used plain butter cake and buttercream icing recipes, adding yellow food colouring.  The white bits are plain fondant.  It was surprisingly easy to put together and went down a treat!




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Schulte Medium Cabinet Shelf, Nickel


Features
  • Made from heavy gauge steel
  • Durable epoxy coating
  • Easy to clean

List Price:
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Product Description
Create more vertical space in your cabinets or pantry with wire shelving. By using wire shelves, you can organize your items so that they are easier to see and access. These shelves are epoxy coated making them more durable for all your storage needs.


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Mum's Mini Christmas Treats


I adapted this recipe from one I'd seen online and it's a bit of a combination between Rum Balls and Mini Christmas Puddings (which are both delicious recipes in their own right!)  I've called them Mum's Mini Christmas Treats, because I think every mum should sit back and be treated. Let's face it - it's the mum who's usually responsible for Christmas present buying, wrapping and tagging, menu-planning, grocery shopping, food preparation etc etc - so here's mum's chance to indulge in a tasty little combination of cake, chocolate and Baileys!  You can always mix it up with rum instead of Baileys, or rum essence for a non-alcoholic version.  Guaranteed to be a Christmas hit!

Ingredients
250g sponge cake
1 tablespoon cocoa
1/2 cup dried fruit
1/2 cup almond meal
1/4 cup Baileys Irish Cream
1/4 cup apricot or strawberry jam
1/2 cup white chocolate
Mini m&ms, to decorate

Method
Put cake and cocoa in a food processor and blitz until crumbs are formed (or crumble it with your fingers). Add remaining ingredients, except white chocolate and m&ms, and stir to combine.

Use your hands to roll balls of mixture. Place on a tray. Melt white chocolate and drizzle over the top of each ball. Top with an m&m and refrigerate until set.

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Mexican Chicken Layer Bake


Meals don't get much easier than this!  It's simple, tasty and even low-calorie - you'll love it!

Ingredients (serves 6 - 264 calories)
3/4 cup white rice (uncooked)
1/2 can corn kernels
300g barbecue chicken
1 jar salsa
100g grated cheese

Method
Cook rice according to packet.

Spread rice on the bottom of a medium casserole dish.  Top with corn, then chicken, then salsa, then cheese.

Cook in a moderate oven for about 30 minutes, until cheese is golden.

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