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Tuesday, 24 April 2012

Beef Rendang

This is a simple recipe and so delicious - make it as mild or spicy as you like by adding more curry paste.  Great one for the kids. 

INGREDIENTS:
2 tablespoons rendang or rogan josh curry paste
2 tablespoons brown sugar
1 can coconut cream
1 cup beef stock
700g beef cut up into pieces
1/4 cup shredded coconut
1 tablespoon kekap manis (Indonesian Soy Sauce)

METHOD:

In a big big saucepan or in an electric frypan brown the beef in a little oil.
Add all the other ingredients.
Cover with a lid and allow to simmer for 2 hours.

Serve with fresh steamed rice and a little coconut sprinkled on top.

DELISH.

Friday, 20 April 2012

Chocolate Brownies

I've been making this brownie recipe for about 5 years now.   It is the best one I've found.  If I'm short of time the Betty Crocker Low Fat Brownie Mix is probably the best commercial brownie packet mix, but when I have a little bit of time and want the delicious squidgy fudginess of real, home baked from scratch brownies... this recipe is the way to go.  The original recipe called for half of these ingredients, but my adjustments below make enough mixture to fill a lamington/slice pan.

Be prepared for the most DELICIOUS brownies ever!

PREP:

Preheat your oven to 180oC (or 160oC for fan forced)
Grease a lamington / slice tray or line with baking paper

INGREDIENTS:

4 eggs
2 cups white sugar
1 cup self raising flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2/3 cup cocoa powder
1 cup melted butter (175g)

METHOD:

Mix all ingredients together well and pour into your prepared pan.
Spread out using the back of a spoon.
Bake for 30 minutes or until edges and centre are just firm and spring back slightly to touch.

Chill in fridge before cutting into squares and dusting with icing sugar.

Makes approximately 24 brownie squares (depending how big you cut them of course!)

Wednesday, 18 April 2012

Chocolate Decadence Cookies

 Love chocolate and cookies - here's a simple easy mix delicious cookie.

INGREDIENTS:

150g butter
1/2 cup (90g) brown sugar
1/2 cup (175g) golden syrup
1 1/2 cups (225g) self raising flour
1/4 cup cocoa
200g chocolate, chopped into chunks

Preheat your oven to 180oC.
Line a cookie tray with baking paper
Mix all ingredients together well as seen below
 Roll golf ball sized lumps into balls and flatten slightly on your prepared tray.
Bake for 10 minutes.
Allow to cool on wire rack.

Delicious with cold milk.
Makes approximately 36

Also good sandwiched together with a peppermint cream filling...
2 1/2 cups (400g) icing sugar
1/2 teaspoon peppermint extract
2 tablespoons milk

Makes approximately 18 peppermint cream sandwich cookies

mix well and spread half the biscuits with the cream mix, sandwich with remaining biscuits.