Food

Peanut Crunch – salty|sweet|good

IMG_0736This is the base of a slice I make all the time.  On this blog in 2012. It is on a yellowing and crumpled piece of newspaper. It has always been kept on the recipe book holder on the bench because I need it a lot and I can always find it there when I need it. The original recipe has a caramelish topping but I was experimenting and needed something really fast to take to a friend’s place and this is what I came up with.

Double everything and it makes a bigger slice.  Hint: you want a bigger slice.

  • 150 grams butter
  • 1/2 cup sugar
  • 1 desertspoon golden syrup
  • 1 cup salted peanuts
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1 cup rice bubbles

Preheat oven to 180 degrees. Melt butter, sugar and golden syrup over low heat. Chop peanuts in food processor. Mix flour, baking powder and rice bubbles together.

Mix everything together and place in slice tin which has been lined with baking paper. Bake until golden.

Just in case you want to ice this with the most delicious icing in the world – again double it.

  • 100g butter
  • 150g icing sugar
  • 1tblsp golden syrup
  • 2tsp vanilla

Melt butter and golden syrup, stir in vanilla and icing sugar, pour icing over base while hot.

Rosalba’s Thai Chicken Salad

photo (1)

Translated Thai chicken salad (for four people).  This recipe is fantastic.  My friend Rosalba is a treasure trove of awesome recipes and makes wonderful food for her friends and for events as well.  She made this salad for a meeting we held recently in Wellington and we all demanded she share the recipe with us, it was just that good.  I made it the other night when friends came around for a meal and they all raved about it.

Rosalba calls this “Translated” as she designed it for her senior girls Book Group about 4 years ago. We were looking at translated novels, and so she translated a recipe (with one of the Thai students) from one of her recipe books.

Salad ingredients

Red cabbage – about 2 cups when finely shredded

2 carrots

1 red pepper

4 spring onions

½ bag of bean  sprouts

½ cup coriander leaves

½ bag crispy noodles

pkt of snow peas – or some green beans

2 chicken breasts  (You could also make it with wood smoked salmon or pork fillet)

Dressing

3 Tbs sweet chilli sauce

juice 2-3 limes

2 Tbs light soy auce

2Tbs fish sauce

2  Tbs  sesame oil

1 Tbs oyster sauce

2 Tbs Olive oils

2 Tsp brown sugar (or palm sugar)

½ tsp chopped garlic and grated ginger (jarred stuff will do)

Combine all dressing ingredients in a jar and give a good shake.

Method

Rub the chicken breasts with soy sauce and leave for a couple of hours or overnight.

Slice thinly and stir fry – not too many pieces at once… this takes time.  Drain on paper towel, Set aside

Finely shred red cabbage

Peel carrots, and continue peeling them so you have thin slices. If necessary cut them into thinner strips

Slice pepper in thin strips

Slice Spring onions on the diagonal thinly

Blanch snow peas or beans and then slice thinly

You can pre-prepare all vegetables and the chicken and be pre-prepared, wrap in gladwrap and chill if you want to prepare this in advance of a meal and assemble later.

When you want to serve

Chop the coriander (and mint if you like that addition too)

Put all ingredients in large bowl… using only ½ the crispy noodles and leaving a little coriander for a garnish.

Pour on the dressing and mix gently – yes get your hands in and mix it gently but really well.

Heap on a big plate, and  garnish with the rest of the crispy noodles and coriander.

(You could put the coriander into a separate bowl.  I served this with chopped mint too)

Christmas truffles of minty goodness

Photos will follow later but this recipe is an urgent request from my daughter, hopefully tonight I’ll get the full complement of Christmas goodies on here. Poor blog, lying fallow for so long.

Oddfellow Truffles

1 packet of chocolate thin biscuits

1 packet of oddfellow pepperments

1 tin condensed milk

Before starting you need to realise that oddfellows are hard.  Very hard.  Very not good for your processor blade.  I will not take responsibility for any blades which are damaged (as mine was last year).  Crush the biscuits in the food processor, then crush the oddfellows.  Take out of the processor and examine the poor blade and say to yourself “well this is how you must suffer in the name of Christmas and scrumminess, sorry blade”  Add the condensed milk and mix.  Roll the balls in coconut (or be decadent and roll them in dark chocolate) and dribble white icing over the top (or white chocolate)

Salted Caramel Sauce

Oh My!  There is no way in hell that this is good for you but it is awesomely delicious.  The recipe comes from Delicious Magazine, March 2012.  It is a Nigella Lawson recipe and it has all the hallmarks of her.  It is luscious, silky, smooth and a little bit of elegant fun.  It takes about 5 minutes to make and is soooo worth it.  I recommend eating the leftovers for breakfast.  I had a thought after making it that it would make a lovely tart filling if it was slightly thicker.  Something to work on there.

75g salted butter, 50g brown sugar (I didn’t have any so used palm sugar), 50g golden syrup, 1/2 a cup of thickened cream – normal cream if you live in NZ, 1/2 – 1 1/2 tsp sea salt flakes.  Vanilla ice cream to serve and I used bananas too.

Melt the butter, sugars and golden syrup in a small, heavy-based pot over a medium low heat and simmer.  Swirl the pan occasionally for three minutes. The sauce should turn from gold to dark amber as it cooks – Keep an eagle eye on it, do not allow it to burn.  Carefully add the cream – take it off the heat for a minute or so to do this, add the salt and swirl again.

Give it a stir with a wooden spoon and taste to see if you ant more salt (I did), then cook for a further 1 minute.  Pour into a jug and serve with ice-cream.  Apologies for the terrible photo!

Salted Caramel Sauce with ice cream and bananas.

Peanut Crunch

One of my all time favourites, this is just delicious.  The photo isn’t the best.  What this makes is a peanut full slice which just barely clings together with the mixture.  It will be slightly different each time you make it.  Not really sure why.  The icing is really a crowning glory.  It’s fudgey and caramelish and just goes so well with the base.  Everyone I make this for loves it, and seriously, it takes 10 minutes to throw together, if that.

 

150g butter, ½ cup sugar, 1 desertspoon golden syrup, 1 cup peanuts, 1 cup flour, ½ tsp baking powder, 1 cup rice bubbles

 

Preheat oven to 180 degreesC.  Melt butter, sugar and golden syrup over a low heat.  Chop peanuts in a food processor.  Mix flour, baking powder and rice bubbles together.  Mix everything together and place in slice tin which has been lined with baking paper.  Bake until golden, approximately 15 min.

 

Make the icing while it is cooking with  100g butter, 150g icing sugar, 1 tblsp golden syrup.  Melt butter and golden syrup, stir in vanilla and icing sugar and pour over the base while it is still hot.  Cut when cool into long thin pieces.

Enhanced by Zemanta

Sinful Citrus Slice

Well this is certainly not good for you.  But there are times when vast quantities of ‘not good for you’ slice is required.  One of those times is when you have to say goodbye to a beloved.  Raisin has died.  It is tragic.  He was deeply loved by all the Schaumann Smith Aitchisons brigade and we all miss him horribly.  A very good cat.  12 years of excellent catness.  Anyway in times of deep abiding sadness one should eat something comforting.  This slice is comforting.

Raisin, in his last days

Read all the recipe first – you might want to revise your quantities in accordance with the notes at the bottom.

 

1 packet of superwine biscuits (I use malt biscuits), 1 cup coconut, 100g butter melted, 1/2 can condensed milk, zest of a lemon.

Crush the biscuits and add everything.  Press into a slice tin lined with baking paper.  Makes basic slice.  But wait there is more.

To make it stupendous!  Crush up 1 block of Whittakers white chocolate and macadamia chocolate, add to the rest of the ingredients which you have doubled.  Seriously you can’t go back after you’ve made it with the chocolate.  It just becomes totally amazing.

Ice with icing made with icing sugar, butter, zest of orange, lemon and juice from them.  In my opinion it only needs a skiff of icing.  The photo below shows it with too much icing, it becomes a bit sickly if you have too much on there.

Gingerbread – winning warming flavour

A big slice of this is currently waiting on a plate beside me as I type.  It’s great stuff, the spicy flavour is just what you need on a wintery night.  I double this recipe, make two loaves and freeze one.  Perfect when your sister comes to visit, just like today, and you can whip the frozen one out and warm it though in the microwave, cut into thick wodges and slather with butter (or have with blue cheese if you like too, dried fruit is good, cream cheese – gingerbread goes with heaps of things).  If you wanted you could add some crystallised ginger to the mixture for extra spiciness. 

150g butter, 1 cup low fat milk, 1 cup golden syrup (or half golden syrup and half treacle), 1/2 cup brown sugar, 2 tsp baking soda, 2 1/2 cups flour, 2 1/2 tsps ground ginger, 1 tsp cinnamon, 1 tsp ground cloves

Melt the butter, milk, golden syrup (and treacle), and brown sugar in the microwave.  Stir until all mixed together.  Heat until it is all bubbling hot.  While it is heating sive all the dry ingredients into a bowl with the exception of the baking soda. Take off the heat and then stir in the baking soda (it goes irritatingly lumpy so give it a decent beating).  When it is fizzing stir into the dry ingredients.  Mix until smooth.  Pour into loaf tins and bake at 180 degrees C until the sides shrink away from the sides and the centre is firm and springy.  Don’t tip it from the tin immediately, leave in for a good ten minutes and then tip  onto a wire rack.