tag:blogger.com,1999:blog-86535636882649322212024-02-19T19:46:24.534+11:00Kate's Weekend KitchenKate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.comBlogger227125tag:blogger.com,1999:blog-8653563688264932221.post-83962282763643507672019-10-27T11:07:00.000+11:002019-10-27T11:07:28.915+11:00Lemon Ricotta Pancakes<div style="text-align: center;">
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Sorry for the lack of posts in the last 2 years. We have had some testing times in our household. Mum moved in to stay while her house was built, Crash test dummy 1 was really a fly in fly out with work and Crash test dummy 2 well he has grown up and has his own life. Add in a dog to the mix and the cats didn't really love it. There were some ups, some downs and a lot of laughs in the middle.<br />
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Mum has now moved into her house, taking the dog with her, CTD 1 is back home full time and CTD 2 well he's still all grown up and visits occasionally.<br />
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So I have 2 CTD's here for breakfast and I have wanted to try this recipe for a while, bonus I have all the ingredients in the fridge, so here goes nothing...<br />
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Update: Straight from the CTD's mouths... Approved and a keeper!<br />
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3/4 cup Milk<br />
1/2 tspoon BiCarb Soda<br />
1/2 cup Ricotta<br />
Grated zest of one lemon<br />
1 tblspoon Canola Oil<br />
1 tblspoon Caster Sugar<br />
1 Egg<br />
1/8 teaspoon vanilla extract<br />
2 tblspoon Butter, melted<br />
2 tblspoon Lemon Juice<br />
1 cup Self Raising Flour plus 2 tblspoons extra<br />
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Whisk together milk and bicarb.<br />
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Add lemon zest, sugar, oil, vanilla, egg and butter. <span style="text-align: center;">Whisk together.</span><br />
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Add ricotta.<br />
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Whisk together until smooth.<br />
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Add flour and mix until still lumps of flour showing.<br />
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Add lemon juice and mix until just incorporated. Let sit for 15 minutes.<br />
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In a fry pan or on a griddle cook to desired size.<br />
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Turning when there are bubbles appearing throughout the mix and the edges are set.<br />
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Serve with butter and maple syrup.<br />
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Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com2tag:blogger.com,1999:blog-8653563688264932221.post-67697005061126852162019-03-26T14:17:00.000+11:002019-03-26T14:17:09.690+11:00Savoury Muffins<div class="separator" style="clear: both; text-align: center;">
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Yay I am back. </div>
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It has been a while since I posted anything new around here.</div>
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We have been through many changes around the house let alone the kitchen. The kid is no longer a kid, he's now 22 (shock horror), the other half has moved work locations, (same job new site) and my Mum and her dog Rodger have moved from Melbourne and are living with us while she builds a place of her own.</div>
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As you can tell it have been a bit manic around here.</div>
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Ali my wonderful hairdresser and I were having a great chat last week about my lack of providing wonderful treats and the blog being a bit quiet, this is the promised recipe for Ali.</div>
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With the long hot summer and crops failing we decided that everyone needs to start eating seasonal food that is affordable and healthy. Basically we solved the worlds problems (as usual).</div>
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I was given some Wholemeal Self Raising Flour to trial, this is the resulting recipe.</div>
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275gm Wholemeal Self Raising flour</div>
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1 teaspoon Baking powder</div>
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1 teaspoon Salt</div>
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100 gm Grated tasty cheese</div>
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50 gm semi dried tomatoes, chopped</div>
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1 small handful of parsley, chopped</div>
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50 gm olives, sliced</div>
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50 gm butter, melted</div>
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250 ml milk</div>
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1 egg</div>
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Pre heat oven to 200 C.</div>
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Chop the semi dried tomatoes and slice the olives. I patted the olives dry just keep the mix from getting sloppy.</div>
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In a bowl place your flour, baking powder, salt, cheese, parsley, tomatoes and olives.</div>
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Toss everything in the flour to coat, This helps to stop everything sinking to the bottom.</div>
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In a jug, melt the butter, add the milk and egg and beat together.</div>
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With a spoon fold the wet ingredients into the dry and mix until just combined.</div>
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Using an ice cream scoop, this gives you even distribution of batter, scoop into prepared cupcake pans.</div>
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Top with a little grated cheese and bake for 20 to 25 minutes, remove and cool.</div>
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Serve with soup or on their own for breakfast or lunch. Heat in a microwave and butter for maximum enjoyment!</div>
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<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-53724689844100681172017-12-26T20:56:00.000+11:002017-12-26T20:56:29.483+11:00White Chocolate, Strawberries and Cream Cake<div class="separator" style="clear: both; text-align: center;">
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Sorry about the serious lack of posts. I was intending to only take August off, I promise! </div>
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The last couple of years have been full on with Scott and my Dad being so ill, I kind of hit a wall and lost my Mojo. Great news! I found my Mojo, it was behind the fridge π</div>
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Mum has moved in and not only is it Cat drama central it is now Cat Dog drama central, as with Mum comes Roger the dog. Future pics of Roger the Lodger to follow.</div>
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This cake is one I had to adapt from another out of necessity, I wanted a chocolate cake and can no longer eat milk or dark chocolate π’ it gives me heartburn. White chocolate doesn't!</div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">110g unsalted Butter, chopped</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">250g White Chocolate, chopped or bits</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">2/3 cup Caster Sugar</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">1 tspn Vanilla paste</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">2 Eggs</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">1 tspn bicarbonate of soda</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">2/3 cup sour cream</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">1 1/3 plain flour, sifted</span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">3/4 cup boiling water</span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Pre heat oven to 180C. I just line the base of 2 x 20cm spring form round tins, I use non stick tins.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt-CrcU7P8hzeUAzpHaYbfkSR-x4dlMq-hLNMmpIGlEyd9wr2ypB7rU0_526RxjWYYgbmHsM3rM-ydou2GaxTjCjBy799kP55ugGGLc19KqPHsENn9BM0DztjHZBLt2_8o6xLISoyoVA/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt-CrcU7P8hzeUAzpHaYbfkSR-x4dlMq-hLNMmpIGlEyd9wr2ypB7rU0_526RxjWYYgbmHsM3rM-ydou2GaxTjCjBy799kP55ugGGLc19KqPHsENn9BM0DztjHZBLt2_8o6xLISoyoVA/s320/1.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Place the butter and chocolate in a heatproof bowl and place over pan of simmering water (making sure the base of the bowl doesn't touch the water), stir until the chocolate and butter are melted and combined. Allow to cool slightly.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHaz1ov_Wuekyyu2LA90WwSh_JkSQFyDk8IYHmTwnkH3twkuGJoy3XktG1KrXJMad1snVIhaEhdcZn8Dup_ThCgMmlno_PukjHEj5gHOcZpYxd3OC63cKeJUfXnk8a6vQyTl4hm2n1mU/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHaz1ov_Wuekyyu2LA90WwSh_JkSQFyDk8IYHmTwnkH3twkuGJoy3XktG1KrXJMad1snVIhaEhdcZn8Dup_ThCgMmlno_PukjHEj5gHOcZpYxd3OC63cKeJUfXnk8a6vQyTl4hm2n1mU/s320/2.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Place chocolate mixture in bowl of electric mixer with the sugar and beat until well combined and if you are me and cannot wait for the cooling of the chocolate in the first step just beat a little longer until cooled.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNweAbcNl6ODYtHCw92xZhF2IsK9XksZP-g3ZowelHxXkEADOCBtTw1bTzCAXsMrF4E6QvTFYup7k68uw5yBf4I9RWHotpeevbV9jCettI6oIb9H44j0W0jJ04LLuKkScaqq9MaQwt-pM/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNweAbcNl6ODYtHCw92xZhF2IsK9XksZP-g3ZowelHxXkEADOCBtTw1bTzCAXsMrF4E6QvTFYup7k68uw5yBf4I9RWHotpeevbV9jCettI6oIb9H44j0W0jJ04LLuKkScaqq9MaQwt-pM/s320/4.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Combine the sour cream and bicarb in a bowl.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3zOClTeoS-rhFprxatA-XfEXoK2MrlFRXbnUZP4JDBByZmFOWMlKk1PkP9FUL4EgAaPiK3bkRjpNFRyIge4la37PTb5x8rB_0buxOS0GsBPzYUn4S2WZsex-0uHESKBOYYOxgXrsF5U/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3zOClTeoS-rhFprxatA-XfEXoK2MrlFRXbnUZP4JDBByZmFOWMlKk1PkP9FUL4EgAaPiK3bkRjpNFRyIge4la37PTb5x8rB_0buxOS0GsBPzYUn4S2WZsex-0uHESKBOYYOxgXrsF5U/s320/5.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Add the vanilla and the eggs one at a time until combined.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZpm1pJtESNb4IABVsWZBHuSdg5z2N_Sq22rr8SDTt6SIFsb-mkKOYGx7HEFuqlEXM0HhDyxwHo3xK8D1QmBOyeB6oum31kSRnryMd1SfDEaVQCnycjcLaQRMvB8mKXeXgyZT1pJCdxA/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZpm1pJtESNb4IABVsWZBHuSdg5z2N_Sq22rr8SDTt6SIFsb-mkKOYGx7HEFuqlEXM0HhDyxwHo3xK8D1QmBOyeB6oum31kSRnryMd1SfDEaVQCnycjcLaQRMvB8mKXeXgyZT1pJCdxA/s320/6.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Add the bi carb mix to the chocolate mixture. Fold in the flour until just combined. </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Pour in 3/4 cup of boiling water in and beat slowly until smooth.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5UjbOd7EUB47sBptIrxkv2aqTf__ISqqykxG1WJzonYVMbpjxz7KwGrIqMaZ9yQ1zr9AfXIjSKD3uWXlHvYHB6A9M0hzFswiJnt-b3Z_kjXf_FZSgv01Dfb4E52S362TQeiTmtMHy48/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5UjbOd7EUB47sBptIrxkv2aqTf__ISqqykxG1WJzonYVMbpjxz7KwGrIqMaZ9yQ1zr9AfXIjSKD3uWXlHvYHB6A9M0hzFswiJnt-b3Z_kjXf_FZSgv01Dfb4E52S362TQeiTmtMHy48/s320/7.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Divide the mix between 2 cake tins and bake for 25 to 30 mins or until skewer inserted into the centre comes out clean.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Cool in the pan for 5 to 10 mins then transfer to wire rack to cool completely.</span></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: start;">Fill with strawberries and whipped vanilla cream.</span></div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-68051706171380189172017-08-05T07:49:00.001+10:002017-08-05T07:49:32.092+10:00August<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv7o0cIFEfw8G_ZQ4ij2p3YutkWyuI_Ak7C70ewiP2WgEu-hrHtso4oGVUl00r6OxLw-Ldr1Msfcgat5lMnVlLhlYYdM6wpYX1LH8LywYGddzQQv4TekvC5G9kyPxIdC_cz1e_Kt8ZWE/s1600/beforecoffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv7o0cIFEfw8G_ZQ4ij2p3YutkWyuI_Ak7C70ewiP2WgEu-hrHtso4oGVUl00r6OxLw-Ldr1Msfcgat5lMnVlLhlYYdM6wpYX1LH8LywYGddzQQv4TekvC5G9kyPxIdC_cz1e_Kt8ZWE/s320/beforecoffee.jpg" width="320" /></a></div>
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It is a little mad in the kitchen at the moment, so in an effort to not turn into the selfie above, I have decided to take a couple of weeks to recharge and just "be".</div>
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Just August I promise!</div>
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More new and improved recipes to share from September.</div>
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Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-37350184374426588682017-07-29T08:00:00.000+10:002019-06-06T17:59:18.183+10:00Ricotta Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQ-DmrpStRdbhbqz-dI7B5ZxERhpN99YiXkDWyhaFF8jjAdHQRkrCaiY3zUojKcSXdqvAO-TvV_Qn5Ype88PR-MnAImGTa3QNpiFMH-9F5W98vHM9kA57xu0reqjAemU05ZKP-jOyYiY/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQ-DmrpStRdbhbqz-dI7B5ZxERhpN99YiXkDWyhaFF8jjAdHQRkrCaiY3zUojKcSXdqvAO-TvV_Qn5Ype88PR-MnAImGTa3QNpiFMH-9F5W98vHM9kA57xu0reqjAemU05ZKP-jOyYiY/s640/13.JPG" width="425" /></a></div>
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I have been wanting to make this cake for a while, I saw it on Pintrest and liked the look of it. I also took the chance to make my own Ricotta and use that as well.</div>
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The other half who has trouble eating some cakes as they are too dry, found this easy to eat and very moist.</div>
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If you have the chance make your own ricotta as it is very easy to make and much nicer than the stuff from the supermarket.</div>
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Cake:</div>
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2 1/2 cups plain flour</div>
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1 1/2 cups caster sugar</div>
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1 1/2 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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60 gm butter, cubed</div>
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1 cup milk</div>
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3 eggs</div>
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1/2 cup canola oil</div>
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1 teaspoon vanilla bean paste</div>
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Ricotta Mixture:</div>
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500 gm <a href="http://katesweekendkitchen.blogspot.com.au/2017/07/homemade-ricotta.html" target="_blank">Ricotta</a></div>
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1/2 cup caster sugar</div>
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3 eggs</div>
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1 teaspoon vanilla bean paste</div>
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Cinnamon sugar to dust</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4fasAk77xnwLlRl_KkpUmiBDJvf3ux29psLPhA9TJE6C9sur3GuY2hg__hdmC1vOXSIaZ4RuQKkz0uRDEPp33Q9r8fCL4oj8QwMimU8tCSJUtdlmBgUb7lRb1DuJ6mro4ekrg1BIWZ4/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4fasAk77xnwLlRl_KkpUmiBDJvf3ux29psLPhA9TJE6C9sur3GuY2hg__hdmC1vOXSIaZ4RuQKkz0uRDEPp33Q9r8fCL4oj8QwMimU8tCSJUtdlmBgUb7lRb1DuJ6mro4ekrg1BIWZ4/s320/1.JPG" width="320" /></a></div>
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In a mixing bowl place the ricotta, sugar, eggs and vanilla paste.</div>
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Mix to a smooth batter and set aside.</div>
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In your second mixing bowl place flour, baking powder and soda, sugar and salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSCVKyTsghu3GTMj7cTK-ou91dAd67nxniyiCiE5qrf7EWq3tHPZFuLO2Y5HGzqANZT_DBPstXX72bhEGNzH93qI15vrxBHByyO9JPpNs8XlKPTCCoPzqGuKj6s28Ink-urtuVJwVp_E/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSCVKyTsghu3GTMj7cTK-ou91dAd67nxniyiCiE5qrf7EWq3tHPZFuLO2Y5HGzqANZT_DBPstXX72bhEGNzH93qI15vrxBHByyO9JPpNs8XlKPTCCoPzqGuKj6s28Ink-urtuVJwVp_E/s320/4.JPG" width="320" /></a></div>
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Mix together until the butter looks like small peas.</div>
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In a mixing jug place your milk, eggs, oil and vanilla paste, whisk together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGlL_GxFKch8VxUd5mId-NXsva0sxEaIvNVPJNgR1lGyMr0WtHkO2K-2Dfb7r1hgeqY59VmellG2_f1LOkdEoEWna-7UAUTGnvwnH_pFpmNCGArV2RJ7SLcTtLKkbbqzl869d00FGsVU/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGlL_GxFKch8VxUd5mId-NXsva0sxEaIvNVPJNgR1lGyMr0WtHkO2K-2Dfb7r1hgeqY59VmellG2_f1LOkdEoEWna-7UAUTGnvwnH_pFpmNCGArV2RJ7SLcTtLKkbbqzl869d00FGsVU/s320/6.JPG" width="320" /></a></div>
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With your mixer running on the lowest setting pour your wet ingredients into your dry. Mix until just combined and smooth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0o5tLTMj0SP-F_SloTXL-z3XT9W50gsu4_2IieulF-blMWiK_Ra8yuIJ8uZ1zRHdCyPfGOIPmdI1dMtEpWVhvY2QCKDKcmss829EGIgDpYPkKLncDuc_NmARZ32HCgl6Vs0w2Q4l-OQ/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0o5tLTMj0SP-F_SloTXL-z3XT9W50gsu4_2IieulF-blMWiK_Ra8yuIJ8uZ1zRHdCyPfGOIPmdI1dMtEpWVhvY2QCKDKcmss829EGIgDpYPkKLncDuc_NmARZ32HCgl6Vs0w2Q4l-OQ/s320/7.JPG" width="320" /></a></div>
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Pour the batter into your lined cake tin. I used 2 x 20 cm square cake tins or you could use one 9 x 13 inch tin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lDzf36mcb90GmqugxsRCCKHWIWb9aI1Jn9Emv-zoR7l2nEhweAnQDkEqo2tTLKSo3C1p-JaceajylD4x9Jw7Z90a7SsDuGgIMiCkHbtXoTDfVltKDG6oU5P8VC6zecqseOYLpyKMElw/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lDzf36mcb90GmqugxsRCCKHWIWb9aI1Jn9Emv-zoR7l2nEhweAnQDkEqo2tTLKSo3C1p-JaceajylD4x9Jw7Z90a7SsDuGgIMiCkHbtXoTDfVltKDG6oU5P8VC6zecqseOYLpyKMElw/s320/8.JPG" width="320" /></a></div>
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Either gently pour or spoon the ricotta mixture over the top of the cake batter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9DAZa2gs1S-IqK4hcZg7aPTZqMt4NqcLmvivjcygGq_YBTMNZj0vRlQ3kBr41nrjc6iNUFCh-UFjQcySh4VuaNoOO3IsY1KGA0GWAmIV4iMzA8JKBS2VZPm-oPZ84f8AiEfF4vrnj-s/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9DAZa2gs1S-IqK4hcZg7aPTZqMt4NqcLmvivjcygGq_YBTMNZj0vRlQ3kBr41nrjc6iNUFCh-UFjQcySh4VuaNoOO3IsY1KGA0GWAmIV4iMzA8JKBS2VZPm-oPZ84f8AiEfF4vrnj-s/s320/9.JPG" width="320" /></a></div>
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I sprinkled cinnamon sugar over the top of one at this stage and left the other without. Bake in a 180C pre heated oven for 40 - 50 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_T_yPwnVZ76wLkyA9tze5kcJmaoRXHjwRGKaTcmP30NetauCXgYoCIVeoF_L_MQuHvJtdEY02iy7o0A48Q8l63A5lc7f9UfLWHLhQlkyZ5nGpxF5fhyKrfThR4-XmP9XuUprKcQI4RM/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_T_yPwnVZ76wLkyA9tze5kcJmaoRXHjwRGKaTcmP30NetauCXgYoCIVeoF_L_MQuHvJtdEY02iy7o0A48Q8l63A5lc7f9UfLWHLhQlkyZ5nGpxF5fhyKrfThR4-XmP9XuUprKcQI4RM/s320/10.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGlQBVw_ULND0FYw6U4c-Nmz1UY87cITG8cKtHUkp7n7iBYLgbRfS9WztO54hgr9Fz_5QKMfqu7RSxGFfS2O833ucGZA2zskKwbR9tdZVJZmNt7IMqp6rhE4mmeZ5kMxZuOnNATSTSxo/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGlQBVw_ULND0FYw6U4c-Nmz1UY87cITG8cKtHUkp7n7iBYLgbRfS9WztO54hgr9Fz_5QKMfqu7RSxGFfS2O833ucGZA2zskKwbR9tdZVJZmNt7IMqp6rhE4mmeZ5kMxZuOnNATSTSxo/s320/11.JPG" width="320" /></a></div>
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While still hot sprinkle again with cinnamon sugar.</div>
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Allow to cool and serve. This is nice cold or warm with ice cream.</div>
Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-18893785161625593022017-07-22T07:24:00.000+10:002017-07-22T07:24:03.850+10:00Barney Banana Icy Poles<div class="separator" style="clear: both; text-align: center;">
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I don't know about you, but, I love the old Barney Banana Icy Poles from my childhood. They were fantastic and unlike others they were made with REAL bananas not flavouring. These went down a treat with the Crash Test Dummies, they finished this batch and I missed the photo op of the finished product. * I finally got a picture of the finished product and how appropriate that Stewie looks like he's about to eat it!</div>
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They are quick and easy to make and if you do them last thing at night while they kids are asleep and then surprise them the next day with a treat! Or hide them for yourself π</div>
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These are my $1.50 yes you read that correctly! Ice Pole moulds I got from Kmart.</div>
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2 large bananas, pureed</div>
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400 ml cream, lightly whipped</div>
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1 tablespoon caster sugar</div>
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Puree the bananas with your stick blender.</div>
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Lightly whip the cream and sugar with your stick blender you still want it to be pouring consistency.</div>
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Mix the cream and banana together.</div>
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Pour into your moulds.</div>
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Stick in the sticks. Freeze overnight or for 6 hours.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-31070584626744025222017-07-15T08:00:00.000+10:002017-07-15T08:00:09.770+10:00Homemade Ricotta<div class="separator" style="clear: both; text-align: center;">
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I have always wanted to make my own Ricotta and, as you do, thought it was difficult and would be time consuming. Well I made this and well it only took me 20 minutes, including cleanup.</div>
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This is so easy and much cheaper than buying it. I found I could make this of an evening while cooking dinner, leave it to drain and just before bed put it in the fridge for use the next day!</div>
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Much nicer than bought Ricotta which has been sitting there for ages.</div>
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You can keep this in the fridge in an airtight plastic container or jar for up to 2 weeks.</div>
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2 ltrs whole milk</div>
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1/2 cup cream</div>
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3 tablespoons lemon juice</div>
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Heat your milk and cream to a rolling boil, don't let it boil over.</div>
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Add the lemon juice and stir until it looks curdled. Normally you avoid this stage, here you are looking for it.</div>
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Line a sieve with muslin (cheese cloth) or paper towel over a bowl. Gently pour the curdled milk through, you may need to tip some of the whey out of the bowl below if it fills too quickly. Allow to drain and cool to room temp before placing in a plastic airtight container or jar.</div>
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Refrigerate for up to 2 weeks.</div>
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<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-21613531958561093722017-07-08T08:00:00.000+10:002017-07-08T08:00:39.449+10:00Chocolate Panna Cotta<div class="separator" style="clear: both; text-align: center;">
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I love panna cotta it can be made in so many flavours and is a great way of using up things out of the fridge and store cupboard, or, just for a cheeky dessert at the end of the weekend.</div>
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This post will give you the recipe for both chocolate and white chocolate panna cotta. I always serve with fruit or a fruit sauce as panna cotta is very rich. The chocolate is shown with poached plums and the white chocolate is a simple cherry puree.</div>
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500 ml cream</div>
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100 ml plain yogurt</div>
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2 sheets gelatin or 5 gm gelatin powder</div>
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1/2 cup dark chocolate, chopped or chips and 1/4 cup caster sugar</div>
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or</div>
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1 cup white chocolate, chopped or chips (no sugar with the white it has enough)</div>
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Heat cream until just slightly bubbling around the edges of the pan.</div>
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Add in your chocolate chips and sugar if needed, stir until melted and combined. Add in the soaked gelatin, stir until melted.</div>
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Transfer to a jug for ease of pouring and add the yogurt. Stir until combined.</div>
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Pour into serving glasses or dariole moulds and refrigerate for 6 hours.</div>
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When ready if using dariole moulds dip in hot water to loosen the panna cotta, turn onto serving dish and add fruit.</div>
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<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-35693918129218467022017-07-01T08:00:00.000+10:002017-07-01T08:00:37.707+10:00French Onion Soup<div class="separator" style="clear: both; text-align: center;">
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French onion soup is a great starter for a winters meal or a light lunch. This, even though I have made a lighter version than normal is a very rich soup. Add a nice toasty, cheesy crouton to the top or in fact two of them!</div>
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1 kg onions, I used half red half brown.</div>
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1 clove garlic, minced</div>
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1/4 cup brandy, optional</div>
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1 cup white wine,</div>
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3 cups chicken stock</div>
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3 springs thyme, fresh</div>
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2 rashes bacon</div>
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salt and pepper to taste</div>
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Slice your onions.</div>
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In a tablespoon of butter and same of oil gently saute your thyme and onions until softened, after 10 minutes add the garlic, gently cook for another 20 minutes until the onions are soft and golden.</div>
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Add the bacon, rinds and all and cook off for 5 minutes.</div>
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Add the brandy and if your game, set it alight, cook for a minute then add the wine. Simmer for 5 minutes then add the chicken stock. Bring to the boil, reduce to a simmer and cook for approx 40 minutes. When ready to serve remove the bacon. At this stage you can strip the meat off the bacon and chop finely and add back to the soup, or discard.</div>
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When ready toast some slices of bread stick and top with tasty cheese of choice, grill until melted and bubbly.</div>
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Serve with toasted crouton and enjoy a nice glass of wine and a family chat.</div>
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Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-76615931621868587622017-06-24T07:12:00.000+10:002017-06-24T07:12:09.567+10:00French Grandmother's Lemon Yogurt Cake<div class="separator" style="clear: both; text-align: center;">
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I had seen this cake on Pintrest and liked the look of it, I had a pot of yogurt and some lemons that needed using last weekend so decided to give it a go. A very easy recipe to put together and make however you are better off using the wet tea towel method to ensure you get a nice flat top.</div>
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Very zingy and lemony cake that I will make again.</div>
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For the Cake:</div>
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200 ml plain or greek yogurt</div>
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1 cup caster sugar</div>
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3 large eggs</div>
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1 1/2 cups plain flour</div>
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2 teaspoons baking powder</div>
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grated zest of one lemon</div>
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1/2 cup canola oil</div>
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For the Glaze:</div>
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Juice of one lemon</div>
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1 cup icing sugar</div>
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Beat together the eggs, yogurt and sugar until smooth.</div>
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Combine flour, baking powder and lemon zest.</div>
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Fantastic grater!</div>
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Add the dry ingredients to the wet and mix until just combined. Add the oil and beat until smooth.</div>
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Pour batter into a lined spring form tin and bake in 175 C pre heated oven for 30 to 40 minutes. If using the wet tea towel method to get a flat top it will be closer to 40 to 45 minutes. Remove from oven when cooked.</div>
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Mix together glaze ingredients and heat in the microwave for 2 minutes. Pour half over the top of the cake while still hot and in the cake tin. Allow to sit for 10 minutes in the tin.</div>
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On a piece of baking paper turn the cake out and over. While still warm brush the rest of the glaze over the base until absorbed.</div>
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Dust with icing sugar and serve.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-66953979912588509182017-06-17T08:00:00.000+10:002017-06-17T08:00:22.912+10:00Apple and Blackberry Steamed Sponge Pudding<div class="separator" style="clear: both; text-align: center;">
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I have always loved the look of a steamed pudding. I think that it is a dessert that should be bought back, something our families would enjoy. I saw this on the BBC Food site and wanted to give it a go. </div>
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I looked at pudding bowls and wow they are either cheap or expensive. I had a look at the <a href="http://www.bendigopottery.com.au/" target="_blank">Bendigo Pottery</a> site, Mum had some of this when I was growing up and it is well made and reasonably priced and they have a lovely range.</div>
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200 gm blackberries</div>
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150 gm butter, room temperature</div>
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150 gm caster sugar</div>
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zest of one lemon</div>
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3 eggs, lightly beaten</div>
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175 gm self raising flour</div>
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300 gm apple, chopped</div>
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In the bottom of your pudding bowl place a small circle of baking paper. On this place your blackberries, frozen is fine.</div>
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Lightly beat your eggs and set aside.</div>
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In your stand mixer beat your butter, zest and sugar until light and fluffy.</div>
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In thirds alternately add your dry ingredients and eggs until just combined.</div>
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Peel and chop your apples to cm size pieces. Fold the apple through the pudding batter.</div>
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Fill your pudding bowl, give it a light tap on the bench to make sure the mix settles.</div>
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Lay a piece of foil and baking paper together on your bench and pleat together.</div>
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Place your foil, paper over the pudding bowl and tie string around and over to secure the foil. The string over acts as a handle to lift the bowl in and out of your steamer.</div>
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In a large saucepan place boiling water to halfway up the sides of your pudding bowl. If you have a "pasta" pot with the colander insert the is a good one to use, if not put a saucer upside down in the bottom for the pudding bowl to sit on. Place the lid on the pot and allow to simmer for 1 1/2 hours to 2 hours, mine took closer to 2 hours. </div>
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Keep an eye on the water level to ensure your pot doesn't boil dry.</div>
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To test if cooked, insert a skewer into the top, through the foil, if it comes out clean its cooked.</div>
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You can serve hot or warm with custard or ice cream and a warm blackberry sauce.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-77484816119507915232017-06-10T08:00:00.000+10:002017-06-10T08:00:39.771+10:00Slow Cooker Salisbury Meatballs<div class="separator" style="clear: both; text-align: center;">
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This is an internet recipe that was a trial for my boys and I did change it up some (as I do) and seems to have gone down well.</div>
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It is such an easy recipe to throw together with most things in the cupboard.</div>
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<b>Meatballs.</b></div>
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1 kg beef or turkey mince (I used turkey)</div>
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1 packet french onion soup mix approx 40 gm</div>
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1/2 cup panko breadcrumbs</div>
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1 egg</div>
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2 cloves of garlic crushed</div>
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pepper</div>
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<b>Slowcooker mix.</b></div>
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250 gm mushrooms, sliced</div>
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1 onion, diced</div>
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1 can condensed cream of mushroom soup</div>
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1 package gravy mix approx 29gm</div>
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1 cup water</div>
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Mix all your meatball ingredients together until combined. Roll into balls of your choice of size.</div>
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Cook on all sides until just browned.</div>
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Mix the cream of mushroom soup, gravy mix and water until combined.</div>
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In your slow cooker put the diced onion and sliced mushrooms.</div>
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Place the browned meatballs on top of the mushrooms and onions.</div>
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Pour the gravy mix over the top. Place on the lid and cook for 4 to 5 hours on low.</div>
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I served over rice with greens however it is just as good with mash and veg.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-77146150601583180352017-06-03T08:00:00.000+10:002017-06-03T08:00:05.513+10:00Trifle<div class="separator" style="clear: both; text-align: center;">
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A little Trifle anyone?</div>
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Hands down Owen and Scott!!</div>
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My other half and my brother both love Trifle and well I don't make it often as the booze filled version that I grew up with, was well, a turnoff!</div>
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This is such an easy version that you can make with pre bought cake and custard.</div>
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1 cake sponge or vanilla</div>
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2 packets jelly your flavour choice</div>
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250 ml boiling water</div>
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250 ml cold water</div>
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vanilla custard</div>
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cream, whipped</div>
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raspberries or other fruit</div>
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Mix 2 x jelly packets with boiling water and stir until dissolved. Add cold water and mix. Allow to cool for 10 minutes.</div>
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Line a square baking dish with glad wrap, this is to easily extract the jelly when set.</div>
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Pour the jelly into the lined dish. Chill for 6 to 8 hours or overnight.</div>
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When ready cut your cake and jelly into 2 cm cubes.</div>
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Start assembling in your desired bowls or glasses. At this stage you could make it more adult and drizzle liquor of choice over the sponge.</div>
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You get the idea cake, custard, jelly, fruit, cream and repeat as the glass will allow.</div>
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Refrigerate for a couple of hours before serving.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-7034381272861988262017-05-27T08:00:00.000+10:002017-05-27T08:00:09.517+10:00Cream of Chicken and Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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Thank you to Lawrence my wonderful Godson for my beautiful Soup Cup for my Godmother's Day present. I love it! π</div>
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Soup weather is what it is at the moment. I tend to make a pot of soup at least once a week. What we don't eat I take to work for lunch.</div>
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I have always loved the tinned variety of cream of chicken soup and wondered if I could make one that would rival or better the tinned variety.</div>
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This one went down well with Scott who is not a huge soup person (unless its Tomato soup then he is all over it).</div>
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I used the left overs from a roasted chicken with this, you could use a BBQ chicken from the shop or poach some chicken for this, if your going to poach it use the chicken stock from this recipe make it do double duty and you will get more flavour.</div>
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1 medium potato, peeled and diced</div>
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1 large carrot, peeled and diced</div>
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1 leek, quartered and sliced</div>
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2 - 3 cups chicken meat, shredded</div>
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50 gm butter</div>
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1/4 cup plain flour</div>
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1 cup milk</div>
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1/2 cup cream</div>
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2-3 cups chicken stock</div>
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Salt and pepper</div>
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Dice your carrot and potato to as small as you like, the smaller the quicker this cooks.</div>
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Make sure you wash your leek when chopped.</div>
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Melt the butter in your pot and saute the veg for about 5 minutes, remember to stir or the veg will stick. Add your salt and pepper.</div>
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Add the flour and stir through, cook for 5 minutes constantly stirring to prevent the flour burning.</div>
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Add the milk and cream and stir until the flour is all combined and no lumps. Add one cup of the stock and bring to a simmer. Cook on a low simmer for 15 to 20 minutes or until the veg are cooked.</div>
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Add the cooked chicken to the soup.</div>
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At this stage you add more stock to the pot to thin the soup down to your desired consistency. Heat for a further 10 minutes to ensure the chicken is heated through. Remember to taste and adjust your seasoning.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-5293094783090952662017-05-20T08:00:00.000+10:002017-05-20T08:00:08.330+10:00Double Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdMRVbsZGrDD5JZHhlYrFebZqBgVsrR1dICcymILmDJKMuDQmdR6TcxafsfbwVeR3uqR4a6O5R8Z81MZd_M5QEmN-Yz4ai98XlH_C9xNvXW1FJXBYI7bUQ6BeFl9EUC0jwN_Aah2WfaY/s400/17.JPG" width="400" /></div>
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I love chocolate chip cookies of any kind! I try and keep some in the freezer to pull out and cook fresh when I am in the mood, nothing beats a still warm, gooey cookie after dinner with a cup of tea or coffee or even a scoop of ice cream!</div>
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These cookies freeze brilliantly and are so nice with the white chocolate chips in as well as dark chocolate chips, you could swap out for milk chocolate if you wished.</div>
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150 gm butter, room temperature</div>
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1 cup brown sugar</div>
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3/4 cup caster sugar</div>
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2 teaspoons vanilla extract</div>
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1 egg</div>
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1 1/2 cups plain flour</div>
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1/2 teaspoon baking powder</div>
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250 gm white chocolate chips or chunks</div>
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250 gm dark <span style="font-size: 14.85px;">chocolate chips or chunks</span></div>
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Cream together butter and both sugars.</div>
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Beat until pale approx 8 minutes.</div>
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Beat in vanilla and egg until combined or approx 5 minutes. <span style="font-size: 14.85px;">Stir through sifted flour and baking powder until combined.</span></div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px; text-align: left;">Stir through the chocolate chips.</span></div>
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Scoop onto cookie sheet with your cookie scoop or a tablespoon measure. At this stage you can freeze for later.</div>
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Bake in 180C pre heated oven for 10 to 12 minutes or until brown around the edges.</div>
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These keep for up to a week in an airtight container.</div>
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Enjoy!</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-24139638010799980302017-05-13T08:00:00.000+10:002017-05-13T08:00:04.489+10:00Apple Turnovers<div class="separator" style="clear: both; text-align: center;">
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Happy French National Apple Pie Day! I sure did not plan this but, Hey, I will claim it!</div>
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So to celebrate *giggle* we are having a good old fashion Apple Turnover!</div>
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This is such an easy and quick snack or dessert to make. Three ingredients most people have some of them in the freezer and cupboard. 5 minutes work 20 minutes cooking and the longest time is to wait for them to cool a little before you stuff your face!</div>
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We used to get these at the local bakery and I tell you these are better. If you make your own puff you can even freeze them uncooked and bake them later.</div>
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2 sheets puff pastry, thawed</div>
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1 can apple pie filling</div>
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1 egg</div>
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sugar to sprinkle</div>
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Open your can.</div>
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Beat your egg.</div>
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Defrost your pastry. Your now setup to make these little beauties!</div>
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Cut each sheet into 4 squares.</div>
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Place a dessert spoon of apple filling on each square.</div>
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Brush beaten egg lightly on 2 sides of each square.</div>
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Fold the pastry over to shape a triangle and gently press the edges together. Place on a baking sheet and brush the top with beaten egg and then sprinkle sugar over.</div>
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Bake in a 220 C pre heated oven for 15 to 20 minutes just watch them at the end to ensure they don't burn.</div>
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Allow to cool and serve with whipped cream. These can be eaten warm or cold.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-36785234987656133592017-05-06T07:14:00.000+10:002017-05-06T07:14:58.024+10:00Pear, Ginger and White Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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I think I have told you before that I love cooking shows, my new fave is a show called <a href="http://sarahsharratt.com/" target="_blank">My Life In France</a> with Sarah Sharratt. It is a great look at rural France and local ingredients and recipes. This cake is based on one by Sarah but changed up to allow me to eat it.</div>
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It is Pear season here in Australia and I love finding new ways to use fruit and keep things interesting. These can be made as one large cake, in Texas muffin tin size for desserts or as cupcakes for the family through the week. Great addition to the kids lunchbox. It is also easy to change up if you are baking for dairy or nut intolerant family members.</div>
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150 gm butter, room temperature</div>
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1 cup caster sugar</div>
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3 eggs</div>
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2 cups self raising flour</div>
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1 cm ginger grated or 1/2 teaspoon ground ginger</div>
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2 pears, cut into cm cubes</div>
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1 cup white chocolate chips</div>
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Peel and dice pear and place in cold water with a squeeze of lemon, this stops it going brown.</div>
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Beat your butter and sugar until light and fluffy.</div>
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Make sure you drain and dry your pear, it won't be fully dried however you don't want a soggy cake.</div>
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Beat in your eggs individually, beat for 2 minutes between each addition. Beat in flour. Scrape the sides to make sure it is all combined.</div>
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Gently stir through the pear and chocolate chips.</div>
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Scoop into a buttered and floured texas muffin tin. Bake at 180 C, if baking as one cake bake for 50 to 60 minutes, if in texas muffin tin for 30 minutes and as cupcakes for 20 minutes,</div>
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Allow to cool.</div>
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Dust with icing sugar.</div>
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Serve warm with hot custard or ice cream.</div>
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<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-28307217734073607242017-04-29T08:00:00.000+10:002017-04-29T08:00:09.419+10:00Anzac Slice<div class="separator" style="clear: both; text-align: center;">
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As I am writing this post I sit hear eating a piece of this slice. Scott loves Anzac's of any variety and in any form, chewy, crunch he will eat it! This slice is soooo easy and quick to make and you can have it chewy or crunchy, it just depends on the cooking time, less for chewy, more for crunchy.</div>
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I originally saw this recipe on the <a href="https://createbakemake.com/" target="_blank">Create Bake Make</a> blog by Lauren. This is such a fantastic recipe and one that will be made regularly here, not just around Anzac day. Thanks Lauren!</div>
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110 gm rolled oats</div>
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150 gm plain flour</div>
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130 gm light brown sugar</div>
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70 gm desiccated coconut</div>
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125 gm butter</div>
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2 tablespoons golden syrup</div>
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1/2 teaspoon bicarb soda</div>
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In a mixing bowl place your coconut, oats and flour.</div>
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In a saucepan place your butter, sugar and golden syrup. Heat until the butter is melted over a medium heat, stir until sugar is dissolved and butter is fully incorporated.</div>
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Remove your pan from the heat and stir in the bicarb, stir in, you will find that it froths up and doubles in size quickly.</div>
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Pour the butter mix over the dry ingredients and mix together.</div>
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Make sure all the dry ingredients are incorporated.</div>
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Press into a lined baking tray. Bake in a 180 C pre heated oven. To achieve a nice chewy slice bake for 20 minutes, for a crisp and crunchy slice bake for 25 minutes. Remove from the oven and cool in tray, it is easier to cut while still slightly warm.</div>
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Watch it disappear!</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-35520011382749242032017-04-15T08:00:00.000+10:002017-04-15T08:00:24.805+10:00Spanakopita Triangles (Spinach and Ricotta Triangles)<div class="separator" style="clear: both; text-align: center;">
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I don't follow all traditions of the religious kind, however, Good Friday is a Meat Free kind of day. I go to the fish market first thing in the morning and pick up a couple of nice fresh fish and we normally have homemade fish and chips. </div>
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This year I also felt like a tasty but lighter lunch so I mad some Spinach and Ricotta Triangles. The Greek's got it right with the good old Spanakopita. Cheese, spinach and crispy, crispy pastry.</div>
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You can make this in many ways, as a pie or in triangles or in a coil shape. Any way you make it this is a great light lunch or snack and makes a great school lunch box addition. You can freeze these uncooked as well.</div>
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500 gm ricotta cheese</div>
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100 gm Parmesan cheese, grated</div>
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100 gm tasty cheese, grated</div>
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250 gm frozen spinach</div>
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1 egg</div>
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filo pastry, from the fridge not freezer</div>
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100 gm butter, melted</div>
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1 teaspoon salt</div>
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1/2 teaspoon pepper</div>
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1 teaspoon grated lemon rind</div>
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In a mixing bowl place your three cheeses.</div>
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Add the Egg, salt, pepper and lemon rind.</div>
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Mix together.</div>
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Make sure you squeeze the liquid out of your spinach when defrosted.</div>
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Mix through the spinach,</div>
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Make sure that you keep your filo under a damp tea towel to ensure it doesn't dry out.</div>
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Place one sheet of pastry on your bench and brush with melted butter, lay the second sheet over the top.</div>
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Slice the sheets into 3 strips.</div>
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Place a dessert spoon of the spinach mixture at one end of each strip.</div>
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Brush the strip with butter and then fold on corner over the filling to form a triangle. Fold the triangle over itself to the end to form a triangle package.</div>
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You may need a little extra butter to stick the pastry end down.</div>
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Place your triangles on a lined baking sheet and remember to cover with a damp tea towel to ensure they don't dry out. At this stage you can refrigerate for later, bake or freeze.</div>
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When ready to bake just brush with melted butter and sprinkle with a little salt and pepper.</div>
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Yum!</div>
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Bake at 200C for 15 to 20 minutes or until golden brown. Serve.</div>
Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-45287521366580535292017-04-08T08:00:00.000+10:002017-04-08T08:00:16.350+10:00Victoria Sponge <div class="separator" style="clear: both; text-align: center;">
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It has been years since I made a Victoria Sponge. I love the buttery vanilla cake filled with Jam and Cream. Always great with a cup of coffee or tea. I thought i would make one for a friends going away at work. Yes I did make a trial one for the boys as well.</div>
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There are two methods for making a Victoria Sponge either the traditional cream method and then the all in one method.</div>
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I made my cakes both ways and there was not much difference bar time. The best advice I can give you is weigh your eggs, match all the other ingredients weights to the eggs.</div>
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4 eggs this should be approx 230 to 250 gm in weight</div>
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self raising flour, same weight as eggs</div>
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butter, softened same weight as eggs</div>
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caster sugar, same weight as eggs</div>
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1 teaspoon vanilla extract </div>
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I placed my jug on the scales then set the scales to zero, cracked in my 4 eggs and measured the other ingredients to match.</div>
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Place all ingredients into your mixer bowl and on low speed beat until combined, turn the mixer to medium and beat for two minutes or until smooth.</div>
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Divide evenly between 2 lined, 20cm baking tins. Bake at 180 C for 25 to 30 minutes. NOTE: You must NOT open the oven door at all for 25 minutes or the sponge will sink. </div>
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Take cakes out of the oven once cooked and allow to cool for 5 minutes in the tins and then remove from tins and turn out onto a cake rack. When fully cooled top one cake with jam of choice and whipped cream then serve.</div>
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<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-15339846939497694022017-04-01T08:00:00.000+11:002017-04-01T08:00:25.616+11:00Mango Coconut Cream Cheesecake<div class="separator" style="clear: both; text-align: center;">
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This cheesecake was inspired by one of the scrummy cheesecakes Scott and I shared while we were in Hawaii. The Cheesecake Factory has some divine cakes! The original was a Mango Lime Cheesecake with a layer of Mango Mousse .... a bit tooooo much work for me however this one went down well with Scott and didn't even last the week!</div>
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2 x 250 gm Cream Cheese</div>
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500 gm mango flesh, pureed</div>
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1/2 cup sugar</div>
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2 leaves gelatin, soaked</div>
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2 tablespoons boiling water</div>
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200 ml coconut cream</div>
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1 pack dry sweet biscuits, crushed</div>
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60 gm butter, melted</div>
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Blitz the biscuits to crumbs then blend through melted butter. Press into the base of your lined, spring form cake pan.</div>
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Puree the mango flesh, you can use either fresh or frozen (thawed) mango.</div>
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I keep my coconut cream in a jar in the fridge, I use it in lots of things!</div>
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Beat the cream cheese and sugar together until smooth.</div>
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Beat through the mango puree</div>
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Mix your soaked gelatin with the boiling water and stir until dissolved.</div>
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Beat through the gelatin mix and coconut cream for 3 to 5 minutes or until smooth.</div>
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Pour over the prepared base and refrigerate for 8 hours.</div>
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Serve with some mango puree, mango chunks and whipped cream.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-90359694591157034702017-03-25T08:00:00.000+11:002017-03-25T08:00:11.472+11:00Huli Huli Chicken<div class="separator" style="clear: both; text-align: center;">
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This is a dish Scott had in Hawaii and loved. After some research I found the original recipe which is fantastic. Huli in Hawaiian means Turn. </div>
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This recipe is great either on the BBQ or in the oven and can be done with a whole chicken jointed or just maryland or thighs. I did mine with bone in thighs and marinaded for 4 hours. I did however freeze some in the marinade which worked really well as well.</div>
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1/3 cup tomato sauce</div>
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1/3 cup soy sauce</div>
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1/4 cup brown sugar</div>
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1/4 cup honey</div>
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1/4 cup sherry</div>
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2 tablespoons sesame oil</div>
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1 cm piece of ginger, crushed</div>
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3 garlic cloves, crushed</div>
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pinch of chilli flakes</div>
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juice of half a lemon</div>
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Chicken jointed as desired. This amount will marinade 3 whole chickens or 2 with some marinade to baste.</div>
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Place all ingredients in a jug and mix.</div>
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I double bagged my chicken in zip loc bags to ensure there was no leakage.</div>
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Pour a third of the marinade over the chicken and seal with as much air removed from the bag.</div>
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Seal the second bag for insurance. Marinade for 4 hours. You can freeze at this stage as well.</div>
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If using the oven, fry on the stove top first to get the crispy skin and render some of the fat off.</div>
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Place on a baking sheet baste with the spare marinade and bake at 170C for 1 hour remember to turn and baste every 15 minutes.</div>
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<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-13519719706645760502017-03-18T08:00:00.000+11:002017-03-18T08:00:21.519+11:00Macadamia White Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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At Scott's pre Christmas work do last year the guys were talking about going to the Macadamia Farm for lunch. I did mention to them that I may be coerced into making some macadamia choc chip cookies if they bought me home a small bag. The small bag turned out to be half a kilo π΅... what am I going to do with half a kilo of nuts I love but cannot eat? </div>
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I will be posting macadamia everything until they are used I think!</div>
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We have just returned from a week in Hawaii for a friends wedding. I love Hawaii and found this great store every where called <a href="http://www.honolulucookie.com/" target="_blank">The Honolulu Cookie Company</a> they have the cutest, yummiest pineapple shaped cookies. Most have macadamia nuts in them however I did manage to bring home a big old box of non macadamia cookies π</div>
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150 gm butter, room temperature</div>
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1 cup brown sugar</div>
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3/4 cup caster sugar</div>
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2 teaspoons vanilla extract</div>
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1 egg</div>
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1 1/2 cups plain flour</div>
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1/2 teaspoon baking powder</div>
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250 gm white chocolate chips or chunks</div>
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200 gm macadamia nuts chopped</div>
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Cream together butter and both sugars.</div>
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Beat until pale approx 8 minutes.</div>
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Beat in vanilla and egg until combined or approx 5 minutes.</div>
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Stir through sifted flour and baking powder until combined.</div>
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Stir through the chocolate chips and nuts.</div>
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Scoop onto cookie sheet with your cookie scoop or a tablespoon measure. At this stage you can freeze for later.</div>
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Bake in 180C pre heated oven for 10 to 12 minutes or until brown around the edges.</div>
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These keep for up to a week in an airtight container.</div>
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Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-23777391667634310902017-03-11T08:00:00.000+11:002017-03-11T08:00:36.030+11:00Baked Raspberry Cheesecake<div class="separator" style="clear: both; text-align: center;">
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Ever since the other half finished treatment and started eating again just over 12 months ago, I have made a dessert or cake at least once a week. It has been a trial and error situation sometimes with what he can eat and likes. I have found that he loves a cheesecake of any kind, baked, unbaked whatever. </div>
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I have been having an issue with chocolate lately so making thing that I can also eat in small quantities has been an added challenge. I really wanted to make something we could both eat this weekend and as raspberries are in season i though I would give this a go.</div>
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Yay my experiment worked! This was a fruity, tasty baked cheesecake!</div>
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I did give the blender a go for this instead of the mixer so choose your weapon here and use either.</div>
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1 package sweet biscuits, crushed</div>
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60 gm butter, melted</div>
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2 x 250 gm cream cheese, room temperature</div>
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1 x 250 gm mascarpone cheese</div>
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250 gm raspberries, fresh or frozen</div>
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2/3 cup caster sugar</div>
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4 eggs</div>
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Add your melted butter to your biscuit crumbs and mix until combined.</div>
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Press into your lined spring form tin. I use a glass to press the crumbs down and to the sides.</div>
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Place your tin in an oven roasting bag, this will stop the water getting into your tin and you do not need to use foil. π Bake the base at 180 C for 10 minutes to set the crumbs.</div>
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Place the raspberries and sugar in either your blender or use a stick blender to puree.</div>
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Puree until smooth.</div>
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Add your cream cheese and mascarpone to the blender/ mixer and blend until smooth.</div>
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Add your eggs.</div>
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Blend until smooth and either via the blender or mixer remember to scrape the sides down and give a final mix.</div>
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Pour the filling into your base and place in a roasting tin. Fill the roasting tin with boiling water half way up the side of the cake tin. Place in the oven and bake for 1 hour at 175 C. When baked it should be set at the edges and have a slight wobble in the centre. When baked turn off the oven and open the oven door, prop open with a wooden spoon and allow the cheesecake to sit for a further hour. After an hour remove from the water bath, remove the plastic roasting bag and place in the fridge to chill for at least 8 hours or over night.</div>
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Decorate with whipped cream and fresh raspberries.</div>
Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0tag:blogger.com,1999:blog-8653563688264932221.post-74491737132097716812017-03-04T07:12:00.000+11:002017-03-04T07:12:48.121+11:00White Chocolate Bavarian Cream<div class="separator" style="clear: both; text-align: center;">
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I love bavarian cream however have had issues eating chocolate lately, I tried this as a white chocolate version and had no problems πThis is a quick easy dessert to put together and great for an adults treat.</div>
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You do need some fruit to offset the sweetness of the white chocolate, add your favourite when serving, I used raspberries and white peaches.</div>
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100 ml cream</div>
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200 gm white chocolate</div>
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1 leaf gelatin, soaked</div>
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150 ml cream, whipped</div>
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fruit to top</div>
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Heat the 100 ml of cream until just simmering. About 50 seconds in the microwave.</div>
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Break up your chocolate or chop it, the smaller it is the easier it melts.</div>
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Add your soaked gelatin sheet to the hot cream and then pour over the white chocolate.</div>
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Stir until melted and smooth. This is a basic ganache recipe with gelatin. Allow this to cool to room temp then chill for 30 minutes.</div>
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Whip your 150 ml of cream to soft peaks then stir through the cooled ganache until smooth.</div>
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Pour into your serving glasses and chill for 4 hours.</div>
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Remove from the fridge 30 minutes before serving. Serve with fruit of choice.</div>
<br />Kate's Weekend Kitchenhttp://www.blogger.com/profile/08411114026847507015noreply@blogger.com0