Quick Crumble

You will need:

• Oven dish
• gloves
• spoon
• can opener

Ingredients:

2 cups museli

1 lrg tin Fruit (your choice)

Honey (optional)

Method:

1. Preheat oven at 180, Empty tin fruit into baking tray, top with museli and drizzle with honey (to taste) cook in oven til top is crispy (about 15mins)

This is so quick and easy and it tastes great!!

Tips:

• Serve with custard, ice-cream or cream
• Try apple with a sprinkle of nutmeg and cinnamon for fruit
• Mix it up with peach + pear
• Try Pear + blueberries (one of our fav's)

Recipe by:

Cath at http://cathsguidetocooking.blogspot.com/

Choc-Mint Mousse

You will need:

• Electric beaters


• 2 x Bowls


• Microwave safe container


• Metal Spoons

Ingredients:

400g Dark Chocolate

4 eggs (separated)

1 Cup Thickened Cream

1/3 Cup Caster Sugar

2 tsp Peppermint Essence

1 pkt Choc-mint biscuits (crushed)

Method:

1. Melt Chocolate in Microwave (at half power) in 1min bursts (stir with metal spoon) or over double pan ->base with water top for chocolate - make sure no water gets into your chocolate
2. Beat the thickened cream and set aside, seperate eggs and after cleaning beaters, whip the egg whites til soft peaks form.
3. Stir the yolks through the melted chocolate - it will become firmer. Add caster sugar to whisked white egg slowly until dissolved. Mixture should be thick and glossy.
4. Fold the egg white mix, essence and crushed choc-mint biscuits into the chocolate using a metal spoon, then scoop into dessert bowls/cups.
5. Refridgerate for 3hrs or until set.

Tips:

• Change the choc-mint biscuits to tim-tams, caramel biscuits or your favourite flavour - just change the essence to match or leave out.
• For parties top with sprinkles or curls of chocolate
• Set cups with half jelly and top with mousse
• Use half milk/dark chocolate for two-tone (follow link to original recipe)
• The metal spoon ensures that no moisture gets into the chocolate and also keeps mixture aerated.

Recipe Adapted from:
Good Taste Magazine

Wheat/Gluten free

I am looking out for some good (as in tastes nice) recipes for gluten/wheat free, I am experimenting with some at the moment -such as the pancakes. Anyone with Recipes, ideas or links to sites that have them would be appreciated!
Comment here to share or send to cathsguide@yahoo.com.au

Wheat / Gluten Free Pancakes

You will need:

• Whisk
• Bowl
• Frying pan
• Egg Flip

Ingredients: (makes about 12 small pancakes)

1 cup of Special White Flour- will say gluten/wheat free. (found in your gluten free/wheat free section of supermarket)

1 cup Milk

1 Egg

1 tsp Baking powder

Method:

1. Place flour in a bowl, use a fork to break any large clumps (you can sift-takes a while) with tsp of baking powder
2. Add milk and egg and whisk well
3. Place in fridge for 20mins
4. Heat large fry pan and add a little butter, med-high temp.
5. Pour in mixture to desired size (about a 1/4 for small ones)
6. Cook until bubbles form over top of pancake or after 2mins, cook another minute on other side.

For serving suggestions see

http://cathsguidetocooking.blogspot.com/2008/06/favourite-recipes.html

Recipe by

Cath at http://cathsguidetocooking.blogspot.com/

Fried Rice

You will need:

• Wok or large saucepan
• Spoon
• Chopping board/knife
• Small fry pan

Ingredients: (For one person - just times it by the number of people you have)

1 cup of pre-made rice

1/2 Brown Onion

1 clove garlic

1/4 Cup Green Onions

A handful of chopped ham

A handful of Frozen Peas

1 Egg

Milk

Soy Sauce

Method:

1. Start by making your egg into an omlete, add a little milk to egg and whisk - place in small pan and cook for 2-3mins or until all egg is cooked (white/yellow in colour and no runny bits)
2. Chop Onion and place in wok on med heat, cook for 1min, add Ham & Crushed garlic - cook for 2mins. Stir regularly and adjust heat if cooking very quickly.
3. Add Pre-cooked rice and peas, cook for approx. 4mins stirring frequently, while that is cooking chop your omlete into pieces and your Green Onions.
4. Add omlete, green onion and soy sauce (to taste) and stir for 1 min.
5. Serve and Enjoy :)

Tips:

• If you want a veggie twist leave out ham and add capsicum, carrot or corn
• Pre-cooked rice is really important as it holds it shape better then freshly cooked or hot rice. If you havnt got any precooked rice simply put it on as soon as you are home and place in fridge or freezer to get cold before using in fried rice.
• Serve with Sweet 'n' Sour Chicken or Beef & Black bean ... yum!
• To make Fried rice look awesome for quests, pack the rice into a small dessert size bowl place your dinner plate over the top then flip, carefully lift bowl and Ta Da!! A beautifully served portion of rice, you can top with herbs or fruit rind to make it look even better.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Gerri's Pizza Dough

You will need:

• Large bowl
• Spoon
• Floured surface
• Tray

Ingredients:
4 cups Wholemeal Plain Flour

1 tsp Milk Powder (leave out for dairy free)

pinch of salt

1 sachet of yeast (1 Tbs yeast)

375ml Warm water

1 Tsp Olive Oil

Method:

1. Mix all dry ingredients in bowl, make a well in the centre
2. Combine oil & water in jug
3. Slowly add the water mix to dry ingredients until you reach the right consistency - should be a silk style consistency
4. Knead until smooth, stretch and spread over tray. Add toppings.
5. Cook in a hot oven 200. for 20mins.

Tips:

• Cook for 10mins first if base is not as crispy you like
• Add herbs to base to make it taste great!

Recipe by: Gerri (A friend in Newie!)

Smoothies & Shakes!

You will need:

• Blender or milkshake maker
• Knife
• Chopping board

Ingredients:

3/4 cup milk per person

Choose from following flavours:

Chop fruit into small chunks before adding in, to ensure it doesnt splash add your flavour items first then milk:

1. Put in half a banana and 1 Tbs honey per person
2. 1/4 cup of mixed berries (add a scoop of frozen berry yoghurt for more flavour)
3. 1 scoop of passionfruit frozen yoghurt with 1/2 banana
4. 1 scoop Vanilla ice-cream, 1/2 cup of Fruit Salad (my Brother-in-laws recipe!)
5. 1/2 banana, Tbs honey and 1/4 dates - must blend very very well

Dairy Free:

1. 1/2 cup Fruit salad, 1/2 cup fruit juice
2. 1/2 cup crushed pineapple, water from young coconut and some of coconut flesh
3. Young coconut water, some of flesh and 1/2 cup fruit salad

Tips:

• To find out more about Young Coconuts or how to cut them follow this link to Living and Raw Foods
• To send in your fav shake and have it added to our list simply add a comment or email to cathsguide@yahoo.com.au with who to credit for recipe.
• Young coconut water gives your shakes the creamy taste of milk without having dairy in it.
• If you find your shake is not cold enough try freezing the fruit (not banana: becomes to hard for blenders to deal with) or adding a few ice-cubes
• Try freezing some juice in your ice-cube tray to add to shakes
• For dairy free if you want a bit more kick try adding lemonade - goes great with crushed pineapple!

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Home-Made Garlic Bread

You will Need:

• Garlic Press
• Bowl
• Foil lined tray

Ingredients:

1 hot dog roll per person

1/2 large clove of garlic per person

enough butter to cover each roll

oregano

Method:

1. Preheat oven to 180
2. Place butter in bowl, cut all rolls in half
3. Peel and crush the garlic and add to bowl with oregano to taste
4. Mix well and spread evenly over roll, make sure there are no large chuncks of garlic
5. Place on tray and into oven for 10mins (or until golden brown)

Tips:

• Try with different herbs -oregano, basil and thyme will make great herb bread.
• Try Seeded mustard and cheese (sprinkle cheese over top put mustard into butter)
• If you dont want to use butter simply cook bread then cut a piece of garlic and rub over bread before serving.
• Try on different breads or rolls: foccacia, damper, multigrain

Recipe By:

Cath at http://cathsguidetocooking.blogspot.com/

Crispy Potato cubes

You will need:

• Microwave safe bowl
• Frying pan
• Tongs
• Chopping board
• Knife

Ingredients:
1 potato per person

Salt

Oil

Method:

1. Cube all potatoes and place in microwave safe bowl with a little water, microwave till almost cooked (similiar to potato salad) -still slightly firm
2. Drain excess water and set aside to drain, place enough oil to coat base of pan and on med-high on stove. When hot place potatoes in.
3. Sprinkle salt over potatoes and toss as they cook, til all edges are crispy brown. Add a little oil if needed.

Tips:

• Use a little chicken salt or oregano for a new flavour
• Try with tomatoes, garlic and onion

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Chicken Pasta

You will need:

• Fry pan
• Saucepan x 2
• Chopping board
• Knives

Ingredients:

300g Chicken

2 slices Bacon

Pasta for 2

2 cloves garlic

Pepper

1 small brown onion

Mushrooms (to taste)

Pepper

Parsley

Cheese Sauce:

30g butter

1/4 cup flour

1 cups milk

1 cup grated cheese

Method:

1. Place pasta in saucepan and begin to boil, meanwhile melt butter and chop chicken into pieces.
2. When butter is melted add flour and mix well, allow to bubble then slowly add the milk a little at a time whisking the mix til smooth after each addition.
3. Add crushed garlic, bacon and chopped onion to chicken and cook for 1 min, add mushrooms, peper and parsley and cook for another 2mins.
4. When all milk is added and mixture has thicken slightly add gratted cheese, stir well and pour into pan with chicken, reduce heat and let simmer til pasta is ready. either add pasta or serve ontop of the pasta.
5. Top with grated cheese and a little fresh cracked pepper.

Tips:

• For a vegie version try with pumpkin and zuccini.
• Try with different cheeses for a different taste
• Add green onions instead of brown onions
• Serve without chicken for a light lunch

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Choc-Mint bites

You will need:

• Mixing bowl


• Spatula


• Foil covered lrg tray


• Processor

Ingredients:

1 can Condensed milk

1 pkt chocolate biscuits

1 cup coconut

1tsp peppermint essence

Method

1. Process biscuits into a fine crumb


2. Place condensed milk, biscuit crumbs, coconut and essence into a bowl and mix well


3. Roll into round balls and place on foil tray


4. Place in fridge for 2hrs or until set

Tips:

• To test if mix is a good consistency roll into a ball - if it collapses back into mixture add more biscuits or coconut


• For a fancy look drizzle melted chocolate over the top once cooled - return to fridge to set chocolate


• Variations:

Apricot: Condensed milk, butternut or arrowroot biscuits, chopped apricots (3/4), silvered almonds (1/2 cup) or replace nuts with coconut and roll balls in coconut

Caramel: Top 'n' fill caramel, butternut biscuits, chopped caramel fudge/ Jersey caramels (really really yummy)

Rum: swap peppermint essence with rum, can add sultanas as well

Coffee: swap essence with coffee granules (only ever use good quality)

• Another great idea is to hide a piece of your fav choc bar in the middle - just cut into small pieces and use basic choc recipe (without essence-unless your have mint choc in centre) place piece in centre and roll mix around.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Perfect non crumbly cheesecake base

Ever had the best cheesecake only the base crumbled on you???

Yesturday I made a Cherry Ripe Cheesecake.... the thing that made this cheesecake truly unique was the base.

Ingredients:
1 pkt of biscuits
1 cup coconut
100g butter
1 tin condensed milk

However I need to add more biscuits as the condensed milk makes it really really sticky, so my suggestion is if the recipe you love has a crumbly base try adding 1/3 of condensed milk.... it adds an interesting and YUMMY twist.
If you have any tips you want to share send them to
cathsguide@yahoo.com