How to... convert tempreture & measurements

Volume:
1 tsp = 5ml

1Tsb = 15ml

2Tsb = 30ml

1/4 cup = 60ml

1/3 cup = 75ml

1/2 cup = 125ml

3/4 cup = 175ml

1 cup = 250ml

2 cups = 1pint

4 cups = 1 quart

Weights:

1/2 ounce = 15g

1 ounce = 30g

8 ounces = 225g

16 ounces = 1 pound = 450g

Oven Tempretures:

250F = 120C

300F = 150C

350F = 180C

400F = 200C

Winter Beef Casserole with Potato and Cheese Dumplings

You will need:

• Spoons
• Chopping board
• Masher
• Casserole Dish
• Frying pan
• Saucepan

Ingredients:
1/3 cup Olive oil
1kg rump beef (can use chuck or gravey beef)
1 Onion (Optional)
4 bacon rashers, rind and excess fat trimmed, coarsely chopped
2 Garlic cloves, crushed
300g Button mushrooms
1 1/2 cups Beef stock
1/3 cup Red wine

Splash of White Vinegar
Salt & freshly ground black pepper

Potato dumplings
2 large desiree potatoes, peeled
3/4 cup milk
60g butter
1 1/2 cups Self-raising flour (works well with White Wings Gluten free flour!)
1 cup grated Cheese

2 tbs chopped fresh continental parsley
Pinch of salt

Method:

1. Preheat oven to 180, heat half the oil in a fry pan, add the beef and cook, stirring, for 2 minutes or until brown. Transfer to a your casserole dish with all the juices
2. Heat remaining oil over medium heat. Add onion, bacon and garlic, and cook, stirring, for 5 minutes or until bacon is crisp.
3. Add mushrooms and cook for a min then add stock, wine and vinegar. Sprinkle the top with paket gravey and stir in. Season with salt and pepper and bring to the boil.
4. Cover and bake in oven for 40mins-1hr.
5. About half way through you can make the potato dumplings, microwave or boil potatoes, mash well and add the milk and butter.
6. Stir in flour, cheese, a pinch of salt and parsley.
7. Remove casserole from oven, remove lid and cover with foil, use a skewer to make several small holes in the foil so the sauce/juices come through.
8. Roll dumpling mixture into even sized balls and place ontop of foil closly packed. Cook uncovered, for a further 20-30mins. Remove from oven and set aside for 5 minutes to cool slightly before serving.

Tips & Suggestions:

• Server on a bed of rice
• Use a 1/4 cup measure to get size of dumplings equal
• Ensure foil is tight over the casserole dish -> the first time I made this the dumplings sank to the bottom, with foil you get great crispy dumplings :)

Recipe Adapted from:

Australian Good Taste
Recipe by Emma Braz

Choc-Fudge Brownies

You will need:

• Microwave safe jug
• Bowl
• Metal spoon
• Lined baking tray - slice size
• sieve

Ingredients:

200g Dark chocolate

200g Butter

1 1/2 cups Caster sugar

1/3 Cocoa powder

3 Eggs

1/2 Plain flour

1/4 Self-raising flour

180g of White choc chips

Method:

1. Preheat oven to 180.
2. Melt dark chocolate and butter in microwave safe jug - stir every min til melted.
3. Add cocoa and sugar to warm choc-butter mix and stir well
4. Sift flours into a separate bowl, add choc chips
5. Add eggs to choc, butter mix and stir quickly with metal spoon
6. Pour into bowl with flours and fold using a large metal spoon
7. When mixed together pour into baking tray and cook for 30-40mins, let cool for 10mins in pan. Slice while slightly warm.

Tips and Suggestions:

• Can add nuts: Almond slivers, Walnuts, Macadamias
• Try with 2 tsp of mint essence
• You may need to cover sides of Brownie to prevent burning
• Serve warm with ice-cream, cream or caramel sauce
• Keep in fridge for 2wks....if it lasts that long!

Recipe by:

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