Thursday, 31 January 2008
1- I'm a complete Star Trek nut I love it, esp Captain Archer (from Enterprise) *sigh*
2-I'm the sports fan in my house, lol its me you'll find following the latest footy scores not OH
3-I have a fear of moths & sharks, don't feel comfortable at the beach & have left my house twice in the middle of the night cos of moths!
4-I'm a complete magazine addict and am sure I've got enough to open a newsagents
5-I was quiz champion all the way through primary school & still love quiz shows
Thanks Rosie this has been fun. as I'm kinda new to the blogging community I'll have to think about who I'll tag if thats ok! :-)
Saturday, 26 January 2008
1 slab sponge cake (one day old)
Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers Combine the Sugar and Cocoa in a large bowl Heat the milk and butter in a saucepan until the butter is melted. Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency To put it all together
1/2 cup butter
1/2 cup milk Method
Grease and Line a Lamington Tin (11 x 8 x 1.5 inches) Cream the Butter, Castor Sugar and Vanilla until light and fluffy. Add the eggs one at a time beating together as you go.
Monday, 21 January 2008
Wednesday, 16 January 2008
Monday, 14 January 2008
these cupcakes with little bits of chocolate in them were both delicious & something different from the usual cupcake. very easy too!
MethodPreheat oven to 180°C. Line thirty-six 30ml (1 1/2-tbs) capacity mini muffin pans with paper cases.
Combine the flour, sugar and choc bits in large bowl. Combine the milk, butter, egg and vanilla essence in a large jug. Add the egg mixture to the flour mixture and stir until just combined.
Saturday, 12 January 2008
Thursday, 10 January 2008
This easy recipe for roast chicken from Bill Granger is delicious served with vegetables or as I did with salad & crusty bread!
1 x 1.6 kg (3 Ib 8 oz) chicken
freshly ground black pepper handful fresh herbs (such as oregano, thyme or tarragon)
2 garlic cloves, bruised
2 lemons, halved
Preheat the oven to 220°C (425°F/Gas 7). Rinse the chicken and pat dry. Season well with salt and pepper. Put the herbs, garlic and two lemon halves in the chicken cavity and tie the legs together with kitchen string. Put the chicken in a roasting tin with the other lemon halves and roast for 20 minutes.
Reduce the oven temperature to 200°C (400°F/Gas 6) and cook for 50 minutes, or until the juices run clear when you prick the thickest part of the thigh. Leave to rest for 10 minutes before carving. Serve the chicken with its pan juices, the roast lemon halves and some fresh herbs. Serves 4
150g chorizo sausage
(not the salami sort),
halved lengthways and
cut into 5mm half moons
500g minced beef
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 cardamom pods, bruised
1 x 500g jar good-quality tomato and
chunky vegetable sauce for pasta
1 x 390g can mixed spicy beans
60ml sweet chilli sauce
1/4 teaspoon chilli flakes
(optional, or if your canned beans are not spicy)
Put the sliced chorizo into a hot, heavy-based pan and cook over a medium heat until the sausage crisps a little and gives up its orange-red oil.
Add the mince and cook for about 5 minutes, breaking it up with a wooden fork to help it brown.
Stir in the spices and then add the tomato-vegetable pasta sauce, spicy beans and chilli sauce. Also add the chilli flakes if you need more heat or if you've managed only to find some regular canned beans.
Bring to the boil and then turn down the heat and simmer for 20 minutes.