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brianmac - 2007-10-19 09:48:00

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brianmac - 2007-10-19 09:50:00

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brianmac - 2007-10-19 09:52:00

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brianmac - 2007-10-22 08:13:00

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brianmac - 2007-10-28 18:49:00

Pin Wheel Sandwiches These are yummy.
Strain liquid from a small tin of peas and put through sieve. Heat 2T of liquid from the peas and 1T vinegar. Thicken with 1T cornflour, add pepper & salt and curry powder to taste. Cook for a minute.
When cold spread on bread and start rolling with a stalk of cooked asparagus. Wrap in glad wrap
for 2 hours before cutting in 1/2" slices.

nainmary - 2007-11-01 20:44:00

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rotamad3 - 2007-11-03 18:55:00

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pericles - 2007-11-05 15:11:00

Slice French stick into slices--make mixture of Tomatoe relish--cream cheese sliced apricots and grated cheese-season-Toast bread lighty under the grill one side--turn and spread with mixture and grill If you cut on an angle make them a little lager but still makes about 30 yum

needy - 2007-11-06 19:03:00

nump bump

rebecca12 - 2007-11-13 06:45:00

Bumping for summer parties.. .. don't want to lose this great thread..

juliewn - 2007-11-16 15:15:00

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brianmac - 2007-11-20 08:57:00

Bump bump

skill - 2007-11-22 14:07:00

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brianmac - 2007-11-26 17:06:00

Bumping this back up.... Got to be kept going at this time of year.....

valentino - 2007-12-01 09:29:00

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brianmac - 2007-12-06 18:25:00

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brianmac - 2007-12-11 08:17:00

Bumping..... Getting too far down....

valentino - 2007-12-15 12:35:00

And again... bumping Cheers..... :)))

valentino - 2007-12-18 12:36:00

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brianmac - 2007-12-19 16:21:00

Heaps of good recipes here.... for gatherings....

valentino - 2007-12-24 09:11:00

Bumping for Madison15 for salad and dessert recipes and suggestions..

juliewn - 2007-12-30 15:40:00

all saved to trademecooks. awesome thread which no doubt helped many people over the silly season ! :)

fetish - 2008-01-06 07:51:00

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boogebooge - 2008-01-06 09:46:00

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fly04buy - 2008-01-07 03:51:00

Berries in Champagne Jelly ( serves 8 ) 1 litre champagne or sparkling white wine, 1 1/2 tablespoons gelatine, 1 cup sugar, 4 strips lemon rind, 4 strips orange rind, 1 2/3 cups small strawberries hulled and 1 2/3 cups blueberries or blacberries. Pour 2 cups champagne or wine into a bwl and let the bubbles sudside. Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - DO NOT STIR. Place the remaining champagne/wine in a large pan with sugar, lemon and orange rind and heat gently, stirring until all the sugar has dissolved. Remove the pan from the heat, add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind. Divide the strawberries and other berries among eight 1/2 cup glasses and pour the jelly over them. Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.

valentino - 2008-01-09 11:24:00

Mango & Passionfruit Sorbet ( serves 6 ) 1 cup caster sugar, 1/3 cup passionfruit pulp, 1/2 large mango chopped, 1 large peach chopped, 2 tablespoons lemon juice and 1 egg white. Stir the sugar in a pan with 1 cup water over low heat until dissolved. Increase heat to the boil and boil for 1 minute. Transfer to a glass bowl, cool then refrigerate. Strain the passionfruit pulp, reserving 1 tablespoon of the seeds. Blend the fruit, passionfruit juice and lemon juice until smooth. With the motor running, add the cold sugar syrup and 150ml water. Stir in the passionfruit seeds. Freeze in a shallow container, stirring occasionally for about 5 hours or until almost set. Break up the icy mixture roughly with a fork or spoon, transfer to a bowl and beat with electric beaters until smooth and fluffy. Beat the egg white in a small bowl until firm peaks form, then fold into the mixture until just combined. Spread into a loaf tin and return to the freezer until firm. Transfer to the refrigerator to soften 15 minutes before serving.

valentino - 2008-01-09 11:41:00

Variation to above Sorbet to make Berry Sorbet... Use 200grams blackberries or blueberries plus 200grams hulled strawberries and 50 grams peach flesh instead of the passionfruit, mango and the large peach of the above recipe. Prepare as above.
Nicely served in glass medium stemmed wide dessert bowl/glasses with a slice or two of fresh fruit.

valentino - 2008-01-09 11:45:00

Chocolate Cream Puffs 1 cup water, 125g Butter, 30g dark cooking chocolate, 1 cup flour, 1/4 tsp salt and 4 large eggs.
Heat water, butter and choc in medium saucepan stirring often until boiling. Add flour and salt. Stir vigorously until dough cooks and leaves sides of pan forming ball. Remove from heat. Add eggs one at a time beating on medium speed after each addition. Spoon dough into 12 moulds on greased baking tray leaving room for expansion. Bake at 220c for about 25 minutes until puffs look dry. Poke sides with sharp knife to allow steam to be released. Cool on rack. One can then slice a top partly off and put in a cream filling or a nice Chocolate orange filling. replace tops and drizzle with Chocolate syrup.

valentino - 2008-01-10 14:35:00

Chocolate syrup for above puffs 1 Cup sugar, ½ cup cocoa, 1 tablespoon cornflour, 2 cups hot water and 2 teaspoons vanilla essence. Put all the dry ingredients into a saucepan and stir well. Mix in the hot water and vanilla essence. Heat until boiling stirring constantly. Boil for 3 minutes.

valentino - 2008-01-10 14:38:00

Chocolate Orange Filling for above puffs..... 1 cup dark choc chips, 1/3 cup evaporated milk, 1 cup whipped cream, 1 tablespoon Grand mariner and 1 tablespoon orange marmalade.
Heat Choc chips and Evaporated milk in small saucepan on low heat stirring often until melted and smooth. Cool to room temperature. Beat whipped cream and Grand Mariner in medium bowl until stiff. Fold in marmalade then fold into choc mixture until no streaks appear.

valentino - 2008-01-10 14:43:00

Now for a grand presentation at a gathering etc... Make the Choc Puffs half size, fill with the filling of choice or do half of each. Then drizzle with choc syrup. Then put each one together on a platter and then build a nice little mountain ( one on top of each other. To finish of, drizzl;e some more syrup over the whole heap, Not too much and top with finely grated Chocolate. It truly looks very awesome. One then helps themself/ves in taking one or two or three etc etc. It is an awesome desert dish that can be shown of as well. Cheers

valentino - 2008-01-10 14:48:00

Bumping for Jbl.. and part nibbles and snacks :-)

juliewn - 2008-01-12 13:12:00

Lemon Granita ( Serves 6 per batch ) 1 1/4 cups lemon juice, 1 tablespoon lemon zest and 200 grams caster sugar. Place all in a small saucepan and stir over low heat for 5 minutes or until the sugar is dissolved. Remove from heat and leave to cool. Add 2 cups water to the juice mixture and mix together well. Pour the mixture into a shallow 30cm x 20cm tin and place in the freezer until the mixture is beginning to freeze around the edges. Scrape the frozen sections back into the mixture with a fork. repeat every 309 minutes until the mixture has even-size ice crystals. Beat the mixture with a fork just before serving. To serve, spoon the lemon granita into 6 chilled glasses or into a chilled glass bowl. Absolutely great as something to have on it's own, or as a ready stand-by additive to a drink, or simply add to a punch.

valentino - 2008-01-17 10:03:00

OOOps - Typo error... Should be - repeat every 30 minutes - Not 309 minutes.... Sorry.

valentino - 2008-01-17 15:36:00

Caramelised Onion & Goats Cheese Mini Pizzas Just made these now - so yummy. 2 Large pizza based, Olive tapanade or sundried tomato olive tapanade, Goats Cheese, Fresh Thyme. Caramelised Onions: 20gm butter, 1T olive oil, 4 onions sliced thinly, 1 T chopped fresh thyme. To make the onions: Melt butter & oil in large fry pan over low heat. Add onion and stir to coat. cover & cook for about 20mins then add in the thyme. Cook for a further 25 mins until caramelised. Season. Preheat oven to 240°C. Using a 5cm diameter cutter, cut 24 rounds from pizza bases. Spread with tapanade and bake for about 8mins till crisp. Top with caramelised onion, goats cheese and small sprig of thyme. Season with pepper & serve.

rkcroft - 2008-01-19 13:42:00

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thuntz - 2008-01-22 20:10:00

bumping up for adamandeve :-)

herself - 2008-01-28 11:58:00

Pasta Salad Easy (Superb) Serves 8-10, .... and up to 18 supplementary serves.
.....500 g pasta spirals,
375 g pasta vegeroni shapes,
400g can Watties savoury tomatoes ( chopped with celery, onion and green capsicum on label ),
165g jar Dolmio sun-dried tomato pesto,
200 g Marinated Chargrilled Red Capsicum chopped up,
250 g mild smoked salami chopped into small pieces,
300 g crinkle cut pickled gherkins chopped,
2 celery sticks chopped into pieces,
65 g grated Parmesan,
1/3 cup thousand island dressing,
3 tablespoons herb dressing,
2 tablespoons Italian Dressing,
½ cup of your best creamy mayonnaise dressing.

valentino - 2008-01-31 10:29:00

2nd part... Pasta Salad Easy.... final bit Cook Pastas as per package instructions.
In a very large mixing container (I used a Tupperware cake carrying container – that has attachable carry handles) put the cooled pasta.
Then add all other ingredients except the dressings. Toss gently for all to be well mix.
Then add the first 3 dressings and mix well very gently.
Add the creamy dressing.
Add further dressing of choice if required for personal taste.
Transfer into a large serving bowl and cover, or if need to take somewhere, cover the mixing container.
Refrigerate until required.

valentino - 2008-01-31 10:29:00

Bumping for willy59..... On the last page.

valentino - 2008-01-31 16:08:00

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adamandeve2 - 2008-02-02 11:30:00

Passionfruit Mousse (Per 8 servings) 5-6 passionfruit,
6 eggs separated,
¾ cup castor sugar,
½ tsp finely grated lemon rind,
3 tblsp lemon juice,
1 tblsp gelatine,
1 ¼ cups (315ml) cream - lightly whipped and ¾ c flaked or shredded coconut toasted.

Scoop out the passionfruit pulp and strain.
Measure 3 tblsp of juice and set aside.
Add the remaining juice back into the seeds and pulp and set aside.
Put the egg yolks, ½ cup of the sugar, lemon rind, lemon juice and the strained portion of passionfruit juice in a heatproof bowl.
Place the bowl over a pan of simmering water and using electric beaters, beat for 10 minutes or until thick and creamy.
Remove from the heat and transfer to a glass bowl.

valentino - 2008-02-07 13:48:00

Passionfruit Mousse Cont...... Final bit Sprinkle gelatine over ¼ cup water in a small bowl and leave until spongy.
The bowl in a pan of just boiled water (water to come half-way up the bowl) and stir until dissolved.
Add the gelatine to the mousse mixture and mix well.
Mix in the passionfruit pulp and leave until cold then gently fold in the whipped cream. Using clean electric beaters, whisk the egg whites until soft peaks form and gradually whisk in the remaining sugar, beating until the sugar has dissolved.
Fold the egg whites into the mousse mixture quickly and lightly.
Spoon into 8 1-cup ramekins or elegant stemmed wine glasses and refrigerate for 2 hours or until set.
Sprinkle with the coconut just before serving.

valentino - 2008-02-07 13:50:00

Meringue Baskets with Fruit (Per 6 servings) 2 egg whites,
small pinch of cream of tartar,
½ cup castor sugar,
2 tblsp custard powder,
2 cups skim milk,
1 tsp vanilla essence,
1 peach cut into thin wedges,
1 kiwifruit cut into thin wedges
3 strawberries cut in half and
2 tblsp apricot jam.

Preheat oven to slow 150c and line a baking tray with baking paper.
Beat the egg whites and cream of tartar with electric beaters until soft peaks form. Gradually add sugar and beat until it is dissolved and the mixture is stiff and glossy.
Fit a piping bag with a medium star nozzle and pipe coiled spirals of the meringue about 8cm onto the tray.
Pipe an extra ring around the top edge to make baskets.
Bake for 30 minutes, then reduce the heat to very slow 120c and bake for another 45 minutes, turn the oven off and cool with the oven door ajar.

valentino - 2008-02-07 13:51:00

Meringue Baskets cont.... Final Bit Mix the custard powder with a little milk to form a smooth paste. Transfer to a pan with the remaining milk and vanilla essence. Stir over medium heat until the mixture boils and thickens. Remove from the heat and place plastic wrap over the surface to stop a skin forming. Set aside and when cool, stir until smooth. Spoon some of the cold custard into each basket. Top with fruit. Heat the jam until liquid, then brush over the fruit to glaze.

valentino - 2008-02-07 13:52:00

Bump.... Was on p4...... Too many great ideas....

valentino - 2008-02-12 14:08:00

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brianmac - 2008-02-12 15:24:00

bumping..... .....

susieq9 - 2008-02-13 10:56:00

great ideas ,thanks to everyone for the effort

sharon132 - 2008-02-14 11:27:00