RaeAllen.net

Category: recipe

  • Coconut kisses


    DSC03461 – coconut kisses
    Originally uploaded by RaeA.

    Ingredients:

    • 2 cups of dessicated coconut
    • 200ml sweetened condensed milk
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon almond essence

    Method:

    1. Mix all ingredients in a large mixing bowl
    2. pre- heat oven to 160°C
    3. place aluminium foil over a flat baking tray and grease lightly

      4. Place teaspoons of the mixture on the foil teasing the tops into a peak (the kiss)

    4. place the tray in the oven for 8-10 minutes or until they start to turn a golden colour
    5. remove tray and allow the kisses to firm up by cooling on the tray for half an hour.

    Keeping quality:
    The kisses keep very well particularly in a sealed container, however don’t expect them to last 🙂

  • Savoury muffins

    These muffins are great for breakfast or a light dinner. The kids can also take them for lunch. You don’t need all the ingredients and can change the mix using things like sweet corn, sun-dried tomates, bacon etc.

    You need:

    • 1 1/2 cups self-raising flour
    • 2 cups grated cheddar cheese
    • 2 eggs
    • 1/2 cup milk
    • salt and pepper to taste
    • 3 or 4 cherry tomatoes
    • fresh herbs (parsley, oregano, basil, chives)
    • ham

    Method:

    1. Mix flour, cheese, eggs, milk, herbs, ham and salt and pepper together in large bowl.
    2. Slice the cherry tomatoes and fold into the mixture
    3. Place large spoonfuls into greased muffin tins.
    4. Bake 210 C for 10 mins.
    5. Remove from oven an allow to stand

    Makes 12 medium muffins
    Serve with sour cream for best effect.

  • Scones


    DSC03137- scones
    Originally uploaded by RaeA.

    Ingredients:

    • 3 cups self-raising flour
    • 45 grams butter
    • 1 teaspoon salt
    • 1 cup full-cream milk

    Method:

    1. Put the self-raising flour and the salt in a bowl.
    2. Cut the chilled butter into small pieces then, using the tips of your fingers, rub it into the flour until it has the consistency of breadcrumbs.
    3. Add a little milk and ‘mash’ the flour mixture into the milk with a fork. Keep adding small amounts of milk and continue to combine with the flour.
    4. Remove the dough and knead two or three times to form a ball of light dough.
    5. Flatten to about 1.5 cms and cut out small circles with a scone cutter.
    6. Glaze the top of the scones with milk.
    7. Bake in a 220°C oven for 12 minutes.
    8. Cool slightly on a wire rack.

    Tips:

    1. Use a scone cutter and don’t twist them. This motion will ‘seal’ the sides of the scone dough and prevent it from rising.
    2. You can use knives to mix the butter into the flour.

  • Rae’s Anzac biscuits

     

    I like to make my biscuits chewy on the inside and crisp on the outside. Unlike many recipes I hate the bother of bicarb so use self-raising flour.

    Ingredients:

    • 1 cup self-raising flour
    • 1 cup brown sugar
    • 1 cup rolled oats
    • 1 cup dessicated coconut
    • 125g canola spread or butter
    • 1 tablespoon golden syrup

    Method:

    1. Put the butter and the golden syrup in a microwavable jug , melt and mix
    2. In a large bowl, combine the flour, sugar, oats and coconut while dry.
    3. Add the butter and golden syrup mixture.
    4. Grease a baking tray and drop spoonfuls onto the tray, leaving lots of room for the biscuits to spread.
    5. Bake in slow oven (150-160C) for 20 minutes.
    6. Remove from the oven and they will still be a little soft but will harden and brown on the tray.