Wednesday, December 29, 2010
Tuesday, December 28, 2010
Tuesday, December 21, 2010
This is divine!!! Red wine jelly. My sister in-law made this when we visited her in Melbourne.
I now make this every Christmas for a treat.
The recipe includes:
3 1/2 cups of red wine (I use the best wine from Margaret River)
1/2 cup lemon juice
1 pack of pectin
4 1/2 cups of sugar
Put red wine, lemon juice and pectin in a large pan and bring to boil. Then add the sugar.
Prepare your jars and place them in a tray with boiling water. Put the jelly mixture in the jars and straight into the fridge.
Serving suggestions light biscuits with cream cheese and place jelly on top. And experience the sensational taste.
Another yummy festive treat.
Monday, December 20, 2010
A favourite festive treat. I only remembered this recipe when my sister called for the ingredients.
1 can condensed milk 395g
1 pack of milk arrowroot
2 tsp of cocoa
optional dash of rum (real is the best)
and coconut for topping.
Crush biscuits. Add cocoa and condensed milk - best to use hands to mix in. Add the rum.
Make balls and roll in coconut.
A very simple and yummy festive treat.
Thursday, December 16, 2010
Wednesday, December 15, 2010
Monday, December 13, 2010
Wednesday, December 8, 2010
Sunday, December 5, 2010
Friday, December 3, 2010
Tuesday, November 30, 2010
Friday, November 26, 2010
2 x 395g cans sweetened condensed milk
2 cups firmly packed brown sugar
250g butter, chopped
1/3 cup liquid glucose
1/4 cup golden syrup
400g good-quality white cooking chocolate, chopped
1. Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2.Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.
3. Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
4. Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.