Saturday, May 11, 2013

Overnight Blueberry French Toast - Special for Mother's Day


This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.











Ingredients

 

 

Directions

  1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.






Thursday, April 25, 2013

PEACHY BREAD PUDDING - with clear caramel sauce

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PEACHY BREAD PUDDING
2 1/2 cups of full or low fat fresh milk
4 eggs - slightly beaten
2 tbsp sugar
1 loaf of trimmed and buttered bread
a can of peach with syrup
some raisins
vanilla essence

Mix milk and sugar in a bowl and whisk until sugar dissolved. Add eggs, peach syrup and vanilla essence. Arrange buttered bread in a greased (buttered) baking pan *(you may also arrange and bake the pudding upside down in the pan). Pour the milk and eggs mixture on top until fully soaked to bottom of pan. Arrange peach on the bread and sprinkle some raisins. Bake in 160C oven for about 45 mins. Keep in fridge overnight. Pour caramel before serving. Delicious!!
 
CLEAR CARAMEL SAUCE
1 1/2 cup sugar
1/3 cup water  add with peach syrup

Boiled these two ingredients in a skillet until sugar turned thick and brown.
Add peach syrup. Done! 
 
 
 
 

BREAD AND BUTTER PUDDING - with classic custard sauce

 
Bread and butter pudding is a traditional dessert popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture, commonly seasoned with nutmeg and sometimes vanilla or other spices. It is then baked in an oven and served. Some people may serve it with custard or cream, but often the pudding under the crust is moist enough to be without sauce.
10 slices bread
1 1/4 cups milk
1/3 cup firmly packed brown sugar/castor sugar
2 large egg - beaten
1/4 cup raisins ;)
Generously butter the bread and cut/tear it into 4. You may also trim the crusts from bread and save crusts for another use. Place in a large baking dish and cover with milk. Let it rest for 30 minutes. Preheat oven to 175 C. Beat sugar and egg together until smooth. Pour into prepared dish and sprinkle with raisins. Bake in preheated oven 60 minutes or until set.
 
Classic Custard Recipe : 1 cup milk - 1 tbsp vanilla - 4 tbsp sugar - 2 egg yolk (lightly beaten). Put the milk in a pot and bring to boil. Stir in sugar and egg. Heat gently and stirring all the time until the mixture is thick enough. Add in vanilla. Serve hot with bread and butter pudding. Yummy!! 

Thursday, April 18, 2013

Baked Macaroni and Cheese




 Delicious ??...Baked and Taste it!!



 
YUMMYYY!!!
  

Ingredients
  • 2 cups macaroni
  • 3 tablespoons butter
  •  1¾ cups minced beef
  • 4 eggs
  • 2 grated big onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon smoked paprika or curry powder plus more for sprinkling on top
  • 2½ cups fresh milk
  • 3 cups grated medium cheddar cheese
  •  2½ cups grated mozzarella cheese
Instructions
  1. Boil the macaroni until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
  2. Preheat the oven to 375 degrees.
  3. Over medium heat, melt the butter.
  4. Add the flour, salt,  eggs,black pepper and ⅛ teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
  5. Stir in the milk.
  6. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
  7. Remove from heat, and stir in 2 cups of the cheddar cheese, stirring until melted.
  8. Pour the cheese sauce over the noodles and pour mozzarella cheese gently until all noodles are covered.
  9. Dust lightly with the smoked paprika.
  10. Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked.
 

Wednesday, April 17, 2013

Scrambled Egg Casserole Recipe


Scrambled Egg Casserole RecipeLovely breakfast for my kids.

Ingredients

  • 1/2 cup butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup (4 ounces) shredded cheese
  • 1/4 cup sliced green onions
  • 12 eggs, beaten
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1-1/2 cups soft bread crumbs
  • Additional sliced green onions, optional
 

Directions

  • In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside.
  • In a large skillet, saute onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11-in. x 7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired. Yield: 6-8 servings.
  • Read to enjoy it..yummy
 

Saturday, April 13, 2013

Strawberry Pavlova Recipe








Strawberry Pavlova. Photo by aronsinvestyummy!!

What you needs:

3 egg whites
1 pinch cream of tartar
3/4 cup caster sugar
1 teaspoon vanilla
2 cups whipping cream
4 cups strawberries (raspberries, peaches or blueberries can also be used)

Methods:

1. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until glossy peaks form. Beat in vanilla.
2 . On foil-lined baking sheet, spread meringue into a 10-inch circle, pushing up edges to form a slight ridge.
3 . Bake in a 275-degree oven for 1 1/2 hours or until firm to the touch. Turn off oven and leave meringue in oven to dry. Remove foil, and let cool. Place on serving platter.
4 . Slice the strawberries. Just before serving, spread whipped cream over meringue and cover with fruit. Cut into wedges.

Tips: When making meringue, add the caster sugar very slowly to the egg whites so they incorporate it evenly. If the filling starts to lumpy as you heat it, remove the pan from the cooker and beat hard. Press the greaseproof over the surface of the filling to stop it forming a skin. Assemble the pavlova no more than 1 hour before serving so the meringue stays crisp.
You can also use any fruit or a mix, its just strawberry is my favourite one.



Friday, April 12, 2013

Healthier Marinated Grilled Shrimp

Healthier Marinated Grilled Shrimp Recipe 
We decreased the oil in this quick and easy marinade to make it healthier, but the results are still so yummy you won't need cocktail sauce.


Ingredients

3 cloves garlic,minced 

2 tablespoons olive oil

1/4 cup tomato sauce

 2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

 2 pounds fresh shrimp,peeled and deveined

 skewers

Directions

1.Stir garlic, olive oil, tomato sauce, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2.Preheat grill for medium heat and lightly oil the grate.

3.Thread shrimp onto skewers, piercing once near tail and once near head. Discard marinade.

4.Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side.