Avocado smoothie
Posted by: realistic bird on: November 11, 2009
- In: Recipes| drinks
- Leave a Comment
Many people don’t know what to do with an avocado nor do they actually like it. In addition to its health aspects it is a very good when eaten with a pinch of salt, to me at least 
but it is also good in a variety of Mexican dishes. Yet, if you want to make it taste a whole lot better but still be healthy then you only have to add honey to it. Put about 2 to 3 cut avocados in a blender then add the quantity of honey you wish.
If you don’t mind the calories, you can add a dollop of thick cream on the top. Best eaten with a spoon 
Biscuit and chocolate success
Posted by: realistic bird on: November 1, 2009
- In: Recipes| Small bites
- 2 Comments
This dessert can be made in a variety of ways but my sister taught me a very easy and quick one that gives a delicious result.
Gives 2 medium rolls
Ingredients:
About 50 tea biscuits (just regular)
400g sweetened condensed milk
7-8 teaspoons of cocoa powder
Method:
1) Break the biscuits into medium sized bits.
2) Pour the milk on them then add the cocoa 2 teaspoons at a time mixing in between.
3) The mixture should be one big blob and hard to mix. If it is still looks loose then add a bit more biscuits or teaspoons of cocoa.
4) Put spoons full of the mixture on aluminum foil to make about a 20cm long mountain like line then fold the foil on it tightly like shown in the picture.
5) Put in the freezer about 3 or more hours. After, cut it as you like and put them in the fridge covered.
Enjoy!
Banana and orange shake
Posted by: realistic bird on: October 25, 2009
- In: Recipes| drinks
- Leave a Comment
Makes about 2 liters
Ingredients:
3 cups milk
2 cups orange juice
3 bananas
6 teaspoons honey
1 teaspoon vanilla (optional)
Method:
Mix them all in a blender. If you want more sweetness to the taste just add more honey.
Orange delicious
Posted by: realistic bird on: October 25, 2009
I previously did this with lemon. Funny thing is I liked the lemon one more than the orange but all my family members liked this one better. 
Serves 6
Ingredients:
3 eggs, separated
½ cup sugar
30g butter, melted
1 cup milk
1 tablespoon grated orange rind (if you don’t like it much put 2 teaspoons)
1/3 cup orange juice
½ cup self-raising flour
½ cup sugar, extra
Method:
1) Beat egg yolks and sugar in a small bowl with electric mixer until thick and creamy.
2) Transfer to a large bowl. Stir in butter, milk, rind, juice and sifted flour.
3) Beat egg whites in small bowl with electric mixer until soft peaks form, add extra sugar gradually, beat until dissolved between additions. Fold in orange mixture gradually and carefully.
4) Pour into lightly greased ovenproof dish (6 cup capacity), or 6 individual dishes (1 cup capacity). Place in baking dish with enough hot water to come halfway up side of dish(s).
5) Bake in 180C/350F/gas mark 4 oven about 50 minutes for the large dish or 30 minutes for the small ones (or until pudding is set).
Garnish with marmalade jam
Tip: If you want to invert out of the mold, take a knife to the rim a couple of times without touching the pudding (it would have shrunk when it is cold) then flip onto a plate carefully then on another to have the top side up.
Taken from: The Australian Women’s Weekly, Sweet Old-fashioned Favorites
Fig and ricotta muffins
Posted by: realistic bird on: October 18, 2009
- In: Muffins| Recipes
- 2 Comments
I must say this is one of the best muffins I have ever had, I would repeat this recipe any time. 
Ingredients:
2 ½ cups (375g) self-raising flour (if none add 5 teaspoons of baking powder to plain flour)
90g butter, chopped coarsely
¾ cup (150g) firmly packed brown sugar
1 egg, beaten lightly
1 ¼ cups (310ml) buttermilk (if none put 4 teaspoons of lemon juice to a measuring cup then add milk to reach 1 ¼ cups)
Filling:
½ cup (95g) finely chopped dried figs (if none put fig jam and omit the water below and use without heating)
¼ cup (60ml) water
½ cup (100g) ricotta cheese
¼ cup (25g) ground hazelnuts or pistachios
1 tablespoon sugar
¼ teaspoon ground cinnamon
Method:
1) Preheat oven to 200C/400F/gas mark 6. Grease muffin pan (s) or use paper cases.
2) Place flour (and baking powder if using) in a large bowl; rub in butter.
3) Stir in sugar, egg and buttermilk.
4) Spoon half of the muffin mixture into prepared pan, make a well in each muffin, spoon in filling, top with remaining muffin mixture. Bake about 30 minutes.
Filling:
Combine figs and the water in small saucepan. Bring to a boil; simmer, uncovered, 2 minutes, drain, cool (or just use fig jam). Combine figs with remaining ingredients in a small bowl.
Adapted from The Australian Women’s Weekly: Muffins
Scrumptious (from email)
|
Sweets talk