Monthly Archives: June 2010

Shelley’s Bran muffins

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This is my Aunts recipe from Canada, I hope you like it 

Plain Flour – 1 cup
Baking soda – 1 teaspoon
Salt – 1/2 teaspoon
Raisins – 3/4 cup
Buttermilk – 1 cup
Natural bran or bran buds type cereal – 1 cup
Cooking oil (not olive oil) – 1/3 cup
Molasses/Treacle – 3 tablespoons
Large egg
Brown sugar (packed) 1/4 cup
Vanilla – 1/2 teaspoon

Combine flour, baking powder, baking soda, salt and raisins in a large bowl.
Stir together.
Make a well in the centre.
Stir in buttermilk.
Leave to stand for 5 minutes.
Combine remaining ingredients starting with the bran in the order listed in a separate bowl.
Beat together with a spoon until well mixed.
Add this to the large bowl, stirring in enough to moisten the mix.

DON’T OVER STIR, THE BATTER SHOULD BE LUMPY!

Put in greased or lined muffin trays.
Bake at  190 degrees c  for 20 – 25 minutes.

Cool in tray for 5 minutes, then cool on a rack.

Thai Chicken Salad (via Homewarming)

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This salad looks so scrummy and I think it will be perfect to fit in a bento box. Can’t wait to try it out!

Thai Chicken Salad I remember how it was….. Every family in the village cooked up this recipe during the festival with their favourite red meat along with smoky BBQ and Thai laksa noodles. The sight of family and friends gather around sat on the floor and enjoyed the fabulous feast was the warmest scene in my memory. I grew up loving this and cooking this. This meaty spicy salad is one of family special. It is really easy to make and quick. It is wonderful with ric … Read More

via Homewarming

Quick and easy lemon pasta

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Pasta is a great staple to have in your cupboard. It’s very versatile and many a meal can be whizzed up in a few minutes.

This recipe is a lovely summery pasta dish that works well warm or used cold the next day as a lunch box filler.

For two servings you will need:

100 g pasta shapes or spaghetti

rind of one lemon finely chopped

juice of half a lemon

salt

pepper

olive oil ( choose one that suits your taste, I prefer a mild oil like Berio mild and light)

Cook pasta according to your taste.

When cooked, drain and reserve about a table spoon of the cooking water in the pasta. This helps create the sauce.

Sprinkle the chopped lemon rind over, then stir in oil and lemon juice.

Add seasoning to taste.

Serve with crusty bread and a little grated parmesan.

You can vary this recipe by adding vegetables or herbs. I have added spinach in the past and just allowed the heat of the cooked pasta to wilt it down.

Leftover portions can be frozen for future use, just ensure it is piping hot before serving up.