- from Chelsea “All Things Nice” with Jo Seagar, p.42.

Gingerbread
125 g butter
1/2 c white sugar
1 c treacle
1/2 c mlk
3 c flour
1 1/4 tsp baking soda
1 Tbsp ground ginger
1/4 t ground cinnamon
1/4 t ground cloves
Icing sugar to dust

Preheat oven to 160deg C. Line a 23 cm square cake tin or small roasting dish with non-stick baking paper.
Heat butter, sugar, and treacle in saucepan until butter is just melted.
Remove pan from heat and stir in the milk. Cool slightly.
Sift dry ingredients into bowl. Make a well in the centre and tip in the liquid ingredients.
Mix quickly and don’t overmix.
Pile the mixture into the prepared tin and and bake for 45-50 minutes, until the gingerbread is nicely risen and a skewer poked into the centre comes out clean.
Cool in tin for 10-15 minutes before tipping out onto a cake rack.
Dust with icing sugar to serve.

I made some Christmas Pudds in them – usually they’re done in muffin trays, but they look so cute mini-loaf sized.

I wrapped a couple on Monday and sent them off to work with the Counsellor.

It all started when I was asking God what I was going to do with all the cards I make and He said,”Give them away!’

So, now I’ve started giving a mini-loaf and a card … tis a good thing! Cool way to bless others.
(The first recipient had been sick, tho I hadn’t known that.)

PS (Fri 1 May) :
I’ve just found that the word Moaf has unglamorous connotations, apart from Min of Ag and Fish, so I need a new catchy name for my mini-loaves. But muffin-loaf and mini-loaf are clumsy to say… aue!
Any suggestions? or should we just ‘redeem’ the word?
A muff … loafette … ‘ni-lo’ …

Through homeschooljournal.net I met wordpress.

I have enjoyed the homeschool environment, but now think it better to have all the family blogs at wordpress.

Enjoy your days – and happy reading!

~ jo

plus a list of ‘dippables’ – fruit, ‘cake’, and sweets

 
Ingredients:

18,167L Water
333kg Vegetable stock powder
5000kg Peeled and chopped potatoes
1200kg Peeled and chopped onions
125kg Salt
25kg Curry powder
25kg Turmeric
25kg Paprika
60kg Tomato paste

Process:

http://www.loveyourneighbour.org.nz/?sid=5571
Made in the vat at Lion Nathan
http://www.loveyourneighbour.co.nz/?sid=5574 - Mark Beale, organiser
Posted in Friendship Fellowship, humour, NZ, Recipes, savoury Tagged: soup, town ]]> http://nzbanquet.wordpress.com/2008/10/28/bigsoup/feed/ 0 banquet http://nzbanquet.wordpress.com/2008/10/21/spinachcurry/ http://nzbanquet.wordpress.com/2008/10/21/spinachcurry/#comments Mon, 20 Oct 2008 18:06:46 +0000 banquet http://banquet.homeschooljournal.net/spinachcurry/ ]]>

Mumrez Khan’s Lamb and Spinach Karahi curry

This is the recipe for Mumrez Khan’s Lamb and Spinach Karahi curry recipe from Rick Stein’s “Food Heroes” series. This is a tasty curry. Serves 4.

–

I’ve modified and simplified this in a much shorter timespan with: very little butter, 1 tsp of spices, no lamb, still the can of tomatoes, and sliced spinach - with a side of felafel. Not too hot for the children. And vegetarian.  ~johanna

–

The Ingredients

250g (9oz) Ghee/Clarified Butter
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chili Powder
350g (12oz) Fresh Spinach washed with large stalks removed
1 tablespoon Ground Cumin
4 medium sized Green Chillies with stalks removed
1 tablespoon Paprika
½ tablespoon Gharam Masala
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
A pinch of ground cumin and freshly ground black pepper to serve

How to Cook

1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown.

2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.

4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.

5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer (LEAVE IT). Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes. 

–

- submitted by Michelle, MOPS graduate (MPL)

1 Coffee Mug (or 1 cup pyrex jug)
4 tablespoons flour (that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Nuts (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 2.5-3 minutes on high.

The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a couple of minutes, and tip out onto a plate if desired.

EAT! (this can serve 4 if you want to share!)

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

–

My G10 made this – yum! Her first chocolate cake she’s baked. Both the chn got excited about it. Took some pics.

This cake is just the ticket for making when unexpected visitors turn up!! 
~ johanna

 1 cup white flour
1 cup wholemeal flour
3 teaspoons baking powder
3/4 cup grated courgette
3/4 cup grated carrot
1/4 cup chopped capsicum
1 small onion, chopped
1 tablespoon chopped parsley
1/2 cup grated cheese
100g margarine, melted
1 cup milk
1 egg

Sift flours and baking powder into a mixing bowl and combine with courgettes, carrot, capsicum, onion, parsley and cheese.

Mix margarine, milk and egg together and add to dry ingredients. Do not overmix.

Divide mixture into muffin trays (silicone ones are the best!) and bake in moderately hot oven, 190degC, for 20 minutes.

Turn onto wire rack when cool.

http://www.sanitarium.co.nz/recipe/recipe.do?rec-id=576

http://www.cafemom.com/group/49904/    ~OR~ http://www.cafemom.com/group/connectwithMOPS

Hello from New Zealand …

4 c SR flour
½ t salt
300 ml cream
1 can [333ml] Lemon and Paeroa / lemonade 

Quickly mix in – to a moist and soft mixture. Cut into squares or shapes.

Bake on a tray in hot oven 200-220°C for 15 mins. 

~/~

Cheese Puff or Sweet Spice SCONES

Aunt Daisy*; sweet variation Johanna Whittaker

1 c flour
2 tsp baking powder
2 c grated cheese
½ c milk or yoghurt
1 beaten egg
– pinch cayenne pepper

SWEET:

2 c flour  
3 round t BP  
½ c oil  
1 c milk (or yoghurt)  
1 beaten egg
–  Microwave the following for 25 seconds 
6 T br sugar
2 t mix spice, cinnamon
2 T butter, melted
1-2 handful raisins, etc

Preheat oven 200 deg C.
Mix dry ingredients together, then add egg and milk and ‘just’ mix. Don’t overwork dough when you add milk.

Quickly spoon into heated well-greased or silicone muffin trays (8-15).

Cook 12-15 mins, 3rd rung from top of oven.

Serve for morning or afternoon tea – with or without added butter. A tiny smear of vegemite for the savoury version. A blob of dark berry jam  or honey with the sweet scones.

* Aunt Daisy was on the radio back when my mother was young (WWII?) – a talkative and enthusiastic radio host who gave household tips and recipes.