I Made My First Sock Monkey! I Made Some Peanut Butter Cookies Too! November 28, 2008

The sock monkey took me a few days, I found it a challenge to sew on the arms and legs and think I need to make a few before I perfect the technique. Anyway, here it is!

I am in the process of drafting a pattern for a rag doll for Noah so hopefully I will have something to show you next week. He does love the sock monkey though.

I am just about to pull my peanut butter cookies out of the oven. Here is the recipe to make your own!

Peanut Butter Cookies

Ingredients

1/2 Cup Brown Sugar

1/2 Cup Castor Sugar

1/2 Cup Melted Butter

1/2 Cup Peanut Butter

1Egg

1 1/2 Cups Self Raising Flour

1 Teaspoon Vanilla

Directions

Mix sugars and butter, add egg, peanut butter and vanilla stirring well. Sift in the flour and mix thouroughly.

Roll dough into about 20 balls and place on cookie sheets, press on each ball with a fork to flatten and bake in the oven at 160 degrees celsius for 10-15 depending on how firm you like your cookie.

Cool on wire rack and enjoy!

And here are some of mine now that they are finished.

x

Sarah

I finally made a sandwich loaf worth writing about! November 17, 2008

The trick to making great bread machine bread? Bake it in the oven! I am sick of making loaf after loaf of bread and it turning into a brick. I still eat it but the crusts are so thick and hard. I went in search of recipe after recipe for the soft crust sandwich bread you can buy in the shops and time and time again it would come out the same. I then started reading that people were oven baking after using the dough cycle to mix and rise the bread dough. So I started with my original recipe that I enjoyed for the bread which is…

280ml water

1 1/2 tbsp sugar

1 tbsp dry milk powder

1 tsp salt

1 1/2 tsp yeast

1 tbsp butter

3 cups of flour, I use bread flour but you can use plain as well

I think that is the list of ingredients, don’t shoot me if I am wrong, it is hard to keep these things in your head when you have a toddler and are 32 weeks pregnant.

I threw the lot into the bread maker on the dough cycle, grew impatient with 30 minutes left so pulled it out early. Popped the dough into an oiled bread pan and into a 180 degree oven with a bowl of water for about 20 minutes, you will know if it is finished when you pull it out and tap on the bottom and it sounds hollow.I let it cool before slicing. Voila, a perfect loaf of bread!

I should take a picture and post it up, I will as soon as I get a chance, if I can remember

I knew I would forget the picture! I have edited the recipe to add the dry milk powder, I thought I was forgetting something

Homemade Skincare November 5, 2008

I did a post not too long ago on homemade beauty products and have come across a few more recipes for skincare.

Oily Skin Mask

1 Egg White

1/2 tsp tomato juice

1/2 tsp grapefruit juice

Combine ingredients and apply to face, rinse after 15 minutes.

Unclog Pores

Rub half a tomato in your t-zone to unclog pores and cleans the skin and rinse.

Banana Mask for Dry Skin

1 Ripe Banana Mashed

1 tsp Honey

Mix well and aplly all over face, rinse with warm water after 15 minutes

Let me know how they work for you or if you have any more to add to the list

x

Sarah

Eggplant Parmigiana and Home-Made Hot Chips Starring… A Broken Oven! October 7, 2008

So here I am wanting to prove to Juz that vegetarian meals can be tasty. I thought eggplant parma was a good choice. So yesterday afternoon I start preparing by making a small amount of home-made pasta sauce and preparing the eggplant and bread crumbs. I sliced the eggplant and salted both sides before putting into my strainer to drain. After 30 mins rinse and set on towels to dry. I put 4 slices of bread under the grill on low to dry out enough to chop up for the breadcrumbs

To make the sauce I used

4 tomatoes cored and skinned and diced (you could probably use 1 or 2 tins of diced tomatoes)

1 small tomato paste

1 onion

2 cloves of garlic

1/2 green capsicum

1/2 red capsicum

3 mushrooms

and salt and pepper

I cooked on low until all the veggies were soft and then took off the stove.

I then started cutting up a few large potatoes for the chips, I rinsed them in cold water and set in the strainer to drain.

I then started to make the bechamel sauce and fry the eggplant pieces after coating them in flour, egg and breadcrumbs.

I get to the point where everything needs to go into the oven, I had preheated it for about 20 minutes and start to put the chips in. I was shocked when the burst of heat I was expecting never hit my face. I then pull out the chips and stick my head in the oven and touch the elements. Stone cold!!! I was livid!!! All afternoon I had been hard at work expecting to have a nice 30 min rest while dinner cooks in the oven. At least the grill was still working and I have a  banquet frying pan, so the chips went in the frying pan and the eggplant under the grill. Not ideal but at least it wasn’t a complete loss.

The best part was, Juz said he enjoyed it and only I could make eggplant taste good. Awww what a sweetheart!

Eggplant Parmigiana

3/4 cup plain flour

2 eggs

2 cups dried breadcrumbs

2 eggplant, trimmed, thinly sliced

vegetable oil, for deep-frying

1 1/2 cups Italian tomato pasta sauce

1/4 cup grated tasty cheese

Bechamel sauce

40g butter

2 tablespoons plain flour

1 1/4 cups milk

1/2 cup grated tasty cheese

Make bechamel sauce Melt butter in a saucepan over medium heat until hot. Add flour and cook, stirring constantly, for 2 minutes or until mixture bubbles. Remove from heat. Slowly add milk, whisking constantly. Return pan to medium heat. Cook, stirring with a wooden spoon, for 8 minutes or until sauce comes to the boil. Remove from heat. Add cheese. Stir until melted. Cover surface with plastic wrap.

Combine flour and salt and pepper on a large plate. Lightly whisk eggs and 2 tablespoons cold water in a shallow dish. Place breadcrumbs in a shallow dish.

Lightly coat each slice of eggplant in seasoned flour, shaking off excess. Dip in egg mixture, then breadcrumbs, pressing crumbs on with your fingertips to secure.

Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot (see tip). Cook eggplant, in batches, for 2 minutes each side or until golden. Transfer to a baking tray.

Preheat oven to 200°C. Grease a 6cm deep, 18cm x 24cm (base) ovenproof dish. Line base with eggplant slices, overlapping slightly. Spoon over 1/2 cup pasta sauce. Repeat eggplant and pasta sauce layers 2 more times.

Top with bechamel sauce. Sprinkle with cheese. Bake for 20 minutes or until cheese is golden. Stand for 5 minutes.

Home-Made Hot Chips

Heat the oven and baking tray to 190C

Cut potatoes into slices 4-5mm thick or wedges. You can keep the skin on if you prefer.

Spray the hot pan with olive oil cooking spray or place just 1 tbsp oil for 4 servings (6 medium potatoes) into the hot pan and tilt carefully to cover the base

Add the potatoes and toss gently to coat with oil

Cook on fan bake for 30 minutes, turning once or twice, until evenly golden brown and crisp

Perogies and Photo Comps October 6, 2008

I entered Noah into yet another photo comp. The first one was The Face of Little Tykes, I would hope he made it as a finalist but I doubt it, we would have heard by now I am sure. I caught wind of another comp from a forum I am a member of and entered Noah into that one. I would greatly appreciate any votes you can send his way. You can vote here. You need to enter in your name and email address and then confirm via a link in email which is a PITA but if you could just do it anyway it would put a smile on my face. I used this photo.

It was the best I could come up with for a silly face….

Now perogies!!! I don’t have a recipe per se… I just make them. The other day I had a craving and made some for lunch. I suppose for about 12 perogies I only used 1 cup of flour with a pinch of salt and enough water to make a nice workable dough, not sticky but not dry. I guess I can double that and make a recipe for 24 which would be about 3 serves if served with kransky sausages.

Perogies

Start by boiling 2 medium sized potatoes. When they have boiled, you can mash them with a cup of cheese and a little bit of milk, you want them to be firm and not runny. There are several fillings you can use, I only use potato and vary it by adding different ingredients. I like adding sour cream and chives or cottage cheese but minus the milk. Just use your imagination and see what you come up with. I would be interested in hearing what combinations you tried and liked.
So now that your potatoes are ready it is time for the dough.

Dough

2 Cups All Purpose Flour

1 pinch of salt

Water

Slowly add water while mixing the dough, keep adding until you get a nice workable dough that is not sticky but not overly floury either. You want to have texture that has enough tack to stick together when you pinch your circles shut. So roll out your dough, you want it only a few millimeters thick otherwise your perogies will taste really doughy. Now that your dough is rolled out, you need a big circle cutter or if you’re like me and don’t own one, use a big water glass and cut big circles out of the dough. Once you have all your circles ready, you can add your filling, I use a teaspoon and add a small dollop of filling to the center of the circle. Then I fold it in half and pinch shut around the edges. You don’t want it so full that they are spilling out the edges and it just takes practice on gauging how much you need.

This is what they should look like from empty to filled.

Now you boil them in water. You want to boil them until they start floating which is only a few short minutes.

At this stage you can eat them as they are or use them in soup or a casserole. I myself prefer to fry them.

I pop them into an oiled frying pan and season, I cook on medium high on both sides until they are golden brown on the outside.

Serve with a kransky, fried onions and a dollop of sour cream and enjoy!

25 Weeks Today, Banana Bread and a Homemade Disinfectant! September 29, 2008

What a long day! I have been slaving away with the house work all day. 4 loads of washing because I was behind on that, cleaning the bathroom which is never-ending since we got put on bore water because it makes some sort of weird pink mildew grow. I gave the kitchen its once weekly scrub down and baked a loaf of banana bread. I somehow don’t think I will be going to Body Balance tonight as much as I am sure I need it.

So we will start with the recipe for homemade disinfectant. It doesn’t seem to have any overpowering smell which is nice and unavoidable when getting the store bought varieties.

Homemade Disinfectant

500ml (2 cups) Hot Water

75ml (1/4 cup) Lemon Juice

2 Tablespoons Borax

Mix well in an empty bottle. Spray and wipe as needed!

You can add a few drops of essential oil if you want to personalise with your favorite scent. Mine is grapefruit.

I am loving the all purpose cleaner that I made a couple of weeks back. I have even been using it to get my stainless steel all shiny and clean. I just buff with a dry cloth after to get rid of any streaks.

So on to that loaf of banana bread. Here’s a pic…

and the recipe…

Banana Bread

Ingredients

• Melted low-fat dairy spread, to grease
• 265g (1 3/4 cups) self-raising flour
• 40g (1/4 cup) plain flour
• 1 tsp ground cinnamon
• 140g (2/3 cup, firmly packed) brown sugar
• 125ml (1/2 cup) skim milk
• 2 eggs, lightly whisked
• 50g butter, melted, cooled
• 2 overripe medium bananas, mashed

Method

Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

It was delicious, I have nearly polished off half a loaf with Noah and my mother in law!

Anyway I hope everyone has had a great start to the week. I have to get brainstorming for dinner

Here are my 25 week belly shots!

Light and Love!

Sarah

That's my boy!!! September 28, 2008

Noah is being so cute these days!!! Just before he found my mascara and eyelash curler and was holding them to his eyes. He is evidently picking up everything and we will now need to start watching our own actions and what we say. To his fathers dismay I was just feeding Noah some green stuffed olives. I love them but Juz does not share the same sentiment.

The menu tonight is Nachos with Chilli Con Queso. A lazy Sunday meal with left over corn chips from grand final day. I got the recipe for the Mexican style mince from someone off another forum I am a member off and I love it!!

Mexican Mince

2 tsp cumin

1 tsp paprika (sweet variety)

onion

cilantro or coriander (same thing….)

1 clove garlic minced

salt & pepper

1 cup beef stock

1/2 tin tomatoes or 2 tomatoes chopped

Brown the mince & add everything in. Cover & simmer for 20 minutes or so.

I just add in some cayenne for an extra kick.

I will layer the chips and mince with olives, cheese, capsicum and whatever chilies I have on hand.

I will serve with salsa, sour cream and the chilli con queso.

Chilli Con Queso

Ingredients

1 x 400 g tin tomatoes

1 whole red onion, diced

500 g shredded tasty cheese

2 green chillies

2 red chillies

1 large bag of plain corn chips

Method

Drain the juice from the peeled tomatoes into a glass.

Tip tomatoes into a good size microwave safe dish.

Cut chillies into small rings (leave the seeds in for extra heat).

Put chopped chillies, onion and shredded cheese into the dish with the tomatoes, leaving a small handful of cheese and a couple of chilli rings for garnishing.

Mix together and slowly add tomato juice from glass until juicy but not so much that the top starts to float.

Microwave on high for about 5-8 minutes (depending on microwave power). Top with left over cheese and a few chilli rings, place in oven and cook until top browns slightly.

Remove from oven, serve with dish on a large plate surrounded with corn chips.

I think I will do it stove top instead of in the microwave though. I will take pictures and let you know how it tastes!

Pizza Base September 23, 2008

I made pizza tonight and tried out a new recipe for the base and it is perfect so I must share!! I don’t have any pictures of the pizza though, it was so good it got eaten before I even thought to pull out my camera.

Ingredients

2 cups flour (I used bakers flour but you can use plain)

1 8gm sachet of dry yeast

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoons Oil

3/4 cup warm water

Directions

Mix dry ingredients together then add oil and water, knead until smooth. Cover and let rise in a warm spot for 30 mins. After dough has doubled in size, punch then knead a couple more times before rolling out on your pizza pan and covering with your choice of toppings.

Place pizza in a preheated 200 degree oven and bake for 15-20 minutes.

Potato Skins and Potato Soup! September 15, 2008

Yesterday for lunch I was craving a very snacky food. I don’t buy potato chips anymore and was desperate for a healthy option for my lazy Sunday afternoon. While browsing one of my favorite recipe sites I found a recipe for Crispy Potato Skins which sounded divine.

CRISPY POTATO SKINS
4 large (about 1kg) sebago potatoes, scrubbed
Olive oil spray
1/2 cup (50g) grated cheddar
Mild tomato salsa, or a dip of your choice

Preheat oven to 180C. Place the potatoes on the shelf in the oven and bake for 1-1 1/2 hours or until tender. Set aside to cool slightly before handling.
Cut the potatoes in half lengthways. Use a spoon to carefully scoop out the soft potato flesh, leaving some close to the skin. Cut each piece into 2 or 3 pieces lengthways.
Line a baking tray with nonstick baking paper. Place the potato skins on the baking tray and spray generously with olive oil. Sprinkle with cheddar. Bake for about 20 minutes or until skins are golden and crispy. Serve with salsa or dip.

I didn’t make the accompanying salsa dip, I wound up eating them with just the cheese and a light sprinkle of sea salt and cracked pepper. There was a comment at the bottom of the recipe that caught my eye about using the scooped out potato to make soup. I looooove potato soup, especially my favorite Tex Mex Potato Soup.

So for dinner we had toasted sandwiches and a variation on Tex Mex Potato soup and I have some left over for lunch today yum

For the soup I sauteed onion, green capsicum, 1 green chili in butter. When they had softened up I added some water and powdered chicken stock I had left in my cupboard. I then threw in the potato after lightly mashing it. I could have mashed them better to get a nicer consistency but eh, it was a lazy Sunday afternoon. I seasoned with sea salt and cracked pepper and served with toasted cheese sandwiches.

The real Tex Mex Potato soup recipe follows. I just double or triple the recipe and throw any leftovers in the fridge for the next day.

TEX – MEX POTATO SOUP

2 lg. potatoes, peeled and cubed 1 med. onion, finely chopped 1 med. green capsicum, chopped 1 med. red capsicum, chopped 3 tbsp. butter 4 oz. cooked ham, cubed 1 tbsp. chopped green chilies 1/4 tsp. pepper 1/8 to 1/4 tsp. cayenne pepper 300ml chicken broth 1 egg yolk, slightly beaten 1/4 c. heavy cream 1/2 c. shredded Cheddar cheese Cook potatoes in boiling water until tender, about 15 minutes. Drain water. Saute onion and green and red capsicum in butter in skillet for 10 minutes or until softened. Stir in ham, chilies, pepper, and cayenne. Cook 1 minute longer. Reserve. Combine potatoes and chicken broth in electric blender and puree. Return to saucepan and add vegetable mixture. Heat soup just to boiling. Beat egg yolk with heavy cream in small bowl. Stir in 1/2 cup hot soup, then stir yolk mixture back into saucepan. Gently heat soup; do not boil. Garnish with Cheddar cheese. Makes 4 cups.