Cars, Chicks and Recipes

2006-05-01T13:40:00.000+12:00

Homemade Custard, mmm that's right not from a packet, actually made with your own hands. When you practice this and serve it to people, they will be impressed with the personal touch, instead of being served yet another bowl of industrially engineered, uniform, average kinda custard. hehe

600ml (1 pint) Milk
6-8 Egg yolks
50g (2 oz) Sugar
1-2 Vanilla pods

Split the vanilla pods lengthways scraping out the sticky seeds. Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).

Allow to stand for 15 minutes to allow the vanilla to infuse the milk. Place the egg yolks, sugar and in a bowl, beat until thick and creamy. Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.

Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) , stirring constantly, until the custard thickens. (If the custard becomes lumpy strain) Serve hot or cold.

2006-05-01T13:34:00.000+12:00

Here's a New Zealand Recipe favorite.

Pavlova

Ingredients
1 tsp vanilla essence
4 egg whites
1/4 tsp cream of tartar
1 cup caster sugar
4 tsp cornflour
2 tsp vinegar

Method
1. Put the egg whites and cream of tartar into a clean bowl and beat until the mixture forms stiff peaks but is not dry.

2. Gradually beat in three quarters of the sugar, about 2 tablespoonfuls at a time, beating well after each addition. Fold in the remaining sugar. The mixture should be thick and glossy.

3. Sift in the cornflour and add the vinegar and vanilla essence. Beat on a low speed only to combine.

4. Pile the mixture on to a baking paper-lined tray and mould into a 16cm circle, smoothing the top off.

5. Place in a 120°C oven for 1 1/2 hours and then turn off the oven and allow the pavlova to cool completely with the door closed.

6. Serve piled with whipped cream and seasonal fruits.

There a lots of tricks to helping stabilize the Pavlovas form while it begins baking in this recipe it's primarily the cornflour and cream of tartar that hold the form but their are lots of other variants or "Secrets" to helping the pavlova hold its shape. Good Luck!!

2006-05-01T13:25:00.000+12:00

CIABATTA

Starter (Biga):
1/4 teaspoon yeast
1 cup lukewarm water (110-115F degrees)
2 cups flour
1/4 cup whole wheat and/or rye flour
3/4 cup water

Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes. Measure out 1 teaspoon of the yeasty water and add to the second quantity of fresh (3/4 cup) water. This second batch of water is what you will use - discard any yeasty water remaining from the first cup in which the yeast was dissolved.

The purpose of this step is only to measure out a tiny amount of yeast for the biga so that you will have a slow, controlled fermentation which takes overnight to develop.
Knead the ingredients together and set aside overnight or for 24 hours before use.

Dough:
2 1/4 cups flour
1 teaspoon yeast
2 1/4 teaspoons salt
1 1/2 cups lukewarm (110-115F degrees) water

Biga (prepared the day before)
Mix together the dry ingredients in a bowl. Stir in the water and the biga and turn out onto a clean surface or bread board. Knead 5 minutes, creating a soft, sticky dough. Do not add more flour or the bread will not be light and airy and instead will be tough and heavy. It helps to oil your hands with olive oil when handling the dough.

Oil a large bowl and turn the dough around in it a few times to coat, then cover with plastic wrap or a damp cloth (depending on whether your house is drafty or not). Place in a warm place, free from drafts, and allow to rise about 3 hours until it is doubled in bulk.

When dough has risen, turn out onto a floured work surface and divide into two equal pieces. Handle dough lightly to avoid deflating the air pockets created during fermentation.

Fold each piece loosely into thirds, business-letter style.

Place seam side down onto a clean, heavily floured bread cloth or couche, sprinkle with flour and allow to rise again for about another hour.

About 45 minutes after setting aside the dough to rise, preheat oven to 450F degrees. A baking stone, if you have one, is beneficial. Place on center shelf or slightly above.

When oven is ready slip dough onto stone, seam-side up and bake until browned, about 35-45 minutes (check often during the last minutes of baking but try not to open oven for very long).

Serving Suggestions:
When cooled, slice down the center lengthwise, drizzle with your best olive oil and layer with your favorite Italian cold cuts, vinegar peppers, black oil cured olives and provolone cheese, and thinly sliced ripe tomatoes.

This would be a good time to use a panini grill if you have one, or press and grill it outdoors, or just use a black cast iron frying pan. If you're doing these on the grill, you can press it under a hot, clean brick which has been pre-heated in the grill.

Sprinkle with oil dressing (below) and serve.

Oil Dressing:
Combine 1/2 cup olive oil, 1 teaspoon each basil and oregano, 1/4 teaspoon hot red pepper flakes, 1 teaspoon balsamic vinegar, 1-2 cloves minced garlic (for extra kick you can optionally add one of the following: 1-2 anchovies, 1/4 teaspoon mustard, 1/2 teaspoon Frank's hot sauce, or chopped hot red peppers from a jar, more or less). Store tightly covered in refrigerator.

2006-05-01T13:21:00.000+12:00

Roasted potatoes make a great addition to any dinner. The best roasted potatoes are full of flavor, crispy on the outside, and soft and velvety on the inside. This can be accomplished easily while preparing your main dish.

First, I start with two pounds of red potatoes. Cut the potatoes into 3/4" to 1" wedges. Toss with 3 Tbs. oil until all pieces are coated.Salt and pepper the potatoes generously. Toss until salt and pepper have evenly disbursed.Place the potatoes in a 9x13 in. baking pan.

Arrange the pieces so that the skin side is facing up. This will give us a nice crust on the cut side as it bakes. If desired, sprinkle 1 teaspoon of crushed dried rosemary over the potatoes.Cover the pan with aluminum foil and bake for twenty minutes at 425°F. This will allow the potatoes to bake in their own steam to help the insides fully cook.

After twenty minutes, remove the aluminum foil and continue to bake for fifteen more minutes. Using a metal spatula, flip all the potato pieces over so the skin side is now touching the bottom of the pan. Try to keep as much of the crispy crust that has formed on the potato pieces as you flip.Another 15 minutes in the oven and the potatoes should be done. You can keep cooking to achieve the level of color that is desired on the cut side of the potatoes. I usually stop once it reaches a light golden color.

For a strong garlic flavor, simply puree 2 cloves of garlic (once garlic has been minced, scrape with a knife to create a fine mush OR use a zester on the garlic cloves) and put it in a medium bowl. Using a metal spatula, scrape the potatoes out of the pan and into the bowl. The hot potatoes will just barely cook the garlic. Toss well.

For a milder garlic flavor, cook the garlic in a teaspoon of oil until it softens (just before it begins to brown). Toss the cooked garlic with the potatoes.

2006-05-01T13:18:00.000+12:00

This recipe is essentially chocolate mousse thats made like cake. It's a nice recipe that's not to hard.

INGREDIENTS:
230g bittersweet chocolate, finely chopped
6 Tablespoons unsalted butter, cut into pieces + extra to butter the pan
6 large eggs, separated
1/2 cup sugar

PREPARATION:
Preheat oven to 275°F and place rack in the center of the oven. Butter a 9-inch springflorm pan.

1. Place the chopped chocolate and butter in a large, microwave safe bowl and microwave on high in 30-second increments. Stir after each increment, continuing until the chocolate is completely melted. Allow to cool slightly, then whisk in the egg yolks.
2. Place the whites in a clean bowl and beat to soft peaks. Gradually add the sugar, beating until stiff and glossy.
3. Whisk 1/4 of the whites into the chocolate mixture to lighten it.
4. Using a rubber spatula, gently fold the chocolate into the rest of the whites.
5. Pour it into the prepared pan and smooth the top.
6. Bake 40 to 50 minutes. The cake will have pulled away from the side of the pan and will be just set in the center.
7. Allow to cool.

2006-05-01T13:13:00.000+12:00

This is one of my favorite recipes it's esy enough and looks very, very good if done correctly. Most of all it tastes great

Black forest gateau
Serves 10

Cake – you’ll need:
1/2 cup cocoa
3/4 cup boiling water
2 cups self raising flour
1 1/2 cups castor sugar
7 eggs (separated)
1/2 cup oil
1 tsp vanilla essence

Here’s how: 1. Grease a 23cm round tin and line with lightly greased paper. 2. Blend cocoa and boiling water in a small bowl. 3. Add to the cocoa mix, the egg yolks, oil and vanilla essence and beat together until smooth and the mixture is consistent in colour. 4. Beat egg whites until soft peaks form and gently fold into the chocolate mix. 5. In a large bowl, combine sifted flour and sugar. Fold in the flour and sugar into the chocolate mix until completely but lightly combined. 6. Pour into tin and bake at 180ºC for 1 hour; then let cake cool.

Topping – you’ll need:
100g dark chocolate (melted)
300-500ml cream
2 cans cherries (sliced)

Here’s how: 1. Split cake into 3 layers. Whip cream until firm. 2. Combine melted chocolate, cherries and cream and evenly add mixture to each cake layer. 3. Top with extra cream and grated chocolate.

2006-05-01T13:07:00.000+12:00

Here's another Chicken Chow Mein recipe that's easy but uses oil

CHICKEN CHOW MEIN

Green peppers
Onions
Celery
1 chicken, boiled & deboned
Mushrooms
Salt
Pepper
2 cans French style green beans
Chow mein noodles
Soy sauce
4-5 tblespns polyunsaturated oil

Saute chicken with green peppers, onions and celery in oil. Add mushrooms, salt, pepper and green beans. Add chicken broth (2 cups with 2 tablespoons. flour). Simmer. Serve over chow mein noodles with soy sauce.

2006-05-01T13:04:00.000+12:00

Heres a healthy Chicken Chow Mein recipe thats grilled to reduce the need for lots of oil

INGREDIENTS:
1 lb (500 g) boneless chicken breast, cut in thin strips
1 tablespoon (15 mL) soy sauce
1/4 (1 mL) salt
1 tablespoon (15 mL) dry sherry
1/4 teaspoon (1 mL) white pepper
1 tablespoon (15 mL) cornstarch
1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cups (375 mL) Chicken Stock
1 tablespoon (15 mL) minced ginger
1/2 cup (125 mL) thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups (500 mL) Chinese flowering chives or green onions, cut in quarters
2 teaspoons (10 mL) sesame oil
3 cups (750 mL) bean sprouts, tightly packed
Black pepper to taste

PREPARATION:Combine chicken and marinade ingredients (soy sauce, salt, dry sherry, white pepper and cornstarch), mix well and set aside. Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil. Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. (If using green onions, cook for 30 seconds). Remove from heat. Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve. Serves 4.

2006-05-01T12:53:00.000+12:00

Here's a nice Baklava recipe

Baklava

Crushed nuts in a fyllo pastry topped with syrup.

Ingredients:
7/8 lb Almonds Ground
1 Cup Butter
2 Teaspoon Cinnamon
1 Pinch Clove To taste
1 lb Fyllo(Filo) Pastry
1 A Little Lemon Juice
2 Cup Sugar
1 Cup Thyme Honey
2 Teaspoon Vanilla
1 1/2 Cup Water

Directions:
Mix the almonds, cinnamon and clove.
Butter a pan and place 4 buttered sheets of fyllo.
Spread a thin layer of the mix and then two more sheets of fyllo.
Repeat until you have 4 sheets left, which you use for the top layer.
Cut the baklava in squares, all the way to the bottom of the pan.
Top with the remaining butter and bake in medium oven for 45 minutes.
Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes.
Remove any froth off the top and pour over the baklava.

Serve cold.

2006-04-24T17:23:00.000+12:00

Here's an eggnog recipe. I prefer putting some Bailey's Irish Cream (or similar) in instead of the rum but you can use anything

Ingredients

first measurement is for 4 servings, the second is for 8 servings and the third is for 12 servings

Fresh eggs (seperated into yolks/whites)
4
8
12

Sugar (divided into 2 equal parts)
1/2 cup (1/4c, 1/4c)
1 cup (1/2c, 1/2c)
1 1/2 cups (3/4c, 3/4c)

White Rum
1/2 cup
1 cup
1 1/2 cups

Milk (Whole or 2%)
1 1/2 cups
3 cups
4 1/2 cups

Whiskey
1 1/2 cups
3 cups
4 1/2 cups

Heavy/Whipping Cream (divided into 2 equal parts)
1 cup (1/2c, 1/2c)
2 cups (1c, 1c)
3 cups (1 1/2c, 1 1/2c)

Ground Nutmeg (strongly recommended)
Enough to sprinkle on servings.

Eggnog Recipe Instructions
You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely.
Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
Beat egg-yolks with 1/2 of sugar, set aside.
Beat egg-whites until stiff, then mix in other 1/2 of sugar.
Poor the yolks into the whites and mix together slowly.
Stir in white rum slowly
Stir in milk slowly Stir in whiskey slowly
Stir in 1/2 of cream slowly
Whip rest (1/2) of cream and fold in carefully. .
Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.

2006-04-24T17:03:00.000+12:00

FAT - FREE FRUIT MUFFINS

1. 1 c. whole wheat flour
1/2 c. white flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
2 egg whites
1 c. mashed fruit (ripe banana, fresh peaches, or canned fruit in light syrup)
2/3 c. skim milk
1/3 c. corn syrup

Combine flours, sugar, baking powder, baking soda and cinnamon and stir thoroughly. In large bowl, beat egg whites lightly with fork. Stir in mashed fruit, milk and corn syrup. Add flour mixture and stir until well blended. Spoon into muffin cups. Bake at 400 degrees for 15 to 20 minutes or until firm.

Yield: 12 muffins. Calories: 130. Cholesterol: 9 milligrams. Fat: 0 grams.

OAT BRAN MUFFINS (FAT FREE)

1 c. oat bran
3/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/4 c. brown sugar
1/4 c. molasses
3/4 c. milk
1/2 c. apple sauce
1 egg
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. nutmegRaisins (optional)Chopped nuts (optional)

Combine dry ingredients. Beat egg and combine with milk, applesauce and molasses. Mix with dry ingredients. Bake in paper cups at 400 degrees for 20 to 25 minutes. Makes 12 muffins.

FAT - FREE OATMEAL MUFFINS
1/3 c. apple sauce
1 c. skim milk
1/4 c. egg beaten (there is 1 c. per carton)
1/3 c. brown sugar (packed)
1 tsp. vanilla
1 c. whole wheat flour (white flour can also be used)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats

In a medium bowl mix apple sauce, milk, egg beaters, vanilla and brown sugar. In another bowl sift flour, baking powder, baking soda and salt. Stir flour mixture into batter. Add oats. Mix well. In a 12 cup muffin pan spray each cup with Pam. Fill each cup 1/2 to 3/4 the way full. Bake at 400 degrees for 20 minutes. Makes 12.

FAT FREE BLUEBERRY BRAN MUFFINS
1 1/4 c. whole wheat flour
1 c. oat bran
1/3 c. packed brown sugar
1/2 c. granulated sugar
2 egg whites
1 c. buttermilk
1 1/2 c. blueberries
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. applesauce

Stir together flour, oat bran, sugars and dry ingredient. Set aside. In small bowl combine buttermilk, egg whites and applesauce. Add to dry ingredients; stir just until moistened. Stir in blueberries. Spray muffin cups with nonstick spray. Spoon 1/4 cup batter into each cup. Bake at 375 degrees for 22 minutes. Do not over bake. Makes 12.

FAT FREE BRAN MUFFINS

1 carton egg beaten (equals 4 eggs)
1 c. applesauce (equals 1 c. butter)
5 tsp. baking soda dissolved in 2 c. boiling water
1 qt. low fat buttermilk
2 c. 40% bran flakes
4 c. high fibre All Bran
1 c. raw bran
5 c. flourRaisins, dates, nuts to taste, up to 2 cups of each1 c. each white and brown sugar

Mix all ingredients together, pour into container with well sealing lid and refrigerate for 24 hours before baking. Bake at 350 degrees in large or regular size muffin tins, about 30 minutes for large size, or until a toothpick comes out clean.

KELLY'S FAT FREE MUFFINS
1 egg
3/4 c. milk
1/2 c. applesauce
1 c. flour
1 c. quick oats
1/3 c. sugar
1 tbsp. baking powder
1 tsp. saltBerries or chopped fruit to taste

Beat egg slightly with fork. Stir in milk and applesauce. Stir in dry ingredients. Fold in fruit. Grease muffin tin. Bake 20 minutes at 400 degrees. Makes 12 muffins.

MUFFINS (LOW FAT, CHOLESTEROL FREE)
1 egg equivalent of egg substitute or 1 egg white
3/4 c. skim milk
1/2 c. canola oil (can use safflower)
2 c. flour (if using self-rising, omit baking powder and salt)
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt

Preheat oven to 400 degrees. Spray muffin tins with non-stick corn oil spray (or any lite spray). Beat egg slightly, in large bowl, stir in milk and oil. Stir in rest of ingredients until flour is moisten (batter will be lumpy). Spoon into muffin cups. This recipe will make 12 small muffins or 6 really large ones. TOPPING: For French Puff Muffins: Dip hot muffins in 1/2 cup melted butter and roll in mixture of 1/2 cup sugar and 1 teaspoon cinnamon.

OAT BRAN MUFFINS - FAT FREE
2 1/4 c. oat bran
1 tbsp. baking powder
1/4 c. brown sugar
1/2 c. raisins
1 1/4 c. skim milk OR evaporated milk
2 tbsp. corn syrup
2 egg whites

Mix dry ingredients in large bowl. Mix milk, egg whites, corn syrup together. Blend with dry ingredients. Bake 13 - 15 minutes. Makes 12 muffins. NO OIL. 24 calories You can substitute corn syrup for oil in any recipe

HEALTHY, LOW FAT APPLE BRAN MUFFINS
1 c. plain non fat yogurt
1 c. chopped apple (1 med.)
1/2 c. applesauce
2 egg whites or 1/4 c. cholesterol free egg product
1 c. oat bran
1 c. all purpose flour or wheat flour
3 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. packed brown sugar

Heat oven to 400 degrees. Spray 12 medium muffin cups with non stick cooking spray or line with paper baking cups. Mix yogurt, apple, applesauce and egg whites in large bowl until blended. Stir in remaining ingredients (except brown sugar) just until flour is moistened. Fill muffin cups 7/8 full. Sprinkle with brown sugar. Bake for 20 to 24 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.

SUGAR FREE APPLE BRAN MUFFINS
2 oz. All Bran cereal
2/3 c. non-fat dry milk powder
1 tsp. baking powder
2 oz. Raisin Bran
4 tsp. vegetable oil
2 tsp. apple pie spice
1 med. banana, mashed
1/4 c. flour
1 tsp. sodaPinch of salt
3 tbsp. brown sugar, sub.
2 tsp. vanilla
1 c. unsweetened applesauce

Mix everything except applesauce together. Add applesauce and mix until well moistened. Divide evenly into 12 muffin tins sprayed with Pam. Bake at 400 degrees for 25-30 minutes. Each serving is 3 muffins. Each serving 1 1/3 bread, 1 fruit, 1 fat, 1/2 milk, 3 extras.

SUGAR FREE MUFFINS
1 tsp. cinnamon
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 packets Sweet'n Low
2 egg whites
1 c. low-fat milk
3 tbsp. vegetable oil
1 big carrot or 1 big apple
1/2 c. raisins

Heat oven to 400 degrees. Grease bottoms of 12 muffin cups or line with baking cups. Mix first 5 ingredients. In medium bowl mix egg whites, milk, and oil. Add carrot and raisins. Stir in dry ingredients all at once. Fill muffin cups about 3/4 full. Bake until golden brown, about 25 minutes.

FAT-FREE BANANA MUFFINS
1 c. whole wheat flour
1/2 c. white flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (optional)
1/2 tsp. cinnamon
2 egg whites
1 c. ripe banana, mashed
1/3 c. skim milk
1/3 c. corn syrup

Grease 12 muffin tin cups. Combine flours, sugar, baking powder, baking soda, salt and cinnamon and stir thoroughly. In a large bowl, beat egg whites lightly with a wire whisk or fork. Stir in mashed banana, milk and corn syrup. Add flour mixture and stir until well blended. Spoon into prepared muffin cups. bake at 400 degrees for 20 to 25 minutes or until firm to the touch. Cool in pan for 5 minutes, then remove and cool on a wire rack. 1 serving = 1 starch, 1 fruit.

Low-fat Dried Cherry Muffins
1 C. dried cherries, pitted
1 C. low-fat buttermilk
1-3/4 C. unbleached, all-purpose flour
2 t. baking powder
1 t. baking soda
1/8 t. salt
3/4 C. sugar
1/2 C. egg substitute
1/2 C. unsweetened applesauce
1/2 t. almond extract
Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
Preheat the oven to 350° F. Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.
In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
In a measuring cup, combine the egg substitute, applesauce and almond extract.
Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.
Then add the egg-substitute mixture. Mix until thoroughly blended, but do not overmix.
Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip. Transfer to a wire rack to cool.
Nutritional value per serving: 115 calories; trace of fat; trace of cholesterol; 156 milligrams sodium; 26 grams carbohydrates; 2 grams protein; 1 gram fiber.

2006-04-24T17:01:00.000+12:00

Here's one recipe I've used a lot. I usually end putting a lot of toppings on, chicken, bacon, ham, salami, capsicum, cheese, sometimes onion and I simply buy canned concentrated tomatoes (I don't like watery pizza base sauces) and top of the pizza with watties bit on the side gourmet bbq sauce and a little HP sauce.

This base is very versatile as well as the idea mentioned above, I've also tryed and apricot chicken and camembert selection of toppings and a chicken, cranberry and brie topping selection.

Pizza base (Italian Pizza Bread Dough Base)
Ingredients

15 g (1/2 oz) fresh yeast or 1 tsp dried
1/3 cup (3 fl oz) 90 ml tepid water
1/2 tsp sugar
1 tbsp olive oil
1 2/3 cup - 1 tbsp (175 g) plain flour
1 tsp salt

Method
Pizza base
1. Combine the fresh yeast with the water and sugar in a bowl.

2. If using dried yeast, sprinkle it over the surface of the water and whisk in until dissolved.

3. Leave the mixture to rest in a warm place for 10-15 minutes until frothy on the surface.

4. Stir in the olive oil.

5. Sift the flour and salt into a large bowl.

6. Make a well in the centre and pour in the yeast liquid, or water and oil.

7. Using either floured hands or a wooden spoon, mix together to form a dough.

8. Turn out on to a floured work surface and knead for about 5 minutes until smooth and elastic.

9. Place in a large greased plastic bag and leave in a warm place for about 1 hour or until doubled in size.

10. Turn out on to a lightly floured work surface and 'knock back' by punching the dough.

11. This releases any air bubbles which would make the pizza uneven.

12. Knead 4 or 5 times. The pizza base bread dough is now ready to use

2006-04-24T16:39:00.000+12:00

Plain New York Style Cheesecakes

Cheesecakes are decadent desserts made of either American cream cheese or ricotta cheese. They are more akin to giant custards than cakes, and, as such, cheesecakes often have complicated baking directions designed to prevent the cheesecake from cracking while preserving a rich uniform texture. New York style cheesecakes are cream cheese mixtures baked without a water bath and are unique because the baking starts at a high temperature (that's quickly dropped down) producing a rich interior and light brown exterior.
The major ingredients in almost all plain cheesecakes are cream cheese, sugar, lemon juice, vanilla extract, egg yolks, whole eggs, and either heavy cream or sour cream. The ratios of these ingredients determine the final taste (tangy or sweet) and texture (dense or fluffy).

This recipe starts with a quick preparation of the crust.
Assemble 4 ounces of graham crackers, 1 tablespoon granulated sugar, and 4 tablespoons of melted butter. Break the graham crackers into small pieces and place into a food processor.
Pulse the food processor until the graham crackers have been reduced to fine pieces (about 10 one second pulses). (The crackers can also be broken by placing them into a large resealable plastic bag and crushed by rolling a pin over the bag.) Then, in a medium bowl, mix the sugar and butter with the crackers until all the crackers take on a wet appearance.
Melt one tablespoon of butter and use half of it to butter the bottom of a 10 in. springform pan. Then, pour the graham cracker mixture into the pan. Use a flat bottomed cup to press the cracker crumbs down into an even layer.

Use a flatware teaspoon to press in the outer circumference of the crust.
Bake the crust for about twelve minutes at 325°F.

Once the crust has become fragrant and turned a golden brown, remove it from the oven to cool on a wire rack. When the crust has cooled, use the remaining half tablespoon of butter to butter the sides.
While baking the crust and letting it cool, assemble and prepare the filling: 2-1/2 pounds cream cheese (at room temperature), 1/2 cup heavy cream, 1-3/4 cup sugar, 1/8 tsp. salt, 2 tsp. lemon juice, 1 tsp. vanilla extract, 2 large egg yolks, and 6 large eggs.

Cut the cream cheese into small chunks and place the pieces into work bowl of a standing mixer. Beat the cheese on low until smooth, about two or three minutes. It may be easier to beat half the cream cheese first, followed by the second half. Once the cheese is smooth, add the salt and about a third of the sugar. Beat until integrated and scrape down the sides. Add another third of the sugar and continue to mix until the sugar is mixed in. Then add the final third of sugar and mix in. Optionally, three tablespoons of flour can be added with the sugar to help add a bit of stability to the cake. Adding flour will not affect the taste or texture of the cake, but will reduce the likelihood of a cracked cake. Add the lemon juice and vanilla extract and mix.
Scrape the sides down and add the heavy cream. The cheese should be much easier to work with at this point.
Add the egg yolks and mix until they are blended in.
Now add three whole eggs and mix until the eggs have been completely mixed into the filling. Scrape down the sides and beat in the final three eggs. Now, pour the filling into the springform pan onto the cooled crust. A 10-inch pan should fill up to almost its rim with this filling. Lift the pan an inch or two above your counter or cutting board and drop it to bring any bubbles trapped inside to the surface.

Place the springform pan onto a sheetpan (for easy handling and safety), and slide into the middle of an oven preheated to 500°F. After ten minutes, reduce the temperature to 200°F and allow the cheesecake to bake as the oven gradually reduces temperature (do not open the oven door). Bake the cheesecake until the center of the cake registers as 150°F (making sure it does not exceed 160°F), about 1 hour and 40 minutes. Feel free to use an instant read thermometer in the center of the cake - a slightly blemish is worth a perfect cake. Note: When baking the example cheesecake, I kept the cake at 500°F for only five minutes (thinking that the pizza stone would keep the temperature higher for longer). Notice that the edges of the cake had begun to brown, but the whole surface of the cake is still a light shade. This cake resulted in the texture of a New York style cheesecake, but failed to achieve the look. Remember to keep baking at 500°F for the full ten minutes. (Some recipes even call for fifteen minutes, but I generally use ten.)

The cake will not fully set until fully chilled, but the cooling process should be gradual. First remove the cake from the oven and onto a cooling rack. After a about ten minutes, run a paring knife along the rim of the cake to release it from the walls of the pan. This will reduce the risk of cracking as the cake contracts and tries to pull away from the walls of the pan. Joy of Cooking also recommends the practice of covering the pan with a large bowl for added insurance. The bowl helps keep the heat in as well as some moisture which further slows down the cooling process. After about two to three hours of cooling, wrap the pan tightly in plastic wrap and place the cake into the refrigerator to chill for at least five hours.

Remove the cake from the refrigerator about thirty minutes before serving and slice with a sharp knife. Use a tall glass of warm water to dunk the knife into between cuts to make slicing easier. The strawberry glaze from the Strawberry Glazed Angel Food Cake works well with this cheesecake.

Plain New York Style Cheesecake (serves twelve)

2006-04-24T16:25:00.000+12:00

For waffles try this recipe

2 Cups flour
2 Teaspoons baking powder
1-1/2 Teaspoons baking soda
1/8 Teaspoon salt
3 Eggs, separated
1 Tablespoon melted margarine
2 Cups cold milk

Sift flour, baking powder, baking soda and salt together. Set aside.
Separate eggs and beat yolks. Gradually add milk and melted margarine, stirring well. Stir in flour mixture
Beat egg whites until stiff and fold into mixture.

Additions to the Basic Waffle Recipes if wanted:

Blueberry Waffles:
1 Cup blueberries, washed and dried, then Basic Waffle recipe. Fold blueberries into Basic Waffle Recipe and cook in waffle iron.

Strawberry Waffles:
1 Cup strawberries, washed and uniformly sliced, then Basic Waffle Recipe. Fold sliced strawberries into Basic Waffle Recipe. Cook.

Hint: Both of these recipes taste extra-special when served with a small amount of whipped cream topping!

Cheese Waffles:
1 Cup grated cheddar cheese, then Basic Waffle Recipe. Fold the grated cheddar cheese into the Basic Waffle Recipe and cook.

Hint: These enticing waffles can be served with creamed tuna fish, ham, chicken or vegetables!

Corn Waffles:
2 Cups canned corn, drained, then the Basic Waffle Recipe. After preparing the Basic Waffle Recipe, mix in the corn and cook in waffle iron.

Hint: These waffles taste great at a barbecue with butter served beside fried chicken or barbecued beef.

2006-04-24T16:23:00.000+12:00

For fans of Lasagna try this

Basic Lasagna

448 g lasagna noodles
455 g fresh mushrooms, sliced
110 g chopped green bell pepper
120 g chopped onion
3 cloves garlic, minced
30 ml vegetable oil
1456 g pasta sauce
1 g dried basil
426 g part-skim ricotta cheese
450 g shredded mozzarella cheese
2 eggs
50 g grated Parmesan cheese

DIRECTIONS:
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

2006-04-24T16:21:00.000+12:00

I love a good bagel, here's a recipe for you all to use

BAGELS

1 c. lukewarm water
2 tbsp. sugar
1 1/4 tsp. salt
1 egg (reserve 1/2 egg white to brush bagels)
1 pkg. active dry yeast
3 1/4 to 4 c. King Arthur Flour
2 tbsp. sugar
1 tsp. water

Mix lukewarm water, 2 tablespoons sugar, salt, egg, yeast and 1 cup flour in mixing bowl for 2 minutes with electric beater. Gradually add rest of flour, stirring by hand until dough pulls away from sides of the bowl.

Knead dough for 8 minutes. Place dough in ungreased bowl, cover and let rise in warm place (30 minutes). Cut dough into 12 pieces. Roll into 8 inch ropes. Moisten ends to form ring. Let rise 20 minutes, covered with towel. Bring 2 inches of water and 2 tablespoons of sugar to a boil. Place rings in water for 3 minutes on each side. Drain on paper towel. Brush with 1 teaspoon water and egg white and bake in preheated 400 degree oven for 25 minutes or until brown.
For variation sprinkle with poppy seeds, sesame seeds or onion flakes.

2006-04-17T13:29:00.000+12:00

Here's another one thats really easy

Chocolate Kahlua Pie

1 cup 2% low-fat milk, cold
1 package sugar-free instant vanilla pudding mix
1 tablespoon espresso or instant coffee powder (not crystals)
1 (8 ounce) container light whipped topping, thawed
2 tablespoons Kahlua or cold, strong coffee
1 9-inch low-fat chocolate graham cracker crust, such as keebler

Pour cold milk into a medium bowl. Add pudding mix and coffee powder. Beat with a wire whisk for 2 minutes. Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee. Spoon into crust. Freeze 2 hours or until firm. Place pie in refrigerator at least 30 minutes before serving to soften. Top with remaining whipped topping. Store leftover pie in refrigerator.

8 servings 1 pie

2006-04-17T13:24:00.000+12:00

Here's a nice recipe with a little booze enjoy

Chocolate Kahlua Cake

Dark and decadent. A great dessert.

For the Cake

3 eggs, separated
3/4 cup granulated sugar
1/2 cup butter
1 cup light brown sugar, packed
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 cup cold coffee
3/4 cup Kahlua

For the Frosting
6 tablespoons butter
1 (16 ounce) package confectioners' sugar, sifted
3 tablespoons unsweetened cocoa
3 tablespoons Kahlua
2-3 tablespoons hot coffee
chocolate (for shaving; optional)

10-12 servings 45 minutes 15 mins prep

Grease and flour two 9-inch cake pans. Preheat oven to 350 degrees F. Beat egg whites until frothy; then add sugar and beat until stiff peaks form; set aside. Cream butter and brown sugar until fluffy; add egg yolks one at a time, beating after each addition. Sift flour, cocoa, and baking soda together in a separate bowl; add to creamed mixture alternatively with coffee and Kahlua, blending well. Fold egg whites into batter. Pour batter into prepared pans. Bake in a preheated oven for 30-35 minutes or until done; cool 10 minutes; invert on wire rack; remove pans. Cool completely before frosting. To prepare frosting, cream butter and confectioners sugar in a large bowl. Add cocoa, Kahlua, and coffee, beating until smooth. Spread frosting on cake; garnish cake with shaved chocolate, if desired.

2006-04-17T13:17:00.000+12:00

Here's a point I was talking about with a friend of mine. What is the best way to fully kit a car if it doesn't have fully removable bumpers? such as a toyota marino. We came up with either removing the factory bumper as much as we can and kitting over the unremovable part or cutting the side panel horizontally across to the wheel arch inline with the top edge of the removable bumper part. Any feedback would be great!

2006-04-16T23:15:00.000+12:00

This is a site dedicated to Cars, Chicks and recipes, three of my favorite things. I hope you will find some useful information and submit as you see fit.