Archive for May, 2008

Friday Freebie

BLUEBERRY BANANA MUFFINS                                                                                                                      1¼ cups castor  sugar, ¼ cup buttermilk, 2/3 cup butter, 2 eggs, 1 tspn vanilla essence, 3 medium ripe banana (2 cups),  2 cups plain flour, ¾  tspn bi-carb soda, 1/8 tspn salt, 1 cup fresh/frozen blueberries                                                                                                                                                       

Heat oven to 180c. In large mixing bowl, combine castor sugar, buttermilk, butter, eggs and vanilla essence. Beat at medium speed, scraping bowl often until creamy (1-2 minutes). Add bananas and plain flour, bi-carb soda, and salt. Beat at low speed until moistened (1-2 minutes). By hand, stir in blueberries. Spoon into paper lined muffin cups. Bake for 25-30 minutes or until toothpick inserted into the centre comes out clean. Remove from pan, cool and sprinkle with icing sugar.

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http://www.roslyndeakincookbooks.com

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Friday Freebie

PEACH FROZEN YOGHURT                                                                                                       

1 cup cottage cheese, 2 cups fresh peach puree, 1 cup light brown sugar, 1 tblspn lemon juice, 1 cup plain yogurt

In a blender process the cottage cheese until smooth.  In a large bowl combine the peach puree, brown sugar and lemon juice. Add yogurt and cottage cheese and mix well.  Chill.

ENJOY THIS TASTY TREAT

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Friday freebie

here is another sample from my new capsicum recipe book.
enjoy !!!!
BEEF in CAPSICUM SAUCE                                                                                      
 750 grams boneless beef sirloin trimmed of fat and cut 2.5 cms long strips, 
2 red capsicums one chopped and one cut into 1 cm strips, 1 jalapeno chilli 
seeded and chopped, 2 garlic cloves halved,  ¼  cup dry white wine, 
¾ tblspn minced fresh ginger, 1 tspn salt, ½ tspn pepper, ½ tspn ground turmeric, 
¼ tspn ground cardamom, 2-3 drops hot sauce, 1 tblspn butter or margarine, 
1 tblspn oil, 1 medium onion peeled and chopped, hot cooked rice or pita bread
Place the chopped red caqpsicum, jalapeno chilli, garlic, wine, ginger, salt, 
pepper, turmeric, cardamom, and Tabasco sauce in a blender on medium-high
 speed until smoothly blended. Heat the butter or margarine and the oil in 
a 30 cms frypan over medium-high heat until hot.  Add the beef and cook 
until most of the liquid has been rendered and meat is browned on all sides, 
about 3-4 minutes.  Remove the beef and keep warm. 
Add the onion and red capsicum strips to the frypan and cook until wilted, 
about 3 minutes.  
Return the beef to the frypan and add the blender.  Heat to boiling, 
then reduce the heat and simmer uncovered until the beef is hot 
and the sauce is slightly thickened. Serve over rice or stuffed into pitas, 
with rice on the side.

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