Sunday, 28 April 2013

Sissy's Slowcooked Blade Roast in Coke..

A sneak peak at my Sister's dinner tonight! Will load some more pics and the cooking times later today :-)

2 x 375ml Cans of Coke
French Onion Soup Mix
Freshly crushed Garlic

Pour the Coke into the Slowcooker and sprinkle over the French Onion Soup Mix. Rub the roast with freshly crushed Garlic and then place into the Coke. Top with fresh Rosemary.

Thursday, 11 April 2013

BBQ Beer Can Chicken..

Absolutely one of the best roast chickens I have ever cooked!

I heated up the BBQ with the lid down to approx 150- 180 degrees. 
I had one burner on at each end of the BBQ.

To prepare the Chicken I used a Can of this German Pils. Drink half the can and 
then stuff some fresh Rosemary, Thyme and Garlic into it.

Stuff it into the bottom of the Chicken and stand upright in a foil tray 
(big enough to pop in your roast veges into as well) 
Baste the Chicken with some melted homemade Garlic Butter, 
pop into the BBQ and put the lid down.
Walk away and don't be tempted to lift the lid for at least an hour.

Baste the Chicken with the juices in the bottom of the foil pan and add your vegetables.
Cook for another hour keeping an eye on your vegetables and turning them once
one side is golden. Good idea to check your chicken with a meat
thermometer as well, once it gets to 180 degrees your Chicken is cooked. Wrap it in 
foil to rest while you make gravy from the pan juices.

This was the most delicious, moist Chicken and so easy!

Tuesday, 9 April 2013

Lj's Apricot and Almond Slice

I was cleaning out the Pantry this morning and found a few bits and pieces that needed using up, mostly some Rice Bubbles I had left over from making Christmas goodies. I came up with this slice recipe as I also wanted to use up some dried Apricots. This a very quick melt, mix and pop in the fridge recipe. 


125g Butter
2 Tbs Honey
1/2 Cup Sugar
4 Cups of Rice Bubbles
1/2 Cup Coconut
60g Sliced Almonds toasted
1/2 Cup Sultanas
100g Dried Apricots diced

What to do:

Place the butter, honey and sugar into a saucepan on low heat. Mix while the butter is melted and slowly let it boil for 5 minutes until the sugar dissolves.

Put all of the dry ingredients into a mixing bowl. Add the butter mixture and stir to combine. Press into a slice tin lined with baking paper. Press down firmly and pop into the fridge to set.

Cut into slices and serve when set.

Greek Walnut Syrup Cake

We had a themed day of Greek Flavours at work today.
I decided to make this Greek Walnut Syrup Cake. First time today I have tried 
this recipe and it was .. yum yum.. Very different!
Here is a link to the original recipe :-)


250g Butter
1 Cup Sugar
5 Eggs
1/3 Cup Orange Liqueur ( I squeezed one orange instead)
3/4 teas Cinnamon
1/4 Tes Ground Cloves
2 1/2 teas baking powder
2 Cups of Bread Crumbs
1 Cup finely ground Walnuts

For the Syrup:

2 Cups of water
1 Cup Sugar
1 Tbs Lemon Juice
Lemon Peel 
(I used Lemon Peel, Orange Peel and a teas of Vanilla Extract)

Fits approx 22cm round tin..

What to do:

Preheat the oven to 180 - 200 c.  Grease a 22cm Round pie dish or cake tin with butter.
(I use the butter wrapper once I have put the butter into the mixing bowl.)

Beat the butter until soft, add the sugar and beat until fluffy. Add the Eggs beating after each addition. Add the Orange juice or Liqueur.  In another bowl ad the breadcrumbs, baking powder, cinnamon and ground cloves and combine. Add the dry ingredients to the butter mixture and beat until combined.

Pour into your tin and bake for 30 - 35 minutes. Test with a Skewer.

While the cake is cooling make the Syrup by adding all of the ingredients into a saucepan. Bring to the boil and stir while the sugar dissolves. Boil for 5 minutes.

Pour the hot syrup slowly over the cake and allow it to soak for a few hours or overnight if possible.

I have served with fresh pouring cream and icecream.

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