My big girl went on her first school camp this week, two nights and three days at Mapleton.  It was the same camp I went to when I was in primary school… Obi Obi road! The facilities must have been improved since I went there because Claire told me all about the huge indoor rock climbing centre and the massive flying fox and giant swing… it sounded great! I was a bit concerned that she would freeze up there but when she told me our house was colder than the Sunshine Coast hinterland, I was floored. I must insist on insulation when we buy a house because I’m not happy getting lower temperatures than the hinterlands and not even getting the scenic benefit… my neighbours brink wall is hardly a breath taking view. I was also concerned about her personal appearance upon her return and as you can see in the photo above… I had good reason to worry… the boff was back!

I made some Focaccia bread the other day and it was so easy to make and so delicious,  I just have to share the recipe.

Ingredients

* 1 cup water

* 2 tablespoons oil

* 2 teaspoons salt

* 1 tablespoon sugar

* 3 cups plain flour

* 1 tablespoon dry active yeast

Topping

You will need 1/4 cup olive oil and a combination of  your favourite toppings

* olives, basil, parmesan cheese, paprika & sun dried tomatoes

or

* sunflower and sesame seeds.

or

* blue vein cheese, olives and fresh basil (Claire’s favourite)

Procedure

1. Place all the ingredients  in a large bowl and kneed for five minutes or so.
2. Cover the bowl with cling wrap and place in a warm area to rise, I use the laundry cupboard because it’s nice and warm thanks to the hot water system.
3. After 45 min or so take the dough out of the bowl and roll out on a floured surface to fit a baking tray(lined with baking paper) that is approxmately30cm X 24cm.
4. Cover dough with 1/4 cup olive oil and then top with whatever ingredients you have handy.
5. Bake for 30-35 min at 200 degrees Celsius
6. Eat and enjoy!!!

I was all set to make a cheesecake the other day when I came across a little problem… no biscuits to make the base! I had bought biscuits but the problem was that I had hidden them so well  I couldn’t find them.  I looked everywhere I thought I would have hidden them but I simply could not find them.  I gave up and put all the other ingredients away and had a few games of on-line backgammon instead.  The kids were disappointed when they came home from school and Luke seemed a little disappointed when he came home from work but what could I do?  No biscuits, no cheesecake.  Luke had a look for them but he couldn’t find them either so in the end I bought another packet of scotch finger biscuits and I made a delicious caramel cheesecake.  However, somewhere in this house I have stashed a packed of biscuits and I have no idea where they are or if I will ever find them.

The best recipe I ever got from a vegetarian cook book was this ginger beer one (the tofu shake next to it was less appealing).  It’s so easy to make and the novelty of making your own fizzy drink complete with home made labels was really enjoyable.  In my next batch I will be adding a bit more ground ginger to the mix but perhaps it’s best you try the base recipe first.

You will need 4 X 1.25 litre plastic bottles.

Ingredients

• 1 tsp dried yeast granules
• 2 tsp sugar
• 1/2 cup warm water

• 2 cups sugar
• 1 tbsp ground ginger
• 1 tsp lemon essence
• 1 tsp tartaric acid
• 2 litres hot water
• 2 litres cold water

Procedure

1. Stir the first three ingredients together in a glass and leave to stand in a warm place.
2. Measure the remaining sugar, ginger, lemon essence and tartaric acid into a clean bucket. Pour on the hot water and stir to dissolve the sugar. Add the cold water to cool the liquid down.
3. When the syrup is no hotter than lukewarm, add the bubbling yeast.  Cover with a tea towel and leave for 24- 36 hours.
4. Strain even amounts into the four plastic bottles then fill each bottle within 3 cm of the top with extra cold water.
5. Put 1 teaspoon of sugar in each bottle and screw the lid on tight, shake to dissolve sugar.
6. Leave to stand in a warm place* until the bottles feel absolutely rigid when you squeeze them. (2 – 5 days depending on temp & type of yeast etc )
7. Refrigerate and enjoy!

*I found our laundry cupboard (containing the hot water system) was the perfect warm spot to leave the bottles.

I was fiddling around with some recipes the other day and to my palates great delight this super easy lemon cheesecake mousse was born! It’s so quick and easy and I’m sure you’ll get all thumbs up from your family once they taste it.

Ingredients

• 250g cream cheese
• 395g condensed milk
• 1 tablespoon of lemon juice
• 1 10g sachet of gelatine

Procedure

1. Allow cream cheese to soften slightly by leaving it in a mixing bowl for 10 minutes.
2. Beat the cream cheese until smooth then add the condensed milk and beat until well combined.
3. In a small bowl whisk the gelatine in 2 tablespoons of boiling water until completely dissolved.
4. Add the lemon juice and dissolved gelatine into the mixing bowl and beat for a further 2 minutes.
5. Pour into individual servings and allow to set overnight… well at least 4 hours!

You can also make this recipe lower in fat by using low fat cream cheese and lite condensed milk… it still tastes good!

An afternoon cup of tea with two brownies… delicious! This recipe is so easy I let my six year old make it, with my supervision of course.  It’s inexpensive and most people will have all the ingredients sitting in their cupboard right now.

* 150g butter

* 3 eggs (lightly beaten)

* 1 tsp of vanilla essence

* 1 cup of sugar

* 1 cup of self raising flour

* 1/2 cup cocoa

* 1/2  cup of chopped nuts (we use peanuts because they are the cheapest)

Method

1. In a pot large enough to hold all the ingredients, melt the butter and take off the heat.

2. Add all other ingredients to pot (sifting flour & cocoa) and stir until well combined.

3. Line a 28cm X 18cm baking tray with baking paper and pour mixture in.

4. Bake for 35 minutes at 180 degrees Celsius.

5. Allow to cool on a wire rack then cut into individual squares.

Last weekend we treated the kids to a ‘Hungry Jacks Stunner Meal’ and with my thrifty nature I discovered how to make a good deal great.  At $4.95 each the kids got a cheeseburger, chips, drink and sundae… that’s a good deal.  However since the store had free drink refills I filled the cups up with raspberry fanta and took them home to make ice blocks… now that’s a great deal!

I enjoy making biscuits and I love a good ANZAC biscuit but I think I have found a recipe that beats the usual ANZAC biscuit recipe hands down! It’s an ANZAC slice that is so quick and easy to make your three year old could do it.

On a scale of “Spew” to “Frickin’ Awesome” I give this recipe an “Awesome.”

Ingredients

* 1 cup plain flour

* 1 cup rolled oats

* 1 cup desiccated coconut

* 125g butter

* 1/3 cup golden syrup

* 1/2 cup brown sugar

* 1/2 teaspoon bicarbonate of soda

Method

1. Preheat oven to 170 degrees Celsius

2. Combine flour, oats and coconut in a large bowl and mix well.

3. In a small saucepan combine butter, golden syrup and sugar and stir over a medium heat until the butter is melted and mixture is smooth, then take off heat and add the bicarbonate of soda.

4. Pour wet ingredients into dry ingredients and mix well.

5. Spread mixture into a 18cm X 28cm slice tin which has been lined with baking paper.  Spread mixture out and smooth the surface.

6. Cook for 20 minutes and allow to cool in the tin.

7. Once cool, slice into individual servings and keep in an air tight container.

OPTIONAL:  Being a chocoholic I like to pipe some melted chocolate over the top, as you can see in my photo.

Recently the kids have started playing Cooking Mama 2.  I always thought this was a sweet little chop-dice-stir simulation game and I suppose in a way it is.  After watching the kids play for fifteen minutes or so I realised that the receipes are so-so and I certainly wouldn’t want to eat at the Cooking Mama restaurant but the chilren seem to really enjoy it.  It’s a typical Japanese style cartoon character game complete with extra large eyes and thick accent which makes the kids giggle.  At the end of the recipe Mama judges you on your culinary skills and if you have done well you character is presented with diamonds in it’s eyes.  However, if your skills are less than desirable Mama calls out, “Don’t worry Mama will help you” and your character is displayed with flames protruding from the eye sockets.  It’s not something I was expecting from this sweet looking game.  Perhaps the next installment in the Cooking Mama range will be called, “Evil Mama: Sharpen your Blades.”

I love cheesecake and I love chocolate so it’s only natural the two should meet in the most delicious recipe ever… Chocolate Cheesecake!!!  I have tried quite a few recipes and in true Frankenstein form I have taken bits and pieces to create a masterpiece… “It’s alive!”… not quite but it sure is easy and mouth-wateringly scrumptious.

Ingredients

* 1 cup chocolate biscuit crumbs (crush them using a blender)

* 1/3 cup (80g) unsalted butter, melted

* 500g cream cheese, softened

* 1/2 cup caster sugar

* 200g chocolate, melted (microwave for a minute or so to melt)

* 1/2 cup thickened cream

* 1 heaped tablespoon gelatine

Procedure

1. Combine biscuit crumbs & butter together in a bowl then press into a baking paper lined base of a spring fold pan.  If you don’t have a spring fold pan simply use a normal cake tin completely lined with baking paper, that way you simply lift the cheesecake out using the excess folds of baking paper.

2. In a large mixing bowl beat cream cheese until smooth.  Add sugar, melted chocolate and cream then mix until well combined.

3. In a small bowl dissolve the gelatine in a little bit of warm water then pour into the mixing bowl and continue beating for a minute.

4. Pour onto the crumb base and set over night. Decorate with whipped cream and grated chocolate or just dig in as it is… yum yum!

Tim Tam base alternative

To make this even yummier add 3 or 4 Tim Tams to the biscuits you crumble for the base.  Just remember you won’t need the full amount of butter if you do this because the Tim Tams (or equivalent biscuits) have a soft cream center which help hold the crumbs together.