Recipes for the day

Peach Brittle Rice Pudding recipe

This Peach Brittle Rice Pudding recipe makes a sweet treat for any occasion
Ingredients
3 cups cooked rice
3 cups milk
1/3 cup Sugar
1 teaspoon grated lemon peel
1 tablespoon butter or margarine
3 eggs, beaten
1 teaspoon vanilla extract
1 can sliced peaches
1 cup (1/2 pint) heavy cream, whipped
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup broken pieces of Peanut brittle

Directions
Combine rice, milk, Sugar, lemon peel and butter in medium saucepan.

Cook and stir over medium heat until thick and creamy, about 20 minutes.

Mix some of the rice mixture into the beaten eggs; stir all into the hot mixture and cook 1 minute longer.

Add vanilla. Pour into large serving dish or individual serving dishes. Chill until ready to serve.

Drain peaches, reserving 10 of the slices for garnish. Save the syrup for use another time.

Then combine remaining peach slices with whipped cream, salt and lemon juice.

Spoon onto rice pudding. Garnish with reserved peach slices and pieces of Peanut brittle.

Servings
Serves 8

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healthy smoothie i suppose? lol

Blueberry Apple and Basil Smoothie recipe

This Blueberry Apple and Basil Smoothie recipe is a great way to start your day!
Ingredients
1/2 apple (use a tart variety like Gala), cored but not peeled, roughly chopped
1/2 cup frozen blueberries
1/2 cup unsweetened apple juice
1/2 cup plain low-fat yogurt
1/2 tsp agave nectar, or more to taste
3 large basil leaves
5 ice cubes

Directions
Place all ingredients except the ice into a blender, and process until almost smooth. Add the ice, and continue processing until completely smooth.

Serve immediately.

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amazing sushi art

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sound so yum (slurp)

Three Milk Cake recipe

This Three Milk Cake recipe is delightfully moist and soft
Ingredients
Cake:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups Sugar
1/2 cup milk
fresh strawberries, for garnish (optional)
mint leaves, for garnish (optional)

Toping:
1 (340g) can evaporated milk
1 (400g) can sweetened condensed milk
2 cups milk
1 (450g) carton sour cream

Meringue:
1 cup Sugar
1/2 cup water, heated
3 egg whites

Directions
Preheat oven to 180C.

Grease and flour a large baking pan.

Sift flour with baking powder.

In large bowl with clean beaters, beat egg whites until frothy.

Add Sugar gradually, beating to form stiff peaks.

Add yolks, 1 at a time.

Slowly add flour and milk.

Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes.

Remove from oven and let cool on a rack.

Prepare Topping.

Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate.

Before serving, cut cake into squares and spread Meringue over each.

Garnish as desired with fresh Berries and mint leaves.

Topping:
Combine milks and sour cream (do not beat).

Use as directed.

Heat water in a saucepan. Add Sugar and turn off heat.

Let sit until Sugar is dissolved.

In clean electric mixer bowl with clean beaters, beat egg whites.

Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.

Store in refrigerator.

This can be served immediately but is best made 24 hours ahead and chilled.

The meringue will keep, covered, 2 days in the refrigerator.

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sound so good mmmmm

Austrian Gulasch Soup recipe

Warm up for the remainder of winter with this Austrian Gulasch Soup recipe
Ingredients
250 g boneless beef, cubed
5 TB oil
2-3 onions finely chopped
1 garlic clove crushed
1 TB tomato paste
3 ts paprika
4TB red wine
Salt pepper
1/2 ts cumin
1/2 ts marjoram
1/2 ts thyme
1/2 ts cayenne pepper (optional)
1 litre meat stock
2-3 potatoes cut into small cubes.
Sour cream
Chopped chives

Directions
Cut meat into small cubes.

Heat the oil, steam onion and garlic until golden yellow.
Add tomato paste, add 2 teaspoons of water to paprika (make like a paste) and add to onion mixture.
Add meat and fry for few minutes.

Add red wine ,spices and herbs. Add the meat stock and let it cook for 1-1 1/2
hour on low heat , cover with lid.

Add potatoes for last 20 minutes.
Season to taste. Ladle into bowls. Dollop with sour cream and sprinkle
with chives.

Serve with freshly baked bread.

Quick and Easy recipe for Stir Fry Garlic Chicken



This Quick and Easy recipe for Stir Fry Garlic Chicken is a great way to feed the family after a long day
Ingredients
4 chicken breasts
1 Tbsp canola oil
1 x pack Maggi So Juicy Garlic or Royco bags of flavour
12 button mushrooms, sliced
1 small head of broccoli, cut into florets
1 small onion, sliced thinly
1 carrot, sliced thinly
450g package of egg noodles
1 Tbsp sesame oil (optional)
1 lime, juiced
2 green onions, finely sliced
2 tsp sesame seeds (optional)

Directions
Preheat the oven to 180C and cook the chicken according to the pack instructions.

Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.

About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.

Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.

Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.

Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).

so yum

Mint MINT mint

Cara Mint Tart recipe

Make this recipe for Cara Mint Tart and be prepared to have it requested again
Ingredients
2 x 360 g cans caramel treat
65 ml lemon juice
250 ml cream, stiffly beaten
18 Tennis biscuits
2 x 50 g peppermint crisp chocolate bars, chopped

Directions
Whisk together the caramel and lemon juice. Fold in the cream and set aside.

Spray a 20 cm square dish with non-stick spray and place a layer of biscuits in the bottom. Spoon half of the caramel mixture over the biscuits and sprinkle with half of the peppermint crisp, followed by a layer of biscuits. Repeat another layer of caramel, ending with a final layer of peppermint crisp.

Place in the fridge to set before serving.

Servings
Serves 6-8

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