Tuesday, 29 October 2013

Pumpkin fruit cake - perfect for Christmas!

I LOVE this recipe!!  It has been a favourite of mine since I was a child and is a recipe very often made by my mum & grandma.  Try not to eat too much of the mixture, it is a tough ask but worth the effort. 

Pumpkin Fruit Cake

  • 125g butter
  • 1 1/4 cups brown sugar
  • 1 cup water
  • 2 Tbspn golden syrup/maple syrup
  • 1 tsp bicarbonate of soda
  • 375g mixed fruit
  • 2 eggs
  • 1 cup plain flour, sifted
  • 1 cup self raising flour, sifted
  • 500g Jap or Kent pumpkin, peeled & diced

Step 1
Preheat oven to 160 degrees.  Grease a 20cm round or square cake tin.

Step 2
In a large saucepan, add butter, sugar, water, syrup, bicarb of soda & mixed fruit.  Bring to the boil, then reduce to medium heat & cook for 5 mins.  Remove from heat & allow to cool in fridge for 10 mins.

Step 3
While step 2 is cooking, place pumpkin into a small saucepan & cover with water. Boil over high heat until pumpkin is tender.  Drain & mash the pumpkin. 

Step 4
Add eggs, lightly beaten, into the cooled fruit mixture.  Stir.  

Step 5
Add pumpkin & sifted flours.  Stir. 

Step 6
Pour into tin & bake in preheated oven for 1 hour & 15 mins or until cooked through.  Remove from oven & leave in tin for 5 mins before turning out onto a wire rack to cool completely. 


Storage Room temperature, wrapped in foil in airtight container for 4 days.
               In fridge, wrapped in foil in airtight container for up to 1 week.
               Freeze, wrapped in foil or in airtight container for up to 4 months.  

This recipe & more can be found in 'Food before 5'.  Purchase for only $19.95 from www.foodbefore5.com.au

Friday, 25 October 2013

Chocolate mousse cups

I love this recipe because it is so refreshing and give you a chocolate fix all at the same time.  It is great for a weeknight dessert, dinner parties or kids party and is so versatile you can tailor it to suit your tastes. 

Chocolate mousse cups

  • 300ml thickened cream
  • 200g milk chocolate (or dark)
  • 4 eggs, separated (at room temperature)
  • 2 Tbspn orange juice
  • extra whipped cream to serve

Step 1
In a large bowl, whip cream until soft peaks form.  Set aside.

Step 2
In a separate bowl, break up chocolate.  Microwave in 30 second bursts, stirring in between until the chocolate has melted.  Do not overheat as the chocolate will burn. 

Step 3
Mix egg yolks & orange juice together & pour into melted chocolate. Whisk until smooth. 

Step 4
In a small bowl, beat egg whites until soft peaks form.  Do not over beat.  Set aside. 

Step 5
Gently fold the chocolate mixture into the cream.  Then fold through egg whites.  No not over mix.

Step 6
Spoon mousse into 6 cups & refrigerate until set (approx 8 hrs).  Serve with extra whipped cream.  

Notes: orange juice can be substituted for Bailey's Irish Cream or Kahlua.  You could also try using peppermind chocolate & omit the orange juice. 

Storage In fridge, covered or in airtight container for up to 3 days.
               Freeze, covered for up to 2 months.  Serve frozen, do not thaw. 

This recipe & more can be found in 'Food before 5'.  Purchase for only $19.95 from www.foodbefore5.com.au

Monday, 21 October 2013

Chicken enchiladas - prepared earlier in the day

This is one of my favourite meals from my cookbook 'Food before 5'.  They don't take very long to make and are much cheaper than buying from the store.  You can also tailor them to your childrens tastes which suits me perfectly.

Chicken Enchiladas

  • 1 Tbspn olive oil
  • 1 onion, finely diced
  • 600g chicken breast fillets, thinly sliced
  • 450g can refried beans
  • 1/4 cup water
  • 1 Tbspn mild taco spice mix
  • 2 cups grated cheese
  • 6 jumbo tortillas
  • 300g salsa

Note: if baking immediately after preparing, preheat oven to 200 degrees prior to step 1. 

Step 1
Heat oil in frypan & cook onion until soft.  Add chicken & cook for 5 mins or until cooked through.

Step 2
Add refried beans, water & spice mix.  Stir & cook until heated through.  TIP: my kids don't like refried beans so instead I put the chicken & onion from step 1 onto the torillas & top with a little bottled pasta sauce & cheese.

Step 3
Spoon 1 large scoop onto a tortilla.  Top with a litlle grated cheese.  Roll up tightly.  Repeat with remaining mixture & tortillas.  TIP: get your kids involved in rolling them too.

Step 4
Using a large oven proof dish (lined with baking paper), place rolled up tortillas, seam down.  Top with salsa & remaining grated cheese.  Cover & refrigerate until required.

Step 5
Preheat oven to 200 degrees.  Cook, uncovered for 25 mins.

Notes: Tortillas, refried beans, salsa & taco spice mix can all be found in the Mexican section of your supermarket.  Too easy - just 1 aisle.

Storage: in fridge, covered or in airtight container for up to 3 days.

This recipe & more can be found in 'Food before 5'.  Purchase for only $19.95 from www.foodbefore5.com.au