Sunday, September 11, 2011
Friday, September 17, 2010
- 4 eggs
- 2 egg yolks
- 3/4 cup caster sugar
- 3/4 cup passionfruit pulp (see note)
- 1/2 cup butter, chilled, chopped
Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.
Microwave passionfruit mixture, uncovered, on MEDIUM (50%) for 6 to 10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into sterilised jars and seal. Refrigerate to cool.
You will need 6 to 8 passionfruit for 3/4 cup pulp.
Tuesday, May 18, 2010
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color
Pink decorator sugar crystals
Edible pink pearls
In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
Sunday, April 18, 2010
Saturday, April 17, 2010
Monday, January 18, 2010
1 lb of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
1 tsp salt
1 tsp chili powder
½ tsp cumin
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de gallo
Sunday, January 17, 2010
Adapted from Bake Decorate Celebrate!
2 packages (18.25 oz. ea.) white cake mix (no pudding added)
1/2 c. fresh orange juice
1/2 c. fresh lime juice
4 tablespoons grated orange zest
2 tablespoons grated lime zest
Preheat oven to 350°. Lightly spray three 8-in. round cakes pans with vegetable pan spray; set aside.
In large bowl, combine cranberry sauce, cake mixes, orange and lime juice, orange and lime zest and eggs. Mix according to directions on box. Pour approximately 3-2/3 cups batter into each prepared pan.
Bake for 45-50 minutes, rotating pans in oven at least once, until cakes test done. Cool in pans 10 minutes; remove from pan and cool completely.
Makes 3 - 8” layers (about 11 cups batter)
1/2 c. solid vegetable shortening
1/2 cup (1 stick) butter, softened
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon lime zest
4 c. sifted confectioners' sugar (approx. 1 lbs)
additional orange juice or milk
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add orange juice and both zests; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.
Makes about 3 cups icing