Bran Microwave English Muffin Bread

This is a new twist on a brakfats brad - good for you and also delicious!

4 cups all-purpose  white flour

1 1/2 cups 100% bran

2 packages  Rapid Rise Yeast
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
/2 cup water
Cornmeal

In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125 to 130ºF). Stir liquid into dry ingredients. Mix in remaining flour to make smooth batter.

Grease two 8 1/2- × 4 1/2- × 2 1/2-inch microwave-safe loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting until batter doubles in size. To bake: cook one loaf at a time, on HIGH (100% power) for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.

Good served with jam and whipped cream - or butter an honey.

Popcorn Balls

We all like popcorn - especially the savory kind - lots of butter and salt or even coated in cheese.

This is different and makes a lovely sweet treat.  ideal for children's parties or just to have when sitting around watching a good movie!

1 cup unpopped - pop in the ususal way

1/4 cup water

1 cup white sugar

1 cup brown sugar

1 cup  syrup (flavour of your choice - honey, maple, caramel)

1 teaspoon butter

1 tablespoon vinegar

1/2 teaspoon baking soda

Pop popcorn, salt to taste. Combine all other ingredients except soda in a saucepan. Boil to the soft boil stage (use a  candy thermometer if you have one ). When you reach soft boil stage, stir in baking soda. Pour caramel sauce over popped corn.

To make popcorn balls, wait until cool enough to handle. Coat your hands with butter. Form balls, but don't pack. Wrap in plastic wrap. Enjoy!

These do last for a few days wrpped this way so can be made ahead but are better fresh.

Baked Garden Tomatoes With Cheese

Excuse my silence we have had massive power cuts and Internet problems

This is an ideal recipe to use up all the glut of tomatoes that always seem to be ready at the same time.   those tomatoes you have now. This versatile dish is great as a side dish , on toasted baguette slices or brown toast, as a zesty omelet filling, or on grilled fish.

2 tablespoons  olive oil

3 garlic cloves -- chopped (or to taste)

1 medium onion -- chopped

1 3/4 pounds fresh  tomatoes -- cut 1/2" pieces or use cherry tomatoes

3 tablespoons chopped fresh chives

1 cup freshly-grated Parmesan cheese - (packed)

1 cup freshly-grated Romano cheese - (packed)

(Other cheeses may be substituted but they must be flavourful)

Preheat oven to 350 degrees.
Oil 11- by 7-inch baking dish.
Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add garlic and sauté until fragrant, about 30 seconds.
Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.

Mix in chives; season with salt and pepper.
Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

For a change add chopped fresh basil leaves and/or small cubes of mozzarella cheese or use yellow and green tomatoes with the red ones to add summer color.

If you feel adventurous add some red and green pepper slices.

Red Pepper Soup

3 tablespoons butter or margarine 4 medium red bell peppers -- seed, cut in strips (add a chilli if you like it hot)
1 1/2 cups chicken or vegetable stocksalt
1/8 teaspoon cayenne pepper -- to tastesour cream

1. In a 3-quart saucepan over medium heat, melt butter. Add peppers.

2. Cover; cook peppers over medium heat until tender, about 8 minutes.

3. Pour peppers and liquid into a food processor or blender (if you use a blender, you may have to process in 2 batches). Process 2 minutes.

4. Return soup to pan and add stock. Season to taste with salt and cayenne pepper; heat until hot.

5. Serve soup with a dollop of sour cream on top, or thin sour cream with milk or water and swirl it into soup. Do not stir.

Makes 4 cups.

* Timesaver Tip: Soup can be prepared through step 4 up to 3 days ahead and stored, covered, in refrigerator. To serve, heat and complete step 5.

The Easiest Cheesecake

I am always looking for easy recipes and sometimes find or invent them because I do not have all the ingredients for a standard recipe!

This cheesecake came about for just that reason - I could find no cream on the supermarket shelves and I did not have any lemons!

350 ml of cream cheese

1 packet of lemon jelly (you could use any flavor you fancy!

I biscuit crust pie shell (I like to use ginger biscuits)

Make up the jelly with half the quantity of water and let cool until like syrup
Whip the cream cheese until really smooth and then beat in the jelly.
Pour into your biscuit crust and let set - decorate with fresh fruit of your choice

Banana Pancakes

A different breakfast treat - or serve as a dessert with lots of whipped cream and maple syrup.
1 and a half cups light brown or white flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups milk
2 tablespoons oil
2 medium ripe bananas -- finely chopped

Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.

Oh no, no baking powder!

Ever run out of baking powder - or don't like what is available?

You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It is gluten free. Measure it out carefully because too much or too little can upset a recipe's balance.

Baked Eggs With Crabmeat

This is a simple and exotic starter if you add the sherry or brandy and use some creative garnishing. Serve with Melba toast or crusty bread.

8 ounces crabmeat -- canned or frozen

8 eggs

1/2 cup milk
Dash of dry sherry or brandy if likd
salt and pepper to taste

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350F F) 30 minutes. Serves four.

Apricot Couscous Pudding

Talking of couscous - if you like it as much as our family does then try this recipe for a change! You can use any dried fruit you like - peaches, pears or even prunes! 1/2 cup milk 3 tablespoons sugar 1/4 cup dried apricots 1 vanilla bean -- pulp scraped or vanilla essence 1 1/2 cups steamed couscous 1 container apricot flavored yogurt - (8 oz) 1/4 teaspoon ground cinnamon Heat milk, sugar and apricots (chopped) in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes. Add pulp from vanilla bean to milk (or add essence) and whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine. Divide evenly among 4 custard cups, sprinkle with cinnamon and refrigerate for 1 hour. This recipe yields 4 servings.

Couscous

Want something different to serve with a meat or chicken dishes - try this very easy and tasty alternative to rice or potatoes.

Couscous is a grain that is quick to prepare. try alternatives - use chopped macadamia instead of pine nuts or omit the currents and add some chopped chili or green and red pepper.

Make a full meal by adding cooked pealed prawns! delicious - but leave out the currents again! 4 tablespoons unsalted butter - (1/2 stick) 3/4 cup chopped onion 3 cups Chicken Stock - use a cube

1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 1/2 cups couscous 1/2 cup pine nuts -- toasted 1/4 cup currants Melt the butter in a large saute pan, add the onions and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes. Add the pine nuts and currants to the couscous, stir and serve. This recipe yields 6 to 8 servings.

Fudgy Chocolate Delights

100 Grams Butter 25 Milliliters Golden Syrup 200 Grams Tennis Biscuits -- lightly crushed 25 Grams Raisins 50 Grams Candied Cherries 150 Grams Baking Chocolate -- CHOPPED ****Icing**** 50 Grams Baking Chocolate 25 Milliliters Milk 25 Milligrams Butter 175 Grams Powdered Icing Sugar -- sifted Melt butter and syrup and stir in biscuit crumbs, fruit and chocolate - mix well - (chocolate should melt completely but butter not become oily). Press into a cling wrap lined 500 gram loaf tin and refrigerate overnight if possible. Turn out onto a serving plate and remove cling wrap. Place icing ingredients except icing sugar in a bowel and melt. Add icing sugar and beat in well - spread over loaf and mark with a fork - serve sliced - decorate with extra cherries if required or nuts such as pecan halves.

A tot of brandy, rum or whiskey may be added with the melted butter and syrup - this makes it an ideal end to a special meal.

You may serve it with whipped cream or even a good ice cream but be warned it is very rich.

Fresh Fruit Sorbet in Seconds

This is a lovely light dessert for a hot summer's day. It can be made with almost any soft fruit and a tot of vodka, rum. brandy or whisky elevates it to a real dining experience.

4 cups fresh fruit -- see directions 1/2 cup fresh orange juice sugar to taste 1 pinch salt mint or fresh fruit -- for garnish For fresh fruit: Use 4 cups of sliced strawberries or peeled peaches, nectarines, kiwi fruit, bananas, papayas, or mangoes. Before freezing, toss peach, nectarine, or banana slices with about 2 tablespoons lemon juice to prevent browning. 1. Spread sliced fruit in one layer on a baking sheet. Freeze, uncovered, until frozen solid. 2. Place frozen fruit and orange juice in a food processor or blender. Process until smooth, stopping to scrape work bowl as necessary. If your machine struggles to process the frozen fruit, let fruit stand 10 to 15 minutes at room temperature to thaw slightly. Depending on the size of your blender or food processor, you may have to process fruit in several batches. 3. Add sugar and salt (amount of sugar will depend on the sweetness of the fruit). Makes 3 to 4 cups (about 6 servings). Sorbets can be made about an hour before serving and held in the freezer. After about an hour, the edges get icy and the mixture must be re-processed.

Birthday Cake For a Diabetic Recipe

I have had several requests about a birthday cake for diabetics - this one is courtesy of Information About Diabetes.com - there are other recipes on this site as well. It sounds so good that even non diabetics should enjoy it. Use ordinary unsweetened whipped cream. Birthday Cake For Diabetic Recipe Ingredients: 2 cup sifted cake flour 2 1/2 tsp baking powder 1/2 tsp salt 6 tbsp margarine, softened 1 1/4 tsp vanilla 1/4 tsp almond extract 1 cup sugar 1 egg 3/4 cup milk 1/2 cup sugar-free strawberry jam 1 cup nondairy whipped topping Preparation: Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine,vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth.Turn into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. If you want you can add a drop of red food colouring to the whipped topping before putting it on top of cake. Birthday Cake For Diabetic Recipe provided for you by Information About Diabetes.com

Chard Tart

This is a bit complex but really good. i use 'Bright Lights' chard in red and yellow - they have a nice mellow flvour.

=== crust === 1 package active dry yeast 1 teaspoon sugar 1/4 cup warm water 3 tablespoons sour cream 1 egg 2 cups all-purpose flour 2 tablespoons butter -- softened 1/2 teaspoon salt === filling === 2 tablespoons olive oil 1 large onion -- thinly sliced 1 red bell pepper -- seeded, sliced thin 1 pound Swiss chard -- (preferably ruby -- chard) 1 egg 1/4 cup chopped fresh basil leaves salt -- to taste black pepper -- freshly ground, to -- taste 3/4 pound cheddar cheese -- grated Combine the yeast, sugar, and water in a small bowl, and let sit until foamy, about 5 to 10 minutes. In a large bowl, combine the sour cream and egg, then stir in 1/2 cup of the flour and the butter and salt. Add the yeast mixture and mix thoroughly. Gradually add the remaining 1 1/2 cups of flour until a soft dough is formed. Place the dough on a lightly floured surface and knead lightly until it is no longer sticky, adding a bit more flour if needed. Place the dough in a buttered bowl, turning to butter the entire surface. Cover and let dough rise until doubled in size, about 1 hour. For the filling, heat the oil in a skillet, and slowly sauté the onion until soft, about 5 minutes. Add the red pepper slices and sauté for 5 minutes longer. Preheat the oven to 350F. Bring a large pot of water to a boil. Carefully rinse and clean the Swiss chard and chop coarsely, including the stems. Cook the chopped chard and stems for 2 minutes in the boiling water. Drain the chard and squeeze out as much water as possible. Stir together the egg, basil, pepper, salt, and the cooked chard. Grease a 10-inch tart pan with a removable bottom. Punch down the dough and roll out on a floured surface to form a 14-inch circle. Fit the dough into the tart pan, trimming the excess from the edges. Spread the onion and pepper slices over the bottom of the tart shell. Cover with the Swiss chard mixture, then top with the cheese. Bake for 45 minutes, or until the top is golden. Cut into wedges and serve hot. This recipe serves 10 to 12 as an appetizer or 4 to 6 as a light lunch.

Zimbabwe Fondue

This is a classic with a difference - a clove or two of finely chopped garlic would add to the flavour - if you line this! I often add a teaspoon of dry mustard to the flour as our cheese, at the moment, is very bland - this is a choice you can make - sometimes a bit of salt is also needed depending on your taste and the flavour of the cheese. 1/4 cup all-purpose flour 2 cups milk 2 finely chopped red and yellow peppers mixed 1/2 envelope dry onion soup mix 1 pound cheese - cheddar or good tasting Gouda Put flour into fondue pot. Gradually add milk, cook and stir over medium heat until thickened. Add peppers and soup mix. Gradually add cheese, stir until melted. Reduce heat to maintain slight bubbles during serving. Dip cubes of French bread, broccoli, cauliflower, cherry tomatoes, ham cubes. You can replace the milk with dry white wine - add a very small tot of vodka if you do so that the cheese does not go stringy.

Gluten Free Shortbread

We have friends who cannot take any wheat - and so this is a good recipe to give them - you can coat the shortbread's in chocolate and sandwich them with butter cream for an extra treat!

If you can eat wheat - well they are just as delicious!

½ cup cornstarch 175 grams butter (3/4 cup) 3/4 cup confectioner's sugar 1 cup rice flour Sift the dry ingredients. cornstarch, sugar and rice flour together.

Add butter. Mix with hands until soft dough forms. (or use a food processor) Refrigerate one hour. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased cookie sheet Flatten with lightly floured fork. Bake at 150 C for (300 degrees Fahrenheit) 20-25 minutes or until edges are lightly browned. Variations Coated Shortbread Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Jelly Shortbread Press top of ball with thumb. Add a dab of jelly. Nuts and or Zest Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts. Flatten with lightly floured fork.

Cheese lasagna

An entirely vegetarian lasagna! Cheese and vegetables together with sauce and noodles make this an unusual and tasty alternative to meat lasagna. 3 tablespoons Olive oil 1 cup Minced onions 1 cup Thinly sliced green peppers (I like to use red and yellow and often increase the amount) 2 Garlic cloves -- minced (or to taste) 1 1/2 teaspoons Salt 1/4 teaspoon Pepper 1/2 teaspoon Oregano (if using fresh increase the amount to taste) 2 tablespoons Chopped parsley 1 can Tomatoes 1 can Tomato sauce 1/2 cup Grated dry Gouda or Edam cheese 1/2 pound Lasagna (no cook variety) 3/4 pound Swiss cheese -- sliced 1 1/2 pounds Cottage cheese Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese. Spread 1/3 of the sauce on the bottom of a 12- by 8-inch baking dish. Arrange alternating layers of the lasagna, Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in baking dish. Cover with remaining sauce and sprinkle top with remaining Gouda cheese. Bake in a 350 degree oven 35 minutes. Serve hot. Serves 8. Accompany by a good green salad and garlic bread.

Coconut Surprise.

This recipe pairs two unlikely ingredients with each other, red wine and coconut. The acidity of the red wine and the sweetness of the coconut flavored custard together with refreshing mango flesh make this dessert a real summer treat.This is an ideal recipe to serve at the end of a summer meal.

For the gelee 1 bottle, 750 ml (25 fl oz) red wine, a light red wine like a Pinot Noir, Gamay or Beaujolais is preferable ¼ orange, zest only 180 g (6 oz) granulated sugar 5 black peppercorn 2 whole cloves 3 egg whites 3 gelatin leaves, soaked in cold water

Combine all ingredients in a sauce pan and bring gently to simmer. Simmer for about minutes. Set aside to cool. Carefully strain the mixture through a cheesecloth. Measure the liquid. You will need 750 mL. Add water as necessary to get required amount.Heat up the wine mixture to 60 C (140 F), then add the softened gelatin. Stir to dissolve the gelatin completely. Place the mixture over an ice bath to cool it. Occasionally stir the mixture. It should firm up slightly after about 15 - 20 minutes in the ice bath For the coconut custard 300 ml (10 fl oz) whole milk 100 ml (3 1/3 fl oz) heavy cream 1 whole egg 6 egg yolks 70 g (2 1/3 oz) granulated sugar 60 ml (2 fl oz) coconut milk and rum mixed in equal quantities 90 g (3 oz) ripe mango flesh diced 30 g (1 oz) granulated sugar For the coconut cream Bring the milk to boil, take off the heat and leave to cool In a separate bowl, combine the sugar, the whole egg and the egg yolks and whisk well until foamy Add the egg mixture to the milk, place back onto the heat and under constant stirring with a wooden spoon bring the mixture to simmering until it thickens. Be careful not to boil the mixture, as the eggs would coagulate. The mixture should cover the wooden spoon well, as a sign that the custard is cooked enough. Immediately transfer in a new bowl, add the cream and the coconut milk and rum and cool over ice until completely cold. Place the chopped mango at the bottom of the serving glass, then top with the red wine gelee. Place in the fridge. Chill for 20 minutes until gelee is firm enough to hold up the coconut cream. Top with the coconut cream and smoothen out the surface with the back of the spoon. Chill until ready to serve.Before serving, sprinkle the granulated sugar over the surface of the coconut cream and then torch it to a nice golden color.

Decorate with grated coconut and glace cherries or any fruit - be inventive!

Serve immediately.

White Chocolate and Macadamia Nut Brownies

This is a change from the traditional brownie - easy to make and easy to eat - you will not have many left in your cake tin once the family gets to them!!!!!!!

2/3 cup macadamia nuts (almonds and pecans also work well) 1 cup plain flour -- plus 2 tbsp. 3/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter 1/2 cup sugar 2 tablespoons water 9 ounces white chocolate (use slab chocolate or chocolate chips) 2 large eggs 1 teaspoon vanilla extract 1. Preheat oven to 325 degrees F. If nuts are salted, blanch in boiling water to cover for 30 seconds to remove salt. Rinse under cold running water and transfer to a baking sheet. Toast in a 325 degrees F oven until golden brown. Let cool, then coarsely chop. If nuts are unsalted, just toast and chop. 2. Combine flour, baking powder, and salt. Set aside. 3. Place butter, sugar, and water in a medium saucepan over low heat. Cut 6 ounces of the white chocolate into large (1- or 2-inch) chunks and the remaining 3 ounces into small (1/4-inch to 1/2-inch) chips. 4. When butter has melted, remove from heat, add the 6 ounces white chocolate chunks and stir until chocolate melts. 5. Beat in eggs and vanilla. Stir in flour mixture until just blended. Stir in the 3 ounces of white chocolate chips and the nuts. 6. Spread batter in a greased 8- or 9-inch square baking pan. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares.

You can ice them and place in paper cases for a festive touch! * Time saver Tip: Brownie batter can be made ahead and frozen before baking. Line an 8- or 9-inch square pan with heavy-duty foil. Spoon batter into pan. Freeze batter, uncovered, until frozen solid. Remove from pan and wrap tightly. Label and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel foil from batter and place in greased pan. Bake in a preheated 375 degrees F oven until skewer inserted in center comes out clean (40 to 50 minutes). Microwave Version: Chocolate may be melted in a microwave oven. Place butter and chocolate in a small glass bowl. Microwave on 50% power for 1 minute, stir, then continue microwaving 1 to 3 minutes more. Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Stir in sugar and water and continue with step 5.

Crispy Garlic

Ever wondered how the restaurants make the crispy garlic they serve with steak or other dishes?

Well here is a simple and quick way to make it! We serve it on steak or chicken, pork or almost any meat and also on spaghetti!

Very tastly and garlic is so good for you!

Take a tablespoon of butter - must be butter - marg does not work! Put into a pirex or other very heat proof dish. Add about a large handful of chopped (not too finely) garlic.

Place in a microwave and microwave on high for two minutes - then microwave at minute intervals until the garlic is brown but not dark brown or it will be bitter.

Remove from the microwave and cool.

Serve over meat or spaghetti!