Life is a Journey not a Destination

This is my Granny’s recipe for shortbread. Since she’s Scottish it’s the real deal. Everyone who tries it loves it. And it really is easy to make..

You will need:
250g of plain flour
125g rice flour
125g caster sugar
250g butter, room temperature

METHOD:

1. Preheat oven at 170 degree

2. Sift flour,  rice flour and sugar into bowl.

3. Add butter and work well until soft and pliable, but not oily.

4. Place in a greased and papered baking tin.

5. Prick well all over with a fork.

6. Bake in the centre of a steady oven till it begins to colour. (around 45mins)

7. Cut shortbread into lengths of about 7cm x 2.5cm.

Enjoy

Well, it’s time again for Muffin Tin Monday. The girls loved doing it last week and Christy in fact made her own snacks using muffin tins a couple of other times during the week - which is great for a fussy eater like her.

Todays theme was breakfast. Monday wasn’t the best day for us to it but I managed (after getting back from an early morning workout at the gym) . We had french toast fingers, pikelets with jam and cream, babybell cheese, fruit and a few chocolate biscuits (well, the kids did). There was also yoghurt for Amy but she didn’t eat it. Once again the girls thought it was great fun and have already asked if we can the snack one on Tuesday afternoon as well.

Yes, I know it’s Tuesday here in Australia but Tuesday’s work better for us as both girls have dancing on Monday. I saw this idea on one of the blogs I read and think it’s great. Today was the first time I participated and the girls loved it. This week it was hosted at Franny Kates Creative State.

I did one tray of savory and one of sweet. At the end, some celery and 3 grapes.

Well, I seem to have done it. Over the last few weeks I’ve tried about 4 or 5 different recipes for bread. To make it easy for myself I want to do the dough in the breadmaker and then bake the bread in the oven.

Yesterday I tried a recipe from Niki at Rural Writings. It turned out great. Rather sweet because of the honey I assume but lovely, moist and fluffy. There was a lot of dough so I made some into rolls and topped some with cheese. Again delicious. They look dark but tasted yummy and the crust is suprisingly soft. Next time I’m going to try with wholemeal flour. If you’re in Australia and want to try this just remember it’s a Canadian recipe so a tablespoon is 3 teaspoons. I also added a tablespoon of bread improver.

Had my first attempt at making rolls yesterday. First batch I set the breadmaker for yeast free bread instead of dough - so that went to the chooks. Second batch faired better.

Here they are rising in the sun.

All ready for the oven. Sprinkled most of them with cheese (since that is Christy’s favourite)

And out of the oven. They do look good don’t they?

Now the verdict. Amy thought they were delicious. I had a few bites and thought it okay. Christy took one bite of a plain ones (go figure!!!) and pulled a face. Gave some to Mum & Dad but haven’t heard from them yet. So, it’s a start. They really were very easy to make (with the help of the breadmaker). I will try again with a different recipe. When I pay $2.20 for one cheese rolls from Bakers Delight if I can find a recipe Christy likes it will be a very good thing for the finances :-). If anyone has one to recommend please let know.

As many of you know one of my goals for the year was to make more things from scratch. I’ve been feeling like something “yummy” and different so yesterday I made this basic muffin mix. I added white chocolate bits (that’s all I had) and they were DELICIOUS!!! Even Christy liked them so they must be REALLY good. Best of all they were SOOOOO easy - I think I’ll be making more very soon. You could just substiute with normal ingredients.

1 1/2 cups organic wholemeal self-raising flour

1/2 cup rapadura sugar

1 egg (from our chooks), lightly beaten

2/3 cup organic low-fat milk

1/4 cup oil (I used butter-flavoured rice-bran oil)

Splash of vanilla essence

- Mix together

- Pour into muffin pan

- Bake at 180 degrees (moderate) for 15-20mins

 Made my own homemade pizza base for the first time last night. It turned out pretty good, though perhaps a touch undercooked. It was suprisingly easily with the breadmaker, and got two thumbs up from Amy and Kevin, and a maybe from me (but I’m more of thin crust person).

I  also made an apple slice which we had for desert with some organic whipped cream. We enjoyed this while watching Babe - such a cute movie. It was the first time for Christy and she loved it.

Microwave Corn Quiche

Recipe By :Libby Withnall
Serving Size : 4 Preparation Time :0:10
Categories : Main Meal Microwave
Vegetarian

Measure Ingredient — Preparation Method
———— ——————————–
40 grams margarine, low fat
16 crackers i.e. Jatz — crushed
1 cup evaporated skim milk
2 eggs — lightly beaten
310 grams creamed corn, canned
60 grams low fat cheese — grated

1. In a pie plate, add margarine. Microwave on HIGH until melted, 40-50 secs.
2. Add crushed biscuts and stir to combine.
3. Using the back of a spoon, press mixture evenly over base and up sides of plate.
4. Microwave on HIGH for 1-2 mins. Set aside to cool.
5. In medium bowl, beat together milk and eggs. Stir in remaining ingredients.
6. Pour mixture into cool crust.
7. Microwave on MEDIUM 22 mins.
8. Allow quiche to stand 10 mins before serving.

- - - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with pasta shells

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
480            grams  zucchini — grated
1                     carrot — grated
1                cup  low fat cheese — grated
3/4           cup  self-raising flour
1/2           cup  olive oil
4                     egg — lightly beaten

Oil a rectangle slice pan.

Combine all ingredients in a med. bowl and mix well.

spread mixture into prepared pan and bake in a moderate oven for about 35mins or until firm.

I can’t believe how tired I am this afternoon. But it has been a busy few days and I’ve not been sleeping well. Yesterday I cleaned all the bedrooms, went to the gym, took the birds to the vets, went to the craft shop (stocked up some scrapbook supplies and wool), had a bite for lunch, picked up the girls from school, came home and helped Amy to make dinner (she had a delicious sour cream quiche), raced off to the hairdressers, raced home, had dinner with Nan & Pop, cleaned up and crashed on the couch to watch Supernanny.

Today I walked the girls to school, cleaned the kitchen - including the fridge and all appliances, then off to do some errands and get the groceries, home for a bite of lunch, unpack groceries, wash floor, up to school to pick up girls (drove as my feet are killing me), home, help girls make up lolly bags for her sleepover party on Saturday night, finish tidying kitchen bench.

I’m exhausted yet still have to make dinner. Changed to an easier type of cannelloni (my friend Leanne made it for us a few weeks back and it was delicious) . Also have to do some ironing so the girls have a uniform to wear to school tomorrow. Oh, and the girls want to make cookies but I’m letting Amy be in charge of that.