Author: Notnick

Quadruple Choc chip cookies

I’ve been trying to find a really good sticky recipe. This is the best I’ve got so far- I think the golden syrup helps!

INGREDIENTS
2/3 cup (150ml) melted butter
2 cups (500ml) lightly packed brown sugar
2 eggs
2 tablespoons of golden syrup (flat tablespoon, not piled up)
2 cups (650ml) all-purpose (ie plain) flour
2/3 cup cocoa powder
1 tsp (5ml) baking powder
1 tsp (5ml) baking soda (ie bicarb)
1/4 tsp (1ml or a ‘pinch’) salt
1 1/2 cup chocolate chips- dark, milk & white (mix to taste)

METHOD Serves: –
Preheat oven to /190C.

Mix together melted butter, brown sugar, eggs and syrup. Stir in flour, baking powder, baking soda and salt. Mixture will form into a stiffish dough. Add a tsp of hot water if it won’t come together. Stir in chocolate chips until well distributed throughout the dough.

Roll into balls and put onto the baking sheet. The cookies do spread out a bit as they bake so leave room for this.

Bake for 8 to 10 minutes. Don’t allow them to cook too much. Take them off the sheet whilst still hot, but not so hot you can’t touch the sheet.

Butterfly leg of Lamb

a whole lamb leg, boned
a handful of rosemary (5-10x 6″ twigs, leaves on)
garlic
salt
oil

Unroll the leg of lamb so that it’s a flat slab. Using a sharp butcher’s knife on the inside of the joint, you can cut into the meat to open it up fully, so that it lies flat and about 1″ to 1.5″ thick

Using a small sharp knife, push holes into the joint and push garlic cloves and/or rosemary into the hole. (a holes about 2-3″ apart)

Rub olive oil all over, then sprinkle with salt.

Cook on a medium heat bbq for about 20-30 minutes or until it’s as pink (or grey!) as you like!

Beefburgers

makes 4x 1/4 pounders

1lb minced beef (don’t bother with the extra lean mince! You need some fat in the burgers)
salt and pepper to season (bout 1/2 tsp salt and a bunch of black pepper)

Use fresh minced beef, not frozen. Season the mince, and split into 4 portions. Shape into burgers and flatten/press to just under 1/2 inch think. They should hold together ok.

Great for a bbq, but ok under the grill.

Sweetcorn Salsa

4 ears sweetcorn,
2 teaspoons olive oil
1 large red tomato, seeded and chopped
1 small jalapeño pepper
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons extra virgin olive oil
1/2 a lime juice
1 tablespoon fresh chopped curriander leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin

Roast the Corn Oven method
Preheat oven to 220°C
Brush corn with olive oil and roast on a sheet for 15 to 20 minutes until ears start to turn a light golden brown.

OR

Grill method
Place corn directly on grill. (olive oil is not needed)
Grill corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10 to 15 minutes on a hot grill.)

cut the corn from the cob, mix corn and remaining ingredients. Cover and refrigerate until ready to serve. Bring to room temperature before using.
Makes about 4 cups.

American Blueberry Pancakes

* 200g self-raising flour
* 1 tsp baking powder
* 1 egg
* 300ml milk
* knob butter
* 150g pack blueberries
* sunflower oil or a little butter for cooking
* golden or maple syrup

Mix together the dry ingredients, then beat in the egg and milk to make a thick smooth batter. Beat in the melted butter, and stir in half the blueberries. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

Baby Baked Doughnuts

5-6 dozen baby donuts

Doughnuts:
2 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
1 tsp vanilla extract
2 eggs, beaten
2 tbsp butter, melted
Seeds from one vanilla bean

Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.

In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter. Fill each donut cup approximately 1/2 full.

Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish doughnuts with vanilla glaze. Donuts are best served fresh.

Vanilla Glaze:
1 cup icing sugar
1 tbsp. milk
½ tsp. vanilla extract