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 Post subject: Re: tell us your recipe's
PostPosted: Sat Oct 05, 2013 4:27 pm 
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Raspberry Coconut Slice

Ingredients:
100g butter, softened
3/4 cup caster sugar
3 eggs
3/4 cup plain flour
1/2 cup self-raising flour
1/3 cup buttermilk
2/3 cup raspberry jam
1 cup desiccated coconut
3/4 cup shredded coconut

Method:
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm slice tin. Line with baking paper, allowing 2cm overhang on all sides.

Using an electric mixer, beat butter and 1/2 cup sugar until light and fluffy. Add 1 egg. Beat until combined. Sift flours over butter mixture. Stir to combine. Stir in buttermilk. Press mixture over base of prepared pan. Spread jam over mixture.

Whisk remaining eggs and sugar together in a bowl. Stir in coconuts. Sprinkle mixture over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces and serve with your favourite cuppa.

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"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Mon Oct 07, 2013 6:06 am 
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Golabki ( Polish Cabbage Rolls)

Serves 4

• 1/2 large (about 1kg) savoy cabbage
• 55g (1/4 cup) medium grain rice
• 1 tbs vegetable oil
• 2 brown onions, finely chopped
• 1 1/2 tbs paprika
• 1/2 tsp caraway seeds
• 2 tsp chopped fresh marjoram
• 500g pork mince
• 375ml (1 1/2 cups) passata (tomato pasta sauce)
• 250ml (1 cup) water
• Fresh dill sprigs, to serve
• Sour cream, to serve

Method:
1. Preheat oven to 180°C. Bring a large saucepan of lightly salted water to the boil over medium-high heat. Add cabbage and simmer for 5 minutes. Turn and cook for a further 5 minutes. Use a slotted spoon to transfer the cabbage to a tea towel. Set aside for 10 minutes to cool.

2. Meanwhile, bring the water to the boil over medium-high heat. Add the rice and cook for 12 minutes or until tender. Drain. Place in a large heatproof bowl.

3. While the rice is cooking, heat the oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes or until golden. Add paprika,caraway seeds and marjoram to the pan and cook for 1 minute or until aromatic.

4. Add the mince and half the onion mixture to the rice. Season with salt and pepper. Stir until well combined. Place the remaining onion mixture over medium heat. Add the passata and water. Season with salt and pepper. Simmer for 10 minutes or until sauce reduces slightly.

5. While the sauce is cooking, divide the mince mixture into 12 portions. Remove 12 outer leaves from the cabbage. Place 1 cabbage leaf on a clean work surface. Use a sharp knife to remove the thickest part of the stem. Place 1 mince portion on the stem end. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining cabbage leaves and mince mixture.

6. Coarsely chop the remaining cabbage. Place in the base of a 2L (8-cup) capacity ovenproof dish. Top with the cabbage rolls and pour over the sauce. Cover and bake for 45 minutes or until cooked through.

7. Transfer to a serving platter. Top with the dill sprigs and serve with sour cream.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Fri Oct 11, 2013 7:29 am 
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Joined: Wed Oct 15, 2003 3:05 pm
Posts: 659098
Location: Salisbury
I printed this for the wife she loves polish food than657

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 Post subject: Re: tell us your recipe's
PostPosted: Mon Oct 14, 2013 5:18 am 
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Bill wrote:
I printed this for the wife she loves polish food than657


My pleasure :-D I love cabbage rolls, there are so many versions of them, the Polish ones are round in shape as they are supposed to be a "pigeon", referring to the fist-sized cabbage roll's shape.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Mon Oct 14, 2013 6:05 am 
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BASIC PIEROGI (Polish Dumplings)

Step 1
Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.

For the Dough
o 1 large egg, lightly whisked
o 2 tablespoons sour cream
o 1 cup whole milk
o 1 cup water
o 5 cups all-purpose flour, plus more for surface and dusting
o Yellow cornmeal, for dusting

For the Filling
o Potato, Cabbage, Blueberry, or Italian Plum Filling
o Coarse salt
For Serving
o Brown Butter, Clarified Butter, orSpiced Sour Cream
o Coarse salt

Step 2
Turn out dough onto a floured surface. Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will be loose and sticky. It will come together as you knead it. Be careful not to add too much flour, which will toughen dough.) Cover with an inverted bowl; let rest for 1 hour

Step 3
Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generously with cornmeal to prevent sticking.

Step 4
Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).

Step 5
Cut out circles very close together, using a 3-inch round cookie cutter or glass (5 inches for the plum version). Cover with plastic wrap to prevent dough from drying. Repeat with remaining dough.

Step 6
Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.

Step 7
Holding 1 circle in your hand, fold dough over filling; pinch edges, forming a well-sealed crescent. Transfer to cornmeal-dusted towel; loosely cover with plastic. Repeat with remaining dough and filling. Working in batches, transfer pierogi to pot of boiling water. Pierogi will sink to the bottom and then rise. Once they rise, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness of fruit).

Step 8
For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle pierogi with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

Fillings
Potato Filling and Brown Butter
Cabbage Filling and Clarified Butter
Blueberry Filling and Spiced Sour Cream
Italian Plum Filling and Spiced Sour Cream

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Mon Oct 14, 2013 6:10 am 
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Posts: 5219
Croatian Sarma Cabbage Rolls

Ingredients:
Stock
500 g - chicken wings
250 g - beef oxtail
1 piece - dried pork rib
2 - celery stalks, roughly chopped
2 - carrots, chopped
1 - vegetable stock cube
salt and pepper

Rolls
125 ml - vegetable oil
8 - shallots, diced
3 - garlic cloves, crushed
250 g - speck, finely chopped
2 tbsp - sweet paprika
500 g - minced beef topside
500 g - minced pork neck
1 - vegetable stock cube, crumbled
1 tsp - mustard powder
1 tsp - freshly ground black pepper
250 g - arborio rice
2 - eggs, beaten
½ cup - chopped flat-leaf parsley
20 - pickled cabbage leaves (large leaves can be cut in half to make 2 leaves)

Method:
200 g - sauerkraut
500 g - speck, cut into 3 × 5 cm pieces
3 tbsp - vegetable oil
2 - garlic cloves, crushed
2 - shallots, diced
2 tsp - mustard powder
2 tbsp - plain flour
1–2 - vegetable stock cubes
1 tbsp - sweet paprika
Preparation
Place the stock ingredients in a large pot. Cover with water, bring to the boil and simmer for 1 hour. Strain and cool before using, skimming the fat from the surface if necessary.

To make the rolls, heat the oil in a frying pan and fry the shallots, garlic and speck for a few minutes, then stir in the paprika. Remove from the heat and leave to cool. Combine with the minced meat, stock cube, mustard powder and pepper. Stir in the rice, egg and parsley. Mix well with your hands.

Place the cabbage leaves on a board and add 3 tablespoons of the mixture to each one. Shape the stuffing into a sausage and roll up inside the leaves, tucking the ends of the leaves back into the rolls.

To cook the rolls, lay the sauerkraut over the base of a large pot. Add the rolls, tucking the speck pieces in between. There will be 2–3 layers in the pot. Pour over the cooled stock and gently bring to the boil. Simmer for 1½ hours.

Heat the vegetable oil in a frying pan and add the garlic, shallots, mustard powder, flour, stock cubes and paprika. Stir to a thick paste then add a small amount of stock from the simmering rolls to make a smooth sauce. Pour over the rolls and stir through. Simmer the rolls for a further 30 minutes.

Serve with mashed potato.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Mon Oct 14, 2013 6:19 am 
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Joined: Thu Jun 09, 2011 7:17 pm
Posts: 5219
Kolachke (Glazed Polish Pastry)

Makes about 4 dozen

INGREDIENTS:

1/4 cup sour cream, room temperature
1 (2 1/4 teaspoons) package active dry yeast
1 large egg, lightly beaten
1 cup (2 sticks) unsalted butter, cut into small pieces
2 cups all-purpose flour, plus more for dusting
1 cup fruit preserves
Sugar Glaze

DIRECTIONS:

STEP 1
Heat oven to 200 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.

STEP 2
Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.

STEP 3
On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.

STEP 4
Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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 Post subject: Re: tell us your recipe's
PostPosted: Thu Oct 17, 2013 8:53 am 
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Joined: Sat Aug 10, 2013 7:18 am
Posts: 771
Location: APF, Glenorie NSW
Petite Poulet wrote:
Please a_help1.gif

Does any one have any great gluten free recipes to share?

Thank you, kindly 52.gif


I will go find my spinach dip recipe I think its gluten free

made it up a few years ago and printed it off

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Yas
Loving chickens always
One Sussex Cockerel and 15 Sussex pullets

Proudly I only use APF


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 Post subject: Re: tell us your recipe's
PostPosted: Thu Oct 17, 2013 9:40 am 
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Joined: Sat Aug 10, 2013 7:18 am
Posts: 771
Location: APF, Glenorie NSW
Spinach Dip

Great for parties or any gatherings

Ingredients

Large cob loaf or any hard based loaf will be fine
I litre of sour cream
2 packs of continental spring vegetable soup or French onion
1 bunch of English spinach or silverbeet
pinch ofcelery salt
pinch of pepper or a dash of Worcestershire sauce


Method

Wash the chop the spinach finely
In a large pot boil the spinach till soft
then turn off the heat and stand till cool
Strain the spinach over a bowl or use a steamer to catch the juices

While the spinach is cooling mix the sour cream with the soup mixes
Add a pinch of celery salt and pepper until all well nixed

Do a taste test

When the spinach is cold add it slowly and mix well after all the spinach is in the dip add a little of the juices

The dip should be nice and thick
cover and place in fridge over night

Short time before guests arrive

cut off the top of the loaf and take out the inside of the bread
And being carful not to have a hole in the underside or sides of the loaf.

Put the bread that was taken out of the loaf into a dish

Put the ready loaf onto a platter
Pour the dip into it and its ready
Enjoy

_________________
Cheers
Yas
Loving chickens always
One Sussex Cockerel and 15 Sussex pullets

Proudly I only use APF


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 Post subject: Re: tell us your recipe's
PostPosted: Thu Oct 17, 2013 7:51 pm 
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Joined: Thu Jun 09, 2011 7:17 pm
Posts: 5219
Thank you, kindly 52.gif Yas

_________________
"The sky is falling!" Chicken Little

One Very Sad and Very Lonely and Very Heartbroken French Wheaten Marans with the softest of feathers and fluffiest of bottoms...
One Australorp with the biggest of black eyes also very heartbroken with the death of her little Silkie buddy...


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