Savory Pancakes
Got home from work late and of course no 2 Son was surveying the fridge, I had 500g of mince unfrozen so asked what it was going to be Chop Suey and Rice or Savory Pancakes. Well the pancakes got the vote (I knew the answer before I asked). So here it is. I usually do the pancake mix first and let it sit while I do the mince.


Pancake mix:
2 1/4 cups of plain flour
1 egg
50g melted butter
400ml milk
300 water
Mix all ingredients until smooth, have some extra milk on hand and add in small amounts as it can thicken while sitting it needs to be the consistency of cream for nice pancakes. Cook in a hot frying pan with a fine layer of cooking oil. Turn to cook both sides. I have the mix perfect when it has a scalloped edge when cooking.


Filling:
500g mince
1/2 chopped onion
Brown mince and Onion, drain off excess liquid, then add 1/2 pkt Continental Tomato soup, and 1/2 pkt continental thick vegetable soup and 1 cup water stir and simmer on low.While pancakes cook.

When pancake is ready put 2 desert spoons of filling along one edge and roll up.
Then continue cooking the next unfortunately they can be eaten almost as fast as you can cook them.This mix makes about 6 pancakes.

Trifle
This is a recipe that has been handed down through my family. It is still a favourite especially with daughter inlaw and son inlaw who both claim rights to any leftovers. It is not hard and can be made a day or so before.

1 jam roll
sherry
2 Portwine Jellies
Custard ( I make 4 cups) depends on size of bowl
1 Green Jelly
Cream to decorate (whipped)


Use a glass bowl (so that the effect of colours can be seen)
cut cake in slices approx 1/2 inch thick and put one on the bottom and 4 around the bottom sides of the bowl.
sprinkle sherry on cake.
Make portwine jelly as per instructions and refrigerate, when almost set (chunky) pour on top of cake. (if it is to runny cake will float upwards.) and return to fridge to set. Make custrad as per instructions and let cool, when almost cold but still pourable pour on top of cake and portwine jelly, and return to fridge ( if it is too warm it will melt portwine jelly). Then make lime Jelly and put in fridge, once again when almost set (chunky) pour on top of custard.Then let it set for a couple of hours.
Decorate with whipped cream that has a little icing sugar in it.
I use brand name jellies as the colours are more vibrant.
Try this one once you get the hang of it it is easy and always popular if you need to take a desert when you go out.

Spring Rolls

This one is popular with all,they are a little fiddly but I don't mind as I love cooking things that I know people will enjoy.



500 g mince (can use pork mince)
1 onion finely chopped
1 dsp minced garlic
1 dsp beef stock powder
1 tbsp Soy sauce
2 tbsp Chilli sauce
1 piece cabbage shredded (wedge about 7 cms wide)
12 beans chopped
1 lge grated carrot
1 pack Spring rolls wrappers ( I use Trangs brand)

Brown mince, garlic and onion in a large saucepan. Drain when cooked add other ingredients, and turn stove off leave saucepan on element to keep warm.
Separate spring roll wrappers (carefully) put approx 1 heaped dsp in one corner, roll once then fold in sides and continue till you reach the other corner, dip your finger in water and spread across corner and then press to seal.
Heat oil and cook till golden. Don't make oil too deep as they keep rolling back and don't brown evenly. I have made these and frozen them with a layer of paper between them so they don't stick together.

Jelly Cakes
Well this is one of my all time winners, most times if I have to go somewhere and take a plate of these, I usually dont get to take any home much to the dislike of number 2 son, last time he attacked them before I got to go out( I made them the day before) and had to make more.

you will need:
2 packets of Vanilla cake mix.
I usually put in 50g melted butter in as well as what the packet says.


Jelly
1 strawberry or port wine
1 Lime
Desicated coconut

Whipped Cream (optional)

Make as per instructions on packet including the 50g butter and put in patty cake papers.
bake in a moderate oven till golden. and cool on oven tray.When cool remove papers
mean while prepare Jellies
I usually make a strawberry and a lime.
make as per instructions and put in fridge, keep checking as when the jelly is getting chunky it is time to take out and roll cakes in one at a time and then roll in coconut,
and put on a plate and return to fridge, do not stack cakes on top of each other, they will stick together. When ready to serve you can slit one side of each cake and using your icing bag fill with whipped cream if desired.
P.S. You can tell if anyone is stealing cakes by the coconut on the floor by the fridge. They also freeze well.

My name is Deb and for a long time have had a desire to share my kitchen with many.
I learnt to cook by trial and error, my Mum is a great cook, but living on a farm we spent more time outdoors and I did not take an interest in what was happening in the kitchen. So when I got married I experimented. Over the years I have grown in my confidence and would now like to share some of this knowledge with others. In the hope that they too will come to love cooking just as I have.
My favourite saying is "I am going to make a mess in my kitchen"
My crockpot is one of my favourite toys and I would love to share some of its treats with you, and my Kenwood Chef is another, as for my dishwasher well how would I cope without it.
Also some of the special things I cook for our children's birthdays (grown up now) from Spring rolls, to Cheesecakes over the coming months. I have added a starting recipe which number 1 son is very keen on, Favourite Egg Pie,

This is a great one for
when someone
unexpected arrives
and you need something
a bit special. I can put this together while talking to them and it never lets me down.




Favourite Egg Pie
This is a quick and easy recipe for a weekend lunch.
you will need:
2 sheets ready rolled puff pasty
2 shallots (1/2 an onion is OK)
2 rashers bacon
6-7 eggs
Fresh breadcrumbs
1/3 cup grated cheese
1tbsp plain flour
a little butter
Grease a flan dish or pie plate and line with pastry. Chop shallots and sprinkle over the bottom.
chop bacon and spread over shallots. Break whole eggs around the edge of the pie plate and one in the middle. Put breadcrumbs, grated cheese, and flour in a bowl and rub butter in. Then sprinkle on top, without breaking eggs (I usually cover all over).

Bake in a moderate oven 180c till golden brown and eggs are set. Takes approx 40 mins.