something cookie for at home for kids to take some yummmm
Condensed Milk Biscuits recipe
This recipe for Condensed Milk Biscuits is a fantastic way to fill the cookie jar.
250 g butter, softened
180 g sugar (150g)
5 ml Moir's Vanilla Essence
397 g can condensed milk
4 x 250 ml Sasko Cake Flour
10 ml Moir's Baking Powder
Cream butter and sugar until soft and creamy, beat in vanilla essence and condensed milk.
Gradually add sifted flour and baking powder until mixture is a firm but workable dough. If mixture is very stiff do not add all the flour.
Roll dough into balls the size of a walnut, place on a greased baking tray and flatten with a fork.
Bake at 180C for 10 to 12 minutes until light golden brown.
As an alternative
250 ml chocolate chips
250 g Moir's Glace Cherries
100 g pecan nuts, chopped
Add chocolate chips, cherries or pecan nuts to raw dough before shaping.
Keep warm these last days of winter with this Roasted Butternut and Carrot Soup recipe
1/4 cup (60ml) olive oil
1 onion roughly chopped
1 leek, white part only, thinly sliced
3 cloves garlic, finely chopped
1 red birdseye chilli, finely chopped
1 cinnamon stick
3cm piece ginger, peeled, thinly sliced
1 1/2 tsp cumin seeds
1kg carrots, peeled, coarsely chopped
1.5kg butternut - cut into 3cm pieces
1 litre vegetable stock
Juice of 1/2 lemon
Coriander sprigs and soup sprinkles, to serve
1 tin coconut milk
Cut butternut, carrots, leek, garlic and onion into cubes and sprinkle with olive oil, salt and cumin seeds. Roast for 20 minutes.
Put roasted vegetables in large pot and add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant.
Add 1.5 litres of stock to saucepan and bring to the boil.
Simmer for 20 minutes until soft.
Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Add coconut milk and serve topped with coriander sprigs and soup sprinkles.
Make tea time a treat with this recipe for Dark Chocolate and Almond Biscotti
1 bag Sasko Quick Treats Scone Mix
3/4 cup sugar
4 Nulaid Free-range eggs
200g dark/milk chocolate (chopped)
Preheat oven to 180C
Prepare the Sasko Quick Treats Scone Mix as per the instructions on the packet, add additional eggs and mix well
Then add the chopped chocolate and almonds and combine
Line and grease a baking tray with baking paper and make two 'log-shapes' using two spoons to spoon and shape the mixture (the mixture will be sticky)
Bake for 20 minutes, remove and turn the oven down to 140C
Leave the biscotti logs to cool for a further 20 minutes before slicing into 1 1/2cm pieces and placing back on the baking paper. Pop them back in the oven for a further 30 minutes to crisp up
A healthy Greek Chicken Salad with Lemon and Dill recipe to help you slim up for summer
2 boneless, skinless chicken breasts (or 3 cups cubed cooked leftover chicken)
1/3 cup plain nonfat Greek yogurt
2 Tbsp chopped fresh dill
1 clove garlic, minced
Zest of 1 lemon
1/4 tsp Greek seasoning
1/4 tsp mild red pepper flakes
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 tsp extra virgin olive oil
2-3 Tbsp chopped slow-roasted or sun-dried tomatoes
Season the chicken with salt and pepper, and bake, broil, grill or poach. When cool, cut into 1-inch cubes. Or, use leftover or rotisserie chicken, cut into 1-inch cubes. You should have a total of 3 cups of cooked, cubed chicken. Set aside.
In a large mixing bowl, whisk together the yogurt, dill, garlic, lemon zest, Greek seasoning, red pepper flakes, salt, pepper and olive oil.
Stir into the yogurt mixture the chicken and tomatoes. Toss to combine.
Serve immediately, or refrigerate for up to 6 hours.