BC: With love from friends and family 2012
FC: for JADE LORRAE SCANLAN | From my Friend's Kitchen
1: Bon Appetit! | With your love of cooking, we hope you enjoy this collection of special recipes. Each one was selected with love and specifically for you! May your husband, your family and your friends, forever profit from your culinary greatness!! xox | A wife's guide to lip- smacking satisfaction!
2: Dear Jade This recipe was passed down to me from my mother in law.Its really simple but so easy and great to take to BBQ's. I hope you enjoy it!! Love Kirsty xox
3: Mandarin and Marshmallow Dessert | Ingredients | Directions Drain the juice from Mandarin's and chop marshmallows. Simply add ingredients to a bowl. Add the sour cream and coconut and mix together gently. Refrigerate for a few hours..but better if left overnight. | ! | 2 tins of canned mandarins 1 bag of marshmallows 2 tubs of sour cream 1 Cup of dessicated coconut
4: Ingredients 2 1/2 cups ricotta 1/2 cup grated parmesan 2 eggs; lightly beaten 1 cup plain flour 1/2 tsp salt 12 slices round pancetta 40g butter 32 sage leaves | Ricotta Gnocchi with Sage Butter | Tamara | Method Combine ricotta, parmesan, eggs, flour and salt in bowl. Mix well. Divide into 4. Roll into a sausage and cut into 3x2cm pieces. Heat non-stick fry pan (and turn smoke alarm off). Add pancetta and cook for approx 2 mins or until golden & crisp. Remove. Add butter and sage. Cook for 1 minute or until golden and crisp. Cook gnocchi in saucepan of boiling, salted water for 2-3 mins or until they float to the surface. Drain and serve with pancetta and sage butter. Top with extra parmesan (if you need to be told!) | Thanks Donna Hay | You were so wonderfully patient when I attempted to make this recipe for you! Thank you for being the best friend a cousin could ever wish for. You deserve the best things in life and to always be happy and healthy. Looking forward to many more nights cooking and drinking red wine with you. All my love for now and forever x o x
7: Sas's Scrumptious Brownie. 250gms butter 1/2 cup cocoa 11/2 cups sugar 4 eggs 1 cup plain flour 1 teaspoon baking powder 1 teaspoon vanilla essence. In saucepan large enough to hold all ingredients... melt butter. remove from heat add cocoa stir unitl well combined. add sugar, mix well. Add eggs one at a time. Sift together flour and baking powder. Add vanilla essence and then mix flour through thoroughly. Put into rectangular 20 x 30cm lamington tin and bake for 25-30mins in 180 degree oven. Cool slightly then dust with icing sugar or drizzle over melted dark chocolate. YUMMY .....
9: Ingredients 550g lean lamb mince 100g low fat feta, crumbled 1 egg, lightly beaten 150g kalamata olives, chopped 1/2 C breadcrumbs 1/2 C mint leaves, chopped 2 cloves garlic, crushed | LAMB PATTIES | Method Combine all ingredients and season to taste. Form into patties. Cover and refrigerate for 20 minutes. Preheat bbq plate to medium heat. Lightly spray patties with oil. Cook 4-5 minutes each side until cooked through.
10: Shirlene's Vanilla Cupcakes with Cup Cakes with Royal Icing | 125g butter 2/3 cup sugar 1 teaspoon vanilla 2 eggs 1 1/3 cup SRF 1/4 cup milk Cream butter, sugar and vanilla until light in colour Add one egg, beat until combined, add remaining egg, beat until soft and creamy. Scrape mixture into larger basin; this makes it easier to stir in remaining ingredients. add about one half of sifted flour with half the milk Lightly stir mixture with wooden spoon until ingredients are combined; add remaining sifted flour and mild. Stir to combine Beat mixture lightly until smooth. Place paper patty cases into deep patty pans. Drop heaped tablespoons of mixture into cases. Bake in moderate oven 15-20 minutes. This gives a nice flat surface to the cup cakes. If a peaked surface is required bake in moderates hot oven for 15 minutes. Makes about 24 Royal Icing 2 egg whites 3 cups pure icing sugar 2 tspns lemon juice Beat egg whites in a bowl with electric mixer until frothy. Add sifted icing sugar, 1/2 cup at a time, beating until smooth. Continue to beat until thick. Beat in Juice . Apply icing to cupcakes. Stand at room temperature until firm. Do not refrigerate iced cakes.
11: Jade, I want tot tell you as you prepare to marry David How much you mean to me And welcome you with open arms into our family; It's easy for me to see; Right from the very start The special way you love my son; The kindness in your heart; Thank you for the happiness you have brought into his life; I know that he is very proud to have you as his wife; And on the day that you will wed How happy I will be; For my son will gain a loving wife And a daughter will be given to me Much love from your future mother-in-law | !
12: WITH ALL OUR LOVE
13: CRUSTY CHICKEN CASSEROLE. This casserole can be made the day before, add the cheese batter just before cooking. It is suitable top freeze for up to 2 months, thaw overnight and then reheat.... not suitable for microwave. Serves 4 -6 people 1 large BBQ chicken 1 onion finely chopped, 2 spring onions 1 stick celery 1/4 cup water 30g butter 3 bacon rashers - chopped 60g mushrooms - sliced, 435gm can cream of chicken soup 300g carton sour cream. 1/4 cup tasty cheese. CHEESE BATTER> 1 cup SR Flour 1 small red and green pepper chopped 2 eggs lightly beaten 1 cup gated tasty cheese 1/2 cup milk. Remove chicken from bones, chop roughly. Put onion, shallots, celery and water in pot bring to boil, simmer, covered for 15mins. Melt butter in saucepan, add bacon & mushrooms, cook 3 mins. Combine diluted soup, sour cream and chicken in a bowl, add onion/celery mix and bacon mixture.. Pour into a greased 2 litre ovenproof dish. Spread with batter, bake uncovered in 160 degree oven for 40mins. Sprinkle with cheese, return to oven for 5 mins. Cheese batter: sift flour into bowl, add peppers, eggs, cheese and milk, mix until blended. Then pour over chicken mixture.
14: Dearest Jade, This is a recipe that is half stolen, half improvised and always loved! Bastian and I hope you enjoy it the way it is meant to be served...with expensive tequila, wonderful friends and lots of laughter!!
15: Foxy and the Hound's Tequila, Lime Chicken | 4 chicken breasts 1 generous shot of tequila sea salt and pepper 5 tbsp olive oil 4 limes 2 tsp chopped fresh basil 2 tsp white wine vinegar 1 sprig fresh basil Rub the chicken with salt and pepper, place in an oven-proof dish and set aside. Use a zester to grate the rind off of 2 limes then cut them in half and squeeze the juice. Mix the lime juice and rind with the vinegar, tequila and 4 tbsp of oil, pour over the chicken, cover and refrigerate for at least 4 hours, overnight if possible. Baste the chicken thoroughly then bake in preheated oven at 190C for 30 mins. Whilst the chicken is cooking, peel and slice the remaining limes. Heat the rest of the oil and fry the lime slices and basil for 1 minute. Place the lime and chicken onto a warmed serving plate, pour over the sauce and garnish with the basil sprig.
16: Ingredients 1 pkt 250g shortbread biscuits 250g philadelphia cheese Good 4 ounces butter 1 tin condensed milk 1/3 cup lemon juice | Aunt Sandy's Cheesecake | Directions Crumb biscuits and add melted butter. Pat crumb mixture into greased pie dish. Mix cream cheese until creamy. Slowly add nestles milk until smooth and then add lemon juice. Pout mixture into crumb casing and sprinkle with cinnamon sugar. Refrigerate until set. Tip: only use yellow lemons and make the day before for best results!
17: Hello beautiful! Hope you enjoy my cheesecake xx
18: Dear Jade, this is the most simple recipe but so divine!! It has become my secret weapon for dinner parties, and hope it can work its magic on your guests too. Love Denise xx
19: Chocolate Mousse | 200g dark chocolate (75% cocoa) 60g caster sugar 60ml pulp free OJ 2 Tbsp Cointreau 2 whole eggs 2 egg yolks 1 tsp vanilla extract 330ml thickened cream | Stir chocolate, sugar, juice and liqueur in a heatproof bowl over a saucepan of simmering water until melted and combined, then whisk until smooth. Remove from heat, cool 5 mins Whisk in eggs, egg yolks & vanilla, then whisk in cream. Divide among 4 serving glasses. Refrigerate. Serve with raspberries
20: So you can perve at my boobs anytime!! | This meal is kid friendly too!! Love Leah x
21: Tuna Bake | Ingredients x1 425g can of Tuna in Springwater (drained) x1 300ml Cream x1 Packet Cream of Chicken Soup x1 Cup Milk x3 Spring onions finely chopped 2 Cups of Grated Cheese 1/2 Cup Flaked Almonds x1 Tablespoon of Butter/Margarine x1 Tablespoon Curry x2 Cups of Rice | Directions 1. Cook rice 2. Stir in tablespoon of margarine & curry powder into rice 3. Press rice mixture into an oven proof dish 4. In a small pot mix 300ml cream, a cup of milk & cream of chicken soup mix. 5. Stir over medium heat until mixture thickens. 6. Add tin of tuna & chopped spring onion, stir to combine 7. Add handful of cheese 8. Remove from heat spread over rice 9. Top with grated cheese & flaked almonds 10. Put in moderate oven for about 20 mins
22: Ray's Chicken Curry | 2 chicken Fillets, thinly sliced 60g butter 1 onion, thinly sliced 1 clove garlic, crushed and chopped 1 small chili, chopped 2 teaspoons good quality curry 2 teaspoons flour 1/2 cup coconut cream 3/4 cup chicken stock 2 tablespoons good quality mango and ginger chutney Cook chicken until slightly browned, remove from pan. Add onion, garlic, chili and curry, cook 2 minutes, add flour and cook another 2 minutes. Remove from heat. Add coconut cream, stock, and chutney. Return to heat, stir until thicken. Add chicken to reheat. Serve with rice.
23: This Curry is a much loved curry in our home and made exclusively by Ray. So finally Jade, we are giving you the full recipe!
24: This recipe is passed on with love from one friend to another
25: Ingredients 250g of cream cheese 200g of Sour Cream 1 packet of Taco Seasoning 1 jar of Taco Sauce Cheese Capsicum Tomatoes Spring onions Lettuce Black Olives | Putting in all together... Combine sour cream, softened cream cheese and taco seasoning to a smooth consistency. and spread evenly over the base of your dish. Add a layer of taco sauce followed by a layer of cheese. Scatter layers of diced capsicum, diced tomatoes and finely chopped spring onions. Add a layer of finely sliced lettuce strips and finish with sliced black olives. Scope your cracker biscuit into the middle of the dish to fill and enjoy! | "Mexican Dip"
26: Chocolate Eclairs Ingredients Choux Pastry 60g butter 1 cup water 1 cup plain flour 3 large eggs Filling & Topping 3/4 cup chocolate icing cream vanilla icing sugar Preparation Grease Tray Preheat oven to 165oC Method Boil water and butter. Remove from the heat, stir in flour all at once and beat until smooth Beat well over heat until the mixture leaves the sides of the saucepan. Cool slightly Add the eggs one at a time, beating well after each one has been added Using a bag and plain pipe press out into 6-8cm lengths on a greased tin Bake in a moderate oven for 30-40mins, gradually reducing the heat. Do not open the door for the first 20mins When cool split lengthwise and fill with sweetened, flavoured, whipped cream (flavour suggestions - vanilla, coffee, chocolate) Coat with chocolate icing
27: Jade & David This is a recipe I have had and made since my Grade 5 Home Economics class in 1991. I hope you get a chance to make it one day and create your own memories of making, eating and sharing it with your loved ones. Love Gillian & Ciaran
28: Caipirinha Main Ingredients Cachaca (Brazilian white sugar cane rum) limes halved & cut into wedges crystal-raw sugar soda water/tonic water - for dilution Method Place lime wedges and 2 teaspoons of sugar into glass, Muddle/crush together with a muddler (or the handle of a wooden spoon). Add crushed ice. Pour desired quantity (1nip) of Cachaca over the top. Variations If Cachaca is unavailable use Vodka - making it a Caipiroska Add mint leaves when muddling to make more refreshing Add a different fruit instead of lime to make it a Caipirifruta e.g. Strawberries, Kiwi Fruit, Passionfruit, Pineapple
30: Tomato Relish | Ingredients 1 Kilo of Tomatoes 1 Kilo of Brown Onions 1 & 1/2 Cups of White Sugar 2 Cups of Apple Cider Vinegar 2 Tablespoons of Salt 2 Tablespoons of Mustard 1 & 1/2 Tablespoons of Curry Powder 2 Tablespoons of Corn flour (mixed in a little water) to thicken | Directions 1. Chop the tomatoes and onions and put them into a saucepan with the vinegar. Bring to the boil, then reduce the heat to a simmer. 2. Add the sugar and mix well, so that it doesn't stick to the pan. 3. Add the rest of the ingredients (except the cornflour) and stir well, making sure the sugar doesn't settle at the bottom of the pan. 4. Continue to stir until the mixture is looking slightly thickened. 5. Once slightly thickened, add the cornflour and mix well. 6. Bottle the relish while it's hot. | Bottling the relish: Make sure the jars have been sterilized before using. Pour the relish into the jars,, put the lids on and place the jars upside down. Leave them for half an hour before turning them back over. All the lid seals should be depressed (if they aren't, just press them in)
31: This relish keeps for ages, makes a beautiful home-made present and is delicious on sandwiches or steak. Hope you enjoy it Jade! Love Sarah xox
32: Kate's Baked Cheesecake | Ingredients Base 1 packet Arnotts Granita biscuits (minus 2 for taste testing and quality assurance) 125g butter (melted) Filling 1 tin of sweetened condensed milk (full fat variety) 250g of philadelphia cream cheese (full fat variety) 1/2 lemon juiced Method Base Crush biscuits with a rolling pin or use a food processor and combine with melted butter. Press into a small round cake tin with the back of a spoon. Refrigerate over night or at least an hour of so. Filling Preheat over to 150 degrees. With your mixer on med-high beat sweetened condensed milk for about 2-3 minutes and then slowly add small pieces of the cream cheese and mix well - this can take some time. Once all the cheese is in, turn up the mixer to high and beat for a further 2-3 minutes. Add the juice of 1/2 lemon and mix till combined. Pour into the base and bake for almost an hour. Invite Kate over to enjoy.
33: TOP Secret
34: EVOO 1 or 2 day old cooked rice Chopped Ham 2 eggs Cooked peas Soy sauce Vegeta chicken stock Canned Shrimp(optional) crack eggs and whisk till beaten pour into oiled wok and cook till it looks like an omelette remove and chop to small squares. Heat wok and add 1 tbls of evoo fry ham to just cooked With your hand crunkle cooked rice and stir fry constantly till all rice is separated & warmed through Add cooked peas egg and shrimp stir frying constantly Add a pinch of dry vegeta stir fry through Add soy sauce stir fry and serve. | Mummas Fried Rice
35: Jade No-One knows the depths of our Love Mum & Daughter a gift from above No gift compares to the one that is free My Daughter, my Friend a lifetime to be. Love You Poss! Mum xx
37: Broccoli, Spinach and Potato Soup | Ingredients Olive Oil 1 Brown onion 2 Garlic cloves 4 Cups vegetable stock 400g potatoes, peeled and coarsely chopped 450g Broccoli 75g Spinach 1/2 Cup fresh basil leaves 1/3 Cup sour cream | Directions Cook onions in oil until soft, add garlic and cook a further minute. Add stock and potato and cook until soft/tender. Add spinach and cook one minute. Cool. Add basil. Process/blend and reheat. Divide into bowls and add a dolop of sour cream.. | Jade, I hope you enjoy this soup as much as I do. xo
38: Family and Friends | Love and Laughter Food for the heart and soul
39: Ingredients Olive Oil 1 brown onion chopped finely 1 tsp crushed garlic 6 rashes of bacon diced 2 tins of cannellini beans 1 400g tin of crushed tomatoes 1 tsp chilli if desired Worcestershire sauce Serve with Turkish Bread drizzled with olive oil and sprinkled in sea salt, placed in the oven until golden and crispy | Directions Place onions and garlic in deep frying pan with olive oil, cook until translucent. Add chilli if desired. Next add bacon and fry until slightly coloured, careful not to burn the garlic. Add the tin of tomatoes and the beans. Add a generous glug of Worcestershire sauce. Cook until bubbling. Add water if it looks too thick.. Serve with Turkish Bread. | The Boutle's Homemade Baked Beans Perfect for breakfast, dinner or after a day surfing
41: Ingredients Flour Butter Onions Vegeta Chicken Stock Cooked Chicken pieces skin removed flesh only Carrots Zucchini Corn Potato Broccoli Water Cauliflower Pepper to taste Any Noodles (optional) Method In a large Jug make stock according to Vegeta directions & set aside. Add a "Good Knob of Butta" to a large pot & melt, add sliced onions & cook until soft. Add a heaped tablespoon of flour & using a wooden spatula/spoon mix into a roux. Add chicken stock & stir slowly so it forms a cloudy chicken stock. Add all other veges & top up with water. Bring to boil and turn down to simmer. Add more stock to taste, add pepper to taste add noodles last. Simmer for as long as needed. Bon Appetit!! | CHICKEN & VEGE SOUP | &
42: Chicken and Leek Pot Pies | Ingredients: 50g Butter 1 teaspoon olive oil 2 large (500g) skinless chicken fillets 4 rashers bacon, chopped 1 leek, sliced 250g button mushrooms, sliced 2 cloves crushed garlic 1/3 cup plain flour 2 cups chicken stock 1/2 cup frozen peas and corn Salt & Pepper 2 tablespoons cream 2 tablespoons chopped parsley 1egg, lightly beaten 2 sheets puff pastry | Directions: Melt half of the butter in a pan and fry the chicken until tender. Remove and shred or roughly chop, set aside for later. Melt the rest of the butter and sauté bacon, leek, mushrooms and garlic until it's all soft and golden. Add the flour and stir it through for 30 seconds. Remove from the heat and stir in stock, a little at a time. Add the chicken and peas and corn and simmer until it comes to the boil. Remove from the heat, add the cream and parsley and stir through. You'll need to transfer the mix to a big bowl and pop into the fridge to cool, before assembling the pies. Using 4 large ramekins, line each with egg wash, fill with pie mix and top with puff pastry (make sure to make some air vents) Egg wash the pastry lid and bake at 200c until the pastry is golden and crunchy ! Enjoy!
43: Jade, I hope you and David really enjoy this recipe.. it's one of our favourites :) Love Courts (& Ryan) xox
44: Baked Raspberry Cheesecake 8 digestive biscuits vanilla extract 50g butter, melted 2 eggs, plus 1 yolk 600g cream cheese 142ml sour cream 2 tbsp plain flour 300g raspberries 175g caster sugar icing sugar * Heat oven to 180 * Crush biscuits in a food processor, mix with butter & press into a 20cm springform tin & bake for 5 mins. Let cool. * Beat cream cheese with flour, sugar, a few drops of vanilla, eggs (&yolk), & sour cream until light & fluffy * Stir in 1/2 the raspberries & pour into tin * Bake for 40mins - should be set but still wobble in the centre. Leave in tin to cool. * Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy & then squash with a fork. Push through a sieve. * Decorate with raspberries and sauce & serve xx
45: Carrie xxx