A New Refreshing Me

Stay tuned, 
I have been away for a while and will now be back and adding some recipes along with my other craft ideas


I will also have some finished projects displayed so you can see exactly what I have been up to over the last few months.


Instead of having just a blog with just recipes I am going to make this more craft friendly.
Hope that everyone has a safe and enjoyable Christmas and a fabulous New Year and look forward to adding some great stuff in the new year.

Broccoli Frittata

Ingredients


2 cups broccoli florets
4 eggs
1 cup milk
1 pkt Continental Thick Vegetable Soup
1/3 cup grated cheese


Method

Place broccoli into greased ceramic quiche dish. Beat eggs with milk and soup mix, pour over broccoli. Sprinkle cheese on top. Bake at 180 degrees for 40 – 45 minutes. Serves 4 

This recipe has always been nice as a side dish served with grilled chicken or steak, but it is just as equally nice on its own.

A Little about myself

Hi everyone,


I'm new to blogging so I might get things a little back to front before I get everything right in here.


I enjoy spending time with my family. 


The most important time of the day was at dinner time when we would all sit around the table enjoying a good meal and talk about what we did that day.
We always seemed to have a laugh, it was a good way to communicate with the kids and find out if they had any issues.


I'm kind of enjoying life with my grown children and now grandchildren. I have a new grandson, just 8 weeks old. He is gorgeous but then aren't most Nan's a little bias and say that anyway.


I love to cook for anyone who cares to drop around and have a bite to eat.

I wish more would do it,  my house has always had a revolving door for my kids mates so why not all the friends I have made over the years?


My main goal for creating a blog .... well lets see it seems the in thing lately but also I would love to make a lifestyle change and see if the internet can make me money whilst doing something I love to do and that is cooking.


I will be adding all different recipes that I have collected over the years to my blog.

1/2 Hour Steamed Pudding

Ingredients:
1 cup SR flour 1 tblspn butte
½ cup sugar pinch salt
1 egg ½ cup milk

Method:
Cream butter and sugar, beat egg and add to butter and sugar. Add milk then flour and salt. Pour into greased pudding tin lined with golden syrup or jam. Steam for ½ hour. Serve with custard.

Baked Egg Custard

Ingredients
4 eggs
3 Tablespoons of sugar
600 mls milk
1 teaspoon or a little more to taste of Vanilla Essence

Method
Beat eggs and sugar very well.
Add vanilla, milk, and beat. Place mixture in an 8 cup Ovenproof Dish, sprinkle with nutmeg. This recipe needs a water bath, so by placing in baking dish, and half filling it with water this will stop it from cooking way too fast and unevenly, bake at 150 degrees for 1 ½ hours or until set.
This was mainly made throughout winter and was another wonderful family favourite

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Cornflake Cookies

Ingredients

4 oz ( 125 grams ) margarine or butter 1 egg
Vanilla essence
½ cup coconut
½ cup sultana's
1 cup Self Raising flour
pinch salt
2 cups Cornflakes


Method


Cream butter and sugar until light and fluffy. Add egg and vanilla beating well. Add sultanas and coconut. Fold in sifted flour and salt.Roll into small balls around the size of a golf ball,and roll around in the cornflakes. Place onto greased oven tray, bake in moderate oven 180 degrees for 10 - 15 minutes until golden brown.
This recipe is lovely, Mum made these for our school lunches and a quick snack. They are similar to a rock cake except much nicer and very moist.

Lemon Meringue Pie

Pastry:

3 tblspns butter and 2 tblspns sugar, creamed together well
1 egg yolk
4 tblspns Self Raising Flour
4 tblspns Cornflour



Method:


Add egg yolk and beat well, gradually add flour and mix well. Place on floured board and roll out with rolling pin to a thickness of roughly 5mm,line pie dish with pastry, place a piece of greaseproof paper over pastry, place some rice or pasta into the pastry and cook in moderate oven 170 degrees for around 30 minutes.



Filling:


Juice and rind of 2 large lemons
1 cup sugar
1 tblspn butter
3 egg yolks (reserve whites)
1 ½ cups water
1 tblspn cornflour
1 heaped tblspn custard powder



Method:


Combine all the ingredients into a saucepan, stir with wooden spoon until well mixed, then cook. Make sure stirring all the time until cooked and thick. The mixture will coat the back of a metal spoon when it is thickening, make sure you do continue to stir or it will stick to bottom of pan. Let this cool before adding to pastry case.



Meringue:
3 egg whites
4 tblspns sugar
½ tspn vanilla



Method: 

Beat egg whites until stiff, slowly adding  sugar and vanilla. When placing meringue on top of pie it can be done with a spatula to give a messy look with peaks over the top, please make sure there are no holes in the top of meringue, as it will deflate. Bake in moderate oven 150* until meringue is brown, usually 10 - 15 minutes depending on your oven.

This recipe was an all time favourite dessert on special occassions like birthdays, we used to love the tang from the lemon as it really comes through in the filling and then the meringue would add a soft velvety light taste. Serve on its own or with a scoop of icecream or even some strawberries.