tag:blogger.com,1999:blog-30586898614191012652023-11-16T17:41:11.150+11:00Sharing Family SecretsA recipe blog where we will share some of the things from our table.Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3058689861419101265.post-8650422614615476902012-01-18T19:59:00.001+11:002012-01-18T19:59:38.970+11:00Chilli honey mince with green beans<p>Recipe found at <a title="http://www.iga.net.au/igafresh/index.cfm?page_id=2589&TempLeve11_PageID=0" href="http://www.iga.net.au/igafresh/index.cfm?page_id=2589&TempLeve11_PageID=0">http://www.iga.net.au/igafresh/index.cfm?page_id=2589&TempLeve11_PageID=0</a></p> <p><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhpGBofYkFali1oybWgd0mwE4UvIiZD0WoJ3xiE01wHVK-eOLv14F-pOlOX2wk9PubMbqMJUGUjWN3us_UGTQCdQ3nXVPnGzomk4ucHfR64oVbrS91N2S_1_w2z4yFHHNpI2RIef52-8/s1600-h/mince%252526beans%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="mince&beans" border="0" alt="mince&beans" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaAFOCEiCtIEsUzWbQ7YX-UnqEddma268wlpluE9Mt54gR7zkHnP65xUJA_TKq8Ps7qvDZn39YTJWmzt7ySzGOXqM1YwOrTQ17q0v4jVEpYb93nVgMDQodEQvSnbkcO3XMw3NQXNehEY//?imgmax=800" width="454" height="306"></a></strong></p> <p><strong>Serves: 4 <br>Preparation time: 5 mins <br>Cooking time: 15 mins<br>Nutritional Value: High Protein </strong></p> <p><strong></strong> <p><strong></strong> <p><strong>Ingredients</strong> <p>Cooking oil spray <br>600g beef mince <br>1 onion, chopped <br>2 cloves garlic, crushed <br>1 teaspoon chilli powder <br>2 carrots, sliced <br>100g green beans, chopped <br>2 tablespoons oyster sauce <br>1/4 cup honey <br>Hokkien noodles and lime wedges, to serve <strong><br></strong> <p><strong></strong> <p><strong>Method</strong> <p>Spray heated wok with oil. Stir-fry mince in batches. Stir-fry onion, garlic, chilli, carrot and green beans in same heated, oiled wok until just tender. Return beef to wok. Stir-fry until hot. Stir in sauce and honey. Serve with noodles and lime wedges. <br><strong><em>Tips</em></strong> <p><strong><em></em></strong> <ul> <li>Try substituting the beef mince for lamb or chicken mince. <li>You could add chopped fresh ginger or a little sweet chilli sauce to this stir-fry for extra zing. </li></ul> <p>*** We used 1/2tsp chilli paste instead of powder, added the ginger and used 2 minute noodles instead of hokkien***<br><br>Two thumbs up!</p> Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com0tag:blogger.com,1999:blog-3058689861419101265.post-9568678379021275992012-01-13T10:14:00.001+11:002012-01-13T10:14:15.321+11:00Chicken and Corn Sausage Rolls<p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_NIOVMcCLNoc-7dRqCkniHMRpQkbLXuwActXzeG223_WPIvV-hKdQfuv-LG2W48UVQ1n3mGi5cwQuX3npk2YKqYhmYTKvOKV8SMqF2ibzFQXwYGgaE6hjJ4MsPcKnV9QrcXrNU4L5gA/s1600-h/SausageRolls%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="SausageRolls" border="0" alt="SausageRolls" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttE18Fm_VnUShmgbxbQeXd_M2ByqBXyD3oiiQE4_5Rht2ZCdO442nxMaovGr4BmzSATrHAm7vhQ30agMWGScL1EYY76AMhHFuyVt70tpaUSuUzotJ5aaXUWExUwU00gs6h53JN1Fy4uk//?imgmax=800" width="604" height="412"></a></p> <p>3 Sheets of frozen puff pastry<br>500-600g chicken mince<br>1 cup corn kernels <br>sea salt and freshly ground pepper to taste<br>2 tablespoons of oyster sauce<br><br>Turn oven to 200c<br>Defrost pastry sheets.<br>In a bowl mix ingredients <br>Cut each pastry sheet in half<br>Place a line of the mince mix about 3cm in from the edge of each pastry sheet half<br>Fold the pastry over the mix **I found the easiest way to do this is to leave the plastic backing sheet under the pastry, then roll the pastry over starting with the inner edge of the cut half. Then you can roll the sausage back on to the plastic sheet and it makes less mess and is easier to get the rounder shape**<br>Cut the rolled length in half then half again, to get the smaller sausage rolls.<br>Place onto a lined tray<br>Cook for 15-20 until the pastry is golden.<br><br>**Ingredient variations**<br>BBQ sauce and/or cheese<br> Thai variety using coriander, fish sauce, spring onion<br>Sausage meat instead of chicken mince</p> Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com0tag:blogger.com,1999:blog-3058689861419101265.post-32932530938141328192009-05-07T19:24:00.003+10:002009-05-07T19:37:02.830+10:00Blueberry Muffins<span style="font-size:130%;color:#ff0000;">Blueberry Muffin, recipe modified from 'Muffin Magic' cookbook</span><br /><br /><a href="http://i237.photobucket.com/albums/ff91/4Squirts/100_4068.jpg"></a><a href="http://i237.photobucket.com/albums/ff91/4Squirts/100_4068.jpg"><img style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://i237.photobucket.com/albums/ff91/4Squirts/100_4068.jpg" border="0" /></a><br /><br />Wet Mix<br /><br />1/2 cup butter<br />1/2 cip sugar<br />2 eggs<br />1 cup milk<br />1 425g tin blueberries, drained apart from about 1/2 cup juice.<br /><br /><br />Dry Mix<br /><br />2 1/2 cups Self-Raising flour<br /><br /><br />Preheat oven to 200c<br />Grease muffin pans, I make 2 trays worth, roughly 24 full size muffins.<br />Blend the butter and sugar, beat in the eggs and then the milk. Gently fold in the blueberries and remaining juice. Take care not to break the blueberries as they are delish when you find a whole one in your muffin ;) Fold the flour into the wet, remembering they are muffins so they don't need lots of stirring and if there are lumps that look floury THAT IS OK :) pour or spoon mix into the muffin tray, also remembering to only 3/4 fill each one as they will 'expand'. Bake for 20-25 minutes.<br /><br />I added 1/4 packet of 'smashed' chocolate melts to this batch.Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com0tag:blogger.com,1999:blog-3058689861419101265.post-35856972085740004382009-02-28T18:26:00.005+11:002009-03-02T19:37:22.674+11:00Pizza Base<span style="font-size:130%;color:#ff0000;">Pizza Base, recipe from </span><a href="http://bellsinthecountrycooking.blogspot.com/"><span style="font-size:130%;color:#ff0000;">http://bellsinthecountrycooking.blogspot.com/</span></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSsQv1BBSGnNCvRQOQGY91tyOuZL6M0BifXoqztmyTdqoKX8Khi3HxXW3bZqmGnA3U7VAGwSQr3v3TDVH_Smxav5_qk6EmfQ49F0ZoqkShT0gjfWsDFQNrdshfqVDR9a5E6YXj-LvJ3s/s1600-h/100_2561.JPG"><img id="BLOGGER_PHOTO_ID_5308505655219618114" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSsQv1BBSGnNCvRQOQGY91tyOuZL6M0BifXoqztmyTdqoKX8Khi3HxXW3bZqmGnA3U7VAGwSQr3v3TDVH_Smxav5_qk6EmfQ49F0ZoqkShT0gjfWsDFQNrdshfqVDR9a5E6YXj-LvJ3s/s400/100_2561.JPG" border="0" /></a><br /><br />1 Cup Flour<br />1tsp baking powder<br />1tsp yeast<br />1/2 Cup water<br /><br />Mix together,<br />Dump onto floured tray,<br />squish flat as much as you can,<br />put toppings on.<br />Bake until cheese has melted...<br /><br />**Edited to add** I made double the recipe as single didn't seem big enough. Double worked fine, needed a little longer and need to put more dough in the middle.Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com0tag:blogger.com,1999:blog-3058689861419101265.post-85393446684306982482009-02-23T11:20:00.003+11:002009-02-23T19:13:40.996+11:00Apple Tea Cake<strong><span style="font-size:130%;color:#ff0000;">Apple Tea Cake, recipe from Central Cookery Book</span></strong><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0Seb2LL1LNLIEpY9t2FS38SIFVuPUsL6vmJ1m-KrlpmMAoIm2WGB4DzUBQHR2nBHXB3Af8sCldsOSKRzncc-6SyGhlbD8xVD170I1RX_SopgfRxFZpzgz5i_N60NBshelRQhv3kvo2k/s1600-h/100_2499.JPG"><img id="BLOGGER_PHOTO_ID_5305902772438185922" style="WIDTH: 379px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0Seb2LL1LNLIEpY9t2FS38SIFVuPUsL6vmJ1m-KrlpmMAoIm2WGB4DzUBQHR2nBHXB3Af8sCldsOSKRzncc-6SyGhlbD8xVD170I1RX_SopgfRxFZpzgz5i_N60NBshelRQhv3kvo2k/s400/100_2499.JPG" border="0" /></a><br /><br />3/4 c Sugar<br />60g Butter<br />1 egg<br />1 1/2 c SR flour<br />3/4 c Milk<br />2 apples<br />Extra sugar and cinnamon for top<br /><br />Prepare oven 190c.<br />Grease 2x16 1/2 cm tins or slab tin 27cm x 18cm (I use plain old cake tins).<br />Cream butter and sugar.<br />Add egg and beat well.<br />Fold in sifted flour and milk alternately, blending all carefully.<br />Pour into tins.Peel, core and thinly slice apples.<br />Arrange slices in overlapping circle at edge of cake.<br />Sprinkle with sugar and cinnamon.<br />Bake 25-30 minutes (cake should come away from tin).<br />Cool in tin a few minutes then turn onto cake cooler, making sure the top of the cake is up.<br /><br />Recipe can also be used in muffin tins.<br />Freezes well, I bag up cooled slices for school lunches. </div>Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com0tag:blogger.com,1999:blog-3058689861419101265.post-64515255850773235572009-02-23T11:02:00.003+11:002009-02-23T11:07:54.536+11:00Would be a great way to start the day!<span style="font-size:130%;color:#ff0000;"><strong>English Muffins, recipe from </strong></span><a href="http://bellsinthecountrycooking.blogspot.com/"><span style="font-size:130%;color:#ff0000;"><strong>http://bellsinthecountrycooking.blogspot.com</strong></span></a><br /><br />4¼ cups plain flour<br />1 sachet (2 tsp) instant yeast<br />½ tsp sugar<br />1 tsp salt<br />2 cups warm milk<br />1 egg beaten<br />50g butter<br />Dust 2 oven trays with flour<br />In a large bowl combine the instant yeast, sugar, flour and salt.<br />In a small pan, melt the butter then add the milk and heat gently.<br />The liquid should be warm but not hot.<br />If you are not sure, hold your little finger in it and count to 10. If it’s uncomfortably hot by the time you get to 10 allow it to cool a little, if it doesn’t feel warm at all, heat it up.<br />Make a well in the center of the flour and pour in the egg and the butter and milk mixture.<br />Use a large metal spoon to mix to a soft dough.<br />Knead lightly for 2 minutes then place into a large greased bowl and allow to rise.<br />Either by setting aside in a warm place until doubled or by using the microwave method.<br />Pre heat the oven to 190°C<br />When the dough has doubled in size knead it lightly and roll on a floured bench to 1 cm thickness.<br />Cut into circles using a large cutter (I use my favourite “tuna tin” cutter to make 10cm circles).<br />Re roll the trimmings and you should end up with 15 muffins. Place on floured trays and rest for 10 minutes.<br />Bake them for 7 minutes then turn them over and bake a further 7 minutes, until lightly golden.<br />To serve split muffins in half and toast lightly, top with jam, honey, ham or whatever else you fancy.<br />Cook’s Tip: If you are planning on freezing the muffins, split them first, they’ll defrost quicker.Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com0tag:blogger.com,1999:blog-3058689861419101265.post-69565553916229908372008-10-17T14:00:00.000+11:002008-10-17T14:00:00.474+11:00Would love to try this<span style="font-size:130%;color:#ff0000;"><strong>Roasted Pepper & Bean Chilli, recipe from <a href="http://gigikennedy.typepad.com/">http://gigikennedy.typepad.com/</a></strong></span><br /><strong><span style="font-size:130%;color:#ff0000;"></span></strong><br />4 roasted red peppers (you can roast your own, i just use jarred :)<br />1 onion, chopped<br />1 zucchini, quartered & sliced<br />2 cloves garlic<br />2 Tablespoons chilli powder<br />1 teaspoon dried oregano (i used a sprig or 2 of fresh b/c i had it in the garden)<br />1/2 teaspoon cumin<br />1 28 oz. can crushed tomatoes<br />1 15 oz. can diced tomatoes (i use 2 cups fresh instead if i've got them on hand)<br />1 15 oz can garbanzo beans, drained<br />1 15 oz can black beans, drained<br />1 15 oz can pinto beans, drained (i use cannelli or white beans b/c we prefer those :)<br />Combine everything in the slow cooker & cook on low for 8 hours or high for 4 hours...serve w/ fresh bread & enjoy :)Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com0tag:blogger.com,1999:blog-3058689861419101265.post-42160072102084615862008-10-17T08:00:00.000+11:002008-10-17T08:00:00.366+11:00These sound yum<span style="font-size:130%;color:#ff0000;"><strong>Cream Cheese Cinnamon Rolls, recipe from <a href="http://saveur.com/">http://saveur.com/</a></strong></span><br /><br />FOR THE DOUGH:1 1⁄4-oz. package active dry yeast1⁄2 tsp. plus 1⁄4 cup sugar1⁄2 cup milk, at room temperature2 tbsp. light brown sugar1⁄2 tsp. vanilla extract1 egg1 egg yolk2 3⁄4 cups flour, sifted, plus more for kneading3⁄4 tsp. fine salt8 tbsp. unsalted butter, at room temperature, plus more for the pan<br />FOR THE FILLING:1⁄2 cup sugar1⁄4 cup dark brown sugar1⁄4 cup finely chopped pecans1⁄4 cup finely chopped walnuts1⁄4 cup raisins1 tbsp. ground cinnamon1⁄2 tsp. fine salt1⁄8 tsp. ground cloves2 tbsp. maple syrup4 oz. cream cheese, at room temperature8 tbsp. unsalted butter, melted<br />FOR THE ICING:2 cups confectioners' sugar1⁄4 cup buttermilk<br />1. Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 tsp. of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.<br />2. Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.<br />3. Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it's no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10" x 10" square. In a small bowl, beat the cream cheese with a rubber spatula until it's smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10" x 20" rectangle.<br />4. Turn the dough so that the short sides are parallel to you. Brush the top of the dough with half of the melted butter. Drizzle the reserved filling over the dough, leaving a 1" border at the edge farthest away from you. Lightly press the filling into the dough. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9" x 13" light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)<br />5. Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.<br />6. Make the icing: While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.<br />7. Transfer the pan of cinnamon rolls to a cooling rack; brush with remaining melted butter. Let cool for 5 minutes. Dip the tines of a fork into the icing and drizzle all over the rolls. Serve immediately.<br /><br />Meant to be a step by step <a href="http://www.saveur.com/gallery/Making-Homemade-Cinnamon-Rolls">here</a>Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com0tag:blogger.com,1999:blog-3058689861419101265.post-15125569865435626682008-10-17T00:00:00.000+11:002008-10-17T00:00:01.406+11:00Want to Try this<span style="font-size:130%;color:#ff0000;"><strong>Crock Pot BBQ Shredded Chicken, recipe from <a href="http://kimberlykwan.typepad.com/">http://kimberlykwan.typepad.com/</a></strong></span><br /><br />4-6 frozen boneless, skinless chicken breasts<br />1 yellow onion, chopped<br />1 small bottle of your favorite BBQ sauce<br />hamburger buns or bakery rolls<br /><br />(seriously...put the chicken in rock-solid frozen!)<br /><br />Dump all the ingredients into your crock pot, turn it on low and let it sit all day (6+ hours is best). Occassionally mix it all up if you can, but this step is not necessary. Shortly before serving, shred the chicken with forks and mix it back into the sauce. I usually prefer to use fresh, crusty, bakery rolls, but in a pinch, I'll pull out leftover hamburger buns that I've frozen, and toast them up.<br /><br />* NOTE: When I make this for adults, I like to use spicier or more flavorful BBQ sauces, such as raspberry chipotle, but for the kids, I just use honey BBQ or whatever is on sale.Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com1tag:blogger.com,1999:blog-3058689861419101265.post-71691802388793569912008-10-16T12:00:00.003+11:002009-02-07T19:44:02.339+11:00Triple Choc Chip Cookies<span style="font-size:130%;color:#ff0000;"><strong></strong></span><br /><span style="font-size:130%;color:#ff0000;"><strong>Triple Choc Chip Cookies, recipe from <a href="http://www.simplygreatmeals.com.au/">http://www.simplygreatmeals.com.au/</a></strong></span><br /><strong><span style="font-size:130%;color:#ff0000;"></span></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNesbj-ruYZ785-_4lMx-vXaw0mTttz8Ndak4FPR_tvGISe7OdZdj5Ipa-FsaHyP05VRmNW7UUttU8mS5s-18mOz0L27lXJxWMEE9_UiC5Cg5_zeyjyothgJTAw5Vlf7uzE7cwaDtOGAE/s1600-h/100_7577.jpg"><img id="BLOGGER_PHOTO_ID_5257306531489251362" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNesbj-ruYZ785-_4lMx-vXaw0mTttz8Ndak4FPR_tvGISe7OdZdj5Ipa-FsaHyP05VRmNW7UUttU8mS5s-18mOz0L27lXJxWMEE9_UiC5Cg5_zeyjyothgJTAw5Vlf7uzE7cwaDtOGAE/s400/100_7577.jpg" border="0" /></a><br /><br /><br />125g butter<br />1/2 cup caster sugar<br />1/2 cup brown sugar<br />1 teaspoon vanilla essence<br />1 egg<br />3/4 cup plain flour<br />1/2 cup self-raising flour<br />1/3 cup each milk<br />dark & white chocolate chips<br /><br />STEP 1<br />Cream butter, sugar and vanilla together until light and fluffy. Add egg gradually beating well. Stir in sifted flour and chocolate chips.<br />STEP 2<br />Spoon 1 tablespoon of mixture onto a greased baking tray, allowing room for spreading and bake in a preheated oven at 180°C for 12 minutes.<br />STEP 3<br />Remove cookies from oven<br /><br />Ok so we make these with just white choc bits, uses a whole packet so its better than having 3 packets open...<br />I bake them until they just go brown around the edges then I pull them out of the oven before they go much browner, as they go dry and I like them moist.<br />Once they are out I leave them for about a minute, maybe less, and turn each of them over so they don't stick the the tray, which means you loose some of the cookie. Once the bottom, which is now on top, is cool to touch I move them to a cake rack and its not long after this that they are ready to gobble up and believe me they will be gobbled up! They are VERY VERY morish and the batch disappears quickly!!! Best had warm ;)<br />This recipe makes about 36 or more cookies so make sure you have lots of trays on hand or do a tray in shifts. The cookies also freeze well and the cookies are yummy as soon as you get them out of the freezer. I bag them up, after they have cooled, ready for school lunches.Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com2tag:blogger.com,1999:blog-3058689861419101265.post-41741993366724670612008-10-15T09:52:00.002+11:002008-10-15T10:02:34.422+11:00Dave's Dumplings<span style="font-family:georgia;font-size:130%;color:#ff0000;"><strong>Golden Syrup Dumplings, recipe from Grandma.</strong></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0q0fcxfhQ-CDK6F4MT_1S91BBAyZD1Vb4afGE9KBPnJci7IBLL-HjhXQ6G5v2W2jXEeAPUeGRhgwAmDNiXcfKjGUBA-T_a_uHIWBNGpEmIuyQUT267DfW7_ZrWTJU2CxwJfvmjCoQRY/s1600-h/100_8779.jpg"><img id="BLOGGER_PHOTO_ID_5257146875316110994" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0q0fcxfhQ-CDK6F4MT_1S91BBAyZD1Vb4afGE9KBPnJci7IBLL-HjhXQ6G5v2W2jXEeAPUeGRhgwAmDNiXcfKjGUBA-T_a_uHIWBNGpEmIuyQUT267DfW7_ZrWTJU2CxwJfvmjCoQRY/s400/100_8779.jpg" border="0" /></a><br /><div> </div><div></div><div>1 cup SR flour</div><div>1 Tablespoon butter</div><div>little milk</div><div>Rub butter into flour and mix enough milk to make a soft dough, like scones.</div><div>Boil 1 cup of water (**edited by Dave ** + a little more), 1 tablespoon of butter, 1 tablespoon golden syrup and 3 ozs sugar (3 tablespoons) all together in a large saucepan (when cooking for all of us Dave uses a big heavy fry pan that has a lid). When boiling add spoonfuls of dough into the mixture and cover with a lid and simmer gently for 20 minutes. Serve at once. Make sure the lid is tight as you want all the liquid to stay in the pan.</div><div>Dave makes this and once he adds the dough he turns the stove down to its lowest setting. He times this so this stage happens once dinner is served and the dumplings are ready by the time we are finished dinner and ready for dessert. if left too long or there isn't enough syrup the dumplings will be drier rather than fluffy.</div><div>Serve with cream or icecream.</div>Anonymoushttp://www.blogger.com/profile/02938060644635750083noreply@blogger.com4