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Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Teriyaki Sauce

Ingredients
• ¼ cup soy sauce
• ¼ cup mirin (sweet rice wine)
• 2 tablespoons sugar
• 2 tablespoons sake
Method
1. Combine sauce ingredients in a small saucepan and stir well to combine.
2. Set saucepan over a medium heat, bring to a simmer and cook 2-3 minutes until sugar has dissolved and sauce has thickened slightly.
3. Remove from heat and cool.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Fruit Mince Pies

Makes: 36

Ingredients:

Fruit Mince:
500g mixed fruit mince
1 cup brown sugar, firmly packed
Rind & juice of 1 small lemon
Rind & juice of 1 small orange
1 tsp mixed spice
1⁄4 tsp nutmeg
75g butter, melted
1⁄2 cup brandy
1⁄2 cup slivered almonds
1⁄4 cup milk
1⁄4 cup icing sugar to decorate

Shortcrust pastry:
2 1⁄2 cups plain flour
70g caster sugar
175g chilled butter, chopped 2 egg yolks

Method:

Fruit mince:

Coarsely chop fruit and transfer to a heat-proof dish.
Stir in sugar, rind and juice, spices, melted butter and brandy.
Cover and microwave on high for 4 minutes, stirring every minute.
Remove and set aside covered for 5 minutes, then chill for 2-3 hours.

Shortcrust pastry:

Place flour, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolks and water until mixture just starts to come together.
Turn pastry onto a clean work surface. Shape into a disc and cover in cling wrap. Place in fridge for 30 minutes to rest.
To make pies:

Preheat oven to 180°C. Roll out pastry onto a lightly floured surface until 3mm thick.
Use a biscuit cutter to cut out bases and cut star shapes. Press bases into non-stick pie pans.
Chop almonds coarsely in a food processor and stir into fruit mixture.
Fill bases with mixture & place star shapes on top. Brush with milk.
Bake for 15-20 minutes or until lightly browned. Sprinkle with icing sugar to serve

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Gluten Free Christmas Cake

Serves: 30

Ingredients:
1kg Mixed Fruit
200g butter, chopped
1 ½ cups firmly packed dark brown sugar
3 eggs
¾ cup maize cornflour
¾ cup potato flour
1 ½ tsp baking powder
2 tsp mixed spice
½ tsp bicarbonate of soda
110g almond meal

Method:

Preheat oven to 160°C
Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
Spoon into the prepared tin and bake at 160°C for 1 ½ - 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

No Bake Petite Fruit Fudge Puddings
|
Makes: approx 40

Ingredients:
1 cup (150g) raisins, chopped
¼ cup (40g) currants
½ cup (60g) dry roasted almonds
½ cup firmly packed brown sugar
1/3 cup dark rum or orange juice
300g Madeira cake, crumbled
2 tsp finely grated orange rind
200g dark cooking chocolate, melted
To decorate:
2 Tbs (20g) glace cherries
125g white choc melts, melted
21/2 tsps vegetable oil
125g white choc melts, extra, for bases

Method:

Combine raisins, currants, brown sugar and rum in saucepan. Simmer, stirring for 3 minutes. Cool.
Finely chop almonds in a food processor. Place in a large bowl, along with cake crumbs, rind and cooled fruit mixture. Add melted chocolate and stir to combine.
Roll mixture into 3cm diameter balls and place on a lined tray. Refrigerate until firm.
Combine melted white choc melts and oil. Spoon into a small plastic zip lock bag. Snip a tiny piece from one corner. Pipe a little dot onto an extra white choc melt, then secure a pudding on top. Repeat with remaining puddings.

Cordelia · **Posted:** Tue Nov 26, 2013 7:50 am

Now thats one for xmas than657

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Vanilla Kipferl

Makes 36

Ingredients:

1 vanilla bean, halved
250g unsalted butter, softened
1 cup icing sugar mixture, sifted
2 egg yolks
1/4 teaspoon salt
2 cups plain flour
3/4 cup almond meal (ground almonds)
1/2 cup caster sugar

Method:
Step 1
Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
Step 2
Using a small sharp knife, scrape seeds from 1 half of vanilla bean. Set aside. Finely chop remaining bean half. Set aside.
Step 3
Using an electric mixer, beat butter, vanilla seeds and 3/4 cup icing sugar mixture until light and fluffy. Add egg yolks. Beat to combine.
Step 4
Sift salt and flour over butter mixture. Add almond meal. Using a wooden spoon, stir until just combined and a sticky dough forms. Turn out onto a floured surface. Knead gently until smooth. Using 1 tablespoon mixture at a time, roll into balls. Roll balls into 6cm logs with tapered edges. Shape into crescents. Place, 2cm apart, on prepared trays. Bake for 20 to 22 minutes or until firm and golden at edges. Cool on trays for 3 minutes. You can use versatile Multix nonstick baking paper for wrapping, lining bakeware, cooking, steaming, barbecueing and much more. The dough for the Christmas wreath cookies will be quite firm when piping.
Step 5
Meanwhile, process caster sugar and reserved vanilla bean half until finely ground. Sift sugar mixture into a shallow bowl. Stir in remaining icing sugar mixture. Roll kipferls, 1 at a time, in sugar mixture. Transfer to a wire rack to cool completely.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Vegan Pumpkin Cheesecake

Ingredients:

12oz silken tofu
1 container Tofutti Better Than Cream Cheese
15oz pumpkin purée
3/4 cup brown sugar
2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. vanilla
16 graham crackers
1/2 cup vegan butter

Method:

Preheat your oven to 350 degrees.

Spray an 8″ Springform pan or use a half sheet tray for cheesecake bars!

Put the graham crackers in a processor and break them up until you have small crumbles.

Melt the vegan butter.

Combine these and spread over the bottoms if the pan!

Place in the fridge to set.

Meanwhile, in a mixer, combine the Tofutti Better Than Cream Cheese, tofu, and pumpkin and blend until smooth. Make sure they are at room temperature to get it as silky smooth as possible.

Add the sugar, vanilla and spices and mix to combine.

Remove the crust from the fridge. It should take 10-20 minutes to be firm.

Pour the filling mixture evenly over the crust, then place in the oven an bake for 45 minutes until set. Then turn off your oven and leave the cake to cool inside an additional 30 minutes.

Remove and let stand at room temperature until completely cool.

Tip: If the cake is too cold and not releasing from the pan, you can heat the bottom and sides or heat a metal spatula or knife and slide around the edges to release.

Serve cold and enjoy!

Y.barnesy · **Posted:** Sat Dec 14, 2013 10:53 am

That Christmas cake sounds lovely PP
I so love cheese cake too

Trix · **Joined:** Fri Feb 14, 2014 10:05 am **Posts:** 1

Turkey Salad

Ingredients
1 tablespoon fresh lime juice 1 tablespoon honey 1 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups chopped cooked turkey 1 cup seedless red grapes, halved 1/2 cup diced celery 1/4 cup chopped red onion 2 tablespoons cashew pieces 20 mini pita rounds (about 5 ounces, such as Toufayan Pitettes) Preparation

Combine first 7 ingredients in a large bowl. Add turkey, grapes, celery, onion, and cashews; stir gently to combine. Serve with pitas.

Lucy · **Posted:** Fri Feb 21, 2014 7:17 am

Trix and

I will try the recipe on sunday

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