on 19-08-2013 02:57 PM
Puff pasty
sausage or pork mince
2 grated apples
grated onion
good pinch of herbs and cracked pepper
I personally don't use salt (not in anything)
yummy.
on 19-08-2013 03:16 PM
Our fav Sausage rolls
I have made these so often i dont really measure so the below are approx
Sausage meat
2 slices off bread,soaked in water & then squeeze the water out
1 sliced & cubed onion
Sml amount of bread crumbs
Puff pastry
1 egg
Tom & barbi sauce prob 1/4 cup ea
Milk to brush over top off srolls
Sometimes do abit different
Add
Fresh herbs from garden - chives,parsley,
Cheese
Bacon
Carrot - grated
Zucchini - grated
Poppy seeds or sesame seeds for top
on 19-08-2013 03:43 PM
add sugar to bolognese sauce to take the bitterness out of the tomatoes
use a melted jelly bean if no sugar available
on 19-08-2013 03:48 PM
which colour do you think would be the best to replace sugar?
19-08-2013 03:49 PM - edited 19-08-2013 03:52 PM
blue, takes the greeness out of the fading mince
on 19-08-2013 03:51 PM
Jelly Bean Fudge is a smooth white chocolate fudge crammed with fruity jelly beans. This is the perfect treat to celebrate Easter--or to use up Easter leftovers! I like to tangy jelly beans to add a little extra flavor and to keep the fudge from getting too sweet, but you can use any beans you have on hand.
Prep Time: 10 minutes Total Time: 10 minutesIngredients:
Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Coarsely chop the jelly beans with a large knife--this is a little difficult, so don't worry if they don't all get chopped up evenly.
2. Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.
3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, cook it for five minutes, stirring constantly to prevent scorching. If you are using a candy thermometer instead of timing it, it should be at 235 degrees.
4. After five minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.
5. Add the vanilla and stir well, then add most of the jelly beans, reserving 1/4 cup. Pour the fudge into the prepared pan and smooth it into an even layer. Sprinkle the reserved 1/4 cup of jelly beans over the top, pressing them into the fudge so they adhere.
6. Allow the Jelly Bean Fudge to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Jelly Bean Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Blerk....you would need top dentist cover eating this
on 19-08-2013 04:16 PM
lol they would be good for a kids party.
I keep thinking i'm gunna make one of those impossible pies one day.
gunna gunna gunna
on 19-08-2013 04:21 PM
Yes they would be really good for a kids party or a reward for doing well at school or for not yelling your head off at the doctors
on 19-08-2013 04:33 PM
Sugar has been linked to dementia
on 19-08-2013 04:35 PM
@twinkles**stars wrote:
Blerk....you would need top dentist cover eating this
only if you don't practice good dental hygiene