Wednesday, August 26, 2009

Broiled Peaches and Cream

This is a favorite recipe that I have made since I was 12. Not sure where I got it but it became my responsibility at family dinners to grill the peaches.
A friend gave me some fresh peaches yesterday and I decided it was time to teach my own children this simple but delicious recipe. The best part it is has only 4 ingredients and it's really fast to make and eat!


Peaches ( firm but ripe. you don't want them mushy or blemished or they will fall to pieces as you broil them)
Shaved Palm Sugar (If you don't have that nearby brown sugar will substitute)
Heavy Whipping Cream
Vanilla Essence (just a dash)

Heat broiler on high (Australian - low grill temp) Line a tray with edges (not a cookie sheet) with Aluminium tin foil and spray with non stick spray. Wash peaches - approximately 1-2 per person, cut in half and remove seeds keeping the cavity intact. Whip cream and add vanilla essence.

Place Peaches on the tray with center facing up. Sprinkle with sugar so all edges and center are lightly covered.
Place under broiler/grill and watch closely. The sugar will melt and start to bubble. You want it to turn into a liquid. Pull out tray and quickly top peaches again with another light sprinkle of sugar. Remove from oven once the 2nd sprinkle of sugar is bubbling and liquified. Watch closely or the will burn.
While still hot top each peach center (they should be filled with the liquid sugar) with a dollop of the vanilla cream. This creates a wonderful sweet but creamy sauce for your hot peach.

Serve hot and creamy.

Monday, August 24, 2009

Avocado Pico De Gallo

Either serve this as a side to your Mexican meals, with tortilla chips or simply top your salad with it to create a tasty and healthy addition to your meal.

1 cup diced tomato
1/2 cup diced white onion
2 tbsp minced jalapeno (remember the membrane and seeds will determine the heat)
2 tbsp fresh cilantro
1 tbsp lime juice
2 ripe avocados peeled, pitted, and diced

Stir to combine the first 5 ingredients in a medium bowl to blend. Carefully fold in avocado and season to taste with salt.

Sunday, August 23, 2009

Chocolate Zuchini Cake with Cream Cheese Frosting

Adapted from a recipe by Rachelle Hughes

Zucchini you say????? Try this recipe just once and you will see why on earth I made this cake. I tried a piece of zucchini cake with raised eyebrows years ago and was instantly converted. I was given giant zucchini's a week ago and instantly new where it was going... in the cake tin. Give this moist chocolate treat a try.



1/2 Cup butter (room temperature)
1/2 Cup oil
1 3/4 Cup sugar
2 Eggs
2 C grated zucchini
1 tsp salt
1 tsp baking soda
2 1/2 Cups flour
1 tsp vanilla
1/2 Cup buttermilk or sour milk
4 Tbsp Cocoa powder
1/2 tsp cinnamon
1 tsp baking powder.
1 Cup milk chocolate chips


Cream butter, oil and sugar until smooth. Add eggs, vanilla and milk. Add remaining ingredients, except chocolate chips. Mix well and stir in 1/2 of the chocolate chips.
Oil and flour a bundt pan ( you can use a regular spring form baking pan but it will be take longer to bake and not be as consistantly moist all the way through). I sprinkled the remaining choco chips on the bottom of the bundt pan. If using a normal cake pan sprinkle top with remaining choco chips.
Bake at 350 degrees for 40 to 45 minutes. Let cool before removing from pan. Pour or spread on frosting. Recipe follows.

1 8oz packet cream cheese softened
1/4 cup icing sugar (powdered sugar)
1 tsp vanilla essence
Mix all ingredients together until thoroughly combined

If you like you can add a spoonful of jam to this mixture, however I like the plain vanilla cream cheese combination with the chocolate cake.

Perfect Mashed Potatoes

Mashed potatoes are a basic must know in my house. With so many long winter months it is the perfect comfort accompaniment to those winter meals.
Every one has their own idea of what the perfect consistancy of mashed potatoes is... sloppy... firm and chunky.. I say.. do whatever you like.. as long as the flavor is good. Here is a basic recipe to work from.
6 Small Potatoes or 4 large - peeled and cubed evenly into medium sized pieces
(keep all your pieces the same size so they cook through at the same time)
1/4 cup butter cubed into little pieces
1/4 cup milk
1/4 cup heavy whipping cream
1/2 cup grated cheese

Mix milk and cream together. Bring a large pot of water to boil. Add potatoes and cook until tender all the way through.
Drain in a colander. Add the potatoes to a large bowl you can mix in. While potatoes are still hot mix in the butter pieces. Add about a tablespoon of your milk mixture and then with electric mixer start mashing potatoes. Gradually add in more of the milk/cream until reaching the consistency you desire. Every batch is different so feel free to add more or less milk. Mix in cheese while it is still warm enough to melt through and then taste and add salt as needed.
Serve steaming hot !!!!

Sour Cream-Horseradish Mashed Potatoes

Based on recipe by Bon Appetit Nov 2006


2 pounds potatoes (I usually estimate 1 potato per person)
1/4 cup (1/2 stick) salted butter
1 cup sour cream
1/4 cup chopped chives
1/4 cup prepared horseradish
salt to season


Follow Perfet Mashed Potatoes recipe but do not add milk and cream from original recipe instead --- Whisk 1 cup sour cream, 1/3 cup chopped chives, and 1/4 cup prepared horseradish in medium bowl. Fold sour cream mixture into potatoes. Season with salt.

Wednesday, August 5, 2009

BBQ Shredded Beef

This is a fantastic recipe to make the night before or just let it cook all day while lyou're out. With a wonderful balance of sweet tangy and smokey the Leftovers are just as good if not better the next day.

Recipe Courtesy of Stephanie Hughes


4 1/2 pound boneless beef roast

2 beef boullion cubes

1 1/2 tsp Worcestshire Sauce

1 large onion chopped (white or yellow)

5-6 cloves of garlic chopped

Place all ingredients in a crockpot and cover with water.Cook for 8-12- plus hours on low ( My sister in law puts her on the night before- if you are in a time crunch it will shred in 8 hours.. remember though.. the longer it cooks the more tender it will be so i12 hours is ideal)
When roast is done, drain and pull apart into small pieces.

Sauce Ingredients
1 Tlb. chili powder
1/2 cup brown sugar
1 tsp. salt1 tsp. pepper
1 tbs. liquid smoke
1 tsp. vinegar
4 cups ketchup

Place chili powder, brown sugar, salt, pepper, liquid smoke, and vinegar in a bowl and mix well. Add ketchup and blend. Pour sauce into slow cooker over the shredded beef, cook on low for 2-3 more hours, serve alone or on a toasted roll with some yummy cheese to have as a sandwich.