Lots to Update

December 15, 2007

Firstly sorry about my lack of recipie posting – I have all the recipies here to blog but keep getting caught up and distracted in other things.  I will start of with 2 recipies then blog and more recipies and blog update tomorrow!

I love this one.

Lemon & Pistachio Slice

395g can condenced milk

250g butter, cubed

zest of 1 lemon, finaly grated

2 x 250 g pakets round wine biscuts finely crushed

2 x 70g pks pistachios lightly toasted.


2 cups icing sugar

30g butter, softened

juice of 1 lemon

warm water, to mix.

Line 18 x 28 baking pan with baking paper.  Heat the condenced milk and butter in a saucepan, stirring until the butter is melted.  Add the lemon zest and set aside to cool a little.

In a large bowl, combine the crushed biscuts and roughly chopped postachios (reserve a handful for sprinkling on top), make a well.  Pour the liquid into the dry ingredients and mix together until combined.  Spoon into the prepared pan and smooth top with the back of a spoon. Refridgerate for 20 mins.

To make the icing, place the icing sugar, butter and lemon juice in a bowl.  Use a little warm water to mix to a smooth consistency.  Spread onto the base.  Sprinkle with reserved postachios and refridgerate until set.  Makes 28 squares.

Summer Pudding

10 slices med white bread

600g mixed summer fruits (I use a mix of frozen rasberries, mixed berries and strawberries)

1 cup sugar

1 1/2 cups orange juice

Greek yoghurt and mint spriggs to serve.

Line the base of a 1 litre pudding basin or loaf pan with glad wrap.  Remove crusts from the bread and use 3/4 of the bread to line the base and sides of the pan.

Place the fruits in a large non – stick pan and heat gently until they are softened.  Add the sugar and heat gently for 5 minutes until all the fruit is softened and the sugar is dissolved.  Stir in the orange juice.

Transfer the fruit to the lined basin, reservinga little juice.  The fruit should reach the top of the bread lining.  Cover with the remaining bread to seal in the fruit.  Place a dish or can on top of the bread to give a snug fit.  Top with a weight or a can.

Leave in the fridge for at least 4 hours so that the juices seep through the colour of the bread.  Turn out the pudding and spoon over the reserved juice to cover any bread left unstained.  Serve with fresh berries, sprig of fresh mint and Greek Yoghurt.

Hee hee can you all tell that I have a horrible sweet tooth.

Thank you all for your comments about David’s word.  We are so proud and so is he.  The appointment we had 2 few weeks ago was actually just a meeting and a question session and we are now on the waiting list to get a assement session with a speech threapist to actually see just where he is.

We went out to Harvey Norman’s today and somehow managed to get David’s first photo with Santa.  Was a bit nervous at the start.  We have purchased their $20 package and picking up after lunch tomorrow sometime.  We have also been saving up for a Colour Printer/Photo Printer and scanner and they had a great one on sale at Harvey Norman’s today so yay I will be able to print my own photos, print coloured journalling now and scan things.  I will have a first go at scanning the Santa Photos when we pick them up tomorrow.

The SE DT pics are up in the Gallery for this month’s kit and OMG what an amazing job they have all done!  And I mean everyone!

Well must be off and will post more def tomorro!


2 Responses to “Lots to Update”

  1. Hannah said

    Yum, they both sound good!

    Thanks for the lovely comments about the SE DT stuff – much appreciated!!

  2. Janine said

    Hey Debbie, Thinking the lemon slice sounds like a go LOL !! Thank you so much for all your cool comments and support 🙂 Can’t wait to see tomorrows recipes

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