• Cut an 8 – 8 inch baking pan with cooking spray
• Melt the margarine ,peanut butter & honey in a large pot over low heat .
  Add the marshmallows & stir until completely melted.
  Remove the pan from the heat.
• Add the  cereal & fried noodles & nuts and stir until the cereal  is well coated with marshmallow. Press the mixture into the baking dish & let cool befor cutting into squares.
  Deceively Delicous By Jessica Seinfeld These is great & healthy cook book one of my favorites ! this my spin of her recipe.

Peach Relish with Roast Turkey So easy & fast to make Peach Relish , Sever with turkey, chicken or pork. So refreshing & taste of summer on your plate , the juice peaches with hot bite of chill & drizzle with white wine vinegar taste so divine !! Enjoy
6 ripe peach
2 spring onion sml
1 tblsp white wine vinegar
1 teasp fresh red chill
2 teasp brown sugar
Method: Cut a small cross at the base of each peach. Place in a large heatproof bowl & cover with boiling water. Stand for 2 mins, then carefully lift out peaches. Drain & cool,then peel away the skin.

• Simmer tomato gently with vinegar in a large pot
  or preserving pan preserving pan
  until reduce to a pulp.
  Add all ingredients & simmer very gently until sauce is well blended & thicken.
  Pour hot into clean bottles & seal at once.
  If sauce is to be stored for any length of time filled preserving bottles
  should be sterilized in boil water

This recipes Roasted Sweet Potato & Hazelnut with Cranberry Salad  is great If you are entertain any guest .
This salad complements any main meal , you can served  roasted sweet potato hot or cold the smoke paprika add the smoke taste .
The Roasted Hazelnut adds a crunch, bite into juice cranberry & spice taste of the rocket & sweet red onion , then toss with crumble feta cheese  add the celebration in your mouth  !
Drizzles with this dressing just add to success of this salad … Enjoy
1 teaspoon seed mustard
salt & ground black pepper
3 teaspoon balsamic vinegar

1 kg sweet potato
3 tbsp olive oil
3 tblsp smoke paprika
1 large Red Onion, thinly sliced
300g baby Spinach & 100g Rocket
washed & pad dry with a paper towel
1red capsicum, thinly sliced
1 med cucumber
3 shallots, thinly sliced
1 1/2 cup hazelnut Roasted
1/2 cup dried Cranberries200g feta cheese, crumbled
2 tblsp extra light virgin olive oil
Method :

• Peel sweet potato & cut into 2cm cubes, place into bowl, drizzle with about 3 tablespoon olive oil & season with salt & ground black pepper & smoked paprika. Bake sweet potato in preheated oven 200*C for 25 mins or until golden brown & tender, allow to cool slightly
• To make the dressing ; Blend  extra virgin olive oil , balsamic vinegar, seeded mustard & salt & ground black pepper.
• Toss sweet potato, spinach & rocket leaves with dressing to combine

1 cup Desiccated coconut

• Cream margarine & sugar until light & fluffy. Add the egg , beat well.
• Add the coconut & lime rind , mix well.
• Stir in sifted & Pineapple juice . Roll mixture into small balls the size of a walnut. Press one side of the balls finely chopped peel. Place on lightly greased oven tray
• Baked in 160*C / 325*F oven 12 minutes or until light golden brown

This Summer Watermelon with Raspberry & Apply Punch.
So refreshing with mint & delightful Zing taste !
Guaranteed you & your guest will have a second glass !
So easy to mix up this punch that my 9 year old daughter mix’s this punch under 10 minutes & she severed our guest.
3 cups  Ocean spray Raspberry Cranberry juice drink / or Blackcurrant & apple juice
1 ltr Raspberry Fizz
1ltr apply cider
1 cup mint, chopped
1 cup diced seedless watermelon
1 punnet raspberry
1 lime
crushed ice, to serve
Method:

• Combine juice,fizz, cider in a large jug or bowl. Add raspberry,watermelon mint leaves & lime slices.
• Half fill the glass with crushed ice & served with the Watermelon with Raspberry & Apply Punch.

• Whisk the egg whites until soft peaks , slow add the sugar .
  Beat  the egg whites until stiff peaks form add sugar gradually, beating constantly after each addition.
  Until  thick gloss & sugar has dissolved.
  Place the egg whites aside.
• Whipped up  900 ml of cream & put aside.
• Put the dark chocolate , coffee & hazelnut spread in a heatproof bowl.
  Half fill a saucepan with water & bring to boil.
  Remove from heat & place the bowl over the pan, making sure it is not touching the water.
  Stir occasionally until the chocolate has melted. Set aside to cool.
• Add to the cool melted chocolate Egg  3 yokes & fold into chocolate .
• Large bowl  2 1/2 cup whipped cream & add half egg whites.
  Using a metal spoon , fold in melted chocolate until  just combined.
  Place in the refrigerate  until you complete the white chocolate mascarpone filling.
  White Chocolate & Mascarpone
• Place Cream Cheese in large bowl , beat with electric beaters until smooth.
  Add the 4 egg yolks, beat a further 2 minutes or until slightly thickened.
  Using a metal spoon , fold in mascarpone cheese & grated  white chocolate.
  Stir until just combine & mixture is smooth. ( Don’t over beat the mascarpone will curdle )
• Fold rest of egg whites , into mixture of mascarpone cheese . Put aside.
• Combine coffee, brown sugar, liqueur or orange juice in a medium bowl.
  Quickly dip one- third of the  sponge biscuit fingers into coffee mixture.
• Arrange biscuits on a  cake stand with the large cake springform ring (about 25cm) on the cake stand
  ( just using the cake ring not the base of the cake tin)
• Arrange the dip sponge fingers, on the cake stand .
  Sprinkle with 1 tblsp cocoa & grated  dark chocolate , same raspberry.
  Spread chocolate mousse , arrange the dip sponge finger sprinkle with 1 tblsp cocoa & grated  white chocolate .
• Spread with one- third of the white choc/ mascarpone  mixture .
  Repeat layering once more with both fillings.
• Last filling should be the white choc/mascarpone .
  Chopped the pkt of tim tam’s & sprinkle the biscuits on topped .
• Cover & Refrigerate several hours or overnight to allow the flavours to develop.
  Take the cake out 10 mins before serving , so you can taste each layer of the cake .
  Can be served with cream if you what ? But I think nice with out the cream , just thing there is enough cream in the sponge .
]]> http://mumhomerecipes.com/desserts/chocolate-mascarpone-sponge/feed/ 1 http://mumhomerecipes.com/bread/fast-easy-christmas-fruit-loaf/ http://mumhomerecipes.com/bread/fast-easy-christmas-fruit-loaf/#comments Sat, 12 Dec 2009 01:46:06 +0000 admin http://mumhomerecipes.com/?p=1442 This is a very special & delicious recipe  for a Christmas Fruit Loaf or Muffins.
The  dried fruit  is mixed with a secret ingredients that just enhance & enrich & highlights the Christmas loaf .
Just give the Christmas loaf so much depth &  flavour & dark in colour, so in total you have about 24 fruits .
I said this”Christmas Fruit Loaf was special “ The Secret  is the MonaVie Juice !!
Made this recipe for my 2 son’s preschool teachers, they could stop thanking me when I pick up my boys…Keep say how nice & yummy, they all eat this big loaf was gone in minutes.
1 cup sultans
1/2 cup dates
1 x 450g can pears & juice
1/2 cup sunflower seeds
1 1/2 cup pumpkin seed
1/4 cup chocolate chip
1 cup brown sugar
1/4 cup hazelnut meal
2 tablespoon mixed spice
1/4 cup MonaVie Juice
2 tblsp Cocoa powder
2 eggs, whisk
1 1/2 cup water
125g butter
3 cup self-raising  flour
Topping:
Dried cranberry’s
1 teaspoon mixed spice
1 tablsp castor sugar
Method :
• Preheat oven 180*C (350*F) In a large saucepan add , sultans . dates, sugar, butter, MonaVie Juice & water, juice  from the can pears & cocoa powder . Stir using a Silicone Spatula once or twice  until butter has melted & sugar has dissolved  ( about 5 to 8 mins )  Allow to cool slightly Whisk eggs , mixture until well combine .
• In a large Mixing Bowl .together the following ingredients.
  Sifted flour mixed spice , hazelnut, pumpkin & sunflower seeds & chocolate chip.
• Add the wet mixture to the flour ,mix until mixture is combine .
  Cut half of the tin of pear so going into the loaf mixture . Fold the pears into the loaf mixture.
  The other half of the pears is to go on top of the loaf  ( these pears cut long ways in length.)
• Pour into a grease large  loaf  tin Arrange the pears on to the loaf  sprinkle dried cranberry or sultans , now sprinkle  some hazelnut meal  & push the hazelnut & cranberry into the mixture. ( so the do not fall off when you turn the loaf out ) Sprinkle with mixed spice sugar.
  Or muffin 12 cup With the muffin sprinkle with mixed spice  sugar.
• Bake in moderate oven for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
• TIP: Storage time 3 days Guaranteed the loaf will be eaten be then.
  Good for lunch Box for school Yes you can make this recipes into muffins .
• Note: This Christmas Fruit Loaf can served warm with custard or brandy custard .
]]> http://mumhomerecipes.com/bread/fast-easy-christmas-fruit-loaf/feed/ 0 http://mumhomerecipes.com/cakes/last-minute-christmas-fruit-cake/ http://mumhomerecipes.com/cakes/last-minute-christmas-fruit-cake/#comments Sun, 06 Dec 2009 05:46:37 +0000 admin http://mumhomerecipes.com/?p=1418 This Recipes Last Minute Christmas Cake is so dense & moist fruit cake , taste like it has be cooked  months ago the flavour is so intense !!
The cranberries are the taste of Christmas & dash of cocoa unlined the cake of depth of flavour for all the big kids out there.
Yes the kids can have some Christmas cake this year there is no alcohol in this cake .
Topping of crunchy almonds then melted toffee & a sprinkle of  cranberries .
It look & taste like Christmas .
Nigella Christmas Kitchen Episode 2 13th December Part 1 Of
Nigella Christmas Kitchen Episode 1 6th December Part 3 Of 3
2 1/2 cup self-raising flour, sifted
1/2 cup chopped dried apricots
1/2 cup chopped dates or sultans
140g dried cranberries/ 10g cranberries topped cake
150g Almond Kernels
1/4 cup hazelnut meal
2 orange rind &  juice
2 tblsp good cocoa powder
2 teaspoons  mixed spice
1 cup dark brown sugar
1/2 cup vegetable oil
3 eggs
400g crushed pineapple in syrup
or natural juice
1/2 cup drained pineapple juice
Topping :
1/2 cup water/ oranges juice, the rind orange
1/2 cup castor sugar
1 cinnamon stick
150g Almonds
Method :
1. Preheat oven to 180*C or 160*C fan. Grease & line base of a 22cm springform pan with non-stick baking paper.   Large sauce pan add dried fruit , nuts , rind/ juice , cinnamon , sugar , oil, juice pineapple & cocoa .
2. Simmer 5 minutes. Then take off heat allow to cool.
   Whisk together eggs add to wet ingredients . Add to dry ingredients with pineapple, mixing with a spatula until just combine.
3. Fill prepared pan,.Bake for 1 hr & 15- 20 mins , until a skewer inserted come out clan. Cool on a wire rack.
4. To make Topping : Combine water & orange juice to make up 1/2 cup total  &  sugar & cinnamon stick  in a small sauce pan. Stir on low heat for 1-2 mins , until sugar dissolves. Increase heat to high. Boil, without stirring, for 5 to 8 mins, until from pale golden caramel. Sprinkle the almonds over the top of cake. Pour caramel over almonds, allowing caramel to drip down side of cake.

]]> http://mumhomerecipes.com/cakes/last-minute-christmas-fruit-cake/feed/ 0 http://mumhomerecipes.com/cookies/christmas-pepperminte-candy-canes-cookies/ http://mumhomerecipes.com/cookies/christmas-pepperminte-candy-canes-cookies/#comments Thu, 03 Dec 2009 06:04:28 +0000 admin http://mumhomerecipes.com/?p=1413 Christmas Peppermint Candy canes Cookies Christmas is all about celebration of Jesus birth, Christmas is a celebrations of food. These Christmas cookies are great presents for someone special or for the kids school teacher & kids love making for there teacher as well . If you what you can have 2 flavours , one choc/peppermint & other Peppermint/ vanilla . Check out how ? Taste of Christmas in an cookie & I know Santa loves my cookies.
Nigella Christmas Kitchen Episode 1 6th December Part 2 Of 3
250g cup margarine
1 cup caster sugar
3 tablespoon milk
2 tablespoon vanilla essence
2 1/2 cup self – raising flour 12 peppermint candy canes
Method : Makes 15 to 20
1. Preheat the oven at 120 *C & grease the baking tray.
2. Cream the margarine & Sugar add milk, vanilla & blend in the milk & vanilla . Mix in flour .If you what you can 1/2 the mixture add 1/4 cup Milo ( or 2 tblsp cocoa power, sifted)
3. Roll into balls & flatten place onto the baking tray. Lastly add chopped candy canes onto the cookie 4. Cook slowly to prevent browning. Cook for 25 mins
What more  my free Chef Recipes >>>>101chefbiscuitsrecipes.blogspot.com





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