Monthly Archives: April 2013

Cinnamon Scrolls

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I stumbled upon this sensational recipe on Cath’s blog the other day and was immediately taken with it. So very easy, so very cheap, so very yummy. And seeing as I’m on a bit of a scroll making wave right now, I was keen to give them a go. And although I’m not really meant to be eating sugar at the moment, these have caused me to make some exceptions. These delicious cinnamon scrolls are not much harder to make than scones and pretty much the same cost as the cream goes in the mixture, and not on top. This recipe makes more than a roasting dish worth of scrolls (I had to use another smaller tin, just for the four that wouldn’t fit in!) so would be a great option for Bible study morning tea, afternoon tea playdates, church morning tea or any time at all really. The smell as they were baking was only topped only by the actual enjoyment of eating them. Approximate cost is $3.50 and makes 24 scrolls. Thanks for your blog Cath, and thanks for sharing this recipe with us.

Scroll Mixture:

  • 4 cups Self Raising Flour
  • 300ml cream
  • 300ml milk

Inside Mixture:

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • Good dash vanilla essence or extract

Icing Mixture:

  • 1 cup icing mixture
  • enough warm water to make a runny icing
  • extra cinnamon if you like (I did!)
  1. In a bowl, mix self-raising flour with milk and cream.
  2. The mixture will be quite sticky still, but turn it out onto a well-floured board or bench, and turn it over a few times to flour it well.
  3. Roll it out into an oblong shape so it is quite thin – the thinner the better, but not so thin that it will tear when you move it.
  4. In a small bowl, mix together soft butter with brown sugar and cinnamon. Add a hearty dash of vanilla sugar, or vanilla essence. Spread this mixture over the rolled out pastry. Don’t wash the bowl – you will need it later for the icing.
  5. Using a spoon or pastry brush, spread this inside mixture all over scroll mixture. Roll it up from the long end until you have a log.
  6. Cut the roll into pieces about 1 inch thick, and lay them in a greased or lined oven tray, close together but not packed in. Sprinkle them with vanilla sugar if you have some.
  7. Bake them in the oven at 180deg. for 15-20 minutes, or until they are starting to brown nicely.
  8. In the bowl where you mixed the sugar and butter, mix 1 cup of icing sugar with enough water to make it go runny. The butter and spice left around the edge of the bowl is sufficient to give it a slight flavour, though you might like to add extra cinnamon. Using a dessert spoon, drizzle this over the scrolls while they are still warm.
  9. Enjoy! Best eaten the same day, though a quick zap in the microwave brings them back to freshness should they need it a day or two later (but they won’t last that long, anyway!).
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Pork Stir-Fry

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Last week on My Kitchen Rules Jake and Elle won the People’s Choice Award with this yummy dish in the Budget Challenge. The show itself gets on my nerves for lots of reasons, but still, I find myself watching it with some regularity. I was so glad I saw this episode! It was easy to find the recipe online and it truly was a fast, easy and cheap meal to make. And the whole family loved it. I love how it uses mince rather than pieces of expensive meat which I always seems to murder in the stir-frying, resulting in tough bits of meat that are hard to eat. But this pork mince stir-fry is wonderfully forgiving – a great one, I imagine, to teach teenagers to cook for themselves when necessary. At the most, this tasty stir fry will take 15 minutes to prepare and another 15 to cook, and using the quantities listed below will cost around $10 to make. Serves 4, though I stretched it out to serve 6 by adding more noodles and it worked a treat.

  • 400g egg noodles
  • 1/3 cup kecap manis
  • 1½ tbs fish sauce
  • 2 tsp vegetable oil
  • 1 onion, peeled, finely chopped
  • 2 garlic cloves, peeled, crushed
  • 500g pork mince
  • ½ bunch coriander, chopped
  • 1 bird’s-eye chilli, finely chopped
  • 1cm-piece fresh ginger, finely chopped
  • 2 carrots, julienned
  • 1 bunch bok choy, chopped
  • Coriander, to garnish

1. Cook noodles in a saucepan of salted boiling water according to packet instructions. Drain noodles and set aside.

2. Combine kecap manis and fish sauce in a small jug.

3. Heat oil in a wok or large deep frying pan over high heat. Add onion and cook for 2 minutes or until onion softens. Add garlic and cook for a further 1 minute. Add pork mince and sitr-fry, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add remaining ingredients and cook, stirring, for 2-3 minutes. Add sauce and noodles and stir through for 2-3 minutes or until heated through.

4. Garnish with coriander to serve.

Notes:

• You can also use chicken or turkey mince in this dish.

• For variety, this spiced pork mixture would also be great served in lettuce cups or with rice.

• You can add any type of extra vegetables to this dish – try sliced red capsicum, baby corn or bean sprouts.