Vanilla Slice

This is a quick easy vanilla slice made with Arnott's SAO biscuits instead of pastry.

Ingredients
1 Packet of Sao biscuits
1 Litre milk
¾ cup sugar
30 g butter
½ cup cornflour
4 heaped tablespoons custard powder
1 egg
1 dessertspoon of vanilla

Method
· Place a layer of Sao biscuits into base of a square tin



· Place milk, sugar, butter in saucepan
· Blend cornflour and custard power with the milk until dissolved then add to saucepan
· Bring to boil stirring until smooth & thick
· Remove from heat
· Beat in egg and vanilla
· While custard is still hot pour over bottom layer of biscuits



then top custard with a second layer of sao biscuits pressing each biscuit into custard.



· Refrigerate until cool
· Then ice with favourite icing.



We like it with passionfruit icing ( 1 cup icing sugar & 2-3 passionfruits)
but
 if passionfruits aren't available,
 pink icing with coconut is also nice.

· Refrigerate again until icing set then cut into squares


Enjoy
Kim

Comfort food

Chicken, Mushroom & Leek Risotto

When I needed soft comfort food & with low temperatures, this is a favourite with a chilled glass of chardonnay.

SERVES 4
Ingredients

•  2 tablespoons butter
• 500g fresh mushrooms, sliced
• 1 BBQ chicken chopped into small pieces,

( you can cook up a couple of chicken breasts & then chopped them up)

• 5 1/2 cups chicken stock (heated)
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 large chopped leek
• 4 garlic cloves, crushed
• 1 cup of grated parmesan cheese
• 2 tablespoons of chopped fresh parsley
• oil
• salt & pepper to taste

Method

1. Roughly chop all ingredients (I’m a rustic cook)

2 In a large pot, heat oil and add mushrooms, leek and garlic, cook through until cooked and reduced

3. Remove from pot.
4. Using the same pot, add butter melt and  add the rice and stir until the rice turns opaque - about two minutes.
5. Add the wine to the rice and stir frequently until the wine has been absorbed into the rice.

6. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.

7. Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
8. Cook rice this way until tender which should take about 25-30 minutes.
9. Just before the last batch of stock has been absorbed into the rice, add the chicken, leek and mushroom mixture back into the pot.
Stir through.

10. Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.

11. Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
12. Serve immediately with a little parmesan

Perfect for someone who needs soft tasty food like me today .

Kim

Cooking Fun - Garlic Prawns

When I've spent time in my sewing room all day, this makes the perfect quick  meal

This is one of the easiest and tastiest garlic prawns I've made and  so Quick.

It takes longer to peel the prawns & cook the rice than to cook the prawns.

 Garlic Prawns

Serves 4
Preparation Time: 15 to 30 minutes
Ingredients
750g uncooked prawns ( buy 1kilo raw prawns  by the time you peel them its roughly 750g)
1 large clove garlic or 2 if you like garlic
1 cup chicken stock
2 T white wine
115g butter
1 T flour
½ c cream
1/2 t mustard
1 T chopped fresh parsley

Serve with boiled rice

Method 

 It takes about 10 minutes to cook prawns, so cook rice first, while rice is cooking peel prawns, by the time you have peeled all the prawns, it will then be time to cook them. Meal cooked in around 30 minutes and smells  and taste devine.

1.       Heat butter & crush garlic in pan
2.       Add flour stir until combines. Remove from heat
3.       Gradually add chicken stock, cream and wine and stir until combined.
4.       Return pan to the heat and stir until the sauce thickens and boils
5.       Add mustard and season with salt and pepper
6.       Bring the sauce to the boil and add the prawns
7.       Cook for 5 minutes or until the prawns are cooked.
8.       Add the parsley and stir until combined.
9.    Serve on a bed of rice