Bee’s Kitchen

It has been extremely quiet in my kitchen lately, now after work i spend most of my free time working on my assignments. Oh wells not long to go, 23rd October is the deadline for my very last one, then i’m FREE FREE FReee i tell you!! I don’t think i’ve ever been this excited about finishing assignments before……….

* 30th August – The group assignment due next week is nearly complete, can’t wait to get this one out of the way then it’s just one more to go!

Finally the green banana’s i bought a few days ago are now ripe and yellow, we used half of them to make banana muffins, and tonight included them into a yummy banana rice custard.

Off the topic of food, i reformatted my laptop a few days ago and I’m still going through the process of reinstalling all my programs. Computer maintenance is a pain!!!

Preparation Time – 10 minutes
Cooking Time – 20 minutes

Makes – 4

Ingredients

1 cup short grain rice
3 cups water
2 cups reduced fat milk
2 tablespoons custard powder blended with 2 tablespoons water
2 tablespoons sugar
2 bananas, chopped
ground cinnamon

Method

1. Place rice, water, and milk in a saucepan and bring to boil. Reduce heat and simmer, stirring occasionally for around 12- 15 minutes or until rice is tender.
2. Stir in custard powder mixture and sugar and cook for 2- 3 minutes longer. Add banana and mix to combine. Spoon rice into serving bowls and sprinkle with cinnamon. Eat and enjoy!

Women’s Weekly – COREY HINDE

Last Tuesday night, Mum served up her usual smorgasbord of dishes fully covering the family table that fits the 7 of us. One dish I was especially interested in was the tempura fish cocktails. I try to stay away from anything deep fried, but I just couldn’t resist these little temptations of yummy boneless ling fish coated in light crunchy batter, surprisingly even though they were deep fried they didn’t taste oily at all. I can honestly say this is one of the best batters my mum has ever made!

With two main ingredients in the batter, and no actual measurements, I had to give my mum’s batter a bit of a stir to work out what consistency it needed it to be. It reminded me a bit like a crepe batter.

Preparation Time – 10 minutes
Cooking Time – 10 minutes

Serves – 2

Ingredients

1/2 cup Self Raising Flour
Cold Water
Salt & Pepper
250 g prawns, deshell
250 g ling fish fillet, sliced
6 green beans
6 slices pumpkin

Method

1. In a bowl sift self raising flour then gradually add cold water till you get a smooth batter, add salt and pepper. Dip in pieces of prepared fish, vegetables and wipe off excess.
2. Heat oil, when you stick in a pair of wooden chopsticks and bubbles start to appear around it, the oil will be hot enough to use. Place in vegetables/fish, cook till lightly golden colour. Place cooked items onto paper towel to drain off excess oil. Serve hot.

Preparation Time – 15 minutes
Cooking Time – 15 minutes

Makes – 2

Ingredients

1 sheet puff pastry
Filling
2 small apples (cubed)
1 small packet sultanas
3 tbsp caster sugar
1 tsbp cinnamon
1/2 tsbp nutmeg
1/2 cup water
Glaze
1 egg (beaten)

Method

1. Preheat oven to 200 degrees Celsius. Lightly grease baking tray.
2. Using a small non stick frypan combine apples, sultanas, sugar, cinnamon, nutmeg and water. Bring to boil then reduce heat and simmer till apples are tender. Transfer to small bowl cover and place in fridge until cooled.
3. Cut puff pastry into four squares, split ingredients in half and place half of the mixture in the centre of the square. Place another square on top, fold the edges together to seal. Glaze with beaten egg. Repeat then place in oven and bake for 15 minutes or until golden brown.
4. Served warm with vanilla ice cream.