Recipe Mama

Berry “Icecream” (Dairy free) December 7, 2010

Filed under: Custard & Icecream,For Kids — obsidian @ 2:08 am
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Cut about 4 bananas into chunks and blend in a food processor until smooth. Put in a freezer-proof container and freeze until just frozen. Remove from the container and blend again to make a creamy frozen icecream-like consistency. You can repeat for another freeze-blend step if you like.

Divide the frozen/blended mixture in half, and add about a handful of frozen blueberries to one batch and a handful of frozen raspberries to the other

Blend each one separately to incorporate the berries, then spoon into the container again.  You can swirl the 2 flavours together.  Freeze again, or serve.


Guilt Free Fruitcake January 16, 2009

Filed under: Cakes — obsidian @ 2:47 am
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750g dried fruit
2c wholemeal SR flour
600mls milk
Soak the fruit in the milk overnight (or at least several hours)… then mix in the flour. Pour into a lined lammington tin, and bake at 170C for around 50 mins.



Change the types of fruits for different flavoured cakes. Try around 500g of sultanas and 250g mixed fruit, or use dried apricots and apple….
You can add cocoa powder to make a chocolate fruitcake.
Substitute coconut milk or soy milk for a vegan/dairy free version


Vegan Chocolate Cupcakes January 6, 2009

Filed under: Cakes — obsidian @ 9:58 pm
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Another recipe I found when looking for cupcake recipes using oil. I haven’t tried it yet.


Vegan Chocolate Cupcake Recipe

Filed under: Cakes — obsidian @ 9:55 pm
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I found this recipe was too moist (as in fell apart when the paper was taken off), So I’m going to try it with 2 cups flour next time…still, they tasted alright!

1 1/2 cups wholemeal self raising flour
1 cup brown sugar
3 tbs cocoa (or 1/2 tsp powdered ginger + 1/2 tsp cinnamon + 1/2 tsp ground cloves)
1 tsp bicarb soda
1 tsp vanilla extract
5 tablespoons oil
1 cup cold water.

Put all dry ingredients into the bowl, then add the wet ingredients and mix well. Pour into patty cases and bake at 180C for 15-20 mins.



Slow Cooker Lentil Curry December 13, 2008

Handful of red lentils
1 onion (chopped)
1/2 butternut pumpkin (diced)
Small sweet potato (diced)
Red capsicum (diced)
Fresh tomato (chopped)
Green beans (sliced)
Spices – cumin, ground coriander, garam masala, tumeric and chilli

Add all ingredients to the slow cooker (Add water – but not sure how much), mix well, put the lid on and allow to cook for several hours.



Vegetable and chickpea curry

1 lge brown onion
2 garlic cloves
2 tbl sp curry powder
3 tsp cumin
800g can diced tomatoes
1/2 lemon juiced
300g chickpeas drained
1lge sweet potato
1lge carrot
4 squash
250g broccoli
250g cauliflower

Jasmine rice and natural yoghurt to serve

1. You can fry the onion and garlic in a frying pan first, or just put it in the crockpot with all but the last 2 ingredients.
2. cook on high for 4 hours, or slow for 6 hours.
3. Serve with rice and yoghurt.



Vegetarian Curry

1 Onion, finely chopped
1 Clove Garlic, crushed
1/2 tsp Chilli
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Cummin
1c Lentils
1 litre vegetable Stock
1 tsp Lemon Juice
Salt and Pepper to taste
2 Carrots, diced
1c pumpkin, diced
1c potato, diced

Lightly fry the onion and garlic, then add the spices. Add the lemon juice, lentil and stock. Bring to the boil and boil for 5 minutes. Pour this into to the slow cooker and add the vegetables. (You may need to add more water/stock) Cook on high for 3-4 hours (or low 7-10 hours).

Slightly altered from the recipe posted by Debbie Lee: