Delicious and really easy beer bread...recipe by Winsome

3 cups SR flour
1 tbsp sugar
1 tsp salt
450mL beer
1 cup grated cheddar cheese
1/2 cup sunflower seeds

Preheat oven to 200C. Grease and line a loaf tin.

Mix together flour, sugar, salt. Slowly add beer. Mix together gently, being careful not to overmix.

Pour into loaf tin then sprinkle over cheese then sunflower seeds. Bake for approximately 45 minutes or until the base sounds hollow when tapped.

Enjoy!!!! We are having it tonight with carrot soup.

Choc-Bananzacs.....recipe by Claire Hollingsworth

1 cup plain flour
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
100 grams of choc chips (milk or dark, or a mix)
1 banana (cut into small chunks, or mashed)
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water

Preheat oven to 180 celcius.

Combine the flour (sifted), oats, coconut and sugar in a bowl.

Melt the butter and Golden Syrup in a saucepan over a low heat.

Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.

Pour the liquids into the dry ingredients and mix well, add banana and choc chips.

Dollop onto tray and cook for 15 - 20 minutes.

Grublover comment (Today's Grublover = Claire)
This is a variation on an old war time Aussie favourite treat- Anzacs. The only reason I added banana and chocolate was because I thought it'd be cool name - "choc-bananzac"...turns out they taste pretty good! Next time I'll add peanut butter - choc-peanut-buttanzacs, for kel and ange

The Best Lemon Butter

4 egg yolks
1 cup of sugar
100 grams butter or marg
juice of 3 lemons
rind of 2 lemons



Beat eggs with sugar and put in a saucepan with butter and lemon juice.

Stir over low heat until the mixture is the consistency of honey , add the lemon rind.

Store in jars in the fridge.

Grublover comment
I have always been a big big fan of lemon butter. It is similar to the tart curd you find in lemon meringue pie. It is a really great way to get rid of the 1000s of lemons popping up on trees all over perth. I love it spreaded thickly on a piece of toast. It is also delicious and very handy to spread on tarts, or as a filling for cakes, or serve with a meringue and some cream..Yum!

Birthday Salad

Handful of cos lettuce
Handful of roquette
One pear sliced
Crumbled/cubed blue cheese
Caramelised pecans (put a dessert spoon of sugar and a cup of pecans in a dry saucepan – when sugar starts to melt give the pecans a toss – leave for about a minute on the heat and then allow to cool)
Avocado
Your favourite version of a classic French dressing

Jill would add smoked chicken (shredded) if this was a meal rather than a side salad. Smoked chickens can be bought from any good supermarket. They are usually in an airtight packet and the meat can just be cut off the bone).

The salad is pretty versatile – you could add spinach or basil or cucumber as well if you like however I like to keep it looking very green (no carrot, tomatoes or red capsicum).

Grublover comment
Jessica made me this delicious salad for my birthday yesterday. The caramelised pecans are a winner - so sweet, going perfectly with the bite of the blue cheese. Yum!

Blueberry Crumb Bars

3 cups plain flour
3/4 cup caster sugar
1 tsp baking powder
1 cup butter
1 egg, beaten
1 tsp of vanilla extract
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
1/4 cup white sugar
4 tsp cornstarch

Preheat the oven to 375 degrees F (180 C). Butter and flour a 9 x 13 baking pan.

In a medium bowl whisk together the flour, sugar, baking powder, salt, and lemon zest.

Use a pastry cutter or fork to cut into the butter until the butter is in pieces no larger than a pea then mix in the egg. Or you can do this in a food processor. The dough will be crumbly but stick together when you squeeze it. Pat half of the dough into the pan.

In another bowl, mix the sugar, cornstarch, and lemon juice. Add the blueberries and gently toss them to coat. Pour the blueberry mixture on top of the dough in the pan. Then crumble the rest of the dough evenly over the surface of the berries.

Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely then cut into squares. Dust with powdered sugar if preferred. Can be stored in the fridge for a few days.

Grublover comment
I haven’t had a chance to make these yet but they look so easy and delicious. Will definitely be trying them when my sweet tooth gets fired up.

Grilled Veges

Grilled veges are a great way to beat hunger pains - especially in the winter months when you are craving something warm, comforting and delicious.

I like to heat up my Le Creusset griddle pan, slice some eggplant, zucchini, tomato and all of those other meaty vegetables, brush them with a yummy olive oil and grill them until they are soft and marked by the charcoal stains of the pan.
Mmmmmmmmm! So delicious and really good for you.

Serve with freshly ground seasalt and some cracked pepper, and even some chopped fresh herbs.

Grublover comment
This is a fabulous snack, or side dish, especially if you are watching your weight.
Most vegetables have little or no fat - my favourites - eggplant, zucchini and tomato are all virtually fat free. Use your imagination and use other veges like squash or fennel, and pour some capers over the top to sizzle with the veges for some extra flavour.
You won't need a lot of oil but it's worth it for that extra flavour.

Susy's Sensational Salad

Rocket
Asparagus
Avocado
Macadamia nuts

Dressing
Macadamia nut oil
Balsamic vinegar
Wholegrain mustard
Sugar

Put rocket in salad bowl.

Cook asparagus until crunchy. Cool and place on top of rocket, slice avocado on top of asparagus and then scatter with macadamia nuts.

Dress with vinaigrette made with macadamia nut oil, balsamic vinegar, little bit grainy mustard, little bit sugar - all to taste.

Grublover comment
This salad is, as the name suggests, sensational. You can have it as a snack, for lunch or serve it with some nice roast meat for a dinner that will surely impress.

Sweet Potato Thai Green Curry Pastry Puffs…recipe by Jill Anderson

1 small red onion
Olive oil
1-2 tablespoons Thai Green Curry paste
1 large diced sweet potato
Coconut milk or coconut cream
6 sheets Puff pastry - each sheet cut into 9 squares

Egg wash - 1 egg, 1 tablespoon water

Yoghurt Mint Dip
Plain Greek Yoghurt
1/2 freshly squeezed lemon
black pepper
a large bunch of fresh mint leaves finely chopped

Dice a small red onion and fry in a small amount of olive oil.
Add 1 - 2 tablespoons of Thai green Curry Paste (start with 1 tablespoon and add more depending on how hot you like it)

Add a large diced sweet potato. Coat and fry gently for a few minutes to absorb flavours.

Add enough coconut milk or coconut cream to cook the potatoes until soft, then mash gently with a fork.

Add about 1 teaspoon of cooled mixture to the centre of each pastry square.
Fold into triangles, fork the edges and coat in egg wash.

Bake in fan forced oven 180 C, or normal oven 200 C until golden brown.

Serve warm with Yoghurt Mint Dip.
Plain Greek Yoghurt, 1/2 freshly squeezed lemon, black pepper and a large bunch of fresh mint leaves finely chopped.

Could also be good with a Chilli sauce, fresh lime juice and chopped fresh coriander dip!

Enjoy - and we’ll come to help you eat them!

Jill’s Caramelised Onion and Goats Cheese Tart

Shortcrust pastry (you can make this yourself of use the frozen stuff)
5-6 brown onions
2 Tb balsamic vinegar
thyme
1 packet goats cheese
3 eggs
small packet whipping cream

Press shortcrust pastry into tart tin and blind bake.
Fry onions in 1 Tb olive oil until they start sticking. Add balsamic vinegar and thyme and cook a little more.
Pour onions over tart base.
Crumble goats cheese over the top (ok to have big clumps).
Whisk up eggs and cream until combined and pour over the top.
Season and bake until ready (around 10-15 minutes).

Grublover comment
Jill made this for us while celebrating Jessie’s graduation in gtown. It is a really simple recipe that always works and always tastes delicious. Serve with a fresh, crisp salad of rocket and balsamic. Great for entertaining because it is equally nice cold.

Crunchy Blueberry Muffins

Makes 8 large muffins, or 16 mini muffins





1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Topping
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 200 degrees C. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Grublover comment
These muffins are so delicious and the crumb topping just makes them all crunchy mmmmmmm. Great for breakfast.

Hollis’ Wild Rice

Serves 6

4 cups beef broth
1 medium sized onion chopped
½ cup wild rice
1 cup long grain rice
mushrooms, sauteed in butter
cashews, warmed
parsley, chopped

Make up beef broth, add chopped onion, bring to boil, add wild rice. Turn down and simmer for 40 minutes

Saute mushrooms in butter.

Turn up to high, add rice, stir. Turn heat down and simmer for 20 minutes
Remove from heat and add mushrooms and cashews, garnish with parsley.

7 Layer Mexican Dip

3 medium ripe avocados, peeled, cored and mashed
2 Tb lemon juice
1 tub (350ml) sour cream
1 packet taco seasoning mix
2 cans refried beans
2 medium tomatoes, chopped
1 bunch spring onions, sliced on the diagonal
1 jar black olives, sliced
1 pack shredded cheddar
salt and pepper
1/2 red onion, chopped finely (optional)
red chilli, chopped (optional)

Mix together the avocadoes, lemon juice, salt and pepper and red onion to make a guacamole.
Mix sour cream and taco seasoning.
Layer ingredients as follows:
- bottom layer: refried beans
- second layer - guacamole
- third layer - sour cream
- fourth layer - tomatoes
- fifth layer - onions
- sixth layer - olives
- seventh layer - cheese
Top with extra sour cream, olives, salsa etc if desired.
You could also add some chopped chillies to spice it up.
Serve with corn chips.

Grublover comment
This dip is so delicious and great to take to a Mexican party or any party where you need something quick and tasty. By the end of the night the dip looks like a dirty mess the colour of refried beans but it is demolished so quickly it doesn’t matter.
It looks really cool if you serve it in a glass dish so you can see all the layers. Make sure you use a nice deep dish so it all fits!

Cheesy Twists

This is a great recipe if you have leftover puff pastry and a lot of drunk friends at your house.

Time: 5 minutes
Cost: $2
Ingredients:
- Puff pastry
- Cheese: I like to use some grated parmesan and cheddar, but you can vary this. It is good to use strong cheeses.

Method:
1. Lay some baking paper on a tray
2. Heat oven to 200 degrees
3. Cut thawed pastry into thin strips, about as thick as one of your fingers
4. Twist each strip lengthways so it is like a spring
5. Sprinkle grated cheese over all of the spring
6. Put in the oven until all the cheese is melted and the spring of pastry is delicious and golden and crunchy
7. Don’t burn the roof of your mouth, try to share.

Mini Quiches

Makes 144

3 packets of shortcrust pastry
1 dozen eggs
600 mL whipping cream
1 bunch spring onion, finely sliced
1 packet of ham, finely sliced
Grated cheese

Whisk together eggs, cream, salt and pepper.
Cut pastry into circles and place in well-greased muffin tins.
Sprinkle ham, cheese and spring onions into pastry.
Fill with egg mixture.
Cook at 180 degrees for 20 minutes.

Grublover comment
These are great because they are quick, easy and impressive. They are nice served hot or cold so you can make them on the day of a party and not worry about serving them hot.
Mix it up - other fillings include:
- smoked salmon and dill
- sun-dried tomatoes and basil