I have been sick in bed with the flu for 6 days and have been going through my Cookbooks
and found a few I want to share
This one is a quick n easy beef stirfry

Prep time 30 min
Ready on the table in 40 to 45 minutes
Serves 2 ( recipe can be doubled)




Ingredients

3 garlic cloves finely chopped

20g butter

1 cup of uncooked Basmati rice

300g rump steak thinly sliced into stips or beef strips

1/4 teaspoon salt

2 tablespoon hoisin sauce

1 tablespoon soya sauce

1 1/2 tablespoon water for the sauce

1 knob of grated ginger ( optional)


Drizzle of olive oil

1 large carrot cut julienne ( strips)

1 capsicum cut into strips

100g snow peas

2 teaspoons honey

METHOD

Make the garlic rice

1. In a medium saucepan heat butter with a drizzle of olive oil , add 1/2 the garlic and cook for 1 minute , stir through the Basmati rice, add water until it just covers the rice around 1 1/2 cups. Add the salt stir and bring to the boil . Reduce heat to low and add lid cook for 10 minutes then remove from heat , leave lid on and let stand for 15 minutes.

Make Sauce

1. Combine the soya sauce, hoisin sauce, honey, water and remaining garlic in a small bowl and mix until combined , set aside you will be adding this in the end

Make the Stir Fry

1. In a large frying pan or wok , heat a drizzle of olive oil. Over a medium heat add the carrot, ginger and capsicum, mix n cook for about 4 minutes or until just tender.
Add the snow peas cook until tender. Season with salt n pepper and transfer to a bowl.

2. Return frypan to a high heat add a drizzle of olive oil, when oil is hot add beef strips tossing and cook until brown and cooked through around 2 minutes becareful not to over cook .

3. Add the sauce mixture to the meat. Cook until sauce is heated through around 1 minute, take off heat . Add vegetables mix through .

Divide the garlic rice between 2 plates and top with meat n vegetables

Note

If you don't like garlic then just leave the garlic out of the rice .

 

[Suzanne rose]

I will add strawberry parfait cups and mango cream cups tomorrow

 

[Suzanne rose]

Berry Cheesecake Parfaits

• 1/2 cake (store bought or homemade pound or sponge type cake) I used square maderia. Ive also used jam rolls

Strawberries or berries to decorate

BERRY SAUCE​

• 2 cups Berries (your choice) frozen or fresh
• 1 tablespoon icung sugar

CHEESECAKE FILLING​

• 1 cup thickened cream (cold)
• 1 packet cream cheese (regular not light / remove from fridge 30 minutes before using)
• 3/4 cup icing sugar
• 3/4 teaspoon vanilla

Instructions​

Cut up cake to bite size pieces.​

BERRY SAUCE​

• In a blender add the berries and sugar and blend until smooth. Pass the mixture through a sieve and set aside.

CREAM CHEESE FILLING​

• In a medium bowl beat until stiff peaks appear the cold cream.
• In a medium bowl beat until smooth the cream cheese, icing sugar and vanilla. Fold the cream cheese mixture into the whipped cream until combined.

PUTTING IT TOGETHER​

• Make 2 layers in each glass, starting with 1 or 2 pieces of cake, drizzle with some sauce and top with some cheesecake filling, repeat another layer or two. Top with cream and strawberries or berries of choice Refrigerate for a couple of hours or even overnight. Enjoy!

 

[Suzanne rose]

Biscoff Cups

INGREDIENTS​

• 15 Lotus Biscoff cookies + more for topping
• 1/4 cup Biscoff spread + more for topping
• 1 packet full-fat cream cheese, softened to room temperature
• 2 tablespoons butter, melted
• 1 cup thickened cream
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar

INSTRUCTIONS​

Step 1

Pulse Biscoff buscuits in a food processor or blender until finely crumbled.

Step 2

Add Biscoff bisciut crumbs to a bowl and mix in melted butter. Set aside and prepare the cream cheese mixture.

Step 3

In a large bowl, combine cream cheese and Biscoff spread until smooth.

Step 4

Using a hand mixer or a stand mixer fitted with a whisk attachment whip the thickened cream, icing sugar, and vanilla extract over medium-high speed until medium peaks form.

Step 5

Using a spatula, gently fold whipped cream into the cream cheese mixture.

Step 6

Divide the Biscoff mixture between 6 cups. (150mls)

Step 7

Pipe or spoin a layer of cheesecake filling over the biscuit base.

Step 8

Add another biscuit crumb layer on top of the cream cheese layer. Top with cream cheese filling, or whipped cream.

Step 9

Drizzle with extra melted biscuit Chill for at least 1 hour before serving.

 

[DLHM]

View attachment 36860

Biscoff Cups

INGREDIENTS​

• 15 Lotus Biscoff cookies + more for topping
• 1/4 cup Biscoff spread + more for topping
• 1 packet full-fat cream cheese, softened to room temperature
• 2 tablespoons butter, melted
• 1 cup thickened cream
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar

INSTRUCTIONS​

Step 1

Pulse Biscoff buscuits in a food processor or blender until finely crumbled.

Step 2

Add Biscoff bisciut crumbs to a bowl and mix in melted butter. Set aside and prepare the cream cheese mixture.

Step 3

In a large bowl, combine cream cheese and Biscoff spread until smooth.

Step 4

Using a hand mixer or a stand mixer fitted with a whisk attachment whip the thickened cream, icing sugar, and vanilla extract over medium-high speed until medium peaks form.

Step 5

Using a spatula, gently fold whipped cream into the cream cheese mixture.

Step 6

Divide the Biscoff mixture between 6 cups. (150mls)

Step 7

Pipe or spoin a layer of cheesecake filling over the biscuit base.

Step 8

Add another biscuit crumb layer on top of the cream cheese layer. Top with cream cheese filling, or whipped cream.

Step 9

Drizzle with extra melted biscuit Chill for at least 1 hour before serving.

Thank you for sharing your recipes! I’ve saved them for me to easily access.