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Judie

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Paper Plane Card

Card participating in:
Simon Says Stamp Wednesday Challenge

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M&M Blonde Brownies

A lovely blondie recipe with a rich caramel flavour from the brown sugar.

Ingredients:
Makes 24 pieces

1/2 cup butter, softened
2 cups brown sugar
2 eggs
1 tsp vanilla extract
1 tsp salt
2 tsp baking powder
2 cups flour
1 1/2 cups M&Ms (the chocolate ones)

Directions:
Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 cup of the M&Ms by hand.

Spread the batter in a greased 9x13 inch baking dish. Sprinkle the top with the extra 1/2 cup M&Ms. Bake at 180 degrees Celsius for 23 minutes. Do not overcook as you will loose from the beautiful fudginess of the blondies. Let cool completely before cutting into squares. Store in a sealed container.

Adapted from Original Recipe

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Balsamic Glazed Steak Rolls

This dish is perfect for a Sunday lunch or dinner. Serve with potatoes and a side salad. You can also prepare the rolls (after cooking the vegetables) and refrigerate them, then cook them the next day.

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Slow Cooker African Pulled Beef Sandwiches with Yoghurt-Mint Sauce

An easy slow cooker recipe, perfect for a weeknight. The fresh yoghurt-mint sauce is wonderful against the spicy meat.

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Ribbon Bouquet Wedding card

Card participating in:
Simon Says Stamp Wednesday Challenge

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Mushroom and Pea Risotto

A creamy risotto plate. Use Shiitake mushrooms if possible, they add that particular flavour to the dish.

Ingredients:
Makes 4 servings

4 cups chicken or vegetable broth
1 tbsp salted butter
1/2 cup onion, finely chopped
1 large clove garlic, minced
1 cup uncooked Arborio rice
1/2 cup dry white wine
1 tbsp extra-virgin olive oil
4 cups thinly sliced shiitake mushrooms (or regular mushrooms)
2 tsp fresh thyme, chopped
3/4 cup frozen green peas
6 tbsp grated fresh Parmesan cheese, divided
1/4 tsp freshly ground black pepper
salt

Directions:
Heat the oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook for about 5 minutes, or until tender. Set aside.

In the meantime, in a medium saucepan, heat the broth over low heat and keep warm at a simmer. In a large pan, melt the butter over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for about 30 seconds while stirring.

Add the rice, stir well and cook for about 1 minute. Add the wine and cook until liquid is absorbed, stirring regularly. Stir in 1/2 cup of the broth and cook until the liquid is absorbed, whilst still stirring regularly. Add the remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total.

Add the mushrooms, thyme, peas, 1/4 cup of the cheese, salt and pepper to the risotto. Stir and cook for 3 minutes until everything is warmed. To serve sprinkle with the remaining cheese.

Adapted from Original Recipe

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Sweet Chilli Garlic Glazed Salmon

Salmon in a gorgeous caramelised sweet-spicy sauce. It needs about an hour to marinade but cooks in 10 minutes! Serve with vegetables and potatoes.

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Holy Crap Birthday Card

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Mediterranean Chicken

A great simple dish with gorgeous Mediterranean flavours. Serve with roasted or steamed vegetables and roasted potatoes or wedges.

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Thinking of You Daffodil Card

Card participating in:
Little Tangles Challenge

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First Steps Mother's Day Card

Card participating in:
Simon Says Stamp Wednesday Challenge

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Veal Saltimbocca

This dish is unbelievably quick. From fridge to plate in 10 minutes, and I'm not even joking! Needless to say, its also soo good :) They can even be prepared ahead in the day and refrigerated, then cooked when needed.