Baked Brie with Sundried Tomatoes.

I found this great warm Dip on one of my favourite food Blogs Closet Cooking-http://closetcooking.blogspot.com/

As I am a huge fan of cheese, I thought I would give it a try. I wasn't disappointed, delicious!

Baked Brie with Sundried Tomatoes.

Ingredients:

1 round of Brie (rind removed and cut into cubes)

2 tablespoons of sundried tomatoes in oil (chopped and drained of oil)

1 clove of garlic(grated)

1 teaspoon of fresh thyme(chopped)

pepper to taste

Directions:

1. Mix everything.

2. Transfer to a small ramacin. (The mixture should fill the dish to the brim as it will shrink when baked)

3. Bake in a peheated oven 160 degrees until the brie is melted and starts to bubble, about 20-30 minutes.

Serve warm straight from the oven with crackers, heaven.

Dry Roasted Potatoes with home made Coleslaw, Pineapple, Beetroot, Tasty grated Cheese, Bacon, Sour Cream and Chives.

Home grown Tomatoes and Basil

Nothing can beat the taste and aroma of a juicy ripe home grown tomato, warmed by the sun. Especially when you team it up with fresh basil, simply delicious!

Buddha Quote

“Thousands of candles can be lit from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared.”

- Buddha

My Thai Chicken Coconut Curry.

Ingredients:

4 Chicken breasts (skin off)
2 Cans of Nestle Carnation Light and Creamy Coconut flavoured evaporated milk
2 Chicken stock cubes
1/4 of a teaspoon of good Curry Powder
1/2 of a teaspoon of fresh grated Ginger
1 large clove of fresh Garlic (grated)
1 fresh pce of lemon grass
1 Brown Onion (sliced)
8 Mushrooms (sliced)
1 Red Capsicum (Sliced)
1 Large bunch of finely chopped fresh Parsley
Method:

Into a large pot, Add a small drizzle of olive oil, add sliced brown onion, sliced red capsicum, sliced mushrooms, grated garlic, grated fresh ginger and the curry powder and gently fry off until aromatic. Pour the 2 cans of coconut flavoured evaperated milk into the pot, add the 2 Chicken stock cubes. Stir to combine, add the pce of lemon grass that has been bashed on the end (to release the flavour). Simmer to reduce so the flavours combine. Careful not to burn. Add sliced chicken breast and poach in liquid until chicken is cooked. Serve on a bed of steamed coconut rice. Sprinkle with fresh parsely.

Enjoy.

Choc Cherry Biscuit Cake

Ingredients

1 250g Packet of Arnott’s Choc Ripple Biscuits

600ml of Cream

1 tsp of Caster Sugar

Vanilla essence

1 425g can of Admiral Stoneless Black Cherries in syrup (well drained for half an hour)

¼ cup of shaved chocolate

Directions

1. Add Sugar and drop of Vanilla essence to cream and whip until very stiff

2. Join Choc Ripple Biscuits together buy standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all biscuits have been used and resemble a log.

3. Place ½ the cherries on top of the cake

4. Cover the log thickly and entirely with the remaining cream

5. Place the remaining cherries on top of cream and sprinkle with ¼ a cup shaved chocolate.

6. Place in fridge for at least 6 hours or overnight.

To serve cut cake on slight angle to ensure alternate layers of choc biscuits, cream and cherries are in each slice.

Enjoy!