Flower Petal Shaped Sugar Cookies Tip

Roll a ball of sugar cookie dough in colored sugar. 
Snip it in half with scissors and then snip each half into three petals. 
Gently spread the petals apart and lay flat.

Easy Flower Sugar Cookies

This is something the kids can even make for mom or grandma. You just take a ball of sugar cookie dough, roll it in colored sugar, and then cut it with kitchen shears to make a flower shape. You end up with a cookie that has a scalloped edge just like a flower.

 

 

Lavender

The Lavender plant has been held in high regard for centuries as a washing herb the name Lavender evolved from the Latin lavare, which means, “to wash.” It originated in the Mediterranean basin and it has been used in many ancient cultures. Today Lavender is found worldwide. The fragrance that arises from Lavender and the vibrant color of the flower brings joy to many individuals who encounter with the beauty that radiates from this particular plant.

The beauty of this plant lays many medicinal benefits. Today it is one of the highest used herbs in aromatherapy, herbal medicine, and flower remedies; it has a broad range of healing properties. This plant is a sturdy flowering perennial and is a unique gift to any autoimmune disease healing protocol. The plant, flowers, and seeds all have that distinct lavender smell yet the oil derived from the flowers is the most important medical component. Lavender oil is extracted mostly from the flowers of the lavender plant, primarily through steam distillation. The oil contains several chemicals with healing properties that compliment one another.

source: homesteadsurvival lavender-and-its-loveliness

Medicinal Qualities

The health benefits of lavender oil for the skin can be attributed to its antiseptic and anti-fungal properties. It is used to treat various skin disorders such as acne, wrinkles, psoriasis, and other inflammations. It helps heals wounds, cuts, and burns. Lavender oil is used for various respiratory problems the oil is either used in the form of vapor or applied on the skin of neck, chest, and back. Lavender is one of the few essential oils that can be applied directly to the skin undiluted. It can be added to Chamomile oil to treat eczema It is very effective on insect bites and is known to repel mosquitoes. Lavender essential oil is also an excellent remedy for various types of pains including those caused by sore muscles. A regular massage with lavender oil provides relief from pain in the joints.

Lavender in Aromatherapy

In aromatherapy, lavender is one of the most used essential oils. It can be used in treating depression, insomnia, palpitations, anxiety, and nervousness. It has freshened many beds and linen drawers in its time. Lavender’s antiseptic properties are provided by linalool, which effectively kills bacteria and viruses. The ketones from the oil of the lavender plant have the ability to effectively reduce pain and inflammation and even help induce sleep. The aldehydes in the oils of the lavender plant are responsible for the aroma and the soothing properties. 

source: surrealgardening. lavender

Lavender Tea Bread-

Ingredients:

3/4 cup milk

2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs

Grease a 9x5x3 inch loaf pan.
Preheat oven to 325 degrees.
Heat milk with lavender almost to a boil, then steep until cool.
Mix flour, baking powder and salt together in bowl.
In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy.

 

 source: Old-Moss-Womans-Secret-Garden

Toasted Pumpkin Seeds

 

Fall has arrived and with it, the pumpkin season. 

There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. If they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven.

TOASTED PUMPKIN SEEDS

Ingredients

• One medium sized pumpkin
• Salt
• Olive oil

Method

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed or eat whole.

SOURCE: http://www.simplyrecipes.com/recipes/toasted_pumpkin_seeds/

Pastry Dishes - Mini Quiche

Mini Quiche.


These mini quiches are so quick and easy you could get your little one to help you. They are great for entertaining, for kids' parties and as a snack and also great for school lunch boxes and can be whipped up in no time! These are also great as a quick breakfast. These can be frozen and reheated in oven or toaster oven or in microwave on paper towel.

Ingredients

Serves: 24

• 3 eggs
• 4 rashers of bacon - diced
• 1 small onion or 1/2 large - diced (You can use red onion for extra colour instead of a brown onion)
• 2 Tablespoons of tasty cheese - grated
• 3 - 4 pre-made frozen puff pastry squares
• salt & pepper to taste
• Dash of thickened cream - Optional
• Sprinkle of fresh or dried Parsley - Optional
•  

   Preparation method

  Prep: 10 minutes | Cook: 15 minutes
  
  

  Pre-heat your oven to 180 degrees C.

  
  

  Lightly grease 2 patty cake pans (12 cup) with cooking spray or butter.

  
  

  In a bowl, mix the eggs, bacon, onion, cheese, salt & pepper, cream & parsley (optional)with a fork until all mixed together well.

  
  

  Using an egg ring, glass or pastry cutter, cut circles out of the defrosted puff pastry and place into the greased patty cake trays (you can use muffin trays but the patty cake ones fit better).

  
  

  Spoon the mixture into the pastry.

  
  

  Bake in the oven for 15 - 20 minutes or until golden brown.
  
   
  
  White Porcelain Quiche and Crème Brulee Dishes, Set of 4 - set of 4
  
  
  
   Nordic Ware Quiche Tart Pan - 10"

Pastry Dishes - Australian Sausage Rolls

Australian Sausage Rolls.


You can never go wrong with these Sausage Rolls as a snack, lunch or party food and you can decide how big or small you want them to be. Make sure you have heaps of tomato sauce to go with them.






 Ingredients

Serves: 40

• 500g sausage mince or pork mince
• 1 1/2 tbsp finely chopped parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tablespoon of Worcestershire sauce
• 1 egg (beaten)
• 3 sheets puff pastry
• Milk for glazing
  

  Preparation method

  Prep: 20 minutes | Cook: 30 minutes
  
  

  Preheat oven to 200C and lightly grease a baking or biscuit tray.

  
  

  Mix mince, parsley, salt and pepper in a bowl. Add lightly beaten egg and Worcestershire sauce and mix in well.

  
  

  Cut each pastry sheet into three equal-sized pieces. Make a roll of the mince lengthways on each piece. Brush the edges of the pastry on each side of the mince strip with milk. Roll each strip firmly then brush the top with milk.

  
  

  Trim the edges if required, then cut each long roll into small or average sized sausage rolls- whichever you wish.

  
  

  Place on a greased oven tray. Bake for 30 minutes or until golden brown.
  
  
   
  
  Catskill Craftsmen Counter's Edge Pastry Cutting Board
  
  
  
  Cuisinart Chef's Classic Nonstick Champagne Baking Sheet - 17"
  Cuisinart Chef's Classic Nonstick Champagne Baking Sheet - 17"
  

Seafood Dishes - Australian Fish and Chips

Australian Fish and Chips.

Whether wrapped in paper or served on a china plate, this is classic comfort food.

Ingredients

Serves: 4

• FOR THE BATTER
• 2 cups self-raising flour
• Pinch of salt
• 1/2 cup beer
• 1 cup cold water
• 
  FOR THE FISH & CHIPS
• 5 medium potatoes, peeled and washed
• Vegetable oil, for deep-frying
• 4 large or 6 small fillets of flathead, bream or other white fish
• 2 tablespoons flour, seasoned with salt and pepper
• Salt and lemon wedges, to garnish

Preparation method

Prep: 40 minutes | Cook: 35 minutes

To make the batter, whisk the self-raising flour, salt, beer and water together until smooth. (This can be also be done in a food processor; transfer the mixture to a large bowl for dipping.) Cover and stand for at least 30 minutes, or up to 2 hours.

Meanwhile, cut the potatoes into chips about 5 mm thick. Put them in cold water for 5 minutes to remove the excess starch, then drain well and pat dry on a clean tea towel.

Half-fill a deep-fryer or large, deep saucepan with oil and heat to 195°C. Blanch the chips, in two batches, in the hot oil for 4–5 minutes, or until very pale golden. Remove from the oil, drain well on paper towels and set aside.

Allow the temperature of the oil to drop to 175°C. Coat the fish lightly in seasoned flour. Stir the batter vigorously and, using tongs, dip two fillets of fish into it. Lift out the fillets and allow the excess batter to drip back into the bowl.

Carefully lower the fillets into the hot oil, submerging them with the tongs, and cook, turning once, for 4–5 minutes, or until crisp and golden. Using a large wire skimmer or slotted spoon, lift the fillets out of the pan and drain on paper towels. Keep warm while dipping and frying the remaining fillets.

Increase the oil temperature to 200°C and fry the chips for 2–3 minutes more, or until crisp and golden. Drain well on paper towels and season with salt. Arrange the fish and chips on heated plates and garnish with the lemon wedges. Pass some full-flavoured vinegar separately.


 
 
T-Fal ActiFry Low Fat Multi-Cooker And Health Fryer - FZ7000002



 Cuisinart Compact Deep Fryer

Vegetable Dishes - Roasted Asparagus

Roasted Asparagus


Asparagus and shallots roasted with a little olive oil and red wine vinegar. Delightfully simple and delicious

Ingredients

Serves: 4

• 2 bunches asparagus, trimmed
• 4 medium shallots, thinly sliced
• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• salt and freshly ground black pepper to taste 
  

  Preparation method

  Prep: 5 minutes | Cook: 20 minutes
  1.

  Preheat the oven to 200 C.

  2.

  Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over. Season with salt and pepper and toss to coat evenly. Spread the asparagus out in a single layer on a baking tray.

  3.

  Roast for 20 minutes or until tender and bright green. Shake the tray about half way through to roll the spears over so they cook evenly. Remove from the oven and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.
  
   
  
  CHEFS Essentials 3-Piece Asparagus Steamer - CHEFS Essentials
  

Pasta Dishes - Fettucine Carbonara

 

Fettucine Carbonara

Easy restaurant quality carbonara made in a flash. A recipe that I like to adapt and usually include shallots/chives as well as mushrooms and lots of bacon. You can also include garlic in this recipe.

Ingredients

Serves: 4

• 8 rashers bacon
• 450g fettuccine
• 4 eggs
• ½ cup (60g) grated fresh Parmesan cheese
• 1¼ cups (300ml) cream
• Black pepper
• bunch of shallots/chives
• 1 small onion, chopped
• mushrooms (quantity as desired)

Preparation method

Prep: 10 minutes | Cook: 12 minutes

Trim bacon and cut into chunks. Fry in fry pan over medium heat until crispy, remove and drain on a paper towel. Cook onion, shallots and mushrooms and put aside.

Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm.

Beat the eggs, cheese and cream in a bowl, then add the bacon and vegetables. Pour over the pasta in the pot and toss gently with tongs.

Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened - don't overheat or the eggs will scramble. Season well with black pepper and serve. 

 
 


Everybody Loves 6-Pc. Pasta Set

Australian Meat Pie Recipe

Australian Meat Pie.


The meat pie is considered somewhat of an iconic food in both Australia and New Zealand. And while over the years tastes have evolved, the pie continues to have a firm place in the hearts and mouths of both countries. Meat Pies are very popular at sporting events and on construction sites. They also make delicious party or picnic food and are simple to make.



 Ingredients: 
1 Tbs of olive oil
1 medium brown onion, finely chopped
400 grams of ground, lean beef (beef mince)
1 Tbsp of cornstarch
3/4 cup of beef stock
1/8 cup of tomato paste
1 Tbsp of Wocestershire sauce
1 tsp vegemite or substitute
1 vegetable stock cube
4 sheets frozen, ready-rolled pie pastry, thawed
1 egg, beaten
4 small pie tins & baking tray
Tomato sauce (ketchup)

Preparation: Heat the oil in a saucepan over medium-high heat. Add the onion and fry for 3-4 minutes or until soft and translucent. Add ground beef and cook for 3-4 minutes, stirring and breaking up with a wooden spoon until browned. Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside. Add remaining beef stock, Wocestershire sauce, tomato paste and Vegemite to beef. Stir well to combine. Add cornflour mixture and stir. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until thick. Remove from heat and cool. Preheat oven to 220°C. Place a pie tin on pastry and cut a circle around it. Repeat process to make another 3 circles -- these are the pie tops. Set aside. Place pie tin on pastry again and cut a circle that's slightly larger than tin (about 1/2 inch bigger) -- this is the pie base. Repeat process to make another 3 bases. Press base pastry into pie tins and press up the sides. Fill with meat mixture. Brush rims with water. Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with egg. Place pies on to a baking tray and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).






 Chilled Condiment Server - 5-Compartment