The SANE kitchen

[Birdofparadise8]

Rhubarb slice

60 g softened butter

2 cups soft brown sugar

2 eggs

1 teaspoon vanilla essence

2 cups plain flour

1 teaspoon bicarbonate of soda

1 teaspoon salt

250 g sour cream

500 g chopped raw rhubarb

Preheat the oven to 180°C. Grease two 23-cm x 25-cm slice tins.

Beat together butter, sugar, eggs and vanilla. Stir in the sifted dry ingredients, then add sour cream, and finally, stir in the rhubarb. Put into prepared tins and bake for 1 hour. Cut into squares to serve.

[Birdofparadise8]

Rhubarb coconut cake

1½ cups self-raising flour

1¼ cups caster sugar

1¼ cups desiccated coconut

125 g butter, melted

3 eggs, lightly beaten

½ cup milk

½ teaspoon vanilla essence

¾ cup (about 90 g) finely chopped rhubarb

2 stalks extra rhubarb, cut into

5-cm lengths

2 tablespoons soft brown sugar

Preheat oven to 180°C. Grease a deep 20cm round the tin and line the base with baking paper.

Combine sifted flour with the caster sugar and coconut in a bowl. Stir in the melted butter, eggs, milk and vanilla. Spread half the cake mixture into the prepared tin, then scatter chopped rhubarb evenly over the top. Spread the remaining cake mixture over the rhubarb, then arrange. Extra rhubarb pieces over the top of the cake. Sprinkle with the soft brown sugar.

Bake for 1 hour. Leave it to cool in the tin for 5 minutes before turning it out onto a wire rack. (This cake is suitable to freeze.)

Enjoy!

[Birdofparadise8]

Spinach and ricotta pasta bake. 

Ingredients

• 300g / 10 oz ziti pasta, uncooked, or other short pasta of choice
• 150 g mozzarella cheese , shredded (or more! For topping)

Ricotta Mixture

• 1 lb / 500 g ricotta (Note 1)
• 50 g parmesan cheese , grated
• 2 garlic cloves , crushed
• 350g / 12oz frozen chopped spinach, thawed and excess liquid pressed out
• 100 g mozzarella cheese , shredded
• 3/4 tsp salt & pepper

Shortcut Pasta Sauce

• 1 tbsp extra virgin olive oil
• 2 garlic cloves , minced
• 700g / 24oz tomato passata (1 standard bottle) (Note 2)
• 1 tsp EACH onion and garlic powder
• 2 tsp dried Italian Mixed Herbs (Note 3)
• 1/2 tsp dried chili flakes , to taste (optional)
• 1 tsp sugar
• 1 tsp salt
• Black pepper
• 2 tbsp water (if needed)

To Serve

• Parmesan cheese , grated

Instructions

• Preheat oven to 350F/180C.
• Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
• Cook pasta for time per packet MINUS 1 minute. 
• SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
• Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
• Add pasta and stir to combine. Transfer to a heatproof baking dish.
• Top with Pasta Sauce, top with cheese. Loosely cover with foil.
• Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
• Serve while hot and fresh!

Notes

1. Ricotta - Some ricottas are soft and creamy, others are a bit drier and more crumbly. Use pasta cooking water to loosen ricotta so it can be tossed through the pasta (see video for consistency).Spinach - or use 1 large bunch of fresh, shredded.3. Mixed Italian Herbs is a dried herb mix you can get from the supermarket which costs the same as other herbs. You can substitute with a mix of other dried herbs - basil, parsley, oregano and thyme go particularly well.4. Tomato passata is strained pureed canned tomatoes. Readily available in supermarkets nowadays, usually alongside pasta sauces, same price as canned tomatoes. US/Canada best sub - what you know as Tomato Sauce (eg. Hunts)5. Storage - Keep leftovers in the fridge and reheat in microwave. To freeze, assemble but do not bake, then freeze. Thaw then bake per recipe. 

[Birdofparadise8]

Chocolate chip cookies

125g (40z) butter

½ cup sugar

1/2 cup brown sugar, lightly packed

½ teaspoon vanilla

1 egg

1 3/4 sell-raising flour

1/2 teaspoon salt

125g (40z) chocolate chips

Cream together butter, sugars and vanilla. Add lightly beaten egg gradually, beating well after each addition. Mix in sifted flour and salt. Add chocolate chips. Mix well. Shape into balls, place on oven trays with baking paper, and allow room for spreading. Bake in a moderate oven for 10 to 12 minutes. 

[Birdofparadise8]

@Blackbird11 

Would you have any recipes? 

[Shaz51]

Morning ❤️ 

Looking for some recipes for our Sane Kitchen 

@Snowie , @Dimity , @Former-Member , @StuF , @Jacques , @Former-Member , @Zoe7 , @Oaktree , @Appleblossom , @TAB , @Meowmy , @Eve7 , @Judi9877 , @Historylover , @NatureLover , @MDT , @Bill16 , @LoveandHope , @Faith-and-Hope , @Sophia1 , 

[TAB]

hmm, i just do basics that dont really need a recipe @Shaz51 .. like chops, steak, roasts, veg , etc

ok ...

Mud Pies 

-------------

get some dirt and mix w water , ( a stick helps)

then shape it and /or place in dishes 

..and wonder why you did it. lol....

contributor @ Tab age 8..

[Blackbird11]

I have one @Birdofparadise8 @Shaz51 

https://www.taste.com.au/recipes/chicken-broccoli-cashew-stir-fry/71f011f9-4bfc-47a6-bf3a-a4cc8b48e5...

Bon appétit 👨‍🍳👩‍🍳🧑‍🍳

[Birdofparadise8]

Sounds nice @Blackbird11 

[Former-Member]

Good morning 🥰

I have a recipe I call “The Other English Breakfast”, because it was made by grandmother for us to eat before school, and to have as a cold snack when we got home before tea time (the main meal was eaten at school during lunch time, called ‘dinner’, back then 🙂).

Ingredients: 
2C milk

1C water

1tsp butter

pinch salt

1tsp raw sugar

1/3C semolina

1/8C chia seeds

Method: 

1. Put milk, water, salt, butter in saucepan, bring to simmer gently.

2. Turn down heat, whisk in semolina gradually, turn up heat to bring to simmer.

3. Simmer very gently while stirring frequently with whisk to prevent clumping or sticking to pan, for 7-10 mins.

4. Add chia seeds, continue to simmer very gently stirring frequently for another 6-8 minutes (depending on how firm/thick you like the mixture to be), then add sugar at the end. 
5. Remove from heat, use heat proof spatula to pour some into a bowl, then pour the rest into a ceramic or glass container to cool. 
6. Once cooled, cover and place in fridge for the next few days as a cold breakfast in summer, or chilled snack during the day.
7. Can also be reheated in microwave (covered), for a warm breakfast in winter.
8. Top hot or cold with a dollop of your favourite sweet or savoury yoghurt and enjoy!  
🥰🥣👩🏻‍🍳