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mamacappo

@mamacappos_kitchen

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My kitchen is a multicultural infused wonderland of dishes that have brought many people together to my table. To all who’s asked, this is for you 🥰
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Weetbix Pudding 18 - 24 weetbix Chocolate/ Nutella spread 8 eggs 2 x tins condensed milk 600ml thicken cream 1 cup milk PreHeat oven to 160deg Spread a good layer of chocolate or Nutella spread over each weetbix, line the weetbix in a baking tray and top with chocolate coated weetbix face down. Whisk eggs, condensed milk, thicken cream and milk until combined. Pour half the mixture over the lined weetbix, top with remaining weetbix then pour the remaining custard over the top. Let sit for an hour. Place the cake tin on a baking tray and cook for 1 1/2hrs or until golden. Serve with cream or hot custard . I used a 20x20cm cake tin, adjust weetbix to suit your size pan. by @mamacappos_kitchen
🇦🇺 Lamingtons 🇦🇺 Sponge: 125g salted butter 1 cup sugar 1 tsp Vanilla essence 1 cup milk 3 eggs 2 cups S/R Flour Cream butter, sugar and vanilla until light and fluffy, add eggs in 1 at a time mixing in well, each time. Fold through the flour and milk, beat for a further minute. Pour mixture into a lined 10”x14” oven tray or your preferred style baking dish. Bake at 180 degrees in the oven for 25-30mins or until golden brown. Cool on a cooling rack once cooled place back into the baking tray. An hour prior to dipping into the chocolate sauce place the cake in the freezer, makes the dipping process so much easier. Cut into squares/ rectangles just before dipping. Chocolate sauce 3 cups icing sugar 3 Tbs cocoa 1 Tbs butter 1 cup boiling water Whisk all ingredients together until a smooth consistency. Dip each piece of cake into the chocolate sauce for at least 5 seconds. For each piece of dipped cake I make a little well in the coconut then push the coconut up the sides and over the top. You’ll need a 250g bag of coconut Enjoy! #australian #australiaday #lamington #home #made #aussie #treat by @mamacappos_kitchen
Santa’s Favourite Jam Drops 150g Softened butter 1 Cup sugar 2 Eggs 1 tsp Vanilla essence 1 cup coconut 2 1/2 cups Self Raising flour Plum Jam Preheat oven to 180 deg, line 2 baking trays with baking paper. In a large bowl, combine butter and sugar until creamy, add eggs, vanilla essence and coconut, mix till combined. Add flour and mix until you’ve formed a soft dough. Roll tablespoons of mixture with your hands into balls, place on trays 6cm apart. Indent the dough and drop a tsp of jam into the centre of each biscuit. Bake for 15-20 mins till golden. Allow the biscuits to cool down before eating Enjoy!! Makes 30 good sized biscuits. #jamdrops #santa #favourite #cookies #biscuits #homemade #christmas #in #australia #aussiexmas #merrychristmas by @mamacappos_kitchen
White Christmas - A traditional sweet and festive slice. In Australia, our Christmas time is anything but white.,it’s often sweltering hot. I decided to come up with my own version of a White Christmas slice. Enjoy! 3 cups Rice Bubbles 3/4 cup icing sugar 1 cup powdered milk 1 cup coconut 1/2 cup dried mixed fruit 1/2 cup mixed peel 200g Glazed cherries 3/4 cup flaked almonds 200g white chocolate bits (halved) 250g copha 1 tsp Vanilla essence DIRECTIONS 1. Combine dry ingredients in a mixing bowl, add half of the white chocolate bits. 2. Chop up half the glazed cherries, add into the dry mixture. 3. Melt Copha, the other half of the white chocolate bits and vanilla in a saucepan slowly over a low heat. Or using a microwave safe bowl heat in 30 second intervals until all melted and combined. 4. Once melted, Pour melted mixture onto the dry ingredients, mix well. 5. Be sure to work quickly, spoon the mixture into either paper patty cases or press into a lamington tin. 6. Half the rest of the cherries and place on top for decoration. 7. Store in the refrigerator for 2 hours or until set. 8. Serve cut into bite size squares, if making a slice. 9. Store in a tightly sealed container, white Christmas once cooled and set is fine to travel simply in a fridge bag. 10. Best eaten at room temperature. #whitechristmas #festiveslice #cherries #aussiestyle #christmas #recipe #traditional #australia by @mamacappos_kitchen
WeetBix Rum Ball recipe.. 10 WeetBix or 250g of your preferred plain biscuit. 3 tbs Cocoa 2 tbs Coconut 1 cup mixed dried fruit 150ml Rum 395ml tin of condensed milk 1 cup of coconut for rolling Soak the mixed dried fruit in Rum over night, if you haven’t got that kind of time, an hour will work. In a food processor or with your hands crush the weetbix until fine and tip the weetbix into a bowl, add cocoa and coconut to the weetbix, stir to combine. Add in the rum, mixed fruit and condensed milk to the dry ingredients, stir the mixture until well combined. The mixture will be sticky, so allow the mix to sit for 15 minutes to let the weetbix soften a little. Using a tablespoon, roll small amounts of the mixture in your hands and then into the extra coconut to cover and set into a container, refrigerate for at least an hour or until ready to serve (best served a day after making). These rum balls can be stored in the fridge for up to one month. #weetbix #rumballs #christmas #recipe #homemade #treats #aussiestyle #mamacappo #kitchen #tasteofchristmas by @mamacappos_kitchen
Spaghetti ( Aglio E Olio ) Olive Oil, Chilli, Garlic, Pesto. 1/4 - 1/2 Cup Olive Oil (coat bottom of pot) 5 x cloves of garlic 1 x Tbs Chilli paste 100gms Butter 3 x Tbs Pesto Pepper Parmesan Cheese Bring a pot of salty water to the boil. Cook spaghetti as per instruments on the packet. In a Separate pot or pan, add the olive oil, butter, chilli, garlic, pesto and pepper. When the Spaghetti has 4 minutes remaining turn up the heat to high to melt the butter and combine the ingredients, once all is combined and bubbling add 4 ladles of the pasta water to the pot, mix through. Drain the Spaghetti and add to the seperate pot of oil, mix and add some Parmesan cheese. Serve topped with extra Parmesan Cheese. Enjoy! #spaghetti #oliveoil #chilli #pesto #garlic #parmesan #aglioeolio by @mamacappos_kitchen
Baked Fennel Olive oil Salt & Pepper Clean, cut and discard outer leaves of fennel. Bring a pot of salty water to the boil, place cut fennel in and boil for 10 minutes. Preheat oven to 220 degrees Celsius Drain fennel, line a baking tray with baking paper, spread the fennel out and coat with olive oil, salt and pepper. Cook for 20 minutes or until golden, enjoy! #fennel #baked #oliveoil #feelinggood by @mamacappos_kitchen
Celery Growing 😊 Thought I’d give it a go. Cut the base of the celery, make sure you slice off the dirty part, place in a bowl of water, change the water every 3-4 days. Once roots start to grow out the bottom it’s ready to plant in the ground. Will keep you all posted.- #growing #celery #starting #with #a #bowl #of #water by @mamacappos_kitchen
Creamy Cashew Butter 😋 750 gms Roasted and Salted Cashew Nuts 1/4 cup rice bran oil (or your preferred oil) 1 tsp vanilla essence 1 tbs sugar Pinch of salt Blend all ingredients in a blender for around 15 to 20 mins, scrapping down sides every few minutes. I prefer mine to be a smooth consistency, if need be add a little extra oil. Store in a glass jar and refrigerate, keeps well for 3-4 weeks. Can be frozen for up to 6 months in air tight containers. Note: you can use olive oil or coconut oil.- - #cashew #butter by @mamacappos_kitchen
Weetbix Slice 🥰 5 1/2 weetbix crushed 1 cup brown sugar 1 cup coconut 1 1/2 cups self raising flour 1/2 cup cocoa 225 grams melted butter Extra coconut to sprinkle over the top Icing 2 cups icing sugar 1 tbsp melted butter 2 - 3 tbsps cocoa 2-3 tbsps hot water Preheat oven to 200C, add all dry ingredients to a bowl, using hands crush it all down into a fine mix. Line a baking tray with baking paper. Add melted butter into dry mix, mix thoroughly with hands until all the dry ingredients are coated in butter. Pour mixture into baking tray, even out, pressing down lightly. Cook for 15 - 20 minutes. Once cooked let sit for 5 minutes while making the icing mixture. Mix all icing Ingredients into a bowl, to a smooth to runny consistency, you may need to add a little more icing sugar or water. While the slice is still hot pour icing and smooth over. Sprinkle with coconut or preferred sprinkles. Allow to completely cool before cutting into pieces. Enjoy!- #aussie #weetbix #slice #sliceoflife by @mamacappos_kitchen
Tiramisu 😋 500ml Italian Coffee 1/2 Cup Marsala 2 pkts of Sponge Fingers 5 Eggs separated 1/2 Cup Sugar 2 x 250 grams Marscapone Cocoa Grated dark chocolate to serve Best made the day before serving #tiramisu #italian #homemade #pickmeup #madewithlove by @mamacappos_kitchen
Gnocchi with Slow cooked Pork Sugo Olive oil 1kg Pork chops 1 onion diced 4 cloves of garlic 2 tablespoons tomato paste 1 tablespoon chilli 2 x carrots 1 can of beer 1 800g tin of crushed tomatoes 3 chicken stock cubes 1 Tablespoon Basil paste 2-3 Tablespoons fresh Parsley 1 pkt Gnocchi serves 2 people Salt and cracked pepper Parmesan Cheese Method Sugo/Sauce Place slow cooker on to high heat, add a swirl of olive oil, pour in the tinned tomatoes, add hot water to 1/4 of the tin swirl and add to the cooker. Dissolve 3 stock cubes in 1 cup of boiled water, add to the slow cooker. Heat a large frypan to Med/high heat, add a good swirl of olive oil, Brown chops on both sides, once browned add the chops to the slow cooker. Reduce frypan heat to low/med add the onion and carrot, cook for 5 minutes. Turn heat to med/high add garlic, tomato paste and chilli cook for 30 seconds, pour the whole can of beer and deglaze the pan, bring to a boil, add ingredients into the slow cooker. (Cook on high for 6 hours or Auto/Low for 8 to 10 hours). Half hour before serving add in the parsley, salt and pepper to taste. Cook Gnocchi as per packet directions. Using a second pot, add a few ladles of the Sugo/Sauce (not the meat) from the slow cooker and scoop the gnocchi once cooked and place it straight into the sauce. Serve topped with a piece of meat and a sprinkle of Parmesan cheese. Note: The longer you cook the sauce the better it is. Living in a country town, the herbs aren’t always fresh. I buy either the tubed herbs or fresh in the pkt herbs, from the fruit and veg section. Any remaining sauce will keep for 3 - 4 days in the fridge or up to 3 months in the freezer. #tomato #sugo #pastasauce #gnocchi #ohyeah #pork #chops #parmesan #winter #warmer #beer #greatnorthern #mutti #polpa by @mamacappos_kitchen

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