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Archive for 'easy recipe'

Recipe: Blue Cheese and Caramelized Onion Dip

I made this recipe for my husband’s birthday last week. It was a trial of a new recipe, and the end result was delicious.

Blue Cheese Caramelised Onion Dip

Blue Cheese and Caramelized Onion Dip

This recipe was taken from the Australian Women’s Weekly Italian cookbook. As usual, I didn’t have the right ingredients to hand, so I improvised.


20 grams (3/4 ounce) butter

1 large brown onion – diced roughly

2 tablespoons brown sugar

2 tablespoons white wine vinegar

90 grams (3 ounces) crumbled blue cheese

3/4 cup (180 grams) creme fraiche

1/4 cup finely chopped parsley


1. Melt the butter and cook the onion until softened.

2. Add the brown sugar and the vinegar to the onion and continue to cook over a low heat until the onion begins to caramelize. This will take about 10 minutes.

3. Add the crumbled cheese and the creme fraiche and stir until the mixture is smooth.

4. Cool and refrigerate until well-chilled.

5. Stir in the parsley and serve with corn chips, crackers or your favorite savory biscuits.

Shelley’s Notes:

1. I substituted thick Greek yoghurt (low fat) for the creme fraiche.

2. My onion was on the small side, so I reduced both the sugar and vinegar to 1 tablespoon each.

3. I added a little extra blue cheese since I adore the stuff.

Conclusion: This recipe is a keeper! Do you have a favorite dip recipe that you make on a regular basis?

Super Easy Scone Recipe

I’ve posted several scone recipes during the last six months. My favorite recipes – Blueberry scones and Date and Orange Scones are easy to make. The fat content is the cream and it’s poured into the dry ingredients. Traditional scones require the rubbing of butter into the flour and I’m always too impatient to do it properly.

Then I found the following recipe on Baking Makes Things Better and it simplifies the entire process. I like a simple process.

Easy Scones

Easy Scones

50 grams (1  3/4 oz) butter

3/4 cup of milk

2 cups self-raising flour

1 teaspoon salt


1. Preheat the oven to 210C (410F)

2. Melt the button and add the milk.

3. Place the flour and salt in a bowl and stir.

4. Wait until your oven reaches the required temperature then add the milk and butter mix. If you want to make savory scones add grated cheese or cubes of ham or fresh chopped herbs at this stage. Combine. The mix will be slightly wet.

5. Knead to shape and roll out but don’t handle dough too much.

6. Cut into shapes. I used a round cutter.

7. Line a tray with baking paper and place on your scones.

8. Cook for 10 – 15 minutes until golden..

Shelley’s Notes:

1. I added cheese to mine. You could also add dates or sultanas or herbs or just leave them plain.

2. They’re best eaten straight from the oven or when still warm.

3. I served mine with jam and thick greek yoghurt since I didn’t have cream. Whipped cream would be delicious.

Blueberry Scones

Blueberry Scones

Since I had a bottle of cream in the fridge, I decided to make scones today. I also had some fresh blueberries. Yes, I thought. A marriage made in heaven.

These scones are incredibly easy and quick – a no-fail recipe.

Blueberry Scones

4 cups self-raising flour

pinch of salt

300 ml/ 10 fluid ounces cream

300 ml/ 10 fluid ounces lemonade or soda water

Generous handful of fresh blueberries


1. Preheat the oven to 220C/425F. Line a baking tray with baking paper.

2. Sift the flour and salt into a bowl. Make a well in the center.

3. Add the cream and lemonade or soda water. Toss in the blueberries. Mix together carefully until you have a soft dough. Do not handle the dough too much.

4. Turn the dough onto a well floured board and roll (gently) into a rectangle. Cut into around 12 pieces and place on your baking tray.

5. Bake for 10-12 minutes or until the tops are golden brown.

6. Remove from oven, place on a clean tea towel to keep until ready to serve.

7. Serve with whipped cream and jam or plain butter if you prefer.

Shelley’s Notes:

1. If you don’t like blueberries, replace with 1/2 cup of raisins, dates or dried cranberries. You could also add grated cheese or leave the scones plain and sprinkle the top with a mixture of sugar and cinnamon.

2. Americans – use a can of Sprite for the lemonade or you could use fizzy mineral water.

Eat and enjoy!

Recipe: Delicious Rice Bubble Goodies

This is a recipe from my childhood. It was a favorite – both to eat and to make.

Rice Bubble Goodies

Rice Bubble Goodies

1 stick butter (4 oz)
1 cup sugar
8 oz chopped dates
1 teaspoon vanilla
1 egg beaten
1 cup chopped nuts – I like walnuts
2 cups Rice Krispies

Melt the butter in a saucepan. Add the sugar, dates, vanilla and the beaten egg. Stir together and cook on the stovetop for a few minutes until you have a thick golden mixture and the dates are soft. Remove from the heat and cool. Once mixture is cool add the nuts and the Rice Krispies. Form into small bite-sized balls and roll in coconut.

Enjoy with a cup of tea or coffee.

Easy Ice Cream.

One of author Jenyfer Matthews’ resolutions for 2010 is to try a new recipe each month. I thought it was a great idea, so I’m doing the same thing. This is my recipe for January—easy and healthy ice cream.

Easy Ice Cream


Ingredients: One banana per person (not over ripe), berries (blueberries, raspberries, boysenberries, red currants etc), yoghurt or a little milk.


Peel and chop the bananas into pieces, place in a container with a lid or a ziplock bag and place in the freezer. I leave them overnight but around three hours in the freezer should do the trick.


Take bananas out of the freezer and place in a food processor. Add berries. I’ve used frozen blueberries and with this batch I used frozen mixed berries. You can also use fresh berries.


Blitz the bananas and berries in the food processor. It will be noisy for a little while. At this stage I use one to two tablespoons of plain yoghurt to help the ingredients bind together. I think you could actually use milk or soy milk at this stage, but I haven’t experimented with this.


The final product will be like thick soft freeze ice cream. Serve and eat straight away. You can actually freeze it, but you need to give it another blitz through the food processor so it isn’t hard and icy to eat. It really is better to eat the ice cream straightaway. :grin:

Do you like to experiment with new recipes or do you stick with the tried and true family favorites?