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21 Lemon-poppy seed muffins Place eggs, sour cream, milk, oil, honey, poppy seeds and lemon rind in a bowl and mix well to combine. Add flour to poppy seed mixture and mix until just combined. Spoon mixture into six greased 1 cup/250ml capacity muffin tins and bake for 25-30 minutes or until muffins are cooked when tested with a skewer. Turn onto wire racks to cool. To make icing, place cream cheese, lemon juice and icing sugar in a food processor and process until smooth. Top cold muffins with icing. Makes6 Oven temperature 180°C, 350°F, Gas 4 2 eggs, lightly beaten 1 cup/250g sour cream ½ cup/125ml milk ¼ cup/60ml oil ¼ cup/90g honey 3 tablespoons poppy seeds 1 tablespoon grated lemon rind 2&¼ cups/280g self-raising flour, sifted Lemon cream-cheese icing 60g cream cheese, softened 1 tablespoon lemon juice ¾ cup/125g icing sugar © 2007 61993308 PP Target Cards 1300 735 700 If your property is listedwith another agent, please disregard thismessage. Mar oochydore There’s an art to finding the right buyer at the right price! 15-17OceanStreet, MaroochydoreQueensland4558 Phone:0754796600 Fax:0754796611 www.mfnre.com.au Christie Mann 0421 635 363 christie@mfnre.com.au 7 © 2007 A2153557 PP Target Cards 1300 735 700 2 tablespoons tamarind pulp 1/2 cup/125ml water 2 teaspoons vegetable oil 3 stalks fresh lemon grass, chopped, or 2 teaspoons finely grated lemon rind 2 fresh red chillies, chopped 500g uncooked prawns, shelled and deveined, tails intact 2 green (unripe) mangoes, peeled and thinly sliced 3 tablespoons chopped fresh coriander 2 tablespoons brown sugar 2 tablespoons lime juice Place tamarind pulp and water in a bowl and stand for 20 minutes. Strain, reserve liquid and set aside. Discard solids. Heat oil in a wok or frying pan over a high heat, add lemon grass or rind and chillies and stir-fry for 1 minute. Add prawns and stir-fry for 2 minutes or until they change colour. Add mangoes, coriander, sugar, lime juice and tamarind liquid and stir-fry for 5 minutes or until prawns are cooked. Serves 4 Red Hot Tamarind Prawns 1 Shop5,BunburyPlaza,131SpencerSt,BunburyWA6230 Phone:97809131 Fax:97809100 Peter Lomax 0407 570 409 David Lomax 0418 935 142 Mandi Portman 0407 420 101 Harbour City Real Estate “Ask us what our s ecret is!!” If your property is listedwith another agent, please disregard thismessage. remax.com.au Results in 38 days! Shop5,BunburyPlaza,131SpencerSt,BunburyWA6230 Phone:97809131 Fax:97809100 Shop5,BunburyPlaza,131SpencerSt,BunburyWA6230 Phone:97809131 Fax:97809100 Soufflé Chocolate INGREDIENTS 250g dark chocolate, broken into pieces 1 cup/250ml thickened double cream 6 eggs, separated 1 cup/220g castor sugar 1/4 cup/30g flour Icing sugar, sifted (optional) METHOD Place chocolate and half the cream in a heatproof bowl over a saucepan of simmering water and heat, stirring constantly, until mixture is smooth. Remove bowl from pan and set aside to cool slightly. Beat egg yolks and castor sugar until thick and pale. Gradually beat in flour and remaining cream and beat until combined. Transfer egg-yolk mixture to a saucepan and cook over a medium heat, stirring constantly, for 5 minutes or until mixture thickens. Remove from heat and stir in chocolate mixture. Beat egg whites until stiff peaks form. Fold into chocolate mixture. Divide mixture evenly between six buttered and sugared 1 cup/250ml capacity soufflé dishes and bake for 25 minutes or until soufflés are puffed. Dust with icing sugar, if desired, and serve immediately. Note: To prepare soufflé dishes, brush with melted unsalted butter then sprinkle lightly with castor sugar. Serves 6 Oven temperature 190°C, 375°F, Gas 5 Cleveland 38217500 Unit4, 28-32 Middle Street,Cleveland Qld 4163 Fax: 38217600 Please disregard this notice if you are listedwith another agent. © 2007 61997669 PP Target Cards 1300 735 700 Selling your property can be hard work with many traps for the unwary. Selling or buying? Don’t take unnecessary risks, call me! MarieDavey 0448 006 817 PROPERTYCONSULTANT mdavey.cleveland@rhq.com.au