Recipes - Tested and worthy of keeping



Appetisers 9

Vietnamese Spring Rolls 10

Guacamole 11

Soups 12

Cioppino 13

Spring Soup 14

French Onion Soup 15

Entrees/‌Light Meals 16

Smoked Trout Pate 17

Warm Chicken and Cashew Salad 18

Creamy Chicken & Vegetable Pancakes 19

Seafood Pancakes 20

Seafood 21

Chilli King Prawns 22

Thai Garlic Prawns 23

Pot-au-feu de Poisson 24

Poultry 25

Stuffed and Rolled Turkey Breast 26

Peach and Cashew Chicken Roll 27

Honey Rosemary Chicken 28

40 Cloves of Garlic Chicken 29

Thai Garlic Chicken 30

Marinated Coriander Chicken 31

Lemon Chicken with Basil Sauce 32

Sour Cream and Lemon Chicken 33

Lemon Crumbed Chicken 34

Chicken Parmesan with Basil 35

Swiss Chicken 36

Chicken with Green Peppercorns 37

Pork 38

Pepper Pork 39

Veal 40

Veal Campagnola 41

Beef 42

Pepper Cheese Beef Olives 43

Steaks with Whisky Cream Sauce 44

Steaks with Green Peppercorns 45

Roast Beef with Red Wine 46

Beef Stroganoff 47

Frikkadels 48

Tasty Hamburgers 49

Meatloaf with Peppercorns 50

Lamb 51

Raan 52

Egg, Cheese & Vegetarian 53

Crusty Salmon Pie 54

Onioned Tuna Quiche 55

Spinach Quiche 56

Vegetables 57

Seasoned Roast Pumpkin 58

Vegetables Julienne 59

Side Dishes/‌Accompaniments 60

Gratin Potatoes 61

Potato Pancakes 62

Floddies 63

Mashed Potatoes 64

Rice, Pasta & Pizza 65

Summer Pasta Sauce 66

Coriander Pesto 67

Salads 68

Agar-Agar Salad 69

Bean Salad 70

French Mustard Potato Salad 71

Potato Salad with Herbed Vinaigrette 72

Desserts 73

Sticky Date Pudding 74

Chocolate Rum & Raisin Mousse 75

Golden Syrup Dumplings 76

Lemon Souffle 77

Swedish Waffles 78

Peach Kuchen 79

Apple Strudel 80

Blueberry Icecream Cheesecake 81

Apricot Nectar Cheesecake 82

Honey and Almond Cheesecake 83

Caramel Crunch Cheesecake 84

Mango Cream Tart 85

French Lemon-Almond Tart 86

Pecan Pie 87

Blueberry Tart Yarnall 88

Frozen Lemon Dessert 89

Coffee Tortoni 90

Mango Icecream 91

Lemongrass Icecream 92

Cakes 93

Coffee Snow Cake 94

Walnut Cream Cheese Cake 95

Lemon Sour Cream Cake 96

Fresh Lemon Loaf 97

Apple Cinnamon Cake 98

Blueberry Buckle 99

Red Velvet Birthday Cake 100

Caramel Swirl Cake 101

Moist Chocolate Dessert Cake 102

Rich Chocolate Butter Cake 103

Lumberjack Cake 104

Everybody’s Fresh Fruit Cake 105

Golden Fruit Cake 106

Heirloom Cake 107

Chocolate Fruitcake 108

Muffins 109

Blueberry Muffins 110

Coconut Muffins 111

Ginger Muffins 112

Honey and Bran Muffins 113

Date and Apple Bran Muffins 114

Oat Bran Muffins 115

Birdseed Muffins 116

Biscuits & Slices 117

Crunchie Munchies 118

Chocolate Chip Cookies 119

Macadamia Cookies 120

Spritz Cookies 121

Chocolate Raisin Cheesecake Slice 122

Lemon Slice 123

Breads 124

Garlic Cheese Bread 125

Sandwiches 126

*** No Name 1 127

*** No Name 2 128

*** No Name 3 129

*** No Name 4 130

*** No Name 5 131

Breakfast 132

Bircher Muesli 133

Preserves 134

Confectionery 135

Torrone 136

Nibbles 137

Curried Cashews 138

Garlic Almonds 139

Devilled Pecans 140

Drinks 141

Sunshine Non-alcoholic Cocktail 142

Basic Recipes 143

Sponge Recess Flan base 144

Soya Bean Milk 145

Coconut Milk 146

Reference 147

Fish Texture Chart 148

Fish Cooking Times 150

Print onto A5 paper for inclusion in folder:

- Frikkadels

- Seasoned Roast Pumpkin

Contents include:

- Recipes collected from sources such as leaflets and friends

-  Adaptations of recipes in cookbooks

-  Favourite recipes from cookbooks that I own but which I forget about or cannot find when I want them (too many cookbooks!)

-  Favourite recipes from cookbooks that I own where there are many variations with the given name and I want to be able to get to the best one easily

Conventions

caster sugar (not castor)

self raising flour (no hyphens)

teaspoons, tablespoons and cups in full (no abbreviations)

avoid ampersands where possible

1 1/2 (etc., with a non-breaking space in the middle; not 1-1/2)

fractions using slashes rather than special fraction characters, as there are some fractions not covered by those and it looks strange to have some with special characters and some with just plain text and slashes

recipe names are in mixed case (the style on recipe pages presents them as all upper case but we want the mixed case for the table of contents)

use non-breaking spaces and non-breaking hyphens in number-item pairs

when recipe names are too long to fit onto a single line, reduce the font size

when recipe doesn’t fit on one page, try the following in this order:

- use two columns for the ingredients

- adjust column widths and gap to reduce ingredient size further

- look for method paragraphs that can be reworded to be smaller

- reduce size of all recipe body fonts by 1 point

- adjust space after recipe title and around ingredients block

-  reduce space after method paragraphs by 1 point

- use fixed, slightly smaller line height in all recipe body fonts

Appetisers

VIETNAMESE SPRING ROLLS

Recipe from Vietnam Village Inn, Page, ACT.

Ingredients

12-13 spring rolls wrappers (half a packet), defrosted and cut into quarters

flour and water paste, to seal

sunflower oil, for deep frying

Dipping Sauce

1 tablespoon nuoc cham (fish sauce)

1 tablespoon sugar

1 tablespoon vinegar

2 tablespoons water

crushed garlic and finely chopped chilli, to taste

Filling

500g lean minced pork

500g carrots, finely shredded

1/2 cup mung bean vermicelli (bean thread), soaked in warm water, drained and cut into 2cm lengths

2 teaspoons salt

1/2 teaspoon pepper

1 tablespoon sugar

2 teaspoons onion flakes

1 teaspoon garlic granules

Mix filling ingredients together. Put a piece of spring roll wrapper on work surface, one corner pointing toward you. Put a tablespoon of filling on wrapper, near that corner. Fold corner over filling, then fold over side corners to enclose filling completely. Fold over fourth corner and seal with flour and water paste. The finished roll should be the size of a wine cork, but a little longer. Repeat with remaining filling and wrappers.

Heat oil until the corner of a roll, dipped in, sizzles briskly. Fry the rolls a few at a time, drain on crumpled paper towels and keep warm in a low oven until all are done. Mix all dipping sauce ingredients together and serve with spring rolls.

Note: For vegetarian rolls, mashed bean curd and cooked, peeled mung beans can be substituted for pork. For very luxurious rolls, crabmeat or prawns can be added to the filling.

Makes about 50.

Guacamole

1 ripe avocado

juice of half a lemon

1 clove garlic, crushed

Tabasco sauce

black pepper

cumin

salt

Mash avocado thoroughly, stir in lemon juice and remaining ingredients to taste.

Soups

CIOPPINO

Recipe from Helen Hammond

1-2 tablespoons olive oil

3 cloves garlic, minced

6 shallots or large spring onions, chopped

5 stalks celery, sliced

4 tablespoons dry sherry

2 large or 4 small tomatoes, peeled and chopped

425g can tomatoes

1 1/2 cups vegetable juice

2 tablespoons parsley, finely chopped

1 teaspoon oregano

2-3 teaspoons teriyaki or soy sauce

1 bay leaf

3 slices lemon

salt and pepper

500g king prawns, sprinkled with lemon juice

250g small green prawns

300g scallops

250g button mushrooms, sliced and quickly sautéed in butter and lemon juice

parmesan cheese, optional

Preheat oven to 205°C. Heat oil, sauté garlic, shallots and celery until tender. Add sherry. Add fresh tomatoes and cook for 1 minute. Add canned tomatoes, vegetable juice and remaining seasoning ingredients, leaving half the parsley for garnish. Bring to a boil and gently simmer, uncovered, for 20 minutes.

Add seafood/fish and cook for 5 minutes. Add mushrooms, place into ovenproof dish. Combined reserved parsley and parmesan cheese and sprinkle on top of fish mixture. Bake, uncovered, for 12-15 minutes.

Serve with garlic bread and tossed salad.

Note: You can reduce the amount of shellfish and substitute calamari, white boneless fish or tuna.

Spring Soup

Recipe from Rosanna Hindmarsh as printed in the Canberra Grammar School Cook Book

3 tablespoons butter

1kg carrots, chopped

2 cloves garlic, crushed

6 cups chicken stock

2 oranges

1 teaspoon brown sugar

Tabasco

salt and freshly ground black pepper

Heat butter, add chopped carrots and garlic, cover and sweat gently until soft. Add stock and season. Simmer until carrots are tender, then puree in a blender or food processor. Add grated rind of 1 orange and juice of both oranges. Add a dash of Tabasco to taste and add sugar. Garnish with chopped parsley.

French Onion Soup

Recipe from the Australian Women’s Weekly Cooking Class Cookbook

90g butter

4 large onions

1 clove garlic

1 tablespoon flour

1 teaspoon sugar

2 x 470g cans beef consomme

3 cups water

salt and pepper

1/3 cup dry red wine

1 tablespoon dry sherry

125g butter, extra

1 clove garlic, extra

1 stick french bread

250g swiss cheese

60g grated parmesan cheese

Heat butter in large pan, add peeled and thinly sliced onions and crushed garlic. Saute gently until onions are golden brown. Add flour, stir until combined. Add sugar, undiluted soup, water, salt, pepper and red wine, stir until combined. Bring to boil, reduce heat, simmer covered for 45 minutes, stirring soup occasionally. Add sherry, simmer for a further 5 minutes.

Cut bread into 1cm slices. You will need 12 slices of bread. Melt extra butter in pan, add crushed extra garlic, stir until combined. Brush bread slices on both sides with butter mixture. Place bread slices under hot griller until golden brown on one side. Do not brown other side of bread.

Pour soup into large flameproof bowl, place bread slices, toasted side down, onto soup. Sprinkle combined grated cheeses over bread. Place soup bowl under hot griller until cheese is melted and golden brown.

Note: If you do not have a griller large enough to hold soup bowl, sprinkle grated cheeses on untoasted side of bread, pressing cheese down firmly. Place under hot griller until melted and golden brown. Place bread into soup bowls, pour soup over.

Serves 6.

Entrees/‌Light Meals

SMOKED TROUT PATE

2 whole smoked trout

1 cup water

1/2 cup dry white wine

125g butter

2 teaspoons gelatine

300ml carton sour cream

salt and pepper to taste

1 small ripe avocado

lemon juice

Carefully remove skin and bones from trout. Place skin and heads of trout into pan, add water and wine. Bring to boil, reduce heat, simmer covered for 5 minutes. Strain through fine sieve.

Return liquid to pan, add butter and gelatine. Stir over low heat until butter has melted and gelatine dissolved.

Place liquid into blender, add trout meat. Blend on medium speed for 2 minutes or until finely pureed. Pour into bowl, leave until cold.

Fold in sour cream, season with salt and pepper. Pour into individual serving dishes, cover and refrigerate overnight.

Just before serving, remove skin and seed from avocado. Cut into thin slices, toss lightly in lemon juice. Arrange on top of trout pate. Serve with small toast triangles.

Warm Chicken and Cashew Salad

Salad

chicken breast fillets

roasted unsalted cashews

avocado

mixed lettuce

shredded carrot, to decorate

Dressing

sweet chili sauce

lemon juice

mustard

Cut chicken fillets into bite-sized pieces, coat in seasoned flour and fry in a little butter until cooked and browned. Keep warm.

Cut avocado flesh into cubes. Tear lettuce into largish pieces.

Arrange lettuce, chicken pieces and avocado on plate, scatter cashews over. Garnish with a small amount of shredded carrot if desired. Pour dressing evenly over.

For dressing, combined approximately equal quantities of chili sauce and lemon juice, add mustard to taste.

Creamy Chicken & Vegetable Pancakes

Recipe from the Australian Women’s Weekly Best Recipes from the Weekly

Pancakes

1 cup plain flour

2 eggs

1 cup milk, approximately

Topping

60g cheddar cheese

1 tablespoon grated parmesan cheese

30g roasted hazelnuts

Filling

3 chicken breast fillets

1 sprig parsley

3 black peppercorns

1 small onion

1/2 cup dry white wine

1/2 cup water

30g butter

1 1/2 tablespoons flour

1/2 cup cream

1 teaspoon french mustard

salt and pepper

1 stick celery

2 carrots

15g butter, extra

For pancakes, sift flour into bowl, make a well in centre. Add eggs, work flour in from sides, gradually stir in enough milk to make a smooth batter. Stand 30 minutes. From small jug pour 2 or 3 tablespoons of batter into heated, greased pan; cook slowly until set and lightly browned underneath. Toss or turn, brown on other side. Repeat with remaining batter.

For filling, place chicken fillets in pan, add parsley, peppercorns, sliced onion, wine and water. Cover, bake in moderate oven 15 minutes. Remove chicken from pan, cool. Strain pan juices, reserve 2/3 cup. Slice chicken finely; cut carrots into thin strips; cut celery into thin strips. Melt butter in pan, stir in flour, then pan juices and cream. Stir until sauce comes to boil, remove from heat. Stir in mustard, salt and pepper. Melt extra butter in pan, add celery and carrot strips, cook until vegetables are just tender. Combine chicken, sauce and vegetables, mix well.

To assemble, divide filling evenly between pancakes, roll up, place in ovenproof dish, sprinkle combined cheddar cheese and parmesan over pancakes. Sprinkle with finely chopped nuts, bake uncovered in moderately hot oven 10 to 15 minutes or until heated through.

Serves 6.

Seafood Pancakes

Recipe from the Australian Women’s Weekly Best Ever Recipes

500g small prawns

1 bottle oysters (about 10 oysters)

125g can crab

1 cup water

1/2 cup dry white wine

1 small onion

60g butter

3 tablespoons plain flour

1/2 cup cream

salt and pepper

3 shallots

30g butter, extra

2 tablespoons chopped parsley

3 tablespoons packaged dry breadcrumbs

60g cheddar cheese, grated

4 pancakes

Shell prawns, remove back vein; reserve prawn shells. Drain oysters, remove sinews from crab.

Put reserved prawn shells, water, wine and peeled and chopped onion in saucepan, bring to boil, reduce heat. Simmer uncovered 5 minutes; drain, reserve stock. (You will need 1 cup of the prawn stock.)

Heat butter in separate saucepan, add flour, stir until combined, remove pan from heat. Gradually add reserved cup of prawn stock, add cream, stir until combined. Return pan to heat, stir until sauce boils and thickens. Reduce heat, simmer, uncovered, 3 minutes; remove pan from heat.

Heat extra butter in separate pan, add chopped shallots, sauté 1 minute, add seafood, stir until combined. Add seafood mixture to sauce, mix well. Season with salt and pepper.

Spoon filling down centre of each pancake, then roll up. Place on greased oven tray. Sprinkle over combined parsley. breadcrumbs and grated cheese. Bake in hot oven 5 minutes or until heated through.

Serves 2 as a main course or 4 as an entree. A salad of crisp lettuce tossed in french dressing would be a nice accompaniment.

Seafood

CHILLI KING PRAWNS

1kg green king prawns, shelled

1 cup plain flour

1/3 cup cornflour

1 egg white

1 1/4 cups water

oil for deep frying

1 tablespoon oil, extra

1 tablespoon grated fresh ginger

3 cloves garlic, crushed

2 tablespoons tomato sauce

1 tablespoon chili sauce

2 teaspoons sugar

1 tablespoon light soy sauce

1 tablespoon dry sherry

1/4 cup water

Devein prawns. Cut prawns in half lengthwise but not all the way through. Flatten prawns slightly with blade of large knife or cleaver.

Sift flour and cornflour into bowl, make a well in centre, gradually stir in combined egg white and water. Mix to a smooth batter.

Heat oil in wok, dip prawns in batter. Drain excess batter before deep frying in hot oil until prawns are pale golden brown. Drain on absorbent paper.

Heat extra oil in wok, add remaining ingredients. Bring to boil, reduce heat, simmer 2 minutes. Add prawns and allow them to heat through before serving.

Thai Garlic Prawns

1kg green prawns

8 cloves garlic

2 tablespoons coriander root

2 tablespoons fish sauce

1 1/2 tablespoons brown sugar

1/2 teaspoon pepper

2 tablespoons oil

juice of 1 lemon

Prepare a marinade by mixing together the crushed garlic, washed and minced coriander root, fish sauce, brown sugar and pepper.

Shell and devein the prawns, add to marinade and mix thoroughly. Leave to marinate for 15-30 minutes.

Heat oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the lemon juice and serve immediately with rice and sliced tomatoes and cucumber.

Serves 4.

Pot-au-feu de Poisson

500g white fish fillets (e.g. ocean perch)

1 glass dry white wine

300g carrots

100g celery

2 onions

40g butter

1 teaspoon sweet paprika

salt

bouquet garni

fish stock or water

400g peeled tomatoes

fresh chopped flat parsley

Cut fish fillets into bite size cubes, let stand in white wine.

Cut carrots, celery and onions into julienne strips. Melt the butter in a saucepan and cook the vegetables on medium heat till they develop their aroma. Add paprika, salt to taste, bouquet garni and cover with fish stock or water.

When the vegetables are nearly cooked add roughly diced tomatoes and the pieces of fish. Let simmer for a short time as the fish cooks quickly.

Serve immediately in a bowl, sprinkled with fresh parsley.

The cooking juices can be finished with a bit of cream or butter but this is not necessary if you want to keep the dish light and healthy.

Poultry

STUFFED AND ROLLED TURKEY BREAST

Stuffing

1 1/2 cups fresh white breadcrumbs

butter

1 leek, finely sliced

2 rashers bacon, finely chopped

1 large stick celery, finely chopped

1/2 cup finely chopped parsley

1 teaspoon finely chopped fresh oregano, or a good pinch of mixed herbs

freshly ground pepper

1 egg, well beaten

Roll

1 half turkey breast, if possible with the skin on

pepper

250g rindless bacon rashers

rosemary leaves

Sauce

1 cup chicken stock

1/2 cup cream

the juices from the turkey

a little cornflour (optional)

To make the stuffing, put the breadcrumbs into a bowl. Separately sauté the leek in a little butter, fry the bacon, and sauté the celery in a little more butter. Add these ingredients to the breadcrumbs along with the parsley, oregano, pepper and egg. Mix well.

Remove the skin carefully from the turkey breast and set aside. Slice the turkey breast lengthwise from one side almost to the other. Open out into one thick steak of meat. Season with pepper.

Form the stuffing into a long sausage across the centre of the turkey. Shape into a roll, tucking in the ends to prevent the stuffing from falling out. Carefully spread the skin over the roll and tie securely at 4cm intervals and twice around the length of the roll. Sprinkle with freshly ground pepper and wrap in the rindless bacon rashers. Sprinkle well with rosemary leaves.

Wrap in a double sheet of foil, securing firmly so the juices do not run out. Place in a baking tin. Cook on the centre shelf of a preheated 200°C oven for 55 minutes. Stand the dish for 15 minutes in a warm place.

To make the sauce, open the parcel of cooked turkey and remove the roll to a platter. Pour all the juices from the foil into the tin. Add the chicken stock and bring to the boil, scraping up all the bits in the pan. Add the cream, taste for seasoning. Thicken slightly with the cornflour and serve with the slices of turkey.

Serves 6-8.

Peach and Cashew Chicken Roll

2/3 cup chopped dried peaches

2 tablespoons dry sherry

30g butter

1 onion, finely chopped

2/3 cup unsalted roasted cashews

1 cup stale breadcrumbs

400g minced chicken

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh parsley

1 chicken (size 15, 1.5kg)

2 green shallots

1 tablespoon oil

Make the peach and cashew seasoning first. Combined peaches and sherry in a small bowl, let stand for 1 hour. Melt butter in pan, add onion, stir over medium heat for about 3 minutes or until onion is soft. Allow to cool. Combined onion with peach mixture, cashews, breadcrumbs, minced chicken and herbs, mix well.

Bone chicken as follows. Using a small sharp knife, cut off wing tips at the second joint. Cut through skin of chicken along centre back. Using the tip of the knife, separate flesh from backbone on one side of chicken, then following the shape of the bones, gradually ease flesh away from bones. Repeat process on other side of chicken. Holding rib cage away from chicken, carefully cut breastbone from flesh.

Hold up one thigh with one hand. To remove flesh, cut around top of bone, scrape down the bone to next joint, cut around flesh again, scrape down to end. Pull bone out and cut away. Repeat with other thigh and both wings. Turn flesh of thighs and wings towards inside of chicken.

Spoon half the seasoning along centre of chicken. Place shallots along centre of seasoning, cover with remaining seasoning. Fold one side of chicken over other side to overlap by 2cm, secure with skewers. Tie string around roll at 5cm intervals.

Place roll in baking dish, breast side up, and brush with oil. Bake in moderate oven for about 1 1/2 hours, or until cooked. Stand roll for 10 minutes, remove string and skewers.

Honey Rosemary Chicken

4 single chicken breast fillets

salt

freshly ground black pepper

2 tablespoons olive oil

1 medium onion, finely chopped

finely grated zest of 1 lemon

3 tablespoons honey

2 sprigs fresh rosemary

1 cup dry white wine

extra rosemary sprigs, to garnish

Preheat oven to 170°C. Season chicken with salt and pepper.

Heat oil in frying pan and brown chicken over moderate heat until golden brown on both sides. Transfer to an ovenproof dish.

Sauté onion in frying pan until soft then add to chicken.

Combine zest, honey, rosemary and wine and warm in pan. Pour over the chicken and bake, covered, for 30 minutes.

When tender and cooked, taste and adjust seasoning. Place on warm plates and garnish with rosemary sprigs. Serve with steamed vegetables.

40 Cloves of Garlic Chicken

2 tablespoons butter

1 tablespoon olive oil

1 chicken, cut up

40 small cloves garlic, unpeeled

1/2 teaspoon dried thyme

1 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons lemon juice

1/4 cup water

Preheat oven to 180°C.

In a large Dutch oven, melt the butter in the olive oil. Add the chicken pieces and cook until golden on all sides (approximately 5-10 minutes).

Remove all but 2 tablespoons of the fat. Add the garlic and stir until it is coated. Sprinkle garlic/chicken mixture with the remaining ingredients.

Cover tightly and bake for 1 1/2 hours.

Thai Garlic Chicken

6 thighs or half-breasts of chicken

6 garlic cloves

2 teaspoons salt

2 tablespoons whole black peppercorns

4 whole bunches fresh coriander including roots, washed well

3 tablespoons lemon juice

Remove any excess fat from chicken, especially if using thighs. Crush the garlic with the salt to make a smooth paste. Crush the peppercorns coarsely with a mortar and pestle, or put them in a strong plastic bag and crush with a rolling pin. Finely chop the coriander. Add the lemon juice, mix all the seasoning ingredients together and rub into the chicken pieces. Cover with cling film and aluminium foil (to contain the powerful garlic smell) and set aside for one hour or refrigerate overnight.

Barbecue the chicken over hot coals that have reached the steady-glowing state. Do not place too close to heat, so chicken cooks through. Turn the pieces every 5 minutes and finish by crisping the skin.

Serve with boiled rice and tomato and onion salad.

Marinated Coriander Chicken

1 teaspoon grated fresh ginger

2 cloves garlic, crushed

2 tablespoons chopped fresh coriander

1/4 cup chopped fresh mint

1 tablespoon salt-reduced soy sauce

2 tablespoons mild sweet chili sauce

1 tablespoon lime juice

4 chicken breast fillets

olive oil

Combine ginger, garlic, herbs, sauces, juice and chicken in bowl; turn chicken to coat evenly. Cover, refrigerate several hours or overnight.

Brush or spray a grill or barbecue with oil. Cook chicken on both sides until browned and tender.

Serve chicken with a tossed salad and coriander sprigs, if desired.

Lemon Chicken with Basil Sauce

Recipe from the Australian Women’s Weekly Best Recipes from the Weekly

4 chicken breast fillets

2 rashers bacon

1 cup fresh breadcrumbs

1 teaspoon grated lemon rind

2 teaspoons lemon juice

1 clove garlic

60g butter, softened

1/2 cup plain flour

30g butter, extra

Basil Sauce

2 egg yolks

30g butter

1/2 cup chicken stock

1/2 cup cream

1/4 cup fresh basil leaves

Chop bacon finely, cook in pan, stirring until crisp. Drain on absorbent paper. Pound chicken fillets thinly. Combine bacon, breadcrumbs, lemon rind, lemon juice, crushed garlic and soft butter. Place in centre of each fillet, fold over, pound edges together lightly, toss in flour. Heat extra butter in pan, add chicken, brown quickly on both sides. Place in ovenproof dish, bake covered in moderately hot oven 10 minutes. Turn fillets, cover, bake further 10 minutes.

Basil Sauce: Put egg yolks in blender, blend while gradually adding melted butter. Pour in chicken stock, cream and basil, blend until smooth. Heat without boiling.

Serves 4.

This recipe can be prepared up to a day ahead and cooked just before serving. The sauce is best made once the chicken is in the oven.

Sour Cream and Lemon Chicken

Recipe from the Australian Women’s Weekly Best Recipes from the Weekly

8 chicken thigh fillets (I usually use breast fillets)

1/2 cup sour cream

1 teaspoon grated lemon rind

2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon chopped chives

1 tablespoon chopped parsley

2 cups packaged dry breadcrumbs

1 teaspoon grated lemon rind, extra

2 tablespoons oil

60g butter

Combine the sour cream, lemon rind, lemon juice, Worcestershire sauce, chives and parsley. Mix chicken with sour cream mixture, stand 2 to 3 hours or refrigerate overnight. Combine breadcrumbs with extra grated lemon rind. Dip each coated chicken piece in crumbs. Heat oil and butter in pan, fry chicken in single layer until golden brown and tender.

Serves 4.

Lemon Crumbed Chicken

Recipe from the Australian Women’s Weekly Dinner Party Cookbook

4 whole chicken breasts

1/4 cup lemon juice

1/2 cup dry white wine

2 tablespoons oil

salt and pepper

flour

2 eggs

1 1/2 cups packaged dry breadcrumbs

60g ground almonds

1/4 teaspoon oregano

2 tablespoons chopped parsley

1 teaspoon grated lemon rind

1 tablespoon grated parmesan cheese

90g butter

1 tablespoon oil, extra

2 teaspoons flour, extra

1/2 cup cream

1 tablespoon chopped parsley, extra

Remove skin from chicken breasts. Carefully remove chicken meat from bones, giving 8 individual pieces. Gently pound out each chicken breast. Combine lemon juice, wine, oil, salt and pepper, pour over chicken breasts, allow to stand 2 hours.

Drain chicken breasts, reserve marinade. Coat chicken lightly in flour seasoned with salt and pepper, dip in beaten eggs, then coat chicken in combined breadcrumbs, ground almonds, oregano, parsley, lemon rind and parmesan cheese.

Heat butter and extra oil in large frying pan, add chicken, cook on both sides until golden brown and cooked through. Remove from pan, keep warm.

Add extra flour to pan, cook 1 minute, add reserved marinade, stir until smooth, bring to boil, reduce heat, simmer 1 minute. Add cream and extra parsley, reheat without boiling. Put chicken on plate, spoon sauce over.

Chicken Parmesan with Basil

Recipe from the Australian Women’s Weekly Dinner Party Cookbook No. 2

4 large chicken fillets

1 cup fresh breadcrumbs

1/3 cup grated parmesan cheese

1 tablespoon chopped parsley

3 rashers bacon

90g butter

2 cloves garlic

1 teaspoon worcestershire sauce

1/2 teaspoon dry mustard

Basil Sauce

1/3 cup oil

1/4 cup white winegar

1 clove garlic

1 cup fresh basil leaves

1/3 cup cream

1 egg yolk

salt and pepper

Combine breadcrumbs, cheese and parsley in bowl. Chop bacon finely and fry in p an until crisp. Drain. Add bacon to breadcrumb mixture. Melt butter in saucepan, add crushed garlic, worcestershire sauce and dry mustard. Mix well. Drip chicken fillets in butter mixture and place in shallow ovenproof dish. Press crumb mixture on top of each fillet. Bake, uncovered, in moderate oven 20 to 25 minutes. Serve with Basil Sauce.

Basil Sauce: Combine in saucepan oil, vinegar, crushed garlic, finely chopped fresh basil leaves and cream, stir until heated through. Add egg yolk and stir until sauce thickens. Do not boil. Season with salt and pepper.

Swiss Chicken

Recipe from the Australian Women’s Weekly Best Ever Recipes

4 whole chicken breasts (or 4 double or 8 single breast fillets)

flour

salt and pepper

90g butter

1 clove garlic

3/4 cup dry white wine

1 teaspoon french mustard

1/2 cup cream

3 shallots

8 slices ham

8 slices swiss cheese

Carefully remove chicken meat from bones, giving eight individual pieces. Dust chicken breasts lightly with flour seasoned with salt and pepper. Heat butter in frying pan, add crushed garlic and chicken; sauté gently until chicken is light golden brown. Add wine, bring to boil, reduce heat. Simmer covered 20 minutes or until chicken is tender; remove chicken from pan. Put a slice of ham on each piece of chicken, then top with a slice of cheese. Put on heatproof serving dish. Cook in moderate oven, uncovered, for 10 minutes or until cheese has melted. While chicken is in oven, bring liquid in pan to boil, boil uncovered until approximately half a cup of liquid remains in pan. Reduce heat, add cream, chopped shallots and mustard, stir until combined. Season with salt and pepper. Pour over chicken to serve.

Serves 4 (or more, depending on size of chicken breasts).

Chicken with Green Peppercorns

Original recipe from the Australian Women’s Weekly Dinner Party Cookbook. Sauce adapted to suit my preferences.

2 whole chicken breasts

30g butter

salt and pepper

1 tablespoon lemon juice

2 tablesppons canned green peppercorns

15g butter, extra

3 teaspoons flour

1/4 cup chicken stock

2 tablespoons sour cream

1 teaspoon french mustard

Remove chicken breasts from bones, remove skin. Melt butter and place in small baking dish, arrange chicken breasts in dish, sprinkle with salt, pepper and lemon juice. Cover dish with aluminium foil, bake in moderately hot oven 15 minutes or until chicken is tender (cooking time will depend on thickness of chicken breasts). Remove chicken breasts from baking dish, arrange on serving platter, keep warm.

Drain peppercorns and rinse under warm water. Heat extra butter in small pan, add peppercorns and flour and cook 1 minute. Reduce pan drippings to 1 tablespoon by simmering over gentle heat for 1 to 2 minutes. Add pan drippings to peppercorns along with chicken stock, sour cream and mustard. Stir over low heat until sauce thickens; add salt and pepper. Spoon sauce over chicken.

Pork

PEPPER PORK

Recipe from Vietnam Village Inn, Page, ACT

300g lean leg pork, finely sliced

1/2 teaspoon salt

generous 1 1/4 teaspoons sugar

2 teaspoons cooking oil

1/2 teaspoon cracked black pepper

1 tablespoon nuoc cham (fish sauce)

2 teaspoons caramel (recipe follows)

Rub pork with salt and sugar mixed together, and leave for 10 minutes.

Heat a non-stick pan or a well-greased wok, add oil and stir-fry pork for one or two minutes. Add pepper and nuoc cham and continue to stir-fry until pork is cooked. Add caramel, mix well and serve immediately.

This is an example of Vietnamese red-cooking, which differs from Chinese in that it uses caramelised sugar for colour and fish sauce for flavour. Chinese red-cooking uses soy sauce for both.

Caramel: Heat 2-3 tablespoons sugar with 1 tablespoon water in a small, heavy saucepan, tilting saucepan so that sugar heats evenly, until it melts and becomes a rich caramel colour. Keep warm over hot water until needed.

Veal

VEAL CAMPAGNOLA

Recipe from the Australian Women’s Weekly Italian Cooking Class Cookbook, which says it’s originally from La Tavolaccia in Glebe, Sydney

Tomato Sauce

400g can whole tomatoes

30g butter

2 cloves garlic, crushed

1 tablespoon tomato paste

1/4 cup dry white wine

1/4 cup water

1 teaspoon sugar

salt and pepper

Spinach

5 stalks spinach, or 1 packet frozen spinach

30g butter

Veal

4 veal steaks

flour

salt and pepper

30g butter, extra

1 tablespoon oil

4 slices gruyere or mozzarella cheese (I use mozzarella)

For tomato sauce, push tomatoes, with their liquid, through a sieve. Heat butter in saucepan, add the crushed garlic, cook 1 minute. Add pureed tomato and tomato paste, stir to combine. Add wine and water, bring to boil, reduce heat and simmer uncovered 5 minutes. Season with sugar, salt and pepper.

If using fresh spinach, wash leaves, remove stalks, roll up leaves tightly, shred finely. Put spinach in saucepan with enough water to just cover bottom of the saucepan. Cook covered 5 minutes, drain well. Toss with butter.

Trim veal steaks, pound out thinly. Season with salt and pepper. Lightly dust each veal steak with seasoned flour.

Heat extra butter and oil in frying pan, add veal steaks, cook 3 to 4 minutes on each side or until cooked through. Top each piece of veal with one quarter of the cooked spinach. Place a slice of cheese on top of the spinach.

Pour prepared Tomato Sauce around veal but do not cover the cheese. Cover frying pan, simmer gently 10 minutes or until cheese has melted.

Serves 4.

Beef

PEPPER CHEESE BEEF OLIVES

Recipe from Helen Hammond

4 neat slices rump or buttock steak, about 175g each

1 x 70g pack Boursin au Poivre cheese

2 tablespoons plain flour

salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

150ml hot beef stock

1 teaspoon soy sauce

2 tablespoons cream

finely chopped parsley to garnish

Flatten each steak out thinly with a moistened meat mallet and cut into rectangles roughly 10cm x 12cm. Spread each piece with pepper cheese. Roll up tightly, starting from the narrower ends, and secure with a toothpick. Coat rolls evenly with seasoned flour.

Combine butter and oil in a deep, heavy frying pan large enough to take all the rolls in one layer. Brown rolls thoroughly on all sides. Pour over hot stock mixed with soy sauce and bring to boiling point. Lower heat to a simmer, cover pan tightly and cook gently for 10 minutes, shaking pan occasionally to prevent rolls sticking to the bottom.

When tender, transfer to a heated serving dish with a slotted spoon. Remove toothpicks and keep hot while finishing sauce.

Boil pan juices until reduced by half. Remove from heat. Stir in cream and parsley. Pour over beef rolls.

Plain boiled or steamed rice is a good accompaniment.

Serves 4.

Steaks with Whisky Cream Sauce

Recipe from the Australian Women’s Weekly Dinner Party Cookbook

2 fillet steaks, about 2.5cm thick

2 slices bread, about 2.5cm thick

30g butter

1 teaspoon french mustard

60g butter, extra

1 teaspoon flour

1 shallot

3 tablespoons water

1/4 cup cream

2 teaspoons chopped parsley

1 beef stock cube

1 tablespoon whisky

1 teaspoon lemon juice

Press steaks into a neat shape; cut bread into rounds about the same size as steaks. Heat butter in pan, add mustard, mix well. Brush bread on both sides with this mustard butter, place on oven tray, bake in moderate oven 20 minutes or until golden brown.

Heat extra butter in pan, add steaks, cook until done as desired. Remove from pan, keep warm. Drain off pan drippings, leaving 1 tablespoon in pan. Add flour, add finely chopped shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils, add cream, parsley, crumbled stock cube, whisky and lemon juice, reduce heat, simmer 2 minutes.

Serves 2.

Steaks with Green Peppercorns

Recipe from the Australian Women’s Weekly Dinner Party Cookbook

6 pieces fillet steak

60g butter

2 teaspoons oil

1 tablespoon flour

1/2 cup dry white wine

2 teaspoons dry sherry

1/2 cup water

1 beef stock cube

1/2 teaspoon sugar

2 tablespoons canned green pepeprcorns

3 tablespoons cream

Trim steaks if necessary. Pound steaks lightly. Heat butter and oil in pan, add steaks, cook quickly on both sides to seal in juices, then cook until they are done to taste. Remove steaks, keep warm.

Add flour to pan, stir to combine with pan juices. Stir in the wine, sherry, water, crumbled stock cube, sugar and green peppercorns. Stir until sauce boils, reduce heat, simmer 3 minutes, add cream. Pour sauce over steaks.

Roast Beef with Red Wine

Recipe from Australian Gourmet magazine

1 x 750g-1.5kg piece lean beef (e.g. silverside)

2 tablespoons light olive oil

1 cup red wine

2 bay leaves

1 clove garlic, crushed

1 onion, peeled and chopped

1/4 cup parsley, chopped

light olive oil, extra

20g butter

2 teaspoons flour

1/2 cup beef stock

Combine olive oil, wine, bay leaves, garlic, onion and parsley. Pour over beef and marinate overnight in refrigerator.

Preheat oven to 200°C. Brush a baking dish with extra olive oil.

Remove beef from marinade; reserve marinade. Place beef in baking dish, brush with extra olive oil, and bake in preheated oven for 10 minutes. Pour reserved marinade over beef, reduce oven temperature to 180°C, and continue baking until cooked as desired, basting occasionally (for “medium,” about 25 minutes more for 750g meat, to 1 hour for 1.5kg).

Let meat sit for a few minutes before slicing. During this time, prepare the gravy. Melt butter in small saucepan, add flour and cook for one minute. Stir in beef stock, bring to boil. Add strained pan juices, bring back to boil.

Beef Stroganoff

Recipe from the Australian Women’s Weekly Cooking Class Cookbook

750g fillet steak in one piece (although I usually use rump)

125g butter

1 medium onion

500g small mushrooms

salt and pepper

2/3 cup water

2 beef stock cubes

2 tablespoons tomato paste

300ml carton sour cream

1 teaspoon cornflour

Carefully remove any fat or sinew from meat. Cut meat into 5mm slices. Cut slices into 1cm strips. (If meat is frozen for one hour beforehand it is easier to cut into thin slices.)

Heat 60g of the butter in a large frying pan until very hot. Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately. Repeat with remaining meat, a quarter at a time.

Add remaining butter to pan. Add peeled and finely chopped onion to pan, saute gently until onion is lightly brown, add sliced mushrooms, saute gently until mushrooms are tender.

Return meat to pan with salt, pepper, water, crumbled stock cubes and tomato paste, stir until combined. Bring to boil, reduce heat, simmer covered for 5 minutes.

Pour sour cream and cornflour in bowl, stir until well combined. Gradually add to meat mixture, stirring until mixture boils and thickens. Reduce heat, simmer uncovered for 5 minutes

Serves 4.

Frikkadels

500g beef mince

2-3 slices white bread, crusts removed, soaked in milk

1 egg, lightly beaten

2 cloves garlic, crushed

1/2 onion, finely chopped

1/2 cup parsley, finely chopped

1 teaspoon nutmeg

several good dashes Worcestershire sauce

pinch of sugar (or maybe 1/4 to 1/2 teaspoon)

salt to taste (1/2 to 1 teaspoon)

black pepper to taste (1/4 to 1/2 teaspoon)

seasoned flour

oil for frying (not needed if using non-stick pan)

With your hands squeeze the milk out of the bread.

Discard the milk and place the bread into a mixing bowl with all the rest of the ingredients, except for the seasoned flour and oil for frying.

Mix well and then roll into balls, or flatten them slightly into patties. Coat with seasoned flour.

Heat oil (if using) in a frying pan and fry the patties on both sides until golden brown but still moist inside.

Tasty Hamburgers

500g premium beef mince

2 slices white bread, crusts removed

3 tablespoons milk

1 tablespoon Worcestershire sauce

1/4 to 1/2 teaspoon salt, to taste

generous 1/4 teaspoon cracked black pepper

1 egg, beaten

1 large clove garlic, crushed

2 tablespoons chopped fresh parsley

1/8 teaspoon grated lemon rind

1 tablespoon lemon juice

Put bread in mixing bowl with milk and Worcestershire sauce. Leave for a few minutes until liquid is absorbed and bread softened.

Stir in salt, pepper, beaten egg, garlic, parsley, lemon rind and lemon juice. Add mince and use a fork to mash ingredients together thoroughly.

Form into 8 patties and fry in a small amount of butter and oil until cooked and brown on both sides.

Meatloaf with Peppercorns

1 tablespoon light olive oil

50g butter

1 medium onion, finely chopped

2 cloves garlic, finely chopped

100g mushrooms (about 6 medium), chopped

1 cup fresh white breadcrumbs

4 1/2 tablespoons milk

3 tablespoons vermouth

3/4 teaspoon dried thyme leaves

3/4 teaspoon dried oregano leaves

1/2 teaspoon cracked black pepper

1 teaspoon salt

1 1/2 tablespoons green peppercorns

750g minced beef

3 rashers bacon, finely chopped

Heat olive oil and butter. Add onion and garlic. Cook over medium heat, stirring frequently, until onion is transparent and golden. Add mushrooms and cook, stirring frequently, for a further 5 minutes. Remove from heat.

Combine breadcrumbs, milk and vermouth in a small bowl, let stand for a few minutes. Add thyme, oregano, black pepper, salt and peppercorns. Stir to combine.

Combine minced beef, chopped bacon and onion mixture in a large bowl. Add milk mixture. Mix well, using the hand for best results.

Line a loaf tin or deep square pan with baking paper or foil. Pack meat mixture into prepared tin, pressing it well into the corners and smoothing the top.

Bake in a preheated moderately hot oven, 190°C, for 1 to 1 1/4 hours. Remove from oven and let stand 10 minutes before slicing.

Lamb

RAAN

2.5-3kg leg of lamb, trimmed of fat

120g fresh ginger, peeled and chopped

12 large garlic cloves, peeled

thinly pared rind of 1 lemon

5 tablespoons lemon juice

2 teaspoons cumin seeds

seeds of 6 cardamom pods

8 whole cloves

1 teaspoon turmeric

1 1/2 teaspoons chili powder, or to taste

1 tablespoon salt

1 cup unblanched almonds

4 tablespoons soft brown sugar

1 1/4 cups yoghurt

1/2 teaspoon saffron threads, soaked in 2 tablespoons boiling water

Prick the lamb all over with a fork. With a sharp knife, make several deep gashes in the flesh. Place the lamb in a large deep roasting tin. Set aside.

Puree the ginger, garlic, lemon rind, lemon juice, cumin seeds, cardamom seeds, cloves, turmeric, chili powder and salt in an electric blender. Spread spice mixture all over the meat, set aside for 1 hour.

Meanwhile, puree the almonds, 2 tablespoons of the sugar and half the yoghurt at high speed until the mixture becomes a thick puree. Mix with the remaining yoghurt. Spread over the lamb, on top of the spice puree. Cover the tin and refrigerate for 48 hours.

Remove the roasting tin from the refrigerator and allow the meat to warm to room temperature. Preheat the oven to hot (220°C). Sprinkle the remaining sugar over the meat.

Place the tin in the oven and roast, uncovered, for 20 minutes. Reduce the oven temperature to moderate (180°C) and cook for 1 hour. Reduce the oven temperature again to warm (170°C), cover the tin and cook, basting occasionally, for 4 hours.

Remove the tin from the oven. Using a large flat spoon and a fork, very carefully lift out the meat and place it on a large piece of aluminium foil. Cover the meat completely and return it to the oven.

Using a metal spoon or bulb baster, remove and discard any excess fat from the tin. Stir in the saffron mixture.

Place the roasting tin over moderately high heat and boil the sauce rapidly for 15 to 20 minutes or until reduced by half. Remove from heat.

Remove the lamb from the oven and remove and discard the foil. Place on a warmed serving dish, spoon the sauce over and serve.

Egg, Cheese & Vegetarian

CRUSTY SALMON PIE

Base

1/2 cup flour

1 cup grated tasty cheese

1-2 tablespoons butter

Filling

3 eggs

1 carton sour cream

1 tablespoon mayonnaise

1 teaspoon fresh dill

dash of Tabasco sauce

1/2 cup grated tasty cheese

2 x 220g cans salmon

To make base, combine flour, cheese and butter in a food processor and press into pie form or plate.

For filling, combine eggs, sour cream, mayonnaise, dill and Tabasco in food processor, blend until thoroughly combined. Add cheese and flaked salmon and blend again. Pour into prepared base.

Bake at 180°C for 1 hour.

Onioned Tuna Quiche

shortcrust pastry

30g butter

2 medium onions

425g can tuna in brine, drained

4 eggs

1 cup milk or 300ml thickened cream

salt and pepper to taste

Roll out pastry and line a 20cm quiche pan. Place a flat baking sheet on the middle shelf of the oven. Preheat oven to 220°C.

Melt butter in a frying pan, add finely shopped or sliced onions. Cook over moderate heat until onions soften. Stir in tuna and spoon into base of pastry-lined pan.

Beat eggs and cream together, season to taste with salt and pepper. Pour over tuna and onions.

Place quiche pan on baking sheet and bake in preheated oven for 10 minutes, then reduce temperature to 190°C and bake a further 30 minutes or until filling is firm. Stand for 5 minutes then remove outside ring.

Spinach Quiche

Pastry

1 cup plain flour

1/4 teaspoon salt

90g butter

cold water

Filling

375g frozen chopped spinach

4 rashers bacon

4 shallots

126g grated tasty cheese

4 eggs

3/4 cup cream

freshly ground black pepper

salt

To make pastry, sift flour and salt into a bowl, rub in butter. Add enough cold water to mix to a firm dough. Refrigerate 30 minutes, then roll out to line a 20-23cm quiche pan.

For filling, cook spinach, pressing out excess moisture. Chop bacon and fry until cooked. Slice shallots. Combined spinach, bacon, shallots and cheese and place mixture into pastry shell.

Beat eggs, stir in cream, season to taste with pepper and salt. Pour over spinach mixture.

Bake for 10 minutes at 200°C, then reduce heat to 160°C and bake for a further 45-50 minutes until cooked.

Vegetables

SEASONED ROAST PUMPKIN

half a pumpkin

40g butter

2 teaspoons oil

4 cloves garlic, finely chopped

1 teaspoon cracked black pepper

1 teaspoon salt

1 1/2 teaspoons curry powder

1/2 teaspoon sugar

Peel the pumpkin and cut into pieces roughly 5cm per side.

Melt the butter with the oil, stir in the remaining ingredients. Pour over pumpkin and toss to coat thoroughly.

Bake in a single layer at 180°C (regular) for 20 minutes, stir/turn pieces, then bake at 200°C (fan forced) for 25 minutes more to brown nicely. (Could probably go with 40 minutes total at 200°C.)

Vegetables Julienne

Based on a recipe from the Australian Women’s Weekly Dinner Party Cookbook No. 2

1 carrot

1 small red pepper

2 sticks celery

15g butter

1 small clove garlic, crushed

salt and pepper

Scrape carrot; seed red pepper; string celery. Cut all vegetables into 6cm x 5mm strips. Melt butter in pan, add vegetables and garlic, stir 3 minutes, add salt and pepper to taste.

Side Dishes/‌Accompaniments

GRATIN POTATOES

Recipe from Maureen Fisher

750g potatoes (3 large), thinly sliced

2 onions, thinly sliced

125g Gouda cheese, shredded

1 chicken stock cube

2 tablespoons water

30g butter, melted

30g Cheddar cheese, shredded

Place potatoes, onions and Gouda cheese in thin layers into an ovenproof dish. Dissolve stock cube in water, sprinkle over potato mixture. Sprinkle with melted butter and Cheddar cheese.

Bake in moderately hot oven until potatoes are cooked and top is nicely brown.

Potato Pancakes

2 large potatoes, peeled and grated

1/2 small onion, finely chopped

3/4 cup plain flour

2 eggs, lightly beaten

pepper

pinch of nutmeg

2 tablespoons milk

oil for greasing

Place potato and onion in a large bowl. Add remaining ingredients (except oil) and combine well.

Place heaped tablespoonfuls of mixture into a hot greased frying pan and cook until golden brown on underside. Turn and cook other side. Lift out and drain on absorbent paper. Garnish with bacon rolls and serve.

Floddies

1 large potato

heaped tablespoon grated cheese

1 egg, beaten

flour

salt and pepper

mustard powder

chopped fresh herbs (chives, thyme, sage or parsley)

Peel and grate potato. Mix with cheese, egg and enough flour to make a soft dropping consistency. Season with salt, pepper and a dash of mustard powder, and add the chopped herbs. Spoon out in dollops and fry in hot oil on both sides until golden. Serve hot.

Serves 2.

Mashed Potatoes

Recipe seen on a Delia Smith TV program

1kg potatoes (any variety suitable for boiling)

75g butter

3 cloves garlic, crushed or finely chopped

250g Cheddar/tasty cheese, grated

salt (approximately 1/4 to 1/2 teaspoon)

freshly ground black pepper (approximately 1/4 to 1/2 teaspoon)

Peel potatoes and cut into pieces about 2cm across. Steam or microwave until tender.

While potatoes cook, melt butter in a small pan. Add garlic and cook over very low heat for about 5 minutes. Remove from heat.

When potatoes are cooked, place in a large bowl and mash roughly using a potato masher (a hand beater/mixer also works well). Add butter and garlic mixture and mash thoroughly.

Add grated cheese to potato mixture, stir/mash until cheese has melted and combined with the potato (you can reheat the mixture if necessary). Season to taste with salt and lots of freshly ground black pepper.

Rice, Pasta & Pizza

SUMMER PASTA SAUCE

Recipe from the Australian Women’s Weekly Italian Cooking Class Cookbook

500g firm ripe tomatoes

1 onion

6 green olives

1 tablespoon capers

1/4 teaspoon oregano

1/3 cup chopped parsley

2 cloves garlic

1/2 cup oil

Chop unpeeled tomatoes finely, peel and chop onion finely, stone and chop olives, chop capers finely, crush garlic. Combine all ingredients, mix well. Cover, stand overnight.

Serve cold over hot pasta. Serves 4.

Coriander Pesto

several bunches fresh coriander including roots, washed thoroughly

ground almonds

garlic, crushed

fish sauce

chili

oil (I don’t use much, although traditional pesto uses quite a lot)

Process until coriander is finely chopped and all ingredients are well combined.

I haven’t paid particular attention to quantities when I’ve made this... just everything “to taste”!

Salads

AGAR-AGAR SALAD

Recipe from Maureen Fisher

15g agar-agar strands

200g protein enriched egg noodles

2 eggs

1/2 teaspoon salt

1/4 cup finely chopped ham

1/4 cup finely chopped shallots

peanut oil

250g bean sprouts

1 clove garlic, crushed

2 tablespoons sesame oil

2 tablespoons light soy sauce

1/2 cup julienne strips of ham

sliced shallots to garnish

Soak agar-agar in cold water for 1 hour, then drain and cut into bite-size strips (about 5cm long).

Cook the noodles in lightly salted boiling water for about 5 minutes or until they are just tender, not mushy. Run cold water into the pan, then drain in colander. Cut noodles into short lengths.

Beat the eggs, add salt, chopped ham and shallots. Lightly grease an omelette pan with peanut oil and cook 2 or 3 very thin flat omelettes, then put side to cool.

Remove straggly brown tails from bean sprouts, rinse the sprouts and drain thoroughly. Heat a tablespoon of peanut oil in a wok and fry the crushed garlic for a moment before adding the bean sprouts and tossing them in the garlic-flavoured oil for 30 seconds, no more. Turn bean sprouts out and cool.

In a large bowl combine agar-agar, noodles and bean sprouts. Mix together the sesame oil and soy sauce and sprinkle over, then toss well to distribute the dressing. Roll up omelettes and slice into thin strips. Add to mixture together with the strips of ham and toss. Garnish with sliced shallots.

Serve chilled or at room temperature.

Bean Salad

1/4 cup sugar

1/4 cup bean liquid

1/4 cup brown vinegar

1 teaspoon seasoned salt

1 teaspoon seasoned pepper

2 tablespoons oil

1 x 315g can green lima beans, drained

1 x 315g can red kidney beans, drained

1 x 315g can butter beans, drained

1 x 470g can green beans, drained

1/4 cup red capsicum, finely chopped

1/4 cup green capsicum, finely chopped

1 medium onion, sliced into thin rings

French dressing

Combine sugar, bean liquid and vinegar. Bring to boil, simmer for 3 minutes. Add seasoned salt, pepper and oil.

Combine drained beans, capsicum and onion in salad bowl. Add vinegar mixture and enough French dressing to moisten. Chill and serve.

French Mustard Potato Salad

Recipe from the Australian Women’s Weekly Dinner Party Cookbook

1kg potatoes

1 red pepper

1/2 cup bottled french dressing

2 teaspoons french mustard

2 tablespoons chopped chives

salt and pepper

Peel potatoes cut into 2.5cm cubes, cook in boiling salted water until just tender, drain immediately.

Seed pepper, chop into small pieces, combine with potatoes.

Combine french dressing, mustard, chives, salt and pepper in a screw-top jar, shake to combine well. Just before serving, add to potato salad and toss well.

Potato Salad with Herbed Vinaigrette

Recipe from the Australian Women’s Weekly Dinner Party Cookbook No. 3

2kg baby new potatoes, halved

2 tablespoons tarragon vinegar

1/4 cup red wine vinegar

1/3 cup olive oil

2 teaspoons french mustard

2 teaspoons paprika

2 teaspoons chopped fresh basil

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh thyme

Boil, steam or microwave potatoes until tender, drain. Combine remaining ingredients in jar, shake well. Pour over hot potatoes, cool, cover, refrigerate.

Desserts

STICKY DATE PUDDING

Puddings

400g dates

juice and zest of 1 orange

500ml water

125g unsalted butter, softened

200g brown sugar

4 eggs

1 tablespoon vanilla essence

375g self raising flour

Butterscotch Sauce

125g butter

200g brown sugar

125ml cream

Grease individual ramekins. Preheat oven to 180°C.

Place sliced dates in a pan with orange juice, orange zest and water. Bring to boil and simmer till soft. Cool.

Beat butter and brown sugar till fluffy, add eggs one at a time, add vanilla.

Fold in half the sifted flour, add dates and beat well. Add remaining flour.

Spoon into ramekins till they are three-quarters full. Cover with lightly greased foil and place in a baking dish with water coming one-third of the way up the sides of the ramekins. Bake for 1 hour.

To make butterscotch sauce, melt butter, add brown sugar and stir to combine. Add cream and simmer till smooth.

Serve warm with butterscotch sauce and cream (or ice cream).

Chocolate Rum & Raisin Mousse

200g chocolate melts

1/2 cup boiling water

1 tablespoon rum

2 tablespoons caster sugar

1/4 cup chopped raisins

2 eggs, separated

1/2 cup thickened cream

Place chocolate melts, water, rum, sugar, raisins and egg yolks in a food processor or blender and process until smooth. Allow to cool to room temperature.

Beat cream until thick, fold through chocolate mixture. Place egg whites in a mixing bowl and beat until stiff peaks form, then fold through chocolate mixture.

Pour mixture into four individual serving glasses and refrigerate until required.

Serves 4.

Golden Syrup Dumplings

Recipe from Maureen Fisher

Syrup

1 1/2 cups water

1/2 cup sugar

1 1/2 tablespoons golden syrup

1 1/2 tablespoons butter

Dumplings

1 cup self raising flour

1 1/2 tablespoons butter

pinch salt

1 egg, beaten

milk

Place all syrup ingredients into a saucepan, bring to boil. Roll dumpling dough into small balls, place in boiling syrup. Boil for 20 minutes.

To make dumpling dough, rub butter into sifted flour and salt, then add egg and enough milk to mix to a soft dough.

Lemon Souffle

Recipe from Maureen Fisher

30g butter

120g sugar

60g self raising flour

1 lemon

2 eggs, separated

125ml milk

Cream butter. Add sugar and beat until pale. Sift in flour and mix well. Add grated rind and juice of lemon. Next add beaten egg yolks and milk. Fold in stiffly beaten egg whites. Pour into buttered dish (1 litre capacity). Stand in baking dish with 1cm depth of boiling water. Bake in a moderate oven until golden brown, about 30 minutes.

Swedish Waffles

Recipe from Maureen Fisher

5 x 55g eggs

1/2 cup caster sugar

3/4 cup flour, sifted

1/2 teaspoon ground cardamom (optional but good!)

1 x 200g tub light sour cream

60g butter, melted

In a large bowl, beat eggs and sugar together until mixture leaves a trail when the beater is lifted above it (about 5 minutes of hard beating). Using a spatula, fold in half the flour, then the cardamom, sour cream and melted butter. Fold in remaining flour and rest the mixture, covered, for 30 minutes (if hot weather rest refrigerated and covered).

Heat a heavy cast iron waffle iron over medium heat, or, alternatively, a small heavy-based frying pan about 15cm in diameter. If the waffle iron or frying pan was not oiled after its last use then oil lightly after heating. Tip the excess oil off and wipe out with paper towel.

Ladle half a cup of the batter into the centre of the iron or pan. Tip so the batter spreads. Close the iron or cover the pan and cook for about one minute over medium heat. When the waffle is golden brown and set on one side, turn the waffle iron over and cook on the other side for a further 30 seconds or until it is golden brown and set. If using a frying pan, slip an egg slide under the waffle, turn over and cook for 30 seconds on the second side, but without covering the pan.

Turn the waffles out onto a lightly buttered dinner plate to keep warm. Continue making waffles until all the mixture is used.

Makes 8-9.

Peach Kuchen

Recipe from Maureen Fisher

60g butter

3/4 cup self raising flour

generous 1/4 teaspoon cinnamon

pinch of salt

1 tablespoon caster sugar

2 tablespoons coconut

1/2 egg, beaten

1/4 cup milk

1 tablespoon honey

1 x 425g can peach slices, drained

1 1/2 tablespoons honey, extra

cinnamon, extra

Melt the butter. Brush a 28cm x 18cm lamington tin with some of the butter. Preheat oven to 180°C.

Sift flour, cinnamon and salt into a bowl, stir in the caster sugar and coconut. Add the egg, milk, honey and 1 tablespoon of the melted butter. Mix ingredients together, then beat for a minute. Spread over the base of the tin.

Arrange peach slices over the top of the batter. Bake in a preheated oven for 20-25 minutes.

Combine extra honey and remaining butter. Remove tin from oven, pour honey/butter mixture over, then sprinkle with extra cinnamon. Return to oven for 5 minutes.

Serve with cream or ice cream. Serves 6.

Apple Strudel

Recipe from the Australian Women’s Weekly Dinner Party Cookbook

Pastry

1 1/2 cups plain flour

1 egg

1 tablespoon oil

1/3 cup warm water

125g butter, melted

60g butter, melted, extra

Filling 1

30g butter

1 cup fresh white breadcrumbs

1/2 cup brown sugar

Filling 2

4 large apples

1/2 cup caster sugar

1 teaspoon vanilla

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon grated lemon rind

3/4 cup sultanas

Filling 1: Peel and core apples, slice thinly (a potato peeler will give very thin slices of apple, which are ideal). Place apple slices into bowl with sugar and vanilla, mix well. Cover bowl, allow to stand 1 hour. Drain off excess liquid from apples. Combine apples, nutmeg, cinnamon, lemon rind and sultanas in bowl; mix lightly.

Filling 2: Melt 30g butter in pan, add breadcrumbs, stir over low heat until breadcrumbs are golden brown; cool. Mix breadcrumbs and brown sugar together.

Sift flour into bowl, make a well in centre, add egg and oil. Gradually add water, mixing to a soft dough with hand. Turn out on to lightly floured surface; knead into a ball. Pick up dough and throw down on lightly floured surface, and repeat this about 100 times. Knead again for 5 minutes. The more the dough is banged down and kneaded, the lighter it will be. Form dough into ball and place into lightly-oiled bowl, cover and stand in warm place for 45 minutes.

Cover large table with clean cloth, rub flour over surface. Roll out dough as far as it will go. Flour hands, slip them under dough, then start pulling dough from centre with backs of hands rather than fingers; do this gently and carefully. Continue stretching dough until it is paper-thin and approximately 90cm square.

Brush with the 125g melted butter. Sprinkle combined breadcrumbs and brown sugar over half the pastry. Spoon prepared apple mixture along one end of pastry about 5cm in from edge. Fold in sides of pastry over apple filling. Gather cloth in hands and carefully roll up apple strudel, pulling cloth to you as you roll.

Place on large greased tray, curving gently and carefully into horseshoe shape. Brush with the 60g extra melted butter. Bake in moderately hot oven 35 to 40 minutes. When cold, dust with sifted icing sugar. Serves 6.

Blueberry Icecream Cheesecake

Recipe from Australian Gourmet magazine (I think)

1 1/2 cups plain sweet biscuit crumbs

1/2 teaspoon cinnamon

125g butter, melted

1/2 to 1 cup blueberry or blackberry jam

125g (1 cup) blueberries, chopped

1 1/2 tablespoons calvados (optional; I usually omit this)

1 tablespoon lemon juice

500g cream cheese, at room temperature

3 tablespoons caster sugar

1 litre best-quality vanilla ice cream

2 cups cream, whipped, to decorate

extra blueberries, dipped in lightly beaten egg white then rolled in caster sugar, to decorate

Combine biscuit crumbs, cinnamon and butter and press firmly onto base and sides of a 20cm springform tin. Chill.

Mix together the jam, chopped blueberries, calvados and lemon juice.

In a large bowl, beat the cream cheese with the caster sugar until soft and smooth. Beat the ice cream with a fork until softened, then fold into cream cheese and blend well.

Spoon about a third of the mixture into the prepared crust, level the top and spread half the jam mixture over it. Cover this with half the remaining ice cream mixture, the remaining jam mixture, then the remaining ice cream mixture. Cover with plastic wrap and freeze until needed.

About 30 minutes before serving, remove from freezer to a cool place, say in the refrigerator. Discard plastic wrap and remove sides of tin. Decorate top with whipped cream and sugared blueberries.

Apricot Nectar Cheesecake

Recipe from the Australian Women’s Weekly Best Ever Recipes

Base

155g plain sweet biscuits

75g butter

Filling

470g can apricot nectar

1 tablespoon gelatine

375g packaged cream cheese

1/2 cup caster sugar

1 tablespoon lemon juice

1 cup cream

Topping

1 tablespoon sugar

3 teaspoons cornflour

2 teaspoons rum

Base: Combine finely crushed biscuit crumbs and melted butter, mix well. Press mixture firmly onto base of 20cm springform pan. Refrigerate while preparing filling.

Filling: Measure 1 cup apricot nectar from can (reserve remainder for topping). Pour nectar into small saucepan, sprinkle gelatine over. Place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly. Beat softened cream cheese and sugar until mixture is smooth and creamy; add lemon juice. Beat in apricot mixture, then fold in whipped cream. Pour mixture into crumb crust, refrigerate 2 hours or until firm.

Topping: Place sugar and cornflour in saucepan, gradually stir in reserved apricot nectar. Bring mixture to boil, stirring constantly; remove from heat, add rum. Continue stirring for a few minutes to allow mixture to cool slightly. Spread topping over cheesecake, refrigerate until topping sets.

Honey and Almond Cheesecake

250g slivered almonds

3 tablespoons dry breadcrumbs

1/4 cup caster sugar

30g butter, melted

1kg cream cheese, softened

6 large eggs

2/3 cup honey

zest of 2 lemons

zest of 3 oranges

2 teaspoons vanilla

2 tablespoons honey, extra

Preheat oven to 190°C. Butter a 24cm springform tin.

Reserve 3 tablespoons almonds and place the rest in a food processor with the breadcrumbs, sugar and melted butter. Process until finely ground and beginning to cling together. Press mixture evenly into tin, extending 5gm up the sides. Place in oven and bake 6-8 minutes, then remove to rack. Reduce oven temperature to 160°C.

Place cream cheese in food processor with eggs, honey, lemon and orange zest, and vanilla. Process until smooth. Pour mixture into crust, bake 50 minutes or until firm to the touch. Remove and allow to cool completely in tin on rack, then refrigerate until chilled.

Toast reserved almonds. Warm extra 2 tablespoons honey and spread over cheesecake, sprinkle with toasted almonds.

Caramel Crunch Cheesecake

Cheesecake

1 1/4 cups (125g) plain un-iced chocolate biscuit crumbs

60g butter, melted

500g packaged cream cheese, softened

1/3 cup caster sugar

2 teaspoons grated lemon rind

3 eggs

1/3 cup thickened cream

1 tablespoon plain flour

45g bar chocolate-coated honeycomb, finely chopped

Caramel Filling

30g butter

1/4 cup brown sugar

2 tablespoons sweetened condensed milk

1 tablespoon golden syrup

2 tablespoons hot water

Topping

150g dark chocolate, chopped

1/4 cup thickened cream

Combine biscuit crumbs and butter in bowl, press over base of 20cm springform tin; refrigerate 30 minutes.

Beat cream cheese, sugar and rind in small bowl with electric mixer until smooth. Add eggs one at a time, beating well between additions. Add cream and flour, beat until smooth.

Place springform tin on oven tray, pour half the cheese mixture into tin, sprinkle with honeycomb. Spoon caramel filling over honeycomb, top with remaining cheese mixture.

Bake in slow oven about 1 hour, or until firm. Cool to room temperature.

Spread topping over cheesecake, refrigerate until set. Decorate with extra cream and berries, if desired.

Caramel Filling: Combine all ingredients in pan, stir over heat, without boiling, until sugar is dissolved. Boil, without stirring, about 4 minutes, or until a deep caramel colour. Cool 10 minutes.

Topping: Melt chocolate with cream in heatproof bowl over simmering water. Cool to room temperature.

Mango Cream Tart

Recipe from Maureen Fisher

125g plain sweet biscuits

60g butter or margarine, melted

2 ripe mangoes

2 teaspoons lemon juice

1/4 cup caster sugar

3 teaspoons gelatine

1/4 cup hot water

150ml cream

extra cream, whipped, for decoration

Crush the biscuits into fine crumbs, add the melted butter and mix in thoroughly. Press over base and sides of a greased 20cm tart plate. Chill while making filling.

Peel mangoes, remove flesh from stone, then mash to a pulp. Mix in lemon juice and sugar. Sprinkle gelatine over the hot water, stir until dissolved. Add to mangoes, mix well. Beat cream until form peaks form and fold in.

Spoon filling into the crumb crust. Chill in refrigerator until form. Serve topped with whipped cream.

Serves 6.

French Lemon-Almond Tart

Pastry

1 1/2 cups plain flour

1/3 cup icing sugar

125g butter

1 egg, or 2 egg yolks

1/2 teaspoon lemon juice

Filling

3 eggs

3/4 cup sugar

1/3 cup lemon juice

2 teaspoons grated lemon rind

125g butter, melted and cooled

3/4 cup ground almonds

Make pastry first. Combine flour and sugar, rub in butter until coarsely crumbled. Beat together egg and lemon juice, gradually add to crumbs, stirring to a sticky dough. Wrap and chill for 30 minutes.

Roll out dough to 3mm thickness to fit a 23-25cm fluted flan tin with removable base; trim edges. Chill until firm, about 20 minutes.

For filling, thoroughly beat together eggs and sugar with an electric mixture, about 2 minutes. Stir in remaining ingredients until blended. Pour into pastry shell.

Bake on lower shelf of oven at 200°C until filling is set and dark golden brown, about 25 minutes (if top browns too quickly, reduce heat to 190°C and/or cover top with a sheet of foil).

Pecan Pie

3 large eggs

1/2 cup sugar

1/4 teaspoon salt

3 tablespoons melted butter

1 cup dark corn syrup

1/4 teaspoon vanilla essence

1 1/2 cups chopped pecans

1 x 23cm unbaked pie shell

whipped cream and extra pecan halves to decorate

Beat eggs lightly. Add sugar, salt, butter, corn syrup, vanilla essence and pecans and stir well to combine. Pour into pie shell and bake in a moderate oven, 180°C, for about 1 hour or until the filling is well browned and just set. Decorate with whipped cream and pecan halves.

Serves 8-10.

Blueberry Tart Yarnall

Pastry

1 cup flour

2 tablespoons sugar

pinch of salt

1/2 cup cold unsalted butter, cut into small pieces

1 1/2 tablespoons cold water

Filling

1 cup sugar

2 tablespoons flour

1/4 teaspoon cinnamon

3 cups blueberries, picked over

1 1/4 cups blueberries, picked over, extra

For the pastry, stir the flour, sugar and salt together in a bowl. Add the butter and blend until the mixture resembles coarse meal. Add the cold water, toss the mixture until water is incorporated, and form the dough into a ball (it will be slightly soft). Press the dough evenly into the bottom and up the sides of a 23cm tart pan with removable base.

For the filling, stir together the sugar, flour and cinnamon in a large bowl. Add the 3 cups of blueberries and toss the mixture lightly. Pour blueberry mixture into the prepared pastry shell, distributing it evenly. Bake in the middle of a preheated 200°C oven for 45-50 minutes, or until the filling is bubbling and the shell is golden brown.

Let the tart cool on a rack for 5 minutes, then arrange the extra blueberries evenly over the filling. Leave to cool completely.

Serve with vanilla ice cream or cream, if desired. Serves 8.

Frozen Lemon Dessert

Recipe from Diana Budd as printed in the Canberra Grammar School Cook Book (presented slightly differently here)

1 cup dutch vanilla or graham cracker crumbs

3 eggs, separated

1/2 cup sugar

5 tablespoons lemon juice

1 teaspoon grated lemon rind

1 cup whipped cream

Beat egg yolks and all but 1 tablespoon of the sugar over hot water until thickening. Remove from water and beat in lemon juice and lemon rind. Leave to cool.

Beat egg whites with remaining sugar until stiff but still moist. Fold into lemon mixture. Fold in whipped cream.

Line the bottom and ends of a tray with waxed paper and sprinkle the bottom with half the biscuit crumbs. Pour in the lemon mixture. Sprinkle remaining crumbs over the top. Freeze overnight.

Coffee Tortoni

Recipe from Suzanne Reddel as printed in the Canberra Grammar School Cook Book

1 egg white

1 tablespoon instant coffee powder

pinch of salt

2 tablespoons caster sugar

1 cup cream

1/4 cup caster sugar, extra

1 teaspoon vanilla

1/2 cup finely chopped toasted almonds

Beat egg white with coffee powder and salt until it holds soft peaks. Gradually add the 2 tablespoons of caster sugar, beating until stiff and shiny. Whip the cream, vanilla and extra sugar until it is just stiff. Add the chopped almonds and gently but thoroughly fold the two mixtures together. Pour into an oiled and wetted mould and freeze.

Mango Icecream

2 large, ripe mangoes

1/2 to 2/3 cup sugar, according to taste

125g cream cheese, at room temperature

1 large egg

1/2 teaspoon vanilla essence

1 cup milk

300ml pure cream

Remove the skin from the mangoes, remove as much of the flesh as possible and cut into 1cm pieces. Place in a saucepan with half the sugar and cook over gentle heat for 5 to 10 minutes to soften the fruit and release the juices. Transfer the mixture to a blender and puree, then chill.

Beat the remaining sugar with the cream cheese until smooth, then beat in the egg and vanilla essence. Stir in the mango puree, then add the milk and cream, mixing thoroughly.

Chill the mixture, then transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to the freezer.

Makes about 1 litre.

Lemongrass Icecream

Recipe from some restaurant (I didn’t note which) via a magazine or newspaper (I didn’t note that either!), then adjusted

3 cups milk

10 lemongrass stalks, white part only, cut into 5mm slices

1/2 teaspoon vanilla essence (original recipe: 1 teaspoon)

6 large egg yolks

3/4 cup sugar (original recipe: 2/3 cup)

600ml pure cream

In a non-reactive medium saucepan, heat the milk and lemongrass over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by half, about 20-25 minutes (original recipe: reduced by one third, about 15 minutes). Remove from the heat and allow to steep at least 1 hour and preferably overnight; the longer it steeps, the more flavour will develop.

Strain the mixture, stir in the vanilla essence, and return the milk to the saucepan. Heat until just at the point of boiling.

Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl combined the egg yolks and sugar, whisking to blend. Add a ladleful of the scalded milk mixture to the yolk mixture and whisk together thoroughly. Slowly pour in the rest of the milk, whisking gently. Transfer the mixture back to the saucepan, and cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.

Strain the mixture into a medium bowl and place it into the bowl of ice water to cool. When cool, add the cream and stir to blend. Freeze in an ice cream maker following the manufacturer’s instructions. Do not over-harden; the ice cream should have a soft consistency. Transfer to the freezer.

Makes about 1 litre.

Note: This ice cream can also be flavoured with cardamom. Use 16 crushed cardamom pods instead of the lemongrass.

Cakes

COFFEE SNOW CAKE

Recipe from a Nestle leaflet

Cake

185g butter

1 cup caster sugar

3 eggs, lightly beaten

1 1/2 cups self raising flour

1/4 cup plain flour

Syrup

1 cup sugar

3 tablespoons instant coffee powder

1 cup hot water

3 tablespoons rum

300ml thickened cream, whipped, to decorate/serve

Grease and line a 20cm cake tin. Cream butter and sugar together until light and creamy. Gradually beat in eggs, adding one tablespoon of flour with the last addition of egg. Fold in remaining flour. Turn into prepared tin, bake in moderate oven, 180°C, for 45-50 minutes. Cool, then place back into cake tin.

Make syrup by dissolving sugar and coffee powder in hot water. Stir in rum. Pierce cake with a skewer and pour over coffee syrup. Leave for 12 hours.

Place cake on serving plate, cover with whipped cream. Decorate with walnuts, pecans or strawberries if desired.

Walnut Cream Cheese Cake

Recipe from The Joy of Cheesecake by Dana Bovbjerg and Jeremy Iggers (but shown here with Australian measures and minor adaptations)

2 cups plain flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup walnuts

250g butter

250g cream cheese

1 teaspoon grated lemon rind

1 1/2 cups caster sugar

4 large eggs

1/4-1/2 cup milk

Preheat oven to 150°C. Sift together the flour, baking powder and salt and set aside. Place walnuts into food processor, process until fairly finely chopped; remove and set aside.

Generously butter the base and sides of a 23cm round cake tin. Place some of the chopped walnuts into the tin and shake and rotate it so that the inside of the tin is well coated.

Place butter, cream cheese, lemon rind and sugar into food processor. Process, scraping down sides occasionally, until smooth and creamy. Add eggs, one at a time, processing until incorporated. Scrape down sides and process once more, then transfer mixture to a large mixing bowl.

Fold in dry ingredients alternately with enough milk to form correct consistency. Stir in the chopped walnuts. Place batter into prepared pan and bake for about 1 1/2 hours, or until a skewer inserted in the centre of the cake comes out clean.

Serve at room temperature.

Lemon Sour Cream Cake

Recipe from the Australian Women’s Weekly Best Recipes from the Weekly

250g butter

2 teaspoons grated lemon rind

2 1/4 cups caster sugar

6 eggs

1/4 cup self raising flour

2 cups plain flour

3/4 cup sour cream

Cream butter, lemon rind and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sifted dry ingredients alternately with sour cream.

Spread mixture into greased deep 23cm round cake tin or well greased fancy ring tin which has been base lined with greased greaseproof paper. Bake in moderately slow oven 1 1/2 to 1 3/4 hours.

Fresh Lemon Loaf

Recipe from the mother (or grandmother?) of one of Mum’s War Memorial colleagues

3/4 cup butter

1 cup caster sugar

2 eggs

1 cup self raising flour

1/2 cup plain flour

1/2 cup milk

1/2 teaspoon salt

grated rind of 1 lemon

juice of 1 lemon

1/2 cup sugar, extra

Cream butter well, add sugar and beat again. Add eggs, beat well. Sift flours and salt and add to creamed mixture alternately with milk. Add lemon rind. Pour into greased and floured tin and bake at 180°C for about 1 hour.

Mix lemon juice with extra sugar and pour over cake while still hot from the oven. Leave to cool in tin.

Apple Cinnamon Cake

Recipe from the Australian Women’s Weekly Best Recipes from the Weekly

4 green apples

1 cup brown sugar, lightly packed

1 cup water

125g butter

1/2 cup caster sugar

2 eggs

2 cups self raising flour

1 teaspoon cinnamon

1/2 cup milk

Peel, core and quarter apples, cut into 1cm slices. Put apples, brown sugar and water in pan, stir until sugar has dissolved. Bring to boil, reduce heat, simmer uncovered until apples are just tender (about 7 minutes). Drain apples, reserve syrup.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and cinnamon alternately with milk. Spread half the cake mixture evenly over base of greased 23cm springform tin, top with half the apple. Spread remaining cake mixture evenly over apple layer. Arrange remaining apples decoratively over top. Bake in moderate oven 50 minutes to 1 hour.

Boil reserved syrup rapidly until reduced to about half. Brush top of cooked cake with hot syrup.

Serve cold as a cake or warm as a dessert with cream or custard.

Blueberry Buckle

Cake

2 cups blueberries

1 teaspoon lemon juice

1/3 cup milk

1 1/2 cups plain flour

2 teaspoons baking powder

1/4 teaspoon salt

60g butter

3/4 cup sugar

1 egg

2 teaspoons grated lemon rind

Glaze

2 tablespoons soft butter

1/4 cup sugar

1 tablespoon lemon juice

Wash, drain and dry blueberries, set aside. Stir lemon juice into milk, set aside. Sift flour, baking powder and salt together in a bowl.

Soften butter in another bowl and mix with sugar, egg and lemon rind. Blend in lemon juice/milk mixture.

Add the liquid ingredients to the flour mixture and mix to uniform consistency. Add blueberries and stir gently to mix evenly.

Spread batter evenly into a 20cm square greased baking pan. Bake in a preheated moderate oven (180°C) for 40-45 minutes or until cooked when tested.

While cake is cooking combine glaze ingredients and cook over low heat until smooth. When cake is done spread glaze over top of cake. Return to oven until glaze bubbles.

Red Velvet Birthday Cake

Recipe from Switched On Living TV program

Cake

1/2 cup butter

1 1/2 cups caster sugar

2 x 50g eggs

1 1/2 tablespoons burgundy liquid food colouring

1 teaspoon vanilla essence

2 cups flour

1 tablespoon cocoa

1/2 teaspoon salt

1 cup milk

1 1/2 teaspoons vinegar

1 1/2 teaspoons bicarbonate of soda

Filling

1/4 cup flour

pinch salt

1 cup milk

3/4 cup butter

1 cup caster sugar

1 teaspoon vanilla

Cream butter and sugar, add eggs separately beating well. Add food colouring and vanilla and mix well. Sift flour, cocoa and salt. Add to creamed mixture alternately with milk. Dissolve bicarbonate of soda in vinegar, fold into cake mixture.

Place mixture into two greased and base lined 23cm sandwich tins and bake in moderate oven (180°C) for 35-40 minutes. Alternatively, use a deep 23cm tin and bake at 160-170°C for about 1 hour. Turn out and cool.

For filling, blend flour, salt and 2 teaspoons of the sugar with the milk. Cook stirring constantly, till mixture boils and thickens. Cover surface with plastic wrap and allow to cool. Cream butter, remaining sugar and vanilla. Gradually beat in cooled custard.

Join cakes together with some of the filling, then completely coat with remaining filling. Decorate as desired.

Caramel Swirl Cake

125g Caramello chocolate

2 tablespoons thickened cream

125g butter, chopped

1 teaspoon vanilla essence

3/4 cup (165g) caster sugar

2 eggs

1 cup (150g) self raising flour

1/2 cup (75g) plain flour

1/2 cup (125ml) milk

1/4 cup (30g) chopped hazelnuts, toasted

Grease deep 20cm round cake pan, line base with baking paper.

Combine chocolate and cream in pan, stir over low heat until smooth.

Combine butter, essence, sugar, eggs, sifted flours and milk in medium bowl of electric mixer. Beat on low speed until ingredients are combined, then beat on medium speed until mixture is smooth and changed in colour. Stir in nuts.

Spread half the cake mixture into prepared pan. Drop half the chocolate mixture in tablespoonfuls onto cake mixture. Repeat with remaining cake mixture and chocolate mixture. Run a skewer through cake mixture to achieve a marbled effect.

Bake in moderate oven about 50 minutes, or until cake tests done. Turn cake onto wire rack to cool.

Serve warm with cream, if desired.

Moist Chocolate Dessert Cake

Recipe from the Australian Women’s Weekly Best Recipes from the Weekly

90g dark cooking chocolate

90g unsalted butter

1/4 cup water

3 eggs, separated

1 teaspoon vanilla

2/3 cup caster sugar

1/4 cup plain flour

Melt chocolate, butter and water in pan. Place mixture into small bowl of electric mixer; beat on medium speed, beat in egg yolks one at a time. Add vanilla, sugar and flour, beat further 3 minutes. Beat egg whites until firm peaks form, gently fold chocolate mixture into egg whites. Pour mixture into 23cm savarin or 20cm ring tin. Place tin in baking dish with hot water to come halfway up side of tin. Bake in moderate oven 40 minutes or until top feels firm to touch. Remove from water, cool 5 minutes. Turn onto serving plate, cool to room temperature, sprinkle with icing sugar, serve with whipped cream.

Rich Chocolate Butter Cake

Cake

2/3 cup cocoa

1/2 cup boiling water

200g butter, softened

1 cup caster sugar

4 eggs, beaten

1/2 cup milk

2 teaspoons vanilla essence

2 cups plain flour

1/8 teaspoon salt

1 1/2 teaspoons baking powder

Chocolate Butter Cream

125g butter, softened

1 1/2 cups icing sugar, sifted

1 tablespoon cocoa, sifted

1 teaspoon vanilla essence

Butter and line a 20cm deep round cake tin. Blend cocoa and boiling water together using a fork. Sift flour, salt and baking powder together into a bowl and set aside.

Cream butter and sugar until fluffy. Add eggs gradually, beating well. Fold in half the flour mixture, then half the milk. Add the remaining flour, then the remaining milk. Fold through cocoa mixture and vanilla until thoroughly combined.

Pour into prepared pan and bake in a moderate oven (180°C) for 1 hour or until a skewer inserted in the centre comes out clean. Cool 5 minutes, turn out onto wire rack, allow to cool.

Beat all Chocolate Butter Cream ingredients together until light and fluffy. Spread over top and sides of cooled cake.

Lumberjack Cake

Cake

2 green apples

1 cup (185g) chopped pitted dates

1 teaspoon bicarbonate of soda

1 cup boiling water

1/2 cup (125g) unsalted butter

1 cup (200g) sugar

1 egg

1 1/2 cups (185g) plain flour

Topping

1/4 cup (60g) unsalted butter

1/2 cup (100g) brown sugar

1/2 cup (50g) shredded coconut

Preheat oven to 180°C. Grease and line a 23cm springform tin.

Peel and core the apples and chop into small pieces. Combine the apples, dates, bicarbonate of soda and boiling water. Let cool.

Cream the butter and sugar until pale. Beat in the egg. Fold in the flour alternately with the apple and date mixture. Pour into the prepared pan. Bake for 50 minutes.

Place all of the topping ingredients in a saucepan and stir over moderate heat until the butter melts and the ingredients are combined.

Pour the topping over the cake and return it to the oven. Bake until the topping is bubbling and golden, about 15 minutes more.

Everybody’s Fresh Fruit Cake

4 tablespoons flaked almonds

1 banana

1/4 cup orange juice

1 tablespoon honey

1 cup pineapple pieces (fresh or canned)

1/2 cup dried fruit

1 cup wholemeal self raising flour

1/2 cup finely chopped almonds

2 egg whites

1 pineapple ring

4 apricots or plums (fresh or canned)

Grease a cake tin (about 20cm diameter) and sprinkle sides and base with half of the flaked almonds. Preheat oven to 180°C.

Puree banana with orange juice and honey. Pour into bowl and mix with pineapple pieces, dried fruit, self raising flour and chopped almonds. Beat egg whites into stiff peaks and carefully fold into mixture.

Gently place cake mixture into cake tin and carefully smooth the top. Place pineapple ring in the centre and place halved apricots around pineapple ring. Sprinkle with remaining flaked almonds.

Bake in oven for about 40 minutes. Rest the cake for about 10 minutes before carefully unmoulding onto a cake rack.

Golden Fruit Cake

Recipe from the Australian Women’s Weekly Best Recipes from the Weekly

250g sultanas

125g mixed peel

60g slivered almonds

126g glace cherries

125g glace pineapple

125g glace apricots (I usually omit these and double the cherries)

125g glace ginger

250g butter

1 teaspoon grated lemon rind

1 cup caster sugar

4 eggs

1 1/2 cups plain flour

Line a deep, 20cm round cake tin with three layers of greaseproof paper, bringing paper 5cm above edge of tin.

Combine sultanas, peel and almonds in bowl, add chopped glace fruit.

Cream butter, lemon rind and sugar; beat in eggs one at a time. Stir into fruit mixture, then stir in sifted flour.

Spread mixture evenly in prepared tin, decorate top with almonds if desired. Bake in slow oven for 3 hours or until cooked when tested.

Cool, covered in tin. When cold, refrigerate in airtight container for up to 3 months.

Heirloom Cake

Recipe from Charmaine Solomon (she’s published a few variations; this is from a newspaper column, with some Sue mods)

375g sultanas

250g seedless raisins

125g glace pineapple

125g glace apricot

250g glace ginger

250g glace cherries

250g raw cashews or blanched almonds

125g mixed peel

1/4 cup brandy

375g butter

500g caster sugar

12 egg yolks

2 teaspoons finely grated lemon rind

1 1/2 teaspoons ground cardamom

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

2 tablespoons vanilla essence

1/2 teaspoon almond essence

1 tablespoon honey

250g fine semolina

6 egg whites

Chop sultanas and raisins. Cut glace fruit into small pieces. Cut cherries in halves. Chop nuts and mixed peel finely or put through a food processor. Combine fruits and nuts in a large bowl, sprinkle with brandy. Cover and leave overnight or for a few days.

Cream butter and sugar until light. Add yolks one at a time, beating well after each. Add grated rind, spices, essences and honey and mix well. Add semolina and beat until thoroughly combined, then mix in the fruit. Whip the egg whites until stiff and fold through mixture.

Turn the mixture into a 25cm round or 23cm square cake tin which has been lined with 3 layers of newspaper, 3 layers of brown paper, then 2 layers of greased greaseproof paper. Bake in a preheated oven, 130°C, for 3 hours if you want a very moist cake, or 4-5 hours for a cake that is firmer but still moist. If the cake browns too quickly, cover with a sheet of foil or paper.

Leave to cool overnight in the tin. Next day remove from tin, remove paper, and wrap cake in foil. If liked, sprinkle a couple of spoonfuls of brandy over the cake before wrapping. Keep as long as possible before cutting.

Chocolate Fruitcake

250g sultanas

3/4 cup raisins, chopped

2/3 cup glace cherries, quartered

2/3 cup glace pineapple, finely chopped

3/4 cup coffee or chocolate liqueur

1/4 cup honey

125g butter, softened

3/4 cup soft brown sugar

3 eggs

3/4 cup plain flour

1/4 cup self raising flour

1/3 cup cocoa

1/2 teaspoon ground cinnamon

3/4 cup blanched almonds, chopped

Mix together the fruits, liqueur and honey. Cover and stand for several hours or overnight.

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Sift together the flours, cocoa powder and cinnamon. Fold into creamed mixture alternately with the fruits. Stir in almonds. Thoroughly combine all ingredients.

Place mixture into a greased and lined 23cm cake pan and bake in a moderate oven for 2 to 2 1/2 hours or until cooked when tested.

Muffins

BLUEBERRY MUFFINS

Recipe from one of the Canberra blueberry farms (forget which!)

90g unsalted butter

2/3 cup sugar

1 egg

2 cups self raising flour

1/4 teaspoon salt

1 cup milk

1 cup blueberries, picked over

Butter twelve 1/3 cup capacity muffin pans and set oven to hot, 220°C. In a small bowl, cream butter and sugar until light and fluffy. Add egg and beat well. Into a large bowl sift the flour and salt, and fold in the butter mixture alternately with the milk. Stir until the mixture is just combined (the batter should be lumpy). Fold in the blueberries, spoon the batter into the prepared muffin pans, filling them two-thirds full. Bake in the preheated hot oven for 20-25 minutes, or until they are golden brown.

Coconut Muffins

3 cups self raising flour

90g butter

1 cup dessicated coconut

1 cup sugar

1 egg, beaten

1 3/4 cups milk

2 teaspoons grated lemon rind

2 teaspoons grated orange rind

Put flour into mixing bowl, rub in butter, then stir in dessicated coconut and sugar.

In a separate bowl, beat together the egg, milk and grated citrus rinds.

Add liquid ingredients to flour mixture, stir until combined.

Place mixture into greased muffin pans. Bake at 180°C for about 25 minutes, or until cooked when tested.

Ginger Muffins

Recipe from Australian Gourmet magazine (I think!)

250g butter

2/3 cup golden syrup

1/3 cup honey

1 cup brown sugar

1 egg, beaten

1/4 cup boiling water

2 1/4 cups plain flour

1 1/2 teaspoons bicarbonate of soda

1 tablespoon ground ginger

1/2 teaspoon cinnamon

4 tablespoons sour cream

1/4 cup glace ginger, chopped

Melt butter, golden syrup and honey. Stir in brown sugar and beaten egg, then stir in boiling water.

Combine flour, bicarbonate of soda, ground ginger and cinnamon. Add butter mixture and beat until combined. Stir in sour cream and glace ginger.

Cover mixture and allow to stand for several hours.

Place mixture into lightly greased muffin pans (quantity makes 18 standard or 12 large muffins). Bake at 180°C for about 25 minutes for standard muffins, or 35-40 minutes for large muffins.

Honey and Bran Muffins

1 cup bran

1 cup plain flour (white or wholemeal)

1 heaped teaspoon bicarbonate of soda)

1 egg

3 tablespoons oil

1/2 cup honey

1 cup milk

1 teaspoon vanilla essence

chopped nuts and/or dried fruit

Combine bran, flour and bicarbonate of soda in a bowl. In another bowl, beat together the egg and oil, then stir in the honey, milk and vanilla essence.

Add milk mixture to dry ingredients and combine thoroughly, then stir in chopped nuts and/or fried fruit to taste.

Refrigerate mixture overnight.

Place mixture into 12 lightly greased muffin tins. Bake at 180°C for 20 to 25 minutes or until cooked when tested.

Date and Apple Bran Muffins

1 cup plain flour

1 teaspoon baking powder

1 cup wholemeal flour

3/4 cup raw sugar

1 apple, grated or finely chopped

3/4 cup bran

100g butter

1/4 cup golden syrup

1/2 cup chopped dates

1/2 cup milk

1 teaspoon bicarbonate of soda

1/4 cup milk, extra

Sift the plain flour and baking powder into a large mixing bowl. Add the wholemeal flour. Stir in the sugar, apple and bran.

In a saucepan melt the butter, golden syrup and dates. Add the 1/2 cup of milk and bring nearly to the boil.

Dissolve the bicarbonate of soda in the extra 1/4 cup of milk. Add this to the saucepan.

Pour the milk mixture into the dry ingredients. Mix quickly and lightly until just combined.

Spoon mixture into greased muffin tins. Leave to stand 5 minutes, then bake at 180°C for 20-25 minutes.

Makes 12 muffins.

Oat Bran Muffins

2 1/4 cups oat bran

1/2 cup plain flour

1/4 cup brown sugar

1/4 cup sultanas

1/4 cup chopped nuts

1/4 cup currants

1 heaped teaspoon baking powder

1 1/4 cups milk (skim or low fat)

1 egg

1 tablespoon oil

Preheat oven to 200°C. Grease 12 muffin holders or use paper cases.

In a large bowl, combine oat bran, flour, sugar, sultanas, nuts, currants and baking powder. Combine milk, lightly beaten egg and oil in a separate bowl. Make a well in the centre of the dry ingredients, add milk mixture, and mix thoroughly.

Spoon mixture into prepared muffin tins or paper cases. Bake in preheated oven for 18 minutes, allow to cool before eating. Store in plastic sealable bags.

Birdseed Muffins

Recipe from Jeni Pearce’s Healthy Muffin Cookbook

1 cup white flour

1 cup wholemeal flour

1/4 cup sesame seeds

1/4 cup sunflower seeds

1/2 cup pumpkin seeds

1 tablespoon poppy seeds

2 1/2 teaspoons baking powder

50g butter

1/4 cup honey

1 tablespoon golden syrup

1/2 teaspoon cloves

2 eggs, beaten

1 cup low-fat milk

Mix the flours, seeds and baking powder together in a bowl. Melt the butter with the honey, golden syrup and cloves until the mixture dissolves; set aside to cool. Make a well in the dry ingredients and add all the liquid ingredients. Spoon into greased muffin pans and bake for 20 minutes at 180°C. Sprinkle the tops with sesame or poppy seeds if desired.

Nutritional Value:

Energy: 588 kilojoules/140 calories

Protein: 6g

Carbohydrate: 21g

Fat: 4g

Biscuits & Slices

CRUNCHIE MUNCHIES

1/2 cup butter

1/2 teaspoon vanilla essence

1/3 cup caster sugar

1/3 cup lightly packed brown sugar

1/3 cup peanut butter

1 1/4 cups self raising flour

1/2-3/4 cup finely chopped macadamia nuts or peanuts

Preheat oven to 180°C.

Cream together butter, vanilla, sugars and peanut butter until light and fluffy. Add sifted flour to form a firm dough.

Roll slightly heaped teaspoonfuls of dough into balls and toss into chopped nuts, pressing nuts on firmly.

Place, apart, onto greased baking trays and press down gently. Bake 12-15 minutes.

Allow to cool on trays 3 minutes before removing to wire racks to become cold.

Makes about 40 biscuits.

Chocolate Chip Cookies

1 cup butter

1 cup brown sugar

1 cup caster sugar

2 eggs

vanilla

2 cups flour

2 1/2 cups oatmeal, blended to a fine powder

1/2 teaspoon salt

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

300g chocolate chips

100g chocolate, grated

1 1/2 cups chopped nuts

Cream butter, brown sugar and caster sugar. Add eggs and a dash of vanilla. Mix together with flour, fine oatmeal, salt, bicarbonate of soda and baking powder. Add chocolate chips, grated chocolate and nuts, mix thoroughly.

Roll into balls, place 5cm apart on a cookie sheet and flatten slightly. Bake for 10-15 minutes at 190°C.

Makes about 56.

Macadamia Cookies

125g butter

1/4 cup sugar (or Splenda)

1 egg

1 cup plain flour

1/4 teaspoon bicarbonate of soda

1/2 cup macadamia nuts

250g white chocolate bits

2 tablespoons milk

Preheat oven to 180°C. Grease baking sheets.

Cream butter and sugar together with an electric mixer until pale and creamy. Add egg and beat thoroughly.

Sift flour and bicarbonate of soda together. Stir into butter mixture.

Roughly chop macadamia nuts. Add to the butter mixture with the chocolate bits and milk.

Place teaspoons of mixture onto baking sheets, leaving room for cookies to spread. Press mixture down with a fork.

Bake for 15 minutes or until golden. Cool for 2 minutes on the baking sheets, then lift onto a cake cooler.

Makes approximately 40.

Spritz Cookies

1 cup softened butter

1 1/4 cups icing sugar

1 x 50g egg

1 1/2 teaspoons vanilla

2 3/4 cups flour

1/4 teaspoon salt

egg white glaze

Cream butter, gradually add icing sugar, beating till light and fluffy. Beat in egg and vanilla. Add sifted flour and salt. Chill mixture for 15 minutes.

Pipe into fancy shapes or roll into small balls and press out with a fork. Place on ungreased biscuit slides. Bake in moderately slow oven (170°C) for 15-20 minutes. Loosen and allow to cool on slides.

Makes 80-90.

Chocolate Raisin Cheesecake Slice

Recipe from Maureen Fisher

Crust

125g plain sweet biscuits

60g butter

60g dark chocolate

Topping

1/3 cup raisins

1 tablespoon rum

2 teaspoons gelatine

1 tablespoon water

185g packaged cream cheese

2 tablespoons sugar

300ml carton thickened cream

60g dark chocolate

300ml carton thickened cream, extra

1 teaspoon cocoa

For crust, melt butter in a small saucepan, remove from heat. Add chopped chocolate, stir until melted and combined. Add to finely crushed biscuits, mix well. Press crumb mixture evenly over base of 28cm x 18cm lamington tin which has been lined with greased aluminium foil. Refrigerate while preparing topping.

To make topping, place raisins and rum in bowl, stand 20 minutes. Sprinkle gelatine over water, dissolve over hot water. Beat cream cheese and sugar until creamy. Fold in gelatine mixture and softly whipped cream.

Divide mixture into two equal portions. Fold raisin mixture into one portion. Melt chocolate over simmering water, fold into remaining portion of cream cheese mixture.

Place small spoonfuls of raisin mixture and chocolate mixture alternately over prepared crust. Smooth top, refrigerate until set.

Carefully remove cheesecake from tin, remove foil. Pipe extra whipped cream decoratively over top. Sprinkle with sifted cocoa.

Lemon Slice

Recipe from Vera Brown (“Nana Brown”)

Base

2 tablespoons butter

1/2 cup sugar

1 egg

1 1/2 cups self raising flour

Filling

1/2 cup sugar

1 cup water

juice and rind of 2 lemons

1 3/4 tablespoons cornflour

Topping

1 1/2 cups milk

1 3/4 tablespoons cornflour

25g butter

3 tablespoons icing sugar

dessicated coconut

For base, cream butter and sugar. Add egg and stir in flour. Line slab tin with pastry and bake in a moderate oven until lightly browned.

For filling, combine all ingredients in saucepan and bring to the boil. Spread over base and allow to cool.

For topping, combine milk and cornflour in saucepan and bring to the boil. Stir in butter and icing sugar. Cool slightly and spread over filling. Sprinkle top with coconut.

Breads

GARLIC CHEESE BREAD

Recipe from Maureen Fisher

1 package active dried yeast

1 cup warm water

2 teaspoons sugar

3/4 teaspoon salt

1/2 cup olive oil

2 2/3 to 3 cups unbleached plain flour

3 or 4 large cloves garlic, minced

1/4 cup grated parmesan cheese

In a large bowl, dissolve the yeast in water and let stand until bubbly, 5 to 15 minutes. Stir in sugar, salt and 1/4 cup of the oil. Add 2 cups of the flour and beat until batter is elastic and pulls away from the sides of the bowl, about 5 minutes. Stir in about 2/3 cups more flour to make a soft dough.

Turn dough out onto a floured surface and knead until non-sticky, smooth and satiny, 10 to 15 minutes. Place in a greased bowl, turn over to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 hour.

Heat remaining 1/4 cup oil in a small pan over low heat. Add garlic and cook, stirring occasionally, until soft and yellow. Set aside.

Punch down dough and knead briefly on a floured surface just to release air bubbles. Roll and stretch dough to fit bottom of a well greased 35cm x 25cm rimmed baking pan. Place dough in pan.

With fingers or the tip of a spoon pierce the dough at 3cm intervals. Drizzle garlic and oil mixture evenly over the dough, then sprinkle with parmesan. Let rise in a warm place, uncovered, until dough is puffy, 10 to 15 minutes.

Bake in a 200°C oven for 15 to 18 minutes or until golden brown. Cut into 16 equal pieces and serve warm or at room temperature.

Sandwiches

*** NO NAME 1

From that cafe on the corner in Crows Nest

turkish bread

mortadella

artichoke hearts

swiss cheese

Split turkish bread horizontally. Fill with slices of mortadella (one or two layers depending on thickness), sliced artichoke hearts, then swiss cheese. Toast before serving.

*** No Name 2

From the healthy foods cafe part way up the main shopping road in Crows Nest

white bread

thick slice of meatloaf with peppercorns

baby spinach leaves

*** No Name 3

From Sips (I think it’s called) in Roden Cutler House, Sydney

brown bread

seeded mustard

salami

tomato slices

artichoke hearts

cheddar cheese

Spread mustard generously on one slice of bread. Top with salami (enough for two layers of slices), tomato slices (one layer) and artichoke hearts, then place one or two cheddar cheese slices on top. Top with second slice of bread. Toast.

*** No Name 4

salami

red onion

tomato

grated carrot

rocket

thinly sliced tasty cheese

*** No Name 5

turkish bread

ham

avocado

mushrooms

cheese

Serve toasted.

Breakfast

BIRCHER MUESLI

1 cup whole oats

1/3 cup sultanas

milk

juice of 1/2 to 1 lemon, according to taste and lemon size

1 Granny Smith apple, grated

200-250g natural yoghurt

1 1/2 tablespoons caster sugar

1/2 teaspoon vanilla essence

chopped fruit of the season (optional)

Soak oats and sultanas in just enough milk to cover. Refrigerate overnight.

Mix lemon juice and grated apple, stir into oat mixture along with yoghurt, caster sugar and vanilla essence.

Serves 4 generously. Keeps for at least 3-4 days refrigerated.

Variations

Stir in grated lemon zest (half a lemon’s worth) and use a bit more lemon juice than normal.

Use 1/4 cup sultanas and 1/4 cup fruit medley in place of the 1/3 cup sultanas, and add chopped mandarin segments

Add about 200g of frozen blueberries (if using fresh blueberries, mash a few of them up a bit to release some juice).

Replace half the rolled oats with barley flakes or triticale flakes (or both) for a “chewier” texture.

Stir in chopped fresh peaches and a couple of tablespoons of ground almonds.

Preserves

CONFECTIONERY

TORRONE

4 sheets rice paper, approximately

2 cups (300g) whole blanched almonds

1 cup unsalted pistachio nuts, shelled

1 cup sugar

2/3 cup honey

1/2 cup light corn syrup or liquid glucose

1/4 cup water

2 egg whites

1 teaspoon vanilla

Cut rice paper to fit base of lamington tin. Toast almonds in moderate oven 5 minutes, cool, chop roughly.

Combine sugar, honey, corn syrup and water in pan, stir over low heat until sugar is dissolved. Bring to the boil, boil rapidly without stirring for about 8 minutes or until temperature reaches 143°C on a sweets thermometer (a teaspoon of syrup will crackle and snap when dropped into cold water). Syrup should be a light honey colour.

Beat egg whites in large basin with electric mixer until firm peaks form. Pour hot syrup in thin stream over egg whites while motor is operating. Continue beating until mixture is thick; this will take up to 5 minutes. Stir in vanilla and nuts.

Quickly spoon mixture into the prepared tin and spread evenly with a hot, wet knife. Cover with more rice paper. Refrigerate until firm, but into squares. Store, covered, in refrigerator.

Nibbles

CURRIED CASHEWS

Recipe from the Australian Women’s Weekly Dinner Party Cookbook No. 2

185g raw cashews

15g unsalted butter

1/2 teaspoon salt

1 teaspoon curry powder

Melt butter in shallow ovenproof dish in moderate oven. Add nuts, stir to coat with butter, return to oven to brown, stirring every 3 minutes for 12 to 15 minutes. Drain nuts on absorbent paper. Place in bowl, add salt mixed with curry powder, stir to coat well.

Garlic Almonds

Recipe from the Australian Women’s Weekly Dinner Party Cookbook No. 2

185g blanched almonds

15g unsalted butter

3 cloves garlic

1/2 teaspoon salt

Melt butter in shallow ovenproof dish in moderate oven. Crush garlic, add to butter and return to oven for 5 minutes. Add almonds and roast until golden brown, stirring every 3 minutes for 12 to 15 minutes. Drain on absorbent paper, place in bowl, sprinkle with salt.

Devilled Pecans

Recipe from the Australian Women’s Weekly Dinner Party Cookbook No. 2

185g unsalted pecans

15g unsalted butter

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

Melt butter in shallow ovenproof dish in moderate oven. Add pecans and roast for 10 to 12 minutes, stirring every 3 minutes. Drain on absorbent paper, return to oven, add Worcestershire sauce. Cook an additional 4 minutes. Put nuts into bowl, sprinkle with salt.

Drinks

SUNSHINE NON-ALCOHOLIC COCKTAIL

I had this at Hamilton Island

Glass

290ml Salud Grande glass

Mixers

90ml pineapple juice

30ml cream

30ml coconut cream

30ml sugar syrup

1/2 banana

crushed ice (to fill half the glass)

Garnish

pineapple wedge

glace cherry

toothpick (for garnish assembly)

Blend all ingredients with ice until smooth. Garnish with a wedge of pineapple and a cherry.

Basic Recipes

SPONGE RECESS FLAN BASE

2 eggs

approximately 120g butter

approximately 120g sugar

approximately 120g self raising flour

Weigh eggs in shells and use the same weight of butter, sugar and flour.

Cream butter and sugar, beat in eggs, stir in flour. Pour batter into greased recess flan tin and bake in a moderate oven until cooked, approximately 10-15 minutes.

Quantity of batter can be altered if the proportion of ingredients is kept the same.

Soya Bean Milk

500g soya beans

water

sugar to taste

Soak soya beans in water overnight or for at least six hours. Use enough water for the beans to absorb all the liquid.

After soaking, blend beans in a kitchen blender. When all beans have been blended, sieve through a large strainer twice, or until milk is free of pulp.

Place milk in a saucepan, bring to the boil, and add sugar to taste.

Use hot or cold. Add more water if milk is too concentrated.

Coconut Milk

2 cups dessicated coconut

3 1/2 cups hot water

Pour 2 1/2 cups hot water over coconut, cool to lukewarm, then knead firmly or blend in an electric blender. Strain through a fine sieve, squeezing out all the richness. Repeat process with same coconut and remaining 1 cup of hot water. Combine first and second extracts.

Reference

FISH TEXTURE CHART

|Species |Texture |Comments |

|Butterfish |medium |Suitable for most methods |

|Blue Cod |medium |Suitable for most methods |

|Red Cod |delicate |Foilbake fillets |

|John Dory |medium |Foilbake fillets |

|Flounder |delicate |Ideal cooked whole |

|Groper (Hapuku) |medium |Ideal as steaks |

|Gurnard |firm |Ideal cooked whole |

|Hake |delicate |Foilbake fillets |

|Hoki |delicate |Foilbake fillets |

|Kahawai |medium |Ideal smoked |

|Leather Jacket (Creamfish) |medium |Ideal cooked whole |

|Lemonfish |firm |Foilbake fillets |

|Ling |very firm |Foilbake or cook in cubes |

|Mackeral |medium |Cook whole or as steaks |

|Moki |medium |Suitable for most methods |

|Mullet |medium |Ideal cooked whole |

|Northern Kingfish |medium |Ideal as steaks |

|Orange Roughy |firm |Suitable for most methods |

|Oreo Dory |firm |Suitable for most methods |

|Perch |medium |Ideal cooked whole |

|Silver Kingfish |delicate |Foilbake fillets |

|Snapper |medium |Ideal cooked whole |

|Sole |delicate |Ideal cooked whole |

|Southern Blue Whiting |delicate |Foilbake fillets |

|Tarakihi |medium |Ideal cooked whole |

|Trevally |medium |Ideal cooked whole |

|Tuna |medium |Ideal as steaks |

|Warehou |medium |Suitable for most methods |

Fish Cooking Times

The barbecue cooking times can only act as a guide; times may vary considerably depending on the type of barbecue, fuel used and distance from the heat. Check the fish to see if it is cooked before removing from the heat.

Foilbaking on Barbecue

Allow less time if packages placed directly on the coals

|Fresh fillets or steaks (2.5cm thick)|15-20 minutes |

|Frozen fillets or steaks |30 minutes |

|Whole fish (fresh) |10 minutes per 500g (allow extra time for a very thick |

| |fish or one that is stuffed) |

Grilling on Barbecue

|Kebabs |5 minutes on each side |

|Fresh fillets or steaks (2.5cm thick)|4-6 minutes per side when placed 10cm from coals |

|Frozen fillets or steaks |6-8 minutes per side when placed 10cm from coals |

|Whole fish (fresh) |10 minutes per 500g (allow extra time for a very thick |

| |fish or one that is stuffed) |

Marinating

Unlike marinating raw fish for a (ceviche) salad, marinating raw fish for barbecuing is used only to add flavour. The use of a marinade or solution of ingredients for soaking fish prior to cooking is all that is required for flavour enhancement.

Brush the fish with the marinade during cooking to maintain moistness. The marinade may be as simple as a mixture of white wine and stock, or more complex. Marinate as least one hour for fullest flavour.

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Note: 48 hours marinating, 6 hours cooking

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