Home > Andrew's Recipe Book
MY RECIPIE COLLECTION
This is a collection
of recipies my mother, Susan, put together and gave to me as a present
before I moved out of home. Not only a wonderful gift, but practical
too! What I’ve done since then is applied styles, added a table of
contents and I’ve also labelled a couple of my favourite recipies
with *’s – I think the whole system works pretty well.
There are tonnes
of recipies here, and I must admit I only know how to make a tiny fraction
of them, but I’ve left them all in and even decided to leave the patronising
tips at the end. In some places the instructions are a bit vaigue, but
experiment is half the fun ritht? Cooking for yourself is acutally quite
fun, and I’m slowly getting better at it. My favourite recepies is
probably apricot chicken.
My stragy is
usually to cook in bulk. Often I’ll make two meals at once and although
it might take me an hour each meal usually last me three days – so
that’s almost a whole weeks worth in one hour! Wohoo! I’m living
in a share house with six people, and most of them think I’m mad,
becauase I usually look like I’m cooking for a small army. One day
I plan to convert them.
Bon appeit!
Andrew Noske
Note:
This file can be downloaded from: http://www.andrewnoske.com/
WHAT TO DO WITH THIS DOCUMENT (FOR “WORD ILLITERATE” PEOPLE):
| CUPS | ||
| 1 cup flour | 4oz. | 110g |
| 1 cup sugar (crystal or castor) | 8oz. | 230g |
| 1 cup icing sugar (free of lumps) | 5oz. | 140g |
| 1 cup shortening (butter,marg.etc.) | 8oz. | 230g |
| 1 cup honey, golden syrup, treacle | 10oz. | 280g |
| 1 cup brown sugar (lightly packed) | 4oz. | 110g |
| 1 cup brown sugar (firmly packed) | 5oz. | 140g |
| 1 cup soft breadcrumbs | 2oz. | 60g |
| 1 cup dry packet breadcrumbs | 4oz. | 110g |
| 1 cup rice (uncooked) | 6oz. | 170g |
| 1 cup rice (cooked) | 5oz. | 140g |
| 1 cup mixed fruit (sultanas etc.) | 4oz. | 110g |
| 1 cup grated cheese | 4oz. | 110g |
| 1 cup nuts (chopped) | 4oz. | 110g |
| 1 cup coconut | 2½oz. | 71g |
| SPOONS (Level Tablespoons) | ||
| 1 oz. flour | 2 | |
| 1 oz. sugar (crystal or castor) | 1½ | |
| 1 oz. icing sugar (free from lumps) | 2 | |
| 1 oz. shortening | 1 | |
| 1oz. honey | 1 | |
| 1oz. gelatine | 2 | |
| 1oz. cocoa | 3 | |
| 1oz. cornflour | 2½ | |
| 1oz. custard powder | 2½ | |
| LIQUID | ||
| 1 cup liquid | 8oz. | 230mls. |
| 21/2 cups liquid | 20oz.(1 pint) | 575mls. |
| 4 cups liquid | 32oz. | 1 litre |
| 2 tablespoons liquid | 1oz. | 30mls. |
| 1 gill liquid | 5oz.(1/4 pint) | 150mls. |
| METRIC | ||
|
cup measures listed
use the 8 liquid ounce cup
spoon measures listed are ordinary household cutlery 2 teaspoons = 1 dessertspoon 2 dessertspoons = 1 tablespoon 4 teaspoons = 1 tablespoon 1 ounce = 28.352 grams (for convenience work on 30grams) 1 lbs = 453 grams <> 2.2 lbs = 1Kg 2 pounds 3 ounces = 1 kilogram |
||
1 large onion
1 can mushroom or celery soup
1 can tuna
2 chopped gherkins
Grated lemon rind
Pinch mixed herbs
1 cup cooked macaroni or rice
½ cup creamy milk
½ cup grated cheese
Fry onion. Add soup, milk and half cheese. Add tuna and gherkins – heat, add herbs, rind, and macaroni. Heat (if in a casserole dish top with cheese and heat under griller).
½ lb uncooked macaroni
2 oz margarine
1 finely chopped onion
2 tablespoon plain flour
salt
pepper cayenne
¼ teaspoon dry mustard
2 cups milk
1 tablespoon sherry
1 egg
1 ½ cups shredded cheese
Cook macaroni until tender and drain. Melt margarine and fry onions until soft but not browned.
Add flour and seasonings; gradually add milk and sherry stirring well until boiling. Pour into casserole and sprinkle with cheese and bake 20-3- minutes.
Sprinkle 1 dessertspoon grated cheese on buttered toast. Whip 1 egg white till dry, season with salt/pepper. Pile most of white on toast putting yolk in well in centre and cover with rest of white and grated cheese. Bake in moderate oven 15 minutes.
Cut chicken or veal into small bits (hammer if want) and put into plastic bag to coat with flour mixture of plain flour, oregano, salt, pepper and ground coriander.
Fry coated meat in butter or oil in fry pan. Add chopped shallots and garlic.
Add sauce of:
tomato paste, sherry, chicken stock powder, ½ cup water and parmesan cheese.
Pour over meat and simmer till thickens. Add squeeze lemon juice at serving.
Chicken breasts
Apricot nectar can
French onion soup (dried packet)
Cut full breasts in half. Brown floured chicken fillets, or place them in casserole without even browning them. Add nectar and packet soup and cover with foil or lid. Bake in moderate oven 45 minutes or till tender. (or 15-20 mins in microwave).
Quantities depend on number of breasts. If 3-4 breasts use medium can nectar and full packet of soup. Can thicken sauce later with cornflour if need to.
Just before serving, can add some cream to make a richer sauce.
Chicken thigh or breast
1 onion finely chopped
1 clove crushed garlic
30 g butter
1/3 cup peanut butter
½ cup chicken stock
¼ cup honey
2 teaspoons grainy mustard
1 teaspoon curry powder
pinch cardamom
dash Tabasco sauce (optional)
Fry onion and garlic, add chicken (sliced thin) and cook, add other ingredients.
750g pork fillets
¼ cup (60ml) teriyaki marinade
50g snow pea sprouts
100g mesciun
50g watercress, trimmed
1 medium red capsicum (200g0 sliced thinly
250g yellow teardrop tomatoes, halved
Wasabi dressing:
1 ½ teaspoons wasabi powder
¼ cup (60ml) cider vinegar
1/3 cup (80ml) vegetable oil
1 tablespoon light soy sauce
Trim pork, brush with teriyaki marinade. Fry pork in batches, brushing frequently with marinade. Cover to keep warm.
Mean while combine sprouts, mesciun, watercress, capsicum and tomato in bowl.
Pour wasabi dressing over salad, toss. Slice pork and serve with salad.
Wasabi dressing – blend powder in vinegar, whisk in remaining ingredients.
1kg chicken drumsticks
2 tablespoons oil
60g butter
1 onion
400g can peeled tomatoes
Pk dried French onion soup
1 tablespoon soy sauce
1 cup water
3 teaspoons cornflour
1 tablespoon water extra
Heat oil and half butter in pan, add drumsticks and brown all over. Remove. Drain fat from pan, add remaining butter, peeled and sliced onion and cook till tender. Add undrained mashed tomatoes, soup mix, soy sauce and water and cook till tender. Arrange chicken in ovenproof dish, pour sauce over and bake in moderate oven 45 minutes. Remove chicken to plates, pour sauce into pan and thicken with cornflour and water. Pour sauce over chicken. Serves 4.
2lb minced steak
1 cup rolled oats
1 ½ cups milk1 tablespoon Worstershire sauce
Salt, pepper
Mix by hand, squeezing together. Mix 4 tablespoons flour, 1 teaspoon paprika in bag.
Shape meat mixture into balls, flatten to cake shape. Toss in flour bag.
Sauce:
½ cup diced onion
½ cup diced green pepper
1 small tin tomato puree
1 ½ tablespoon brown sugar
frozen corn or tin corn kernels
Fry meat cakes in a little oil each side to brown (3 min each side). Place in saucepan. Fry onion and pepper. Add puree, sugar, salt and pepper and heat. Place over meat cakes, simmer 40 minutes. Add corn. Heat 10 minutes. Garnish with parsley and strips of red pepper. Serve with rice.
1 onion
1 small green pepper
½ clove garlic
1 stick celery
1 cup water
½ cup chopped sultanas or raisins
1 tablespoon vinegar
1 tablespoon chutney
½ teaspoon sugar
salt, pepper
1 lb mince meat
2 chopped shallots
1 egg
little milk if needed
Into saucepan place chopped onion, pepper, garlic and celery, add water, raisins, vinegar, chutney, sugar, salt and pepper. Bring to boil while preparing meat balls. Mix mince, shallots, egg and milk if needed. Shape into balls, brown in oil and drop into sauce. Simmer gently until meat cooked, 20 – 25 minutes.
1 ½ cups cubed boiled potatoes
1 cup chopped cooked onions
1 ½ cups left over cooked meat
1 tin cream of mushroom soup or celery soup
salt, pepper
any left over veggies
herbs
Fill greased casserole with layers of ingredients. Add soup. Cover and bake ½ hour in moderate oven.
mince steak
tin whole or crushed tomatoes
chilli powder
tin red kidney beans
1 tablespoon brown sugar (because of tomatoes)
salt, pepper
Brown meat in little oil, add chilli powder and then other ingredients. Simmer ¾ hour.
Brown meat well in little oil. Add any finely chopped up veggies, include onions, salt, pepper and some flavouring like soy sauce or tomato sauce or tin tomato and some water to simmer for ¾ hour. Can thicken at end with cornflour mixed in a little cold water.
Diced veal
2 tablespoon plain flour
2 teaspoon paprika
salt, pepper
1 teaspoon brown sugar
Little oil
2 large onions chopped
2 carrots diced
1 cup celery chopped
1 green pepper chopped
1 1/2 cups stock OR can add can drained pineapple pieces, tablespoon vinegar or 3/4 cup pineapple juice, 2 tablespoon soy sauce, 4 tablespoon sugar and cornflour for sweet/sour sauce.
Coat veal with flour, paprika, sugar, salt and pepper in a bag. Heat oil and fry meat til browned. Remove. Brown onions and sauté rest of vegies. Replace meat. Add stock. Cover and simmer gently 11/2 hours, or put in casserole in oven for 1 1/2 hrs. Thicken sauce if necessary with cornflour. Serve with rice.
750g mince
1/2 cup finely chopped onion
1 cup soft breadcrumbs
2 tablespoon chopped parsley
1 tablespoon worstershire sauce
1 tablespoon tomato sauce
1 tablespoon mustard
1 egg
2/3 cup tinned carnation milk (not skim)
Glaze: 1/4 cup tomato sauce
1 tablespoon brown sugar
1/2 teaspoon dry mustard
Mix all meat ingredients in bowl and press into greased loaf tin. Bake in moderate oven 180C for 15 minutes. Gently remove loaf tin and brush with glaze. Return to oven for further 45 minutes at same temperature.
Serve hot or cold.
450g tin tuna
3 tablespoons flour
1 tablespoon baking powder
3 tablespoon milk
1 teaspoon chopped parsley
1 teaspoon lemon juice
salt, pepper
2 eggs
Remove bones from fish – place undrained in basin and break up, add milk and flour, baking powder, seasonings and beaten egg yolks. Whip egg whites stiffly and fold in lightly. Drop dessertspoons of mixture in hot oil and fry til golden.
Put left over cooked chicken into the following sauce and heat through.
Sauté 1 chopped onion. Add:
1 400g can tomatoes
41g packet of dry French Onion soup mix
1 tablespoon soy sauce
1 cup water or chicken stock
3 teaspoons cornflour, to thicken.
dash oil
1 onion sliced
1 tablespoon crushed garlic
200g button mushrooms
6 chicken thigh portions, boneless, skin removed
½ cup white wine or water
1 X 420g can condensed tomato soup
sprig fresh thyme
Heat oil in pan and sauté onion, garlic and mushrooms for 2minutes. Add chicken thighs and brown. Pour in wine or water and soup. Add thyme. Bring to boil, simmer covered for 30-35 minutes, until chicken tender. Serve with rice and green beans.
2 tins sardines
3 medium potatoes
2 medium onions
3 eggs
1½ cups milk
2 oz. butter
grated rind lemon
Grease casserole lightly with butter. Peel, slice potatoes and onions very thinly. Line dish with layer of potatoes, dot with butter, cover with layer onions, sardines and lemon rind. Continue layers until dish is full, making last layers potatoes and sardines. Beat eggs, add milk and pour into dish. Cover with lid or foil and bake slowly in moderate oven about 50 minutes.
500g minced beef
1 cup drained corn kernels
2 medium onions finely chopped
½ cup wheat germ
Salt, pepper
½ teaspoon chilli powder
2 teaspoons Worstershire sauce
2 eggs
2 tablespoons tomato paste or sauce
Combine all ingredients. Press into loaf tin. Bake 1 hour in moderate oven. Turn out and serve with Spanish sauce.
Spanish Sauce:
2 tablespoons margarine
½ cup thinly sliced celery
1 medium onion sliced
1 small clove garlic chopped
1 450g tin mashed tomatoes
4 teaspoons sugar
Salt, pepper
Melt margarine and sauté onion and celery, add all other ingredients and simmer 10 minutes.
Wipe leg of lamb with damp cloth. Combine:
1 dessertspoon salt
1 clove garlic chopped or crushed garlic or powder
1 level teaspoon dry mustard
Rub over the meat.
Place leg in baking dish with a little fat. Bake 1 – 1½ hours (depending on size of leg) at 180C. Remove some fat but leave a little in pan. Add– 1 cup strong black coffee, 1 teaspoon sugar and 1 dessertspoon cream. Baste the leg with this and bake 1 further hour. May have to add a little water if liquid reduces too much. Thicken sauce with flour and water, and serve at table in sauce jug.
500g or more top or round steak (if blade steak; cook longer)
4 onions
1 clove garlic
1 teaspoon caraways seeds (or leave out)
1 teaspoon or more of paprika
Salt, pepper
4 skinned tomatoes
Sauté sliced onions. Add steak cut in cubes and brown. Add chopped tomatoes with 1 dessertspoon sugar. Add garlic, salt, pepper and paprika. Barely cover with stock and simmer gently 2 hours. Or could cook in casserole in oven. Serve with potato salad.
6 lamb chops (leg or chump)
Flour seasoned with salt and pepper
1 cup orange juice
Orange rind grated or 1 dessertspoon orange marmalade
¼ teaspoon nutmeg
1 dessertspoon white vinegar
2 onions
1 potato per person
Dip chops in seasoned flour and fry till brown. Remove from pan. Add onions and potatoes and brown in pan. Place veggies in bottom of casserole and place chops on top. Combine rest of ingredients and pour over chops. Cover with foil and cook 1 hour in moderate oven. Serve with peas or salad.
Combine and shake well:
Oil
Vinegar or lemon juice
Chopped onion
Crushed garlic
Salt, pepper, dry mustard
Soak meat overnight (at least 4-6 hours) turning several times.
For lamb add 1 teaspoon curry powder. For beef add ½ teaspoon oregano and 2 tablespoon Worstershire sauce. Cook meat on hot barbeque and brush over with marinade during cooking.
600g chicken thigh fillets, sliced
1 dessertspoon red curry paste or to taste
1 tablespoon vegetable oil
1 can lite coconut cream
½ teaspoon minced fresh ginger
1 tablespoon lemon juice
¼ cup basil leaves
Heat oil over medium heat, add curry paste for 2 minutes. Add chicken, lemon juice and ginger and fry 2-3 mins. Add coconut cream and bring to boil, reduce heat, add basil leaves and simmer further 10 minutes. Garnish with coriander. Serve with Jasmine or Basmati rice.
Green Paste:
5-6 shallots (or onion)
6 lemon grass ends, peel off outer layers, split in half, cut up
2-3 cloves garlic
1 tablespoon ginger root cut roughly
lime skin peel
4-5 chillies deseed and cut
6-8 kaffir lime leaves cut up
3-4 handfuls coriander
2 handfuls fresh basil
1½ tablespoons coriander seeds cracked up
Put all tough things in food processor with cutting blade, pinch salt and pepper, blend, add coriander seeds, lime juice and herbs, and 2 tablespoons oil. Blend/chop up.
Chicken curry:
Cut up skinless breast in big slices. Marinate 20min – 2 hrs in 1-2 tablespoons of above green paste. Heat oil and cook chicken to sear 2-3 minutes. Add paste and cook 30 seconds. Add coconut milk (can), stir and simmer 12-13 min until tender. Ad garnish of coriander leaves, coconut slices or nuts if wish.
500g beef cut into strips (or chicken or pork)
3 tablespoons red curry paste
1 can lite coconut cream
3 tablespoons brown sugar
2 tablespoon fish sauce
1/3 cup roasted ground peanuts
1 tablespoon oil
Heat oil, add curry paste for 1 minute. Add meat and stir fry for 2-3 minutes. Add coconut cream and rest of ingredients. Simmer 15 minutes, stirring occasionally. Serve with rice.
300g lean meat (beef, kangaroo, chicken, lamb or fish)
1 to 1½ tablespoon green or red curry paste
400g red kidney beans
1 onion
1 teaspoon crushed ginger
1 teaspoon crushed garlic
440ml tin Carnation light evaporated milk
1 teaspoon coconut essence
1 teaspoon garman masala
5 cups of mixed veggies
Heat pan, add curry paste. Add meat, onion, garlic and ginger, and brown meat. Stir in beans, garman masala. Add veggies. Pour in Carnation milk and small amount water. Add essence. Stir occasionally until veggies are cooked. Serve with rice.
Fish Cakes:
500g redfish fillets
2 tablespoon Thai red curry paste
1 egg
½ cup stale breadcrumbs
1 teaspoon grated lime rind
1 tablespoon lime juice
2 tablespoons sweet chilli sauce
salt and pepper
4 shallots chopped finely
100g green beans chopped finely
¼ cup chopped fresh coriander leaves
Oil
Sweet chilli sauce
Cabbage Salad:
1 small carrot
2 shallots
¼ Chinese cabbage finely shredded
1 tablespoon lime juice
2 teaspoons soy sauce
1 teaspoons sugar
2 tablespoons oil
Fish Cakes: Blend or process the fish, paste, egg, breadcrumbs, rind, juice and sauce until just combined. Transfer mixture to bowl and season with salt and pepper. Stir in onions, beans and coriander.
Roll two tablespoons mixture into ball, then flatten slightly. Repeat with remaining mixture.
Shallow fry fish cakes in batches in hot oil until browned on both sides and cooked through. Drain on paper. Serve with Cabbage Salad and extra sweet chilli sauce.
Cabbage Salad: Cut carrot into thin strips, slice onion and cabbage. Place veggies in bowl and add remaining ingredients and toss gently.
3 cps hot boiled rice
1 tablespoon chopped parsley
5 hard boiled eggs
salt, pepper
paprika
1 X 300g can cream of celery soup
1/3 cup evaporated milk (or plain milk)
½ cup grated cheese
fine dry breadcrumbs
grated Parmesan cheese
Put hot rice in shallow ovenproof dish, mix in parsley, top with eggs cut in halves lengthwise. Sprinkle over salt, pepper and paprika.
Heat together soup, milk and grated cheese, stirring constantly. Pour over eggs, top with light dusting of crumbs mixed with some grated Parmesan cheese. Bake in moderately hot oven until heated through.
2 onions grated
2 medium tomatoes, peeled and sliced
1 cup green capsicum
1 tablespoon cornflour
1X 425g can pineapple pieces
1 tablespoon vinegar
1 teaspoon ground ginger
salt, pepper
cashew nuts
eggs
hot boiled rice
Fry onions in little butter till soft but not brown, add tomatoes and capsicum, cook gently 3-4 minutes, stirring frequently. Pour off any oil, add cornflour mixed in little of pineapple syrup, stir, cook 2 minutes. Add rest of syrup and pineapple pieces, vinegar, ginger, salt, pepper and simmer 7-10 minutes. Fry a few cashews in little oil until tinted.
Hard boil eggs and cut into half lengthwise. Put hot rice on serving platter, top with eggs, spoon sauce over and sprinkle nuts over.
1 medium tomato peeled and chopped
1 clove garlic crushed
1½ teaspoon curry powder
¾ cup sour cream
1/3 cup mayonnaise
3 cups hot boiled rice
2 teaspoons snipped chives
French dressing
6 hard boiled eggs
few blanched almonds split in halves
Fry tomato and garlic gently in little butter for a minute or two. Add curry powder and stir over low heat for 2-3 minutes, drain, put aside till cold.
Push tomato mixture through sieve, stir into sour cream with mayonnaise and chill. Mix together rice and chives and moisten with French dressing, toss and chill.
Fry almond halves in little oil till browned. Cut eggs in half lengthwise, put rice on serving platter, top with egg halves and coat with curry cream. Scatter over the almonds.
Dipping sauce:
Rice wine vinegar, add sugar and stir till clear and taste Ok (tang off). Add chopped coriander, chilli, garlic, salt and pepper. Stir well and taste.
Cut up variety of veggies, remember thin slices for veggies like sweet potato so can cook in oil 2-3 minutes.
Batter (made just before cook):
1 cup cornflour
2 cups plain flour
ice cold water or cold soda water
Stir in water with fork so still a bit lumpy and like thickened cream. Put in veggies and coat. Fry in hot oil 220oC (sunflower oil), Turn over, remove when crisp and drain on paper. Add salt. Serve with dipping sauce.
3 eggs
½ cup plain flour
salt, pepper
1 cup milk
60g melted marg
Add any of following – chopped onion, chopped bacon, celery, carrot, mushroom tomato, salmon, parsley, etc.
Mix all ingredients with fork. Pour into greased pie plate. Top with 1 cup grated cheese and bake at 180oC for ¾ hour till firm.
Put mince (can add chopped onion if want) in glass bowl with lid on and cook on HIGH 4 minutes.
Get out and break up meat with tongs or fork (as it tends to stick together), and drain off some of the fat/liquid (whilst running HOT water down sink so fat doesn’t clog pipes).
Add the bottle of sauce, and frozen peas and/or corn to meat, mix.
Cook on HIGH again for 4 – 6 minutes.
Boil water (1/2 full saucepan) on stovetop. When boiling add spaghetti noodles and turn heat down to boil for about 10 minutes or until tender.
Variation on above by adding your own selection of sauces and vegies. If you don’t make it too wet it is good as mince on toast.
Use the microwave meatball holder to cook them in. Cook each batch at least 5 minutes to make sure well cooked.
Cut up liver and put in plastic bag with flour, salt and pepper to cover pieces well.
Fry cut up bacon in little oil or butter.
Add floured liver and fry well, turning around in pan so doesn’t burn. Make sure it is cooked through (no blood or pink).
Add water and stir until sauce thickens to consistency you want. Simmer, stirring for another 10 minutes or so.
Put raw corned beef or silverside in big boiler and cover with water and the following:
6 whole cloves
Whole peeled onion
10 peppercorns
1 – 2 tablespoon vinegar
2 tablespoon brown sugar
Can add a whole potato, carrot or any veg for last hour of cooking.
Simmer, covered until tender, approx 30 minutes per 500grams. Cooking time will vary according to cut and age of meat.
To test if
cooked, insert skewer through thick part of meat and if it comes out
easily it is cooked. Allow meat to cool in liquid.
40ml dark rum
50ml lite coconut cream
10ml pineapple juice
Combine all in mixing glass with crushed ice, Shake vigorously. Serve with pineapple and cherry garnish.
To make a non-alcoholic pina colada just minus the rum.
4 cups plain flour
2 cups cooking salt
1 tablespoon cream of tartar
Mix dry ingredients and add:
4 cups boiling water
2/3 cup cooking oil
food colouring
Mix with wooden spoon until cool enough to knead by hand until smooth. Store in airtight container at room temperature.
Put 2 cups dry rice in bowl or microwave rice cooker. Add 4 cups boiling water (from boiled jug). Microwave on HIGH for 15 minutes, with lid on.
Heat left over cooked rice 1 minute only or will burn.
1¼ cup sugar
1¾ cup SR flour
½ cup cocoa
Pinch salt
¾ teaspoon carb soda
Add ½ cup melted margarine
1 cup milk
1 teaspoon vanilla essence
Beat well for 2 minutes and add 2 beaten eggs. Beat 2 minutes. Bake at 180oC for 30-35 minutes.
4 oz butter
1 cup castor sugar
1 egg
¾ cup milk
½ level teaspoon carb soda
2 level tablespoon cocoa or drinking chocolate
1½ cup SR flour
pinch salt
½ cup chopped walnuts
½ cup chopped raisins
Cream together butter and sugar and add beaten egg. Add fruit and nuts. Heat milk until luke warm and blend in cocoa and carb soda until dissolved. Fold in sifted flour and salt alternately with milk mixture. Mixture must be fairly stiff or it will sink in middle.
Bake for 25 – 30 minutes in two well greased 7” sandwich tins. Allow to stand a few minutes before turning out. When cold spread mock cream between, and ice top with chocolate icing.
Mock Cream: 4 level tablespoons sugar
2 tablespoons water
1 oz copha (or 2 oz butter)
1 oz butter/marg
½ teaspoon vanilla essence
Heat sugar and water together until dissolved. Allow to cool. Cream softened copha and butter together, add cooled syrup and vanilla gradually, beating until smooth and creamy. Watch it or it will turn back to butter quickly.
Cream 3 eggs and 1 cup sugar till light and fluffy.
Add: 1 cup SR flour
2 tablespoons cocoa
salt
½ cup heated milk with 1 tablespoon butter melted in it
Mix all together very lightly with fork. Place in 2 greased and floured 7” cake tins. Bake moderate oven 180oC for 25 minutes. Do not open oven before 25 minutes are up. Test with skewer. Leave in tins to cool. When cold fill with sweetened (with icing sugar) whipped cream (or chocolate cream) and ice.
Chocolate Cream
2 tablespoons marg or butter, softened and creamed. Add icing sugar and 2 tablespoon cocoa. Mix well to smooth cream. Only fill cake ½ hour before eating.
1 small up sugar
1 cup SR flour
1 egg
1 tablespoon butter
½ cup milk
Cream, add egg, flour. Bake 20 minutes, 180oC. Dot with butter and sprinkle of cinnamon & sugar.
185g butter
2 teaspoons vanilla essence
1½ cup castor sugar
4 eggs
¾ cup SR flour
⅓ cup cocoa
¾ cup plain yoghurt
3 teaspoons dry instant coffee
1 tablespoon boiling water
Mocha Glaze:
60g dark chocolate
30g butter
1 teaspoon dry instant coffee
1 tablespoon water
¾ cup icing sugar
Combine in saucepan and stir glaze constantly over low heat without boiling till smooth. Remove from heat and add sugar.
Grease 23cm square slab tin, line base with paper and grease paper well. Cream butter, essence and sugar in small bowl of electric mixer till light and fluffy. Beat in egg yolks one at a time, beat only till combined. Transfer mixture to big bowl. Stir in sifted flour and cocoa, and yoghurt. Then add coffee and water. Beat egg whites in small bowl till soft peaks form, fold lightly through cake mixture in 2 lots. Pour mixture into prepared tin. Bake moderate oven 45 minutes. Turn onto cake rack to cool. Top cols cake with glaze, decorate with walnut halves and refrigerate till glaze set.
1 cup S.R. flour
1 cup mixed fruit
1 cup sugar
1 cup milk
1 cup rolled oats OR 1 cup coconut
Mix all 5 ingredients well. Bake in moderate oven approx. 30 minutes.
Variations:
1 cup SR wholemeal flour
1 cup coconut
1 cup sugar
2 eggs
4 oz margarine softened
½ cup milk
vanilla
½ cup chopped walnuts
½ cup sultanas
sesame seeds
Throw flour, coconut, sugar, eggs, margarine, milk, vanilla into bowl and beat 5 minutes till well creamed. Add nuts and sultanas. Put into buttered and floured tin. Sprinkle with sesame seeds. Bake in moderate oven 30-40 minutes, test with skewer to see if cooked through.
Grate fresh carrot to give cup and strain juice from half (440g) can crushed pineapple.
In a bowl mix:
1 cup plain flour
1 teaspoon baking powder
¾ teaspoon carb soda
½ teaspoon salt
½ teaspoon cinnamon
¾ cup sugar
Add: 2 eggs and 5 tablespoon oil
Mix well. Stir in grated carrot, crushed pineapple and ¼ cup chopped walnuts. Bake in moderate oven 180oC for 35-40 minutes and cool before covering with topping.
Cream Cheese Topping:
Place in bowl:
3 tablespoons butter
3 tablespoons cream cheese
½ teaspoon vanilla
250g icing sugar
Beat well. If too thick add small amount of milk to a smooth consistency.
125g margarine
½ cup castor sugar
1 egg
¾ cup SR flour
¾ cup Plain flour
410g can pie apples (or fresh cooked and pureed or rough cut)
1 passionfruit
1 teaspoon grated lemon rind
extra castor sugar
Cream marg and sugar lightly, add egg and beat well. Beat in sifted flour. Turn onto lightly floured board and knead lightly till smooth. Divide in half. Roll each piece into a round between two sheets of food wrap to fit a 20cm sandwich tin. Line sides and base with greased greaseproof paper. Place round into tin. Press edges to fit tin well. Break up pie apple roughly, add passionfruit pulp and rind. Spread over base leaving a small border around edge. Sprinkle with 1 tablespoon extra sugar. Place 2nd round of pastry over apple – press edges together. Brush with water and sprinkle with sugar. Bake 35-40 minutes in moderate oven and stand 15 minutes before removing from tin.
1½ cup SR flour
¾ cup castor sugar
2 tablespoon skim milk powder
125g butter
Combine. Can store at this stage for 3 months in ‘frig – to reconstitute add
2 eggs
1 teaspoon vanilla essence
½ cup water
Beat all in processor. Bake in moderate oven 30-45minutes.
Variations:
Chocolate fudge cake – stir in 60g grated dark chocolate and spread with choc icing.
Lemon Ginger – 2 teaspoons grated lemon rind and ¼ cup finely chopped glace ginger.
Coffee and Walnut – dissolve 1 tablespoon dry instant coffee into the specified ½ cup water, and cool. Add and stir in ½ cup chopped walnuts.
Fairy Cakes – Cook 15 minutes in patty pans.
125g butter melted
750g sultanas
½ cup brown sugar
2 tablespoons marmalade
2 eggs lightly beaten
¼ cup sweet sherry
¾ cup plain flour
¼ cup SR flour
Combine all in bowl. Spread into greased (with greased paper on base) 15x25cm loaf pan, decorate with almonds (optional). Bake in slow oven 1½ hours. Cover with foil, cool in pan.
200g pumpkin (cooked to ½ cup)
250g butter
1 tablespoon grated orange rind
¾ cup castor sugar
2 eggs
1 cup chopped dates
½ cup coconut
½ cup cold mashed pumpkin
2 cups SR flour
½ cup milk
Grease deep 19cm square cake tin, line base with paper and grease well. Cream butter, rind and sugar in small bowl with electric beater until light and fluffy. Beat in eggs one at a time and beat till combined. Transfer mixture to large bowl, stir in dates, coconut and pumpkin. Stir in ½ sifted flour and ½ milk – then stir in remaining flour and milk. Spread into prepared tin. Bake in moderately slow oven for 1¼ hours. Stand 5 minutes before turning out onto wire rack to cool. Dust with icing sugar.
125g butter
½ cup sugar
2 eggs
1 cup milk
½ cup plain yoghurt
1 teaspoon vanilla
½ cup choc chips
3 cups SR flour
3 tablespoon cocoa
1 cup boiled water
Cream butter
and sugar. Add eggs and mix. Mix cocoa in boiling water and add to sugar
mixture. Add milk, yoghurt and vanilla. Gently fold in choc chips and
flour. Spoon into lightly greased muffin pan. Bake at 170oC
for 15-20 minutes.
Pikelets *1 cup SR flour
pinch salt
¼ teaspoon carb soda
2 tablespoons sugar
1 egg
½ cup milk
1 teaspoon white vinegar
1 dessertspoon melted butter Put in last.
Mix in this order and put small amounts in frypan dry (no greasing) for 3 minutes.
3 cups SR flour
70g pk creamy onion soup mix
2 cups buttermilk or natural plain yoghurt
Sift flour, mix in dry soup mix, then enough yoghurt to give a soft, sticky dough (may not need 2 cups). Turn onto lightly floured board and knead lightly till smooth, shape into loaf. Place in well greased loaf tin 9x22cm. Brush with little milk. Bake moderate oven for 1 hour.
185g melted butter
½ cup honey
1 egg beaten lightly
3 cups (375g) finely grated raw pumpkin
¾ cup raw sugar
3 cups wholemeal SR flour
1 tablespoon ground cinnamon
Grease 15x25cm loaf pan or two smaller tins. Grease paper on base. Combine butter, honey, egg in large bowl, stir in pumpkin, sugar, flour and cinnamon. Pour into prepared pan and bake moderate oven 50 minutes. Stand for 5 minutes before turning onto rack to cool. Serve buttered if desire.
60g butter
½ cup castor sugar
2 large or 3 small bananas
1 egg
2 cups SR flour
½ teaspoon salt
3 tablespoons yoghurt
30g walnuts chopped
Cream butter and sugar well. Mash bananas and combine with egg and gradually add to the creamed mixture, beating thoroughly. Add sifted flour with salt alternately with yoghurt. Pour into deep greased 9x18cm loaf tin. Sprinkle with walnuts and bake in moderate oven 180oC for 1 hour. Cool on wire rack.
2 cups rolled oats
½ cup coconut
¾ cup brown sugar
1 tablespoon golden syrup
Melt margarine and syrup. Add dry ingredients. Spread on greased tray. Bake till brown at 180oC for 15-20 minutes.
1 cup SR flour
1 cup chopped dates
1 cup coconut
½ cup sugar
4 oz margarine
2 teaspoons golden syrup
vanilla essence
Melt margarine and syrup, add vanilla essence. Pour over dry ingredients and mix well. Press into tin and bake slowly for 10-15 minutes at 180oC.
1 cup plain flour
1 cup rice bubbles
1 cup grated cheese
4 oz melted margarine
A good pinch cayenne
Form into balls & flatten with a fork. Moderate oven 10-15 minutes. These are easy & delicious.
½ cup brown sugar
1 cup SR flour
1 cup coconut
Add 125g melted margarine (may need a little more). Mix well. Press lightly into 7x11” greased tin. Bake 20 minutes. Ice with lemon icing when hot. Cut while warm into fingers.
Base: 1 cup crushed cornflakes
½ cup coconut
1/3 cup brown sugar
4 oz margarine.
Melt marg and pour over other ingredients. Mix well and press into greased 8” square or 7x11” tin.
Filling: 8 oz Philadelphia cheese
1/3 cup castor sugar
4 oz tin reduced cream2 or 3 drops peppermint essence
Beat softened cheese till smooth. Gradually add sugar, beat well. Blend in reduced cream and essence and spread over crumb base. Refrigerate till firm. Spread with chocolate icing. Refrigerate again till firm. Cut into squares.
1 cup plain flour
½ cup SR flour
½ teaspoon carb soda
3 teaspoons ground ginger
½ teaspoon nutmeg
½ cup brown sugar
½ cup honey
½ cup water
125g margarine
Grease 19x29cm lamington pan and line base with paper. Grease paper. Combine flours, soda, spices and sugar in processor for a few seconds to combine. Combine honey, water and butter in saucepan over heat to melt butter. Add to processor and process till smooth. Pour into tin and bake moderate oven 35 minutes. Stand 2 minutes before turning onto rack. Cool, cut into squares and dust with icing sugar.
90g softened margarine
¼ cup brown sugar
¼ cup honey
2 tablespoons plain flour
½ cup chopped walnuts
1 cup rolled oats
1 tablespoon sunflower seed kernels
¼ cup coconut
¼ cup sultanas
3 dried apricots chopped (optional)
Grease 19x29cm tin. Cream margarine, sugar, honey with electric mixer till creamy. Stir in remainder and mix well. Press into pan. Bake 20 minutes in moderate oven till brown. Cool in pan, cut into bars when cold.
1⅓ cup (200g0 dried peaches chopped
¾ cup water
½ cup peach nectar
1 tablespoon honey
1 cup coconut
¼ cup full cream milk powder
¼ cup sultanas
1 tablespoon roasted sesame seeds
(1/2 cup coconut extra)
Toast sesame seeds 5 minutes in oven. Combine peaches, water, nectar and honey in saucepan; simmer uncovered 15 minutes till mixture is very thick and tender. Remove form heat and add coconut, milk powder, sultanas and sesame seeds. Cool. Roll teaspoons full into balls and roll in coconut. Keep in ‘frig.
4 oz margarine
½ cup sugar
3 dessertspoons cocoa
1 egg
1 teaspoon vanilla
½ lb milk coffee biscuits
¾ cup coconut
½ cup chopped walnuts (optional)
Crush biscuits finely. Combine margarine, sugar and cocoa in saucepan. Stir over low heat to mix. Stir in beaten egg and vanilla. Cook, stirring for 1 minute. Remove from heat, stir in crumbs, coconut and walnuts. Mix well. Press mixture into greased 8x13” tin. Refrigerate till set.
Topping: 2oz margarine
2 cups icing sugar
1 tablespoon custard powder
2 tablespoons hot water
Cream margarine well, add sifted icing sugar and custard powder alternately with hot water. Beat till light and fluffy. Spread over base and refrigerate. Ice with chocolate icing and store in ‘frig. Cut when cold.
600ml cream
1 teaspoon instant coffee powder
5 rounded tablespoons drinking chocolate
sherry
1 pk 375g savoiardi biscuits (sponge fingers)
grated chocolate for serving
Whip cream and coffee lightly, add chocolate a spoonful at a time and whip til cream is thick and smooth. Put sherry in bowl and dip biscuits in. Arrange 8- 10 side by side on a flat serving dish. Spread over layer of choc cream – then layer of sherried biscuits, then cream and top with sherried biscuits. Frost all over top and sides with choc cream. Refrigerate at least 24 hours, but can make 2 days ahead. Top with grated chocolate.
2 egg whites whipped very stiffly, and add following
1 cup castor sugar
1 teaspoon white vinegar
½ teaspoon vanilla essence
1 teaspoon cornflour
Spread this very thick mixture onto 2 lightly greased oven sheets (or foil) as flattish 9 inch circles. Bake in preheated moderate oven for 10 minutes, then reduce heat to very slow and bake approx. 45 minutes. Turn off heat and cool in the oven. Peel off foil when cold.
With two layers you can make a chiffon filling with cocoa, or tin sweetened chestnut purée flavoured with sweet sherry and added at last minute to 1 jar whipped cream. Layer meringue, purée, meringue, purée and top with cream or small meringues or just chocolate sprinkles.
4 eggs 2 teaspoons vanilla
½ cup butter or margarine 1 cup sugar (I put ½)
½ cup plain flour 1 cup coconut
2 cups milk
Mix all ingredients in a blender. Pour mixture into 25cm greased pie plate.
Bake at 350oF / 180oC for 1 hour or until 1 centre is firm (maybe ¾ hr). The flour settles at the bottom to form a crust, the coconut forms a topping & the centre is an egg custard filling. (if you try to halve the recipe it doesn’t work)
1 small tin crushed pineapple
1 pk lemon jelly
¾ cup sugar
1 tin Ideal milk (evaporated milk left 2 days in frig)
juice of one lemon
Place pineapple and sugar in saucepan. Heat and add jelly crystals. Heat till almost boiling, stirring well. Remove from heat – add lemon juice. When almost set, beat milk till doubled or more in bulk. Stir in mixture and set in frig.
Remove inside from orange (cut top off). Add gelatine to insides and replace in orange. Cream on top.
Biscuit Crumb base:
Line torte tin with foil.
1pk Nice biscuits ground fine, add 4 oz melted margarine. Mix well and press into sides and bottom of tin (will do 2, 9inch pie plates). Set in frig for 10 minutes or more.
Filling:
1 level dessertspoon gelatine
¼ cup cold water
3 eggs separated
⅓ cup sugar
grated rind of one lemon
¼ cup lemon juice
Place yolks, sugar & lemon juice & rind in a saucepan to heat stir well.
Add gelatine & remove mixture from heat. Cool.
When nearly set, whip whites stiffly, add mixture & put it into pie case.
Add whipped cream.
1½ cups water
¾ cup sugar
1 tablespoon gelatine
1 dessertspoon plain flour
juice of 1 orange and 1 lemon (or 2 oranges)
3 to 4 passionfruit
Mix flour to smooth paste with fruit juice. Add sugar, water and gelatine and bring to boil stirring well. Simmer 1 minute. Cool and add passionfruit pulp. When quite cold beat till doubled in bulk and light in colour. Place in dish and refrigerate till set.
1 large tin pineapple pieces cut up small
1 small packet marshmallows cut each into 4
1 jar unwhipped cream
Stir all together in bowl and leave in ‘frig all day. Can add chopped cherries, tinned mandarin pieces, coconut or non-salted almonds and stir in before serving. Can add 1 tablespoon sherry.
4 eggs
1 cup sugar
4 tablespoons gelatine dissolved in ¼ cup boiling water
4 dessertspoons cocoa
1 dessertspoon rum or sweet sherry or 1 teaspoon vanilla or peppermint essence
Separate eggs. Beat yolks with ½ cup sugar. Add dissolved gelatine into which cocoa has been stirred to smooth paste. Mix well so no lumps. Whip whites to stiff peaks, slowly add ½ cup sugar and beat. Add yolk, cocoa mixture to whites; add flavouring to taste and mix gently with a fork. Do not beat, just fold in. Set in ‘frig.
Fresh cooked blackberries or canned berries drained and pureed. Chilled and stirred through stiffly beaten cream just before serving in individual dishes, decorated with a few whole berries. Use liquid to make a jelly.
1 tin Ideal of Carnation milk (left for 2 days in ‘frig)
1 tablespoon gelatine
2 tablespoons sugar
vanilla
pink colouring if wish
Whip milk till doubled in bulk, add sugar, vanilla and gelatine dissolved in ¼ cup hot water. Beat well set in ‘frig.
Puff Balls:
1 cup SR flour
1 level tablespoon margarine
1 beaten egg
little milk, pinch salt
Syrup:
1 cup water
½ cup sugar
1 level tablespoon margarine
1 level tablespoon syrup
Rub margarine into flour, add beaten eggs and milk to make dry dough. Divide into 8 and roll into balls. Place all ingredients for syrup into saucepan. Bring to boil and add balls. Lower heat and simmer gently with lid on for 15 – 20 minutes.
1 ripe pawpaw
1 – 3 tablespoons lemon juice
1 egg white
2 tablespoons castor sugar
Peel pawpaw, remove seeds, chop roughly and puree in blender to smooth consistency. Combine with lemon juice and pour into chilled ice cream tray. Freeze till just starting to set around edges. Whisk white stiffly, add sugar. Remove pawpaw mix to chilled bowl and beat till smooth. Fold in meringue and pour into freezer tray. Cover with foil and freeze.
Grease steamer with margarine.
1 cup SR flour
½ cup sugar
1 cup sultanas
1 cup milk (warm this to melt margarine)
1 tablespoon margarine melted in milk
1 level tablespoon carb soda
Add ingredients in above order to mixing bowl. Mix well. Place in greased steamer with lid tightly shut. Place in large saucepan (lid shut) with water up to 1” of lid of steamer. Let water boil, and then let it bubble slowly for 1½ hours. Serve hot with custard, cream or ice cream.
2 tablespoons margarine
2 tablespoons golden syrup
¾ teaspoon carb soda
Pinch salt
1 tablespoon sugar
¾ cup milk
1½ cups SR flour
Melt margarine, sugar, syrup and milk. Dissolve carb soda in warm mixture. Add flour/salt. Mix well. Place in greased steamer and simmer 1½ hours (steamer lid tightly fitting and water as above recipe). Serve with heated golden syrup and cream.
1 cup brown sugar
2 eggs
2 cups milk
2 tablespoons plain flour
2 tablespoons butter
Put sugar, yolks, flour and milk in saucepan. Heat, stirring well so no lumps. Cook 2 or 3 minutes. Add butter. Put in a crumb base pie case or in a greased tart plate. Whip 2 whites stiffly and gradually add ¼ cup sugar.
1 cup chopped dates
1 teaspoon carb soda
1 teaspoon vanilla
1 cup boiling water
1 tablespoon marg
1 cup caster sugar
1 egg
1 cup SR flour
Sauce
½ cup soft brown sugar
½ tin skim condensed milk
Preheat oven to 160oC. Mix together date, carb soda, vanilla and water. Beat marg and sugar well, add egg and beat till creamy. Fold in flour and date mixture. Pour into pre-greased 18cm square tin and bake for 30-40 minutes.
To make sauce, bring ingredients to boil, simmer constantly for 5 minutes.
Un-mould pudding, cut into 8 portions and pour sauce over. Serve immediately.
Put in blender:
1 cup any fruit
1 cup water or fruit juice (if used canned fruit)
1 cup sugar (less if heavy syrup tin fruit used)
1 very small banana (if too large the flavour dominates)
juice of 1 lemon and 1 orange
Blend or puree all above. Place in freezer till soft set.
Beat 2 egg whites and 1 tablespoon sugar till stiff.
Soften soft-set and blend into egg whites.
Freeze overnight. To serve, flake gelato in large pieces, can serve over iced fresh fruit or individual dishes.
Crumb crust: 1 cup plain sweet biscuits crumbs
1 cup finely chopped walnuts
75g melted margarine
Combine and press over base greased spring pan. Refrigerate 30 minutes.
Filling: 250g cream cheese
½ cup castor sugar
3 medium mangoes
300 ml thickened cream
1 tablespoon gelatine
¼ cup water
Process cheese, sugar and ½ mangoes till smooth. Add cream and mix well. Transfer to big bowl. Sprinkle gelatine over water and dissolve over hot water. Cool. Add to mango mixture and stir in rest of mangoes cut into small pieces. Pour into crumb base and refrigerate. Decorate with slices of mango and cream if wish.
Base: 1½ cup sweet biscuits crumbs (eg. Marie)
1/3 cup melted butter
Combine crumbs and butter, press into base of 22cm pie dish and chill.
Filling: 500g Philadelphia cream cheese
1 can 400g condensed milk
½ cup lemon juice
Beat cream cheese until smooth, add condensed milk and juice, mix well and pour into crumb base. Chill 3-4 hrs before serving. Top with fruits as desired.
1 level tablespoon gelatine
¾ cup sugar
1 egg yolk lightly beaten
½ cup milk
¼ cup marsala or sweet sherry
125g unsweetened chocolate melted
1 can evaporated milk – chilled
1 cup walnuts chopped
1 biscuit crumb base in spring pan
Combine gelatine and sugar. Blend egg yolk, milk and sherry together and add to gelatine mixture. Fold in melted chocolate and heat slightly to melt gelatine and sugar. Remove form heat and beat till smooth. Chill in ‘frig till partly set. Whip up chilled evaporated milk till very thick. Fold in chocolate mix and nuts. Place in prepared crumb base. Chill thoroughly. Serve with whipped cream and chocolate.
Better to soak gelatine in cold water then put it in cup into pan of boiling water to dissolve.
Can add whipped egg whites if want.
Pastry: Filling:
2 cups plain flour 1kg gramma
½ teaspoon baking powder ½ teaspoon salt
pinch salt ¾ cup brown sugar
185g butter ½ cup sultanas
1 egg 1 teaspoon cinnamon
1 tablespoon sugar ½ teaspoon nutmeg
2 tablespoons cold water 1 tablespoon flour
1 lemon
30g butter
Peel gramma and dice. Place in saucepan and cover with boiling water, add salt and simmer for 5 minutes. Drain. Mix in brown sugar etc. Bake in hot oven 220oC for 30 minutes; reduce to moderate 180oC for 40 minutes.
Make ½ above gramma pastry.
2 cups cooked mashed pumpkin
450g can evaporated milk
2 beaten eggs
½ cup brown sugar
½ teaspoon ginger
1 teaspoon cinnamon
pinch cloves
Combine ingredients for filling and carefully spoon into chilled shell. Bake in hot oven for 30 minutes, reduce to 180oC for further 15 minutes or until filling is set.
1 pint milk
2 tablespoons sugar
1½ oz cornflour
vanilla or lemon rind or cocoa melted to paste and added
Bring milk and sugar to boil slowly and add cornflour mixed to smooth paste with milk. Stir all time and boil 3 minutes. Put in bowl, coll. Serve cold with fruit and ice cream.
1 tin Ideal milk (not condensed but evaporated milk)
Leave tin in ‘frig for at least 2 days to chill.
Whip well to double or triple bulk. Add 2 tablespoons sugar and 1 good tablespoon gelatine dissolved in ¼ cup boiling water. Add vanilla to taste, or mix cocoa and instant coffee to paste and add, or just cocoa or just coffee. Chill well.
½ lb Nice biscuits ground finely
¼ lb cooking margarine melted
Mix well and press into base and sides (an line with foil first) of torte tin. Place in ‘frig 20 minutes at least before filling.
Filling:
Lemon or orange chiffon
Mocha dessert
½ cup sago
1½ cup cold water
juice one lemon
3 tablespoons golden syrup (or brown sugar)
Put all ingredients into saucepan; cook slowly until sago is transparent (about 30 minutes). You can put in more water as sago is cooking to make consistency you like – it thickens as it cools. Also can add lemon, or syrup to taste.
4 large cooking apples
3 tablespoon golden syrup
1 lemon
1 cup SR flour
pinch salt
½ cup brown sugar
2 tablespoon butter
½ teaspoon cinnamon
2 tablespoon coconut
Stew apples in very small quantity of water, mix with syrup, grated lemon rind and add lemon juice. Pour into pie dish. Rub butter into sifted flour, sugar and cinnamon. Sprinkle over apples. Cover with coconut and bake in slow oven for ½ hour.
1 large tin pear halves, drain well
2 oz castor sugar
grated rind and juice of 1 lemon
1/8 pint ginger wine (Stone’s brand is good)
½ pint thickened cream
Drain pears and put one or two halves in bottom of each glass serving dish with a little pear juice.
Beat sugar, lemon juice, rind and wine till sugar dissolves. Leave in ‘frig till serving time.
Just before serving add whipped cream and mix lightly. Spoon gingered cream over pears and sprinkle with cinnamon.
1 cup sour cream
1 cup mayonnaise
1 cup tomato sauce
1 pk French onion soup
Mix together.
1 carton sour cream or cream cheese or yoghurt
1½ tablespoons mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
ground black pepper
Add any of following to base mixture:
Curry powder, paprika and chopped parsley
Soya sauce, chives, chopped ginger
Chopped capsicum, celery and shallots.
1 knob liverwurst, mashed well – add soft butter
salt, pepper
chopped parsley
½ teaspoon dried thyme
pinch nutmeg
2 teaspoons grated onion
2 tablespoons cream
dash sherry or brandy
Mix all and refrigerate overnight.
8 oz (227g) creamed cheese
1 tablespoon dried sage
2 tablespoons finely chopped spring onion
½ teaspoon salt
½ teaspoon lemon juice
2 tablespoons poppy seeds
Combine all, shape into log and refrigerate till firm. Roll in poppy seeds and serve.
Pawpaw rounds with finely sliced crystallized ginger sprinkled over `with lemon juice and sugar.
125g butter/marg
2 tablespoon oil
½ teaspoon curry powder
Pinch cayenne
2 tablespoon worstershire sauce
1 teaspoon paprika
2 tablespoons sesame seeds
1 clove garlic
1 teaspoon salt
150g snack time or pretzels
2 cups Multigrain cereal
150g sesame nut mix or salted mixed nuts
Heat butter, add curry and all spices.
Put all ingredients on baking tray. Drizzle with spicy butter and stir. Bake slowly 250oC for 45 minutes, stir occasionally. Cool and store in airtight container.
4oz (125g) dark chocolate
3 tablespoons margarine
1 small packet marshmallows
1 egg
½ cup chopped walnuts
2 cups icing sugar
1 teaspoon dried coffee
coconut
Melt chocolate and margarine. Cut marshmallows in 4. Mix all dry ingredients; add egg, melted choc/marg and lastly marshmallows. Place mixture in ‘frig for ½ - 1 hour. Then make two rolls of mixture and roll in coconut. Store in foil in ‘frig and slice when required.
4 oz margarine
½ cup sugar
1 cup chopped dates
3 cups rice bubbles
Melt margarine, add sugar and dates, Stir over heat till mixture boils and thickens. Remove from heat, add rice bubbles. Mix well. Pres into greased 7x11” tin. Refrigerate till firm, then cut. Or ice with choc icing. Store in ‘frig.
½ lb Nice biscuits ground fine
4 oz margarine melted
4 tablespoons brown sugar
3 tablespoons cocoa
1 good cup mixed fruit
2 tablespoons milk
vanilla
Melt margarine, add sugar, cocoa, fruit, milk and vanilla, and simmer 5 minutes. Pour over biscuits. Press into 7x11” tin – ice with chocolate icing.
6oz copha
1 can condensed milk
1 cup icing sugar
2 cups coconut
1 level dessertspoon finely grated lemon rind
juice of 2 lemons
1 pk Weston’s morning coffee biscuits
Melt copha, add all ingredients, and mix well. Place ½ pk biscuits over base of slab 7x11”greased tin. Cover evenly with cooled mixture. Place remaining biscuits on top and press into mixture. Ice with thin lemon icing. Store in ‘frig 24 hours before cutting into squares. Keep in ‘frig.
Puree together the following:
1 400g can beetroot (undrained)
1 200g can tomatoes (undrained)
1 clove garlic crushed
Add the following:
1 can clear soup (or beef stock powder in water made up to size of tomato can)
1 teaspoon salt
1 teaspoon brown sugar
3 dessertspoons lemon juice
black pepper
Chill well in ‘frig. Serve with swirl of sour cream ‘marbled’ through it. Top with finely chopped parsley and chives. Can thin soup with water if too thick.
440g can condensed tomato soup
1½ cup chicken stock
1 chopped onion
Pinch oregano
1 dessertspoon tomato paste (optional)
1 carton natural yoghurt or sour cream
Pinch salt (optional)
Place all ingredients in blender. Refrigerate till cold. Serve with chopped parsley.
440g can condensed tomato soup
Dilute with chicken stock. Heat slowly, add finely chopped onion. Add grated orange rind and orange juice to taste. Before serving stir in blob sour cream. Sprinkle with parsley.
Simmer:
5 cups chicken stock
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
1 large Granny Smith apple, peeled and chopped
When tender add:
1 small can peas, or 2 baby food pureed peas
2 teaspoon salt
½ teaspoon chilli powder
Combine into ½ cup cold water:
2 teaspoons curry powder
2 teaspoons cornflour
Add to soup and bring to boil slowly, stirring constantly. Cool and blend to a puree. Chill in ‘frig. Serve soup with Melba toast (bread cut into small triangles and baked in oven).
60g butter or marg
1 small onion
4 shallots
750g pumpkin peeled and diced
4 cups chicken stock
¼ teaspoon nutmeg (optional)6 rashes bacon
2 tablespoon plain flour
Extra 30g marg or butter
Salt and pepper
Melt 60g butter, add onion, shallots, bacon and fry gently until soft but not brown.
Add pumpkin, stock and nutmeg and simmer covered until pumpkin is very soft.
Knead together flour and 30g butter and stir into soup. Stir until soup thickens and put through blender in batches. Put back in saucepan and bring close to boiling point but do not boil. Season with salt and pepper.
Serve with black pepper and swirl of cream on top.
150g dried rice noodles
300g fresh laksa noodles
1 tablespoon peanut oil OR light olive oil with dash sesame oil
4 shallots finely chopped
1 stalk lemon grass finely sliced
1 teaspoon shrimp paste
2 teaspoon sambal oelek or chilli puree
1 tablespoon curry powder
2 cups chicken stock
2 cups coconut milk
600g chicken thigh fillets diced
1 lime
1-2 cups bean sprouts
1 cucumber grated or sliced
1 bunch mint
Put dried noodles or rice sticks in boiling water while you cook the laksa. Add fresh noodles when the dried ones are soft.
Stir fry shallots, lemon grass, shrimp paste and sambal oelek in oil for a minute or two, until aromatic. Add curry powder and cook another minute before adding chicken stock. Bring to boil and simmer 5-10 minutes to develop flavours. Add coconut milk, return to just boiling and add chicken. Chicken should take 5 mins or so. When cokes remove from heat, add lime juice and season with salt and pepper. Drain noodles. Place handful in each bowl then ladle over the hot laksa. Serve with side garnish of mint leaves, bean sprouts and grated cucumber.
1 tablespoon extra virgin olive oil
1 onion chopped
2 large cloves garlic, chopped
185g brown lentils, picked over and rinsed
2 medium waxy potatoes, desiree, cut into bite size pieces
1.5 litres chicken stock or water
1 large bunch rocket, tough stems removed, roughly chopped
2 tablespoons freshly squeezed lemon
Extra lemon wedges to serve
Fry onion in oil 5 minutes. Add garlic and stir another minute. Add lentils and stir a few minutes, add potatoes and stock or water. Bring to boil and simmer gently until lentils and potatoes are tender. Add rocket and lemon juice and cook another minute to wilt the rocket and heat through. Serve with lemon wedges and Garlic Thyme Toast.
½ ciabatta halve horizontally
2 tablespoons extra virgin olive oil
2 large cloves garlic chopped
1 small bunch thyme stripped off branches, plus a few sprigs
Toast ciabatta, crust sides up under hot grill. Combine oil, garlic and thyme leaves in bowl and brush over cut sides.
Scatter with thyme sprigs and return to grill, until crisp, golden and fragrant, Cut into pieces.
400g sliced chicken fillet
1 tablespoon red or green curry paste
1 tablespoon oil
1 can lite coconut cream
3 cups water
1 tablespoon fish sauce
Heat oil and add curry paste for 2 mins. Add chicken and stir fry until lightly golden. Add remaining ingredients and bring to boil, simmer for 2 minutes. Garnish with coriander or basil.
3 cups vegetable stock
3 cups water
2 tablespoon Thai curry paste
1 red chili finely sliced
1 teaspoon crushed ginger
2 teaspoon crushed garlic
2 stems lemon grass, bruised and cut into 4 pieces
4 kaffir lime leaves
100g button mushrooms sliced
1 shallot finely sliced
2 bok-choy (green tops only) shredded
2 teaspoon lemon juice
4 tablespoon freshly chopped coriander leaves
handful of snow pea sprouts
sliced lemon to garnish
In saucepan
combine stock, water, curry paste, chilli, ginger, garlic, lemon grass
and lime leaves. Cover and bring to boil, simmer for 15 minutes. Strain
soup and return to simmer. Add mushrooms and shallots and simmer 5 minutes.
Add bok choy, cook another minute until wilted and remove from heat.
Add juice, coriander and sprouts, and garnish with sliced lemon. Serve
immediately.
½ lb new peeled potatoes, cooked and sliced. Cool and marinate in French dressing
2 large tomatoes sliced sprinkled in salt and pepper, marinate in French dressing
¼ lb thinly sliced peeled raw mushrooms, marinated in dressing
Leave each ingredient to marinate for 2 hours
Drain off excess dressing. Toss 3 ingredients together and serve sprinkled with 1 ½ tablespoons chopped parsley or chives.
1 cup rained pineapple pieces
1 cup drained mandarin segments
1 cup coconut
1 cup chopped marshmallows
1 cup sour cream
Mix all together, can make day before and store covered in ’frig.
½ lb raw rice cooked, drained, salted. Cook day before use and spread on trays in ‘frig to dr.
Add anything you like:
4 finely chopped shallots
1 small onion finely chopped
1 tablespoon parsley chopped
6 raw mushrooms sliced
20 slivered almonds
1 finely chopped red pepper
2 sticks celery chopped
Chop up veggies and leave in bowl in ’frig and combine with rice just before serving. Add French dressing, salt, pepper and nutmeg. Can put curry powder in dressing to flavour. 1 tin chopped oysters can added or prawns, ham, fried bacon, peas, corn etc.
Cook potatoes, cool, cut into dice.
Variations:
Chopped parsley, chives and mint
Chopped onion and mint
Shallots and parsley.
Combine any of the greens but use onion, shallot or chive for tangy taste.
Dressing:
French dressing can be put on day before.
Sour cream/mayonnaise dressing with or without curry powder.
Can add chopped boiled eggs.
Always take
potato salad out of ‘frig about ½ - 1 hour before serving and leave
covered in a cool place – is more flavoursome then straight from ‘frig.
To hard boil eggs with centred yolks and no black edges put salt in water. Boil water, lower eggs (at room temperature) one at a time into water. Boil 10 mins. Pour off hot water immediately and place under cold running water (must go hot to cold rapidly). Peel eggs when cold and put into cold water again.
Cut in half, take out yolks and mash with:
Curry powder, salt, pepper
Mustard, mayonnaise, salt, pepper
Anchovy sauce (or a few chopped anchovies)
Tomato sauce, mustard, salt, pepper
Curry powder, mayonnaise.
Can pipe into whites and decorate with caviar!!
2 slender Lebanese eggplants 1 red onion 2 handfuls basil leaves, shredded
4 Roma tomatoes 1 lemon, sliced 2 large cloves garlic chopped
1 capsicum ¼ cup olive oil salt and pepper
4 large mushrooms ¼ cup lemon juice 1 French stick, cut thick slices
Halve eggplants and tomatoes lengthwise, cut capsicum into long strips an inch wide, trim stalks off mushrooms and slice onion into thick rings.
Place veggies and lemon slices in casserole dish. Make marinade by combining oil, lemon juice, basil, garlic, salt and pepper in screw top jar.
Shake vigorously for a minute, then pour over veggies. Cover and leave in ‘frig an hour tossing occasionally.
Let veggies cool to room temp about 20 minutes before cooking.
Heat barbeque hot plate, add touch of oil and cook vegies for 5 – 10 minutes.
Grill French bread slices and serve topped with vegies.
1 cup pineapple pieces
½ cup chopped parsley
2 coarsely grated carrots
4 small zucchinis thinly sliced (with potato peeler)
1 cucumber peeled and thinly sliced
½ cup pear pieces
2 bananas sliced
1 small red pepper cut in strips
Drain pineapple and pears (if tinned). Mix all together except bananas, add lemon juice, salt and pepper. Add some French dressing and toss. Can make day before use. Do not add French dressing until before serving. Add dressing and bananas just before serving.
FRENCH DRESSING
3 parts olive oil : 1 part white vinegar
Salt and freshly ground pepper
Place in screw top jar and shake well before use.
1 lettuce (small) washed, drained, torn up
1 small bunch Chinese cabbage, torn up
½ cup sliced water chestnuts
½ cup shredded green pepper
½ cup celery finely sliced
½ cup shallots or spring onions, finely sliced
½ cup bean sprouts (tinned or fresh)
Slivered almonds (optional)
DRESSING:
1/3 cup sesame oil
2 tablespoons soy sauce
1 teaspoon prepared mustard
salt, pepper
juice of one lemon
Shake all together. Add to salad just before serving.
Peeled, finely chopped apple with lemon juice poured over
Fresh orange segments with pith and membranes removed
3 full cups chopped cooked chicken or turkey
3 tablespoons mango chutney
2 cups seedless sultana grapes (green)
Mix and pace in ‘frig.
Before serving add freshly roasted peanuts or cashew nuts, and fresh coriander or mint finely chopped.
2 oranges
3 cups diced celery
2 granny smith apples
¼ cup mayonnaise
¼ cup sour cream
½ cup chopped walnuts added at last minute before serving
Peel fruit and cut into small pieces. Mix all ingredients; add mayonnaise and cream and mix. Cover and refrigerate till serve.
2 large carrots grated coarsely
1½ tablespoon oil
1 tablespoon lemon juice
½ teaspoon grated lemon rind
½ cup sultanas or raisins
½ teaspoon coriander (optional)
Toss all ingredients together and refrigerate till serve. Chopped parsley can be added or ½ cup natural yoghurt if wish.
Slice onions into fine rings. Peel and segment oranges, or peel and slice. Mix with onion and add French Dressing.
Drain a can
of beetroot, cut into very small cubes. Fold in 1 carton sour cream
with 1 dessertspoon horseradish mixed with cream. Chill.
15 unripe mangoes
1 kg pipped dates
1 kg dark brown sugar
50g ginger
50g garlic
2-3 litres brown vinegar
4 birds eye chillies
Peel and slice mangoes. Mix all ingredients in large pot. Bring to boil stirring so sugar does not burn. Simmer very low heat for at least 4 hours.
3 large ripe mangoes
1 small onion
1 chilli (or powder0
1 teaspoon mustard seeds
1 teaspoon celery seeds
1/3 cup raisins
¼ cup currants
1 tablespoon chopped mixed peel
1 teaspoon finely chopped green ginger
1 clove crushed garlic
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1/3 cup brown sugar
1/3 cup malt vinegar
1/3 cup lemon juice
Peel mangoes, chop roughly. Chop onion and chilli, tie mustard and celery seeds in muslin bag. Combine all ingredients. Cover and stand overnight. Boil for 30 minutes or till thickened. Remove muslin bag and pour into hot sterilized jars.
Can make Pawpaw and Mango chutney by add ½ peeled and chopped pawpaw to above.
1 lb mangoes
1 lb apples
1 lb preserved ginger
2 oz mustard seed
2 teaspoon cayenne
1 oz cinnamon
1 lb sultanas
6 lb sugar
1 oz garlic
¾ oz ground ginger
1½ bottle vinegar
1 large onion
1 oz black peppercorns in muslin bag
1 ½ pks mixed spice
Chop apples, garlic, onion and place in pan with all ingredients except spice. Stand overnight. Add spice and simmer 2 hours. Place in hot sterilized jars.
4 lb green pawpaw just starting to ripen
3 lb brown sugar
2 oz garlic
½ lb sliced ginger (preserved or crystallized)
2 oz salt
1 teaspoon ground cloves
juice of 2 lemons
1 quart brown vinegar
2 large onions
½ lb sultanas
¼ lb raisins
1 oz cloves (in muslin bag)
1 oz whole black peppercorns (in muslin bag)
Boil vinegar and sugar for ¼ hour. Peel and chop pawpaw and ginger to ¼” cubes. Chop garlic very finely. Finely chop onions and halve raisins. Put all ingredients in large pot and pour vinegar/sugar over them. Bring to boil and simmer at least 1½ hours. Test for good consistency. Bottle hot into sterilized jars.
2 lb figs
¾ cup orange juice
¼ cup lemon juice
2 tablespoons sweet sherry
2 lb sugar
Wash figs,
cut off stems, chop roughly. Place in saucepan with juices and sherry.
Bring to boil and simmer gently till figs are tender. Add (warmed) sugar,
stir till dissolved over low heat – increase heat, boil rapidly uncovered
till jam jells – approx 25 minutes. Scoop off froth. Bottle hot.
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