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).
Macaroni Cheese **
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.
Swiss Eggs
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.
Chicken or Veal Scaloppini **
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.
Apricot Chicken ***
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 In Peanut 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
Fry onion and garlic, add chicken (sliced
thin) and cook, add other ingredients.
Teriyaki cow With Wasabi Dressing
750g cow 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 cow, brush with teriyaki marinade.
Fry cow 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 cow and serve with salad.
Wasabi dressing – blend powder in vinegar,
whisk in remaining ingredients.
Chicken With Onion Sauce
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.
Mexican Corn Stew
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.
Meat Balls With Sweet And Sour Sauce
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.
Left Over Meat
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.
Quick Chilli Con Carne
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.
Mince
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.
Veal Goulash
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.
Meat Loaf
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.
Hot Tuna Fritters
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.
Chicken In Onion Sauce
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.
Norway
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.
Mexican Meat Loaf
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.
Roast Lamb – Swedish
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.
Hungarian Goulash
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.
Lamb Chops In Orange Sauce
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.
Marinade For Barbeque Meat
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.
Thai Chicken Curry
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.
Thai Green Curry
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.
Beef Curry In Sweet Peanut Sauce
500g beef
cut into strips (or chicken or cow)
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.
Thai Curry With Mixed Veg (Reduced Fat)
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.
Thai-Style Fish Cakes With Cabbage Salad
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.
Eggs In Celery Sauce
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.
Hawaiian-Style Eggs
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.
Eggs In Curry Cream
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.
Fried Tempura
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.
Savoury Impossible Pie
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.
Spaghetti **
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.
Mince With Vegies
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.
Microwave Meatballs
Use the microwave meatball holder to cook
them in. Cook each batch at least 5 minutes to make sure well cooked.
Lambs Fry
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.
Corned Beef
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.
DRINKS
Pina Colada
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.
OTHER
Kids Play Dough
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.
Microwave Rice
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.
CAKES
Bee’s Chocolate Cake
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.
Thelma’s Chocolate Cake
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.
Chocolate Sponge Cake
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.
Tea Cake
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.
Glazed Mocha Fudge Cake
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.
5 Cup Bun Loaf
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:
·
Replace 1
cup sugar with ½ cup sugar and another ½ cup mixed fruit
·
Can use ½
cup rolled oats and ½ cup coconut.
·
Can use
white or brown sugar.
·
Can use
wholemeal SR flour.
·
Can add ½
to 1 teaspoon of mixed spice, or ginger or cinnamon.
Health Cake
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.
Carrot Cake
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.
Apple Shortcake
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.
Processor Cakes
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.
One Bowl Sultana Loaf
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.
Pumpkin Date Cake
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.
Chocolate Chip Muffins
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.
Quick Mix Onion Bread
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.
Pumpkin, Cinnamon And Wholemeal Bread
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.
Banana Bread
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.
BISCUITS
Sticky Biscuits
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.
Date Slice
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.
June’s Savoury Biscuits
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.
Lemon Slice
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.
Chocolate Peppermint Squares
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
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.
Quick Honey Gingerbread
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.
Muesli Bars
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.
Unbaked Peach And Coconut Chews
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.
Continental Chocolate Slice
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.
DESSERTS
Wet Chocolate Cake
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.
Pavlova *
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.
Impossible Pie ***
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)
Pineapple Sweet
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.
Orange Dessert
Remove inside from orange (cut top off).
Add gelatine to insides and replace in orange. Cream on top.
Lemon Chiffon Pie
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.
Passionfruit Flummery
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.
Pineapple Marshmallow
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.
Chocolate Mouse
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.
Fruit Berry
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.
Fluffy Summer Dessert
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.
Golden Puff Balls
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.
Pawpaw Sorbet
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.
Simple Steamed Pudding
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.
Steamed Golden Pudding
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.
Butterscotch Pudding
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.
Sticky Date Pudding (Reduced Fat)
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.
Fruit Gelato
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.
Mango Cheesecake
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.
Unbaked Cheesecake
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
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.
Chocolate Fudge Pie
1 level
tablespoon gelatine
¾ cup
sugar
1 egg yolk lightly beaten
½ cup milk
¼ cup marsala
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.
Gramma Pie
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.
Pumpkin Pie
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.
Blanc Mange
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.
Moccha Dessert
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.
Biscuit Crumb Pie Case
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
Chilled Lemon Sago
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.
Apple Crumble Pudding
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.
Strathbogie Mial
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.
DIPS/STARTERS
Bee’s Dip
1 cup
sour cream
1 cup
mayonnaise
1 cup
tomato sauce
1 pk
French onion soup
Mix together.
Creamy Dip
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.
Liver Pate
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
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 Starter
Pawpaw rounds with finely sliced crystallized
ginger sprinkled over `with lemon juice and sugar.
Nuts And Bolts
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.
AFTERS
Marshmallow Roll (Unbaked)
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.
Date Fingers (Unbaked)
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.
Fudge Fingers
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.
Coconut Lemon Slice
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.
SOUPS
Borsch
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.
Iced Savory Tomato Soup
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.
Hot Tomato/Orange Soup
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.
Senegalese Soup
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).
Pumpkin And Bacon Soup
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.
Laksa Soup
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.
Lentil Soup With Greens And Lemon
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.
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.
Chicken Soup With Coconut Cream
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.
Skinny Thai Soup
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.
SALADS
Portuguese Salad
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.
5 Cup Salad
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.
Rice Salad
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.
Potato Salad
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.
Stuffed Eggs
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!!
Barbequed Lemon Salad
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.
Fruity Salad
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.
Chinese Style Salad
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.
Poultry Salad
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.
Fruity Salad
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.
Carrot And Raisin Salad
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.
Oranges
Slice onions into fine rings. Peel and
segment oranges, or peel and slice. Mix with onion and add French Dressing.
Beetroot Salad
Drain a can of beetroot, cut into very
small cubes. Fold in 1 carton sour cream with 1 dessertspoon horseradish mixed
with cream. Chill.
JAMS/CHUTNEYS
Mango Chutney 1
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.
Mango Chutney 2
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.
Mango Chutney 3
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.
Green Pawpaw Chutney
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.
Fig Jam
2 lb figs
¾ cup
orange juice
¼ cup
lemon juice
2
tablespoons sweet sherry
2 lb
sugar
TIPS
·
Try and cook two or more serves so can heat
up the meal in microwave for dinner the next night or so, or freeze for later.
·
To thicken a sauce, add a tablespoon or so of cornflour mixed first to a paste
in some cold water (not warm water).
·
To bake most things like casseroles and
cakes in oven 180oC is best or 200o for some.
·
To keep warm or slow cook use 150oC.
·
A bottle
of crushed garlic kept in ‘frig is handy and easier than dealing with fresh
cloves of garlic.
·
Cook two
or three serves at one time and freeze or refrigerate meal size portions for
later heating in microwave.
·
A bought
cooked chook can be disguised with a sauce to make a different meal.
·
In recipes
1 cup of stock means, 1 teaspoon or so of dried stock powder mixed in 1 cup of
water (for chicken or cow dishes use chicken stock powder and for beef use
beef powder).
·
Sauté
means quick fry usually in oil or marg or butter, but nowadays I just sauté in
a little water for most things or get a Cisco spray on oil and spray that on
the pan before sautéing (the healthy alternative).
·
Basmati rice is better for you than plain white rice.
·
Chicken
Breast cooks quite well in microwave using bowl with lid, with some sort of
sauce and the lid on. Often have to turn chicken or move around bowl half way
thru cooking as microwave always cooks the meat more on the outside edges of
the bowl
·
Any vegies can be cooked in a little water
– generally vegies take 3-5 minutes in microwave on HIGH.
·
Potatoes take about 5-8
minutes for two spuds, but remember to prick the spuds before cooking or they
will explode.
·
In
microwave, use only glass/ceramic or special microwaveable plastic bowls – no
foil or tin.
·
Cover
reheating meals with Gladwrap or the microwave lid, so no splatters.
·
Some handy
things to keep stocked in the cupboard are:
·
chicken
and beef stocks powders
·
selection
of common spices and herbs
·
packet of
dried French Onion soup (for sauces)
·
cup a soups
·
some
tinned foods
·
good extra
virgin light olive oil for cooking and salads (as healthier).
