Freemasons Victoria. COVID Cookbook

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The Covid19 Cookbook 2020.

Welcome to the Covid19 Cookbook 2020.

The idea for this Cookbook came out of the boredom of the Lockdowns due to the World Wide Pandemic of the Coronavirus in 2020.

For a lot of people (Some, for the first time in three generations) it meant cooking 21 meals a week at home, no Restaurant outings, minimal access to Take away food and even limits on who and when families could shop for essentials.

The result was that people started to concentrate and plan meals because there was very little else to do or look forward to.

Talking to friends I soon learnt that many people were looking thru their old family cookbooks as well as the multitude of largely unopened cookbooks and finding old family recipes as well as new recipes they had never tried. So I thought it would be a great idea to invite people to send in a recipe and make up a simple Covid19 Cookbook.

Most contributors are listed with my thanks on the last page (some wished to remain anonymous.) They do not appear on the recipe due to the fact that many are combinations of several similar submitted recipes included.

Thank you one and all,

Wayne Motton 2

The Covid19 Cookbook index: Porcupine Balls:.….…………………………………………………….…..Page 4.

Sausage Rolls:………….………………………………………………..…...Page 5.

Pumpkin Soup:…………………………………………………………....…Page 6.

Zucchini, Haloumi and Tomato Fritters:…………...…….Page 7.

Casarecce with Chicken Dumplings & Reggiano:….Page 8.

Cornish Chicken Pie:………………………………………………….….Page 9.

Chicken and Mushroom Bake:..………………………………...Page 10.

Hoi-An white Chicken & Ginger rice:……….……Page 11 & 12.

Ratatouille a la Ange:………….………………………………..……...Page 13.

Peppered Lamb Salad:...…………………………………………..…..Page 14.

One Pan Paella:………..…………………………………………………….Page 15.

Home made Bagels:…..………………………………………………....Page 16.

Vanilla slice:……….…………………………………………………...……..Page 17.

Almond Macaroons:……………………………….…………………….Page 18.

Nine Minute Microwave ’Dumplin’ ……………….…….....Page 18.

ANZAC Based Biscuits:………………………………………….…..Page 19.

Banana Loaf:……………………………………………………………...…..Page 20.

Easy Choc Chip Cookies:…………………………………………....Page 21.

Bran Loaf:………………………………………………………………….......Page 21.

Easy Home Made Bread:………………………………………….....Page 22.

Al’s Sour-Dough:…………………...……………………………………...Page 23.

White Chocolate Panna Cotta with Berry Jelly….….Page 24.

Lime and Gin Mousse:…………….……………….………………....Page 25.

Contributors:…………………………………………..…….……………...Page 26.

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PORCUPINE BALLS       

750 grams Mince steak (pork & veal mince is good) 1/2 cup raw Rice (brown rice will need more water and will take a lot longer) 2 medium size brown onions finely chopped (red onions do give a sweeter flavor) 2 coves of garlic (original recipe had no garlic but it is 2020) 1/2 cup finely chopped parsley (dried 1/4 cup) can also add oregano and basil 1 can tomato soup or your own tomato sauce/passata Pepper and Salt to taste

Combine all ingredients ( except soup ) in a large bowl and mix until it feels firm and dry. ( if its too wet add some bread crumbs) Add 1 egg white if it feels like it’s not combining properly.

Scoop and form into ping pong size balls.

Place into saucepan with soup and enough water to cover. (A single layer is best. ) Simmer for 40 minutes but watch they don’t stick to the bottom.

Slow cooked in a crockpot is also an excellent way to get a nice result.

For a modern spin add Red Kidney Beans to the sauce & some Chili.

Make them a bit bigger and insert a small knob of cheese inside each one.

Served with creamy mash spuds or fresh crusty sourdough bread is a winter warmer!

4

Sausage Rolls Makes 30 medium or 40 small rolls Ingredients: 

500 g Sausage mince



2 large Onions, finely diced



2 medium Carrots, coarsely grated



1 large Zucchini, coarsely grated



2 slices Bread, finely crumbed



2 tsp Mixed herbs



2 cloves Garlic, finely diced



1 Egg



5 sheets Puff pastry (leave frozen until needed)



1 Egg, for egg wash at end of prep



Sesame seeds for garnish



Salt and pepper to season

Method: 1. Blend sausage mince, onion, carrot, zucchini, breadcrumbs, herbs, garlic, egg and salt/pepper together until well combined 2. Refrigerate for 30 mins or longer 3. Cut pastry sheets in half 4. Form mince log along the full length of the long side of the pastry rectangles 5. Roll pastry over mince logs to enclose rolls 6. Place join side down and wash each log with egg wash 7. Pierce each pastry with fork 10 or 12 time along its length 8. Sprinkle with sesame seeds 9. Cut each length into 3 (medium) or 4 (small) sections 10. Place on oven trays lined with baking paper 11. Cook uncovered in moderate oven for 25 mins or until cooked through and golden.

5

Pumpkin Soup Makes approx. 7 litres (18*400ml serves) Ingredients: 

400g Onion coarsely chopped



300g Bacon rashers cut into 1 cm squares



4 Garlic cloves finely sliced



1.5kg Pumpkin peeled and cut into 4 cm cubes



400g Carrots cut into 2 cm cubes



500g Potato cut into 4 cm cubes



1 tsp Curry powder



1 tbsp. Olive oil



2 tsp Butter



Salt and pepper to season

Method: 1. In a large pot (minimum 10Lt) add oil and butter and heat 2. Add onion, and fry until onion is translucent, stirring continuously 3. Add bacon and garlic and fry until the onion just starts to caramelize, stirring continuously 4. Add 3lt liquid, stock + water and turn heat to high 5. Add Pumpkin, Carrot, Potato, and Curry powder 6. Bring to boil, stirring occasionally 7. Reduce to simmer and cook until vegies are soft 8. Puree with a stick blender 9. Add salt and pepper to taste 10. Serve with crusty bread or toast

6

Zucchini, Haloumi and Tomato Fritters Ingredients: 

3 Medium Zucchini grated.



1 tsp salt.



180g packet Haloumi coarsely grated.



2 green spring onions thinly sliced.



2 Tablespoons freshly sliced parsley.



½ cup SR Flour.



2 eggs.



Ground black pepper to taste.



1/3 cup olive oil.



6 cherry tomatoes halved.

Method: Combine Zucchini and salt in a sieve over a large bowl. Leave to stand for 15 – 20 minutes and then squeeze excess juice.

Combine in a large bowl with haloumi, onions, parsley, flour, and eggs. Season with pepper Heat 1 tablespoon oil in a large non stick frying pan. Add 1/3 cup of zucchini mixture into pan.

Repeat to make 3 fritters. Place one tomato half, cut side facing up in the centre of each fritter.

Cook for about 3 – 4 minutes on each side or until golden brown and cooked.

Drain on absorbent paper. Remove. Repeat with remaining oil, zucchini mixture & tomatoes to make 12 fritters. Serve warm.

7

Casarecce with Chicken Dumplings & Reggiano (Serves 4) Ingredients - sauce  80 ml virgin olive oil  100g salted butter  300g Casarecce (pasta - Fusilli Tris - using tri-colored pasta)  700ml chicken stock  150g Parmigiana Reggiano - grated  juice of ½ lemon  white pepper Ingredients - chicken dumplings  600g chicken breast or boneless thigh  8 chicken livers or chicken pâté - equivalent quantity  1 egg  180ml pouring cream  ½ whole nutmeg ground (or equivalent in pre-ground nutmeg ½ tsp)  1 cup of Panko crumbs (or - pulse 1 cup of sour dough baguette in food processor)  1 tsp salt  ½ tsp white pepper NB. Casarecce are short pieces of pasta that have been slightly rolled - available at good Deli’s.

Cooking Method: To make the chicken dumplings: use a sharp kitchen knife to separately chop the chicken breast/thighs & livers (if using) into small pieces Transfer half the chopped chicken and egg (& livers) to a food processor and pulse until quite fine Add the cream in a thin stream and continue to process to form a mousse Add the chicken pâté (or livers) and remaining chicken pieces, nutmeg, panko crumbs, salt, & white pepper to the food processor and pulse to combine.

Cook a small spoonful in simmering water until firm to test for balance of flavor and texture. Adjust the season to taste.

To make the Casarecce: put the olive oil and 40g of butter in a heavy-based saucepan over LOW heat.

Add the pasta and stir to coat it evenly.

Add the chicken stock, turn up the heat to simmer, & cook for 10-minutes, stirring constantly.

Using a dessertspoon, make small balls of the chicken dumpling mixture and add it to the pasta (approx. 3 - 4 dumplings per person).

Cook for a further 10-minutes, until dumplings are firm and cooked through.

Remove the pan from the heat and finish with the Parmigiana Reggiano and the remaining butter.

Finish with a squeeze of lemon juice and a generous grinding of white pepper.

Serve with a simple salad of Roquette, the punnet of Kumato tomatoes cut in half, lemon juice and oil.

Salad Ingredients  1 pre-packed packet of Wild Roquette (or fresh Roquette from the garden) Washed & Drained.  Freshly grated Grana Padano or Parmesan cheese  1 punnet of Kumato tomatoes ( Cut in Half)  A drizzle of oil  ¼ cup of Pine nuts  ¼ butternut pumpkin cut into small cubes and steamed until just soft  Dodoni or Meredith Goats Milk Feta cheese - quantity of choice (cut into cubes) Drizzle the leaves and tomatoes with oil until well covered Sprinkle Grana Padano through Roquette and toss till leaves are well covered.

Mix the cooked and still warm Pumpkin, Pine nuts and Feta through the salad and serve with chicken.

8

Cornish Chicken Pie Ingredients: 

3¼ cups Chicken Stock



Leaves from a sprig of fresh thyme



3 skinless, boneless chicken breast halves, about 1¼ pounds



10 ounces pearl onions or shallots, peeled



7 ounces button mushrooms, cleaned



2 tablespoons butter



1/3 cup all-purpose flour



½ cup heavy cream



1 pound, or 1 recipe, Basic Short Pastry



2 extra-large egg yolks, lightly beaten with 1 tablespoon water, for egg wash



Coarse sea salt for sprinkling

Method: Bring the stock to a simmer in a medium saucepan. Add the thyme leaves, then poach the chicken breasts until just firm and cooked through, 10-12 minutes. With a pair of kitchen tongs, transfer the poached chicken to a plate and let cool.

Tip the boiling onions into the stock and simmer for 5 minutes. Add the mushrooms and continue simmering until both the onions and mushrooms are tender, 4-5 minutes longer. Using a slotted spoon, transfer the onions and mushrooms to a large bowl.

Increase the heat under the stock and boil until it has reduced to 1¼ cups. Meanwhile, cut the chicken into bite-size pieces and add to the onions and mushrooms. When the stock has reduced, pour it into a pitcher.

Return the pan to the heat. Melt the butter in the pan and stir in the flour. Keep stirring over medium heat for 3-4 minutes. Gradually pour in the hot stock, stirring until smooth. Simmer until thickened, 5-10 minutes, then stir in the cream and bring back to a simmer. Season to taste with salt and pepper. The sauce should be thick and creamy. Pour it over the chicken and vegetables and mix well. Let cool completely.

Preheat the oven to 400 degrees F. Divide the pastry into two portions: two-thirds and one-third. Roll out the larger portion on a lightly floured surface to a circle large enough to line a pie dish or pan, or a casserole, that is 9-10 inches in diameter and 1½-2 inches deep. Line the dish and trim off the excess pastry. For a good-looking result, put a pie bird or pie funnel in the middle of the dish. Spread the filling evenly in the dish.

Roll out the remaining pastry to form a lid for the pie and cut a cross in the middle to fit around the pie bird. (If you're not using a pie bird, cut a small cross anyway, to serve as a steam vent.) Brush the pastry rim with the egg wash, then drape the pastry lid over the pie and press down around the rim to seal. Use a sharp knife to cut off any excess pastry around the rim, then crimp the edges. If you wish, decorate the pie with pastry leaves made with the trimmings. Brush the pie top and trimmings with the egg wash and sprinkle the top with coarse sea salt. Bake until the pastry is golden brown and the sauce is bubbling from the steam hole, about 35 minutes.

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Chicken and Mushroom Bake Ingredients: 1 x 440g tin of chicken and mushroom soup 1/4 cup dry white wine grated rind of 1 lemon (or if you've used half of it for the G&T's, grate the rind and use the juice as well!)

1 - 2 teaspoons curry powder 1/2 cup soft breadcrumbs 3/4 cup grated tasty cheese 1 tablespoon chopped parsley 3 - 4 chicken fillets (about 1kg), each cut into 4 or 5 pieces, roughly the same size and thickness seasoned flour - optional (I don't bother!)

300g sliced flat mushrooms 3 rashers bacon, chopped salt and freshly ground black pepper if desired 2 tablespoons butter or oil 1 tablespoon flaked almonds 25g butter, extra Method: Place soup in a small saucepan and add the wine, lemon rind and curry powder. Stir until boiling. Set aside.

In a bowl combine breadcrumbs, cheese and parsley.

If using the flour, coat the chicken pieces, if not, fry them quickly in the butter or oil until golden, but not cooked through. Place in a greased casserole dish.

Fry the mushrooms and bacon and place on top of the chicken, season with salt and pepper if desired, then pour over the soup mixture.

Sprinkle over the breadcrumb mixture and top with the almonds. Dot with extra butter.

Bake, uncovered at 180C for 25 minutes.

Serve with baby potatoes and green vegies (asparagus is good).

Serves 4 - 6, depending on how much you eat!

Hope you enjoy it - we do!

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Hoi-An white Chicken & Ginger rice Ingredients: Hoi An White Chicken & Ginger Rice & Chili Fish Sauce: This is a traditional Vietnamese dish, suited for sharing from the table.

The addition of the Roquette salad is a nod to European cuisine Serves 4.

Ingredients: 

1 whole chicken



2 onions, peeled and cut into quarters



4 spring onions, knotted



1 long green chilli sliced lengthways



100g of ginger peeled and sliced



3 tablespoons of fish sauce



2 teaspoons of sugar – use palm sugar if you have it

Ginger Rice Ingredients: 

50g of ginger peeled and finely chopped



4-5 cloves of garlic, peeled & finely chopped



2 tbsps. of oil - olive oil is great, but peanut oil is probably more authentic



1 cup of brown or white rice

Dipping fish sauce Ingredients: 

3 tablespoons fish sauce



3 tablespoons rice vinegar



2 tablespoons sugar - palm sugar is best



2 garlic cloves thinly sliced



1 birds eye chili, thinly sliced - 2 chilli if you like it hot



2 tablespoons lime juice, more to taste if required (Continued Page 12)

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Cooking Instructions (Hoi An Chicken Page 2) To cook the chicken, stuff the chicken with the onions, spring onions, green chili, chopped coriander and ginger. Place the chicken in a stockpot with 5 litres of cold water and bring to the boil for 15 minutes constantly skimming any impurities off the surface. Now add the fish sauce, sugar, 1 teaspoon of salt and 2 teaspoons of grounded pepper. Cover the pan and simmer for 20 minutes, then turn off the heat and set aside for 45 minutes.

Remove the chicken from the pot and allow to thoroughly cool on a metal carving tray.

Strain the stock through a piece of muslin (you will need to reserve 3 cups of stock). Set the stock aside, you need this for the Ginger Rice. Remove all the skin & cooked stuffing from chicken & with a clever, chop the chicken in half, then chop each half into 8 pieces.

Just throw the skin & stuffing away. Set the chicken aside - uncovered - on the carving tray.

Ginger Rice To make the ginger rice, place a heavy based saucepan over medium heat. Add the oil, garlic and ginger and fry for 2 minutes, or until light brown, then add the rice and stir-fry for 5 minutes. Add the chicken stock and bring to boil, then reduce the heat to low, cover pan and cook for 20 minutes, test if thoroughly cooked if using brown rice. Turn off the heat and allow the rice to stand for 10 minutes still covered.

Garnish the chicken with coriander sprigs and serve warm or at room temperature with the ginger rice and Roquette salad. Serve with a bowl of dipping fish sauce.

This is a great hot summer night dinner.

Fish Sauce Combine the fish sauce, rice vinegar, sugar and half a cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point. Then remove from the heat and allow to cool. To serve, add garlic and chilli, and then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days.

Salad Ingredients: 1 pre-packed pkt of wild Roquette (or fresh wild Roquette - ‘Arugula’ from the garden) 1/4 of Butternut pumpkin, peeled & cut into small cubes Freshly grated Grana Padano or Parmesan cheese Dodoni or Meredith Goats Milk Feta cheese - quantity of choice (I prefer Meredith, as it comes in a jar & has seasoning - peppercorns & oregano- in the oil & is already in cubes).

Wash and drain Roquette. Cook pumpkin cubes until soft to eat. Cut Feta into small cubes or break up the Meredith cubes into smaller crumble. Sprinkle grated Grana Padano through Roquette and toss till leaves are well covered – use some of the oil from the cheese jar to moisten the leaves, this helps the cheese to stick. Mix the cooked and still warm pumpkin and Feta through the salad and serve with the chicken pieces.

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Ratatouille a la Ange.

A tasty meal of vegetables to warm the body while caressing the soul, straight from the garden.

Ingredients: 

1 tin chopped tomato (unless you are lucky to have your own garden)



1 x Half to one medium onion (to taste) diced



1 - 2 cloves garlic, crushed (to taste)



5 - 6 mushrooms, sliced



half a red capsicum, diced



salt to taste (I prefer sea salt)



tiny bit of mashed ginger



cumin – a couple of pinches



pepper to taste (I prefer fresh ground)



hot chilli to taste, sliced (I prefer sizzling hot)



corn removed from half a corn cob (ONLY if it does not destroy your personal taste)



less than half a glass red wine (not too dry or too sweet)



some tomato purée



extra virgin olive oil

Method: Cook the onions for two minutes in extra virgin olive oil.

Add the mushrooms. Then cook for three more minutes.

Then add the capsicum and cook for one to two minutes.

Then add the tomato tin, or equivalent and cook for about 4 minutes, adding salt and pepper to taste.

Add the garlic and ginger during this time.

Pour in the red wine.

Add some purée if you need it.

Cook for one minute.

Add the hot chilli and the corn.

Cook for a min 2 – 3 min, but taste before removing from heat and decide if it needs more!

Serve with bread and Red wine.

You can add some wild spinach after the tomato tin to make it more like country cooking NB. at all times if you have a garden, use fresh. The taste is well worth it.

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Peppered Lamb Salad.

Ingredients: For 4 people (halve for two people)  Two large Lamb Back straps. (Cleared of sinew and excess fat)  Two Small Coz Lettuces (Supermarket twin pack size)  French Capers: (dessert spoon per person.)  200 grams Semi sundried Tomatoes.  One red onion  Balsamic vinegar (or Reduction)  Lemon Pepper seasoning  I lemon  I squeeze bottle of Seeded mustard mayonnaise.

Method: Squeeze half the lemon over the Lamb back straps.

Liberally sprinkle the Lemon pepper on both sides of the Lamb Straps.

Cover and set aside.

Wash and slice the coz lettuce into 1cm strips across the leaf making finer cuts as you get closer to the harder base of the leaves.

Finely slice the red onion and cut the sundried tomatoes into strips.

Put 1 dessert spoon per person of capers into a small bowl with its vinegar.

On your pre-heated hotplate or BBQ, cook the back straps for 3 minutes on one side and then 2 minutes on the other. Then remove from heat and allow to rest covered with tinfoil on a cutting board for 5 minutes.

Combine the salad with the onions, capers and sundried tomato strips and add 2 dessert spoons of Balsamic vinegar and the juice of the half remaining lemon and toss, divide equally onto the centre of serving plates.

Carve the back straps into 1 cm thick slices on an angle, then fan pieces over the salad.

With the squeeze bottle put a chris-cross of mustard mayo over the meat and salad.

Enjoy with a Sauvignon Blanc !

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One Pan Paella The Paella is a rustic Spanish fisherman’s dish made after they returned to shore with their catch – just bring the pan to the table and let people serve themselves.

Prep: 30-45 mins. Cooking time: 45 mins. Servings: 4-6 One pan cooking. Can use a 30cm saucepan or similar pan but a large Paella Pan works best because you can cook on the stove and finish it in the oven.

Degree of Difficulty: Easy, but super delicious.

INGREDIENTS:  1.5kg total in a mix of chicken drummets or winglets (Can cut up whole wings but trim all the fat and most of the skin off) OR, use 750g boneless thighs cut into thick strips  500g Seafood Marinara Mix Tip: Drain excess liquid before using  Two Chorizo Sausages cut into 1/2cm slices (Supermarket Deli or good butchers)  One small Jar of Paquillo (or similar) Roasted Peppers  Four Garlic Cloves crushed and diced  One Large Brown Onion Diced  440g Can of Diced Tomatoes (Any brand)  One and a half teaspoons of good quality Smoked Paprika  Three cups Fish Stock. If unavailable use chicken or Veg stock)  One and a half Cups Arborio Rice (Spanish or Italian)  *Cooks Note: Spanish Calasparra Rice is 30% more absorbent than Arborio, soaks in the flavour  Small container of Pitted Black Olives sliced in half and well rinsed (Reduces the saltiness)  125g Can of Corn Kernels, drained  125g Frozen Peas  Two Tablespoons of Extra Virgin Olive Oil  One Lemon cut into wedges  Salt & Pepper to taste  Optional: Dash of Saffron powder mixed with four tablespoons of boiling water METHOD: Spray pan with olive oil spray (or 1 tablespoon of extra virgin olive oil) on Medium heat Put in chorizo slices, these will cook quickly (Tip: Do not leave unattended), turn often, remove and set aside when charred but leave fat from chorizo in pan and put in chicken Brown chicken until almost cooked through (Approx. 15 minutes) Remove chicken and set aside (Same bowl as chorizo is ok) Add 2 table spoons of the oil and add in the diced onion for 5 minutes or until starting to cook through Add in the rice and smoked paprika and stir gently for one minute before adding 2 cups of the stock (NOT all the stock at this stage) This is the time to mix in the optional saffron Bring to boil then reduce to a simmer add back in the Chorizo, Chicken & add in the Seafood Marinara. *Cook's Note: Resist the urge to stir, it should form a slight crust on the base of the pan Top up pan with half cup of remaining stock (Top up with remainder if required toward end of the cook if it looks like the pan is drying out) Cover pan with tin foil (Optional) and cook gently 40 minutes, Again Resist the urge to stir.

After 40 minutes, remove foil, add salt & pepper to taste and gently add in the Olives, Corn Kernels and Peas - Allow another 5 minutes on simmer Check that rice is cooked through, remove from heat, garnish with sliced up roasted peppers Serve with Lemon Wedges and large serving spoon

15

Home made Bagels Ingredients: 

1 .5 Cups self raising flour



1 Cup Greek yoghurt



Pinch salt.



Sesame seeds

Method: Combine all ingredients together. Place on a floured surface and knead for 5 minutes.

Divide dough in to 8 portions. Roll each portion in to a sausage shape and form a circle, joining the ends with a bit of water.

Place on baking tray, brush each bagel with egg and sprinkle with sesame seeds.

Bake in oven 220°C for approx. 15 minutes or until golden.

Turn out on a rack and when cool store in an airtight container.

16

Vanilla slice Ingredients:    

400 g Lattice biscuits 100 g instant vanilla pudding mix (or homemade Vanilla custard) 600 ml cream Icing sugar

Method: Line tray with 1 packet of lattice biscuits, glazed side down. (You can use frozen puff pastry, two sheets for top and bottom, though you will have to cook the pastry separately before applying the mix. When you bake the pastry, use a table fork to prick the pastry to stop it rising too much) Mix cream and vanilla pudding together until thick.

Spread over biscuits.

Cover the cream mixture with the remaining biscuits.

Refrigerate for at least 1 hour.

Cover with a thin layer of Vanilla Icing.

Cut each biscuit in half to serve.

If you cannot find any pudding mixture, then make your own vanilla custard: vanilla custard:  1 cup + 2 tbsp (250g) caster sugar  1/3 cup + ¼ cup (90g) corn flour  3 cups (750ml) milk  1 cup (250ml) cream  60g butter  2 tsp Vanilla Bean Paste, or liquid  3 egg yolks Slowly heat the milk and add sugar, keep stirring to ensure it binds. When adding eggs, do this slowly and make sure they are stirred in. The yolks give the yellow colour and help to firm the mixture. Mix Cream Vanilla and corn flour and gently mix into mixture. (use a few drops of yellow food dye if you want the custard a brighter yellow).

Vanilla Icing:  1 ½ cups (225g) pure icing sugar, sifted.  2 tbsp. (40ml) milk  1 tsp Vanilla Extract or paste.

Heat the ingredients in a saucepan on a low heat to melt the sugar. You can use some butter as well, just a small amount.

Pour the icing over the slices and leave to cool 17

ALMOND MACAROONS Ingredients: 

1 Cup icing sugar:



1 egg beaten:



2 cups ground almonds:



2 teaspoons fine lemon rind:



1 teaspoon vanilla essence:



¼ teaspoon Ground cinnamon:



extra icing sugar for dusting.

Method: Place icing sugar & egg in large bowl.

In another bowl, combine almonds, lemon rind, essence & cinnamon.

Gradually mix into sugar & egg mixture.

Knead dough in bowl for 5 mins., or until pliable. Cover with T/towel & leave for 15 mins.

Preheat oven to 180°C On a lightly floured surface, roll dough to a long 4 cm thick sausage shape; cut into 24 pieces, roll each into an even sized ball.

Lightly oil palms & flatten each ball a about 4cm diam. Place on greased lined baking tray, leaving room for spreading, sprinkle with icing sugar, bake for 15-20 mins or until golden.

9 MINUTE MICROWAVE DUMPLIN. Ingredients: 

250mls Water:



¾ Cup White Sugar:



2 Eggs-Beaten:



250gms Plain Flour:



1 /3 Rounded Tablespoon each Mixed Spice, Ground Cloves & Cinnamon:



1 T/SPN Bicarb.



250gms Margarine.



250gms EACH OF Mixed Fruit & Sultanas:



1 Tablespoon Treacle.

Method: Combine Water, Sugar, Treacle, Mixed Spices, Cinnamon, Ground cloves, Fruit, margarine, in saucepan & bring to boil; Simmer for 1 minute.

Remove from heat & mix in the sieved Flour & Bicarb .

Add beaten eggs and mix.

Pour mixture into a medium sized microwavable bowl, pre-lined with cling wrap overlapping the sides, DO NOT COVER MIXTURE! Cook on full power in a 650w microwave for 9 Minutes, Turn out onto a serving plate and allow to cool for 5 minutes.

Serve warm with Cream, Ice-cream or custard (or all three)

18

ANZAC Based Biscuits Ingredients: Anzacs

Lemon Nannies

Marmalade Cookies

1. 1 cup rolled oats 2. ¾ cup desiccated coconut

1 cup rolled oats

1 cup rolled oats

100 g flaked almonds

¾ cup dessicated coconut

3. ½ cup plain flour 4. ½ cup SR flour 5. ½ cup brown or white sugar

½ cup plain flour

½ cup plain flour

1 (or so) cup SR flour

1 (or so) cup SR flour

½ cup brown or white sugar

½ cup brown or white sugar

6. 125 g butter 7. 2 Tbsp golden syrup

125 g butter

125 g butter

2 Tbsp honey

2 Tbsp honey or golden syrup

8.

Rind of 1 lemon

Rind of 1 mandarin

9.

Juice of 1 lemon

Juice of 1 mandarin

10.

1-2 Tbsp marmalade

Method 1. Put the oven on to 160 degrees C 2. See what you have in the cupboard 3. Rearrange the recipe to suit what you have (grated apple & mashed banana can be used too. Other chopped nuts, eg. Pecans, are yummy.)

4. Make up the quantities so that it all makes a not-too-sloppy, not-too-dry mixture that can be spooned on a baking tray.

5. Mix ingredients 1 – 4 in a large bowl, but don’t add all the SR flour yet if you’re straying from the original Anzac recipe as in Lemon Nannies or Marmalade Cookies or whatever else you’ve decided to make.

6. Heat ingredients 5+ in a saucepan, stir well, and add to the bowl of dry ingredients 7. Mix well. Add more flour or liquid (fruit juices, marmalade grated apple…) as required 8. Place dessert spoonful's on a greased or baking-papered tray 9. Bake in a slow oven for 20 min.

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Banana Loaf Ingredients:       

1 Cup Sugar ½ Cup Butter 2 Eggs 3 Very Ripe Bananas – mashed 2 Cups of Plain Flour 1 Teaspoon Bi-Carb Soda Large Handful Currants

Method: Preheat oven to 200c Cream Butter and Sugar.

Add Eggs and mix well Add Mashed bananas and mix Add Currants, mix Add Plain Flour and soda.

Mix together and divide evenly between two loaf tins that have been greased Bake for 30 minutes Test with skewer If needed cook for another 5 to 10 minutes Take out of tin and put on cake cooler

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EASY CHOC CHIP COOKIES. Ingredients. 

1 packet of chocolate cake mix (any brand)



2 eggs



60ml oil



1 cup choc chips.

Preheat oven to 170°C. Line baking tray with baking paper.

Mix all ingredients together.

Place walnut size balls on to tray, spaced 5cm apart.

Bake in oven for 10 minutes.

Let sit on tray to cool.

This recipe is not limited to choc chips, you can add m&ms, sultanas, nuts, or whatever takes your fancy

BRAN LOAF Ingredients.  1 cup raw sugar.  1 cup Wholemeal Flour.  1 cup All-Bran.  1 cup milk  1 cup chopped Apricots.

Mix All ingredients together .

Place on the middle tray of a Mod Oven 170f for 20 mins.

Serve warm or cold with lavishing's of butter!

Delicious.

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Easy Home Made Bread Ingredients: 

White Bakers Flour 600g



Salt 8g



Bread improver 8g



Sugar 8g



Dry yeast 8g



Canola oil 25ml



Water 380ml.

Method: Combine all dry ingredients and sieve twice into a mixing bowl.

Add the water and oil and bring it together into a dough ball ( Scrape the dough out onto a floured bench) Kneed the dough for about 10 minutes or until it feels smooth.

Place back into bowl, dust with a little flour and cover with cling wrap or a tea towel. Allow to prove until it doubles in size and then scrape it back onto the floured bench and kneed it for about 5 minutes.

Place Dough into a baking tin that has been sprayed with oil and dusted with flour (you can always use the flour left over on the bench) Cover the Dough and allow to rise to double its size in a warm part of the kitchen.

Place an empty baking tray at the bottom of the oven & Preheat the oven to 220C. Place the Bread dough into the middle of the oven and pour half a cup of water into the tray at the bottom of the oven and quickly shut the door.

Bake for 25 minutes then turn out onto wire rack. (if the base sounds hollow when you tap it it’s ready. If it’s not quite there, put it back into the oven and turn the oven off. Retrieve it from the oven once the oven has cooled. Enjoy with your favourite Jam or topping. *This recipe can be used for rolls or even spilt into two smaller loaves.

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Part 1: Your starter:

Al’s Sour-Dough

Your sour dough starter is a living thing. Talk nicely to your local bakery and ask if he can give you a bit of his or failing that, go online and google sour dough starter and make your own ! There is plenty of advice how to do it! Your starter can live in your pantry and be active with 1-3 feeds a day or it can live in your fridge and only brought out when you are planning on making a loaf. You need to feed your starter 4 hours before you wish to mix your loaf. Once your starter is growing by raising in volume and large gas bubbles are forming at the surface it is ready to use, if it has stopped rising and has started to fall in volume it is too late to start. You can always test it by putting a teaspoon of the starter into a bowl of water, If it floats , its ready! If it sinks it’s hungry!

Part 2.

The Recipe: 

Bakers Flour………800Grams (700 White & 100 gm Spelt Flour)



Salt……………………….10Grams



Sift flours and salt together 3 times.



Water 460 ml. (room temp)



Starter 320 ml. Pour the starter into the water ( it should float on the surface)

The Method: Mix the starter and the water with a whisk until combined ( 10 seconds) Pour all the liquid into the dry mix and then with a hand mixer with dough hooks ( or by Hand) bring it all together until it starts to look like smooth dough. ( 2 min) ( slightly wet and sticky) Cover and leave for 30 minutes.

Tip out onto a bench, stretching it out and folding it back on itself with the ball of your hand for about 5 min.

Make the dough into a ball by pulling the edges under the dough by dragging the dough towards you, turn it 45 degrees and do it again and continue to do this until you have a tight ball of dough. Place into a slightly floured bowl & cover with a cloth.

Allow to rise for 3 hours (or until it doubles in size, this varies due to temperature of kitchen & the humidity) Repeat as before by tipping it out onto the bench and working it by stretching it out and folding it back on itself about a dozen times.

Cut the dough into 2 equal balls and drag the dough back under itself as before until you have a tight smooth skin in a round ball of dough X 2 Either allow to prove until doubled ( about 3 hours) at room temperature OR, in the Fridge for 12 hours ( a slow prove, which is handy if you want to bake early the next day) Turn out onto the bench and gently form it to desired shape gently flour it and score with a sharp knife or snip with kitchen scissors 2 cm deep ( sprinkle with water and add sesame or poppy seeds here if desired) Preheat Oven and Dutch oven at 466f, Carefully and gently place dough in Dutch oven and cover.

Place Dutch oven into oven and bake for 25 minutes, ( a little steam in the oven is good here) Remove Lid and Bake for 25 Mins More.

Turn out onto a wire rack (enjoy the smell and the bread!)

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White Chocolate Panna Cotta with Berry Jelly Jelly: 

120 gm fresh (or thawed) raspberries



½ tsp gelatine



1 ½ tblsps lemon juice



1/3 cup (80ml) cranberry juice

Method: Grease 6 metal or porcelain moulds.

Place 3 or 4 raspberries in the bottom of each.

Sprinkle gelatine and sugar over combined juices in a small heatproof jug, then stand that in a small saucepan of simmering water, stirring until all the gelatine has dissolved. Be careful there are no lumps!

Pour the jelly mixture into each of the moulds and refrigerate for a couple of hours until set.

Panna Cotta: 

300 ml thickened cream



¾ cup (180 ml) milk



150 gm white eating chocolate-coarsely chopped



1/3 cup (75 gm) sugar



2 tsp gelatine



1 tbsp. water

Method: Combine cream, milk, white chocolate and the sugar in a small saucepan and heat until smooth, being careful not to boil.

Sprinkle gelatine over the water in similar method to jelly, then stir into the cream mixture.

Divide the mixture into the 6 moulds once the jelly has set. Spoon it or pour it in carefully so as not to disturb the jelly.

Leave for several hours in the fridge to set.

When ready, unmould by gently heating the outside of the moulds then upturn onto serving dish.

Garnish with more berries and a couple of small meringues.

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Lime and Gin Mousse Ingredients: 

4 Eggs (separated)



1/2 Cup Caster Sugar.



1 teaspoon of grated Lime rind.



2 teaspoons of Gelatine.



1/3 cup Lime Juice.



1 Tablespoon Gin.



1 Tablespoon sugar, Extra.



2/3 cup thickened cream.

Method: Beat egg yokes, Sugar & lime rind in a small bowl (electric beater) until thick and lemon coloured.

Sprinkle gelatine over combined lime juice and gin (dissolve over hot water) Allow the juice gin and Gelatine mix to cool to room temperature, then gradually beat the gelatine mix into the egg mix until combined.

Transfer into large bowl .

In a separate bowl, beat the cream until soft peaks form then fold thru the mousse mix in the large bowl.

Beat the eggwhites until soft peaks form then add the extra sugar and beat until dissolved.

Gently fold through the mousse mixture until just combined.

Spoon into 6 cocktail style glasses cover in gladwrap and place in a fridge.

Refrigerate for at least 5 hours but preferably overnight.

Serve with a lime wedge and a shot glass of nice gin!

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Helen Paroissien Alex Boemo, David Parker, Stephen Carpenter, Trevor Rosan, Ange Kenos, Ron Benedykt, Bev & Howard Purcell, Colin Garthe, Tom Stirling, Wayne Motton, Damian Byrne, Sue Young, And finally, With Thanks to my dedicated proof readers!



These recipes are not all tested and have been submitted by members of the Craft and their friends for this project in good faith, and are distributed, likewise, in good faith to you.



Feel free to modify any recipes as you see fit!

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