2024 Boarding House Recipe Book

Recipes from the Boarding House

Welcome

A message from the Boarders Council We are so excited to present to you the Boarding Recipe Book! This will be our biggest fundraiser of the year. It has been a massive effort from all our boarding families to put together, and we are all really happy with the final product. You will find on most recipes an accompanying photo of the hometown of its origin.

Living away from home as boarding students, home cooked meals and family favourites become a treasured treat for us all to look forward to on holidays and mid-term breaks, so it is such a honour to be able to share these recipes with you.

We would love to say a massive thank you to all our beautiful boarding families who contributed one or more recipes for this book. Thank you to Ms Miller and Mrs Ashby for all their help along the way, we couldn't have done it without your guidance and support. And a very special thanks to our fabulous artists: Jaymee Brown (Year 10), Leah Jonas (Year 12), Megan Khoo (Year 12) Sydnee Wright (Year 12) and Mia Seelander (Year 9) for photography and drawings.

We hope you all enjoy the beautiful photos and recipes from our boarding families, and that many become new family favourites in your home!

Love, The 2024 Boarders Council Hazel (Captain), Ella, Kayla and Jorjah

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Contents Sweet Snacks Clinker slice .................................................................................................................................................... 6 Granola ............................................................................................................................................................... 7 Milo bars ............................................................................................................................................................ 7 Choc chip cookies...................................................................................................................................... 8 Baklava ................................................................................................................................................................ 9 Baklava rolls .................................................................................................................................................... 10 Butterscotch slice ...................................................................................................................................... 11 Little rasberry cakes................................................................................................................................... 12 School slice ....................................................................................................................................................... 13 Shortbread ....................................................................................................................................................... 14 Christmas crack ............................................................................................................................................ 15 Caramel slice ................................................................................................................................................... 16 Lunchbox muffins......................................................................................................................................... 17 Almond macaron biscuits ...................................................................................................................... 18 Choc weetbix slice ...................................................................................................................................... 19 Coffee and almond biscotti .................................................................................................................. 20 Orange polenta biscuits.......................................................................................................................... 21 Lemonade scones......................................................................................................................................... 22 Chocolate truffles ........................................................................................................................................ 22 Melting moments .........................................................................................................................................23

Savoury Snacks Focaccia bread ............................................................................................................................................... 25 Soba noodle salad ......................................................................................................................................... 26 Meat pie ............................................................................................................................................................. 27 Thai chicken balls......................................................................................................................................... 28 Zucchini slice ................................................................................................................................................. 29 Chile con queso mexican dip ............................................................................................................. 30 Roasted pumkin, spinach and feta slice ..................................................................................... 31 Soy and sesame stir fried veg ............................................................................................................ 32 Savoury muffins ............................................................................................................................................ 32 Chicken pasta salad ................................................................................................................................... 33 Sausage rolls ................................................................................................................................................... 34

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Mains

Corned beef ........................................................................................................................................................ 36 Beef and cheese chimichangas .............................................................................................................. 37 One pot jambalaya ........................................................................................................................................... 38 Summertime chickpea patties .............................................................................................................. 39 KFC (kid friendly chicken) ......................................................................................................................... 40 Beef parmasan ................................................................................................................................................... 41 Curried sausages .............................................................................................................................................. 42 Porcupine meatballs ...................................................................................................................................... 42 Devilled lamb chops ........................................................................................................................................ 43 Crunchy chicken .............................................................................................................................................. 44 Chicken and veg soup ................................................................................................................................... 45 Butter chicken .................................................................................................................................................... 46 Pork & silverbeet pasta ................................................................................................................................ 47 Penne with chicken, broccoli and cheese .................................................................................... 48 Chicken curry ................................................................................................................................................... 49 Yellow fish curry .............................................................................................................................................. 50 Beef and gravy rolls............................................................................................................................................ 51 .......................................................................................................................................... 52 Creamy peanut chicken Farm moussaka ................................................................................................................................................. 53 Tuna mornay ....................................................................................................................................................... 54 Shredded chicken dish .................................................................................................................................. 55

Desserts Mango pudding .............................................................................................................................................. 57 Chocolate pudding ....................................................................................................................................... 58 Chocolate cake ................................................................................................................................................ 59 Pavlova .................................................................................................................................................................. 59 Strawberry sorbet ......................................................................................................................................... 60 Flourless orange cake ................................................................................................................................ 61 Baked cheesecake ......................................................................................................................................... 62 Apple Slice .......................................................................................................................................................... 63

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Sweet Snacks

Artwork by Mia Seelander, Year 10

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Clinker Slice (Thermomix Recipe) From The Edmons Family, Wongan hills

Ingredients 250g Malt-o-Milk Biscuits 180g Clinkers 200g Sweetened Condensed Milk 125g Butter 220g Milk Chocolate

Method Crush biscuits 6sec/spd 6. Set aside.

Crush clinkers 2sec/spd 5. Set aside with biscuits.

Place condensed milk and butter in empty bowl and melt 1 ½ min/ 60℃/reverse/spd 4 Add crushed biscuits and clinkers. Combine 20sec/reverse/spd 4 Press into small slice tray. Place into fridge to set while melting choc.

Break chocolate into pieces. Place in bowl. Blitz 10sec/spd 9. Melt choc 2min/50℃/spd 3.

Pour choc over slice.

Place in fridge to set.

Once set cut into small pieces.

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Granola Both recipes from The Simkin Family, Binnu

Ingredients

Method

3 tablespoons coconut oil, melted 3 tablespoons maple syrup 200 g (2 cups) pecans, crushed 1 tablespoon shredded coconut 125g pumpkin seeds 60g sunflower seeds 1 teaspoon ground cinnamon

Preheat oven to 200 degrees and line a large baking tray with baking paper.

In a large bowl combine all ingredients and mix until well coated.

Spread granola evenly over the baking paper and bake for 20 minutes or until golden brown.

Remove tray from oven and allow to cool.

Milo Bars Ingredients

Method

½ cup self raising flour ½ cup plain flour ½ cup milo ½ cup dark chocolate chips 1 cup rolled oats 2/3 cup shredded coconut 1 egg 125g butter

Preheat oven to 180 degrees (170 degrees fan forced).

Melt Butter.

Add the remaining ingredients with melted butter and mix until well combined.

Press mixture into a square or rectangle pan.

Bake for 15mins and let cook on cooling rack.

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Choc Chip Cookies From The Schinzig Family, Kojonup

Ingredients 250G butter 1 cup sugar 1 cup brown sugar 1 tsp vanilla 2 eggs 3 and 1/2 cups self raising flour 250g chocolate chips

Tip: These will keep in an airtight container, probably... perfect for a snack!

Method Cream together butter, sugar and vanilla.

Add lightly beaten egg gradually, beating well after each addition.

Mix in sifted flour.

Add chocolate chips, mix well.

Shape teaspoonfuls of mixture into small balls, place on oven trays, allowing room for spreading.

Bake in moderate oven for 10 minutes.

Leave biscuits to cool on tray, before transferring to a wire rack.

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Baklava From The Emin Family, York

Ingredients Baklava Dough 4 cups plain flour, sifted 4 eggs, beaten 2 tbs of oil Warm water 500g unsalted butter, melted 300g almonds, chopped

Syrup 5 cups sugar 6 cups water ½ squeezed lemon juice

Method Preheat oven to 160˚ c.

Sift flour. Make well and add eggs, oil and a little water and mix to a soft pliable consistency.

Knead for a few minutes. Divide dough into small balls (5cm X 2cm) Pat balls with extra oil and place onto a tray, cover with glad wrap and let rest for half an hour.

Roll with rolling pin (thin like curtin rod or dowel) 2-3 feet in diameter to the thickness of a cigarette paper. Use cornflour and plain flour for rolling.

Place petas on clean large cloth and leave to touch dry. Leave about 5 petas aside covered with another clean cloth so they don’t dry (these are for the top).

Brush melted butter over sides, corners, and bottom of rectangular baking dish (50 x 36 x 5cm). Lay 3-4 petas and brush each lightly with butter. sprinkle almonds between every 4 sheets.

When you reach the top, place the 5 damp petas on the top and brush with butter. With sharp knife, cut into diamonds and sprinkle with extra melted butter. Bake for on hour, then reduce heat to 100˚ c and bake for another hour. Let cool.

Syrup Place all ingredients in a saucepan and bring to the boil. Turn heat down and keep simmering for 40 minutes. Let stand for 5 minutes then pour hot syrup over cooled baklava.

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Baklava Rolls From The Emin Family, York

Ingredients Baklava

Syrup

2 cups walnuts, chopped ½ cup chopped almonds ½ caster sugar 10-15 sheets phyllo pastry Unsalted butter, melted (to brush)

1 cup sugar 1 cup water Squeeze of lemon

Method Baklava Cover pastry with a damp tea towel to prevent drying out. Combine walnuts, almonds and sugar in a bowl.

Cut 1 sheet of pastry crossways into 3 even strips, brush each strip with butter.

Spoon 3 teaspoons of nut mixture into a pile on one end of each strip, leaving a 3.5cm boarder.

Fold in sides and brush with butter, roll up tightly to form a roll (cigar shape). Repeat with remaining pastry.

Bake in a moderate oven for about 12 minutes or until lightly browned. Cool on trays.

Syrup Combine in a saucepan and stir over heat without boiling till sugar is dissolved.

Bring to simmer for seven minutes.

Cool slightly then pour warm syrup over cold rolls.

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Butterscotch Slice From The Griffiths Family, Boxwood Hill

Ingredients Base 115 g butter melted 1 cup brown sugar 1 cup self-raising flour 1 cup coconut

Topping 1 tbs butter melted 2 tbs golden syrup 395 g condensed milk 250g chocolate melts

Method Preheat the oven to 180˚C. Grease and line a lamington or slice tin with baking paper.

Mix together brown sugar, flour, coconut and melted butter.

Press into tin and bake for 10 to 15 minutes.

Mix together the additional 1 tbs butter, golden syrup and condensed milk.

Spread evenly over cooked base and bake for a further 15 minutes.

Melt chocolate in the microwave until smooth.

Carefully spread over the nuts covering the whole slice. Cut into slices with a sharp knife once just set.

We also use this to make a Snickers Slice. Before melting the chocolate, scatter slice with 1½ cups of roasted mixed nuts and a generous sprinkle of sea salt flakes. Carefully spread melted chocolate over the nuts covering the whole slice.

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Little Raspberry Cakes From The Dunham Family, Boddington Makes 36 mini muffins

Ingredients 180g butter, chopped 1 1/2 cups icing sugar, sifted 1/2 cup plain flour 1/4 cup cocoa powder 1 1/4 cups ground almonds (almond meal) 5 egg whites 1 teaspoon vanilla extract 36 fresh or frozen raspberries Icing sugar to serve

Method Preheat oven to 200 degrees C. Lightly grease 3, 12 x 1 1/2 tablespoon (30ml) mini muffin pans.

Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. Remove from heat. Stand for 5 minutes.

Sift sugar, flour and cocoa into a bowl. Stir in almonds. Add egg whites. Stir to combine.

Add warm butter and vanilla. Mix well. Spoon mixture into prepared muffin holes, so they are almost full. Press 1 raspberry into each muffin.

Bake for 8 to 10 minutes or until firm to the touch. Stand in pan for 3 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.

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School Slice

From The Allen Family, Yuna

The kind of recipe everyone needs, super easy and delicious, perfect to freeze and add to school kids lunch boxes, harvest workers packed lunches and bring and share community events. Freezes well.

Ingredients 2 cups brown sugar 2 cups SR flour 2 cups coconut 4 tablespoons cocoa 1 tspn vanilla 250g melted butter 2 eggs

Method Preheat oven to 180˚c.

Add sugar, flour, coconut, cocoa into a bowl and mix through well, ensuring to break up any clumps.

Add vanilla, butter and eggs and mix all with spoon into lamington sized tin, bake for 20 minutes.

Ice with chocolate icing straight out of the oven.

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Short Bread From The Walker Family, Yerecoin

Ingredients 170g salted butter 55g icing sugar 225g plain flour (double for a decent size batch) Tip: Goes really nice with chocolate drizzle

Method

Cream butter and sugar, then mix in flour to make dough (can be done in food processor).

Knead well then roll in baking paper to make a log, then refrigerate for about 30 minutes or until firm.

Remove baking paper then slice.

Bake for 20 minutes, checking halfway.

If your oven is hot, I would turn it down to 150 as it burn easily.

Once golden/light brown, it should be done.

Keep in airtight container.

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Caramel Slice From The Stanton Family, Lake Grace

Ingredients Base 1 cup SR flour 1 cup dark brown sugar 1 cup desiccated coconut 125g butter

Method

Caramel 125gm butter 2 x 400g cans sweetened condensed milk 2/3 cup golden syrup Topping 2 x blocks dark cooking chocolate

Place flour, sugar & coconut into a bowl & add the melted butter.

Stir until all combined and then place into a line greased lamington tin tray.

Bake at 180C for 10 minutes.

Remove and spread with caramel & return to oven for a further 8 minutes.

When cool, spread with melted chocolate and allow to set.

Once set, cut into squares.

Caramel Place all ingredients into a saucepan and stir over low hear until caramel thickens.

Bring slowly to the boil & remove from heat.

Chocolate Melt chocolate in saucepan or in microwave, whatever is the easiest for you!

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Lunch Box Muffins From The Stanton Family, Lake Grace

Ingredients 1 medium apple (grated) 1 small carrot (grated) 2/3 cup olive oil 3 eggs (lightly beaten) ½ cup brown sugar ½ cup shredded coconut ½ cup sultanas ½ cup chopped almond 1 cup SR flour 2/3 cup rolled oats 1 tspn mixed spice

Method Lightly grease a 12 hole muffin pan and set oven to 190C. Combine all ingredients in a bowl and mix until just combined.

Spoon mixture into prepared pan.

Cook in oven for about 20 minutes or until cooked. Allow to cool for 5 minutes before turning onto wire rack. Serve either warm or cold.

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Christmas Crack From The Tilly Family, Kalgoorlie

Ingredients 6 arnott’s salada original crispbread 125g salted butter, chopped 2 x 180g blocks dark chocolate, melted 100g white chocolate, melted 50g green and red M&M’s minis Silver cachous, to decorate

Method Preheat oven to 180/160 fan forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Place crispbread over the base of the prepared pan in an even layer.

Combine the sugar and butter in a small saucepan. Cook, stirring, over medium heat until butter melts and the mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened.

Pour the sugar mixture evenly over the crispbread. Place in the oven and bake for 5 minutes or until sugar mixture is bubbling.

Pour the dark chocolate over the crispbread and use a palette knife to smooth. Set aside until set.

Drizzle over white chocolate and sprinkle with M&M’s and cachous. Set aside until set completely. Break into pieces to serve.

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Almond Macaron Biscuits From The Cussons Family, Kojonup

Ingredients 2 cups almond meal 2 cups icing sugar 2 egg whites 1 teaspoon vanilla essence 1 packet flaked almonds (for coating)

Method Mix ingredients in a bowl, it will form a thick, sticky paste.

Roll teaspoon sized balls in flaked almonds to coat.

(Hint 1 – Scrunch the flaked almonds in a small bowl with your hands to make smaller pieces. Hint 2 – Moisten your hands regularly to stop mixture sticking) Flatten balls slightly on biscuit trays. Allow for spreading.

Bake for 15 minutes in 150degree fan forced oven.

Biscuits should be crispy on the outside and chewy on the inside. They freeze well.

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Choc Weetbix Slice From The Kail Family, Kalgoorlie

Ingredients 1 cup SR flour 1 cup sugar 1 cup desiccated coconut 3 slightly rounded dessertspoons of cocoa 4 weetbix – crushed 1 egg 125g butter – melted (Glace Icing: icing sugar, cocoa, butter, hot water)

To really change it up, ice with peppermint icing (icing sugar, butter, hot water, peppermint essence).

Method Mix dry ingredients.

Beat egg & butter and add to dry ingredients.

Bake in greased lamington tin for 20minutes in moderate oven.

Ice when cold with chocolate icing and sprinkle with pretty stuff!

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Coffee and Almond Biscott From The Jonas Family, Wyalkatchem

Ingredients ½ cup caster sugar 1 egg, lightly beaten ¾ cup plain flour ½ teaspn baking powder 1 tblspn espresso-style instant coffee powder (not granules) 1 cup almonds, toasted, coarsely chopped

Method Preheat moderate oven 180-190 degrees.

Whisk sugar and egg together will in medium bowl. Stir in sifted flour and baking powder, and coffee powder. Stir in nuts and mix to a sticky dough.

Using floured hands, roll into a 20cm log and place on a greased oven tray.

Bake for approx. 25 min until lightly browned and firm.

Remove from oven and let stand for 15 min. Reduce oven temperature to moderately slow 150-160 degrees. Cut the log diagonally into 1cm slices, using a serrated or electric knife.

Place slices onto ungreased baking tray. Bake again for 20-25 minutes, turning halfway through cooking, until the slices are dry and crisp.

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Orange Polenta Biscuits From The Jonas Family, Wyalkatchem

Ingredients 250g butter, softened 1 teaspn vanilla essence 1 ¼ cups icing sugar mixture, sifted 1-2 teaspn finely grated orange rind ½ cup polenta 2 ½ cups plain flour 1 tblspn orange juice

Method Beat butter, essence, icing sugar and rind together in a small bowl until smooth and well combined.

Stir in polenta, flour and juice in two batches, until combined. Knead dough gently and lightly on a floured board until smooth.

Divide in half. Shape into 2 triangular shaped logs about 20cm length. Cover (or wrap in baking paper) and refrigerate until firm (1-2 hours).

Preheat oven to moderately hot 190-210.

Cut logs into 1cm slices and place on lightly greased oven trays. Bake 15-20 minutes or until just lightly browned (like a shortbread).

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Lemonade Scones From The Wright Family, Dumbleyung

Ingredients 4 cups S/R flour 1 cup full cream 1 cup lemonade 1 cup jam 1 cup whipping cream

Method Pre-heat oven to 180°C. Mix flour, cream and lemonade together.

Lay out dough to about 2cm thick.

Cut circles from dough using a wine glass.

Bake at 180°C for about 10 minutes.

Top with hot jam and whipped cream.

Chocolate Truffles From The Crombie Family, Babakin

Ingredients 1 cup crushed sweet biscuits (Arnott’s milk roots) 1 cup crushed desiccated coconut.

1 can nestle condensed milk.

2 tablespoons cocoa Extra coconut, for rolling.

Method Mix ingredients together until well combined.

Roll mixture into small balls. Coat in extra coconut.

Refrigerate to set.

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Melting Moments From The Crombie Family, Babakin

Ingredients Biscuit 225g (1 ½ cups) plain flour 75g (1/2 cup) cornflour 250g softened butter.

2 tsp vanilla extract 80g (1/2 cup) icing sugar powder

Filling 120g softened butter.

165g (1 cup) icing sugar mixture or pure icing sugar 3 tsp lemon rind finely grated.

2 tsp lemon juice

Method Preheat oven to 160 degrees Celsius (fan-forced). Line two baking trays with baking paper Sift pain flour and corn starch into bowl. Set aside.

In a large bowl, add the butter, vanilla extract and icing sugar mixture. Beat with a stand mixture or hand-held beaters until smooth and creamy.

Slowly add the sifted flours (in 2-3 batches), mixing between each addition until combined.

Roll mixture into 2 level teaspoon sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork. Bake for 15 minutes (do not overcook).

Leave to cool on the trays for 10 minutes before moving to a rack to cool completely.

To make the filling, beat the butter, icing sugar mixture, lemon rind and lemon juice until smooth and creamy.

Join two biscuits together with 1tsp of filling.

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Savoury Snacks

Artwork by Megan Khoo, Year 12

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Focaccia Bread From the Allen Family, Yuna

Its always a celebration to have our girls home from school. This is one of our family favourites, to serve alongside soup on a cold winters eveing, or Sunday lunch with family and friends. We also enjoy this sliced thinly as part of a Charcuterie board, excellent served with our local Midwest cold pressed canola oil and dukka and fresh ripe figs off the tree with soft creamy cheese in the summer time. Enjoy.

Ingredients 2 tsp. salt 7g dried yeast (2 tsp.)

4 cups plain flour 2 cups lukewarm water 1 tbsp. olive oil Fresh rosemary, salt and extra olive oil

Method In a bowl with a metal spoon or a mixer with a dough hook, mix dry ingredients together.

Add wet ingredients and mix well, no kneading is required as this is a wet dough.

Scrape down sides of bowl and cover to rest for 30 minutes. Over the next 2 hours (every 30 minutes) we are going to do a stretch and fold, with wet hands. Take one side of the dough, and ‘stretch and fold’ over to the other side of the bowl, continue around the bowl with ¼ turns until all done. Repeat in 30 minutes. Total of 4 times.

At this stage you can refrigerate the dough overnight (allow 2 hours the next day to come back to room temp) or move to shaping.

Drizzle oil in a lined lamington sized baking tray, and place dough in, move to fit tray with wet hands. Allow to rest 1 hour covered.

Drizzle with oil and dimple with finger tips. Scatter over fresh rosemary and sprinkle with salt. Bake at 200c for 20 to 25 minutes till the top is golden and crispy.

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Soba Noodle Salad From the Allen Family Yuna

Ingredients 180g soba noodles 200g snow peas thinly sliced 1 tbspn sunflower oil 1 ½ tspn miso paste, 2 tblspn tamari 2 tblspn mirin 1 large carrot, grated 50g hot smoked salmon fillet skin off and flaked ½ cup coriander 100g baby spinach leaves 2 tspn sesame seeds lightly toasted.

Method Cook noodles in large saucepan of salted boiling water, following packet instructions or until just tender. Add snow peas for the last minute of cooking. Drain, refresh under cold water, then drain again. Transfer noodles and snow peas to bowl.

To make dressing, combine oil, miso, tamari, and mirin in small bowl. Add all ingredients and lay attractively on serving platter, drizzle over dressing and sprinkle with sesame seeds to serve.

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Meat Pie

From The Wei Family, Esperance

Ingredients

1kg (2.2lb) beef brisket, trimmed and cut into 3cm pieces ½ tsp ground black pepper ½ cup corn flour (cornstarch) 2 tbsp vegetable oil, plus extra if needed 1 onion, finely diced 3 garlic cloves, finely chopped 2 star anise 1 cinnamon stick 2 bay leaves

1 tbsp tomato paste 2 tbsp dark sweet soy sauce ¼ cup BBQ sauce of your choice 3 cups beef stock 3 sheets frozen short crust pastry, thawed 2 sheets froze puff pastry, thawed 2 egg yolks, lightly beaten tomato sauce/ketchup to serve sea salt

Method Preheat the oven to 200°C. Season the beef with salt and the black pepper. Toss to coat. Then toss the beef pieces in the corn flour. Heat 2 tablespoons of the vegetable oil in a large heavybased pot over high heat. Tap the excess flour from the beef as you place the pieces into the pot. Don’t overcrowd the pan and do this in batches if necessary. Sear the beef on all sides for 3-4 minutes or until golden. Transfer the beef to a plate.

Place the pot back onto a medium-high heat. If there is less than 2 tablespoons of beef fat in the pan, add a little extra oil. Add the onions and season with salt. Cook, stirring, for 3 minutes or until the onions are starting to soften. Add the garlic and cook for another minute until fragrant. Then add the star anise, cinnamon stick, bay leaves and tomato paste. Cook, stirring, for another minute.

Now add the dark sweet soy sauce, BBQ sauce and beef stock. Scrape up any browned bits from the bottom of the pot. Add the beef back into the sauce. Cover, turn the heat to low and simmer gently for 2 hours, stirring every so often. Once the beef is fork tender, remove heat and take out the cinnamon stick, star anise and bay leaves. Allow the beef mixture to cool.

Cut the short crust pastry sheets into squares larger than your 1-cup capacity pie tins (you can use smaller or larger tins, just cut the pastry to size). Line 10 tins with the pastry and cut off any excess corners of pastry to fill any gaps. Fill the lined tins with the cooled meat mixture.

Cut the puff pastry sheets into squares about the size of the top of your pie tins. Drape the pastry on top of the meat and press the sides together to seal. Use a fork to make indents in the sides of the pastry and to further seal the edges. Trim any excess pastry and poke two small slits in the tops of each pie. Brush the tops with the egg yolks and place the pies into the fridge for at least 1 hour or until the pastry is cold and firm.

Preheat the oven to 200°C. Bake the pies in the oven for 30 minutes or until golden. Serve with tomato sauce/ketchup.

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Thai Chicken Meatballs From the Stanton Family , Lake Grace

You can makes these balls into any size, but they are great as small bite size pieces when entertaining and are tasty as!

Ingredients 1kg chicken mince ½ cup oyster sauce 4 cloves garlic - crushed 2 Tbs fish sauce ½ cup chopped fresh corriander ½ cup desiccated coconut 2 egg whites (lightly beaten) 2 cups fresh/Fozen cooked green beans Chilli (chopped fresh or from jar)

Method Combine all ingredients in a bowl and mix until just combined.

Spoon mixture into balls and place on plate ready to fry.

Heat oil in fry pan over medium heat and cook gently until cooked through.

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Zucchini Slice From the Kail Family , Kalgoorlie

Ingredients 375g Zucchini 1 large onion 3 rashers of bacon 1 cup grated cheddar cheese 1 cup self-raising flour ½ cup oil 5 eggs Salt, pepper

Method Grate unpeeled zucchini coarsely.

Finely chop onion and bacon.

Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs, season with salt and pepper.

Pour into well-greased lamington tin (base measured 16cm x 26cm).

Back in moderate oven for 30-40 minutes or until browned

29

Chile Con Queso Mexican Dip (Thermomix) From the Simkin Family, Binnu

Ingredients 125g butter 1 tablespoon jalapenos 1 onion 1 can evaporated milk 500g kraft cheddar cheese, cubed 1 clove garlic

Method Finely mince the garlic and jalapenos on speed 9 for 10 seconds.

Scape down blow and add butter, saute for 5 mins at 90 degrees on speed 2.

Add evaporated milk and cook at 90 degrees for 10 minutes on speed 2. Drop cubed cheese in the MC hole over a minute or so until cheese is mixed in.

Service with corn chips or poured over nachos.

Add a bit of Taco/Mexican spice for extra flavour.

Also nice as a crayfish dip

30

Roasted Pumpkin, Spinach and Feta Slice From the Simkin Family, Binnu

Ingredients 1.2kg butternut pumpkin, peeled and cut into 2cm pieces 1 red onions, cut into thin wedges Olive oil cooking spray 100g baby spinach 75g feta crumbed 8 eggs 1/3 cup milk

Method Preheat oven to 230 degrees. Line a roasting pan with baking paper.

Place pumpkin and onion in a pan, season with salt and pepper. Spray with oil and toss to coat.

Roast for 18-20 minutes until golden and tender. Remove from oven.

Place spinach over vegetables, stand for a few minutes until wilted.

Grease a 3.5cm deep 16.5 x 26cm (base) baking dish. Line with baking paper allowing a 2cm overhang at both sides.

Transfer pumpkin, onion and spinach to dish. Top with Feta.

Whisk eggs and milk in a jug. Add salt and pepper. Pour into dish and bake for 35 minutes or until set.

31

Soy and Sesame Stir Fried Veg Both recipes from the Simkin Family, Binnu

Ingredients 2 teaspoon olive or canola oil 75g green beans 50g long stemmed broccoli (around 3-4 spears) halved 50g asparagus 1 tablespoon sesame seeds 1 teaspoon dark soy sauce 1 teaspoon sesame oil Lemon or lime wedges to serve (optional)

Method Heat oil in a large frying pan or wok. Add the beans, broccoli and asparagus and fry over a medium high heat for 3-4 minutes or until tender-crisp and lightly toasted in places. Stir and toss together regularly as they cook.

Sprinkle over sesame seeds and fry for 1 minute more.

Remove from heat, add the soy sauce and sesame oil, and toss together for a few seconds before serving with a squeeze of lemon or lime if using.

Savoury Muffins Ingredients

Method

2 cups self raising flour pinch of salt ½ teaspoon of cayenne pepper 3 rashers of bacon, diced 150g grated cheese 3-4 spring onions sliced 1 ½ cups of milk

Combine all ingredients.

Make well in centre and pour milk in slowly and lightly mix.

Bake in fan forced oven at 180 degrees for approximately 20 minutes..

32

Chicken Pasta Salad From the Jonas Family ,Wyalkatchem

Ingredients 3 x chicken breast fillets ¼ cup lemon juice 1 clove garlic, crushed lemon pepper 100g thinly sliced prosciutto 1 Lebanese cucumber, sliced ½ cup semi-dried tomatoes, sliced ½ cup cherry tomatoes, halved

½ cup celery, thinly sliced ½ cup bottled artichokes hearts, halved ½ cup pitted black and/or green olives ½ cup parmesan cheese flakes 1 ½ cups cooked penne pasta, or similar

Dressing: 1/3 cup olive oil 1 tblspn white wine vinegar ¼ teaspn lemon pepper 1 teaspn Dijon mustard 3 teaspn cornflour 1/3 cup water ½ cup of cream 1/3 cup shredded basil

Method Make dressing – Combine oil, vinegar, pepper and mustard in small saucepan; blend cornflour and water in cup and add to pan; whisk over medium heat for 2 minutes until sauce boils and thickens; add cream, basil and salt (if required); stir until heated through.

Set aside.

Flatten chicken breasts slightly until even thickness, place in shallow dish. Combine lemon juice and garlic and pour over chicken. Marinate preferably 2-3 hours.

Drain chicken, coat in lemon pepper, heat oil in frying pan and cook chicken until lightly browned and cooked through, approx. 4min per side. Remove from heat, cool, then slice into 2cm pieces.

Combine pasta, cooled chicken pieces, cucumber slices, prosciutto, tomatoes, olives and artichokes in a larger serving bowl. Pour over dressing. Sprinkle with Parmesan flakes.

For a speedier salad, a pre-cooked chicken and a bottled creamy dressing can be used.

33

Sausage Rolls From the Fitzmaurice Family, Broome

Ingredients Makes approximately 24 small sausage rolls.

3 slices of bread crust removed ½ cup of hot water 1kg sausage meat 1 onion diced ½ teaspoon mixed herbs salt and pepper to taste 500g puff pastry sheets, thawed beaten egg for glazing dash of sweet chilli sauce

Method Soak bread in hot water for 5 minutes, squeeze out excess water when done.

Combine bread, sausage meat, onions, sweet chilli and mixed herbs in a bowl. Mix well.

Using a teaspoon, spoon a portion of meat down the middle of the pastry. Fold the pasty over the mixture and seal the edges.

Repeat until all pastry and meat mixture is used. Glaze each roll with egg glaze.

Cook in oven for 20-25 minutes or until golden on 240 degrees.

Once cooked cut to chosen size.

34

Mains

Artwork by Jaymee Brown, Year 10

38

Corned Beef

From the Bin-Rashid Family, Port Hedland

Ingredients Corned Beef

Mustard White Sauce

1 x corned beef. half a cup of brown vinegar 1 cup of white vinegar 2 tablespoons brown sugar 4 cups beef stock 1 bay leaf 5 cloves 2 onions

500g milk 50g plain flour 50g butter cheese mustard (multigrain or Australian)

Method Corned Beef Cut onions into quarters.

Place (washed) corned beef in slow cooker, on top of onions.

Add in vinegar, stock, brown sugar, bay leaf, and cloves.

Turn slow cooker on low, leave for 8 hours.

Mustard White Sauce Melt butter.

Add flour and cook to desired colour.

Add milk a little at a time while whisking until smooth after each addition.

Add cheese, and/or mustard, simmer a couple of minutes.

36

Beef and Cheese Chimichangas

From the Price Family, Williams

Ingredients

1 tsp oil 500g lean beef mince 1 onion, diced 2 tsp ground cumin 2 tsp ground coriander 1 tsp paprika ¼ tsp cayenne pepper 1 x 400g tin crushed tomatoes 1 cup grated tasty cheese 1 packet of 8 burrito tortillas

We started making these with leftover taco mince but they quickly became our familys most preferred Mexican meal.

Method Preheat oven to 180*C. Heat oil in large frying pan, add onion and cook until soft. Add mince and cook well until browned.

Stir in cumin, coriander, paprika and cayenne pepper. Add tin tomatoes and simmer for 20 mins or until the sauce has reduced. Cool slightly and stir in cheese.

Open burrito tortillas packet, throw away freshness sachet. Microwave burrito tortillas in pouch for 30 secs to make more flexible.

Spoon 1/3 of a cup of mixture into the centre of each tortilla. Moisten tortilla edges lightly, fold all ends in like a parcel and turn over. Place chimichangas onto a baking tray lined with baking paper. Bake for 15-20 mins or until golden brown.

Serve with salsa and salad.

37

One Pot Jambalaya From the Anderson Family , Quairading

Ingredients 12T oil 1 kg chicken thigh-diced 2 smoky chorizo sausages-sliced Optional: add prawns or yabby meat 1 large onion-diced 1 capsicum (red or green)-diced 2 celery stalks-chopped

2 garlic cloves-crushed 1-2T Creole or Cajun seasoning 1t thyme 1t oregano 2 bay leaves 2 C uncooked rice 3 C chicken stock 1 tin of tomatoes or 2C halved cherry tomatoes

Method In an extra-large pan or camp oven, heat the oil and brown the chicken. Once browned add the chorizo, garlic, and onion- cook until the onion is tender.

Add in capsicum, celery and all herbs and spices (adjust spice amounts for flavour and how much heat you like-Cajun seasoning has a bit more heat to it). Continue to cook over medium to high heat until vegetables are tender.

Pour uncooked rice into the mixture and stir until well coated in seasonings.

Add chicken stock, tomatoes, and prawns if using. Reduce heat to a simmer, cover and stir occasionally until the rice is tender-approximately 25 minutes of cook time.

Highly recommend this dish cooked over a fire pit in a camp oven-it adds a nice smoky flavour to it. Company and a cold drink also recommended for overall ambience around the fire!

38

Summer Time Chickpea Patties From the Allen Family, Yuna

Ingredients 2 can drained chickpeas.

3 green onions, chopped first 2 garlic cloves ½ cup fresh parsley 2 tsp. lemon rind 2 tbsp. SR flour 1 tsp. cumin 1 tsp. coriander Salt and pepper 1 ½ tbsp. olive oil 1/4 cup sesame seeds.

Method In food processor, blitz chickpeas, onions, garlic, parsley, lemon rind, flour, cumin, coriander, salt and pepper until all combined like a paste.

Then add olive oil and sesame seeds Shape into patties, roll in flour and fry until golden.

Tip: Can freeze uncooked patties.

39

Kid Friendly Chicken (KFC!) From the Allen Family, Yuna

Ingredients 1 ½ kg of chicken breast chunks in 1 cup buttermilk with 1 tbsp. dijon mustard.

75g plain flour (gluten free works well) 1 tspn baking powder 2 tbsp. sesame seeds 1 ½ teaspoon paprika 2 teaspoons garlic powder 1 teaspoon finely ground sea salt 1 tsp. ground black pepper.

Method Preheat oven to 200 degrees celsius.

Soak chicken in buttermilk with dijon mustard.

In a plastic bag mix flour, baking powder, sesame seeds, paprika, garlic powder, sea salt and black pepper.

Drain chicken, shake in bag and spread out onto an oven tray with oil.

Cook in oven for to 40 minutes.

Tip: Excellent cold also.

40

Beef Parmesan From the Simkin Family, Binnu

Ingredients Beef 1kg steak (Round, Oyster etc) cut into palm size pieces 2 eggs Breadcrumbs 60g Parmesan cheese Grated Cheese

Sauce: 1 onion, finely diced 1 tin chopped tomatoes 1 tablespoon tomato paste 1 chicken stock cube 1 clove garlic

1 tablespoon parsley ½ teaspoon basil 2 teaspoon sugar ¾ cup water Salt and pepper

Method Crumb the steak then cook in frying pan until cooked to your liking.

Meanwhile melt butter in saucepan and brown onion.

Add all other sauce ingredients and cook for a few minutes.

Layer one layer of beef in dish then pour over some of the tomato sauce, repeat layers until finishing with sauce.

Sprinkle over top enough mozzarella cheese to cover and then 60g grated parmesan cheese.

Cook in a moderate oven for 30 minutes.

41

Curried Sausages From the Simkin Family, Binnu

Ingredients Curried sausages 1kg thin sausages 1 finely chopped onion 1 tablespoon butter

1 tablespoon plain flour 2 teaspoons curry powder 625ml boiling water 2 tablespoons tomato sauce

Method Cut sausages in half (or thirds). Cook in large fry pan.

Add onion and butter.

Add flour and curry powder.

Slowly add water and tomato sauce while mixing.

Serve with mashed potatoes and veggies.

Porcupine Meatballs From the Kail Family, Kalgoorlie

Ingredients

Method

500g beef mince ½ cup uncooked rice 1 small onion diced 1 can (440g) condensed tomato soup ¼ cup milk pinch herbs salt and pepper 1 cup water

Mix meat, rice, onion, milk and seasoning.

Make into apricot-sized balls.

Drop into boiling tomato soup (that has had water added).

Cover and simmer for 30 minutes.

Serve with green vegetables.

42

Devilled Lamb Chops From the Simkin Family, Binnu

Ingredients 1kg chops (forequarter, loin or neck) ½ tablespoon oil ½ cup water 3 teaspoon curry powder 1 teaspoon soy sauce ½ cup fruity chutney Salt, pepper 1 teaspoon dry mustard 1 tablespoon brown sugar

Method Put oil, water, curry powder, soy sauce, fruity chutney, salt, pepper, mustard and brown sugar in to a large bowl, mix well.

Add chops, mix well.

Let stand at least 1 hour. Put chops in single layer in baking dish, spoon over any remaining sauce.

Cover, bake in moderate oven for 30 minutes.

Remove cover and bake for a further 15 minutes turning chops.

43

Crunchy Chicken From the Gelmi Family, Quairading

Ingredients canola oil, for greasing or baking paper, to line tray 1kg chicken breast fillets 40 g (1. cup) plain (all-purpose) flour 2 eggs, lightly beaten 300g plain potato crisps, crushed (smith’s crinkle cut potato chips)

Method Preheat the oven to 180°C (350°F/Gas 4).

Lightly line two trays with baking paper or lightly grease with canola oil.

Cut the chicken into 3 cm strips. Coat the chicken lightly in the flour, then dip in the beaten eggs. Roll in the potato crisps, pressing on firmly.

Layout the chicken in a single layer on the prepared trays and bake for about 15-20 minutes, or until cooked through and golden brown. Turn once during cooking.

44

Chicken and Vegetable Soup From the Stanton Family, Lake Grace

Ingredients 2 carrots 4 sticks celery 1 zucchini 1 onion 2 cloves garlic olive oil 250gm chicken breast 2 Tbs thermo vegie stock paste or 3 chicken stock cubes

2 litres water (more or less depending on how thick you want) 1 cup of soup pasta or broken spaghetti 1 tspn ground black pepper 1 tspn salt 1 tin corn kernels 1 tin creamed corn

Method Chop up chicken into small cubes. Chop up vegetables into small cubes. Chop onion & garlic finely and fry off in olive oil, add chopped vegetables and saute for 5 minutes.

Add the stock and water and bring to the boil, simmer for 20 minutes.

Add the chicken and cook and simmer a further 10 minutes.

Add broken pasta, corn kernels and creamed corn, heat through for a further 5 minutes stirring the pot. Add a good handful of freshly chopped parsley from the garden!

Tip: Serve with warm crusty bread- Yummo!

45

Butter Chicken From the Brown Family, Glenfield

Ingredients ½ tsp ground cinnamon 2 tsp ground paprika 3 tsp garam masala 1 tsp ground cardamom 2 tsp ground coriander 2 tsp ground cumin 2 tsp ground turmeric 500g coconut cream 3 Tbsp lemon juice 200g tomato paste 3 tsp sea salt 1 kg chicken thigh fillets, cut into 35cm pieces

150g cashews 4 garlic cloves 3cm fresh ginger, peeled 1 long red chilli, deseeded and halved 1 brown onion, halved 100g ghee or coconut oil 3 Tbsp butter chicken spice blend, OR ½ tsp ground cinnamon 2 tsp ground paprika 3 tsp garam masala 1 tsp ground cardamom 2 tsp ground coriander 2 tsp ground cumin 2 tsp ground turmeric

Method Process cashews in a food processor until fine meal is achieved. Set aside.

Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.

Add chicken and butter chicken spice blend (or listed spices) and saute over high heat for 5-10 mins, until chicken begins to change colour. (It will finish cooking in the sauce).

Add coconut cream, lemon juice, tomato paste and salt and reduce heat to med-low.

Simmer gently over med-low heat, partially covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Cashews can be added in the last five minutes of cooking.

Serve butter chicken with rice of your choice and steamed vegetables with steamed vegetables or a salad if desired.

46

Pork & Silverbeet Pasta From The Griffiths Family , Boxwood Hill

Ingredients 6 stalks of silverbeet (or rainbow chard/kale) 500g pork and fennel (or any pork) sausages 2 tbsps garlic olive oil 1 red onion, thinly sliced 2-4 cloves garlic, crushed pinch of chilli flakes dash of white wine (optional) 1 x 400g tin crushed or diced tomatoes 1 cup chicken stock 2 tbsps tomato paste 1 tsp finely chopped fresh sage leaves Sea salt and freshly ground pepper

To Serve 500g spaghetti of choice Grated parmesan cheese

Method Chop stems and shred the leaves of the silverbeet.

Remove the skins from the sausages and break the meat into 2 cm pieces.

Heat the garlic olive oil in a large fry pan and cook the sausages until golden. Add the chopped silverbeet stems, onion, garlic and chilli flakes to the pan and cook until soft.

Add a dash of white wine if using. Once evaporated add the silverbeet leaves, tomatoes, tomato paste and the stock. Season and simmer until the silverbeet is tender.

Add cooked and drained spaghetti to pan, mix well. Serve topped with grated parmesan.

A super easy meal that is quick to make, especially after boarding school pick ups.

We like to use rainbow chard just for the colours but just as tasty with standard silver beet or kale.

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Penne with Chicken, Broccoli and Cheese From The Perry Family, Gnowangerup

Ingredients 1 cup of broccoli florets, divided into tiny sprigs ¼ cup butter 2 skinless chicken breast fillets, cut into thin strips 2 garlic cloves, crushed 3 ½ cups dried penne ½ cup dry white wine 1 cup panna da cucina or double cream 1/3 cup of gorgonzola, rind removed and diced small Salt and ground pepper Freshly grated parmesan cheese to serve

Variation: Use leaks instead of broccoli if you prefer. Fry them with the chicken.

Method Place broccoli into a saucepan of boiling salted water. Bring back to the boil and boil for 2 minutes. Then drain in a colander and refresh under cold water. Shake well to remove surplus water and set aside to drain completely.

Melt butter in a large skillet or saucepan, add chicken and garlic, with salt and pepper to taste, and stir well. Fry over a medium heat for 3 minutes or until the chicken turns white. Meanwhile, start cooking the pasta according to the instructions on the packet.

Pour wine and cream over the chicken mixture in the pan, stir to mix, then simmer, stirring occasionally for about 5 minutes until the sauce has reduced and thickened.

Add the broccoli, increase the heat and toss to heat it through and mix it with the chicken. Taste for seasoning.

Drain the pasta and tip it into the sauce. Add the gorgonzola and toss well. Serve with grated parmesan.

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Chicken Curry

From The Anderson-Nappy Family, Kalgoorlie

Ingredients 1kg diced chicken breast 1/2 onion diced 3 teaspoons minced garlic 2 teaspoons curry powder 1 Tablespoon red curry paste 1 teaspoon salt 1 teaspoon turmeric 1/2 teaspoon ground ginger 1 can coconut milk 2 tub tomato paste (~170g) 1/4 clp heavy cream for later 2 cups basmati rice

Method Add all ingredients EXCEPT cream and rice into slow cooker and combine.

Cook for approx. 3 hrs on high.

Cook rice according to pack.

This isn’t overly spicy - can add cayenne pepper or chilli flakes for extra spice.

To make it vegetarian swap meat for chickpeas.

To make DAIRY FREE omit cream and butter.

To make the dish go further add potatoes- peel and cut into quarters.

Enjoy with some Papadums or Naan Bread :)

49

Yellow Fish Curry From The Stanton Family, Lake Grace

Ingredients 1 medium red onion (thickly sliced) 1 Tbs fresh grated ginger 4 Tbs yellow curry paste 2 Tspn fish sauce 1 stock cube or equivalent stock paste 1/2 cup water 1 cup coconut cream 600gm white fish (raw, skinless cut into 3cm cubes) 2 cups of fresh vegies (baby corn, red capsicum, beans, zucchini) 1 cup fresh basil (chopped) Lime flavoured cordial (bickfords or schweppes)

Method Fry up onion & ginger for 2-3 minutes until onion tender. Add the curry paste and fry for 1 minutes, add coconut cream, water & stock and simmer for a few minutes.

Add vegies and allow to simmer for 3-4 minutes.

Add the fish and simmer further for 4-5 minutes.

Add a dash of Bickfords Lime Flavoured cordial and 1 cup of fresh chopped basil.

Serve with steamed rice and enjoy.

50

Beef and Gravy Rolls From The Rutherford Family, Pannawonica

Ingredients 1-2kg of blade roast depending on numbers drizzle of oil salt and pepper, season how your tastebuds fancy gravox powder fresh bread rolls coleslaw - optional

Method Drizzle some oil in the bottom of your slow cooker. Season your meat and place into your slow cooker.

Cook on low throughout the day or night until your meat pulls apart. Normally the meat produces a lot of extra water so add your gravox powder to the meat, and mix it through.

Add more warm water and gravox powder as to your love of gravy.

Enjoy eating with a yummy fresh bread roll by itself or toss in some coleslaw.

Meat can be frozen after cooking and great for those dinners you're not prepped for, even a great hit for large gatherings.

51

Creamy Peanut Chicken From The Jonas Family, Wyalkatchem

Ingredients 1 tblspn oil 1 tblspn red curry paste 1 red onion, finely sliced 500g chicken breast, cut into 2cm cubes* 1 cup coconut milk 1 tblspn fish sauce

1 tblspn brown sugar ¼ cup crunchy peanut paste (butter) Optional1 cup sliced spinach or Asian greens ½ cup baby corn spears, sliced ½ cup pumpkin or sweet potato, partly cooked and diced

Method Heat oil in large frying pan or wok, fry curry paste for 1 minute. Add onion, fry until softened. Stir in chicken pieces and fry until browned.

If using, add sliced greens and selection of other vegetables and cook a further 3 minutes until greens have wilted. Combine coconut milk, fish sauce, peanut paste and sugar in a small bowl and stir until smooth, Add mixture to pan and simmer 10-15 minutes until sauce has thickened.

Serve with steamed rice.

Chicken thigh meat can be used. Turn heat to low after browning and simmer for longer.

52

Farm Moussaka From The Jonas Family, Wyalkatchem

Ingredients 1 onion, finely chopped 1-2 cloves of garlic, crushed 600g lamb mince 1 medium eggplant (plus 1 teaspn of Moroccan spice mix) ½ cup grated zucchini ½ cup diced mushrooms 2 teaspn Moroccan spice mix (or mix of spices including cumin, coriander, turmeric, chilli pwd, nutmeg, paprika) Salt and pepper

Method

470g can of chopped tomatoes (or 2 cups of cooked garden tomatoes) 1 tblspn tomato paste ½ cup dry white wine ½ cup dry breadcrumbs 185g grated cheddar cheese Sauce: 90g butter, ½ cup flour ½ teaspn nutmeg 2 cups milk 1 egg, well beaten

Slice eggplant into ½ cm slices; overlap slices on oven tray; spray with cooking spray (or drizzle with olive oil); sprinkle with Moroccan spice mix; place in pre-heated moderate oven for about 10 minutes until slightly browned.

Heat 30g butter and 1 tblspn oil in large frying pan. Add diced onion and garlic, cook 2 minutes until onion has softened slightly.

Add mince and moroccan spices. Cook until meat browns.

Add zucchini, mushrooms, cook further 2-3 minutes.

Add tomatoes, tomato paste, wine, salt and pepper to taste. Bring to boil, then reduce heat and simmer uncovered until most of the liquid has evaporated.

Make sauce – melt butter; stir in flour and nutmeg; cook further 1 minute; remove from heat and gradually whisk in milk; return to heat and stir until boiled and thickened; remove from heat and beat in the egg.

Arrange eggplant slices in the base of a large, shallow casserole dish (or lamington pan).

Sprinkle with a third of the combined breadcrumbs and cheese. Spoon over the meat sauce.

Carefully spread with the white sauce. Sprinkle with remaining cheese and breadcrumbs.

Bake uncovered, in a hot oven for 20-25 minutes or until top is nicely browned.

53

Tuna Mornay

From The Jonas Family, Wyalkatchem

Ingredients 90g butter ½ cup flour 1 teaspn curry powder 2 cups of milk 1 onion, finely chopped 1-2 sticks of celery, finely chopped 1 tblspn chopped parsley or dill

2/3 cup frozen peas 1 x 425g can corn kernels 1 x 425g can tuna, in brine 1 ½ cups grated cheese ½ cup dry breadcrumbs 1 cup macaroni

Method Cook macaroni in boiling salted water until just tender.

Melt butter in large saucepan. Add onion and celery and cook until softened.

Add flour and curry powder. Cook further 2 min (add extra melted butter if too dry). Remove from heat and gradually stir in milk. Return to heat and stir until sauce boils and thickens.

Add drained tuna, herbs, frozen peas and corn. Reduce heat and simmer for a further 15-20 min until vegetables are soft.

Add 1 cup of the grated cheese, simmer further 5 minute. Stir in cooked macaroni.

Spoon mixture into casserole dish, sprinkle with combined remaining grated cheese and breadcrumbs, dot with butter. Place in a moderately hot preheated oven for 20 minutes until top is browned.

54

Shredded Chicken Dish From The Wright Family, Dumbleyung

Ingredients 1 cooked chicken 1 packet of spring vegetable soup 1 ½ cup hot water 2 carrots 1 sweet potato 1 zucchini 1 onion 1 broccoli head 6 slices bread butter

Method Pre-heat oven to 180°C Shred chicken and place evenly in an oven proof glass dish. Grate vegetables and add on top of shredded chicken. Add soup mix and hot water.

Cut bread slices into squares, butter, and lay butter-side-up on top of dish.

Bake at 180°C for 20 minutes. Dish should not be dry. Top with salt and pepper.

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Desserts

Jaymee Brown, Year 10

56

Mango Pudding From The Josh Family, Boddington

Ingredients

If Gelatin didn't fully dissolved 2 ripe mangos warm up in microwave for 205-6 table spoons of sugar 30 seconds. a pinch of salt 1 cup thick coconut milk ¼ cup of boiling water ¼ cup water 2 teaspoon (or gelatin sheet 5 gram) plain gelatin (or substitute for gelatin)

Method Use a blender and blend the mango well, create a glass of mango puree (pulp) out of the mangoes.

Use the ¼ cup water add the gelatin and soak for 10 min, add the ¼ cup boiling water.

Keep a saucepan in a medium flame add mango puree, sugar and salt. Stir the mixture continuously, until the mango puree starts boiling.

Add coconut milk and continue to stir the mixture until the mixture warm up. Then add the gelatin to the mixture.

Strain the mixture and pour into the serving bowls in equal portions. Let the portions rest and cool down to a room temperature. Then move the pudding to the fridge for 4 to 6 hours before serving cold, best with a few fresh mango slices.

57

Chocolate Pudding From The Allen Familly, Yuna Our absolute family favourite, the dessert that makes everyone feel loved and cherished with the aroma in the kitchen and welcomed back home after time spent away.

Ingredients 2 tsp butter ½ cup sugar 1 egg 1 cup SR Flour 2 tsp cocoa ½ cup milk 1 tspn vanilla ½ tspn salt. ¾ cup sugar 1 tsp cocoa 2 cups boiling water

Method Preheat oven to 180˚c.

Cream butter with sugar. Add egg, flour, cocoa, milk, vanilla, salt. Mix well and place in greased casserole dish. Sprinkle sugar over the top ¾ cup sugar, cocoa then 2 cups boiling water.

Bake for half an hour.

58

Chocolate Cake From The Allen Familly, Yuna

Ingredients

Method

1 ½ cups sugar 1 ¾ cups pl flour ½ cup cocoa 1 ½ tsp. baking powder 1 tsp. bi carb soda ½ tsp. salt 125g or half a cup of soft butter 2 eggs 1 ½ cups milk 1 tsp. vanilla

Preheat oven to 180˚c.

Combine all ingredients in a large bowl.

Beat 3 minutes on high.

Bake for 50 minutes in a large, lined cake tin.

Pavlova

From The Wright Family, Dumbleyung

Ingredients 8 egg whites 2 cups sugar 2 tbs cornflour 2 tsp vanilla 3 tsp white vinegar 1 cup fresh fruit 1 cup whipping cream

Method Pre-heat oven to 100°C. Beat egg whites in electric mixer for about 5 minutes till stiff. Add sugar gradually and beat for another 5 minutes until completely dissolved. Add vinegar and vanilla, beat for another 2 minutes.

Remove bowl from mixer and fold in sifted cornflour. Place mix in lined baking tray and spike mix up to form your intended shape of pavlova.

Bake in an oven at 100°C for 3.5 hours.

59

Strawberry Sorbet From The Jonas Family, Wyalkatchem

Ingredients 1 punnet of strawberries, washed and hulled 1 cup of water ½ cup castor sugar 2 Tbs lemon juice 2 Tbs grand marnier or cointreau 2 egg whites ¼ cup castor sugar, extra

Method Put water, sugar, lemon juice and liqueur into a blender, Add strawberries, blend on medium speed for 2 minutes.

Push mixture through a fine sieve into a 28 x 18cm lamington tin. Cover and freeze.

Beat egg whites until soft peaks form. Add extra sugar, 1 tablespoon at a time, beat until sugar has dissolved before adding next amount. Beat until all sugar has dissolve.

Remove frozen strawberry mix from the freezer. Flake with a fork.

Fold meringue quickly and lightly through strawberry mixture. Replace in tin and cover.

Return to freezer. Stir occasionally while refreezing.

60

Flourless Orange Cake From The Mary Mynott, Year 9/10 Coordinator

Ingredients Cake Melted salted butter, to grease 2 oranges 3 eggs 215 (1cup) caster sugar

300g (3 cups) almond meal 1 tsp gluten-free baking powder Orange syrup 1 orange 155g (3/4 cup) caster sugar

Method

Preheat oven to 170˚ C. brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.

Place the oranges in a saucepan and cover with cold water. Bring to the boil over a medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water.

Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard and seeds. Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the egg and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

Meanwhile, to make the orange syrup, use a zester to remove the rind from the 1 orange.

(Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.

Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the 155g (3/4 cup) caster sugar dissolves and the syrup thickens.

Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

I love to sit on my verandah with a cuppa and in citrus season I enjoy adding this orange cake to my morning tea ritual, it's so full of flavour

😋

Ps I usually only use half or even less of the recommended amount of sugar, depending on the sweetness of the oranges.

61

Cheesecake From Mrs Ashby, Deputy Head of Boarding

Ingredients 2/3 packet of milk arrowroot biscuits 2/3 packet or gingernuts 125g butter, melted 2 x 250g packets cream cheese, softened 1/2 cup caster sugar

3/4 cup bulla light sour cream 1 tsp vanilla extract 3 eggs Rind and some juice from a whole lemon

Method Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) springform cake pan.

Process biscuits until mixture resembles fine breadcrumbs. Add butter, melted. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top.

Refrigerate for 30 minutes.

Process cream cheese, sugar, light sour cream, vanilla extract and lemon rind until smooth.

Add eggs, 1 at a time, processing until just combined. Pour into prepared pan.

Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly.

Allow to cool in oven for 2 hours, with door ajar.

Refrigerate overnight.

62

Apple Slice

From Ms Miller, Head of Boarding A family recipe that I often use for dessert at family dinners ,it is quick and very easy.

Ingredients Base 125gm butter melted 125gm desiccated coconut 125gm caster sugar 200gm self-raising flour 2tsp vanilla essence

Top I tin apples 200gm sour cream 1 tsp cinnamon 1 tsp caster sugar

Method Preheat oven to 180C and line a 20cm cake tin with baking paper.

Pour the melted butter into large bowl and add the coconut, sugar, flour, and vanilla.

Stir until combined and the press the mixture into the prepared tin. Bake for 15mins until lightly browned.

Remove the slice from the oven and cover it evenly with apple, then spread the sour cream over the top.

Combine the sugar and cinnamon and sprinkle over the sour cream. Return to the oven and bake for another 20 minutes, until the sour cream has set.

Refrigerate until cold before slicing into squares.

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