Pymble Gives Back Cookbook

Recipes from our community The Pymble Pantry

A message from the 2023 Food Technology Subject Captain

My name is Lucy Woodfield, the 2023 Food Technology Subject Captain, and I have had the privilege of being a Pymble girl since starting at the College in Year 7 in 2019. This leadership position has given me the opportunity to not only act as an ambassador for Food Technology and promote the subject, but also contribute to the College and the wider Pymble community.

My passion for food has been ingrained in me since my childhood. Growing up, I would eagerly join my family in the kitchen, fascinated by the process of cooking and the enjoyment of the end product, and over the years as I learnt to experiment with ingredients, flavours and recipes, my love for cooking only grew stronger.

To me, cooking and food offer so much more than just sustenance and nutrition. Cooking is an art of love, whilst food provides comfort and fosters community, unity and celebration. Further, a good meal, or the act of making one, can evoke special memories and ignite creativity.

My love for food and cooking and sharing that with others, together with my motivation to facilitate a charitable opportunity for Pymble Gives Back, was the inspiration for this initiative, so I’m thrilled that all proceeds made from the sales of this cookbook will be split evenly and donated to charities Dignity and The Smith Family.

Ending homelessness and caring for disadvantaged children are causes that I am deeply passionate about. Having a safe and secure place, a bed to sleep in and a warm meal are the most basic human rights, and through your purchase of this cookbook, you have played a part in helping someone find their path forward to a better life.

Additionally, my vision for this cookbook is to create a shared experience and culinary journey that unite the Pymble community and remind us of the beauty that can be found in a simple meal.

So, grab your aprons, unleash your creativity and let’s embark on this flavourful adventure together.

Lucinda Woodfield 2023 Food Technology Subject Captain

Introduction

Nourishing Hearts, Changing Lives: A delicious path to giving back

Welcome to The Pymble Pantry, a crème de la crème collection of recipes brought to you by the talented community of Pymble Ladies’ College. A project inspired by Lucinda Woodfield, the 2023 Food Technology Captain, and crafted with passion by our students, parents and staff, we are thrilled to share the culinary delights that sit within these pages.

At Pymble, we believe in nurturing creativity and fostering a sense of community within our girls. The Pymble Pantry perfectly embodies these values, bringing together a diverse range of recipes that have been passed down through generations, as well as tasty, modern creations that reflect the ever-evolving nature of our community’s culinary traditions.

Within these deliciously curated chapters, you’ll embark on a journey through the kitchen adventures of our talented, cooking-savvy contributors, with each recipe a testament to the rich tapestry of flavours, techniques and cultural influences that shape our vibrant community. From classic comfort foods to exotic masterpieces, you are sure to find something to make your taste buds tango.

But this cookbook is about more than just good food – it’s about making a difference in the lives of those less fortunate. As a part of our 2023 Pymble Gives Back initiative, every cent generated from the sale of The Pymble Pantry will be divided evenly and donated to two amazing charities: Dignity and The Smith Family. Through this purchase, you’ll not only be able to treat yourself to some incredible meals but also contribute to the betterment of the lives of those doing it tough.

So, whether you’re a seasoned chef, an aspiring home cook or simply someone who loves enjoying a good meal, through The Pymble Pantry, we invite you to open your own pantry and experience the tastes of Pymble for yourself.

Happy cooking and bon appétit!

Breakfast, Brunch and S nacks

Overnight Oats by Lucy

Overnight oats are a convenient and nutritious breakfast option that will keep you energised throughout the day and are perfect if you’re looking for something healthy whilst on the run to school, work or sport.

Serves 8 | Difficulty: Easy

1/3 cup oats

1/3 cup milk

¼ cup fruit (berries, grated apple, mango, banana, etc.)

2 tbsp yogurt

1 tbsp chia seeds

½ tbsp maple syrup

1. Combine all the ingredients in a resealable jar and stir will until fully mixed.

2. Place the jar in the fridge and let it soak for at least 2 hours. For the best results, it’s recommended to soak the oats overnight for 8 hours as this will create a creamier consistency.

3. In the morning, remove the jar from the fridge and give them a good stir.

4. Feel free to top the oats with your favourite toppings such as fruit, nuts or granola.

Zucchini Slice

by Georgia

Zucchini slice is a delicious and easy-to-make dish that combines grated zucchini, sweet potato, onion, bacon and cheese baked to golden perfection. Serve with a salad for a more well-rounded meal.

Serves 8 | Difficulty: Easy

3 zucchinis, grated

1 sweet potato, grated

1 onion, diced

6 slices of shortcut bacon, diced

5 eggs

1 cup grated tasty cheese

1 cup self-raising flour

1/3 cup oil

1. Pre-heat over to 180 degrees Celsius.

2. Cook diced bacon in a frypan.

3. In a mixing bowl, combine grated zucchini, sweet potato, diced onion, bacon, cheese and self-raising flour.

4. Add oil and eggs and mix until well combined.

5. Line a baking dish with baking paper.

6. Spread the mixture evenly in the dish, about 1 centimetre high.

7. Bake for 30-40 minutes, or until golden brown.

8. Serve with a salad. This dish can also be reheated and eaten the next day.

Sunday Pancakes by

Savannah

The fluffy goodness of these pancakes adds a special touch to the weekend and is an important tradition to me and my family because we enjoy them every Sunday before working hard on our station (ranch).

Serves 8 | Difficulty: Easy

1 cup self-raising flour (sifted)

1-2 tbsp caster sugar

1 egg (lightly beaten)

¾ cup milk

50g butter (melted, for frying)

Maple syrup, berries or lemon and sugar to put on top

1. Whisk the flour, caster sugar, egg, milk and butter together in a bowl, adding the dry ingredients first.

2. Put a generous amount of butter onto a hot pan. Once the butter has melted, add a cup of the mixture to the pan and wait until 15 bubbles appear on the top before flipping the pancake.

3. Repeat until all the mixture is used, frying each pancake until golden brown.

4. Serve with your favourite pancake toppings like maple syrup, berries or a squeeze of lemon juice with sugar.

Tomato Relish

by Edwina

We have been serving this tasty tomato relish in my café for 18 years, and we always have some in our fridge at home. It’s delicious on a bacon and egg roll, ham sandwich or paired with corn fritters.

Serves 8 | Difficulty: Moderate

1.5kg tinned tomatoes

1 diced red onion

3 tsp crushed garlic

1 tbsp grated ginger

½ tsp allspice

2 tsp yellow mustard seeds

¼ tsp red chilli powder

2 tsp sea salt

200 ml white wine vinegar

1 cup caster sugar

1. In a pot, combine all the ingredients except for the sugar.

2. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, stirring occasionally.

3. After an hour, add the caster sugar to the pot and continue to simmer for another 40 minutes.

4. Stir the mixture occasionally to prevent sticking or burning.

5. Once thick, remove it from the heat and let it cool.

Sweet Treats and B ak in g

Slices, biscuits , c akes, muffins, scones and brownies

Chocolate Chip Muffins by

Anna

These chocolate chip muffins are a go-to favourite for brunch or afternoon tea. They are loved by everyone who tries them and can be enjoyed at home, work, or school. The muffins are easy to make, always turn out delicious and have become a staple treat that brings joy to any occasion.

Serves 8 | Difficulty: Moderate

2 cups self-raising flour

1 cup caster sugar

½ cup cocoa

1 bag of Nestle

white chocolate chips

¾ cup buttermilk

1 egg

½ cup sour cream

90 g melted butter

1. Preheat the oven to 180 degrees Celsius and line a muffin tray with paper liners.

2. In a mixing bowl, combine the dry ingredients (besides the white chocolate chips) and stir with a spatula.

3. Add the sour cream to the mixture and stir.

4. Melt the butter and add it to the mixture.

5. Add the buttermilk and egg and mix until everything is well combined.

6. Sprinkle in the Nestle white chocolate chips.

7. Spoon the batter into the prepared muffin cups, filling them about ¾ full.

8. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.

9. Remove the muffins from the oven and let them cool in the tray for a few minutes, then remove them from the tray to cool completely.

Hedgehog Slice

by Sarah

The hedgehog slice, a recipe passed down from my great grandmother, combines crushed coffee biscuits with a mixture of butter, sugar, egg, cocoa and vanilla, and has become a family favourite at Christmas time.

Serves 8 | Difficulty: Easy

125g butter (extra to grease the tin)

125g sugar

1 beaten egg

1 tbsp cocoa

1 tbsp vanilla

1 packet coffee biscuits

150g chocolate melts

1. Crush the coffee biscuits finely and place them in a bowl.

2. In a saucepan, heat the beaten egg, butter, sugar, vanilla and cocoa until dissolved and well mixed.

3. Pour the mixture over the crushed biscuits in the bowl. Mix well with the biscuits and then press the mixture into a greased tin.

4. Melt the chocolate melts and pour the melted chocolate evenly over the pressed biscuit mixture in the tin.

5. Place the tin in the fridge and allow the chocolate to set.

6. Once the chocolate has set, remove the slice from the tin and cut it into finger-sized pieces.

Paddington Chocolate Cake Recipe by

Georgia

This Paddington chocolate cake recipe is a perfect option for birthdays, special occasions or when you just want to treat the family to something scrumptious. Easy to prepare and even easier to eat, simply mix the ingredients and bake, then top off with icing sugar or melted chocolate for a tastier outcome.

Serves 8 | Difficulty: Moderate

2 cups plain flour

2 cups caster sugar

1 ¼ tsp bicarbonate soda

½ tsp baking powder

3 tbsp cocoa

80 g butter, at room temperature

1 cup water

2 eggs

¾ cup sour cream

Pinch of salt

Icing sugar (optional)

Strawberries, cut (optional)

Chocolate, melted (optional)

1. Preheat the oven to 160 degrees Celsius

2. Place all ingredients in a mixing bowl.

3. Use either an electric mixer, kitchen aid or electric hand-mixer to blend the ingredients for at least 1 ½ - 2 minutes.

4. Line a 20 x 20cm square cake tin with baking paper or use a springform round tin.

5. Pour the mixture into the prepared tin.

6. Bake for 50 - 60 minutes.

7. Allow the cake to cool.

8. It can be iced or dusted with icing sugar, topped with cut strawberries or drizzled with melted chocolate.

Anzac Biscuits

by Victoria

Anzac biscuits are very special to my family as my great-grandmother made them for my mother to take back to school when she was a Boarder at Pymble, and my mother does the same for me now that I’m also a Pymble Boarder.

Serves 8 | Difficulty: Easy

1 cup rolled oats

¾ cup desiccated coconut

1 cup plain flour

1 ½ tsp bicarbonate soda

2 tbsp boiling water

1 cup caster sugar

½ cup butter

1 tbsp golden syrup

1. Preheat the oven to 180 degrees Celsius.

2. In a mixing bowl, combine the rolled oats, desiccated coconut, plain flour, and caster sugar.

3. In a small saucepan, melt the butter and golden syrup together.

4. In a separate small bowl, dissolve the bicarbonate soda in boiling water, then add it to the melted butter and golden syrup mixture.

5. Pour the liquid mixture into the dry ingredients and mix well.

6. Drop teaspoons of the combined mixture onto a greased baking tray.

7. Bake in the preheated oven for approximately 20 minutes or until golden brown.

8. Remove from the oven, allow the biscuits to cool and then enjoy!

Dinner Meat, se afoo d, vegetables, rice and pasta

Creamy Spiced Chicken by

Josie

The creamy spiced chicken dish is a delicious meal that combines flavours from various spices and the richness of double cream, a family favourite that originated from my grandmother’s 1986 Food Aid cookbook.

Serves 8 | Difficulty: Moderate

4 small raw chicken breasts (800g) (cut into small pieces)

75g unsalted butter

2 medium onions, thinly sliced

2 bay leaves

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

½ tsp garam masala

½ tsp ground coriander

Pinch of ground turmeric

1 tbsp Worcestershire sauce

75g small button mushrooms, sliced

175 ml double cream

Chopped parsley or coriander leaves (optional)

1. In a heavy-based saucepan, melt the butter over medium heat and add the sliced onions. Fry for approximately 10 minutes until soft and golden brown.

2. Add the bay leaves and stir-fry for another minute.

3. Add the chicken pieces to the onions, lower the heat and continue to stir-fry for an additional 5 minutes.

4. Add all the spices, seasoning and Worcestershire sauce to the pan. Stir-fry for another 7-10 minutes, ensuring that all the chicken pieces are well-coated with the spices.

5. Stir in the sliced mushrooms and gradually add the double cream, mixing all the ingredients together.

6. Put a lid on the saucepan and simmer gently over very low heat for about 7-10 minutes or until the chicken is cooked.

7. Serve the creamy spiced chicken with rice and chutney. Sprinkle with chopped parsley or coriander leaves for garnish.

Denise’s (Nonna’s) Meatloaf

by Victoria

Denise’s meatloaf, lovingly passed down through generations, holds a special place in our family. As a fifth generation from Coonamble, this tasty meatloaf evokes memories of home and the bush and is always one of my favourite meals during the school holidays.

Serves 8 | Difficulty: Easy

1 kg minced meat

500 g sausage mince

1-2 carrots, grated

1 onion, grated or finely chopped

2 eggs

1 packet chicken noodle soup

Salt and pepper, to taste

Garlic, to taste

Breadcrumbs

Butter to grease the baking dish

1 Zucchini, grated (optional)

150 g mushrooms, chopped (optional)

1. In a large bowl, combine all the ingredients and mix everything together.

2. Shape the mixture into a log or loaf shape and roll it in breadcrumbs.

3. Optionally, you can add grated zucchini or chopped mushrooms for added flavour.

4. Preheat the oven to 160 degrees Celsius.

5. Place the meatloaf in a greased baking dish and bake for 1 hour and 15 minutes.

6. Once cooked, remove from the oven and slice into pieces of your desired size.

San Choy Bow by Georgia

San choy bow literally translates to ‘lettuce wraps’ and is a popular Chinese starter consisting of a combination of pork mince, a variety of vegetables and a fragrant blend of sauces. Bring a taste of Asia to your dinner table with this crowd favourite.

Serves 8 | Difficulty: Moderate

1 tbsp coconut oil

1 kg pork mince

1 red capsicum, diced

200 g snow peas, ends removed and sliced crossways

200 g bean shoots

1 carrot, grated

1 tin water chestnuts, sliced into small strips

1 bunch of shallots, sliced into small pieces

Splash of soy sauce

Splash of fish sauce

Lettuce leaves (optional)

Rice (optional)

1. Heat coconut oil in a large frypan.

2. Brown the pork mince in the frypan, then add the diced vegetables (excluding bean shoots) and sauce.

3. Simmer and cook until the vegetables are tender.

4. In the last few minutes, add the bean shoots.

5. Serve in individual bowls. It can be enjoyed with or without rice or served in lettuce wraps, and leftovers can be reheated the next day.

Chicken and Tomato Casserole

by Larissa

This chicken and tomato casserole is a beloved family recipe that has been a staple in our household for many years. It brings everyone together, is easy to prepare and tastes amazing after it has been baked in the oven.

Serves 8 | Difficulty: Moderate

4 tbsp olive oil

6-8 chicken thigh fillets

Plain flour to coat chicken

Salt and pepper

2 cloves garlic, crushed

1/3 cup capers (rinsed and drained)

2 large tomatoes

400 g tin of crushed tomatoes

½ cup chicken stock

½ cup basil leaves, roughly chopped

1. Preheat the oven to 180 degrees Celsius.

2. Coat the chicken with seasoned flour.

3. Heat 2 tbsp of olive oil in a large non-stick frying pan over medium heat.

4. Cook the chicken for 2-3 minutes on each side or until browned. Set aside.

5. In the same pan, add the remaining olive oil and cook the garlic for 1 minute. Add the capers and fresh tomatoes and cook until the tomatoes start to caramelise (about 3-5 minutes).

6. In a medium-sized casserole dish, place the browned chicken, fried tomato mixture, tinned tomatoes and chicken stock.

7. Bake the casserole, covered, in the oven for 40 minutes.

8. Serve the casserole topped with basil leaves.

Desserts

Burnt Basque Cheesecake

by Jo

Burnt Basque cheesecake has become a family favourite of ours and is often enjoyed during afternoon tea or as a dessert shared with friends. Serve it with a dollop of heavy cream and fresh raspberries to enhance the experience and add a touch of freshness.

Serves 8 | Difficulty: Easy

600g cream cheese

4 eggs

1 ¼ cups (275g) caster sugar

300ml double thick cream

1 tbsp plain flour

1. Preheat the oven to 200 degrees Celsius. Grease and line the base and sides of a 23cm springform cake pan with baking paper, ensuring that the paper comes 2cm above the rim of the pan.

2. Using electric beaters, beat the cream cheese until smooth and creamy. Add the eggs one at a time, beating well after each addition. Gradually beat in the caster sugar, followed by the double thick cream. Add the plain flour and continue beating until the mixture is smooth.

3. Pour the cheesecake batter into the prepared pan and tap the pan gently on a flat surface to remove any air bubbles.

4. Bake the cheesecake for 50 minutes or until the top is dark brown, and the cake is set with a slight wobble in the centre. To check for doneness, insert a skewer into the centre of the cake, and it should come out clean. Remove the cake from the oven and let it cool completely in the pan.

5. To experience the best taste, eat the cake within a few hours of baking.

Pandan Coconut Chiffon

by Marjorie

Pandan is a popular Asian plant known for its light and pleasant fragrance, is commonly used in baking and sweets and is widely enjoyed in Malaysia where I grew up. The pandan coconut chiffon cake highlights the unique aroma of Pandan and the richness of coconut, bringing a taste of Asia to those who enjoy it.

Serves 8 | Difficulty: Hard

80g egg yolk

20g sugar

60g coconut milk

7g Pandan essence (available at Asian grocery stores)

60g vegetable oil

100g low protein flour

4g baking powder

1g salt

180g egg white

90g sugar

3g cream of tartar

1. Preheat the oven to 170 degrees Celsius.

2. In a mixing bowl, whisk together the egg yolks, sugar, coconut milk, Pandan essence and vegetable oil until they are well combined.

3. Sift the low protein flour, baking powder and salt into the egg yolk mixture. Gently whisk until just combined. Avoid overmixing to keep the cake fluffy and soft.

4. In a separate bowl, whisk the egg whites, cream of tartar and sugar until soft peaks form. The meringue should hold its shape when lifted and not be dripping.

5. Add one-third of the meringue to the egg yolk mixture and fold gently until almost combined. Quickly add the remaining meringue and fold gently until fully combined.

6. Pour the batter into an ungreased 21cm chiffon cake mould.

7. Bake for 35 minutes or until a skewer comes out clean when inserted into the centre of the cake.

8. Remove from the oven and immediately invert the cake in the tin. Let it cool completely in the tin before carefully removing the cake with a palette knife. It should come out easily if you run the knife around the cake pan.

9. Enjoy the Pandan Coconut Chiffon Cake with a nice cup of coffee or tea.

Lemon Meringue Pie by

Georgia

With crushed milk arrowroot biscuits for a delectable base, a creamy lemon filling and a fluffy layer of meringue, this lemon meringue pie is the ultimate treat for sweet tooths.

Serves 8 | Difficulty: Easy

¾ packet of milk arrowroot biscuits (crushed in a stick blender)

150 g butter, melted

2 tins of condensed milk

4 eggs (separate yolks and whites)

Approximately ½ cup lemon juice (around 2 lemons)

¼ cup caster sugar

1. Preheat oven to 160 degrees Celsius.

2. Crush biscuits and combine with melted butter.

3. Lightly grease a pie dish and press the biscuit mixture to form the base, spreading it over the base and up the sides of the dish.

4. In a bowl, combine egg yolks, condensed milk and lemon juice. Stir with a spoon until thick and creamy. Adjust lemon juice to taste.

5. Pour the mixture onto the biscuit base in the pie dish.

6. In a separate bowl, beat egg whites and gradually add caster sugar, beating until thick and glossy.

7. Once peaks form and sugar has dissolved, spread the meringue evenly over the lemon filling, creating a smooth layer.

8. Bake in the oven at 160 degrees Celsius for approximately 25-30 minutes until the meringue is lightly golden brown.

9. Serve plain or with thickened cream or vanilla ice-cream.

Chocolate Flourless Cake

by Sumeera

With rich dark chocolate, cocoa powder and almond meal, this chocolate cake offers a dense, fudgy texture and intense flavour, and is sure to be an after-dinner hit.

Serves 8 | Difficulty: Moderate

200g dark chocolate, chopped

200g butter, chopped

¼ cup (25g) cocoa powder

4 eggs, separated

1 ½ cups (330g) brown sugar

200g almond meal

Cocoa powder, to serve

Ice cream, to serve (optional)

1. Preheat the oven to 180 degrees Celsius. Grease and line the base and sides of a 22cm square cake pan with baking paper.

2. In a medium saucepan over low heat, combine the chocolate, butter, cocoa powder and 1⁄3 cup (80ml) water. Stir for 3 minutes or until the mixture is smooth. Transfer to a large bowl. Add the egg yolks, sugar and almond meal and stir to combine.

3. Using an electric mixer, whisk the egg whites in a bowl. Add half of the egg whites to the chocolate mixture and gently fold to combine. Add the remaining egg whites and gently fold to combine. Pour the batter into the prepared pan.

4. Bake for 40-45 minutes then allow the cake to cool completely.

5. Place the cake onto a serving platter and dust with cocoa powder. Cut into pieces and serve with ice cream.