Food for Families

Page 1

Sue Evans Fund for Families. A community charity inspired by Sue Evans who lost her life in the Black Saturday bushfires.


This book has been compiled by staff at the Maternal and Child Health Line, to raise funds for the Sue Evans Fund for Families, a community charity inspired by Sue Evans who lost her life in the Black Saturday bushfires.

Grateful thanks to Kristy Lillyst for typing and to Sophie Gaur for the illustrations, layout & design.


The Sue Evans Fund for Families This book has been compiled to raise funds for the Sue Evans Fund for Families, a community charity inspired by Sue Evans who lost her life in the Black Saturday bushfires. This is a selection of tried and true family favourites from the work colleagues of Sue’s sister Carolyn. The love of food and the importance of sharing good food in the wellbeing of families has led to sharing lots of recipes over a number of years in our workplace. Sue’s charity has been created to assist the vulnerable families of the community. The charity will: • • •

assist people in their recovery from the Black Saturday bushfires, assist families who need additional support through the parents’ well-being groups; and, help to fund future editions of a book on traumatic grief that has been written by the Australian Centre for Grief and Bereavement.

Support for families in the community. Sisters do not come much closer than Sue and Carolyn. They shared their lives and their dreams. Their hearts were sufficiently full as to look to the needs of others. Sue, Carolyn’s sister, tragically died in the Black Saturday bushfires in Strathewen, along with Sue’s partner, Bob, Sue’s son and his two mates. Sue and Bob owned the pet shop in Diamond Creek for nine years and were well-known and well-liked in the community, and gave so much of themselves. The bushfires were the worst in Australia’s history, and have had a devastating impact across Victoria. Sue and Carolyn were going to start a charity together before the bushfires. To make their dream a reality, Carolyn has taken the baton alone and is following through on their planned dream – Sue Evans Fund for Families. Carolyn has written a book about motherhood and postnatal depression, and one-third of the proceeds from the book will go to Sue’s charity. Carolyn said: “We would like to be able to help the community in this way, in memory of Sue and her beautiful family.”


Entrees & Nibbles Feta and Broad Bean Dip Jenny’s Spinach Dip Spicy Carrot Dip Mary’s Baked Ricotta Cheese Puffs Little Chicken Meatballs Wrapped Pears Chicken Sandwiches

Mains 1 2 3 4 5 6 7 8

Salads Cous Cous Salad Cypriot Grain Salad Japanese Quinoa Salad Pea, Mint and Spinach Salad Yellow Vegetable Salad Spinach &Strawberry Salad Spiral Pasta Salad Middle Eastern Fattoush Salad Chinese Chicken Salad Middle Eastern Chicken & Grilled Capsicum Salad

11 12 13 14 15 16 17 18 19 20

Light Meals & Soups Socca Spicy Fridge Rice Tomato & Parmesan Rice Cakes Feta & Olive Pies Lazy Man’s Quiche Sweet Potato & Coconut Cream Soup Pumpkin Soup Red Lentil & Tomato Soup

23 24 25 26 27 28 29 30

Nola’s Beautiful Chicken with Potatoes 33 Thai Chicken Patties 34 Chicken Hotpot 35 Jane’s Camping Holiday Recipe 36 Spicy Baked Meatballs 37 Sue’s version of Jamie Oliver’s Meatloaf 38 Savoury Mince with Topping 40 Low Fat Kofta Curry 41 M’C Mummy Burgers 42 Kashmiri Lamb 43 Superb Marinated Pork Fillet Roasted on Rhubarb 44 Thai Fish Bake for Two 45 Atlantic Salmon with Udon Noodles 46 Tuna pasta for the kids to make 47 Pumpkin, Spinach & Feta Frittata 48 Vegetable Tagine 49 Risotto of Tomato and Basil 50 Zucchini Fritters 51 Rigatoni con Verdue 52 Dutch Egg Casserole 53 Chorizo & Saffron Rice 54


Cakes, Cookies & Slices

Desserts & Sweets

Apple & Pecan Cake 57 Old fashioned Sultana Cake 58 White Chocolate & Orange Muffins 59 Crushed Orange & Almond Cake 60 The Sponge 61 Basic Cake to be Personalised by You 62 Macaroon Syrup Cake 63 Nonna’s Ricotta Cake 64 Gluten Free Choc Brownie with Chestnut Flour 65 Mary’s Lemon Syrup Cake 66 Banana Bread 67 Easy Fruit Slice 68 The Lattice Slice 69 Claire’s Florentine Slice 70 Chocolate Chip Cookies 71 Anzac Biscuits 72 Cecelia’s Melting Moments 73 Coconut Rough Biscuits 74 Festive Christmas Cake 75 Café Hedgehog Slice 76

Baked Fruit with Honey Italian Berry Dessert (Trifle) No fail Lemon Meringue Pie Fig Torte Tiramisu Chocolate Raspberry Pavlova Lemon Tart Chocolate Mousse Everybody’s Tried & True Flourless Chocolate Cake Plum Dessert Cake Mini Baked Cheesecakes Rocky Road

79 80 81 82 83 84 85 86 87 88 89 90

Miscellaneous Quick Easy Bircher Muesli The New York Times’ No Knead Bread Scroggin Recipe Effie’s Cauliflower or Choko Pickles Anda’s Tomato & Capsicum Chutney Spiced Fruit Chutney Tomato Relish Brandy Cream Lemon Butter Dr Harry’s Canine Cookies

Contents

93 94 96 97 98 100 101 102 103 104



Food for Families • Entrees & Nibbles

Feta and Broad Bean Dip Jenny’s Spinach Dip Spicy Carrot Dip Mary’s Baked Ricotta Cheese Puffs Little Chicken Meatballs Wrapped Pears Chicken Sandwiches

Entrees & Nibbles



Feta and Broad Bean Dip Ingredients

Cook broad beans until tender. Refresh under cold water and remove skins. In bowl of food processor combine broad beans, ricotta, feta and garlic. Process until smooth. Place in a serving bowl, drizzle with olive oil and scatter paprika on top.

Food for Families • Entrees & Nibbles

Method

2 cups of frozen broad beans 100g marinated feta 100g ricotta 1 small clove of garlic, crushed smoked paprika to serve extra virgin olive oil to serve


‘This is no recipe origin t my ally, but it is mine now, because I’ve made it famous!!’ – Jenny

Jenny’s Spinach Dip Ingredients

400ml sour cream 1 pkt frozen spinach (defrosted, drained and chopped) 1 pkt spring vegetable soup mix 2 tbsp mayonnaise 3 spring onions, finely sliced

Food for Families • Entrees & Nibbles

Method Mix together and refrigerate until soup mix softens.


A healthy lot akes a option. M ell in the sw and keep . fridge

Spicy Carrot Dip 1 kg carrots 1 tsp cumin 1 tsp turmeric 3 tsp grated fresh ginger 2 cloves crushed garlic 1 tbsp oil 2 tbsp lemon juice ½ cup hummus chopped coriander leaves

Ingredients

Peel, chop and steam/microwave carrots. Drain, cool and puree. Heat oil and saute cumin, turmeric, ginger and garlic. Add to carrots. Add lemon juice and hummus. Add coriander prior to serving.

Food for Families • Entrees & Nibbles

Method


‘This is an idea rather than a set recipe.’

Mary’s Baked Ricotta Ingredients 2 cups fresh ricotta cheese 1 egg Mix these well and then flavour to your taste.

Savoury version options - any of these 2 tbsp basil pesto 2 tbsp red capsicum pesto ½ cup sliced black olives ½ cup sundried tomatoes 2 tbsp caramelised onions

Food for Families • Entrees & Nibbles

Sweet versions - any of these (good with fruit) honey/maple syrup/sugar cinnamon

Method Pile the mix on a baking tray lined with baking paper. Drizzle a little olive oil over. Bake at 180°C until golden - about 25 minutes. This tastes best served at room temperature.


Janet freezes gruyere cheese in 100g blocks to have some on hand. These are a quick good emergency option.

Cheese Puffs Ingredients 1 cup water 90g butter 1 cup plain flour 3 eggs pinch of salt, pepper and nutmeg 100g grated gruyere cheese

Food for Families • Entrees & Nibbles

Bring water and butter to the boil in a saucepan. Add flour all in one go and mix, it will form a ball. Add eggs one at a time, then add grated cheese, salt, pepper and nutmeg. Shape into teaspoon sized balls and bake on a greased tray at 200°C for approximately 20-25 minutes. Best eaten warm with chutney or quince paste

Method


Little Chicken Meatballs Ingredients

500g minced chicken 1 cup grated carrot 2 cloves garlic, crushed 2 tbsp grated lemon rind 1 or 2 fresh chillies, finely chopped 2 tbsp fresh coriander, chopped light vegetable oil for frying

Method

Food for Families • Entrees & Nibbles

Mix everything togther, and form the mix into little balls. Fry them and drain on paper towel.

These can be served with dipping sauce (eg sweet chilli soya sauce) as an entree, or as part of a buffet. They also freeze well.


Wrapped Pears Ingredients 4 pears 500ml verjuice or dry white wine 6 peppercorns 2 bay leaves 4 cherry bocconcini 8 slices prosciutto

Food for Families • Entrees & Nibbles

Peel pears, leaving stalks on and keeping them whole. Brush with lemon juice. Place snugly in a pan upright in a mixture of verjuice (or wine), peppercorns and bay leaves. Bring to the boil. Cover and simmer until just cooked. Remove from pan to cool. Slice bottom of pear and stuff with ¼ of the bocconcini. Replace the bottom, then wrap each pear in 2 slices of prosciutto. Heat oven to 220°C. Place pears on a non-stick baking tray and bake until crispy (approximately 20 minutes). Remove and rest for a few minutes to serve. Herbs can be added to the bocconcini.

Method


Sandwiches are better if made in the morning of the function and are allowed to rest for a few hours.

Chicken Sandwiches Ingredients

6 good sized free range/ organic chicken breasts good quality egg mayonnaise sour cream dijon mustard celery carrot whole peppercorns pinch of salt

Food for Families • Entrees & Nibbles

Method Cover the chicken breasts with cold water. Add celery carrot whole peppercorns pinch of salt. Gently poach until chicken breast are cooked through. Take chicken breasts from stock and when cool chop finely with a sharp knife. Mix together mayonnaise dijon mustard and sour cream and fold through chopped chicken breasts(you may like to add some finely chopped celery or walnuts for texture). Make sandwiches with fresh white bread from the bakery sliced for toast. Cut off crusts and cut in half. Place in plastic container covered with a clean damp linen cloth in refrigerator until ready for use.


Salads Cous Cous Salad Cypriot Grain Salad Japanese Quinoa Salad Pea, Mint and Spinach Salad Yellow Vegetable Salad Spinach and Strawberry Salad Spiral Pasta Salad Middle Eastern Fattoush Salad Chinese Chicken Salad Middle Eastern Chicken and Grilled Capsicum Salad



Looks and tastes great!

Cous Cous Salad Ingredients 2 cups cous cous 1 ½ cups stock 1 small tub sundried tomatoes 1 small tub black olives 1 tbsp fine lemon rind strips

Optional ½ cup currants ½ cup pistachio nuts, shelled

11

2 tbsp olive oil 30g butter 1 brown onion, sliced 2 cloves garlic 2 tsp paprika 2 tsp ground coriander 1 tsp caraway seeds 2 tbsp tomato paste

Bring stock to boil in a separate saucepan. Heat oil and butter in saucepan with lid. Add onion and reduce to simmer. Add spices, caraway seeds, tomato paste, garlic and cous cous. Stir until combined. Add boiling stock. Stir quickly with a fork. Remove from heat. Stand for 5 minutes with lid on. Add tomatoes, olives and lemon rind. Add currants and/or pistachio nuts if desired.

Food for Families • SALADs

Method


Sue’s famil the “Hellen y dined at ic Republic” loved this sa an lad - here is d their version of this specia l salad!

Cypriot Grain Salad

12

Ingredients 1 bunch coriander, shredded ½ bunch parlsey, shredded ½ red onion, finely sliced 1 cup freekah (or cracked wheat) ½ cup puy lentils 2 tbsp toasted pumpkin seeds 2 tbsp toasted slivered onions 2 tbsp toasted pine nuts

2 tbsp capers ½ cup currants juice of 1 lemon 2 tbsp extra virgin olive oil sea salt to taste 1 cup thick Greek yoghurt 1 tsp cumin seeds, toasted and ground 1 tbsp honey

Food for Families • SALADs

Method Blanch freekah and puy lentils separately in boiling water until both just cooked. Drain well and allow to cool. Mix the yoghurt, cumin and honey until combined. In a medium bowl place the coriander, parsley, red onion, freekah, puy lentils, toasted nuts, capers, currants, pumpkin seeds, slivered onions, lemon juice and olive oil. Mix well. Season to taste. Place into serving dish and top with cumin yoghurt.


good You know this is at the table when every kid seconds! comes back for

Japanese Quinoa Salad Ingredients

1 cup quinoa 2 cups chicken or vegetable stock 1 large carrot, washed and peeled ½ red capsicum ½ bunch coriander, roughly chopped ¼ cup cashew nuts, toasted and roughly chopped 1 toasted nori sheet, finely chopped 1 tbsp sesame seeds, toasted extra sesame seeds to serve

Dressing Juice of 1 lemon 2 tsp sesame oil 1 tsp ginger, finely grated 1 tsp tamari or soy sauce 1 tsp honey (optional)

13

Salad

Wash the quinoa by rinsing in cold water and strain well. Heat the stock in a medium-sized saucepan and add the quinoa, cooking for 15 minutes until soft. The liquid should run dry in the bottom of the saucepan but be careful not to burn it, adding a little more stock or water as needed. Set aside. Meanwhile, cut the carrot and capsicum into julienne strips and place in serving bowl. Add the coriander, cashew nuts, sesame seeds and quinoa. To make the dressing, mix ingredients and stir lightly. Dress the salad and toss lightly, sprinkle with nori and extra sesame seeds to serve.

Food for Families • SALADs

Method


Any greens can be used. Dress in a large bowl prior to serving, then tip upside down into serving bowl so that green peas end up on top - very impressive

Pea, Mint and Spinach Salad Ingredients Salad

14

400g frozen peas 200g each sugar snap peas & snow peas 150g baby spinach leaves 1 bunch mint, leaves picked 1 red onion, thinly sliced

Dressing 1 tbsp olive oil 1 tbsp dijon mustard 100ml extra virgin olive oil 2 tbsp red wine vinegar 1 garlic clove, finely chopped 1 tsp caster sugar

Method

Food for Families • SALADs

Cook all the peas in boiling salted water for 2-3 minutes until tender. Refresh in cold water and drain. Whisk dressing together in a bowl, then toss with peas, spinach, mint and onion when ready to serve.


I wrote this re cipe down from the radi o and now m ake it all the tim e. The colours on a white platter make it look spectacular!

Yellow Vegetable Salad Ingredients Salad Dressing ½ cup sweet chilli sauce Ÿ cup lemon juice 1 tbsp soy sauce 2 tbsp oil of your choice (I find peanut oil is good)

15

pumpkin sweet potato red pepper eggplant snow peas coriander, freshly chopped toasted cashews cherry tomatoes

Peel and chop pumpkin and sweet potato into approximately 1 inch dice. Lightly coat in oil and bake in oven until golden brown, but not too soft. Allow to cool to room temperature. Place red pepper under grill and rotate until all skin is blackened. Place in plastic bag for about 15 minutes to allow to steam. Remove skin and chop into small pieces. Blanch snow peas in boiling water and immediately put into cold water to refresh (alternatively, they can be added to the salad raw). Cut eggplant into bite-sized pieces and fry in pan with olive oil until golden brown. Remove to kitchen paper. Fry cashews in same pan until golden brown, remove to kitchen paper when finished. Add all dressing ingredients into a jar, close lid and shake well. Place all the prepared ingredients into a bowl or arrange on a large flat plate and gently toss together. Add just enough dressing to lightly coat ingredients. Best eaten at room temperarure.

Food for Families • SALADs

Method


Delicious and Refreshing!

Spinach and Strawberry Salad Ingredients Salad Dressing

16

1 pkt spinach leaves, washed 1 ½ punnets strawberries, thinly sliced slivered almonds 1 red onion, thinly sliced

¼ cup white balsamic or wine vinegar ¼ cup good olive oil ¼ cup (scant)sugar or honey 2 tbsp poppy seeds salt and pepper (freshly ground) to taste dash worcestershire sauce

Food for Families • SALADs

Method Put the dressing ingredients together in a jar early and leave on the bench and shake it every now and again, so that when it’s time to serve the dressing is well mixed. Layer salad ingredients about three times in a glass dish, so you can see how great it looks. Just before serving the dressing is mixed in using your hands to eliminate bruising the fresh ingredients. Any dressing left over can be left in the jar and kept in the fridge.


Serve room temperatuatre for best results. Great to se rve with a BBQ!

Spiral Pasta Salad 250g medium sized spiral pasta 1 red onion, finely chopped 1 red, yellow and green capsicum, finely chopped Italian parsley, finely chopped ½ cup sliced black kalamata olives ½ cup mayonnaise 1 heaped tsp ground cumin 1 heaped tsp curry powder black pepper salt

17

Ingredients

Cook pasta so that it is slightly firm Thoroughly mix together mayonnaise, cumin, curry, salt and pepper. Add the rest of ingredients to the mayonnaise mixture and mix thoroughly. Slowly add cooked pasta, stirring the pasta into the mayonnaise mixture so that all pasta is well coated.

Food for Families • SALADs

Method


Middle Eastern Fattoush Salad Ingredients Salad

extra virgin olive oil juice of 1 lemon sherry vinegar ½ cup fresh mint leaves, torn ½ cup coriander leaves, torn

18

About 1 cup day-old crusty bread, torn ½ garlic clove, finely sliced 3 tomatoes, chopped ½ red onion, finely sliced 2 lebanese cucumbers, cubed 1-2 tsp sumac salt and pepper

Dressing

Method

Food for Families • SALADs

Combine all salad ingredients. Season with salt and pepper to taste, coat generously with dressing ingredients. Allow to sit for 10 minutes and toss in herbs just before serving.

A great alternative if the family are sick of lettuce salads. Is also good with extras added (eg olives, avocados, peas, etc).


6 - 10 Serves

Chinese Chicken Salad Chicken 3-4 chicken breasts 6 slices ginger root 1 cup soy ½ cup sugar ½ cup water

Salad

Dressing

1 head lettuce, shredded 3-4 scallions, sliced diagonally ¼ cup toasted sesame seeds 2 cups cooked, cooled rice

4 tbsp sugar 2 tsp salt (optional) ¼ cup olive oil 4 tbsp vinegar ½ tsp black pepper

19

Ingredients

Poach chicken with its ingredients for 20--25 minutes while preparing rice. Cool chicken and shred by hand. Mix dressing. Toss salad ingredients and chicken together. Add dressing before serving and toss again.

Food for Families • SALADs

Method


This is an original recipe, modify as desired.

Middle Eastern Chicken and Grilled Capsicum Salad Ingredients

20

Salad 2 poached chicken breasts 80g toasted pine nuts 75g currants 1 cup firmly packed coriander leaves 6 spring onions, cut into 5cm lengths and finely julienned 5 large red capsicums, quartered, grilled and skinned extra coriander leaves for garnish

Dressing ½ cup extra virgin olive oil 1 tbsp pomegranate molasses juice of 2 lemons 1 tsp ground cumin ½ tsp hot paprika (cayenne) pinch of salt

Food for Families • SALADs

Method Combine dressing ingredients well in a small container. Remove flesh from chicken, cut into large pieces and combine with pine nuts, currants, coriander and spring onion. Pour dressing over and mix well. Place capsicum on serving dish. Pile chicken mixture on top and garnish with extra coriander leaves. Good with Turkish bread.


Light Meals & Soups Socca Spicy Fridge Rice Tomato and Parmesan Rice Cakes Feta and Olive Pies Lazy Man’s Quiche Sweet Potato & Coconut Cream Soup Pumpkin Soup Red lentil and Tomato Soup



Socca Ingredients 200g besan (chickpea flour) 1 sprig of rosemary 300ml water 3 tbsp olive oil Salt

Food for Families • Light Meals & Soups

Whisk the ingredients together to make a batter and stand for several hours. Heat oven to 220°C. Oil a 25cm pan or an enamel or cast iron dish generously, then place in the oven to heat the oil. Pour a thin layer of batter into the pan and bake for a few minutes. Remove and pour the remaining batter on top. Return to the oven for 15-20 minutes – be careful not to burn (it should be crispy on the underside and just cooked inside). Remove and cut in wedges to serve with raddichio salad and sliced tomatoes.

23

Method


Janet’s recipe th at uses up all the left overs in th e fridge. Can also accompaniment be an to curry, using sp in ac h and pan fried slivered alm onds spread on to p.

Spicy Fridge Rice Ingredients

Food for Families • Light Meals & Soups

24

1 clove garlic, chopped 1 small knob fresh ginger, peeled and grated (jar is ok) 2 tbsp oil 1 tsp mustard seeds ½ tsp ground turmeric 1 tsp hot chilli powder 225g cooked rice Optionals Any leftovers in the fridge: meat or vegies, diced cooked chicken or lamb is yum. Chopped spinach Silver beets Mushrooms

Method Fry garlic and ginger in oil, add mustard seeds and then turmeric, chilli and any optionals. Add rice. Stir and cook for 2 minutes.


Tomato & Parmesan Rice Cakes

Method Cook rice in boiling salted water for 12 minutes. Drain well and transfer to a bowl to cool. Preheat oven at 180°C. Grease and dust 12 muffin pans (about ¾ cup capacity) with breadcrumbs. Mix remaining ingredients, except sliced tomato, with cold rice and season well with salt and pepper. Spoon mixture into muffin pans and top with a slice of tomato. Bake for 35-45 minutes, or until a skewer inserted into the centre comes out clean. Serve hot or cold with chutney if desired. Will keep 2-3 days in the fridge, or frozen. Warm after thawing to serve.

Food for Families • Light Meals & Soups

1 cup long-grain, basmati or jasmine rice oil to grease pans ½ cup dried breadcrumbs to dust pans 400g can chopped tomatoes 3 spring onions, sliced finely ½ cup milk 6 eggs, lightly beaten ½ cup freshly grated parmesan cheese ½ cup grated cheddar cheese ¼ cup basil, chopped salt and pepper 3 medium tomatoes, sliced thinly

25

Ingredients


Impressive to look at!

Feta and Olive Pies

26

Ingredients 3 onions, sliced ¼ cup olive oil 1 cup self-raising flour 3 large eggs, beaten 1 cup thick plain yoghurt 300g feta cheese, cubed 1 cup freshly grated gruyere cheese ½ cup kalamata olives 3 tbsp fresh dill, chopped salt and pepper

Food for Families • Light Meals & Soups

Method Cook onions in oil for 10 minutes to soften, but not brown. Preheat oven to 180°C. Grease 8 10cm pie tins. Place flour in bowl and make well in centre. Add eggs and yoghurt into well, then stir with a wooden spoon until combined. Add cooled onions, feta, gruyere and dill. Season with salt and pepper. Pour mixture into tins and top with olives. Bake individual pies for 25 minutes or until golden and set.


Lazy Man’s Quiche Ingredients

Mix together and bake ¾ hour at 200°C. You can add anything you like. For a variation, leave out flour and use vol-au-vent cases small or large to make savoury finger foods, entrees or main meals.

I often add extra eggs and bacon and turn it into an egg and bacon pie!

This recipe came from my sister-inlaw’s neighb our in New Zea land friends need . Good for when a meal at ti mes of significant ev ents - Cath ie

Food for Families • Light Meals & Soups

Method

27

½ cup melted butter or margarine ¾ cup milk ½ cup self raising flour 1 onion, diced 1 cup grated cheese 1 cup bacon, diced 3 eggs, beaten


The ingedients of this soup are very approximate. Had it at a restaurant in Ballarat with a couple of friends - we all went home and tried to copy it because the restaurant wouldn’t give us the recipe!

Sweet Potato & Coconut Cream Soup

28

Ingredients 2-3 sweet potatoes, peeled and chopped 1-2 large potatoes, peeled and chopped (helps to thicken the soup) 1-2 litres good vegetable stock 1 large tin coconut cream (use coconut milk or low fat if you prefer) 1 red chilli, finely chopped 1 bunch coriander 1 onion, chopped 1 clove garlic olive oil

Food for Families • Light Meals & Soups

Method Saute onion and garlic in olive oil. Add stock, sweet potato and potato. Cook until soft and puree/use hand blender. Stir in very finely chopped red chilli and coriander and blend a little. Stir in coconut cream. Garnish with coriander. Serve with crusty buttered bread


Pumpkin Soup 1 cup finely chopped leek or onion 2 cloves garlic, crushed 1 cup finely chopped celery leaves and stalks 2 medium potatoes, peeled and cubed 1 kg butternut pumpkin, peeled and cubed ½ cup freshly squeezed orange juice 2 tsp finely grated lemon rind (optional) 4 cups vegetable / chicken / lamb stock Optional extras: 2 teaspoons finely chopped ginger or 2 tablespoons dry sherry or 1/2 teaspoon nutmeg

29

Ingredients

Combine all ingredients in a large saucepan and simmer for 2 hours. Puree soup in food processor until thick and creamy (I like to leave it a bit lumpy). Stir through finely grated lemon rind just before serving.

Food for Families • Light Meals & Soups

Method


A great year-round soup. The kids will not know they are eating lentils.

Red Lentil and Tomato Soup

Food for Families • Light Meals & Soups

30

Ingredients 1 tbsp oil 1 medium onion, chopped 2 cloves garlic, crushed 2 tsp ground coriander 2 tsp ground cumin 500g pkt dried red lentils 7 cups water 850g can chopped tomatoes 415g can tomato soup 2 zucchini, grated 1 tsp salt

Method In a large saucepan heat oil. Add onions, garlic and saute. Add spices. Add washed lentils, water, tomatoes and soup. Add water. Bring mixture to the boil. Reduce heat and simmer for 15 minutes. Add zucchini and salt and simmer for another 5 minutes.


Mains Nola’s Beautiful Chicken with Potatoes Thai Chicken Patties Chicken Hotpot Jane’s Camping Holiday Recipe Spicy Baked Meatballs Sue’s Version of Jamie Oliver’s Meatloaf Savoury Mince Topping Low-fat Kofta Curry M’C Mummy Burgers Kashmiri Lamb Superb Marinated Pork Fillet Roasted on Rhubarb Thai Fish Bake for Two Atlantic Salmon with Udon Noodles Tuna Pasta for the kids to make Pumpkin Spinach and Feta Fritatta Vegetable Tagine Risotto of Tomato and Basil Zucchini Fritters Rigatoni con Verdue Dutch Egg Casserole Chorizo and Saffron Rice



good You know it is as ts k for when the gues the recipe!

Serves 4

Nola’s Beautiful Chicken with Potatoes 4 whole chicken legs (drumsticks and thighs) - (use skinned thigh fillets) 4 waxy potatoes, cut into 2cm cubes 2 red onions sliced thickly 6 cloves garlic, peeled ½ tsp saffron threads (optional) ½ cup kalamata olives ¼ cup capers, drained

2 tbsp olive oil ¼ cup balsamic vinegar 2 tbsp chopped fresh rosemary 2 tbsp brown sugar 1 tbsp cornflour dissolved in a little water 1 ½ cups chicken stock salt and freshly ground pepper

33

Ingredients

Preheat oven to 180°C. Place chicken into an oven dish or large casserole. Scatter remaining ingredients over chicken in order listed, blending cornflour and water into chicken stock before adding to dish. Season with salt and pepper. Bake uncovered for 90 minutes, or until cooked.

Food for Families • Mains

Method


A very tasty recipe. We eat them as a hamburger with salad for a quick, light meal.

Thai Chicken Patties

34

Ingredients ½kg chicken mince 1 onion (chopped finely 1 red capsicum (chopped finely) 1 carrot, grated 2 tbsp sweet chilli sauce 2 tbsp soya sauce 1 cup dry breadcrumbs 1 egg 2 tbsp fresh coriander ginger (optional)

Method

Food for Families • MAINs

Mix together, shape and cook in 180°C oven for 30 minutes.


This is an idea to interpret a nd persona lise as you wis h!

Chicken Hotpot Chicken pieces (1 or 2 per person, on the bone, or use boned thighs) 1 fresh chorizo or other spicy sausage, thickly sliced 1 garlic clove, crushed 1 onion, sliced 2 capsicum (red and/or yellow), thickly sliced 1 tin crushed tomatoes ¼ cup white wine salt and pepper 3 bay leaves small handful black olives (optional) mushrooms, chopped (optional) 3 tbsp extra virgin olive oil

35

Ingredients

Preheat oven to 190°C. Toss all ingredients, except olive oil, in a baking dish, making sure that chicken ends skin-side up. Cook for 90 minutes or so. If you’ve included potatoes, this is a one-pot winner. If not, serve with crusty bread or polenta.

Food for Families • Mains

Method


Jane’s Camping Holiday Recipe Ingredients

36

1kg browned chicken lovely legs 4 onions, finely chopped 2 strips of bacon, chopped 4 tomatoes, diced 2 red peppers, chopped 1 tsp crushed garlic 1 cup port 1 tsp mild mustard

Method

Food for Families • MAINs

Sweat onions, bacon, tomatoes, peppers and garlic in a fry pan with a little oil. Add chicken. Add port and mustard. Cook for about 40 minutes.

Delish with mashed potatoes.


Mary’s skiing holiday favourite loved by teenagers!

Spicy Baked Meatballs Ingredients 500g veal mince 1 cup fresh breadcrumbs 1 egg ½ tsp chilli powder cracked black pepper sea salt 60g cheese, cubed oil

Sauce 2 x 400g cans of peeled, crushed tomatoes 1 cup vegetable stock ⅓ cup flat leaf parsley, chopped

37

Meatballs

Preheat oven to 180°C. To make meatballs, place the mince, breadcrumbs, egg, chilli, pepper and salt into a bowl and mix to combine. Press ¼ cup of the mixture into a patty. Place a cube of cheese into the middle of each patty and fold over the mince to enclose. Heat a little oil in a large fyring pan over a medium heat and cook the meatballs for 3 minutes each side, or until browned. Place the meatballs in a baking dish. Pour over the tomatoes, stock and parsley. Bake for 30 minutes. Serve with mashed potatoes.

Food for Families • Mains

Method


Sue’s version of Jamie Oliver’s Meatloaf Ingredients

38

Sauce Olive oil 1 ½ red onions, finely chopped 2 cloves garlic, finely chopped 3x400g tinned diced tomatoes sea salt and freshly ground black pepper handful of basil leaves

Food for Families • MAINs

Meatloaf 500g minced beef 500g minced pork 2 handfuls of breadcrumbs 1 small bunch of parsley, chopped 1 tsp dried oregano 2 sprigs fresh thyme 1 egg 1 pinch ground nutmeg 10 rashers of streaky bacon or prosciutto, cut in half extra virgin olve oil


Method Preheat oven to 180°C

Heat the oil in a saucepan and gently fry the onion for 10 minutes until soft. Take out ⅔ of the onion and put aside to cool. Add the garlic to the remaining onion and fry for a minute or two before adding the tomatoes. Bring to the boil and simmer for 20 minutes. Season with salt and pepper and stir through basil leaves.

39

Sauce

In a mixing bowl, combine minced meat, breadcrumbs, parsley, oregano, thyme, egg and nutmeg, and season well with salt and pepper. Add in the separated, now cooled, onions, and shape into two sausages slightly thicker than a rolling pin. pour the tomato sauce into a baking dish large enough to hold the two meatloaves; place loaves side by side on top of the sauce. Drape bacon over top of meatloaves and drizzle with olive oil. Bake for 45 minutes or until meat is cooked through and bacon is crispy. If bacon is crisping faster than meatloaves are cooking, take off and put to one side until loaves are cooked. Serve sliced with tomato sauce over the top.

Food for Families • Mains

Meatloaf


Savoury Mince with Topping Ingredients Mince

40

750g minced beef 2 onions 2 tbsp plain flour 1 tbsp worcestershire sauce 2 tbsp tomato sauce 275ml beef stock

Topping (dough) 225g self-raising flour 75g tasty cheese, grated 2 tbsp onion, finley chopped 1 cup carrot, grated 1 cup milk 1 tbsp butter

Method Mince:

Saute onions in a small amount of oil and add mince, worcestershire sauce and tomato sauce. Cook until brown. Add plain flour and stock and simmer for 20 minutes. Pour into an oven-proof flat dish and keep warm.

Food for Families • MAINs

Topping:

Sift self-raising flour and rub in butter, add cheese and milk. Mix to form a dough. Place on a lightly floured board and roll thinly into an oblong sheet. Cover with carrot and onion and roll up tightly. Cut dough into 1cm to 1.5cm slices then place over hot mince. Cook in 180°C oven for about 20 minutes, until the dough is slightly brown.


Sue’s family favourite.

Low Fat Kofta Curry Ingredients

Method Combine the beef, garlic, ginger, chilli, garam masala, half the onion and 1 tablespoon of the curry paste. Season with salt and pepper, then form into walnut-sized balls. Heat the oil in a non-stick frying pan over a medium heat. Add the kofta balls and cook in batches until lightly browned. Transfer to a plate. Add the remaining onion to the pan and cook over a very low heat until soft and lightly golden. Add the remaining curry paste, stock and tomatoes and cook over a medium heat, stirring, for 5 minutes. Add the milk and lemon juice. Return the kofta to the pan and simmer over a low heat for 15 minutes. Add the peas and cook for 2 minutes. Serve with rice and garnish with coriander.

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200ml beef stock 1 x 400g tinned crushed tomatoes 175 ml low-fat evaporated milk 2 tbsp (40ml) lemon juice 1 cup frozen peas steamed rice, to serve chopped fresh coriander, to garnish

Food for Families • Mains

500g lean beef mince 1 garlic clove, crushed 1 tsp grated fresh ginger 1 tsp ground chilli 1 tsp garam masala 2 onions, roughly grated 4 tbsp korma curry paste 1 tbsp (20ml) sunflower oil


M’C Mummy Burgers Ingredients

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2 x 250g beef mince garlic, pepper, chopped chives/herbs 1 medium carrot, grated 1 medium-large zucchini, grated (I also do this on a towel and wring out juice)

2 eggs ½ cup extra virgin olive oil ½ - 1 cup breadcrumbs 1 tsp soy sauce 1 tbsp tomato sauce 1 tsp ginger, crushed

Method

Food for Families • MAINs

Mix ingredients together and shape into mini burgers or patty sized burgers. Roll in plain flour if too moist. Barbeque/grill/fry.

These originated when Matt was younger and picky with vegies. Grated carrots and zucchini in the mix were discovered but forgiven and eaten with gusto albeit covered in tomato sauce.


This is a staple in Janet’s house. Easy to make and freeze.

Kashmiri Lamb Ingredients 1kg diced shoulder of lamb 800ml chicken stock or water 2 tsp sugar 1 ½ tsp salt, or to taste 200ml sour cream ⅓ cup coarsely chopped coriander Steamed rice, to serve

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⅓ cup vegetable oil 2 tbsp finely chopped ginger 4-5 cloves garlic, finely chopped 1-2 tsp chilli powder, or to taste 1 tbsp ground turmeric powder 10 saffron threads 2 tbsp ground cumin 1 tbsp ground star anise 3 egg tomatoes (250g), chopped

Heat oil in a large saucepan, add ginger, garlic and onion and cook over medium heat until beginning to brown, then add spices and stir over medium heat for 4-5 minutes or until fragrant. Add tomatoes and cook until beginning to soften. Add lamb and stir to coat in tomato mixture. Add stock, bring to the boil, then reduce heat, add sugar and salt and simmer over low-medium heat for one hour until lamb is tender. Stir in sour cream and 2 tablespoons chopped coriander and cook until heated through. Serve with sprinkled remaining coriander and steamed rice to the side.

Food for Families • Mains

Method


Superb Marinated Pork Fillet Roasted on Rhubarb Ingredients

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1 large handful of fresh sage 2 cloves of garlic, peeled olive oil 2 pork fillets, trimmed

sea salt and freshly ground pepper 10 slices of prosciutto or Parma ham 12 long sticks of baby rhubarb, washed

Method

Food for Families • MAINs

First bash up half your sage in a pestle and mortar or use a metal bowl with a rolling pin. Add your garlic and smash. Add 5 tablespoons of olive oil then rub the mixture all over your pork fillets and allow to marinate for an hour if possible. Preheat the oven at 220°C. Lightly season the pork and drape 5 slices of prosciutto over each fillet - any excess marinade can be rubbed on to this as well. Cut your rhubarb into finger-sized pieces and place in an appropriately sized roasting tray (preferably not aluminium, as it will taint the rhubarb). Place the pork on top of the rhubarb. Sprinkle over the rest of your sage leaves and drizzle with olive oil. Wet a piece of greaseproof paper, scrunch it up, then lay it over the meat and tuck in at the sides. Cook in a preheated oven for 15 minutes, then remove the paper and cook for an extra 15 minutes. Remove from the oven and leave to rest for about 5 minutes. Slice diagonally, pouring any juices that come out of the meat back into the roasting tray. Serve with the rhubarb, the lovely juices from the tray and roast potatoes.


Thai Fish Bake for Two 1 can coconut milk - 400g 1 medium onion, chopped 1 clove garlic 2 tsp ginger, chopped ½ tsp turmeric 1 tsp cumin fresh coriander - good handful or more 1 dessertspoon of sweet chilli sauce ½ red pepper, chopped ½kg favourite fish fillets

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Ingredients

Saute onion, garlic, ginger and red pepper in a little oil for a few minutes. Add coconut milk and remaining ingredients - then thicken with ½ teaspoon cornflour mixed with a little water and pour over fish fillets which have been cut into chunks and placed close together in a single layer in a shallow dish. Cook in oven at 180°C - 200°C for about 20-25 minutes.

Food for Families • Mains

Method


Atlantic Salmon with Udon Noodles Ingredients

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450g Tasmanian salmon fillets 400g udon or hokkien noodles 2 cup baby spinach 1 tbsp olive oil 3 tsp toasted sesame seeds Marinade ¼ cup mirin or dry sherry ¼ cup soy sauce 2 tsp sesame oil 1 tsp grated ginger

Food for Families • MAINs

Method Preheat oven at 220°C. Mix marinade and brush over salmon. Place into baking dish lined with non-stick paper. Bake for 8-10 minutes until opaque. Remove and flake salmon into chunks. Wash noodles under water to separate and drain. Heat oil in a wok and stir-fry noodles, stir in spinach, then salmon, mixing until spinach wilts, Serve in bowls garnished with extra sesame seeds.


This is a staple in our house, can be made from pantry items and you can add extras.

Tuna pasta for the kids to make Ingredients Sirena tuna in oil (has to be oil) Tomato paste (best to be paste and not passata or tinned tomatoes) Pasta of your choice

Food for Families • Mains

Simply mix tuna and tomato paste together and add cooked pasta. Some extra olive oil, crushed garlic and black olives can be added. Grated parmesan cheese on top.

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Method


Colourful and interesti ng. Easily serves 6 wit h salad

Pumpkin, Spinach and Feta Frittata

48

Ingredients 4 cups (640g) pumpkin, coarsely chopped 1 large potato (300g), coarsely chopped 125g baby spinach leaves, coarsely chopped 200g feta cheese, crumbled ž cup (90g) cheddar cheese, coarsely grated 8 eggs, lightly beaten 1 small red onion, thinly sliced

Food for Families • MAINs

Method Preheat oven to very hot. Grease deep 23cm square cake pan; line base and two opposite sides with baking paper. Place pumpkin in large microwave-safe bowl. Cover; cook on HIGH (100%), stirring halfway through cooking time, about 5 minutes or until just tender. Place potato in a microwave safe bowl until tender. Combine pumpkin and potato in large bowl. Add spinach, cheeses and egg; stir to combine. Transfer egg mixture to prepared pan; top with onion. Bake in a very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.


Vegetable Tagine 1 onion, chopped 2 garlic cloves, chopped Âź tsp chilli to taste 500g diced pumpkin 1 can chickpeas 2 x 400g tinned tomatoes 1 cup chicken stock dash of cumin and cardamon coriander to garnish

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Ingredients

Method

This is an excellent vegetarian meal - close your eyes and imagine you are travelling overseas...

Food for Families • Mains

Fry onion, garlic, cumin and cardamon until clear. Add pumpkin and fry for 3-5 minutes. Add chilli, tomatoes and chickpeas and cook until pumpkin is soft. Sprinkle with chopped coriander. Serve with couscous.


Risotto of Tomato and Basil Ingredients 1 tbsp butter 1 tbsp olive oil 2 cloves garlic, minced 1 finely chopped onion 400g arborio rice 125ml dry white wine

900ml vegetable or chicken stock, simmering 4 roma tomatoes, chopped into large dice small tub sundried tomatoes 20 fresh basil leaves, cut into strips â…“ cup parmesan cheese 2 tbsp mascarpone cheese (optional)

Food for Families • MAINs

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Method Heat butter and oil in a large saucepan and add the garlic and onion. SautĂŠ until the onion is transparent. Add the rice and stir to coat. Add the wine and stir well, allowing the wine to be absorbed before adding any more liquid. Begin adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next ladle of stock. Remember to stir the risotto intermittently throughout the cooking time. When half the stock has been absorbed, add the tomatoes, chopped sundried tomatoes and basil, and stir well. Continue to add stock until the rice is still firm to bite and all the liquid has been absorbed.Remove the saucepan from the heat immediately and stir through the parmesan and mascarpone cheese and freshly ground salt and pepper to taste. Garnish with fresh basil leaves and serve immediately. Variation The addition of 2 simple poached chicken breasts, shredded into bitesized pieces, makes a lovely change. Simply purchase skinless, boneless breast of chicken and poach over simmering water for 10 minutes, or until cooked through. Cool then shred. Add to the risotto when adding the tomatoes, then continue as above.


Serve with Turkish bread, tomato wedges, lettuce and labne

Zucchini Fritters 600g zucchini (4 small) coarsely grated 2 cloves garlic, grated (or 1 clove garlic and 1 small onion) 100g feta cheese 2 eggs 2 tbsp each chopped parsley and mint ½ tsp dried mint (optional) ¼ cup cornflour (or ⅓ cup plain flour) 1 tsp sumac 2-3 tbsp olive oil

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Ingredients

Place zucchini in a colander, sprinkle with salt and toss. Leave for 20 minutes, then squeeze out water. Combine zucchini, garlic, feta, eggs and herbs in a bowl. Add flours and sumac and mix with a spoon. Heat oil in a non-stick pan. Add 4 tablespoons of mixture to the pan and flatten slightly with an egg slice. Cook for 1-2 minutes each side until golden.

Food for Families • Mains

Method


Root vegetables are always great in this dish, along with zucchini and eggplant. If you use eggplant, give it a quick fry first. This is not to cook it, but to colour it and add to its flavour. You can change the choice of pasta, but stick to a short pasta.

Rigatoni con Verdue Ingredients

Food for Families • MAINs

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1 butternut pumpkin 2 zucchini 2 parsnip 1 medium sweet potato 200ml olive oil 500g rigatoni pasta 4 cloves garlic

2 sprigs rosemary 10 sage leaves salt and pepper to taste 100g grated parmesan ½ cup chopped continental parsley

Method Preheat oven to 180°C. Pour the olive oil into a braising tray with garlic cloves. Chop all of the vegetables into 2-3cm cubes and add to the tray. Roughly chop the herbs and mix through the vegetables. Bake in oven until soft (about 30-40 minutes). Bring 5 litres of water to the boil and add 2 teaspoons of salt. Cook the rigatoni in the boiling water until al dente and drain. Toss the pasta through the vegetables. Add chopped parsley and grated parmesan to serve. This is a fantastic idea. Everything is in the baking tray and then simply add the cooked pasta to the same tray and combine. No more cooking required! You can modify your selection depending on what you like or have available. My family adores roasted brussels sprouts.


This is Sue Evans’ uncle’s favourite recipe that gets requested on all special occasions. At a competition, this recipe won a lunch with Gabriel Gate!

Dutch Egg Casserole 500g potatoes 60g butter 6 hard boiled eggs - chopped 1 tbsp chives - chopped 1 tbsp parsley - chopped 2 tsp Keen’s French mustard salt and pepper ½ cup chopped ham 1 cup sour cream 2 tbsp grated tasty cheese 1 tbsp parmesan, grated

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Ingredients

Peel potatoes, cook until just tender in boiling, salted water and slice thickly. Heat butter in a frying pan and fry potatoes until golden brown on both sides. Arrange potato slices in a greased ovenproof dish and cover with egg, chives, parsley, mustard, ham, and salt and pepper to taste. Pour sour cream over and sprinkle with cheese. Bake in a moderate hot oven for 15-20 minutes or until hot and golden brown on top.

Food for Families • Mains

Method


Imagine you are in Spain!

Chorizo and Saffron Rice

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Ingredients 2 tbsp butter 1 onion, finely chopped 2 chorizo sausages 1 cup long grain rice (basmati or jasmine), rinsed and drained 2 cup chicken stock 1 tsp saffron threads soaked in 1 tbsp hot water 100g piquillo pepper, sliced ¼ cup shelled pistachio nuts Sea salt Drizzle of extra virgin olive oil ½ cup natural yoghurt 2 tbsp parsley

Food for Families • MAINs

Method Preheat oven to 180°C. Heat butter. Add onion and cook for two minutes, or until soft. Roughly chop one chorizo sausage and add to the pan, stirring for a minute. Add the rice and stir to coat. Pour in stock so it covers rice by 1cm. Add saffron and stir until boiling. Remove from heat – put the lid on the pan and place in oven for ten minutes. Meanwhile, slice the remaining chorizo and pan fry. Remove pan from oven. Sprinkle sausage, peppers and nuts over. Cover and cook for five minutes, or until the rice is tender. Season to taste, drizzle with oil and yoghurt.


Cakes, Cookies & Slices Apple and Pecan Cake Old fashioned Sultana Cake White Chocolate & Orange Muffins Crushed Orange and Almond Cake The Sponge Basic Cake to be personalised by you Macaroon Syrup Cake Nonna’s Ricotta Cake Gluten-free Choc Brownie with Chestnut Flour Mary’s Lemon Syrup Cake Banana Bread Easy Fruit Slice The Lattice Slice Claire’s Florentine Slice Chocolate Chip Cookies Anzac Biscuits Cecilia’s Melting Moments Coconut Rough Biscuits Festive Christmas Cake Café Hedgehog Slice



Original recipe from Vogue Entertaining. Looks spectacular with a dusting of icing sugar.

Apple and Pecan Cake Ingredients

Method Peel and slice apples, add sugar and stir to coat. Add eggs and mix well. Add nuts and other dry ingredients. Add melted butter. Bake in a well greased (and lightly floured) ring tin (Kugelhopf for maximum effect) for 10 minutes at 200°C, then reduce heat to 180°C and heat until cooked (approximately one hour). Leave to rest in tin for 10 minutes prior to turning onto rack. Dust with icing sugar prior to serving.

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90g self-raising flour 1 tsp bicarb soda 1 tsp mixed spice 1 tsp cinnamon 125g melted butter icing sugar for dusting

Food for Families • Cakes Cookies & Slices

2 cooking apples (can use firm pears) 250g white sugar 125g chopped pecan nuts (can use walnuts) 2 eggs 90g plain flour


Food for Families • Cakes Cookies & Slices

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Old fashioned Sultana Cake Take 500g sultanas - soaked overnight in a cup of boiling hot water in which a small teaspoon of bi-carb of soda has been dissolved. Then add 250g butter creamed with 250g sugar, with 3 eggs beaten in gradually one by one. To this, add 375g plain flour and a pinch of salt. Add the sultanas to the mixture. Pour into a log tin and decorate top with blanched almonds. Cook in a moderate oven for 2 hours.

Betty’s favourite family cake!


Liz’s favourite Makes 12

White Chocolate & Orange Muffins

a nally Origi wson la La Nigel e Recip

Ingredients 90ml vegetable or groundnut oil 1 large organic egg 200ml full-fat milk 1 orange, zest and juice

1 x 12-bun muffin tin

Method Preheat the oven to 200ºC/180ºC fan/gas mark 6. Line a muffin tin with papers. Measure the flour, cornmeal, raising agents and sugar into a bowl, and stir in the chocolate chips. In a measuring jug, mix together the vegetable oil, egg, milk and zest and juice of the orange. Pour the mixed liquid ingredients into the bowl of dry ingredients, stirring with a wooden spoon. A lumpy batter makes for a lighter muffin; in other words, do not overwork. Divide among the paper cases and bake in the oven for 20 minutes, or until cooked, when a cake tester comes out dry. Let stand on a wire rack for 5 minutes, before removing the muffins, in their papers, and eat warm.

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Kitchen kit

Food for Families • Cakes Cookies & Slices

250g plain flour 50g fine cornmeal/polenta (not instant) 2 teaspoons baking powder ½ teaspoon bicarbonate of soda 150g caster sugar 150g white chocolate chips


A lot of eggs makes a big cake. Is gluten free if you use gluten free baking powder.

Crushed Orange & Almond Cake Ingredients 2 oranges - preferably seedless 250g unsalted butter, softened 250g (1 heaped cup) caster sugar 6 eggs, separated

1 tbsp baking powder, sifted 300g ground almonds icing (confectioner’s) sugar, to dust creme fraiche

Food for Families • Cakes Cookies & Slices

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Method Put the oranges in a saucepan and cover with water. Invert a plate over the oranges to keep them completely submerged. Bring to boil and simmer until the oranges are very soft. Drain, then quarter each orange (making sure all the seeds are removed). Pulse the oranges briefly in a food processor until coarsely chopped, then measure out 300ml (10 ½ fl oz or 1 ¼ cups) of the orange pulp. Preheat the oven to 200°C. Grease and line a 26cm round spring-form cake tin with baking paper. Cream the butter and sugar together until light and pale. Add the eggs yolks, one at a time, beating well after each addition. Combine the baking powder and almonds separately, adding alternately with the orange pulp and the creamed mixture. Finally, whisk the egg whites until soft peaks form and carefully fold into the mixture. Pour into the prepared tin and bake for 10 minutes. Reduce the oven temperature to 160°C and continue to bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Dust the cake with sifted icing sugar, or ice with orange icing. Arrange some orange confit next to slices of the cake and drizzle over a little orange syrup. Serve with crème fraiche.


The Sponge Ingredients

Preheat oven to 190°C. Grease two 20cm cake tins. Beat egg whites with salt until peaks form. Gradually add sugar. Gradually add egg yolks. Sift and fold in dry ingredients. Bake for 25 minutes. Enjoy!

Great with fresh strawberries on top, also delicious with passionfruit icing. Freezes well. If it is a disaster, use it to make a trifle. Origin unknown.

Food for Families • Cakes Cookies & Slices

Method

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4 eggs pinch of salt ¾ cup caster sugar ¾ cup cornflour ½ tsp bicarb soda 1 tsp cream of tartar 1 tbs custartd powder


Basic Cake

to be Personalised by You Ingredients 150g butter 150g sugar 150g self-raising flour 3 eggs

Food for Families • Cakes Cookies & Slices

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Method Beat sugar and butter then add eggs and flour. Then add your choice: 1 cup frozen berries 2 mashed bananas ½ cup poppy seeds and grated orange rind Diced pear/peach/plum (if adding these it is wise to add 1 tablespoon of baking powder to ensure they stay up). Bake at 180°C for 20-25 minutes. Can be baked in a tin or as cupcakes. Multiplies and freezes well. Great for school cake stalls.


Macaroon Syrup Cake Ingredients

1 cup sugar ⅔ cup water 6 strips lemon rind

Method Grease a 20cm ring pan, line base with paper; grease paper. Cream butter and sugar in a small bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined. Transfer mixture to large bowl, stir in coconut, then sifted flour. Spread mixture into prepared pan. Bake in 160°C oven for about 45 minutes. After the cake has cooked for about 25 minutes, start making the syrup: Combine all ingredients in saucepan, stir over heat without boiling until sugar is dissolved, bring to the boil, reduce heat, simmer uncovered without stirring for 3 minutes; strain syrup. Remove cake from oven once finished cooking and leave in pan, pour hot syrup over hot cake, all of it, it may seem like too much but just pour slowly letting it soak in, leave cake to cool in the pan.

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125g butter 1 cup caster sugar 4 eggs 2 cups coconut 1 cup self-raising flour

Lemon syrup

Food for Families • Cakes Cookies & Slices

Cake


Nonna makes this very frequently - is specific to her region of her home town ‘Monteodorisio’ in Abruzzo, Italy!

Nonna’s Ricotta Cake Ingredients

Food for Families • Cakes Cookies & Slices

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1kg fresh ricotta (softened with beater) 15 eggs 1 lemon (rind) 2 oranges (rind) 250g old gold chocolate (coarsely grated) 2 tsp vanilla extract 1 tsp cinnamon 1 cup sugar

Method Preheat oven to 180°C (convection). Break eggs into a large bowl, add cinnamon, vanilla and sugar and mix with electric beater until combined (approximately 5 minutes). Add rinds and chocolate, mix. Add softened ricotta and mix. Pour into lightly greased large cake tin (22inch) Bake for 1 hour at 180°C.


Gluten Free Choc Brownie with Chestnut Flour 200g butter 200g dark chocolate (min 55% cocoa mass) ⅓ cup cocoa powder 1 ½ cup sugar 3 eggs 1 cup chestnut flour ½ tsp baking powder

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Ingredients

In a large glass heatproof bowl, melt chocolate and butter over a bain marie or carefully in the microwave. Stir in the cocoa and sugar. Beat the eggs in to this mix. Fold the chestnut flour and baking powder in. Pour into prepared tin and bake until just risen in the middle but still soft. Approximately 25 - 30 mins at 180°C Cool for 25 minutes before trying to cut - can be stored in the fridge for up to 1 week. Chestnut flour is gluten free and low GI. Chestnut flour can be substituted with almond meal or plain flour = 1 cup either to substitute

Food for Families • Cakes Cookies & Slices

Method


Mary’s Lemon Syrup Cake Ingredients

Food for Families • Cakes Cookies & Slices

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250g chopped butter 1 ½ cups self-raising flour 2 tsp baking powder 1 ½ cups caster sugar 4 large eggs 8 tablespoons milk grated lemon rind

Method Process in food processor for 30 seconds. Scrape down and process again. Pour into 20cm tin lined with baking paper. Bake for 30-40 minutes at 180°C. Cover with brown paper or foil if browning too quickly. Mix juice of 2 large lemons with 6 tablespoons of caster sugar and heat to dissolve then boil off. Pour over hot cake. Holds well. Doubles and freezes beautifully.


Banana Bread 2 tbsp butter (or margarine, but butter tastes better) 1 egg 1 ½ cups self-raising flour, sifted 1 cup brown sugar 3-4 very ripe mashed bananas 1 tbsp milk walnuts/almonds/apricots/cranberries/dates/ginger (whatever you want to add, and as much of it as you want; just chop it roughly). Haven’t tried adding chocolate, but maybe...

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Ingredients

Cream butter and sugar (mix until smooth and creamy). Add the egg and beat well. Add mashed banana and flour, then milk. Mix well. Bake in greased loaf tin (but I use any tin I want) at 180°C for at least 40 minutes. Keep checking with skewer until cooked in the middle. Tip out onto wire rack and cool. Can make 2 times this size; just keep cooking it longer until fully cooked. Toasts up nicely, freezes really well (if there is any left!). I’ve also made this with wholemeal flour, instead of white flour.

Food for Families • Cakes Cookies & Slices

Method


A winner for all occasions.

Easy Fruit Slice Ingredients 1 cup brown sugar 1 cup self-raising flour 1 cup coconut 1 ½ cups mixed dried fruit (dates and sultanas are my favourites) 125g butter 1 egg

Food for Families • Cakes Cookies & Slices

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Method Beat the egg and melt butter. Mix all dry ingredients then add the butter, then the egg. Press into a slice tin. Bake in moderate oven for 20 to 30 minutes. Leave to cool and slice into small blocks.


The Lattice Slice Ingredients

Split the lattice biscuits, separating the tops from the bottoms. Line a square or oblong tin with the bottom halves of the Lattice biscuits. Cream the cheese and butter. Add the sugar, lemon juice, rind and vanilla to cheese mixture. Beat in the dissolved gelatine. Spoon cream mixture onto biscuit lower halves, smoothing out. Place the biscuit tops (shiny halves) on top to correspond with the bottom halves. Pop in the fridge to set. Cut into squares matching lines with the biscuits (or half-biscuits). Gorgeously tangy yet creamy. Yum!

Lattice biscuits, made by Arnott’s are not easy to get, but do pick up a pack when you see them.

Food for Families • Cakes Cookies & Slices

Method

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1 pkt Lattice biscuits 8oz Philadelphia cream cheese 4 tsp lemon juice 1 tsp vanilla essence 1 ½ tsp gelatine dissolved in 1 tbsp hot water 4oz butter or margarine ½ cup caster sugar grated rind of 1 lemon


Claire’s Florentine Slice Ingredients 200g chocolate 2 cups corn flakes ¾ cup sultanas ½ cup peanuts 60g glace cherries ⅓ - ½ tin condensed milk

Food for Families • Cakes Cookies & Slices

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Method Melt chocolate and pour into a baking paper lined tray, and place in fridge to chill. Mix other ingredients and pour over set chocolate. Cook in moderate oven for 15 minutes.


Chocolate Chip Cookies Ingredients

Mix butter and sugar together. Add egg and mix. Add rolled oats - mix. Add self-raising flour - mix. Add chocolate chips. Put approximately teaspoon serves of mixture onto a pan and freeze for a few minutes. Remove from freezer, squash mixture with fork. Cook for approximately 10 minutes or until brown. Enjoy with a cup of coffee or tea with a friend!

Can make batch and halve mixture. Put first lot in oven to cook. The other half - roll and wrap in glad wrap and put in freezer for when your next friend turns up unexpectedly!

Food for Families • Cakes Cookies & Slices

Method

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125g butter ½ cup brown sugar ½ cup caster sugar 1 ¾ cup self-raising flour ¾ cup rolled oats 1 egg chocolate chips (can use milk or white or both - as much as you like, approx ½ pkt)


Anzac Biscuits Ingredients

Food for Families • Cakes Cookies & Slices

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2 cups rolled oats ½ cup sugar ¾ cup plain flour 1 tbsp golden syrup 1 tsp bicarb soda 2 tbsp boiling water ½ cup butter (125g) melted

Method Mix oats, sugar and flour in big bowl. Mix golden syrup, soda and boiling water, while frothing add melted butter and pour into dry ingredients. Drop in spoonfuls onto tray, allowing room for mixture to spread. Bake 160°C for 18-20 minutes on a floured oven tray.


Cecelia’s Melting Moments Ingredients 100g custard powder 100g icing sugar 300g butter (soft) 300g plain flour

Food for Families • Cakes Cookies & Slices

Sift all dry ingredients together and rub through butter until it looks like breadcrumbs. Form into a large ball, cover with glad wrap and refrigerate for 1 hour. Take small amounts of dough and roll into balls, placing on a baking tray lined with glad bake. Press the top of each ball with a fork to flatten and decorate. Cook in a moderate oven until lightly browned.

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Method


This recipe my mother used to make when we were kids. It is a family favourite.A batch is always made whenever we are on holidays together.

Coconut Rough Biscuits Ingredients

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Biscuits 1 cup self-raising flour Pinch of salt 125 gm butter ¾ cup sugar 1 ½ cups coconut 1 egg 2 dessertspoons cocoa Vanilla

Icing 2 tbsp icing sugar 1 tbsp butter

Food for Families • Entrees & Nibbles

Method Rub butter into sieved flour, add all dry ingredients, then vanilla and break egg into mixture. Mix well and put in small spoonfuls onto greased tray. Cream icing ingredients together and flavour with vanilla. Bake biscuits 15 minutes in moderate oven – do not have biscuits too crisp – join together when cold with icing.


Festive Christmas Cake

Method Grease sides and base of rectangular tin or 2 bar tins. Place unchopped nuts and fruit in large bowl. Sift together flour, baking powder and salt. Mix altogether. Make a stiff mixture with sugar, eggs and vanilla. Spoon into tin(s). Bake in slow oven for approximately 2-2 ½ hours. Leave to cool in tin, then remove, wrap in foil and place in fridge. Keeps for 3 months if you can resist!

Food for Families • Cakes Cookies & Slices

200g whole shelled Brazil nuts 200g walnut halves 200g unblanched, roasted almonds (optional) 250g stoned dates 200g raisins 100g candied peel 100g glace cherries ¾ cup plain flour ½ tsp baking powder pinch salt ¾ cup sugar 3 eggs 1 tbsp vanilla

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Ingredients


Café Hedgehog Slice Ingredients Slice

300g dark chocolate buttons 65ml vegetable oil

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2 pkts Marie biscuits 1 cup Californian walnuts, chopped 300g butter ¾ cup cocoa 1¼ cup caster sugar 3 eggs

Chocolate coating

Food for Families • Cakes Cookies & Slices

Method Coarsely crush the biscuits (put in plastic bag and use rolling pin) with the nuts. Melt the butter and add cocoa and sugar. Stir well on a low heat until the sugar is dissolved. Remove from heat and cool. Beat eggs into the mixture (I use a Bamix). Add nuts and biscuits. With damp hands (so they don’t become covered in hedgehog) press the mixture into a deep tray (slice tray) lined with plastic wrap. Cover with more wrap and refrigerate for about an hour. To make the chocolate coating: Melt the oil and chocolate buttons.


Desserts & Sweets Baked Fruit with Honey Italian Berry Dessert (trifle) No-fail Lemon Meringue Pie Fig Torte Tiramisu Chocolate Raspberry Pavlova Lemon Tart Chocolate Mousse Everybody’s tried and true Flourless Chocolate Cake Plum Dessert Cake Mini Baked Cheesecakes Rocky Road


Food for Families • DESSERTS & SWEETS


Use any fruit. Can be cooked ahead of time. Triple the recipe for a large group.

Baked Fruit with Honey Ingredients

Preheat oven to 200°C Cut fruit thinly and place in a baking tray with the cinnamon, orange juice and zest. Drizzle with honey and sprinkle with sugar. Bake until golden (about 20-25 minutes) and serve with yoghurt, ice cream or custard. This is really good cold the next day with muesli.

Food for Families • Desserts & Sweets

Method

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6 pieces of stone fruit (peaches, nectarines and/or plums) 2 pears 2 cinnamon quills Juice of 1 orange Zest of ½ an orange ⅓ cup honey 1 tbsp brown sugar


I’ve had this recipe for 29 years – great for a big group!

Italian Berry Dessert (Trifle) Ingredients

Food for Families • Desserts & Sweets

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250g Philadelphia cream cheese 3 eggs, separated 3 tbsp caster sugar 300ml whipped cream 125g amaretto biscuits, crushed 125g chopped hazelnuts Blueberries Strawberries

Method In a large bowl, combine cream cheese, egg yolks and caster sugar – blend until smooth. Fold in whipped cream. In a separate bowl, beat egg whites until stiff, then fold in to cream mixture. Fold biscuits and hazelnuts in to mixture. In serving dish, layer berries with mixture. Finish with fruit or biscuits.


A favourite with all my family and work friends.

No fail Lemon Meringue Pie Ingredients

Mix crushed biscuits with melted butter and press into a spring-form pan. Mix egg yolks with condensed milk, lemon zest and lemon juice. Place mixture on top of biscuit base and put in the fridge for a short while. Beat egg whites until stiff, then gradually add sugar. Once finished, place on top of pie. Cook in 180°C oven for 15 minutes.

Food for Families • Desserts & Sweets

Method

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1 pkt Marie biscuits, crushed 250g butter, melted 4 eggs, separated 1 tin condensed milk Zest of 1 lemon ½ cup lemon juice ½ cup caster sugar


Can also be made with dates.

Fig Torte

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Ingredients 1 cup chopped dried figs 1 cup chopped pecans or walnuts 4 egg whites 1 cup brown sugar 1 tsp vanilla Butter to grease tin To Serve: 300ml cream, whipped 12 glace figs

Food for Families • Desserts & Sweets

Method Heat oven to 180°C. Grease 25cm spring-form tin with butter and line base of tin with baking paper. Beat egg whites until they form soft peaks, then gradually add the brown sugar and beat until stiff peaks form. Gently fold in the figs, nuts and vanilla. Spoon into prepared tin and bake for 45-50 minutes; until the tart starts to pull away from the sides of the tin and feels set on the top. And turn out onto a rack and remove baking paper. When torte is cold cover with aluminium foil until ready to use. Serve with whipped cream and glace figs or fresh fruit.


This recipe is the same as Roberto’s - an Italian chef who lived with us. Use any liquor different regions in Italy use different liquors.

Tiramisu Ingredients

Method Line a 26cm spring-form in with plastic wrap. Beat the egg yolks and sugar together until thick and pale. Stir in the mascarpone cheese until well combined. Whisk egg whites until soft peaks form, then fold into cheese mixture. Combine the coffee, Galliano, Tia Maria and brandy in a small bowl. Dip several sponge finger biscuits at a time into this mixture (ensuring they do not become totally saturated) and arrange in a radial pattern inside the cake tin. Cover with half the mascarpone mixture and sprinkle liberally with half the shaved chocolate. Dip the remaining sponge finger biscuits into the syrup and place over the top. Spread over the remaining mascarpone mixture and top with shaved chocolate. Cover and refrigerate for several hours or overnight. To serve, cut the tiramisu into wedges, top with whipped cream and generously dust with cocoa powder.

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400g sponge finger biscuits (savoiardi) 200g shaved good quality dark (bittersweet) chocolate, such as couverture 250ml cream (whipping) lightly whipped, to serve Unsweetened cocoa powder, to dust

Food for Families • Desserts & Sweets

5 eggs, separated (discard one egg white) 100g caster sugar 500g mascarpone cheese 400ml hot espresso (or strong plunger coffee) 30ml Galliano 30ml Tia Maria 30ml brandy


this is a showstopper - will always be the first dessert to be eaten!

Chocolate Raspberry Pavlova Ingredients Meringue

Food for Families • Desserts & Sweets

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6 egg whites 300g caster sugar 3 tbsp cocoa powder, sieved 1 tsp balsamic or red wine vinegar 50g dark chocolate, finely chopped

Topping 500ml double cream 500g raspberries 2-3 tbsp dark chocolate, coarsely grated into curls

Method Preheat the oven to 180°C. Line baking tray with baking paper. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar and chocolate, then fold in gently. Mound on baking paper in a large circle (approximately 23cm in diameter), smoothing the sides and top. Place in oven, immediately turn the temperature down to 150°C, and cook for 1 to 1 ¼ hours. It is ready when it’s crisp on the sides and dry on the top, but still feels dense and moist in the centre when you press down on it. Turn off the oven and leave the door slightly ajar to let the meringue cool. Once cooled, invert on a large flat-bottomed plate. Whisk cream until thick and soft, pile on top of meringue and scatter raspberries. Add curled chocolate and serve.


This recipe is created from playing with a number of lemon tart recipes. I love lemon (and lime) tarts. They are a lovely, tangy, light dessert that can be prepared in advance and taste better if prepared the day before, so I often make them to reduce tasks when having friends for dinner. I have also used this recipe to make individual tartlets and mini bite-sized tarts.

Lemon Tart Ingredients Pastry

4 lemons, juiced Grated rind of 1-2 lemons (can also use limes or a mixture of both) 200g butter (or 250g double cream, or half-half) 200g caster sugar 5 eggs

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2 cups plain flour ½ cup butter (finely chopped/ melted) 2 tbsp icing sugar 1 egg 1 tsp vanilla

Filling

Mix pastry ingredients well, you may need to add a little water to form a smooth dough. Wrap in gladwrap, chill in fridge (approximately 1 hour). Roll out into a circle and line pastry case. Blind bake (i.e. cover pastry with baking paper and use uncooked rice or baking beads to stop pastry rising) at 180°C for about 10 minutes. Beat filling ingredients together, fill pastry and bake at low heat (120°C) for about 20 minutes. Tart should be set at the edges and a bit wobbly in the centre. Cool completely at room temperature then chill in fridge. Serve decorated with icing sugar, thin rind strips, mint leaves, fruit, cream etc– as you like. You can make this easier by buying premade pastry cases but I don’t think they taste as good.

Food for Families • Desserts & Sweets

Method


Chocolate Mousse Ingredients 75g butter 6 egg whites 200g block of chocolate

Food for Families • Desserts & Sweets

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Method Melt chocolate and butter together in a double boiler. Beat egg whites until stiff. Fold chocolate into egg white mixture. Cool for 2 hours before using, or overnight.


Gluten free.

Everybody’s Tried and True Flourless Chocolate Cake 200g dark, bitter chocolate 1 tbsp strong espresso coffee 1 tbsp rum or brandy 150g caster sugar 150g butter 100g ground almonds 5 eggs, separated Icing sugar for dusting

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Ingredients

Melt the chocolate, coffee, rum/brandy, sugar and butter in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed. Add the ground almonds and mix well. Beat in egg yolks one by one. Beat the egg whites until soft and peaky, and stir in a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest. Turn into a buttered and floured (unless you want it gluten free) 20cm cake tin and bake at 180°C for 40-50 minutes (less if you like it fudgey, more if you like it cakey). Leave to cool before removing gently from the tin, dust with icing sugar to serve.

Food for Families • Desserts & Sweets

Method


This is a very moist cake! Serve with yoghurt or cream.

Plum Dessert Cake

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Ingredients 800g tinned plums 125g butter ¾ cup sugar 3 eggs 1 tsp vanilla ½ cup port ½ cup orange juice 1 ¾ cups self-raising flour ¼ tsp bicarb soda

Food for Families • Desserts & Sweets

Method Grease and line a 9-10 inch cake tin, I use a flan tin where the sides come off. Cream the butter and the sugar. Add the eggs, vanilla, port and orange juice. Sift in the flour and bicarb soda and gently fold through. Pour into the cake tin and press the plums very gently into the mixture. Bake in oven at 160°C for about 40-45 minutes. Allow to cool and place on serving plate and gently dust with icing sugar. Great served with whipped cream.


Stores

well!

Mini Baked Cheesecakes Ingredients

Preheat oven to 180°C. Line 6 large muffin pans each with 2 paper cases. Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time. Place a biscuit in the base of each muffin case, pressing down firmly. Top with cream cheese mixture. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface. Set aside in the pan for 10 minutes, before placing on a wire rack to cool completely. Refrigerate for 1 hour or until chilled. Top with fresh berries and dust with icing sugar just before serving.

Food for Families • Desserts & Sweets

Method

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250g cream cheese, at room temperature ½ cup (110g) caster sugar ½ tsp vanilla extract 1 tbsp lemon juice 2 eggs 6 Arnott’s Granita biscuits (or butternut snaps) Berries and icing sugar, to serve


Rocky Road Ingredients 2 pkt pink and white marshmallows 2 x 100g pkt crushed peanuts 2 x 375g pkt milk chocolate bits

Food for Families • Desserts & Sweets

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Method Chop each marshmallow into 3 with scissors. Melt chocolate slowly in microwave or over boiling water. Add nuts and marshmallows. Place in glad bake lined roasting tray, pressing firmly down. Set in fridge. Chop into triangles to serve. Great with coffee.


Miscellaneous Quick Easy Bircher Muesli the New York Times No Knead Bread Scroggin Recipe Effie’s Cauliflower or Choko Pickles Spiced Fruit Chutney Anda’s Tomato & Capsicum Chutney Tomato Relish Brandy Cream Lemon Butter Dr Harry’s Canine Cookies



Courtesy of Colleen – made frequently for family and overnight guests, all of whom ask for the recipe! Serves 4 people easily.

Quick Easy Bircher Muesli Ingredients 1 ½ cups Uncle Toby original rolled oats 1 ½ cups skim milk Handful dried, chopped apricots Handful sultanas/raisins (can also use 1-2 small packets of Sunbeam dried fruit, i.e. apricots and sultanas mixed)

Serve with a sprinkling of roasted seeds and nuts (chopped hazelnuts, almonds and sunflower seeds.

Food for Families • Miscellaneous

Combine all ingredients and soak overnight. Next morning, stir in: 2 very large tablespoons of plain yoghurt 1 grated apple 1 grated firm pear

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Method


No Knead Bread Ingredients 3 cups all-purpose or bread flour, more flour for dusting ¼ tsp instant yeast 1¼ tsp salt Cornmeal or wheat bran as needed

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Method In a large bowl combine flour, yeast and salt. Add 1⅝ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest 12 hours, preferably about 18, at warm room temperature (about 20°C) Dough is ready when its surface is dotted in bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheatbran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring when poked with a finger.


95 At least half an hour before dough is ready, heat oven to approximately 230°C. Put a 3 litre heavy covered pot (cast iron, enamel, pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Food for Families • Miscellaneous

We use an old pyrex casserole dish with a lid!


From a newspaper article in the 70s: “Scroggin is a delicacy apparently only known to NSW bushwalkers. On long trips it has the highest bartering value and is almost a complete food. Preparation is something of a ritual; book the kitchen for a whole day well in advance” (In fact, it takes around 15-20 minutes to make)

Scroggin Recipe

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Ingredients 250g dried fruit (raisins, currants, sultanas, dried apricot, cranberries, prunes) Brandy or rum 250g dark cooking chocolate 1 tbsp butter 2 dessertspoons honey 7 shredded wheatmeal biscuits (approx) 1 cup rolled oats (approx) Jane’s optional: Mix one handful each of – Mixed nuts, Mixed chopped fruits, Chocolate M&Ms

Food for Families • Miscellaneous

Method Soak dried fruit in brandy or rum for up to a week (or overnight). Melt chocolate in a bowl places over a saucepan of boiling water. Mix in butter and honey. Add fruit, biscuits broken into small pieces and rolled oats to make the “right” consistency. Put in a tin lined with baking paper and place in the fridge to set.


My niece Emily loves this in stir fries. Yummy with cheese and cold meats.

Eppie’s Cauliflower or Choko Pickles

Method Cut cauliflowers into small pieces. Add chopped onion and salt. Cover with boiling water. Stand 12 hours, then pour off liquid. Place vegetables in saucepan with sultanas, sugar and vinegar and cook until vegetables are crunchy/soft. Mix flour with a little vinegar and mix to smooth paste – add mustard, cayenne, curry, turmeric and cloves. Add paste to vegetables, stirring all the time. Boil for 5 minutes. (You may need extra flour to thicken. Use cooled vinegar from saucepan to thicken)

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1 medium sized cauliflower or chokos 1 lb onions 1 handful salt 1 cup sultanas 1 lb brown sugar Vinegar to cover 2 tbsp plain flour 1 tbsp mustard ½ tbsp curry powder 1/8 tsp cayenne pepper 1 tsp turmeric ½ tsp ground cloves

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Ingredients


Anda’s Tomato & Capsicum Chutney

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Ingredients 4 large capsicums, chopped finely (I use at least 1 red one, preferably 2. Maybe yellow for the remainder, but green can look good too. The colours you choose will change the way this looks in jars) 500g tomatoes, chopped (not Roma tomatoes – great for sauce, but not so good for chutney) 4 medium onions, chopped finely 1 tbs mustard seeds (preferably yellow for appearance, but brown are okay) 2 cups vinegar 1½ cups sugar 2 tbsp salt 4 cloves garlic, minced or finely grated ¼ tsp paprika (haven’t tried this with hot paprika, but maybe…) ¼ tsp turmeric


This is the really pop ular chutney made, used and sold at Brumfield Winery. It tastes absolutely fab ulous with lots of oth er foods, and keeps really well. Wh en it’s “Chutney Sea son” we make oodles of this. Walks out the door when we make it. Make only one batch of chutney at a time to allow for correct consistency. And don’t get sucked in to make lots for frie nds – making lots of batches becom es lots of work! Give them the recipe instead!

Food for Families • Miscellaneous

Combine the capsicums, tomatoes and onions in a large plastic or glass bowl (not metal). Sprinkle with salt, then let stand for an hour. After the hour, drain. Combine the vinegar, sugar, garlic, seeds and spices in a large saucepan. Stir over a low heat until sugar dissolves. Bring to the boil and add the capsicum mixture. Bring back to the boil, then reduce heat and simmer for an hour. While it’s boiling, sterilise jars and lids (I put the jars upright on an oven tray into the oven on 100°C, and put the lids in boiling water or sanitiser solution). When the hour is up, pour chutney into hot, sterilised jars and seal tightly with the lids. Because the jars and chutney are both hot this allows the jars to create their little vacuum to protect the chutney.

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Method


A simple way to spice up any boring mid-week dinner!

Spiced Fruit Chutney

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Ingredients 400g tinned chopped, peeled tomatoes ½ cup white wine vinegar 1 cup raw sugar ½ cup chopped dried apricots 1 tbsp grated fresh ginger 1 tsp toasted fennel seeds ½ tsp chilli powder ½ tsp nutmeg Salt and pepper

Food for Families • Miscellaneous

Method Place all ingredients in saucepan over medium heat and bring to boil, stirring continuously, until sugar dissolves. Allow chutney to simmer for about 10 minutes, stirring regularly until thick. Makes about 2 cups and keeps forever in the fridge.


Tomato Relish Ingredients

Method Skin and chop tomatoes and onions, sprinkle with salt and leave overnight. Next day strain away liquid and cover with vinegar and boil until soft.Mix remaining ingredients and add. Boil one hour, stirring often. OR Chop onions and add tinned tomatoes and salt, leave overnight. Next day boil down until cooked (and some of the liquid has evaporated).Add vinegar and cook a bit more. Mix remaining ingredients and add. Boil one hour, stirring often. This serves approximately 4 people – so double according to the crowd. If making double, don’t double the sugar, too sugary if you do! Better to only increase it by half. My Mum (Betty) has made this for 50 years! Delicious.

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1 ½ dessertspoon dry mustard ½ dessertspoon salt ¼ tsp cayenne pepper 1 dessertspoon ground cloves ½ tsp allspice (pimento) 2 tbsp flour

Food for Families • Miscellaneous

1.5kg fresh tomatoes OR tinned tomatoes 500g onions 2 ½ cups malt vinegar 500g sugar 1 dessertspoon curry powder


Brandy Cream Ingredients 1 egg, separated ½ cup caster sugar 300ml whipped cream Pinch of salt 2 tbsp brandy (I use double though)

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Method Whip egg white, sugar and salt. Fold in egg yolk, cream and brandy. Place in fridge overnight and serve over pud on Chrissy day.


Lemon Butter Ingredients 180g butter, diced 2 cups caster sugar ž cup lemon juice 2 tsp grated rind 4 eggs, beaten and strained

So Goo d!

Food for Families • Miscellaneous

Combine all ingredients in top half of double saucepan. Stir over simmering water until mixture thickly coats the back of a wooden spoon. Pour into sterilised jars. Seal when cold. Serve on toast, scones or in premade tartlets with toffee shards.

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Method


f r o me Jan

Dr Harry’s Canine Cookies Ingredients

Food for Families • Miscellaneous

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2-3 cups finely chopped/minced fresh parsley ¼ cup finely chopped carrot ¼ cup grated mozzarella cheese 2 tbsp vegetable oil (preferably olive) 2 ¾ cups wholemeal flour 2 tbsp unprocessed bran flakes 2 tsp baking powder ½ -1 cup water

Method

Great snack to spoil our pampered pooches!

Preheat oven to 180°C. Lightly grease 2 baking sheets or put baking paper on them. In a small bowl mix the parsley, carrots, cheese and oil. In another bowl, stir together the flour, bran and baking powder. Add the parsley mixture and stir well. Gradually add ½ cup water. Mix well, adding more water if needed to make the dough moist. Knead for one minute on a floured surface. Roll the dough to 1 cm thickness. Using a small dogbone cookie cutter (or even a glass if you don’t have cookie cutters), cut as many shapes as you can, re-rolling the scraps. Put them on the baking sheets. Bake for 20-30 minutes, or until biscuits have browned. Cool on a rack. The biscuits will harden as they cool. Store in an airtight (and dog-proof) container for up to two months.